How to Taper Cake Tiers

How to Taper Cake Tiers by Wicked Goodies

Using Real Buttercream & The Upside-Down Method

Cake Decorating with Modeling Chocolate by Wicked Goodies

Tapering the tiers of a stacked cake creates a more angular aesthetic. Here, 1” (25 mm) is carved off the diameter of the base of each tier in a 6” – 8” – 10” (15 – 20 – 25 cm) birthday cake. The trick to this method is to work upside-down for better leverage when carving and frosting.  In the following example, the 8” diameter round tier is tapered down to a 7” diameter base.

Items Needed

1. Place the 8” cardboard under the 8” (20 cm) cylinder cake and the 7” (18 cm) cardboard on top of the cake in its center. Place the cold cake on a turntable.

2. Using a serrated knife, carve and taper the cake out from top to bottom; using the cardboard edges as guides. While carving, press on the 7” (18 cm) cardboard firmly with one hand so that it remains in place.

3. Clean away the scraps and transfer the upside-down cake to a clean and flat work surface such as a pizza pan. Do not remove the cardboard from the now top of the cake.

4. Using an offset spatula, apply a rough crumb coat of buttercream frosting to the side of the cake only. Set the cake in the refrigerator until the buttercream is hard.

5. Apply a second and final coat of buttercream to the sides of the cake using a bench scraper blade to frost. Level the top surface since the cake will ultimately be flipped over.

6. Return the cake to the refrigerator until the buttercream is cold.

7. Run an offset spatula under the cake to loosen it from the pizza pan then flip the cake right-side-up. Remove the 8” (20 cm) cardboard from the now top of the cake.

8. Quickly frost the top of the cake. The chilled buttercream sides should hold a strong edge, making the corner easier to achieve.

When adding dowels/infrastructure to the tapered tiers of a stacked cake, remember to take into account the narrower width at their base.

Jungle Cake by Wicked-Goodies

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How to Taper Cake Tiers — 21 Comments

  1. Hi
    I love how you’ve done this and i’m going to use it on my next cake.
    I have a questions, what about doing a fruit cake?? how would you taper this?

  2. That looks wonderful. I actually ordered your book, but haven’t received it yet. So glad I did! I live in Arizona and it’s very hot in the summer, my issues with Buttercream is that it starts melting five minutes after it’s loaded in the car. is there a way to keep from melting so quickly?

    • Yes! First, make sure that your cakes are well-refrigerated before delivery, so that they are cool to the core. If you have a car whose backseats go down, fold them down and then start the car and run the AC. Run it until the car has cooled down. Then just as you are ready to leave, put the cakes in the trunk (make sure it’s clean) with some grippy traction pads underneath (I cut these contact grip liners to prevent the cakes from sliding around). Then immediately drive with the AC on high. I find that the trunk works better for transporting cakes because no sun can get in there, and the sun is the real killer. However this only works if you are able to circulate cool air through your trunk.

      Another thing you can do on a super hot day, (although this example uses a standard tier, this method works especially well for tapered tiers), if like me you assemble your cakes on site, is to pack smallest, most delicate tiers in coolers. Here is the system that I have devised for packing the cooler. This shows a cross-section of the set-up, which is pretty involved but the cake parts remain stable and cool when I do this, even on extremely hot days or steep delivery drives. The finger holes make it easier to lift the makeshift cardboard platter out of the cooler and if the cake is small, you can usually even lift it out using the dowel.
      Cake Cooler

  3. In a warm place would your buttercream melt and start to slip or get all gooey? Do you have to ensure that the place you’re delivering the cake to is also kept very cool?

    • Of course I always hope that the place I am delivering to is cool, but I have not always been so lucky. On a super hot day, I wait until the last minute to deliver the cake. And I make sure that if it’s outside, it goes in the shade. Buttercream can get soft but I’ve never had any major disasters with it. Why, have you?

  4. Fantastic tutorial. Thank you for sharing your wisdom! Did you fill this cake using the recent tutorial? The sides look so perfectly even. Also, what is your buttercream recipe? I usually add hi-ratio shortening to mine. Still looking forward to your book!

    • Nancy, you’re welcome! Yes, I do fill this type of cake using my cake filling tutorial. I use sturdy enough fillings that they can be carved through without compromising the structural integrity of the cake. As for my buttercream recipe, I use American style buttercream using all butter, no shortening (I’m not a big fan of shortening). The recipe and instructions are in my book.

  5. Thank you for sharing! I have a question the are cakes 8×2 or 8×3 and how many per cake? Also how many people well it feed taper 6-8-10?
    Thank you

  6. Love this tutorial!! If I wanted to cover with fondant, would I use the upside down method to cover and after I flip, add a circle of fondant to top and smooth?

    • Follow the upside down method to get the frosting on then cover the cake (upright) in fondant. Make sure the cake is well chilled before covering it in fondant. It is a little harder to cover topsy turvy cakes with fondant but is still totally doable.

  7. my godness!!!!how can you smooth so perfectly a cake!!! i can t believe it!!
    it looks like fondant!!
    lucky you are for not being my neighboor,i would knock at your door to beg you for helping me achieving such a perfection!!!ha,ha!!
    anyway,discovering your blog bring me new challenges ,i m novice in cake decorating,and i have soooo much to learn,so a big thank you for sharing your technique.
    happy baking

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