Tiny Tiers: A Tiered Cake Class

Learn how to stack a tiered cake with confidence with Tiny Tiers, an online cake decorating class that teaches the fundamentals of building a stable two-tier cake. You'll stack a four- or five-inch cake on a nine-inch base - a manageable size that's perfect for practicing cake support, doweling, and decorating techniques. Because the top tier is lightweight and the finished cake fits comfortably in a home refrigerator, it's an ideal project for beginner cake decorators and anyone preparing to make a birthday cake, anniversary cake, or small wedding cake. Once you've mastered these techniques, you'll be able to apply the same principles to tiered cakes of any size.
 
The class includes a 24-page digital zine with nine recipes and mix-and-match fillings so you can create any of the following cakes:
 
Olive Oil Cake with Crushed Raspberries & Whipped Mascarpone
Olive Oil Semolina Cake with Roasted Plums & Vanilla Bean Custard
Super Citrus Olive Oil Cake with Yuzu Curd & Pistachio Mascarpone Cream
 
All recipes include both U.S. volume and metric measurements.
 
After checkout, you'll receive an email with access to the class along with a link to download the accompanying PDF zine. Be sure to use an email address you can access, as the download link expires after 30 days.
If you ever need a new download link, just reach out and I'll happily send you one.
If you're purchasing the class as a gift, simply enter the recipient's email address at checkout.
 
Please note: Vimeo, the video host for this class, is blocked in Indonesia and China, so customers in those countries will not be able to access the video portion of the course.
 
The following is a list of tools you'll need for the class:
A stand mixer with a whisk attachment or other electric mixer 
A medium sized pot, for boiling water
A digital thermometer. 
A whisk and a spatula. 
Three 9-inch cake pans.
Three cake pans, either 4-inch diameter, OR a ¼ sheet tray, OR  8-inch or 9-inch square baking pan
A medium sized bowl or two. 
A sturdy cake turntable, preferable with a cast iron base.
A metal cake scraper
A short offset spatula and a long offset spatula.
A tall container that you can use to store your offset spatulas and cake scraper in warm water - perhaps a wide mouthed mason jar, or a tall liquid measuring cup.
Piping bags
scissors 
Wooden dowels or boba straws, for securing the tiers
A small folding saw or a sturdy pair of hedge clippers (if using wooden dowels)
A piece of fine grit sandpaper (if using wooden dowels)