Anatomy of a Cake: What Really Goes Into Your Custom Design

I get asked this all the time when designing cakes:

“I’d like two layers, please.”

But what does that actually mean?

If you ask a cake decorator, we’ll tell you there’s a big difference between layers and tiers. Let’s break down the anatomy of a cake so you’ll know exactly what to ask for — and what you’re getting!

Layers vs. Tiers: What’s the Difference?

When building a cake, we start with layers — the actual horizontal slices of sponge that are stacked with filling between them. Depending on your baker and the style of cake, this can be anywhere from 2 to 4 layers.

• For my custom cakes, I typically do 3 layers of cake with 2 layers of filling.

• My sheet cakes usually have 2 layers with 1 layer of filling.

• For cakes with richer fillings like mousse, I may use 4 thinner layers for better balance.

• Sculpted or “double barrel” cakes often vary depending on the design.

  
  

A double barrel cake is usually two cakes of the same size stacked on top of each other to create one tall tier — giving you extra height and drama!

Why I Prefer 3 Layers

Three layers give the best of both worlds: a satisfying cake-to-filling ratio and great visual height. Once layered, the cake is coated in vanilla buttercream to hold it all together.

And no — I won’t make a cake without filling! It acts like the glue that holds everything stable. If you’re not a fan of frosting, I’m happy to go lighter on it, but removing the filling entirely creates a wobbly, unstable cake.

Let’s Talk Fillings

Filling options can be really fun! A classic combo like vanilla cake with vanilla buttercream is always a hit, but we can elevate it with fresh fruit, jams, or flavored creams.

Pro tip:If I’m using something looser (like jam or fresh berries), I create a “dam” — a buttercream ring around the edge of each layer to keep the filling in place. My rule of thumb is:🧁 “When in doubt, dam it out!”

The Crumb Coat & Final Frosting

Once the cake is filled, it gets a crumb coat — a thin layer of frosting that locks in crumbs and helps the cake set in the fridge. This is especially useful before applying the final outer layer of frosting.

You’ve probably heard of naked or semi-naked cakes. Here’s the difference:

• Naked cake: Virtually no outer frosting — just clean, visible filling and cake edges.

• Semi-naked cake: A sheer coating of frosting, with some cake still visible underneath. Great for rustic or floral designs, especially for weddings!

  
  

Buttercream vs. Fondant

Your cake’s outer finish is just as important as what’s inside. I offer both:

• Buttercream is soft, flavorful, and can be decorated with ombré, rosettes, or piped flowers.

• Fondant offers a smooth, polished look with more design flexibility — like quilted patterns, ruffles, or bold colors.

💡 Keep in mind: dark colors like black or red buttercream can tint your guests' mouths. If you want bold colors, fondant might be the better choice!

Now, What Is a Tier?

A tier is a full cake level. So a two-tiered cake means two separate cakes (often different sizes and can even be different flavors) stacked on top of each other.

• My smallest two-tier is typically a 6” cake on top of an 8” cake.

• If you're serving a small group but love the look of multiple tiers, we can use a fake (styrofoam) tier to add height without wasting cake.

Just note: fake tiers are often not much cheaper because the decorating still takes time and effort!

Stacking & Support

To keep stacked cakes from collapsing, I use:

• Wooden dowels for internal support

• Boba straws or plastic rods as alternatives

• Long central dowels for tall cakes

• PVC pipes for heavy sculpted designs (like my golf bag cake!)

• Skewers in top tiers for added security on wedding cakes

  
  

Decorations & Toppers

Light elements like buttercream flowers or edible butterflies go right on top. Heavier decorations — like figurines, numbers, or large flowers — often need wires or dowels to prevent them from sinking or falling.

For heavier toppers (like sugar cars or big animals), I’ll usually build a support structure beneath them — sometimes even skewering them from inside to stay upright.

Cutting & Serving

Honestly? I usually prefer not to cut my own cakes — I spend so much time making them look beautiful! 😅

If you’re not having a caterer:

• Always remove toppers first

• YouTube is your friend for cutting neatly

• Start with thin slices and work inward

  
  

Storing Leftovers

To keep leftover cake fresh:

• Wrap the cut sides with plastic wrap or press a slice of bread against them to retain moisture

• Store in an airtight container in the fridge for up to 3–4 days

• For longer storage you can even freeze your cake — just thaw in the fridge the day before serving

  
  

Final Thoughts

There’s so much more to cake than meets the eye — from the layers and fillings to the structure, design, and decoration. I hope this breakdown helps you better understand what goes into building a beautiful (and sturdy!) custom cake.

Next time you order, you’ll know exactly what to ask for — and why it matters.

If you’re ready to design your dream cake, check out my menu and gallery here, or send me a message on Instagram [@KarmaConfectionsATL].

Thanks for reading — and supporting local, one sweet bite at a time!💛 Amanda

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