Create a three-tiered cake for an elegant dessert. Buy cake decorating and stacking supplies at cake and craft stores and be creative. All three tiers can be the same flavour or different flavours. Ice the cake with butter cream, whipped frosting or fondant---fondant works well for cutting out shapes and moulding. After mastering the basic skills of tiered cakes, try using differently shaped pans and designs. For example, stack three squares at various angles. Tiered cakes allow for more creativity in design than single tiers, and work well for any occasion.
Preheat the oven, then mix and bake the cake mix.
Grease the pans with cooking spray. Pour batter into each pan and bake according to the recipe.
Allow the cakes to cool. Once the cake is warm to the touch but not hot, gently flip the cake pans over onto a cooling rack. If the cake doesn't come out, gently run a knife around the edge of the pan.
After the cakes are cooled completely, slide each one onto its corresponding divider plate. Insert dowels by setting the end of the dowel on the top of the cake. Gently tap it into the cake, similar to the way you would tap a nail with a hammer. Dowels are short sticks that keep the cake from shifting and that give additional support.
Ice the cakes. If the icing sticks, put the icing in the refrigerator.
Stack the cakes on top of each other. Center the cakes. Use icing to cover up any view of the divider plates. If transporting the cake, do not stack until you are at the location where the cake will be served.
If the cake is too hot or undercooked, it may crack while flipping.