Cutting the biscuit into cakes and leveling the cake

[Cutting and aligning the biscuit with a string huskyCutting a biscuit with a thread NatalNCutting a biscuit with a knife Lisss'sCutting the cake using marks Lenusya Cutting the cake with a pastry string Aunt BesyaCutting the biscuit into layers with a baking ring natapitBiscuit Cutting Tool Ring (multiple posts) KsishaBiscuit knife MargitBiscuit cutting stringanswer on cutting a biscuit with a pastry string (several posts) artisan How to quickly assemble a cake husky Assembling tiered cakes biscuit Tiered cake assembly add-on Assembling the cake. dryapa Aligning the side of the cake with a square NastasyaLeveling the cake with cream for mastichusky Confectionery "plaster" for leveling cakes. huskySmooth sharp edge of the cake. How to achieve this. huskyAdvice on how to level and coat the cake CakeHigh-height cake slicing scheme RiccaSlicing a wedding cake]

Cutting and aligning the biscuit with a string husky
Cutting a biscuit with a thread NatalN
Cutting a biscuit with a knife Lisss's
Cutting the cake using marks Lenusya
Cutting the cake with a pastry string Aunt Besya
Cutting the biscuit into layers with a baking ring natapit
Biscuit Cutting Tool Ring (multiple posts) Ksisha
Biscuit knife Margit
Biscuit cutting string
answer on cutting a biscuit with a pastry string (several posts) artisan
How to quickly assemble a cake husky
Assembling tiered cakes biscuit
Tiered cake assembly add-on Assembling the cake. dryapa



Aligning the side of the cake with a square Nastasya
Leveling the cake with cream for mastichusky
Confectionery "plaster" for leveling cakes. husky
Smooth sharp edge of the cake. How to achieve this. husky
Advice on how to level and coat the cake Cake
High-height cake slicing scheme Ricca
Slicing a wedding cake

And another question, teach me to cut exactly the biscuit (begging smiley)
I have a piece with a fishing line, but it is not that comfortable and I have to help my husband to ask. But that's not even the point. I have an excellent bread knife, rather long, but I can't use it, I have a brazenly crooked saw. Maybe there is some trick?

I'm not Tortyzhka, but can I answer. Since childhood, I cut the cakes with a thread (I just stupidly put the thread along the contour and crossed it in a criss-cross pattern) - my mother taught that, though still hot. Over time, I slightly improved the process (it is not always necessary to cut a hot cake) - I cut a crust in a circle, and then again with a thread. I didn't buy a special little thing with a fishing line, because it turns out great with a thread.

NatalyaN, I'm afraid the incision may not work.

Well, use a regular ruler, place it vertically and walk in a circle at the same distance. meaning in the incision - the crust on some cakes sometimes dries up and the thread cannot cut through.

foxtrader
And instead of a ruler for cuts, you can use just this device with a fishing line (as I understand you have a string for biscuits?), Like the cooled biscuit was rubbery and drove with a string on the sides, just marked it out, and then cut it with a knife, or it could have been with a thread

[Cake]

Girls, on Cook's Illustrated offer this option for cutting a pie, it seemed to me interesting - if someone, like me, is not friends with a thread and an eye

If the cake is baked with a raised center, the "hump" should be cut off before cutting the cake into cakes.

Measure the height of the cake and make slits in the middle with a sharp knife to mark the middle around the entire circumference.



Gently press down on the cake with your left hand and slowly rotate it counterclockwise while moving the long serrated knife towards you along the marked marks. Now you do not need to cut, but outline, cut the pie.



Following the marks, cut deeper and deeper by rotating the pie. Gradually move the knife towards the center with each turn until the cake is cut.



Hope it comes in handy

Cake, the "pink" cake is just a miracle! I already know that I will try the next

girls, I highly recommend - I cut the cupcake according to the method that I highlighted in the pictures a little higher. It is very convenient to cut this way, and it is not at all difficult - first cut, then cut with a serrated knife along the cuts in a circle, turning the cake, with each turn the knife goes deeper and deeper.when the knife reaches the center, the cake is cut. see how smoothly it turns out

while reading the book Chocolate Cakes, I found a new confectionery trick (for me anyway):

It was about cutting the cake into 3 layers, "then put one thin vertical strip of cream on these layers and the board", then recommendations for assembling the cake and "lay out the layers so that the marks on them match."
And I always wondered how to fold the layers so that the biscuit was of its original shape. As the saying goes: "elementary, Watson"

[Art Girl]

Art Girl, if not for my dislike of coconut flakes. I would have choked! Very, very gentle and New Year's! But I do not like shavings even in decor! Especially green in the form of "Grass". It is necessary to learn to align the cakes !!! If you are interested in my experience, then I will tell you how I do it.

There is absolutely no point in leveling and coating a freshly picked cake - the cakes have not yet been soaked, have not sat down, have not caked. Therefore, be sure to refrigerate at night. In the morning I take it out and for 1-2 hours in the freezer. during this time it manages to freeze 2-3cm outside. but inside is just cold. This is what I need. I start trimming with a sharp knife. In the biscuit cakes, the syrup froze and the biscuit became like polystyrene. Everything is cut smartly and does not fall out in pieces. I align both vertical and horizontal. To the perfect geometric shape. Now you can cover with creams. The layer lays down a maximum of 1 cm, but more often even less. It takes a little, work is a pleasure.

[Cake]

Cake, thank you very much!
I tried to cut the cake after the refrigerator ... so it still crumbles! I will definitely try, as you advise. For me it became a fix idea, to make even sides.
Only now ... and after freezing the cream will be nothing?

I looked at pastry tricks and noticed that no one uses a thread to cut the cake layers. And everything is so simple: cuts are made on the side of the finished biscuit with a knife along the entire circumference. To make it even, you can rest the knife on some kind of stand for the first level - a cap for a bottle of water, the next one - a box of matches, etc. We turn the biscuit and outline the contour of future cuts evenly, the thickness of the cake as a result can be no more than 1 cm We take a strong thread, you can fold the one that is two or three times, and fill the prepared incision in a circle, starting from the upper mark, Cross the ends and cut the biscuit with sawing movements. The cut is smooth, then there will be no problems during assembly. Then we also do with the next incision, etc.

[Zhivchik]

Zhivchik, the cake is very nice and looks very gentle !!!!

Girls! I also wanted to ask about cutting the cake: I received a gift from my son on NG a string for cutting a biscuit, it looks like a clothes hanger, rubber tips on the ends, several levels for the string, but the string is only on the lower one ...
In general, I will turn it (him) and so and so: a monkey and glasses !!!!!!
Well, suppose: the cake is placed on the table between the legs of this device. What's next? Move it like a two-handed saw?

[Aunt Besya]

Aunt Besya, look, I stole the photo on the Internet.

You put your legs on the table and ride on it, cutting with a string.

Hmm ... it seems easier to show than to explain ...

[Aunt Besya]

Aunt Besya ,
You must position the string in a notch that will equal the height of your desired cake. Then slowly move the string by cutting into the biscuit, resting on the very tips. When the string hits the biscuit, then personally I, cut it in a circle, cutting more and more into the center of the cake. By changing the height, you can make cakes of any height. Cuts very smoothly. You will like it! I wrote messy, if something is not clear, I can explain
While I was writing, a photo appeared! It's clearer there!

[Aunt Besya]

Aunt Besya I also have such a string. I'm so used to her that when she burst out of fatigue on New Year's Eve !! I cut the cakes without her! Mom, do not worry !!!
She has such small notches on her legs - these are levels.This string moves along them if you pick it up. Needed in order to cut the cake at different heights.
Set the desired level, brought it to the side of the cake and slowly move back and forth so that the string goes into the cake. You can cut the cake slightly at the string level to make it easier for the string to enter the cake. And then you need to move back and forth. as if with a saw until the string reaches the other side of the cake.

[Thank you girls !!]

Thank you girls !! But regarding the movement of the string according to the risks: it is stretched very tightly, somehow I can't even imagine how to move it? To loosen the tension, you need to bend the base, that is, give some slack and throw the string to another row, then also from the other side ... But there you need to make an effort Mom, don't worry. Did you move it at least once? How was it done purely technically?

[Aunt Besya]

Aunt Besya I move more than once a day. At first it was also very difficult to bend the device, but over time it probably developed and became easier. For the future!! If the string suddenly breaks (pah-pah-pah) you can replace it by adapting the string from the guitar. But not thick.

But there must be an effort. Mom, don't worry. Have you moved her at least once? How was it done purely technically?

Lena and I move the string very easily! maybe I have a different string, but the base bends quite easily, and then bounces back when I release it.

I also move the string a lot, and that is how it is. It seems to have not been torn yet, but I had a spare in the kit, somewhere it means

I want to share with you one trick that I heard on the Good Cook forum, from a girl merry.
When I am in a hurry and I do not have time to collect and stand the cake in the refrigerator for a long time (circumstances are different !!!), I do this.
I collect the cake completely, but I don’t coat the cake. (Here in the photo I specially smeared cream in the middle so that it was more clearly visible how the cake sags. There is a layer of meringue under the cream)
I put something heavy on top of the cake. I have this cutting board, which I put on a transparent cake stand. I press down a little and put in the refrigerator for 30 minutes or an hour. The cake sags under the weight, and if there is a slight deflection on top of the biscuit, then everything is leveled. Here is for clarity.

Without load.



Here I removed the load and you can clearly see how the cake sagged.



We remove the excess cream that has crawled out. We cover the cake with cream and then proceed as usual.
Maybe someone will come in handy !!

Girls, I want to put my "martyrs" on your display ... The lower layers, as you can see, stick out on one cake and on the other. How to achieve evenness of the sides ??? If they are not okay ...... A large cake with a picture, stood in the fridge overnight, with raised edges. At first, after the assembly, everything was fine, until they brought it ..... Beautiful girls, what to do then ??? I am ready to listen to all your advice ...

[biscuit]

biscuit, both cakes are very beautiful, but the second one, with a picture, just struck me! very nice! Is this mastic drawing cut out, or painted on the cake?

yes, the sides are a little convex, of course ... I used to have this too, until I took the advice Cakes with this:

There is absolutely no point in leveling and coating a freshly picked cake - the cakes have not yet been soaked, have not sat down, have not caked. Therefore, be sure to refrigerate at night. In the morning I take it out and for 1-2 hours in the freezer. during this time it manages to freeze 2-3cm outside. but inside is just cold. This is what I need. I start trimming with a sharp knife. In the biscuit cakes, the syrup froze and the biscuit became like polystyrene. Everything is cut smartly and does not fall out in pieces. I align both vertical and horizontal. To the perfect geometric shape. Now you can cover with creams. The layer lays down a maximum of 1 cm, but more often even less. It takes a little, work is a pleasure.

since then - no problems with the sides

Thank you very much, although there are still a lot of jambs, I am still far from perfect condition. The drawing on the cake is drawn, I made the cake, and then my daughter redrawn ... somewhere for about 4 hours I sat ... poor thing ...
I read this advice from Tortyzhkin, but somehow I haven't used it yet, I'm afraid, but if the impregnation on the biscuits starts to melt after the freezer and my mastic floats ...

[husky]

I don't put it in the freezer either, a night in the refrigerator is enough for me. I collect the cake, soak it, coat the cakes with cream, but I don't coat the surface and sides at all - and this blank is put in the refrigerator for the night. in the morning I smear it with the first layer of cream - again in the cold for an hour, then the second layer is already final, beautiful, and again in the cold for an hour. then I iron it with a hot knife, according to the advice husky - and the "skating rink" is ready

How did you do it?

[Lisss's]

Lisss's

I soak the cake, grease it with cream, except for the sides and top, level it (as much as I can) and refrigerate it overnight. In the morning I take out, cover each cake with a thin layer of marzipan, (without marzipan, the mastic will flow), then a layer of mastic and collect.
Do you smear with butter cream? Or protein-custard?

[biscuit]

biscuit, you are doing everything right. But perhaps this is due to the fact that after settling in the refrigerator, you do not cover the cake with cream. And immediately put marzipan and mastic. I never do that, so I can't say with a hundred percent certainty. Try to make some small cake for an experiment, applying cream on top, and then marzipan and mastic. Although, in principle, there is enough cream and mastic.

[husky]

husky
I have never covered the cake with cream, but you have to try, as you say. I have purchased mastic (I order it through the Internet) and it says that it is better to put a thin layer of marzipan under it, (specially rolled flatbreads are sold) that's why I do it. It is also written that she is "afraid" of water and water-based creams (it can leak), but if smeared with butter cream or ganache, can it pass?

[biscuit]

biscuit , I just thought, but could this happen because the cake stood in the room for four hours while it was painted with patterns? And what kind of cream was inside the cake?

[husky]

husky
Quite possibly. The cream there was whipped cream with a thickener. How did I not think about it myself ??? Although .... the other cake also had sagging sides, although it was standing in the refrigerator .......

[biscuit]

biscuit, for such tall and heavy cakes, the cream is very weak, of course, the lower tier "crushed" under the weight of the upper floors. I would make the lower floors with meringues and charlotte or jelly, and the upper ones with lighter layers. This is when assembling without whatnots.
Under the mastic, you can and should level the cake with cream as they wrote Cake and Lisss's... And if the cake takes so long to decorate (4 hours), it may make sense to give it a break and put it in the refrigerator every hour.

[Lika]

Lika
Between the floors there were plastic rounds that held on to wooden skewers, but you're right, the bottom layer is better with a "heavy" cream and nover meringue for greater durability.
Next time, as I'm going to do this, I will take into account all the tips! How many different "little things" you need to know and how good it is when there is a forum like this one, where you can always help with advice. Thank you all very much! You instill confidence in me (otherwise I already had my hands down) and, it seems to me, I will succeed next time.

[biscuit]

biscuitIt will definitely work out !!
But the fact that your tiers were on plastic and on wooden skewers ... I was killed on the spot.
So the sides were not kicked out because of the subsidence of the layers. It can be seen simply from the melted cream that something happened to the marzipan. I don't know if marzipan can absorb moisture? If so, then he was just bloated with the cream. But these are all my assumptions. Since I have never covered the cake with marzipan and how he behaves on it, I don’t know. And here there should be practice. to understand what happened.Try next time with cream to coat the cake, isolating the cream from marzipan and mastic.
Lika correctly wrote to you that you need to use more dense creams at the bottom.

[biscuit]

biscuitIt will definitely work out !!
But the fact that your tiers were on plastic and on wooden skewers ... I was killed on the spot.

Shit ....... Well, instead of cocktail sticks, they sometimes use wooden skewers ..... (I saw a picture somewhere in the internet) or not? Maybe skewers just glided over the plastic?
Anyway, next time I will refuse marzipan altogether, only charlotte. This week I will try to make a small one at the same time and see how the mastic behaves on the cream and whether it will turn out to make even sides. It makes no sense to make a multi-storey one, we simply simply cannot eat, (my nose is already turning up at the sight of my experiments ...) relatives and friends have no such events ...

[biscuit]

biscuitsaying so But the fact that your tiers were on plastic and on wooden skewers ... it killed me on the spot , I meant not that it is impossible, but that it is even more reliable than plastic tubes and cardboard! That is, the subsidence simply could not be !! This means that the cause of the convex sides must be sought elsewhere.

[husky]

husky
Oh, sorry, I misunderstood you. So it's all the same in marzipan and butter cream?
These are the conclusions I made:

When assembling multi-story cakes, consider the following:
- the bottom cake should be sandwiched with a heavier cream, such as charlotte or jelly
- preferably meringue cake in the lower tier
- obligatory substrates (cardboard, plastic)
- obligatory alignment of each cake with charlotte to perfect evenness
- with a long decoration, from time to time put the cake in the refrigerator so that the cream does not have time to melt.

Well, and of course, the presence, preferably non-curved handles ...

Girls, is that all?

- obligatory alignment of each cake with charlotte to perfect evenness

Protein-custard is also good friends with mastic and marzipan

[Biscuit]

Biscuit I would add one more point.
- each tier must be missed inside (you can put something on top) and kept separate from each other for some time. So that the tiers can shrink.

And as an addition to you. For information.
Under the mastic go:
- oil creams
- protein custard
- ganache (chocolate + cream)

And I have a question. Why do you need a meringue in the lower tier? After all, if you think so, then it sags great from the cream!

Well, instead of cocktail sticks, they sometimes use wooden skewers ..... (I saw a picture somewhere in the internet) or not? Maybe skewers just glided over the plastic?

Sponge cake, and the skewers were thin or like for sushi? And how many pieces did you put in the bottom tier? It is quite possible that the sticks are too thin and like "parted", or maybe there are just few of them (there should be at least 5).
And when I use sour cream or butter cream in the lower tiers, then to avoid subsidence, put fruits or pieces of jelly (strong) inward, retreating from the edge, so that they would not come out later.

[Biscuit]

Protein-custard is also good friends with mastic and marzipan

Lika, in principle, yes, but I have purchased mastic and it says on it that she is not friends with water-based creams ...

Biscuit I would add one more point.
- each tier must be missed inside (you can put something on top) and kept separate from each other for some time. So that the tiers can shrink.

And as an addition to you. For information.
Under the mastic go:
- oil creams
- protein custard
- ganache (chocolate + cream)

And I have a question. Why do you need meringues in the lower tier? After all, if you think so, then it sags great from the cream!

so one of the girls advised to lay meringues and "heavy" cream .....

From the protein custard, I am afraid that the mastic will flow, she does not "like" water-based cream, and in the same place the syrup from water and sugar is cooked ...
Ganache .....it needs to be immediately aligned straight along the ruler, otherwise the chocolate will grow cold and figs I will achieve a flat surface ...

Sponge cake, were the skewers thin or the same as for sushi? And how many pieces did you put in the bottom tier? It is quite possible that the sticks are too thin and like "parted", or maybe there are just few of them (there should be at least 5).
And when I use sour cream or butter cream in the lower tiers, then to avoid subsidence, put fruits or pieces of jelly (strong) inward, retreating from the edge, so that they would not come out later.

The skewers were thicker than toothpicks, you know, they are used for shashliks, wooden, I just cut them to the desired length and that's it. How much? On the lower one, there were 10-12 pieces (I don't remember exactly), since it was 36 cm in diameter.

Lika, in principle, yes, but I have purchased mastic and it says on it that she is not friends with water-based creams ...

From the protein custard, I'm afraid that the mastic will flow, she does not "like" water-based cream, and in the same place the syrup from water and sugar is cooked ...
Ganache ..... it needs to be immediately aligned straight along the ruler, otherwise the chocolate will grow cold and figs I will achieve a flat surface ...

Until now, no one has flowed from the protein And the purchased mastic or not has no meaning. Read again the sections Cream and Mastic, in the same place you can discuss all your questions about working with creams and mastic.

[Lika]

Lika
Thanks a lot!!! I'm already there ...

I read it many times on various forums, and here Tortyzhka also told how to close the "gaps" that sometimes appear if the layers are slightly different in diameter. And inside between the layers is a hole in the circle of the cake.
In such cases, in order not to clog these "gaps" with cream (a lot of cream is bad), I usually put pieces of meringue or biscuit and smeared the edges with cream. But it did not always work out exactly. Pieces no - no, but sometimes they did not want to lie down evenly and appeared as irregularities from under the cream.
And now two circumstances came together today and finally I did as Tortyzhka taught.
One of them is a failed homemade cake, which turned from cream and pieces of biscuit into one continuous mass. And then I thought: "So this is a great" material "for filling the" gaps "between layers."
The second circumstance is that today, making a cake, this hole between the layers just turned out. The meringue turned out to be slightly smaller than the biscuits.
And then I did the following manipulations, having received an excellent result.
This is how I got the assembled cake.



Seeing that I have to shove a lot of pieces of biscuit here, I remembered my failed cake yesterday and ...


I crumbled the fresh remaining pieces of biscuit.
I mixed them with cream.
Crumb: cream ratio - 1: 3
Pounded into a homogeneous mass.
And with this "putty" I covered the entire gap in a circle.
Gave it to cool in the refrigerator.
I covered the cake with cream for the first time. Freeze.
Covered the second time clean with cream. I ironed it out.




I got this result.



I am happy with the result. I will continue to use this technique.
Thanks to everyone who talked about this cake "plastering" method !!

What I got next from this blank can be seen in the topic "Ready to share with you" HERE

.... The lower layers, as you can see, stick out on one cake and on the other. How to achieve evenness of the sides ??? If they are not okay ...

Good day everyone!

Last summer I got my first order for a wedding tiered cake. I was very worried, but everything turned out pretty well. Just in one of the books on decorating and baking, I read an interesting way of assembling cakes and decided to try it.

We bake a biscuit (for a sample I baked a manunium with a diameter of 13 cm). Cool, cut into 3 layers, saturate.

Cut the middle cake into strips. We begin to collect in the form: lay out the whole cake, lightly coat with cream (whipped cream with white chocolate), lay out the sides-walls of our future cake in strips, fill the middle with cream with pieces of frkuts, cover the top with a whole cake and in the refrigerator for a couple of hours.

This is what happened, the walls of the biscuit are not very visible, since this time I decided to smear cream and the sides of the form too, although I did not do this last year, we coat it with a small layer of cream, cool it and further as desired: we cover it with mastic, or fill it with chocolate icing , or decorate with cream.

And this is my last year's cake: a classic sponge cake with rum soaked, cream of whipped plums, sour cream and curd with slices of peaches and apricots. All three tiers are assembled in the way described above, each on a substrate, 5 skewers for props in the first and second tier. The cake kept its shape well, the city transferred transportation to the other end normally. For me, the difficulty in assembling this cake was not in covering with mastic (I made gelatinous mastic for the first time), but in the final finishing: in the refrigerator +5, on the street +36, the cake instantly became covered with perspiration, the icing finish began to blur from moisture. In general, I was satisfied with the result.

For myself, I decided to use this particular technique in warm weather (necessarily in the heat), in the rest of the year, the usual bezel with "putty".

This type of assembly attracted the lack of scraps, although it is quite possible to additionally bake a biscuit for the sides.

I hope my experience is useful to someone.

P.S. This is how I usually read a bread maker. ru or looking for information:

[dryapa]

dryapa , Thank you. I already gave you a plus sign, for an interesting method of assembling a cake.
I can't see how high your cake was, in order to understand how thick each of the three layers comes out after cutting them?
And your assistants are charming !! I don't know when one individual sits in front of the screen. how to consider what you need, and then there are already two assistants !! And so curious too!

Girls, with your help and my expressionists, this is what I got after the first smearing with cream:

and after the second:


This, of course, is not the limit of my dreams, but still I am already happy with the result, I will practice a little more and ..... I will start to respect myself ...

with cream I went to the Temko of the same name ...

[biscuit]

biscuit, barbarita, husky!!!

I can't see how high your cake was, in order to understand how thick each of the three layers comes out after cutting them?

husky, I myself cannot see, I took a picture like that. It looks like a little more than four cm, but less than five).

And your assistants are charming !! I don't know when one individual sits in front of the screen. how to consider what you need, and then there are already two assistants !! And so curious too!

husky, Thank you !
Usually, when it comes to dinner, and the hostess cannot be torn from the Internet, they take turns starting to hang on the monitor, drooping their little face and hanging their paws. Sometimes you have to catch the monitor along with the 5 kg "carcasses".

biscuit, well done !

Girls, what is the best way to collect the cake in the form, I mean in the cake-cake according to the dryapa option
or just a cake for a cake, etc.

I bought a string at Epicenter, began to cut, and it is pressed in. So I cut a little with a knife in the place where the cut should be, and then I worked with a string, like a saw left-right and cut very well !!!! I, too, now have no desire to cut with a knife. And my husband said that it would be cool if the string was in the form of a file! They need to write a rationalization proposal, maybe I'll get a prize for this

I also cut the crust, but with a knife faster

Masha, I have such a string, bought a year ago in the Metro, it cuts perfectly even a cake that has not cooled down:

I, too, did not use such a string with a handle. I use either a fishing line or a strong thin thread. If the cake was "resting" in a slow cooker, then you can cut it without cutting - the crust will soak slightly. If the crust is dry, then I cut it with a knife.

Peace be with you bakers!
dental floss is good for enty business

I want to show how I cut the cake into the shape I need.I draw a template on thick paper (heart, flower, oval ...) I select an existing round or rectangular (there are no others) forum, larger. I put a template on the baked cake, and lowering the blade of a clerical knife perpendicular to the table, cut out the necessary forum. The template must be pressed to the cake, it happened in the photo, because I did not have enough hands


and one more device of mine, though I don’t know or in the subject ... If I need a cake with a larger diameter than the forms I have, I draw the necessary circle on paper, form the sides from foil and bake in such a homemade form. It turns out not quite perfect, so then I level it, as I showed above.