Cutting the biscuit into cakes and leveling the cake

But how to align 3d cakes, for example, like Valeria's dog? MK is there, but it just says: align, and what? Palette won't work here ...

Girls, it's a secret, right? And I mentioned the dog incorrectly, the author of the 3D dog cake is valvery. And looking for a question, maybe someone will still answer))) when I level the cake, the layer of cream turns out to be 1-2 cm thick. It tastes bad. Is it the same for you? Or is it possible to somehow make it thinner?

[Karalevna]

But how to align 3d cakes, for example, like Valeria's dog? MK is there, but it just says: align, and what? Palette won't work here ...

Karalevna, look here Aligning creamy round cakes

[Karalevna]

Karalevna, no, of course not a secret !! Probably the girls just don't have time to answer. Or there is simply no answer. Sometimes it happens. We do not find the answer to all questions.
In the same topic, a page was posted earlier by Vali valvery, where the moderators highlighted in blue how she aligns 3D cakes. I could not find words about the pallet there. But what she brings to smoothness with her hands, I read. I can also confirm that sometimes (rarely, but it happens, though I did 3D cakes a couple of times) roundness and all kinds of indentations, I also trim it with my hands.
Dryapa gave a good tip. Could be so. but it didn't work out as smoothly as I would like. I tried it several times. This does not mean that the method is bad. This means that skill is needed here. And he doesn't come right away. You just need to use this method more often and then everything will work out.
And further. There are already answers to your question on the forum. But in order to find it, you just need to look at the table of contents of the topic to which the question relates most. And also we have a topic "From A to Z", where all questions and answers to them are collected for the entire existence of the Confectionery tricks. I understand that for this you need to spend a certain amount of time.
As for the layer when smearing, then I have it less. I can't say for 3D cakes - I didn't make a lot of them. Regular cakes I have no more than 0.5cm. And this does not apply to cream, but to potatoes. In order for a smaller layer of cream to be at the coating, all irregularities must first be coated with potatoes. And then the cream can be applied with a very thin layer.

Thank you!
Yes, it's a matter of skill! I made a boxing glove and, for lack of a better idea, equalized with my hands. it turned out unevenly)))) it's far from Valentina's dog)))) the thought of evenness of hands comes naturally :)))))
thanks girls dear !!!

[Karalevna]

Karalevna!

[Ksisha]

Good time, since I am a completely beginner cook found just such a thing for cutting cake layers, can anyone use it ??

Ksisha,
I apologize to the dear Husky, but I want to add a little information on the short cutter.

I rarely bake, I have not gained experience in even cutting with a string and in other ways. And I saw this instrument on the store shelf, twirled it in my hands and decided that my husband would give it to me on NG (so I haven't used it yet). Very similar to the (possibly the same) model shown in the photo. I found a description on the site where you took the photo from - everything fits right with my model. So, the picture is very unfortunate, it misses two important points:

Firstly, the slots are made in a solid strip of metal and thus are rigidly fixed, do not drop. Secondly, it is possible to vary the diameter of the ring.

I think that this device should cope with its function with dignity.

Just in case, I just checked the customer reviews on amazon.com - for the most part they are very positive.

I have such a ring for cutting cake layers, but I can't adapt to it, every time I pull it out, try to cut a biscuit, but it doesn't work out nicely and evenly. Then I cut it with a knife and scold myself for taking it up again. An expensive thing and useless, or maybe a Gastrorag knife for only 99 rubles. bought in Metro, long and sharp, just for cutting biscuits, I bought it and now I'm not overjoyed.

Knife in the studio

And indicate the length

Here, I put the tape nearby, did not look for a ruler, so as not to wake up the sleeping people.

Now I want this too
And I have the longest knife only 20 cm.

Did you buy this separately, without a set?

Without a kit, there are many different sizes and all sold separately.

Thanks for the braggart. It may be possible to find ...
... Not yet

Mommy dear, it turns out, and there are tools for cutting a biscuit, what a dark I am. Thanks for Temko: rose: I'll be in the know though.

Knife in the studio

And indicate the length

And my husband gave me a spatula knife Wilton 37 cm.Weschchch and align and cut
🔗

I rarely bake, I have not gained experience in even cutting with a string and in other ways. And I saw this instrument on the store shelf, twirled it in my hands and decided that my husband would give it to me on NG (so I haven't used it yet). Very similar to the (possibly the same) model shown in the photo. I found a description on the site where you took the photo from - everything fits right with my model. So, the picture is very unfortunate, it misses two important points:

Firstly, the slots are made in a solid strip of metal and thus are rigidly fixed, do not drop. Secondly, it is possible to vary the diameter of the ring.

I think that this device should cope with its function with dignity.

Just in case, I just checked the customer reviews on amazon.com - for the most part they are very positive.

And you somehow could not photograph the process of cutting a biscuit on this strange device ?? interesting))))

^{Reason for editing: changing the direct link}

Girls, rate my alignment. Prepared "Napoleon" with custard. After assembly and impregnation, I cut off the excess with a knife under the plate. Cream butter + condensed milk - had to be leveled a lot, especially from above, since the cake sagged around the edges. After the freezer I walked with a hot knife. I did it on the advice of the forum, but I'm not happy with the result. Maybe I'm missing something?

Napoleon, in order to align well, you must initially press down with a load, compress, so to speak

Napoleon can be leveled after being soaked in the mold. I collect Napoleon in a round split form. To make it the desired round shape-voids near the sides of the form, I fill it with pieces of cake layers, stuff these pieces vertically as tightly as possible. Then I put a substrate on top of the cake, and a load on top.

Tell me please.
I want to make a cake with a Barbie doll.
Cake - honey cake made of thin layers, sour cream cream.
Is it possible to make culinary plaster based on these cakes and the same cream or not?
If not, what kind of cream is needed for biscuit crumbs plaster?

Tell me please.
I want to make a cake with a Barbie doll.
Cake - honey cake made of thin layers, sour cream cream.
Is it possible to make culinary plaster based on these cakes and the same cream or not?
If not, what kind of cream is needed for biscuit crumbs plaster?

And without plaster at all? And what are you planning to decorate with?

[Annie]

Annie, here is the answer of a girl from our forum to a similar question.

The potatoes I have, as a rule, cut off the cake - any, if there are leftover cakes. Directly with cream from the same cake (sometimes I separate part of the cream) + softened cream under the mastic (butter + chocolate, even if the cake is eventually decorated with MB). I can, if a little dry, add condensed milk. The proportions are always by eye. First in a trim blender. After crushing, I add a little cream. The consistency is such that it is convenient to apply with a spatula.The steeper, the greater the consumption of potatoes.
For 3D cakes - potatoes are thicker.
In general, the main thing is to make it convenient to work!

[Husky]

Husky, thank you.
I seem to have read the topic, but I did not see it.
So I will.

Irza, I cover the cake with mastic, under the mastic - ganache (chocolate + cream).

I can't level it with a wet spatula, even a very wet one (I shake it off the tap and forward).
And what about the cream pallet? What does it look like?

The pallet is a long, not very wide blade. Straight or curved

(+)

I have one. Only slightly longer.
(+)

Thank you. And I think its rounding at the end is inconvenient. I level it with a straight end, it is convenient when you work at the very bottom, but with a rounding, you will no longer put it vertically, and you will not level the side by turning the cake.

[do not shake off!]

Girls, I will shake it on the topic of leveling wet meringues. I will tell you how I do it with a Wide nozzle with teeth, but with the teeth against the cake, and with the smooth part up (width of the nozzle 2.5 cm) I apply the cream on the top cake in a spiral from the center to the edges (strips close to each other). Then I dip the knife into the water ( do not shake off! ) and begin to align (I put the knife on the cream from the center to the edge - I turn the stand with my other hand). I made a circle - I took the knife, wiped the cream off it and clean knife back into the water... Then, with a long (for the entire diameter of the cake), I use a wet knife a couple more times over the entire surface of the cake. All the cake is even. The main thing is that the knife is very wet and does not put much pressure on the already leveled cream (otherwise it may bubble in those places and dream behind the knife). I don’t pretend to be correct, but it’s acceptable for me.

[Irina,]

The pallet is a long, not very wide blade. Straight or curved

Irina, Have you tried to work with a curved pallet (the one that is first in the picture)? Is it comfortable or is it better flat? I want to buy, but I don’t dare - do I need a curved one ... (I’m probably not in the subject, forgive me, dear moderators)

And I have no curved

Then I'll ask you around evenly.
I'm more and more practicing with knives, but I'm not very familiar with the pallet ... Here Ilona was also interested in the rounded end (it sounds a bit strange ...), and I am talking about the same thing - the rounded lines on the cream are not visible ? And how the sides (at the very bottom near the substrate) are well aligned, does the cream seal not remain? And also - for the same sides, do you use a smaller palette or as large as for the top?

I work the same. I drive almost flat. A surplus at the bottom is sometimes formed. We have to clean up carefully.

I have a pallet like Irina in the first photo. I cannot say whether it is convenient or not, because there is nothing to compare with - from the very beginning it aligned it. And I still don’t dare to level the sides, I tried it once, but I did it with the help of such a thing that Gulya says, forgot what it’s called (scraper, no ?!) I have two of them - one is very large and made of dense plastic, it it is convenient to level the ganache, and the second is small, on one side it is even, on the other with cloves (I made these cloves of pages for the "Book" cake)

[caramia]

I also always remember Oksanchik when I contact MB. Oksana ???

And then I think spasms, hiccup constantly ...
I level only with an iron ruler. I applied as I said caramia, and then, I pressed the ruler to the edge away from myself and along the entire width of the cake, moving it towards myself, I press it, pull the line. Water runs in a trickle from the tap. I washed it right away and clean, wet, again to myself! But every time I turn the cake ... Damn ... I'll ask my husband to film it ...

I will also bring my own 5 kopecks into the conversation. For me, alignment is a titanic job! I generally suffer from crooked eyes when I align. I used to use a flat pallet, but somehow on the Internet I saw a video on leveling the cake and there the master was leveling the cake with a curved pallet, the one in the first photo. I decided to try. I felt much more comfortable, especially the sides.Only the pallet must be turned to the side with the curved side. It's more convenient for me and it turns out exactly below.

And then I think spasms, hiccup constantly ...

Still, Oksan, I actually moaned: "How, well, how does she do it?"

Damn .. I will ask my husband to take a video ...

Oh, how great it would be! And then you are so far away that you can't ask to visit you in the corner to sit while you dub to spy ... I have already asked Lyuda, but she does not dub MB. The video would be so great! Otherwise, I'm afraid you'll soon be dreaming about with a pallet in the left red army and with a cup of cream in another

I work the same. I drive almost flat. A surplus at the bottom is sometimes formed. We have to clean up carefully.

That is why I love the shovel, it is of course wider than the pallet, with a curved handle, which is also convenient, and with a straight edge. then there are no rounds or surpluses between the side and the substrate, and a rounded edge will not work that way. Probably, there are direct pallets ... But I'll wait for Oksana's video, there the iron ruler is used - you don't have to look for a pallet. And most importantly, everything turns out smoothly, without bubbles. I tried a plastic line (there was no iron house), but apparently it's also about technology. It is better to see once than hear a hundred times!

[caramia]

And then I think spasms, hiccup constantly ...
I level only with an iron ruler. I applied as I said caramia, and then, I pressed the ruler to the edge away from myself and along the entire width of the cake, moving it towards myself, I press it, pull the line. Water runs in a trickle from the tap. I washed it right away and clean, wet, again to myself! But every time I turn the cake ... Damn ... I'll ask my husband to film it ...

Oh, Oksanochka, I have wanted a video for so long. but I'm afraid to ask, we're all so busy right now.

I want to tell you how I fix the situation if the cake has a bent state. Such as I received today after baking a vanilla biscuit in boiling water. With such a deflection, I got a biscuit. The dip is 1.5 cm in relation to the edge of the cake.



So. Turn the biscuit upside down. On the side of the cake, trim the edges (if there are any, this time I had them) of the biscuit, which turned out during baking. They can be clearly seen in the first photo.
I take a device for cutting a biscuit - a string. Usually I set the cutting height to 4 divisions. This is approximately 2.5 cm.
I bring it to the side of the cake. I hit him with this string and begin to slowly drive back and forth.
This time, the crust of the biscuit turned out to be quite tough due to the fact that the ingredients were not put to the norm.
In this case, I make an incision at the level of the string with a knife.
I insert the string and, moving it back and forth, cut through the biscuit.



I take the upper part of the biscuit, which is folded from above, and turn it over with a cut towards the top.
I also bring the string to the side of the biscuit and cut it through.
The photo shows that when the string reached the middle of the layer, it broke through the biscuit, since there is a deflection and a very thin layer of biscuit.



We get two absolutely even layers of biscuit. Equal in height + one uneven layer.
I put it on biscuit crumbs, for coating the cake with potatoes.

Girls, I saw that many are confused by biscuits with slides, referring to the fact that the cake is not even. I honestly don’t remember with whom I corresponded in PM, but I want to share my experience again. If a cake with a tubercle turned out, it is either necessary to turn it over with a tubercle to the cream, or if you put cake 3 in the middle, it is even easier.
In this photo, you can notice that because of the bump, there is simply not a lot of cream around the edges, when you put cream on the first cake, then the cake, you need to press a little on it so that the cream crawls out a little from the edges, in this way you run a spatula along the edges fill the empty spaces with cream (filling). After pressing, it can be impregnated.
By the way, this is a sponge cake from the "Zebra" cake only without cocoa, it was one of the first cakes, so do not judge strictly.

And I have no special problems with such a concavity. I cut it as usual.The top layer is as thin as possible in the middle - that is, without a hole, but thin. And this cake goes like a box - that is, a little more cream on it in the middle, and fruits / nuts / dried fruits. In general, as a rule, for any assembly I put a little less cream and additives to the edges. When impregnated, everything is smoothed. Well, I flip 99% of the cakes before using. And a perfectly flat surface is guaranteed!

If there is a very large deflection, I cut the edge a little. A little - trimming into potatoes. The rest is the same.
And if there is a soufflé in the layer - generally a wonderful box comes out!

Well, I flip 99% of the cakes before using. And a perfectly flat surface is guaranteed!

I did not understand a little - to collect the cake, it will be infused, and then turn it over and decorate (cover it with mastic)?

Yes, right. I turn it over before leveling and wrapping.

Yes, right. I turn it over before leveling and wrapping.

: rose: thanks

[here]

: girl_love: Hasechka, dear, thank you for the alignment lessons .... Low bow to you from me, this is such a help !!!
I brought my alignment to your court, I will accept criticism with great pleasure !!!

though I don’t have a photo with plaster, I realized something late, but I think everything is fine.
Thanks again.
What came of it - click here

Girls, tell me, please. Here Huska described a quick way to assemble a cake. Well, where for an hour in the refrigerator under load. But is such a trick possible if the cream is just whipped cream? It will come out after all ((Then what to do? To stand the night and only the next day to coat-level?

Girls, tell me, please. Here Huska described a quick way to assemble a cake. Well, where for an hour in the refrigerator under load. But is such a trick possible if the cream is just whipped cream? It will come out after all ((Then what to do? To stand the night and only the next day to coat-level?

It’s probably late, but I’ll answer that it’s possible, though an hour is not enough. At the beginning, I put it without much weight (cutting board), and then I add something on top.

I want to show you how I line the cake with a string.
Vanilla biscuit on boiling water.
I didn't calculate with the shape, and it got out of my edges (a little bit). And since it was higher than usual. then I see him a little underbaked. Although it is baked normally. But nevertheless, the middle fell a little after cooling.
After baking, the biscuit looks like this. The hole in the middle is 1 cm. The height of the biscuit along the edge is 6 cm.



I cut off the protruding edges around the circumference of the biscuit.



I set the string to 3-4 notches position. Sorry, the only photo, there was nothing to choose from. Poor quality.



I turn the biscuit upside down.
I bring the string to the biscuit.
I crash into the biscuit and slowly start moving back and forth like a saw.
I go all over the biscuit until the string comes out on the opposite side.
The bottom cut sponge cake will turn out to be even.



I turn the upper half of the biscuit with the failed center crust down, with a cut to the top.



Under its weight, the middle now in this biscuit falls through again.
I bring the string to the biscuit and hit it the same way.
I cut this biscuit with a string, making the same movements back and forth.



We get two absolutely even and equal height biscuits, which we use in the cake.
There is also one more layer of biscuit, but it will not be even. The edges are higher (thicker), the middle is lower (thinner).
I even got a hole this time.
I usually use this layer in potatoes.



That's all.

Hello everyone!! advice is really needed) a 3-tier mastic cake is planned, if I understood correctly, you need to level each tier separately, cover it with mastic, and install it on substrates, and now the question is: where do you need to put the skewers in the tubes ?? they need to pierce all the tiers, or somehow differently ??? and at what point it is done.I have never done multi-tiered, so the process with tubes is completely incomprehensible. I would be very grateful for the answers

[Mom Themes]

Mom Themes, look HERE

Lyudmila, do you have some kind of branded string?
I ordered myself, and now I'm thinking ... Will I cope with it?

Maria, the most ordinary one. Purchased in metro. It is not expensive at all. But I bought it for a long time. True, there is one thing. The strings are breaking. At first, my husband put the strings from the guitar, and now he put on some kind of twisted one, then for probably a year and a half I have been working alone and does not break.