Cutting the biscuit into cakes and leveling the cake

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.

There is nothing eternal.
And what kind of twisted? Guitar too?

No, not from the guitar. This is some kind of steel twisted cable. The cable consists of several twisted strings. My husband made me a string for cutting butter. It is thicker. And then he separated one string from this cable and made a string for cutting the biscuit. I took a photo. I'll try to show.

[Ksisha]

Ksisha, I don’t have such a smart thing. And of course I didn't use it. But I want to speak on what I see. Maybe I'm wrong. then who has this tool correct me.
The photo shows that where the knife has already cut through the cake, all the guide plates along which the cutting takes place came together (dropped). Where it has not yet been cut and where the plate is whole (from the side of a standing person), the gap along which the cake is cut is located higher. There, a solid plate will prevent the knife from lowering the guide. And then it turns out that on the one hand the cake is cut below, and on the other above. And then why this tool? It probably costs a lot more than a regular string. He put the string on the table. Crashed into body with it in the cake and cut it to your health. And smoothly and without any effort.
I have been using a regular string for cutting cakes for about 7 years. And I'm happy.
In the table of contents of this topic, you can find a post that talks about such a string.

Lyudochka, I have dreamed for exactly a year about such a magical device as a split ring for forming and cutting a biscuit in question! And then I bought it, but immediately 10 pieces (it was impossible to write out less). And all my expectations about this magic little thing came true when cutting the very first biscuit. I was very worried, so I baked the first one, put it in the freezer overnight, and cut it in the morning, naturally, the result is amazing !!! I cut a biscuit 8 cm thick into 6 pieces of cakes. There was no limit to my surprise when cutting this cake, as if I were baking separate thin cakes, everything was so deliciously soaked and the cut turned out to be excellent !!! So I dare argue with your version. I am very pleased, no string can compare: firstly, the height-8 cm- will allow you to cut a rather high biscuit (and in my multicooker, a choco biscuit, for example, turns out to be up to 8 cm.Then, secondly, the ring is split and a cake in diameter can be from 24cm to 30.5cm. The ring is also made of stainless steel, which eliminates the "loosening of the plates and the formation of cracks" when cutting, it is quite rigid and keeps its shape well. Therefore, I sing an ode to this ring. And if someone needs it, please contact me in the remainder of 9pcs)))

Hello! help me please!!! I collected the cake in a ring, put it in the refrigerator overnight, put it in the freezer for an hour in the morning, then took it out of the ring and began to level it with potatoes, put it back in the freezer and take it out and I started to level out the cream, but it will still stick out later! : girl_cray: what should I do? I need it for mastic

[Anya]

Anya, and what kind of layer do you have? Maybe this is a souffle and it hasn't frozen?

no, it's curd yoghurt with fresh strawberries, no gelatin. it was necessary to remove the excess, but I did not remove it, but now it starts to crawl out, probably put a big layer

Anya, I don't see anything else how to remove everything from the side of the cake. Clean off everything, make new potatoes and cover with ganache on top. Can be based on butter and chocolate. It will be stronger.

Thank you! I'll try it like this, I ganache it + crumbs of bedspreads and just ganache on top

that's what I ended up with, of course, jambs on tight sea. tell me it was necessary to hold the cake then without a ring to hold the cream out? but then at first everything was exactly, and then climbed out. in the end, I picked out the strawberries that came out and the cream and stuck the pieces of biscuit in the hole from the berries and spattered. tell me, what would not be the folds at the bottom, you just need that the mastic was twice the size of the cake? I couldn’t succeed without them, it was not enough mastic to me.

Girls, mostly beginners - a lot has been said on the topic of alignment, but I will add a few more photos for clarity - after all, there is never much information.
So, how do I do it - I put together a cake in a mold for the night and let it stand under pressure all night. Thanks to this, the cake already looks good. In the morning I froze slightly so that the edges were cut better and, using a regular triangle and a ruler, cut off the uneven edges and gave the correct shape.
This is how the cake looked after these manipulations.

Next, prepare a crumb from the cut edges, add more cream and I add a little "finishing cream" - butter and chocolate. We spread the mass on the edges of the cake and then again with any convenient tool (here I used a regular ruler), we begin to smooth it, repeat the procedure from all sides.

It turns out something like this

Using a triangle ruler, I processed the sides

I cooled the cake again and applied a thin layer of finishing cream - butter and chocolate (1: 1 or 1: 1.5 in the heat), such a cream reliably insulates even the most delicate filling. Approximately this is the result we have at the output.

It seems that the edges are good, but often after covering with mastic they still round off, I still struggle with this myself ...

Natasha, great alignment !!! And so that sharp edges are obtained, it is necessary to iron the mastic on the edges with two irons, forming a sharp edge, and even if you do a super sharp edge with a cream, the mastic will round them all the same.

Natasha, thank you so much for MK! Next time I'll try to align it according to yours.

iron the mastic on the edges with two irons

And I was just thinking, I wonder if I need a second iron? Apparently, you need it.

fine! will definitely come in handy! Thank you Natasha!

Girls. After reading this topic, I was inspired by mastic cakes. Something I couldn’t align before :(
But now it seems to have worked. Tell me what you think?

Happened?
She leveled it with crumb with cream and cream on top and used a ruler) Indeed, it is more convenient for her than with a spatula with a heel.

Good good! I like!

[Natusik Agree]

Natusik Agree, I, of course, understand that a year has passed, but suddenly ... there you have no ring for cutting?))))

And if someone needs it, contact me, I have 9 pieces left)))

Have you sold your miracle gadgets?

[Natusik Agree]

Natusik Agree, I, of course, understand that a year has passed, but suddenly ... there you have no ring for cutting?))))

I'm not the only one

Can I have such a short cutter too ?! ordered on one of the online stores, but did not send ...

I, too, just now stumbled upon such a wonderful cake cutter. If suddenly, somewhere else is lying around, I'll buy it with pleasure))))

Dear craftswomen! I ask for your professional and experienced help!) How to align the cake edges to the ideal? How many layers should I put? What does it mean? Iron or
Spatula? I don't make cakes with mastic, just just cream or glaze ... But I want beauty on the sides. The photo shows the flaws. That drop in the foreground is the icing. Do not pay attention to it, everything is clear here .... I am worried about irregularities on the sides! Indicate an error, please !!!))

Again, I have it upside down ... Well, I think it's clear what I'm talking about ...
Thank you in advance! Got a lot of invaluable information from the site !!!

girls and under the wet meringue what cream to level the cake ???

Apply a thicker wet meringue cream and smooth it out. As far as I remember, girls do not use any cream under a wet meringue. Just apply the cream itself in a thick layer.

I leveled everything well for them, like and then where the cream began to appear, in places where the bulges were not originally there, can first use a putty for alignment and then with a cream ???

[Elena (RAKUSHKA)]

If there were fatty creams in the layer, then most likely from this the wet meringue cream and became heterogeneous. Then you need to isolate the inner content of the cake from the outer cream. You can use potatoes, you can use a thin biscuit around the perimeter of the whole cake.
Elena (RAKUSHKA), in the topic wet meringue cream, all these issues have already been discussed. You need to go to this topic. Go to the first page of the table of contents and find a link to the combination of different creams with this cream. Well, or find links to something like that.

Thank you, I just registered with you) so I haven't figured out yet what and how and where?))

[Elena]

Elena, link to the topic wet meringue.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=79532.0

Get comfortable and wait with the results on the pages of confectionery tricks.

Girls,
Has anyone leveled a cake with an uneven surface? Next week my daughter is 2 months old and I really want to bake "Ladies fingers". But the surface is very bumpy. How can I cope with it so that it is perfectly flat? So far, only potatoes or a thin biscuit around the entire perimeter + on top, of course, are in my head. That is, to make such a box. Just don't remember where I saw the recipe for this biscuit? Does it remain plastic? Can I bake it a little beforehand? Can I freeze it? It's just that the child is small, so everything must be done gradually.

[yalexandrina]

yalexandrina there is a video Cake Ladies fingers from Emma's grandmother. She collects the cake in the form.
You can cover the cake with potatoes with the addition of glaze. I won't tell you about the biscuit.
I came across a recipe for this, but I did not bake it myself.

[yalexandrina]

yalexandrina, I made ladies' fingers under the mastic. Collected in the form. After soaking, I cut the cake, became smoother, then walked thinly with potatoes. There were no particular problems.

[yalexandrina]

yalexandrina, as I understand the recipe for ladies' fingers, then after hardening it becomes quite pliable for circumcision. that is, the edges can simply be cut evenly, but immediately pour some leveling cream on top, that is, you collect the cake in a mold, keep it overnight, then pull it out of the cold, fill the top (also in the mold) with cream that will play the role of leveling and remove it once in the cold to freeze. and then you pull it out of the mold and trim the edges so that they are even.
By the way, I also thought about this cake

After impregnation, I cut the cake, became smoother, then walked thinly with potatoes.

Oh, Ir, thanks! Exactly, it will be possible to cut it. I will collect it in the form, as usual. But for the "pruning" did not dopetril

the edges can simply be cut evenly, but immediately pour some leveling cream on top, that is, you collect the cake in a mold, keep it overnight, then pull it out of the cold, fill the top (also in the mold) with cream, which will play the role of leveling and you put it away once in the cold to freeze. and then you pull it out of the mold and trim the edges so that they are even.

I didn’t do it about "pruning". In my head, everything immediately emerged. After impregnation, I will do everything. I will collect in the form. The bottom will later become the top. After curing, the cream flowing down should form a flat plane. That is, the top is already aligned Well, the sides are a matter of technology. I cut, make crumbs, putty. If suddenly the cream from below / from above does not want to form a flat plane, as I intended, then I will walk a little with a knife and cut off the most persistent tubercles. And there, in the potatoes. It was decided that "ladies' fingers"

[Natusik Agree]

Natusik Agree, Good day. I liked the idea of ​​this cutting shape. I would like this form. How can you buy it?

Can you please tell me, after applying the confectionery plaster, is it necessary to apply the cream as well, or can you touch up the mastic with a hot knife after hardening in the refrigerator?

[Natalya CY]

Natalya CY, Natasha, of course, cream or ganache. Perfect evenness cannot be achieved with plaster, but under the mastic you can see any flaw.

[Natusik Agree]

Natusik Agree,
Hello.
Can you tell me where you ordered such a form for cutting a biscuit?

[Romario]

Romario, see the list of stores:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=136&topic=45264.0

Now in many of them you can buy this form.

For example, in Uuterra:

🔗

Irina, thanks for the answer. Found only in Uuterra, but there is no availability there either.
I googled the full name of the form (copied from the uterra), but I did not find it in the Russian Federation, and I don’t even know about European stores.
If anyone knows where in Europe there is such a form, and there is a guarantee that they will bring after payment of the order (taking into account the current state of affairs in Russia and the world) - share the info, pliz !!!

I walked the link of the list of stores.
But I didn't find anything there either. By the way, some of the links there have died and are not working correctly.

Check the links (while everyone is busy)
The first link leads to "MOVED". There is a large section of the joint venture. You can watch and place an order.
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=614.0

You can also find on Aliexpress

[RomarioRadriges]

RomarioRadriges, I have such a shape, but I’m already used to my string and it’s no other way. I can sell mine to you.

Irina, thanks for the answer. Found only in Uuterra, but there is no availability there either.
I googled the full name of the form (copied from the uterra), but I did not find it in the Russian Federation, and I don’t even know about European stores.
If anyone knows where in Europe there is such a form, and there is a guarantee that they will bring after payment of the order (taking into account the current state of affairs in Russia and the world) - share the info, pliz !!!

I walked the link of the list of stores.
But I didn't find anything there either. By the way, some of the links there died for you and does not work correctly.

there are such forms on aliexpress, that's for sure

alenka_volga
Thanks for the info! Have already found! And absolutely not sour for the price !!!

🔗

And this diameter will suit?

Adjustable diameter: 16 to 20 cm

Hello girls.
Can you please tell me if it is possible to freeze potatoes for leveling and reuse? I have this butter + condensed milk + clean scraps of vanilla biscuit on boiling water.
I haven’t bought any tools for cutting a biscuit, I don’t know if I can use them. Today I cut with a thread. It turns out great.

Today I cut with a thread. It turns out great.

And you don't need any accessories

can potatoes be frozen for leveling and reused?

can!

maybe I bake some kind of biscuit that is not the same (although the standard recipe for proteins + sugar + yolks with flour), but this string does not cut anything at all with this string. the cakes are very soft and the string just crushes it

maybe I bake some kind of biscuit that is not the same (although the standard recipe for proteins + sugar + yolks with flour), but this string does not cut anything at all with this string. the cakes are very soft and the string just crushes it

do the cakes rest after baking? I don't touch mine for at least 12 hours, I can wrap it in plastic and put it in the refrigerator overnight.

do the cakes rest after baking? I don't touch mine for at least 12 hours, I can wrap it in plastic and put it in the refrigerator overnight.

here since yesterday evening the cakes were resting. now I tried to cut it - but they are still very soft inside - even when cut with a knife into pieces, they fall apart (except for the crust) already ruined 2 pieces

they are somehow very airy ... I always try to make such as in the video (especially American ones), so that they would be like a brick ... apparently I choose the wrong recipes