Cutting the biscuit into cakes and leveling the cake

they are somehow very airy

I can't say anything for the string, cutting with a knife is exactly difficult. I know that in order to avoid air tunnels, you need to knock on the filled form.
I can advise a recipe for a biscuit on boiling water. I have never failed. But as a matter of fact, we will wait for the opinion of professionals. And I will stand and listen.

I bake vanilla on boiling water https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=84460.0 Perfectly cut with a string. My favorite is for custom ... I did it for myself, here the structure is clearly visible - albeit delicate and airy - but it is cut with a string once

[chouchoute]

chouchoute, Can you find out the biscuit recipe? Thick cakes - you need to take muffin recipes, not biscuits. Although biscuits (which I have not tried), everything is cut well. How do you work with a string? Are you crushing her or sawing her?

[chouchoute]

chouchoute, Can you find out the biscuit recipe?

I beat 6 proteins ... then there is a glass of sugar .. then the yolks. I mix sifted flour (1 glass) into this mixture. baked well - it rises not badly - but it's just like a cloud ... with a light cream it's very good ... but here's how I started to cut - some kind of nightmare
I already think maybe this string is bad for me ... it looks like the same as everyone else

Thick cakes, you need to take muffin recipes, not biscuits

Well, this recipe turned out good, but I want to master the biscuit.

[chouchoute]

chouchoute, your recipe for a classic biscuit. I would add a little more flour to it. The flour has now changed and it needs to be added more.
But I think the reason is also in the way you cut the string. It needs to be slightly cut with a knife along the side of the crust. Then bring the string to the cut, and cut the biscuit like a saw. Moving it from yourself, to yourself, from yourself, to yourself.
I suggest, like the girls, to try vanilla in boiling water. He is my most important biscuit now. It turns out with a bang.

Thank you so much. I will try this recipe in the near future.
And I just "sawed" with a string.

People, not everyone can do it with a string. For example, I sent my string light behind my eyes. It's easier for me with a file. Moreover, everything else is cut by the string as much as a run, and the biscuit ...

-but I want to master the biscuit.

Try all the same, only for 5 eggs. I get out of the situation like this - I cool the baked sponge cake and put it in the refrigerator, maybe in the freezer, then I cut it without any problems. In the cold, the structure of the biscuit ("frame") hardens and is easier to cut
Write your name in the avatar to know how to contact you.

I cool the baked biscuit and put it in the refrigerator, it can be in the freezer, then I cut it without any problems.

now there are a couple of cakes in the freezer, I'll try to cut them later. But this option is not always very convenient. because there is no time to freeze.
Eh Dancing, you are from my beloved Odessa (forgive me for being off topic)

Dashutka,

[chouchoute]

chouchoute, so the biscuit does not need to be frozen, it is enough to put it in the freezer for an hour and then it is perfectly cut with a string. I often use this method when there is no time to ripen the biscuit.

Girls, I don't know if I got into the topic, tell me who uses or used a pastry string for cutting biscuits, is it worth buying ???

[Irisik]

Irisik, Raisa, did not see your question. Although I do not understand it. Just above this question was discussed.
I only use the string and am happy.

[Ludmila]

Once in an ambulance I asked this question

Tell me what you can add to the crumb to make a putty, if there is no cream.
And in general, what kind of cream is suitable for crumb, if you cover it with a mirror glaze, or ganache? Something I'm at a loss.
I don't want to cook any cream. I rest!!

And got the answer

Ludmila, melt chocolate, my husband often asks me to make him such a potato - biscuit crumbs and butter chocolate. But he just doesn't like such potatoes with cream

Husky, Luda, lately I've been doing putty from butter + chocolate

So, that time I didn’t make a putty, but just used butter + chocolate. I know that many people equate cakes like that. I decided and I finally try it.
I made 80 g of white chocolate + 40 g butter. It turned out a little bit, but what happened is what happened. I only needed to level the top, then cover it with a mirror glaze.
Respond, who equals the same. How do you cut the cake? I missed mine. He did not want to cut himself.
Maybe I took the wrong proportions? But I was so reluctant to use a lot of oil.
Here is a photo of covered chocolate + butter
Moreover, the layer was not thick, since I saw that I did not have enough mass, so I stretched it thinly over the entire surface.



There was a soft cake inside. One layer of soufflé of cream muslin based on banana and cream. The second layer of soufflé based on cream of banana muslin + custard base from Charlotte (I really liked this soufflé) + bananas.
When cutting, or rather pushing through the chocolate coating (the cake did not want to be cut), the soufflé thought it would fly in different directions.
How do you deal with this coverage?
Slice of the cake.

[Husky]

Husky, cut with a hot knife. You can even out chocolate plus cream 2: 1 with dense ganache. Easy to apply and a very thin layer is obtained

[Natalia]

Natalia, Yes. Yes! I forgot to write that before cutting, I heated the knife in warm water. And even so, the cake was hard to cut.
I know about ganache with cream. But I wanted to try exactly butter + chocolate, since many girls write what exactly they are equalized with. And this is the perfect shell to hold the cake in. Agree. The shell is strong, but how to cut. Yes, if at the same time the cake is completely coated.

I level butter + chocolate, for dark I take a ratio of 1-1, for white about 1-1.5, but most often the white mixture turns out to be too soft, I have to add several disks of icing to strengthen it. But the butter + glaze just turns out to be a dense and brittle mass, it is difficult to cut, and it needs to be leveled quickly, it freezes right before our eyes. Luda, are you sure about chocolate? I take the one with cocoa butter in the first place ... maybe your white chocolate was not very chocolate?

Ksyusha, now I'll see what comes first.

It can be distinguished by its color, chocolate is still a little creamy, but the glaze is beautifully snow-white.

This is the kind of chocolate I used. So at least they write.



Sugar comes first! And only then cocoa butter.
The most interesting thing is that when I used it for the first time, I decided to cast an inscription out of it and make numbers.
Melted and wrote an inscription on the file. So she didn't freeze. I could not remove a single letter. And I couldn't get the numbers out of the form. They were quite soft. I was so upset.
But when I again dissolved the same chocolate melted once, it became like a stone and kept its shape perfectly.
This time I used some of the new chocolate and some of the already melted chocolate.
Yes, it differs in color from the white glaze.

No, Lud, it's not bad chocolate. Moreover, it is soft, as you say ... the mass could not become brittle from it, then I do not understand the reason. Tomorrow the girls will catch up, maybe that will become clear.
The last time I did it on Air, before that I only used Finnish.

[Ksyusha]

Ksyusha, wait, maybe someone else will tell you something.

People, this effect is given by the water trapped in the chocolate mass. It can be in oil too. I had such a case at work, they made cakes for tasting and one of them was covered b.chocolate and when fired in water. the bath got water. I paid no attention and poured the cake. And then the fun begins! In general, at the tasting, the cake was chopped with an ax ...
No hot knife will help in this case!

Lyudochka, and you may also have too much chocolate in your mass. I make potatoes based on butter + chocolate, for both white and dark, I have a 1: 1 ratio (dark, of course, turns out to be stronger), but the truth is I don't have pure chocolate, but chocolate + icing in equal parts, and you have 1 : 2 worked, it seems a bit too much to me

No, Natakha, there are all signs of chocolate curdled from water. What is the proportion of butter: the chocolate would not be used, the mass would not tan so much that even with an ax ...

this effect is produced by the water trapped in the chocolate mass. It can be in oil too

Tanya, I don't know where the water could come from. I have been stoking chocolate in the microwave for a long time. And I melt the white chocolate for 30 seconds and then I just stir it even soft with a spoon until it completely disperses. Oil. It is possible that there was some water in the oil. But this is Ankor oil. From the last batch I did not measure how much liquid was leaving the oil during kindling. But usually it is no more than 5%. Now I can't find where, but I somehow took measurements and exhibited here on the forum. Anchor and ordinary butter 82%, bought in a store, was stoked. If I remember correctly, then "Ankor" gave 5% liquid, and ordinary oil - either 10%, or 15%.
I am more inclined to give more oil. But I really didn't want to add it.
In general, I want to say that I did not like the taste of this cake, where the chocolate came across. He doesn't fit here at all. Slightly sweet taste of soufflé and bam ... sweet-sweet chocolate! He interrupted both the banana and the creamy taste.
I just ate the top crust with chocolate separately, and then I ate the cake itself with pleasure.
And I liked the layer of banana muslin with the addition of the charlotte custard base (without oil). Much softer.
Although, maybe I just love Charlotte and that's why I thought so. The taste and color ...

People, maybe in this batch there was some failure in technology and more water got in. Half an hour is enough to curl the chocolate. l of water ...
And yes, chocolate interrupts all tastes.

Luda, my white chocolate with 1 / 1.5 butter doesn’t even hold its shape, not that it’s a shell or an uncut crust))) I don’t equate with white chocolate. I only have a crust with dark chocolate in butter when the cake is very chilled, and after 20 minutes at room temperature everything already melts and you can wrinkle the sides. So I switched to ganache with cream, where the shell is better. But it can be easily cut with a knife.
The crusts are usually only from the glaze.

Girls, if I make a cake: VK + cream - whipped cream, + strawberries in a layer, mirror shock on top. glaze.
Do the alignment just with whipped cream or biscuit + cream or ganache (cream + white chocolate) and chocolate mirror icing on top?

[natapit]

natapit, good day! Can you please tell me, which company do you have a detachable round baking dish for biscuits? Are you happy with her?

I don’t napit, but a detachable form without a bottom is the best Tescom company.

Dear girls, please help me with advice.
Do I understand correctly that the best alignment options for mastic will be (for the purpose of not only aligning, but also "packing"):
1. "Plaster" from crumb with butter cream (by the way, which option is better: butter + condensed milk, charlotte, butter-protein) with the addition of vodka
2. on top of the plaster - butter + chocolate cream. Here is a complete confusion for me, because some argue that it is necessary to take chocolate, while others - that the chocolate does not freeze with a crust (which is what I need to achieve) and it is necessary to take the icing. Horror, of course, to read that in the composition of this very icing, the wedding cake - so for me the main thing is that nothing floats away (daughter's wedding in the summer). Although, I don't want to feel the "soap" on the cake either.If we consider the glaze (I don’t want to go to the Ashanov tiles, although I bought one - it’s lying) - I’m looking at the glaze in the NON TEMP plates at nevkusno - no one tried to use this? It is embarrassing that they write that the melting temperature is NOT ABOVE 40g. - won't it melt on the cake?

[Svetlana]

Svetlanaand that your cake will be on the table for the whole wedding?
If not, why are you so worried. Cream butter + condensed milk, as for me it is so denser than Charlotte. But will it taste well with the cake? I use Charlotte in potatoes. If you are really worried, then you can make potatoes with the addition of melted chocolate. As for the coating of the cake, I also use charlotte and melted chocolate can be added for strength. I won't tell you the proportions for adding chocolate. I do it by eye.

Ludmila, of course, the cake will not stand on the table all day. But after reading on the forum about possible problems with damping mastic - I really want to insure. Inside there will be not the most persistent creams - custard coffee (at the moment I'm leaning towards the option with mascarpone) and ice cream (I think the option with butter and (a little) gelatin. True, I will use vegetable cream. I, of course, also for naturalness, then I tried vegetable cream - they are, of course, much more stable than natural ones - so I'll take them into the layers of the cake under the mastic). As for the butter cream, purely to my taste, I like Charlotte better (only on this forum I found out that this cream is called that, although I have been using it for 30 years, probably - I have this recipe since childhood). But if the option with condensed milk is more stable (and I read before that you recommended it), then you should probably stop at it (for "potatoes"). I think that the taste of condensed milk will obviously not fight with the coffee taste and the taste of ice cream. What kind of melted chocolate do you use? Chocolate or frosting (interested in white chocolate)? And for smearing under mastic they write that I have not tried it just to mix butter and chocolate - I have little idea what it will taste like. Do you use Charlotte (even when adding chocolate) because you have it at the ready or because of your taste? And I'm just not very sure about the combination of the taste of chocolate and my creams ... But I plan to try it on a "training cake" in order to understand.

[Vesta_70]

Vesta_70, Svetlana,
I do not advise you to use the butter / chocolate option, because it will not be a shell, but may melt, but I also do not recommend adding the icing instead of chocolate, since it is very difficult to work with it, it is, in principle, capricious, it quickly hardens very quickly, sometimes it does not heat well and it is difficult to level the cake with this mixture. I used a double ganache of 2 parts dark chocolate and 1 part 33% cream, especially for delicate compositions and cakes that require a long decorating or staying warm (some prefer vegetable cream, but I don't use them).
I also make potatoes with ganache. It is incredibly strong and reliable insulation. I know confectioners who, even with a mousse composition, do not insulate with plaster, but only with a double ganache on cream, but with a thick layer. It keeps everything perfectly.

[Vei]

Vei, Elizabeth, thank you very much for responding. It was your messages that led me into doubts about what is still better to close in the "shell". Although, I'm not yet very sure whether I really need a shell. But I'm afraid to "get it". Why don't you use vegetable cream? For utility reasons? I'm just planning to use them, because to taste (I tried Shantipak) they are very pleasant, and the cake is not for home tea - for a wedding, so there will definitely not be much harm from a piece to anyone , but still more reliability than with natural ones. Or am I wrong about something?
Another question about chocolate for ganache - is it dark? What brand would you recommend (there are probably tried and tested options - well, so I don't have to reinvent the wheel)? Although, dark, of course, is scary to use, since the mastic is white.Yes, I read that nothing should show through, but since I haven't tried it, it's scary. But there is time to try. I already have a purchased white chocolate in drops Irca Italy (34%) - maybe I should try using it?

I’m not yet very sure whether I really need a shell. But I'm afraid to "get it".

the shell is needed for delicate compositions so that the cake does not lose its shape, for many tiered, for cakes, which will then be decorated for a long time at room temperature. What exactly are you afraid of missing? for ganache, you don't need to whip anything, you just heat the cream almost to a boil, and pour it into finely broken chocolate, constantly stirring everything until smooth. If necessary, heat for another 10-15 seconds in a micron to finally melt and knead all the lumps. Only cream should be at least 33% fat, that is, for whipping.

why don't you use vegetable cream? For utility reasons?

for me it is tasteless and harmful chemistry. Sorry to translate chocolate. But many people eat, I do not insist on animal cream. They have the same reliability in ganache, because chocolate affects reliability. I buy Babaevsky (Branded or Elite) or Rot-Front, but not dairy, ordinary.

Although, dark, of course, is scary to use, since the mastic is white. Yes, I read that nothing should show through, but since I haven't tried it, it's scary. But there is time to try. I already have a purchased white chocolate in drops Irca Italy (34%) - maybe I should try using it?

In fact, ganache does not shine through the mastic, it has never happened and I have never met it. But I have the mastic ready, I don't make it myself. But white chocolate will not freeze.

[Vei]

Vei, Thank you so much. I will try. But who would explain from the point of view ... I don't know what (physics?) - why does the butter-chocolate mixture hold weaker than the cream-and-chocolate? After all, butter contains more fat, while cream contains more water ...

[Svetlana]

Svetlana, it's not physics it's temperature. The oil stabilizes the mass in the cold. When the temperature rises, it melts, floats. Cream does not react as strongly to temperature changes. Something like this...

[prona]

prona, Natalya, as far as I remember, temperature is a physical quantity. But, damn it, even though I have a higher mathematical degree, I still don’t understand ... Have you Natalia also tried and felt the difference in ganache with butter and cream?

But, damn it, even though I have a higher mathematical degree, I still don’t understand ... Have you Natalya also tried and felt the difference in ganache with butter and cream?

Sveta, Natasha explained everything correctly, but you just need to try both to get your own experience, if you can't believe the word))
I leveled butter / chocolate for a year, but after long decorating at room temperature or just a very delicate composition, dents appeared on the cake from my fingers, with which I accidentally touched it, and the cake was perfectly aligned and wrapped. It was getting insulting. Switched to cream / chocolate, problem disappeared.

[Svetlana]

Svetlana, I tried it I live in a very warm country, my butter and chocolate do not freeze in summer if I work without an air conditioner

[Vei]

Vei, prona, girls, thanks for your experience. I will try!

[Vei]

Vei, Elizabeth (or who will tell her, who tried it), tell me, how will a cake, smoothed with "potatoes" and coated with ganache (cream + chocolate), survive deep freezing? I plan to collect and level the cakes (3 pieces for tiers) in advance, and then freeze them, because physically I cannot do all this in 1 day. That is, I plan to freeze the finished version under the mastic - then get it, overnight in the refrigerator and cover with mastic.
And another question about the consumption of ganache. It seems like I saw it somewhere, but now I cannot find information. How much ganache should be kneaded for coating, for example, a cake with a diameter of 30 cm, a height of 9? I watched the alignment video in the ganache topic - so there is such a layer ...What is the approximate layer (thickness) to be coated for excellent insulation of the mastic?

[Svetlana]

Svetlanawhat composition? Nothing will happen to ganache, but the filling can

[prona]

prona, Well, in terms of composition, it seems like everything should be fine. VNK (impregnation ice cream with caramel sauce + rum), Sundae cream (with both butter and gelatin), Coffee custard cream, caramel-almond layer. An insanely delicious cake turns out - it has already been tested (almost swallowed tongues). For cream layers I plan to make dams from "potato". Well, leveling with potatoes, then ganache.
At the moment, a couple of pieces are still in the freezer - so I plan to try flattening with ganache on them.

[Svetlana]

SvetlanaIf you are confident in the layers, then the frost is calm. At most, during defrosting, condensation may appear, which can be removed with a napkin.

[prona]

pronaTrue, my coffee cream is not butter, but mascarpone. I know that in its pure form mascarpone does not tolerate freezing without consequences, but I think it will not suffer inside the cream? In any case, now the pieces with such a composition are frozen - so I'll check. And how can I at the moment (on test pieces that are deep-frozen) apply ganache - without directly defrosting? And then immediately freeze again? And what is still the amount of ganache that may be required for a cake? Judging by the video, the impression is that with 100g of chocolate (+50 cream) - perhaps a very small piece can be smeared ...

Added Saturday 23 Apr 2016 09:36 AM

It even became interesting - and the cakes with what fillings cannot be sent to the freezer? Considering that we then cover them with mastic ...

[Svetlana]

Svetlana, I work little with mastic, so I won't say the exact amount. Putty as soon as you get it out of the freezer. Otherwise, freezing-defrosting-freezing any cream will be offended.
Do not freeze whipped cream, sour cream, fresh fruit. This is for a moment. Although there are nuances everywhere.

[prona]

pronahow many people - so many opinions Here Lyudmila (Huska) wrote that whipped cream perfectly tolerates freezing - and, even in pure form, and not as part of a cream. I have Sundae in the cream, by the way. there is also whipped cream. As for fresh fruit (in the cake) - why not? Will it drip after defrosting? I can't say anything about sour cream, because I've never had anything to do with it.
Natasha, and you wrote to me a few messages ago that just butter + chocolate does not freeze and it is better to use cream + chocolate ... I am interested in mastic ...