Cutting the biscuit into cakes and leveling the cake

girls, tell me what kind of cream the cake is leveled on the video? ...

I want to tell you how I align the edge of the cake so that it is even and crisp.
Assembling the cake as shown HERE Let it cool well and shrink as much as possible.
Then we act here SO
But I want to dwell a little more on the processing of the edge with this very "confectionery plaster"
I would like to draw your attention to the fact that the mass for the "potato" and "confectionery plaster" cake differ in the ratio of biscuit crumbs to cream. As for the potatoes, I am not yet ready to say which ratio is acceptable for me. "But the confectionery plaster" I do in approximately 1: 3 ratio.
And so we sealed it all the cracks that we formed when assembling the cake.
Then we begin to apply "plaster on the entire side surface of the cake. Apply it so that it protrudes beyond the edges on the top of the cake."



Then, with a pallet, starting from the edge of the cake, smooth out the mass towards the middle.



If the edge was not very rounded and when leveling the "putty" protruding from the top was enough to remove this rounding, then put the cake in the refrigerator for cooling, for subsequent application of the cream on the cake.
If this leveling was not enough to remove the fillet, then we first apply "putty on the edges of the cake, trying to level it with the middle.



Then we level it from the middle to the edges. Removing excess weight from the side, trimming the cake, then from above. Until the corner of the junction of the side and top of the cake is clear and straight.



As soon as we achieved an acute angle at the junction. Put in the refrigerator to cool down.
Then cover with cream, level and then cover with mastic or simply decorate with cream.



How to do it you can see HERE

Try it, it's not as difficult as it sounds. Having covered the cake like this several times, I'm sure you will get a smooth and beautiful edge of the cake.

[husky]

husky, what consistency should the plaster be? It turns out a cream with crumbs, but not a card, should it be watery?
If I understood correctly, then it is necessary to apply plaster, that is, cream, and then again cream butter + condensed milk? And still the plaster should consist of what kind of cream, the same oil? I hope I formulated the questions correctly!

[grusnata]

grusnata, looked now on my notes. Almost always the ratio of crumb to cream is 1: 3. And now I just take the crumbs from the biscuit, meringue. Not dry, but fresh. Everything that remains cut from the biscuits, if not needed, I put in a film and in the freezer. It is necessary, I got it, half an hour passed and the trimmings are ready for use. I put the trimmings in the container, in which I cook the cake and mix it with a mixer until smooth. The mass is such that it can be smeared. Does not flow, but not quite thick either.
Put "plaster" in the refrigerator to freeze. Then again the cream is clean. I take the same cream I used to make the cake. Now I also add melted chocolate to the butter cream. So it is even stronger. In this heat, it's safer than just a cream.

OK! Thank you! I will try.

[husky]

husky, and if the cream is cream, is it suitable to be mixed with crumbs, or oil is necessary in this case?

[grusnata]

grusnata, I can not exactly answer your question. Maybe someone else will join and tell me. The fact that protein custard is possible, I know. But with cream I find it difficult to answer. Natural cream does not go with mastic. Therefore, I think that coating with crumbs will not work either. But vegetable cream seems to be suitable for mastic. Maybe they will be suitable for coating with crumbs.But all this is just my thoughts, since I only use butter cream with crumb under mastic. And now, in the heat, I add melted chocolate to the cream.

There is another great way to get even cakes ...
To do this, we need either two forms of different sizes, with a difference of about 2 cm, or one sliding with an adjustable size.
We bake our cakes, bake an additional cake about 1 cm thick on a square or rectangular baking sheet, cut our additional cake into strips equal to the height of the cake, and put them on the sides of our mold, grease with a little cream, then start laying the main cakes ...
Well, in short, how would we pack the cake under the souffle ... and we do it.
Here.

I align the cake exactly with a ruler, this is not a figurative expression, it is with a ruler and a square that I work with when aligning.

Nastya, how is it? Where can you read about it? This is the first time I hear something about such an alignment.

Since I do not have a spatula (or a spatula, if in Russian), I have to level the cake with a knife, but it is not the same width over the entire length. As a result, I do this: I roughly level it with a knife, and then I take a ruler and level it with it. It's on top. Basically, in this case, I just replace the spatula with a ruler.
But with the sides, the situation is a little different. I also roughly level with a knife, and then take a wide ruler, or a square, and pressing it to the surface on which the cake is standing (it should be flat), and lead along the entire end of the cake. The excess cream is cut off with a ruler, and where necessary, I apply more. Thus, I have an angle of 90 degrees and there are no heaped or convex-concave sides, everything is even, and there are no hump pits.
Well, and of course, I measure the height of the tier with a ruler along the entire circumference to find out if it is the same everywhere. I do this even before leveling with cream, where necessary, I press it, or slip the cream under the cakes, or cut off the excess.

That's the whole "secret". There is nothing special, everything is simple, but after I began to use these techniques, the cakes became even

Thank you, Nastysh. Clarified. About the sides - it's interesting.

[Pluss]

Pluss, Thank you! I just saw it. Need to try!

Girls, please see the link from Flashka. What kind of cream does the pastry chef work with?
And who knows what cream Cake Boss, pastry chef Buddy Valastro, is using?
Maybe there is a Temka somewhere where this has already been discussed?

What kind of cream does the pastry chef work with?

Now I looked at her website: a base for a cream of solid cooking fat and butter (1: 1 ratio). Moreover, she advises to put more cooking fat and less oil for the strength.
Here's a rough translation of her recipe:
1/2 cup solid cooking oil
1/2 cup butter
1 tablespoon of meringue powder (what is this - I did not understand)
1 teaspoon vanillin or other flavoring
4 cups sifted confectionery sugar (suspected to be powdered sugar)
2 tablespoons milk
Beat butter and fat, add milk and flavor, then little by little powdered sugar.
Somewhere like that.
Below the video (if you go to YouTube) there are links to its resources

And who knows what cream Cake Boss, pastry chef Buddy Valastro, is using?

He has no recipes on his website, but judging by the names of his creams, he uses the same creams as the pastry chef with the video.
Moreover, in all creams, the main ingredients are solid cooking fat and butter, and in additions, chocolate, cocoa, cream cheese, etc.
Honestly, I don’t know - I wouldn’t want to eat a cake with cooking oil cream

Wondering what their cooking oil is made of?

Wondering what their cooking oil is made of?

Climbed for information. And here's what (briefly) learned:
Cooking tallow is made up of hydrogenated vegetable oils (soybean and palm oils). Cooking fat does not taste very good, so recipes suggest mixing it with butter.Hydrogenated oils are artificially thickened oils that harm the body (regular consumption of these oils can lead to atherosclerosis and cancer) and increase blood cholesterol levels. They also contain too many trans fatty acids.
But on the other hand, a very dense cream is obtained from solid cooking oil that does not melt at room temperatures, so it is widely used in cooking. In addition, it contains less cholesterol than butter (). In America, it is almost indispensable for baking and making creams. Not recommended for daily consumption.

I would not want to eat such a cream or use it for cakes
And meringue is dried whipped protein with sugar. The same dry meringue.
But all sweets are made with such confectionery fat.

Girls ... how long have I not been here ... I read the last messages and was delighted and upset ... I was delighted that they still told what kind of cream was on the video ... I was upset because I had just made this cream, but translated not very correct ... not confectionery fat, but vegetable fat ... and in my darkness I thought it was our margarine (I also thought how to make a cream out of margarine) ... I made this cream ... I have excellent byaka turned out ... shameful .. ... I just translated the food ... and tomorrow I have to make a three-tiered cake and mastic, I have never done this ... and the wedding is still ... in short, my head is spinning ... I'll go throw some cream out ...
and I will continue to break my head, what to put under the mastic ...

[Flashka,]

Flashka, go for it. And may you do it quickly and tastefully

thanks for the support ... I will definitely report back ... only I don’t know what topic yet ...

Now I watched a video about how it is leveled with this oil cream. I'm shocked, besides the fact that there is a layer of cream probably weighing a kilogram so it is still not tasty. By the way, some supermarkets have this cooking oil, I really didn't use it.

Thank you for your support ... I will definitely report back ... but I don’t know what topic yet ...

Do you read https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=129295.0 And if after that you still don’t decide what and where, just ask, we will always show you!

[LikeARiver link]

My question is not entirely in the subject, but I don't know where to put it.
I made a test cake (biscuit top-bottom, and inside meringue with butter-condensed milk cream), the meringue, of course, scattered in all directions. I would like to have more neat sides, and I read that it seems that they advise to lay out the "potatoes" with sides, right? But I just have no idea how such a thin side of potatoes can be made?
Or just bake some tiny meringue cakes?

LikeARiver link, to be honest, I didn't quite understand. how is that meringue running on the cake? Was it baked not in one layer, but in separate bezyushki? Or is it broken?
Here SOI bake the meringue in a layer to the cakes (the first photo that I came across) There is a photo where you can see that the oval meringue (the one without a nose), I cut in front in the shape that I need in the cake. It remains whole for me, although it lies on the cream. It seemed that he had no desire to run. And let him try, we also grease it on top with cream, put a biscuit on top. We put it under oppression and in the refrigerator for freezing.
How the cake is leveled and coated with "confectionery plaster" can be seen HERE
Just take the time to follow the links in this post. There you will find more complete information on assembling layers and aligning the cake.
Regarding finishing the cake with potato cake paste.
I want to draw your attention to the fact that the mass for the cake "potato" and "confectionery plaster" in the ratio of biscuit crumbs to cream differ from each other.
As for the potatoes, I am not yet ready to say which ratio is acceptable for me.
But I do the "confectionery plaster" in a ratio of 1: 3. That is, 300 grams of cream is taken per 100 g of crumbs. The numbers may vary slightly depending on the crumb itself.Its composition (classic biscuit, biscuit in oil, water; meringue, shortcrust pastry, etc.)

[Husky]

Husky, thank you here for the advice and lesson too!
Yes, the meringue was slices. Oh, just do not ask why I baked a whole cake, well, a bit tall, but you could stick it. But suddenly something dawned on me and I began to break it. In general, next time I will try to hold back all my "brilliant" ideas, but do it the way it should be!
I think that I will definitely show off the cake I received :)

[husky]

husky, I started to train to level the cakes under the mastic, one might say, according to your instructions and came across such a thing , the cakes were soaked in sour cream and skewed. tried to align with cream - in vain. how to be

Yes, the cake has clearly sagged to one side. Let's try to figure out why this happened.
You had one biscuit cake. You cut it. What did you cut and did you cut it exactly? The thickness of the layer was the same for you, what's on the right, what's on the left? Or did it go obliquely when slicing? If this is the case, then when lubricating and installing the load, it naturally re-isolated it.
If the reason is that the biscuit was not cut to the same thickness over the entire surface, say, to the right of the top of the biscuit, a greater thickness turned out, and to the left it was less (or vice versa), then during assembly this defect can be corrected in two ways.
1. Replace the layers of biscuit, when assembling after spreading with cream. That is, put the thicker edge on the second layer where it is thinner and then the biscuit will be leveled.
2. If you did not notice the difference in thickness immediately and after installing the weight for subsidence, then level the cake with a putty. On the side where the edge has subsided, apply a larger amount of confectionery putty. Where the edge is higher, use a little putty.
Perhaps the reason is different, but so far nothing else comes to mind.

[husky]

husky, a lot became clear to me! Thank you. my mother gave me a cake with the task of decorating it. I remembered she once said that she was cutting him in half. maybe the cream is applied unevenly. I noticed all the unevenness when I began to align. thanks, it never crossed my mind how to fix this. after all, pastry tricks are important

And also, sometimes, unevenness occurs due to the fact that the load placed on the cake slides out.

Sometimes I align not by adding, but vice versa. I cut off the protruding top.

[artisan]

artisanthanks, good welcome too

If the edge of the cake is baked unevenly, say from one side, the other is light brown, there is a possibility that the light side will sag more and even puff up.

[Cutting the biscuit into cakes using a split mold ring and plates.]

Cutting the biscuit into cakes using a split mold ring and plates.

biscuit cutting method:
place the biscuit on the plates. By adding or removing them, you can easily adjust the height.



Cover with a removable ring from the mold / the height of the protruding biscuit should be like this. so that when cut it corresponds to the thickness you need and depends on how many cakes you want to divide the finished biscuit /.
the knife should lie and move along the edge of the metal form, and with the left hand we hold the biscuit on top.



This is a very convenient and fast way. especially. it is simply impossible to cut such an airy sponge cake evenly and beautifully in another way. good luck!

natapit, great ... no, thank you so much !!! great idea !!! For a long time I got used to cutting a biscuit by eye, but sometimes, and it is on delicate biscuits, and even if the diameter is large, it can be difficult to stay at the desired level. Otherwise, you won't miss. And you can use anything for this purpose, if only you can adjust the height, so that it fits under the ring.

[Olyasha]

Olyasha As an example, I will show a photo of one of the steps in the process of making a cake.This should be before coating with oil, EVEN if the skin is textured

I started to shoot MK, but yesterday I wasted so much time and finished it until 4 in the morning, no longer filming with the camera. Now I regret

valvery , is it all leveled with so-called plaster?

Valya, what does it mean to cover with oil? Do you cover with pure oil under the mastic?

I I level any cake in three steps:
1st - with a mass like a potato of the consistency of thick sour cream (this is filmed after the first stage) with this mass we add bulges to the paws, hips, adjust the neck and tail
2nd - the mass is smooth, like not thick sour cream, I work with it very quickly, we do not modify anything for it, it already only slightly closes minor errors in the refrigerator
3rd stage - a pack of 82% butter and the floor of a can of white condensed milk of the same temperature. Beat and with this composition walk over the entire area with a thin layer and again in the refrigerator, even in the freezer for 1 hour.
Then I take it out and with wet hands quickly smooth everything that I don't like. The surface is as smooth as a testicle.

valvery Can you tell us more about the 1st and 2nd mass?

[mamontenok]

mamontenok More than Huska does it it is already impossible to tell. In the same place, she gives a link to the topic "cutting a biscuit and aligning the cake" there also with pictures, and with videos, and descriptions of someone who does a lot. Just a cool methodological guide, and my method is simple, like one of the cases of this guide. There the proportions are indicated. But the proportions are just what everyone chooses for himself! The first time I kneaded so densely that I leveled it for 2 hours, then I consulted with the masters, they suggested what consistency to use. You ask what consistency? a very clever answer was given - CONVENIENT for you, and you will find it only by trial.

valveryThanks a lot for the tip! It's just that the site has already grown so much that there is no way to re-read everything, so sometimes it comes to annoying people.

[valvery]

valvery, can you ask one question about alignment - with the last composition we cover with a thick layer or just like glue?

[There]

There the third and last layer I have is butter with condensed milk. You mean it? If yes, then in a thin layer, if the two preliminary operations were performed perfectly, that is, you are happy with everything. If you left the pits, then you will have to apply more oil. Well, in general, the most powerful is the first layer, with which you also work out all the curved convex surfaces, and everything else is just for greater confidence. Sorry for the French proverb, but in someone else's hands it is always thicker, and I always have someone else's cake smoother, although I check mine with a ruler, a square, and two levels and call my husband to direct criticism to alignment, but he is simply merciless, he sees the smallest deviation from the level and indicates; -DBut this is only when you fill your hand all this is necessary Over time, the hand itself takes that angle of inclination when aligning, which is necessary. Well, this is how to drive a car. When 20 years ago I got my license and started driving, I looked at everything on the pedals - I was afraid to mix it up, but now this process happens automatically, I don't even think about what, why and how. It takes practice. Good theory is class, but not supported by practice is time down the drain

[valvery]

valvery, and you can also ask about alignment. In these first two layers, do you bake a separate biscuit and how much on average do you need to crumble a biscuit to be enough for a cake?

[There]

ThereThis is individual for everyone. Someone manages with one layer, and someone with an oil layer evens out the cakes perfectly! In that post, it was about 3D cakes, and round I level at one time. In 3D, you cut off a lot, when you cut it out, sometimes the remnants of such cuts are superfluous, dry, grind the same potatoes, if you add cream, But I have never baked it separately. The layers are then applied thin

[Sweetness]

Crafts girls, tell me:
I align as the Great and Mighty Tortyzhechka taught) Everything is going well, the cake is just like a skating rink, I cover it with mastic - everything is fine, I put it in the refrigerator and periodically take it out for decoration (well, stick something - put roses, etc. - in general, not for long), after a couple of hours, a terrible cellulite appears (((Even where there was no trace of it.Under the mastic I used both butter + condensed milk and Charlotte, all the same (What is my mistake?

Answer

Sweetness, I can assume that decorating the cake generally takes a lot of time and the cake has time to melt under the mastic. Maybe try to freeze the cake harder before decorating. You can try to make ganache with mastic.

Thank you, Lyudmila! Next time I'll keep it in the freezer a little longer, I hope this is it.

[alenaroma]

Well here is my first experience with alignment

Well, if this is your first experience, then you did it perfectly!

well done! the first time I leveled longer and with re-smearing ...

Oh, 🔗
from such craftswomen, well, oh-oh-very nice to hear words of praise 🔗

alenaroma, very evenly, and the corner is sustained! A lovely sight!

Ma-a-a-ma !!! 🔗
Girls, are you really not flattering me? 🔗
I'm bastard ............ 🔗

but where is there to flatter! until I figured out how to level ... and even now there are still problems, but here the first time!

[Karalevna]

Girls! But how to get, when aligning, not a sharp edge, but such a rounded, but at the same time soooo flat, like Lyudmila-Husky, for example, in a cake, where a corset, a handbag and gloves. When I leveled, stripes remained from the pallet, and when you drag it along the corner, the roundness did not work, and it's not surprising, the pallet is flat. Maybe there is a special device? And then all the time I just wanted to align my cake with my hands.
Answer

Karalevna, catch !!

Thank you !!!

[2 biscuits with a diameter of 26 cm and a height of about 5 cm each.]

Girls, urgently! I must say right away that I am not a professional at all. I make mom a cake for an anniversary, people for 20. I baked 2 biscuits with a diameter of 26 cm and a height of about 5 cm each. I cut each biscuit into three cakes, soaked it. I began to collect and turned on the brain - this is what height it will turn out for me, if already 3 cakes with cream gave 8 centimeters, or even more. If I put the remaining 3 cakes on top, cream, will it be convenient to cut it? you get thin long pieces ... Advise the way out !!!!!!! I don't have any substrates - won't a multi-tiered one work without them? (I have a cream Charlotte)

ANSWER

The backing can be made from any thin but dense cardboard. For example, a candy box. Cut to the diameter of the top tier, wrap with foil or foil for baking. Any cocktail rolls, sushi sticks are suitable for the lower tier.
When I didn't have real substrates I did here SO

If you still decide to make one tiered cake with this height, then cut it correctly and there will be no problems with thin long pieces. Here is a diagram, for your diameter, the leftmost picture will do

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

[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.

[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.

THANKS for a qualified answer, I also have a string, but so far I do not quite know how to use it, I still have a slanting cake (although there are 5 cakes I have baked) I will try) I think with such a forum and you all I will be able to please my family with delicious treats)))

THANKS for the qualified answer, I also have a string, but so far I don't quite know how to use it, it's still an oblique cake (although there are 5 cakes in total)

But from this place, in more detail, how can there be an oblique cake when cutting with a string?
If so, then you need:
- look at the same pitch if the string is lifted from both sides
- first by the number of marks, and then by the number in cm
if everything is equal, then perhaps the cake is a curve. Then if you need to cut the cake into two cake layers then:
- put the cake on the table
- put the string on the table (taking into account that on both sides the string is raised at the same distance)
- we crash into the cake with a string, moving it along the table from ourselves to ourselves, from ourselves to ourselves
- WE TURN over the cake that was on top (or it is possible not to turn it over, if its hump is blown out from above), "upside down"
- set the string to the desired height
- cut the cake again with a string, just like we cut it for the first time
All you have is one of three cakes, on one side above, on the other below. We put it on crumb for coating. Your other two cakes are even.

And I don't remember such a biscuit so that it could be cut into 7 cakes

if everything is equal, then maybe the cake is a curve

hmm, my cake is crooked all the time, and here the main question is: how to put a slightly liquid biscuit dough into a mold evenly, so that initially the entire surface would have the same height ??? I don’t level it with a spatula anyway, the shape doesn’t work out, it’s not transparent (((

how to put a slightly liquid biscuit dough into a mold evenly, so that initially the entire surface would be the same height ???

I align with the spatula and then scroll the shape several times around its axis. The centrifugal dough spreads more evenly. But this method concerns baking in round forms, and in rectangular ones - I play exclusively with a spatula))))