Assembling cakes

[TABLE OF CONTENTS]

TABLE OF CONTENTS
Question. How to transfer a cake to a substrate after decorating " Lisss's
Answer. dryapa
Answer husky

Question. How to collect tiered cakes? biscuit
Answer. Link to the topic where you can see the assembly of the cake. artisan

Question. How do multi-tiered cakes behave when transported on substrates biscuit
Answer husky

Question. What are straws and substrates in multi-tiered cakes for? Alesja79
Answerhusky
Answer artisan
Answer Lisss's
Answer skate

Question. The sequence of baking and assembling a multi-tiered cake. Freken Bock
Answer. chiran-n
Answer irza
Baking a biscuit in a ringNansy
How to make a neckline cake

How to Build a Cream Coated Bunk Cake?

Nuances in the assembly and transportation of tiered cakes olesya555

Assembly diagram of a cake with beveled edges from Ali

Assembling a cake without a stand weighing more than 7kg nadezhda ko

Assembling a cake with a large diameter, in the absence of a form of the required diameter irza

Assembling a multi-tiered cake covered with mastic Nastasya

Assembling a multi-tiered buttercream cake husky

Assembling a multi-tiered wet meringue cake artisan

Examples of assembling cakes from a round biscuit. The ratio of the diameter and height of the tiers _Milana_

Assembling a multi-tiered cake covered with protein cream and wet meringue chiran-n

Assembly diagram of cakes-numbers artisan

Assembling a cake on a stand - a multi-tiered square cake husky

Assembling a multi-tiered cake on a round base with a plastic box. Irina Dolars

Assembling the doll cake Olgusha

Assembling the fish cake klila

Assembling the cake machine. Podium under the car Inessa82

A few more words about tie-downs valvery

Assembling a cake with descent in a spiralLarchik79

Fastening a multi-tiered cake with one common rod alenkasawa

Assembling the cake in the form of a unit.
artisan

Assembling the Dragon cake _Milana_

Cardboard mold for baking cakes artisan

Assembling a heart-shaped cake from a round and square sponge cake. I am

How to pack a bird's milk (soufflé) cake under mastic husky

How to pack a mastic cake with a "souffle" layer Vei

How to fix the situation if the upper tier is drippingMatanya

Reference to layouts of multi-tiered cakes and the ratio of the diameter of the mouth to the height of the tier. LLika_7

Layers when assembling a cake. How do I use them? VictoriaCam

Increasing the diameter of the cake if there is no desired shape. chiran-n
Increasing the diameter of the cake, in the absence of a form of the required size LLika

Strengthening the tiers when assembling a multi-tiered cake with a height of more than 50cm valvery
Strengthening the tiers when assembling a multi-tiered cake with a height of more than 50cm InnaN

Layout of skewers in a tiered cake for waiters Irina Dolars
Scheme of cutting multi-tiered cakes for waiters. irza

Assembling the cake according to the roll principle
pygovka

Assembling a cake from two squares of a different shapeychilka

Assembling a tall cake if there is not enough height of the biscuit ring Parallel

Round cake with an oval cut.geisika

Skewers for fastening the cake. Fixing examplealenkasawa

DIY curly cake molds Mom Tanya

Falling cake. Assembly explanations Marie-Anna

Rocking cake. MK assembly Marie-Anna

Assembling the cake "Drunk Cherry" Lisss's

Props in a tiered cake to prevent cake sagging allysya

ASSEMBLING A CAKE WITH A GENTLE COMPOSITION WITH WAFFLES Mama RoMashek

PARAMETERS OF MULTILAYER CAKES

girls, but you can ask - when you decorate a cake on a rotating table, how do you then transfer it to a plate?

I just put the plate on the spinning table itself, and collected it like that, but this is not very correct - then it’s impossible to wipe the drops beautifully from the edges of the plate ...

in one video I saw a pastry chef transferring a cake from a table to a plate on two long spatulas, but I am so afraid - it seems to me that it is easy to turn it over ...

[Lisss's]

Lisss's I put it on a stand already on a substrate (either on cardboard covered with foil, or on a plate on which the cake will be served) and I slip strips of cut baking paper under the bottom of the cake and decorate. Then I carefully take them out and the substrate (plate) is clean.

[Lisss's]

Lisss's I trim and decorate on a work stand, but without the bottom border on the side of the cake. Then I transfer it with a spatula or spatula. And only after the cake is placed on a stand on which the cake will be served to the table, I decorate the bottom of the cake. If you are afraid and have little experience yet, a very good tip is given by dryapa.
You can also use foil. Sometimes I do that.

[dryapa]

dryapa, Svetlana, thanks, cool idea for people like me just a godsend

Lisss's I trim and decorate on a work stand, but without the bottom border on the side of the cake.

so, I also thought so, to draw the lower border on a plate. husky, and how is it transferred on a spatula, were there any cases of overturning? it seems to me that it is unstable on the spatula and may fall, or is it not?

[husky]

Oh thank you husky, Lisss's! Only the idea is not entirely mine. I also got it from one of the more experienced cake decorators. Unfortunately, I did not remember the author, but still a huge THANKS to him!

The fact is that if the cake is made of dense cakes with butter-based cream, and even very well chilled in the refrigerator, then it is very easy to transfer it from one stand to another. But if inside there is a mousse or soufflé, or jelly, then there is a very unstable structure, then with paper / foil slipping, it seems to me an ideal option.

Today I want to show you, using the example of a three-tiered cake, how it is going. There was an opportunity to photograph his assembly, and now I want to share with you. I hope you find it interesting and useful.
Husky, you write:
The second tier is placed on a foil-wrapped substrate and installed on the lower tier

What happens to cocktail sticks? I immediately thought that the upper tier was being put on them. And then I read that tiers 2 and 3 are on substrates covered with foil. Something I do not understand. Help. And the question is relevant to me, so soon it will be necessary to arrange a wedding cake.

cocktail sticks are stuck into the lower tier so that the upper tier on the substrate stands on them in diameter, then sticks again into the cake, and on them the next tier on the substrate

cocktail sticks are stuck into the lower tier so that the upper tier on the substrate stands on them in diameter, then sticks again into the cake, and on them the next tier on the substrate

Thanks for the answer . It so happens that the sticks will be in the cake. But what about the guests who do not quite understand such a find in a piece of wedding cake?

It so happens that the sticks will be in the cake. But what about the guests who do not quite understand such a find in a piece of wedding cake?

These sticks are needed in 2-3 tier cakes, so that under the weight of the upper tiers, the lower tiers do not sag and deform. For this, we also need substrates for the tiers, since nothing will hold on some sticks. These sticks stretch nicely before cutting the cake. You can pull it out with tweezers.
Guests should be warned that without these sticks, a multi-tiered cake can warp at the wrong time. And that you just need to remove these sticks.

Hello Tortyzhka! I'm new too. Eyes run wide, there is a lot of information, there are even more questions ....: - \ Please tell me what needs to be done so that multi-storey cakes do not fail? To lay something between them? Are there any special bells and whistles? Or will it not fail if the bottom biscuit is practically not soaked?

[biscuit]

biscuit, until Cakes no. come here. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45120.0

[biscuit]

biscuit, until Cakes no. come here. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45120.0

Thanks a lot! And the sticks won't bend under the weight of the cake?

[biscuit]

Thanks a lot! And the sticks won't bend under the weight of the cake?

biscuit, did this many times. So far, there have been no such cases. But if in doubt. You can also use chopsticks. They are thick and not hollow inside like tubules.

[biscuit]

biscuit, did this many times. So far, there have been no such cases. But if in doubt. You can also use chopsticks. They are thick and not hollow inside like tubules.

I will try to do it on the tubes, like yours. How much is the weight of the top two floors on your cake? And the diameter?

The diameter of the bottom cake is 28cm. Weight 2.2kg. Medium -23cm, weight 1.5kg. Top cake diameter 19cm, weight 1kg. Total on top 2.5 kg.

Thank you very much for your answer! May I be completely insolent and ask you a couple more questions?
And what do you think, during transportation, they will not "get loose" and whether they will seem to slide on the foil (the substrate is covered with foil).
Are you making a submarine out of thick cardboard? How much thickness?

Each tier stands on a backing that is wrapped in foil. The foil is in contact with the lower tier, on top of which is the cream. The foil does not slip on the cream. The next tier of the cake is placed on top of the foil. At the bottom of it, as a rule, a biscuit decorated with cream. The cream also prevents the biscuit from slipping on the foil. This is if you think theoretically. In practice, I have not had such cases. Nobody complained. I take cardboard very thin, but as dense as possible, as far as thin cardboard allows. That would be understandable, as an example, a box from small household appliances. For example a kettle.

Thank you very much!

[Hasochka]

Hasochka, I watched how you showed MK for assembling a multi-tiered cake. Is it necessary to make a two-tiered cake with tubes? And I don’t understand why insert the straws into the cake if they don’t hold the upper tier with the lower one. Explain to the teapot

[Alesja79]

Alesja79, greetings to fellow teapot !! The very same teapot.
Having got to the forums for the first time, and having read the same explanation for assembling a cake, but only in words - no photos, no video. I reread it several times, not at all understanding where to poke the tubes, where to insert the substrates
I hardly figured it out, but there was no trust in the tubes that they would support the weight. So I first rehearsed on my daughter's cake, checked that everything was working as it should, and only then began to insert these tubes and use substrates.
Whether to put the second tier on a substrate with tubes - I think it depends on the weight of the upper tier. The more weight is on top, the more reliable it will be on the tube support.
The tubes in the lower tier act as supports for the substrate, rather than a rod for holding the tiers together.
If you insert sticks into the lower tier, but do not put the upper tier on the substrate, then the upper tier, when subsiding, will be put on these sticks.
I hope that at least a little cleared up the situation for you, and did not confuse you completely.

As I understand it, we put sticks in the lower one, we put a substrate under the upper one, and in the upper one we also need sticks ?? !! Especially gifted please clarify completely
And then to warn people that there are sticks?

Alesja79, I also entered this system and principle for a long time. But after trying, I was very grateful to the husky for such an idea!
The principle is that the second tier, lying on a substrate, stands on supports, sticks. All the weight of the second tier falls on these "pillars", and not on the soft lower tier. If the cake is of two tiers, then the tubes are only in the lower one.
Guests treat these tubes calmly, don't worry!

simply under the weight of the upper tier, the lower one can radically sag, with crushing of the cream on the sides and a damaged finish

for this, tubes are placed in the lower one along the diameter of the upper tier, a substrate is placed on them, and already on it is the upper one.thus, the upper tier stands on a substrate that rests on the tubes. the lower tier, into which the tubes are stuck, does not allow them to bend, and they firmly hold the substrate with the upper tier.

Of course, if the upper tier is light at all, then maybe you don't need a tube, you can just flop the upper to the lower on the substrate. but it's not a fact that after a couple of hours of standing in the room, the cream will not start to climb from the bottom in all directions

something like that

As I understand it, we put sticks in the lower one, we put a substrate under the upper one, and in the upper one we also need sticks ?? !! Especially gifted please clarify completely
And then to warn people that there are sticks?

I'm not a Husky, but I will answer. It is not necessary to insert tubes into the upper tier, the tubes seem to support the upper tiers so that the cake does not sag and not bend under the weight of the upper tier (I myself could not understand why before, after the result I saw with the tubes and without, I definitely use the tubes and the substrate).
Well, it is imperative to warn people, otherwise they will not understand what the tubes are doing there.

While posting the answer already answered

[husky]

husky, Lisss's ,skate, artisan!!!! Thank you for your prompt help !!!
Now I am a GENIUS in cake assembly, just like you !!!

[haskin]

Oh-oohonyushki ... I did not expect and did not wonder that I would have to fulfill orders. And I will return to the topic not at the call of my heart, but out of need ... The tribe has a wedding in August and she asks me for a wedding cake. And I don't even know how to do that. I'll look here, admire it, and go home. Well, haskin I studied a master class on multi-tiered cakes once ... And most importantly, in August I am left alone at work. For this time, I even take the children to their grandmothers, the days are so damaging. Maybe give up before it's too late?

And specific questions for specialists are as follows. Will I be able to build a three-tier structure the first time? The heat is very confusing. If you make a cake for several days, how to save it? 1) Day one - bake biscuits. Do we store them in the refrigerator? 2) Day two - we prepare the cream, add-on, soak, coat, level. Back in the refrigerator? Remove all shelves? How to keep the whole structure in the refrigerator? 3) Day three - decorate. 4) Day four - wedding. In total, the creamy egg-sugar food for microbes will be stored in the refrigerator for three days. Somehow I'm worried ...

What should I do? ...

[There is nothing complicated in multi-tiered. The rolls and tops allow the cake to be shaped perfectly!I kept the biscuits in the refrigerator, did not freeze them. It was stored for one day at room temperature. I didn't notice the difference.I coat and soak in layers, I don’t collect the cake, each tier stands separately, I cover it with cling film so that it doesn’t dry out and wind upDecoration: I prepare all possible elements in advance (flowers, leaves). I level each tier, cool again. I cover each tier with mastic and set one on top of the other, decorate. If you decorate with cream, then first collect and then decorate. I put away the extra shelves in the refrigerator. I set the temperature lower just in case. Decorating in the night[/ b the child interferes in the daytime, it is less likely that something will fall off before the celebration, although everything is strengthened very reliably and nothing has yet fallen off. What kind of inside of the cake are you planning?]

About how long my wedding cake was kept))) It seems that it did not deteriorate and did not suffer. The heat at home is present, especially in the kitchen, the air conditioner partly saves, but since a small child, I’m afraid to chill him all the time and don’t turn it on for the whole, and the cold barely reaches the kitchen))
There is nothing complicated in multi-tiered. The rolls and tops allow the cake to be shaped perfectly!
I kept the biscuits in the refrigerator, did not freeze them. It was stored for one day at room temperature. I didn't notice the difference.
I coat and soak in layers, I don’t collect the cake, each tier stands separately, I cover it with cling film so that it doesn’t dry out and wind up
Decoration: I prepare all possible elements in advance (flowers, leaves). I level each tier, cool again. I cover each tier with mastic and set one on top of the other, decorate. If you decorate with cream, then first collect and then decorate. I put away the extra shelves in the refrigerator. I set the temperature lower just in case. Decorating in the night[/ b the child interferes in the daytime, it is less likely that something will fall off before the celebration, although everything is strengthened very reliably and nothing has yet fallen off.
What kind of inside of the cake are you planning?

[Freken Bock]

While I was writing, new answers have already appeared, but I will write as I had

Freken Bock, I'll tell you how I made my first 3-tier cake for a wedding (I was afraid, already horror!).
1) Wednesday-Thursday: baked cakes, meringues; kept in bags in the refrigerator;
2) Friday morning: I made creams and coated each tier (each cake is on a substrate and cools separately);
3) Friday evening - fine leveling and again cooling (if necessary)
4) Friday closer to night: smearing with cream, leveling and decorating (I had a protein custard Tortyzhkin) separately for each tier. First, she smeared the lower tier, leveled it and set it on a stand, stuck in the tubes; then I put the middle one in order and installed it together with the fake one, and the top one. Then the finishing touches for the decoration.

She took off the shelves in the refrigerator only on the night from Friday to Saturday. They took me away at lunch on Saturday.

[Freken Bock]

Freken Bock, can you include freezing of the collected workpiece in the program? I recently (for frying) made just a biscuit-meringue-charlotte and protein on top. So I really regretted that the workpiece was not frozen. With this composition, the meringue will not shrink, because the cream hardens quickly, do not worry. But when I took the blank out of the refrigerator and tried to spread the protein ... if you want to touch it up a little, you run it with a spatula - and the whole layer of cream slides off the fatty charlotte, which has started to get warm (on the end). So think about this point of the program at least while it's hot
Good luck

[artisan]

Today the man who was carrying my wedding cake reprimanded me and proposed to me. The reprimand, because they drove for two hours, just crawled. afraid to ditch the cake. And his proposal was like this. Order skewers and a three-tiered cake. pierce in the middle with a single rod, otherwise their upper tier slipped a little ...

And about the crawling tier, it's unkempt, but here the tubes don't seem to look very good to me when the cake is cut (and I understand that without them ikak), and also stick skewers there ... I don't know ..

artisan I understand that we haven't seen your wedding !?

elochka26, so I have only one wedding in use, and you've seen it already in three versions, this is my "Heart full of love".

Oksan, what have you seen, but it’s not that! This is already 4 and already different!

[Alesja79]

And as for the crawling tier, it's unpleasant, but here the tubes somehow don't look very good to me when the cake is cut (and I understand that without them ikak), and also stick skewers there ... I don't know ..

Alesja79, do not worry! The tubes are taken out by the waiters before the cake is cut. I immediately warn my clients about the nuances of the assembly (I even printed out a photo of the Husky on assembling cakes and clearly show it). If someone does not suit, then a 3-tier stand will be used.
And I bought myself a wooden rod, made of light wood, and the diameter is suitable, but I still don’t dare to apply it.

I brought my own question from the ambulance

Girls, I have long wanted to ask: how to properly install a tier on glasses? I understand that they are installed upside down on the lower tier, but how then do they not cut through the mastic and the cake itself? Or do you need to make some kind of substrate under the glasses? I just don't understand Sorry Who did this, share this great wisdom for me

On the fume "At the samovar" I found such a cake for a sample (while carrying, I managed to forget the author's name, it seems Lera's name, or maybe not)

This is the first time I've seen such a cake. This is the first time I've seen such an idea. I imagine it this way. Below the glasses is a circle of well-dried mastic. If you look closely, you can see a circle that is trimmed with icing dots. Glasses are placed on it. The legs of the glass are attached to the base of the top cake by yaying or something else. Or maybe not attached. If they collect the cake right at the wedding. But how to cut? If only to remove when cutting.

To be honest, I don't see any beauty in this design at all. The cake is perfect, it is made chic, the color scheme is perfect - what have these glasses got to do with it? In addition, one wrong move and the entire lower tier in broken glass, count. to be thrown away, it's not the guests to treat with such a filling
I see one explanation - hastily at home (that is, the lack of professional equipment) from improvised means they built just such a "beauty" with a claim to originality.

Can't these glasses be plastic? Nowadays, plastic dishes are sometimes outwardly indistinguishable from glass.
The transparent supports for the upper tier give a slightly different look to the entire structure than traditional white supports. Perhaps, including for these reasons, transparent wine glasses were used.

Judging by the picture, the structure is collapsible, not fastened by anything. Two cakes on separate supports. For cutting, the top is simply removed, no unnecessary gestures.

Nastasya, thanks, enlightened! But I didn't like it either. Such wonderful cakes! But the tape on the upper substrate is sloppy and these glasses spoil everything. Although the idea is interesting. Maybe if you play it differently ... with a different shape of glasses, decorating them with icing ... maybe even.

About broken glass - yes ... somehow I don't really want to 🔗
In general, this cake is the only option that I got under the hot hand, and these glasses are very interesting to play. Inside, for example, flowers are laid, or painted outside, according to the design of the cake.
After all, why am I asking: in terms of financial capabilities, factory tiered racks on poles do not even loom to me in the near foreseeable future, and cakes on such racks look advantageous (moreover, as Rina72 noted, whites lose to transparent ones, at least on my opinion). So I thought how to adapt what is. Only my idea was not to put glasses, but I have such a vase, not a vase, a goblet not a goblet, I don’t know what, but beautiful and crystal. I can't take a picture to show it yet, this thing in the attic is waiting for its finest hour.
And when I take a picture (already the day after tomorrow), I will definitely show you, maybe you will advise and say that she (well, this thing) has nothing to do on the cake at all. But I will certainly obey, I trust you all in terms of taste 🔗
And a huge thank you to all of you for your participation.

Nastya, if she's tall, then it's class! Only it is heavy for sure, if it is crystal? This means that you need to make a hole in the middle in the lower tier, so that it is there, like a bottle of champagne, and on it is the second cake, on a substrate!

and in the middle of the rose ...

Nastya, if she's tall, then it's class! Only it is heavy for sure, if it is crystal? This means that you need to make a hole in the middle in the lower tier, so that it is there, like a bottle of champagne, and on it is the second cake, on a substrate!

Even as heavy, the crystal is real. But not high, that's a fact. This contraption consists of the vase itself, and the lid for it. So, both of these parts in a heap are almost a ball, well, a little elongated, and the same size as top and bottom. If I remember correctly.
But the roses inside ... hardly ... will not be visible, or rather the image will be refracted, the thing is, after all, it's all faceted
Well, okay, I'll live until Monday and take a picture, but what are you, poor, will come up with here, but it may not do at all

I was almost joking. In crystal, in fact, the beauty in the play of light in transparent glass.

[Nastasya]

Nastasya, get into pipe to the attic! And then we have a fancy here!

[Nastasya]

I was almost joking. In crystal, in fact, the beauty in the play of light in transparent glass.

Well, I ruined everything, and I already tried to imagine the mystery of a rose refracted in the facets

Nastasya, get into pipe to the attic! And then we have a fancy here!

So I would easily, but in the room, just under this place where you need to climb, my husband is sleeping. And he sleeps quite lightly. He will wake up and then my fantasy will rage in search of the fifth corner

I say that "almost" ... the designers sometimes do not even whole flowers, but pour petals into vases. In general, it all depends on the final composition. It seems to me that if the cake is minimally decorated (the same "lace" from icing), then you can fill the vase with some color. And if the cake is with flowers, then the vase should be like an ice statue.

I say that "almost" ...

Got it! dreaming further

or pour pearls, or transparent, multi-colored balls ...I’m saying, just give us a theme!

I can imagine what will happen to your imagination while I take a photo! ... It is a pity that I am leaving tomorrow, otherwise I would be galloping around the attic right from the early morning, getting the "gizmo"

[Husky]

I see one explanation - hastily at home (that is, the lack of professional equipment) from improvised means they built just such a "beauty" with a claim to originality.

Actually, the idea is not new, I saw it in magazines, not ours. And our girls are already trying to portray from what they have.
Husky there is definitely no mastic, it will not stand. There are special plastic substrates with legs - that's for sure. Later I will find a photo and show it.

[Cake]

And I understood that cake like this:
The lower tier is ready, decorated with mastic, a thin round substrate (maybe made of thick cardboard, maybe made of plexiglass) covered with mastic is placed on it, but on top there are already glasses and the next tier.

Cake, in conditions when there are no additional funds and a ready-made stand, I think that it will work, some people like it, as they say ... the taste and color, I myself am sometimes amazed by the tastes of people, I would have passed by, and someone is stunned and "shouts "perfect ... but it happens and vice versa, I like what everyone else considers tasteless ...

or pour pearls, or transparent, multi-colored balls ... Well, I say, just give us a theme!

Much more depends on each specific case. For example, if in the old Bohemian crystal everything is completely covered with carving and it is very clear, bright, this is one thing, but if the crystal is cast (the edges do not have such clarity), then you will have to beat it differently. A lot is influencing. The shape, size, quality of the glass itself, the illumination is already in place (a small LED flashlight inside the vase).

By the way, you can try to use glass or crystal candlesticks for one candle as such "columns". Only they really need a dense stand on the lower tier.