Assembling cakes

I have a question: how to assemble the cake so as not to stain the paper napkin? After all, something is sure to drop on the napkin, accidentally touch it, tear it. I always have a messy napkin!

[Gramula]

Gramula, in the same thread there is a table of contents on the first page. And the very first question and the answer to it is exactly your question.
We also have a theme "From A to Z Questions frequently encountered in topics." There are a lot of tips that arise during baking, assembly, transportation and many, many more questions.
Here HERE just how to do it is shown.

Thank you so much!

Girls, I want to share with you the cake assembly schemes that I saw on the site of like-minded people

[_Milana_]

_Milana_, well done . Put it all together. Anything useful

Here I found an example of assembling a multi-tiered cake using wooden dowels (sticks). Please note that each tier on its own substrate is fixed separately, and at the end all three are carefully pierced with one sharpened dowel.

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There are similar dowels / sticks in the Tortdecor online store

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More detailed information can be found on the website 🔗 Although it is in English, there are many links to video examples.

These are the miracles

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And by any chance there is no video of how a cake with such a stand is cut? Something is not very clear to me. Here we cut the upper tier. We put the cake on the plates. And then what? The center pin is dirty. It must be unscrewed. Then pull the stand out of the lower tier. Etc. And this is all in front of the guests? As it is not aesthetically pleasing.

I agree that it may not be aesthetically pleasing. But the cake is not afraid of any transportation!

Assembling a cake with a heart inside



This is an interesting idea for creating an original cut in a wedding cake or gift for Valentine's Day.

A few words about securing the tiers. It is clear that a cake for 12-14 kg cannot do without fastening, and even the latter was transported 100 km away to another city. In the lower tier in the center I stick barbecue skewers made of wood and be sure to coat with icing, but you can also use melted chocolate and carefully expose the second tier, stringing it onto these skewers, I pressed it a little so that it grabs the icing and put three skewers in the center again and Again, the icing is not liquid and I put the third tier on them and again pressed it a little. So the cake should stand for 2 hours until everything seems to stick together! And, of course, when choosing a recipe, you always need to remember that a soft biscuit will sag, if you define it with the lower tier, then either a denser biscuit or substrates between each tier I chose a denser biscuit, I just saturate it deliciously and the cream tastes better, well the upper tier, here is a place for a wild fantasy !!!

[valvery]

valvery, did not fully understand how the tiers are attached? With the lower tier I understood. There, the skewers abut against the substrate and stick out above the lower tier. The second tier is put on them. So? If we inserted skewers into the second tier, then firstly, in my opinion, they should go down to the very substrate. Otherwise, how to determine to what level to stick them? (there is no backing !!) Well, let's say we stuck them up to some level, but secondly, as soon as we start putting on the third tier, these skewers will simply go down to the backing itself. Or am I missing something?

husky - well, firstly, the substrate does not play any role at all, the skewers do not rest against I will analyze it using the example of the last cake, where the height of the tiers is the same and is 10 cm, and the skewer has a length of 24 cm,that is, it will freely pierce two tiers and still come out. Therefore, we drive the skewer into the tier by about 7 cm and leave 5-7 cm on top, bite off the rest with tweezers and put on the third tier in the same sequence.But here is another important detail: on the first tier I I roughly mark the diameter of the second and the place of its installation (this is easy to make with the shape of the square of which the biscuit was baked) and put the skewers (three) closer to the edge, like an equilateral triangle, such a spacer increases the rigidity of the structure. Now we moved to the second tier and again noted the diameter and place of installation of the now third tier and again we install the skewers closer to the edge of this diameter and in the proportions of an equilateral triangle, so the place of sticking the skewers on different tiers will never coincide, and the rigidity of the structure, in this case cake, will increase twice, well, there will be no extra icing for cakes more than 10 kg
I never thought about the skewers going down, maybe because there was no such precedent on 11 such cakes in my practice.

I read the first posts in this thread and decided to write an addition to what was said! You are talking about cream multi-tiered cakes, and I'm only about mastic cakes, their assembly is fundamentally different, and cream, in my opinion, is much more difficult, it is due to such surprises that the cream somehow began to settle and flatten under pressure, in mastic if all the rules of the technological process are followed this cannot happen. In a word, fastening cream multi-tiered cakes and mastic set different tasks, which means they solve them in a different way in the confectionery business! Well, maybe you shouldn't put the most delicate biscuit in the lower tier and fence all sorts of not always aesthetic devices, isn't it easier, as some important English culinary expert says: "to make each subsequent tier less dense and heavy than the previous one ...?"

We're talking about all kinds of cakes.
The fact is that sometimes people don't want any dense and heavy fillings. Serve them light and airy. And such a filling, even under mastic, will not behave calmly))) Kiev or count ruins, or some souffle - it does not matter under mastic or cream, they still need support and peace)))
And we fence the substrates following the example of the West, after watching all sorts of videos ...
For me, the presence of tubules is so and so, and an additional substrate will not play a big role - what is the unaestheticness?

As I remember, a very good idea with substrates, it is much more convenient to remove a tier with a substrate than to cut off just glued one. I often use a central rod to attach the tiers to each other. You can also fix the newlyweds on it.

[chiran-n]

girls and I will join you that with the substrates between the tiers, the cakes gather and hold much stronger. Not long ago I had two cream wedding cakes with a delicate biscuit, ordered a weight of 10 kg, I spent the whole day with it until I collected it, without substrates from supports, and put it in the refrigerator and what do you think it sagged in an hour and skewed, I went through it completely disassemble, re-align, put the supports and lay down the substrates, and he did not sag a bit after that and waited for his holiday. And I had only 2-tiered mastic, and they also wanted only a gentle biscuit with yogurt cream, it was made without any support by the same story. With substrates and supports, the cakes hold much more steadily than just collecting them. I was convinced by my own experience. I agree with chiran-n that most of the many tiered cakes customers want them to be very tender and light.

Aestheticism is perception exclusively harmony and grace external art forms. Well, what is it about exclusivity, harmony and grace when it comes to sticks in the cake? This is just a cruel and not very beautiful necessity. But I do not enter into a discussion about their need or uselessness. Everyone chooses for himself.I make heavy, tall cakes and, as they say in the resistance materials, I can't do without stiffening ribs (I was able to find an option for myself when 6 kebab skewers are enough for a 14 kg cake)
And I try to do it carefully, so that even when cutting the cake, people are not head over heels in the cream. But I absolutely do not call on anyone to move my way, but maybe still someone will see a grain of common sense in him
well, excuse me, nevertheless, I doubt that Kievsky or count's ruins, or a soufflé can serve as the basis of the lower tier, and for the second, such cakes are quite adaptable, under mastic

[valvery]

valvery, but I have no doubt. I boldly send such fillings to the lower tier and there are no problems

[valvery]

valveryThank you very much for the explanations on tie-downs. I understood how you are doing. I have one more question for you. Tell me, do you have meringue cakes in your cakes? And if so, how do they behave when piercing them with skewers. The meringues are quite dense, this is not a biscuit. It's just that meringues always go to the sotav of my cakes. So I want to know if I have the opportunity to use such a mount as you do.

[husky]

Thinking out loud :
husky, you can leave a gap between the bezeshki, and measure this place or pierce it in advance. Then both the skewer and the cocktail tube can be used.

And I pierce the cardboard backing in the already assembled cake with a wooden skewer for a barbecue, to fasten the tiers together! What can we say about meringue))))

[valvery]

Thanks, smack. smack !! I also easily pierce the meringue and the whole tier with cocktail sticks. But I myself pierce it myself. And I'm interested in exactly how it does the assembly valvery... It is the piercing with skewers from below.

Well, I do that, with only one skewer, in the center.
The principle is that you make holes on the substrates in advance, and then you put the upper tier, like a pyramid, on standing skewers. Got it?

"... the absence of doubts is the lot of reckless youth, and only years pull the burden of doubt, but also an invaluable life experience"
J. Galsworthy.
And on my own behalf I will add that all the best and paradoxically impossible discoveries are still made by young people. The audacity of embodiment, the flight of fantasy, and the impossible - perhaps - are signs of youth. 30 years ago, and I had no doubts! And now, first the head thinks, rationality is calculated and the simplest method of work in all respects is sought.

husky I think that this method will work for meringue only if it is a single (monolithic) meringue cake, you need to stick the skewers with a sharp sharpened end so as not to split the cake

Good afternoon, dear pastry chefs! Soon my friend's wedding, I want to make her a cake. The wedding is small, 7 people. In fact, I didn’t deal with cakes at all, I made a test cake, but it didn’t stand in the fridge, and therefore I don’t know how this recipe would behave if I made it in advance. Please read the work plan, maybe tell me where something is wrong, because I will not have the right to make a mistake and I will not have time to fix it.
Thursday afternoon - I'll bake a biscuit (classic, according to Tortyzhka's recipe, it turns out, it's checked). It cools down, I cut it, wrap it in foil and in the refrigerator. Evening - Lerlu decoration made of mastic.
Friday morning - soaking the cakes (strong green tea with lemon, non-drinking wedding), making creams. Between the biscuits - cold whipped cream + sah. powder + cream fixer. On top (under the sugar-milk mastic), I coat the cream (butter + condensed milk), put it in the refrigerator for an hour, level it, and again in the refrigerator.
Friday evening - I unroll the mask, decorate with flowers and "wet meringue", put it in the refrigerator overnight.
The cake is small, 2-tiered. What could go wrong? Can a cake sag from such impregnation and cream?
Thank you in advance!

Impregnation confuses me, I haven't tried it, so I can't say anything.

And also, are you interested in weight? Most likely, you will need a system of substrates and tubes so that the second tier does not sink. And further!

It cools down, I cut it, wrap it in foil and in the refrigerator. !

Why "cut?" It is better to cut into layers before the layer. And I keep the sponge cake in a bag, otherwise I'm afraid it will dry out.

I support the master in everything. A layer of cream, even if fixed, but it is moisture. Impregnation is also moisture. The cake can shrink, so even with a low weight, I would use straws and substrates.
And you don't need to cut the biscuit at all before freezing. Frozen with a whole biscuit. We got it out of the refrigerator. The biscuit will lie down for half an hour, thaw and cut perfectly.
And perhaps I would have held a larger cake in the refrigerator before wrapping. I keep it in the freezer for 1-2 hours before covering it with mastic.

Thanks for answers! I will completely exclude impregnation, let it be soaked in cream. Weight 1.5-2 kg, here is a "draft", the cake is small.
UPD: once again I want to say thank you to the girls on the forum! the cake turned out thanks to your advice and master classes :)
URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s05./i178/1112/8f/995cd991699f.jpg.html]

1.5-2kg for me is a cake in one tier ... What is the diameter-height to fit in 2?

Bottom - 20 cm * 5, top -12 (cut out on the lid, baked in a 20 cm mold).

It seems that we do not have a topic about forms for baking cakes, so I am exhibiting here my "invention", which, for sure, many have reached themselves. But again, if there are still those who are next to me in the tank, this is for you.

More than once I came across the fact that I do not have a rectangular-square shape, the right size. I got out of this situation in two ways. Either I counted a larger portion by eye so that I could then cut out the required shape, or I folded a shape out of paper, but its edges were falling apart all the time and therefore, again, I had to make a larger portion. And just recently the thought occurred to me that for this paper form of mine, I need to make a frame. solid cardboard form. My joy knew no bounds. now I will have the shapes of the sizes I need. And maybe someone else will come in handy

[artisan]

artisan thanks for the idea, but ... I'm embarrassed to ask ... is this what I thought - this is a baking dish ... that is, you can bake in it, but it won't burn?

Why be ashamed here ?! Yes, this is a cardboard box and is a biscuit baking dish. Cardboard behaves well in the oven, it is not going to burn, for example, I don’t bake a biscuit on the bottom of the oven, and the maximum temperature is 180 degrees. The mold has already gone through three baked goods, nothing is even browned!

In addition, this method is very good for those who have them burning. After all, an air gap is obtained from below, between the baking sheet and the bottom of the mold, and even a thick cardboard bottom.

[artisan]

artisan thank you very much for the idea! I always did it out of paper too, and my bottom is on fire, now there is no need to buy forms, and the store is full of cardboards.

[artisan]

artisan Thanks, I understood, I will apply.

[husky]

I will continue the story about my cardboard discovery. Earlier, when making a one, I cut it out of one rectangular layer and I still had not a small piece of unused biscuit.
On the last unit, I did it differently. I made two shapes of the right size. One, large, rectangular, I then cut it into two strips, the thinner one became the leg of one, and the thicker one, this is the trunk itself. The second, a small rectangle, the length and width of which is slightly larger than the size of the spout. Thus, there is very little waste. Collected so. The rectangular piece was immediately cut into layers, layered with cream and sent to the refrigerator. When the cake cooled down, I laid the template on top and cut out two rectangles along it. But I immediately cut a small rectangle according to the shape of the spout, leaving an allowance of 1 cm.Then I cut it into layers, layered it with cream, allowed it to cool and, just like with a rectangular one, after cooling I cut it according to a template of exact size. Collecting the one on a substrate, I glued the parts together with a wet meringue.This assembly is suitable for hard substrates that, when carried, do not allow the cake to "walk". If the substrate is not so rigid, then you need to assemble it a little differently.

As husky described, with this method, the cakes seem to be intertwined, there are no attachments there and the unit will not corrode even with a soft substrate.

Oksana, but I have a big cake. The weight turns out to be 3.5 kg, or even more. In length as much as 40cm. BUT look for yourself, if you like the proportions and shape, then the numbers can be recalculated according to the ratio of each other.
Here are my measurements.



I collect this cake like this.
I cut the whole biscuit into two layers. From the first layer I cut out a figure without a lower leg. Toe and wand whole. I cut out the leg from the remainder of the biscuit that remains on the side. And from the bottom biscuit I cut out the whole stick and leg, and then I cut out the toe separately. So the seams turn out that they do not match, so the figure itself turns out to be stronger when carrying and shifting. Although I collect such a cake directly on a substrate on which I will give it away, having previously covered it with cellophane or foil.
I hope I explained it more or less clearly.

Girls, I read the whole Temka. I looked at MK Husky on the assembly of multi-tiered cakes, but still there was one incomprehensible moment.
I need to collect a 2-tiered mastic cake. I understand that you need 2 ready-made cakes already covered with mastic. I have collected these cakes already on a cardboard backing. In the lower one, under the mastic, I insert the tubes. And now the question is - on the lower tier I need to put a cardboard backing and how to fix it so that the upper one does not go? Grease mastic with chocolate? And then how to fasten the cardboard together? Can you please tell those who are in the tank.

If the second tier is already on the substrate, then it is no longer necessary to put on the first (under the upper) one. It doesn't need two substrates. And make sure that the tubes are flush with the mastic, not sticking out. So that the tier does not travel back and forth over them. And you can apply chocolate, you can grease the mastic with icing, and it will glue the substrate. Purchased can simply be moistened.
Could you put a skewer in the middle of the cake? Pierce through both tiers. I must pierce a large cake with a skewer in the center.

[Irina Dolars]

Irina Dolars , Thank you ! It's not very big, but I'll think about a center skewer.

[3D Dragon cake assembly diagram]

3D Dragon cake assembly diagram (taken from the site 🔗!!/#)







Variations of mastic and cream decoration


Two-Headed Dragon

[on Saturday anniversary-60 years, I want to risk three tiered. The biscuits are already ready.]

Girls, good afternoon everyone! I'm new, my name is Lena. I have been reading the forum for a long time, a lot of ideas and, in general, I have learned something new thanks to you! Thank you very much! I am still quite "green" in terms of baking cakes. In the near future I will try to post my "masterpieces". There are 8 of them so far.
I am to you for help ...
Mom on Saturday anniversary-60 years, I want to risk three tiered. The biscuits are already ready.
bottom-Raffaello-29cm
medium Genoese biscuit + sour cream with berries-26cm
top-bird's milk-18cm.
I want to level the bottom with the remnants of Raffaello's cream, it's custard. the other two are oiled. Well, girls, what do you say?
And I also have an organizational problem ...
The celebration on Saturday, at lunchtime, can be done like this:
Today, grease the cakes, put the lower and middle ones under the press at night, align in the morning, cover with mastic in the afternoon, and decorate in the morning on Friday. The cake is a surprise, and mom will arrive on Friday, I wish she hadn't seen it before the celebration. Therefore, on Friday I can only work with him until 10 o'clock in the morning.
Organize me, please.
Thank you in advance.

ANSWER

Lena, you have too little difference between the bottom and middle biscuits. The difference between the diameter of the tiers must be the same - otherwise it will be nonsense. Maybe cut off the second bikwit?
Well, you yourself made a good plan of action. Good luck to you!!! Will you share the result?

Sveta, thanks for the quick reply! And if the average diameter is made 22 cm, is it normal?
And I will definitely show the result, I still stuck roses from mastic there
I am worried about the cream, nothing will happen to it until Saturday, am I smearing it early?

Then the difference between the top and middle will be small ... Only 4cm ...
Do the same - 5.5cm each
29-23,5-18
But even this is not enough ... Although it all depends on the rest of the finish ...
As an option - tiers with a shift back (if the design allows, I do this), only it is necessary to strengthen it with tubes well so that the back does not sink!

Thank you, I will. In general, what is the optimal ratio of tiers, can I just cut them all?

Flax, I would think like this: 29-18 = 11/2 = 5.5 (let it be 6). 18 + 6 = 24 - middle tier, and increase the lower one with potatoes and cream a little more on the sides, that is, the difference between the tiers is 6 cm.
And about the cream: if you store it in the refrigerator (or now on the balcony), nothing will come of it. But according to the norms, sour cream is 36 hours, it seems, the shelf life. Although I gave one birthday cake (with cream) on Monday, and cut it into it on Friday - and everything was fine.
But I am still the same insurer, so I try to make everything as fresh as possible (and this is fraught with sleepless nights). It's up to you to decide. Although, as for me, you can smear with cream on Friday morning, level it at lunch, and tighten it in the evening.
Oh and I wrote, I hope that at least a little understandable

Light, and under the press it will be enough for him to lie down for 3-4 hours, he needs to be "pressed" so that it does not sink under the top one, right?

My advice is to do it in advance so that there is no race and hassle.
And why will it sag under the top ?! Are you going to use tubular substrates?

chiran-n, I would not like the straws, and I don’t have them. All hope is that I will put each tier, except for the upper one, under the press, and the lower sandy, heavy one. The scariest one,.!

And I was still reinsured with the pipes (ordinary, cocktail ones). And then after all, sour cream with berries can climb if you press it hard.

And I was still reinsured with the pipes (ordinary, cocktail ones). And then after all, sour cream with berries can climb if you press it hard.

And how to insert them, should the second tier sit on them? And substrates, can they be cardboard? Suppose I can cut out the diameter myself?
Girls, thank you for your patience ...

Insert straight into the cake so that they are not above the tier. The substrates are ordinary, made of cardboard ... I do everything myself ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52123.0
look here

Thank you very much ... I started to study!

Girls, I read about the assembly of multi-tiered cakes, the question is ripe: If you use a substrate and tubes, do not you need to put the tiers under the press?

I bet anyway, but just not for the night, but for a few hours.

Yes, I’ll probably put it too ... I just wanted to save time.
thank you for quick answer

And I don’t put on ... I almost never use the press ...

What should I do? It's so tempting to save time, not to put it on, but I'm such a "teapot", all of a sudden I'll screw it up

Not putting under the press does not mean not putting the cake on impregnation. In any case, the cake needs time to shrink. The press shortens it ...

Here I am! Exactly! I'll put it on impregnation, you can press it at the same time

Girls, I have one more idea. I have only three standard cake molds, 2025 and 30 cm. Sometimes I need a different size. I couldn't think of anything better how to bake in a larger one and cut it off. But on the market I saw a set of sieves, something like this



I bought the smallest one for testing. The test went well. I cover the bottom and sides of the sieve with paper and bake biscuits perfectly. Only because of that. that there is practically no bottom, I put the form on a silicone mat and several layers of cardboard. Now I am waiting for the opportunity to appear and I will definitely buy more missing sizes.

Oksana, great idea! And the sieve itself is also iron? I came across a fishing line, you can't put this in the oven.

And the sides and sieve are all iron

I also do not have forms of various diameters, and to be honest, there is nowhere to store so many different kitchen utensils.Therefore, I ordered myself an adjustable ring for trial, size from 16 to 30 cm, let's see how it goes.

I forgot to write the main advantage! This is the price !!! It turns out much more profitable than detachable forms.

At the expense of the ring. When I bake with the help of not the whole form, but only the rim, I have a problem, my baking sheets are not even and always leaks from the bottom, behind the ring. There is no such problem with sieves.