Assembling cakes

I looked at the sieves, but did not dare - the height is still small ... And the classic biscuit does not flow ... Only chocolate on boiling water ...
But I've already typed so many forms))) Enough))) More pots to help)) Only a square-rectangle is still needed and all sorts of hearts ...

And I increased the height with paper, made the rim higher than the walls of the sieve

This is understandable))) When I collect the cake, I just like the shape to be higher ...

a? are you collecting cake?

Yes ... Almost always ... Then the sides are even

and then I cut it off so that the edges are even

What for?! It's also easier!)))) I assembled it in a shape / ring and then flat, covered the walls with cellophane, shaken out without problems ...

Ha! What for! And then, when I got here, my first shock was from the flat sides on the girls' cakes. So they taught me what to cut. And now you taught not always to cut! Thank you!

I cut puff - honey cake, napoleon ... And even then not always! So give it a try!

Wait a minute! What then will mine eat? Although they have already overeat, they are wildly indignant when I calculate the norm correctly and there are not enough scraps

And I have a rarity of trimming ... Only from curly cakes, mostly ...

Hello girls! Please tell me, the lower tier of "Rafaello" 11 cakes, after impregnation 5cm., Diameter 29cm, I haven't made the second tier yet, I have sour cream there, I will do it closer to the celebration, I made the third tier-bird, diameter 18cm, 6cm. What to do with the bottom, build up or trim the bird. But I don’t know how to cut my mind, I’m preparing it for mastic, I’ve already put the top cake on the souffle. Or maybe put a thicker mastic on the lower tier, align 6cm and 6cm. Help me please!

grow the bottom one, but not with mastic, it's very thick ... You can use potatoes ...

grow the lower one, but not with mastic, it's very thick ... You can use potatoes ...

And nothing that the cakes are snow-white, and the potatoes are an ordinary biscuit, it turns out yellow, even brownish?

I can't say, I didn't make such a cake ... is there a recipe?

I can't say, I didn't make such a cake ... is there a recipe?

There are thin shortbread cakes, and custard butter cream.

well, then not so snow-white! I think it's okay! contrast looks too!

well, then not so snow-white! I think it's okay! contrast looks too!

Thank you, I'm going to build up. :) This is my trial multi-tiered, especially the circle of guests - all the closest ones, I think they will react favorably.

[How is the cake fastened with cocktail tubes?]

Girls, I never strengthened the cakes with cocktail sticks, tell me, I inserted them into the cake, right through the mastic and immediately make up tiers or let it freeze (or will it crack then?)
Question. How is the cake fastened with cocktail tubes?

ANSWER

I do not understand. And what should freeze? I bet almost immediately. I inserted it into the lower tier. I put the lower tier in the refrigerator. I insert the tubes into the middle tier. And after that, I immediately put the tier on the tier.

I got it. There worries that if she puts a tier on a tier after the refrigerator, then the mastic will crack under load. So she has such mastic? Gelatinous? Yes?

husky, that's what I asked, before we put it in the refrigerator or not ... there will be milk mastic, she likes to crack very much ... Thank you

I am a theorist. Maybe it's worth collecting it, and then in the cold already?

Friends persuaded to have a wedding cake, and I understand that I am not ready at all yet, but only now I understand when it is too late !! Straight hands to crack, I forget even what I can do !!!

It’s probably very late and I’m slowly thinking. What does it mean to collect first, and then in the refrigerator? The cake, if possible, always stands in the refrigerator throughout its assembly and decoration. It is obtained only for the duration of the covering. Put it in the refrigerator. We tighten the next tier. They also put it in the refrigerator. We got it, insert the tubes into the lower tier. We put it in the refrigerator. We take out the second tier. We insert the tubes. And put this one in the refrigerator. And so on. Am I saying something wrong and doing something?

Lyuda, if the mastic hardens like that, tell me, is it possible to cover one tier, stick in the tubes, put it aside, not in the refrigerator. Then the second, then the third. Then collect it in a pile and only then put it in the refrigerator?

Oksanchik, the fact is that I'm still not very strong in covering with mastic. It takes me a lot of time. And the cake, while I spin it, spin it on the table, it already becomes soft. Therefore, I definitely send it to the refrigerator to stand. Recover.
And then I can't even imagine how the mastic quickly solidifies on the cake. I didn't have such a thing.
Therefore, theoretically, you can do this. But in practice, I do it differently. After each operation I put it in the refrigerator.

and how strong I am!

If the milk paste is crumbling, something is wrong with it. She will definitely not get anything from the tubes, and from the assembly in tiers. Fitted, immediately inserted the tubes (I differently, when right away, when before assembling the tiers ...) They are not nuts, nor berries are not afraid))) You can still use wooden skewers, they are sharp - they even pierce the substrates if you need to fasten the tiers between the owl! !!

And about chemistry this is one thing, but about the technology of assembling mastic cakes is another))) They need cold, mastic is a capricious thing!

husky, so I ask ... it is clear that it is better in the refrigerator, but will the mastic become completely durable ... in short, I understand ... The only thing I can say is that when I pull the cake like this from refrigerator into the refrigerator, my grandmother (she is a chemist), swears at me and says that constant temperature fluctuations spoil the food much more than if he stands for a longer time in the heat ... but I don't know ...

no words !! I'm in a swoon - deep !!

Well, personally, my favorite cakes are sour cream, it's like that on the third day, I always put it there and everything seems to be fine, so this is just a theoretical calculation, from the series it is not very important, but a fact.))

And you can have another question about the straws .... and if a cake with fruits, I’ll insert a tube, and it will stick into some cherry and will not pierce it .... what then? !!!!! I'm dull, right?

Yeah. Push it harder or stick it in another place.

[chiran-n]

chiran-n, it does not crumble !!! It's just that in comparison with other mastics, it becomes an elastic crust and I have cracks.
And when is it better to collect tiers?

Therewhen I made milk mastic, she behaved very well on the cake, remained the same soft, no crust was observed - that's why I was surprised ...
In the sense - when to collect the tiers?

chiran-n, well, better before transportation, or still in advance ...
And another question, the last hope, so I want to put it together like this - - on the side, only three tiers (the total weight of the two top ones is 3600 .... Is this a fundamental difference than in the middle or is it all the same?

I collect in advance. When the tiers are displaced, it is necessary to strengthen well with chopsticks along the edge of the lower one and nothing will happen to the cake!

Girls, and after how long will I understand if I was instructing everything correctly .... Well, I mean, if he sits down, then after how much? Or was it no one else?

I have never had this with tubules.

[ordered for 10 kg, wedding. They don't want to stand on a stand]

Hi, I recently registered, and I am not really navigating the site, I have a terrible problem. I make cakes to order at homeordered for 10 kg, wedding. They don't want to stand on a stand, I somehow did it for 12 kg, but on artificial cream, and the cake stood as it should, and this on chocolate mousse. I'm afraid that it will float, what should I do?


ANSWER

Do you need a multi-tiered wedding?

I think to make no more than 4 tiers, thinner I made a hole in the cakes in the middle to reduce the load on the cake and so that it does not sag, but this works well on cakes up to 7kg, and I don’t know this method will save me by 10kg

If you care that the cake will shrink, then here's the solution. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45120.0 We do this a lot here, 100% guarantee.

How's that? What is emptiness inside? All tiers? Or was there an inner stand in this void? Maybe, if you are afraid for soufflé in all tiers, then offer customers the lower tiers with another layer or cream, but make the upper tiers.

In a multi-tiered cake, when you remove the middle, then the load on the center of the cake is reduced, and therefore the cake does without any accessories, (if it's not the heat in which everything flows,) the upper tier remains untouched, it works 100%, but for cakes from 7 or more I will try the option with tubes. I had a 15 kg cake and using this method (remote center) sagged for 7 hours, but transportation becomes terrible. Therefore, I will take advice and will act. THANK YOU! More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=65312.0

and here I will ask again
the thing is: they asked for a doll, they said for 15 people, if I counted correctly then 2.5 kg cake should be enough. So?
then the question of the composition and, accordingly, the assembly. I want this: cake (vanilla biscuit on boiling water)-impregnation-creamy curd cream from chiran-n -soaked cake-yoghurt cream from the master I-soaked cake-creamy curd cream-cake-ganache cream from Agathy. I plan to decorate with mastic ruffles. all components, except for the cream from the artisan and mastic quilling, have been tested more than once
and the question is what will withstand, whether such a structure will stand. in fact, I will not thickly smear the cream layers, plus these creams include gelatin and they should be more or less dense, plus well cooled.
In general, I'm already thinking that I agreed in vain, on the other hand, the desire to learn how to make beautiful and good cakes is very big, so you need to start trying something, especially since there are orders. sorry for the confusion and a lot of bukaf. if someone understood something and can tell me I'm really looking forward

[nyance]

nyance, 2.5 kg is enough for 15 people.
The design will withstand everything, since the assembly of the skirt with the doll inside already creates some strength (the doll will be immersed in the cake with its legs in cling film?).
As for the cream, so curd-cream and yoghurt they are basically similar, especially since both will be with gelatin. In general, do you want to stop at one cream? It seems to me that people do not learn much of the difference, but you have to mess with two creams.
And yet, if you take vanilla boiling water as a basis, then do not soak it too much (I will not soak it at all with such creams), then nothing will be done for sure.

[irza]

irza, Thank you so much! in theory, I just wanted to use fruits, I just wanted to put them between 2 cakes. then I stumbled upon a cream from a mistress and Ostap suffered ...
I have been living for a week now in HOW to make this cake, the plan has already written what when and how I will do it
I understand that this is probably funny, but I really want not to disgrace myself
the doll, yes, I probably will completely stick it in, although last times I inserted half of the current

in theory, I just wanted to use fruits, I just wanted to put them between 2 cakes.

without cream?

without cream?

Well, I'm talking about canned ones (peaches or apricots), well, or mix with whipped cream. You can, of course, mix curd into cream, I did it too. but here it turns out a lot of layers, so I thought how to make it more interesting.

maybe I'm not explaining correctly, but the fruit layer was planned as a layer only between two medium cakes, and then the idea came up not just fruit, but yogurt cream

Well, not worth it without cream. There can be problems when slicing. It is better to mix, as you write, with cream.

Well, not worth it without cream. There can be problems when slicing.It is better to mix, as you write, with cream.

OK, so I will!
thanks for the conversation, Irina, it's great when you have someone to talk to and consult

And I had such a composition for sure! I did it for friends, impromptu, So when customers who always order only yoghurt tried it, they indignantly asked why I didn't do the same for them. so if you want, play around, delicious! The main thing is not to give a lot of cream, because I once took a yogurt barbie ... oh, how she went, here and there. But if you transport it after the refrigerator, then everything will be fine

[Husku]

A friend asked me to make an urgently small cake for 2 kg. Here I'm talking about Lyudmila (Husku) remembered. About her bunk with a dummy inside. Thank you very much!

1. I took a bucket from PP (polypropylene). Cut off the excess to match the height of the cake:



2. On the cake I measured a circle on the bottom. Cut out the central part. And I think how to take this piece out ... I put a lid under the middle, made a cut on the side, pushed it apart slightly, and raised it. She inserted the bucket. I put a substrate on top. I turned it over on her. She shifted the edges, smearing it with additional cream.



3. The height of the bucket was initially less than the height of the cake. But since the cake was too fresh and not yet infused, after a while it sagged a little and became level.



Unfortunately, the backing was flexible. And when carrying the cake, the upper tier can not say that it walked, but nevertheless moved slightly along with the bucket. I had to veil the joint around the whole circle with additional lace. This would not have happened on a rigid substrate !!!
For such a construction, a solid substrate must be used:

[Husku]

A friend asked me to make an urgently small cake for 2 kg. Here I'm talking about Lyudmila (Husku) remembered.

Everything is very accessible and understandable, Irochka! Thanks for MK!

A very interesting idea! It seems to me that this option is even easier than from expanded polystyrene, which still needs to be carefully cut and wrapped. And how did you "stick" the substrate of the second tier to the bucket?

Lightly smeared the bottom with cream. Above is the second tier. No Backing. It might be better to use a backing. Only a larger diameter ... Then nothing would move. Exactly! I'll have to try. Otherwise, this time I decided to do it.

I think the second tier is better done with a substrate (for reliability, and it is more convenient to cut the cake than on a bucket). In this case, you can put the substrate on double-sided tape. Then surely nothing should go

On a flexible backing, everything will move along with the bucket and all additional substrates, even if you nail it down with nails. It is important that the cake base is firm.

Irish! This is what you need! And then I also want ... but I can not decide on this polystyrene. And here everything is just fine!

I am afraid to give such cakes on one substrate, I give it either on my wooden one, with the condition of giving or payment, or I glue two or three layers of cardboard under the bottom.

And also, can I make a hole in the bucket and insert a skewer?
Or is it not fixed at the bottom and the tier can still heel?

I'm sitting in the bushes and I'm embarrassed to say .... but I didn't understand.
I didn't understand this moment

She put a lid under the middle, made a cut on the side, parted it slightly, and raised it. She inserted the bucket. I put a substrate on top.

Irina! What did you put the lid under the middle? Under the circle cut in the middle? But as? Or put a lid under the whole cake?

In general, the idea with a plastic stand in the middle of the cake is a bomb !! This is very. very good idea !! What kind of bright head you have, Ira!

Lyuda, I also did not understand these manipulations, but the pictures are clear!

I'm just wondering what these stripes are, on the sides are they visible, as if the cake consists of strips?

Oksana, what can I tell you? So you will be smarter than me. Even from the pictures I cannot understand what the lid was placed under the middle. And in general I can not understand, where is the lid?
And the stripes, I realized that in the middle there is most likely something that should not come into contact with the cream, and therefore the inner cream or soufflé was covered with slices of sliced ​​biscuit.

OO! And you say that I'm smart! I just didn't guess! (And I don't do that)

Well, not yet a fact. which I understood correctly. When Irinka comes, she will tell us everything.

Can I try to explain how I understood these actions.
1. Cut out the middle.
2. Make a side cut and slightly move the outer part.
3. Lift the middle with a spatula and remove it from the cake.
4. Insert the bucket in its place, bottom down, connect the cut.
5. Put the substrate on top and turn it over. The 1st tier is ready.
I hope that Irina will correct me, if something goes wrong, and complement me.

[_Milana_]

_Milana_, Yes exactly .
We measure the size of the second tier on the cake, cut it out. Then we cut and move apart the edges of the so-called lower tier. Place a spatula (spatula, lid, etc.) under the middle of the cake, i.e. under the small (later the second tier) and remove (lift) it. Insert a bucket in this place ...
Thank you girls for the comment. Sorry for messy writing. Looks like reworked
That's right, Lyudok. Used biscuit pieces instead of putty

Girls, I made a cake for my husband on DR, like a barrel of caviar. The barrel was two-story. Bottom - honey cake with sour cream-curd cream, top - orange biscuit with butter-curd cream. I made cakes (top and bottom) during the day, then they stood in the refrigerator until evening. In the evening, I collected the barrel (with a substrate, as Huska taught), coated it, covered it with mastic, and put it in the refrigerator. In the morning my husband took it all to work. Either he was driving fast, or I miscalculated, but he brought this ,
As he said, the tubes bent inside the cake. The cream was, apparently, too delicate, and our roads do not differ in smooth surfaces, and there are many turns, far from smooth. Here. Well, he slapped the mastic as best he could, pulled the hole somehow ... It turned out like this (there is no other photo) ... Pancake...
So I think my mistake is:
1. Too tender cakes and cream in the bottom tier? Need to choose more tightly there?
2. Maybe there was not enough time for impregnation? But I was afraid to keep sour cream longer ...
3. Or is it due to transportation?
Shl. Do not criticize mastic and tight, I am just learning

[suertero]

suertero, first question. How was the cake lined? Was there any pastry plaster? What kind of cream was under the mastic? Were the cakes soaked?
In such tall cakes and in 3D cakes, it is better to use a denser cream. Do not soak the cakes too much.

[suertero]

suertero, in addition to the reasons you listed, it seems to me that the fact that both tiers 1 and 2 were of the same diameter, and there was a substrate between them, also played a role. It turns out the upper tier has moved out and that's all. It was necessary without a substrate and tubes, as if to make a whole cake. Just make a mark on which the cake would be conventionally cut into honey cake and orange cake.

[suertero]

Thank you girls! I answer in order.

How was the cake lined? Was there any pastry plaster? What kind of cream was under the mastic? Were the cakes soaked?

1. The cake was lined with charlotte, there was no plaster.
2. There was a charlotte under the mastic
3. the cakes were not soaked on purpose (I thought the cream would saturate them if it didn't have time to harden).

suertero, in addition to the reasons you listed, it seems to me that the fact that both tiers 1 and 2 were of the same diameter, and there was a substrate between them, also played a role. It turns out the upper tier has moved out and that's all.

The fact of the matter is that the tier did not slide off the tubes, but the tubes BENDED and the substrate followed them. Maybe the upper tier tilted them? I'm confused...

It was necessary without a substrate and tubes, as if to make a whole cake. Just make a mark on which the cake would be conventionally cut into honey cake and orange cake.

The honey cake was so fluffy (honey sponge cake with soda) that I was afraid that the upper tier without tubes would simply crush them. And the road is still long ... so I did it ...

I can assume, from the fact that in the photo you can see how the cream came out, that the cake was a little smeared with ganache.

Sorry for the repeat, it took me a long time to type

With the same diameter, you get, as it were, not a 2-tier cake, but in fact one cake with a lot of cakes

The fact of the matter is that the tier did not slide off the tubes, but the tubes BENDED and the substrate followed them.

The tubes did not bent on their own, but under the influence of the upper tier, which was on the substrate. Remove the straws and the substrate, combine everything with cream and there would be a whole cake.
And you can also try, since the cake is tall and of the same diameter, pierce with a skewer, a sushi stick, a straw through and through