Assembling cakes

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.

Yeah, there was not enough coating ...

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 tubes did not bent by themselves, but under the influence of the upper tier, which was on the substrate. Remove the tubes 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

Soooooooo, now we need to realize it all. And I will definitely try the cake without a backing ... but either I got stuck ... I'm afraid that it will flatten, all the airiness of the cakes-creams will go to dust ...
No, I have to try here, I just can't figure it out.
Girls, THANKS you!

[suertero]

suertero, please tell me how you cut the tubes: flush with the surface of the lower tier, a little higher or a little lower?

Level. And then I smeared it with charlotte, for reliability (sounds like a mockery).

Well, then I'll tell you now with absolute certainty what happened.
Since the tier was not soaked for a long time, and you probably haven't loaded it with any press, then in the already assembled cake, and even while driving, this tier sagged. Outside, thanks to the mastic coating, it was not noticeable, but the process began.
Since you cut the tubes flush with the surface, after the tier shrank, the tubes began to protrude and the substrate of the upper tier began to rest only on them, the adhesion to the lower one was gone, there was nothing to hold onto. That is why they went with you, unable to bear the weight of the cake.

Next time, be sure to load the cake with a small plate at least for an hour, so as not to cripple the cake.
Cut the tubes not flush, but a couple of mm below the surface of the tier, so that the substrate always has adhesion to the lower tier.

But to make such a tall cake without an intermediate substrate and tubes, I still would not recommend. Especially on these roads. Especially delicate composition. Moreover, if you drive far, then the central rod will not interfere in any way

I completely agree with Nastya - I wanted to write, but everything has already been written.
I do not recommend such a tall cake with a delicate filling without substrates - it will begin to flatten itself and will be even worse ..

Well, then I'll tell you now with absolute certainty what happened.
Since the tier was not soaked for a long time, and you probably haven't loaded it with any press, then in the already assembled cake, and even while driving, this tier sagged. Outside, thanks to the mastic coating, it was not noticeable, but the process began.
Since you cut the tubes flush with the surface, after the tier shrank, the tubes began to protrude and the substrate of the upper tier began to rest only on them, the adhesion to the lower one was gone, there was nothing to hold onto. That is why they went with you, unable to bear the weight of the cake.

Most likely it was ... I racked my head all night, what happened? And I was leaning towards the same option.

Next time, be sure to load the cake with a small plate at least for an hour, so as not to cripple the cake.
Cut the tubes not flush, but a couple of mm below the surface of the tier, so that the substrate always has adhesion to the lower tier.

I will do just that.

But to make such a tall cake without an intermediate substrate and tubes, I still would not recommend. Especially on these roads. Especially delicate composition. Moreover, if you drive far, then the central rod will not interfere in any way

So I'm afraid that he will sit down so that the pancake will remain.
THANKS girls!

The honey cake's cakes were so fluffy (honey biscuit 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 ...

In this case, when assembling, the biscuits had to be reversed: down - orange (because it is denser), and up - honey.

In this case, when assembling, the biscuits had to be reversed: down - orange (because it is denser), and up - honey.

My caviar was made from orange jelly ... I wanted to do it together somehow ... I wanted it better, in general, but it worked out ...

Good evening everyone! Girls, tell me please ... for the first time I am going to make a two-tiered, covered with mastic ... So the question is, do I insert the tubes into the cream, and then the mastic?

[Apelsinka]

Apelsinka , I inserted into the cake already covered with mastic.

[Vitalinka]

Vitalinka, so .... clear ...: rose: Will the stick pierce the mastic? And you need sticks a few cm less than the height of the cake, right?

[Vitalinka]

Vitalinka, so .... clear ...: rose: Will the stick pierce the mastic? And you need sticks a few cm less than the height of the cake, right?

I first pierced all the holes with a skewer, and then inserted the cocktail sticks. And only a few mm less than the height of the cake (after all, the cake is already ready, sagging).

[Vitalinka]

Vitalinka, so so .... clear ...: rose: Will the stick pierce the mastic ?:

Vitalinka written correctly . And this is done in such a sequence that later the waiters or whoever will cut the cake there would see these tubes and it is convenient to get them

I'm sorry, I'm sorry, I'm sorry! I'm just new, still learning !!!

Girls, I have an emergency! I am already starting to beat in hysterics! Wedding cake, three tiers, fortified .. began to overwhelm .. straight Leaning Tower of Pisa, at an hour to give, but the wedding itself tomorrow. What if he crashes in this cafe ?! Is it somehow being corrected ?!

Olga, can, if possible, disassemble and additionally strengthen. If possible, then also put the central rod. In a cafe - I don't know, but in the process of transportation it can easily collapse. And strengthen it not just with cocktail tubes, but additionally reinforce it with wooden skewers.

Time is short, so probably remove the tiers (if possible) in each substrate in the middle to make a hole for a common skewer for all three tiers. Lubricate each layer of the substrate and, after installation, pierce with one common skewer. And if there is time - in the freezer for the rest of the time until the release. Freezer of course - if the design allows.

my husband went to the market and bought pendants for plastic pots 3 g \ there are 3 plastic sticks \. ideal attachment for longlines.

Thank you so much! I disassembled it .. I will redo it .. yes, I have strengthened it badly.

Good luck, Olga!

[husky]

husky, but you advised to pierce the wedding cake with one common skewer. that is, she pierce all substrates? here the key point is that they (substrates) need to be soaked, right? and what if there is no skewer of the required height? Is it possible 2-3 or is it worth trying to find a high skewer?
and I am also worried about the question about these substrates. I usually wrapped the cardboard with cling film, it doesn't look very neat, but outwardly it is not visible. but at the big wedding one must not allow this. what else to do with substrates? and is it possible to do without them at all?
who looked about Buddy's pastry shop, about tiered cakes? do they have one pole (frame) on a stand, or do they also put skewers in diameter? ordered me a tall cake, I would not like to experiment ... whoever has ideas and experience, please tell me

[Olyasha]

Olyasha, read this thread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52123.0 for sure, you will find answers to many questions there.

[Olyasha]

Olyasha... To begin with, I have never made wedding cakes myself with one common core in the middle. So that they can pierce all the tiers through. I never needed to do this because:
1. I make the tallest cakes it is 4 tiers. The highest height is 36cm. And that is rare.Mostly the height is 25-27cm.
2. I have a certain weight no more than 7-7.5kg
3. I have a certain composition. Which I usually do and write about all the time.
With such a composition, cocktail tubes are enough for me.
I will never go to the persuasion of customers to make multi-tiered cakes with fruit and soufflé. I'm not sure about them. And since I'm not sure, then I will not substitute people.
I am not claiming that I am right. But I feel this way and that's why I do it.
And I advised to pierce the cake with a common rod because it began to bend over. It was written that he was wet enough. This is the only reason why I suggested THIS situation to be solved in this way.
But I wrote that in each substrate it is necessary to make EXACTLY IN THE MIDDLE OF THE HOLE. But how not to wet them, then to pierce them.
As for the substrates. I have been using the purchased ones for a long time, which I order from Lily. They are double-sided. I have not seen such people in Moscow. Used to wrap ordinary THIN cardboard circles with foil. Yes, not very presentable, but I did not see any other way out. I just explained everything to customers. That either so, or ... otherwise I don't know how to make the cake hold, and it was beautiful, and did not sink and ... and ... and many more and. If we didn’t manage to come to an agreement, I suggested looking for other confectioners or pastry shops where everything is professional and up to the mark. I often give phones to girls who also deal with cakes. Maybe this is their client and they will find mutual understanding.
Olya, in the topic of assembling cakes in the table of contents, you can find a link to the post nadezhda ko... I have never collected the cake, but maybe this is the way out?

[Violochka]

Violochka, thank you, I am so busy thinking about this serious cake that I even forgot that I remembered 2 times that we have the topic Cake Assembly
Huska, Lyuda, I completely drove you with dragging and dropping questions: I won't be there anymore. Thanks for clarifying! I will study this topic

Briefly
Between the tiers - thin substrates such as these, I wrap them additionally with a film 🔗

Or cardboard + foil or wrapping paper.

Under them are cocktail tubes or wooden skewers - no difference.

If the cake is tall, far away and generally scary - I take a wooden skewer (usual, for barbecue 🔗). I collect the lower and middle tiers - put them on top of each other. I pierce through - without preliminary holes. Straight from the "run" - hrya! And all the end is sharp and it turns out perfectly (sometimes you need to change the place - you don't want to pierce it, but it doesn't matter), if the stand under the cake is polystyrene - I can drive it into it))) I cut the cake flush.
Then the third tier and again the same thing.
It is not necessary to pierce all the tiers with one and through - it is enough to connect in pairs. My length is short, so it turns out this way ..

I took it myself, I cut such cakes - everything is fine - removing the skewers is not a problem, it gets there without any problems ...
There was one incident when the tall cake went, since then I have been insuring ...

[chiran-n]

chiran-n, it's good that you "run off" in quotes))
Ira, thank you very much! I have already read a lot of the topic, but you explained well, vital!
the principle is a little incomprehensible to me Valvery about piercing the tiers from below. for what purpose is it done?

[Husky]

Well, I just poke, neatly but boldly A sharp skewer with several "pokes" passes the substrate. If the cake is correctly assembled, then nothing sags.

That assembly method is also not clear to me ... I am satisfied with my

Husky, I make any filling in longline cakes, though I also limit the height, so that the cake does not lose stability - about like you. Our roads are bad, people drive in different ways, I want insurance, so I do this. And when it is "pinned" to the polystyrene substrate, the cake will not go anywhere.

[chiran-n]

chiran-n, Irina, why are you swearing uncensored and at the same time not decrypting? Translate !!

And when it is "pinned" to the polystyrene substrate, the cake will not go anywhere.

What is pinned up?

if the stand under the cake is polystyrene - I can drive it into it)))

This is "pinned"

Remember my Orange Mood cake? There it is very tall and narrow - a vertical bottle - assembled as a 3-tiered (or 2-tiered - I don't remember already), substrates, skewers, and a skewer is still stuck right through and into the substrate - stood rooted to the spot

I recently made a handbag, standing upright. It is narrow, high, so I also had to "pin" it to a polystyrene backing - it worked out great, two shipments (to the customer, and then to the place of celebration) withstood perfectly, then I saw the photo.
And once I did a wedding with a central pin, I rode 120 km. There was just an intermediate tier made of polystyrene, with a diameter smaller than the upper tier, so I didn't dare to do it without a central rod, it was not very stable. The substrate was immediately pierced in the center (it would not have been possible to pierce it later, it is rather dense), and then simply put a tier on the rod.

Irisha, thanks for the idea with multiple rods, otherwise I didn't know how to solve the height problem!

So this is a verb !!! And I put the stress in the wrong place and read it like a noun - pinned And I can't understand !!
Mustache, now I understand !!

[chiran-n]

chiran-nwhere can you watch the "orange mood"? did not find.

Olyushka, see how you can find the information you need on our forum.
Find in the left corner at the top the name of our site ""
There is a window under it with the word "find"
In this window, you type the set of words you need. At the moment "Cake Orange mood"
If you know the author, then you can dial his nickname. In this case, it's chiran-n.
Press the Enter button on the keyboard
Your computer gives you a whole list of posts from our forum with this name and this author.
Open them and find what you want.
A recipe for a dish is also searched for. You set the name and you are given a list of posts where these phrases are found.

HERE

I was looking for the husky method

[husky]

husky,
chiran-n ,

[Dear ones !!!! Thank you very much !!]

Dear ones !!!! Thank you very much !! I remade it and drove it .. and myself and with my own car (pretty penny)
True, we were not immediately met there, we had to wait on the street until the cafe was opened, until the refrigerator was provided .. because although I was lucky at the very early, it got so warm by 8 am and this expectation affected the cake, in several places the mastic floated a little , but almost imperceptibly .. At this point I could not do anything .. even with a fight it was impossible to get to the refrigerator
I didn't even take pictures at home, I was afraid to touch it once again, I took a photo in a cafe .. so the background wants the best, how can I figure out what to do with it right to you !!

I would not have been able to get together so quickly if not your support !! husky

[Olyasha]

Olyasha
But I wrote that in each substrate it is necessary to make EXACTLY IN THE MIDDLE OF THE HOLE. But how not to wet them, then to pierce them.
As for the substrates. I have been using the purchased ones for a long time, which I order from Lily. They are double-sided. I have not seen such people in Moscow.

husky Lyudmila, I read in your message --- I don't want to impose on you, but I think to offer you ... I live myself in the near Moscow region (Yaroslavl direction), and so, our girl purchases from a foreign site and we acquire such substrates there ( Price: 10 rubles and 9 rubles apiece), and not only them, but also inventory ... I think it might be more convenient for you to order with us .. Now we want to order also trays of different shapes .... If interested , then I can give a link .... only with dyes is difficult. they are not on that site ...

[kleopka]

Girls, I want to try to make Luntik 3D from biscuit on boiling water to collect the head from the air. rice (although smeshariki did not turn out to be smooth and beautiful, I made them without rice). what do you think is worth it? or not to risk it and make, as expected, from a honey cake?
kleopka , I am so happy for you! instill hope that everything is possible to do, remake and deliver, but have you tried making your own bear and koa 3D from biscuit?

My first wedding is nearing Already Temko has overcoated several times, but your advice is still needed !!! Will be three-tiered, drive on a bad road.I think, in addition to the tubes for the upper tiers, pierce through with a skewer, or better with several. But on top of the third tier (mastic cake) there will be a hole from them in the mastic ??? How to mask it, or rather how? If, for example, you need a flat, smooth top?

[Altsena]

Altsena, you need to sew all the tiers with a central rod, except for the top one, and leave the rest on top, do not cut off. And put the upper tier on this residue, then there will be no holes on top.

[Girls, I really need your help!]

Girls, I really need your help! I was ordered a wedding cake. I made a restriction in the diameter of the lower tier by measuring the refrigerator shelf - 30 cm and, starting from this, the customer set his own dimensions for all tiers. but I can change if I deem it necessary. The main thing for the customer is a beautiful cake.
specified parameters: Weight 11kg. 1 tier 30x20 (height), 2 - 24x12, 3 - 20x9, 4 - 13x10. I make a sponge cake on boiling water, cream for the count's ruins (custard base + butter)
Questions:
1.Is it worth making such a tall and narrow cake? maybe change the height of the tiers so that the cake does not wobble during transportation?

2. about the lower tier. I’m afraid he’s going to shrink! I'm very afraid. Is it worth making a denser sponge cake or making a plastic "inside" or polystyrene / polystyrene inside like Irina Dollars or what?

3. Please give me a link on how to correctly calculate the products for a given weight of the cake. I have doubts about the size and weight that is being asked. (a cake with a diameter of 23 cm and a height of 5-7 cm comes out to 1.3-1.5 kg)

4. If I do not have a mold with a diameter of 30 cm, what are the ways to make such a tier? I always had a question, how are giant tiers made in pastry shops.

5. If possible, who has experience in weddings, tell me step by step how best to me to do with the installation and strengthening of the whole cake.
this is the layout they sent

[Olyasha]

Olyasha, the first two questions will be answered by girls practicing multi-tiered cakes, but on the 3rd and 4th - I can tell you the links:
The number of products for different diameters of forms is discussed here, read the topic, there is also the weight Yuliya indicates
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121064.0

If I understood correctly you need to increase the diameter of the cake, then you can see here 🔗

[Olyasha]

Olyasha, in the topic from A to Z in the "Cakes" section in the "tips and decoration" topic there is a link from chiran-n how to increase the diameter of the cake if there is no shape of this size.
I won't say anything about the first point. I have never done so tall.
As for the stand inside the lower tier. Yes, it will be safer so as not to crush the lower tier. But ... With such a weight of the cake, if you remove the middle, then most likely you will not get such a weight.

Chocolate-on-boiling water will not work for the lower tier, at least shoot !!!!! He's too gentle for that. For the bottom, something like a honey cake is ideal. IMHO.

[LLika_7]

LLika_7, on the link that you gave there is nothing about cakes !!

THANKS GIRL! there is what you need in these links)

Honestly, in all honesty, I would not take such a cake. It is not intended for transportation! Too volatile .... It needs to be assembled on site ...
If you make a structure with sticks, then there is not much difference in what kind of filling (tender, dense) .. But the fact that during transportation and carrying the cake can fill up ... This is very risky .. The height is as much as 50cm!

20cm for a tier - a lot, as an option - 2 cakes in one, that is, two cakes of the same diameter, 10cm high each, between them a substrate and tubes ...

Ira, what if you reduce the height of the tiers? I already kind of made a commitment ... in general there are 70 guests. somehow they make low cakes, cm 30 ...

It's not a problem to make a cake for 11 kg, I don't like your proportions - the height ... Try to reduce it ...