Assembling cakes

[LLika_7]

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

Luda, can not see? Just checked it, it opened normally. I'll show you a couple of pictures from there. Then this post can be removed and if necessary, I will do it in a radical, as expected, and show it here





PS. removed the comma at the end of the link, it should open

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

I still have such a link stored on multi-tiered cakes

[LLika_7]

LLika_7, Thank you! very useful link. I already suggest that the client reduce the height of the tiers, especially since I re-estimated the weight. + I have a stand and the customer loves it.
do you think the stand will save me? And here's the main question: the diameters of the tiers of the stand are indicated, but they have depressions, like on plates! if I install a cake, why will it be crooked? here is a fabric stand I have 🔗

And here's the main question: the diameters of the tiers of the stand are indicated, but they have depressions, like on plates! if I place a cake, why will it be crooked? here is a fabric stand I have 🔗

It is best to serve cakes on this stand. If a cake, then the diameters of the tiers should be the same as the flat part of the plate.

[Olyasha]

Olyasha

They ordered something like this. The requirement was three tiers, but so that it did not look like a cake and the cake was necessarily high and resembled a sculptural composition. The lower tier is 32 cm and 20 cm in height, the total height of the cake is 65 cm, the tiers were fastened with skewers for barbecue made of wood, three in each tier. Didn't do anything. Collected at home. Drove without problems 20 km. I glued the tiers with melted chocolate. The lower tier is a cake that has a bunch of different names, but based on three cakes (with walnuts, with poppy seeds, with raisins, condensed milk and butter cream) The cake is tasty and dense enough for the bottom. 2 tier - air chocolate biscuit, 3 tier - milk girl
The lower tier 32 cm was made in a pan of the Soviet period, which I use for large-caliber cake layers
When I saw the diagram of the cake in the picture, there were doubts, but in the end, the customers were very pleased, saying that their idea was absolutely implemented!
So don't be alarmed when you see the cake mockup. Correct a little, add something of your own and everything will work out

I do not make underlays. I only fasten it with skewers, put them in a triangle in the center of the tier and pierce them almost through without a central skewer. Due to the different density of the tiers (the higher, the easier) I manage to achieve the stability of the cake, even with a height of 65 cm. The cake weighed 14 kg, but the main weight fell on the lower tier and he held the upper tier without problems. The topmost tier (milk girl) weighed a little over 1 kg. Well, be sure to glue the tiers between themselves, albeit with chocolate. Well, regarding excess weight, as a rule, customers of such cakes give the opportunity to run, well, at least in a kilogram, and this is a good gap. I can be mistaken in 300g, or I can adjust the cake exactly to the ordered weight, but if the customer does not limit it, then I just do it with all my heart. For the summer, an order for 2 wedding cakes of 13-16 kg, that is, a weight run of 3 kg, there is where to roam. But the model has not yet been given for any cake. Only one pair asks for a lot of draperies, and that's a lot of weight.

Do not be afraid of anything. The road will be mastered by the walking!

I'll stick it in again ... now, as an engineer .. There is such a science of strength of materials, which calculates the stability of any building, any unit. She is perfect for assembling cakes. So, according to this science, the central pin in the cake will never give the cake stability, and all the videos with this pin always confuse me. It will only destroy a soaked cake.There should be several small ones at an equidistant distance from each other. They will hold the structure like an armature. And the central pin should swing once (which is very possible when the transfer is not very affectionate) and then not only gravity begins to act on it (this is when it stands level) but also pressure from the side of the cake (that is, a force equal to the weight of the cake with pressing side), and this is how not to spin half of the cake, so it theoretically should break a low-density cake, as a rule, it breaks Everything goes in accordance with 2 Newton's law. And on foreign rollers, the biscuit, as a rule, is very dense and dryish, it is not cut into many cakes, a maximum of two. And we order well-soaked cakes, a lot of cream. All this can be calculated by physical formulas in order to understand whether the cake will hold or not. In any case, if one kilogram of cake is distributed over three pins, it turns out to be 330 grams per pin, and one kilogram of cake completely presses, the slightest distortion and this pin already acts as a destroyer.

Valyush and the weight of such a cake was probably not 11 kg. Here are my last and first tiers of this year, 12 cm high. exactly 10 kg came out. So Olya, with such a disposition as given, does not fit into that weight. When they discuss the dimensions for me, then the weight of the question does not go, how much will come out

[valvery]

I came back to write that I once again estimated the height of the cake! diameters. and I thought that, in principle, it is realistic to keep and transport it. although, I already managed to scare the customer. but I myself really want to make such a graceful cake, and then Valentina and Lyudmila instilled such hope !!! immensely grateful for the attention by the way, I am allowed to exceed the weight.
valvery , Valya, is there a substrate in the middle in the lower tier? and in general there are substrates between the tiers themselves (you wrote that you do not)? and the central skewer was ?? because the cake is narrow.

[Olyasha]

Olyasha No, I do not make the substrates only with skewers, I put them in a triangle in the center of the tier and pierce almost through without a central skewer. Due to the different density of the tiers (the higher, the easier) I manage to achieve the stability of the cake, even with a height of 65 cm. The cake weighed 14 kg, but the main weight fell on the lower tier and he held the upper tier without problems. The topmost tier (milk girl) weighed a little over 1 kg. Well, be sure to glue the tiers between themselves, albeit with chocolate. Well, regarding excess weight, as a rule, customers of such cakes give the opportunity to run, well, at least in a kilogram, and this is a good gap. I can be mistaken in 300g, or I can adjust the cake exactly to the ordered weight, but if the customer does not limit it, then I just do it with all my heart. For the summer, an order for 2 wedding cakes of 13-16 kg, that is, a weight run of 3 kg, there is where to roam. But the model has not yet been given for any cake. Only one pair asks for a lot of draperies, and that's a lot of weight.
Do not be afraid of anything. The road will be mastered by the walking!

Don't be afraid, but you should be afraid! After the last incident, I will strengthen as best I can! it's such nerves!))

[kleopka]

kleopka, OLYA! I read about your force majeure! so after all, what was the matter, what was wrong with the fortification?

I saw a video on YouTube where a pin is used from plastic stands, that is, it can be used as a common central one for tiers ... I collect all the ideas.

[Olyasha]

Olyasha , the main mistake is that the cake was soaked very well, and I did not place all the tubes evenly .. where one stood closer to the center and the cake began to fall a little on this side.

oh, I see! I thought so. even my alignment is lame when I soak well.

I'll stick it in again ... now, as an engineer .. There is such a science of strength of materials, which calculates the stability of any building, any unit. She is perfect for assembling cakes. So, according to this science, the central pin in the cake will never give the cake stability, and all the videos with this pin always confuse me. It will only destroy a soaked cake. There should be several small ones at an equidistant distance from each other.They will hold the structure like an armature. And the central pin should swing once (which is very possible when the transfer is not very gentle) and then not only gravity begins to act on it (this is when it stands level) but also pressure from the side of the cake (that is, a force equal to the weight of the cake with pressing side), and this is how not to spin half of the cake, so it theoretically should break a low-density cake, as a rule, it breaks Everything goes in accordance with 2 Newton's law. And on foreign rollers, the biscuit is usually very dense and dryish, it is not cut into many cakes, a maximum of two. And we order well-soaked cakes, a lot of cream. All this can be calculated by physical formulas in order to understand whether the cake will hold or not. In any case, if one kilogram of cake is distributed over three pins, it turns out to be 330 grams per pin, and one kilogram of cake completely presses, the slightest distortion and this pin already acts as a destroyer.

[husky]

And I will stick in, although I will repeat myself already, probably. This is just my opinion, based on my experience, and this does not mean that after a while I will not change it.

Thank you husky for the straws idea! Without tubes, I do not put a tier on a tier! And even if the lower tier is denser, I still won't put it. I feel so much safer to sleep. And I better take care of my short sleep and be safe. I put the upper tiers on the substrates. carved from Lilin, gold substrates. I buy rectangular ones, they make just two round ones for a three-tiered cake, at a price it's cheaper than taking two round ones. I put 5-6 tubes in a circle. I try to put the tubes not under the very edge of the upper tier, but ... maybe at 1/3 of the radius. After the customer brought me a substrate and said himself that it would be necessary to stick some kind of pin into the cake. To keep the tiers from wobbling, I make all 3 tier cakes with a center pin. For this, in the substrates of the second and third tiers, I make holes in the middle in advance. the second tier, before installation, I pierce with a long barbecue, wooden skewer. It sticks out both above and below the tier. I insert the lower end of the pin into the mark of the middle of the lower tier and then slap the second tier. And the third, I dress like a children's pyramid. I often carry cakes myself and I can say with confidence that a cake with such a system travels much quieter. Although, I will add that I never soak cakes to phlegm !!!!!! (I have heard from clients more than once that they do not want to order in pastry shops, because it flows from those cakes)
If the cake is sooo multi-tiered, then it would be great that one n = skewer pierced two tiers. For example, three skewers piercing both the first and second tiers. Then three skewers, but at a different distance, piercing the second and third tiers, etc. Then the system will be made of stone! But the tubes, which will account for the entire weight of the upper tier, must also be left.

And I will add
Together with the cake, I always give out a leaflet (for waiters), on which a diagram of the location of all substrates, tubes, and a central skewer is drawn (by the way, I also stick a tube on it tightly, and the tip sticks into the substrate).

Something like this:

(by the way, I also put a tube on it tightly, and the tip sticks into the substrate).

and you get that the middle of the cake is on a tube? Wow! But I didn't think of that! Class! (and a copy of the piece of paper can be? otherwise I don’t understand how to draw it)

The cake is gone
Can I make a copy later?

Of course you can! The main thing is that I do not forget

I, too, for a piece of paper !! otherwise I explained it like that for the last time .. I almost broke my fingers))

Something like this:

Recently I collected a cake on the road (I will no longer) four tiers. The first and second were pierced with a central rod, the second and third were pierced with two skewers. The third and the fourth were joined together. Each tier was reinforced with tubes with a skewer inside.The cake was about 70 cm high and weighed 20 kg. The transfer to the refrigerator was successful, although it was tilted decently, the frame structure did not let the cake behave like a solid pyramid.

Something like this:

Irin, thanks for the idea!
And I also give clients a cake cutting scheme for the waiters. Like this


And that was the case, my anniversary cake in a prestigious restaurant was so cut that I myself did not recognize it ...

And how can you cut a multi-tiered cake beyond recognition? ... From top to bottom in one piece?

And how can you cut a multi-tiered cake beyond recognition? ... From top to bottom in one piece?

Nah, I would have nailed it for one piece. I just don't understand cutting a round cake into squares, but they cut me into narrow strips, too. At the same time, the cake inside was not dry, but soft, + different fillings. In general, the pieces were not on the plate, but lay, and even fell apart

Tell me, who has an idea, such a stand can withstand any weight of the cake? Is there a limitation for plates?

Girls, help mi !!!! In a few days I have to make a wedding cake for a friend, the number of guests has not sharply increased, and she does not want to change the cake. I have the largest shape of 32 cm and I can't find it anymore, but I need the lower tier for that cake more - ideally 40 cm ... Has anyone come across this, maybe it can be made somehow from the components or a shape from rivet something .....? !!!!!!

[There]

There, go to the topic "Notebook - a tip of the pastry chef" on the first page in the table of contents there is a link on how to increase the tier of the cake. The link was given by Irza.

[There]

There, go to the topic "Notebook - a tip of the pastry chef" on the first page in the table of contents there is a link on how to increase the tier of the cake. The link was given by Irza.

Local, here is this link 🔗

[Lady with @]

Lady with @, Thank you!

Everything looked ... great. But the question arose, is it possible to do this in a tiered cake, in the sense that the composite bottom will not corrode ?!

Everything looked ... great. But the question arose, is it possible to do this in a tiered cake, in the sense that the composite bottom will not corrode ?!

If you put the tubes under the next tier, then it will stand on them, and not press on the lower tier. And then, you will smear it with a cream, and you will level it with plaster, that’s everything will adhere to each other. I think nothing will happen to him.
But you can, probably, bake and cut on a large rectangular sheet. It depends on your oven.
And yet, as an option, Oksana Artisan showed somewhere a form made of cardboard, which she herself made for lack of the needed one, but I just don't remember where ... Maybe one of the girls remembers ...

In cake assembly, of course Specifically Here

While I was looking, a hint was found here!
Here's another way to increase the diameter of the cake. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=68140.0 from Ira chiran-n

In cake assembly, of course Specifically Here

By the way, I have already firmly decided for myself that I still need to make a cardboard form, round, large. Because I have the largest, 30 cm.

I also opened my mouth to such a diameter, but stopped in time. He would not fit into my refrigerator Pekla in a huge aluminum pan, its diameter is about 36 cm.

girls want to show how I rolled the cake according to the hemp principle. the principle should be as follows: a high biscuit is baked, of an approximate height that the cake itself should be, a turret is cut out with a glass and biscuit strips are wound around it, BUT the biscuit turned out to be low, and therefore I just cut out the circles, smeared them with cream and then started wind the strips of biscuit, smeared with cream. here are some photos:

here's what happened.

Natasha, what a good idea with a turret. So after all, the roll will break less.
I'm wondering when cutting the cake into separate pieces does not fall apart?

did not understand: how is it for individual cakes? I smeared each strip of biscuit first with apricot jam, then cream, alternating 2 types of cream,

meaning the layers did not fall apart, they did not stick together, only the biscuit crumbled slightly, probably cooled a little, but it was very soft, fluffy and just melted in the mouth.

did not understand: how is it for individual cakes? I smeared each strip of biscuit first with apricot jam, then cream, alternating 2 types of cream,

meaning the layers did not fall apart, they did not stick together, only the biscuit crumbled slightly, probably cooled a little, but it was very soft, fluffy and just melted in the mouth.

This is what I meant. Will not delaminate when sliced? If everything is good, then you have to try.

there is no people not spreading, well, that is, as they stuck, it is, only the biscuit itself crumbled a little and that's it, and everything keeps well.

[Husky!]

Girls! I really want to share with you. Maybe someone else has this. I have always had enough forms for a biscuit with a diameter of 24-26 cm. But ... there was no scope. It's too small ... And at one wedding I saw THIS and decided to repeat it as my mind told me. The cake there was huge, probably 60 centimeters in diameter. And when it was cut - I was ripe !!! She "washed down" her husband with her idea. He helps me now! By my first profession, I am a primary school teacher, I am a little familiar with manual labor. And then - a matter of technology.

I bake a biscuit, cut it into pieces (like a matchbox) ...

I put it in a mold, on a film ...

Pour in sour cream soufflé: 0.5 liters of sour cream, 2 tbsp. l. sugar, vanillin, beat; Pour 30 g of soaked and melted gelatin in a thin stream. So 2-3 layers. Then into the refrigerator.

After 40-50 minutes you can work on !!!

Husky! It was your drops that made me think !!! Thank you!

I really fell in love with wet meringue, but if the layer of cream on top is small, then the sour cream soufflé "eats" it, there may be bald spots. We must try so that the sour cream does not flow out too much.

[Mom Tanya]

Mom Tanya, a very good idea how to make forms with your own hands. But I obviously do not have enough pictures. Or explanations in words. Well, I'm not so smart. You somehow cleverly cut out the fastening elements. And how do you secure them? They will bend and lift the cake.

The second day I look at these fasteners, I even gutted one box, something did not come, because they need to be glued somehow, so that the sides do not rise, if the dough is thicker, then it can hold on, but if it is thin ...

The second day I look at these fasteners, I even gutted one box, something did not come, because they need to be glued somehow, so that the sides do not rise, if the dough is thicker, then it can hold on, but if it is thin ...

As far as I understand, in these forms only the cake is assembled, and the baking is in the usual ones.

Well, if only the assembly, then it will hold. I somehow thought that they could also be used for baking, but I couldn't think of them with fasteners.

If not with paper clips, then perhaps with a stapler

stapler - perhaps ... but then the stapler must be wide to capture in depth

Girls! Let me explain in more detail. Using a piece as an example ...
First, I draw the "bottom" of the form.
Then I cut out the strips for the sides, I make cuts in them, one of which I cut out to get a strip on the "legs".

Further in the "bottom" I make markings for the "legs", put them in turn, mark them.

I cut the slits with a clerical knife, make them wider, with a knife, as it were, I press the cardboard on the sides of the slit. I insert the "legs".

Then I bend the "legs" and glue them with super glue.

Tanya, did you understand correctly that in these forms you ONLY COLLECT cakes? Will all cakes in such forms be made of pieces, filled with soufflé?

[Husky]

Right, Husky ! Assembly only. I still do not dare to bake in such forms ...