Assembling cakes

in principle, if such a shape is covered from the inside with parchment, perhaps the sides will not rise, or raise the lower rim to the top and fix it too, I began to invent something for the night ...

On one cardboard there are cuts, on the other - "legs".
Or you can alternate them. Then the mount will be more solid, and you can do without glue. Then it's good for baking. You can't put glue in the oven

[Husky]

Husky I understand that you are putting a few tiered cake not on a stand but on top of each other, and between them there is a plastic backing and under it are skewers or something else to contain the weight and in order to avoid the cake sagging? , when I made a 3-tiered cake for the first time ... I just put it on top of each other, and did not creep. The weight was 3 kg.
🔗

class. what is the cake made of that is so light?

vegetable cream, bottom cake for 8 eggs, 2nd for 6, 3rd for 4 if I am not mistaken or lower 6, and 2 and 3 made for 6 eggs and poured there in shape, what would come out by weight. I sit myself wondering how it happened =)

Unfortunately, the backing was flexible. And when carrying the cake, the upper tier cannot be said to have walked, but still slightly moved 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 !!!

I have skewers in Auchan bought a long time ago, I would have made 5 holes and stuck them in, half of the skewers should stick out of the box on them would have pierced the upper tier, so it seems to me I walked less, if I walked at all ... if I think of it on Sunday I'll do it, I'll post a photo of what happened. especially since you have such a large figure will stand, there you can press with your finger or a spatula, well, I think it will sag under the weight.

I have? I didn't understand anything about the big figure

I am absolutely sure that nothing will move on a rigid (rigid) substrate. And no additional skewers are needed. Trust me. This cake was in my hands

question.
making the lower tier - Raffaello. I plan to cover tomorrow. I lost my form, otherwise I would have collected it in it. I also plan tubes and a substrate.

is it necessary to press?

From my, not very large, but experience, it is better to put it under the press, the excess moisture will go away and the cake will be denser, for a multi-tiered it is better

I have a diameter of only 19 cm
he won't go?

I have a diameter of only 19 cm
he won't go?

Is it the bottom one? And what is the height with this diameter?

7

should not

I usually put a light press on the cake. After 2-3 hours of idle time, I add another small load and leave it overnight.

[Marie-Anna]

The "falling" cake is slightly different from the "swinging" one according to the assembly principle ... There are tiers of a classical (or, as a rule, classical) shape, which are attached to stands cut at an angle ... it seems that the cake is falling ... So...

Marie-Anna, not much off topic I will ask a question. But then I will ask the moderators, they will transfer our dialogue to the desired topic.
And the question is, just about the falling cake. The fact that the cake itself is on an inclined stand I understand. But how do you secure the cake so it doesn't fall? Does it hold onto a pin inserted into the cake?

Yes, I have also been interested in this question for a long time. So the two of us will be waiting for an answer.

[husky, ilonnna]

husky,
ilonnna
After the tier has been prepared for covering, a through hole is made in the center of the tier, where the central pin will be inserted, connecting all the tiers. The same "holes" are made in the polystyrene "beveled" supports.After coating Wooden skewers or cocktail tubes are inserted into each tier (as in the assembly of a conventional multi-tiered one), and an incision is made in place of the "hole" so as not to break the mastic when "stitching" the tiers. Each tier is attached to the previous one for chocolate.

[husky, ilonnna]

husky,
ilonnna
After the tier has been prepared for covering, a through hole is made in the center of the tier, where the central pin will be inserted, connecting all the tiers. The same "holes" are made in the polystyrene "beveled" supports. After coating Wooden skewers or cocktail tubes are inserted into each tier (as in the assembly of a conventional multi-tiered one), and an incision is made in place of the "hole" so as not to break the mastic when "stitching" the tiers. Each tier is attached to the previous one for chocolate.

I forgot to add, you can use a bamboo stick for the pin, we sell these in the garden center of the OBI store, the price is ridiculous about 56 kopecks (in hryvnia). Bamboo is washed well with soap and a sponge, dried, rubbed abundantly with alcohol (vodka) and smeared with odorless vegetable oil for impregnation.

Thank you!!!

Girls, I need some advice, I want to cut a two out of biscuits (thanks to the Artisan for the scheme), but will the cream soufflé stand the foil if I make sides from it, or make it out of cardboard?

The deuce has a complex shape, I'm afraid that it will not be able to fit tightly everywhere and then the soufflé may flow. Although I can't imagine how you can make two sides out of cardboard.
On regular round and rectangular cakes, I use regular foil rolled into stripes in several layers. It's enough. But there is a simple form, but here I don't know.
Can you put together a rectangular cake and then cut a deuce when the soufflé hardens?

[Husky]

Yes thank you, Husky, I also have such concerns, I will probably bake in a rectangular shape, but then I need more food

Yes, I cannot but agree here. And I think that not a small extra consumption of products will turn out. But I just can't imagine how it could be otherwise. Maybe girls who else will respond. who collected such cakes with such a composition.
you can go to the "Figures" gallery, go over the messages, see who made such cakes. If you click on the name of the cake, you will be taken to the topic where this cake was exhibited. Usually the composition of the cake is written there. Take a look. if there is a cake with a souffle. then write to the author in a personal and ask your question. I would do that.

Thank you, so I will

You bake a circle and a rectangle. Slightly 1 cm larger than the template. Cut the hole in the circle less. From the foil, make the sides for the circle and rectangle. If suddenly, during assembly, the foil disperses, then it is better to fasten it, and if this does not help, you can prop it up. For example, a rectangle can be supported with trays, with books A circle can be assembled in a shape. And when it hardens, then put a template on top and cut out the necessary parts, cutting off the extra centimeter. I cut either with a blade that goes in knives or with a knife with a file

[mms]

mms, I would also make a rectangle with a soufflé, then cut out a deuce. naturally pruning is a family expense. You can still go another way: bake a rectangle, cut a deuce, make oil dams around the edges or stick strips of biscuit on butter cream, and pour the soufflé not liquid, but when it starts to set. But my yoghurt soufflé is very tender, but with caramel it is easier, it is denser and this option will definitely work.

Probably I will follow the advice of the Artist, but now there is another question, and what is the best way to glue the details together? Ganache or protein-custard, I will decorate with it

i-wet meringue!

[one. 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 it all the time.

I am reading here ... and it became interesting about your composition, you can read more about your multi-tiered composer ...

[anutik]

anutik, the composition of the cake can be viewed HERE

Thank you, the greatest

Girls, I ask you for advice ... I re-read the whole topic, a lot of questions arose.
In general, a friend to ask to make a cake in 2 tiers - the first "pancho", the second vanilla on boiling water with yogurt cream. I think to make the first tier with a diameter of 24 cm (or is it not enough ?!) by 2.5 kg, the second 19 cm in diameter (weight about 1 kg). This is where the first question arises - do you think the lower tier will withstand if the upper one is simply put on tubes without a backing? Or is it better not to risk it and do it with a substrate? Or maybe even for greater confidence and a skewer in the center to fasten it? Then there are a lot of questions. How then, when cutting the cake, is this substrate removed, the tubes? If you wrap the substrate with foil, am I afraid when cutting and removing the upper pieces and the foil will pick up? Or not? Damn, I'm such a stupid person, I don't even think about it ... I plan to decorate the cake with cream. Do you need to first coat with cream, align, and then the backing tubes or first assemble the cake, and then coat with cream?
And at the expense of transportation - to drive the cake literally 200 meters, on a normal road.

[Yula13]

Yula13, what is the point of the tubes in the lower tier if there is no substrate?
Why are the tubes and the substrate inserted under the upper tier? So that the upper tier does not push the lower one.
Now imagine.
You inserted the tubes into the lower tier. On top I put JUST the second tier. He presses on the lower tier. The lower tier sags. The tubes are exposed, And the upper tier is quietly sits on these same tubes under the weight of its weight.
There is no point in tubing if there is no backing.
Now I use normal substrates - purchased. And I started with foil-wrapped cardboard substrates. I started experimenting with myself in order to understand whether it is possible to feed people with foil or not.
No, you can't, everything is fine. If the cake is well cooled and placed on foil, then it is perfectly cut and removed in a piece from the substrate.
Pancho in the first tier should be packed in a box so as not to flop on the sides. I'm afraid that potatoes won't help here either.
Everything is normally removed when slicing. You cut the upper tier into pieces. You remove the backing. The tubules are visible from the top of the tier.
If you want to remove it with tweezers, if it is at hand. But you can just cut the cake along the tube (you can see where it is). After the piece has been cut off, you remove the tube and cut further.
The tiers are completely finished with cream. Then you insert the tubes. Under the second tier, completely finished with cream, you lay the substrate. You put the upper tier on the lower one and decorate the cake further.
I prefer a box for transportation, even if the cake needs to be brought to the next door.

In the table of contents there is a link to the assembly of a tiered cake. But this is for the future, and now catch it !!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45120.0

Luda, thank you very much! Now at least something has cleared up

Hello girls !!!!!!!!!!! I'm new to your forum and still haven't really figured out what's what. Your help is urgently needed! Help me please!!!! My daughter ordered a cake for her DR, where she found it, I don't know, but when I saw it, I almost fell, but there is no choice, if she wants, then I need to do it. Here is a rough outline of the cake. How to assemble such a structure so that it does not fall and is strong

[alanami]

alanami... As far as I remember, no one has exhibited a similar cake here on the forum. Look here MK is on such cakes and stands for them. 🔗
True, now it does not open. But you try to come in during the day. There you can see the download of new MK is going on at the moment, so it does not open now.

[alanami]

alanami... As far as I remember, no one has exhibited a similar cake here on the forum. Look here MK is on such cakes and stands for them. 🔗
True, now it does not open. But you try to come in during the day. There you can see the download of new MK is going on at the moment, so it does not open now.

Thank you very much, I have already climbed the whole Internet, I can not find anything.

[alanami]

alanami, you need this MK.
🔗
Stock up on foam blanks, the work is not joking. Think if you can handle it, it might be better to convince the customer to buy another cake, so as not to disappoint with the result.
Such a cake is transported separately, collected and decorated on site. It is advisable not to make a delicate composition inside and use pins to fix the tier to the substrate.
Oh, I read that my daughter ordered it, then the problem with transportation disappears.

Thank you very much, but the problem with transportation remains, since it still needs to be delivered somehow to the cafe

Good day! Girls help! We ordered a wedding cake for 7-8 kg. The bottom tier should be with shortbread cakes, a middle sponge cake with cream cheese cream, the top bird's milk. I have never made sand cakes for the lower tier. Tell me if it can support the weight of the cake. I want to make a cream in a sandy protein-custard. Thanks for answers!

[Azil]

Azil, you can not worry about the shortbread cake. It is one of the densest cakes. And if you use the system of tubes and substrates between the tiers, even more so.

Thank you!

[ordered a wedding cake for 3 kg, they want a vanilla cake on boiling water with yogurt cream, two-tier.]

Girls, tell me ... ordered a wedding cake for 3 kg, they want a vanilla cake on boiling water with yogurt cream, two-tier.
Is it realistic to make a bunk cake with such a small weight? If realistically, then somehow you can calculate what diameter and what height should each tier be?

Yula13, theoretically you can. Top D 12 cm, bottom -20 cm, it will be a cake, large, but troubles with a tight-fitting 2 tiers. Better 1 tier, but 23 cm.Or decorate with cream, not mastic, then there will be more cake

You can make the bottom tier completely blank, and the second - a full-fledged 3kg cake.

Girls, thanks for the answers.
And if you do it according to the principle, when the middle of the cake is cut out, a homemade box is inserted there (I don't know what to call it), and on top of this box is the middle? Anyway, I will not keep within 3 kg?
quote author = husky link = topic = 52123.0 date = 1369080403]
Yula13, and the cake will be covered with mastic or decorated with cream? Can be made with a blank stand in the middle of the cake. With the composition of biscuit + cream charlotte + meringue + cream charlotte + biscuit + leveled with putty + completely cream + mastic in a cake with a diameter of 24 cm - if in the middle I make a billet blank, I fit in 3 kg. The soufflé will be heavier.
[/ quote]
have not yet decided exactly, but more tend to the cream

3 kg is also fine, considering that they want a biscuit and yoghurt cream, and even a creamy decoration.
The other day I made a cake for the anniversary, mastic. Asked for 2 tiers, butterflies, flowers and a baby doll. Inside was boiled vanilla orange and orange souffle cream. She baked a biscuit for 8 eggs at the same time in two forms - 24 cm and 15 cm.Each was eventually cut into 4 cakes. Souffle between the cakes. The height of the tiers turned out to be normal, exactly 9 cm. Cream for mastic, CMM mastic, decor - as a result, the cake came out 2.9 kg.

irza, Irinka, you still want to know what recipe and how many servings did you make an orange soufflé and your numbers can all be entered into the topic "counting together" And the price would not be this information !! And if a photo. The monument can already be erected !!
I don't want too much? A?

[Wedding cake for 8 kg, the cakes are asking for a chocolate cake with jellied cherries and whipped cream, Rafaelo cake with custard and a classic biscuit with Mascarpone cream and pineapple. I'm going to make cakes with a diameter of 30, 22, 14. I am interested in the order. What is better to bet on so that everything can withstand each other?]

Hello everybody. Now my turn has come to ask for help. The Internet periodically dulls me, I can't really find anything, so I'm writing here, maybe redirect to ...
And the question is. Wedding cake for 8 kg, the cakes are asking for a chocolate cake with jellied cherries and whipped cream, Rafaelo cake with custard and a classic biscuit with Mascarpone cream and pineapple. I'm going to make cakes with a diameter of 30, 22, 14. I am interested in the order. What is better to bet on so that everything can withstand each other? Thank you in advance!

I would put a classic biscuit or Raffaello on the first tier, and chocolate with cherries in jelly in the top tier. And be sure to underlay under each tier and strengthen it with tubes.

Substrates and straws are a great thing !!! What would I do without our HP ?!

[another 4 kg cake on 2 levels.One chocolate, cottage cheese cream, the same jellied cherry and the second vanilla biscuit, cream and strawberries in a layer. Probably need to go upstairs with strawberries and cream?]

Oh ah another 4 kg cake on 2 levels.One chocolate, cottage cheese cream, the same jellied cherry and the second vanilla biscuit, cream and strawberries in a layer. Probably need to go upstairs with strawberries and cream? I saw Temka about it somewhere, but I can't find
and is it necessary to strengthen two-tier cakes or does it all depend on the weight?

I would put a classic biscuit or Raffaello on the first tier, and chocolate with cherries in jelly in the top tier. And be sure to underlay under each tier and strengthen it with tubes.

Thank you so much! And then I broke my whole head!

Better to strengthen !!! Why unnecessary worries Tusechka?!

With strengthening it is clear, but what to bet on?

Tusechka I, the strawberry cream will be lighter than the cherry curd cream, so the cream will go to the top tier.

yeah, okay, thanks

[how do you collect tall cakes?]

Girls, ah how do you collect tall cakes? I collect the usual ones in a baking dish, but you can't put a tall one there (((the top cakes and cream are just at the top without rims. Maybe somewhere there are split high rings for assembly, but I don't know where?

ANSWER

I took a plastic folder for paper, cut it into strips 15 cm wide and glued it with tape, so that in the end a long tape came out. So I put it into shape... The idea is not mine. Found in the Internet

cake machine , Thank you! I also thought about it, I even bought folders) I was embarrassed by such a moment - the folders are probably from non-food plastic? do you wrap them with cling film or something else?

Parallel, why collect cakes in the form? in what cases they are collected like this, maybe I'm doing something wrong and I don't know

To be honest, I somehow did not bother about this. I washed it with dish detergent, dried it and that's it. Well, you can really wrap food with foil.
Inessa82Cakes should be collected and allowed to stand in molds, so that you have to suffer as little as possible with alignment. Especially without it anywhere, if you make a cake with a layer of soufflé

girls and me with a question. I have been making cakes for only six months, my friends ordered a cake for 100 people. calculation of 150gr for 1 person = 15kg. I want to make a mastic cake. wedding colors - purple, blue, light blue, white. I am thinking of making the bottom one - 5 kg, 4.3.2, and the topmost 1 kg - for the newlyweds. Each tier of pastel shades in the color of the wedding, decorate with lilies and roses in the "flowers wrap around the cake" type. lower tier - classic white biscuit, yoghurt cream, peaches. the rest are still in progress. The question is - will the lower tier withstand such a whopper from above, even if you make tubes and substrates? I thought I could make the bottom "chocolate on boiling water", because it is heavier, but most people still like white cakes. I really look forward to hearing, in terms of advice from experienced cake makers. I'm afraid to take it, but my hands are itching))) ... but my eyes are afraid, and my hands are itching)))))

If you use a system of tubular substrates, it will withstand. For strength, I recommend fastening the tiers with a central rod - one long, or short in pairs.
But when calculating, I do not proceed from the weight of the tier. The difference between the tiers is not necessarily 1kg ...

15 kg can be distributed over a three-tiered cake, a four-tiered cake, and five. There are many options. Depends on the composition, and on the size of the lower tier, and on the height of each.
You need to start with a sketch.

Good evening, they ordered me a cake for 4 tiers, and the top tier is hot tiramisu. Is it real or not. I never did that.