Assembling cakes

I would not agree I have a Tiramisu tender, soft ... how to carry it

and if the biscuit and cream

and if the biscuit and cream

Well, it will already be "a la Tiramisu" - biscuit, coffee soak and cream based on cream and mascarpone (I wouldn't add raw eggs to the cream, as the cake is most likely a wedding cake and it will have to stand in the hall: umnik2 :). If customers are satisfied with this option, then you can do

Girls, and if I have a three-tiered square cake made of "tropican" with a total weight of 5 kg, are the straws required or will there be enough substrates for the tiers?

Elya, what kind of cream will there be in the tropican? If sour cream or curd or cream-based, then I would rather use tubes and substrates.
My opinion is that tubes and substrates are a union that cannot be separated. Otherwise I see no point.

[husky]

husky, Luda, the cream will be sour cream and curd. So I will not risk it and will do it according to the rules. Thank you

Girls, tell me how you fix tiered cakes from 7 to 10 kg. I think the digging tubes will be weak? And if on skewers (for mini kebabs)? If the cake is in three tiers, it is probably better to pierce it with a central common pin?

Isabella, not at all. I had 5 tiers of more than 16 kg stood on tubes-substrates, everything is ok))
(But in general, your question is more about Assembling a cake)

Thank you (((I'll go into the assembly))))

There is no difference in strength between tubes and skewers. For reliable transportation, I pierce the tiers, if possible, starting from 2 (if especially high)

Girls, an anniversary 3-tiered cake of 10 kg is coming soon and a wedding followed by the same, Anniversary cream, wedding-mastic. There is no multi-tiered stand yet, I will do it on cardboard substrates, reinforce it with tubes and put it on top of each other. This is clear. I myself will make the stand under the bottom from polystyrene and glue it with tape, this is also understandable. The question is about delivery, how can you deliver them normally? I read that you need to put a round stand on a plywood stand for strength, but isn't a dense polystyrene stand not enough and a cake with a stand will not float from the plywood? Then you put the whole structure in a large cardboard box? With cream, nothing happens in the box? And will it all fit into a passenger car? And carry it all on hand? There are many questions, excuse me, but I am already in a slight shock.

[Inessa82]

Inessa82, look HERE the table of contents contains links for shipping multi-tiered cakes.

Inessa, I made a cake with the same weight and on the same substrate. I had a substrate with a diameter of 40 cm and a height of 2 cm. When the cake was transferred from place to place, the substrate sagged, the lower tier slightly deformed at the same time (the mastic went like an accordion). I fixed it, of course. But next time I will make a double substrate so that it is 4 cm. Then it will definitely not bend. I gave the cake without plywood, just in a box.

good evening! tell me if you need tubes and a substrate for a honey cake with sour cream with fruit. the cake will be in two tiers?

Girls, do you put mastic multi-tiered tori on cardboard substrates between the tiers? And do I need to disassemble a 3-tiered mastic cake before cutting into 3 separate cakes?

I buy laminated substrates. And every tier on this substrate. Probably cut gradually from top to bottom, without disassembling into separate cakes (I do this, at least like others, I don't know)

do you insert skewers?

Of course, how can it be without them! The cake will settle and deform. And then you get a crooked devils sho

I'm very nervous, so the questions are stupid, but this is just the beginning, The first three-tiered mastic cake, and even of such weight ... And another question, before you put a substrate on the first tier, grease a little cream or just a cake on the substrate, then the straws. then a substrate, a cake, again tubes and again a cake on a substrate?

My cake does not slip on the substrate, so I do not grease it with cream. Maybe it's not right, I don't know. so far not a single tier on any cake has moved anywhere. But I saw somewhere here a video about assembling a multi-tiered cake, it was greased there. If you are afraid, play it safe, lubricate, it won't get any worse.

Lelik, another question: do you only insert the tubes into the tier, or do you connect the cake with skewers somehow in the center?

I do the same as here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44307.0,
only without this blurring between the tiers.
And you can

the video that Cilia exhibited, "How to collect tiered cakes"? That is, with a wooden pin in the middle?

Yes it. I use this pin if there are more than 3 tiers of cake. Or if the tiers are very high (13-15 centimeters), then the three-tier ones too.

and where did you buy such a pin? And is it obligatory for a 3-tiered 10 kg?

[Inessa82]

Inessa82, I did not fasten the tiers with any pin. The height of the tiers was 12cm, weight 11kg. I have already made 3 cakes with such a weight and during transportation, nothing has moved out.

Girls, okay, repeat the tubes, okay the substrates between the tiers, but also the pin ... maybe I just don't understand, well, there is so much in the cake ...

I always make a substrate and tubes in 2 or more tiers (quantity depending on the filling).

[Inessa 82]

Inessa 82, on assembling a cake, I will transfer all messages to the topic "Assembling cakes"
When assembling multi-tiered mastic cakes, be sure to use a tube-substrate system.
I don't grease with anything between the tiers.
I do not unite anything with a common pin.
Not a single cake has moved out and fell apart during transportation.

A multi-tiered cake is cut without removing the tiers. They still stand one on top of the other.

Husky, do you also use foil-wrapped cardboard substrates or has something changed?

No, I have not used such substrates for a long time. I buy substrates from Lily. Well, or similar in Moscow.

laminated? And then I'm afraid to lag behind life, so I ask again.

Yes, laminated. And I like the laminated on both sides better. Like Lily's.

Yes, laminated. And I like the laminated on both sides better. Like Lily's.

Laminated are those that are gold on one side and silver on the other?

Well actually yes. I like them better. But there are also white laminated ones. But it's better on both sides.

Well actually yes. I like them better. But there are also white laminated ones. But it's better on both sides.

Great! And why did I wrap my own (it turns out laminated) in mica * JOKINGLY * but it turns out if I understood correctly it is not necessary?

Got it right! Such underlays do not need additional wrapping.

So I found out that I was in vain fooling around with piercing all the tiers with one large skewer. Now I won't do that. Since everyone has a cake without her, it means that I will not go anywhere))

I moved out once, I don't risk it anymore, I always pierce the tiers in pairs with skewers for barbecue.

Girls, please explain, something I don't catch up with, how are such columns used? How do they not push through the lower tier? And how does the upper one hold on to them? I saw the Wilton columns, in the form of a gazebo, but everything is clear there, there are still plastic substrates. And then ... I don't understand

tell me you need a cake on Saturday, how many days can you collect it so that the fruit does not spoil in the cream ...? cream sour cream with fruit ..

Earliest Thursday night. Or Friday morning

Earliest Thursday night. Or Friday morning

... thanks for the advice .. I will collect it on Friday, I’m just afraid that I might not be in time because the cake in two floors is covered with mastic and is all densely covered with small flowers ..

Girls, please explain, something I don't catch up with, how are such columns used? How do they not push through the lower tier? And how does the upper one hold on to them? I saw the Wilton columns, in the form of a gazebo, but everything is clear there, there are still plastic substrates. And then ... I don't understand

Subscribe to the question?

Girls please tell me
1) Collect with cream in a round and square box and only then fold the heart?
2) Ganache to align it already in the shape of a heart
3) How to transfer to a substrate?
4) Is there a crack at the joints?
I need a mastic!
Or will you have to do all the rough work already on the substrate? I need to go to the wedding!

Sveta, I collect such cakes (composite) immediately on a clean substrate so that they cannot be transferred later and they do not fall apart.
But I close the clean substrate with foil or parchment, slipping the edges under the cake. After decorating the cake, I carefully pull out the paper.
I have a photo in my subject where I show how to assemble composite cakes. You can find it in the table of contents on the first page of my topic "Ready to share with you"
I collect the cake and coat each layer separately, but only already assembled in the form of a heart.

Thank you Lyudochka!
Now I'll go and see

girls tell me how the Prague cake with sour cream and fruit will be to your taste? I don't want to smear it with butter and condensed milk ..

[Tanya,]

girls tell me how the Prague cake with sour cream and fruit will be to your taste? I don't want to smear it with butter and condensed milk ..

Tanya, it will be delicious, for this already there will be no Prague And yet, this question is clearly not for this topic, but for Ambulance confectionery. Question answer... And this topic is called Assembling cakes (not in composition, but technically)

[Tanya,]

Tanya, it will be delicious, for this already there will be no Prague And yet, this question is clearly not for this topic, but for Ambulance confectionery. Question answer... And this topic is called Assembling cakes (not in composition, but technically)

.. understandably thanks ..