Assembling cakes

There is not only a dense stand on top of the lower tier. This substrate should not "sink in", which means it stands on sticks stuck into the cake, or indeed, a stand with legs.

Well, I finally got to my vase, not a vase, a goblet, not a goblet. By the way, it turned out to be relatively light, but definitely crystal. This very thing

And here it is, but inverted and without a lid

And this is my "cake" fitting room (don't criticize the design and decoration of the cake)

Nastya, it seems to me that she is still too heavy for a cake. Well, if you still decide to use it, then there must be a very good support so that, God forbid, the whole structure does not settle and not warp.
But in general, even very nothing

[elochka26]

Yes, elochka26, I already realized that if you do this, then only according to the principle of a multi-tiered cake, that is, stick sticks into the tier, a substrate on top, and only then this vase.
Well, let's see what the public has to say, otherwise everyone will be rejected, and you won't even have to figure out how to install

Well scared! Yesterday the pictures did not open, I only read the text "(don't criticize the design and decoration of the cake)" And I think ... what's wrong with her? is she really so confident in her brainchild that she does not even allow a word of criticism Or is everything so bad ?! And she turns out to be kidding!
Nastenka, the thing is cool!
BUT! I am very afraid that it is worth putting it on the second tier. Or you need to poke a bunch of sticks under the substrates, because the slightest skew and the mustache disappeared. And to transport it so precisely disassembled, otherwise I would not risk it.
And you know what you would do? In the base of the crystal stand, I would stick large icing petals, decorated with silver balls, and dried in the shape of the letter S, so that the upper tip would be at the base, and then the petal would "fall" on the sides of the lower tier ..... oh, I don't know how to describe my fantasies

Well scared! Yesterday the pictures did not open, I only read the text "(don't criticize the design and decoration of the cake)" And I think ... what's wrong with her? is she really so confident in her brainchild that she does not even allow a word of criticism Or is everything so bad ?! And she turns out to be kidding!

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Oksanchik, for the sake of interest, she went and weighed the gizmo, it turned out to be just a little more than half a kilo (although it is crystal, it is somehow thin for a vase, and by the ringing it is like crystal). Taking into account that there should be still a small tier on top, then the previous one will receive a load of no more than one and a half kg, that is, not so much. But the tubes for the substrate are absolutely necessary. And about transportation in analysis - is also true. I'm more likely to develop this option for my own people, I still have a single mnooooogggooo among my youth friends, so I come up with them for their weddings. Because, frankly, if I do it for strangers, I'm not sure that I will see this vase back later. And it is unlikely that someone would give a pledge that would have recouped its value if something happened. Although, who knows, these clients are different, after all, they meet (although for some reason no one has met for two weeks now, there are no orders, probably because of the post)

oh, I don't know how to describe my fantasies

And you will not be able to sketch this fantasy on paper? otherwise it became so interesting to me, in principle, I understood about S, but did not quite understand where to stick it. Where is the top of a normally placed vase?

Nasten, I can't draw it, what I thought about ... I'm such an artist

But you got it right. I thought that if you draw a petal from icing, large, and dry it in an S shape, then insert it on the side of the first and second tiers.On the second tier, the upper tip should go into the cake at the base of your vase (this is if you look at the photo with cake molds, that is, where the top of a normally standing vase is)

And here I am, too, with a question.

Usually my three-tiered wedding cake has a tier height of about 7 cm. Weight is over 5 kg. Now here is an order for no more than 4 kg. I decided that three tiers would be very low and not effective. She offered two tiers. And now I am suffering. I wanted to make the diameters like the first and third tiers. But then again, the height will turn out to be 15 cm ... a little low. I thought about reducing the diameter of the tiers and increasing the height. Outwardly it will be good, but how can you do it?


Usually I have a biscuit, cream, meringue, cream, biscuit. The thickness of the biscuit layer cannot be increased ... it will be thick .. meringue too .... add another layer .. but how? biscuit + cream + biscuit + meringue + cream + biscuit? Well, I just can't figure it out. Can anyone have any options?

I usually dance on the amount of products, it's easier for me, only then I think how many layers of biscuit will be)))
I don't see anything wrong with adding another layer of biscuit.
You can biscuit-cream-meringue-cream-biscuit-cream-meringue-cream-biscuit.
That is, make meringue 2, but thinner. Well, the biscuit is a little thinner, the one in the middle ...

Thank you!!! I went to count.

But one more thought torments me ... will it be convenient to eat tall? the pieces are not cut large ... I will ask this:

What's the tallest cake you've had ???

Luntik 3D "Refrigerator" - I have no idea how they cut it, there are also skewers, but the clients liked everything ... also "Candle" - Kiev, but we halved the height when we cut it. Barbie - I don't even know how they were dismembered)))
As they say, these are not our problems! They will cut it somehow. A large diameter is also not very convenient to cut ...

[Mistress]

Thank you!!! I went to count.

But one more thought torments me ... will it be convenient to eat tall? the pieces are not cut large ... I will ask this:

What's the tallest cake you've had ???

Mistress, I have wedding cakes 9-10 cm each tier. In each tier of the biscuit there are exactly 3 layers. Plus, there may be more meringues, or some kind of additives (nuts, dried fruits, fruits).

And if the cake is tall by itself, and not because of the number of tiers, then I advise clients to half horizontally (for example, a barrel of caviar, or a Barbie)

Please tell me how you collect your cakes, that is, where? I made cakes only for my family, and for this I have a separate large dish, where I collect and decorate, and serve on the table, and then my friend asked me to bake a cake for her son. I look at everyone's cakes are on thin beautiful napkins ...
girls, well, excuse me for the stupid question, didn’t just come across this .... do you immediately collect on them (cream, ganache, mastic) or then somehow shift it?

I first collect on a rough substrate, then carefully transfer it to a napkin and there I decorate it with cream or mastic.

[leka]

leka , and with what? with a spatula or something else ...

I think, along with the backing, I already put it on a beautiful dish with a napkin,: girl_cleanglasses: If not so, the lekochka will correct me

[Lelechka84]

Lelechka84, the first thing I found. There is a subsection "tips" in the topic table of contents. Go through the table of contents in this section and see here HERE
There is also a separate topic "Assembling cakes" here HERE, there is also how to transfer the cake to the dish.

[Ali]

Maybe someone will come in handy


Assembly diagram of a cake with beveled edges from Ali... Many thanks to the author of the sketch

Irza, of course, will come in handy. For example, I lost one order when they asked to make such a wedding cake. I had to refuse, because I didn't know exactly how to do it.

A rather risky build in my opinion. If the cake is to be transported, and even for a long time on a bad road, there is a huge risk that the tiers, even "stitched" through with a stick for strength, will still slide. And not necessarily the substrate will creep, the cakes themselves (especially delicate ones) can crawl along the substrates, and the central rod will not hold them.
Swinging cakes are made differently. There, the base of each tier is horizontal, only the top is beveled. In the lower tier, a bed is cut out, again, strictly horizontally located, in which a trace is placed. tier, one edge of which is recessed, hidden behind the bevel of the first.
In fact, the assembly is ridiculously simple when you see a diagram, of which there are a lot of them on the internet on different sites. And most importantly, this method is completely safe in terms of transportation (although this matter, of course, is always relative). If necessary, I can look for schemes a little later.

More information on beveled cakes

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You can also search for "how to make Whimsical Cake" and get tons of links, including videos.

Nasten, the ambulance gave links to the video. So that's how you write it is shown!

I think that by combining this scheme and that variant with the "hole" (y) everything will be fine!

Brought here so that it would not be lost

there also look in the right column ...

I found



Further, the link on other videos is detailed)))

and one more schematic from the Internet

Nastya, I agree with you. Only this scheme rather suggests how to cut a cake without waste for such a shape. And cutting holes is not a problem.

There is even no dispute about wastelessness - the scheme in this regard is excellent

Girls ... it's time to make a 2 (3) tiered cake. I used to do it like "people": I folded the pyramid and everything is OK (and even then only for myself - without transportation).
1) Why did I understand the tubes in the cake, but people even see them later? or looking for?
2) Is the bottom cake on top completely greased with cream? Bald cake liner or cream?
3) What is the substrate?
4) And you don’t need to pierce the whole cake, bw didn’t go away?
Maybe there is a video?
I'll go to an ambulance and ask about the mausoleum.

Tanyusha,
1. people see the tubes in any way, there are holes in the mastic.
2. I smear the lower tier on top (a very small area, literally a teaspoon of cream), but not always. If the lower tier is rolled out of the refrigerator, the mastic is oak and the upper tier drives, and if you let it stand for a while, then the mastic slightly sweats (the main thing is not to touch it with your hands !!!) and the substrate of the upper one seems to stick to it.
3. The substrates are made of cardboard covered with white paper and cling film. If the cardboard is not corrugated and has a decent color (that is, white and its shades), then just a film.
4. I have never pierced the whole cake, but I came to the conclusion that it would not hurt to pierce it for long transportations.

I went to answer about the mausoleum

Tanyusha,
2. I smear the lower tier on top (a very small area, literally a teaspoon of cream), but not always. If the lower tier is rolled out of the refrigerator, the mastic is oak and the upper tier drives, and if you let it stand for a while, then the mastic slightly sweats (the main thing is not to touch it with your hands !!!) and the substrate of the upper one seems to stick to it.
I went to answer about the mausoleum

Thank you, Nastenka. only I do not have mastic, but a cream. The principle, I think, is the same.

Then, I think so, you need to completely smear the surface with the cream. But Luda and Oksanchik understand this more, I have made cream so far only for one tier

[Story]

Story, here HERE you can see how I collect the cake covered with cream. I never smear the substrates with cream from below, but on the contrary, if the tiers are very well frozen and then assembled, and at the same time, after assembly, the cake will simply be in the refrigerator before serving, then most often the upper tiers are removed very cleanly and the lower tier remains almost intact without damage to the cream on the lower tier. Usually, the cream from the lower tier does not stick to the substrate of the upper tier. But this is in the event that I just remove the tiers from each other and then cut, and not cut directly on the cake.
And we are talking about a cake covered with butter cream. Whether it is possible to remove the upper tier without damaging the lower tier from a cake covered with other creams I do not know.

[Story]

Story, here HERE you can see how I collect the cake covered with cream.

Husky, I looked THERE. All clear . I decorate m. Meringue, and inside there is butter cream, THEN: oil. with cream I will grease the middle (invisible surface) of the lower tier on top. I'll stick in the tubes. And this oil. I will put the upper tier in the middle. (or maybe not lubricate at all ... I'll think about it) Soooo ... but decorate each tier separately, then fold and cover the joints? Just with oil. cream everything is clear, and m. meringue .... Well, in general, everything is clear. Nastasya, husky Thank you !!!

Since I did two or three tiered with wet meringues, I'll tell you how I have it.


I put the tiers chilled, from the refrigerator and cut off, on gold-silver substrates, having previously cut them (substrates) to size. They behave perfectly Under the substrate I smear with a thin layer of Wet meringue. It holds better than glue!



First, I cover the sides with cream, start from the top or all at the same time. Then the horizontal surfaces, starting from the bottom. And last but not least, the border at the bottom of the tiers. Finally, the outer curbs.

Maybe I can help
Collected several longline cakes with m. Meringue and protein cream.
1 we coat-level each tier separately. I cover with cream completely.
2 we set the tiers on top of each other using the system of sticks-substrates. If the tiers are high, bulky, it would be nice to pierce everything through and through. I didn’t do that - there’s nothing and I don’t know how ... so as not to push and cut the cake itself ...
2 decorate with attachments / place mastic decorations ...

* I do not use cream additionally. the existing cream is enough for the coupling.
* butter cream can spoil the meringue, since it shrinks from fat. I would not use it.
* without damaging the substrate, then you cannot remove it, the cream will stick
* if you first decorate each tier, and then collect, there is a risk of oiling everything.

I collected a 6 kg 3-tiered cake. from a biscuit with cream and fruit, without tubes and substrates. Everything was holding up perfectly. I put each tier in the refrigerator under the load. Trimmed. After assembly (,, glued "with protein cream, shifted with a flat scoop) coated with the same protein cream. I started with the horizontal surface of the upper tier. Then the sides. Then the top of the 2nd tier and the side. And finally the 3rd. Working sequentially, from top to bottom , you will not touch the already applied cream.Well, then the borders, flowers or figures

[Irina Dolars]

Irina Dolars, I, too, my first, I collected three tiers without substrates. I do not remove it from the catalog just so that people who do not want sticks in the cake can be explained their necessity. I had a small cake and a meringue sponge cake, but it sank
But for 6 kg Dispel my doubts, show me a photo, please

YES I would love to, but I am not friends with a computer: pardon: All photos on a flash drive. I have not learned to download. But my son does not. Already I climbed in the internet (while I was putting the avatar and ........). He had to "clean" ........ And I think, with the meringue, it would definitely have sagged with me. It was then that I would have to build a mount

YES I would love to, but I am not friends with a computer: pardon: All photos on a flash drive. I did not learn to download. But my son does not. Already climbed in the internet (while I put the avatar and ........). He had to "clean" ........ And I think, with the meringue, it would definitely have sagged with me. It was then that I would have to build a mount

so ask your son to upload a photo, it's very interesting to see your creations ...

Eh, I would have to agree with my son, but he rests: girl_in_dreams: I use the computer while he is not at home (he comes and immediately kicks out) I will look for a card reader ...

I would never agree to experiment with tiered cakes without tube substrates. Is that for home use.
For example, yesterday I drove the wedding, so while we moved onto the asphalt road from the dirt road (I remind you that I live in the private sector, that is, practically in the village), I regretted ten times that I agreed to the delivery. You worry and do not sleep while you are making the cake, and then there are so many nerves until you take it, because our asphalt road is of little better quality than a dirt road.I can imagine what it would be like if this cake were without reinforcement, if even a slight pressure with the hand spills the biscuit (well, I have it tender, fluffy, don't touch it).
So, I won't even try, even on light cakes

(,, glued together "with protein cream,shifted with a flat scoop)

Can you tell us more about what is being said here?
Regarding the assembly of cakes without tubes and substrates.
Collected this way for many years. I always kept in mind and was very worried about it that the cakes might sink. This did not happen in my presence, but here's what happened next .... That is, how many such wedding cakes were, I was so worried that the cake would not sink.
Even when I got on the Internet and saw such an assembly (tubes, substrate), I could not make up my mind for a long time. I always want the cake to be as little inedible as possible. But then one day another wedding cake made me decide on such a system for assembling multi-tiered cakes. This was my last cake without reinforcement with props and supports.
Made 3-tiered cake for 4.5kg. Made a friend of a daughter. She lives with us in the same entrance. When they came to pick it up, it turned out that they had nowhere to keep him. I decided to leave it for the night, and in the morning they had to pick it up. I showed it to them. It looked like this.



But during my stay in the refrigerator, I saw that the upper tiers began to press into the lower ones. The sides were intact and did not sag, but in the middle they began to sink, as it were.
I had to urgently rearrange it in the freezer and cover it along the tiers with cream roses (the mastic were no longer prepared). When they came to pick up the cake, I had to explain why the flowers were added. She asked to keep it only in the refrigerator.
It was my happiness that I made this cake almost for nothing, since the girl is my daughter's friend. And she covered her blunder with a small price.

This is how he looked from behind when he was given. The lower tier subsided slightly.



After that I decided. All! Only substrates and tubes, even if I don't like it.

[Husky]

Husky... My 3-tiered cream and prune cake didn't sink. In advance, each tier stood overnight under the load in the refrigerator. She took out, leveled each tier, built a "pyramid, coated it with protein cream and decorated it on the day it was used." They took it well. That's all: hi: If I had added meringues to the filling or soufflé (and there would have been mastic ...), then of course I would have had to lay the substrates and put them on the tubes ....... By the way, the photo shows that the tiers are shifted to one side, and of course the cake sagged under this weight

[Irina Dolars]

Oh! And I want to know about the scoop!
Irina Dolars , here you intrigued us! We got all our skeletons from the closets

After that I decided. All! Only substrates and tubes, even if I don't like it.

And I don't like it !!! And I read for a long time and made up my mind. And now it's okay, I take it for granted, if the tiers mean the substrate! And that's it! No other way!
Because my first ... Italy is resting! And he sank in the refrigerator overnight,



and of course, while standing in the restaurant.


And it's not about the presence of meringues. The lighter the tiers, the easier it is for the lower one to bend. In general, I no longer risk it, I think that these skewers are tubes, a payment for a drop of my saved nerves.

Eh, I would agree with my son, but he resists

And you let him read, like you, aunts from different parts of the world, are asked to show their cakes, maybe then he will agree, respect us ???

[Mistress]

Scoop TART SCOOP. The so-called round metal sheet. Convenient to work: carry cakes, stack in tiers ...
MistressOkay, okay ... ,, AUNS "* JOKINGLY * I'll try Husky, tiers, glued together "with the same protein cream. There were no substrates
^{Reason for editing: text formatting.}

[artisan]

And where is the answer to my question? So I still don’t understand what the speech was about when it was said: “shifted with a flat scoop” That is, there was something between the tiers?
And I also keep each tier under load, though not at night, but for several hours. If this is one tiered cake, then this is enough. But the multi-tiered ones are still pressed through.

And you let him read, like you, aunts from all over the world, they ask to show their cakes, maybe then he will agree, respect us ???

In, I agree with artisan, maybe he will agree to help the mother?

Oh, I, too, only make tubes with substrates. I don't want to risk it. I never put it under oppression, I just stand it in the refrigerator, sometimes I crush it a little with my hands.
People always relate adequately to this design.

Even a fortified cake can squint, move out ... Therefore, I always play it safe. And I'm calmer, and the client will not get into an unpleasant situation ...
Our city is long, the cake can only be carried around the city for 1-2 hours. And sometimes they are taken to the region. I would like to guarantee successful transportation)))

Scoop TART SCOOP. The so-called round metal sheet

As I understand it, I have a plastic board instead.

HUSKA, Nothing special ... Metallichesk damn it: -) ...... .... TART SCOOP (code: TS1) Bought on occasion

[,, ANNIVERSARY "]

,, ANNIVERSARY "


She promised a photo of a 3-tiered 6 kg cake, which was held without additional attachment. Sponge cake with prunes, nuts. Natural cream. On top of the protein cream, flowers from the purchased mastic. Not enough for all the leaves, inserted artificial

_{Reason for editing: changing the photo code.}

I also did before without any supports and pads,
but it seems to me that the cake did not sag due to the fact that I baked biscuits only from eggs, sugar and flour, that is, they were dense, and I like custard cream stronger ...

Girls, thank you all !! The situation with the photo has been fixed.
Can you see him? You see everything !! Handsome, really !!

[Irina Dolars]

What kind of cake are we talking about? If about the cake Irina Dolars, then it is higher above your post !!

he is higher above my post, only I did not see him, it seems he was not there, now you can see the mustache, handsome, all in red lace.

🔗
Here's a scheme I came across. Maybe someone will come in handy.