Assembling cakes

Thank you very much! I will try, I will create my first "adult" fortified cake

I made it 18 cm high as a two-tier

How can you do without bindings? Is the customer very much against sticks, skewers, foam substrates?

[vikikika75]

vikikika75, but nothing !!! you explain ... if he wants to get not a "can of paint", but a "keg" of honey ... this is at best ... ... and at worst ... the cake can just fall apart ...
On the internet there are many photos of cakes that have gone away, just throw a photo of what can happen to him without fastening ...

on the internet there are many pictures of cakes that have gone away, just throw a picture of what can happen to him without fastening ...

great idea!! if your evidence and convictions are few.

+100
We do it according to the rules, and whether we choose a different design.

Well, another option without sticks - a dense cake biscuit and jam or thin butter cream)) We sacrifice the taste))

Girls, please help the new girl! I just started to bake to order and they ordered me a wedding cake for 5 kg. We need a two-tiered cheesecake, small in diameter, but always high tiers, 12-15 centimeters. What is the diameter of the tiers to get 5 kg weight ?? I baked cheese before, but I got them low, literally 5 cm. Each tier needs to be collected from two cheesecakes, put them on top of each other, and then fasten the tiers? Please tell me, I'm very worried that it will turn out wrong ...

[how do you stick skewers through the cake into the polystyrene foam backing, if the design requires it?]

Girls, please share how do you stick skewers through the cake into the polystyrene foam backing, if the design requires it?
After all, it is very difficult to guess the place and make a hole in the substrate in advance. And how to pierce through the cake without deforming it, and even through the golden substrate?

answer

Alyonka
I make each tier on a substrate with a pre-cut hole.
Then I collect the tiers in a pyramid, as in childhood.

And Irina (chiran-n) collects and pierces the whole cake. She succeeds

I also cut holes in advance, and in the lower tier I make a large straight hole, 1.5-2 centimeters wide, so that the pin will definitely hit it

In the video I saw how the confectioner hammered the rod with a hammer. I tried to pierce with a kebab skewer for interest
golden backing did not work.

Girls, I'm not talking about a multi-tiered cake, I have already adapted to it for a long time, I pierce it completely with one rod, only I do not stick it into the main lower substrate, and it keeps that way. I'm talking about heavy standing figures, for example, they need to be driven straight through the cake into the substrate so that they do not stagger or fall over. Also, should we make these holes in advance, it seems to me very difficult to calculate the place? or don't understand something?

And I don't drive them into the substrate, I insert tubes into the cake and there is already a figurine on skewers in them, I drove 60 km each, everything is ok

[what do you use as the center pin and where do you get it? He must be tall and fat to hold the whole cake?]

I also cut holes in advance, and in the lower tier I make a large straight hole, 1.5-2 centimeters wide, so that the pin will definitely hit it

Girls, but share, what do you use as the center pin and where do you get it? He must be tall and fat to hold the whole cake?

ANSWER

I use these bamboo rods 🔗

As a central rod, you can use thick knitting needles (I have a couple of pieces left from the ship and I tried it class! And it pierces (she has a sharp nose) great and holds well. cm 35, I don’t remember exactly, but long. And for a higher cake I bought a bamboo stick in a shop for plants and decor. There I saw twigs in plastic. In a special store you can see, but everything is much more expensive there, the same bamboo sticks

Thank you!

Girls, good afternoon.
Please excuse and redirect if not there. I decided to make a cake like this in a streamlined shape. And mousse, with a cake inside. But I want the form both from above and from below so that it was. nothing comes to mind, except for assembling in two identical bowls, and then one on one. But you may not be in size. Or is there some special form? Help with advice, please.

It is better to make such cakes in special forms.
But you can also look for ordinary dishes.

It is better to make such cakes in special forms.
But you can also look for ordinary dishes.

Irina, thank you. Maybe there is a photo of this form for example. In Belarus, I have not yet met them, but this week I am going to capitalist Europe) I will find it there. True, I will be very limited in time.

If such a cake is supposed:



... then I have no form. You need to look for a large silicone
And pour glaze on top:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=424648.0

Or search among these forms for chilled cakes:
🔗

[Mom_Zhenya]

Mom_Zhenya, here is MK Endishef, there the form is shown, and you can buy from him in the store. 🔗 If you do it on your own, then the second form is not needed, since there is one layer of biscuit and mousse on top. You can rummage around on the shelves and look at the dish under the hot, they have a rounded bottom.

This is an eclipse form from silicomart.

[Irina Dolars]

Irina Dolars, Elya_lug, shoko11, girls, great thanks !!!! My hands have already combed, I'm running to the pastry for icing!

Hello! Can you please tell me if it is possible to pour the souffle and jelly separately and then just put it on the cake? Or will it all fall apart?
It's just that the bottom cake will be larger in diameter than the rest of the layers.

It is possible, according to this principle, a jelly layer and confit are made, just pour it into a mold of a smaller diameter and put it in a layer of cream.

It is possible, according to this principle, a jelly layer and confit are made, just pour it into a mold of a smaller diameter and put it in a layer of cream.

The fact of the matter is that I want without cream (
Put soufflé and jelly on the cake, and then pour panna cotta all over.
I'm afraid that the piece cut off then will fall apart

Why don't you want to pour the biscuit in the form right away? The smaller diameter is for this purpose, so that there is adhesion to the main layer on the sides.

Why don't you want to pour the biscuit in the form right away? The smaller diameter is for this purpose, so that there is adhesion to the main layer on the sides.

I want panna cotta to be on top of the whole cake, except for the bottom layer.

Girls, thank you very much for your help and support! I made a bucket cake in two tiers, drove great, the event stood up perfectly, did not fall apart, did not swell, everyone liked it! Oh, I'm so happy! Thank you!

Girls, please tell me, if chocolate-coins are put on the cake as decoration, how to pre-process them? Well, wipe it with alcohol ??

Well, wipe it with alcohol ??

Or lick from the inside out ?! :))))))))))))

Well, wipe it with alcohol ??

Or vodka
Laughter laughter, but ... Who knows where those coins were lying, and whose hands sorted them ...

And drink a glass for the health of our HP

fasten it with a central rod and nothing will go anywhere!))

What is this rod made of? I have not seen long wooden skewers.

What is this rod made of?

can buy beadings? wooden

What is this rod made of? I have not seen long wooden skewers.

And what about the husband?)))
There are tremendous cocktail tubes .. in them you insert alternately long skewers all the way and a couple of pieces ... if you don't find anything) ..

[Surname]

... if you don’t find anything) ..

What else can you find?

Surname, Yul, for very tall cakes i use for center.a bamboo stick for orchids (in garden shops) or the longest wooden knitting needles, they are ~ 0.8-0.9 cm in diameter (in handicraft shops). They are pointed on one side, and this point pierces the substrates at a time. One rod - all the tiers, in one fell swoop. Before that, I cut to the height of the cake. I mask the hole from the rod with either white chocolate or cream...

I insert the central rod, although it is hemorrhagic))
I take a cotton candy stick (tube), it is dense and long, I also take 30cm long bamboo skewers. (in the summer season I buy in the dacha-barbecue departments in Auchan).
In the substrates, I make a hole in the center in advance, and then I string everything onto this tube with a skewer inside, plus icing or chocolate for each tier.
With such a strengthening, everything reaches well.

What else can you find?

In the stores of plastic dishes and bags, white such tubes are sold, they are stronger than cocktail ones, they go for balls, for cotton wool, I put wooden skewers in them, a couple, I putty the ends with white glaze. It turns out a very strong rod !!!! The Artisan suggested to me about these tubes as something much more reliable than cocktail ones and on the outside they are pretty white ones.

Hello girls. I'm new. I make cakes quite recently. made only single cakes. and so my friends asked me to make a cake for the wedding. they want a two-tiered one, with the bottom round and the top heart-shaped. they will have 17 people. Please tell me what diameter is better to take the forms and how best to collect the cake, if the coating is cream cheese. Thanks in advance for your advice! )

[NyushaRe]

NyushaRe, the weight of the cake depends not only on what will be covered, but also on what is inside the cake, its filling. For 17 people, a cake weighs about 3.5 kg, if 200 g per person. This cake will be very small. But again, it is impossible to define anything if you do not know what the content will be. The biscuit is lighter; shortcrust pastry and honey cake, the same size as the biscuit, will be much heavier. The cream can be butter, cream, with fruit. And all this is of different weight.

How to collect a multi-tiered cake can be found in the same thread. Go to the first page and see the links.
I wrote how to assemble a multi-tiered cream cake. I think this is your option.

Husky, thanks for the answer. Yesterday I tried to move on to this topic with you, but for some reason I did not open the multi-tiered one. all the others were opened)) the lower tier is planned for a choco biscuit, and the upper one is a vanilla biscuit. coating everywhere cream on cream cheese. without mastic.

[NyushaRe]

NyushaRe, assembling a multi-tiered cream cake
Is it a buttery sponge cake with the addition of water or a classic sponge cake with the addition of cocoa? Their weight is different. What cream, what filling? Fruits, fruit layers, nuts? Will there be impregnation or not? The weight of the cake depends on all of this, and as a result, the size of the form.
And the most important thing. Has this composition already been baked? Are there any numbers? If you baked a chocolate biscuit, then you know in what form it was baked. If you made a similar cream, then you know what form of how much cream was enough for.
Try to go to the topic, we count together
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171092.0
Maybe you can pick up a similar composition.

chocolate biscuit with nuts, impregnation, cherries and cream in the form of 20 cm with coated creams turned out to be 2-2.3 kg. Vanilla was obtained with impregnation, armchairs and an interlayer of the same in the same form, 1.5-1.8 kg.

[NyushaRe]

NyushaRe, if you have the same composition, then somewhere on these forms it turns out. Bottom 20cm -2.3kg. Bake the vanilla in the same mold, but cut the heart out of it after it is harvested and frozen. Somewhere it will be 1-1.2kg. The rest is to be used for coating (potatoes). How to collect the link gave.

Thank you so much! !!)))

Do you make a biscuit for one in a square shape? other numbers of the scheme please tell me economical.

[Yulianka]

Do you make a biscuit for one in a square shape? other numbers of the scheme please tell me economical.

Yulianka Take a look here

[Yulianka]

Yulianka, I do one according to this scheme https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=220338.0

Thank you!

Good day! Tell me please. Wedding order. For 30 people. after the tasting, the bride and groom chose Napoleon and the Hummingbird. At first I confidently wanted to go to the lower tier of the hummingbird to the upper napoleon. After reading the forum we took doubts). I studied here on assemblies, skewers, footboards ... Advise pozh-that. I plan tiers with diameters of 22 and 18. The weight of the cake is a guideline of 5 kg. Cream: cream cheese cream. Decoration: fresh flowers. The substrate will be wood with a diameter of 28 and for the stand. Skewers I guess. I’m thinking about the substrate between the tiers .. Hummingbird (I plan it with pineapple slices, banana and pecan) I’m thinking under the press for the night. I also do Napoleon when I also put the usual one in a ring so that it is as even as possible, he will have a custard with cream inside, outside with cheese on cream. In general, please advise! And even if the hummingbirds are collected in a ring with putty, then what other than potatoes can be used to align, if in the end you need a snow-white cake? Forgive me if the silly questions .. I bake a lot of cakes, but the wedding is the first .... Thanks in advance!

I am still thinking about the substrate between the tiers.

a substrate is required, then any composition is possible. But I don't know which one will be stronger in the end. If the Napoleon is made from homemade puff pastry, then it might make sense to have it down. And if it is made of real puff, then most likely it is not worth it, it will not be saturated and not rammed.

if hummingbirds are collected in a ring with putty, then what other than potatoes can be used to align

I didn't understand about the putty, if the hummingbird is on top and assembled in a ring, then I can level it with an ordinary cream, I think. And so I do not quite understand why you need a cream on cheese? it's not red velvet. Do the top oiling on Italian meringue. A dense, stable, easy-to-use cream that does not crack, is quite white and survives warm temperatures well.

a substrate is required, then any composition is possible. But I don't know which one will be stronger in the end. If the Napoleon is made from homemade puff pastry, then it might make sense to have it down. And if it is made of real puff, then most likely it is not worth it, it will not be saturated and not rammed. I did not understand about the putty, if the hummingbird is on top and collected in a ring, then I can level it with an ordinary cream, I think. And so I do not quite understand why you need a cream on cheese? it's not red velvet. Do the top oiling on Italian meringue. A dense, stable, easy-to-use cream that does not crack, is white enough and survives warm temperatures well.

Thanks for your answer and advice! And tell me please (I’ll look for it myself) a recipe for a proven butter cream on Italian merengue. I know either custard protein in Italian, or butter but Charlotte, or butter on proteins, but in Swiss meringue. I consider cheese on cream because the newlyweds liked it the most). But it is more important for us all the same the stability of the cream in the heat ... Today I am doing a trial mini, while I made a hummingbird on the lower tier, on the upper Napoleon. Tomorrow I will collect and see how the cake behaves.

I have read several hundred pages of the forum (and I continue to read and practice), but still there are questions to which I cannot find a clear answer.

I would start with a project. What is the total height of the cake where the flowers are located.
Draw a sketch.
Flowers and details from mastic.
Then baking and storage of biscuits.
Procurement of sauces and cream bases.
Preparation of the cream and immediately assembly.
Leveling can be at night if time is pressed.
For strength, butter + chocolate (chocolate icing with coins) is great.
Wrapping and decorating the cake.
These tips will help you too:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52123.0
Important information is highlighted in blue.

[Yana1]

Girls tell me, please.The first time I will make a cake not for relatives! Cake in the kindergarten for the daughter's group at the prom. Cake for 11 children and about 20 adults, maybe fewer adults. Cake want a sponge cake with a yoghurt layer with fruits (pineapple, banana and kiwi) for 5 kg. I will make 2 tiers with a diameter of 26 and 20 cm. I wanted to make a crooked tiered one. Do you think children love this type of cake and can you make a crooked tiered cake from it and will there be enough cake for everyone?

Added Friday 15 Apr 2016 01:27 PM

And I will also make a cake for May 26th. It will be hot. Maybe for children in the summer there is still some other type of Ginger or Snickers. It seems to me that such cakes are more loved by mothers. Yes, and the heat will be - perishable food (.

if the cake does not stand for a long time without a refrigerator, then what kind of filling will be not essential ... children usually eat little cake ... I think 5 kg is enough ... but I don't even know about a "crooked" cake ... maybe something more childish ... for example, to make an applique on the side of the cake of all smeshariki ... it will definitely be interesting for children to consider them ...

I will make Smeshariki figures for each child) and wanted to try a crooked tiered cake. Mine love Medovik, Snickers, Ryzhik, Milk Girl, but I have never made it with yoghurt filling and I think that children will not eat it at all even with fruit. I want to convince my parents. I decided to consult with the craftswomen what you think ...

I don’t know about other children ... mine gobbles up everything ... and fruits and berries ... make it easier ... make one lower tier as the parents ask, and the upper one is for children ... a mushroom or a milk girl))

Yana1, for a crooked tiered cake, a dense composition is needed, there you need to cut a lot both at the edges and in the center, yogurt with fruits is definitely superfluous. If you need training, then make at home from honey cake or chocolate and you will see so many pitfalls.

After all, I convinced mothers that we will make Ryzhik and a chocolate sponge cake on boiling water.) So I think I still try to make a crooked tiered cake.

One of the parents said, and the others supported and did not even think, but now they agreed). The result is very important for me, as well as that my child is happy.)

Yana, honey and chocolate are allergens. This must be taken into account.

Thank you all for your comments and advice.

.. I will dissuade you from such a cake) It is really difficult to make .. do not be fooled by the external simplicity .. there is a great risk of flying. Moreover, it is better to have dense compositions like "girls say".
Make it better for them just a two-tier with a children's theme ... children are easier to design) adults squeak more from crooked cakes) I have simpler compositions for children .. not all nuts like dried fruits .. Or check with mothers about the tastes of children, and then decide on the composition.

I would advise parents to make the lower tier according to their taste, and the children - the upper tier with a "non-allergenic" composition

I wanted to make a crooked tiered

.. I will dissuade you from such a cake) It is really difficult to make .. do not be fooled by the external simplicity .. there is a great risk of flying. Moreover, it is better for him to have dense formulations like girls say. Make it better for them just a 2x longliner with a children's theme .. children are easier to design) adults squeak more from crooked cakes) I have simpler compositions for children .. not all nuts like dried fruits .. Or check with mothers the tastes of children, and then decide on the composition.

For parents, according to their taste, make the lower tier, and the children - the upper one with a "allergen-free" composition

Thanks again to all the craftswomen for the advice. Today I tried to make a crooked two-tier cake, the result was a mammoth chocolate chiffon biscuit with chocolate custard on condensed milk.

Added Sunday 24 Apr 2016 11:15 PM

Added Sunday 24 Apr 2016 11:56 PM

here's a cut

Added on Monday 25 Apr 2016 00:00

Girls, please tell me how to achieve such a cut?

Added Sunday 24 Apr 2016 09:16 PM

Larissa, I could not resist - I made a cake for myself, try it In general, a really delicious cream. And it goes well with valvery's chocolate sponge cake from the microwave It turns out to be a very tasty duet! We, not lovers of chocolate baking, liked this composition! Thanks again for the cream!

how is such a beautiful layer of cream obtained? Here's my cutaway:

Added Sunday 24 Apr 2016 09:18 PM

I did everything according to the recipe, but my cream is darker (I will put less cocoa next time) and a thin layer of cream (maybe I have a very liquid cream?). And perhaps you would recommend some other cream? For me, chocolate custard with condensed milk is too sweet and chocolate to chiffon chocolate biscuit, or add bananas or even another cream? ... The cream has melted into the biscuit. I have such options, or the cream was just darker, or the whole thing was absorbed, or a thin layer and needs to be collected in the form.?!

Added Sunday 24 Apr 2016 09:40 PM

I will make a cake for my daughter in the kindergarten for graduation and I want it to be the most delicious, but something did not work out very well. Maybe a cherry or a banana still needs to be added, just a very chocolatey taste and that's it. There is no highlight.

Added Sunday 24 Apr 2016 09:41 PM

I will make two tiers: the first is a mushroom, the second is a chocolate chiffon biscuit.

Added on Monday 25 Apr 2016 00:20

The cake will be the first in May, not for relatives, but for taking out to people. So I'm terribly worried. Moreover, my husband and mother criticized my mammoth. They said that such an elephant would not go to order. So now I'm even more afraid to make to order, although I really want to. what do you think?