Assembling cakes

girls hello everyone! can anyone help me. on the 13th, the wedding cake is 3-tiered, I have no thin substrates between the tiers, only cardboard boxes. if you wrap them with foil or film, they turn out too thick ... how can they be replaced from improvised means?

[lily 2014]

lily 2014, and can cut substrates from plastic folders, although large diameters will not work.

[lily]

lilyI would wrap food. foil cardboard from the box. If you have them as usual, then they are not that thick and you can cover the joint between the tiers with decor.

too thick.

too ... how much is in mm ??? collect the cake immediately on this substrate ... and cut off the edge of the mastic so that it is not visible and everything will be fine ...

[lily 2014]

lily 2014, and can cut substrates from plastic folders, though large diameters will not work.

basically, I thought about it too, I have to try

Added Saturday 06 Aug 2016 09:15 PM

too ... how much is in mm ??? collect the cake immediately on this substrate ... and cut off the edge of the mastic so that it is not visible and everything will be fine ...

Yes, something I did not measure, I take boxes at the pharmacy, they have a lot of them. I guess I'll do it better. oh I'm afraid of him, cake, terribly .... scary, but necessary. I have already prepared everything, even found white marmyshka.

Added Saturday 06 Aug 2016 09:18 PM

Thank you very much for your advice

Pizza boxes, cardboard folders from drawing paper. They have thin cardboard + foil. Quite enough to support the tier, which will stand on the cocktail sticks.

Girls, I've been reading you for two years now. I learn only thanks to you. But I didn't write nirazu, but now your help is very much needed. I make cakes for friends and relatives. There were a maximum of 3 tiers. And here a very, well, a very good girl ordered 15-16kg for a wedding. I'm in shock, in a panic. I refuse, but she wants mine. She doesn't care what shape, what tastes. What to do? How to collect 5-6 tiers? How to deliver? Stand or collect and pierce? I read 17 pages of the forum, time is running out! 2 weeks! Thoughts and fantasies are darkness, but I cannot gather in a heap. Panic!!!!! Save !!!

[Tanyxa]

Tanyxa, I don't do 5-6 tiered. I am making a 3-tiered and next to two single-tiered cakes. Weight 15-16 kg comes out. Carrying 15-16 kg here and there from the refrigerator to the table is not realistic for me. My back cannot bear this weight.
And so, if there are 5-6 tiers, then everything is like three tiers. System of substrates and tubes. For reliability, a common pin for all tiers.
If possible, carry it separately and collect it on the spot.

Girls, hello everyone. Here is such a thing :) for 20, a relative ordered a wedding cake, for as many as 5 tiers (there will be more than 120 guests). We decided that the easiest way would be to make it on the shelf. The dimensions of the bookcase are 38,33,28,23,18 (height 70, 15cm between floors). The composition is everywhere butter cream, the bottom two with fruit, then two berry mousses and the top is red velvet. the design is all, white tiers, along the bottom beads (also white) and small flowers from dark blue to blue (top to bottom), only 5 tiers. And the flowers so that they go down all over the cake (it seems this will be too much, since the bottom one will just be covered with flowers very close). And on top is a figurine of the newlyweds (the current was bought with pink small flowers, which does not fit into the theme of a blue-blue wedding at all). The lower tier will have to be prefabricated, because even if you bake on a baking sheet, then only 33 cm will come out. But, she wants to see whatnots on the sides remain, so as not to "plug" strongly. So, is it realistic to assemble the lower one with the composition that she wants and cover with mastic so that nothing falls apart? Collect 4 cakes of 18 cm into one? Plus, you need to carry him 75 km along hellish roads.I'll cover it with ganache, I think I should withstand the trip. And apparently they will have to collect on the spot, but there is one thing, but they do not have a refrigerator, they need to bring it in in the evening, and the butter cream will not be delighted either, because I will do everything in advance in order to properly stretch and cover with mastic. Head around is shorter, and time is running out. Flowers of 500 of these small pieces need to be done, plus shade everything. But the main problem is still the lower tier.

So, is it realistic to assemble the lower one with the composition that she wants and cover with mastic so that nothing falls apart? Collect 4 cakes of 18 cm into one?

I didn’t understand how it is planned to collect this lower tier ???

[lambada]

lambada, I read on some website that you need to bake 4 identical biscuits, two times less than planned. Then 1 of the biscuits is the middle, 2 and 3 into quarters and the 4th into 8 parts, then they are put together according to the scheme, I will find it right now, we also talked about this here. Now I'm afraid that ***** won't float along the Volga :)

bake 4 identical biscuits, half as much as planned.

round or square cake ??? let's look for a photo and show it, otherwise I can't imagine something yet, what do you want to do and how

The lower tier will have to be prefabricated, because even if you bake on a baking sheet, then only 33 cm will come out. But, she wants to see whatnots on the sides remain, so as not to "plug" strongly

If a 33cm cake can be cut, then it is easier to wrap the lower tier with a separate strip of biscuit (like on a roll), this gives + 2-2.5cm, then ganache, mastic and flowers ... As a result, about 36cm diameter will come out, just on the whatnot!

[lambada]

lambada, do not allow me to post links here and not copyright photos, right there in the topic on page 22 there is a link.

Posted on Friday 12 Aug 2016 5:56 PM

crane, and to attach this strip to ganache or to the same butter cream?

It is possible for butter cream and ganache - I make such a side and on a souffle.

[crane]

crane, thanks a lot, it's even easier, I think :) and for the next tiers I'll just make a rim of biscuit, where the mousses will be for stability :)

[Tanyxa]

Tanyxa, I don't do 5-6 tiered. I am making a 3-tiered and next to two single-tiered cakes. Weight 15-16 kg comes out. Carrying 15-16 kg here and there from the refrigerator to the table is not realistic for me. My back cannot bear this weight.
And so, if there are 5-6 tiers, then everything is like three tiers. System of substrates and tubes. For reliability, a common pin for all tiers.
If possible, carry it separately and collect it on the spot.

Husky, and where you can see, for example, how it looks, 3-tiered with 2 separate. Please send me, otherwise I got lost on the pages of the forum. And another question, mastic cake, if it is 5-tiered, how long can it stand without a refrigerator. The fact is that they want to take it during the day, and of course they will cut it closer to the night. The restaurant does not have such a refrigerator to fit a high 5-tier

[Tatyana]

Tatyana, it looks like this

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=43773.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=43773.0

Tatyana, I missed the information that you will have a cake on the shelf. If this is the case, then you can make a five-tiered one, because each tier will stand on a rigid substrate and the tiers will be put on a common rod. That is, they will not put pressure on each other like that.
And it is quite possible to collect such a cake on the spot, and store it in separate tiers until serving.
As for the storage of such a cake in terms of composition, which you indicated, I would not risk it without a refrigerator.

Husky, thanks for the advice, most likely I will do it like you - 3-tier and 2 separately, well, if you can't get whatnot

Olesya, why did your lower tier creep apart if the system of tubes - substrates was involved?

[Husky]

Husky, and you would have realized)). We don't know much about ourselves until it touches hot. People, I don't know ((. The tubes were very strong, I could hardly cut off the excess with a knife. I assume that he was very softened and any pressure was enough for him ((.Look at the sides



The quality of the photo on the Bread Maker is even more disheartening

And before

Added on Tuesday 30 Aug 2016 11:33 PM

Girls, how do you drive giants? I am racking my head now, how is such a nightmare foreseen? Never forget that day ((. Share your experience please

Oles, are your compositions different in these two tiers, or are they the same? Alignment with the same composition or different composition?

Different compositions, equalization with one mass
Here I will add another photo of the unfortunate upper tiers



It's good that their stand fit into the flowers from the vase ... which does not diminish the sadness for the pastry chef

[olesya555]

olesya555, My God! What a crazy gorgeous cake! Sagged sides for one simple reason. We insert skewers into a CHILLED AND DENSE cake. As it warms up in the heat, it becomes SOFT, which allows our skewers to "walk", that is, in a soft mass, our skewers tilt to the sides, which nullifies the action of the skewers. This can happen with a chilled cake, but with a very delicate mass (texture). This has been verified practically by me personally. Not once. And every time I cut, I saw the same picture-skewers shikos-nakos.
Therefore, I carry such cakes as spare parts. And all went to the forest. I demand in advance from the customer an agreement on a separate table where I collect the cake and bring it to mind. Or I turn on the cold. to the maximum, I cool the cake well, but I translate 2 tiers for a maximum, like this 20 kg. But then I took a risk, because there was no room in the car, there was nowhere to put all the tiers (I felt this in advance). And so, I call a taxi, demand a minivan, and carry the tiers all disassembled.

Tanya, and I insert into the soft one. For the simplest reason - so as not to crack the sides. Because my cream has an unpleasant love for cracks. Ah, I look at him - and sadly (((.

Oh my God !!! What beauty the young have lost!
I can't understand why there is such a difference between the two lower tiers? The upper tier has not sagged so much and rounded out. In the photo, it is almost impossible to see that the upper tier changes its shape.
Is there a backing between them? And did you fasten each tier separately with tubes?
Apparently the heat and the different composition in the tiers played a role.

Luda, there is a dense substrate, tubes in each, 5 pieces. I just drew attention to the fact that the top one remained flat. This composition was more dense, that's the key. And in the bottom biscuit + meringue + Charlotte, here he is (Charlotte) and swam for sure

Oles, you put your skewers in a soft one. Do you cool them before placing the tier on the tier?

This time it did not work ((. The refrigerator was not given to me

And further. In such large cakes, you need to choose the right composition-tier ratio. At the very bottom, the most dense composition is needed. On the second one can be easier, but I do not risk it.
I mean, they didn't give me a refrigerator? In the cafe?

Yes

And in the bottom biscuit + meringue + Charlotte, here he is (Charlotte) and swam for sure

my three-tier, which swam away, was also exactly with the same composition, or rather the lower one with meringue, and the upper two tiers without it, but with charlotte. The skewers and the central rod did not save the situation, but I had a mastic cake, pre-lined with a double ganache for the fortress.

Girls, Charlotte is not that strong because of its custard base, which does not allow it to solidify. It is, of course, stronger than custard, but much weaker than pure butter. And when warm, it sours many times faster than pure oil. And further. There is a possibility that the cake has moved out of the meringue. This also happens often.
By the way, girls, I don't know how you deal with ganage. I did it once and spat further than I saw. The situation was saved by butter with glaze 1: 1. And the ganage was not frozen even after a week! I made 1 liter of cream and 1.5 kg of glaze.

Olesya ... he was delightfully handsome. And the way you were found, you are very clever!
I read you girls, and I feel like I'm turning gray.
God forbid...

I took only two wedding cakes, both were 3 tiers. The compositions are gentle in both cases. One is mastic, the other half-naked.Reinforcement - skewers and a central rod in the backing. I inserted the skewers along the ruler (we insert the square on the cake and clearly down, so as not to walk, we insert). The technology is as follows: I made a hole with a stick for sushi, poured chocolate glaze into the hole, inserted a tube along the square, hit it with a hammer so that it went into the substrate. After I drove in all the tubes, I poured the shock glaze on the top of the tubes, then I put the next tier until the glaze has frozen. I put two tiers in the refrigerator so that everything would grab. In the second tier of a half-naked cake, I punched three holes with a knitting needle and drove the skewers into the lower substrate. That is, the third tier stood on skewers that went into the main polystyrene backing. Under the lower polystyrene in the final, I glued a plastic backing, just in case of a fantastic case.
Holes, of course, a bunch. But I was very much afraid for half-naked, I drove out of town along an unknown road. Everything arrived perfectly.

Tanechka, you had the wrong ganache))) White chocolate needs much less cream. But even 1: 4 did not freeze once, even in the freezer, when I took "Air", it was somehow wrong.
I use chocolate + butter when it's not hot. And in the heat - only ganache made from bitter natural chocolate with cream, yet its melting point is higher. Now - that's the only way.

[gattta]

gattta, need to think it over, thanks for the ideas.
Girls, how high do the ends of the sticks stick out? How taller they should be

[gattta]

gatttaand I had the icing. Not chocolate. And in fact, and in the other case. Glazed butter freezes without refrigeration. You have to break. And in the heat it was.

olesya555, I do 3-4mm

i make 3-4 mm

Tanya, why do you need them to rise so much above the tier?
I make exactly the height of the tier, but in no case 1 mm lower. Below the cake will sag under the weight. The higher-upper tier will ride on these "pegs". Well, if you do not ride, then it will not sit tightly and there will be a gap between the tiers.

So I had a little (completely) above the tier. For it is annoying when the tier visually "does not sit". And it never subsides, until this time ((.

[Husky]

Husky, but I do not go. I put a couple of pieces of half-frozen white ganage and lay the tier on them. It is glued to the bottom yar. due to ganage, and the extra height will certainly not allow the lower one to be pressed down. But mostly I have 2-3 mm. A couple of times it turned out a little more. And when I do it flush, one to one with the surface, for some reason the sides are rounded and at least crack! I began to do so.
When you look exactly at the level of the surface of the cake (well, if you put the rule on the surface of the cake), then the sticks protrude 2-3 mm from the bottom level of the rule.
Oh and bent ... well, at least understandable?

Added Wednesday 31 Aug 2016 11:02 AM

olesya555As I see the situation, the tier sagged only due to the fact that, having inserted the skewers, you were not allowed to cool, so that the skewers would fix in the frozen tier. You inserted the skewers into a soft, weak in structure tier, and immediately laid the top on them. tier, skewers not frozen in the cake mass tilted and there was a skew and pressure on the lower tier. And ... voila! May, then sho may be!
Look, I'll try to explain with an example.
Take a briquette cm 10 × 10 × 10 oil, such a cube. The way it will be room T (although I insert the skewers into a well-cooled tier and nothing cracks!), Insert the skewer there all the way. When is it easier to wiggle the skewer from side to side, when the butter is at room T, soft, or when it is after the refrigerator, dense?
That's just it!
This is how I see your situation

[Tanya]

Tanya, I agree with you. It was precisely because of the insufficiently chilled lower tier in the process of decorating that the whole structure tilted, well, the soft composition contributed.

[olesya555]

Girls, I'll put in my feelings too .. let them have already warned that the topic is not "problematic" and not "cake" but still Well, first of all, I will say - olesya555, the cake is awesome !!! it's a pity that it was not possible to bring all this beauty to the guests ((this is all the heat is joking at us .. The most wedding season and +35 degrees .. well, where is it ...
I also recently had a 4-tiered bed .. cream (Charlotte) (((I would have known that this heat would have convinced me to use protein .. but when we discussed the final design, there was just a sharp cold snap, I thought it wouldn’t be back again in 2-3 days) it's hot .. But the weather is very changeable, how cold it got abruptly, and so the heat began again, and it was on the day of my "cake" .. Initially, I decided to take a disassembled cake! because it is not realistic to carry 4-tiers .. before that I was carrying a 3-tier , already collected 30 km .. on roads far from ideal ... they drove for an hour on an emergency gang and every second felt that one hair was turning gray ... the design was a protein cream, but the composition was very delicate ((the cake survived, did not skew .. but the upper tier swelled from one side, just such a bump "drew" .. okay, I say, on arrival I will align .. in the end I just took a needle, pierced the "blister" and returned to normal the air was formed with a dense protein cream ..
well, okay, they took it, gave it away - everyone is happy .. only I know and my husband)) what did it cost us to take this cake ..
After that, I decided to take the 4-tiered bed separately and decorate it in the hall ... it was scary - I had never decorated it in the hall before .. I was afraid to forget something, some kind of device .. I scored a whole box of everything, but in the end, all the same, the scissors were forgotten. flowers on cones, ordinary plastic curves were not taken - I had to send my sister (she came with me) to buy scissors .. In general, how did it end .. my perfectly aligned tiers, frozen (I kept them in the freezer) naturally thawed in such heat. . and some on the sides swelled ((I had to cut lengthwise with a scalpel and level it out according to my capabilities (in the hall) .. Fortunately, they gave me a freezer, at least a little cake would cool and freeze outside, so that it would not be so scary for them (inexperienced) to leave it out and put on the table .. Oh, it would be faster than the cold ... otherwise we will all turn gray so soon ...

I oblige the customer in advance to find and negotiate for a refrigerator, I tell you what kind of refrigerator you need. I have found it, I have given it away, then I disclaim responsibility.
But I still prefer to take the cake for cutting, having cooled it well before that.

[Liza]

my three-tier, which swam away, was also exactly with the same composition, or rather the lower one with meringue, and the upper two tiers without it, but with charlotte.

Liza, and you had two upper tiers without meringues, but instead there was a layer of fruit jelly or not?

Girls, today I drove 2-tier, 32 ° again)). He stood rooted to the spot, so I "foresaw" him from all sides

[olesya555]

olesya555, that is great!! How did you plan? How did that especially strengthen?

Well, I started with the substrate, because it was from it that the cake slid off, shaking another ((. This time I had 2 substrates with steps, bonding them together with hot glue by first putting a piece of "braking" rubber. Next tiers. Firstly, after inserting the tubes well cooled down (by the way, I again took thick cocktail sticks instead of dense, but small in diameter sticks for keypops)

Photo terrible truth ((

[olesya555]

olesya555, yes, the thinner the stick-skewer, the more likely the cake will break from the inside. I use thick smoothies or round (not flat) wooden ice cream cakes. Washed, dried and like a godsend. I've been collecting all summer, I've collected a bunch. They are also like thick cocktail tubes, or maybe a little thicker.

Hello girls. May I ask too. The assembly is clear. It turns out this cardboard will lie right on the mastic? Or the tubes stick out a little and put on them. And here's another question. How then to eat the lower tier, if there is cardboard in the middle, on the edge? If we admit tiers of different cakes.
I probably ask stupid questions, but they torment me

Hello) You can like this, or remove the upper tier onto a dish and cut the cake.

[Masha 1984]

Masha 1984, the upper tier is cut, the cake is laid out on plates, the empty substrate is removed and the lower tier is cut. Or, the upper tier is initially removed along with the substrate.