Assembling cakes

Thank you very much for your answer, girls. And yet, when the upper tier is standing, is it on the mastic straight or on the tubes? This substrate itself. Why doesn't the mastic flow because of the painting?

[Masha 1984]

Masha 1984, Masha, on the first page of this topic there are many links on cake making and more.
A lot of interesting things. One of the tubes is visible in the cut in the photo.
The upper tier stands on the lower tier covered with mastic into which the tubes are inserted.

Why doesn't the mastic flow because of the painting?

Do not understand the question.

I meant the substrate is held on a tube or the substrate is placed directly on the tier in the tubes as if inside. In the master class, they are simply cut evenly and it turns out that the substrate with the upper tier is placed directly on the mastic?

In the master class, they are simply cut evenly and it turns out that the substrate with the upper tier is placed directly on the mastic?

Everything is correct. And so it is done.

And from this cardboard backing with mastic nothing will happen? And the whole picture needs to be wrapped in foil or just the top? Forgive me for asking questions, I don't even know where I got them from, everything seemed to be clear ..

And the whole picture needs to be wrapped in foil or just the top?

Masha, what picture are we talking about? A special substrate is usually used. This does not turn out to be anything. If you yourself cut out of cardboard, then you wrap it completely. At least I wrapped everything until I started using the purchased ones.
I put them directly on the mastic. Nothing happens to mastic if homemade substrates are completely wrapped in foil.

Hello everyone! Please tell me, do two-tier cakes also require tubes or skewers, or can it just be assembled?

[Oksana]

Oksana, they are required! otherwise the upper tier will push the lower one.

[alenkasawa]

alenkasawa, Thank you. Will try on our wedding anniversary. And if the lower tier is dense, and the upper air tier? Do you need it anyway?

Found VK how to make a cake roll. That's what I did

Top and bottom nut cake with walnuts, like in "Marjoline", Charlotte cream. Roll between them. I baked the sponge cake on a large baking sheet, cut it into strips, greased it with plum jam and rolled the first strip into a roll, then the next one on this roll, and so on all the rest. It turned out to be a big roll - "stump", like this. This photo is not mine, I just show which roll should turn out
🔗

Maybe someone will find this assembly idea useful.

Girls, please help! I am going to make the first two-tiered cake in my life and I was completely confused thinking the lower tier - VNK with curd-yogurt soufflé and fruits (children's party), and the upper chocolate sponge cake with dry cream + butter. But! I read that the lower tier needs to be made more "dense cakes" like a honey cake ... I don't want a honey cake, maybe a children's holiday and maybe some children don't eat honey ... The cake will be a relatively small lower tier 22 cm. Number of guests 10 -12 people (Maybe we need more cake then?) I will decorate with mastic. There will be 2 figures, one on each tier. Tell me please!!!!

Romashka-JULY, YOU DO NOT WURRY SO, THE LOWER TIER DOESN'T HAVE TO MAKE THE LOWER TIER FROM "MEDOVIK" CHANGE YOUR TIERS, MAKE THE LOWER TIER CHOCOLATE WITH CONDENSED MILK, AND THE TOP WHAT YOU COLLECTED. AND SEE THE CONTENTS OF THIS TOPIC, YOU WILL FIND ALL THE ANSWERS TO YOUR QUESTIONS.

[Romashka]

Romashka, if you strengthen the cake well, it doesn't matter where which tier. If in the bottom soufflé, then make it a little denser.

Girls, again I am with a question not for life, but for death))) I am an amateur pastry chef and even a beginner, so forgive for asking questions. In general: the cake was to be picked up tomorrow.This morning I bet it with a curd-yoghurt soufflé and put it in the refrigerator, hoping that in the evening I will level it and cover it with mastic. But! Just called and said that the cake will be picked up AFTER TOMORROW! So I sit and think: will my creation disappear in almost two days? can cover it and let it stand ready and await its fate? or what to do?

Added on Monday 28 Nov 2016 05:40 PM

Girls, ay ((

[Romashka]

Romashka, Probably it's too late to answer, I would have completed it completely and nothing terrible would have happened to him, only perhaps there would have been a slight sourness in the cream.
But you can make a new one, but take money for food, because it is their problem that they changed plans.

Girls tell me, I ordered a cake for 4 kg. Chocolate sponge cake (I'm making a perfect, maybe it's better than another? I'm worried to endure), berry coolie, and what more stable cream to make? And should it be strengthened?

Girls, tell me, I need to make a cake with a doll, feet height 18 cm, how can I best assemble the cake? the composition will be vanilla biscuit, creamy curd soufflé with peaches. d 20 cm

I do not know on the topic ... My story is not about how to assemble a very tiered cake, but rather how it can be avoided
I also had a big wedding cake last summer, 24 kg + candy bar. Heat, it was necessary to deliver, drive about an hour out of town. At the same time, the bride was very worried about how such a cake would arrive. I assessed my chances and realized that it would be a very nervous and difficult cake (and also a bunch of sweets to make) and suggested an alternative: Cake buffet. The same American theme as the candy bar, only the "cake bar")) I was promised to have a separate table on which you can place several cakes in the same style. As for me, it is a very interesting idea, not beaten and the bride also really liked it. One elegant cake remained intact and the young people went with it the next day to visit their grandmother, who could not attend the wedding. Maybe someone will come in handy in order to save nerves
Expectation

Reality

The weight was as follows: 2 kg, 5 kg, 10 kg, 5 kg, 2 kg
All the cakes were transported in assembled form, they arrived well. The buttercream inside the cake was thoroughly strengthened with gelatin, the coating: butter + chocolate glaze (namely the glaze, it does not soften as quickly as chocolate), from the fasteners - a substrate and tubes (6 pieces per tier, which I cut by 1-2 mm below the cake. So the tier will not sag much, but the substrate adheres well to the mastic and the tiers do not fly off along the road)

Of course, this is a great alternative to a large and bulky cake.
It's good if customers accept this option.

It's good if customers accept this option.

one hundred%. I was very lucky with them

Good day everyone. I came for help. You have to make a bunk cake for the first time. Weight approx. 4 kg. I haven't decided on the composition of the cake yet. Tell me about how to make the diameter of the cakes and their height? I've read so many things, my head is spinning. I understand that the weight for a two-tiered one is not big and the difference in diameters is said to be 8 cm. So that then I can get a cake? Maybe someone was doing about this weight? Help with advice, please.

Lyudmila, look through the topic Confectionery secrets: counting together
There are different sizes, compositions, heights of tiers ...

And don't worry. You will succeed!

[Irina Dolars]

Irina Dolars, thanks, I went to study

Good night) Girls, dear, do not throw your slippers right away
I am a new person with you, I recently discovered this site. I'm still poorly guided by topics. I don't know, maybe I'm writing in the wrong place, but I'm in trouble ((((
Made a two-tiered cake the other day, inside the cakes "red velvet", a layer of mascarpone + cream. Total weight 5 kg. Diameter of the bottom 24, top 16 cm.
She collected them, cooled them, then coated them with ganache (white chocolate and cream 1: 2) and cooled them again. I stood for a night, in the morning I leveled the ambiante cream individually, cooled down a little more.Then I inserted 9 dense tubes into the lower one, and placed the second tier on the substrate (thick cardboard) on this structure. Everything is fine, the decor is not complicated, not heavy. They took it away. They drove far, 2.5 hours (traffic jams, heat), then, as the customers said, they left it in the car for 15 minutes ... As a result, the cake floated, that is, the upper tier began to sink straight. In general, I understood that he was transported without proper conditions, and there was no refrigerator on the spot. Where did I go wrong? So unpleasant! Straight upset to tears.
It seems that I did everything right, everything was observed, what was I wrong about? Your opinions.
The only thing that I did not insert a pin in the middle of both tiers, but I thought that it was not needed for two tiers. I don't know how to add a photo, otherwise I would show what kind of cake I gave, and what kind of cake they had there

[Kartinka271]

Kartinka271, Irina, I really sympathize and understand So much effort, experiences and such a result
I'm a kettle, experienced girls will come and tell you ...
I will write my little experimental conclusions. With the addition of cream, all creams / ganaches are not very stable. And the proportions, in my opinion, should be chocolate / cream 2/1. For a dense coating, you need ganache butter + chocolate. I did this several times, it holds very well. And the layer is thicker.
I've heard opinions that when leveling with such a ganache, the cake can withstand a long journey. I didn't take my cakes far ...

I have indicated the ratio incorrectly. I took 2 parts chocolate and 1 part cream, it came out plump enough and froze well. Why swam Here it turned out to insert a photo, the original view and already at the customers

Now I will definitely make ganache exclusively in oil ... thanks for the advice ...

Why swam

I think from the heat and the shaking. This ganache is softer than butter. Verified

[Irina]

Irina, yes, so sorry for the work! Beautiful cake

need to press the button edit in the lower right part, Insert author's photo into message, in the upper right part My gallery, select the desired photo, click on it. Copy the code or Picture in text or Preview and paste this code into post

It turned out, but here is the original view

They didn't drop it? Something tells me The whole decor is broken
Or they put it on a slope, and everything crawled from the heat and shaking

Between the blue and lilac ribbons, there is a specific dent .. the feeling that something fell on him (pushed) and he drove
I have never had a relationship with custom-made cakes, I read simply because the subtleties are interesting, but the fact that the cakes are so clearly guessed in the upper tier, he personally tells me that the cake was not originally mature enough before leveling and coating with ganache, did not give shrinkage and sufficient "adhesion" between the cakes. I may be doing it wrong, but after collecting the cake I put it even with a light weight on top so that it thickens, shrinks, and only then level it ..
Here's the sadness ... I came to the pastry shop earlier, chose a cake, they put it in a standard box (and a non-standard one ordered on your tray) and you went .. burn with the sun ... and the pastry chef / seller doesn't care how you get there!
As a lawyer, I can’t enter, why the hell are you all soaring about this ??? Omitting the point that all cake makers are 90% illegal, this is a banal civil law contract, the transaction was made at the time of payment and delivery of the order. The risk of accidental loss of the goods lies with the seller until payment, from the moment the order is issued to the buyer. Now, if the delivery of the order was included in the contract, well, here I still understand, there would be a reason for sadness ..

Helen, every cake maker treats the cake like his own child - tenderly and with love (you know yourself)
Therefore, all experiences cannot be eradicated.
Well, anticipate other problems

[Irina Dolars]

Irina Dolars, Ira, as she correctly and precisely said! You feel like a brainchild ... God forbid a crack will appear. And even more so, it will skew ...

Girls, I'm always worried to get there as it should, I tell everything, how to carry, how to hold, I pack, I warn that it's hot, put it in the refrigerator. !!! And it is clear that this is already quite my problem as the cake arrived, but still !!!! I was very upset !!! I broke my whole head, what did I do wrong? All the topics about the assembly of cakes were overcoated, well, everything seemed to be followed. And after assembly, I stood all night in the refrigerator ... the only one without a load, as the girls suggest. By the way, I will take note of the cargo. And the customers are straightforward without complaints, I just asked how they brought it and whether I liked everything and here it is to me somehow modestly, "Like, well, not all of course, ideally, they brought it" my heart sank !!! Now, if they messed up, half the trouble, but if I 😱😱😱😨

So the upper tier even moved out of place. He was well shaken on the road.

How to do it then, so that it can withstand the road 😒 What other tricks are there Maybe you just need to agree to mastic) There will be more reliable

Also interesting! I take my cakes maximum to the dacha, it's 30 km, but two-thirds of the road is like after the bombing. I drive it in a container for cakes and still it drives and it happens that on some bump it bumps and sticks sideways into the dome of the container itself It's a pity .... The cake itself does not travel on the substrate, but you will not stick the substrate to the container, as later tear off ??

The cake itself does not ride on the substrate, but you will not glue the substrate to the container, how can you tear it off?

In I actually glue the cake on double-sided tape, that is, the bottom side to the box. In order not to fidget in the box during transportation 🙄

My husband and I were taking a three-tiered cream cake. The road is hard in places. There was a central rod that went through 3 cm into the substrate.
The cake dangled in places, but held on. A rod from a hardware store - glazing bead (covered with food) It turned out to be rather weak.

In I actually glue the cake on double-sided tape, that is, the bottom side to the box. In order not to fidget in the box during transportation 🙄

Ira, and then how to get the cake out of the box?

I buy substrates and boxes of the same size in IM, a substrate with a diameter of 30 cm, a square box of 30 * 30 cm,
the substrate "sits" very tightly in the box and does not travel at all.

[Irina Dolars]

Dear ones, we urgently need help!
First time making a bunk cake. Tier sizes 24 and 16.
Structure:
Bottom - vanilla cream on boiling water with cream cheese, strawberry, strawberry cream. Top - vanilla boiled water, peach soufflé, peaches, cream with crème fraîche and chocolate.

That between the tiers you need to insert skewers, I understood that. But on the top tier I have a baby carriage made of mastic. I finished sculpting it yesterday. And at night I woke up and thought with horror that she would add some cake to me. Its weight is 350g. On a cake with a diameter of 16, and even with a souffle !!!!! What to do? Insert skewers? PROMPT, thanks in advance.



Here is my stroller, the diameter of the mastic circle under it is 11.

Lyudmila, in such cases I add small skewers (or thin cocktail tubes).
I stick them into the upper tier so that they fall just under the figure from above (in your case, within the circle). Make one skewer in the center longer to pierce the substrate between the two tiers. It will serve as the basis.
You can even leave the tips of the skewers outside. Add a drop of chocolate icing and glue a mastic circle with a figurine. Then it will not fail and not move.

Irina Dolars, thanks Irina !. Did I understand correctly, does one skewer need a long one so that it goes through the whole cake? And where to get this?

I make a hole in the intermediate substrate for the tube, insert the first skewer (to go into the lower substrate)
I put a tube on it and tightly drive the second skewer.
It turns out that one is a continuation of the other

- Cake Assembly # 433
- Cake Assembly # 558
- Cake Assembly # 503
- Cake assembly # 465

Irina, thank you very much. Tomorrow I will collect, I'm terribly worried.



Irina Dolars, thanks again very much for your help.Here's my first bunk cake.

lutik54, Luda, bomb cake! the idea of ​​the stroller on top of the cake is very interesting, and the stroller itself is amazing!

Firecracker, thanks a lot. I did the wheelchair twice. The first one broke the bottom of the weight. I had to redo everything, it was terribly insulting.

Luda, of course, it will be a shame, so much work has been invested, but what a charm it turned out)) I also wanted to say for the bow: how real it is, every fold is straight, like a real one, everything is very beautiful!

[Can I put a press on a cake in a ring?]

Girls how to do it right?
I put together a "milk girl" cake with ice cream, the cream turned out to be quite liquid, the cakes are not very thin.
I collected in a ring. Can I put a press on a cake in a ring?
Or do you need the cream to grab, and then put it under the press without a ring?
The cream just creeps out a little from my sides .. what to do?

Olya, under the press the cream will come out even faster. Let it first stand and soak.

Irina, thanks for the answer. I will wait)

Good evening! Can you please tell me, it is urgently needed, ordered a 3-tiered cake for 45 people for a wedding, what diameters of tiers to bake?



tier height approx. 10-11 cm

[Lika]

Lika, but the weight of the cake depends not only on the diameter of the cake, its height, but also on the composition of the cake. Look THIS fast. Perhaps he will help you.

[Firecracker]

FirecrackerThank you very much for your kind words. And I was just criticized for the bow, they say very big. So I think I’m probably right, I should have done less.

[lutik54]

lutik54, Lyudochka, yes, probably a bit too big, but how cool he is! and a very beautiful color, did you use any dye or mix something?

Craftswomen, tell me! First, the cake doesn't turn out perfectly round. I always collect in a ring. But when the height is not enough, I insert the cut folder. I take off the ring, the cake seems to be even. And when leveled, it looks like a rickety barrel. Probably, nevertheless, I have hand hooks. And the second, for the last time, the filling on the sides of the cakes comes out. I ALWAYS collect cakes in a ring and put them in the refrigerator for the night (that's just without a load. I already realized that in vain). When I take off the ring, everything is smooth. And then he starts to choose. Last time I walked with potatoes (biscuits + Swiss meringue with butter) - the filling came out a little, but the sides were not critical (the cream was from a dessert honey cake). And this weekend I made a cake. Both small (20cm diameter) and light, but still the skirts were formed. Well at least I bake for myself. I'm learning from myself. The client would be ashamed to give it back. So that's it. This time she gathered in a ring, as usual. Night in the refrigerator. And without the potatoes, I just walked around. meringue with butter. There was VNK, and cream cream + condensed milk jam. And she put the little bezeshki. What's my mistake? I'm thinking, can I start constantly making dams of cream around the perimeter? Will the filling hold on like that? Is it always necessary to align with a crumb, or can you immediately use a cream? Can I start to level the chocolate + butter with ganache? Help me please. I'm afraid that someday an order will come in and such an incident will arise.

[How to Build a Cream Coated Bunk Cake?]

Girls, ah How to Build a Cream Coated Bunk Cake?
Collect the tiers and level them with cream, or level them separately with cream and stack them on top of each other? Which is more correct?
I only had one-tier cream ones, I had to make two ... so I was so worried ... until I transferred the upper tier, already smeared ... I hooked the lower tier ... the cream was smeared ... and the top one was smeared ... in short .... I am in sorrow .... how is it necessary to do this?

lambada, Luda, it is necessary to align the tiers separately, then, when you are completely ready, you put the upper one, for convenience, you can first outline on the lower one a little along the line where to put the upper one. Then you make out this whole structure with a cream completely. And so that the cream is not smeared, I try to freeze the tiers well, then it is easier to transfer. I transfer with two pallets or wide knives, you can substitute your palm and one pallet under the bottom.

lambada, level separately and collect carefully.
I have two-tiered in my order: the lower one is velor, the upper one is mirror glaze.
I am already shaking like a leaf, how to assemble it and not break the surface ...

Sweet, leoallathank you girls ....
I'm used to supporting the mastic cake with my hand on the side, but here you can't take it like that ...
I carried it with a spatula, the cake was cowardly, I was afraid that now it would collapse on the table ... And then, when I removed the spatula, the strip from it remained on the lower tier ...

A question for the collective mind, what's the easiest way to make a pool cake?
I did not work with mastic from the word at all, the children promised to mold the swimmer themselves from me only to prepare mastic, which one is better to do?
Decorate a square cake with blue cheese cream, a figurine on top, paths, and how easier is water? I do not need mega cool for the house at the request of my daughter. I'm a beginner cake maker.

Water can be made from jelly or from gel decor.