Assembling a tiered cake

Assembling a tiered cake

Category: Confectionery

Ingredients
Separate tiers of cake	2-3-4 pcs
Thick thin cardboard
Foil
Cocktail sticks / sushi sticks

Cooking method

• Today I want to show you, using the example of a three-tiered cake, how it is going. There was an opportunity to photograph his assembly, and now I want to share with you. I hope you find it interesting and useful.
• Cake composition: classic sponge cake, meringue, charlotte cream.
• The top of the cake is also coated with Charlotte cream.
• In order to start collecting the cake, you need to prepare:
• Three separate cakes of different diameters.
• Cardboard from which the backing layers will be cut.
• Foil.
• Cocktail rolls or wooden sushi sticks.
• 

Please tell me, and if each tier is separately covered with mastic, it won't stick to the substrate, do you need to stick it with something so that the cake doesn't move?

[oksa851]

oksa851, I grease the substrate with a little cream, smear it right in the middle with a spoon, put the cake on it,
and nothing will go anywhere. Also: when you put a tier on a tier, there is some kind of border along the bottom, which also provides
lower tier hitch
If so och. scary, then smear a little cream under the substrate too.
And most importantly, do not forget about the tubes in tiers.
Not a single cake has ever sank and left

Hello. I'm just learning and don't know much yet. Tell me, why do you need to lay down substrates under the upper tiers?

[Lenusya8]

Lenusya8, in the assembly of a multi-tiered cake substrate under the upper tiers I got in a mandatory bundle with cocktail tubes or wooden skewers. One is meaningless without the other.
Tubes are inserted into the lower tier, and a substrate with an upper tier is placed on top.
Imagine that you inserted the tubes, but did not put the backing. What happens to the lower tier under the weight of the upper tiers?
I imagine it this way. The upper tiers with their entire mass will press on the lower tier.
The lower tier will sink.
The tubes that are inserted into the lower tier will be exposed, and then the upper tiers will simply be put on these tubes.
That is, the lower tier will simply be crushed by all this weight.
Cracks will go, shape will be lost.
If you put the substrates under the upper tiers, but do not insert the sticks into the lower tier, then the same will happen.
The upper tiers will crush the lower.
Sticks (tubes, skewers) should be flush with the tiers into which they are stuck or 1-2 mm lower. Then when the substrate with the upper tiers lies on the lower tier and begins to press with its weight, the skewers will hold the weight on the substrate of all the upper tiers.
Phew !!! I hope that I wrote it clearly and did not confuse it.

Hello! Thank you very much for the clarification !!! Everything is fine, not confused!

Husky

tell me, can a bird be assembled according to this principle ???

[Husky]

Husky, and I also have a question for you, you suggested I don’t remember who, a reference where you buy in groups, can I see it ???

[Olga]

Olga, I myself have not used such a composition in a multi-tiered cake, but our girls collect any composition. The main thing is to use a bunch of substrates and tubes without fail.
You can view joint purchases HERE

[Luda]

Luda, Hi! I have a 3-story cake, and here I am interested in the following: it turns out that the 3-tier is on the tubes. which do not reach the main substrate ... and if the cake is far away? then this 3rd tier does not slide anywhere? it turns out, as it were, by weight, well, you need to pass some kind of main rod through all 3 tiers? jitters started in me ...

[Alyona]

Alyona, I took the same three-tiered wedding cake to Ukraine by train for a day.Then they drove me along with the cake around the city of Lutsk for about two hours, while preparations for the wedding were being made. Only then I got to the apartment, where the cake was put in the refrigerator. Nothing happened to the cake. But the cake was frozen before this (at my place) and it was completely creamy.
I know that the girls make a common core with which they pierce all the tiers. It probably makes sense if you take the cake on very bad roads.
But personally, I have not made one such cake.

probably I will not pierce with one large rod, the drive is still not so far. but what is the best way to transport such cakes in a car? on hands? or in the trunk?

[Alyona]

Alyona, I definitely drive and pass tall cakes, but in general any, only in boxes. I try to pick up (or bend) the box according to the size of the substrate, so that the cake does not hang out in the box. I put the box on the seat, but I put something under the bottom that levels the seat so that the box is straight, not tilted. All the way, while I am eating, I hold the cake box with my hand.
But I still don't drive on bad roads. But if this is a rural road, not asphalted, then perhaps you need to drive in some other way.

[Ludmila]

this time, drive along a good road, there is asphalt all around, only I was confused that there were 3 tiers. then I'll drive you to the seat. Thank you, Ludmila !!

Alena, there is still a good way to transport tall cakes, but it depends on the car in which the cake will be transported.
If in the car it is possible to move the front seat to the torpedo where the cake will stand, and fix the box between them, then nothing else is needed. My relatives carried a three-tiered cake on a shelf. There, the height was 60 cm. The box was placed on the front seat, pushed it to the torpedo and clamped the box between them. The cake arrived without any incident, like a glove.
There was a case when exactly the same tall cake was carried in the trunk of a station wagon. where were the belts that fastened the box. Everything was just as normal. So find your way.

well! cake for the summer, I am preparing this in advance so that nothing of force majeure happens, I will definitely unsubscribe how I brought it and how I will have to conduct

Girls, good afternoon! question: cakes from several tiers, like

🔗,

how is the number of tiers calculated and / or what is the limitation of the "bearing capacity" of the tiers? purely by eye, or there are some rules. We want to bake a cake for the wedding with our friends ourselves, so that each one bakes a tier - and now we think that we need 6 tiers, but it's important not to fail - is it real? or advise which dough to take. can generally make these tiered cakes different - what do you say, sorceresses? Thank you.

_{Reason for editing: direct links to third-party resources are prohibited}

[Tamara]

Tamara, good day. You need to look into the topic "Assembling the cake"
There you can find answers to your questions.
Over time, your post will be moved to this topic.
If something is not clear or there are no answers, then ask in the topic "cake assembly"

Girls, help me, PLIZ. I am a beginner, the first time I ordered a wedding cake for 8 kg, is it necessary to have 3 tiers or is it possible 2 (the customer asked for 2 in general) I thought to make it in diameter 32 and 20 cm, and 12 centimeters in height, I don’t know if I will go 8 kg, how to calculate correctly .... And yet, if I take it in a collapsible form and collect it in a cafe, do I still need to strengthen it with chopsticks? And which composition is best for the lower tiers. I was thinking about making a bottom-chocolate sponge cake with whipped cream and cherries, or a honey cake with thick butter and butter. cream, and the top type of Prague is something. The customers said the filling of your choice, it will be a surprise for them. And the main thing for me is that an emergency does not happen, in the form of a failed cake ...

I thought to make it 32 and 20 cm in diameter, and 12 centimeters in height, I don't know if I will go 8 kg, how to calculate it correctly ...

my bunk bed pulled only 4 kg for the first and second time, so I can't imagine what size the bunk bed should be to be 8 kg.In a month, I also have a wedding three-tiered bed, and I am worried about the same questions, so I'll wait, I'll listen to what the pros will answer))))

I will make a dairy girl for 10 kg at 24, while I plan 4 tiers 32-25-18-11
So 32-25 won't be 8kg. I understand that the milk girl is light, but the tier of 31 cm with a height of 10 cm is only 4 kg (checked 2 times).

[Ma-ri]

Ma-ri, no one will definitely answer your question, since different cake compositions weigh differently. A cake with fruit will weigh more than just with cream and even more simply with a soufflé. It also depends on the composition of the cakes. It will be a biscuit or shortcrust pastry or honey cake. Sponge cake is lighter than shortbread cakes and honey cakes.
I tried to calculate the cake according to my composition for a height of 12 cm and a diameter of cakes of 32 cm and 20 cm.
Ingredients: vanilla sponge cake on boiling water, meringue, impregnation, butter cream.
with a height of 8 cm and 32 cm in diameter, my cake weighs 3.5-4 kg
let's make a proportion

4 - 8 cm
x - 12 cm

We get 6 kg

With a height of 8 cm and a diameter of 20 cm, my cake weighs from 1.3 to 1.5 kg
let's make a proportion

1.5 - 8 cm
x - 12 cm

We get 2.25 kg

But this is all approximate. I do not make such high tiers. Therefore, this is all purely theoretical.

Huska, thank you very much, she explained everything so clearly !!!! You are lovely. I wanted to collect the most such beauty!

Girls, help! We ordered such a cake. How to make this medal?
Oh! And how to attach a photo if it is not yours?

You need to insert photos through other resources. One of them is radical.
Here is a link on how to insert a photo through a radical

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Thank you very much Huska! Everything turned out quickly)
Here's a cake with a medal at the top. They probably poured it in the face, but I can't think of how to do it without it. You need to write A&A.
Maybe make a medal from mastic and mastic initials on top, add and paint? Or how else can you?



Thanks to everyone who can help

[in the face]

Her probably in the face poured out

You know !!
Here So I made a similar mastic postcard with initials.

Hassochka !!! Here is a huge salvation !!!!

[Luda]

Luda I am reporting the transportation of the cake!
drove in the front seat, but on their knees and supported with their hands, for better shock absorption, but still made the cake 2-story and additionally 2 cakes 1 tier, they rode in the trunk of the station wagon

[Husky]

Husky, please tell me what diameters of forms did you take for this cake?

Nastya, the difference between the tiers should be 8-10 cm. And the diameters should be taken depending on the weight of the cake and its composition.

Nastya, the difference between the tiers should be 8-10 cm. And the diameters should be taken depending on the weight of the cake and its composition.

Hello girls. I have my daughter's wedding on the nose and I want to make them a wedding cake. I need three tiers, but I can't figure out what diameter the tiers should be, if the difference between them is 8-10 cm. It is also necessary that the bouquets of flowers look on them. I take ready-made ones, because I'm afraid that there won't be enough time to do it myself. They are 18 cm long. Help me please.

for example 12-20-28 cm. I still make a difference less - 6 cm, for example 12-18-24, 29-22-16 and then I shift the tiers to one edge.

Hello girls !! Please help. I was ordered a cake for 8-9 kg for 4 tiers, mastic with orchids (many orchids), tell me what diameter should the tiers be? I used to do only 2 tiers; the mei came out 3.7 kg in diameter 26 and 22. Thank you in advance

for example 12-20-28 cm. I still make a difference less - 6 cm, for example 12-18-24, 29-22-16 and then I shift the tiers to one edge.

Then what height should the 7 kg tiers be?

Dear Huska, you write: "The cake was frozen before these (at my house) and it was completely creamy."
How?!!!! that absolutely completely and completely completely frozen? !!! And what did he then become when he melted ?! I'm just just starting to "cake" the poetry for me it's a shock. I haven't even heard of that. Explain, please. (I apologize for the mistake, I am writing from the phone - there is no firm sign)

[Irusik80]

Irusik80, everything is correct I freeze the cream cake without any fear. But my cakes are decorated with butter cream. For a cake with this cream, I'm sure. The cake is gradually thawing, weathering. Freezing does not affect the appearance and taste.
I also freeze cakes covered with mastic. A few hours before serving, I put the cake in the refrigerator.The most important thing is not to touch it with your hands while it thaws and winds up in the refrigerator.

[Husky]

Husky, what do you think, if the cake is small (lower tier 2 kg, upper tier 1 kg, honey cake), should it be strengthened with tubes and substrates? Or will the lower tier still sag without them?

[c91art]

c91art, Yulia, if the tier on top is more than 300g, then I definitely make a system of a tube-substrate. But I don't have honey cakes from thin cakes. I have honey biscuits. I do not know how thin honey cakes behave.

[Husky]

Husky, thanks for the answer.) Let's experiment.)

c91art, Good afternoon! Can you please tell me how you put together a honey cake with thin cakes? Strengthened with tubes or not? Have you lost your cake? Thank you very much in advance!

[Ludmila]

Ludmila, can you please tell me, is it possible to collect a cream cake, tiers, already aligned, or can you align after assembly too? Simply, I have not yet had the experience of a multi-tiered cream cake and I have no idea how to assemble it correctly .. Mastic is easier, you can support them with your hand when "transporting" from plate to cake .. but you won't support cream ones .. traces will remain. And how is that without support, afraid, is it possible at all? And is it possible to align the already assembled cake, or is it not done?

[Yasmina]

Yasmina, it is more convenient for me to align each tier separately, until they are on top of each other. I give the cakes already collected. I give it in a box. When I carry multi-tiered cakes myself, they are packed in a box, and I never support them.

When I carry multi-tiered cakes myself, they are packed in a box, and I never support them.

no, I mean when assembling the tiers .. when you shift the tier to the tier, sometimes you need to support with your other hand, guide it in order to put it right in the center ...

[Yasmina]

Yasmina, I take the upper tier under the bottom under the substrate with my left hand. In my right hand I hold a pallet and I also hold the cake under the bottom of the cake.
Gently put the cake on the intended place with one edge, as if trying on. I see if the upper tier will rise evenly. I take out my left hand, holding it with a pallet under the bottom of the cake. I lower the cake completely and take out the pallet.
How to understand where to put the top tier?
I insert the tubes in the lower tier 1 cm less than the upper diameter. When I put the upper tier, I understand that I must put the edge of the upper tier 1 cm from the tubes.
I hope I wrote it clearly. Or not?

[Ludmila]

Ludmila, yes, yes, I already immediately presented while reading!) I understood everything, thanks! does the pallet trace remain on the top of the lower tier? or somehow masterly it must be pulled out so that it does not have time to touch the bottom cake?) or is it already complicating it out of fear?))

[Yasmina]

Yasminaprobably it comes with practice. My cakes are usually ironed, there is no decoration on top. Therefore, somehow it does without dents and marks.

Hello, tell me please, for the first time I have a 4-tiered mastic cake, they just asked to cover it (they want to decorate it with fresh flowers themselves), ordered for 10 kg, what should be the diameters and how can I calculate each tier by kg, the composition is a honey biscuit without soda, caramel cream based on var. condensed milk, raspberries, nuts ...

Tell me if this is a three-tiered loaf. then it is also necessary to strengthen it or is it possible to "put on" the tiers on 1 pin? Who else would suggest how to align the loafs ???

[oksa851]

oksa851, I grease the substrate with a little cream, smear it in the middle with a spoon, put the cake on it,
and nothing will go anywhere. Also: when you put a tier on a tier, there is some kind of border along the bottom, which also provides
lower tier hitch
If so och. scary, then smear a little cream under the substrate too.
And most importantly, do not forget about the tubes in tiers.
Not a single cake has ever slipped or left

I have another problem how to lubricate the honey cake from below ?? If on the substrate then the cake is not something that does not hold, but a piper slides 🙈 I don’t know what to think of, but if paper napkins get wet, they tear and looks ugly Tell me please 🙏🏻

Added Thursday, January 26, 2017 6:30 pm

Yasmina, I take the upper tier under the bottom under the substrate with my left hand. In my right hand I hold a pallet and I also hold the cake under the bottom of the cake.
Gently put the cake on the intended place with one edge, as if trying on. I see if the upper tier will rise evenly. I take out my left hand, holding it with a pallet under the bottom of the cake. I lower the cake completely and take out the pallet.
How to understand where to put the top tier?
I insert the tubes in the lower tier 1 cm less than the upper diameter. When I put the upper tier, I understand that I must put the edge of the upper tier 1 cm from the tubes.
I hope I wrote it clearly. Or not?

Please tell me how you grease the bottom of the cake if it is a honey cake so that it does not "ride" on the substrate?