How to strengthen a two-tier biscuit cake. Biscuit dough for the bottom cake

Two-tier cakes are an inexpressible splendor that very few risk being honored in their kitchen. Yes, and people agree to buy such a celebration of the stomach only for very significant reasons, which include a wedding, the first birthday of a child, his admission to school and, of course, the end of it. Most of all, housewives are not even embarrassed by baking - which of us does not do it! However, the assembly of the structure and the need to magnificent decoration. Let us say right away that if we build two tiered cake from mastic, he will cope with the first fear in an elementary way: even without additional elements design, it will turn out neat and elegant. And how not to spoil the results of many hours of work at the assembly stage, we will tell you in detail in this article.

In some stores, this mass can be bought. But if you have planned a delicious, beautiful and fresh cake bunk, it’s better to make mastic with your own hands, especially since the process is not very complicated. Two hundred grams of marshmallows are taken in the form of sweets (marshmallows are very suitable). Sweetness should be dense, chewy, not airy and soft. If the sweets are long, they break, pour a couple of tablespoons of water and put on steam bath, where they melt into a viscous mass with continuous stirring. Then gradually fades powdered sugar(total - four hundred grams), until you get a smooth "dough". If needed colored mastic, in the middle of the process, along with the powder, the dye of the desired shade is poured. IN ready-made, rolled into a ball, it practically does not stick to hands and does not blur like plasticine. So that someone does not wind up, they wrap it cling film and hide in the refrigerator.

Cakes, from which two-tiered cakes are assembled, are traditionally baked biscuit and thick. It is possible, probably, to build a solemn dessert from thin, of a different origin, but they will keep the shape of the structure much worse, and soak for longer. Two cakes are made; the upper one should be at least half as large in diameter so that the “steps” are well defined. Tastier and more interesting if the ingredients are baked according to different recipes. However, the same cakes are also not bad, if you layer them different fillings. The following recipes are recognized as the most successful and compatible with each other.

Chocolate biscuit "Kanash"

With it, two-tiered cakes are especially tempting, because it actually contains chocolate. Black tiles with 72% cocoa content (800 grams) are taken, broken into pieces and melted into steam bath. Good butter(half the dose of the mass of chocolate) is first rubbed with two glasses of sugar, and then whipped to a steady splendor. A dozen eggs are driven into the mass; the mixer does not stop. Next, a spoon is introduced with a generous slide of soda (extinguished with vinegar or lemon juice), then two tablespoons of cocoa and four cups of flour are sifted into the dough. When the mixer makes the mass homogeneous, pour in hot chocolate, it is finally kneaded and hidden in the oven for about an hour with heating to 175 degrees.

Vanilla chiffon sponge cake

Another option for cakes, with which any two-tiered cake is simply irresistible. The recipe will require some effort, but the result of its implementation just melts in your mouth. Two cups of flour are sifted into a large bowl, one and a half cups of sugar are poured, vanilla to your liking, three tablespoons of baking powder and half of salt. Six eggs are divided into yolks and whites, the first are sent to the dough, the second are cooled and beaten with citric acid crystals to dense peaks (it, like salt, is taken half a spoon). Non-cold water is poured into the dry components, a little more than half a glass, and exactly half of this capacity vegetable oil. When everything is kneaded until smooth, the whites are gently folded in with a wooden spatula from top to bottom, the dough is distributed in shape and hidden in the oven at a normal temperature of 180 Celsius for an hour, maybe a little longer. For the first 40-50 minutes, the door cannot be opened, otherwise the biscuit will settle.

sour cream

All two-tier cakes contain some kind of cream. Made on the basis of sour cream is considered universal: it is not very fat and heavy, but goes well with any biscuits. It is prepared in an elementary way: for two glasses fermented milk product a glass of sugar is taken, for five to seven minutes the mixer is turned on - and you can smear it. It is better to take sour cream not too greasy, with 15 percent it turns out quite elastic cream. If desired, it can be flavored with vanilla.

A few words about the filling

Cakes for the conceived "tower", as already mentioned, are baked thick. To make them juicier, they are carefully cut horizontally into two or three plates and soaked - you can use ordinary syrup, you can use special impregnation, for which in a stack hot water two tablespoons of sugar are dissolved, the liquid is combined with half a glass of berry or fruit syrup and a shot of rum (cognac). Such a mixture is especially successful if a bunk is being prepared. a wedding cake. When collecting, individual plates are folded into the original cake with cream spreading and pleasant additives laid out between them. For "adult" options, for a wedding or anniversary, dried fruits (raisins, prunes, dried apricots) and nuts are most often used. If your cake is two-tiered - for children, then it would be more appropriate canned fruits or berries from jam. The use of peaches and cherries is especially successful. Candied fruits and pieces of marmalade are also good. Anyone who fears that his two-tier cake, lovingly made with his own hands, will be too sweet due to impregnation, can only get by with cream between the plates. Only then should it be smeared more generously.

How to assemble correctly

When all the components of the dish are prepared, it remains only to fold the cake so that it does not sink, the top does not move out, and the base does not sag. Since both floors are quite heavy, there are certain secrets on how to achieve beautiful view. To begin with, each cake collected from the layers is coated on all sides with cream and sent for some time to the refrigerator for soaking. At this time, a thin layer of mastic is rolled out, divided into two unequal parts. The larger circle is carefully placed on the bottom cake and leveled. The sides are evenly and smoothly covered with mastic. The excess edge is cut off - not very high, as it can then shrink a little and ride up. The same manipulations are done with a smaller part of the cake. Now, so that your two-tier mastic cake does not fall apart, 4-5 skewers are taken equal to the height of the lower cake and stuck vertically into it. A substrate is cut out of cardboard, two centimeters smaller in diameter than the upper “floor”, and placed on these supports. A second cake is placed on top with two spatulas.

It remains only to decorate your work culinary arts. If you are baking a two-tiered wedding cake, you can buy basic decorations - swans, hearts, figurines of the newlyweds - and complement them with roses twisted from mastic and painted with colored cream. For children, you can bake funny gingerbread figures, color them and paint the “landscape” with whipped cream. Here already - complete freedom of creativity and a free flight of fancy!

For a significant celebration, a tiered cake is the highlight that everyone expects to see and taste, crowning the holiday.

A dessert from several tiers (two or three, and even more, which is inherent in wedding ceremonies), must be carefully assembled so that the lower tier does not sink under the pressure of the upper ones.

We do the same in several places.

Now it is permissible to install the second tier of dessert in place, and not be afraid that the top will push through and besiege the lower base.

Strengthening a tiered cake

It is easy to strengthen the cake in two tiers, but what to do if the culinary idea is more ambitious. And we solve this issue, but how, we look further MK.

We prepare in advance, for example, three tiers of cake different sizes. The tiers are covered with mastic and kept for about one hour or more in the refrigerator.

It is worth noting: Each of the tiers should be placed on separate paper ones, in the center of each of them we will make holes of small diameter in advance.

To strengthen each tier, we will also use cocktail tubes, but only one wooden skewer, which is recommended, additionally, wrap with cling film.

So let's start assembling three tiered cake.

We will make a hole in the center of the product using our wooden stick wrapped in cling film. The length of the stick should approximately match the height of all tiers in total. But do not pierce the cake through.

Around the hole made in the center, at a distance of up to 3 centimeters from each other, we will make smaller holes with tubes. We adjust the length of the tubes to the height of the first tier flush.

Melt white chocolate in a water bath, and pour it, using a bag, into the holes made in the cake.

Now we return the stick and cocktail tubes to the previously done places, filled with chocolate.

You can give the white chocolate some time to harden.

We take up planting the second tier on a long skewer through a hole in the base.

Now it's time to put on the base of the mount (wooden skewer) and the third tier of the birthday cake.

In the life of every person there are a lot of events that he wants to celebrate with special glamor and scope, that is, so that it would be remembered not only by him, but also by all his guests. It is in order to emphasize the importance and solemnity of the event that you can use a two-tiered cake. You can make such a work on your own, without turning to professional confectioners, today we will teach you how to properly and tasty make such a dessert, which is difficult at first glance.

Before proceeding directly to the preparation of baking, you should stock up on the ingredients necessary for work:

1. Cream for decoration;
2. Biscuit cakes;
3. Fruits and berries;
4. aromatic herbs;
5. Jam;
6. Chocolate cream;
7. Chocolate glaze;
8. Cocktail tubes (for fixing the future masterpiece).

Process of creation:

• The pre-prepared biscuit must be cut in such a way that three layers are obtained. Lubricate them with cream (lightly so that the cakes do not “drive”;
• We create a kind of pool in which the jam is placed;
• All this is complemented by nuts, berries and cream is poured on top for better fixation of the next layer;
• Repeat the manipulation with the next layer (in this case, you can use other fruits);
• Everything is covered with the last cake, and the whole cake is smeared with cream. You need to carefully process the side parts (in such a way that voids are not noticeable, hide all possible irregularities). In the event that mastic or two layers of cream are used, then the surface can not be made as even as possible at this stage;
• We leave the prepared tiers in the refrigerator so that they can harden well, and the cakes can be fully soaked.

Attention! The blanks are sent to the refrigerator for at least a few hours, but ideally - all night.

How to assemble a two-tiered cake with your own hands

So the most crucial moment has come, so you should consider all the points on how to assemble a two-tiered cake at home so that it looks great.

Work process:

1. First, with the help of a saucer, the diameter of the upper tier is outlined, this is done in order to know exactly where to install the clamps (cocktail tubes will be used as clamps). There are two options for action, you can immediately put the tubes and remove all excess with scissors, or you can initially measure the height with a skewer, cut off the excess and only then insert the clamps. In order for the design to withstand, you need to use 3 tubes;
2. Fixatives are placed in the middle, which is preliminarily marked with cream;
3. The upper tier is installed and the cake is placed in the refrigerator so that the masterpiece “grabs”.https://www.youtube.com/watch?v=ZKGhTLm7te0

Dessert Decorating Ideas

Dessert without mastic

Newlyweds can choose their main festive dessert without mastic decoration. In this case, the bottom tier should be as stable as possible in order to withstand the load (therefore, a biscuit with a solid structure should be preferred). But for the top layer, soft cakes are used. Perfect option for without mastic decoration - whipped cream with sugar. Basically, if the cake is not decorated with mastic, it is smeared with cream on top and only after that it is additionally decorated.

Use mascara for decoration

At the present time, in the trend of decorating holiday cakes, mastic is in the first place.

Here, for example, such a two-tiered wedding cake decorated in this style will look not just festive, but as neat and beautiful as possible.

In the process of work, initially the lower, and then the upper tier is filled with mastic (you must first clearly determine the color). After that, the parts of the dessert are stacked on top of each other and, at the final stage, are decorated with the selected figures.

Important! In order for the figures not to fall off during the celebration, the cake on which they will be installed must be as hard as possible.

The final external design will depend on the creativity and skills of the confectioner.

Cake decorated with flowers

Flowers in the design of cakes are the most popular trend. Basically, whipped cream is used for their manufacture, which, after cooking, is divided into several parts (the parts will be of different colors).

In order to create such an ornament yourself, you can look at the training master classes on the Internet. Or, in order not to waste time in vain, he will turn to a professional confectioner who will do everything quickly, beautifully and with high quality.

Birthday cake for a boy and a girl

Consider the most common interesting option cake for children's holiday- "Rainbow". The fact is that such a dessert will be bright and memorable. In general, the cake itself is a product, the cakes of which are decorated different colors. Let's analyze the recipe for creating such a colorful dessert:

1. Initially prepares dyes (in this case, you need to use 6 colors). It is better to use gel dyes, which can currently be purchased at any confectionery store. In order for everything to turn out beautifully, only high-quality paints should be used, which are diluted with milk before use (about 2 tablespoons per 1 package);
2. Knead the biscuit dough. You can lean towards both the simplest and the most complicated recipes, it all depends on the desire of the confectioner. In order for the cake to be tasty, it is better to add baking powder and vanillin to the dough;
3. The resulting mass is divided by 6 equal parts, and each piece is mixed with a certain shade. We bake cakes of the same size;
4. The layer can be any - it is possible to use butter cream, cream or another layer. At the moment when the biscuits have completely cooled down, you can start finishing with the selected filler (the dessert should be collected according to the sequence of rainbow colors);
5. The side parts are carefully rubbed with white glaze;
6. On the upper part for decoration, you can use pre-purchased multi-colored confectionery topping, holiday candles, or ready-made figurines of cartoon characters.

Here's a masterpiece festive table will not leave indifferent not only the little guests of the celebration, but also their parents.

Cake decoration for a holiday for adults

The birthday of not only children, but also adults cannot be imagined without beautiful cake. Desserts for children are decorated as brightly as possible, often even figurines of favorite cartoon characters are used.

Moreover, today in stores there are huge selection ready-made decorations for cakes. That is, for adults or older children, you can use marzipan figurines, sprinkles, or make cream flowers.

Now consider the design of the main holiday dessert using mastic for adults:

• Initially, you need to remember that when making a two-tier cake, you must definitely cover its lower part (the place where the mastic will end). In order to do this, you can make a multi-colored tourniquet from mastic (for this you need to use at least 2 colors that are present in the main design). The prepared strip is laid out along the prepared cake;
• After that, you need to start the final stage, that is, decorate the dessert with figures or flowers (that is, what was originally intended).

That is, decorating a cake for an adult is much easier than for a child, because here everything can be done extremely simply - the main thing is that it is tasty.

Stuffing as the main component

As previously described, the cakes for the future masterpiece are made as thick as possible. The fact is that it is these biscuits that will be much tastier. In order for the cakes to be soaked, they are cut in half and pre-soaked in syrup.

If you decide to make a two-tier cake with your own hands, then you need to remember that during the assembly process, the cut biscuits must be assembled initially according to their main original parts.

As for the filling, nuts and dried fruits are often used for an adult cake, and when working with a children's cake, it is better to use fruits or jams. In order for the dessert not to turn out to be overly sugary in the end, you can not use cream for the biscuit layer.

That is, making a two-tier cake at home is not at all difficult, you just need to put a little effort, add imagination and, of course, do everything with love. That's when everything works out for the best.

Table decoration is definitely a cake. At the same time, the three-tier one looks like a real king of the feast, whether it is a celebration of a wedding, birthday, anniversary or any other date.

Even the most eminent confectioners of the world consider such pastries to be the pinnacle of culinary art. What can I say, a three-tiered cake is not an easy job. But believe me, it is within the power of "mere mortals." The main thing is to be patient, set yourself the goal of doing everything carefully and learn a couple of tricks. Here we will talk about them.

Other people's mistakes - the best educational material

If it seems to you that to prepare a three-tiered cake, it is enough to stack three cakes of different diameters on top of each other in descending order, then rather quit this idea! Otherwise, just waste your time and translate the products. It's not worth acting rashly.

What happens if you don't follow the technology? The most common by-effect- deformation of the lower cake, which could not withstand the pressure of the upper ones. It can simply fall apart into pieces or swim in one direction. Due to deformation, the upper cakes will warp, and possibly even collapse. Effective, isn't it? To avoid such embarrassment in the middle of a banquet, it is worth paying attention to theory.

How to form a three-tiered cake with your own hands

How to avoid the collapse of plans, cakes and hopes? Let's use a trick that will strengthen the structure. And for her, we need bamboo skewers and cocktail tubes.

We find the center of each cake, mark. At the second end, we measure the radius and set aside the same distance from the center of the lower cake. We make the markup and carefully place the second tier on the first. The markup will help avoid distortion. By the same principle, we place the top cake on our cake.

Working with squares is even easier. And cakes unusual shape(hearts, for example) are also unlikely to cause difficulties for those who understand the very principle of how to make a three-tiered cake.

And now the most interesting. In the center of the cake we make a puncture with a skewer, we penetrate all three cakes. Slightly stir up the hole so that a tube can fit through it. We insert the tube, pour melted chocolate inside (it is convenient to do this from a syringe), immerse the skewer into it. In the same way, we make several more bearing axes around the middle one. They will not let the cake fall on its side.

It is logical to assume that the lighter the middle and upper tiers are, the less problems there will be with stability. Choose "heavier" dough for the bottom cake. For example, you can take brownies as a basis - very tasty and beautiful recipe. Not bad for the base and the recipe for honey cakes.

Perfect for second and third tiers light biscuit or puff pastry like Napoleon. Lungs coconut cakes"Raffaello" will also not make the structure heavier and will add unforgettable notes to the taste.

Preparation of soufflé and jelly

The top of the cake can generally be made not from dough, but from soufflé. Any will do dessert recipe Beat 10 chilled egg whites, gradually adding sugar (1 tbsp.). At the very end, add 0.5 tsp. citric acid. Next, dissolve 10 g of gelatin in 100 ml of water. When the gelatin swells, pour the mass in a thin stream into the proteins, stir with a spoon and put in a mold. The souffle will harden for at least 12 hours.

A jelly tier would also be an excellent option. To prepare it, add 1/3 less water to the soluble water than the manufacturer recommends.

Cake cream

Before you start, consider how your three-tiered cake will look like. Perhaps it is worth tightening the cakes into mastic before the pyramid begins to assemble? Or maybe no mastic is planned at all and you would like to smear a ready-made cake with cream?

Try to make layers of cream between tiers. Yes, and the cakes themselves can be divided in advance along and soaked well with them.

Avoid too liquid creams. If you find it difficult to choose, cook a win-win: Heat 200 grams of oil until room temperature, beat at low speed until fluffy, add 250 g of boiled condensed milk, continuing to beat. Before starting work, keep the cream in the refrigerator for at least 20 minutes.

Such a cream not only does not flow, but also keeps its shape perfectly. And also, thanks to the viscous consistency of condensed milk, it glues the cakes together, providing additional strength.

Auxiliary substances, fillers, decor

Are you afraid that your three-tier cake is not strong enough? Take advantage of another trick. Dilute cool berry jelly by adding no more than a third of the recommended volume of water to the pack. Spread the cakes like glue, and connect them together.

Let your imagination run wild if you cook three-tiered children's cakes. Photos show that they can be decorated in the form of a fairy-tale castle or decorated with characters from your favorite children's fairy tales.

Alternative ways: unusual dishes

If you really want to cook a stunning dessert, but you are afraid that the task will be overwhelming, use the simpler method. Who said that a three-tiered cake must be monolithic? Place the cakes on the tiers of a special serving dish, as shown in the photo.

Such a dessert will look no less impressive, especially if you arrange pastries in the same style.

Surely many housewives admire the beautiful tiered cakes and wondering how to make a two-tiered cake at home? For some, it seems like magic and a work of art, and they are even afraid to try. But, it's not at all as difficult as it seems, if you know how to cook ordinary cake layers, and cream.

Of course, there are some secrets in the preparation of two-tiered cakes, but they are not so much about culinary skills as about the secrets of assembling a cake. Often, due to improper assembly, cakes can warp, fail, or even collapse on their side. All this can be avoided if you use the simple tricks used by experienced confectioners.

Most often, confectioners use two types of cakes to make two-tiered cakes. The bottom cake is baked from shortcrust pastry, and the top of the biscuit. If the bottom cake is biscuit, then the top one needs to be lightened and made from a light soufflé. However, it happens that you need a cake with both biscuit tiers, in which case, the cake needs to be strengthened. How to make a two tiered cake at home biscuit dough, let's take a closer look.

Do-it-yourself bunk cake, recipe with photo

Do-it-yourself two-tiered cake can be prepared from ready-made biscuits, or bake them with your own hands. Of course, this requires forms of different diameters, and a lot of time. It is better to cook the dough for a biscuit separately for the lower tier and separately for the upper one, so as not to confuse. After all, the biscuit rises strongly during baking, and you need not pour the dough into one form.

Biscuit dough for the bottom crust:

Bottom biscuit (form 26 cm)

Upper biscuit (form 16 cm)

Cooking a two-tiered cake with our own hands

The recipe for making biscuit dough is the same for the top and bottom cakes.

Very carefully separate the proteins from the yolks in different containers.

Whipping begins with proteins, with the smallest revolutions. Gradually add sugar (half of the total), and gradually increase the speed. Proteins should be whipped into a strong foam and not pour out when turning the bowl over.

Now you can beat the yolks with the remaining sugar and vanilla. When the yolk mass increases significantly in volume and turns white, very carefully pour the yolks into the proteins, and mix with the whisk of the mixer, but do not turn on the mixer itself.

Mix flour with baking powder and gradually add it to egg mixture trying not to precipitate the foam.

When the flour is completely mixed with the egg mass and the dough becomes homogeneous, melt the butter and add it to the dough.

Biscuit dough is ready, and you can start baking cakes.

Baking cake layers

Place a circle on the bottom of the mold parchment paper, according to the diameter of the bottom. Pour the dough into the mold and put it in an oven preheated to 180 degrees.

Look at the biscuit. When the smell of freshly baked biscuit spreads through the kitchen and the top turns golden, take out the biscuit, turn the mold over and leave it like that until the biscuit has cooled.

Similarly, we bake a biscuit for the upper tier.

When the biscuits have cooled, they need to be cut into 2-3 layers. It is more convenient to do this with a strong thread, or fishing line. Do sharp knife make an incision along the side of the cake, or install “beacons” from toothpicks, wrap the biscuit with a thread, make an overlap of the thread, as if you are tying a knot around the cake, and slowly pull both ends of the thread. Thus, the biscuit can be easily divided into even layers.

If you are making a do-it-yourself two-tier birthday cake, choose a denser cream for spreading the cakes of the lower tier. Consider the weight of the cake, and if it is a soft tender mousse, it will simply come out on the sides. For the same reason, you should not use impregnation, at least for the lower tier. Too much soft biscuit can float.

Butter cream for biscuit bunk cake

This cream is very simple yet versatile. It is suitable for spreading cakes, and for decorating a ready-made cake.

To make buttercream, you need softened butter. Take care of this in advance, and take the oil out of the refrigerator a couple of hours before preparing the cream.

Put the butter in a deep bowl and beat it with a mixer until fluffy, soft and slightly increased in volume. Whisking constantly, pour the condensed milk into the butter, gradually increasing the speed. Beat the cream for at least 5 more minutes, until the cream is smooth.

Cake assembly

Now you can start assembling the cake. We start the assembly from the bottom tier. Spread each layer of biscuit with cream, and fold all the cakes as they should be. In the same way, we separately collect the cakes of the upper tier. You get two separate cakes, one big, one small.

Many questions arise, how to decorate a two-tiered cake with your own hands? After all, not everyone knows how to use confectionery syringe and squeeze roses with leaves. Working with mastic is also not so easy. She is quite capricious, and you can ruin more than a dozen cakes until something similar to beautiful pictures from culinary sites. If you are not an expert in this matter, take a couple of cans of chocolate paste. This is always a winning option, as everyone loves chocolate. Frost both cakes chocolate paste and smooth the sides with a warm knife.

Assembling the tiers of the cake is a crucial moment. We first talked about strengthening the cake, and now this moment has come. Sticks are usually used to strengthen the cake. They can be wood or plastic. If you are not professionally baking two-tiered masterpieces, do not buy these sticks separately, but use ordinary boiler straws. Only straws should be thick, which are used for milkshakes.

Insert a straw into the center of the cake, and cut it to the level of the cake. Also, stick 4-5 straws in a circle to support the top tier of the cake on the side, and cut them to the desired height as well.

Transfer with a wide spatula, and set the top tier of the cake to the bottom. That's it, this completes the assembly of the cake.

How to decorate a two-tiered cake with your own hands?

It is very easy to spoil a masterpiece with inept decor. Step back a couple of steps from the cake and look at it from the side. On a chocolate background, berries, fruits, multi-colored sprinkles look great, and finished jewelry from mastic. They are used and experienced chefs, so there is no reason to refuse such help to you.

This is one of the many recipes for making a two-tiered cake with your own hands. Despite the apparent complexity, this is a feasible task even for inexperienced hostess. Skill comes with experience, and this cake is well worth the effort.