Recipes for two tier birthday cakes. Bunk cake "Winter hut"

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 for magnificent decoration are scary. Let's say right away that if you build a two-tier mastic cake, you will cope with the first fear in an elementary way: even without additional design elements, it will turn out to be 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 two-tiered cake, it is 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 a steam bath, where they melt into a viscous mass with continuous stirring. Then powdered sugar is gradually added (the total amount is four hundred grams) until a smooth “dough” is obtained. If you need a colored mastic, in the middle of the process, a dye of the desired shade is poured along with the powder. In finished form, rolled into a ball, it practically does not stick to hands and does not blur like plasticine. So that the lump does not wind, it is wrapped with cling film and hidden 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. It is 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 with 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 really does contain chocolate. Black tiles with 72% cocoa content (800 grams) are taken, broken into pieces and melted in a 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 fluffiness. A dozen eggs are driven into the mass; the mixer does not stop. Next, a spoon is introduced with a generous slide of soda (quenched with vinegar or lemon juice), then two tablespoons of cocoa and four glasses of flour are sifted into the dough. When the mixer makes the mass homogeneous, hot chocolate is poured in, it is finally mixed 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 ingredients, a little more than half a glass, and exactly half of such a container of 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: a glass of sugar is taken for two glasses of a fermented milk product, a mixer is turned on for five to seven minutes - 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 two tablespoons of sugar are dissolved in a stack of hot water, the liquid is combined with half a glass of berry or fruit syrup and a stack of rum ( cognac). Such a mixture is especially successful if a two-tiered wedding cake is being prepared. 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 canned fruits or berries from jam would be more appropriate. 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 a beautiful view. To begin with, each cake collected from 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 of culinary art. 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!

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.

How to bake a delicious dessert base

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 in order for the masterpiece to “grab”.

I made this cake for my niece's first birthday. This is my first two-tier cake, of course there are many mistakes and shortcomings, but in general I think I managed to bring the idea to life.
The cake will be biscuit with sour cream and fruit, decorated with sugar mastic.

I will not describe how to cook biscuits in this recipe, I have already talked about them in previous recipes: Boiled chocolate biscuit and Vanilla chiffon biscuit.
I have a cake in two tiers, the lower tier is 26 cm in diameter (vanilla chiffon biscuit), the upper one is 16 cm (chocolate biscuit in boiling water).
For fruits, I decided to use frozen pitted cherries (400 g) for chocolate biscuit and canned peaches (400 g) for chiffon biscuit.

Creamy sour cream, it is ideal for both biscuits and goes well with selected fruits.
We cut the finished biscuits into cakes, chiffon into 3 cakes, and chocolate into 6, so it is 2 times higher than the first.
For sour cream, beat sour cream (1 liter) with sugar (280 g) for about 7 minutes, leave the cream for 10-15 minutes until the sugar is completely dissolved. At this time, squeeze the juice from a lemon (1 pc.). Add lemon juice to sour cream and beat again, lemon thickens sour cream perfectly.

Cut the peaches into small cubes, defrost the cherries and drain the excess liquid.

When all the components for the cake are prepared, we begin to assemble it.
We spread the first cake on a substrate or a plate, pre-lubricate the center of the substrate with cream so that the cake does not move out.

We soak the cake with peach syrup, then generously grease it with sour cream, put a layer of chopped peaches on top and grease again with sour cream. We spread the next cake and do the procedure as with the first cake. The last cake is not lubricated with anything.

The bottom cake is almost ready. We lay out a clean, dry plank on the cake, and put something heavy on it and leave it for a couple of hours so that the cake stands and evens out.
Let's start assembling the top chocolate cake. Chocolate cakes can not be impregnated, due to the perforation of the cake, sour cream penetrates well inside and impregnates it. Lubricate the cake with plenty of cream and lay out a layer of cherries, grease with cream again and lay out the next cake.

We do not spread cherries on each cake, but after one, as it is sour.
When the cake is assembled, we do with it the same way as with the previous one, put it under pressure for a while.
While the cakes are resting, prepare the cream for smoothing under the mastic. Mix butter at room temperature (200 g) with condensed milk (140 g).
We grease the cake with this cream, align the sides and top. We send the cake to the refrigerator until the cream has completely solidified.

While the cake is resting in the refrigerator, we proceed to prepare the mastic. I described how to cook mastic in the Mastic Bear recipe.
Each tier must be covered separately. We start from the lower tier, I covered the lower cake with white mastic. We roll out the mastic thinly, but so that it does not tear during transfer to the cake, the diameter should be 1.5 times larger than the cake itself, so that there are no wrinkles at the bottom.

Before spreading the mastic on the cake, you finally need to level it. To do this, smooth the cream with dry, clean hands, it melts from the warmth of the hands and takes on the desired shape.

Gently transfer the mastic to the cake and smooth it, cut off the excess mastic.

We cut not very high, as the mastic on the cake can rise.

We do the same with the upper tier. On the upper tier, I didn’t get the mastic a little, but there was no time to redo it, I left it as it is.

Since the upper tier is quite heavy and so that it does not fail the lower one, you need to make a substrate and install shryryki. For the substrate, we cut out a circle from thick white cardboard a little smaller in diameter than the upper tier.

For the pins we will use wooden skewers (4 pcs.). We insert the pins into the lower tier in a circle under the substrate.

We put a substrate on them, and already lay out the upper tier on it. So that the upper tier does not fall off, it must be connected to the lower one with a wooden stick, I used a sushi stick. In the center we pierce both cakes through, while taking into account that between the cakes there is a cardboard substrate, which must first be pierced in the center.

Next, decorate as desired. Around the top and bottom tiers, I placed mastic balls. I planted a mastic bear on top, which I talked about in previous recipes. I also made a pyramid, cubes, a button, a gift out of mastic. Decorated the upper tier with flowers, also attached the number 1.

The cake turned out very tasty, juicy and satisfying. Unfortunately, we were unable to photograph it in section.
Everyone liked it, and that's the main thing.

Bon appetit!!!

Cooking time: PT04H00M 4 hours

Each tier of the cake is set on a special paper substrate, in the bottom of which a small hole is made in the center.

To give stability to the cake, we will use straws for cocktails and a wooden stick covered in cling film.



1. (banner_banner1)

   In addition, we will need white chocolate and a cooking bag.

   
   

2. We begin to collect a three-tiered cake. In the lower tier in the center we make a hole with a wooden stick, as in the photo.

   
   

3. Around the central hole, at a distance of 2-3 cm from the center, we make holes with the help of cocktail tubes, slightly raise them, cut off the excess and pull it back out.

   
   

4. We fill all the holes we have made with white chocolate, previously melted in the microwave. We do everything quickly, because the chocolate hardens quickly.

   
   
5. (banner_banner2)

   Set back the central stick and cocktail tubes. Next, fill the void in the tubes with melted chocolate, as in the photo. When the chocolate hardens, it will fix our cake base and prevent the top tier from pushing through the bottom one.

   
   

6. We carefully install the second tier of the cake, stringing it on the central stick, which serves as the basis for fastening.

   
   

7. We do with it absolutely the same manipulations as with the first tier.

   
   

8. Carefully install the top layer.

   
   

9. We decorate a three-tiered cake with pre-prepared sugar flowers.

Today I want to show you how you can make a wedding cake, for example, as a gift to your brother or niece. The cake will be very simple in execution, but at the same time very tender, real. An event like a wedding is taken very seriously. The bride chooses a wedding dress, the groom needs to decide on a suit, hairstyles, photo and video shooting, wedding venue, etc.

They also try to surprise their guests with original appetizers, decoration of wedding glasses and champagne. And most importantly, probably everyone wants their wedding cake to be the most beautiful and most delicious.

As a basis, I will have two biscuits, a white biscuit and a chocolate biscuit. After all, a wedding is a combination of two hearts, two different energies, newlyweds - they are like a complement to each other. So ours will complement each other.

• egg - 5 pcs.
• flour - 1 tbsp. (not complete)
• sugar - 1 tbsp.
• starch - 1 tbsp. lies.
• soda - 1 tsp.
• cocoa - 2 tbsp. lodges

Wedding bunk cake - recipe

Divide the eggs into 2 parts, yolks separately, whites separately. Whisk the egg whites until fluffy, and beat the yolks with sugar until the sugar dissolves completely. We take a full glass of flour, take three tablespoons of flour from this glass, and instead of flour, add starch, soda and cocoa. Mix everything and add through a sieve to the yolks and not all at once, but in parts.

We also add whipped proteins to the yolks, and so alternate until all the ingredients are mixed together. It is necessary to mix manually, and not with a mixer, a wooden spoon or a silicone spatula, to whom, the more convenient. We bake in the oven at a temperature of 175 0C for about 30 minutes. This is designed for a small portion, I have a chocolate biscuit - a double portion.

Now you need to bake the usual one, add all the same ingredients as for the chocolate biscuit, except for cocoa.

We cut out a shape for our future cake from ready-made cakes. I put a lid of the diameter we need on a baking sheet from any pan and cut out 2 circles. The rest of the chocolate cake will go to make pastry putty. The white biscuit has slightly jagged edges. It can also be slightly trimmed.

While preparing the cream.

The ingredients are indicated for 1 serving of cream, for a two-tiered cake you will need three servings of these.

• oil - 250 gr.
• milk - 150 gr.
• egg - 1 pc.
• sugar - 1 tbsp.

Whisk the egg with sugar. Heat the milk separately. Then, hot milk, but not yet boiled, is added to the egg mixture, continue to whisk. We need the sugar to melt completely. Then, all this milk mixture is again poured into a saucepan and put on fire, bring to a boil, stirring constantly. You have to cook until thickened. As soon as the mixture has become thick, turn off the fire, and add a piece of butter, about 50 g, to it, stir and set aside until it cools completely.

Beat the softened butter until it almost doubles in volume. Then add the custard in small portions and continue beating.

As a result, you should get a very thick cream.

The newlyweds asked to add cherries to the cake, so that the taste would be not just sweet, but sweet and sour. Saturate the bottom cake with cherry syrup. We have it chocolate, so there will be no noticeable changes in color, for that the cake itself will be well saturated and will be very soft.

Cover the cherries with cream.

We collect the cake. We coat each layer with cream, do not spare the cream, and also do not forget about the sides of the cake.

From the remnants of the cake layers and the remnants of the cream, we prepare confectionery putty.

We cover with chocolate mass and align the sides of the chocolate cake.

In the same way, we prepare white putty.

We level the surface of the cake with white mass. We put it in the refrigerator for about 4 hours.

For now, let's get on with the makeup. I make mastic from ordinary chewing marshmallows. We need 2 packs. One package includes both white and pink marshmallows. We divide it into separate containers, sorting by color.

Place in the microwave for 1 minute to melt.

We sow powdered sugar.

And knead the mastic.

We cover the finished mastic with a film and set aside for 15-20 minutes.

The mastic has stood, cooled down, now you can work with it. Sprinkle powdered sugar on the table, knead the mastic and roll it out.

We make a flower for the cake. We cut out a circle and on a silicone mat we pass along the edge of the circle with a special tool. Instead of a silicone mat, I had an identical lining, but the tool you need is exactly the same as in the photo.

For one flower, cut out 5 circles of different diameters. We roll everything along the edge to get a slightly wavy edge.

The core can be made from mastic of a different color or beads can be glued. I glue the beads with melted white chocolate.

We take out the cake from the refrigerator. Align all surfaces. The cake must be perfectly flat.

We roll out the mastic and cut out a circle with a diameter that is equal to the diameter of the top tier of the cake. We transfer the mastic to the cake.

We also cover the bottom tier of the cake. We do it all from pink mastic.