I probably don't understand something about the brake.
The cake is going on a substrate (for example, homemade), the diameter of which is less than the diameter of the cake (I met it somewhere so that it was convenient to work). So here
then, with the same substrate, it is placed on a beautiful, larger diameter? Or is it removed from the little one? So if you rearrange, then a soft cake (like my honey cake) will spread nafig. Freeze or something?
But what if the composition is going to be? Well, for example, several cakes, a carriage and a barbie, a ball and a football field separately. Is a large substrate of the right size made and cakes are placed directly on it, without additional details?
Something I have * small porridge * in my head on this issue.
ANSWER
No, Vika, you are not a brake
I always collect immediately on the main substrate, I just put parchment on the open areas, and then carefully remove. And when I work with laminated substrates, then nothing nothing do not close, then wipe them with a paper napkin and that's it
For the second tier, I make the substrate slightly smaller than the cake itself, so that later it does not look out. In general, I saw Mk somewhere how the cake was shifted, but it must have been frozen. And, by the way, yesterday I turned my second tier myself, I wrote above, but it was out of the refrigerator and covered with mastic, under which potatoes and ganache, so I endured it, did not fall apart, although it dripped due to a large amount of impregnation ...
For me, this question also remained not fully resolved. I figured it out with the lower tier - I also do it right away on a fine, large substrate. But with the upper headache ... Just today, the appearance of the cake suffered and I had to cover everything with beads. I collected the 2nd and 3rd tiers on substrates, then sat on the edge with the cake, tormented, cut off with a knife. But! But during the transfer, the edges lifted up a little and seemed to wrinkle, although it had been tightened long before. And here's how to be? What if ribbons and beads are out of my topic? How to make sure that nothing is hurt? It was impossible to take the cake by the sides, there were icing threads, but the cake could have been completely creamy, how to pick it up then for carrying?
need help from the side and a pair of blades, preferably narrow and long. And then take it with your shoulder blades from both sides and hold it with your hand. Well, something like this
Ilona, can you apply icing after assembling a multi-tiered cake? Well, that is, first to assemble a structure from covered tiers, and only then to decorate it? then you can take it by the side. and I collect the second tiers on a large substrate laminated on both sides (there are no small ones yet), and then when I align it under the mastic, I hold the cake on the substrate on my left hand, and cut off the excess edges of the substrate with scissors, then wrap it with mastic and put it on top. maybe it’s wrong, but so far I’ve gotten used to it) if you teach me how to do it right, I will be grateful)
No, it was impossible, I had reverse arcs, I applied them to each inverted tier in advance, and only then, when I collected the whole cake, I began to hang the rest of the threads. Turning the whole cake over is not realistic, so hang back arcs only one tier at a time))). But the question is not about arcs, but about the transfer of tiers without creases in the lower edges. For example, I have no one to help, I have to do it myself. Can Luda tell us? I, too, as a Lady with @, collect on a small-diameter submarine, which I put not on the rough one, but right on the board for rigidity, so that nothing would bend or deform. But here's the problem for me to move (((((. Especially a large tier, which could not be frozen for rigidity (due to the same icing).
And I thought so .... We designed the lower tier, put the second one, we did it on the first
And if you cut the backing immediately?
I immediately put the second or third tiers on a double-sided substrate, which I cut to the size of the baked biscuit, put it on a larger draft substrate and start assembling the tier.
When the tier is coated on the sides with cream, potatoes, it becomes a little larger in diameter than the substrate under it, but it can be safely rearranged behind the rough substrate.
Before tightening the tier with a long, sharp, narrow knife, I walk along the bottom of the tier (I cut the frozen cream to the draft).
After tightening the tier, I put the same narrow knife under the tier, under the substrate on which it stands, but only so as to slightly raise and bring the blade under it, or even two, with which I will rearrange this tier to the lower one.
I insert the tubes into the lower tier, apply cream on them and put the tier.
My draft and put away until next time.
All the decoration of the cake, including the borders, I do on the assembled cake.
I don't know if I wrote it clearly, but if you have any questions, I will answer.
I would, on the contrary, take a wide spatula (again, if the cake is dense, you can also have a narrow one), as soon as part of the cake was picked up and he * sat * on the spatula, I took the second part in my hand. BUT! This is if I am sure of the density of the cake. I was taking a dairy girl to visit today. So I had to cut into cakes, I was very saturated, I did not know how to shift ...
About a substrate of a smaller diameter, it means that it was said about multi-tiered cakes, for sure, I forgot
So, but still, if I put 2 cakes on one large substrate, then remove those on which I collected? Or glue it to a decorated stand with chocolate?
I would stick
Two cakes on one substrate side by side or one tier on top of the other?
If I have a single-tier cake, then I collect it on a rough substrate, the cake is soaked, cooled, then I cut it from below and with the help of 1 or 2 scoops I rearrange it on a finishing substrate, the middle of which is a little smeared with cream (any ... internal or external, which is under mastic, if only the chilled cake does not slide on the substrate).
It once happened that I covered the tubes inserted into the lower tier with chocolate, the chocolate began to set quickly from the chilled cake, as a result, the adhesion between the tiers was not very good ... or rather, it was not at all, the laminated substrate of the upper tier slipped over frozen chocolate. Since then, I have only used cream for these purposes.
I put 2 cakes next to me. Today, it is a doll and a carriage. Maybe in the end there will be one cake, but so far, so I'm thinking over the composition in my head.
I'm no longer clever for mine. Judging by the selection, then the cake C rough is rearranged to a clean one. Only now I was embarrassed by the phrase * then cut from below *. What exactly, cake, backing? If the substrate, then why, you remove it from it?
So, now a question about the substrate itself. I went to a special topic.
I wrote a little higher ... Well, I cannot smear the sides of the cake so as not to smear the substrate ...
And I had a sad experience when I slipped a narrow spatula under the cake, began to lift the cake, but unevenly, and the cream that grabbed the substrate pulled the cream from the side, breaking off such a good piece ... I had to level the side again ...
Since then, I have always walked around the entire diameter with a sharp knife, so that the bottom of the cake before coating with mastic was even and I did not have to camouflage the dents ...
It doesn't matter if this is the bottom tier and there is NO double-sided substrate under it, or it is the upper tier and there is a double-sided substrate under it. In both cases, I do everything the same way - I always cut the bottom of the cake evenly from the rough substrate.
