Assembling cakes

[Muska]

Muska, and what composition? My weight depends to a greater extent on the composition, then I only estimate the size of the tiers. But less than 6 cm between tiers does not look very nice, or rather not always.

[Mama RoMashek]

CAKE from Mama RoMashek

Vanilla B. on boiling water, yoghurt cream, cherries, pineapple. Mastic - MM + SMS, modeling - floral.

Lower tier - weight 4 kg, H 9 cm, D26 cm
Middle tier - weight 4100 g, H 16 cm, D21 cm
Upper tier - weight 1060 g, H 10.5 cm, D12 cm
Total weight 9379 g.

[PARAMETERS OF MULTILAYER CAKES]

PARAMETERS OF MULTILAYER CAKES


(to enlarge, click the square in the upper corner)

Dimensions are in inch... Multiply by 2.5
Website:
🔗

["Butterflies"]

Cake "Butterflies"

Weight 11kg. Vanilla biscuit, cottage cheese cream, cherry.
Half mastic topproduct with vanderpast.

The diameters of the tiers are 32, 25, 18, 12 cm.

I just looked through a lot of layouts for cake sizes and portions and noticed that everywhere they write the diameters of the tiers, but nowhere indicate the height. They have some kind of standards, I suspect that the height of the standard tier is about 4 inches, that is, 10 cm, but I'm not sure6 that they are right.
Any thoughts on this?

I always sketch a tiered cake. I look at the proportions visually.
Then I use them to calculate biscuits.

Now more and more they began to make tiers with different heights.
The lower one can be low and large, and the upper one is high and narrow.

[Vei]

Vei, I also think so, I also paid attention to this.

[3X]

Something like this (by eye)



The tiers can be adjusted in height.
In this sketch:

Top - Height = 3X
Average - height = X
Bottom - Height = 2X

Lower step - length = A
Top step - length = 2A

[Irina Dolars]

Irina Dolars, Yes, cool!

And it's also good to have such things of different sizes and fold the shape you need!
🔗

I need exactly 5 tiers. 1 tier- vanilla + cream + fruit
2 tier-chocolate on boiling water + cream + cherry
3-chess
4-chocolate + vanilla + poppy + fruit
5-vanilla (for bride and groom)
somewhere like that

It seems to me that you can't keep up with 10 kg here ... at least 12 kilograms you need. tiers for a 4-tier weighing about 11.5 kg I had somewhere 29-23-18-12 ... if you bake the fifth tier in a tin can with a diameter of 6 centimeters, then there will probably be about 12 kg of cake. and if you add a tier with a diameter of 35 cm down, then there will be 16-17 kilograms already ...
and so that the difference between the tiers looks more harmonious with such a small difference in diameters, you can move the tiers to one edge.

Thank you!! I'll think

[off white]

Hello, amazing, kind, talented hardworking girls! How grateful I am to you for the many tips and master classes that inspire me and give me strength and energy. The other day my granddaughter turned five years old. Every year I try to make some cute baby cake. This time, she swung to create a Barbie doll. Since the holiday was supposed to be not only children, but also adults, I decided to make a doll on a pedestal so that everyone had enough. The idea was suggested by master classes of Husky and Tortyzhka.
For a very long time I figured out how to make a skirt from separate cakes or in a uniform and settled on the second option.
I baked two biscuits in split molds d = 26 cm: dark with cocoa and light with cashew nuts (ground in a coffee grinder, but not very finely), there is still a lot of meringue.
For a skirt on a large baking sheet, light thin sponge cake smear. (It took two evenings in terms of baking time).
The cream was made custard on eggs and starch, then whipped with butter.
I cut the biscuits into three light cakes and two dark ones.
Separately, I collected the bottom of the cake from two light, one dark cake layers and two layers of meringue, nested between the layers and greased with cream.
I made the skirt in a plastic salad bowl (I was looking for the right size for a long time), put a thin biscuit on the bottom and walls (first I cut it diagonally and cut out two halves of the skirt).
In the middle, she placed a pipe wrapped in cling film vertically, just the size of a barbie doll.
I smeared a biscuit with cream and laid out pieces of dark and light biscuits interspersed, on each layer of cream and meringue, and so on to the very top of the bowl-salad bowl.
I put the top and bottom of the cake in the refrigerator overnight.
The next day, I perched a blank skirt from an inverted bowl on a round lower pedestal,
once again covered with cream, leveled and put it in the refrigerator.
Then she made pink mastic from the sweets.
Since it was not possible to buy white candies, I made white mastic from gelatin (I do not really like it, it quickly hardens in finished form, it can crack).
She gave the mastic to lie down for about an hour and began to create a doll.
I raised my hands up to the doll in advance and wrapped it with a film along with my head, thrust it up to the hips into the tube, which was already sticking out in the skirt.
From white mastic I cut a strip along the height of the lower tier and carefully transferred it to the cake, I added scarlet paint to a small part of the pink mastic to make it brighter than the doll's dress and cut a strip narrower to the bottom of the first tier, smeared it with a brush with vodka and glued the strip along the bottom, I laid the same strip on the protruding part along the top of the lower tier. I made 4 bows from the remaining red mastic and put them aside for now.

Now it's the doll's turn.
For the very bottom, I cut a strip out of white mastic and rolled out the flounces with a small silicone rolling pin along the edge, carefully applied them to the skirt directly on the cream around the circumference.
From the same white mastic I cut out a triangular element for the front of the skirt,
- rolled this triangle with a rolling pin on an embossed rubber napkin (they are usually placed on tables, grannies put them on bedside tables for beauty) to get an interesting drawing,
- put a finished triangle on the skirt,
- cut off the excess with scissors,
- cut off this piece at the bottom with scallops.
Now I start with pink mastic, from which I will make the main dress.
- I roll out a big circle,
- I cut it off with a diameter greater than two lengths of the skirt,
- in the middle, I cut out a circle larger than the doll's waist circumference twice,
- I cut the skirt into 4 parts of approximately equal parts in diameter.
- I start to cover the skirt on the cake off white front wedge, wrapping the edge inward,
- making a fold from the waist to the bottom,
- then the second piece of the skirt on the other side of the white insert I also gently fold it down and collect the fold
- then I spread the two remaining pieces of the skirt on the cake, hiding the joints with laid folds.
- cut off the excess at the waist.
- I cut the bottom of the dress so that a white strip with small folds is visible from under it.
The bodice of the dress is not difficult to make, the main thing to remember is that before you put mastic on the doll, you need to moisten it with vodka.
I roll out a strip of mastic with a width equal to the height of the bodice,
- I cut out a toe on top in the middle and then apply it to the doll, press it tightly so that all convex and concave lines are emphasized,
- I cut off the excess.
- I roll out thin sausages from white mastic and glue them on vodka to the upper edge of the bodice,
- I bring it back and there I lower it to the waist line.
From white mastic, I made another skirt in the form of a flower on top of the skirt, so that it was embossed again, rolled it on a napkin with a pattern and cut the edge with scallops.
From the same white mastic I make a flower, glue a caramel pearl in the middle, glue the flower on the waist. I glue the same pearls all over the doll's waist.
And then I stuck bows to the pedestal (they helped me to hide the flaws - the white mastic on the sides burst and parted. Why did this happen, I don’t know, because everything was fine on the skirt, maybe I rolled it out a little?)
Attention ! My mistake! I did not give up the doll's hands right away, but did it the next day, when I had to take the cake to the holiday. I did not foresee that the dried white mastic under my hands could be thick, it just broke and partially fell off. It was a nightmare, I hastily rolled out a sausage made of white mastic in my hands, tore off the entire white strip in front, and stuck it again. If I immediately lowered the handles to the doll, the mastic would simply crumple in the right places and that's it. Now I will be a scientist!
Now shine.
I achieved it in two operations. First, on the entire mastic layer, I applied a protein slightly lined with a fork (it does not need to be whipped, otherwise it will bubble). And only the next day, when the protein dried up, I covered the whole cake with kondurin. Now everything seems to be. The result was amazing: at first no one could believe that it could be eaten, then they tried to save the upper part - remove the doll, somehow they succeeded, but the species had already suffered, so as not to last this agony, I pulled out the doll myself and calmly cut the skirt into several pieces.

[How to use the through rod correctly to strengthen the structure (it is too far to transport the cake)]

Girls, I asked a question soon, I don't know, maybe they will answer faster here.
How to use the through rod correctly to strengthen the structure (it is too far to transport the cake) : to pierce the weight of a 3-tier cake immediately or make holes in advance in the substrates of the middle and upper tiers and in the tiers themselves, respectively? I can't imagine how to calculate in advance and not miss ...
Seen on a foreign video, collecting the whole cake, and then piercing it all with a wooden long skewer? Interestingly, the remains of the substrate from the middle and upper tiers went down the most? ...

ANSWER

alenkasawa, it is most likely without substrates at all, in substrates, if you use them, you must definitely make holes
now I'll try to find a video for you

alenkasawa,



without backing, but if very soft, I'm afraid it's risky

Larissa U, I just watched this video. Does she really hold him on her hand and he is without substrates?

I pierce the tiers in pairs with skewers. I don't make holes beforehand. I use thin laminated substrates between tiers.

I made a hole in the laminated backing, after covering the tiers I assembled as follows:
I stuck a long stick-stick into the lower tier, and on it I was already stringing tiers with pre-perforated substrates. Thus, she fastened all the tiers with a single rod, thanks to the holes made in advance, everything was centered correctly, and the rod was stuck into the lowest Thick stand.
And of course, she strengthened each tier with additional skewers, as usual, so that the cake would not sag. For this I use cotton candy sticks, into which I insert skewers for extra rigidity. I don't like cocktail tubes.

[made a car]

Girls, hello, I really need your advice and your opinion: the last time when made a car took VNK, curd and butter cream. The composition is very delicate. Collected a car on a work surface betrayed the shape, covered it with plaster (the remains of biscuit + chocolate + butter), on top of chocolate icing (80g) + butter (50g). This thing stood in the refrigerator for a couple of hours. Began to transfer to a substrate with a podium(well, according to the standard scheme, so that the car does not sit on the belly. And here difficulties already arose (the bottom of the car was soft + impregnation) and it was hard to remove the car from the rough substrate, and when I put it on the podium (and the podium is about 3 cm less on all sides than the car, so that the substrate could not be seen), then the car began to sag a little on the sides where it did not stand on the podium ... How to be? what to do? and ugly, and it was problematic to tuck the mastic to the biscuit from the bottom of the car ... in short, horror ... now I'm afraid of the car and soon there will be a Chevrolet and BMW ahead. Can categorically not take this composition? or somehow differently to work with this line-up ... What are my mistakes and what to do next

ANSWER

I only made cars on the belly with such a composition and immediately on the substrate on which to give away I collected, a really very delicate composition, I can't imagine how you managed to transfer it, you are a hero :-)

Thank you, Olya. Only heroism is not enough, that would be a good result with a car ... But what is "in the forest"?

This is my tablet and T9 help me on my belly I wanted to write
My sister wrote down a son-in-law on the phone ... She writes - Zyatek, and there she herself edited and wrote - WOOKER They laughed for a long time :-)

Inessa82, so under the cake (under the car) a substrate along the cut of the car under the bottom, and then on a pedestal with a substrate, I take those that are gold-silver and these 3 cm do not sag, but now I began to make thickets without a pedestal

Daryushka, here I have collected cakes, rectangle. After that, when they stand up, I give the desired shape, forming an auto out of a rectangle. It turns out that the substrate is smaller than the cakes from which we cut the car? I kept putting the cake on a clean substrate after leveling and before wrapping. And here, it turns out, they do it differently ...

Inessa82, Maybe someone already suggested, there is no time to reread. You collect the cake on a substrate (gold-silver, store), shape it and until it is covered with everything on this substrate, then with a sharp knife (scalpel, paper knife) we cut the substrate around the machine. We transfer it to a pedestal, we cover it with mastic. If you do not understand, write, in the morning at 7-8 I will drop by

Thank you, Daryushka. I need this for October 17. Tomorrow at 6 o'clock in the morning I am leaving for Voronezh for Evgenia Maslova's courses in colors. All in anticipation

[A three-tiered cake must be pierced with a central rod top down? For some reason, it seems to me that it is more convenient to collect as a pyramid ... to put tiers on the rod]

Girls help please
A three-tiered cake must be pierced with a central rod top down? For some reason, it seems to me that it is more convenient to collect as a pyramid ... to put tiers on the rod
did someone do that? What pitfalls can there be?

ANSWER

Inna, I did it like I inserted a pyramid, I can't say that it is especially convenient, but I was afraid to pierce the whole cake from top to bottom, I was afraid that the substrates are difficult to pierce. And then if you pierce the top down, then there will also be a hole in the upper tier, but I didn't need it there :) I poked a hole in the substrates in the center in advance.
Girls, who uses what as the central core?

Natalia, so my top is empty, no hole on top is needed. I pierced the substrates beforehand, but I'm still afraid not to get in. I will use a wooden skewer as a rod, I begged one from my kuma (they brought them from Georgia, I don’t know if we have any).

Inna, you will get to, where will you go, the most important thing is to calculate the center exactly, otherwise if the tier sits not in the center, then you won't move it. When you put a tier on a skewer, try to keep it level, so that the rod on top of the tier also crawls out in the center. At the top of the tier, also put a mark in the center and try to be guided by it

Everything worked out! The "pyramid" is complete!

Hello craftswomen, I'm new, I really admire your skill! It's been a long time since I've been studying, reading, from a lot of information, a little mess in my head. And so they asked me to make a three-tiered wedding cake decorated with mastic, about 7-8 kg. Tell me what diameter is better to make the tiers: 30:20:10 or 28:20:12? The tiers are all the same height, but which one, maybe 7-8 cm?

[Olysha]

Olysha, the height of the tiers is too small, and the difference is more than 6 cm in width I would not make. My advice is to draw a live size model in two projections (top and side) and you will see for yourself how it is better. Sometimes I even make a 3D model out of cardboard to be sure that the feeling in the space is correct.

Thank you, but even after making a layout, I don't know how much weight it will get? I'm generally a layman in the calculations!

[Olysha]

Olysha, and you describe the composition, have you baked it before, weighed it, wrote it down, at least approximately?

[Olysha]

Olysha, it seems to me that for such a weight, option 2 28/20/12 is more suitable, the height is about 8 cm, and the lower one should probably be made higher - at least 10 cm. But I didn’t do multi-tiered, so these are my assumptions

Here is a topic with specific examples and cake calculations https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=171092.0

Girls, thanks! The fact of the matter is that she baked only for her own people, did not weigh anything. Planning Classic biscuit, Charlotte cream and sour cream. I don't add meringue, there is no experience yet.
And here's another question: if the height is 8 cm, then probably you need 3 biscuit cakes, two types of cream, and what else can you put? nuts, fruits?

Girls, I need a hint. We ordered half a globe cake with drunk cherry filling. I don't know how to assemble it. My version: I bake a regular round cake, cut into cakes, put cut blanks from cake layers of different diameters in a bowl, sandwiching them with cherries and cream (butter + condensed milk). Then I turn it over and coat it with potatoes. Does anyone have other options?

[Olya]

Olya, no others
Do not forget to let stand in the cold before leveling

[Olya]

Olya, and I would put the first cake layer a thin one and a half centimeters on the entire surface of the bowl with a hemisphere, grease it with cream, and already in it you can layer by layer, but I like the assembly in the Drunken cherry in pieces, not porridge, namely, pieces of biscuit, thoroughly coat with our thick cream, then plentiful cherries, then again pieces of biscuit, etc. And make the topmost cake also whole. I do it like in a box)

More or less like this? Only not in even layers with cream and filling, but in pieces?

[Irina]

Irina, yes or as you drew. This is already a matter of taste. To me in pieces when it seems that the cake is more saturated. By the way, we soak the pieces with syrup, don't forget. Cherry-cognac, mmmmmmm ......)))
Irin, are you interested in Fotoshop?

Not photoshop
This program is in every computer

Yes, convenient, knowing ...)

[Irina Dolars]

Irina Dolars, thank you for reminding. of course let it stand in the cold for the night)

fomca, and what size is the best size for sandwiching biscuit pieces? Soak them before breaking the cake into pieces or when they are already broken?

[Olya]

Olya, pieces well, about 2 by 3 cm rectangles, cubes as it turns out, and soak already laid in the mold.

[fomca]

fomca, I will bake chocolate with boiling water. his dome rises. I will carefully cut it and clean the inside. then, if possible, I will put it on the bottom, and where it is not enough I will build up in layers

[Olya]

Olya, the chocolate on boiling water is too loose for such assembly. And you need a certain shape. I would take boiled vanilla or valvery chocolate.

chocolate from valvery.

can you give a link

Girls, even if we don't find the recipe in the relevant topic, the search on the forum is very convenient, you can use it.
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=302517.0

[fomca]

fomca, fomcaand I found a Coca-Cola sponge cake from valvery. I thought to cook it well that I specified. Svetathanks for the hint
I will bake in a salad bowl, in which I will collect later. You get a box-hemisphere.
I'll go try cooking)

respected and experienced cake makers, again to you for advice.
I will make a cake: vanilla sponge cake on boiling water, sour cream., berries, and then 2 questions:
1. I want to make 6 or 5 cakes with a thickness of about 1.5 cm. Will a cake with such a filling withstand its height and will not go to the side? As an option for replacing sour cream with creamy yogurt cream Artists (but sour cream is more desirable)

2. the cake will be decorated with mastic. I understand that you need to pack it well with ganache, but the combination of such a filling and ganache on dark chocolate is not suitable. I do not consider ganache on white chocolate, because we cannot find normal white chocolate in the afternoon with fire.
The options that I know are: butter + condensed milk (it seems to me it doesn't pack tightly), butter + cream cheese + sah. powder (I do not know the degree of its impermeability to the outside of the filling). Can you tell me more options for strong packing of delicate filling.

[Olya]

Olya, and you just cover the cake with cream or still potatoes in advance? Just butter + condensed milk is a fairly dense cream. At least it seems to me that he is denser than Charlotte.And I cover potatoes with charlotte on top. And nothing. Everything works out fine.

[Luda]

Are you just covering the cake with cream or with potatoes in advance?

usually only dark chocolate ganache. But I forgot about the potatoes. indeed, you can use light potatoes, and then butter + condensed milk for evenness and smoothness of lines.

Luda, but will such a composition withstand the height or can it be strengthened with skewers in several places?

[mme_it]

mme_it, I think it would be necessary to stick skewers into such a tall cake, so as not to be afraid. Can you close the sides with waffle sheets? I used them a couple of times with a particularly gentle composition - I liked the result, here Mama Romashik told how to do it https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=45686.0

[NataST]

NataST, Natasha, thanks for the tip, but I can't imagine how to stick around a round cake with waffles ?! And when cutting, how are these waffles?

[two cakes 20 \ 20cm, they need to be combined into one, decorate with cream, a heart of roses,]

Girls, I urgently need, I have two cakes 20 \ 20cm, they need to be combined into one, decorate with cream, a heart of roses, but if you attach, it will be long and narrow, 20 \ 40cm, can anyone have an example of a combined square cake in the bookmarks?

ANSWER

there are no squares, but there is a square and a circle.

Girls, but how to collect two tiers of a Kiev cake, with skewers will not work, probably

[mms]

mmswhy won't it work? This is how I collect all the longline, regardless of the fillings. Are you afraid you won't pierce it? My wooden skewers pierce everything - both cardboard substrates and polystyrene - when I connect the tiers to each other.

[Irina]

Yes, Irina, I'm afraid I won't pierce, I never baked Kievsky, therefore, I think that the skins there are hard, they would not crumble. Thank you, Ira, so there is nothing to be afraid of!

Absolutely nothing! I collected this cake more than once)) Take the skewers, not the tubes.

Thank you

hello girls! hope for your experience! please help me calculate the radius and kg of a three-tiered cake for 12 kg. or can make 7 kg and two extra. I don’t know how you can carry such a weight and such a colossus, carry it quite far. thank you in advance. composition of biscuit, fruit, yoghurt cream

[Tatyana]

Tatyana, you don't write what kind of coating the cake has.
If mastic, then subtract the weight of the mastic and proceed with the calculation.
And three tiers will be enough? Then there will be large diameters. For example, 40: 30: 20 cm.
First you need to draw up a sketch. Are the tiers proportional, or different sizes and shapes?

the covering is mastic, from the decorations there are large bows on each tier. I also think we need four tiers to be more beautiful, and the size of the tiers is about the same or the top one is higher