Cake assembly: one, two or more tiers

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Assembling a cake is not the most difficult process in cooking. This is especially easy to do if it is single-tier. There are some tricks here that will help the dessert not to “float”. However, even experienced confectioners sometimes cannot cope with multi-tiered buildings. But even if you decide to assemble a multi-tiered heavy cake on your own, there is a technique that will hold this confection and prevent it from moving out or swelling. Consider options for assembling a cake with both one tier and several.

Tools for working with single-tier biscuit dessert

In order to assemble the cake, you need to stock up on some set of culinary tools. Some of them may not be at hand for an amateur pastry chef, but they are easy to replace. So, to assemble a simple dessert, you need to have the following items:

• pastry spatulas;
• serrated knife;
• ice cream spoon;
• cardboardsubstrate;
• turntable;
• non slip mat.

The spatula can be replaced with a wide knife. To do this, you will need to distribute the cream with the blunt edge of the blade. Instead of an ice cream scoop, you can use a pastry bag. Instead of a non-slip mat, we take a reusable napkin. Even a knife can be used not with a serrated blade, but with a regular one, but cutting a biscuit will be a little more difficult. Instead of a turntable, you will have to spin around the cake on your own, so it’s better to buy this device anyway.

Assembling a single tier cake

A little tip before starting to assemble the cake: the biscuit must first be cooled and put in the refrigerator for at least 2 hours. Before that, it must be wrapped with cling film or put in a plastic bag. In this case, it will be saturated with moisture and cool. This action will help kill two birds with one stone: firstly, the cakes will become tastier, and secondly, they will be more stable.

As for the cream, in order for the cake not to “go”, it must be dense (butter, creamy or like in Swiss meringue).

Go to cake assembly:

1. The biscuit base needs to be cut. Remove the top completely. It will not be useful in work, but it can later be used for decoration.
2. The biscuit itself should be cut into two or more pieces lengthwise, depending on how tall it was baked.
3. Cream is laid out in portions. But before that, you need to put a napkin on the turntableor a special substrate, and on it - a cardboard box. This substrate must be lubricated with cream so that the lower cake, firstly, is well saturated, and secondly, it slides less over the surface.
4. The cake that was the bottom of the biscuit should be set aside. It will go to the top of the cake.
5. Lay out the rest of the parts in this way: put a part of the biscuit, put a spoonful of cream on top, level with a spatula. The tool must be torn off the cake carefully from the edge so as not to break the biscuit.
6. At the end of the process, put the bottom on top with the uncut side up. This will help make the crown perfectly even. After that, the cake should be put in the refrigerator for a couple of hours, and then proceed to decorate it.

Assembly of a single-tiered cake in the shape of

You won't need any special tools for the job. The only thing is the acetate tape, which will need to lay out the form. The end result is a very smooth and durable product. So, let's start assembling a biscuit cake.

We spread the shape of the same diameter as the cakes with acetate tape and put the cake and cream alternately. Important: the cakes must be baked thin enough, since in this case it is necessary to make all layers of approximately the same thickness. So the treat will be more stable.

Sponge cakes for compaction and stability must be left under pressure in the case of assembly in the form. This is true for cream cakes and treats with one mousse layer. The first in this case remain under pressure for 4 hours, and the second for 6 hours. The weight of gravity is about 400-500 g.press mousse cakes do not require.

When the cake rests, the mold is removed, and the ribbon is separated with a slightly heated knife.

Such a dessert is best decorated with fondant applied on ganache.

Assembly of two or more tiers: inventory

To assemble a cake from several tiers, you will need to stock up on the following tools and additional items:

• hob;
• cake stand;
• two different containers;
• long wooden skewers;
• plastic straws for cocktails;
• big spoon;
• food wrap;
• confectionery bag or file.

Note: it is advisable to make the cakes as light as possible so that the cake does not squeeze through. A good option would be to make from different types of dough: make the lower tier denser and heavier, and the upper ones lighter.

Assembling a two-tiered cake

This is an easier process than making a monumental dessert for more than a dozen kilograms, but it still requires a reverent attitude. To prevent the cake from sinking or warping, it is necessary to strengthen its base.

The cake should be collected already when the tiers are covered with mastic. So, one skewer will need to be stuck into the cake in order to measure its depth and cut it off exactly to this length. The cocktail tube must also be cut to the same length and inserted into the straw. In the middle we stick this design into this tier. Samewe do the same thing 5-6 more times, placing sticks with tubes around the center, as if in the form of a flower.

Now you can just put the second mastic-covered tier on top. The cake is not deformed. Then it remains only to decorate it to the end.

Assembling a tiered cake

The principle of strengthening a cake of more than two tiers is about the same as that of a smaller counterpart. But there are secrets here:

1. Cakes need to be covered with mastic and cooled. And only then start assembling the cake.
2. One skewer is needed here. All tiers of festive treats will be planted on it. You will also need straws and white chocolate.
3. Before you start assembling, wrap the skewer on top with cling film. We stick a stick in the middle, and around at a distance of about 3 cm we make holes with tubes. The straws will need to be removed. They, just like in a two-tier cake, need to be cut to the size of the height of the tiers.
4. Next, white chocolate is melted and poured into the holes made by the tubes with the help of a bag or bag. Then the tubes must be returned to where the chocolate is poured.
5. The second, third and subsequent tiers, except for the top one, are put on a skewer and on top of each other in the same way. And the last one just put on top. It is important to ensure that the skewer does not pierce through it.

Now it remains only to decorate this handsome man to the end and not to drop it at the moment of taking it out to the guests.

Assembling a cake with cream from several tiers is also possible, but the product will turn outmore fragile. It is necessary to decorate the dessert with cream after the tiers are interconnected.

There are so many ways to assemble cakes! And this is not the limit. But in any case, if you follow the instructions given, your delicacy will not fall apart and will be the pride and main decoration of any holiday!