Three-tier cake: tips on cooking, choosing recipes, assembling and decorating

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

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. That's about them and will be discussed.

Someone else's mistakes are the best learning material

If it seems to you that to make 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. Don't act rashly.

What happens if you do not follow the technology? The most common side effect is the 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 attentiontheory.

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.

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. Marking will help to avoid distortion. By the same principle, we put the top cake on our cake.

Working with squares is even easier. And cakes of an 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 fun part. 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 keep the cake from falling on its side.

Tips for choosing dough for cakes

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 - a very tasty and beautiful recipe. Good for base and honey cake recipe.

For the second and thirdtiers, a light biscuit or puff pastry is ideal, as in the "Napoleon". Light 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 recipe for Bird's Milk desserts will do. 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.

The jelly tier will also be an excellent option. To prepare it, add 1/3 less water to the instant fruit jelly than the manufacturer recommends.

Cream cake

Before you start, consider how your three-tiered cake will look. 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 are at a loss with a choice, prepare a win-win option: heat 200 grams of butter to room temperature, beat at low speed until fluffy, add 250 g of boiled condensed milk, continuing to beat. Before starting work, soak the cream inrefrigerator for at least 20 minutes.

This 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

Afraid that your three-tier cake is not strong enough? Take advantage of another trick. Dilute the 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.

As a decoration, you can use fresh berries and fruits, marzipan figurines, chocolate drops, colored powders, dragees. If you are making a three-tiered wedding cake, you can go one of two common ways: decorate it with snow-white cream (for example, meringue) and decor, or use multi-colored cream. The second option is now very popular. Check out how elegant the Tiffany style wedding cake looks.

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 easier way. Who said that a three-tiered cake must be monolithic? Arrange the cakes on tiers of a special serving dish, asthis is shown in the photo.

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