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 on very significant occasions, 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 tasty, beautiful and fresh cake bunk, it’s 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 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 needed colored mastic, in the middle of the process, along with the powder, the dye of the desired shade is poured. In finished form, rolled into a ball, it practically does not stick to hands and does not blur like plasticine. So that someone does not wind up, they wrap it cling film and hide 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. 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 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 into 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 splendor. A dozen eggs are driven into the mass; the mixer does not stop. Next, a spoon is introduced with a generous slide of soda (extinguished with vinegar or lemon juice), then two tablespoons of cocoa and four cups of flour are sifted into the dough. When the mixer makes the mass homogeneous, pour in hot chocolate, it is finally kneaded 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 crystals to dense peaks citric acid(it, like salt, is taken half a spoon). Non-cold water is poured into the dry components, a little more than half a glass, and exactly half of this capacity vegetable oil. When everything is kneaded until smooth, the squirrels gently interfere 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: for two glasses fermented milk product a glass of sugar is taken, for five to seven minutes the mixer is turned on - 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 shot 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 it would be more appropriate canned fruits or berries from jam. 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 the 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 culinary arts. 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!
Cooking delicious cake- a responsible task for every hostess. And if the cake is baked for the holiday, it still needs to be given beautiful decoration. Prepare a beautiful two-tier cake for the celebration, decorated with mastic and roses from it. This one will definitely win over all the assembled guests.
Ingredients:
For the top tier (honey cake with prunes and sour cream):
- flour - 3 cups;
- egg - 2 pcs.;
- sugar - 1 glass;
- honey - 2 tbsp. spoons;
- butter (can be replaced with margarine) - 100 gr.;
- soda - 2 tsp;
- Vinegar - to extinguish soda.
For cream:
- sour cream (fat content 15-20%) - 400 gr.;
- sugar - ½ cup.
For filling:
- prunes - 250 gr.
For the lower tier ( chocolate biscuit with cherries and butter cream):
The ingredients are for one biscuit (you need to prepare two biscuits for the cake in order to give the cake the required height).
- flour - 80 gr.;
- egg - 4 pcs.;
- sugar - 150 gr.;
- baking powder - 1 teaspoon;
- cocoa - 2 tbsp. spoons.
For cream:
- whipping cream - 1 cup;
- powdered sugar - 1/2 cup.
For filling:
- cherry (fresh or frozen) - 500 gr.;
- sugar - 3 tbsp. spoons.
Common ingredients for two cakes:
To align the cakes:
- butter - 400 gr.;
- condensed milk - ½ can.
For mastic:
To cover the cake:
- marshmallows (white) - 300 gr.;
- powdered sugar - ~ 1.5 cups;
- butter - 1 tbsp. a spoon.
- marshmallows - 400 gr.;
- powdered sugar - ~ 2 cups;
- butter - 1 1/4 tbsp. spoons;
- pink food coloring - on the tip of the knife.
For leaves:
- marshmallow -100 gr.;
- powdered sugar - ~ 0.5 cups;
- butter - 1 teaspoon;
- green food coloring - on the tip of the knife.
The diameter of the top tier of the cake is 15 cm, the bottom tier is 22 cm.
How to cook with a photo step by step
Let's start preparing our two-tiered mastic cake with the preparation of roses, as they must dry out a little before being placed on the cake. 
So, take marshmallows, separate them by color. Leave the white marshmallows to cover the cake, and use the pink marshmallows to make roses. Put the pink marshmallows in a container, add oil to them. 
Put the container with the listed ingredients in the microwave and heat them at 600 W for 1 minute until the marshmallows increase in volume. Mix everything with a spoon. 
Add food coloring pink (or any other of your choice). We use the dye to give a bright color to roses. Mix everything again until the color is uniform. 
Add in small amounts powdered sugar and knead until you get a homogeneous plastic mass - mastic. 
Roll it out on a table sprinkled with powdered sugar with a rolling pin into a layer.
In our two-tiered cake, we will use two types of roses. We will make one type of roses with the help of clearings.
So, with the help of special cuttings "Rose", cut blanks of different sizes. 
Thin out a bit with the flower edge tool. 
From a small piece of mastic, make a cone and stick it on a toothpick. This will be the base of the rose. 
Pass a workpiece of the smallest diameter onto a toothpick and attach it to the cone with a drop of water. 
Now, in the same way, with the help of a drop of water, glue one petal to the cone (wrap around it). 
Next - glue the opposite petal to the already glued petal. 
Then, in the same way, glue all the other petals. 
In the same way, thread the next largest workpiece and glue it with a drop of water. Also, glue all the petals to the previous blank. 
Next - glue the next blank. 
And - the last one. Let the rose dry. 
Do it this way required amount roses.
To make the second rose for the fondant cake, cut out two smaller circles (mine is 4 cm) and five larger circles (mine is 5.5 cm). These will be rose petals.
Thin the edges of the petals. 
Make a cone for the rose and stick it on a toothpick. 
Glue one petal to the cone with a drop of water and wrap around it, leaving a little free edge. 
Then place another petal on the free edge of the petal and also wrap around the previous petal. Glue each petal to the previous one with a drop of water. 
Next - the next petal. Glue all the petals in this way. Dry the roses. 
Prepare green mastic. Roll out and cut out the leaves using a special cutting. 
You can also make flagella from green mastic. You need to roll the mastic into thin strips and wrap them around the pencil. 
Honey cake preparation.
Combine eggs with sugar. Beat them with a mixer or grind with a whisk.
Add softened butter and honey.
Quench the soda with vinegar and also add to the ingredients.
Mix everything. Now you need to do " water bath". Boil water in a saucepan. Place a container with mixed ingredients on top of the saucepan (the water in the saucepan should not reach the bottom of the top container). Keep the container in the bath for 15 minutes. During this time, the mass in it should increase. Remove the container from the bath and pour in the flour.
Separate small pieces from the dough. 
Roll them out with a rolling pin. Cover with a plate (lid or mold) of the required diameter and cut off the excess dough. 
Transfer the dough onto a baking sheet dusted with flour. 
Bake in a preheated oven at 180⁰C until golden, about 10-15 minutes.
Cool the finished cakes.
To make honey cake cream, combine sour cream with sugar.
Whisk with a whisk until the sugar is completely dissolved.
Pour prunes hot water and leave for half an hour to swell. After that, dry it and cut into small pieces.
Assemble a two-tiered cake. Place the cake on a flat dish. Lubricate it with cream, not reaching the edges of about 1 cm (this is necessary in order to prevent further contact of the cream with the mastic).
Sprinkle prunes on top. 
Cover with the second cake and follow the same procedure. Collect the whole cake in this way. Leave it on for at least a few hours to soak in.
By the way, instead of sour cream you can use condensed milk, as in ours.
Cooking chocolate sponge cake.
This cake uses two biscuits.
Divide the eggs into whites and yolks.
Add half the amount of sugar to the yolks. Beat the yolks with sugar with a mixer until the mass is light.
Separately, beat egg whites to soft peaks. After that, while continuing to beat, gradually add the remaining sugar. Beat egg whites with sugar until stiff peaks (when turning the bowl upside down, they should not spill out of it).
Add a third of the whipped proteins to the yolks. Stir the mass. Sift flour to it, previously mixed with baking powder and cocoa. Stir with a spatula, lifting the mass from the bottom to the top.
Add the remaining proteins. Once again, gently mix everything. 
Grease a springform pan with butter and line with parchment paper. Pour the batter into it and smooth the surface. 
Bake the biscuit for about 30-35 minutes at 180°C in a preheated oven. Do not open the oven for the first 20 minutes, otherwise the biscuit will fall. After the biscuit is baked, leave it in the oven for about 1 hour. Then take it out and cool on a wire rack.
Biscuit should rest for at least 5-6 hours. After that, cut it lengthwise into 3 cakes. Since we have 2 biscuits, we get only 6 cakes (I did not use one cake, because the cake turned out to be too high). You can use all cakes. 
To prepare the chocolate biscuit cake impregnation, combine cherries with sugar.
Put on fire and boil them for 5 minutes. Cool down. Strain them through a colander.
Soak biscuit cakes with expressed juice. Put some cherries on the soaked cake. 
To make cream for the cake, whip cream with powdered sugar.
Then grease the cake with cream.
Cover with the second cake, put the cherries and grease them with cream.
Collect all the cake. Leave it for a few hours to soak in. 
Beat the softened butter with a mixer.
Then add the condensed milk and continue beating until you get a fluffy cream. 
Coat both cakes on top and sides with cream, smoothing out all the bumps on the cake with it. The surface under the mastic should be as even as possible, because the mastic does not hide, but on the contrary, shows all the irregularities. 
Put the cakes in the refrigerator for several hours so that the cream freezes well. On top, you can re-apply a layer of oil cream, if necessary. frozen oil cream can be further leveled with a knife. To do this, warm up the knife in hot water and wipe it dry. 
Prepare white mastic, roll it out and use a rolling pin to transfer it to one tier. Smooth well, cut off excess. 
Do the same with the second tier.
Now assemble the cake. Since the top tier of the cake is heavier than the bottom tier, the cake can be further strengthened wooden skewers. To do this, cut the required length of the skewers, equal to the height of the lower tier, and stick them into the lower tier. (If you have a light top tier of cake, for example biscuit cake, then you do not need to stick the skewers). 
Install the upper one on top of the lower tier. Close the gap between the tiers with a tourniquet. 
Decorate a two-tier cake with mastic roses, leaves and flagella. 
As well as lovers of mastic jewelry, we offer you to look
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 yourself, 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:
- Cream for decoration;
- Biscuit cakes;
- Fruits and berries;
- aromatic herbs;
- Jam;
- Chocolate cream;
- Chocolate glaze;
- 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 in ideal- 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:
- 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;
- Fixatives are placed in the middle, which is preliminarily marked with cream;
- The upper tier is installed and the cake is placed in the refrigerator in order for the masterpiece to “grab”.
Bunk cakes are a stunningly beautiful delicacy that will decorate any holiday table. Each such cake is a masterpiece of culinary skills, which is prepared, as a rule, on special occasions: for a wedding, anniversary or children's holiday. In our article we want to talk about how to make a two-tiered cake at home.
Birthday cake
Two tiered birthday cakes are the perfect solution for a special occasion. Whatever you say, it's pastry looks much more spectacular than a simple single-layer cake. But a beautiful dessert does not have to be ordered in a pastry shop. Now there are many recipes that allow you to independently prepare a two-tiered cake with your own hands at home.
We offer a recipe for dessert with fruit. To prepare it, we need the following ingredients:
For the light biscuit:
- Five eggs.
- Flour - 260 g.
- Sugar - 260 g.
- Vegetable oil.
For the chocolate biscuit:
- Three eggs.
- Flour - 160 g.
- Sugar - 160 g.
- Two tablespoons of cocoa.
For cream:
- Powdered sugar - 5 tbsp. l.
- Cream for cream - 0.5 l.
- Cream cheese - 0.5 kg.
For impregnation:
- Liquor (you can use Baileys or any other) - 70-110 ml.
- Instant coffee - 0.5 l.
For decor:
- Fresh berries.
- Chocolate - 0.6 kg.
To make a two-tiered cake with your own hands, you will need a lot of effort. Therefore, we will step by step consider all the stages of preparation.
Bunk birthday cake: cooking recipe
First, let's make the white biscuit. To do this, separate the whites and yolks. Sift the flour into a separate bowl. Whisk the egg whites into a fluffy foam using a mixer. After that, add sugar to the mass and continue to beat it until it increases in volume and turns white. Then gradually introduce the yolks and at the same time do not stop whipping the mixture, it will gradually become homogeneous and airy. Gently pour the resulting mass into the flour and mix with a silicone spatula until smooth.
Next, prepare the baking dish, lubricating it vegetable oil. We shift the dough into it and put it in hot oven. Bake the cake for about 35 minutes at 200 degrees. Readiness of baking can be checked with a toothpick. Ready biscuit should cool slightly in the form, after which we take it out and then it cools on a wire rack.
When preparing homemade bunk cakes, you can make cakes of different colors. In our case, the lower tier will be white, and the second tier will be chocolate.
We turn to the preparation of a dark biscuit. Sift the flour with cocoa, separate the whites from the yolks. As in the first case, beat the proteins, add sugar and then continue the process. Gradually add the yolks and bring the mass to homogeneity. We shift the mass into flour and mix with a silicone spatula. Next, we prepare the form and bake a dark biscuit in it.
When both cakes are ready and cool, each of them must be cut into two parts. Each layer must be soaked with some kind of syrup (you can add liquor to 0.5 liters of coffee and soak the shortcakes with this mixture).
Cake cream
When preparing two-tier cakes, you can not do without good cream. Not only taste, but also depends on its quality. appearance finished product. For our cake, we will prepare a cream using cream cheese and powder. The ingredients must be beaten with a mixer until smooth. Next, you need to whip the chilled cream until stable peaks are obtained and add the mass of cream cheese into them. Mix the components until smooth. Here is our cream and ready.
We assemble the product
How to make a two tiered cake? Once all the ingredients are ready, you can start assembling the dessert. We put the first light cake on a flat plate, grease it with cream and cover with the second one. We coat with cream not only each layer, but also the side parts. Next, we apply a mass to the middle of the upper cake and cover with a brown blank. So gradually we collect all the layers and smear them with cream. Here is our finished product. According to this template, you can make a dessert on any topic.
Homemade bunk cakes are good because you can come up with options for decorating them yourself. We suggest making chocolate sides and adding fruits. To do this, melt the chocolate in a water bath. Next, we will prepare strips of parchment, their width and height depend on the parameters of the cake and your preferences. In our case, the sides will be higher than the cakes themselves, so that there is room for fresh fruit.
We apply chocolate on parchment strips and apply them to the sides of the product, put the cake in this form in the refrigerator for fifteen minutes to allow the chocolate to harden. Only then can the parchment be carefully removed. Since we made the sides higher than the cakes, we got niches in which you can put fresh fruits. In addition, you can fill them with cream if fruit variant does not attract you. So the two-tiered cake is ready at home.
Wedding Cake: Ingredients
Wedding cakes (two tiers) are very popular nowadays. Some symbolism is attributed to them: what tastier dessert- that will be sweeter life. A product in the form of a heart is love, with swans - happiness.
We bring you the recipe wedding cake"swan fidelity". For his cooking let's take the following products:
For the biscuit:
- Eight eggs.
- Flour - 285 g.
- Vegetable oil.
- Hot water - 4 tbsp. l.
- Vanillin - 2 g.
- Sugar - 285 g.
For decoration you will need: mastic, icing and confectionery sprinkles.
- Egg whites - 5 pcs.
- Vanillin - 1 g.
- Sugar - 260 g.
- Butter - 0.4 kg.
For cherry jelly:
- Cherry - 120 g.
- Water - 55 g.
- Agar-agar - 1/3 tsp
- Sugar - 55 g.
Soufflé for the upper tier:
- Cherry - 155 g.
- Cream - 165 g.
- Gelatin 10 g.
- Water - 3 tbsp. l.
- Sugar - 155 g.
Cream for the lower tier:
- Sour cream (25%) - 260 g.
- Vanillin - 1 g.
- Cream thickener packaging.
- Cream (35%) - 260g.
- Chopped nuts - 160 g.
- Sugar - 160 g.
Caramel for the lower tier:
- Milk - 120 g.
- Sugar - 240 g.
- Butter - 60 g.
- A pinch of salt.
- Vanillin - 1 g.
wedding cake recipe
Wedding cakes (two-tiered) are quite difficult to prepare. And they will demand from the hostess a large number time and a lot of effort. With such painstaking work, not everyone can handle it.
To prepare a cake according to our recipe, you need to make dough from the above components and bake two biscuits of different diameters. They must cool, after which we cut each of them into two cakes. Now you can start making caramel.
Pour sugar into a saucepan and heat over medium heat. Gradually, the sugar will begin to melt, it must be stirred so that it does not burn. The dishes must be heated until the entire mass is melted. Remove the saucepan from the heat and add milk, mix the caramel and return it to the fire again. The mass is heated until it is completely melted. At the end of cooking, add oil, stir and remove the dishes from the heat. Caramel is ready. Next, grind the roasted peanuts.
Nuts can be mixed with caramel mass and coat all layers of biscuit with it. While the cakes are soaked, we proceed to prepare the cream. Mix sugar, vanillin, sour cream and cream, add a thickener and beat until peaks are obtained. With the resulting mass, we cover each biscuit cake on top of the caramel.
Cherry soufflé preparation
Next, we proceed to the preparation of cherry puree, it can be made from defrosted cherries using a blender. Add water, agar, sugar to the mass and bring it to a boil (do not forget to stir). After a couple of minutes, pour the jelly into a mold and put it in a cool place.
To prepare the souffle, mix whipped cream with sugar and cherry puree, add melted gelatin. We also add pieces of chopped jelly there. Gently mix the whole mass until smooth.
Biscuit for the upper tier can be soaked with caramel or cognac. Both options are good. Further, in the form that was used for baking the upper cake, we collect a smaller tier. Pour the souffle onto the bottom cake of the biscuit, and cover with the second cake on top. We remove the workpiece in the refrigerator until the cherry soufflé is completely solidified. We take out the finished tier from the mold.
Assembling the wedding cake
Now that all the tiers of the wedding cake are ready, you can move on to assembling and decorating it. We put the lower tier on the substrate and coat it again with cream on all sides. Next, we need to strengthen the structure so that the lower layer does not sink under the weight of the upper one.
To do this, cut the cocktail tubes and put them in the bottom cake layer. Their length should be slightly greater than the thickness of the lower tier. We place the tubes in the place where you plan to place the upper tier.
We cut out the substrate for the smaller cake and shift the workpiece onto it. We install the upper tier on a system of tubules. Outside, the whole product is smeared with cream and combed with a culinary comb to get beautiful waves. In addition, cream borders are formed using the star nozzle. Ready product decorated with icing leaves, beads, cream roses.
Children's cakes
An original beautiful dessert is an obligatory attribute of children's holidays. At home, you can cook a two-tier cake for a year to your baby. The basis of such a product can be any biscuit (the recipe is given by us earlier in the article). But outside the dessert must be decorated using a children's theme. A two-tier mastic cake is considered quite popular and uncomplicated in execution. It is worth noting that mastic is actively used to decorate not only desserts for children, but also for adults. Plastic material makes it possible to make the most bizarre and beautiful decor details, which makes the products look unique.
To make mastic, we need marshmallows. We heat the marshmallows in the microwave and add a little dye (the color of the dye can be any, depending on your imagination). Next, pour in the powdered sugar and knead a kind of dough.
Decor from mastic
Usually for decoration. baby cake you will need a lot of colored parts, so one color mastic is simply not enough. You will have to mix a lot of different shades. If you want to decorate the entire cake with mastic, then it should be rolled out into a thin layer and cut out the details to decorate each tier. Each of them is attached to the product for a while with toothpicks (after a couple of minutes, such fasteners are removed). Joints, as a rule, are decorated with ribbons made from the same mastic. The upper tier can be decorated with all kinds of figurines made of plastic material, beads, inscriptions. For decoration, you can use confectionery powder.
Instead of an afterword
Bunk cakes are stunningly beautiful desserts for special occasions. Cooking such products at home will require a lot of time, effort and skills from the housewives. It will also allow you to show all your imagination in the process of decorating the cake.
If the cake is a pyramid, then there is a possibility that upper tiers lower ones will "crush" with their weight. If the cake has three tiers and the bottom is tender filling then failure is guaranteed.
Even if you use dense fillings in the lower tiers, they will still deform as soon as the cake warms up to room temperature. How to make sure this doesn't happen? This is quite simple, you just need to get rid of the pressure from above, the question is how to achieve this?
Columns must be installed in all tiers except the top one.
The installation order is as follows:
- the cake blank (filling) is placed on a tray made of food-grade moisture-resistant plywood, the same diameter as the cake blank itself, and coated with a leveling cream, it turns out like this:
By the way, who cares - I buy them in Korobkin. the thickness of the tray is 8mm, usually cutting boards are made from such plywood for the kitchen for cutting meat and vegetables. They are inexpensive, and therefore giving them along with a cake is much more pleasant than driving for a "returnable" stand.
After covering with marzipan and mastic, the tier is pierced by the future column:
Three pieces are needed for each tier. By the way, the columns are made of round timber, it can be ordered there. Round timber is cut with a knife:
Please note that the columns must be the same length so that later the cake does not turn out to be slanting.
well it goes something like this:
Schematically, it looks like this:
If you don’t know how to make an “oily” cream for a tight-fitting leveling coating, it’s easy, this is condensed milk and butter in a 1: 1 ratio
You need to beat for about five minutes, the main thing is that the products should be warmed to room temperature.
As a result, after all the manipulations, you can assemble this without any fear that something will be crushed.
