Two-tier cakes are an indescribable splendor that very few people dare to achieve in their kitchen. And people agree to buy such a holiday of the stomach only for very significant reasons, which include a wedding, a child’s first birthday, his entry into school and, naturally, his graduation from it. What confuses housewives most is not even baking - who among us doesn’t do it! However, the assembly of the structure and the need for magnificent decoration are intimidating. Let’s say right away that if you build a two-tier one, you can easily cope with the first fear: even without additional design elements, it will turn out 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.
DIY mastic
You can buy this mass in some stores. But if you have an idea for a tasty, beautiful and fresh cake two-tier, it is better to make mastic with your own hands, especially since the process is not very complicated. Take two hundred grams of marshmallows in the form of candies (marshmallow is very suitable). The sweetness should be dense and chewy, not fluffy and soft. If the candies are long, they are broken, filled with a couple of spoons of water and placed on steam bath, where they melt into a viscous mass with continuous stirring. Then powdered sugar is gradually added (total amount - four hundred grams) until a smooth “dough” is obtained. If needed colored mastic, in the middle of the process, the dye of the desired shade is poured in along with the powder. When finished, rolled into a ball, it practically does not stick to your hands and does not spread like plasticine. To prevent the lump from winding, it is wrapped and hidden in the refrigerator.
The basis
The cakes from which two-tier cakes are assembled are traditionally baked sponge-like and thick. You can probably build a celebratory dessert from thin ones of a different origin, but they will hold the shape of the structure much worse and take longer to soak. Two cakes are made; the top one should be at least half the diameter so that the “steps” are well defined. It’s tastier and more interesting if the ingredients are baked according to different recipes. However, identical cake layers are also not bad if you sandwich them with different fillings. The following recipes are considered the most successful and compatible with each other.
Chocolate sponge cake “Kanash”
It makes two-tier cakes especially tempting because it actually contains chocolate. Black bars with 72% cocoa content (800 grams) are taken, broken into pieces and melted on Good butter(half the dose of the chocolate mass) is first ground with two glasses of sugar, and then whipped until stable fluffiness. A dozen eggs are beaten into the mass; The work of the mixer does not stop. Next, add a spoonful of soda (quenched 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 it in, finally knead it and hide it in the oven for about an hour, heating it to 175 degrees.
Vanilla chiffon sponge cake
Another option for cakes that are simply irresistible to anyone two tier cake. The recipe will require some effort, but the result of its implementation simply melts in your mouth. Sift two glasses of flour into a large bowl, add one and a half glasses of sugar, vanilla to your taste, three spoons of baking powder and half of salt. Six eggs are divided into yolks and whites, the first are sent into the dough, the second are cooled and beaten with crystals until stiff peaks citric acid(like salt, take half a spoon). Non-cold water is poured into the dry ingredients, a little more than half a glass, and exactly half of this container vegetable oil. When everything is kneaded until smooth, the whites are carefully folded in with a wooden spatula from top to bottom, the dough is distributed into the mold and put into the oven at the usual temperature of 180 Celsius for an hour, maybe a little longer. The door cannot be opened for the first 40-50 minutes, otherwise the biscuit will settle.
Sour cream
All two-tier cakes contain some kind of cream. The one made with sour cream is considered universal: it is not very fatty and heavy, and can be combined with any biscuits. It is prepared simply: for two glasses fermented milk product Take a glass of sugar, turn on the mixer for five to seven minutes, and you can spread it on. It is better to take sour cream that is not too fatty; with 15 percent you get a quite elastic cream. If desired, it can be flavored with vanilla.
A few words about the filling
The cakes for the planned “tower,” as already mentioned, are baked thick. To make them juicier, they are carefully cut horizontally into two or three plates and soaked - either with regular syrup or with a special impregnation, for which in a stack hot water two tablespoons of sugar dissolve, the liquid is combined with half a glass of berry or fruit syrup and a glass of rum (cognac). This mixture is especially successful if you are preparing a two-tier wedding cake. When assembled, the individual plates are folded into the original cake layer, coated with cream and pleasant additives placed 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 is afraid that his two-tier cake, lovingly made with his own hands, will be too sweet due to the 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, all that remains is to fold the cake so that it does not sag, the top does not move, and the base does not sag. Since both floors are quite heavy, there are certain secrets to achieving a beautiful look. To begin with, each layered cake is coated on all sides with cream and sent to the refrigerator for some time to soak. At this time, mastic is rolled out in a thin layer, divided into two unequal parts. The larger circle is carefully placed on the bottom cake and leveled. The mastic is applied evenly and smoothly to the sides. 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, to prevent your two-tier mastic cake from falling apart, take 4-5 skewers equal to the height of the bottom cake and stick them vertically into it. A backing is cut out of cardboard, two centimeters smaller in diameter than the top “floor”, and placed on these supports. The second cake is placed on top with two spatulas.
All that remains is to decorate your work culinary arts. If you are baking a two-tier wedding cake, you can buy basic decorations - swans, hearts, figurines of newlyweds - and add them with roses twisted from fondant and painted with colored cream. For children, you can bake funny gingerbread figures, paint them and decorate the “landscape” with whipped cream. There is complete freedom of creativity and free flight of imagination!
To prepare the white sponge cake for the first tier: separate the yolks from the whites.
Beat the whites with a mixer into a fluffy foam. Then gradually add sugar, continuously whisking for 5 minutes. The mass will turn white and increase in volume.
Then add the yolks, one at a time, continuing to beat. The mass should become homogeneous and very airy.
Pour the liquid mixture into the flour and mix gently using a silicone spatula. The dough should become homogeneous and airy.
Lightly grease the mold vegetable oil. Place the dough into the mold. Place in a preheated oven and bake at 200 degrees for about 35 minutes. Check readiness with a dry toothpick. It is better not to open the oven door for the first 20 minutes, otherwise the biscuit may fall off. Ready-made sponge cake Cool slightly in pan, then cool completely on a wire rack.
Then prepare a chocolate sponge cake for the second tier of the cake. Sift flour together with cocoa. Separate the whites from the yolks. Beat the whites until foamy, then gradually add sugar and beat for 5 minutes. Then add the yolks one at a time and beat again until smooth.
Pour the liquid mixture into the flour and mix gently with a silicone spatula until smooth.
Lightly grease the mold with vegetable oil, pour the dough into the mold and smooth it out. Place the pan with the dough in a preheated oven and bake at 200 degrees for about 25-30 minutes. Check readiness with a dry toothpick. Cool the finished cake slightly in the pan, and then cool completely on a wire rack.
When the cake layers have cooled completely, cut each cake layer into two pieces. Soak the cakes with any syrup (I added liqueur to 500 ml of coffee, mixed well and soaked the cakes).
Prepare the cream for our homemade two-tier cake: combine cream cheese with powdered sugar and mix with a mixer. There is no need to beat for a long time, we just need to combine homogeneous mass cream cheese and powder.
Cool the cream well and then beat until stiff peaks form. I use vegetable oil cream.
Add cream cheese to the cream and mix at low speed until smooth.
Assemble the two-tier cake: place the cake on a flat plate or stand and brush it with cream.
Place the second cake layer on top of the cream and press lightly. Grease the sides of the cakes with cream.
Grease the middle of the white cake with cream and place on top chocolate cake. Grease the cake well with cream.
Place the second chocolate layer and press lightly. Coat the top and sides of the cake with cream. In this form, put the cake in the refrigerator overnight.
Decorate the finished two-tier cake, prepared at home, as desired. I edged the sides of the cake with chocolate. To do this, melt the chocolate in a water bath. From parchment paper cut strips, determine the width and height of the side according to your cake. Spread chocolate onto parchment paper and press to sides of cake. Place the cake in the refrigerator for 10-15 minutes for the chocolate to harden. And then carefully remove the parchment. I made chocolate borders just above the cake layers, and placed them in the resulting niches. fresh berries. This is how the cake turned out. Unfortunately, there is no piece in the cut, since on the festive table they ate the whole cake at once, without leaving a single piece for the morning.
Enjoy your tea!
Very often there are events in our lives that require special solemnity, for example, a wedding or anniversary. Or, on the contrary, small holidays that you want to decorate with something special. In both cases, the cake will be a wonderful elegant detail. Of course, the easiest way is to order it from a professional pastry chef, but sometimes you want to try to surprise your guests and cook everything yourself. In this case, our article on how to make a bunk will be an excellent guide for you.
DIY two-tier cake
In order to properly assemble a two-tier cake with your own hands, a dense sponge cake for the bottom tier and lighter cake layers for the top are ideal. Moreover, the first should be approximately twice as large as the second. They are perfect as a cream, but if you are planning a two-tier cake with mastic decorations, it is better to take a denser one butter cream, which is perfect as a substrate.
How to assemble a two-tier cake?
We will tell you in detail about the assembly using the example of a two-tier cake with fruits without mastic.
Ingredients:
- cream;
- biscuits;
- berries and fruits;
- aromatic herbs such as rosemary or thyme;
- jam or liquid jam;
- any chocolate cream or Nutella;
- melted chocolate glaze.
Preparation
- We will also need cocktail tubes and substrates, which can be made from thick cardboard and wrapped in cling film.
- So, cut the first biscuit horizontally into three layers, grease a small amount cream backing so that the cake does not slip and using a pastry bag or bag we make a side. This is so that the layer of jam does not spread and spoil appearance cake.
- Place jam into the resulting pool.
- Now you can immerse nuts, berries, chocolate chips etc.
- It is better to seal the top with cream so that the next cake lies flat.
- We repeat the same procedure with the next layer, you can take other berries or fruits.
- Cover with the third layer and cover the entire cake with cream. We work especially carefully on the sides to fill all the voids, hide unevenness and in no case allow the filling to break out. If your recipe for a two-tier cake involves covering it with mastic or another decorative layer of cream, then you don’t have to bring the surface to perfect smoothness. Considering that in our case the lower tier will remain “bare”, we align the sides more carefully.
- We do the same with the top tier, but it’s better not to weigh it down various fillings, in our case, instead of jam we use Nutella. We send the preparations to the refrigerator, they should harden thoroughly and the cakes should be soaked. This will take at least a couple of hours, or better yet the whole night.
- Now let's move on to assembly. Using, for example, a saucer, we outline the diameter of the upper tier so that we know where to install the supports, which serve as cocktail tubes. There are two options for installing them. You can immediately insert them and cut off the excess with scissors. Or you can first measure the height with a skewer, cut off the required length and then insert it. In any case, the height of the tubes should be 3-4 mm less than the height of the tier, because After a few hours, the whole structure will sag a little and then it may turn out that the upper tier is not standing on the cream, but on supports and can easily move out. For an upper tier weighing no more than 1 kg, three pieces will be enough.
- Insert the tubes and cover the intended center with cream.
- We install the top tier together with a cardboard backing, level its surface with cream and let the whole structure set a little in the refrigerator.
- Then imagination comes into play, with the help of which we decorate the cake with fruits and berries. They stick well to cream and chocolate icing.
There can be many design options, the main thing is to follow the basic assembly rules and then you won’t have to worry about your work.
Today I want to show you how you can make it yourself a wedding cake, for example, as a gift for your brother or niece. The cake will be very simple to make, but at the same time very tender, real. An event like a wedding is taken very seriously. The bride chooses a wedding dress, the groom needs to decide on a suit, hairstyle, photo and video shooting, wedding venue, etc.
They also try to surprise their guests original snacks, decoration of wedding glasses and champagne. And most importantly, probably everyone wants their wedding cake to be the most beautiful and most delicious.
For the base I will have two sponge cakes: a white sponge cake and a chocolate sponge cake. After all, a wedding is a union of two hearts, two different energies, the newlyweds are like a complement to each other. So ours will complement each other.
- egg – 5 pcs.
- flour – 1 tbsp. (not complete)
- sugar – 1 tbsp.
- starch - 1 tbsp. lie
- soda - 1 tsp.
- cocoa – 2 tbsp. lodge
Wedding two-tier cake - recipe
Divide the eggs into 2 parts, yolks separately, whites separately. Beat the whites into a fluffy foam, and grind the yolks with sugar until the sugar is completely dissolved. Take a full glass of flour, take three tablespoons of flour from this glass, and instead of flour add starch, soda and cocoa. Mix everything and add it to the yolks through a sieve, not all at once, but in parts.
We also add the whipped whites to the yolks, and alternate until all the ingredients are mixed together. You need to mix by hand, and not with a mixer, a wooden spoon or a silicone spatula, whichever is more convenient for you. Bake in the oven at 175 0C for about 30 minutes. This is designed for a small portion, I have a chocolate sponge cake - a double portion.
Now you need to bake a regular one, add all the same ingredients as for chocolate biscuit except cocoa.
Cut from ready-made cakes form for our future cake. I put a lid of the diameter we need on a baking sheet from any pan and cut out 2 circles. Leftovers chocolate cake will be used for making pastry putty. The white sponge cake has slightly uneven edges. It can also be slightly trimmed.
While we prepare the cream.
The ingredients are indicated for 1 serving of cream; for a two-tier cake you will need three servings.
- butter – 250 gr.
- milk – 150 gr.
- egg – 1 pc.
- sugar – 1 tbsp.
Beat the egg with sugar. Heat the milk separately. Then add hot milk, but not yet boiled, to the egg mixture and continue beating. We need the sugar to completely melt. Then, pour this entire milk mixture into the saucepan again and put it on the fire, bring to a boil, stirring constantly. Cook until thickened. As soon as the mixture has become thick, turn off the heat, add a piece of butter, about 50 g, stir and set aside until it cools completely.
Beat the softened butter until it almost doubles in volume. Then add in small portions custard and continue whisking.
As a result, you should get a very thick cream.
The newlyweds asked to add cherries to the cake so that the taste would be not just sweet, but sweet and sour. Soak the bottom cake layer with cherry syrup. Ours is chocolate, so there will be no noticeable changes in color, but the cake itself will be well soaked and will be very soft.
Cover the cherries with cream.
Assembling the cake. We coat each layer with cream, don’t skimp on the cream, and don’t forget about the sides of the cake.
From the leftover cake layers and leftover cream, we prepare confectionery putty.
Cover and level the sides of the chocolate cake with chocolate mixture.
We prepare white putty in the same way.
Use the white mixture to level the surface of the cake. Place it in the refrigerator for about 4 hours.
Let's do the mastic for now. I make mastic from regular chewing marshmallows. We will need 2 packages. One package contains both white and pink marshmallows. We divide it into separate containers, sorting by color.
Place in the microwave for 1 minute to melt it.
Let's sow powdered sugar.
And knead the mastic.
Cover the finished mastic with film and set aside for 15-20 minutes.
The mastic has stood, cooled down, and now you can work with it. Pour powdered sugar onto the table, knead the mastic and roll it out.
Making a flower for the cake. We cut out a circle and use a special tool to go along the edge of the circle on a silicone mat. Instead of a silicone mat, I had an identical lining, but the tool you will need is exactly the same as in the photo.
For one flower, cut out 5 circles of different diameters. We roll everything along the edge to get a slightly wavy edge.
The core can be made from mastic of a different color or beads can be glued on. I glue the beads using melted white chocolate.
We take the cake out of the refrigerator. Level all surfaces. The cake should be perfectly smooth.
Roll out the mastic and cut out a circle with a diameter that is equal to the diameter of the top tier of the cake. Transfer the mastic to the cake.
We also cover the bottom tier of the cake. We make all this from pink mastic.
Two-tier cakes are a stunningly beautiful delicacy that will decorate any festive table. Each such cake is a masterpiece of culinary skill, which is prepared, as a rule, on special occasions: for a wedding, anniversary or children's party. In our article we want to talk about how to make a two-tier cake at home.
Birthday cake
Two-tier birthday cakes are a great solution for a special occasion. Whatever you say, it’s like this pastry looks much more impressive than a simple single-layer cake. But you don’t have to order a beautiful dessert from a pastry shop. Now there are many recipes that allow you to make a two-tier cake yourself at home.
We offer a recipe for dessert with fruit. To prepare it we will need the following ingredients:
For the light sponge cake:
- Five eggs.
- Flour - 260 g.
- Sugar - 260 g.
- Vegetable oil.
For the chocolate sponge cake:
- 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:
- Liqueur (you can use Baileys or any other) - 70-110 ml.
- Instant coffee - 0.5 l.
For decoration:
- Fresh berries.
- Chocolate - 0.6 kg.
It takes a lot of effort to make a two-tier cake with your own hands. Therefore, we will consider all stages of preparation step by step.
Two-tier birthday cake: recipe
First, let's prepare the white sponge cake. To do this, separate the whites and yolks. Sift the flour into a separate container. Beat the whites into a fluffy foam using a mixer. After this, add sugar to the mass and continue to beat it until it increases in volume and turns white. Then gradually add the yolks and do not stop beating the mixture, it will gradually become homogeneous and airy. Gently pour the resulting mass into the flour and stir with a silicone spatula until smooth.
Next, prepare the baking dish by greasing it with vegetable oil. Transfer the dough into it and place it in hot oven. Bake the cake for about 35 minutes at 200 degrees. You can check the readiness of the baked goods using a toothpick. The finished biscuit should cool slightly in the mold, after which we take it out and then cool it on a wire rack.
When preparing homemade two-tier cakes, you can make cake layers of different colors. In our case, the bottom tier will be white, and the second will be chocolate.
Let's move on to preparing the dark sponge cake. Sift the flour together with cocoa, separate the whites from the yolks. As in the first case, beat the whites, add sugar and then continue the process. Gradually add the yolks and bring the mixture until smooth. Transfer the mixture to the flour and mix with a silicone spatula. Next, prepare the mold and bake the dark sponge cake in it.
When both cakes are ready and cooled, each of them must be cut into two parts. Each layer needs to be soaked in some kind of syrup (you can add liqueur to 0.5 liters of coffee and soak the shortcakes with this mixture).
Cake cream
When preparing two-tier cakes, you can’t do without good cream. Not only the taste, but also the appearance of the finished product largely depends on its quality. For our cake we will prepare 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 cream cheese mixture into it. Mix the ingredients until smooth. Our cream is ready.
Assembling the product
How to make a two-tier cake? Once all the ingredients are ready, you can start assembling the dessert. Place the first light cake on a flat plate, grease it with cream and cover with the second. We coat not only each layer with cream, but also the side parts. Next, apply the mixture to the middle of the top cake and cover with the brown dough. So we gradually collect all the layers and coat them with cream. Our product is almost ready. Using this template you can make a dessert on any theme.
Two-tier cakes made at home are good because you can come up with options for decorating them yourself. We suggest making chocolate sides and adding fruit. 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 to 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 after this can the parchment be carefully removed. Since we made the sides higher than the cakes, we got niches in which we can put fresh fruits. In addition, you can fill them with cream if fruity option doesn't attract you. So the two-tier cake is ready at home.
Wedding cake: ingredients
Wedding cakes (two tier) are very popular nowadays. They are credited with some symbolism: what tastier dessert- so it will be sweeter life. A product in the shape of a heart is love, with swans - for happiness.
We present to your attention the recipe wedding cake"swan fidelity" For his let's take the preparations 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 top 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.
- Packaging of cream thickener.
- Cream (35%) - 260g.
- Chopped nuts - 160 g.
- Sugar - 160 g.
Caramel for the bottom tier:
- Milk - 120 g.
- Sugar - 240 g.
- Butter - 60 g.
- A pinch of salt.
- Vanillin - 1 g.
Wedding cake recipe
Wedding cakes (two-tier) are quite difficult to prepare. And they will demand from the hostess large quantity time and a lot of effort. Not everyone can handle such painstaking work.
To prepare a cake according to our recipe, you need to make a dough from the above ingredients and bake two sponge cakes 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, stir the caramel and return it to the heat. Heat the mass until it is completely melted. At the end of cooking, add oil, stir and remove the pan from the heat. Caramel is ready. Next, grind the roasted peanuts.
You can mix the nuts with the caramel mixture and coat all layers of the sponge cake with it. While the cakes are soaking, we begin preparing the cream. Mix sugar, vanillin, sour cream and cream, add thickener and beat until peaks form. Cover each sponge cake with the resulting mixture on top of the caramel.
Making cherry soufflé
Next, we start preparing cherry puree; it can be made from defrosted cherries using a blender. Add water, agar, sugar to the mixture and bring it to a boil (don’t forget to stir). After a couple of minutes, pour the jelly into a mold and place it in a cool place.
To prepare the soufflé, mix whipped cream with sugar and cherry puree, add melted gelatin. Add pieces of chopped jelly there. Gently mix the entire mass until smooth.
The biscuit for the top tier can be soaked in caramel or cognac. Both options are good. Next, in the mold that was used to bake the top crust, we assemble the smaller tier. Pour the soufflé onto the bottom layer of the sponge cake, and cover the top with the second cake layer. Place the mixture in the refrigerator until the cherry soufflé has completely hardened. Remove 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 place the lower tier on a substrate and coat it again with cream on all sides. Next, we need to strengthen the structure so that the bottom layer does not sag under the weight of the top one.
To do this, cut cocktail tubes and insert them into the bottom layer of the cake. Their length should be slightly greater than the thickness of the lower tier. Place the tubes in the place where you plan to place the top tier.
Cut out the backing for the smaller cake and place the workpiece on it. We install the upper tier on a system of tubes. The outside of the entire product is coated with cream and combed with a culinary comb to obtain beautiful waves. In addition, cream borders are formed using a star attachment. Ready product decorated with icing leaves, beads, cream roses.
Children's cakes
An original, beautiful dessert is a must-have at children's parties. At home, you can prepare a two-tier cake for your baby’s one-year anniversary. The basis of such a product can be any biscuit (we gave the recipe earlier in the article). But the outside of the dessert needs to be decorated using a children's theme. A two-tier mastic cake is considered quite popular and easy to make. It is worth noting that mastic is actively used to decorate not only desserts for children, but also for adults. The plastic material makes it possible to make the most bizarre and beautiful decorative details, which is why the products acquire a unique look.
To prepare the mastic we need marshmallows. Heat the marshmallows in the microwave and add a little coloring (the coloring can be any color, depending on your imagination). Next, add powdered sugar and knead into a dough.
Mastic decor
Typically for decoration baby cake You will need a lot of colored parts, so using one color of 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 you should roll it 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). The joints are usually decorated with ribbons made from the same mastic. Upper tier can be decorated with all kinds of figures made of plastic material, beads, and inscriptions. You can use confectionery powder for decoration.
Instead of an afterword
Two-tier cakes are stunningly beautiful desserts for especially special occasions. Preparing such products at home will require a lot of time, effort and skills from housewives. It will also allow you to show all your imagination in the process of decorating the cake.
