Table decoration is definitely a cake. At the same time, the three-tiered one looks like a real king of the feast, be it celebrating a wedding, birthday, anniversary or any other date.
Even the most famous confectioners in the world consider such pastries to be the pinnacle culinary arts. Needless to say, a three-tier cake is not an easy job. But believe me, even “mere mortals” can do it. The main thing is to be patient, set yourself the goal of doing everything carefully and learn a couple of tricks. That's what we'll talk about.
Other people's mistakes are the best educational material
If you think that for cooking three tier cake It’s enough to stack three cake layers of different diameters on top of each other in descending order, then quickly give up this idea! Otherwise, you will simply waste time and transfer products. You shouldn't act at random.
What happens if you don't follow the technology? The most common by-effect- deformation of the lower cake, which could not withstand the pressure of the upper ones. It may simply fall apart or float in one direction. Due to deformation, the top cakes will warp and perhaps even collapse. Effective, isn't it? To avoid such embarrassment in the middle of a banquet, it is worth paying attention to theory.
How to form a three-tier 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 it we need bamboo skewers and cocktail straws.
Find the center of each cake and mark it. At the second end we measure the radius and set aside the same distance from the center of the lower cake. We make markings and carefully place the second tier on the first. Marking will help avoid distortion. Using the same principle, we place the top layer on our cake.
Working with squares is even easier. And the cakes unusual shape(hearts, for example) are also unlikely to cause difficulties for those who understand the very principle of how to make a three-tier cake.
Now comes the fun part. We make a pierce in the center of the cake using a skewer and pierce all three layers. Let's move the hole a little so that the tube can fit into it. We insert the tube, pour melted chocolate inside (it’s convenient to do this from a syringe), and plunge a skewer into it. In the same way we make several more load-bearing axes around the middle one. They will prevent the cake from falling on its side.
It is logical to assume that the lighter the middle and upper tiers are, the fewer problems there will be with stability. Choose a “heavier” dough for the bottom crust. For example, you can take brownies as a basis - very tasty and beautiful recipe. The recipe for honey cakes also works well as a base.
Ideal for the second and third tiers light sponge cake or puff pastry, as in "Napoleon". Light coconut cakes "Raffaello" also will not weigh down the structure and will add unforgettable notes to the taste.
Making soufflé and jelly
The top of the cake can generally be made not from dough, but from soufflé. Any dessert recipe 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 mixture into the whites in a thin stream, stir with a spoon and place in the mold. The soufflé will harden for at least 12 hours.
A jelly tier would also be an excellent option. To prepare it, add 1/3 less water to the instant solution than the manufacturer recommends.
Cake cream
Before you start, think about what your three-tier cake will look like. Perhaps it is worth tightening the cakes in mastic before the pyramid begins to assemble? Or maybe no mastic is planned at all and you would like to grease the finished cake with cream?
Try to create layers of cream between tiers. And the cakes themselves can be divided lengthwise in advance and soaked well with it.
Avoid creams that are too thin. If you find it difficult to choose, prepare a win-win option: heat 200 grams of oil until room temperature, beat at low speed until fluffy, add 250 g of boiled condensed milk, continuing to beat. Before starting work, keep the cream in the refrigerator for at least 20 minutes.
This cream not only does not flow, but also holds its shape perfectly. And thanks to the viscous consistency of condensed milk, it glues the cakes together, providing additional strength.
Excipients, fillers, decor
Are you afraid that your three-tier cake is not strong enough? Use one more trick. Make it cool berry jelly, adding no more than a third of the recommended volume of water to the pack. Coat the cakes like glue and connect them together.
Give free rein to your imagination if you prepare three-tiered children's cakes. The photos show that they can be decorated in the form of a fairytale castle or decorated with characters from your favorite children's fairy tales.
Alternative methods: unusual dishes
If you really want to make a stunning dessert, but you are afraid that the task will be overwhelming, use a simpler method. Who said that a three-tier cake must be monolithic? Place the cakes on tiers of a special serving dish, as shown in the photo.
This dessert will look no less impressive, especially if you decorate the baked goods in the same style.
Surely many housewives admire beautiful multi-tiered cakes and wonder how to prepare a two-tiered cake at home? For some it seems like magic and a work of art, and they are even afraid to try. But it's not as difficult as it seems if you know how to cook. regular cakes for cakes, and cream.
Of course, there are some secrets in making two-tier cakes, but they relate not so much to culinary skills as to the secrets of assembling the cake. Often, due to improper assembly, cakes can become warped, fail, or even fall on their side. All this can be avoided if you use simple techniques used by experienced confectioners.
Most often, confectioners use two types of cake layers to prepare two-tier cakes. The bottom crust is baked from shortcrust pastry, and the top one is made of biscuit. If the bottom cake is sponge cake, then the top one needs to be lightened and made from a light soufflé. However, it happens that you need a cake with both sponge tiers, in which case the cake needs to be strengthened. Let’s look at how to make a two-tier cake at home from sponge dough in a little more detail.
DIY two-tier cake, recipe with photo
Two tier cake you can cook with your own hands from ready-made biscuits, or bake them yourself. Of course, this requires molds of different diameters and a lot of time. It is better to prepare the biscuit dough separately for the bottom tier and separately for the top, so as not to mix it up. After all, a sponge cake rises a lot when baking, and you need to avoid pouring the dough into one mold.
Biscuit dough for the bottom crust:
Bottom sponge cake (26 cm mold)
Top sponge cake (16 cm mold)
Making a two-tier cake with your own hands
The recipe for making biscuit dough is the same for the top and bottom cakes.
Very carefully separate the whites from the yolks into different containers.
Begin beating with the whites, at the lowest speed. Gradually add sugar (half the total amount), and gradually increase the speed. The whites should whip into a strong foam and not spill out when turning the bowl over.
Now you can beat the yolks with the remaining sugar and vanilla. When the yolk mass has significantly increased in volume and turned white, very carefully pour the yolks into the whites and mix with a mixer whisk, but do not turn on the mixer itself.
Mix flour with baking powder and gradually add it to egg mixture, trying not to settle the foam.
When the flour is completely mixed with the egg mixture and the dough becomes homogeneous, melt butter, and add it to the test.
The biscuit dough is ready, and you can start baking the cakes.
Baking cake layers
Place a circle on the bottom of the mold parchment paper, according to the diameter of the bottom. Pour the dough into the mold and place it in an oven preheated to 180 degrees.
Look at the biscuit. When the smell of freshly baked sponge cake wafts through the kitchen and the top becomes golden, remove the sponge cake, turn the pan over and leave it until the sponge cake cools.
We bake the biscuit for the top tier in the same way.
When the biscuits have cooled, they need to be cut into 2-3 layers. It is more convenient to do this with a strong thread or fishing line. Make a cut along the side of the cake with a sharp knife, or install “beacons” of toothpicks, wrap the sponge cake with thread, overlap the thread, as if tying a knot around the cake, and slowly pull both ends of the thread. Thus, the sponge cake can be easily divided into even layers.
If you are making a two-tier cake with your own hands for a birthday, choose a thicker cream for coating the bottom tier cakes. Consider the weight of the cake, and if it is a soft, delicate mousse, it will simply fall out of the sides. For the same reason, you should not use impregnation, at least for the lower tier. A biscuit that is too soft may “float.”
Butter cream for sponge two-tier cake
This cream is very simple but versatile. It is suitable both for coating cake layers and for decorating a ready-made cake.
For cooking butter cream you need softened butter. Take care of this in advance and remove the butter from the refrigerator a couple of hours before preparing the cream.
Place the butter in a deep bowl and beat it with a mixer until fluffy, soft and slightly increased in volume. While whisking, pour condensed milk into the butter, gradually increasing the speed. Beat the cream for at least 5 minutes until the cream is smooth.
Assembling the cake
Now you can start assembling the cake. We start assembly from the bottom tier. Coat each layer of sponge cake with cream, and fold all the cakes as they should be. In the same way, we separately collect the top tier cakes. You get two separate cakes, one large and one small.
Many questions arise: how to decorate a two-tier cake with your own hands? After all, not everyone knows how to use pastry syringe and squeeze out roses with leaves. Working with mastic is also not so easy. She is quite capricious, and you can ruin more than a dozen cakes before you start to get something that looks like beautiful photographs from culinary sites. If you are not an expert in this matter, take a couple of cans of chocolate paste. This is always a winning option since everyone loves chocolate. Frost both cakes chocolate spread and smooth the sides with a warm knife.
Assembling the tiers of the cake is a crucial moment. We initially talked about strengthening the cake, and now this moment has come. Sticks are usually used to strengthen the cake. They can be made of wood or plastic. If you are not professionally involved in baking two-tiered masterpieces, do not buy these sticks separately, but use regular boiler straws. Only the straws should be thick, which are used for milkshakes.
Insert a straw into the center of the cake and trim it down to the level of the cake. Also, insert 4-5 straws in a circle to provide side support for the top tier of the cake, and also trim them to the desired height.
Using a wide spatula, transfer and place the top tier of the cake on top of the bottom. That's it, the assembly of the cake is complete.
How to decorate a two-tier cake with your own hands?
It is very easy to spoil a masterpiece with inept decor. Take a couple of steps away from the cake and look at it from the side. Berries, fruits, colorful sprinkles, and ready-made decorations from mastic. They are used and experienced chefs, so there is no reason for you to refuse such help.
This is one of many DIY two-tier cake recipes. Despite the apparent complexity, this is a feasible task even for inexperienced housewife. Skill only comes with experience, and this cake is worth your effort.
For a significant celebration multi-tiered cake- this is the highlight that everyone expects to see and taste to crown the holiday.
A dessert of several tiers (two or three, or even more, which is typical for wedding ceremonies) must be carefully assembled so that the lower tier does not sag under the pressure of the upper ones.
We do the same in several places.
Now it is permissible to install the second tier of dessert in place, and not be afraid that the top will push through and upset the lower base.
Strengthening a multi-tiered cake
It’s easy to strengthen a cake in two tiers, but what to do if culinary idea more extensive. And we solve this issue, but how, we look further at MK.
We prepare in advance, for example, three tiers of cake of different sizes. The tiers are covered with mastic and left for about one hour or more in the refrigerator.
It is worth noting: Each of the tiers should be placed on separate paper sheets; in the center of each of them we will make holes of small diameter in advance.
To strengthen each tier, we will also use cocktail straws, but only one wooden skewer, which we recommend additionally wrapping cling film.
So, let's start assembling the three-tier cake.
We will make a hole in the center of the product using our wooden stick wrapped in cling film. The length of the stick should approximately coincide with the height of all tiers in total. But do not pierce the cake all the way through.
Around the hole made in the center, at a distance of up to 3 centimeters from each other, we will make holes smaller tubes. We adjust the length of the tubes to the height of the first tier.
Melt the white chocolate in a water bath and pour it, using a bag, into the holes made in the cake.
Now we return the stick and cocktail tubes to the previously made places, filled with chocolate.
You can give the white chocolate some time to harden.
We begin to place the second tier on a long skewer through the hole in the base.
Now it’s time to place the third tier of the birthday cake on the base of the mount (wooden skewer).
In the life of every person there are a lot of events that he wants to celebrate with special chic and scope, that is, so that it is 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-tier cake. You can make such a creation yourself, without turning to professional confectioners; today we will teach you how to correctly and tasty make such a dessert, complex at first glance.
How to bake a delicious dessert base
Before you proceed directly to baking, you should stock up on the ingredients necessary for the work:
- Cream for decoration;
- Sponge cakes;
- Fruits and berries;
- Fragrant herbs;
- Jam;
- Chocolate cream;
- Chocolate glaze;
- Cocktail straws (for fixing the future masterpiece).
Process of creation:
- The pre-prepared sponge cake needs to be cut so that you get three layers. Coat them with cream (lightly so that the cakes “don’t move”;
- We create a kind of pool in which the jam is placed;
- This is all supplemented with nuts, berries and cream is poured on top for better fixation of the next layer;
- We repeat the manipulation with the next layer (in this case, you can use other fruits);
- Everything is covered with the last cake layer, and the entire cake is coated with cream. You need to process the side parts very carefully (in such a way that voids are not noticeable, to hide all possible irregularities). If mastic or two layers of cream are used, then the surface does not need to be made as smooth 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 preparations are sent to the refrigerator for at least several hours, but ideal- all night long.
How to assemble a two-tier cake with your own hands
Now the most crucial moment has come, so you should consider all the points on how to assemble a two-tier cake at home so that it looks great.
Work process:
- First, using 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: you can immediately install 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 structure to withstand, you need to use 3 tubes;
- The fixatives are placed in the middle, which is previously marked with cream;
- The top tier is installed and the cake is placed in the refrigerator so that the masterpiece “sets”.
For those who are not afraid of difficulties and like to spend time in the kitchen, we offer you to prepare an elegant and interesting two-tier cake with your own hands in the form winter hut. The dessert consists of standard biscuits: the bottom one with sour cream and peanuts, the top one with a delicate and pleasant cherry mousse. Ready product covered with protein cream and decorated in accordance with the New Year's theme.
For convenience, we recommend dividing the formation of the cake over several days, for example, baking the biscuits in advance, and only then working on “assembling” the tiers and decorating. The cake, of course, is not the fastest to prepare, but the result is worth the effort! Your guests will be absolutely delighted with your culinary skills, and how happy your children will be with such a sweet surprise! Let's create together winter's tale with your own hands!
Ingredients: 
Bottom sponge cake (26 cm mold):
- eggs - 8 pcs.;
- sugar - 240 g;
- flour - 160 g;
- starch - 50 g;
- butter - 50 g;
- baking powder - 1.5 teaspoons;
- vanilla sugar - 2 teaspoons.
Top sponge cake (16 cm mold):
- eggs - 2 pcs.;
- sugar - 60 g;
- flour - 40 g;
- starch - 10 g;
- butter - 10 g;
- baking powder - ½ teaspoon;
- vanilla sugar - 1 teaspoon.
Impregnation for biscuits:
- sugar - 90 g;
- water (boiling water) - 300 ml;
- cognac - 1-2 tbsp. spoons.
Cream for bottom biscuit:
- sour cream 20% - 200 g;
- whipping cream 33-35% - 200 ml;
- sugar - 120 g;
- peanuts - 100 g.
Mousse for the top sponge cake:
- cream 33-35% - 150 ml;
- frozen cherries - 150 g;
- cream cheese- 130 g;
- sugar - 80 g;
- powdered gelatin - 5 g;
- water (to dissolve gelatin) - 30 ml.
- egg whites - 4 pcs.;
- sugar - 200 g;
- vanillin - a pinch;
- butter - 320 g.
Protein cream for decoration:
- egg whites - 3 pcs.;
- water - 75 g;
- sugar - 150 g;
- salt - a pinch;
- citric acid - a pinch.
Decor:
For windows:
- dark chocolate - 40 g;
- butter - 10 g;
- marmalade;
- sweet straw.
For Christmas trees:
- waffle cones for ice cream - 2 pcs.;
- butter - 100 g;
- condensed milk - 4 tbsp. spoons;
- food coloring (green).
DIY two-tier cake recipe with photo
How to make a sponge cake for a two-tier cake
- Prepare the bottom biscuit. We very carefully separate the whites from the egg yolks and place them in a deep, clean and dry bowl. Beat with a mixer, gradually adding half a portion of sugar. We work until we get “strong peaks” (that is, until we get a dense mass that remains motionless when tilting/turning the bowl).
- Separately together with the second part granulated sugar and fragrant vanilla sugar beat the yolks. We work with the mixer for at least 5 minutes. The mass should lighten, thicken noticeably and increase 2-3 times.
- Gradually fold the yolks into the whites using gentle movements from bottom to top. Sift the flour, combined with starch and baking powder, over the egg mixture, mixing thoroughly each time. Our task is not to upset the lush mass, so we work very carefully! Mix the mixture in a circle biscuit dough You can’t, only from the bottom up!
- Melt the butter, cool and pour over the edge of the bowl onto the homogeneous dough. Stir briefly.
- We line the bottom of a mold with a diameter of 26 cm with a circle of parchment; do not grease the walls. Filling the container biscuit dough and place in a preheated oven. Bake at 180 degrees until dry.
- Turn the mold with the freshly baked biscuit over and place it on two bowls or on a wire rack. Leave the baked goods in this form until they cool completely. This step will help prevent the top of the cake from collapsing.
- We prepare the top sponge cake in the same way as the bottom one, only this time we take a mold with a diameter of 16 cm.
How to prepare mousse for the top tier
- We will prepare cherry mousse as a filling for the top sponge cake. To do this, cover the cherries with sugar without first defrosting them and put them on low heat. Stirring, heat for about 5 minutes (until the granulated sugar is completely dissolved and the berries are softened).
- Let the cherry mass cool and then turn it into a “puree” using a blender. Grind thoroughly through a fine sieve. We will use all the resulting juice to prepare the mousse ( small pieces We do not use the cherries remaining on the sieve).
- Whip cold cream until thickened. Add room temperature cream cheese and Cherry juice. Stir until a homogeneous, evenly colored mass is obtained.
- Remove the top biscuit from the mold (first run a knife along the sides of the container). Cut the pastry into two layers. We wash the mold, wipe it dry, and line the bottom and sides with parchment. Dip the bottom cake into the prepared container, pour over the impregnation (to prepare it, dissolve sugar in boiling water, cool, add cognac).
- Pour gelatin with cold, pre-boiled water. Let the mass swell.
- Place the bowl with swollen gelatin in a bowl with hot water. Stir constantly until the powder dissolves.
- Add the gelatin solution to the creamy cherry cream while continuously whisking with a mixer. Spread the mixture onto the bottom crust and level it out. Place the container in the refrigerator until the mousse hardens.
How to prepare cream for the lower tier
- While the mousse hardens, prepare the bottom tier of the cake. Whip the cream with sugar until thick. Add sour cream, beat for a few seconds (until the components combine into a single cream).
- Fry the peanuts in a dry frying pan, stirring. As soon as the skin begins to crack, remove from heat and cool. After removing the husks, grind the peanuts using a blender.
- Divide the biscuit into 3 layers. We water the bottom one with impregnation, and then lubricate it with half creamy sour cream. Spread half the peanuts on top.
- Cover the base of the cake with the second cake layer, soak it, and apply the remaining cream. Sprinkle with the other half of the peanuts. Pour the last cake with impregnation and place it on top. We do not coat the top and sides of the workpiece with anything yet.
- Soak the second cake layer for the top sponge cake and place it on top of the frozen mousse. We put both the upper and lower tier for the cake in the refrigerator.
How to make buttercream cream for covering a cake
- Mix the whites with sugar, place the bowl on " water bath" Actively and continuously stir the mixture with a whisk, heat the mixture over low heat until the sugar dissolves. To check readiness, take a small portion of whites and grind between large and index finger. If the grains are not felt, remove the container from the stove. It is important not to overheat the whites, otherwise they may curdle! The bottom of the bowl with squirrels should not touch the water in the lower container.
- To the whites, just removed from the heat, add vanillin for flavor and immediately begin to beat the mass. Gradually the whites will thicken. We work with a mixer until “soft peaks” form. There is no need to achieve a very strong and stable mass, as when making a sponge cake. As soon as there are clear streaks left on the cream from the mixer, we stop.
- Add the softened butter in small pieces to the protein mass, constantly working with the mixer. As a result, we get a fairly dense butter cream.
- We take the bottom piece out of the refrigerator. Coat the top and sides with butter-protein cream and level.
- To prevent the lower tier from settling under the weight of the upper one, we strengthen our “structure”. We take wooden skewers, cut them to the height of the lower tier and stick them into the biscuit in the place where the upper tier will be (according to our idea, it will stand on the edge of the lower biscuit).
- Place the top tier on a cake base of suitable diameter. Apply butter cream and smooth. Place it together with the substrate on the prepared lower tier.
How to decorate a two-tier cake with your own hands
- To make our cake look like a hut, we cut out and remove a triangular segment from the bottom tier. Apply butter cream to the cut, and then attach straws to imitate wooden boards. We also trim the top tier slightly, grease it with cream and add straws.
- To make “windows” on sugar-sprinkled kitchen board roll out the marmalade. Cut out square pieces of suitable size. Sugar is necessary so that the pieces of marmalade do not stick to the work surface.
- Melt the chocolate with butter in a “water bath”, cool and transfer to a cornet. Apply a small portion chocolate mass on straws and pieces of marmalade, attach the “windows” to the “house”. We also outline the outline of the “windows” with chocolate.
How to prepare protein cream for decorating a two-tier cake
- To make our two-tier cake look even more like a snow-covered hut, we will cover it with protein cream. Cook the syrup - add sugar to water and bring to a boil. Heat the syrup to 118 degrees.
- At the same time, beat the whites with citric acid and a pinch of salt until stiff peaks form (when turning the bowl over, the whites should “sit” firmly in place).
- Without stopping working with the mixer, pour hot syrup into the protein mixture in a thin stream. Whip the cream continuously until it cools to room temperature (about 10 minutes).
How to decorate a two-tier cake with your own hands
- We coat the tiers of the cake with snow-white protein cream, and make swirls around the “windows” to imitate icicles.
- If desired, decorate the cake with figures. To make a snowman, make 2-3 balls from marmalade different sizes, place it on the free edge of the lower tier. Coat the figure with protein cream. We form the “carrot”, “hat” and “buttons” again from marmalade, draw “eyes” with chocolate, and make “hands” from pieces of straw. We prepare “Christmas trees” from horns and butter cream with dye (detailed technology is described in the recipe
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