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 thicker butter cream, which is perfect as a base.
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 base so that the cake does not slip and with the help pastry bag or a package 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.
Surely many housewives admire beautiful multi-tiered cakes, and are wondering how to make a two-tier 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 make your own 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 those who are not afraid of difficulties and love to spend time in the kitchen, we suggest making an elegant and interesting two-tier cake with your own hands in the form of a 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 cream cheese room temperature 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
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 cooking 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 cook 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. Ready cake Cool slightly in pan, 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 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.
The middle white cake spread 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. Cut strips from parchment paper; determine the width and height of the side based on 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 section, since on festive table They ate the whole cake at once, not leaving a single piece for the morning.
Enjoy your tea!
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