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 us say right away that if we construct two tiered cake from mastic, it will cope with the first fear in an elementary way: 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.

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 gradually fades powdered sugar(total - four hundred grams), until you get a smooth "dough". If you need a colored mastic, in the middle of the process, a dye of the desired shade is poured along with the powder. AT ready-made, 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 in a stack hot water two tablespoons of sugar are dissolved, 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 bunk is being prepared. a wedding cake. 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 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 bottom cake and stick 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!

Once again I was going to make a two-tiered cake at home, and it turned out to be big, very tasty and beautiful. In the preparation of the cake, I decided to use one cake from a white biscuit, and the other from a chocolate one. I made the impregnation for the cake based on coffee and liquor, but you can also soak it with any syrup). I decided to make the cream from whipped cream with the addition of cream cheese. Decorated the cake chocolate decor and of course fresh berries. It turned out very bright and beautiful. share step by step recipe Maybe someone will find my recipe useful.

To make a two-tiered cake at home, you will need:

For a white biscuit with a diameter of 25 cm - 1 tier):

egg - 5 pcs.;

sugar - 250 g;

wheat flour - 250 g;

vegetable oil for greasing the mold.

For a chocolate biscuit with a diameter of 18 cm - 2 tiers):

egg - 3 pcs.;

sugar - 150 g;

wheat flour - 150 g;

cocoa - 2 tbsp. l.

For cream:

cream cheese (I have homemade cream cheese) - 500 g;

powdered sugar - 3-4 tbsp. l.;

whipping cream - 500 ml.

For impregnation:

coffee dissolved in water - 500 ml;

liquor I have Baileys) - 50-100 ml instead of coffee and liquor, you can use any syrup to taste).

For decor:

chocolate - 600 g;

fresh berries.

To prepare a white biscuit for the first tier: separate the yolks from the proteins.

Beat egg whites with a mixer until fluffy. Then add sugar gradually, without stopping beating for 5 minutes. The mass will turn white and increase in volume.

Then add the yolks, one at a time, while continuing to beat. The mass should become homogeneous and very airy.

Pour in liquid mass into the flour and mix gently with a silicone spatula. The dough should become homogeneous and airy.

Lightly grease the mold vegetable oil. Put the dough into a mold. Put in a preheated oven and bake at 200 degrees for about 35 minutes. Readiness to check with a dry toothpick. For the first 20 minutes, it is better not to open the oven door, otherwise the biscuit may fall off. Cool the finished biscuit in the pan, then cool completely on a wire rack.

Then cook chocolate biscuit for the second tier of the cake. Sift flour with cocoa. Separate the whites from the yolks. Beat egg whites until stiff, 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 mass into the flour and gently mix with a silicone spatula until smooth.

Lightly grease the form with vegetable oil, put the dough into the form and level it. Put the form with the dough in a preheated oven and bake at 200 degrees for about 25-30 minutes. Readiness to check with a dry toothpick. Finished cake Cool slightly in the pan, then cool completely on a wire rack.

When the cake layers are completely cool, cut each cake into two pieces. Soak the cakes with any syrup, I added liquor 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. You don’t need to beat for a long time, we just need to combine cream cheese and powder into a homogeneous mass.

Cool the cream well and then whip until firm peaks. I use cream with vegetable oils.

Add the cream cheese to the cream and mix on low speed until smooth.

Assemble a two-tier cake: put the cake on a flat plate or stand and grease it with cream.

Put the second cake on top of the cream and press lightly. Lubricate the sides of the cakes with cream.

Grease the middle of the white cake with cream and put on top chocolate cake. Lubricate the cake well with cream.

Lay out the second chocolate cake and press lightly. Coat the top and sides of the cake with cream. In this form, put the cake in the refrigerator for the night.

Ready-made two-tiered cake, prepared at home, decorate as desired. I surrounded the sides of the cake with a chocolate rim. 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 the chocolate on the parchment paper and place it on the sides of the cake. Place the cake in the refrigerator for 10-15 minutes for the chocolate to harden. Then carefully remove the parchment. I made chocolate sides a little higher than the cakes, and put fresh berries in the resulting niches. This is how the cake turned out. Unfortunately, there is no piece in the section, as on holiday table They ate the whole cake at once, not leaving a single piece for the morning.

Happy tea!

Surely, many housewives admire beautiful multi-tiered cakes, and are wondering how to make 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 at all as difficult as it seems, if you know how to cook ordinary cake layers, and cream.

Of course, there are some secrets in the preparation of two-tiered cakes, but they are not so much about culinary skills as about the secrets of assembling a cake. Often, due to improper assembly, cakes can warp, fail, or even collapse on their side. All this can be avoided if you use the simple tricks used by experienced confectioners.

Most often, confectioners use two types of cakes to make two-tiered cakes. The bottom cake is baked from shortcrust pastry, and the top of the biscuit. If the bottom cake is biscuit, then the top one needs to be lightened and made from a light soufflé. However, it happens that you need a cake with both biscuit tiers, in which case, the cake needs to be strengthened. How to make a two tiered cake at home biscuit dough, let's take a closer look.

Do-it-yourself bunk cake, recipe with photo

You can make a two-tiered cake with your own hands from ready-made biscuits, or bake them yourself. Of course, this requires forms of different diameters, and a lot of time. It is better to cook the dough for a biscuit separately for the lower tier and separately for the upper one, so as not to confuse. After all, the biscuit rises strongly during baking, and you need not pour the dough into one form.

Biscuit dough for the bottom cake:

Bottom biscuit (form 26 cm)

Upper biscuit (form 16 cm)

Cooking a two-tiered cake with our own hands

The recipe for making biscuit dough is the same for the top and bottom cakes.

Very carefully separate the proteins from the yolks in different containers.

Whipping begins with proteins, with the smallest revolutions. Gradually add sugar (half of the total), and gradually increase the speed. Proteins should be whipped into strong foam and do not spill out when turning the bowl.

Now you can beat the yolks with the remaining sugar and vanilla. When the yolk mass increases significantly in volume and turns white, very carefully pour the yolks into the proteins, and mix with the whisk of the mixer, but do not turn on the mixer itself.

Mix flour with baking powder and gradually add it to egg mixture trying not to precipitate the foam.

When the flour is completely mixed with the egg mass and the dough becomes homogeneous, melt the butter and add it to the dough.

Biscuit dough is ready, and you can start baking cakes.

Baking cake layers

Lay a circle of parchment paper on the bottom of the form, according to the diameter of the bottom. Pour the dough into the mold and put it in an oven preheated to 180 degrees.

Look at the biscuit. When the smell of freshly baked biscuit spreads through the kitchen and the top turns golden, remove the biscuit, turn the mold over and leave it like that until the biscuit has cooled.

Similarly, we bake a biscuit for the upper tier.

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 an incision along the side of the cake with a sharp knife, or set toothpick “beacons”, wrap the biscuit with a thread, overlap the thread, as if you are tying a knot around the cake, and slowly pull both ends of the thread. Thus, the biscuit can be easily divided into even layers.

If you are making a DIY two-tiered birthday cake, choose more thick cream for spreading the cakes of the lower tier. Consider the weight of the cake, and if it is a soft tender mousse, it will simply come out on the sides. For the same reason, you should not use impregnation, at least for the lower tier. Too soft biscuit can "float".

Butter cream for biscuit bunk cake

This cream is very simple yet versatile. It is suitable for spreading cakes, and for decorating a ready-made cake.

To make buttercream, you need softened butter. Take care of this in advance, and take the oil out of the refrigerator a couple of hours before preparing the cream.

Put the butter in a deep bowl and beat it with a mixer until fluffy, soft and slightly increased in volume. Whisking constantly, pour the condensed milk into the butter, gradually increasing the speed. Beat the cream for at least 5 more minutes, until the cream is smooth.

Cake assembly

Now you can start assembling the cake. We start the assembly from the bottom tier. Spread each layer of biscuit with cream, and fold all the cakes as they should be. In the same way, we separately collect the cakes of the upper tier. You get two separate cakes, one big, one small.

Many questions arise, how to decorate a two-tiered cake with your own hands? After all, not everyone knows how to use confectionery syringe and squeeze roses with leaves. Working with mastic is also not so easy. She is quite capricious, and you can ruin more than a dozen cakes until something similar to beautiful pictures 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, as everyone loves chocolate. Frost both cakes chocolate paste and smooth the sides with a warm knife.

Assembling the tiers of the cake is a crucial moment. We first talked about strengthening the cake, and now this moment has come. Sticks are usually used to strengthen the cake. They can be wood or plastic. If you are not professionally baking two-tier masterpieces, do not buy these sticks separately, but use ordinary boiler straws. Only straws should be thick, which are used for milkshakes.

Insert a straw into the center of the cake, and cut it to the level of the cake. Also, stick 4-5 straws in a circle to support the top tier of the cake on the side, and cut them to the desired height as well.

Transfer with a wide spatula, and set the top tier of the cake to the bottom. That's it, this completes the assembly of the cake.

How to decorate a two-tiered cake with your own hands?

It is very easy to spoil a masterpiece with inept decor. Step back a couple of steps from the cake and look at it from the side. On a chocolate background, berries, fruits, multi-colored sprinkles look great, and finished jewelry from mastic. They are used and experienced chefs, so there is no reason to refuse such help to you.

This is one of the many recipes for making a two-tiered cake with your own hands. Despite the apparent complexity, this is a feasible task even for an inexperienced hostess. Skill comes with experience, and this cake is well worth the effort.

Very often in our life there are events that require special solemnity, for example, a wedding or an anniversary. Or, on the contrary, small holidays that you want to decorate with something special. In both cases, a cake will be a wonderful elegant detail. Of course, the easiest way is to order it from a professional confectioner, but sometimes you want to try to surprise guests and cook everything yourself. In this case, our article on how to make a bunk for you will be a great guide.

Do-it-yourself two-tiered cake

In order to properly assemble a two-tiered cake with your own hands, it is the best fit dense biscuit for the lower tier and lighter cakes for the upper. Moreover, the first should be approximately twice as large as the second. They are perfect as a cream, but if you have planned a two-tier cake with mastic decorations, it is better to take a denser one oil cream, which is perfect as a substrate.

How to assemble a two-tiered cake?

We will tell you in detail about the assembly using the example of a two-tiered fruit cake 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 icing.

Cooking

1. We also need cocktail tubes and substrates, which can be made from thick cardboard and wrapped with cling film.

2. So, we cut the first biscuit horizontally into three layers, grease the substrate with a small amount of cream 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 jam layer does not spread and spoil appearance cake.


3. Put the jam into the resulting pool.


4. Now in the middle you can immerse nuts, berries, chocolate chips etc.


5. It is better to seal the top with cream so that the next cake lies flat.


6. We repeat the same procedure with the next layer, you can take other berries or fruits.


7. Cover with the third cake and cover the entire cake with cream. We work especially carefully on the sides to fill in all the voids, hide the bumps and in no case allow the filling to break out. If your recipe for a two-tiered cake involves covering with fondant or another decorative layer of cream, then you can not bring the surface to perfect smoothness. Considering that in our case the lower tier will remain “naked”, we align the sides more carefully.


8. We do the same with the upper tier, but it is better not to make it heavier. various fillings, in our case, instead of jam, we use Nutella. We send the blanks to the refrigerator, they should harden well, and the cakes should be soaked. It will take at least a couple of hours, but the whole night is better.


9. Now let's move on to assembly. Using, for example, a saucer, we outline the diameter of the upper tier in order to know where to install the props, which are cocktail tubes. There are two options for installing them. You can immediately insert them and cut off the excess with scissors. And you can first measure the height with a skewer, cut off the required length and only 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 on the cream, but on supports and can easily move out. For the upper tier weighing no more than 1 kg, three pieces will be enough.


10. We insert the tubes and cover the intended center with cream.


11. We install the upper tier together with a cardboard backing, smooth its surface with cream and let the whole structure grab a little in the refrigerator.


12. Then fantasy comes into play, with the help of which we decorate the cake with fruits and berries. They stick perfectly to cream and chocolate icing.

There can be many design options, the main thing is to follow the basic assembly rules and then you will not have to worry about your work.

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-tiered one, you can 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.

DIY mastic

In some stores, this mass can be bought. But if you have planned a delicious, beautiful and fresh two-tiered cake, it is 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 a 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 you need a colored mastic, in the middle of the process, a dye of the desired shade is poured along with the powder. In finished form, rolled into a ball, it practically does not stick to hands and does not blur like plasticine. So that the lump does not wind up, it is wrapped and hidden in the refrigerator.

The basis

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 ones 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. It is 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 with 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 bars with 72% cocoa content (800 grams) are taken, broken into pieces and melted into good butter (half the dose of the mass of chocolate), 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 (quenched with vinegar or lemon juice), then two tablespoons of cocoa and four glasses of flour are sifted into the dough. When the mixer makes the mass homogeneous, it is poured in, 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 proteins, the first ones are sent to the dough, the second ones are cooled and beaten with citric acid crystals to dense peaks (half a spoonful is taken, like salt). Non-cold water is poured into the dry ingredients, a little more than half a glass, and exactly half of such a container of 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: a glass of sugar is taken for two glasses of a fermented milk product, a mixer is turned on for five to seven minutes - 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 stack 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 canned fruits or berries from jam would be more appropriate. 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 of culinary art. If you are baking a two-tiered wedding cake, you can buy basic decorations - swans, hearts, figurines of 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!