Today I want to show you how you can do it yourself a wedding cake, for example, for a gift to your brother or niece. The cake will be very simple to perform, but at the same time very delicate, real. An event like a wedding is taken very seriously. The bride chooses a wedding dress, the groom needs to decide on a suit, hairstyles, photo and video shooting, wedding venue, etc.

They also try to surprise their guests with original snacks, decor for wedding glasses and champagne. And most importantly, probably everyone wants their wedding cake to be the most beautiful and most delicious.

As a basis, I will have two biscuits, a white biscuit and a chocolate biscuit. After all, a wedding is a union of two hearts, two different energies, newlyweds are like complements to each other. So ours will complement each other.

• egg - 5 pcs.
• flour - 1 tbsp. (not complete)
• sugar - 1 tbsp.
• starch - 1 tbsp. lies.
• soda - 1 tsp.
• cocoa - 2 tbsp. lodges

Wedding bunk cake - recipe

Divide the eggs into 2 parts, the yolks separately, the whites separately. Beat the whites into a fluffy foam, and grind the yolks with sugar until the sugar is completely dissolved. We take a full glass of flour, take three tablespoons of flour from this glass, and instead of flour we add starch, soda and cocoa. Mix everything and add through a sieve to the yolks and not all at once, but in parts.

We also add whipped whites to the yolks, and so we alternate until all the ingredients are mixed together. It is necessary to mix by hand, and not with a mixer, a wooden spoon or a silicone spatula, to whom, the more convenient. We bake in the oven at a temperature of 175 ° C for about 30 minutes. This is for a small serving, my chocolate sponge cake is a double serving.

Now we need to bake a regular one, add all the same ingredients as for the chocolate biscuit, except for cocoa.

We cut out the shape for our future cake from the finished cakes. I put a lid of the required diameter on a baking sheet from any pan and cut out 2 circles. The rest of the chocolate cake will be used for making confectionery putty. The white biscuit has slightly jagged edges. It can also be slightly trimmed.

Let's prepare the cream for now.

The ingredients are indicated for 1 serving of cream, for a two-tiered cake you will need three such servings.

• oil - 250 gr.
• milk - 150 gr.
• egg - 1 pc.
• sugar - 1 tbsp.

Beat the egg with sugar. Heat milk separately. Then, add hot milk, but not boiled yet, to the egg mixture, continue to beat. We need the sugar to completely melt. Then, pour all this milk mixture into a saucepan again and put on the fire, bring to a boil, stirring constantly. Boil until thick. As soon as the mixture becomes thick, turn off the fire, and add a piece of butter, about 50 grams, to it, stir and set aside until it cools completely.

Beat the softened butter until it almost doubles in volume. Then add the custard in small portions and continue to beat.

As a result, you should have a very thick cream.

The newlyweds asked to add cherries to the cake, so that the taste was not just sweet, but sweet and sour. Saturate the bottom cake with cherry syrup. We have chocolate, so there will be no noticeable changes in color, for which the cake itself will be well saturated and will be very soft.

Cover the cherries with cream.

We collect the cake. We coat each layer with cream, do not spare the cream, and also do not forget about the sides of the cake.

From the remnants of the cake layers and the remnants of the cream, we prepare the confectionery putty.

Cover and smooth out the sides of the chocolate cake with the chocolate mass.

We prepare the white putty in the same way.

We level the surfaces of the cake with a white mass. We put it in the refrigerator for about 4 hours.

Let's do the mastic for now. I make mastic from regular chewing marshmallows. We need 2 packs. One package contains both white and pink marshmallows. We divide it into separate containers, sorting by color.

We put in the microwave for 1 minute, so that it melts.

We sow the icing sugar.

And knead the mastic.

Cover the finished mastic with foil and set aside for 15-20 minutes.

The mastic has stood, cooled down, now you can work with it. Pour icing sugar on the table, knead the mastic and roll it out.

Making a flower for the cake. We cut out a circle and on a silicone mat with a special tool we go along the edge of the circle. Instead of a silicone mat, I had an identical lining, but the tool you 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. I glue the beads using melted white chocolate.

We take out the cake from the refrigerator. Align all surfaces. The cake should be perfectly flat.

Roll out the mastic and cut out a circle with a diameter equal to the diameter of the top tier of the cake. We transfer the mastic to the cake.

We also cover the bottom tier of the cake. We do all this from pink mastic.

Very often in our life there are events 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 either case, 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. If that's the case, our article on how to make a bunk for you will be a great guide.

DIY bunk cake

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

How to assemble a bunk cake?

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

Preparation

1. We also need cocktail tubes and substrates, which can be made of 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 of a pastry bag or bag we make a side. This is so that the jam layer does not spread and spoil the appearance of the cake.


3. Put the jam into the resulting pool.


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


5. It is better to close 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 layer and cover the whole cake with cream. We work especially carefully on the sides to fill in all the voids, hide irregularities and in no case allow the filling to break through. If your recipe for a two-tiered cake involves coating with mastic or another decorative layer of cream, then you may not bring the surface to perfect smoothness. Considering that in our case the lower tier will remain "bare", we align the sides more carefully.


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


9. Now let's move on to the 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. 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 the supports and can easily move out. For the upper tier weighing no more than 1 kg, three pieces will be enough.


10. Insert the tubes and cover the intended center with cream.


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


12. Further, imagination enters into work, with the help of which we decorate the cake with fruits and berries. They adhere well to cream and chocolate glaze.

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.

For a meaningful celebration, a tiered cake is a highlight that everyone expects to see and taste to crown the holiday.

A dessert of several tiers (two or three, and even more, which is inherent in wedding ceremonies), must be carefully assembled so that the lower tier does not sink under the pressure of the upper ones.

We do the same in several places.

Now it is permissible to install the second tier of the dessert in place, and not be afraid that the top will push and siege the lower base.

Strengthening the tiered cake

It is easy to strengthen the cake in two tiers, but what to do if the culinary idea is more ambitious. And we solve this issue, but how, we look further MK.

Prepare in advance, for example, three tiers of cake of different sizes. The tiers are covered with mastic and stand for about one hour or more in the refrigerator.

It is worth noting: Each of the tiers should be placed on separate paper ones, in the center of each of them we will make holes of a small diameter in advance.

To strengthen each tier, we will also use cocktail tubes, but only one wooden skewer, which is recommended, in addition, to wrap with cling film.

So, we start assembling a three-tiered cake.

Make a hole in the center of the product using our wooden stick wrapped in cling film. The length of the stick should be approximately the same as the total height of all the tiers. But do not pierce the cake through.

Around the hole made in the center, at a distance of up to 3 centimeters from each other, make smaller holes with tubes. We adjust the length of the tubes to the level 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 done places, filled with chocolate.

You can give the white chocolate some time to harden.

We begin to put the second tier on a long skewer through the hole in the base.

Now it's time to plant the third tier of the birthday cake on the base of the mount (a wooden skewer).

Table decoration is definitely a cake. At the same time, a three-tiered one looks like a real king of a feast, whether it is a celebration of a wedding, birthday, anniversary or any other date.

Even the most eminent confectioners in the world consider such baking to be the pinnacle of culinary art. What can I say, a three-tiered cake is not an easy job. But believe me, he is within the power of "mere mortals". The main thing is to be patient, set a goal to do everything neatly and learn a couple of tricks. Here we will talk about them.

Someone else's mistakes are the best teaching material

If it seems to you that to make a three-tiered cake it is enough to stack three layers of different diameters on top of each other in descending order, then quit this venture sooner! Otherwise, just waste time and transfer products. You shouldn't act at random.

What happens if you don't follow the technology? The most common side effect is the deformation of the bottom cake, which cannot withstand the pressure of the upper ones. It can simply fall apart or swim to one side. Due to deformation, the upper cakes will warp, and possibly even collapse. Effective, isn't it? To avoid such embarrassment in the middle of a banquet, it is worth paying attention to theory.

A method of forming a three-tiered cake with your own hands

How to avoid frustration of plans, cakes and hopes? Let's use a trick that will strengthen the structure. And for her we need bamboo skewers and cocktail tubes.

Find the center of each cake, mark it. At the second end, measure the radius and set aside the same distance from the center of the bottom cake. We do the markup and carefully place the second tier on the first. The markings will help to avoid skewing. Using the same principle, we put the top cake on our cake.

Working with squares is even easier. And cakes of an unusual shape (hearts, for example) are also unlikely to cause difficulties for those who understand the very principle of how to make a three-tiered cake.

Now comes the fun part. In the center of the cake we make a puncture with a skewer, we pierce all three cakes. Stir the hole a little so that the tube will fit into it. We insert the tube, pour melted chocolate inside (it is convenient to do this from a syringe), immerse a skewer into it. In the same way, we make several more bearing axes around the middle one. They will prevent the cake from collapsing to one side.

It is logical to assume that the lighter the middle and upper tiers are, the less stability problems there will be. Choose a "heavier" dough for the bottom crust. For example, you can take brownie as a basis - a very tasty and beautiful recipe. Not bad for a base and a recipe for honey cakes.

For the second and third tiers, a light biscuit or puff pastry is ideal, as in Napoleon. Light coconut cakes "Rafaello" also do not weigh down the structure and will add unforgettable notes to the taste.

Making soufflé and jelly

In general, the top of the cake can be made not from dough, but from soufflé. Any dessert recipe will work. Whisk 10 chilled whites, adding sugar in stages (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 mass in a thin stream into the whites, stir with a spoon and put in a mold. The soufflé will freeze for at least 12 hours.

A jelly tier would also be an excellent option. To prepare it, add 1/3 less to soluble water than the manufacturer recommends.

Cake cream

Before you start, consider what your three-tiered cake will look like. Perhaps it is worth tightening the cakes in the mastic before the pyramid begins to gather? Or maybe no mastic is planned at all and you will be pleased to grease a ready-made cake with cream?

Try to make layers of cream between the tiers. Yes, and the cakes themselves can be divided in advance along and well soaked with them.

Avoid overly liquid creams. If you find it difficult to choose, prepare a win-win: Heat 200 grams of butter to room temperature, beat at low speed until fluffy, add 250 g of boiled condensed milk, whisking. Before starting work, keep the cream in the refrigerator for at least 20 minutes.

Such a cream not only does not flow, but also keeps its shape perfectly. And also, thanks to the viscous consistency of condensed milk, it glues the cakes together, providing additional strength.

Excipients, fillers, decor

Afraid that your three-tiered cake isn't strong enough? Use another trick. Dilute the tough berry jelly by adding no more than a third of the recommended volume of water to the pack. Spread the cakes as if with glue and join together.

Unleash your imagination if you are preparing three-tiered children's cakes. 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 ways: unusual dishes

If you really want to cook a stunning dessert, but you are afraid that the task will be overwhelming, use the simpler method. Who said that a three-tiered cake must be monolithic? Place the cakes on the tiers of a special serving dish as shown in the photo.

Such a dessert will look no less impressive, especially if you arrange baked goods in the same style.

Each tier of the cake is installed on a special paper backing, in the bottom of which a small hole is made in the center.

To stabilize the cake, we will use cocktail tubes and a wooden stick wrapped in plastic wrap.



1. (banner_banner1)

   We also need white chocolate and a cooking bag.

   
   

2. We begin to collect a three-tiered cake. In the lower tier in the center we make a hole with a wooden stick, as in the photo.

   
   

3. Around the central hole, at a distance of 2-3 cm from the center, we make holes with the help of cocktail tubes, slightly raise them, cut off the excess and take them back out.

   
   

4. Fill all the holes we have made with white chocolate, previously melted in the microwave. We do everything quickly, because the chocolate hardens quickly.

   
   
5. (banner_banner2)

   Place back the center stick and cocktail tubes. Next, fill the void in the tubes with melted chocolate, as in the photo. When the chocolate hardens, it will fix our cake base and prevent the upper tier from pushing through the lower one.

   
   

6. We carefully install the second tier of the cake, stringing it onto the central stick, which serves as the basis for the fastening.

   
   

7. We do absolutely the same manipulations with it as with the first tier.

   
   

8. Place the top layer carefully.

   
   

9. We decorate a three-tiered cake with pre-prepared sugar flowers.