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. In that case, our article on how to make a bunk for you will be an excellent 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 about twice as large as 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 ruin appearance 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 and cover the whole cake with cream. We work especially carefully on the sides to fill in all the voids, hide the 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. We insert the tubes and cover the intended center with cream.


11. We install the upper tier along 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 perfectly 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.

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 of white biscuit, and the other of chocolate. The impregnation for the cake was made on the basis of coffee and liqueur, but you can soak it with any syrup). I decided to make the cream from whipped cream with the addition of cream cheese. Decorated the cake with chocolate decor and, of course, fresh berries. It turned out very bright and beautiful. I share a 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, diameter 25 cm - 1 tier):

egg - 5 pcs.;

sugar - 250 g;

wheat flour - 250 g;

vegetable oil for lubricating the mold.

For chocolate biscuit, diameter 18 cm - 2 tier):

egg - 3 pcs.;

sugar - 150 g;

wheat flour - 150 g;

cocoa - 2 tbsp. l.

For the cream:

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

icing sugar - 3-4 tbsp. l .;

whipping cream - 500 ml.

For impregnation:

coffee dissolved in water - 500 ml;

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

For decor:

chocolate - 600 g;

fresh berries.

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

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

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

Pour the liquid mass into the flour and mix gently with a silicone spatula. The dough should be smooth and fluffy.

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

Then prepare a chocolate sponge cake for the second tier of the cake. Sift flour with cocoa. Separate the whites from the yolks. Beat the whites into a foam, 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 mix gently with a silicone spatula until smooth.

Lightly grease the form with vegetable oil, put the dough in the form and smooth. Place the dough pan in a preheated oven and bake at 200 degrees for about 25-30 minutes. Willingness to check with a dry toothpick. Cool the finished cake slightly in the mold, and then cool completely on the wire rack.

When the cake layers are completely cool, cut each cake layer in half. Soak the cakes with any syrup, I added liqueur to 500 ml of coffee, mixed well and soaked the cakes).

To prepare the cream for our homemade bunk cake: combine cream cheese with powdered sugar and stir 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, then beat until firm peaks. I use vegetable oil cream.

Add cream cheese to the cream and stir at low speed until smooth.

To assemble a two-tiered cake: put the cake on a flat plate or stand and brush it with cream.

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

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

Place the second chocolate crust and press down lightly. Coat the top and sides of the cake with cream. In this form, put the cake in the refrigerator overnight.

Decorate the homemade bunk cake as desired. I surrounded the sides of the cake with a chocolate rim. To do this, melt the chocolate in a water bath. Cut strips out of parchment paper, determine the width and height of the side by your cake. Put the chocolate on the parchment and place it on the sides of the cake. Put the cake in the refrigerator for 10-15 minutes to freeze the chocolate. And then carefully remove the parchment. I made the sides of chocolate just above the cakes, and put fresh berries in the resulting niches. Here's a cake turned out. Unfortunately, there is no slice in the cut, since the whole cake was eaten on the festive table at once, without leaving a single slice for the morning.

Enjoy your tea!

Today I want to show you how you can do it yourself the 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 add starch, soda and cocoa instead of flour. 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 the usual 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 yet boiled 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 soak well 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 with chocolate mass and level the sides of the chocolate cake.

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.

Surely many housewives admire beautiful multi-tiered cakes, and are wondering how to make a bunk cake at home? For some, it seems like magic and a work of art, and they are even afraid to try. But, it is 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 making two-tiered cakes, but they are not so much about the culinary skills as the secrets of cake-making. Often, due to improper assembly, cakes can twist, fall through, or even collapse on their side. All this can be avoided if you use simple techniques used by experienced pastry chefs.

Most often, pastry chefs use two types of cake layers to make two-tiered cakes. The lower cake is baked from shortcrust pastry, and the upper cake is made from biscuit. If the bottom cake is biscuit, then the top must 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 from biscuit dough, let's take a closer look.

DIY bunk cake, recipe with photo

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

Biscuit dough for the bottom crust:

Bottom biscuit (shape 26 cm)

Upper biscuit (form 16 cm)

Cooking a bunk cake with your own hands

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

Separate the whites from the yolks very carefully into different containers.

Begin to beat with proteins, with the lowest speed. Add sugar gradually (half the total), and gradually increase the speed. The egg whites should be fluffed into a firm foam and not spill out when the bowl is turned over.

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

Mix the flour with baking powder and gradually add it to the egg mixture, being careful not to sediment the foam.

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

The biscuit dough is ready, and you can start baking the cakes.

Baking cake layers

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

Look at the biscuit. When the smell of freshly baked biscuit begins to smell in the kitchen and the top turns golden, remove the biscuit, turn the mold over and leave it there until the biscuit cools.

In the same way, we bake a biscuit for the upper tier.

When the biscuits have cooled down, 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 install "beacons" from toothpicks, wrap the sponge cake with a thread, overlap the thread, as if tying a knot around the cake, and slowly pull on both ends of the thread. Thus, the biscuit can be easily divided into even layers.

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

Butter cream for biscuit bunk cake

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

To prepare butter cream, you need softened butter. Take care of this in advance, and remove the oil from the refrigerator a couple of hours before making the cream.

Place the butter in a deep bowl and beat with a mixer until fluffy, soft and slightly bulky. While whisking, pour the condensed milk into the butter, gradually increasing the speed. Beat the cream for at least 5 minutes more, until the cream is smooth.

Assembling the cake

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

Many questions arise, how to decorate a bunk cake with your own hands? After all, not everyone knows how to use a pastry syringe and squeeze out roses with leaves. Working with mastic is also not so easy. She is quite capricious, and you can spoil more than a dozen cakes until you start to get something that looks like beautiful photographs from culinary sites. If you are not special in this business, take a couple of cans of chocolate paste. This is always a winning option, as everyone loves chocolate. Coat both cakes with 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 made of wood or plastic. If you are not professionally baking two-tier masterpieces, do not buy these sticks separately, but use ordinary boiler straws. Only the 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 for lateral support for the top tier of the cake, and also cut them to the desired height.

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

How to decorate a bunk 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. Berries, fruits, multi-colored sprinkles, and ready-made mastic decorations look great on a chocolate background. Experienced cooks also use them, so there is no reason to refuse such help for you.

This is one of the many DIY bunk cake recipes. Despite the seeming complexity, this is a feasible task even for an inexperienced housewife. Skill comes only with experience, and this cake is worth the effort.

Bunk cakes are an unspeakable splendor that very few people risk being vouchsafed to in their kitchens. Yes, and people agree to buy such a stomach holiday only for very significant reasons, which include a wedding, the child's first birthday, his admission to school and, of course, the end thereof. Most of all, housewives are not even confused by baking - which of us does not do it! However, the assembly of the structure and the need for great decoration are frightening. Let's say right away that if you build a two-tiered cake from mastic, you can easily cope with the first fear: 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.

In some stores, this mass can be bought. But if you have conceived 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). The sweetness should be firm, chewy, not airy and soft. If the candies are long, they break, are poured with a couple of tablespoons of water and placed in a steam bath, where they melt into a viscous mass with continuous stirring. Then the icing sugar is gradually poured in (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 in cling film and hidden in the refrigerator.

The cakes from which the two-tier cakes are made are traditionally biscuit and thick. It is possible, probably, to build a festive dessert from thin, of a different origin, but they will keep the shape of the structure much worse, and soak - longer. There are two cakes; the upper one should be at least twice as small 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 layered with different fillings. The following recipes are recognized as the most successful and compatible with each other.

Chocolate biscuit "Kanash"

With it, bunk cakes are especially tempting, since it does include chocolate. Black bars with 72% cocoa content (800 grams) are taken, broken into pieces and melted in a steam bath. Good butter (half the weight of the chocolate) is first ground with two glasses of sugar and then whipped until firmly fluffy. A dozen eggs are driven into the mass; the mixer does not stop working. Next, a spoon with a generous slide of soda is introduced (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, hot chocolate is poured in, it is finally kneaded and hides in the oven for about an hour with warming up to 175 degrees.

Vanilla chiffon biscuit

Another option for cakes, with which any two-tier cake is simply irresistible. The recipe will require some effort, but the result of its implementation simply melts in your mouth. Sift two cups of flour into a large bowl, add one and a half cups of sugar, 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 whipped to dense peaks with citric acid crystals (like salt, half a spoon is taken). Cold water is poured into the dry components, a little more than half a glass, and exactly half of such a capacity of vegetable oil. When everything is mixed until smooth, the proteins are gently mixed with a wooden spatula from top to bottom, the dough is distributed in shape and hides in the oven at a normal temperature of 180 Celsius for an hour, maybe a little longer. The door cannot be opened for the first 40-50 minutes, otherwise the biscuit will settle.

Sour cream

All bunk cakes contain some kind of cream. It is considered universal made on the basis of sour cream: it is not very fatty and heavy, but is combined 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% it turns out to be a completely elastic cream. If desired, it can be flavored with vanilla.

A few words about the filling

The cakes for the intended "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 a special impregnation, for which two tablespoons of sugar dissolve 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, smeared with cream and pleasant additions 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 will be more appropriate. The use of peaches and cherries is especially successful. Candied fruits and marmalade pieces are also good. Anyone who fears that his two-tiered cake, lovingly made with his own hands, will be too sweet due to impregnation, can only do with the cream between the plates. Only then should it be smeared more generously.

How to assemble correctly

When all the components of the food are prepared, it remains only to fold the cake so that it does not sag, the top does not move out, and the base does not tilt. Since both floors are quite heavy, there are certain secrets on how to achieve a beautiful look. To begin with, each cake collected from the layers is coated with cream on all sides and sent for some time to the refrigerator for soaking. At this time, the mastic is rolled out in a thin layer, divided into two unequal parts. The larger circle is neatly placed on the bottom cake and smoothed out. The sides are evenly and smoothly covered with mastic. The excess edge is cut off - not very high, as it can shrink and lift up a little afterwards. The same manipulations are done with a smaller part of the cake. Now, so that your two-tiered mastic cake does not fall apart, take 4-5 skewers equal to the height of the bottom cake and stick them 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 shoulder blades.

All that remains is to decorate your culinary artwork. If you are baking a two-tiered wedding cake, you can buy basic decorations - swans, hearts, figurines of newlyweds - and supplement them with roses twisted from mastic and painted with colored cream. For children, you can bake funny gingerbread figures, paint them and paint the "landscape" with whipped cream. Here already - complete freedom of creativity and free flight of imagination!