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.
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.
We will tell you in detail about the assembly using the example of a two-tier cake with fruit without mastic.
Ingredients:
Preparation
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.
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).
Once again I was going to make a two-tier 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 made of white biscuit and the other made 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 bunk 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 on 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 down slightly. 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. Place 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!
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 on 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 down slightly. 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. Place 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!
For those who are not afraid of difficulties and like to spend time in the kitchen, we suggest preparing an elegant and interesting two-tier cake with their own hands in the form of a winter hut. The dessert consists of standard biscuits: bottom with creamy sour cream and peanuts, top with delicate and pleasant cherry mousse. The finished product is covered with a protein cream and decorated in accordance with the New Year theme.
For convenience, we recommend to divide the formation of the cake into several days, for example, bake biscuits in advance, and only then engage in the "assembly" of tiers and decoration. The cake, of course, is not the fastest to prepare, but the result is worth the effort! Guests will be delighted with your culinary skills, and children will be delighted with such a sweet surprise! Let's make a winter fairy tale together with our own hands!
Ingredients:
Bottom biscuit (shape 26 cm):
Upper biscuit (form 16 cm):
Impregnation for biscuits:
Lower biscuit cream:
Top biscuit mousse:
Protein cream for decoration:
Registration:
For windows:
For Christmas trees: