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, which you want to decorate with something special. And in both cases a fine piece of cake will be a cake. Of course, it's easiest to order it from a professional confectioner, but sometimes you want to try to surprise the guests and cook everything yourself. In this case, our article on how to make a two-tiered cake at home for you will be an excellent guide.
Two-tiered cake with own hands
In order to properly assemble a two-tiered cake with your own hands, the thickest sponge cake for the lower tier and the lighter cakes for the upper tier are the best. And the first should be about twice as large as the second. As a cream, whipped cream with sugar powder is perfect, if you have planned a two-tiered cake with mastic ornaments, it is better to take a more dense oil cream, which is perfect as a substrate.
How to assemble a two-tier cake?
In detail about the assembly we will tell on 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.
Preparation
- Still we will need the cocktail tubes and substrates, which can be made of cardboard and wrapped with food film.
- So, cut the first biscuit horizontally into three layers, apply a small amount of cream to the substrate, so that the cake does not slip and use a confectionery bag or bag to make the border. This is to ensure that the layer of jam does not spread and does not spoil the appearance of the cake.
- In the resulting pool lay out the jam.
- Now in the middle you can sink nuts, berries, chocolate chips, etc.
- Top should be filled with cream so that the next cake is lying flat.
- The same procedure is repeated with the next layer, you can take other berries or fruits.
- Cover the third cake and cover the whole cake with cream. Especially carefully we work the sides to fill all the voids, hide the irregularities and in no case let the filling break through. If your recipe for a two-tiered cake involves a coating of mastic or another decorative layer of cream, you can not bring the surface to an ideal smoothness. Considering that in our case the lower tier will remain "naked", we level the sides more carefully.
- The same is done with the upper tier, but it is better not to weight them with different fillings, in our case instead of jam we use the nutlet. We send the blanks to the fridge, they must be properly frozen, and the cakes should be soaked. This will take at least a couple of hours, or better a whole night.
- Now go to the assembly. With the help of, for example, saucers, we designate the diameter of the upper tier to know where to put the supports, which serve as cocktail tubes. There are two options for installing them. You can immediately insert them and cut them with scissors. And you can first measure the height of a skewer, cut off the necessary length and then insert. In any case, the height of the tubules should be 3-4 mm less than the height of the tier, t. in a few hours the whole construction will take a little time and then it can 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 not more than 1 kg, three pieces will suffice.
- We insert the tubes and cover the intended medium with a cream.
- We install the upper tier together with the cardboard substrate, level its surface with cream and give a little grasp the whole structure in the refrigerator.
- Farther on comes the fantasy, with which we decorate the cake with fruits and berries. They perfectly hold on cream and chocolate glaze.
There are many options for design, the main thing is to observe the basic rules of assembly and then you do not have to worry about your work.