HOW TO ASSEMBLE A TWO-TIER CAKE / Tiered Cake / How to assemble a cake
How to assemble a cake. How to assemble a multi-tiered cake. You will find the answer to these and other questions on my channel.
Probably many novice confectioners are afraid of this. they think it's very difficult.
Assembling a multi-tiered cake is easy, knowing a few rules.
You need to know just a few important nuances:
1. All tiers must be covered with a dense cream (ganache, buttercream or mastic)
2. Each tier must be well kept under pressure for at least 6-7 hours, so that the cakes stick well with the cream and the air comes out.
3) Before assembly, all tiers must be well cooled.
4. During assembly, all sticks must be cut under the top of the cake so that not a single mm sticks out, otherwise the upper tiers will be crooked.
rod went well.
5. I take all the substrates dense, and in advance (before assembling the cake itself) you need to make a 1-1.5 cm hole in the center so that our rod goes well.
6. The bottom substrate must be very dense and not bend, otherwise the cake may crack.
7. Between the tiers, coat with melted chocolate so that the tiers stick together well
8. The design for the cake must be: an inner rod (a large stick in the middle, and sticks that I stick in tiers) Otherwise, your tiers will push through each other.
In the video, a torus weighing 12 kg. Diameters 28,22,18 cm.
Substrate diameter 40 cm.