Three-tier cake: tips for cooking, choosing recipes, assembling and decorating

Decoration of the table is definitely a cake. The three-tier at the same time looks like a real king of feast, whether it's celebrating a wedding, a birthday, an anniversary or any other date.

Even the most eminent confectioners of the worlds consider such baking to be the pinnacle of culinary art. What to say, a three-tier cake - work is not easy. But believe me, he is in strength and "mere mortals." The main thing - to be patient, to set a goal to do everything neatly and learn a couple of tricks. That's about them, and then we'll talk.

Other people's mistakes are the best educational material

If it seems to you that to make a three-story cake it's enough to add three different diameters to each other in descending order, then quit this venture! Otherwise, simply waste time and translate the products. Act at random is not worth it.

What happens if you do not keep the technology? The most common side effect is the deformation of the lower cortex, which could not withstand the pressure of the upper cortex. It can simply fall apart or swim in one direction. Because of the deformation, the upper cakes will warp, and perhaps even collapse. Effectively, is not it? To avoid such embarrassment in the middle of a banquet, it is worth paying attention to the theory.

Method of forming a three-tiered cake with your own hands

How to avoid the collapse of plans, cakes and hopes? Use the trick that will strengthen the structure. And for her we will need bamboo skewers and cocktail tubes.

We find the center of each cake, note. At the second end, we measure the radius and plot the same distance from the center of the lower crust. We make the markup and carefully place the second layer on the first one. Marking helps to avoid skewing. By the same principle, we put the upper cake on our cake.

Working with squares is even easier. A cake of unusual shape (heart, for example) is also unlikely to cause difficulties for those who understand the very principle of how to make a three-tier cake.

And now the most interesting. In the center of the cake we make a puncture with the help of a skewer, pierce all three cakes. Let's move the hole a little so that the tube can get into it. We insert a tube, pour melted chocolate inside (it is convenient to do this from a syringe), we immerse the skewer in it. In the same way, we make several bearing axes around the middle one. They will not let the cake crumble to one side.

Tips for choosing a test for cakes

It is logical to assume that the easier the middle and upper tiers, the less problems there will be with stability. Choose a dough for the bottom cake "heavier". For example, for a basis it is possible to take brownies - very tasty and beautiful recipe. Good for the basis and the recipe for honey cakes.

For the second and third tiers, an easy biscuit or puff pastry is ideal, as in "Napoleon". Light coconut cakes "Rafaello" also do not weight the design and give the taste unforgettable notes.

Preparation of souffle and jelly

The top of the cake in general can be made not from a dough, but from a souffle. Any recipe for desserts "Bird's Milk" will do. Whip 10 chilled proteins, gradually adding sugar (1 tbsp.). At the very end, add 0.5 tsp. Citric acid. Next, 10 g of gelatin is dissolved in 100 ml of water. When the gelatin swells, pour the mass in a thin trickle into the squirrels, stir with a spoon and put into the mold. Freeze souffle will be at least 12 hours.

An excellent option will be the jelly tier. For its preparation add to the soluble fruit jelly water by 1/3 less than the manufacturer recommends.

Cream Cake

Before you start, think about how your three-tier cake looks like. Perhaps you should tighten the cakes in the mastic before the pyramid begins to gather? Or maybe no mastic is planned at all and you will be able to lubricate the already prepared cake with cream?

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

Avoid too liquid creams. If you are at a loss with the choice, prepare a win-win option: 200 grams of oil to warm to room temperature, whisk at low speed to splendor, add 250 g of boiled condensed milk, whilst continuing. Before working, keep the cream in the refrigerator for at least 20 minutes.

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

Auxiliary substances, fillers, decor

Are you afraid that your three-tier cake is not strong enough? Use another trick. Dilute the steep berry jelly, adding to the pack no more than a third of the recommended amount of water. Spread the cakes like glue, and connect them together.

Give vent to imagination if you are preparing children's cakes three-tiered. The photos show that they can be decorated in the form of a fairy-tale castle or decorated with the characters of your favorite children's fairy tales.

As an ornament, you can use fresh berries and fruits, marzipan figurines, chocolate drops, colored powders, dragées. If you are preparing a three-tier wedding cake, you can go on one of two common paths: decorate it with a white cream (for example, meringue) and decor or use a multi-colored cream. The second option is now very popular. Look how elegantly looks the wedding cake in the style of "Tiffany".

Alternative ways: unusual dishes

If you really want to make a stunning dessert, but you are afraid that the task will prove impossible, use a simpler way. Who said that a three-tier cake must necessarily be monolithic? Fold the cakes on the tiers of a special serving dish, as shown in the photo.

Such a dessert will look no less spectacular, especially if you make the baking in the same style.