Table decoration is definitely a cake. At the same time, the three-tiered one looks like a real king of a feast, whether it is a celebration of a wedding, birthday, anniversary or any other date.
Even the most famous pastry chefs of the world consider such baking the pinnacle of culinary art. What can I say, a three-tiered cake is not an easy job. But believe me, he is capable and "mere mortals." The main thing is to be patient, set out to do everything carefully and find out a couple of tricks. That's what they will be discussed.
Other mistakes are the best educational material
If it seems to you that to prepare a three-tiered cake, it is enough to stack three cakes of different diameters in descending order, then rather quit this venture! Otherwise, just spend time and translate products. Acting at random is not worth it.
What happens if you don’t comply with the technology? The most common side effect is the deformation of the lower crust, which could not withstand the pressure of the upper ones. It can simply fall into pieces or swim in one direction. Due to deformation, the upper cakes are skewed, and possibly even collapse. Effectively, isn't it? To avoid such embarrassment in the middle of a banquet, it is worth paying attention to the theory.
Do-it-yourself way of forming a three-tier cake
How to avoid the collapse of plans, cakes and hopes? We will use a trick that will strengthen the design. And for her we need bamboo skewers and cocktail straws.
Find the center of each cake, note. At the second end, measure the radius and set aside the same distance from the center of the lower cake. We make the markup and carefully place the second tier on the first. The marking will help to avoid distortion. Using the same principle, we put the top cake on our cake.
Working with squares is even easier. And cakes of an unusual shape (heart, for example) are also unlikely to cause difficulties for those who understand the very principle of how to make a three-tier cake.
And now for the fun part. In the center of the cake we make a puncture with a skewer, we penetrate all three cakes. Let’s slightly enlarge the hole so that a tube crawls into it. We insert the tube, pour the melted chocolate inside (it is convenient to do this from a syringe), immerse the skewer into it. In the same way, we make several more bearing axes around the middle. They will not let the cake collapse to one side.
Tips for choosing a test for shortcakes
It is logical to assume that the easier the middle and upper tiers will be, the less problems there will be with stability. Choose a heavier dough for the lower crust. For example, you can take brownies as a basis - a very tasty and beautiful recipe. Not bad for the base and the recipe for honey cakes.
For the second and third tiers, a light biscuit or puff pastry, like on Napoleon, is ideal. Light coconut cakes "Raffaello" also will not burden the design and add unforgettable notes to the taste.
Cooking Souffle and Jelly
The top of the cake can generally be made not from dough, but from souffle. Any bird milk dessert recipe will do . Beat 10 chilled proteins by adding sugar in stages (1 tbsp.). At the very end, add 0.5 tsp. citric acid. Then dissolve 10 g of gelatin in 100 ml of water. When the gelatin swells, pour the mass into a protein in a thin stream, stir with a spoon and put into a mold. The souffle will freeze for at least 12 hours.
A jelly tier will also be an excellent option. To prepare it, add 1/3 less water to soluble fruit jelly than the manufacturer recommends.
Cream for cake
Before you begin, think about what your three-tier cake will look like. Perhaps it is worth tightening the cakes into the mastic before the pyramid begins to assemble? Or maybe no mastic is planned at all and you’d like to grease with a cream an already prepared cake?
Try to make layers of cream between tiers. And the cakes themselves can be divided in advance along and well soaked with them.
Avoid too liquid creams. If you are at a loss with a choice, prepare a win-win option: heat 200 grams of oil to room temperature, beat at low speed until fluffy, add 250 g of boiled condensed milk, continuing to beat. Before starting work, keep the cream in the refrigerator for at least 20 minutes.
Such a cream not only does not flow, but also keeps its shape perfectly. And thanks to the viscous consistency of condensed milk, glues cakes together, providing additional strength.
Excipients, fillers, decor
Are you afraid that your three-tier cake is not strong enough? Use one more trick. Dissolve cool berry jelly by adding no more than a third of the recommended amount of water to the pack. Coat the cakes with glue and connect them together.
Unleash your imagination if you cook three-tier children's cakes. Photos demonstrate that they can be decorated in the form of a fairytale castle or decorated with characters of your favorite children's fairy tales.
As decoration, you can use fresh berries and fruits, marzipan figurines, chocolate drops, colored powders, dragees. If you are preparing a three-tiered wedding cake, you can go one of two common ways: decorate it with snow-white cream (for example, meringue) and decor, or use a multi-colored cream. The second option is now very popular. Take a look at how elegant a Tiffany-style wedding cake looks .
Alternative methods: unusual dishes
If you really want to make a stunning dessert, but you are afraid that the task will be overwhelming, use the simpler method. Who said that a three-tier cake must 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 impressive, especially if you bake in the same style.