How to decorate a 2 tier cake. Three-tier cake: tips for cooking, choosing recipes, assembling and decorating

Delicious and tender children's birthday cake. Bird's milk will be made according to a simple recipe on gelatin. Since the soufflé is made from raw proteins and is not baked, but only slightly heat-treated, eggs must be used that have been tested. Of course, it's better when it's your own homemade chicken coop eggs. In the manufacture of multi-colored mastic, natural products for coloring are used. The mastic itself is made from purchased American marshmallow marshmallows, which can be found in supermarkets. Instead of mastic, the cake can be decorated, for example, with butter cream or chocolate icing. And finally, what I want to say is that the birthday cake turns out to be just huge and very satisfying. And don't be intimidated by this mass of ingredients, especially eggs, which should be consumed by children in moderation. After all, the baby will get about the 20th part of the cake.

Ingredients:

for the biscuit:

• 16 yolks + 4 eggs;
• 2.5 st. Sahara;
• 3 art. flour;
• 200-300 ml of children's not very sweet sweet and not sour juice, thick compote or milk for biscuit soaking;

butter cream for lubricating biscuit:

• 400 g butter;
• 4 tbsp without a slide of condensed milk;

for soufflé bird's milk on gelatin:

• 16 proteins;
• 700 g of sugar;
• 80 g of gelatin;
• 300 g butter;
• 3 tbsp without a slide of condensed milk;
• 0.5 tsp vanillin;

for marshmallow fondant:

• 500 g marshmallows;
• 500-800 g of high-quality powdered sugar (it is better to take with a margin);
• 1 tsp carrot juice;
• 1 tsp spinach juice;
• 0.5 tsp cocoa;
• 3 tsp citric acid.

Preparatory stage

First, we mentally prepare ourselves for a long but rewarding work. Secondly, we prepare the necessary dishes. I used 2 round springform pans with a diameter of 24 cm for the 1st tier and a diameter of 19 cm for the second tier.

So, we stock up on a good mood, because the result depends on how the cake will be seen by your beloved baby. And we start with a simple one - with a stencil for mastic. My boy, like everyone else, just loves cars, especially police ones. So I drew a car that will be easy to cut out of mastic.

The above figure can be printed, or you can carefully outline with a soft pencil directly on the computer screen in the light. The machine should turn out to be small, for the upper tier with a diameter of 19-22 cm, approximately 5-6 cm in length. The drawing can be opened in a standard image viewer and enlarged as much as you need. We outline first on plain paper, then transfer the image to hard cardboard and cut out the wheels and windows. When the stencil is ready, you can proceed to the most responsible - the preparation of a children's cake.

Recipe for a children's cake for a 2 year old boy

Two-tiered cakes are a stunningly beautiful delicacy that will decorate any holiday table. Each such cake is a masterpiece of culinary skills, which is prepared, as a rule, on special occasions: for a wedding, anniversary or children's holiday. In our article we want to talk about how to make a two-tiered cake at home.

Birthday cake

Two tiered birthday cakes are the perfect solution for a special occasion. Say what you like, but such a confectionery product looks much more spectacular than a simple single-layer cake. But a beautiful dessert does not have to be ordered in a pastry shop. Now there are many recipes that allow you to independently prepare a two-tiered cake with your own hands at home.

We offer a recipe for dessert with fruit. To prepare it, we need the following ingredients:

For the light biscuit:

1. Five eggs.
2. Flour - 260 g.
3. Sugar - 260 g.
4. Vegetable oil.

For the chocolate biscuit:

1. Three eggs.
2. Flour - 160 g.
3. Sugar - 160 g.
4. Two tablespoons of cocoa.

For cream:

1. Powdered sugar - 5 tbsp. l.
2. Cream for cream - 0.5 l.
3. Cream cheese - 0.5 kg.

For impregnation:

1. Liquor (you can use Baileys or any other) - 70-110 ml.
2. Instant coffee - 0.5 l.

For decor:

1. Fresh berries.
2. Chocolate - 0.6 kg.

To make a two-tiered cake with your own hands, you will need a lot of effort. Therefore, we will step by step consider all the stages of preparation.

Bunk birthday cake: cooking recipe

First, let's make the white biscuit. To do this, separate the whites and yolks. Sift the flour into a separate bowl. Whisk the egg whites into a fluffy foam using a mixer. After that, add sugar to the mass and continue to beat it until it increases in volume and turns white. Then gradually introduce the yolks and at the same time do not stop whipping the mixture, it will gradually become homogeneous and airy. Gently pour the resulting mass into the flour and mix with a silicone spatula until smooth.

Next, prepare the baking dish, lubricating it with vegetable oil. We shift the dough into it and put it in a hot oven. Bake the cake for about 35 minutes at 200 degrees. Readiness of baking can be checked with a toothpick. The finished biscuit should cool slightly in the form, after which we take it out and then it cools on the wire rack.

When preparing homemade bunk cakes, you can make cakes of different colors. In our case, the lower tier will be white, and the second tier will be chocolate.

We turn to the preparation of a dark biscuit. Sift the flour with cocoa, separate the whites from the yolks. As in the first case, beat the proteins, add sugar and then continue the process. Gradually add the yolks and bring the mass to homogeneity. We shift the mass into flour and mix with a silicone spatula. Next, we prepare the form and bake a dark biscuit in it.

When both cakes are ready and cool, each of them must be cut into two parts. Each layer must be soaked with some kind of syrup (you can add liquor to 0.5 liters of coffee and soak the shortcakes with this mixture).

Cake cream

When preparing two-tiered cakes, you can not do without a good cream. Not only the taste, but also the appearance of the finished product largely depends on its quality. For our cake, we will prepare a cream using cream cheese and powder. The ingredients must be beaten with a mixer until smooth. Next, you need to whip the chilled cream until stable peaks are obtained and add the mass of cream cheese into them. Mix the components until smooth. Here is our cream and ready.

We assemble the product

How to make a two tiered cake? Once all the ingredients are ready, you can start assembling the dessert. We put the first light cake on a flat plate, grease it with cream and cover with the second one. We coat with cream not only each layer, but also the side parts. Next, we apply a mass to the middle of the upper cake and cover with a brown blank. So gradually we collect all the layers and smear them with cream. Here is our finished product. According to this template, you can make a dessert on any topic.

Homemade bunk cakes are good because you can come up with options for decorating them yourself. We suggest making chocolate sides and adding fruits. To do this, melt the chocolate in a water bath. Next, we will prepare strips of parchment, their width and height depend on the parameters of the cake and your preferences. In our case, the sides will be higher than the cakes themselves, so that there is room for fresh fruit.

We apply chocolate on parchment strips and apply them to the sides of the product, put the cake in this form in the refrigerator for fifteen minutes to allow the chocolate to harden. Only then can the parchment be carefully removed. Since we made the sides higher than the cakes, we got niches in which you can put fresh fruit. In addition, you can fill them with cream if the fruity option does not appeal to you. So the two-tiered cake is ready at home.

Wedding Cake: Ingredients

Wedding cakes (two tiers) are very popular nowadays. Some symbolism is attributed to them: the tastier the dessert, the sweeter life will be. A product in the form of a heart is love, with swans - happiness.

We bring to your attention the recipe for the wedding cake "Swan fidelity". For its preparation, we take the following products:

For the biscuit:

1. Eight eggs.
2. Flour - 285 g.
3. Vegetable oil.
4. Hot water - 4 tbsp. l.
5. Vanillin - 2 g.
6. Sugar - 285 g.

For decoration you will need: mastic, icing and confectionery sprinkles.

1. Egg whites - 5 pcs.
2. Vanillin - 1 g.
3. Sugar - 260 g.
4. Butter - 0.4 kg.

For cherry jelly:

1. Cherry - 120 g.
2. Water - 55 g.
3. Agar-agar - 1/3 tsp
4. Sugar - 55 g.

Soufflé for the upper tier:

1. Cherry - 155 g.
2. Cream - 165 g.
3. Gelatin 10 g.
4. Water - 3 tbsp. l.
5. Sugar - 155 g.

Cream for the lower tier:

1. Sour cream (25%) - 260 g.
2. Vanillin - 1 g.
3. Cream thickener packaging.
4. Cream (35%) - 260g.
5. Chopped nuts - 160 g.
6. Sugar - 160 g.

Caramel for the lower tier:

1. Milk - 120 g.
2. Sugar - 240 g.
3. Butter - 60 g.
4. A pinch of salt.
5. Vanillin - 1 g.

wedding cake recipe

Wedding cakes (two-tiered) are quite difficult to prepare. And they will require a lot of time and a lot of effort from the hostess. With such painstaking work, not everyone can handle it.

To prepare a cake according to our recipe, you need to make dough from the above components and bake two biscuits of different diameters. They must cool, after which we cut each of them into two cakes. Now you can start making caramel.

Pour sugar into a saucepan and heat over medium heat. Gradually, the sugar will begin to melt, it must be stirred so that it does not burn. The dishes must be heated until the entire mass is melted. Remove the saucepan from the heat and add milk, mix the caramel and return it to the fire again. The mass is heated until it is completely melted. At the end of cooking, add oil, stir and remove the dishes from the heat. Caramel is ready. Next, grind the roasted peanuts.

Nuts can be mixed with caramel mass and coat all layers of biscuit with it. While the cakes are soaked, we proceed to prepare the cream. Mix sugar, vanillin, sour cream and cream, add a thickener and beat until peaks are obtained. With the resulting mass, we cover each biscuit cake on top of the caramel.

Cherry soufflé preparation

Next, we proceed to the preparation of cherry puree, it can be made from defrosted cherries using a blender. Add water, agar, sugar to the mass and bring it to a boil (do not forget to stir). After a couple of minutes, pour the jelly into a mold and put it in a cool place.

To prepare the souffle, mix whipped cream with sugar and cherry puree, add melted gelatin. We also add pieces of chopped jelly there. Gently mix the whole mass until smooth.

Biscuit for the upper tier can be soaked with caramel or cognac. Both options are good. Further, in the form that was used for baking the upper cake, we collect a smaller tier. Pour the souffle onto the bottom cake of the biscuit, and cover with the second cake on top. We remove the workpiece in the refrigerator until the cherry soufflé is completely solidified. We take out the finished tier from the mold.

Assembling the wedding cake

Now that all the tiers of the wedding cake are ready, you can move on to assembling and decorating it. We put the lower tier on the substrate and coat it again with cream on all sides. Next, we need to strengthen the structure so that the lower layer does not sink under the weight of the upper one.

To do this, cut the cocktail tubes and put them in the bottom cake layer. Their length should be slightly greater than the thickness of the lower tier. We place the tubes in the place where you plan to place the upper tier.

We cut out the substrate for the smaller cake and shift the workpiece onto it. We install the upper tier on a system of tubules. Outside, the whole product is smeared with cream and combed with a culinary comb to get beautiful waves. In addition, cream borders are formed using the star nozzle. The finished product is decorated with icing leaves, beads, cream roses.

Children's cakes

An original beautiful dessert is an obligatory attribute of children's holidays. At home, you can cook a two-tier cake for a year to your baby. The basis of such a product can be any biscuit (the recipe is given by us earlier in the article). But outside the dessert must be decorated using a children's theme. A two-tier mastic cake is considered quite popular and uncomplicated in execution. It is worth noting that mastic is actively used to decorate not only desserts for children, but also for adults. Plastic material makes it possible to make the most bizarre and beautiful decor details, which makes the products look unique.

To make mastic, we need marshmallows. We heat the marshmallows in the microwave and add a little dye (the color of the dye can be any, depending on your imagination). Next, pour in the powdered sugar and knead a kind of dough.

Decor from mastic

As a rule, to decorate a children's cake, you will need a lot of colored details, so one color of fondant is simply not enough. You will have to mix a lot of different shades. If you want to decorate the entire cake with mastic, then it should be rolled out into a thin layer and cut out the details to decorate each tier. Each of them is attached to the product for a while with toothpicks (after a couple of minutes, such fasteners are removed). Joints, as a rule, are decorated with ribbons made from the same mastic. The upper tier can be decorated with all kinds of figurines made of plastic material, beads, inscriptions. For decoration, you can use confectionery powder.

Instead of an afterword

Bunk cakes are stunningly beautiful desserts for special occasions. Cooking such products at home will require a lot of time, effort and skills from the housewives. It will also allow you to show all your imagination in the process of decorating the cake.

Two-tier cakes are an inexpressible splendor that very few risk being honored in their kitchen. Yes, and people agree to buy such a celebration of the stomach only for very significant reasons, which include a wedding, the first birthday of a child, his admission to school and, of course, the end of it. Most of all, housewives are not even embarrassed by baking - which of us does not do it! However, the assembly of the structure and the need for magnificent decoration are scary. Let's say right away that if you build a two-tier mastic cake, you will cope with the first fear in an elementary way: even without additional design elements, it will turn out to be neat and elegant. And how not to spoil the results of many hours of work at the assembly stage, we will tell you in detail in this article.

In some stores, this mass can be bought. But if you have planned a delicious, beautiful and fresh two-tiered cake, it is better to make mastic with your own hands, especially since the process is not very complicated. Two hundred grams of marshmallows are taken in the form of sweets (marshmallows are very suitable). Sweetness should be dense, chewy, not airy and soft. If the sweets are long, they break, pour a couple of tablespoons of water and put on a steam bath, where they melt into a viscous mass with continuous stirring. Then powdered sugar is gradually added (the total amount is four hundred grams) until a smooth “dough” is obtained. If you need a colored mastic, in the middle of the process, a dye of the desired shade is poured along with the powder. In finished form, rolled into a ball, it practically does not stick to hands and does not blur like plasticine. So that the lump does not wind, it is wrapped with cling film and hidden in the refrigerator.

Cakes, from which two-tiered cakes are assembled, are traditionally baked biscuit and thick. It is possible, probably, to build a solemn dessert from thin, of a different origin, but they will keep the shape of the structure much worse, and soak for longer. Two cakes are made; the upper one should be at least half as large in diameter so that the “steps” are well defined. It is tastier and more interesting if the ingredients are baked according to different recipes. However, the same cakes are also not bad, if you layer them with different fillings. The following recipes are recognized as the most successful and compatible with each other.

Chocolate biscuit "Kanash"

With it, two-tiered cakes are especially tempting, because it actually contains chocolate. Black tiles with 72% cocoa content (800 grams) are taken, broken into pieces and melted in a steam bath. Good butter (half the dose of the mass of chocolate) is first rubbed with two glasses of sugar, and then whipped to a steady fluffiness. A dozen eggs are driven into the mass; the mixer does not stop. Next, a spoon is introduced with a generous slide of soda (quenched with vinegar or lemon juice), then two tablespoons of cocoa and four glasses of flour are sifted into the dough. When the mixer makes the mass homogeneous, hot chocolate is poured in, it is finally kneaded and hidden in the oven for about an hour with heating to 175 degrees.

Vanilla chiffon sponge cake

Another option for cakes, with which any two-tiered cake is simply irresistible. The recipe will require some effort, but the result of its implementation just melts in your mouth. Two cups of flour are sifted into a large bowl, one and a half cups of sugar are poured, vanilla to your liking, three tablespoons of baking powder and half of salt. Six eggs are divided into yolks and whites, the first are sent to the dough, the second are cooled and beaten with citric acid crystals to dense peaks (it, like salt, is taken half a spoon). Non-cold water is poured into the dry ingredients, a little more than half a glass, and exactly half of such a container of vegetable oil. When everything is kneaded until smooth, the whites are gently folded in with a wooden spatula from top to bottom, the dough is distributed in shape and hidden in the oven at a normal temperature of 180 Celsius for an hour, maybe a little longer. For the first 40-50 minutes, the door cannot be opened, otherwise the biscuit will settle.

sour cream

All two-tier cakes contain some kind of cream. Made on the basis of sour cream is considered universal: it is not very fat and heavy, but goes well with any biscuits. It is prepared in an elementary way: a glass of sugar is taken for two glasses of a fermented milk product, a mixer is turned on for five to seven minutes - and you can smear it. It is better to take sour cream not too greasy, with 15 percent it turns out quite elastic cream. If desired, it can be flavored with vanilla.

A few words about the filling

Cakes for the conceived "tower", as already mentioned, are baked thick. To make them juicier, they are carefully cut horizontally into two or three plates and soaked - you can use ordinary syrup, you can use special impregnation, for which two tablespoons of sugar are dissolved in a stack of hot water, the liquid is combined with half a glass of berry or fruit syrup and a stack of rum ( cognac). Such a mixture is especially successful if a two-tiered wedding cake is being prepared. When collecting, individual plates are folded into the original cake with cream spreading and pleasant additives laid out between them. For "adult" options, for a wedding or anniversary, dried fruits (raisins, prunes, dried apricots) and nuts are most often used. If your cake is two-tiered - for children, then canned fruits or berries from jam would be more appropriate. The use of peaches and cherries is especially successful. Candied fruits and pieces of marmalade are also good. Anyone who fears that his two-tier cake, lovingly made with his own hands, will be too sweet due to impregnation, can only get by with cream between the plates. Only then should it be smeared more generously.

How to assemble correctly

When all the components of the dish are prepared, it remains only to fold the cake so that it does not sink, the top does not move out, and the base does not sag. Since both floors are quite heavy, there are certain secrets on how to achieve a beautiful view. To begin with, each cake collected from the layers is coated on all sides with cream and sent for some time to the refrigerator for soaking. At this time, a thin layer of mastic is rolled out, divided into two unequal parts. The larger circle is carefully placed on the bottom cake and leveled. The sides are evenly and smoothly covered with mastic. The excess edge is cut off - not very high, as it can then shrink a little and ride up. The same manipulations are done with a smaller part of the cake. Now, so that your two-tier mastic cake does not fall apart, 4-5 skewers are taken equal to the height of the lower cake and stuck vertically into it. A substrate is cut out of cardboard, two centimeters smaller in diameter than the upper “floor”, and placed on these supports. A second cake is placed on top with two spatulas.

It remains only to decorate your work of culinary art. If you are baking a two-tiered wedding cake, you can buy basic decorations - swans, hearts, figurines of the newlyweds - and complement them with roses twisted from mastic and painted with colored cream. For children, you can bake funny gingerbread figures, color them and paint the “landscape” with whipped cream. Here already - complete freedom of creativity and a free flight of fancy!

For those who are not afraid of difficulties and like to spend time in the kitchen, we offer you to prepare an elegant and interesting two-tier cake with your own hands in the form of a winter hut. The dessert consists of standard biscuits: the bottom one with creamy cream and peanuts, the top one with a delicate and pleasant cherry mousse. The finished product is covered with protein cream and decorated in accordance with the New Year theme.

For convenience, we recommend dividing the formation of the cake into several days, for example, bake biscuits in advance, and only then deal with the “assembly” of tiers and decoration. The cake, of course, is not the fastest to prepare, but the result is worth the effort! Guests from your culinary skills will be completely delighted, and how children will be delighted with such a sweet surprise! Let's create a winter fairy tale with our own hands together!

Ingredients:

Bottom biscuit (form 26 cm):

• eggs - 8 pcs.;
• sugar - 240 g;
• flour - 160 g;
• starch - 50 g;
• butter - 50 g;
• baking powder dough - 1.5 teaspoons;
• vanilla sugar - 2 teaspoons.

Upper biscuit (form 16 cm):

• eggs - 2 pcs.;
• sugar - 60 g;
• flour - 40 g;
• starch - 10 g;
• butter - 10 g;
• baking powder dough - ½ teaspoon;
• vanilla sugar - 1 teaspoon.

Impregnation for biscuits:

• sugar - 90 g;
• water (boiling water) - 300 ml;
• cognac - 1-2 tbsp. spoons.

Cream for the bottom biscuit:

• sour cream 20% - 200 g;
• whipping cream 33-35% - 200 ml;
• sugar - 120 g;
• peanuts - 100 g.

Mousse for the top biscuit:

• cream 33-35% - 150 ml;
• frozen cherries - 150 g;
• cream cheese - 130 g;
• sugar - 80 g;
• gelatin powder - 5 g;
• water (to dissolve gelatin) - 30 ml.

• egg whites - 4 pcs.;
• sugar - 200 g;
• vanillin - a pinch;
• butter - 320 g.

Protein cream for decoration:

• egg whites - 3 pcs.;
• water - 75 g;
• sugar - 150 g;
• salt - a pinch;
• citric acid - a pinch.

Decor:

For windows:

• dark chocolate - 40 g;
• butter - 10 g;
• marmalade;
• sweet straw.

For Christmas trees:

• waffle cones for ice cream - 2 pcs.;
• butter - 100 g;
• condensed milk - 4 tbsp. spoons;
• food coloring (green).

Do-it-yourself bunk cake recipe with photo

How to make a sponge cake for a two-tiered cake

1. Cooking the bottom biscuit. The whites are very carefully separated from the egg yolks, placed in a deep, clean and dry bowl. Beat with a mixer, gradually pouring half the portion of sugar. We work until we get “strong peaks” (that is, until we get a dense mass that remains motionless when the bowl is tilted / turned over).
   
2. Separately, together with the second part of granulated sugar and fragrant vanilla sugar, beat the yolks. We work with a mixer for at least 5 minutes. The mass should brighten, noticeably thicken and increase by 2-3 times.
   
3. Gradually stir in the yolks to the proteins with gentle movements from the bottom up. Sift the flour, combined with starch and baking powder, into the egg mixture in parts, carefully mixing each time. Our task is not to upset the lush mass, so we work very carefully! You can’t mix the tender biscuit dough in a circle, only from the bottom up!
   
4. Melt the butter, let it cool and pour it around the edge of the bowl onto a homogeneous dough. Mix briefly.
   
5. We lay the bottom of the mold with a diameter of 26 cm with a circle of parchment, do not grease the walls. We fill the container with biscuit dough and send it to the preheated oven. Bake at 180 degrees until dry.
   
6. We turn the form with a freshly baked biscuit and put it on two bowls or on a wire rack. In this form, leave the cake to cool completely. This step will help prevent the top of the biscuit from settling.
   
7. We prepare the upper biscuit in the same way as the lower one, only this time we take a form with a diameter of 16 cm.
   

   How to make mousse for the top tier

8. As a filling for the top biscuit, we will prepare cherry mousse. To do this, pour the cherries without prior defrosting with sugar, put on a slow fire. Stirring, heat for about 5 minutes (until the granulated sugar is completely dissolved and the berries soften).
   
9. Cool the cherry mass, and then turn it into a “puree” using a blender. Carefully rub through a fine sieve. We will use all the juice obtained to prepare the mousse (we do not use small pieces of cherries left on the sieve).
   
10. Whip the cold cream until stiff. Add room temperature cream cheese and cherry juice. Mix until a homogeneous, evenly colored mass is obtained.
    
11. We remove the upper biscuit from the mold (we first pass the knife along the sides of the container with a knife). Cut the pastry into two layers. We wash the form, wipe it dry, lay the bottom and walls with parchment. We lower the lower cake into the prepared container, pour it with impregnation (to prepare it, dissolve sugar in boiling water, cool, add cognac).
    
12. Pour gelatin with cold, pre-boiled water. Let the mass swell.
    
13. We place the bowl with swollen gelatin in a bowl of hot water. Stir constantly until the powder dissolves.
    
14. We introduce the gelatin solution into the creamy cherry cream with continuous beating with a mixer. We spread the mass on the bottom cake, level it. We remove the container in the refrigerator until the mousse solidifies.
    

    How to make cream for the lower tier

15. While the mousse is setting, prepare the bottom tier of the cake. Whip cream with sugar until thick. Add sour cream, beat for a few seconds (until the components combine into a single cream).
    
16. Fry the peanuts in a dry frying pan, stirring occasionally. As soon as the skin begins to crack, remove from heat, cool. After removing the husk, grind the peanuts with a blender.
    
17. We divide the biscuit into 3 cakes. Pour the bottom with impregnation, and then grease with half of the cream and sour cream. Spread half of the peanuts on top.
    
18. We cover the base of the cake with the second cake, soak, apply the rest of the cream. Sprinkle with the other half of the peanuts. Pour the last cake with impregnation and lay it on top. We do not coat the top and sides of the workpiece with anything yet.
    
19. We soak the second cake for the top biscuit and spread it on the frozen mousse. We put both the top and bottom tiers for the cake in the refrigerator.
    

    How to make butter-protein cream for cake coating

20. Mix the proteins with sugar, place the bowl in a "water bath". Actively and continuously stir the mixture with a whisk, warm the mass over low heat until the sugar dissolves. To check readiness, take a small portion of the proteins and grind between the thumb and forefinger. If grains are not felt, remove the container from the stove. It is important not to overheat the proteins, otherwise they may curdle! The bottom of the protein bowl should not touch the water in the bottom bowl.
    
21. To the squirrels, just removed from the heat, add vanillin for flavor and immediately begin to beat the mass. Gradually, the whites will thicken. We work with a mixer until the formation of "soft peaks". It is not necessary to achieve a very strong and stable mass, as in the manufacture of a biscuit. As soon as clear stains from the mixer remain on the cream, we stop.
    
22. We load softened butter in small pieces to the protein mass, constantly working with a mixer. As a result, we get a fairly dense oil cream.
    
23. We take out the bottom blank from the refrigerator. We coat the top and sides with an oil-protein cream, align.
    
24. So that the lower tier does not settle under the weight of the upper one, we strengthen our “construction”. We take wooden skewers, cut them to the height of the lower tier and stick them into the biscuit in the place where the upper tier will be (according to our idea, it will stand on the edge of the lower biscuit).
    
25. The top tier is placed on a cake base that is suitable in diameter. Lubricate with oil cream, align. Together with the substrate, we place it on the prepared lower tier.
    

    How to decorate a two-tiered cake with your own hands

26. To make our cake look like a hut, we cut out and remove the triangular segment from the lower tier. We apply oil cream on the cut, and then we fasten the straw to imitate wooden boards. The upper tier is also slightly cut, greased with cream and supplemented with straws.
    
27. To make "windows" on a kitchen board sprinkled with sugar, roll out marmalade. Cut out square pieces to fit. Sugar is necessary so that the pieces of marmalade do not stick to the work surface.
    
28. Melt the chocolate with butter in a "water bath", cool and transfer to a cornet. We put a small portion of the chocolate mass on the straws and pieces of marmalade, fasten the "windows" to the "house". The contour of the "windows" is also outlined with chocolate.
    

    How to make protein cream for decorating a two-tiered cake

29. To make our two-tiered cake look even more like a snowy hut, cover it with protein cream. Cook syrup - pour sugar with water, bring to a boil. We heat the syrup to 118 degrees.
    
30. In parallel, beat the proteins with citric acid and a pinch of salt until strong peaks (when turning the bowl, the proteins should “sit” firmly in place).
    
31. Without stopping to work with a mixer, pour hot syrup into the protein mass in a thin stream. Beat the cream continuously until it cools to room temperature (about 10 minutes).
    

    How to decorate a two-tiered cake with your own hands

32. We coat the tiers of the cake with snow-white protein cream, we make vortices around the “windows” to imitate icicles.
    
33. We decorate the cake with figures if desired. To make a snowman, we sculpt 2-3 balls of different sizes from marmalade, place them on the free edge of the lower tier. We coat the figurine with protein cream. “Carrot”, “hat” and “buttons” are again formed from marmalade, “eyes” are drawn with chocolate, “hands” are made from pieces of straw. "Christmas trees" are prepared from horns and butter cream with dye (detailed technology is described in the recipe). “Spruce needles” are lightly decorated with protein cream, as if they were sprinkled with snow. The stand on which the cake stands can be sprinkled with powdered sugar so that the whole “house” looks snowy.
    
34. So, we have prepared an original and attractive do-it-yourself two-tiered cake in the form of a fabulous winter hut!
    

Although the process is long, it is incredibly exciting and interesting! We wish you good luck in cooking and bon appetit!)

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 that you want to decorate with something special. In both cases, a cake will be a wonderful elegant detail. Of course, the easiest way is to order it from a professional confectioner, but sometimes you want to try to surprise guests and cook everything yourself. In this case, our article on how to make a bunk for you will be a great guide.

Do-it-yourself two-tiered cake

In order to properly assemble a two-tier cake with your own hands, a dense biscuit for the lower tier and lighter cakes for the upper one are the best fit. Moreover, the first should be approximately twice as large as the second. They are perfect as a cream, but if you have planned a two-tier cake with mastic decorations, it is better to take a denser butter cream, which is perfect as a substrate.

How to assemble a two-tiered cake?

We will tell you in detail about the assembly using 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.

Cooking

1. We also need cocktail tubes and substrates, which can be made from thick cardboard and wrapped with cling film.

2. So, we cut the first biscuit horizontally into three layers, grease the substrate with a small amount of cream so that the cake does not slip, and use a pastry bag or bag to make a side. This is so that the jam layer does not spread and spoil the appearance of the cake.


3. Put the jam into the resulting pool.


4. Now you can immerse nuts, berries, chocolate chips, etc. in the middle.


5. It is better to seal the top with cream so that the next cake lies flat.


6. We repeat the same procedure with the next layer, you can take other berries or fruits.


7. Cover with the third cake and cover the entire cake with cream. We work out the sides especially carefully to fill all the voids, hide the bumps and in no case let the filling break out. If your recipe for a two-tier cake involves covering with fondant or another decorative layer of cream, then you can not bring the surface to perfect smoothness. Considering that in our case the lower tier will remain “naked”, we align the sides more carefully.


8. We do the same with the upper tier, but it is better not to make it heavier with various fillings, in our case, instead of jam, we use Nutella. We send the blanks to the refrigerator, they should harden well, and the cakes should be soaked. It will take at least a couple of hours, but the whole night is better.


9. Now let's move on to assembly. Using, for example, a saucer, we outline the diameter of the upper tier in order to know where to install the props, which are cocktail tubes. There are two options for installing them. You can immediately insert them and cut off the excess with scissors. And you can first measure the height with a skewer, cut off the required length and only then insert it. In any case, the height of the tubes should be 3-4 mm less than the height of the tier, because after a few hours, the whole structure will sag a little and then it may turn out that the upper tier is not on the cream, but on supports and can easily move out. For the upper tier weighing no more than 1 kg, three pieces will be enough.


10. We insert the tubes and cover the intended center with cream.


11. We install the upper tier together with a cardboard backing, smooth its surface with cream and let the whole structure grab a little in the refrigerator.


12. Then fantasy comes into play, with the help of which we decorate the cake with fruits and berries. They stick perfectly to cream and chocolate icing.

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.