In the life of every person there are a lot of events that he wants to celebrate with special glamor and scope, that is, so that it would be remembered not only by him, but also by all his guests. It is in order to emphasize the importance and solemnity of the event that you can use a two-tiered cake. You can make such a work on your own, without turning to professional confectioners, today we will teach you how to properly and tasty make such a dessert, which is difficult at first glance.

Before proceeding directly to the preparation of baking, you should stock up on the ingredients necessary for work:

1. Cream for decoration;
2. Biscuit cakes;
3. Fruits and berries;
4. aromatic herbs;
5. Jam;
6. Chocolate cream;
7. Chocolate glaze;
8. Cocktail tubes (for fixing the future masterpiece).

Process of creation:

• The pre-prepared biscuit must be cut in such a way that three layers are obtained. Lubricate them with cream (lightly so that the cakes do not “drive”;
• We create a kind of pool in which the jam is placed;
• All this is complemented by nuts, berries and cream is poured on top for better fixation of the next layer;
• Repeat the manipulation with the next layer (in this case, you can use other fruits);
• Everything is covered with the last cake, and the whole cake is smeared with cream. You need to carefully process the side parts (in such a way that voids are not noticeable, hide all possible irregularities). In the event that mastic or two layers of cream are used, then the surface can not be made as even as possible at this stage;
• We leave the prepared tiers in the refrigerator so that they can harden well, and the cakes can be fully soaked.

Attention! The blanks are sent to the refrigerator for at least a few hours, but ideally - all night.

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

So the most crucial moment has come, so you should consider all the points on how to assemble a two-tiered cake at home so that it looks great.

Work process:

1. First, with the help of a saucer, the diameter of the upper tier is outlined, this is done in order to know exactly where to install the clamps (cocktail tubes will be used as clamps). There are two options for action, you can immediately put the tubes and remove all excess with scissors, or you can initially measure the height with a skewer, cut off the excess and only then insert the clamps. In order for the design to withstand, you need to use 3 tubes;
2. Fixatives are placed in the middle, which is preliminarily marked with cream;
3. The upper tier is installed and the cake is placed in the refrigerator so that the masterpiece “grabs”.https://www.youtube.com/watch?v=ZKGhTLm7te0

Dessert Decorating Ideas

Dessert without mastic

Newlyweds can choose their main festive dessert without mastic decoration. In this case, the bottom tier should be as stable as possible in order to withstand the load (therefore, a biscuit with a solid structure should be preferred). But for the top layer, soft cakes are used. An ideal option for a non-mastic decoration is whipped cream with sugar. Basically, if the cake is not decorated with mastic, it is smeared with cream on top and only after that it is additionally decorated.

Use mascara for decoration

At the present time, in the trend of decorating holiday cakes, mastic is in the first place.

For example, such a two-tiered wedding cake decorated in this style will look not just festive, but as neat and beautiful as possible.

In the process of work, initially the lower, and then the upper tier is filled with mastic (you must first clearly determine the color). After that, the parts of the dessert are stacked on top of each other and, at the final stage, are decorated with the selected figures.

Important! In order for the figures not to fall off during the celebration, the cake on which they will be installed must be as hard as possible.

The final external design will depend on the creativity and skills of the confectioner.

Cake decorated with flowers

Flowers in the design of cakes are the most popular trend. Basically, whipped cream is used for their manufacture, which, after cooking, is divided into several parts (the parts will be of different colors).

In order to create such an ornament yourself, you can look at the training master classes on the Internet. Or, in order not to waste time in vain, he will turn to a professional confectioner who will do everything quickly, beautifully and with high quality.

Birthday cake for a boy and a girl

Consider the most common and interesting version of the cake for children's holiday- "Rainbow". The fact is that such a dessert will be bright and memorable. In general, the cake itself is a product, the cakes of which are decorated with different colors. Let's analyze the recipe for creating such a colorful dessert:

1. Initially prepares dyes (in this case, you need to use 6 colors). It is better to use gel dyes, which can currently be purchased at any confectionery store. In order for everything to turn out beautifully, only high-quality paints should be used, which are diluted with milk before use (about 2 tablespoons per 1 package);
2. Knead the biscuit dough. You can lean towards both the simplest and the most complicated recipes, it all depends on the desire of the confectioner. In order for the cake to be tasty, it is better to add baking powder and vanillin to the dough;
3. The resulting mass is divided into 6 equal parts, and each piece is mixed with a certain shade. We bake cakes of the same size;
4. The layer can be any - it is possible to use butter cream, cream or another layer. At the moment when the biscuits have completely cooled down, you can start finishing with the selected filler (the dessert should be collected according to the sequence of rainbow colors);
5. The side parts are carefully rubbed with white glaze;
6. On the upper part for decoration, you can use pre-purchased multi-colored confectionery topping, holiday candles, or ready-made figurines of cartoon characters.

Here's a masterpiece holiday table will not leave indifferent not only the little guests of the celebration, but also their parents.

Cake decoration for a holiday for adults

The birthday of not only children, but also adults cannot be imagined without a beautiful cake. Desserts for children are decorated as brightly as possible, often even figurines of favorite cartoon characters are used.

Moreover, today in stores there is a huge selection of ready-made decorations for cakes. That is, for adults or older children, you can use marzipan figurines, sprinkles, or make cream flowers.

Now consider the design of the main holiday dessert using mastic for adults:

• Initially, you need to remember that when making a two-tier cake, you must definitely cover its lower part (the place where the mastic will end). In order to do this, you can make a multi-colored tourniquet from mastic (for this you need to use at least 2 colors that are present in the main design). The prepared strip is laid out along the prepared cake;
• After that, you need to start the final stage, that is, decorate the dessert with figures or flowers (that is, what was originally intended).

That is, decorating a cake for an adult is much easier than for a child, because here everything can be done extremely simply - the main thing is that it is delicious.

Stuffing as the main component

As previously described, the cakes for the future masterpiece are made as thick as possible. The fact is that it is these biscuits that will be much tastier. In order for the cakes to be soaked, they are cut in half and pre-soaked in syrup.

If you decide to make a two-tier cake with your own hands, then you need to remember that during the assembly process, the cut biscuits must be assembled initially according to their main original parts.

As for the filling, nuts and dried fruits are often used for an adult cake, and when working with a children's cake, it is better to use fruits or jams. In order for the dessert not to turn out to be overly sugary in the end, you can not use cream for the biscuit layer.

That is, making a two-tier cake at home is not at all difficult, you just need to put a little effort, add imagination and, of course, do everything with love. That's when everything works out for the best.

And now you have a biscuit ready and even invented the taste of the filling. It remains the case for the small. Gather your courage and collect the cake. Ideally, the cake should not look like the Leaning Tower of Pisa or any other unstable figure. How smoother build, the easier and more convenient it is to work with the cake in the future. The smoother the build, the more professional the cut will look. We will talk in more detail about how and with what tools to organize all this.

Basic set of tools.

• pastry table;
• pastry bags;
• spatula;
• confectionery ring;
• acetate film;
• substrates;
• plastic or wooden tubes.

A pastry table is a must have for a pastry chef. And both professional and beginner. Without it, assembling and leveling the cake is extremely difficult and even exhausting. Of course, it is quite possible to level the cake without it, but for this you must have a lot of skill. You can choose the height and diameter of the table according to your personal preferences. In addition to the standard options, there are also tables that can be tilted.

With the help of pastry bags with wide round nozzles, it is insanely convenient to distribute creams and other fillings between the layers of biscuit. Of course, you can do without them, but in this case you can forget about even, slender layers.

Spatulas of various sizes are your assistants not only in matters of alignment, but also in matters of "internal". With a spatula, you can easily distribute the cream between the layers during assembly without the use of molds.

Confectionery rings and split molds of various shapes and sizes are the best friends of an equal cake. If you have little practice, then assembling the cake in the ring is the best solution. If you add an acetate film to the ring, you are on the way to success.

Acetate film.

Acetate or board film is one of the most useful tools when assembling cakes. If you are assembling the mousse cake in a ring rather than a silicone mold, acetate film is the only possible way to achieve a smooth edge. Using a film when assembling cream cakes in a ring is one of the best solutions. It is this technique that allows you to achieve a perfectly even edge. With it, you do not have to puzzle over the question: “how to remove the confectionery ring and not cut off the floor of the cake.” Among other things, acetate film is ultra-necessary when assembling tall cakes. With its help, you can easily "build up" the sides to the desired length.

If your cake contains berries, berry puree, juices and similar ingredients, then do not forget that all of the above have a tendency to oxidize when in contact with metal. It is better to collect such cakes without the use of a confectionery ring at all, or in a ring with the obligatory use of an onboard film.

Assembly without ring.

At first glance, it is much easier to assemble a cake without a ring, but this simplicity is deceptive. Yes, such an assembly does not require many tools, but, like any responsible process, it requires accuracy and care. You can’t do without a pastry table with such an assembly. It will allow you to see inaccuracies and flaws. The cream is most conveniently spread using a pastry bag. When assembling without a ring, you can use a pastry spatula. It will help to even out the layer of filling creams. With any kind of assembly, pay attention to the biscuit. All biscuits must be the same diameter or size.

Ring assembly.

Assembly in the ring - great option for newbies. If you are still afraid of the word "cake", then this particular type of assembly will help you cope with all fears. From the ring or shape, the cake will not lean anywhere, will not squint and will not run away. The ring will strictly fix the shape of the future cake. It will be easier to straighten it out later. When assembling the filling and cream in a ring, we also recommend distributing with pastry bags. You can use both fixed diameter molds and expandable rings. The latter are more versatile. With them, you do not have to buy dozens of molds of different diameters.

Dam and radial assembly.

Everyone knows the problem: how to assemble a cake with a soft tender filling. For example, with Kurd or jelly. What if the jelly is poured into a ring of the same diameter as the biscuit and just put it on the biscuit?! If you suddenly haven’t tried this method yet, then don’t try it, it doesn’t work! The so-called “dam” can be an ideal solution for this task. This method involves drowning any delicate filling in the cream ring. In the case of jelly cream it is most convenient to put it around after placing the layer on the biscuit.If your filling is less stable, then it is recommended to first make a ring of cream and only then put the layer into this ring.

For a more "honest" distribution of the filling in the layers, a radial assembly is used. It allows for a more even distribution of flavors. Also, radial assembly is good for tiered cakes - with its help, you can equally divide the physical pressure and make the cake more stable and strong. For this assembly fork, you will need several pastry bags (according to the number of creams and toppings). Layers are laid out in radial circles one after another. It is more convenient to lay out stable creams in the first place, and only then fill the remaining voids with more delicate layers.

Assembly of tiered cakes.

The assembly of multi-tiered tori first of all assumes the correct strategy from the calculation of physics. The bottom tier, as a rule, should be more stable and dense. For him, it is better to use dense biscuits and creams. Each of the tiers can be preliminarily put under a press before assembly. The cake may sag during the resting process, but this is easy to fix when finishing. Each of the tiers of the cake should be placed on a substrate that will hide when the cake is leveled with cream. The substrates are primarily needed for the convenience of cutting the cake itself. In each of the tiers, except for the top one, plastic or wooden skewers are installed. This is to ease the pressure of the tier on the tier.

Modern confectionery can safely be called a miracle. They give not only taste, but also aesthetic pleasure, delighting with unusual and extravagant, original or classic decor. And theoretically, any housewife in her home kitchen can cope with the creation of such a masterpiece. Is it so? And what do you need to have on hand to create a truly beautiful cake?

Baking: the start of a long journey

The range of baking products available today to every housewife is great. This means that you can choose any of the variety of possible toppings for your cake. But keep in mind that for its preparation you will need the following mandatory kitchen accessories:

1. Measuring spoons and cups will help you not to be mistaken with the amount of each ingredient in the dough.
2. Sieve. Confectioners advise sifting all bulk ingredients except sugar (flour, starch, cocoa, soda, etc.). This gives the dough a fluffiness.
3. A dough chopping knife is indispensable when preparing a puff or shortbread cake.

   

4. Bakeware. Classic round, square, heart and star shapes: there are never too many of them. To create 3D cakes or to prepare an unusually shaped dessert, it is better to use silicone ones. classic biscuits and cakes, for which batter is used, it is easiest to bake in detachable metal ones. And to create a multi-tiered cake, you will need several identical forms of different sizes (it is more profitable to purchase them in a set).

   

   

5. A measuring silicone napkin is useful for those who need to quickly roll out cakes of the desired diameter. You can bake directly on it. The dough will not stick or burn during the process.

   

6. Shovels for cakes. With their help, you can remove the cake from the baking sheet or separate it from the parchment without breaking.
7. Grid for cooling. So that the cakes do not get damp on one side and do not lose their taste, they must cool on a wire rack. This moment is especially important for the biscuit.

   

8. A confectionery string will help you quickly cut the cake into several identical layers of the desired thickness. You can also use a biscuit cutter for this.

   

   

9. Peeler and citrus press. In the preparation of some types of cakes, natural freshly squeezed juice and peel are used. This gives an amazing aroma and interesting flavor accents to pastries.

   

10. Kitchen thermometer. It can be ordinary or non-contact. Indispensable for some types of fillings.

Perhaps some of the tools are already in your kitchen. The rest must be purchased.

We collect the cake: what can you use?

And now your cakes are ready, the cream for the layer is waiting for its turn in the refrigerator. Let's start assembling the cake. To do this, you should get:

1. Silicone brushes. They are used to soak cakes with syrup. You can do this with a spoon, but in this case, the impregnation will not be uniform.

   

2. Form for assembly (ring).

   

3. spatula. Better to buy as a set. At this stage, you will need a metal spatula with a length corresponding to the diameter of your cakes. It is to them that you will apply an elastic cream. It would seem: you can use a good old spoon. But only the presence of a spatula ensures that the layer of cream is uniform, and after assembly, your dessert will not resemble the Leaning Tower of Pisa.

Creative stage: decorating and decorating

Intending to cook not just a cake filled with icing or cream, but something more interesting, you will definitely encounter the need to purchase special tools for decorating. You can avoid unnecessary purchases if you choose a decoration method in advance and get a sketch. So you will understand what kind of devices will be needed.

A set of necessary equipment, depending on how you will decorate the cake. So, to work with the cream, you will definitely need:

• Beaters for whipping. Ideally, there should be at least two of them: for eggs and milk (cream). Despite the fact that most of the processes are performed by a blender, experts recommend starting with hand whipping. Then in the end the mass will be more magnificent and airy.

  

• Silicone spatulas and wooden spoons. Many creams fall off when stirred with a metal spoon. In addition, professional devices are much more convenient.
• Confectionery syringe or bags, nozzles for them. The latter are convenient to buy in sets that vary depending on the purpose of use. You will definitely need border and floral ones. In the pictures below you can see the type of nozzle and its use.

  

  

  

  

  

• Confectionery nails. Flowers are planted on them from a bag or syringe. In the absence of this device, you can use a piece of sweet corn stick worn on a toothpick. It will also be convenient, but the cream will take much more.

  

• Confectionery scissors. With them, ready-made flowers are removed from the nail and fixed on the cake.

  

• Scallops and scrapers, with which patterns are applied to the smooth surface of the cream.

  

• Rotating cake stand. You can do without it. But once you try it, you will understand how much it simplifies the process of leveling the cake.
• Airbrush. This is an amazing device that allows you to apply a layer of dye to any cream. It is he who is most convenient to do watercolor painting, amber effect, gilding or highlights.

  

  

  With modeling skills and a good imagination, you can try to create a masterpiece from mastic. This will help you:

  • Acrylic rocks. They can be plain or embossed. The latter create a textured pattern on the surface of the mastic.

    

  • The leveling iron allows you to get rid of air bubbles that have fallen under the mastic, and make the coating perfectly even.

    

  • Sculpting tools. There are a huge number of them. And to understand immediately what exactly is useful is extremely difficult. So it's worth buying as a set.
  • Forms and molds.

    

    

    

    

    

Cakes from ready-made biscuit cakes(recipes with step-by-step photos of which you will find in the article) is the best dessert idea for you if you work day after day and cannot pamper your household with something delicious made by yourself.

Such desserts will always be welcome on your table. After all, you can change the recipe yourself. In our article, you will learn the secrets of preparing the filling for a cake from ready-made cakes, and also learn how to decorate a dessert beautifully. Recipes with photos will help you with this.

Sponge cake with fruit filling

Doorbell. Beyond the threshold of the guests. In the refrigerator - a rolling ball. No panic. We know what to do in such emergency situations. Everything is very simple. Quickly pick up the kids and send them to the store. You will make a cake from ready-made cakes. Naturally, you will need the shortcakes themselves. The filling is fruity. Recipe with photo attached below. Now we can get down to business.

• Cakes (packaging).
• Mandarin.
• Banana.
• Kiwi (3 pieces).
• Grapes (white, 100 grams).
• Sour cream (half a kilo).
• Condensed milk (bank).

Step-by-step assembly of the cake with a photo:

Whipping. Instead of sour cream, you can use soft curd mass. The higher the fat dairy product, topics tastier cake. The tastier the cake, the more likely it is to become the owner or owner of extra kilos.

Cream preparation

If you decide to use the curd mass, do not buy it if it is with raisins. You need the most ordinary soft cottage cheese. Of course, raisins in the cake will not be superfluous. If it's dried fruit cake.

Whisk sour cream and condensed milk. Doesn't have to be used exclusively boiled condensed milk. Even if you took boiled condensed milk for cream, it will most likely turn out light than dark.

Lubrication of biscuit cakes with cream

Assembly. Spread cream on the first cake. Apply as much cream as possible. Do not save it, because the cream turns out to be a lot, enough for all the cakes.

Slicing. Take a banana. Clean it and cut into thin slices. Peel the kiwi. Do the same with him. Lay the fruit on top of the first cake, smeared with cream.

fruit layer

Continue assembling the cake from ready-made biscuit cakes with condensed milk cream with sour cream. The photographs below clearly describe step by step way dessert recipe.

Lubricate the second cake also with cream. Place fruit on top. We suggest using banana slices again. Next, lay the last cake (or not the last - it all depends on what kind of package you bought). Lubricate it liberally with cream.

If there is still cream left, gently pour it over the edges of the cake. To smooth the surface, use a regular knife.

Impregnation of cakes with cream

Lay fruit on top. If tangerines are caught with bones, the latter must be removed. To do this, carefully cut the slices. For sponge cake, buy seedless grapes. It is unlikely that anyone will like it, eat dessert and constantly remove something superfluous from your mouth.

It is desirable that the cake soak for an hour or more. If you can’t wait any longer, serve it on the table immediately after cooking.

Cake from ready-made shortcakes with strawberry filling

Sponge cake with strawberries

Prepare biscuit cake from ready-made cakes - nowhere is easier. Even your growing daughter can easily cope with this dish. You just need to help her a little - to direct her in the right direction. And, of course, help with the cream. If any ingredients need to be whipped, let mom or dad do it. They know better than babies how to properly handle kitchen appliances.

In this recipe, we will introduce you to the preparation of a cake from ready-made biscuit cakes. As a filling, we will use strawberries. Together with her, experienced chefs suggest using blackberries, raspberries and other berries.

Look at the photo of the finished cake. You can easily get the same dessert if you follow our step-by-step recommendations.

What ingredients are needed for the dessert filling:

• Cakes (packaging).
• Cream (300 milliliters).
• Strawberries (2 cups).
• Powdered sugar (100 grams).
• Water (100 grams).
• Pear (1 piece).

Assembling a cake with step by step photos:

Syrup preparation. You will use berry syrup as an impregnation for your cake. It is very easy to prepare it. To do this, you need to rinse the berries. Then fill them with water. Then add sugar. Once they boil, boil them for 5 minutes and remove from the stove.

layer of fresh strawberries

Chopping berries. Now you need to top the berries. Be prepared for the fact that the wooden pusher may be stained. After you crush the berries, you will need to rinse it immediately.

Rubbing through a sieve. So that the whole pieces of berries, which for some reason could not be completely crushed, do not spoil the berry impregnation for the cake, you need to pass the berry puree through gauze. Whole pieces of berries for the cake will not be useful. You can give them to your child. Set aside the finished syrup. Let it cool down.

Whipping. Now you need to beat the powdered sugar and cream. Beat the ingredients until they turn into a fluffy foam. It is very important not to overdo it here. The mass should not turn into oil. At the same time, the cream should not turn out to be liquid.

Impregnation of cakes with cream

Grinding. Carefully watch the video of making a cake from ready-made biscuit cakes. Here's how to properly puree a pear. If you find it more convenient to understand the recipe using step by step photos, you can find them at the end of the article. Remove the skin from the fruit. Cut into several pieces. After that, place in a blender.

Assembly. It remains to collect the cake and you can serve it on the table (of course, it is better to let it brew a little, but if the household requires dessert here and now, then why not let them try the cake). Soak the cakes in syrup.

Divide the cream into three parts. You will need one part to decorate the dessert. Add a pear to the other two.

Finished strawberry cake

Lubricate all cakes with cream. Lay them on top of each other. Lubricate the last cake with “clean” butter cream. You can use whole strawberries for decoration. Pear slices are also suitable for decoration.

Cake from ready-made cakes with custard filling

Biscuit cake with custard

Custard is one of the most common types of cream for desserts. It is good because it is easy to cook at home. Of course, if you have never prepared this cream before, you may have some difficulties. For example, it must be constantly stirred. Otherwise, the cream will not thicken as it should for the perfect dessert.

If you are not preparing custard for the first time, it will be very easy for you. After all, you will already know all the subtleties of its preparation.

Custard is suitable for both ready-made biscuit cakes and cakes prepared by oneself. If sometime in the future you want to make a Napoleon cake, this cream recipe is perfect for you.

What ingredients are needed for the dessert filling:

• Cakes (packaging).
• Milk (glass).
• Sugar (to taste)
• Eggs (2 pieces).
• Flour (2 tablespoons).
• Oil (300 grams).

Cake assembly:

First of all, you need to grind the eggs and sugar. If you are not sure about the freshness of the eggs, you need to break them into a separate bowl. After that, add sugar there. To make the taste of the cake more unusual, you can use cinnamon sugar.

After that, add flour to the cream for the cake from ready-made biscuit cakes with custard (you can find a recipe with step-by-step photos of the dessert preparation process immediately after the description of the last recipe). Mix the ingredients thoroughly again.

Now add warm milk. It is advisable to warm it up to room temperature. Immediately after this, mix the ingredients for the cake with a mixer. If there is no such device, try to gently beat the mass by hand.

Sponge cake with custard

Now put the mixture on fire. Boil it until it thickens. If you do not constantly stir the cream, it will begin to stick to the sides of the pot in which you cook it.

As a rule, cooking takes no more than 10 minutes. After that, the cream can be removed from the stove.

Once the cream has cooled down, add butter. Mix thoroughly.

Assembly. Spread the cakes with cream. Stack them carefully on top of each other. You can decorate them if you wish.

Cake from ready-made cakes with mascarpone filling

Sponge cake with mascarpone

Mascarpone cake is a real dessert. It is served only in expensive restaurants. But why pay extra money for something that you can cook at home. Homemade desserts are 100 times tastier than store-bought ones. Even if you didn't cook the cakes yourself.

What ingredients are needed for the dessert filling:

• Cream (200 grams).
• Mascarpone (200 grams).
• Apples (2 pieces).
• Sugar (2 tablespoons).
• Cinnamon.
• Almonds (100 grams).
• Oil (100 grams).
• Korzhi.

Knowing necessary ingredients, you can get to know step by step recipe and view photos.

Cake assembly:

Slicing. Peel the apple. For now, you only need one apple. Now cut it into thin circles.

Drying. Place the apple on a plate. Put it in the microwave. Turn it on for 5 minutes. Let the apples dry out a bit. It is important that they do not overcook. When the apples are ready, sprinkle them with cinnamon. After that, leave it for a while.

Roasting. Chop the remaining apple and add to the skillet. Add cinnamon and sugar to taste. Fry the fruit until tender. Constantly stir the apple so that it does not burn.

You also need to toast the almonds. When it's browned, pour it into a food processor. Let the nuts cool down a bit. After that, grind them into crumbs.

Cream preparation. Now start preparing the cream. To do this, you need to whip cream and sugar. Add mascarpone to them.

Sponge cake with mascarpone cream

Assembly. Put a part of the apple fried in a pan on the cake. Put a little cream on top and smooth.

Do the same with the second cake. Lay the last cake on top.

Cover the entire cake with cream. Top it with almonds and lay the baked apples. Cinnamon sticks are also suitable for decoration.

Cake from ready-made shortcakes stuffed with sour cream and banana

Sponge cake with banana filling

And finally, our last recipe with a photo. This will be a cake from ready-made biscuit cakes recipe with sour cream. At the beginning of the article, we already talked about how to make cream for a cake based on sour cream. However, this recipe is slightly different from the previous one.

Cakes from sour cream very interesting taste. You can use any fruit as an additive to it. For example, it can be bananas.

Banana is a versatile ingredient in almost all desserts. The fruit itself is very sweet. This means that the amount of sugar used for cooking is reduced significantly.

What ingredients are needed for the dessert filling:

• Cakes (packaging).
• Sour cream (300 grams).
• Sugar (185 grams).
• Banana (2 pieces).
• Kiwi (2 pieces).

Cake assembly:

Whipping. Whisk sour cream and sugar. It is best to use a mixer for this. By hand, you will have to beat them for a very long time. Plus, you get tired quickly. You will need help from someone at home.

Grinding. Peel the fruit. After that grind. They can be cut with a knife or chopped in a mixer.

Beautiful biscuit cake with fruits

Assembly. Assembling a cake from ready-made biscuit cakes with a banana is very simple. First spread and level the cream. After that, lay out the fruit. The last layer is decorated with whole fruit, as shown in the step-by-step photos of the recipe.

Chopped nuts are also suitable for decoration. For example, you can use the same almonds as in the previous recipe.

This article will be useful to you if you are a beginner confectioner and are puzzled by the question of how to make a mousse cake with mirror glaze. First of all, of course, you need a cake recipe, but to get the perfect appearance, you need to know some subtleties about how to assemble a mousse cake.

Mousse Cake Molds

Most often, either silicone molds or metal rings are used to make such cakes. do not require any additional preparation, the frozen mousse is perfectly removed from the mold. In the case of a metal ring, in order to get a perfect, even surface, some manipulations are needed. Mousse cakes are assembled upside down. Find the right size cutting board, baking sheet, or flat plate. The ring must be tightened with cling film, in order for the film to adhere well, sprinkle the outer surface of the ring with water or lightly heat it with a hair dryer. Place the mold on the board, film down, lay the sides with acetate tape. Such a tape can be bought at pastry shops, if you could not find it, you can use improvised means, for example, cut a file for documents. Now put the mold in the freezer for 3-5 minutes, this is done so that the mousse does not flow out of the mold. The silicone mold must also be placed on a flat surface; it is not necessary to remove it from the freezer.

Cake assembly

Prepare the main cake mousse, center and biscuit. Remove the prepared ring from the freezer, put a layer of mousse, then the frozen center, lightly drown it in the mousse, some more mousse and a biscuit. It is better if the biscuit protrudes slightly above the surface of the mousse, by 3-4 mm. This is especially important to consider if you want to cover the cake with chocolate velor, this will avoid cracking the velor at the bottom of the cake. A little more about how much mousse to pour in the first layer. It depends on the cake recipe and how thin or thick the base mousse is. For example, a cake consists of a main mousse, a layer of jelly and a biscuit. In this case, feel free to pour half the mousse into the mold. If it's rather thin, you can put the mousse mold in the freezer for 2-3 minutes so that the mousse sets slightly. The second example: if the center of the cake consists of several layers, and the mousse should only frame this middle with a thin (1-1.5 cm) layer, then pour the mousse into the mold with a layer of about 1.5-2 cm, spread it with a spoon or spatula mousse up the walls and carefully lower the center with the biscuit. Putting the cake away freezer at least 6-8 hours. Nothing complicated, as you can see.

How to make it perfectly even, you now know. Watch the video, if you have any more questions, ask in the comments. And I'll tell you a little more useful tips beginner confectioner.

How and how long can you store the cake

After you cover the cake with icing or velor, rearrange it in the refrigerator. Depending on the size of the cake, it takes 3-5 hours for all the layers to thaw. You can store mousse cake for 2-3 days in the refrigerator. Serve ideally also from the refrigerator, they took out the cake, cut what was left, put it back in the refrigerator. The situation when during a feast (especially in the heat) the cake stands on the table for hours is not for a mousse cake. It may not spread like a beautiful colored puddle all over the table, but it’s better not to risk it, especially since the ingredients are perishable.

What is convenient mousse cakes, they can be prepared for the future. As far as willpower and the size of the freezer are enough) A frozen cake in the form can be wrapped with cling film and stored frozen for up to 3 months. For cakes, it is better to allocate, if not a separate freezer, then at least a separate shelf, away from fish, meat and other products that do not go well with cakes.

How to cut a cake beautifully

I am often told that such a pity to cut. It’s not a pity) If you cut it correctly, then even greater beauty opens up inside! To get a beautiful cut, take a long, thin knife and a tall glass (jar, jug) of boiling water. Dip the knife in boiling water, wipe it with a paper towel and make an incision with a confident movement. Again, lower the knife into boiling water, wipe, cut. You get a beautiful piece of cake where all the layers are visible. As an option, heat the knife with a gas burner or over the stove, but boiling water is still more accessible.

How to calculate how many people a cake

The question is also quite popular. Mousse cakes are generally not too sweet, and lighter than cream sponge cakes, you can eat more of this cake. It is generally accepted that a piece of 150 g is enough for one person, but everything, of course, depends on appetite. If you focus on this figure, then a 1 kg mousse cake will be a good treat for 6-7 people.

How to recalculate the recipe for the desired form

I’ll tell you how I do it, I know how to count, but I don’t always like it) Therefore, my method is very simple. For example, you have a recipe for a 18 cm cake, and you have a 20 cm mold. Divide 20 by 18, we get 1, 11111 ... Round up to 1, 11. Now we multiply all the ingredients by this number and get the recipe we need for a mold of 20 cm.
For clarity, I will recalculate the mousse from the recent one.

It is worth noting that these calculations are correct if we recalculate two round shapes, the same height but different diameters, or two square ones. If you need to recalculate the recipe for a round shape of 20 cm to a square of 16 cm, for example, and of different heights, then either calculate the volumes of the forms, or rely on your intuition and calculate a little with a margin. From excess mousse and scraps of biscuit, you can always assemble a pie and please yourself for breakfast.

For a more accurate calculation, you can use an online calculator to calculate the volume of a cylinder (round shape) and a parallelepiped (square shape), then we divide the volume of one shape by another and get the coefficient we need.

And yes, scales are important in the confectionery business. Please don't ask me how to count it into spoons and glasses) But there is good news - you don't have to have expensive professional forms and tools, start cooking with those that you have. I was very impressed by the story of one girl about how she made a detachable form from cardboard and foil to make a cake according to my recipe. This is the inspiration of a person, imagine! Accuracy in ingredients is important, technology is important, do everything carefully and correctly. The form is secondary, fine if everything is perfect, but this is not the main thing. Even the simplest and perfect cake will be delicious if you have prepared it with inspiration and love.

Ask questions, write comments, what else would you like to know, tell your friends and cook with pleasure!

Publication from (@svetlana.vinogradinka) Nov 19, 2016 at 12:48 PST