✅ Two-tier mastic cake for 4 kg

Surely many housewives admire beautiful multi-tiered cakes and wonder how to prepare a two-tiered cake at home? For some it seems like magic and a work of art, and they are even afraid to try. But, this is not at all as difficult as it seems if you know how to prepare ordinary cake layers and cream.

Of course, there are some secrets in making two-tier cakes, but they relate not so much to culinary skills as to the secrets of assembling the cake. Often, due to improper assembly, cakes can become warped, fail, or even fall on their side. All this can be avoided if you use simple techniques used by experienced confectioners.

Most often, confectioners use two types of cake layers to prepare two-tier cakes. The bottom cake is baked from shortcrust pastry, and the top from sponge dough. If the bottom cake is sponge cake, then the top one needs to be lightened and made from a light soufflé. However, it happens that you need a cake with both sponge tiers, in which case the cake needs to be strengthened. Let’s look at how to make a two-tier cake at home from sponge dough in a little more detail.

Making your own cake base

A distinctive feature of “multi-story” cakes is their height, so most often the cake layers of such products are sponge cakes. You can create as many tiers as needed - the principle will be the same: each new layer is narrower than the previous one, the height can be the same or less.

If you don’t have molds of different diameters, you can prepare two identical cake layers, and then cut one of them, cover with a plate of the desired size and run a knife along the contour. Skillful housewives even manage to use scraps to create an additional tier, because the joints can be masked with cream. And also from them you can get several portioned cakes according to the same recipe, which are convenient to give to guests to take away.

To make a tasty and durable sponge cake, be sure to use vanillin and beat the eggs and sugar well. If it is possible to bake the cakes at the same time, everything is prepared at once. When the oven is weak, it is better to arrange the layers one by one. Then the products are divided into two parts: equally for identical cakes or in a ratio of 5:3.

For a two-tiered preparation you will need the following ingredients:

eggs – 8 pcs.;
sugar – 350 g;
flour – 300 g;
vanillin – 1 sachet;
cocoa – 4–6 tbsp. l. (added if necessary);
cinnamon and other additives - if necessary.

First you need to beat the eggs with sugar into a stable foam with medium-sized bubbles - the quality of the cake depends on this. The mass should double in volume.
Sift the flour, add vanillin and gradually add it to the resulting mixture, stirring thoroughly. If you want a chocolate or spicy cake, all bulk ingredients are first added to the flour so that the dough is uniform in taste and color (the finished foam cannot be mixed intensively).
This cake is baked in a mold lined with cooking paper at 180–190 degrees for about 40–45 minutes. It is not advisable to open the oven during the process so that the sponge cake does not settle. When it's browned, check for doneness with a toothpick. The dough should not stick to the piece of wood. Cool the cakes by wrapping them in a towel - then they remain fluffy.

In the case of pre-preparing the sponge cake, it is advisable to keep the cooled crumpets in a cool place, but no longer than 8 hours, so that they do not become stale. However, it is better not to do this - the cake will only be tasty if all the ingredients are fresh.

If the cream requires cooling, it is prepared while the cakes are baking; otherwise, it is better to make it while the sponge cake is cooling. Remember that foamy creams can change consistency and cannot be left standing.

Assembling the structure of an unusual dessert

When the biscuits have cooled, they are cut into 2-3 layers, if necessary, soaked in syrup, fruit mousse or liqueur, and then coated with cream, assembling the layers one by one. This procedure is arranged for each tier separately. The decorated pieces are covered with cream on the outside and sent to the refrigerator.

Next you need to connect and decorate the structure.
The main thing in the case of a “multi-story” dessert is that it does not sag. Before assembling a two-tier cake, you need to strengthen the base layer. To do this you will need wooden skewers:

Initially, you should measure the height. To do this, stick a stick into the cake to the bottom, after which 7 pieces of equal length are made. For a larger cake, store the required number of skewers.
The resulting “supports” are vertically immersed in the lower tier: 1 in the center and 6 along the contour of the upper “floor”. This will not only serve as a foundation, but will also be an excellent marking so that the top does not move to the side.
After this, the smaller tier is grabbed from below using two spatulas or knives, then transferred to the base base.

One painstaking stage is over, all that remains is to decorate the cake beautifully.

Women's information magazine

For a particularly special occasion, a homemade cake should also be special. For example, a two-tier cake will look very impressive on a festive table. And how many compliments a skilled housewife will receive! By the way, making a two-tier cake with your own hands is not so difficult - you just need to use some little confectionery tricks.

Multi-tiered cakes always look very elegant and solemn. Therefore, these cakes are usually baked for weddings, anniversaries and other significant occasions. It can be quite difficult to bake cakes with 3 or more tiers yourself, but a two-tier cake can be made at home even without much experience in confectionery.

A two-tier homemade cake should be made if there are many guests at the table - 20-25 people. In this case, the cake will need to be quite large, weighing 4-5 kg (based on 200-250 g of cake per serving), and if you assemble it in only one tier, then this tier may turn out to be too bulky. But a two-tier cake will be quite compact and at the same time will serve as a real decoration for the festive table.

To assemble a two-tier cake yourself, you need to bake and assemble 2 cakes of different sizes separately, and then combine these cakes into one. At the same time, the tiers of a large cake can have any shape - even round, oval, rectangular or square. When preparing tiers for a cake, their size is of great importance.

The fact is that if you choose the wrong ratio of diameter (or width and length) and height of the tiers, then the finished cake will not look harmonious. In pastry shops, exact formulas are usually used for calculations, but to assemble a two-tier cake at home, it will be enough to know that the optimal difference between the sizes of the tiers is on average 8-10 cm, provided that the heights of the tiers are the same.

The choice of composition for a two-tier cake is an individual matter, but it is important to remember that the lower tier can settle under the weight of the upper one, which means it should not be too tender. And, for example, it is better to choose a cake like “Bird's Milk” for the upper tier, making the lower one from traditional sponge cake, honey cakes, shortbread cakes, etc.

How to assemble a two-tier cake at home?

Directly to assemble a two-tier cake, in addition to the cakes themselves, you will also need thick cardboard, foil and cocktail tubes or sushi sticks. It is necessary to cut out the backings for the tiers from cardboard, equal in size to the dimensions of the tiers. Each tray should be wrapped in food foil. If desired, you can take ready-made foil substrates of a suitable size.

The tiers for the cake are completely assembled and, depending on the idea, leveled or covered with mastic. The lower tier is installed on the substrate. To prevent it from moving, it is useful to lubricate the substrate with a small amount of thick cream or icing. Then, to strengthen the structure of the cake, cocktail tubes are inserted into the lower tier, which will take the weight of the upper tier.

One tube is inserted in the center, several more tubes should be inserted in a circle, the diameter of which is approximately 1-2 cm less than the size of the upper tier. As a rule, 4-5 tubes are enough. Using sharp scissors, the tubes are cut so that their height is equal to the height of the lower tier and they do not protrude above the surface of this tier.

The upper tier is installed on its substrate, and then, together with the substrate, is carefully installed on the lower tier. To prevent the tiers from moving relative to each other, the lower tier can be slightly greased with cream or icing (for example, where the tubes are located). After installing the top tier, you can begin the final decoration of the cake.

The decor of a two-tier cake can be anything, but there is one general rule for all cases: the joint between the tiers must be masked. This can be done by decorating the joint with a cream border or decorating it with a ribbon or mastic beads. If the general concept of the cake allows, you can also disguise the joint with flowers (cream, mastic), fruit, and chocolate figures.
09.11.2016

How to beautifully decorate a two-tier cake

Today, professional confectioners are free to fantasize with dessert decorations. Whole berries, cookies, waffles, mirror glaze or jelly and even fresh flowers are used. However, not every novice pastry chef is able to immediately create such masterpieces. In order not to spoil the almost finished cake, it is enough to use simple decorations and an abstract design. Here are some ideas:

Meringue. Prepare curly meringues in the oven in advance - you can add food coloring and flavoring to them to suit your tastes. This kind of decoration is very convenient to use, since dry things are always easy to fix if something doesn’t work out the first time.
Cream. Using a pastry bag with different attachments, you can make all kinds of flowers and borders. The cream can also be flavored and tinted to suit any design.
Patterns and inscriptions. They are made with topping (caramel, chocolate, condensed milk), fruit syrups or cream using a narrow nozzle.
Powder. You can use the classics - chocolate or cake crumbs, crushed or flaked nuts, and if you wish, buy ready-made sugar decorations - multi-colored sticks, balls, letters, stars.
Unusual solutions. If you like modern trends, stock up on chocolate-covered nuts or crisps, ready-made chocolates in interesting shapes, or jelly products, arranging them according to your preferences.
A two-tier wedding cake can be decorated with figures of a young couple, and a birthday cake can be decorated with three-dimensional letters or numbers, which are bought or ordered from craftsmen.

Calculation of cake weight by number of guests

Before preparing for a festive banquet - anniversary, wedding or corporate party, you must accurately count the invited guests. Taking into account the received quantity, a menu is formed and the number of dishes and servings is calculated.

To calculate the weight of the cake based on the number of people, it is recommended to base it on 150 grams per adult and 75 grams per child. If you don’t get a nice round number, then you should round it up. For example, if you plan to have 17 guests at a banquet, then you should order a dessert weighing not 2 kg 550 g, but 3 kilograms. In this case, there will be enough food for everyone, and those who wish will receive more.

Knowing the weight of the cake for one person, it is worth taking into account the format and tiering of the confectionery product, since it will not be possible to make a beautiful two-tier dessert for 2 kg.

So, taking into account the number of guests and the mass of food, we get:

for 15 people – 2000 g – one tier;
for 30 people – 4000 g – two tiers;
for 50 people – 6000 g – three or four tiers.

In some cases, there are orders for the production of a two-tier dessert covered with mastic, weighing up to 4 kg. In such a situation, the finished cake will have a small diameter, since mastic is a fairly heavy product. As an option, confectioners offer to make a false tier, which will make the product taller and more beautiful.

Dessert recipe for a girl

To please your little one, you can make a classic girlish cake with strawberries. How to get a delicious sponge cake was described above, and for the cream and decoration you will need the following products:

fresh strawberries – 500 g;
cottage cheese (9% fat) – 650 g;
low-fat sour cream – 150 g;
sugar – 150 g;
vanillin - a pinch.

How to make the cake:

To make the cream, the cottage cheese must be rubbed through a sieve, mixed with sugar and vanillin, then add sour cream and beat with a blender into a stable foam. Tint about 1/3 of the cream pink with food coloring. The mixture should be cooled.
Grind 350g strawberries into a mousse, adding a little sugar if necessary. The sponge cake is soaked in this mixture, after which the cream is applied, layering the cake (you need to leave a little white shaving brush for decoration). Next, the tiers are coated with a colored composition, cooled and the structure is assembled.
The remaining strawberries are cut into slices, applied to the sides of the cake, and then decorated with white cream to your taste.

Both the baby and the guests will be delighted with such a “delicious” recipe.

Treat option for a boy

Boys need strength to grow strong and active, so it is recommended to make a cake with nuts.

You will need the following products:

condensed milk “Iris” – 1 jar;
butter – 350 g;
egg whites – 3 pcs.;
sugar – 50 g;
hazelnuts – 250 g;
food coloring and decorations to taste.

Whip the butter and toffee cream in the required amount, spread over all layers of the cake, adding a little crushed nuts.
Sprinkle the sponge cake with liquid cream for soaking. After covering all surfaces with cream, sprinkle the sides with nuts. After finishing assembling the cake, you need to decorate it. To do this, it is advisable to prepare a protein cream, tinting it in the child’s favorite shade. Using a pastry bag, create a decoration; you can also sprinkle the delicacy with various tinsel, lay it out or write a congratulation.

Important: the proportions indicated may vary. If you are preparing dessert for the first time, it is better to purchase products with a reserve.

Two-tier cake for a woman

Ladies are more likely than others to watch their figure, so you need to prepare a dietary fruit cake. Stock up on apples, bananas, kiwis, oranges, strawberries or other fruits of your choice. From part of their pulp you need to prepare sugar-free puree, then use it to soak the biscuit.

For a light cake, it’s better to take a healthy one – curd and cream, but a classic custard recipe will also work. The part that will be used for coating must be mixed with pieces of fruit: bananas, apples and strawberries.

The cream for external coating and decoration can be tinted in any suitable color and used to create decorations that will delight the hero of the occasion. And also the main highlight of the culinary inlay will be fruits. They need to be cut into thin slices and laid out in beautiful rows. Such a delicate cake will not leave even supporters of proper nutrition indifferent!

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Universal sponge cake with yogurt...MK...
Universal sponge cake with yogurt...MK...

This sponge cake is good because it is quick to prepare; you can use it to make different versions of the sponge cake: chocolate, poppy seed, nut, caramel... It is tasty, soft, fluffy, not dry and, importantly, easy to cut into thin layers. It is somewhat similar in appearance to the sponge cake from the “fairy tale”, but much tastier and, most importantly, there is absolutely no soda smell. It smells like yogurt.

To ensure that the biscuit is cut without crumbs, it is best to bake it in the evening and put it in the refrigerator overnight. Products for the base: 2 eggs 50 g margarine at room temperature 220 g sugar 250 g yogurt (any, natural, with pieces of fruit, strawberry, raspberry, etc.. Changing the yogurt gives a different flavor) 230 g flour 1 tsp. citric acid * 1 tsp. soda 2 tbsp. l. flour ** Fillings: 1 (for half a serving) or 2 (for a whole serving) – cocoa 70 (for half a serving) walnuts 1 tbsp. l. boiled condensed milk for caramel taste poppy seed to taste * Citric acid can be replaced with 2 tsp. lemon juice ** If we add cocoa, then there is no need to add more flour. For other ingredients and just light, you need 2 tbsp. l. flour for a full portion. Bake for 20 minutes at 180 degrees C. You can check the readiness of the cakes with a toothpick, pierce the cake in the middle, if the toothpick remains dry, then the cake is ready.

1. Beat eggs, sugar and margarine until smooth. 2. Pour yogurt into a separate bowl. 3. Add citric acid and soda. 4. Pour the effervescent liquid into the egg-oil mixture and mix. 5. Add flour. 6. You will get about 900 g of dough. The bowl weighs 100 g. 7. Divide the dough into 2 parts. 8. Add 1 tablespoon of cocoa to one part. 9. In the other - ground walnuts (about 70 g) and an additional 1 tablespoon of flour. From this amount of dough you can bake two biscuits (chocolate and nut), each of which can be cut into two layers. There will be four layers in total. A round sponge cake can be baked in a mold with a diameter of 24-25 cm. 11. A rectangular sponge cake can be baked on a baking sheet. Such a sponge cake may be needed, for example, for a shirt cake. Maybe this idea will suit someone, because not every housewife has rectangular shapes of different sizes. In addition, you can save time on baking by pouring dough of different colors as shown in the photo. Ready biscuit. The reverse side of the biscuit. Chocolate and nut biscuits cut into layers. Poppy sponge cake Sponge cake without additives Caramel sponge cake Nut round sponge cake Chocolate round sponge cake

Several options for cakes with sponge cakes on yoghurt

Chocolate and nut cake with a layer of plums and ginger Ingredients: chocolate and nut sponge cakes chocolate cream layers of plums with ginger butter cream Sponge cake made from 2 eggs (full portion). Shirt cake, half tray size. The weight of the cake with mastic was 2.5 kg. Chocolate poppy seed cake with ricotta and cherries Ingredients: chocolate sponge cake white sponge cake poppy seed cake ganache butter cream with ricotta cherry Total 6 sponge cakes 2 light, 2 poppy seed and 2 chocolate. The cake was tall, it was a stump. In this cake, 3 cake layers were baked in a mold 21 cm from the full norm. It turned out 3 different biscuits, each of which was cut into 2 layers. The weight of the cake with mastic is 3 kg. Sponge cake with strawberries Ingredients: poppy seed sponge cake chocolate sponge cake light nut sponge cake strawberries layer with nuts layer with grated chocolate The biscuits for this cake were baked in a 25 cm mold from the full amount (2 eggs). The dough should be divided into 4 parts and each biscuit should be baked separately. Pour the dough in a thin layer, the biscuits rise very well. The weight of the cake with fondant without the dragon is 3 kg. Poppy-nut cake with bananas Ingredients: sponge cake, nut sponge cake, light sponge cake, poppy seed butter cream, bananas. A very successful combination, the cake turned out delicious and everyone liked it. This cake was made so simply for tea, sprinkled with nuts. The sponge cake was baked from half the norm (1 egg) in a mold with a diameter of 21 cm. The dough was divided into 3 parts. Chocolate cake Ingredients: chocolate sponge cake chocolate cream Cake for chocolate lovers, the taste is very rich. Nut-chocolate cake Ingredients: nut sponge cake with prunes chocolate cream Good combination, delicious cake. Notes If you bake a sponge cake in a mold with a diameter of 25-24 cm, even if it tastes the same, then it is better to divide the dough in half. This way the biscuits rise better. In a mold with a diameter of 30 cm, it is optimal to make the dough from double the norm, that is, from 4 eggs, and bake it twice. It turns out 2 biscuits, each of which is cut into 2 layers, for a total of 4 layers per cake.

Because the dough sits while the biscuits are baking, like in the dragon cake there are 4 different options, the dough does not change its airiness.

Author of the master class and cakes shown is Inessa G. Asseni

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Two-tier cake: We ordered a two-tier cake. What diameter should the tiers be?

Question

❔ We have another question from a subscriber! Hello! ❔ Question: I will soon have to make a two-tier cake weighing 5 kg. I don't particularly like tiers of the same height. The top one, it seems to me, should be higher. Although you can have the same ones if they are not low. Can anyone advise what diameter and height the tiers should be made for this weight. Both tiers are milky girl. We are waiting for your answers

I usually make 22 and 16, the weight is close to 5 kg, depending on the filling.

For 5kg I make tiers 16 and 22. The height of each tier is 10 cm