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How to assemble and decorate a three-tiered cake?

 
Cherry
I wanted to try to make a cake for my son's DR. And in April, the wedding, for which I am preparing.
But I also paid attention to the fact that whipped protein is mixed into the yolk here, although the girls wrote that this is not done. It's actually chiffon.

I copied the cake recipe.

A masterpiece of Italian cuisine is the delicate airy Diabella mousse cake made by the famous and talented pastry chef Luca Montersino.
Ingredients for a cake with a diameter of 18 cm:
For the chocolate biscuit:

Butter at room temperature - 70 g
Powdered sugar - 60 g
Baking powder - 4 g
Unsweetened cocoa powder - 16 g
Egg yolk - 3 pcs (about 60 g)
Flour - 60 g
Powdered sugar
Egg white - 2 pcs (about 65 g)

For the chocolate ganache:

Milk chocolate - 170 g
Cream 33-35% - 140 ml
Roasted hazelnuts - 50 g
Pieces of biscuit - half of 1 cake

For Bavarian White Chocolate Hazelnut Mousse:

Milk - 125 ml
Egg yolk - 2-3 pcs (about 50 g)
Powdered sugar - 20 g
White chocolate - 100 g
Hazelnut paste - 70 g
Gelatin - 2 leaves (5 g)
Cream - 33-35% - 260 ml

For hazelnut paste:

Roasted hazelnuts without skin - 60 g
Powdered sugar - 15 g
Vegetable oil - 1 tsp.

For decoration:

Pieces of biscuit - half of 1 cake
Chocolate sheets - 10 pcs
Roasted hazelnuts - 30 g

How to make a cake:

1. For a chocolate biscuit, beat soft butter with 30 g of icing sugar until a white and fluffy consistency. Add the egg yolks one at a time, whisking well each time until completely dissolved. In a separate bowl, beat the egg white with 30 g of icing sugar with a mixer until firm peaks. Gently whisk the egg whites to the yolks. Separately sift the flour, cocoa, baking powder together and add to the egg mixture, stirring gently with a whisk from bottom to top. Pour the mixture into a greased and floured dish. Bake in the oven at 170 C for 15-20 minutes. Allow to cool in the tin for 10 minutes, then place on a wire shelf and allow to cool completely. Then divide into 2 equal cakes. One to set aside for the base. Another is to cut into cubes with sides of 1


The question is where to look?
Fruit paint. Strong syrup. Add to the cream is not a problem. But how is the mastic? It's still liquid, albeit thick.
NatalyTeo
Olga, the protein just neatly interferes with the whipped emulsion of butter and yolks. This is the right technology.
Cherry
Now I am engaged in searching and studying, making up for what I have forgotten or time has changed technology. I have been baking for a long time and a lot (now a little less) - for home and family). But a wedding is coming up, and I'm catching up with practice. I am a pastry chef and technologist, but I left for a vision group long ago.
For a wedding I may have one big problem - alignment (due to sight) - leveling the surface. This is how things stand.

For the elder, I baked for the wedding, but just cake and pastries. Now another is on its way. Recently, thanks to the forum, I made two cakes to order for a friend. It went off with a bang. And thank God.

If any of you can suggest anything, help.

Please contact me with "you", please. There is no age on the forums))
NatalyTeo
Diabella cake (I think) is a mousse cake.
It must be cooked in layers through freezing. And there will be no alignment, the mousse itself will take the correct shape

I found on the Internet a photo of the cake we are talking about ...
There are chocolate squares on the sides, they are cut out of the layer along a ruler or you can squeeze out with a square mold.

In order to get it evenly, you can put thin lines at the edges of the ruler and run along them with a spatula - then an even layer will turn out.

For a wedding cake, you can replace such a decoration or not do it at all, and simply cover the cake with mirror glaze.

Cherry
Girls, thanks a lot !!!!
Can you clarify the advice?

Diabella cake is for DR. With this cake, everything is clear. I have, as I wrote in April, a wedding. Three-tiered cake.

1st tier - honey cake Miracle from 1000 menus, did it already.
For the wedding, I'll put nuts in the custard.Usually I put nuts on top of the cream. I'll take two portions, for a diameter of 36. I'll put together a cake from the extra sheets for my parents, they don't go to the wedding. This tier is no problem.

2nd tier - diameter 26, Vanilla on boiling water, 3 cakes of 4 eggs each. All my life I bake cakes. The mother-in-law advised, she always did this at weddings. Cream - variations ...

3rd tier is a problem for me.
Decoration - light blue glaze with neutral glaze. Flowers - white water lilies.

I'm worried about the alignment, usually I just asked to see if it was even or not. There is no one to align but me ...

Natasha, can you really make the upper tier a mousse cake? I don’t remember how the glaze will be on the mousse. There is still such a thing. I offered the children to collect the cake in a restaurant, go not so far, 30 km to Rostov. I thought I would mirror each layer, and then collect everything. Substrates, sticks are all there.
If you collect and mirror the whole cake at once. What do you advise to do ... The main problem is alignment.
The whole story. In my browser, the entire strip is occupied by tabs of different HP themes. I am looking and thinking.

Do you know how I got to Diabella? I read Georgette Hayer's novel The Foundling. And there the companion was very fond of Mellifler cake. Search Yandex took it to souffle, mousse.
Olga VB
Cherry, Olga, I have never been a pastry chef, but I look at confectionery topics simply to rejoice at the golden hands of our girls.
I like the mousse idea - it is fashionable, performed relatively uncomplicated and quite original, i.e. is radically different from other layers, so it will definitely find its lovers.
You will have one more layer (biscuit) that is completely neutral, traditional - this is for those who like pastry traditions more than newfangled trends or sophisticated delights.
But the honey layer is probably not for everybody, and besides, some, especially children, are allergic to honey.
Personally, I love honey lovers very much, and my friend even hates the smell of honey.
On the other hand, there are always many chocolate cake lovers.
I don't know if you baked the 1,2,3 chocolate sponge cake, but I really like it. It is dense enough for the base, moist without additional impregnation, very chocolate and so self-sufficient that even with an unpretentious cream it sounds very worthy on any table.

It seems to me that with such options (chocolate, traditional biscuit, mousse) you will satisfy all tastes.
However, you know the tastes of your family and friends better than we do.
As for the assembly.

As far as I remember the opinion of our girls, many people prefer to collect it completely on the spot, if there is enough time and it will be technically convenient, and the room allows.
But the opinion was often sounded that if it is possible to conveniently arrange an already assembled cake in the car, and the road is not too clumsy, then collect at home, where everything is at hand.

I wish you success in your exciting and such pleasant chores!
And health to the eyes!
Cherry
Thanks for attention!

I will add briefly.
I work with any kind of biscuit, thanks to HP, I learned about "vanilla on boiling water". Assessed as very good.

This honey cake in my performance looks different from the recipe photo. Also appreciated favorably.
Chiffon baked too many times.

The cake will be taken away on Friday evening - they will go to decorate the hall a little, so everything should be ready by day. I'll drive up early on Saturday and collect. The main thing for me is that all the tiers are exactly set during assembly. The pads will be closed. Chocolate decor from white chocolate, white water lilies, but without titanium dioxide, marmyshka. There are not enough decorations in total, I would not want to overload with details.

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