The table decoration is definitely a cake. At the same time, the three-tiered one looks like a real king of the feast, be it celebrating a wedding, birthday, anniversary or any other date.
Even the most famous confectioners in the world consider such pastries to be the pinnacle of culinary art. Needless to say, a three-tier cake is not an easy job. But believe me, even “mere mortals” can do it. The main thing is to be patient, set yourself the goal of doing everything carefully and learn a couple of tricks. That's what we'll talk about.
Other people's mistakes are the best educational material
If you think that to prepare a three-tiered cake it is enough to stack three cake layers of different diameters on top of each other in descending order, then quickly give up this idea! Otherwise, you will simply waste time and transfer products. You shouldn't act at random.
What happens if you don't follow the technology? The most common side effect is deformation of the lower cake, which cannot withstand the pressure of the upper ones. It may simply fall apart or float in one direction. Due to deformation, the top cakes will warp and perhaps even collapse. Effective, isn't it? To avoid such embarrassment in the middle of a banquet, it is worth paying attention to theory.
How to calculate?
The calculation is based on a standard portion - 100-200 grams per person . However, the boundary is blurred.
When inviting 10 guests and ordering a one or two kilogram cake, it’s not scary to make a mistake. But what if there are about a hundred guests? A shortage or excess of dessert can become critical .
In the first case, the participants of the feast risk not getting their “piece of happiness”; in the second, the cost of the cake will be too high.
When calculating a more accurate number of grams per serving, take into account:
- general menu for the festive table . An abundance of appetizers and hot dishes will satiate guests before it comes to dessert. They may not want to eat the cake. If the banquet is planned in the format of a modest buffet, and the celebration program is designed for active movement, it is better to take care of a larger serving size;
- guests' attitude towards sweets . If you have a large number of sweet tooths, it is better to increase the estimated weight;
- composition of the cake - type of cream, cake layers, decorative features.
It is also important to keep in mind the number of tiers . Typically one tier weighs from 2 kg. Accordingly, if there are a small number of guests, it is better not to count on a multi-tiered confectionery masterpiece, giving preference to portioned cakes or a traditional single-tier cake.
Approximate weight of a cake with different numbers of tiers:
- up to 2 kg – single-tier product. Can be designed in the form of a flat cake with decorations over the entire surface, slides;
- 2-4 kg – one or two tiers or a single-tier cake, plus a certain number of portioned cakes;
- more than 3 kg – two tiers;
- 4-5 kg – two- or three-tier;
- 5-7 or more - three or four tiers;
- over 7 kg - at least 4 tiers or two or three separate products.
Calculation of diameters and number of tiers based on the number of people:
How to form a three-tier cake with your own hands
How to avoid the collapse of plans, cakes and hopes? Let's use a trick that will strengthen the structure. And for it we need bamboo skewers and cocktail straws.
Find the center of each cake and mark it. At the second end we measure the radius and set aside the same distance from the center of the lower cake. We make markings and carefully place the second tier on the first. Marking will help avoid distortion. Using the same principle, we place the top layer on our cake.
Working with squares is even easier. And unusually shaped cakes (hearts, for example) are also unlikely to cause difficulties for those who understand the very principle of how to make a three-tier cake.
Now comes the fun part. We make a pierce in the center of the cake using a skewer and pierce all three layers. Let's move the hole a little so that the tube can fit into it. We insert the tube, pour melted chocolate inside (it’s convenient to do this from a syringe), and plunge a skewer into it. In the same way we make several more load-bearing axes around the middle one. They will prevent the cake from falling on its side.
Decorating cakes in three tiers or more: fashion trends
A two-tier wedding cake is a real “pearl” of the celebration, and the ceremony of serving it certainly causes real delight among the invited guests.
Recently, new fashion trends have emerged:
- Hanging.
- Inverted.
- Asymmetrical.
- Prints.
A wedding cake with several tiers should harmoniously combine aesthetics and grace with wonderful taste.
Hanging
Recently, there has been a fashion to serve a three-tiered dessert on a stand attached to the ceiling structure. Outwardly, this unusual delicacy resembles a crystal chandelier and attracts everyone's attention. The result is a real miracle composition that decorates the celebration.
In this video there are several options for hanging cakes:
To create a hanging cake, you need to spend a lot of time: calculate and make a hanging structure, cover it with fondant in the color of the cake. The tiers (25.18 and 13 cm) are assembled and placed on a stand, which is suspended from a hook from the ceiling.
The preparatory work takes a lot of time, but the result is simply stunning. This wedding cake will be remembered for a long time.
Upside Down Cakes
For those who love originality, you can offer an unusual three-tier “upside down” wedding cake.
On a beautiful lace metal stand, with the help of special hooks, the largest cake measuring up to 25 cm is fixed at the top, a medium cake measuring 18 cm in size is suspended from it, and the smallest cake with a diameter of up to 13 cm is attached at the bottom.
The result is an inverted structure that seems to float in the air.
The pendant elements are covered with mastic in the color of the cake and decorated along the edges with threads of beads, cream curls and fresh flowers.
Asymmetrical
One of the fashionable trends in wedding fashion has become asymmetrical “ladder” cakes with tiers offset to one side.
To prepare an asymmetrical dessert, sponge or shortbread cakes covered with mastic and decorated with edible flowers, berries, beads or figurines of the bride and groom are suitable. The base cakes can be of any geometric shape.
When assembling the cake, the top layer is placed on the bottom layer and moved with ledges on one side.
The third, smallest cake is placed on the adjacent cake in a similar manner. It turns out to be a nice original ladder.
Prints
A fashionable novelty for wedding cakes in recent years has been decorating them with prints made from edible rice paper with food coloring.
This method of decoration creates incredible scope for ideas and themes for the original design of the main wedding attribute - the wedding cake.
These can be floral prints, delicate watercolors, floral patterns, but the real hit is considered to be a photo print of the newlyweds - a romantic photo of the bride and groom.
To create such a spectacular design, prints are applied to edible rice paper and colored cake paste.
Tips for choosing crust dough
It is logical to assume that the lighter the middle and upper tiers are, the fewer problems there will be with stability. Choose a “heavier” dough for the bottom crust. For example, you can use brownies as a base - a very tasty and beautiful recipe. The recipe for honey cakes also works well as a base.
For the second and third tiers, a light sponge cake or puff pastry, like Napoleon, is ideal. Light coconut cakes “Raffaello” will also not weigh down the structure and will add unforgettable notes to the taste.
Summary
Choose a three-tier cake for your wedding, focusing on your taste and theme of the celebration. Don't be afraid to get creative! Let the dessert be beautiful and memorable, and leave a pleasant aftertaste for you and your guests!
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Making soufflé and jelly
The top of the cake can generally be made not from dough, but from soufflé. Any Bird's Milk dessert recipe will work. Beat 10 chilled egg whites, gradually adding sugar (1 tbsp). At the very end, add 0.5 tsp. citric acid. Next, dissolve 10 g of gelatin in 100 ml of water. When the gelatin swells, pour the mixture into the whites in a thin stream, stir with a spoon and place in the mold. The soufflé will harden for at least 12 hours.
A jelly tier would also be an excellent option. To prepare it, add 1/3 less water to instant fruit jelly than the manufacturer recommends.
Cake cream
Before you start, think about what your three-tier cake will look like. Perhaps it is worth tightening the cakes in mastic before the pyramid begins to assemble? Or maybe no mastic is planned at all and you would like to grease the finished cake with cream?
Try to create layers of cream between tiers. And the cakes themselves can be divided lengthwise in advance and soaked well with it.
Avoid creams that are too thin. If you find it difficult to choose, prepare a win-win option: heat 200 grams of butter to room temperature, beat at low speed until fluffy, add 250 g of boiled condensed milk, continuing to beat. Before starting work, keep the cream in the refrigerator for at least 20 minutes.
This cream not only does not flow, but also holds its shape perfectly. And thanks to the viscous consistency of condensed milk, it glues the cakes together, providing additional strength.
Excipients, fillers, decor
Are you afraid that your three-tier cake is not strong enough? Use one more trick. Dilute the cool berry jelly by adding no more than a third of the recommended volume of water to the pack. Coat the cakes like glue and connect them together.
Give free rein to your imagination if you are preparing three-tiered children's cakes. The photos show that they can be decorated in the form of a fairytale castle or decorated with characters from your favorite children's fairy tales.
As decoration you can use fresh berries and fruits, marzipan figures, chocolate drops, colored powders, dragees. If you are preparing a three-tier wedding cake, you can go one of two common ways: decorate it with snow-white cream (for example, meringue) and decoration, or use multi-colored cream. The second option is now very popular. Look how elegant the Tiffany style wedding cake looks.
Dessert without mastic
Desserts are often decorated with mastic, but this is not necessary - you can make a beautiful decor without it. Three-tier wedding cream cakes can also be tossed aside. The photo below is an example of a so-called “naked” dessert.
As you can see, making a three-tier cake without mastic for a wedding is quite possible. Such desserts are not topped at all. They look very original: both the cakes and the filling are visible, and the decoration on top with flowers, berries or any other elements looks interesting.
Alternative methods: unusual dishes
If you really want to make a stunning dessert, but you are afraid that the task will be overwhelming, use a simpler method. Who said that a three-tier cake must be monolithic? Place the cakes on tiers of a special serving dish, as shown in the photo.
This dessert will look no less impressive, especially if you decorate the baked goods in the same style.
Our principles
We opened in 2000. Looking back, we can say that IrisDelicia managed to carry through time the principles laid down at the very beginning of our journey:
- We stick to traditional recipes. Some fillings are produced as in the USSR, according to GOST.
- only natural ingredients: we don’t skimp on products, that’s why our sweets are so tasty and truly homemade;
- constant development: every day, as before, we are looking for new ideas to develop and become better for you.
Prices for two-tier birthday cakes at IrisDelicia vary: you can order both very inexpensive budget options and truly luxurious, stunning VIP treats for the most important celebrations.
