Surely many housewives admire beautiful multi-tiered cakes and wonder how to prepare two tier 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 crust is baked from shortcrust pastry, and the top one is made of biscuit. 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. How to make a two-tier cake at home from biscuit dough, let's look at it in a little more detail.

DIY two-tier cake, recipe with photo

You can make a two-tier cake with your own hands from ready-made biscuits, or bake them yourself. Of course, this requires molds of different diameters and a lot of time. It is better to prepare the biscuit dough separately for the bottom tier and separately for the top, so as not to mix it up. After all, a sponge cake rises a lot when baking, and you need to avoid pouring the dough into one mold.

Biscuit dough for the bottom crust:

Bottom sponge cake (26 cm mold)

Top sponge cake (16 cm mold)

Making a two-tier cake with your own hands

The recipe for making biscuit dough is the same for the top and bottom cakes.

Very carefully separate the whites from the yolks into different containers.

Begin beating with the whites, at the lowest speed. Gradually add sugar (half total number), and gradually increase the speed. The whites should whip into a strong foam and not spill out when turning the bowl over.

Now you can beat the yolks with the remaining sugar and vanilla. When the yolk mass has significantly increased in volume and turned white, very carefully pour the yolks into the whites and mix with a mixer whisk, but do not turn on the mixer itself.

Mix the flour with the baking powder and gradually add it to the egg mixture, being careful not to create a foam.

When the flour is completely mixed with the egg mixture and the dough becomes homogeneous, melt butter, and add it to the test.

The biscuit dough is ready, and you can start baking the cakes.

Baking cake layers

Place a circle of parchment paper on the bottom of the mold, the diameter of the bottom. Pour the dough into the mold and place it in an oven preheated to 180 degrees.

Look at the biscuit. When the smell of freshly baked sponge cake wafts through the kitchen and the top becomes golden, remove the sponge cake, turn the pan over and leave it until the sponge cake cools.

We bake the biscuit for the top tier in the same way.

When the biscuits have cooled, they need to be cut into 2-3 layers. It is more convenient to do this with a strong thread or fishing line. Make a cut along the side of the cake with a sharp knife, or install “beacons” of toothpicks, wrap the sponge cake with thread, overlap the thread, as if tying a knot around the cake, and slowly pull both ends of the thread. Thus, the sponge cake can be easily divided into even layers.

If you are making a two-tier cake with your own hands for a birthday, choose a thicker cream for coating the bottom tier cakes. Consider the weight of the cake, and if it is a soft, delicate mousse, it will simply fall out of the sides. For the same reason, you should not use impregnation, at least for the lower tier. A biscuit that is too soft may “float.”

Butter cream for sponge two-tier cake

This cream is very simple but versatile. It is suitable both for coating cake layers and for decorating a ready-made cake.

To make buttercream you need softened butter. Take care of this in advance and remove the butter from the refrigerator a couple of hours before preparing the cream.

Place the butter in a deep bowl and beat it with a mixer until fluffy, soft and slightly increased in volume. While whisking, pour condensed milk into the butter, gradually increasing the speed. Beat the cream for at least 5 minutes until the cream is smooth.

Assembling the cake

Now you can start assembling the cake. We start assembly from the bottom tier. Coat each layer of sponge cake with cream, and fold all the cakes as they should be. In the same way, we separately collect the top tier cakes. You get two separate cakes, one large and one small.

Many questions arise: how to decorate a two-tier cake with your own hands? After all, not everyone knows how to use a pastry syringe and squeeze out roses with leaves. Working with mastic is also not so easy. She is quite capricious, and you can ruin more than a dozen cakes before you start to get something similar to beautiful pictures from culinary sites. If you are not an expert in this matter, take a couple of cans of chocolate paste. This is always a winning option since everyone loves chocolate. Coat both cakes with chocolate paste and smooth the sides with a warm knife.

Assembling the tiers of the cake is a crucial moment. We initially talked about strengthening the cake, and now this moment has come. Sticks are usually used to strengthen the cake. They can be made of wood or plastic. If you are not professionally involved in baking two-tiered masterpieces, do not buy these sticks separately, but use regular boiler straws. Only the straws should be thick, which are used for milkshakes.

Insert a straw into the center of the cake and trim it down to the level of the cake. Also, insert 4-5 straws in a circle to provide side support for the top tier of the cake, and also trim them to the desired height.

Using a wide spatula, transfer and place the top tier of the cake on top of the bottom. That's it, the assembly of the cake is complete.

How to decorate a two-tier cake with your own hands?

It is very easy to spoil a masterpiece with inept decor. Take a couple of steps away from the cake and look at it from the side. Berries, fruits, multi-colored sprinkles, and ready-made mastic decorations look great on a chocolate background. They are used and experienced chefs, so there is no reason for you to refuse such help.

This is one of many DIY two-tier cake recipes. Despite the apparent complexity, this is a feasible task even for an inexperienced housewife. Skill only comes with experience, and this cake is worth your effort.

Very often there are events in our lives that require special solemnity, for example, a wedding or anniversary. Or, on the contrary, small holidays that you want to decorate with something special. In both cases, the cake will be a wonderful elegant detail. Of course, the easiest way is to order it from a professional pastry chef, but sometimes you want to try to surprise your guests and cook everything yourself. In this case, our article on how to make a bunk will be an excellent guide for you.

DIY two-tier cake

In order to properly assemble a two-tier cake with your own hands, a dense sponge cake for the bottom tier and lighter cake layers for the top are ideal. Moreover, the first should be approximately twice more than the second. They are perfect as a cream, but if you are planning a two-tier cake with mastic decorations, it is better to take a thicker butter cream, which is perfect as a base.

How to assemble a two-tier cake?

We will tell you in detail about the assembly using the example of a two-tier cake with fruits 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 glaze.

Preparation

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

2. So, cut the first sponge cake horizontally into three layers, grease the base 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 layer of jam does not spread and spoil appearance cake.


3. Place jam into the resulting pool.


4. Now you can place 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 layer and cover the entire cake with cream. We work especially carefully on the sides to fill all the voids, hide unevenness and in no case allow the filling to break out. If your recipe for a two-tier cake involves covering it with mastic or another decorative layer of cream, then you don’t have to bring the surface to perfect smoothness. Considering that in our case the lower tier will remain “bare”, we align the sides more carefully.


8. We do the same with the top tier, but it is better not to weigh it down with various fillings; in our case, instead of jam, we use Nutella. We send the preparations to the refrigerator, they should harden thoroughly and the cakes should be soaked. This will take at least a couple of hours, or better yet the whole night.


9. Now let's move on to assembly. Using, for example, a saucer, we outline the diameter of the upper tier so that we know where to install the supports, which serve as cocktail tubes. There are two options for installing them. You can immediately insert them and cut off the excess with scissors. Or you can first measure the height with a skewer, cut off the required length and 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 standing on the cream, but on supports and can easily move out. For an upper tier weighing no more than 1 kg, three pieces will be enough.


10. Insert the tubes and cover the intended center with cream.


11. We install the top tier together with a cardboard backing, level its surface with cream and let the whole structure set a little in the refrigerator.


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

There can be many design options, the main thing is to follow the basic assembly rules and then you won’t have to worry about your work.

In the life of every person there are a lot of events that he wants to celebrate with special chic and scope, that is, so that it is 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-tier cake. You can make such a creation yourself, without turning to professional confectioners; today we will teach you how to correctly and tasty make such a dessert, complex at first glance.

How to bake a delicious dessert base

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

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

Process of creation:

• The pre-prepared sponge cake needs to be cut so that you get three layers. Coat them with cream (lightly so that the cakes “don’t move”;
• We create a kind of pool in which the jam is placed;
• This is all supplemented with nuts, berries and cream is poured on top for better fixation of the next layer;
• We repeat the manipulation with the next layer (in this case, you can use other fruits);
• Everything is covered with the last cake layer, and the entire cake is coated with cream. You need to process the side parts very carefully (in such a way that voids are not noticeable, to hide all possible irregularities). If mastic or two layers of cream are used, then the surface does not need to be made as smooth 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 preparations are placed in the refrigerator for at least several hours, but ideally overnight.

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

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

Work process:

1. First, using 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: you can immediately install 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 structure to withstand, you need to use 3 tubes;
2. The fixatives are placed in the middle, which is previously marked with cream;
3. The top tier is installed and the cake is placed in the refrigerator so that the masterpiece “sets”.

For a significant celebration, a multi-tiered cake is the highlight that everyone expects to see and taste to crown the celebration.

A dessert of several tiers (two or three, or even more, which is typical for wedding ceremonies) must be carefully assembled so that the lower tier does not sag under the pressure of the upper ones.

We do the same in several places.

Now it is permissible to install the second tier of dessert in place, and not be afraid that the top will push through and upset the lower base.

Strengthening a multi-tiered cake

It’s easy to strengthen a cake in two tiers, but what to do if the culinary idea is more ambitious. And we solve this issue, but how, we look further at MK.

We prepare in advance, for example, three tiers of cake of different sizes. The tiers are covered with mastic and left for about one hour or more in the refrigerator.

It is worth noting: Each of the tiers should be placed on separate paper sheets; in the center of each of them we will make holes of small diameter in advance.

To strengthen each tier, we will also use cocktail tubes, but only one wooden skewer, which is additionally recommended to be wrapped in cling film.

So, let's start assembling the three-tier cake.

We will make a hole in the center of the product using our wooden stick wrapped in cling film. The length of the stick should approximately coincide with the height of all tiers in total. But do not pierce the cake all the way through.

Around the hole made in the center, at a distance of up to 3 centimeters from each other, we will make smaller holes with tubes. We adjust the length of the tubes to the height of the first tier.

Melt the white chocolate in a water bath and pour it, using a bag, into the holes made in the cake.

Now we return the stick and cocktail tubes to the previously made places, filled with chocolate.

You can give the white chocolate some time to harden.

We begin to place the second tier on a long skewer through the hole in the base.

Now it’s time to place the third tier of the birthday cake on the base of the mount (wooden skewer).

IN Once again I was going to make a two-tier cake at home and it turned out big, very tasty and beautiful. When making the cake, I decided to use one layer of white sponge cake and the other of chocolate. I made the impregnation for the cake based on coffee and liqueur, but you can also impregnate it with any syrup). I decided to make the cream from whipped cream with the addition of cream cheese. I decorated the cake with chocolate decorations and of course fresh berries. It turned out very bright and beautiful. Sharing step by step recipe, maybe someone will find my recipe useful.

To prepare a two-tier cake at home you will need:

For a white sponge cake with a diameter of 25 cm - 1 tier):

egg - 5 pcs.;

sugar - 250 g;

wheat flour - 250 g;

vegetable oil for greasing the mold.

For a chocolate sponge cake with a diameter of 18 cm - 2nd tier):

egg - 3 pcs.;

sugar - 150 g;

wheat flour - 150 g;

cocoa - 2 tbsp. l.

For cream:

cream cheese (I have homemade cream cheese) - 500 g;

powdered sugar - 3-4 tbsp. l.;

whipping cream - 500 ml.

For impregnation:

coffee dissolved in water - 500 ml;

I have Baileys liqueur) - 50-100 ml instead of coffee and liqueur, you can use any syrup to taste).

For decoration:

chocolate - 600 g;

fresh berries.

To prepare the white sponge cake for the first tier: separate the yolks from the whites.

Beat the whites with a mixer into a fluffy foam. Then gradually add sugar, continuously whisking for 5 minutes. The mass will turn white and increase in volume.

Then add the yolks, one at a time, continuing to beat. The mass should become homogeneous and very airy.

Pour the liquid mixture into the flour and mix gently using a silicone spatula. The dough should become homogeneous and airy.

Lightly grease the mold vegetable oil. Place the dough into the mold. Place in a preheated oven and bake at 200 degrees for about 35 minutes. Check readiness with a dry toothpick. It is better not to open the oven door for the first 20 minutes, otherwise the biscuit may fall off. Cool the finished biscuit slightly in the pan, and then cool completely on a wire rack.

Then cook chocolate sponge cake for the second tier of the cake. Sift flour together with cocoa. Separate the whites from the yolks. Beat the whites until foamy, then gradually add sugar and beat for 5 minutes. Then add the yolks one at a time and beat again until smooth.

Pour the liquid mixture into the flour and mix gently with a silicone spatula until smooth.

Lightly grease the mold with vegetable oil, pour the dough into the mold and smooth it out. Place the pan with the dough in a preheated oven and bake at 200 degrees for about 25-30 minutes. Check readiness with a dry toothpick. Cool the finished cake slightly in the pan, and then cool completely on a wire rack.

When the cake layers have cooled completely, cut each cake layer into two pieces. To soak the cakes with any syrup, I added liqueur to 500 ml of coffee, mixed well and soaked the cakes).

Prepare the cream for our homemade two-tier cake: combine cream cheese with powdered sugar and mix with a mixer. There is no need to beat for a long time, we just need to combine the cream cheese and powder into a homogeneous mass.

Cool the cream well and then beat until stiff peaks form. I use vegetable oil cream.

Add cream cheese to the cream and mix at low speed until smooth.

Assemble the two-tier cake: place the cake on a flat plate or stand and brush it with cream.

Place the second cake layer on top of the cream and press lightly. Grease the sides of the cakes with cream.

Grease the middle of the white cake with cream and place the chocolate cake on top. Grease the cake well with cream.

Place the second chocolate layer and press lightly. Coat the top and sides of the cake with cream. In this form, put the cake in the refrigerator overnight.

Decorate the finished two-tier cake, prepared at home, as desired. I edged the sides of the cake with chocolate. To do this, melt the chocolate in a water bath. Cut strips from parchment paper; determine the width and height of the side based on your cake. Spread chocolate onto parchment paper and press to sides of cake. Place the cake in the refrigerator for 10-15 minutes for the chocolate to harden. And then carefully remove the parchment. I made chocolate borders just above the cake layers, and placed fresh berries in the resulting niches. This is how the cake turned out. Unfortunately, there is no piece in the section, since on festive table They ate the whole cake at once, not leaving a single piece for the morning.

Enjoy your tea!