Make a 2 tiered cake. Bunk cake at home

Here, by popular demand, I am posting how I collect a biscuit cake stuffed with natural cream and berries.
So whip the cream to peaks.

We soak the cake. Then we spread it on the cake, which we will later have a layer of cream and berries on top of this tier, that is, we collect the cakes on the contrary, upside down


Then again a layer of cream and level with a spatula


Having collected three cakes in this way, we put a board on it, approximately the same weight as the upper tier will weigh, having previously covered it with a plastic napkin or mat so that the cake does not stick to the board. We put everything in the refrigerator.
Then, having made the second tier, we also send it to the refrigerator. You can defend them one at a time, or you can put one on top of the other


Then we take out our tier and quickly turn it over onto our tray. Quickly, so that the filling does not come out. That is, now we have the bottom of the cake on top. if they are


Then we align


We cover with marzipan. We have a 2-tier cake, and the filling is very delicate, I strengthen the cake with cocktail sticks, but first I make a substrate for the second upper tier. I cut out a circle of the required diameter from cardboard and wrap it with cling film


Then we make an imprint of our substrate on the lower tier in order to know where to stick the sticks


Place the sticks


Last we put our second tier on the first


I don’t know how I managed to explain clearly or not, if you have questions, write.

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 a children's party - "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 complex 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 is such a masterpiece on the festive table that 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 tasty.

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.

Surely, many housewives admire beautiful multi-tiered cakes, and are wondering how to make 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, it's not at all as difficult as it seems, if you know how to cook ordinary cake layers, and cream.

Of course, there are some secrets in the preparation of two-tiered cakes, but they are not so much about culinary skills as about the secrets of assembling a cake. Often, due to improper assembly, cakes can warp, fail, or even collapse on their side. All this can be avoided if you use the simple tricks used by experienced confectioners.

Most often, confectioners use two types of cakes to make two-tiered cakes. The lower cake is baked from shortcrust pastry, and the upper one from biscuit. If the bottom cake is biscuit, then the top one needs to be lightened and made from a light soufflé. However, it happens that you need a cake with both biscuit tiers, in which case, the cake needs to be strengthened. How to cook a two-tiered cake at home from biscuit dough, let's take a closer look.

Do-it-yourself bunk cake, recipe with photo

You can make a two-tiered cake with your own hands from ready-made biscuits, or bake them yourself. Of course, this requires forms of different diameters, and a lot of time. It is better to cook the dough for a biscuit separately for the lower tier and separately for the upper one, so as not to confuse. After all, the biscuit rises strongly during baking, and you need not pour the dough into one form.

Biscuit dough for the bottom cake:

Bottom biscuit (form 26 cm)

Upper biscuit (form 16 cm)

Cooking a two-tiered cake with our own hands

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

Very carefully separate the proteins from the yolks in different containers.

Start beating with proteins, with the smallest revolutions. Gradually add sugar (half of the total), and gradually increase the speed. Proteins should be whipped into a strong foam and not pour out when turning the bowl over.

Now you can beat the yolks with the remaining sugar and vanilla. When the yolk mass increases significantly in volume and turns white, very carefully pour the yolks into the proteins, and mix with the whisk of the mixer, 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 precipitate the foam.

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

Biscuit dough is ready, and you can start baking cakes.

Baking cake layers

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

Look at the biscuit. When the smell of freshly baked biscuit spreads through the kitchen and the top turns golden, take out the biscuit, turn the mold over and leave it like that until the biscuit has cooled.

Similarly, we bake a biscuit for the upper tier.

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 an incision along the side of the cake with a sharp knife, or set toothpick “beacons”, clasp the biscuit with a thread, overlap the thread as if you were tying a knot around the cake, and slowly pull both ends of the thread. Thus, the biscuit can be easily divided into even layers.

If you are making a do-it-yourself two-tier birthday cake, choose a denser cream for spreading the cakes of the lower tier. Consider the weight of the cake, and if it is a soft tender mousse, it will simply come out on the sides. For the same reason, you should not use impregnation, at least for the lower tier. Too soft biscuit can "float".

Butter cream for biscuit bunk cake

This cream is very simple yet versatile. It is suitable for spreading cakes, and for decorating a ready-made cake.

To make buttercream, you need softened butter. Take care of this in advance, and take the oil out of the refrigerator a couple of hours before preparing the cream.

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

Cake assembly

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

Many questions arise, how to decorate a two-tiered cake with your own hands? After all, not everyone knows how to use a confectionery syringe and squeeze roses with leaves. Working with mastic is also not so easy. She is quite capricious, and you can ruin more than a dozen cakes until you start to get something that looks like beautiful photos 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, as 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 first talked about strengthening the cake, and now this moment has come. Sticks are usually used to strengthen the cake. They can be wood or plastic. If you are not professionally baking two-tiered masterpieces, do not buy these sticks separately, but use ordinary boiler straws. Only straws should be thick, which are used for milkshakes.

Insert a straw into the center of the cake, and cut it to the level of the cake. Also, stick 4-5 straws in a circle to support the top tier of the cake on the side, and cut them to the desired height as well.

Transfer with a wide spatula, and set the top tier of the cake to the bottom. That's it, this completes the assembly of the cake.

Cooking a delicious cake is a responsible task for every housewife. And if the cake is baked for the holiday, it still needs to be given a beautiful design. Prepare a beautiful two-tier cake for the celebration, decorated with mastic and roses from it. This one will definitely win over all the assembled guests.

Ingredients:

For the top tier (honey cake with prunes and sour cream):

- flour - 3 cups;
- egg - 2 pcs.;
- sugar - 1 glass;
- honey - 2 tbsp. spoons;
- butter (can be replaced with margarine) - 100 gr.;
- soda - 2 tsp;
- Vinegar - to extinguish soda.

For cream:

- sour cream (fat content 15-20%) - 400 gr.;
- sugar - ½ cup.

For filling:

- prunes - 250 gr.

For the lower tier (chocolate biscuit with cherries and buttercream):

The ingredients are for one biscuit (you need to prepare two biscuits for the cake in order to give the cake the required height).

- flour - 80 gr.;
- egg - 4 pcs.;
- sugar - 150 gr.;
- baking powder - 1 teaspoon;
- cocoa - 2 tbsp. spoons.
For cream:

- whipping cream - 1 cup;
- powdered sugar - 1/2 cup.

For filling:

- cherry (fresh or frozen) - 500 gr.;
- sugar - 3 tbsp. spoons.

Common ingredients for two cakes:

To align the cakes:

- butter - 400 gr.;
- condensed milk - ½ can.

For mastic:

To cover the cake:

- marshmallows (white) - 300 gr.;
- powdered sugar - ~ 1.5 cups;
- butter - 1 tbsp. spoon.

- marshmallows - 400 gr.;
- powdered sugar - ~ 2 cups;
- butter - 1 1/4 tbsp. spoons;
- pink food coloring - on the tip of the knife.

For leaves:

- marshmallow -100 gr.;
- powdered sugar - ~ 0.5 cups;
- butter - 1 teaspoon;
- green food coloring - on the tip of the knife.

The diameter of the top tier of the cake is 15 cm, the bottom tier is 22 cm.

How to cook with a photo step by step

Let's start preparing our two-tiered mastic cake with the preparation of roses, as they must dry out a little before being placed on the cake.




So, take marshmallows, separate them by color. Leave the white marshmallows to cover the cake, and use the pink marshmallows to make roses. Put the pink marshmallows in a container, add oil to them.




Put the container with the listed ingredients in the microwave and heat them at 600 W for 1 minute until the marshmallows increase in volume. Mix everything with a spoon.




Add pink food coloring (or any other of your choice). We use the dye to give a bright color to roses. Mix everything again until the color is uniform.






Add powdered sugar in small portions and knead until you get a homogeneous plastic mass - mastic.




Roll it out on a table sprinkled with powdered sugar with a rolling pin into a layer.
In our two-tiered cake, we will use two types of roses. We will make one type of roses with the help of clearings.
So, with the help of special cuttings "Rose", cut blanks of different sizes.




Thin out a bit with the flower edge tool.






From a small piece of mastic, make a cone and stick it on a toothpick. This will be the base of the rose.




Pass a workpiece of the smallest diameter onto a toothpick and attach it to the cone with a drop of water.




Now, in the same way, with the help of a drop of water, glue one petal to the cone (wrap around it).




Next - glue the opposite petal to the already glued petal.






Then, in the same way, glue all the other petals.




In the same way, thread the next largest workpiece and glue it with a drop of water. Also, glue all the petals to the previous blank.




Next - glue the next blank.




And - the last one. Let the rose dry.






Make the required number of roses in this way.
To make the second rose for the fondant cake, cut out two smaller circles (mine is 4 cm) and five larger circles (mine is 5.5 cm). These will be rose petals.
Thin the edges of the petals.




Make a cone for the rose and stick it on a toothpick.




Glue one petal to the cone with a drop of water and wrap around it, leaving a little free edge.




Then place another petal on the free edge of the petal and also wrap around the previous petal. Glue each petal to the previous one with a drop of water.




Next - the next petal. Glue all the petals in this way. Dry the roses.




Prepare green mastic. Roll out and cut out the leaves using a special cutting.




You can also make flagella from green mastic. You need to roll the mastic into thin strips and wrap them around the pencil.




Honey cake preparation.
Combine eggs with sugar. Beat them with a mixer or grind with a whisk.
Add softened butter and honey.
Quench the soda with vinegar and also add to the ingredients.
Mix everything. Now you need to make a "water bath". Boil water in a saucepan. Place a container with mixed ingredients on top of the saucepan (the water in the saucepan should not reach the bottom of the top container). Keep the container in the bath for 15 minutes. During this time, the mass in it should increase. Remove the container from the bath and pour in the flour.

Separate small pieces from the dough.




Roll them out with a rolling pin. Cover with a plate (lid or mold) of the required diameter and cut off the excess dough.




Transfer the dough onto a baking sheet dusted with flour.




Bake in a preheated oven at 180⁰C until golden, about 10-15 minutes.
Cool the finished cakes.
To make honey cake cream, combine sour cream with sugar.
Whisk with a whisk until the sugar is completely dissolved.
Pour prunes with hot water and leave for half an hour to swell. After that, dry it and cut into small pieces.
Assemble a two-tiered cake. Place the cake on a flat dish. Lubricate it with cream, not reaching the edges of about 1 cm (this is necessary in order to prevent further contact of the cream with the mastic).
Sprinkle prunes on top.




Cover with the second cake and follow the same procedure. Collect the whole cake in this way. Leave it on for at least a few hours to soak in.

By the way, instead of sour cream, you can use condensed milk, as in ours.

Cooking chocolate sponge cake.
This cake uses two biscuits.
Divide the eggs into whites and yolks.
Add half the amount of sugar to the yolks. Beat the yolks with sugar with a mixer until the mass is light.
Separately, beat egg whites to soft peaks. After that, while continuing to beat, gradually add the remaining sugar. Beat egg whites with sugar until stiff peaks (when turning the bowl upside down, they should not spill out of it).
Add a third of the whipped proteins to the yolks. Stir the mass. Sift flour to it, previously mixed with baking powder and cocoa. Stir with a spatula, lifting the mass from the bottom to the top.
Add the remaining proteins. Once again, gently mix everything.




Grease a springform pan with butter and line with parchment paper. Pour the batter into it and smooth the surface.




Bake the biscuit for about 30-35 minutes at 180°C in a preheated oven. Do not open the oven for the first 20 minutes, otherwise the biscuit will fall. After the biscuit is baked, leave it in the oven for about 1 hour. Then take it out and cool on a wire rack.
Biscuit should rest for at least 5-6 hours. After that, cut it lengthwise into 3 cakes. Since we have 2 biscuits, we get only 6 cakes (I did not use one cake, because the cake turned out to be too high). You can use all cakes.




To prepare the chocolate biscuit cake impregnation, combine cherries with sugar.
Put on fire and boil them for 5 minutes. Cool down. Strain them through a colander.
Soak biscuit cakes with expressed juice. Put some cherries on the soaked cake.




To make cream for the cake, whip cream with powdered sugar.
Then grease the cake with cream.
Cover with the second cake, put the cherries and grease them with cream.
Collect all the cake. Leave it for a few hours to soak in.




Beat the softened butter with a mixer.
Then add the condensed milk and continue beating until you get a fluffy cream.




Coat both cakes on top and sides with cream, smoothing out all the bumps on the cake with it. The surface under the mastic should be as even as possible, because the mastic does not hide, but on the contrary, shows all the irregularities.




Put the cakes in the refrigerator for several hours so that the cream freezes well. On top, you can re-apply a layer of oil cream, if necessary. The frozen butter cream can be further leveled with a knife. To do this, heat the knife in hot water and wipe it dry.




Prepare white mastic, roll it out and use a rolling pin to transfer it to one tier. Smooth well, cut off excess.




Do the same with the second tier.
Now assemble the cake. Since the top tier of the cake is heavier than the bottom tier, the cake can be further strengthened with wooden skewers. To do this, cut the required length of the skewers, equal to the height of the lower tier, and stick them into the lower tier. (If you have a light top tier of cake, such as a biscuit cake, then you don’t need to stick the skewers in).




Install the upper one on top of the lower tier. Close the gap between the tiers with a tourniquet.




Decorate a two-tier cake with mastic roses, leaves and flagella.

As well as lovers of mastic jewelry, we offer you to look

Table decoration is definitely a cake. At the same time, the three-tier one looks like a real king of the feast, whether it is a celebration of a wedding, birthday, anniversary or any other date.

Even the most eminent confectioners of the world consider such pastries to be the pinnacle of culinary art. What can I say, a three-tiered cake is not an easy job. But believe me, it is within the power of "mere mortals." The main thing is to be patient, set yourself the goal of doing everything carefully and learn a couple of tricks. Here we will talk about them.

Other people's mistakes - the best educational material

If it seems to you that to prepare a three-tiered cake, it is enough to stack three cakes of different diameters on top of each other in descending order, then rather quit this idea! Otherwise, just waste your time and translate the products. It's not worth acting rashly.

What happens if you don't follow the technology? The most common side effect is the deformation of the lower cake, which could not withstand the pressure of the upper ones. It can simply fall apart into pieces or swim in one direction. Due to deformation, the upper cakes will warp, and possibly 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 form a three-tiered 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 her, we need bamboo skewers and cocktail tubes.

We find the center of each cake, mark. At the second end, we measure the radius and set aside the same distance from the center of the lower cake. We make the markup and carefully place the second tier on the first. The markup will help avoid distortion. By the same principle, we place the top cake on our cake.

Working with squares is even easier. And cakes of an unusual shape (hearts, for example) are also unlikely to cause difficulties for those who understand the very principle of how to make a three-tiered cake.

And now the most interesting. In the center of the cake we make a puncture with a skewer, we penetrate all three cakes. Slightly stir up the hole so that a tube can fit through it. We insert the tube, pour melted chocolate inside (it is convenient to do this from a syringe), immerse the skewer into it. In the same way, we make several more bearing axes around the middle one. They will not let the cake fall on its side.

It is logical to assume that the lighter the middle and upper tiers are, the less problems there will be with stability. Choose "heavier" dough for the bottom cake. For example, you can take brownies as a basis - a very tasty and beautiful recipe. Not bad for the base and the recipe for honey cakes.

For the second and third tiers, a light biscuit or puff pastry, like on Napoleon, is ideal. Light coconut cakes "Raffaello" also do not make the structure heavier and add unforgettable notes to the taste.

Preparation of soufflé and jelly

The top of the cake can generally be made not from dough, but from soufflé. Any dessert recipe will work Beat 10 chilled egg whites, adding sugar (1 tbsp) in stages. 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 mass in a thin stream into the proteins, stir with a spoon and put in a mold. The souffle 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 the soluble water than the manufacturer recommends.

Cake cream

Before you start, consider how your three-tiered cake will look like. Perhaps it is worth tightening the cakes into mastic before the pyramid begins to assemble? Or maybe no mastic is planned at all and you would like to smear a ready-made cake with cream?

Try to make layers of cream between tiers. Yes, and the cakes themselves can be divided in advance along and soaked well with them.

Avoid too liquid creams. If you are at a loss with the choice, 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.

Such a cream not only does not flow, but also keeps its shape perfectly. And also, thanks to the viscous consistency of condensed milk, it glues the cakes together, providing additional strength.

Auxiliary substances, fillers, decor

Are you afraid that your three-tier cake is not strong enough? Take advantage of another trick. Dilute the cool berry jelly by adding no more than a third of the recommended volume of water to the pack. Spread the cakes like glue, and connect them together.

Let your imagination run wild if you cook three-tiered children's cakes. Photos show that they can be decorated in the form of a fairy-tale castle or decorated with characters from your favorite children's fairy tales.

Alternative ways: unusual dishes

If you really want to cook a stunning dessert, but you are afraid that the task will be overwhelming, use the simpler method. Who said that a three-tiered cake must be monolithic? Place the cakes on the tiers of a special serving dish, as shown in the photo.

Such a dessert will look no less impressive, especially if you arrange pastries in the same style.