Как исправить торт бочонком

ОПИСАНИЕ

Предлагаю вам два варианта тортиков в форме бочки. За основу торта можно брать любой понравившийся торт, главное для вертикальной бочки, торт должен быть плотным не крошащийся, для горизонтальной — может быть мягкий, но в меру, что бы можно было сформировать форму. Все таки для таких тортов я бы не советовала брать за основу торт «Наполеон», он достаточно хрупкий в работе, тяжело ровняется и не держит форму ( но все же если ооочень хочется в «бочку» упаковать «Наполеон» это возможно.) просто придется немного больше потрудится и хорошо выровнять торт не только маслом но и «картошкой»)

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фотоотчеты к рецепту4

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01 декабря 2020, 15:33

#3

Батошка

да, такое бывает из-за тяжелого декора. Особенно если торт с жидковатыми начинками, или у двухярусных тортов. получается декор давит на торт, своей массой сдавливает и бока подрасплываются. Чтобы избежать такой ситуации, если вы изначально знаете что декор тяжелый, можно сначала поставить торт в кольце в холодильник на пару часов, а потом добавить гнет и убрать еще на пару часов.

01 декабря 2020, 20:12

#13

Батошка

а вы бисквиту даете полежать 8 часов?

01 декабря 2020, 20:14

#14

Батошка

когда бисквит полежит (завернутый в пищевую пленку в холодильнике) влага в нем равномерно распределяется и он не крошится при нарезке. К струне тоже нужно приловчиться, не сразу получается. Можно взять нож с зубцами для хлеба и резать им по кругу, удобнее опять же на поворотном столике это делать. Тогда крошек практически нет.

02 декабря 2020, 11:59

#16

Батошка

чтобы не попадали в креме, сначала делают черновое выравнивание. Сначала вы накладываете тонкий слой крема, выравниваете, ставите в холодильник мин на 30-час, потом накладывается финишный слой и тогда покрытие получается идеальное. Еще после финишного выравнивания можно нагреть шпатель под струей горячей воды, насухо вытереть и пройтись по торту, убрать в холодильник. тогда крем будет очень гладкий и глянцевый)

1. 

   1

   Cook an unrisen cake that’s still doughy a bit longer. If you check a cake and it still has batter in the middle, it may just not have had time to rise yet. Put it back in the oven for 5-10 minutes, keeping an eye on it to make sure you don’t overdo it. You may still get your cake to rise.^[1]
   

2. 

   2

   Crumble the cake and mix it with frosting to make cake balls. Mix in store-bought or homemade frosting, adding just enough so the mixture comes together when squeezed. Roll the mixture into balls, and then toss in coconut, sprinkles, or cocoa powder.^[2]
   

   • You can also coat the cake balls with melted chocolate and let them cool.
   • This trick also works for a cake that’s too dry.

   Advertisement

3. 

   3

   Create a cake dome out of 2 thin sheets of cake if the cake didn’t rise enough. Slice a 1-layer cake in half with a large bread knife to make 2 thin sheets. Lay plastic wrap in a large mixing bowl to use as a mold, and put one layer of the cake in the bottom of the bowl. Trim off any extra cake around the top until you have a mostly even circle. Add frosting or mousse to the middle of the cake bowl you’ve just made, then place the other layer of cake on top.^[3]
   

   • Trim off any excess cake sticking over the edge so it all fits in the bowl.
   • Place the cake in the refrigerator to set before turning it out on a plate. You can pour melted chocolate over the dome or smooth frosting on the round part of the dome for decoration.

4. 

   4

   Fill a sunken cake with candy for a festive effect. If just the center is sunk in, frost the cake as normal, then use it as a bowl for holding candies. Fill it with unwrapped candy, such as coated chocolate pieces, gummy bears, fruit candies, or any other candy you like.^[4]
   

   • You can also fill the sunken cake with mousse or lemon curd and put frosting over the top instead. This makes a quick and easy pudding or dessert dish.

5. 

   5

   Turn a sunken cake into an ice cream cake to please the young at heart. Scoop softened ice cream into the sunken center of the sunken cake and smooth it out. Freeze the cake for about 30 minutes, then take it out. Add frosting across the top of the ice cream and around the edges, just as you’d normally frost a cake, to finish the ice cream cake.^[5]
   

   • For a simpler topping, cover the cake in whipped cream and decorate with maraschino cherries.

Advertisement

1. 

   1

   Make a trifle from broken cake pieces for a lovely layered dessert. Layer pieces of the cake in a large trifle dish or mixing bowl. Add a sprinkling of alcohol for flavor, if you wish, then add layers of things like pudding, frosting, fruit, mousse, or whipped cream in any combination. As you layer, add enough of each ingredient to spread it across the dish. Repeat layering until all the cake is used up.^[6]
   

   • Make the top look extra special. Create a smooth layer on top with whipped cream or frosting, then top with chocolate curls or sprinkles for decoration.

2. 

   2

   Cover a cracked cake with frosting to hide its imperfection. Frosting will hide small cracks perfectly. If it’s severely cracked, use a little frosting to try to «glue» the pieces back together; do this by spreading the frosting down into the crack and pressing it back together. Then cover the whole cake top with a thin layer of slightly softened frosting, creating a crumb layer.^[7]
   

   • Let this set, then add a second, thicker layer of icing for decoration. If done well, it’ll be hard to even notice it was cracked.^[8]
     
   • Don’t overdo the frosting crack infill though; too much frosting will make the whole experience sugary and unpleasant to eat.

3. 

   3

   Flip a cracked cake over to create a smooth top. If the cake just has cracks on top, you can always just use the bottom as the top. That way, you have a nice, smooth surface to work with.^[9]
   The base will be less firm though, so don’t be surprised if it crumbles on the plate; this solution is best for home use.

   • Another option is to level the cake by slicing off a thin layer at the top to make it smooth. Use a bread knife to cut an even layer across the top.

4. 

   4

   Create cake bark from the broken cake for a fun treat. Melt milk, dark, or white chocolate or candy melts and pour the melted chocolate onto a baking sheet lined with parchment paper. Use a spatula to spread the melted chocolate out thinly. Let it cool for 30 minutes, then crumble the cake over it in an even, thin layer. Press the cake into the melted layer. Spread another layer of chocolate on top and let it cool.^[10]
   The chocolate and cake will set together. To serve, break into individual pieces.

Advertisement

1. 

   1

   Trim off the burnt parts from the cake. Use a large bread knife to slice off the top or bottom if it’s burned. Trim off any burnt parts around the edges by running the knife just under them. Take care to trim off only the burnt portion of the cake, as the rest of it is usually just fine.^[11]
   

   • Think of this step as being like scraping off the burnt layer of a piece of toast, except the cake isn’t quite as dry, so you’ll need to use a knife to gently cut the burnt parts off.

2. 

   2

   Brush simple syrup on a dry, overcooked cake, to moisten it. Add 1 part sugar and 1 part water to a small pot and set it on the stove. Heat the mixture until the sugar melts, stirring constantly. Take the syrup off the heat and add a flavoring, such as an extract or rum. Let the syrup cool and brush a thin layer on the top of the cake before you add icing.^[12]
   

   • It may help to poke holes in the cake with a fork to help it absorb the syrup.
   • Know that this is not going to save everything. You might still end up with a gummy cake.

3. 

   3

   Layer a dry cake with moist ingredients to make it less dry. If you don’t have time to make a simple syrup, apply a thick layer of buttercream frosting in the middle of the cake. Then use moist ingredients on top to decorate, such as fruit or chocolate.^[13]
   

   • If your cake is only 1 layer, you’ll need to cut it in half with a large bread knife to add frosting to the middle.

Advertisement

1. 

   1

   Release a cake from the pan with a knife. If your cake is stuck in the pan, slide a sharp knife between the pan and the edge of the cake all the way around. Use your hands to whack the sides and bottom of the pan a bit to help release the cake, then leave it to cool for 15 minutes.^[14]
   

   • After 15 minutes, try to turn out the cake again. If it still comes out a mess, see the suggestions above for turning it into trifle, cake balls, or another broken-cake recipe.
   • If you remove the cake too quickly from the pan, it may lose its shape or stick.

2. 

   2

   Level an uneven cake with a sharp knife. Sometimes, your cake may rise unevenly. If that’s happened to you and you want an even top, just use a sharp bread knife to cut off the uneven part. You now have an even and smooth top for frosting.^[15]
   

3. 

   3

   Refrigerate cake layers if they tear when you try to cut them. Warm cake layers are more likely to crumble or tear. If you’re trying to cut layers in half, leave them in the refrigerator for at least 30 minutes to cool down, then try again.^[16]
   

4. 

   4

   Finished.

Advertisement

Advertisement

Video

• Add powdered sugar or cocoa powder to frosting that runs off the cake. If your frosting is just too runny, add in a little some powdered sugar to thicken it up. Keep adding powdered sugar a little at a time until you get your desired thickness. For chocolate frostings, cocoa powder will also work. Whip it in well to ensure you have no clumps.^[17]
  

• No matter what happens, pretend it was intentional. Your guests won’t know any better!

Did this summary help you?

1. 

   1

   Cook an unrisen cake that’s still doughy a bit longer. If you check a cake and it still has batter in the middle, it may just not have had time to rise yet. Put it back in the oven for 5-10 minutes, keeping an eye on it to make sure you don’t overdo it. You may still get your cake to rise.^[1]
   

2. 

   2

   Crumble the cake and mix it with frosting to make cake balls. Mix in store-bought or homemade frosting, adding just enough so the mixture comes together when squeezed. Roll the mixture into balls, and then toss in coconut, sprinkles, or cocoa powder.^[2]
   

   • You can also coat the cake balls with melted chocolate and let them cool.
   • This trick also works for a cake that’s too dry.

   Advertisement

3. 

   3

   Create a cake dome out of 2 thin sheets of cake if the cake didn’t rise enough. Slice a 1-layer cake in half with a large bread knife to make 2 thin sheets. Lay plastic wrap in a large mixing bowl to use as a mold, and put one layer of the cake in the bottom of the bowl. Trim off any extra cake around the top until you have a mostly even circle. Add frosting or mousse to the middle of the cake bowl you’ve just made, then place the other layer of cake on top.^[3]
   

   • Trim off any excess cake sticking over the edge so it all fits in the bowl.
   • Place the cake in the refrigerator to set before turning it out on a plate. You can pour melted chocolate over the dome or smooth frosting on the round part of the dome for decoration.

4. 

   4

   Fill a sunken cake with candy for a festive effect. If just the center is sunk in, frost the cake as normal, then use it as a bowl for holding candies. Fill it with unwrapped candy, such as coated chocolate pieces, gummy bears, fruit candies, or any other candy you like.^[4]
   

   • You can also fill the sunken cake with mousse or lemon curd and put frosting over the top instead. This makes a quick and easy pudding or dessert dish.

5. 

   5

   Turn a sunken cake into an ice cream cake to please the young at heart. Scoop softened ice cream into the sunken center of the sunken cake and smooth it out. Freeze the cake for about 30 minutes, then take it out. Add frosting across the top of the ice cream and around the edges, just as you’d normally frost a cake, to finish the ice cream cake.^[5]
   

   • For a simpler topping, cover the cake in whipped cream and decorate with maraschino cherries.

Advertisement

1. 

   1

   Make a trifle from broken cake pieces for a lovely layered dessert. Layer pieces of the cake in a large trifle dish or mixing bowl. Add a sprinkling of alcohol for flavor, if you wish, then add layers of things like pudding, frosting, fruit, mousse, or whipped cream in any combination. As you layer, add enough of each ingredient to spread it across the dish. Repeat layering until all the cake is used up.^[6]
   

   • Make the top look extra special. Create a smooth layer on top with whipped cream or frosting, then top with chocolate curls or sprinkles for decoration.

2. 

   2

   Cover a cracked cake with frosting to hide its imperfection. Frosting will hide small cracks perfectly. If it’s severely cracked, use a little frosting to try to «glue» the pieces back together; do this by spreading the frosting down into the crack and pressing it back together. Then cover the whole cake top with a thin layer of slightly softened frosting, creating a crumb layer.^[7]
   

   • Let this set, then add a second, thicker layer of icing for decoration. If done well, it’ll be hard to even notice it was cracked.^[8]
     
   • Don’t overdo the frosting crack infill though; too much frosting will make the whole experience sugary and unpleasant to eat.

3. 

   3

   Flip a cracked cake over to create a smooth top. If the cake just has cracks on top, you can always just use the bottom as the top. That way, you have a nice, smooth surface to work with.^[9]
   The base will be less firm though, so don’t be surprised if it crumbles on the plate; this solution is best for home use.

   • Another option is to level the cake by slicing off a thin layer at the top to make it smooth. Use a bread knife to cut an even layer across the top.

4. 

   4

   Create cake bark from the broken cake for a fun treat. Melt milk, dark, or white chocolate or candy melts and pour the melted chocolate onto a baking sheet lined with parchment paper. Use a spatula to spread the melted chocolate out thinly. Let it cool for 30 minutes, then crumble the cake over it in an even, thin layer. Press the cake into the melted layer. Spread another layer of chocolate on top and let it cool.^[10]
   The chocolate and cake will set together. To serve, break into individual pieces.

Advertisement

1. 

   1

   Trim off the burnt parts from the cake. Use a large bread knife to slice off the top or bottom if it’s burned. Trim off any burnt parts around the edges by running the knife just under them. Take care to trim off only the burnt portion of the cake, as the rest of it is usually just fine.^[11]
   

   • Think of this step as being like scraping off the burnt layer of a piece of toast, except the cake isn’t quite as dry, so you’ll need to use a knife to gently cut the burnt parts off.

2. 

   2

   Brush simple syrup on a dry, overcooked cake, to moisten it. Add 1 part sugar and 1 part water to a small pot and set it on the stove. Heat the mixture until the sugar melts, stirring constantly. Take the syrup off the heat and add a flavoring, such as an extract or rum. Let the syrup cool and brush a thin layer on the top of the cake before you add icing.^[12]
   

   • It may help to poke holes in the cake with a fork to help it absorb the syrup.
   • Know that this is not going to save everything. You might still end up with a gummy cake.

3. 

   3

   Layer a dry cake with moist ingredients to make it less dry. If you don’t have time to make a simple syrup, apply a thick layer of buttercream frosting in the middle of the cake. Then use moist ingredients on top to decorate, such as fruit or chocolate.^[13]
   

   • If your cake is only 1 layer, you’ll need to cut it in half with a large bread knife to add frosting to the middle.

Advertisement

1. 

   1

   Release a cake from the pan with a knife. If your cake is stuck in the pan, slide a sharp knife between the pan and the edge of the cake all the way around. Use your hands to whack the sides and bottom of the pan a bit to help release the cake, then leave it to cool for 15 minutes.^[14]
   

   • After 15 minutes, try to turn out the cake again. If it still comes out a mess, see the suggestions above for turning it into trifle, cake balls, or another broken-cake recipe.
   • If you remove the cake too quickly from the pan, it may lose its shape or stick.

2. 

   2

   Level an uneven cake with a sharp knife. Sometimes, your cake may rise unevenly. If that’s happened to you and you want an even top, just use a sharp bread knife to cut off the uneven part. You now have an even and smooth top for frosting.^[15]
   

3. 

   3

   Refrigerate cake layers if they tear when you try to cut them. Warm cake layers are more likely to crumble or tear. If you’re trying to cut layers in half, leave them in the refrigerator for at least 30 minutes to cool down, then try again.^[16]
   

4. 

   4

   Finished.

Advertisement

Advertisement

Video

• Add powdered sugar or cocoa powder to frosting that runs off the cake. If your frosting is just too runny, add in a little some powdered sugar to thicken it up. Keep adding powdered sugar a little at a time until you get your desired thickness. For chocolate frostings, cocoa powder will also work. Whip it in well to ensure you have no clumps.^[17]
  

• No matter what happens, pretend it was intentional. Your guests won’t know any better!

Did this summary help you?