МК взят с сайта flickr.com
Огромная благодарность Автору Taya за МК



cake board, doind a hidden cake board so that the cake may sit on a stand by itself
you need to drill a small hole in the center of the board if it doesn't already have one. just big enough that your support dowel will slot into it snuggly


using a hot glue gun glue the support dowel into the hole (careful not to stick it to your table!) leave to dry


take your cakes, today we are using 2x 7" cakes and a 5" cake and level them.
for the double barrel you will need 1 cake board (i use carboard cards with foil top coating this is the underneath of them) the correct size of your cake and 1 cake board 2" smaller than your cake. so today i am using a 7" board and 5" board.
on the underside mark the center point and drill a hole (make sure you use a brand new steralized drill bit or one you only use for this purpose that is stored with your cake equipment)



center point hole drilled rady to use attach to the bottom of you cake with some ganache



i use ganache for my filling oand coating. i get alot of questions about consistency, i like to use mine when it is consistent enough that it is soft and pliable but set enough that it will hol a spatuila in it without it moving :-)
torte, fill and coat your cake and set aside to set
start with the bottom cake i find this best as you will need to work with this cake first when assmebling later and it will have longer to set
coating the outer of the top cake is a bit tricky as you donot have the full baseboard to work with, however it doen't matter as you will be fixing up the ganache after stacking them together



quick tip when working with 5" or little cakes, u use a skewer to add a grip spot and non slip matting undfer it as they can be quite tricky to handle

once the bottom tier is ganached and set get your wooden cake board with the support dowel add some ri or some hot glue to the base board. take your bottom cake and hold it above the support dowel, line up the dowel with the predrilled hole in the base and slid the cake down to rest on the wooden board. insert 4 support dowel as shown above

bottom tier placed on wooden board with support dowel, 4 doewl suports added and ready for the next cake.
add some ganache (only a little to act like a glue) to the top of the cake. take your top cake and hold over the support dowel, line up the dowel with the hole and slid over.
line up the two cake so that they are flush or in line

two cakes stacked for your double barrel, notice the rough edge of the base of the second cake? this is due to not having a base bpoard the same width. but it is VERY important that your baseboard is smaller on this tier as if it is not the board will cut through you fondant when smoothing the sides

take some ganach and smooth over the sides so that it looks like one cake
ready to be iced!!
trim the top of the support dowel if needed so that it is just long enough to support the next tier but not long enough that it wil hinder the icing process

roll out your fondant remember it iwll need to be as wide and long as the height x2 plus the width plus 2" of playing room :-)
DO NOT roll it out to big as the extra weight will cause the fondant to tear from the top edge and will make smoothing more difficult.
i find rolling the fondant over my rolling pin the easiest way to trasfer from board to cake. once my fondant is rolled out and rolled up over my pin i brush the cake with vodka, this not only sticks the fondant to the cake but acts as a sterilaser between the fondant and the cake

unoll your fondant onto the cake
you will have to act fast to secore the top and top edges quuickly so there is no tearing

once the top and top edges are secured bring the sides in to reduce stretching and pullin on the top corners
slowly work your way around smoothing the sides, this is quite fiddly and involves alot of sticking and moving. i find it easier when ther is little overhang so i trim the edges as they stretch and smooth over the edges, this makes it easier to get a nicer finish at the base


once smoothed on the side trim the excess sharpen you corners and sides

once you have trimmed the excess it is easiest to finish the base section if it is elevated i use my cake tins upsturned to elevate them

cake elevated on a smaller cake tin
smooth down the edges and rim
re smooth whole cake and refix edges if need be
ice top tier and leave to set overnight

double barrel base and single cake top tier drying

when dries and ready to stack insert 4 support dowels in top

add royal icing to work as 'glue'


slide top tier over support dowel and push down a little to help it rest

i get asked alot ho i get such smooth joins to my cakeand here is the trick:
pipe royal icing around the edge and using a damp paintbrush blend the edge in

finished cake ready to be decorated (once the royal icing dries of course