How To Cut A Two Tier Cake?

Baking Pans (see above)

How do you cut a tiered cake?

Learn more With the right know-how, you can cut a tiered cake into perfectly-sized portions for all your guests to enjoy. Instead of cutting a cake into triangular wedges, use a different technique to divide it into 2 by 1 in (5.1 by 2.5 cm) slices, thus turning a single tier into dozens of pieces of cake.

How hard is it to bake a two tier cake?

This simple step by step tutorial answers all your questions about how to bake, fill, stack, and decorate a two tier cake from start to finish! It’s not as hard as you think! Using the cake leveler or a long serrated knife, level off the cakes so they have a flat top.

What is the best way to cut a 4 inch cake?

This cake cutting method works best for standard 4″ tall cakes. For shorter cakes, you may wish to cut larger than 1″ slices. Measure two inches in from the cake’s outer edge (you can use the edge of your thumb as a guide). Score a circle two inches in by just lightly making a circle in the frosting.

How do you hold two tier cakes together without a dowel?

Two-tier cakes usually get away without having a dowel or cake board in between, as long as the cake is well balanced. Having the right type of cake gives you an edge; for the lower tier, use a dense cake-like pound cake to provide the upper-tier ample support. Adding frosting in between the tier will make it act as a glue that holds them together.

How many layers should a 2 tier cake have?

Layers can also be made by stacking several thin cakes together with filling or frosting between each layer. With tiered cakes, the top tier is typically two inches smaller than the bottom tier. Each tier will typically have two to three layers. However, some larger tiers may have four layers or more.

How do you cut a wedding cake at the reception?

The neatest methods are either the box or wedge options. With the bride closest to the cake and the groom behind her, place both of your hands onto the knife. Cut an inch into the cake and slice down cleanly. Then, make a connecting cut for a wedge, using the cake knife to lift the wedge out and onto the plate.

Do you need cake boards between tiers?

Before you can stack a cake, all of the layers must be leveled, even and finished with buttercream or fondant. Every tier should be on a cake board (cardboard round or other shape), and the bottom tier should be on a thicker cake board to support all of that weight.

How thick should frosting be between layers?

It is about the ratio of cake to frosting/filling, different levels of sweetness, and a mix of texture. If filled with buttercream, the filling should rise half the hight of the cake layers (for example – if the cake layers are 1-inch tall, the buttercream between the layers should be 1/2-inch thick).

How tall should a 2 tier cake be?

A two tier cake means you need two cakes (composed of layers) in two different sizes. The standard size is usually a 6″ cake stacked on top of a 8″ cake and it feeds about 40-50 people depending on how big you cut the slices.

Do you need to dowel a two-tier cake?

You do not have to place a center dowel for two-tier cakes unless you want to. They aren’t as likely to fall as tall tiered cakes. If you’re making a buttercream cake, you’ll need to be careful while stacking the cake to not dent your icing. Using spatulas is one of the best ways to make sure you don’t ruin your icing.

How far in advance can you stack a tiered cake?

To avoid cracking the icing, tiers should be stacked while the icing is freshly done. Alternatively, you can wait for at least 2 days after icing the tiers before stacking. The only time full dowelling is not necessary for a stacked construction is if the lower tiers are a firm fruit cake or carrot cake.

How do you fix a leaning tiered cake?

To avoid the Leaning Tower of Layer Cake look, make sure to chill your cake in the refrigerator before adding another layer. Once it sets, you can gently push it back into alignment. “Otherwise, don’t stress too much—even crooked cake is still delicious!” says English.

How to decorate a two tiered cake with whipped cream?

  • Mix the gelatin with the water in saucepan and let it sit for five minutes off the heat.
  • Heat the pan of gelatin on medium,stirring constantly until liquidy and dissolved. Improperly dissolved gelatin can create granules in your final whipped cream.
  • Pour the cold whipping cream into a medium bowl or the bowl of the stand mixer.
  • How do you stack a tiered cake?

  • NOTE: If any of your cake tiers are taller than 6 in.,follow ‘Stacking Tall Tiers’ instructions below.
  • Level,fill and stack cake layers for remaining cake tiers on cake boards with the same diameter as the cake.
  • Gently imprint bottom cake with the next size cake board being stacked.
  • Measure height of each stacked cake except the top tier.
  • How to make three tier cake?

  • Make sure to use a bit of frosting underneath your base tier to hold the cake to the cake board!
  • Mark the center of your layer,and use your next cake circle to outline where the next tier will go – this will help you make sure you place
  • Cut your dowels to the height of your tier.
  • How to Cut a Tiered Cake: Perfect Portions for All Your Guests

    Article to be downloaded article to be downloaded A tiered cake may be sliced into perfectly-sized slices for all of your guests if you have the proper knowledge and equipment.As an alternative to cutting a cake into triangular wedges, a different technique may be used to divide it into 2 by 1 in (5.1 by 2.5 cm) slices, resulting in a single layer of cake being divided into hundreds of pieces.Although it may appear difficult, with a little patience, you will be able to complete the task of cutting the cake for all types of special events in no time.

    1 Unstack the tiers and take out any dowel rods that may have been used.Move the top tier to the side by gently wiggle-ing a spatula beneath it and out to the side.Carefully remove any dowel rods from the cake so that they don’t get in the way when you’re cutting it.In the event that there are dowel rods that you are unable to grasp with your fingers, use a pair of needle-nosed pliers to delicately pull them out.

    • Cut across the tier at a distance of 2 inches (5.1 cm) in from the outside of the tier. Due to the fact that the cake is round, there is no straight edge from which to measure. Choose the side of the cake that is closest to you and take a measurement in from that side. Make a parallel incision across the cake with a serrated knife parallel to your body. This results in a cake strip that is 2 in (5.1 cm) broad, which may then be cut into pieces that are 1 in (2.5 cm) wide. Cutting a tier may appear to be difficult, but it is simple if you take your time. If you use this approach, some of the pieces on either side of the cake will be somewhat smaller than the portions in the center. Use the ring approach if you want each slice of cake to be precisely the same as the others.
    • Promotional material
    • 3 Cut the cake strip into 1 inch (2.5 cm) pieces using a sharp knife. Don’t be concerned if the circular edges are a touch different in form or size from the others
    • they make excellent portions for those who enjoy a little more icing! After completing this operation, the entire tier will be divided into many pieces of cake measuring 2 by 1 in (5.1 by 2.5 cm). The bulk of the cake pieces will be little rectangular forms. It is planned to have the pieces on the ends be rounded.
    • To keep your slices looking as beautiful as possible, rinse and dry your knife between each slice. Although you will most likely not need to do this between each cut, doing it every now and again can make a significant impact.

    4 Make further divisions of the tier into pieces of similar length and width.Continue to make parallel slices across the cake, measuring 2 inches (5.1 cm) in from the edge and continuing to cut parallel cuts throughout the cake.Then cut that strip of cake into pieces that are 1 inch (2.5 cm) in width.Depending on how the dowel rods were installed, some of the components may fall apart and become useless.Put them to the side and forget about them.

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    1. 1 Unstack the levels one at a time, removing the dowel rods as you go. Take a firm spatula (such as the sort used to frost a cake) and wriggle it underneath the bottom of the top tier. Lifting the layer while it is supported by a piece of cardboard is made easier by slipping the spatula beneath the cardboard and using it as a foundation to sustain the tier as it is lifted. The tier should be removed with care and neatly placed to the side. Repeat the process on all of the remaining layers. Ensure that any dowel rods are removed so that they do not get in the way of your knife. Some individuals like to remove all of the tiers at once and begin cutting from the largest tier to the smallest, while others prefer to work their way down from the smallest tier to the greatest. Ultimately, it doesn’t really matter either way you go about things! However, because this procedure is only effective on circular layers, you will still wind up with a large number of evenly-sized slices of cake for your visitors. It would result in an excessive number of differently proportioned pieces on a square or rectangular tier.
    • 2 A circle 2 inches (5.1 cm) in diameter should be cut into the outer border of the tier. To make your cut, use a transparent serrated knife with a serrated edge. Making a circular cut across the tier will allow you to maintain the depth consistent throughout. In order to determine how many 2 in (5.1 cm) rings you can obtain out of different-sized tiers, the following is the breakdown: Tiers of 8 in (20 cm) and 10 in (25 cm) in height are separated into a ring and a core, respectively.
    • Tiers measuring 12 inches (30 cm) and 14 inches (36 cm) can be separated into two rings and a core.
    • A 16-inch (41-centimeter) layer yields three rings and a core.
    • A tier of 18 inches (46 cm) in diameter is divided into four rings and a core.

    3 Cut the ring into parts that are 1 inch (2.5 cm) in diameter. Work your way around the ring with the serrated knife, slicing it into pieces of similar size as you do. Place each piece of cake on a tiny dessert dish to be served later. Pieces of cake measuring 2 by 1 in (5.1 by 2.5 cm) are the most common size for all sorts of tiered cakes.

    Continue ring-cutting and slicing until each tier is completely separated, then repeat the process.The size of each layer will determine whether or not you can cut a few additional 2 in (5.1 cm) rings before reaching the center.Remove icing and crumbs off the knife between slices if it becomes caked with frosting and crumbs.For example, a round tier of 16 inches (41 cm) in diameter can be divided into three rings, omitting the center.Upon completion, you will have 94 slices of cake from that particular tier.

    • 5 Cut the tier’s core into triangular wedges of equal width and thickness. Having completed the cutting and splitting the rings, you will have a circular center portion remained in each layer, which will be too tiny to continue dividing the rings into rings. If you want the most visually appealing alternative, you may cut it into equal pieces and arrange them like a pie. When it comes to different-sized levels, the split is as follows: Section an 8 in (20 cm), 12 in (30 cm), or 16 in (41 cm) tier into six pieces by cutting the core into six pieces.
    • Section a 10 in (25 cm) or 14 in (36 cm) tier into 12 pieces by cutting it in half
    • Make four pieces from the center of an 18-inch (46-cm) tier:
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    1. 1 Separate the layers of the cake and remove all of the dowel rods from it. With care, separate the top tier from the tier below it with a spatula. Shift it to the side and take away any more levels if necessary. Pull any dowel rods out slowly so that your knife does not accidentally hit them while you are cutting the cake. A single dowel is often placed through each layer of a tier cake to aid in the cake’s structural integrity. Some cakes may have many dowels inserted into the cake to provide additional support.
    2. Removable cake decorations should be removed in order to make cutting the cake more straightforward.
    • 2 2 inches (5.1 cm) in from the edge, slice the tier in half. Make an even cut down one side of the tier, using a long serrated knife to do this. It makes no difference whether side of the table you start on. You may anticipate to receive the following number of 2 in (5.1 cm) pieces for each of the following tier sizes: A tier with a height of 8 inches (20 cm) is divided into four pieces. Each segment is divided into eight pieces, resulting in a total of 32 pieces of cake.
    • A tier with a diameter of 10 inches (25 cm) is divided into five pieces.
    • Tiers of 12 inches (30 cm) in height split into six pieces
    • tiers of 14 inches (36 cm) in height divide into seven sections
    • and tiers of 16 inches (41 cm) in height divide into eight sections.

    3 Divide the cut part of cake into pieces about 1 inch (2.5 cm) in diameter. Carefully cut the tier into smaller pieces so that it may be served more easily. It is quite OK if the measurements are not accurate; an estimate will suffice. The similar procedure may be used for rectangular tiers.

    • 4 Separate the tier into 2 by 1 in (5.1 by 2.5 cm) parts and repeat the process. Continue to cut 2 in (5.1 cm) deep portions and then splitting those parts into 1 in (2.5 cm) pieces as you progress. This method may be used to cut through all of the layers. The technique is quick once you get the hang of it
    • save the corners for those who want their icing thicker
    • and
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    • Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. Removal of layers and cutting the cake may be a dirty and crumbly process, so work on the cake in a quiet area if you don’t want others observing you while you work.
    • Between each slice, wipe the knife down with a moist towel to remove any leftover icing or crumbs.
    • It’s important to remove all of the dowels from the cake before beginning to cut it.
    • The top layer is frequently designated for special occasions such as wedding anniversaries. Whether you’re cutting the cake for someone else, make sure to ask if they’d like the top layer to be kept aside for them as well.
    • Remove the first slice of cake from the pan with an offset spatula, lifting it straight up rather than pushing it out in the direction of you. This should help to keep it looking absolutely stunning.

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    Things You’ll Need

    • Spatula
    • Serrated knife
    • Dessert plates
    • Spatula
    • Serrated knife
    • Dessert plates
    • Spatula
    • Serrated knife
    • Dessert plates

    About This Article

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    See also:  How To.Get Rid Of Muffin Top?

    Cake Cutting Guide: The Easiest Way to Cut a Round Cake

    It is time to cut the cake!Use this method to figure out how many cake slices to cut out of a round cake for a wedding or other special occasion or celebration.Continue reading for a video on cake cutting as well as a printable cake cutting guide.Taking a cake slice is a serious business.This process may be frustrating and nasty if you are not prepared.

    1. For example, if you are the lucky person who has been assigned the responsibility of cutting a wedding cake, there are generally hundreds of eager people waiting in front of the cake table while you quickly cut the cake.
    2. (There is no pressure.) Amycakes Bakery has cut a large number of wedding, special event, and party cakes during my tenure there, and I hope that my free Printable Cake Cutting Guide below, as well as the following recommendations, can alleviate your stress about getting the appropriate number of servings from each cake in the least messy manner possible.

    How to Cut Event-Style Servings out of Round Cakes:

    Event-Style Servings or Wedding-Size Servings are roughly 4″ tall by 2″ by 1″ in slices and measure approximately 2″ by 1″.These are referred to as ″party slices″ by some.Even though this is a smaller slice, it is still a satisfying size dish after a meal or snack.This is the serving size that I always recommend for wedding receptions and receptions.In the case of a sole dessert course, when bigger portions are wanted, I propose doubling the serving size (Generous Servings) or double the serving size by 1 12 (Extra Large Servings) (Standard Servings).

    1. There are different methods for cutting event and wedding-size portions, but I’ve found that this is the quickest and most reliable method for getting uniform-sized slices.
    2. Furthermore, you will not require any specialized instruments such as cutting boards or rulers.
    3. All you have to do is eyeball one inch with the edge of your thumb and you’ll be set!
    4. This method of cake cutting is most effective for normal 4 cakes ″Cakes that are particularly tall.
    5. If you are making a shorter cake, you may want to cut larger than 1 inch slices ″slivers of bread
    1. Measure two inches in from the outside of the cake’s perimeter (you can use the edge of your thumb as a guide). By delicately creating a circle in the frosting, you may score a circle two inches in diameter. The advantage of scoring is that you may change your score line if it appears to be off-center, too large or too tiny.
    2. Once you’re satisfied with your circle, cut a half-circle along half of your score line to finish it off.
    3. Cutting a half circle around the cake rather than cutting all the way around it will assist to stabilize the cake and prevent the opposite side from toppling over.
    4. Cut 1′′ pieces from the outer edge of the pie until the entire outer half edge has been served.
    5. Cut a second half circle along the remaining score line and cut the remaining 1″ pieces around the outer border of the cake before repeating on the other side.
    6. Following the cutting of the outer border of the full cake, you will be working with a smaller piece of cake. Steps 1 through 4 should be repeated for 10′′ or larger cakes, until you are left with a 6″ or 4″ round center cake on the inside
    7. once you have achieved a 6″ or 4″ round center cake on the inside, score and cut the center cake into little wedges

    Printable Cake Cutting Guide

    Whenever you’re cutting round cakes into portions for an event, you may use this printable cake cutting guide. Please feel free to print copies for the person who will be cutting the cake during your wedding or celebration.

    What Supplies Do You Need When Cutting a Cake?

    • The following items are required: Serrated knife, Cake Server, Damp Kitchen Towel, Dry Kitchen Towel

    Using a sharp serrated knife, cut moist cakes evenly without smushing the slices; use a cake server to transfer each slice to a plate.As you cut the cake, your knife will become messy and sticky with cake crumbs and buttercream.(The mess is totally worth it-check out my article 7 Secrets to Baking Incredibly Moist Cakes Every Time.) If you continue cutting with a messy knife, it will become smushed.

    How to Cut a Tiered Cake

    Tiered cakes varies from one baker to the next, so verify with the person who baked the cake initially; they may have a different suggestion.What has worked for me is as follows: When making smaller tiered cakes (2-3 tiers), you can cut the tiers from the top down while the cakes are still stacked together.Inquire if the top tier of the cake will be kept for their one-year anniversary; if so, remove it from the table and package it with your cake server.Under each cake, there should be a cake board or cake dish, which will serve as a visual cue to notify you when to stop cutting.After you’ve finished cutting the cake, you may remove the cake board and begin working on the next tier of the cake.

    1. As you come across wooden dowels or cake supports, remove them.
    2. (They should be difficult to overlook!
    3. Depending on the baker, the supports might be made of wooden dowels, straws, or plastic tubes.) It is better to remove the top levels of higher tiered cakes and cut them on the table before serving them.

    Larger Cake Slice Options

    After you’ve learned how to cut Event-Style and Wedding-Size servings, what happens if you wish to serve larger portions to your guests?Choose one of the following options based on the kind and size of your event: Standard Servings are roughly 4 inches tall by 3 inches wide by 1 12 inches thick.Standard-size portions are usually recommended when purchasing a celebration cake to satisfy a smaller gathering of less than 30 people, according to my experience.It’s likely that not everyone will desire a substantial slice of cake when you have more than 30 visitors.With more than 30 people, you’re likely to be safe cutting Event-Style portions.

    1. Generous Servings are about 4 inches tall by 4 inches wide by 2 inches deep.
    2. These are typical wedges, which are cut from 6′′ or 8′′ round cakes.
    3. A substantial slice, but yet a manageable serving for one person, is served here.
    4. When Amycakes Bakery provided cake by the slice, we would cut slices that were this generous in size.
    5. For hungry visitors, private events, or if only dessert is being served (and bigger quantities are preferred), this is the cake slice size I recommend.

    How to Cut Standard or Generous Cake Servings

    Using the same way as in the cake cutting guidance shown above, cut Standard or Generous Servings of cake into squares or rectangles.When making a 10″ or bigger cake, follow the directions above and cut a half-circle 2 inches in from the outside edge, then cut slices from the inside edge.Instead of cutting one-inch slices out of the outer edge, cut 1 12-inch slices for Standard-Size Servings and 2-inch slices for Generous Servings, instead of one-inch slices.Make wedges out of the entire cake for a 6″ or 8″ cake by cutting it into 1 12″ wedges for normal serves and 2 inch wedges for Generous Servings if you’re making a larger cake.

    Do you still have cake cutting questions?Comment below and I’d be happy to help!

    Thanks for Reading. ❤️

    How To Make A Two Tier Cake Without Dowels

    When it comes to baking, knowing how to build a two-tier cake without the use of dowels is critical.Keep in mind that the height of the cake contributes to its overall appearance.However, it should be built on a solid basis that every baker should be familiar with.Multi-tiered cakes built on a shaky base will ultimately fall apart, causing you to lose all of the time and work you put into crafting the cake.As long as the cake is perfectly balanced, two-tier cakes may normally be served without the need of a dowel or cake board in between the layers.

    1. Being able to choose the proper sort of cake provides you an advantage; for the lowest tier, choose a thick cake, such as pound cake, to provide adequate support for the upper tier.
    2. Adding frosting between the tiers will cause it to function as a glue, holding them all together as a whole.
    3. It is particularly useful for stacking cakes while the frosting is still wet, as this prevents the icing from splitting.
    4. A light sponge cake or a mousse filled cake stacked together without dowels, on the other hand, would not be a good idea since the cake would sink and plunge if it did not have dowels.
    5. Cake boards are a fantastic way to support each tier of a cake during baking.
    6. Purchase cake boards that are durable so that they will not bend easily.

    Make sure you use cake boards that are similar in size to the cake layer in order to avoid overlapping.

    What are the Two-Tier Cakes?

    Tiers and layers are distinct from one another in terms of their function.As a result, a tier of cakes is made up of several layers of cake stacked together.As a result, numerous layers of cake are contained within a single tier.Furthermore, a two-tier cake necessitates the creation of two cakes, each of which is built of layers of differing sizes.Take into consideration the fact that the conventional sizes are often a 6-inch cake piled on top of an 8-inch cake, as seen in the photo.

    1. In addition, it can serve forty to fifty people at a time.
    2. While this is true, it is also dependent on the size of the portions of cake that you are giving to your guests.
    3. Because it may not appear to feed a large number of guests, it is advisable to have two-tiered cakes instead of one.
    4. Stack cakes, on the other hand, are significantly larger in size than typical cakes.
    5. As a result, you may make the cake slices smaller while still enjoying a tasty piece of cake.
    6. Furthermore, while constructing a two-tiered cake, be sure to use a denser cake batter.

    However, this does not imply that this is the only alternative you should examine.In addition, fluffy cakes are layered into two-tiered arrangements.As a result, be certain that your layers are appropriately thick during baking.

    More delectable dishes may be found here: The Best Strawberry Cake without Gelatin and Sensationally Easy Tres Leches Cake are two of my favorite desserts.

    What You Will Need to Make a Two Tier Cake without Dowels

      Equipment

    • Cake board
    • Angled spatula

    Icing Spatula

    Step by Step Instructions on How to Stack a Two Tier Cake without Dowels

    Step 1: Prepare the cake and materials.Step 2: Select a thick cake board for the bottom tier that has a diameter that is at least two inches larger than the bottom layer cake.Step 3: Assemble the cake and supplies.Then, using frosting or icing, adhere the bottom tier cake to the cake board.Step 3Keep in mind to evenly coat each layer with frosting; doing so helps to strengthen the cake’s structure because you will not be using any dowels to support it.Step 4Paste frosting on the middle of the bottom tier cake before placing the top tier cake on top of the bottom tier cake.Keep in mind that the top tier’s cake board is the same diameter as the bottom tier’s cake board in order for them to overlap.Step 5After stacking the cake, use an angled spatula to clean the corners of the cake.

    1. Design in accordance with this.

    Tips and Tricks for Making Two-tier Cakes without Dowels 

    When stacking cakes, it is desirable to have a 2- to 4-inch variation in height between each tier, regardless of the number of cakes you are layering.Two-tier cakes made of fondant are much easier to stack than cakes made of buttercream or frosting because the fondant covering provides a more stable grip than cakes made of buttercream or icing.Aluminum pans should never be used for stacking.Despite the fact that they are affordable, they are not durable.In addition, they do not offer outstanding results while baking two-tiered confections.

    1. That is why it is important to get high-quality baking pans that will last for a long time.
    2. If you’re using buttercream, make sure to scrape the spatula off the edges of the bowl before adding the frosting.
    3. After that, you can indulge in another scoop of freshly made buttercream.
    4. This will keep the bothersome crumbs from getting into your buttercream and ruining your creation.
    5. Furthermore, while preparing a two-tiered cake, do not use regular-sized straws to support the layers.
    6. It is preferable to use bubble tea straws since they are easier to cut than other types of straws.

    They are also thicker in comparison.Aside from that, avoid making the straws any higher than the cake itself.Therefore, the top tier will be below the level of the bottom layer, and vice versa.

    Do you think this article is interesting?Please share this with your Facebook friends.

    Making A Two-Tiered Cake

    • I’ve got a request for assistance with a cake and wanted to share the processes I take to create a two-tiered cake with everyone. Because the requester is preparing a 10′′ and 12′′ tiered cake, I will refer to these measurements in my directions. This is a photograph of one of my cakes, which incorporates the majority of the characteristics of her cake (2 different colored tiers and polka-dots). I’ll walk you through the steps I’d take to prepare this cake, from beginning to end, step by step. While you may do this in a single day, I’m writing it in the manner in which I create cakes, thus the procedure is intended to take two days. When I have cakes due on Saturday, I bake on Wednesdays, prepare the decorations (which is the most time-consuming part) on Thursdays, then decorate the cake on Fridays. Keep in mind that you can start baking up to a week ahead of time, but not more than that, otherwise ice crystals will develop on your cake and you will have difficulty decorating it afterwards. Please keep the following ingredients on hand before I begin so that you can finish your cake on time. Michael’s or Hobby Lobby sell all of these items, but they may also be obtained at select JoAnn’s and WalMart stores. Equipment is required. A cake board is a flat surface on which to place your finished cake. Four inches (4′′) bigger than your completed cake and extremely strong is what you should aim for here. In this scenario, a 16-inch round should be used. These may be purchased ready to use at stores such as Michael’s or Hobby Lobby.
    • 10′′ cake cardboard – this appears to be a piece of cardboard that is the same shape and size as the top layer of your cake. They are often supplied in packages of six. A plastic cake plate in the form and size of the top layer with columns will suffice for the bottom tier
    • you will not require one for the bottom tier. (If you do not have these or are unable to locate them, do not proceed any further. Continue reading, and I’ll be here to guide you through it when we reach to that portion of the book. Simply purchase a package of huge, fat straws, often known as bubble straws. If you use the fat straws, you won’t need to use the plastic cake plate at all.)
    • A little angled spatula for frosting (save your money and get one of these.) You shouldn’t buy the huge one unless you really must. When I’m trying to smooth out the icing, I find them to be excessively hefty. Spatulas will perform better than a knife in this situation.)
    • For the border around the base of the cake, use either a 12 round tip or a 22 star tip
    • 12′′ or 18′′ disposable pastry bags are recommended. Alternatively, gallon baggies can be used.

    Let’s get this party started!Day 1 — The first step.Baking the cakes should be done at least two days before the occasion and no later than seven days before the event.If you’re cooking it for a baby shower on Saturday, bake it on Thursday night before serving it.

    See also:  Where Can I Buy Lava Cake?

    Many of the stresses are relieved, and my future actions will prevent it from becoming stale or deteriorating further.You will need to make two cakes for each layer of this cake, therefore you will need to create two 10′′ cakes and two 12′′ cakes for the entire cake.Pans for 2′′ and 3′′ deep cakes are available for purchase.All of mine are 2 inches deep, but any depth will do.Some people use three cakes for each layer, but I believe that it is more difficult to give a cake when you are concerned about it toppling, and it is not worth it in my opinion.Make sure to use the recipe from my previous blog (which can be found here) and to include all of the ingredients.

    Make your own pudding by adding a carton of pudding to your mix in place of one of the components listed above.Make the pudding the same flavor as the cake you’ll be serving it with.If you want to double the recipe, use two boxes!You will most likely need to make three or four batches of the doubled recipe for these cakes, so make sure you have enough ingredients on hand.Overbaking is the most common mistake people make, therefore avoid making this mistake.When you notice the cake beginning to split from the side of the pan, softly press your fingertips against the top of the cake.

    If it makes an indentation in the cake, bake it for another 10-15 minutes at a higher temperature.If it bounces back, and only if it bounces back, insert a wooden skewer into the center of the cake to determine whether or not it is done.Usually, all I do is poke around with the skewer to see what’s on the other end.

    Pull it off, you can do it.It feels doughy or wet crumbs, depending on how you feel about it.If you stick the skewer in too soon, the cake will collapse in the middle of the baking sheet.Keep in mind that the centre of the cake will be the last part to cook, thus it is the area you should pay close attention to.Then, using a clean dish towel (one that does not have any fuzzies on it) lay it over the cake and softly push down all over the cake to level it as soon as you take it out of the oven (yes, while it is still hot and in the pan).

    • Strange, isn’t it?
    • That’s right, it’s me!
    • ″Whatever Works!″ is my mantra, and it has shown to be effective for me.
    • To level the cake, we’ll need to cut away any of the excess cake that appears to be pouring out of the sides of the pan or the top that appears to be hard and crunchy.
    • Do this now or wait until step 6 for Day 2 to complete it.
    • Make a cross-cut across the top of the pan with a long knife to create a level cake.
    1. However, this will remove the entire cherry on top of the cake, which is OK with me.
    2. I normally taste the remnants to test whether the cake is still moist after it has been baked.
    3. (What?
    4. Other than that, how are you going to detect whether it’s moist?) Using simple syrup, if the cake isn’t quite moist enough, is something I’m considering.

    Then, while the cakes are still warm, cover them individually in plastic wrap and place them in the freezer right away.Step 3: As a result, you should have four hot cakes in the freezer at this time, and they should no longer be in the pan, but should instead be resting on a flat surface like cookie sheet or shelf.Make sure they are completely flat before freezing them since the form they acquire when frozen is the one they take when thawed.

    • When the tiers thaw, all of the moisture that forms on the inside of the saran wrap will be absorbed back into them, keeping them wet!
    • Whew!
    • Are you completely exhausted?
    • While I normally use this time to begin preparing fondant embellishments (which we will not be doing today), you are finished for today, unless you want to create your frosting and have it ready for Day 2 ahead of time.
    1. 1st Step on Day 2: You will want to have the cake entirely finished decorating it the day before the party.
    2. Not only will it offer you more time to get ready and do last-minute tasks on the day of the event, but it will also need you to complete some last-minute arrangements.
    3. There are a variety of additional reasons to complete it the day before, but trust me when I say that getting it done the day before is the best option.
    4. When the cake is settling, mistakes might occur, and having enough time to correct them increases the likelihood of having a beautiful cake when you’re through.
    5. As soon as you wake up, take the cakes out of the freezer and place them on a level counter for a few minutes to defrost.

    At room temperature, they will take around two to three hours to defrost completely.During this period, do not remove the plastic wrap from the package.The moisture will be absorbed by the cake and reabsorbed.

    Get some food and coffee ready since it’s going to be a long day!2.When I am ready to begin decorating, the first thing I do is make sure that my icing is ready.Step 3.

    1. For the filling and icing, you will need around 12 cups of frosting.
    2. If you want your top tier to be pink, you should only use half of the icing and dye it that color as well.
    3. If white is the color you desire for the bottom layer, you can leave the rest of the piece white.
    4. Step 3: If you tested the leftovers and discovered that the cake wasn’t as moist as you desired, create some simple syrup to fix the problem.
    5. To do so, heat up a cup of water in a small bowl in the microwave until it is hot but not boiling hot.
    6. Using one cup of granulated sugar and one teaspoon of vanilla essence, make a simple dessert.
    1. Stir it until all of the sugar has been dissolved completely.
    2. Place it to the side for future reference.
    3. Step 4.
    4. Starting with the bottom layer, take one cake (that has been removed from the plastic wrap) and place it in the center of the cake board.
    5. Step 5.
    6. If you have previously leveled the cake with a knife, as indicated in the photo above, go to Step 6.

    If this is not the case, go to Step 5.To test if the cake is firm or crunchy, run your fingers around the top of the cake.Step 5.It is possible to go to Step 6 if the material is soft.If the cake is firm or gritty to the touch, we will need to level the top of the cake.When people begin to eat the cake, any hard portions that were left on the cake will be revealed.

    1. It’s best to just chop it off if you aren’t sure what you’re looking at.
    2. If you have a cake leveler, that’s fantastic!
    3. If not, you’ll need a ruler and a few toothpicks to complete the task.
    4. Using the ruler, proceed around the perimeter of the cake, putting a toothpick at the same height on each side, until you have something that looks like this: Place the toothpicks on top of your serrated knife and chop off the tops with your knife.
    5. Avoid starting on one side and pushing all the way across the table to the other.
    6. Working in a continuous circle and gradually advancing towards the center of the cake has proven to be most effective for me.

    Don’t forget to eat the crumbs from your meal!Adding some simple syrup to your cake will help it become more moist if it isn’t as wet as you’d like.Fill in any remaining gaps with the syrup with a pastry brush until you have completely coated the surface of the cake.It is important not to apply too much otherwise the cake will begin to leak from the bottom.

    1. By only lightly dusting the top of the cake, the cake will be able to absorb the syrup and become moist before the syrup has a chance to reach the bottom.
    2. In the center of the cake, place a generous dollop of frosting and spread it out evenly.
    3. Due to the fact that this will be your filler, you want it to be around 1/2 inch thick.
    4. 7.
    5. Level your second cake that is the same size as your first cake and put it upside down into the filling of your first cake, forming the following pattern.
    6. Step number nine.

    You may now apply the frosting on the cake.I’m not going to go into detail on how to frost the cake in this guide, but I will say that it’s similar to buttering a piece of toast with firm butter in this case.While moving the spatula around, you want to provide pressure to the surface.

    1. If you lift the spatula straight up, the icing will be pulled up with it as well.
    2. Examine my previous post for more information on the Viva Paper Towel Method of smoothing your frosting.
    3. You do not want to adorn any of the tiers until after they have been piled together on the table.
    1. Step 10: Once you’ve finished with the bottom tier, you’ll want to move on to the upper tier.
    2. The 10′′ cake cardboard should be placed on another plate, cookie sheet, or tray, and the process should be repeated from Steps 6 through 9 as before.
    3. Put everything in the refrigerator for a few hours to firm up, then go eat lunch.
    4. The frosted levels should be layered, but not piled on top of one other, correct?
    5. Place the lowest tier on the counter, and the top tier should remain in the refrigerator.
    • We now want to prepare the layer so that it may be stacked.
    • Select the approach you intend to use from the options listed below: Cake plate and columns made of plastic: To use this approach, you’ll want to start by removing the columns from the plate and placing it gently on top of the tier, shifting it about until it is precisely placed.
    • Making use of a little ruler and measuring from the plate to the border of the cake all the way around will help you get the most accurate measurements.
    • Once the plate has been centered on the cake, softly press down on the plate to create an indentation in the cake.
    • Your eye should be able to make out the general shape of the plate and where each column will be placed on the plate.

    Remove the plate from the table.Maintain a safe distance between your columns and the side of the cake, and make sure they are not taller than the cake itself.Assuming that they are, chop them down with a tiny handsaw and wipe away any surplus.Place the columns on the plastic plate (cut side facing the plate) and align them with the marks on the cake to complete the design.Press down until the columns are completely contained within the cake and the top of the plate is flush with the cake’s surface.

    You are now ready to proceed to step 12.Cake cardboard and fat straws are used in this project.For those of you who do not have access to the plastic plate and columns, this is the method to use.

    Place a clean cake cardboard the size of your top tier on top of the tier, lightly pressing down on it and adjusting the position so that it is perfectly centered.Making use of a little ruler and measuring from the plate to the border of the cake all the way around will help you get the most accurate measurements.To make an indentation in the top of the cake, softly push down on the edges of the cardboard once it has been centered.At this stage, you should be able to make out the contour of the cardboard sheet.As soon as you know where the top layer is going to be, you may begin putting in more supports.Some individuals use dowels that have been cut to the appropriate height.

    1. I use fat straws (also known as bubble tea straws) such as the following to drink from: They are significantly bigger than the majority of drinking straws and are quite sturdy.
    2. Aside from that, they are simple to cut with a pair of scissors!
    3. These are available for purchase both online and in certain locations.
    4. One end is flat, and the other end is angled in relation to the flat end.

    For the best results, always insert the flat end into the cake and cut off the angled end to prevent any malfunctions.To ensure that the top tier of the cake is supported properly, you should insert as many straws as possible.According to this photo that I discovered on the internet, you’ll want to insert as many supports (or straws) in the cake as possible: My general rule of thumb is to donate one number less than the amount of the cake you are sponsoring.When making a 10′′ cake, for example, you will need at least 9 straws to support the weight of the cake on top layer.You may always do more, but keep in mind that if you eat too much, they will lower the amount of servings.Insert the straw into the cake and, using your fingernail, make a mark on the top of the cake to indicate where it should be.

    Pull the straw out slightly and make a straight cut through the straw at that point.In order to make the top of the straw level with that of the cake, insert the straw back into it.Continue in this manner until all of the straws have been inserted into the cake.After completing Step 12, we are now ready to stack the cakes.

    • Your top tier should be firm since it has been chilling in the refrigerator.
    • Make sure to put both levels in the refrigerator to stiffen them up before stacking them; you don’t want them to crumble when you stack them.
    • The first thing I do is position them next to each other so that I don’t have to move them too far.
    • Because you frosted the top layer on the cake cardboard as well as on a plate or cookie sheet, the frosting has spread all the way to the plate or cookie sheet and is completely dry.

    Insert a knife between the cake cardboard and the plate or cookie sheet using a knife to make a clean cut.Run it all the way around to relax the hold of the frosting and to make it easier to pick it up without any icing being pushed away from the surface.Remove the knife off the table.Place a tiny quantity of frosting at the spot where the layer will be placed to function as a glue between the tiers of the cake.It’s time for the terrifying part!Remove the cake cardboard from the bottom of the cake using a robust cookie spatula and place it on the plastic plate or the location previously designated for the tier.

    It is imperative that you act immediately in order to avert any tragedies.Yay!The cakes are now stacked on top of one another!The time has come to clean up any mess that has accumulated (which, in most cases, will have occurred).Step number thirteen.

    We are now ready to put up the decorations.My OCD may be at work here, but when it comes to polka dots on a cake, I believe that they should be uniform all around, as shown in this example: You can vary the number of dots based on their size, but they should all follow this pattern (in my opinion) unless you are looking for polka dots that are randomly placed, in which case you should not do this.Personally, I find it more difficult to create a good-looking ″random″ pattern than it is to create a uniform pattern.

    Step 14.Once the sides and top of both tiers of the cake have been adorned, you will want to add a border around the base of each tier.This not only helps to conceal any mistakes made during stacking, but it also strengthens the ″glue″ that holds them together and improves the overall appearance.Before you begin, you should decide which side of your cake will be the front and which side will be the rear.

    You will want to begin and end the border near the rear of the room.There are several beautiful borders that you can create, but keep in mind that they should be comparable in size to the size of your tiers and tiers.Either the 12 round or the 22 star tip would be my recommendation.You will receive the following results from each: The number 12 is used as a border a border of 22 You should be finished at this point!If the cake is entirely covered in buttercream frosting (including the filling), there is no need to refrigerate it.Keep it at room temperature and out of direct sunlight until you’re ready to give it to the customer.

    If, on the other hand, you have included a fruit filling in the cake, it will need to be refrigerated.As long as there is no fondant on top, this is OK.While storing a cake in the refrigerator, I have discovered that fondant will condense and leak all over the cake due to the hot Texas heat.The best rule of thumb is to either use fruit filling without fondant (and refrigerate the cake) or to use fruit filling with fondant (and refrigerate the cake) (and leave it at room temperature).

    If you truly want both fruit filling and fondant on your cake, wait until the day of the event to place the fondant on top of the cake.For me, cake-making is always a learning experience that involves a lot of trial and error.Different regions of the world may necessitate the use of different techniques to avoid cake catastrophes.If you are new to the cake-making process, I hope I was able to guide you through the process of creating a cake for a special occasion.

    1. I encourage anyone who has been tasked with the task of making a cake but is terrified out of their minds to send me an email with a picture of the cake and I will post a ″What Would Donna Do″ tutorial on how to make your particular cake.
    2. I am always willing to lend a hand!
    3. Until we meet again!
    4. Donna
    See also:  How To Store Chocolate Cake?

    Two-Tiered Cake Sizes

    In terms of desserts for festivities, two-tiered cakes might be a beautiful option to serve.However, before you begin baking, you’ll want to know what size two-tiered cake to make for your occasion so that you can plan accordingly.There is nothing better than making a tiered cake since it allows you to use any flavor combinations you choose.Decorate them in any way you like, whether it’s with fondant or buttercream.

    You are only limited by your imagination.Two-tiered cakes may also accommodate a big number of guests, which makes them ideal for any special occasion.

    Tiers vs Layers

    When it comes to cake language, people frequently become perplexed by the terms tiers and layers.A single cake will frequently have two or three layers, and in some cases even more.One tier will be made up of that single cake with the layers.There are numerous layers of cake included within a tier, so.

    Layer cakes are often created by dividing a cake in half and filling the spaces between the layers with frosting or a filling.It is also possible to create layers by stacking many thin cakes together with filling or icing between each layer.Tiered cakes are normally two inches less in height than the bottom layer, with the exception of very large cakes.In most cases, each tier will consist of two to three levels.Some of the bigger tiers, on the other hand, may contain four or more levels.

    Two-Tiered Cake Sizes

    It’s important to figure out how many people you’ll be serving before you start baking for your next party or get-together. To ensure that you have enough cake to offer your guests, create a large batch beforehand. If you slice your tiers appropriately, you may be able to serve up to 40-50 people, depending on the size of your tiers.

    Small 2 Tier Cake Size

    • For a tiny two-layer cake, a 6-inch cake pan for the top tier and an 8-inch cake pan for the bottom tier would do. Due to the fact that each tier will normally have two layers, this will serve around 12-16 people. A fantastic size for birthday parties or summer barbecues with your friends or family, this dish will serve a crowd. More mouthwatering dishes may be found here: Recipes for No-Bake Cheesecake with Coolwhip and Sour Cream Blueberry Coffee Cake are also available.

    Medium Two-Tier Cake Pan

    An 8-inch cake pan for the top and a 10-inch cake pan for the bottom will be used to create a medium two-tiered cake.Because each tier will typically offer two to three layers, this will serve around 28-34 people.When it comes to business parties or huge family gatherings, this size is great.Springform Cake Pan Set Of 3 (4 7 9 Inch) – Round Nonstick Baking Pans for Tier Cakes – Springform Cake Pan Set Of 3 (4 7 9 Inch)

    Large

    To make a huge two-tier cake, start with a 10-inch cake pan for the top layer and move down to a 12-inch cake pan for the bottom layer. Because each tier will have between two and four levels, it will be able to accommodate 46-54 people. This size is ideal for small weddings or banquets of up to 100 people.

    Stacking A Two-Tiered Cake

    Use support while stacking a two-tiered cake to keep it from tipping over.Dowels or straws are employed to prevent the bottom layer from collapsing as a result of the weight on the bottom tier.Prior to filling your tiers, you should cut each layer with a serrated knife, which you may do while making them.A level surface on the top of the cake is vital for layering cakes and may be achieved by trimming the top of the cake.

    All of the layers will be able to lay flat, and the two-tiered structure will be balanced as a result.Using a cake board at the bottom of your tiers will also be advantageous since it will create a firm and level surface for your cake to be assembled on.It also makes it possible for you to pick up your cake and move it around as necessary.

    Transporting Your Cake

    If you need to transport your cake, select a box that is tall enough to accommodate it.To avoid tipping over or hitting something, make sure it is placed on a flat spot in your automobile.The addition of a non-slip mat increases the likelihood that it will remain in place while you are driving.If you have the luxury of time, it is not a terrible idea to wait until you get at the site before stacking your cakes.

    Consequently, there will be less possibility of the top tier sliding off during shipment.

    Making A Beautiful Two-Tier Cake

    Two-tiered cakes may be a lovely dessert to offer at any event, whether it is a casual gathering with family and friends or a wedding reception.Fortunately, two-tiered cakes are available in a variety of sizes, with the general rule of thumb being that the bottom layer is two inches larger than the top layer.The size of the cake may be customized to accommodate anywhere from a dozen to fifty guests.Each tier can have numerous levels, with icing or filling in between each layer to make it more visually appealing.

    You may make your cake with any flavor of cake or frosting you like, however American buttercream is frequently the most popular choice among bakers.Do you have any queries about the sizes of two-tiered cakes?If you have any questions, please post them in the comments section below.Do you think this article is interesting?Please share this with your Facebook friends.

    ″What Should a Groom’s Cake Look Like and When Is It Served?″

    Groom’s cakes, rather than another dish, were traditionally given as wedding favors.The cake was sliced, packed, and distributed to visitors for their own use.As a result, single ladies would sleep with the cake under their pillows in the hopes of dreaming about their future husband—hence the name of the cake.These days, a groom’s cake is an opportunity to include something unique for the groom in a celebration that may sometimes feel like it is all about the bride and her family.

    A groom’s cake, which is displayed alongside the wedding cake, can take on any shape or flavor, whether it is a traditional-shaped cake in rich chocolate with a liqueur filling or the funfetti of his childhood, carved into the shape of his prized grill, or emblazoned with the logo of his favorite sports team.Because the cake was traditionally served as a favor rather than a dessert, there aren’t any hard-and-fast guidelines for cutting and presenting the cake.Most couples choose to slice the groom’s cake immediately after cutting the wedding cake, and to serve slices of the groom’s cake alongside portions of the wedding cake so that guests can choose their favorite flavor.If the cakes are both large enough, you may dish a duet of pieces for each visitor, or you could simply put one taste on each plate and allow your relatives and friends select whatever flavor they want from the options.

    How to Stack Cake Tiers

    Wedding cakes and huge celebration cakes are sometimes made up of numerous levels to accommodate the crowd.Although it is sometimes the last thing that customers consider when it comes to putting their idea into action, stacking cake tiers is an extremely vital element of the process.If a cake is not properly secured, it will not be able to withstand the stresses of transportation or presentation at the event.First, level and even all of the layers of the cake before covering them with buttercream or fondant to complete the stacking process.

    Every layer should be supported by a cake board (a cardboard circular or other shape), and the bottom tier should be supported by a thicker cake board in order to carry the entire weight of the entire cake!With the exception of the bottom cake board on which the cake is resting, you should not be able to see any cardboard.To eliminate thumbprints or cracks in the cake, all of the piping should be completed after the cake has been piled.To get started, you’ll need chopsticks, straws, or plastic dowels to hold your stacks together.If you are using dowels for the bottom layer, arrange them in a small-scattered circle toward the center of the cake, leaving 1 to 2 inches of space around the outside perimeter of the cake without any dowels.You should use around 6 to 8 dowels each tier.

    Tap or push the dowels into the cake board on the bottom to ensure that they are flush with the board; then cut the dowels with scissors to ensure that they are not jutting out or visible; they should be level with the top of the cake.Once all of the dowels are in place, stack the next tier on top of the previous one.All levels must remain on their cardboard supports at all times.To create the next layer, repeat the process using dowels, and so on.You may use one long wooden dowel pounded through the entire cake to finish it off after you’ve reached the top of the cake.It will strike cardboard if you start at the center top and press it all the way through the top tier.

    Hammer it through and continue to work your way down through all of the cakes and cardboard supports until you reach the lowest layer of the cake tower.In this way, the cakes will be protected from sliding or slipping.Once the cake has been completely piled, it can be decorated and/or piped onto the surface of the cake.

    Don’t be concerned if you accidently produce any cracks or dents in your cake when stacking it.The good news is that you can always cover it up with your embellishments or additional buttercream.You did save some money, didn’t you?Always keep a little amount of additional frosting in the same color and taste on hand for this specific purpose.As an alternative, place a flower in the damaged area or utilize that space to pipe a decorative pattern on the wall.

    • Cakes that are stacked properly will be much simpler to carry and deliver to your customers – and, most important of all, they will look absolutely stunning when it comes time to display your masterpiece to your clients!
    • This post is part of a week-long series on wedding cakes by Culinary Institute of America student Stephanie Zauderer, which will cover everything from the planning phases through the delivery and reception of the cake.
    • More information will be available tomorrow.
    • Image courtesy of Stephanie Zauderer

    Tips for Making Layer Cakes — Style Sweet

    There are a plethora of reasons why I enjoy a well-made layer cake.The combination of cake, filling, and frosting nearly always results in a delectable mouthful, but layer cakes are so much more than the sum of their individual components.I associate layer cakes with celebration, shared memories, quality time spent with dear friends and family members, and the passion that goes into creating something so magnificent for a loved one.″It is a layer cake with swooping icing on which youngsters blow out candles on their birthdays, which joyful couples slice into on their wedding days, and which one parades into a dinner party,″ I write in Layered.

    With this layer cake, you can turn an ordinary Tuesday afternoon into an extraordinary celebration in no time!Any gathering will be enhanced by the presence of this layer cake, which turns heads and provokes exclamations of ″oohs″ and ″a.″ Layer cake that you will spend endless hours in the kitchen creating and delicately icing in order to bring a smile to the face of its lucky recipient and make them feel appreciated.Do you want to demonstrate to someone how much you value their friendship?Make them a cake with layers!Another aspect about layer cakes that I enjoy is how customizable they can be.When they are created with a specific individual in mind, they are quite adaptable and allow us to experiment with different flavors in order to create something truly unique and personalized for them.

    Whenever I create a birthday cake for my husband, I always strive to incorporate his favorite tastes of peanut butter, caramel and chocolate into the cake, however when I bake a cake for my mother, I focus more on the almond, meringue and tropical flavors of the cake.It is a wonderful opportunity to employ all of a person’s favorite flavors when you bake a layer cake for (or with) them.Not only is it prepared by hand and from the heart, but it is also a chance to include all of their favorite flavors into one cake.But, you might wonder, what constitutes a decent layer cake in the first place?It is all about finding a healthy balance, in my opinion.It is all about the proportions of cake to frosting/filling, the varying levels of sweetness, and a variety of textural combinations.

    Whenever a cake is filled with buttercream, the filling should be half the height of the cake layers (for example, if the cake layers are one inch tall, the buttercream between the layers should be half an inch thick.) This equation, on the other hand, does not hold true in all cases.It is best to consume a rich chocolate ganache filling or a sweet raspberry jam in smaller portions.For these types of fillings, I like to half the cake layers (horizontally) to make additional, thinner layers of cake and cover each layer with a thin coating of the excessively sweet and/or too rich filling that I’ve created.

    One thing that we can all probably agree on is that the cake itself should be moist and flavorful, regardless of whether it is fluffy or thick.Layer on the fluffy fudge, satiny ganache, silky buttercream or something else that’s simply a dab

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