Nothing beats homemade cakes. Fragrant, deliciously smelling and made with love baked goods will adorn any feast. And the top, of course, will be the cake. Beautifully decorated, it is the pride of the hostess and the admiration of the guests.
It is necessary
-
- 200g butter
- 8 rounded tablespoons of powdered sugar
- or 8 tbsp. condensed milk.
Instructions
Step 1
What kind of cream to use for decoration? There are several basic recipes that can be used to decorate a cake. They are easy to prepare and delicious.
Step 2
The most popular and easiest to use is the basic butter cream with powdered sugar. For him, we need 200 g of butter and 8 tablespoons (with a slide) of powdered sugar.
Step 3
Remove the oil from the refrigerator in advance - it should be at room temperature. Beat it with a mixer and, gradually, one spoon at a time, add the powdered sugar. This cream is suitable for decoration and as a base for mastic. To draw shapes, leave it in the refrigerator for a while - it will harden and the figures will come out better.
Step 4
The next cream is basic butter with condensed milk. Ingredients: butter - 200 g, condensed milk - 8 tablespoons. Take butter (not cold, but softened), beat by hand using a metal whisk or wooden spatula, until smooth, white, fluffy and elastic. Without stopping whisking, add condensed milk each tablespoon. And continue to beat, until a homogeneous, airy mass is obtained, for about 10-15 minutes. If the milk is sugar-coated, it can be boiled and cooled to room temperature.
Step 5
When decorated with warm cream, the figures are glossy, shiny, not embossed. If you use chilled cream, they will be matte and embossed.
Step 6
Ganache is one of the cream and chocolate creams. It is also used to paint jewelry. There are black and white ganache, depending on the chocolate you use.
Step 7
Recipe No. 1. Warmed hot cream (36% fat) - for ganache, 300g milk chocolate (or black), 2 glasses of chilled cream for whipping.
Step 8
Recipe No. 2. 200g hot cream for ganache (36% fat), 200g. white chocolate, 1 cup chilled whipping cream.
Step 9
Bring the ganache cream to a boil and pour in the chocolate melted in the microwave or steam bath. Stir thoroughly with a fork until the chocolate is completely dissolved. After that, cool it in the refrigerator (you can leave it overnight). The next day, whip the rest of the cream until fluffy. After that, beat the chilled creamy-chocolate mass until thick. And gradually, little by little, add to the whipped cream, turn on the mixer at 1-2 speed.
Step 10
The cream turns out to be very thick, delicate, similar to soft ice cream.
If you do not have a special syringe for painting, it doesn’t matter. Roll up a bag of baking paper, put cream in it, and draw to your health!
Step 11
Do you need a thin line? Cut the tip obliquely with nail scissors. For a thicker line, make a larger cut. For wavy lines on the sides of bread or cheese.
