Sweets are mankind's favorite delicacy. And among sweets, cakes are especially popular. By what principle do people choose a cake, what makes them want to taste a delicious morsel? Of course, the appearance of a culinary masterpiece.
It is necessary
- Chocolate glaze:
- - milk, sugar, cocoa or confectionery chocolate.
- Icing:
- - icing sugar;
- - citrus juices;
- Protein glaze:
- - icing sugar;
- - egg white;
- - lemon juice.
- Marzipan:
- - sugar;
- - water;
- - almond flour.
- Butter cream:
- - egg yolks;
- - sugar;
- - water;
- - butter.
- Whipped cream:
- - cream;
- - icing sugar.
- Candied fruit;
- - candied fruits
Instructions
Step 1
Frosting The easiest way to decorate cakes is by frosting. Favorite chocolate icing can be made from a mixture of cocoa, milk, butter and sugar. Or from confectionery chocolate melted in a water bath (sold by weight). The prepared assembled cake is poured with hot icing and sent to cool. After the chocolate hardens (you get a beautiful glossy surface), you can make an inscription on it with a cream, squeeze out cream flowers through a pastry syringe. There are other types of glaze. Plain icing sugar, for example. You've probably seen her on babas and other products. It is prepared very simply: lemon or orange juice is poured into powdered sugar in tiny portions (literally drop by drop). The consistency of the finished product resembles that of a pancake dough. This icing can be used to decorate a simple homemade cake for evening tea. Protein icing (think of the white “caps” on Easter cakes) is rarely used to cover the entire piece. It is best used to set the final point in decorating a confectionery masterpiece. It is good to apply thin patterns and inscriptions with protein glaze. By the way, with the help of various components (liqueurs, food colors), it is easy to paint it in any color. Making the glaze will take a little time. Just separate the egg whites from the yolks, add a little lemon juice to them, then beat with a mixer, adding powdered sugar in the process. You should get a smooth, snow-white mass, so try applying a pattern to the cake with it. To do this, take a sheet of thick paper and draw the desired pattern on it. Place translucent baking paper on top of the sheet and use a syringe to squeeze the translucent pattern onto it with a white glaze. After the frosting has set, peel off the sweet pattern and transfer to the cake.
Step 2
Marzipan Marzipan is an almond dough. This is one of the most ancient types of sweets, which to this day is the most beloved among the lion's share of mankind. Marzipan (almond dough) is a plastic mass that can be easily dyed in any colors and which can be given any shape. Purchase ready-made marzipan mass in the store or cook it yourself (it is not difficult), color it with food colors, tighten the entire surface of the cake with marzipan, or make from flowers, fruits, figurines with which you can decorate your product. Preparation of marzipan: - Pour 500 grams of sugar with 125 grams of water and put on fire. Bring the syrup to a boil, add the vanillin, reduce the heat and heat the mixture until it becomes stringy. Turn off the fire. Pour 500 grams of almond flour into the syrup (you can buy it, or you can cook it yourself by crushing the almonds to a powdery state) and mix the mass well - so that you get a homogeneous dough. If you decide to make your own almond flour, keep the nuts in the freezer before chopping them. This is to prevent the almonds from giving oil during grinding.
Step 3
Butter (butter) cream This is one of the most popular ways to decorate cakes. Preparation: - put 5 yolks in a heat-resistant dish;
- Mix 60 ml of water and 180 grams of sugar in another saucepan. Warm up the mixture until a syrup is obtained, which has a temperature of 110-120 degrees;
- stirring constantly so that the yolks are not cooked, pour the sugar syrup into them in a thin stream;
- continue to beat the mixture of syrup and yolks with a mixer until the mass cools down to 25-28 degrees and increases in volume by about 3 times;
- put the softened butter in pieces into the mixture, without stopping whipping;
- at the last stage, add dyes, flavors to the cream. Spread cream over the cake using a spatula or apply cream patterns to the product using a pastry bag.
Step 4
Whipped Cream Whipped cream is the most elegant and easiest way to decorate cakes. Buy ready-made cream or whip it yourself. Apply to the cake with a pastry syringe, sprinkle with chocolate-nut chips - and an amazing cake is ready.
Step 5
Candied fruits Using candied fruits is a spectacular and very quick way to decorate a cake. Just garnish your cake or cream with brightly colored candied fruits. By the way, instead of candied fruits or together with them, it is quite possible to use bright candies, nuts and even fresh fruits - strawberries or physalis.
