How to evenly coat a cake with buttercream. How to cover the cake. Cream cheese with butter under glaze

MK assembly of the cake in the "well"

I will write how I do it, and you decide whether you will do it or not.

I have such plastic coasters, thermal napkins on the table, under the food. Dense, 1.5-2 mm thick.

They are often sold in hardware stores, multi-colored ones. Size approximately 40x26 cm.

In short, I cut it lengthwise and put it in a detachable form. Because they are really comfortable. If there is no detachable form, then I simply fold it into a ring along the diameter of the lower cake and fix it with tape, put it on a substrate or cutting board. And in this "well" I'm doing the assembly.

I make a thick cream "butter + cookies", you choose the proportion yourself, the more cookies the thicker the cream, here it's about 2:1 butter:cookies. I pass the cookies through a meat grinder, it turns out a very small crumb - just flour.

Now let's prepare the bottom. Today, in my case, this is the bottom from a detachable form. Just a food substrate of the required size (for some reason))) was not in my house. But there are no obstacles that we cannot overcome. We set ourselves and successfully overcome))))

I put buttercream in a pastry bag (I will write MPcream) so as not to stain the nozzle, I just cut off the tip.

I put the first cake - I chose the most even. Later you will understand why.

Now I am making such a side along the edge - on some sites and in some recipes this technique is for some reason called "torting". In fact, "torting" is just smearing the cakes with cream.

I coat the cake with banana and lemon curd cream, candied fruits, chocolate chips, and further sour cream.

I cover with the next cake and again make a side along the edge of the cake.

And if the cakes are slightly smaller than the diameter of your "well" of plastic coasters, then the walrus is even better. Then a layer of this cream can be laid out along the edge of the cake, i.e. it will turn out such a "fur coat" from MPcrema.

And so all the cakes. I level it from above - I lay the substrate and a small weight on top. In the refrigerator for impregnation and cooling. According to my observations, the cookies take away excess moisture, they kind of swell a little. And cooling this cream turns into such a "shell", which is very good for mastic.

Here's what happened. The resulting gaps in the cakes, holes and shells are carefully covered with MPcream.

Now I cover the cake with a suitable size substrate, quickly and carefully turn the cake upside down, i.e. now the even first cake is the top.

This "shell" when it cools down well, it will reliably separate gentle cream from any external coating - cream, glaze, mastic, etc. When it stays in the refrigerator for 4-5 hours, and preferably overnight, then where it is necessary to trim with MP cream.

I think that this method of assembly is much more convenient, and then it is easier to align.

Cool down more. And then decorate as you like.

Here you can see that the first cake during assembly is at the top - it is light, and the last, dark - at the bottom.

I apologize in advance that the photo is without a background, the scene of today's performance "kitchen as it is."

In the previous MK for assembling a cake into a "well" - it was about a round cake. Received a question from a nice girl Vera. And how to assemble a square or rectangular cake using this technique? And in this MK we will talk about assembling the cake in a "box". The whole snag is to find a convenient "formwork". I adapted for this purpose the trimmings of penoplex, which are formed after I cut out the coasters for cakes.

Here's one I buy at the construction market. It does not come into contact with food, I cover it with a wrapper or film.

So, I select the trimmings of a convenient size. I cut to the required size and wrap with cling film.

Then you need to prepare the substrate for the cake. If there is no branded gold-silver laminated substrate - it does not matter. You can just take a cardboard box from a candy box, from a box for oatmeal or other cereals. In general, a cardboard box and wrap with cling film is quite suitable.

The lining is the bottom of the box. It does not connect to the sides in any way. I make a box without a bottom and a lid.

I fasten with toothpicks. This is not difficult to do, the main thing is to accurately measure everything and make it the required size - it can be a couple of millimeters more, but no less than our cakes.

Let's start assembling. It is necessary to prepare in advance butter-baked cream (MPcream) butter:cookies in a ratio of 2:1. It’s most convenient for me to “seed” the sides from a pastry bag, it turns out neatly, everywhere evenly. We lay the first cake. And we do the same as with a round cake - we coat the rim around the perimeter of the cake. we lay out what we want to fill the cake with - berries and cream, the next cake and so on. Today I have cherries and sour cream (oh! ... I found out that there is no photo with cream))))

In the course of work, I check that "the formwork does not" move apart "- I check the right angle with a triangle, if necessary, I will put more toothpicks and carefully maintain the accuracy of the form.

I coat all the cakes. In my case, there are still a couple of cakes left. When I reached the top, I covered it with a substrate and put a small load. Once again I checked the accuracy of the form - right angles and did not disperse where the docking was - and in the refrigerator for 6 hours for impregnation and cooling.

This is what happened when I took it out of the fridge.

Once again, all the slits and shells were smeared with MPcream, trimmed and missed more thoroughly. Here is the result.

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MK from Juliana78


"Aligning the cake under the fondant, using a triangle"

As promised by MK for leveling the cake under mastic.
I apologize for the quality of the photos, I often had to take pictures with one hand, the camera is heavy, I took a lot of pictures, but only half came out, it was hard for my hand to hold the weight and trembled, and that's where the bad result came from.
This is how the cakes look before assembly:




Here I collect the cake and make sure that each cake lays flat:




We leave the collected cake to soak:




Before applying the oil cream, remove the remaining sour cream:




Cover the cake with a film and put a load, check if the plank lies flat without gaps, you can continue to work, if not, then leave it for a while, I don’t advise you to press it yourself, you can ruin the cake very quickly, it happened just like that. If the plank is light, you can try to put a couple of plates on top, make sure that the plates are strictly in the center, otherwise you won’t see an even cake. This part is very important because it depends on how quickly we level the cake and how much cream it will take. And selling cakes by kg, we cannot afford a ton of butter cream, otherwise the loss of customers is guaranteed, no one wants to pay for excess weight:




We apply butter-cream to a very chilled cake. Butter-cream should be very, very soft. We apply the cream on the sides, then on the upper edges and only then on the middle:




This is where my husband's invention begins. We take a triangular ruler and work wonders. The ruler should lie exactly on the plate, we monitor this constantly:




The ruler shows where we have a lot of cream, rotate the cake, periodically remove excess cream from it. This is how the cake looks like after two or three rotations with a ruler:




We check where the cream is missing and add:










We pass to the upper part, take a long ruler, begin to align the smallest part so as not to spoil the sides and send the cake to the refrigerator for an hour. With a chilled cake, we can put more pressure on the ruler without fear that the sides will fall:




We take out our cake and begin to level it further, where there is not enough cream, add:




Again, we look evenly or not, also do not forget to spin the cake a couple of times to check the sides with a triangle, top and again the sides, so a couple of times:




You can see it well in the photo, where the cream differs in color, I added this layer of cream after, where there were gaps between the cake and the ruler. And now our cake is ready for mastic:

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This method of alignment between two surfaces. Type with a coup, but without a coup
Original article here
To do this, you need two identical substrates. A cake is assembled on one, put the second on top of the cake, after generously smearing the top with ganache. The top and bottom cartons must match exactly. It is convenient to combine them with two scrapers or triangles. I did not photograph this moment during assembly, so this photo shows a baking dish instead of a cake

The distance between the edge of the cake and the substrate is ideally 5-6mm. After the edges are aligned, this space is filled with ganache (or cream), the excess is scraped off, as always. The scraper rests against both faces at the same time, and you can immediately see where it is missing. The swivel table is a must here.

I had a regular cardboard backing, and to make sure I could get it off the top of the cake without problems, I wrapped it in wax paper.

Once the ganache has solidified, remove the lid.

Here you can see that the surface is not perfect and needs to be improved. This happened to me, apparently the ganache was not distributed evenly, bubbles formed (((But it was not difficult to fix it. Then go over the sides and top with a hot dry scraper, remove small irregularities.
According to my observations, the consumption of ganache is more.

Here are some more photos of how easy it is to make an even and clean cut of mastic along the edge of the cake.

Cut off excess directly under the substrate.

Aligning the cake with corners
Cut the already assembled cake on the substrate so that there is at least 3-5 mm from the edge of the substrate to the cake. Combine the upper and lower substrates with scrapers (or triangles, whichever is more convenient for you).

At the same time, you can check the level of the surface

Here in this photo you can see, the corner is completely empty.

All this space will be filled with ganache, it is quite heavy and adds a lot of weight to the cake.
After making sure that no side of the cake sticks out anywhere and the surface is even, remove the top substrate from the cake, generously grease the top of the cake with ganache, put the substrate on it and combine the edges again. This is an important point, because the corners must be strictly above each other, otherwise it will turn out not exactly.

After that, you can remove the cake in the freezer for a short time so that the ganache grabs a little and the substrate does not move.
Then align the sides as usual. Save the corners for last.
This is roughly what it will look like.

Now corners. Build a corner with ganache

Now put both scrapers to each other exactly at an angle,

and simultaneously with two scrapers to hold from the corner to the sides, firmly pressing the scrapers to both substrates

At this stage, it is better to remove the cake from the rotating table.
It will look something like this

Do the alignment from the corner to the sides several times until you are satisfied with the result.

Can't cake be ugly? Unfortunately, it happens if mistakes were made in the design of the dessert. And the most important mistake is the opinion that any cream is suitable for covering and leveling the cake. In fact, there are many options. And I want to introduce you to my selection of the perfect creams for leveling the cake!

Cream Plombir

The benefits of this cream are countless. But within the framework of our topic, it is very important that Plombir is a stable cream for topcoat. He will help out even in the summer heat, when many other creams will flow.

What we need:

• Sour cream (from 20%) - 350 g;
• Butter - 200 g;
• Egg - 1 pc.;
• Sugar - 110 g;
• Flour - 3 tbsp. spoons;
• Vanilla extract - 1 tsp

How to prepare cream "Plombir" for alignment:

1. Combine sugar, sour cream, vanilla and egg.
2. We add flour. We mix.
3. We bet on water bath. We stir constantly. Simmer until it thickens.
4. Set aside when, with stirring, the trace of the spoon becomes clear, and the surface of the cream does not recover for a long time.
5. We cover the container with a film in contact. Let the cream cool for 30-40 minutes.
6. We start churning the butter.
7. The oil will noticeably brighten, and now we introduce our creamy mass into it in small portions. All this time we do not stop whipping.
8. Now our goal is for the cream to become lush, light, airy. It is with this cream that it is easy to level the surface of the cakes.

Nuances:

• Oil must be taken out of the refrigerator in advance so that it becomes room temperature.
• The lower the fat content of sour cream, the more time the cream will stay in a water bath until it thickens.
  I remind you that this is basic recipe. You can add colorants, zest, boil with cocoa, etc.

cream cheese

This cream allows you to do different fantastic things with you! There are a huge number of recipes based on it. But I am sure that once you try it and master some of the principles of its preparation, you will immediately come up with your favorite recipe; and it will be unique!

Ingredients:

• Cream (fat content from 30%) - 70-100 g;
• Cream cheese - 100 g;
• Powdered sugar - 50-60 g.

There are a huge number of options for making cream cheese, even on my website you can find several. Take one as a basis, and then adjust the sweetness to your taste. The most important thing in this cream: to choose the right cottage cheese, which should not be marked "melted". Look carefully at the etiquette of curd cheese, there is only a note that "creamy". In addition to Hochland Almette, you can use any other curd cheeses, such as Violette.

How to make cream cheese cream (cream cheese):

And now I will surprise you and delight you with the ease of obtaining this cream.

1. We combine all the ingredients, and beat in a blender.
2. First (about a minute) at low speeds.
3. Then, when all the ingredients are combined, add speed and beat until fluffy. This may take about 5 minutes (but it all depends on the power of your equipment).
4. The finished cream acquires a silky texture and matte color.

Nuances:

• Only quality cheese suitable for this cream!
• Cheese, cream and dishes in which this cream will be prepared, put in the refrigerator / freezer a day before cooking.
• In the heat, the cream may leak. Keep this in mind.

Butter cream cheese

I decided to tell about this cheese cream. Here they can easily level cakes even in summer.

Ingredients:

• Butter - 100 g;
• Cheese - 300 g;
• Powdered sugar - 60-80 g.

How to cook:

1. Beat the butter with a mixer at medium speed for about 2 minutes.
2. Beat butter with powder for 7-9 minutes. We should get a white lush mass.
3. Beat the mass for a few more minutes, adding cheese in small portions.

The final step will be the cooling of the cream.

Nuances:

• The decisive moment is the temperature of the ingredients! The cheese must be cold; oil is at room temperature.
• Beat the butter until it turns white.
• We choose high-quality oil, 82.5% fat.
• After adding the cheese, it is not recommended to beat the mass for a long time so that the cream does not exfoliate. You can even beat with a mixer, but mix with a spatula.
• To make it easier to work with this cream, it should be taken out of the refrigerator in advance. But the cake itself needs to be cooled periodically, after applying a layer of cream.

And this cream can be decorated with dyes or even berry puree. But don't stop there! Pralines, chocolate, pistachio paste and much more can "decorate" the cream!

Cream cheese based on Mascarpone cheese

Double dose of cheese with cream or butter! Fatty? Yes! But sometimes this is not enough to make the dessert especially tender, with a slight coolness, from a piece melting in your mouth.

Ingredients:

• Cream cheese - 400 g;
• Mascarpone - 250 g;
• Cream (from 30%) - 200 ml;
• Powdered sugar - 200 g.

Recipe:

1. And again, everything is done simply and quickly!
2. Combine all ingredients in a mixer and beat for 2-3 minutes.
3. First at low speeds, and then a little faster.
4. It will take another half an hour to stabilize the cream. We send it to the refrigerator. Keep in mind that the cream will thicken as it cools.

Subtleties and nuances:

• Only high-quality curd cheese! This will give the cream stability.
• To avoid lumps in the powder, it is worth sifting it first.
• Both cheese and cream must be pre-chilled.
• The second method of preparation involves separately whipping cheeses and cream, and then combining these two masses.
• Do not freeze cream! In no case should this be done if you want the water not to exfoliate.
  Very gentle and delicate cream!

ganache

Immediately about the huge plus of this cream! It even fits under the mask!
Everyone loves this cream! He is ready to serve us in the most crucial and difficult moments: in the heat, during long transportation, to create a beautiful decor, etc.
It also has 3 versions:

• With butter;
• with cream;
• with butter and cream.

And everyone can work.

Ingredients:

• Dark chocolate - 180 g;
• Cream (from 30%) - 75 g;
• Butter (82.5%) - 105 g.

How to make cream ganache:

1. Pour the cream over the chocolate pieces. And we send them to drown in a water bath. Stir, stir and stir!!!
2. When our mass becomes homogeneous, without lumps and shiny, remove from heat and cool to 40.
3. Add warm (room temperature) butter. Mix well until smooth.
4. Close the film in contact.
5. We clean in the cold for an hour or two, so that our cream becomes dense.

Subtleties:

• The oil should be at room temperature. If you forgot to get it in advance, put it a little warm in a water bath (do not drown). Then just beat it with a blender.
• How better chocolate we used for cooking, the faster our cream will set.
  Want to get truffle cream? Then beat the cooled ganache well! The cream will become lighter, increase in volume, acquire airiness.

Butter cream

It can be prepared with powdered sugar, or you can make it with condensed milk. Do you want the taste of this cream (and the aroma too!) to become brighter? Then a little alcohol can give you amazing emotions.

Ingredients:

• Oil - 200 g;
• Condensed milk - 400 g.

How to make buttercream:

And here everything is simple!

1. Beat the room temperature butter with a mixer at medium speed until it becomes fluffy and turns white.
2. Without stopping whisking, add condensed milk.
3. Increase speed and beat until smooth.

Nuances:

The proportions of the ingredients are your choice. If you want to make a denser consistency, add oil (up to a ratio of 1 to 1).
And again, you can choose the color and flavor of the cream by adding dyes, vanillin or cocoa to it.

curd cream

What options for this cream are suitable for leveling cakes:

• With whipped cream;
• With butter;
• With butter and condensed milk.

Required products:

• Cottage cheese - 340 g;
• Butter - 180 g;
• Powdered sugar - to your taste.

How to make curd cream for leveling the cake:

1. We wipe the cottage cheese through a sieve.
2. Beat room temperature butter until foamy.
3. Add powdered sugar to the butter and beat for a few more minutes.
4. Add cottage cheese. Whisk until smooth.

Subtleties:

• Oil only good quality!
• Due to the fact that the cottage cheese is ground, the mass is lush and airy.
• There are many ways to make curd cream. And this gives us the opportunity to find the perfect option for ourselves.

Protein cream

Again, lots of variations:

• Italian meringue with butter;
• protein custard;
• swiss meringue.

I'll talk about the last option.

Ingredients:

• Butter - 200 g;
• Egg whites - 4 pcs.;
• Sugar - 200 g.

How to cook:

1. Pour sugar into a container with proteins.
2. We put this container in a water bath (so that the container does not touch the water).
3. Constantly stir the protein-sugar mixture. Sugar should be completely dissolved.
4. When the mixture warms up to 60, remove from heat.
5. Pour the mixture into a mixer and beat it for 7 minutes at high speed.
6. We get a thick dense mass.
7. Whisking constantly, add small pieces of butter at room temperature to the mass.
8. Beat for another 5-10 minutes until you get a shiny thick cream.

Perhaps for some time the cream will not whip, remaining liquid. Keep whisking!

This cream lays very well on the surface of the cake, and quickly hardens. But, it is more gentle than oil-based creams, for leveling I don’t really like it.

Cream Charlotte

To be honest, I still don’t know how this cream will behave if it is used to level the surface of the dessert? I can only recommend him in this role in absentia. And when I check, I will definitely tell you about the results of the experiment. So far, I rely on the fact that this cream has a suitable texture, and those who have tried it are satisfied.

Ingredients:

• Butter - 190 g;
• Milk - 125 ml;
• Sugar - 190 g;
• Egg yolk - 1 pc.;
• Cognac - 1 tbsp. a spoon.

How to make cream:

1. Mix milk and egg yolk until smooth.
2. We send the mixture to the fire.
3. Add sugar.
4. We increase the fire. Stir the mixture constantly.
5. The mixture should boil. After that, keep the cream on fire for a couple of minutes. Then take it off the fire and let it cool down.
6. Beat the butter at room temperature in a mixer at low speed.
7. Gradually add the mixture, increasing the speed of the mixer. Whip for a few more minutes.
8. Now it's time to add cognac. We beat.

Some creams have separate articles. In them, I talk in more detail about the intricacies of preparation, share my personal observations and ways to make the cream more interesting. Therefore, I invite you to look into these articles (I have indicated links everywhere).
Do you want to have fun decorating a cake? Then you should choose one of these stable creams. Be sure to brag about your results! If you have your own options for creams, share them! And then they will take their rightful place in this collection!
I like to create useful collections for you. And this is not the last! There will be others. If you have questions and suggestions on the topic of assemblies, speak, suggest!

In contact with

Today I will try to figure out why you need to level cakes before decorating them with icing or mastic ... Of course, I didn’t discover America, BUT I still really want to draw your attention to very milestone when making cakes cake alignment before we decorate them.

And so let's figure out why you need to align the cakes at all? - in order for the cake to look beautiful with smooth edges and a beautiful relief. To do this, it must be leveled with cream. What creams are used for this type of work, we will now consider in detail ...
DECORATE THE CAKE WITH MASTIC!

It would seem that we are decorating a cake with mastic - in principle, it is not particularly possible to level the cake (maybe someone will think so), because the mastic lies in a thick layer and any flaw will not be particularly visible on it. BUT this opinion is erroneous - it is precisely for the mastic that it is necessary to ideally prepare the cake (level it with cream) because. when you cover it with mastic, then all the flaws and shortcomings will come up, therefore, when finishing with mastic, it is very important to give smooth, beautiful contours to the cake.

Now let's figure out what creams we will level the cake

I want to offer several options for creams that are suitable for this type of work.

Cream for leveling the cake

BUTTER-THICKENED CREAM

- the easiest cream to make, BUT also the fattest.

• 200 grams of room temperature butter (it should be of very good quality and not too melted - this means that the butter holds its shape BUT when you press with your finger, a dent will remain and the finger will sink well into the butter)
• and about 50-70 grams of condensed milk (of course, the quality of condensed milk also plays a role; it is best to take good quality condensed milk)

We begin to beat the butter with a mixer and gradually introduce condensed milk, beat until smooth.

BUTTER AND WHITE CHOCOLATE CREAM

- such a cream is also easy to prepare and after it hardens it will be especially durable and will keep its shape well

• 200 grams of room temperature butter (it should be of very good quality and not too melted - this means that the butter holds its shape, BUT when you press with your finger, a dent will remain and the finger will sink well into the butter)
• and about 50-70 grams of condensed milk (of course, the quality of condensed milk also plays a role; it is best to take good quality condensed milk)
• 50 grams of white chocolate (you can put more - it depends on what kind of cream you need to finish the cake), you can also take dark chocolate, then the cream will not be light and will have a more chocolatey taste.

Cream preparation technology

1. Separately melt White chocolate. Before mixing it with butter-condensed cream, chocolate must be cooled so that it is not hot (about 28-30 degrees)

2. We begin to beat the butter with a mixer and gradually introduce condensed milk, beat until smooth.

3. Add chocolate to the condensed butter cream, mix until smooth

IMPORTANT - if your cream turned out to be liquid - you can put it in the refrigerator for 7-10 minutes and cool it a little, then it will be thicker and it will be more convenient to work with it, if necessary, then for a longer time.

BISCUIT BUTTER-CONDENSED CREAM

• biscuit (I usually use cake biscuit scraps) - grind well with a blender or a combine with a knife attachment
• butter
• condensed milk

Proportions? I do everything by eye...

I will write approximately - most of the biscuit, 100 grams of butter and 50 grams of condensed milk

Cooking technology

1. Grind the biscuit with a blender into crumbs

2. Beat butter with condensed milk separately.

3. Mix the biscuit and butter-condensed cream.

What is good about this type of cream? Due to the biscuit, the cream is not so greasy, and less expensive. This cream is very convenient to level the cake if it does not turn out to be very even.

When the cream hardens well on the cake, for a smoother surface, I still recommend leveling with a thin layer of butter-condensed cream (or butter-condensed cream with chocolate).

SWISS CREAM WITH OIL

It is more difficult to prepare such a cream, BUT it turns out to be less greasy, holds its shape perfectly and is also suitable for leveling cakes.

I want to explain to you why the cream is called Swiss - it is called so because proteins are cooked exactly in Swiss ... What does this mean?

Exists three types of meringue

1. French meringue

- these are proteins whipped with sugar (or with powdered sugar) to the peak you need

2. Italian meringue

- the proteins are whipped separately (until soft peaks), the syrup is boiled separately to 118 degrees, then at a low speed of the mixer, the syrup is gradually introduced into the whipping proteins and continue to beat the proteins until soft peaks. Such a meringue will not make hard peaks

3. Swiss meringue

- proteins together with sugar are heated in a water bath to 70-80 degrees (when the sugar has dissolved, we can assume that the proteins are ready), then beat at high speed with a mixer until the state you need (soft or hard peaks)

IMPORTANT - boiling water should not come into contact with a bowl of proteins with sugar, in the process of heating the proteins with sugar, it is necessary to stir the proteins with a whisk all the time so that they do not curl

What is its complexity?

In order for the squirrels to whip well, the dishes must be perfectly clean and dry (I recommend that before making the cream, all the dishes, beaters and bowls should be treated with boiling water and wiped dry with a clean towel).

• 3 proteins (if you take a medium egg to separate the protein, then the weight of 1 protein will be 30 grams)
• 180 grams of sugar (you can take 150 grams of sugar if you want the cream to be less greasy)
• 200 g butter at room temperature

Cooking technology

1. Warm the proteins together with sugar in a water bath until the sugar dissolves.

2. Beat the whites with sugar until hard peaks (for about 10 minutes, beat with a mixer at high speed) (the whipped whites should not be hot when you add butter)

3. Gradually add butter into the whipping proteins in small pieces, beat until smooth. If the cream has curdled - don't worry, just put the cream in the refrigerator so that it cools a little - usually the cream exfoliates for two reasons

a) when the proteins are still hot, and we are already introducing the oil and it melts very quickly and the cream decreases in volume and exfoliates)

b) when the butter has melted too much and the cream may also separate.

When the cream has cooled a little (it has stood in the refrigerator for about 10 minutes), you can safely continue to beat it at high speed with a mixer until a homogeneous airy state

You can also add various berry purees to such a cream (then your delicate and air cream), or, for example, cook soft caramel and add it to the cream - then there will be a caramel taste. In general, the cream is universal; it can be used both for finishing work and for layering cakes. After cooling, it becomes very hard and holds its shape well.

IMPORTANT In any case, no matter what cream you use to decorate the cake, after the cream is applied to the cake, it is necessary to cool the cake well before covering it with mastic.

GANASH FOR MASTIC

ganache It's chocolate mixed with cream. It is also easy to cook and it also holds its shape very well.

• 100 grams of chocolate (we take any chocolate - see which cream you need light or dark)
• 100 grams of cream 30-33% fat

Break the chocolate into pieces, put in a bowl, heat the cream separately until bubbles appear, pour into the chocolate. We wait a couple of minutes and then gradually mix with a spoon until smooth. Cool the cream and apply on the cake.

Suitable for making homemade cakes delicious cream- half success. No matter how fluffy and well-baked your cakes are, without cream impregnation and coating on top, the cake will look unfinished. The choice of which cream to cover the cake on top depends on the case. For example, if you want to make a festive option, and you are not going to save on calories, then you can make a butter or butter cream. When the task is to make baking more dietary, you can make fruit or berry jelly or curd mass. There are a huge number of options, you just have to choose according to your taste and possibilities.

Treats for a children's holiday: how to cover the cake on top? Photo ideas

When it comes to baking children's holiday, then it seems bright, with different figures of a cake on mastic. But not everyone likes it or can afford it. How can you cover the cake on top except for mastic, so that it is original? After all, for the child I want to do something unusual and beautiful.

If your child loves fruits and berries, then you are in luck. You can decorate the cake with fruit or berry jelly and make original fruit figurines.

Fruits and berries are available all year round, multi-colored decorations will look bright and festive, and the benefits of them to the child are much greater than from colored mastic or chocolate.

They are compatible with cottage cheese or yogurt cream, they feel great with whipped cream and even more so with fruit and berry jelly.

Cream of cottage cheese and vanilla pudding with berry jelly

• 2 bags of vanilla pudding;
• 500 ml of milk;
• 6 teaspoons of sugar;
• 250 grams of cottage cheese.
• 200-300 grams of berries.

Let's prepare a classic pudding according to the recipe on the package, but instead of 1 packet for 500 ml of milk, put two and add a little sugar. Cool the pudding and stir in the curd. Then beat with a mixer.

Spread the cakes curd cream and cover the cake. Smooth out with a spatula.

Now we proceed to the berry decor. You'll need gelatin, or if you want to make things easier for yourself, buy ready-made strawberry jelly powder. Berries can take any, even frozen.

Prepare the filling according to the instructions, then wait until it is warm and cover the cake in small portions. You need to do this from the center of the cake to the edges.

Until the jelly is completely frozen, arrange the berries beautifully. Large strawberries can be cut in half lengthwise. From the berries you can lay out numbers, letters and whole figures. Or you can just make an ornament, alternating fruits of different colors and sizes.

Nut cream: tasty and elegant

If you have at home walnuts, then the question of how to cover the cake on top is practically solved. Nuts are equally good in tandem with biscuit and shortcrust pastry.

Products:

• 100 ml. milk;
• 100 grams of coarsely chopped nuts;
• 2 tbsp. spoons of rum; 2 tablespoons of honey;
• half a glass of granulated sugar;
• 3 eggs;
• 250 grams of butter.

Heat the milk to steam, and pour it over the chopped nuts, pour the rum and leave to cool. Heat the honey in a water bath, add sugar to it, break the eggs and continue to cook, stirring constantly. After 10 minutes, when the mass thickens, add nuts and rum to it. Cool again and beat with pre-softened butter.

Lubricate the cakes with a creamy mass, sprinkle well with a layer of nut crumbs on top.

Pineapple Cream Cake:

• 2 packets of vanilla pudding;
• 1/2 l of milk;
• ½ pack of butter;
• 100 grams of powdered sugar;
• 1 sachet vanilla sugar;
• a couple of drops of rum;
• 1 can of pineapple compote

Whisk all ingredients except pineapple compote together. At the very end, add a spoonful of juice from the jar and whisk again.

Place the cream in the refrigerator for at least 40 minutes.

Spread all the cakes with cream. Smooth the cream on top of the cake with a spatula and arrange the sliced ​​pineapples nicely.

paris cream

This exquisite cream is prepared very quickly. Ideal for biscuits. How to cover on top if the cream is chocolate? Of course, chocolate! Use different colors of chocolate chips and stencils. White chocolate hearts or white chocolate figures will look great on dark cream.

• 200 ml whipping cream;
• 200 grams of chocolate for baking;
• 200 grams of powdered sugar;
• 200 grams of butter;
  white chocolate - 30 grams.

Cook cream, chocolate and powdered sugar over low heat or steam with constant stirring. Let cool to room temperature. Then add oil and beat well.

Spread the cakes and cake on top. Grate white chocolate on a fine grater. Put stencils on the cake and cover with white shavings.

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There is probably no person who loves homemade cakes more than store bought ones. And for good reason. After all, a cake baked at home is much healthier and tastier.

For home baking housewives try to use only high-quality and fresh products and bypass artificial dyes and food additives.

Not everyone knows how to cover a cake to surprise and amaze guests. My task is to explain to you all the nuances of making decorations and coatings for the cake.

If you want to improve in the culinary business and bring joy to your family and friends, this article will come in handy.

How to decorate cakes

A festive cake can be adequately decorated not only by experienced confectioners, but also by home cooks. For this, it is not necessary to study for a long time, just a few practical exercises and you can already show others how to do beautiful cake.
The main thing is to be patient and be attentive, and you will succeed.

Decorating cakes, in most cases, cost:

• Cream.
• Jelly.
• Meringue.
• Mastic.
• Aising.

Let's take a closer look at each method.

Cream

What to pour over the cake? Appetizing and attractive cake looks thanks to butter cream. And all because it has a lot of advantages.

First, it does not blur; secondly, it does not settle; third, delicious. And lastly, to prepare such a decoration, you only need two ingredients: butter and condensed milk.

Butter must be removed from the refrigerator in advance so that it has time to soften.

To prepare the cream, take the following products:

half a pack of butter and 5 tbsp. spoons of condensed milk (you can use boiled milk, so the cream will get a light beige shade).

1. First, beat softened butter until fluffy and fluffy.
2. Then add condensed milk, without ceasing to beat the mass with a mixer, and bring everything to a homogeneous state.
3. Transfer the finished cream to a pastry bag with a curly nozzle and start decorating the cake. If you don’t have a special device, don’t worry, you can find a way out.
4. Take an ordinary plastic bag, only tight, and fill it with cream.
5. Cut off the corner to form a small hole. That's all, the rest depends on your imagination and skill.

You can give the cream a rich chocolate shade by adding cocoa powder. Use other dyes, such as carrot juice, beetroot juice, or spinach juice.

Squeeze the mass onto the cake with a thin strip, depicting various geometric shapes (circles, zigzags, wavy lines) or floral motifs (flowers with leaves).

Meringue

The confectionery that you prepare for some kind of celebration looks boring without decoration.

Of course, any housewife wants to glaze it or decorate it, and not just like that, but elegantly and tastefully.

Meringue is suitable for decorating cakes intended for celebrating the birthday of both an adult and a child.

You just need to choose the right theme, and then the cake will take on a new sound. Looking at it, it will immediately be clear what holiday the guests will celebrate.

To make a lush and persistent meringue, you will need: 250 g of sugar and 5 egg whites.

We start cooking meringues for cakes by thoroughly cooling the proteins in the refrigerator.

To save time, put them in the freezer. It will take a few minutes and the proteins will be ready to use.

Then:

1. Beat egg whites with a mixer until foamy. You can add a pinch of citric acid, in an acidic environment the process will be more successful and faster. Remember that the utensils for whipping must be absolutely clean and dry, otherwise your efforts will be in vain.
2. Add sugar two tablespoons at a time, do not turn off the mixer. Beat the mixture each time until smooth.
3. When all the sugar has been used, work the mass with a mixer for another 10 minutes. As a result, you will get a lush and dense snow-white meringue.
4. The preparation of the meringue does not end there, it must undergo heat treatment.
5. Preheat oven to 100 degrees. Place a parchment sheet of a suitable size on the bottom of the baking sheet, and squeeze flowers or circles onto it.
6. The readiness of the meringue will come no earlier than in one hour.

Such a decoration, no doubt, will decorate any cake if you make roses and other flowers on its surface.

Babies will like the taste of meringue, in addition, they love it when sweets have a crispy texture.

Mastic

Recently, mastic decorate cakes very often. Working with her is not entirely easy, but the end result will exceed all expectations.

From mastic, you can fashion a variety of figures, including animals and people. With her help on the surface confectionery real scenes from fairy tales or real life are created.

Try it, in the process you will be transported to a distant childhood, when you were fiddling with plasticine at labor lessons.

Yes, mastic in its properties resembles plasticine, it is just as viscous and plastic. And you can prepare such material for decoration with your own hands, the main thing is that you have all the necessary ingredients.

For milk mastic, these are: condensed milk; powdered sugar; powdered milk. Add as you wish food colorings, but only drop by drop, so as not to overdo it.

So, mix the dry ingredients in a small saucepan and pour in the condensed milk in parts. You should get an elastic mixture that will not stick to your hands.

Gradually introduce the dye, as if mixing it into the mass. If two or three colors of mastic are needed, separate the starting material and continue with food grade dyes.

Marshmallow mastic is prepared from:

chewing marshmallow; water; butter; lemon juice or citric acid; starch; powdered sugar. If necessary, add food coloring to the mastic.

Cooking:

1. Melt the marshmallow in the microwave or in a water bath.
2. When the mixture becomes liquid, add the dye.
3. Dissolve in water citric acid, pour into the melted marshmallows and mix.
4. Enter 50 g of butter.
5. Mix powdered sugar with starch in a ratio of 1:3.
6. Add the resulting mixture in parts to the rest of the ingredients until you get a plastic dough of a uniform consistency.
7. Turn the dough out onto a board dusted with icing sugar and knead with your hands for another ten minutes.

Before cutting out figures from mastic, it must be rolled into a thin layer. Collect the scraps together and, having rolled a ball out of them, wrap them in a film.

Mastic dries quickly, so when working with it you need to act quickly and smoothly.

Marzipan

Nut paste or marzipan is great for decorating confectionery. Only two components - sugar paste and almond flour, when mixed, form an elastic mass that tastes great and retains its shape well.

Marzipan is used to cover the cake, as well as various figurines. The latter do not crack, even if they have a large volume.

Ingredients: ¼ cup water; 200 g of granulated sugar; 1 cup toasted almonds.

Cooking:

1. Peel the almonds, spread on a baking sheet and dry until golden brown.
2. Grind the product in a blender. You should get a loose mass of particles of a very small fraction.
3. Boil from sugar and water thick syrup, perform a beading test.
4. Pour the almond flour into the syrup and boil the mixture for another 3 minutes, then pour it into a bowl, the inside of which is greased with butter.
5. When the mass has cooled, pass it through a meat grinder, then roll into a ball and use to decorate the cake.

Before you cover the cake, trim it on all sides, then roll out the marzipan on the board and cut out a circle of a suitable diameter. Carefully transfer it to the surface, press it from above and from the sides, cut off the excess.

There is another way to decorate - cut out the petals from the layer and form flowers from them, add leaves, and you will get a real flower meadow that can be transferred to the cake. Take care of the color of the parts in advance, for this there are food colors.

It happens that the mass is not thick enough and spreads. You can correct the situation by adding powdered sugar to the marzipan and kneading it a little with your hands on a cutting board.

If the mass is tight and does not roll well, sprinkle it with water and only then begin to form a layer from it.

When you decorate the cake, transfer it to the refrigerator shelf, where it should spend 7-8 hours and only then get on the festive table.

Icing

The universal decoration, which will be discussed now, looks like a frosty pattern on the windows. Aising is often used to decorate a wedding cake because it gives it romance and tenderness.

Aising does not spread, firmly attached to the surface. In general, you definitely need to know his recipe.

Take:

3 proteins; 500-600 g of powdered sugar; 1 small spoonful of glycerin for internal use; Art. a spoonful of lemon juice.

Cooking steps:

1. Separate the whites from the yolks and refrigerate.
2. Beat them for a couple of minutes at low speed.
3. Pour in the glycerin, powdered sugar and lemon juice.
4. Beat the mass until it becomes dense and snow-white-white.
5. Cover the bowl and place in a cold place.
6. Wait until all air bubbles have burst, then transfer the icing to a pastry syringe using a nozzle with a very narrow opening.

Decorating the cake, you can draw the most intricate patterns, make inscriptions both on top and on the sides.

It is important that the surface of the product is covered with icing or fondant, which will not stick and drain from the cake.

For the pattern to freeze, it needs time and a cold room. After a few hours in the refrigerator, the cake will be ready to serve to guests.

Take care of the treat in advance, and then your efforts will not be in vain.

• A bright and beautiful cake will turn out when decorated with a multi-colored decoration. Use food coloring, adding them to jelly, cream or glaze, and then the aesthetic side of the confectionery will be on top.
• You can buy food coloring at retail outlets or make your own. For these purposes, the juice of root crops or greens is useful, you just need to grind them and squeeze them out. The juice must be slightly boiled so that it becomes thicker and does not affect the consistency of the cream.
• Do not make congratulations and other inscriptions over the entire surface, so the cake will look clumsy, just use 1/4.
• Think over the design design in advance, create a sketch first on paper and only then transfer it to the cake.

My video recipe