Before a child’s birthday or other children's holiday, many parents wonder: what cake should I bake? I would like to fit all in one: to make it quick, tasty, beautiful, original, inexpensive and not harmful to the birthday man and his guests. If there is usually no problem with the selection of cakes, then it can be difficult to dwell on one cream for a baby cake. Standard creams have become boring to everyone, and it’s scary to try new recipes. Suddenly fail?
Universal creams
Easy to prepare creams are familiar to all housewives. The ingredients for them are in every kitchen. Standard cake creams are a win-win. Such a filler goes well with cakes from any dough and is to the taste of all guests. There are several basics for creams, invented several centuries ago, but to this day have not lost their relevance.
Custard
Custard technology has been known to people for several hundred years. In the 21st century, egg dessert can be prepared in dozens of ways, but we will focus on the classic recipe. Custard cake is an option for parents who are used to using only natural ingredients. For a classic custard you will need:
- 4 yolks.
- 500 ml of milk.
- 50 g of flour.
- 200 g of sugar.
- Vanilla to taste.
Mix the yolks with sugar (beat with a fork or whisk). Add flour and vanilla. Bring milk to a boil and pour hot in a mixture of sugar, yolks and flour. Mix well, put on the stove and cook until thick, stirring continuously.
Advice
Custard burns very easily, so you need to constantly stir or cook in a water bath. Such a filler can be made with whole eggs, using proteins as well. But not everyone likes the protein flavor of the resulting cream. Instead of flour, starch is often used, but this also affects the taste not for the better. Custard is suitable for biscuit, puff, custard products.
Custard with butter
Butter custard is suitable for decorating a baby cake at home. Ready custard prepared according to the previous recipe should be cooled to room temperature. Beat the butter separately, gradually adding to it the cooled mass. Beat the cream until smooth. You can not beat for a long time - it can be stratified. It is important that the consistency of the cream becomes light, airy. He must keep fit. The amount of oil depends on what consistency you want. On average, 250 g of oil is taken for such an amount of cream.
Oil
A standard oil cream does not require any complicated ingredients or tricks. Such a filler is suitable for interlacing and decorating cakes from any type of dough. It will also be ideal as a cream for a baby cake. Ingredients:
- Butter - 200 g.
- Powdered sugar - 8-9 tbsp. spoons.
- Milk - 2-3 tbsp. l
Leave the oil at room temperature for several hours until completely softened. Sift the icing sugar. Beat butter at a slow speed, gradually pouring powder. Add milk at the end, increasing the speed of whipping. Cream should turn out magnificent and airy. In this basis, you can add any natural flavors and dyes. For example, lemon zest, ground nuts, syrups.
The experiments
If classic creams are not for you and you are not against experiments, then the following recipes are for you. From classic products, you can cook completely original creams, replacing the usual ingredients with non-standard ones or changing the cooking technology. The result can pleasantly surprise both you and the child, and your guests.
Semolina cream
Where else to add semolina porridge, no matter how in the cream for a baby cake? You will need:
- A glass of milk.
- 3 tbsp. l semolina.
- 100 g butter.
- A glass of sugar.
- Vanillin to taste.
Bring milk to a boil and pour semolina into it. Cook, stirring continuously, 1-2 minutes. Cool the prepared porridge. Beat butter at room temperature separately, gradually adding vanilla and sugar. Beat semolina and add it to the butter and sugar mixture. Beat the cream until smooth. It is suitable for a layer of biscuit, honey, custard cakes.
Curd Banana
A cream containing cottage cheese is perfect for a year-old cake for a boy or girl. The dairy products used in the cake emphasize that it is made for the baby. Curd creams go well with biscuit and honey cakes. For cottage cheese and banana cream you need to take:
- 200 g of fatty cottage cheese (9-18%).
- 2 bananas (preferably overripe).
- 4 tbsp. tablespoons of fat sour cream (20% or more).
- 2 tbsp. tablespoons of sugar.
- 1 teaspoon of lemon juice.
Rub the cottage cheese through a sieve, then add sour cream, sugar and lemon juice. Add bananas to the curd and whip the cream until smooth. Refrigerate for an hour. This cream is best used as an extra in the cake. For example, combine with oil.
Cream of baby formula
For a little birthday cake, you can use a cream based on a baby formula. Such a dessert will definitely turn out to be useful and safe for the child. Ingredients:
- Baby milk powder - 1 cup.
- Oil - 200 g.
- Water - 3 tbsp. spoons.
- Sugar to taste.
Beat softened butter. Add water with baby formula and beat until smooth. If the cream seems unsweetened, you can add a couple of tablespoons of sugar, condensed milk or another sweetener. Cream from the mixture is used for a layer of biscuit, honey cakes.
Chocolate cream
Many children like chocolate very much and eat chocolate desserts more readily than cream and fruit cakes. A good chocolate cream should have a rich chocolate flavor and an appetizing dark color. For such a cream you will need:
- Dark Chocolate - 600 g.
- Tea with bergamot - ½ cup.
- The zest of orange.
Chocolate is melted in a water bath. Then strong tea is poured into it and orange zest is added. The resulting liquid cream can be used as icing for the cake, or you can put it in the refrigerator and let it harden. You can use such a thickened chocolate cream for a baby cake as a layer.
Chocolate with butter and cream
Chocolate cream with cream and butter and holds well. This means that it can be used not only for the layer of cakes, but also for decorating the dessert. For cream you need:
- 100 g of dark chocolate.
- 100 ml cream, 35%.
- 50 g of powdered sugar.
- 40 g butter.
Mix cream with powder and heat, not bringing to a boil. Pour the mixture into a broken chocolate bar and mix until it is completely dissolved. At the end add oil and beat.
Mascarpone Cream
Creams with creamy mascarpone cheese are gentle and light. Ideal as impregnation and decoration of the cake for a year for girls and for older children. Ingredients:
- Mascarpone - 600 g
- Condensed milk - 1 can.
- Powdered sugar - 1 tbsp. a spoon.
Beat cheese with powder with a mixer. Then pour condensed milk into it and continue to beat until thickened.
Marshmallow cream
ethereal cream is better than others, suitable for decorating cakes. It’s easy to cook. To do this, you need only two ingredients:
- 100 g marshmallows with any taste.
- 100 g butter.
Put the marshmallows in the microwave for a minute to soften. Drive half the butter at room temperature into melted marshmallows. Rearrange the container with cream in cold water, continuing to whisk, and inject the rest of the oil. Beat the cream until completely cooled and textured, stable peaks.
Custard
This cream is good because sour cream undergoes heat treatment, which means it is safe for children's dishes. Such a cream for a children's biscuit cake is well suited as a layer. With it, the biscuit will not be dry, as sour cream soaks the dough well. Ingredients:
- 300 g of sour cream, 20%.
- 2 tbsp. tablespoons of flour.
- 1 egg
- 120 g of sugar.
- 250 g of butter.
- Vanilla to taste.
Combine all ingredients except oil and place in a water bath. Cook, stirring, until thick. After cool to room temperature. Beat softened butter and keep in custard.
Cake Decorating Tips
Whatever cream you choose, remember that cream cakes deteriorate quickly and are not stored at room temperature. For decorating the cake, it is better to use figures made of mastic, chocolate or other products that do not spoil for a long time. The custard cake will only last 3 hours in the heat. After this time, eating it is dangerous to health.