Cake "Women's breasts" is gaining popularity. Mistresses are looking for recipes and design ideas to create such a masterpiece on their own. A cake is being prepared for the beloved man to congratulate him on his birthday or the Defender of the Fatherland holiday, as well as for work colleagues or a good friend who can be pleased with an unusual sweetness.
You never know what you can do till you try
That is what your motto should be if you took up such a complicated cooking. Cake "Female Bust" consists of the same ingredients as the usual one, and the whole complexity of preparation lies in its design. The main thing - do not worry, do not rush, and you will certainly succeed! We will offer today not the only recipe for a cake in the form of a breast and several options for its design. Choose the one you like best and go! Everything will be painted step by step, and you will not be at a loss: just follow our tips.
The basis for the first recipe
This chest-shaped cake will consist of a small amount of biscuit, which will become the basis, and lots of soufflé! Such a delicacy will be enjoyed even by the most spoiled sweet tooth delicacies. So, in order to cook biscuit "hats", the basis of our cake, you will need:
- one hundred grams of flour;
- 150 grams of sugar or powder;
- four large eggs;
- one teaspoon of vanillin.
Note that there is no salt in the recipe, and it really is not needed. In its absence, the cakes will not be fresh, since there is little flour, and there is a lot of sugar and eggs.
To make a delicious biscuit, first break the eggs and gently separate the protein from the yolk. Ultimately, we mix them, but such an action is necessary. Pour half the sugar into the yellow mass, whisk with a mixer until a uniform white consistency is obtained. Do the same in a separate bowl with the remaining sugar mixed with proteins. Combine both masses and, constantly stirring, so that no lumps form, slowly stir in the flour. It will turn out to be a rather thin dough, and it needs to be poured onto a baking sheet previously covered with baking paper. Place it in the oven and bake at a temperature of one hundred eighty degrees for half an hour.
What is soufflé made from?
While the biscuit is baked in the oven, you can start cooking a delicious souffle! You also won’t have to bother with it for a long time: despite the presence of a large number of components, it is prepared as simple as possible. So let's get started! To bake the “Chest of the 4th size” cake, you will need the following amount of soufflé ingredients:
- milk and water - one glass each;
- gelatin packaging (35 grams);
- butter 250 grams;
- sugar - one and a half glasses;
- a tablespoon of flour;
- eight chicken eggs;
- vanillin no more than 1/4 teaspoon.
Souffle cooking
And what to do with all this? First you need to pour the contents of a bag of gelatin into cold water and leave for twenty minutes.
Egg yolks must be ground with half the sugar taken for the soufflé, and the whites should be placed in a separate dish and then put in the refrigerator.
Milk is poured in a thin stream, and flour is also poured with continuous stirring. Place the finished mass in a water bath and, stirring again, bring the “dough” to a boil. After this, the mixture should cool well so that the proteins do not curl in it. The whipped white oil is first mixed with the mixture (already cooled), and then vanillin is added. Beat well with a blender or mixer.
The gelatin is heated over low heat so that the lumps completely dissolve. After that, it is mixed with whipped proteins with sugar. The last step is mixing the resulting creams. Everything, the souffle is ready to turn into a cake in the form of a breast!
Cream for cake
A wide variety of creams are sold in the store, and you, of course, can use them to make a beautiful design. But if you are preparing a cake from mastic in the form of a breast, then you should not waste money, because we will “hide” the cream, since it is needed only for impregnating the cakes and firmly connecting them with the mastic. Take regular boiled condensed milk, you will need no more than a can. Stir it with half a pack of good butter that doesn't smell like margarine. Its variety should be sweet and creamy.
How to shape the "chest"?
Cut a thin sheet of cooked and still hot biscuit in half. The cake should be hot so that it does not break during bending, and in this state it is more plastic. If you manage to cool down, it will crumble and may just break down at the most crucial moment. So, you should have two spherical containers, thanks to which you get the same cake in the form of a chest. In each of them, carefully place the cakes, distributing them on the walls. When the biscuit has cooled, it will remain the same shape. Soak cakes with syrup or brush with cream made from condensed milk. Next, pour the souffle into each "chest", filling to the brim. Place the plates in the refrigerator for up to twelve hours. After this time, remove the workpieces from the containers and coat well with the cream, then put them back in the refrigerator and wait until the cream hardens.
Design number 1
Put the blanks on the board and cut vertical pieces from one edge of each so that the "breasts" join together. Put them on the dish in which you will serve. We begin to make out with mastic, which we prepared ahead of time. Of course, you can buy it already ready, but we are not lazy people and are used to doing everything ourselves! How to cook mastic for the cake yourself, we will tell at the end of the article.
Roll thinly, but not so that it is possible to tear, skin-colored mastic and, pulling as necessary, distribute over the "breasts". Now roll up balls of any color that will imitate the nipples, but we will hide them under the "bra". Set balls and roll black, red, or other color mastic. Cut it so that you can create a bra. Gently stretch along the "chest", if desired, create a "pleating". Take a mastic in harmony with the color of the "bra", roll, cut into thin strips and shape ruffles. With the same ruffles, beautifully decorate the cake. "Women's Breasts" is ready! You can serve it to the table.
Recipe number 2
So, we are preparing a cake for a beloved man who does not like soufflé. To prepare a biscuit, you will need three times more ingredients than we took for the cake according to the first recipe (with souffle). We prepare the biscuit using the same technology, but when baking it will be necessary to pierce the cake several times with a toothpick or a match. The beauty of this recipe is that you don’t have to wait a long time until the cakes take shape and the souffle hardens. Use the same cream made from condensed milk and butter.
Second design
Cool the finished cake and cut into four parts. This height will be enough to make a cake in the form of a chest. Turn each square into a circle with a knife, the lower ones should be larger, the others should also vary in size in a smaller direction, so that you can create a chest shape, laying them on top of each other.
So, fold the two “breasts” using for each four cakes stacked on top of each other. Generously coat each coat with cream. Eliminate all irregularities so that the shape is perfect. Lubricate with cream again.
After the cream stops draining, start the design with mastic. You can use the same option as suggested above.
Third design
The same amount of biscuit will be required as for the preparation of a cake according to the second recipe. If you wish, you can make a souffle, but leave it to solidify in such a way that it turns out to be a thin layer, and cakes could also be made from it. Today, we will decorate the festive cake in the form of a breast on February 23 or for a birthday using candles. Wide ones are useful to you so that they do not burn out quickly, since only a wick will stick out of the cake.
So, we cook round cakes and stack them on top of each other, greasing each with cream. When the process is completed, we measure the diameter of the candle and cut out suitable containers for it in the bottom of each "chest". Insert the candles. If they are too long, then take out, cut from the bottom. Putting the candles in place, cover the top layer with cream, and let the future cake infuse.
When applying with mastic, you can leave the “chest” naked or slightly cover with a “bra” that will not cover the candle's bowls. With the help of pink mastic, we make a similarity of nipples around each wick. We set fire before taking the cake to the hall where the celebration takes place.
Cooking the mastic yourself
As promised, we’ll tell you a simple way to make universal cake decorating, from which you can create real masterpieces! A cake in the form of a breast, the design ideas of which you could see today, looks best with mastic. So let's get started!
Mastic is prepared in many ways, but we prefer the simplest, so we will prepare the decoration without unnecessary trouble. For this, we need two hundred grams of chewing marshmallows, which are so loved by children, two tablespoons of water, powdered sugar as much as the marshmallow will take in the future, and food coloring.
Marshmallows put in a deep non-metallic container, add water to it. Cover and microwave for half a minute. Then remove and, slowly pouring in the powder and dye, mix with a spoon. Continue until the mass thickens so that the spoon ceases to "obey." Knead the mastic with your hands, divide into balls and, packing in cling film, put in the refrigerator. Roll out, sprinkled with powdered sugar.
Bon appetit and a good holiday, dear hostesses!