Not everyone knows that July 20 is International Cake Day. Pleasant childhood memories - pies, bagels, cheesecakes, and all this is prepared by the caring hands of my mother. Homeliness is always associated with the smell of freshly baked bread, the scent of vanilla or cinnamon. And birthday is crowned, of course, with a beautiful cake. When you look at the store products, they are so even, smooth! It seems that doing it yourself is impossible. But if you try to collect the cake yourself, it may turn out that this is a very simple and even very interesting activity that will bring a lot of joy to all family members.
Why is the cake lubricated with cream
Making a cake consists of several stages. First you need to bake cakes, they can be biscuit or sand. To make the cake tasty and appetizing, you can add cloves, cinnamon, vanilla, chocolate. All at the discretion of the hostess. But the appearance of the product will depend on the cream for coating the cake. Dessert mass will smooth out all the bumps and roughness, hold together and soak cakes, as well as complement the taste of the finished product. Therefore, there are many types of creams. After all, you can make the same cakes and diversify them with different cream compositions - each time the cake will be different, not the same as the old one. The most creative part of the work is the assembly and decoration of the finished product. Here you will need a thick cream for coating the cake.
Cake Decorating Tools
To beautifully decorate the cake, you need a set of special tools:
- Silicone brushes for syrup cake soaking.
- Rotating cake stand.
- Spatula (long knife).
- Silicone spatula for spreading cream.
- Pastry bag and nozzles for him.
- Special carnations for making flowers.
- Pastry scissors (they can be used to remove ready-made flowers from cloves and plant them on a cake.
But for starters, you can replace them with an ordinary long knife or a silicone spatula and make a pastry bag from an ordinary bag, from which to cut a small corner. A cream for coating the cake is laid out in it, and then the dessert mass is squeezed out in the form of patterns. Of course, without a special nozzle for a pastry bag it will turn out not so prominently. With a knife or a silicone spatula, we will evenly apply and distribute the cream on the surface. And with the help of a pastry bag you can make dots, borders, inscriptions. All this is more convenient to do on a rotating circle for cakes.
Butter cream
First, the recipe for a delicious cream cake cream.
Ingredients:
- cream with a fat content of 33% -35% - 1 cup;
- powdered sugar - 2 or 4 tablespoons.
Cooking:
- Dishes and foods should be cold. It must be understood that the mass will double in volume, so the capacity should be narrow and high.
- It is necessary to pour 1 glass of cream into the dishes in which the cream will be prepared, and beat for 1 minute at medium speed until stable.
- Then begin to add icing sugar in equal parts, continuing the same technological process at the same pace.
- You can add vanillin, chocolate or lemon juice as desired. Beat just a few more seconds.
Use cream immediately. If it happens that the whipped mass is stored for a day, it must be placed in the refrigerator. The container should be closed, as the cream easily absorbs odors. It turns out light, airy, very tasty and easy to perform.
Butter cream
A butter cream for coating a cake is considered classic. It copes with various tasks: it is well suited for plastering, making flowers and other decorations, and serves as a wonderful basis for drawing various elements. Also, this composition is very well combined with any cakes, you can use waffle.
Ingredients:
- butter - 200 g;
- icing sugar - 160 or 180 g;
- milk - 30-45 ml.
Cooking:
- Need to prepare the products. Leave the oil at room temperature so that it is easily pushed with your finger. Bring milk to a boil and cool to room temperature. Sift the icing sugar.
- Beat butter to a lush, uniform, shiny consistency.
- Gradually add the icing sugar in equal portions. In this case, we do not stop whipping until the mass becomes smooth and does not increase in volume.
- Pour milk and bring the mass to a homogeneous state.
- If desired, you can add citric acid at the tip of a knife, coffee or cocoa to give a chocolate flavor, a teaspoon of fruit juice for the desired color, etc.
Sour cream
The next will be a very popular thick cream for sour cream cake. It happens that at the end of the meal you want something less greasy, light. Here we are helped by sour cream. So that it does not spread too much, you can add a bag of a special thickener to it. This is a gentle, airy, butter-free cream for coating the cake on top. See the recipe below.
Ingredients:
- sour cream - 520 g;
- sugar - 300 g;
- vanillin - 300 g.
Cooking:
- You need to take chilled sour cream 30% fat. It is advisable to strain it through a fine sieve and so that it stands for 3 hours in the refrigerator, and even better night.
- Choose a dry high capacity, pour sour cream, begin to whisk at medium speed.
- Add sugar (icing sugar) in equal portions.
- Add vanillin or citric acid, if desired.
You can make sour cream with the addition of condensed milk.
Ingredients:
- condensed milk - 1 jar;
- fat sour cream - about 400 g;
- lemon juice - 3 tbsp. l .;
- cognac - 2 teaspoons;
- vanillin can be added as desired.
Cooking:
- In a narrow dish with high sides, place sour cream and beat it at high speeds for 3-4 minutes.
- Add the remaining ingredients and continue the process, increasing its speed.
- Put the cream in the refrigerator for 3 hours.
Curd cream
I want the dessert to be not only tasty, but also healthy. Curd cream for cake coating meets these requirements. Cakes using this product are quickly and well impregnated.
Ingredients:
- a pack of fat cottage cheese (200 g);
- sour cream - 400 g;
- a glass of sugar.
Cooking:
- Grind the cottage cheese well with a blender so that grains are not felt.
- Pour in equal portions sour cream, then sugar, continuing to whisk at high speeds.
- If desired, you can add fried and chopped medium crumbs walnuts.
How to make a cake
If the cake is being prepared for the event and will be without a refrigerator for a long time, it is better to choose a cream cream. It is better to use it chilled so that it spreads more evenly and does not reach for the spatula.
We take prepared cakes. We spread the first of them and spread a jam or thick jam without berries on it with a thin even layer. Next, we distribute the cream for coating the cake with a silicone spatula. We put the second cake on top, if necessary, then sprinkle brandy or syrup with a teaspoon. Then again the cream for coating the cake, etc., until we miss all the components.
Then, with a thicker layer, well align the side surfaces and go to the upper final cake. You can thus make a blank and put in the refrigerator for several hours, and then decorate.
After cooling, you can begin the creative process. We decorate the sides of the product and decorate the upper cake to your taste.
Protein Cream
Protein cream for coating the cake is considered basic.
Ingredients:
- eggs - 3 pieces;
- icing sugar - 150 g;
- vanillin, lemon peel.
Cooking:
Be sure to cool the bowl for whipping in the freezer, you need to take into account that the volume of the cream will increase 3 times.
Make a steam bath. To do this, select a small and wide pan, pour water into it, which should boil. A smaller container will be placed on top, the size must be selected so that between the walls there is a gap of 1-2 centimeters and the bottom does not touch the boiling water. Well, if the little one hangs on the handles and does not move, water should not fall into it from the large pan under any circumstances.
In this smaller container we will beat the eggs. It is necessary to separate the proteins from the yolks. This should be done very carefully. If a drop of yolk gets into the protein, the cream will not rise. Beat the proteins with a mixer at an average speed of 1 minute. We put the pan in the prepared water bath and continue to froth the mass for 10-15 minutes until it becomes lush and airy. Remove and add icing sugar in equal portions, lemon zest, vanilla. At the same time, we continue to whisk until the cream is completely cooled.
Use this cream to cover the cake immediately after cooking. Of course, it will not work to make flowers.
Protein Cream with Butter
You can make a protein cream with the addition of butter. Beautiful roses and leaves for them are very well obtained from this cream. It is necessary to cool the eggs, and leave the oil at room temperature so that it is easily pushed with a finger. There is no need to replace the product with margarine or spread, because this will ruin the taste of the cream.
Ingredients: eggs - 3 pieces; icing sugar - 150 g; butter - 80-100 g; vanillin, lemon peel.
Cooking:
- Beat the proteins at medium speed for 1 minute.
- Put in a water bath. Continuing to beat, add icing sugar in equal portions. The mixture will triple.
- When the mass becomes slightly warm, remove from the water bath and add oil in three doses, continuing to whisk.
- At the very end we put vanillin, lemon zest. If the cream is intended for the manufacture of flowers, leaves, then add the dyes of the desired color.
The cake decorated with this cream must be immediately refrigerated so that the oil freezes and the pattern does not blur.
Ganache cream
Nowadays, chocolate ganache cream for coating a cake is very popular.
It is based on cream and chocolate. If you take 1 tile of dessert of a dark color, then the liquid product will need the same amount of milligrams. All components must be the same temperature, and the oil is prepared in advance.
Ingredients:
- dark chocolate - 180 g;
- cream with a fat content of 33% - 75 g;
- butter - 100 g.
Cooking:
- Make a water bath.
- Break the chocolate into pieces and melt to a shiny uniform mass, and then cool it to room temperature, this is about 40 degrees.
- Combine it with cream and beat until smooth.
- In the prepared mass of chocolate and cream, we introduce the oil and mix thoroughly.
Chocolate ganache cream has a viscous consistency and is used in a warm form. But if you cover it with foil and after cooking put it in the refrigerator for 1-2 hours, it will stabilize and freeze. You can begin to align the cakes.