Cake with roses - sounds a bit old-fashioned, right? However, now gastronomic trends have made a revolution and returned to the well-forgotten old, adding a few new elements.
Recently, the confectionery craft has been intensively developed. It has become more accessible, now the process of creating complex cakes is known step by step. You can purchase the necessary products in any store, as well as the necessary confectionery accessories.
Along with this, various methods of decorating finished products began to appear - these are the minimalism of the French school, the richness of the “rustic” trend, and much more. However, for many, the concept of a "festive cake" is strongly associated with cream roses, as in Soviet times. Then their taste was doubtful, since GOST recipes were filled with fat and sugar to increase the shelf life. Yes, using quality products is really tasty, but it is too satisfying. Thanks to the gastronomic abundance, you can lighten the cream of roses on the cake and make it more expressive. In this article we will give recipes and describe a number of techniques for creating edible roses for the decoration of confectionery products.
World trends in decor. More roses to the god of roses!
Cream roses are characterized by a clear, expressive relief - you should see each petal. This imposes a number of restrictions on the cream, as it must be very thick and stable. So forget about sour cream and mousse - the petals will blur before you can see them in an “assembled” form. The most popular types of roses creams are described below.
Creamy pastry design is now extremely popular thanks to the so-called Malaysian technique. It is based on neat buds that make up a single composition. The most important thing in the decor is harmony, it is not just a basket of flowers. All shades overlap with each other and present a single picture. Ombre is welcome. Craftsmen creating masterpieces, as in the photo below, probably flipped through a lot of information on the topic of botany.
Core tools
Naturally, you will need a pastry bag. At first, you can not spend money on expensive silicone, but dispense with one-time - it is durable and holds cream perfectly. In addition, it is necessary to purchase nozzles for the petals. They come in plastic and stainless steel. We recommend taking the latter, since they provide the best relief. To nozzles for roses include:
- The loop. Used for jigging one petal. The size range is wide enough that allows you to vary the finished flowers in size, creating different roses from the cream.
- "An open rose." A gear nozzle, with its help, rotationally forms roses of relatively large diameter. Most popular for decorating cupcakes.
- Specialized nozzles. They have a series of slits in the form of a crescent, which allows you to get a rose with one click on a pastry bag. Yes, you get roses on the cake for the lazy, but they look elegant.
Due to the fact that creamy flowers are fragile and easily soiled, immediately after assembly, before applying to the cake, they are slightly frozen - they harden and become more convenient to use.
To create cream flowers, they use a special tool that visually looks like a small inverted nail with a wide hat - it is convenient to hold it in your hand and rotate it, evenly distributing the petals on the surface of the flower.
As a result, the cake with roses is assembled as follows: each flower is created separately and frozen, after which the final bouquet is arranged on the surface of the cake and additionally decorated with small elements (leaves, twigs, pistils, etc.).
Swiss meringue
Meringue is the common name for egg whipped with sugar. Distinguish Italian, French and Swiss meringues. From each other they differ in cooking, the composition remains unchanged. Swiss meringue is traditionally used for the decoration of confectionery products, because it is absolutely safe - the protein has undergone heat treatment. Due to its stability and spectacular appearance, it is very often used as a cream for roses on a cake. So, prepare:
- egg whites - 6 pieces;
- sugar - 300 grams;
- citric acid - a pinch;
- vanillin, rum or other flavoring - to taste.
The resulting cream turns out to be snowy without leaving yellow, so it is perfect for you if you want to get a cake with white roses.
How to cook?
The cream is prepared in a water bath.
Put a container of water on the fire, in parallel in a smaller bowl, mix the proteins with citric acid.
Beat the whites until you get a light foam.
Without turning the mixer off, start adding sugar to the proteins.
Beat the mass for a minute, then put in a water bath.
Rotating the working mixer clockwise, process the mass for 7-9 minutes - it will become strong, glossy.
Remove the bowl from the water bath, add flavor to taste and beat until the cream has cooled. That's all! If you want a cake with red roses, then feel free to paint the Swiss meringue with dry or gel dyes.
The decor from this cream perfectly transfers storage even at room temperature, unlike other creams with oil.
Swiss meringue oil cream for spectacular roses
For those who consider the taste of meringue to be “empty”, we suggest making a full-fledged butter cream on its basis - for this, take 450 grams of good quality softened butter a portion higher.
Add oil to portions of the already whipped proteins, whisking well each time. The resulting cream will be airy, with an intense creamy taste. The main requirement for a successful cream - oil and meringue must be at the same temperature! From the indicated proportions of the cream, a lot is obtained, so you can safely divide the products in half. This butter cream can not only make a cake with roses - they can interlayer a cake, stuff eclairs, etc.
Cremcise
A very fashionable cream for today, which came to us from the United States. Its composition, at first glance, may be puzzling, but in practice it has a wonderful consistency and delicate taste. Take:
- curd cheese (not processed!) - 510 grams;
- icing sugar - 150 grams;
- butter - 175 grams;
- flavoring to taste - rum, vanilla, lemon, etc.
Cooking
The recipe for this indecent cream is simple.
Beat soft butter until fluffy, gradually adding icing sugar and flavor.
Without turning the mixer off, start adding the well-chilled cream cheese portionwise to the butter, each time achieving an airy consistency.
That's all.
The contrast of salt in the cheese and icing sugar will give the cream an intense and expressive taste. Great for coloring. Due to the density, you can easily form rose petals. Use this cream, and your basket with flowers on the cake will be not only beautiful, but also delicious.
Light cream cream
They do not like to work with cream when it comes to complex decor - they melt, flow and do not keep their shape. Use our recipe and you can prepare roses from cream on cream without much effort:
- cream with a fat content of at least 33% - 500 ml;
- icing sugar - 100 grams;
- sheet gelatin - 1 pc.
There is no recipe as such, just soak gelatin in cold water for 5 minutes, during which time heat the cream to 60 degrees.
Add gelatin to cream and mix thoroughly until smooth.
Allow the cream to cool completely and refrigerate overnight for final stabilization.
Whip the cream to strong peaks, mix the icing sugar, and that’s all - you can use it!
For those who are not afraid to experiment: berry meringue on albumin
Very, very tasty cream and a great chance to get a non-greasy light cream with an intense taste. Want raspberry cream roses? You will get them! Take:
- albumin (dry protein) - 34 grams;
- pitted raspberry puree - 340 grams;
- water - 100 grams;
- sugar - 300 grams.
We do it!
Mix sugar with water in a saucepan, put on a small fire and bring to a boil.
Mix until smooth and beat albumin with raspberry puree.
Bring the syrup to a temperature of 120 ° C.
Without turning off the mixer, pour boiling syrup into the berry mass.
Beat the mixture until it cools completely.
The finished cream will be thick, shiny, with a rich raspberry flavor. Your loved ones will be amazed when you serve a cake with roses from berries.
At the same time, you should not limit your imagination - you can take any puree to taste.