It is very nice to receive a bouquet of flowers for your birthday or other happy occasion. But it will give you even more pleasure if it turns out to be edible. Calm: no one will force you to chew roses or carnations. We will learn how to make a delicious Bouquet cake. We will hold a master class on its manufacture in this article. There are as many recipes for this cake as there are flowers. You can create a bouquet of roses, lilacs, stylish hyacinths. And bake it from biscuit or shortcrust pastry. As you probably guessed, the main thing in creating the Bouquet cake is not culinary preparation, but decoration. You will achieve success when the flowers look like they are alive. And help for this can be both butter cream and mastic. Below will be considered several recipes for the cake "Bouquet" with step-by-step instructions and photos of the finished product. Will we dare?
"Bouquet of roses"
The Queen of Flowers is always delightful. Do not be afraid to make buds - it is not as difficult as it seems. So, how to make a Bouquet cake with your own hands? We start with the easiest - baking biscuits. We will need a round cake with a diameter of 19 cm and a rectangular one, the size of a baking sheet. We will not dwell here on the description of the manufacture of biscuit dough. We proceed immediately to the cream. In half a liter of milk, pour 200 grams of sugar. After boiling, boil for three minutes. One hundred eighty grams of sugar is ground with three eggs. Quickly stir and pour in the milk syrup. Cook another five minutes until the consistency of condensed milk. Whisk six hundred grams of cold butter and slowly, without stopping working as a mixer, add our milk syrup. We should have a well-shaped glossy cream. We cut the cakes into layers: round - into three, and rectangular - into four parts, in width. We prepare syrup for impregnation. Add a glass of cognac to it. Impregnate cakes and coat them with cream. For round billets, we make small holes on top. We add two rectangular ones. Apply them to the round cakes. Putty the joint with the cream, put it in the refrigerator.
Cake making
Beat two liters of cream. We will transfer the blank of the bouquet to beautiful openwork napkins. We need food colors: green for drawing stems and leaves, and scarlet for buds. And, of course, you can not do without nozzles. Stalks can be squeezed out of whipped cream tinted in green with an ordinary cornet. And for buds you need a pencil. With a nozzle in the form of a narrow oval, you need to squeeze the cream with a movement from the bottom up to create a petal. We form a rose on a pencil, transplant it onto a cake. We continue to create flowers. We squeeze out the "leaves" with narrow slit-like nozzles. Cream is best not whipped all at once, but in parts. And color them as needed. Leave a small amount of cream white. Decorate with a ribbon a cake in the form of a bouquet of flowers. If desired, an inscription can be displayed on it with chocolate icing.
Vertical cake
A bouquet like the one described above is very beautiful. But you can’t put him in a vase. But what if you make a basket of flowers? All parts are completely edible. As in the previous recipe, we will focus on the assembly and decoration of the product. How to make a vertical cake in the form of a bouquet? Cakes should keep their shape well. It can be biscuits, honey cake, a cake called "Anthill". The latter is preferable. Its crumb and toasted peanut dough, bonded with condensed milk and butter, is very dense. We fill them with the “basket” form. This can be a real basket, covered with cling film inside. Tamp the Anthill with a spoon, put it in the refrigerator. Now let's take the basis for flowers. Let's bake an ordinary biscuit, chop it into crumbs. Melt a bar of chocolate and 165 g butter. Mix this with crumbs and one hundred grams of crushed hazelnuts. From this soft and supple mass we form the basis for bunches of lilacs. These should be cones, naturally bent down. Put in the refrigerator until it hardens.
Assembly
We will need a lot of cream. How to make a Bouquet cake so that it stands upright? That's right: the cream must also be very strong. Whipped cream, as in the previous recipe, will not work. We make a cream of butter and condensed milk in the proportions of two hundred grams per jar. Now we are going to assemble the cake. We get from the basket "Anthill". Is he frozen enough? Remove the cling film. Put cream on the basket, align with a spatula to get “bast” stitches. On top of the "Anthill" cake, we vertically place our cones, which later turn into delicious bunches of lilacs. Add green dye to the cream. With a nozzle, we plant leaves of lilac. Here you can retreat from the recipe. It is allowed to attach mastic leaves to the cake. But they need to be fixed last, so that they do not float when in contact with the cream.
Dressing
Vertical cake "Bouquet of lilac" for greater naturalness needs an oil-protein cream. Separate the yolks. We heat the proteins with sugar to 65 degrees, constantly kneading so that they do not curdle. After that, we begin to beat for about ten minutes. Add softened butter. Whip again. We have a smooth and shiny cream. If the cones of lilac slide, they can be attached to the basket using skewers. We color our protein-oil cream in delicate lilac colors. You can divide the mass into several parts and give them different shades. We collect the cream in the bag. There will be an ideal nozzle with four beams-slits. Flowers squeezed out of it are obtained exactly like a lilac. Cream all the cones. We put the finished cake in the refrigerator to cool. Lastly we attach the leaves of the green colored mastic.
"Bouquet of roses" from apples
Knead shortbread dough. We put it in a detachable round shape, oiled. We clean in the refrigerator. Cooking frangipan. We grind one hundred and fifty grams of soft butter with a spoon of vanilla, a pinch of salt, 150 g of sugar, 150 g of almond flour and three eggs. Add 150 g of wheat flour, mix. We spread the frangipan on the dough and bake for an hour at 180 C. Now we will take care of the roses. Wash red sweet apples (800 g) and cut into slices no more than two millimeters thick. We cook syrup from a liter of water and 350 g of sugar. Dip apples there, bring to a boil. Lean back onto a baking sheet and let cool. The "petals" are ready. Lubricate the surface of the cake with jam diluted with water, sprinkle with almond slices on the edges. From the plates of apples we form rosebuds. We fasten them into the holes made with a knife on the surface of the cake. Once again, send the “Bouquet” cake to the oven, heated to 180 degrees. But this time - for ten minutes.
Cake "Bouquet" from mastic
We need two cakes - round and rectangular. When they are baked, coat them with some cream. The main thing is that the whole structure is stable. We form the frame of the product. The rectangular cake should be long. Cut a small part from it, put it on top. We cut the round cake in half. Set these parts on both sides of the rectangle. We should get something that looks like a shank: narrow and flat on one side (future ends of the stems), and convex and wide on the other (flowers). We cover the surface of this frame with ganache. Apply green mastic to the convex part of the cake. The shops sell blanks "rosettes." You can use them to save time. We plant buds on a green background with the help of toothpicks. Now the final touch is a wrapper for the bouquet. Take a layer of mastic. We put it on corrugated paper. We accept so that the picture switches to mastic. Gently transfer to the narrow part of the bouquet. You can attach a flirty bow - also from mastic, of course.
Cream Bouquet Cake
Agree, after an abundant feast, it is difficult to overpower a dessert in which there is a lot of dough. Therefore, we can make our “Bouquet” completely without cakes. Take a beautiful vase. The only requirement for it is a wide neck. With mastic leaves we form a stand for the cream. It is good if the stems and other greens hang over the neck of the vase. But the leaves should also create a certain side so that the cream does not spill. To create flowers you need nozzles, dyes and your imagination. Do it! The cream can be taken both oil and protein. You can create delicate flowers from whipped cream. But such a cake will not stand the test of time.
Variants of the "Flower Bouquet" in a vase
Many chefs try to bring their creations as close as possible to reality. It turns out such masterpieces that it’s hard to believe that such a bouquet can be taken and eaten. How about a clear vase? The water in it can be made from jelly. The stems (for example, tulips) are from marmalade. In any case, the vase should have a wide neck, if you do not want to attach the Bouquet cake using wire and other inedible tricks. We cover it with mastic leaves. And on top we plant buds. They can also be made from mastic. This is the most malleable material for sculpting. Some chefs manage to create flower buds from various creams or ice cream.
Another "bouquet of lilacs"
We bake biscuits - one large and round, and several in the shape of cones. We make a cream. We cook a can of condensed milk, add butter (two tablespoons), 500 g of mascarpone, five yolks to it. Gelatin is diluted in water and also introduced into the cream. In the end, carefully mix the whipped whites. We cut the round biscuit into two or three layers. Soak them with martini syrup, coat with cream. We put on a flat fruit bowl (a wide vase on a leg). Lubricate abundantly with cream on top. Set the cones on top. The remaining cream is painted in different shades of lilac color. Using nozzles with four slots we form flowers. We complement the Bouquet cake with leaves.
Culinary miracle reviews
No wonder people call these cakes works of art. They are made for weddings, anniversaries and various exclusive celebrations. And the guests are always satisfied. After all, such a cake saturates not only the stomach - it becomes a delight for the eyes and our aesthetic senses.