Today: February 21 2018
Holy Week prepares delicious and beautiful cake can be purchased at almost any store. But if you decide to bake (or already baked) cake by yourself, without decoration can not do! Perhaps, in this case it will be useful our ideas. So, you can decorate the cake:
According to many chefs, if other than whole eggs into the dough and add more egg yolks (or use only them), Cake will particularly lush, airy crumb with a nice yellow color. And if you follow this advice, the remaining "orphan" proteins just can be used to glaze - just like in our step by step recipe.
Decorated Easter cake from the restaurant il FORNO there is nothing superfluous - only a sprinkling icing and pastry
Protein glaze is easy to prepare: the proteins must be mixed with sugar (1 egg white is usually taken with 1 sugar), set a bowl of squirrels on a water bath and heat, constantly whisking, to a temperature of 50-60 ° C. If there is no kitchen thermometer, you can simply dip your finger into the protein mass - it must be hot. It is important not to overheat the proteins, otherwise they will collapse. When the protein mass has reached the required temperature, remove the bowl from the water bath and whisk for another 10 minutes until firm peaks. By the end of whipping, the mass will cool, become lush, smooth and shiny. If desired, food colors can be added to the glaze. You can apply the protein glaze to the cake with a spatula, a pastry bag or a tablespoon. If desired, you can sprinkle top with colored sugar, chocolate crumbs, sugar beads, etc.
The restaurant "45-th parallel" cake decorated with icing protein (flowers slightly singeing burner) and colored candy sprinkles, and "crowned" - covered wafer protein mass of puff pastry with the letters "XB" of chocolate glaze
The easiest and most budget option frosting (not just cakes, but also cakes and pastries) -pomadka of powdered sugar. There are several different fudge recipes. The easiest: 1 / 3 cups powdered sugar Pour into a deep bowl. Gradually, add a teaspoon of lemon juice and mix. Once all the powder gets wet, and the weight is more dense - the glaze is ready.
We are used to cover the cake sweet, but in the past (evidence of this - the book Helen Molokhovetz "A Gift to Young Housewives," written more than a hundred years ago) cake decorated with nuts and sugar, that after baking become caramelized. And I used the decor of rolled and cut dough like a loaf, but not the leaves and flowers, and a cross or the letters "XB".
pastry chef pastry first online school in Russia Bakerschool
This is not quite the traditional version of the cover cake appreciate shokomany. 100 g chocolate should be melted in a water bath, add 100 ml cream, mix well and pour the mass on the cake. Before pouring, add the chocolate icing marshmallow - "cap" cake will look very original!
Of course, it is not worth it to completely "put on" cake in mastic. It is better to mold figurines from it - flowers, leaves, and then beautifully place them on the already covered with glaze or sweet cake. According to the simplest recipe, mastic can be prepared from condensed milk, powdered sugar and milk powder, these ingredients should be taken in equal proportions. First mix the condensed milk and milk powder, and then, rolling out the mass on the working surface as a dough, gradually pour the powdered sugar. The finished mass is firm, but elastic, it does not stick to the hands and the working surface. You can store the mastic in an airtight container or a package in the refrigerator until 6 months. If necessary, get it, warm it up a bit in the microwave and roll it out. Flowers from mastic can easily and very quickly decorate any pastry.
Pastry Chef of the restaurant "Jug" Ermak Svetlana decided to decorate cakes with flowers and leaves of the mastic