Home-made cake has to be not only tasty, but also beautiful. Especially effectively the cake topped in flowers looks – it is appropriate also on a modest house holiday, and on a children's birthday, and on magnificent anniversary. The most beautiful flowers – roses – can be made in several ways. It is a little skill and patience – and your sweet roses will look not worse, than in any expensive candy store.
It is required to you
- Roses from oil cream:
- - 100 g of a sweet desi;
- - 4 tablespoons of a condensed milk;
- - vanillin pinch;
- - set of ready food colors.
- The candied roses:
- - protein of 1 egg;
- - 1 glass of fine-crystalline sugar.
- Roses from marzipan:
- - 1 packing of marzipan;
- - set of ready food colors.
Instruction
1. Before creation of jewelry think over a general view and the size of cake. Depends on it how many flowers are required to you. Cake with tiers is decorated with the roses laid in the form of wreaths. On low cake the bouquet from roses will beautifully look, and sideways there will be a place for a congratulatory inscription. Small leg-base crabmeats can be scattered in an artistic mess on a surface. Choose scale in which your flowers will be executed. Gentle-pink shades will be suitable for the cake issued by white cream or mastic, the covering from a chocolate cover demands yellow, orange or white roses.
2. Now decide what you will make the sweet flowers of. The classical recipe assumes jewelry of oil cream. At a wedding or anniversary an impression on guests will be made by the cake issued by the candied roses. Well, and on a lovely house cake tasty flowers from marzipan will perfectly look.
3. Roses from oil to a kremaprezhda of everything, prepare cream. Pound a desi in a deep bowl to consistence of sour cream and shake up a nimbus or the manual mixer, having added a condensed milk and vanillin. Homogeneous plastic mass of cream color will turn out. Before production of beet (for obtaining pink color) or carrots (the weight will become light orange). Curtail a paper bag from parchment, enclose a plate from cardboard that the cut was flat in the sharp end. Cut off a paper bag tip – the cut has to be direct, about two centimeters long. Cut out a cone from a ready biscuit – a basis of future rose. Strengthen it on a fork. Take a fork in the left hand, right you hold a pastry bag and it is accurate, smooth movements, you apply petals of rounded shape on a basis. The size of a flower depends on quantity of the put petals. Carefully remove a ready rose from a fork and place on cake.
4. Candied розыДля such ornament the fresh large flowers without damages which completely revealed and didn't undergo processing by chemicals will be necessary. Accurately sort a rose on petals. Immerse each petal in slightly protein whip, then in fine-crystalline sugar. Postpone them for a lattice for drying. Begin to collect a rose. Put a tissue in a cup. You apply with a brush on edges of petals a little protein and carefully fasten them with each other in a cup. Begin with big petals, in the last turn form flower core. Leave a finished product for the night for drying. Ready flowers are stored in cardboard boxes up to 3 months.
5. Roses from марципанаДля production of such flowers it is simpler to use the ready marzipan which is on sale in briquettes. Take weight from packing, roll it in sausage, cut on small segments of the different size. Form by pressing of a finger petals of rounded convexo-concave shape. Collect a rose, since a core. Fasten petals with light pressing at the basis of future flower. Consider that without sealed package marzipan quickly dries so it is necessary to work with it rather quickly.