Beautiful cake – it isn't obligatory expensively, long and difficult. If there is desire to bake tasty cake and to think up to it original ornament - process of preparation will turn into pleasant pastime.
It is so exciting to bake home-made cake, and then to regale on all family on this yum-yum, washing down it with warm, fragrant tea. Today in shops a wide choice of cakes is presented. But the good hostess all the same by a holiday will try to bake house. Sometimes home-made pastries much more surpass a store delicacy in quality, taste and beauty. If baking of cake took more time, than paid off and on its decoration of time didn't remain at all, then various fresh berries and fruit, color confectionery confetti or plentiful chocolate shaving will come to the rescue. And it is possible to apply several ingredients at once. For example - the ready cake greased with cream settles accounts a knife on small, accurate portion pieces, every portion is decorated differently: the first portion - fresh berries, the second – a granatny scattering and "pinch" of confetti, the third – plentifully falls down small shaving from a white and dark chocolate and so on.
If time allows and there is desire to surprise guests - it is possible to decorate cake with independently prepared mastic and also marzipan or icing of own preparation. Mastic and marzipan are similar in consistence also various figures, flowers and bows can be created and from this, and from another. But small nuances are. Usually mastic is prepared on gelatin or a marshmallow. From gelatinous mastic it is easier to mold flowers and jewelry, than from mastic on marshmallows. The last - softer is also more often used by hostesses for a covering of cakes.
Marzipan is cooked on the basis of the ground almonds. Most often it is used for a molding of various animals and fantastic heroes. Make even candies of marzipan. But it is necessary to tell marzipan more "whimsical" in application, than mastic. As for icing, this белково - sugar weight model "lacy" volume products, for decoration of confectionery masterpieces. Work with icing quite difficult and generally it is used by professional confectioners.
Having added 2-3 drops of lemon juice and a piece of a desi to gelatinous mastic it is possible to achieve that it became more pleasant and softer on taste. The marshmallow is soft, viscous children's marshmallows.
But the most popular, were and remains tasty and simple ornament in preparation for cake dense custard on a proteinaceous basis. Make various painted jewelry and also beautiful cream bouquets of it. If precisely to follow a recipe - cream will turn out that consistence which will ideally hold an ornament form for cake. For preparation of proteinaceous custard it is required: 7 tablespoons of water, 240 g of sugar, 3 egg whites, vanilla package, pinch of citric acid. For a start it is necessary to prepare a sugar syrup. For this purpose sugar is filled in with water and cooks on moderate fire at continuous stirring before formation of bubbles. In ready syrup citric acid is filled up.
Readiness of syrup decides on the help of cold water. For this purpose follows in a glass with cold water to drip a little syrup. If the drop wasn't dissolved, and almost at once stiffened in water - syrup is ready. It has to be light and transparent.
Further in separate ware it is necessary to beat egg whites in dense foam, then, without stopping beating process, it is necessary to fill in hot syrup with a thin stream, almost on drops, in proteinaceous weight and to shake up to dense and air mass which will keep on the turned spoon. Cream is ready!