A cake with roses. Decoration of cakes. Cream for roses on a cake

A 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 developed intensively. It became more accessible, now the process of creating complex cakes is known step by step. You can buy the necessary products in any store, as well as the necessary confectionery accessories.

Along with this began to appear different methods of decorating already finished products - this is the minimalism of the French school, and the wealth of the direction "rustic", and much more. However, for many, the concept of "holiday cake" is strongly associated with cream roses, as in Soviet times. Then their taste was doubtful, since GOST's recipes were filled with fat and sugar to increase the storage time. Yes, with the use of quality products, it is really tasty, but it's too nourishing. Thanks to the gastronomic abundance, you can lighten the cream for 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 confectionery decor .

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, since it must be very thick and stable. So forget about sour cream and mousse - the petals will spread before you can see them in the "assembled" form. The most popular types of creams for creating roses are described below.

Cream decoration of confectionery is now extremely popular due to the so-called Malaysian technique. It is based on neat buds, which represent a single composition. The most important thing in decor is harmony, it's not just a basket with flowers. All the shades resonate with each other and form a single picture. Welcome to the ombre. The craftsmen who create the animals, as in the photo below, probably flipped through a lot of information on botany.

Basic Tools

Naturally, you will need a confectionery bag. At first, you can not spend money on expensive silicone, and do away with one-time - it is durable and perfectly holds the cream. In addition, you need to purchase nozzles for the petals. They are plastic and stainless steel. We recommend taking the latter, since they provide the best relief. To nozzles for obtaining roses include:

• "Loop". Used to lash one petal. The size range is quite wide, which allows you to vary the finished flowers in size, creating different roses from the cream.
• "Open rose." Toothed nozzle, with its help rotational movement form roses of a relatively large diameter. The most popular when decorating capkake.
• Specialized nozzles. They have a series of slits in the form of a crescent, which allows one click on the pastry bag to get a rose. Yes, they will get roses for a cake for the lazy, but they look smart.

Due to the fact that the cream flowers are fragile and brandy, immediately after assembly, before applying to the cake, they are slightly frozen - they harden and become more comfortable to work with.

To create cream flowers use a special tool visually similar to a small inverted nail with a wide hat - it is convenient to hold in the hand and rotate, evenly spreading the petals on the surface of the flower.

As a result, the cake with roses is made as follows: each flower is created separately and freezes, after which the final bouquet is assembled on the surface of the cake and additionally decorated with small elements (leaves, twigs, pistils, etc.).

Swiss Meringue

Merenga is a common name for egg white, whipped with sugar. There are Italian, French and Swiss meringues. They differ from each other in preparation, the composition remains unchanged. For the confectionery decor, Swiss meringue is traditionally used, because it is absolutely safe - the protein has been heat treated. Due to its stability and effective appearance, it is often used as a rose cream for cake. So, we prepare:

• Egg whites - 6 pieces;
• Sugar - 300 grams;
• Citric acid - a pinch;
• Vanillin, rum or other flavor - to taste.

The resulting cream turns out to be a snowy color without leaving the yellowness, so it's perfect for you if you want to get a cake with white roses.

How to cook?

The cream is prepared in a water bath.

Place a container of water on the fire, in parallel in a smaller bowl, mix the proteins with citric acid.

Start whipping the whites until you get a light foam.

Without turning off the mixer, start pouring sugar to the proteins.

Beat the mixture for a minute, then put it on a water bath.

Rotating the mixer clockwise, work the mass for 7-9 minutes - it will become sturdy, glossy.

Remove the bowl from the water bath, add the flavor to taste and whisk until the cream cools. That's all! If you want a cake with red roses, then boldly paint the Swiss meringue with dry or gel dyes.

The decor of this cream perfectly transfers storage even at room temperature, unlike other creams with oil.

Oily cream based on Swiss meringue for spectacular roses

Those who consider the taste of merengue to be "empty", we propose to make on its basis a full-fledged oil cream - for this per serving, take 450 grams of softened butter of good quality.

In already whipped proteins in portions add oil, every time whipping well. The resulting cream will be airy, with an intense creamy taste. The main requirement for a successful cream - oil and meringue should be the same temperature! Of the indicated proportions of the cream is obtained very much, so you can safely divide the products in half. With this oil cream, you can not only make a cake with roses - they can sandwich cake, stuff eclairs, etc.

Kremciz

A very fashionable cream for today, which came to us from the States. Its composition, at first glance, may puzzle, but in practice it has a wonderful consistency and a delicate taste. Take:

• Curd cheese (not fused!) - 510 grams;
• Powdered sugar - 150 grams;
• Butter - 175 grams;
• Aroma to taste - rum, vanilla, lemon, etc.

Preparation

The recipe for this cream for indecency is simple.

Whisk until softly softened butter, gradually adding powdered sugar and flavor.

Without turning off the mixer, start portionwise adding to the oil a well-cooled cream cheese, each time achieving an airy consistency.

That's all.

The contrast of salt in cheese and powdered sugar will give the cream an intense and expressive taste. Perfect for staining. 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 of cream

With cream they do not like to work when it comes to complex decor - they melt, flow and do not hold shape. Use our recipe and you can make roses from cream on cream without much effort:

• Cream with a fat content of not less than 33% - 500 ml;
• Powdered sugar - 100 grams;
• Gelatin sheet - 1 pc.

Recipe as such, no, just soak in cold water gelatin for 5 minutes, during this time, heat the cream to 60 degrees.

Add the gelatin to the cream and mix thoroughly until complete homogeneity.

Allow the cream to cool completely and place overnight in the refrigerator for final stabilization.

Whip the cream to strong peaks, mix the powdered sugar, and all - you can use!

For those who are not afraid to experiment: berry meringue on albumin

Very, very tasty cream and a great chance to get a low-fat light cream with intense taste. Do you want crimson roses from cream? You will receive them! Take:

• Albumin (dry protein) - 34 grams;
• Raspberry puree without pits - 340 grams;
• Water - 100 grams;
• Sugar - 300 grams.

We do!

Mix sugar with water in a saucepan, put on a small fire and bring to a boil.

Simultaneously, mix until smooth and beat albumin with raspberry puree.

Bring the syrup to a temperature of 120 ^o C.

Without turning off the mixer, pour into the berry mass boiling syrup.

Beat the mixture until it completely cools.

The ready cream will turn out dense, shining, with the sated crimson taste. Your loved ones will be amazed when you serve a cake with roses from berries.

In this case, do not limit your imagination - you can take any puree to taste.