How to cover the cake. How to make a cake even and beautiful How to make a cake surface even

Quite often, housewives who love to surprise their family delicious meals the question arises, which cream under the icing for the cake should be used.

Below I present a selection of creams that will help you bake a delicious cake and trim it to apply a beautiful frosting.

You can also find the recipe for one of the types of glaze on the pages of my culinary blog.

For sponge cake

Components:

200 gr. sl. oils; 3 pcs. chickens. yolks; 4-6 tbsp condensed milk; 60 gr. chocolate 1 tsp water.

Cooking algorithm:

1. I'm slaughtering chickens. yolks, condensed milk and water.
2. I put the mixture on water bath to get a thick mass, like condensed milk. I stir constantly.
3. I bring in chocolate. I remove the mass from the water bath, I wait for the chocolate to completely melt.
4. I give the mass to cool, carefully mix it and add the next. oil. I'm smearing the cake.

That's all, now you know how to align the cake under the icing. Agree that the cream recipe is not at all complicated, and it includes a simple set of ingredients. Flattening a cake is easy.

Charlotte under glaze

Very interesting cream. It has no pain. It is ideal for layering cakes and cups.

Components: 4 tbsp. Sahara; 200 gr. sl. oils; 2 pcs. chickens. eggs; 6 tbsp milk.

Cooking algorithm:

1. I mix milk with sugar and put on fire so that the mass boils.
2. Whisk the chicken in a bowl. eggs with a whisk. I pour the hot mixture of sugar and milk into the mass. I stir and let it cool down.
3. I beat sl. oil to make a white mass.
4. During whipping oil is to enter the egg-milk mass. Beat until you get a fluffy custard that should be applied to the cake.

Butter cream composition with powdered sugar

I like the recipe because it is universal. It can be used as a decoration on a cake, for a layer of biscuit desserts.

It perfectly holds its shape, suitable for leveling the surface of the cake, creating flowers and roses from butter.

But know that he is afraid of a warm environment, and therefore you should be especially careful with this.

Components: 4 tbsp. sugar powders; 100 gr. sl. oils.

Cooking algorithm:

1. I take sl. oil. It must be of high quality. I am massaging. Due to prolonged whipping, the cream will gain creamy taste and not just oil. Sl. The butter needs to be softened first. Creamy consistency is easily achieved if sl. keep the oil warm.
2. Whipping sl. oil, I introduce sah. powder. After that, you can beat the mass at medium speed for 15 minutes. So it should become fluffy and airy.
3. I put the cream in the refrigerator for a short time so that the mass cools down, then it can be used to cover the cake.

Butter cream composition with condensed milk

It can be noted that this recipe has another variety. I remember how in Soviet times they prepared it for cakes. This is a cream with butter and condensed milk.

Components: 200 gr. sl. butter, half a can of condensed milk.

Cooking algorithm:

1. I soften the oil.
2. I mix with condensed milk.
3. Beat with a mixer, you can use for the cake.

Custard from England

This look goes well with puff pastry and custard kneading. You can also make it for filling profiteroles and tartlets.

To be honest, I can't even imagine eclairs or classic cake Napoleon without him.

Components:

0.5 l of milk; 4 things. chickens. eggs (only yolks are needed); 50 gr. flour; 150 gr. Sahara; 1 page vanilla.

Cooking algorithm:

1. Chicken sugar. rub the yolks together. I bring flour. I cut the vanilla in half. Using a sharp knife, I scrape out the seeds and put them in the milk mass.
2. Bring vanilla and milk to a boil. I reduce the fire to a minimum. I add eggs and flour to the mixture. I mix again.
3. It needs to be thick. I let the mass cool down.
4. There should be no crust on top of the cream so that this does not happen, my advice to you: cover the surface of the cake with food. cling film before serving.

Swiss meringue in butter

This cream is adored by confectioners of the world. It's amazing for cakes and fills Swiss Buttercream Meringue cupcakes.

Holds its shape well and looks great. Keeps cold for up to 3 days.

Components: 250 gr. sl. oils; 90 gr. Sahara; 3 pcs. chickens. proteins; vanillin; salt.

Cooking algorithm:

1. I put sugar and chickens in a bowl. proteins. I heat the mass in a water bath, constantly stirring with a whisk. When the sugar crystals dissolve, remove from the water bath.
2. Add salt and beat with a mixer so that the mixture becomes dense in its consistency. Checking its density is very simple - you need to turn the container with chickens over. eggs, if they remain in place, then everything is done correctly.
3. I take softened sl. oil, but an exceptionally high quality product. Otherwise, it will not be tasty and suitable for the composition of the cake. I beat to get a white fluffy mass.
4. Whipped sl. 1 tsp oil I add to the protein mass. I beat, it is important that the oil is completely dispersed in the protein composition. Food can be added to the mixture. dyes and vanillin to make the cake even more interesting and tastier.

Patisser

Custard can be used for icing cakes. The cream differs from the above in that it does not contain flour.

It includes starch. It is for this reason that the mass of the cream will not coagulate on fire.

Components:

2 pcs. chickens. eggs; 100 gr. Sahara; 50 gr. sl. oils; 0.5 l of milk; 1 page vanilla and 30 gr. starch.

Cooking algorithm:

1. I cut the vanilla into 2 parts, I take out the seeds. I put them in milk. I warm the mass and let it stand for 30 minutes.
2. I mix chickens. eggs, sugar and starch. I enter the floor of Art. milk and stir. I introduce the rest of the milk, bring the mass to a boil, constantly stirring. Bubbles will appear from the bottom - it means you are doing everything right. It is necessary to boil the mass from 2 minutes and remove from heat.
3. I import sl. oil, cool to make the cream thick in composition.

It turns out very delicious cream, you can work with it to cover pastries - this activity will bring a pastry chef a pleasure.

Muslin

Patissier is taken as the basis of the cream, only this time it will be necessary to introduce cream. Great for Napoleon or Millefeuille cakes, it goes amazingly with icing.

Components:

2 pcs. chickens. eggs; 100 gr. Sahara; 50 gr. sl. oils; 0.5 l of milk; 1 page vanilla and 30 gr. starch; 100 ml cream.

Cooking algorithm:

1. I cut the vanilla in two parts, I take out the seeds. I put it in milk. I warm the mass and let it stand for half an hour.
2. I mix chickens. eggs, sugar and starch. I enter the floor of Art. milk and stir. I introduce the rest of the milk, bring the mass to a boil, constantly stirring. I add cream. Bubbles will appear from the bottom. It is necessary to boil the mass for 2 minutes, then remove from heat.
3. I import sl. oil, let it cool down so that it becomes thick in composition. I use.

Cheese cream

Cream cheese is one of the most popular. Confectioners like it for the reason that it is prepared as simply as possible.

It has a slightly salty taste, because it contains sl. cheese. It keeps its shape perfectly, complements cakes, pastries, cupcakes.

Components: 500 gr. sl. cheese; 100 gr. cream (take about 33% fat content); 70 gr. sugar powder.

Components:

1. I whip the cream. Do not beat the mass, as the butter will separate, you need to work with the cream in a cold state. Also, my advice to you: cool the whisk, bowl.
2. I bring sah. powder, cheese and again I interrupt the mass.
3. I send it to the refrigerator for 1 hour.

Cream cheese with butter under glaze

The recipe is no less popular than the previous one. It is liked by all cooks because it is ideal for decorating and leveling cakes.

Only it is worth using the cheese in a cold state, cl. oil should be at room temperature.

Components: 180 gr. sl. oils (fat content 82%); 500 gr. tv. or sl. cheese; 150 gr. sugar powder.

Cooking algorithm:

1. Cheese and sl. mix the oil together.
2. I beat the mass, I introduce sah. powder and beat again with a mixer.
3. I send it to the refrigerator so that the cream comes.

Meringue from Italy under glaze

The densest consistency of meringue is prepared for cakes, tartlets and other pastries.

Components: 40 ml of water; salt; 120 gr. Sahara; 2 pcs. chickens. egg whites.

Cooking algorithm:

1. I'm slaughtering chickens. proteins and salt together.
2. I make syrup based on sugar and water. I mix sugar and water together, bring to a boil and boil for 5 minutes.
3. I'm making syrup, whipping chickens. proteins and salt. Just don't overkill. The syrup must be administered in a thin stream. Pour into the mass and beat for a minute.
4. You can use the cream when decorating and leveling the cake.

Glazed chocolate ganache

It is one of the best under glazes. With the help of ganache, you can decorate the cake and make cupcakes. Various desserts with it are incredibly tasty.

Components: delicious chocolate bar; cream (fat content 33%).

The amount of ingredients will depend on which chocolate was chosen. You may require 2 parts dark tiles and 1 part cream.

If the temperature environment is high, it is worth taking 2.5 or 3 parts of the tile.

In the event that you are making milk ganache with 30% cocoa content in a chocolate bar, you need to add 3 parts of the bar and 1 part of cream. In the summer, take chocolate somewhere around 3.5-4 parts.

But for white cream it is worth taking 3 parts of a white chocolate bar and 1 part of cream, in the summer increase to 3.5-4 parts.

It should be noted that the white chocolate bar will be the softest, and therefore in the summer I would not recommend making ganache.

Many confectioners in the hot season refuse to work with this cream at all. It is better for beginners in cooking to work with milk or dark ganache.

Cooking algorithm:

1. Chop up a chocolate bar with a sharp knife.
2. I pour the cream into a bowl with a deep container and walls made of thick material. I keep it on medium heat until there are no bubbles in the mass. I take it off the fire.
3. I cool, and add chocolate, tilting the pan in different directions. The cream should cover the chocolate, leaving the mass for a couple of minutes. It is important that the tiles melt.
4. I mix the chocolate mass with the cream with a spatula. You can also do this with a whisk, but be sure to take it dry.
5. I put the pan with the cream on a slow fire and stir so that the chocolate is completely melted. I pour it into a container, cover the food. film and leave for 1 night, so that the mass with the cream stabilizes. Before you start working with the cream, it is better to warm it up a little with a microwave.
6. The glaze mixture should be left on the table in the kitchen for the night, it should not be put in the cold, and in the morning it is worth covering the cake.

My video recipe

How prettier cake, the more it causes appetite and admiration of others. Therefore, today we offer you quick, simple and effective ways to decorate a cake at home.

One of the most simple ways how to decorate a cake or pie is to sprinkle it powdered sugar or cocoa through a stencil.

Anything can serve as a stencil, from a special ready-made stencil, napkins with carved holes to a wide variety of items!

The decorating process is very simple: put the stencil on the surface of the cake, sprinkle with powder or cocoa using a sieve and carefully remove the stencil.

All this looks especially impressive if you use a contrasting background before using the stencil. For example, make the background white with powdered sugar, and sprinkle cocoa on top through the stencil, or vice versa.

Option 2: make frosting

You can easily quickly and beautifully decorate the cake by filling it with icing on top. You can also sprinkle multi-colored sprinkles on top.

2.1. Milk glaze for quick and easy decoration of a cake, Easter cake

• Butter 50 gr.
  
• Powdered sugar 3 tbsp
  
• Milk 1 tbsp
  

Ingredients.

Melt the butter over low heat, then cool slightly.

While stirring, add powdered sugar, then milk.

The result should be such a homogeneous white thick mass.

We coat the top of Easter cakes or buns with the finished glaze. Let the glaze dry.

2.2. Chocolate icing for cake decoration

• Cocoa powder 1 tbsp
  
• Powdered sugar 3 tbsp
  
• Butter 30 gr
  
• Milk 2 tbsp

We keep proportions. The main thing is to stir constantly so that the chocolate icing does not become covered with a crust.

Mix milk with sugar and cocoa, bring to a boil, remove from heat. Cool slightly and add oil, mix well. The butter makes the frosting shiny. Chocolate glaze ready!

Option 3: butter cream will help you quickly and easily decorate the cake!

Beat 100 gr. softened butter with a mixer until fluffy. Then gently enter 5 tbsp. l. condensed milk (can be boiled), without stopping whisking. The cream should be smooth and fluffy.

To color the resulting cream, special dyes, cherry juice, beetroot, carrot, spinach, cocoa or coffee (instant) are used.

You can “draw” original borders, ruffles, flower arrangements, etc. on the surface of the cake using a pastry bag or a syringe with various nozzles. Alternatively, a cornet is quite suitable for this purpose (a sheet of thick paper folded into a cone with a cut off lower end). Filling a homemade confectionery envelope with cream and holding it with your hand, you need to lightly squeeze it, squeezing right amount confectionery mass.

You can also make something like a pastry bag out of an ordinary thick plastic bag or "file" by simply cutting off a small corner and tying the free end of the bag.

Option 4: whipped cream

Not all housewives can boast of the ability to whip cream for a cake correctly, but following simple rules, you can learn this. First, you need to choose cream of the desired fat content, at least 30%. Before whipping, the cream is pre-cooled in the refrigerator for two to three hours. If you do not cool the cream before whipping, then in its process they can delaminate and become unsuitable for decorating pastries. The container in which the beating is planned and the whisk should also be pre-cooled, for this purpose they can also be placed in the refrigerator shortly before beating. When choosing a container, you need to take into account that in the process of whipping the volume of cream will increase, it is not recommended to transfer it to another bowl after the mixer has started, it is better to choose a large bowl in advance. You can whip cream to decorate the cake with a good hand whisk, but this will require a lot of effort from the hostess. You need to start whipping at a low speed, gradually increasing it, the whipping process must be stopped in time, otherwise the cream may lose airiness. The average whipping time is 6-8 minutes.

If desired, you can add sugar or powdered sugar to them, which will dissolve faster in the total mass. Additionally, you can use vanilla sugar to add flavor. If you can't whip the cream into foam, you can try adding lemon juice.

To decorate cakes with cream, you will need a pastry bag (syringe) with different types nozzles with which cream can be spread on the surface of the cake with openwork patterns, create inscriptions with thin lines, draw flowers, stars and other small figures.

Option 5: chocolate will help to decorate the cake simply and quickly!

The easiest and fastest way to decorate the cake with chocolate chips. To do this, you just need to grate the chocolate bar on a coarse or fine grater.

But there is also a more interesting and unusual way to get shavings: put the chocolate for a while in a warm place, and then cut thin shavings from the bar with a knife. They will immediately start rolling. Arrange these curls on a plate and send them to the refrigerator. Sprinkle them randomly on the cake when they are completely set.

Option 6: fruits, berries!

How to quickly decorate a cake at home? Try the fruity version!

canned, fresh fruits and berries are a great idea for a quick decoration at home. In any season of the year, you can find a suitable option: in winter - kiwi, citrus fruits, apples, bananas, in summer - strawberries, cherries, raspberries, apricots. At any time of the year, you can use exotic fruits - mango, pineapple.

You can easily decorate the cake with berries and cream - an option for beginner housewives!

1. Cover the finished round cake with cream: on top - in an even layer, use a pastry bag with a toothed nozzle on the sides, forming corrugated vertical stripes on the sides.
2. Divide the surface of the cake into 8 parts and mark them with the tip of a knife, drawing stripes on the cream.
3. Take about 150 grams of raspberries or blackberries (or others that will contrast in color).
4. Lay the berries neatly in one layer on each “slice” of the cake and separate the parts from each other with a thin strip of cream.

Fruits gelled on the surface of the cake are a very spectacular and bright decoration. It will take a little more time, but only for the jelly to harden.
In order for the layer to be dense and not spread, it is advisable to decorate the cake for several hours, and keep it in the cold until serving.

1. Cut the fruit into thin slices, put them on the surface of the cake smeared with thick cream.
2. Arrange the slices in even rows, and put the carving fruit flowers in the center.
3. Prepare the jelly. To do this, you can use store-bought (dilute it with water, as indicated on the package) or make jelly from ordinary gelatin based on water or juice. Match the shade of the fill to match the colors of the fruit, or use a colorless one.
4. Place in refrigerator for at least 1 hour.

It happens that a cake made according to one recipe may look messy for one housewife, and like a real work of art for another. When the crumbs from the cakes fall under the icing, it lays unevenly, all the flaws immediately become noticeable. Cream for leveling the cake under the icing and mastic will help to correctly form the cakes, make the dessert neat, appetizing, pleasing to the eye with elegance and beauty.

What is cake leveling cream

The opinion that the mastic itself, lying on the cakes in a thick layer, is able to hide the shortcomings of the cakes, is erroneous. All flaws will appear as soon as it covers the product, so it is very important to pre-align the relief and edge of the cake, preparing it for decoration. thick layer butter cream- basic, leveling - ideally glues crumbs on the surface. By applying then the second layer, it is possible to ensure that the glaze or mastic lies in a perfectly even, uniform layer, while maintaining a beautiful appearance minimum 72 hours.

What cream is better to level the cake

The ideal coating is cream for cake mastic, which can even out the cakes and prevent the mastic from leaking or deforming. The light texture of sour cream, yoghurt masses does not cope with this task. Dense, pliable mixtures (custard, oil) will perfectly level the dessert, give the cakes a smooth, neat look. Creams of condensed milk with butter, ganache are suitable for leveling desserts under the icing, ganache, custard, "Cheese" under the mastic.

It is important to remember that the curd-cream composition must be cooled before use, so it will become more obedient, but the oil, on the contrary, should be warmed at room temperature for several hours. Cake leveling steps:

1. Align the cakes, cutting off the bumps from the sides, layer and collect the cake, send it to the refrigerator for 20 minutes so that the dessert “grabs”.
2. The first layer of cream is the thickest, applied, carefully distributed, leveled with a confectionery spatula (plastic, metal), spatula (special spatula) or a knife with a blunt end. curd mass It is convenient to distribute over the surface with a pastry bag with a round nozzle.
3. Put the dessert to cool for 15-20 minutes.
4. If necessary, apply another layer of leveling compound, thinner. Cool down again.
5. If you draw a slightly heated spatula over the surface before laying out the mastic, the coating will melt slightly and become even more uniform.

Curd with cream

• Time: 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 302 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Easy-to-prepare cottage cheese cream is suitable for leveling, layering, decorating cakes, for filling cupcakes. Lightweight, soft and holds its shape well. original taste will give baking a zest, originality. The recipe allows you to change the amount of sugar depending on the preferences of the cook (if the biscuits are too sweet, you can take less powder).

Ingredients:

• curd cheese - 540 g;
• cream 30% - 120 g;
• powdered sugar - 70 g.

Cooking method:

1. Beat well-chilled cream with a whisk for about 5 minutes, or with a mixer for about 2 minutes.
2. As soon as the cream increases slightly in volume, becomes foamy, a little thick, start introducing curd cheese in parts, continuing to beat the mass.
3. Gradually add powdered sugar, beat until smooth.
4. Before use, put the cream in the refrigerator for half an hour.
5. When leveling the cake, the first layer of curd cream is applied in a thick layer, leveled with a pastry spatula, cooled for 10 minutes in the refrigerator. The next layers can be made not so plentiful, but before each new leveling step, the cake is cooled for 10 minutes.

Cheese cream from kefir and fermented baked milk

• Time: 1 day and 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 121 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: easy.

Homemade cheese cream is suitable for filling and leveling cakes. It turns out thick, dense, due to the fat content of the ingredients it keeps its shape well. It will not be possible to prepare such a creamy mass quickly: according to the technology, it is required to withstand it for at least a day. Some housewives leave the cream under pressure, but this is not necessary. A huge plus of such a dessert is its low calorie content and the absence of sugar in the composition.

Ingredients:

• kefir 3.2% - 440 ml;
• fermented baked milk 4% - 480 ml;
• sour cream 25% - 430 ml;
• lemon juice - 2 tbsp.

Cooking method:

1. In a deep bowl, mix the products: sour cream, fermented baked milk, kefir. Thoroughly, gently mix the composition with a tablespoon.
2. To fermented milk products add the juice squeezed out of the lemon, stir.
3. Cover the strainer with a cloth (gauze is ideal), place it on a stable bowl or large saucepan.
4. Pour the resulting composition into a strainer, leave for 24 hours in a cool place, excess liquid will drain during this time.
5. After a day, put the composition in a convenient dish, mix thoroughly.
6. This cream for leveling the cake can be used after cooling it for an hour in the refrigerator.

Chocolate cheese cream

• Time: half an hour.
• Servings: 2 persons.
• Calorie content of the dish: 327 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Chocolate cheese cream is ideal for leveling cakes, decorating cakes or cupcakes, layering biscuit cakes. At cost, it is cheaper than ganache, incredibly tasty, and can be stored for up to 3 days. To prepare the composition correctly, you need to take into account some nuances: do not allow the cheese to freeze during storage (otherwise the cream will turn out with grains) and do not overwhip the cream until it turns into butter.

Ingredients:

• creamy curd cheese - 600 g;
• cream 33% - 1 l;
• powdered sugar - 200 g;
• chocolate - 360 g.

Cooking method:

1. Beat 450 ml of well-chilled cream in a bowl with a mixer for 7 minutes, starting at medium speed, gradually increasing it.
2. Add the powder to the whipped cream until airy, beat with a mixer for a minute.
3. Cottage cheese combine with a sweet mass of cream, mix with a mixer.
4. Heat the remaining 550 ml of cream in a saucepan until boiling over medium heat, pour into a bowl with pre-crushed chocolate, let stand, mix the mass until smooth. The chocolate should dissolve completely.
5. Combine the two resulting mixtures (cream cheese and chocolate), mix with a mixer at medium speed until a homogeneous consistency.
6. Let the cream cool for an hour in the refrigerator.

Custard

• Time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 165 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Recipes custard differ in consistency, composition: some confectioners use butter, condensed milk. The proposed option is suitable for leveling, layering cakes, stuffing eclairs, tubes, biscuits, pastries. Its neutral taste can be enriched by adding vanilla, cinnamon, berry or mint liqueur, Roma. It is important to use fat milk (not lower than 3.2%).

Ingredients:

• milk - 400 ml;
• sugar - 160 g;
• eggs - 3 pcs.;
• vanilla sugar - 5 g;
• starch - 10 g.

Cooking method:

1. Crack the eggs into a small saucepan or saucepan, add granulated sugar, vanilla sugar, grind with a fork.
2. Add starch to the egg-sugar mass, mix well with a silicone spatula. Pour in milk, stir until smooth with a whisk.
3. Heat the saucepan with the mixture over low heat, stirring constantly, without bringing to a boil. As soon as the cream begins to thicken, hold on fire for a minute, continuing to stir, then turn off the stove.
4. It is advisable to cool the cream before use for at least an hour in the refrigerator.

From oil-based condensed milk

• Time: 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 460 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: easy.

Butter cream with condensed milk, thanks to its thick consistency, perfectly holds its shape, is suitable for leveling cakes, greasing biscuits, wafer rolls, sand cakes. Optionally, when mixing the ingredients, the hostesses add coconut flakes, vanillin, cognac, liquor. Cookies give the composition additional density, so you can not add it if you cook from boiled condensed milk.

Ingredients:

• butter - 180 g;
• condensed milk - 1 can;
• cookies classic "Jubilee" - 5 pcs.

Cooking method:

1. Keep the butter at room temperature for an hour or two.
2. Beat the butter cut into small pieces with a blender or mixer at high speed until the mass becomes homogeneous and fluffy. This takes approximately 5 minutes.
3. After adding condensed milk to the butter, beat with a mixer for 3-4 minutes.
4. Grinding shortbread, pour it into the composition, mix well with a mixer until the crumbs are evenly distributed.
5. Leveling the cake under the mastic is done with a blunt knife or a pastry spatula, after which the cake is sent to the refrigerator. After half an hour, you can start decorating.

• Time: 15 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 171 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: medium.

Unpretentious French meringue is suitable for decorating cakes, muffins, leveling cakes, as an independent dish. Prepare it quickly, but it is necessary to do this immediately before use, in order to avoid settling. Protein room temperature it will whip up easier, the mass will come out more airy, more tender. If you turn over the container with the whipped meringue, and it has lost its shape, you should continue to beat the mass.

Ingredients:

• protein chicken egg- 1 PC.;
• sugar - 55 g.

Cooking method:

1. Carefully separate the protein from the yolk, pour sugar or powdered sugar into a separate container.
2. The bowl and beaters of the mixer should be free of fat and perfectly dry.
3. Beat the protein with a mixer, starting at a low speed, gradually bringing it to a maximum.
4. After 6 minutes of whipping the protein, without stopping the mixer and without reducing its speed, they begin to gradually pour out the sugar. Whip for ten minutes.
5. When the sugar dissolves and the meringue becomes thick and glossy, turn off the mixer. The cream is ready.

Swiss

• Time: 20 minutes.
• Servings: 4 persons.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Combining the properties of oil and protein creams, Swiss meringue lays down perfectly, quickly hardens, ideal for leveling under mastic, for filling eclairs, cupcakes, tartlets. Thanks to the technology of heating in a water bath, desserts with such a filling can be safely offered to children. If desired, vanillin is added to the composition or stained with food coloring.

Ingredients:

• chicken egg protein - 100 g;
• sugar - 200 g.

Cooking method:

1. Place the mixed proteins with sugar in a water bath, bring to 60 °, stirring constantly.
2. After removing the mass from the heat, beat with a mixer at maximum speed for 7-8 minutes. During this time, the cream will cool down, acquire a dense, shiny shape.
3. The meringue is ready to use.

Italian

• Time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 176 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Airy Italian meringue is denser than French or Swiss. It perfectly holds its shape, is very stable, dense, does not require subsequent heat treatment. This cream is suitable for layering, leveling, decorating cakes, for macaroons or meringues. Lime juice, vanilla, coffee or orange zest will perfectly complement the taste of the meringue.

Ingredients:

• chicken egg protein - 100 g (2-3 pcs.);
• sugar - 200 g;
• salt - 1 pinch;
• water - 50 g.

Cooking method:

1. Mix water and sugar in a saucepan and place over medium heat. When the water boils, reduce the heat and simmer for 6 minutes, so that the syrup reaches desired temperature(115-118°).
2. By the time the syrup boils, it is necessary, after separating the proteins from the yolks, mix them with a pinch of salt and start beating until a light foam forms.
3. In a thin stream, start pouring hot (118 °) syrup into whipped whites to soft peaks. It is important to avoid getting a stream of syrup on the whisks of the mixer working at this moment at a minimum speed.
4. Having completely combined the syrup with proteins, increase the mixer speed to maximum, beat for another 7 minutes to stiff peaks, until the meringue has cooled down to 35 degrees.

Milk chocolate and cream ganache

• Time: half an hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 476 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

Many pastry chefs who work with mastic prefer to level the cake with ganache from dark, white or milk chocolate. This cream is suitable as a candy filling, fudge, icing. Butter gives the ganache extra gloss and plasticity, although some cook without it. Important condition manufacturing technology - do not allow the cream to boil.

Ingredients:

• milk chocolate - 300 g;
• butter - 50 g;
• cream with a fat content of 33% - 200 ml.

Cooking method:

1. After pouring the cream into a saucepan, place over medium heat, wait for the moment of boiling: as soon as small bubbles begin to appear on the surface, the cream should be turned off.
2. Grind chocolate bars by hand or with a food processor.
3. Fill the chocolate pieces with hot cream, stir the composition with a whisk until a homogeneous consistency is obtained. Cover the pot cling film let cool for 7-8 minutes.
4. Put butter, pre-warmed at room temperature, cut into small pieces, into a warm chocolate-creamy mass. Stir vigorously until it is completely melted and the composition becomes smooth.
5. Leave the ganache in the refrigerator for several hours (preferably overnight), take it out an hour before decorating the cake, leave it to warm at room temperature.

colored ganache

• Time: 10 hours and 20 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 469 kcal / 100 grams.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

The multi-colored ganache is made on the basis of white chocolate, the quality of which is very important for the final result (chocolate of low quality may not dissolve at all). Food coloring the desired color is recommended to take fat-soluble, but water-soluble or gel are not suitable. Berry purees should not be used either: there is a chance that the cream will curdle.

Ingredients:

• white chocolate - 600 g;
• fat cream - 300 ml;
• food coloring - 1-3 g.

Cooking method:

1. After pouring the cream into a saucepan, heat over low heat, stirring, until they begin to boil. You can't boil!
2. After removing the cream from the heat, add the pre-chopped cream with your hands or a knife. White chocolate. Stir the mass with a silicone spatula until smooth.
3. Heat food coloring based on vegetable fat in a glass dish in the microwave at maximum power for 10-15 seconds. When it acquires a fluid consistency, pour into warm ganache, mix well until an even color.
4. Cover the finished mass with cling film, put in the refrigerator overnight.
5. Leave at room temperature for 2-3 hours before use.

Video

In any dessert, the main thing is taste, but the type of sweetness is also of great importance, especially if the treat is intended decorate the holiday. In this tutorial, I will show one of the methods, how to level a cake with cream.

Very soon I will also prepare a continuation of this master class and show how to cover the cake with mastic.

How to level a cake with cream - step by step

So, I have a biscuit, syrup to soak it and cream. I baked a biscuit in the form of a slightly larger diameter than our cake should be. We cut it with a serrated knife into cakes of the desired thickness. Now we take a plate or a lid of the same diameter as we want to make a cake. Flip over and cut out a circle. So we do with all the cakes.

With the resulting circle, lay out the edge along the edge of the cake.

Soak the resulting "bowl" with syrup, lay out part of the cream.

We lay the next cake on top, again we form a side, syrup, cream. And so with all the cakes, except for the last one. You can leave the side from it for tea) You get such a smooth cake.

Rough, but not quite. I am going to cover the cake with fondant, so I need to achieve the most even surface.

I use a protein-oil cream for smoothing. You can use any convenient for you (butter + condensed milk, ganache, etc.).

Somehow I didn’t make friends with special scrapers for leveling, somehow the usual ruler-triangle is more convenient. So, put the cake on the turntable (if available), apply cream on top of the cake, level with a scraper. Now, we place the scraper at an angle to the surface (about 45 degrees), and rotate the table, keeping the scraper motionless.

Now let's move on to the side surface. We also apply cream, put the scraper at an angle relative to the surface of the cake, but try to make it perpendicular to the table. Rotate the turntable. This will smooth out the rough edges.

A small "crown" is formed along the upper edge. You shouldn't touch her. While the cream is soft, it will be difficult to remove it gently. Put the cake in the refrigerator for 15 minutes.

We repeat the alignment. Again, first the top, then the sides. And again in the cold. Now for 30 minutes. If two approaches were not enough for you, you can repeat the procedure. And sometimes, one approach is enough for a perfectly even alignment.

Today I will try to figure out why you need to level cakes before decorating them with icing or mastic ... Of course, I didn’t discover America, BUT I still really want to draw your attention to very milestone when making cakes cake alignment before we decorate them.

And so let's figure out why you need to align the cakes at all? - in order for the cake to look beautiful with smooth edges and a beautiful relief. To do this, it must be leveled with cream. What creams are used for this type of work, we will now consider in detail ...
WE DECORATE THE CAKE WITH MASTIC!

It would seem that we are decorating a cake with mastic - in principle, it is not particularly possible to level the cake (maybe someone will think so), because the mastic lies in a thick layer and any flaw will not be particularly visible on it. BUT this opinion is erroneous - it is precisely for the mastic that it is necessary to ideally prepare the cake (level it with cream) because. when you cover it with mastic, then all the flaws and shortcomings will come up, therefore, when finishing with mastic, it is very important to give smooth, beautiful contours to the cake.

Now let's figure out what creams we will level the cake

I want to offer several options for creams that are suitable for this type of work.

Cream for leveling the cake

BUTTER-THICKENED CREAM

- the easiest cream to make, BUT also the fattest.

• 200 grams of room temperature butter (it should be of very good quality and not too melted - this means that the butter holds its shape BUT when you press with your finger, a dent will remain and the finger will sink well into the butter)
• and about 50-70 grams of condensed milk (of course, the quality of condensed milk also plays a role; it is best to take good quality condensed milk)

We begin to beat the butter with a mixer and gradually introduce condensed milk, beat until smooth.

BUTTER AND WHITE CHOCOLATE CREAM

- such a cream is also easy to prepare and after it hardens it will be especially durable and will keep its shape well

• 200 grams of room temperature butter (it should be of very good quality and not too melted - this means that the butter holds its shape, BUT when you press with your finger there will be a dent and the finger will sink well into the butter)
• and about 50-70 grams of condensed milk (of course, the quality of condensed milk also plays a role; it is best to take good quality condensed milk)
• 50 grams of white chocolate (you can put more - it depends on what kind of cream you need to finish the cake), you can also take dark chocolate, then the cream will not be light and will have a more chocolate taste.

Cream preparation technology

1. Melt the white chocolate separately. Before mixing it with butter-condensed cream, chocolate must be cooled so that it is not hot (about 28-30 degrees)

2. We begin to beat the butter with a mixer and gradually introduce condensed milk, beat until smooth.

3. Add chocolate to the condensed butter cream, mix until smooth

IMPORTANT - if your cream turned out to be liquid - you can put it in the refrigerator for 7-10 minutes and cool it a little, then it will be thicker and it will be more convenient to work with it, if necessary, then for a longer time.

BISCUIT BUTTER-CONDENSED CREAM

• biscuit (I usually use cake biscuit scraps) - grind well with a blender or a combine with a knife attachment
• butter
• condensed milk

Proportions? I do everything by eye...

I will write approximately - most of the biscuit, 100 grams of butter and 50 grams of condensed milk

Cooking technology

1. Grind the biscuit with a blender into crumbs

2. Beat butter with condensed milk separately.

3. Mix the biscuit and butter-condensed cream.

What is good about this type of cream? Due to the biscuit, the cream is not so greasy, and less expensive. This cream is very convenient to level the cake if it does not turn out to be very even.

When the cream hardens well on the cake, for a smoother surface, I still recommend leveling with a thin layer of butter-condensed cream (or butter-condensed cream with chocolate).

SWISS CREAM WITH OIL

It is more difficult to prepare such a cream, BUT it turns out to be less greasy, holds its shape perfectly and is also suitable for leveling cakes.

I want to explain to you why the cream is called Swiss - it is called so because proteins are cooked exactly in Swiss ... What does this mean?

Exists three types of meringue

1. French meringue

- these are proteins whipped with sugar (or with powdered sugar) to the peak you need

2. Italian meringue

- the proteins are whipped separately (until soft peaks), the syrup is boiled separately to 118 degrees, then at a low speed of the mixer, the syrup is gradually introduced into the whipping proteins and continue to beat the proteins until soft peaks. Such a meringue will not make hard peaks

3. Swiss meringue

- proteins together with sugar are heated in a water bath to 70-80 degrees (when the sugar has dissolved, we can assume that the proteins are ready), then beat at high speed with a mixer until the state you need (soft or hard peaks)

IMPORTANT - boiling water should not come into contact with a bowl of proteins with sugar, in the process of heating proteins with sugar, it is necessary to mix the proteins with a whisk all the time so that they do not curl

What is its complexity?

In order for the proteins to whip well, the dishes must be perfectly clean and dry (I recommend that before making the cream, all the dishes, beaters and bowls should be treated with boiling water and wiped dry with a clean towel).

• 3 proteins (if you take a medium egg to separate the protein, then the weight of 1 protein will be 30 grams)
• 180 grams of sugar (you can take 150 grams of sugar if you want the cream to be less greasy)
• 200 g butter at room temperature

Cooking technology

1. Warm the proteins together with sugar in a water bath until the sugar dissolves.

2. Beat the whites with sugar until hard peaks (for about 10 minutes, beat with a mixer at high speed) (the whipped whites should not be hot when you add butter)

3. Gradually add butter into the whipping proteins in small pieces, beat until smooth. If the cream has curdled - don't worry, just put the cream in the refrigerator so that it cools a little - usually the cream exfoliates for two reasons

a) when the proteins are still hot, and we are already introducing the oil and it melts very quickly and the cream decreases in volume and exfoliates)

b) when the butter has melted too much and the cream may also separate.

When the cream has cooled a little (it has stood in the refrigerator for about 10 minutes), you can safely continue to beat it at high speed with a mixer until a homogeneous airy state

You can also add various berry purees to such a cream (then your delicate and air cream), or, for example, boil soft caramel and add it to the cream - then there will be a caramel taste. In general, the cream is universal; it can be used both for finishing work and for layering cakes. After cooling, it becomes very hard and holds its shape well.

IMPORTANT In any case, no matter what cream you use to decorate the cake, after the cream is applied to the cake, it is necessary to cool the cake well before covering it with mastic.

GANASH FOR MASTIC

ganache It's chocolate mixed with cream. It is also easy to cook and it also holds its shape very well.

• 100 grams of chocolate (we take any chocolate - see which cream you need light or dark)
• 100 grams of cream 30-33% fat

Break the chocolate into pieces, put in a bowl, heat the cream separately until bubbles appear, pour into the chocolate. We wait a couple of minutes and then gradually mix with a spoon until smooth. Cool the cream and apply on the cake.