How to make a cake even and beautiful. Cake assembly basics How to evenly cover the cake with cream

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. Whip until fluffy custard, which 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 bar, 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 to sprinkle crumbs on the sides of a cake

For beautiful design cake, its sides are often sprinkled with biscuit crumbs, grated chocolate, coconut flakes. Sprinkling the sides of a cake is an easy and affordable way to make appearance dessert presentable. In fact, doing this is quite simple, the main thing is to know how to do it correctly.

It is much easier and more affordable than decorating the sides of the cake with chocolate ribbon, cream swirls or fondant. And at the same time, this cake looks neat and beautiful.

There are several ways to sprinkle the sides of the cake with crumbs correctly. Experienced chefs apply cream on the sides of the cake. Then the topping is poured on the table in an even layer. The cake is taken with both hands by the top and bottom, placed on the edge and rolled over the topping like a wheel. But for beginners, this is too difficult, because in the process of rolling the cake in their hands may even fall apart.

Therefore, I propose to use a very in a simple way Sprinkle the sides of the cake with crumbs using a spatula. With this method, the topping is evenly and easily applied to the sides, does not crumble. It turns out really neat and simple.

And now you have a biscuit ready and even invented the taste of the filling. It remains the case for the small. Gather your courage and collect the cake. Ideally, the cake should not look like the Leaning Tower of Pisa or any other unstable figure. The smoother the assembly, the easier and more convenient it is to work with the cake in the future. The smoother the build, the more professional the cut will look. We will talk in more detail about how and with what tools to organize all this.

Basic set of tools.

• pastry table;
• pastry bags;
• spatula;
• confectionery ring;
• acetate film;
• substrates;
• plastic or wooden tubes.

A pastry table is a must have for a pastry chef. And both professional and beginner. Without it, assembling and leveling the cake is extremely difficult and even exhausting. Of course, it is quite possible to level the cake without it, but for this you must have a lot of skill. You can choose the height and diameter of the table according to your personal preferences. In addition to the standard options, there are also tables that can be tilted.

With the help of pastry bags with wide round nozzles, it is insanely convenient to distribute creams and other fillings between the layers of biscuit. Of course, you can do without them, but in this case you can forget about even, slender layers.

Spatulas of various sizes are your assistants not only in matters of alignment, but also in matters of "internal". With a spatula, you can easily distribute the cream between the layers during assembly without the use of molds.

Confectionery rings and detachable molds of various shapes and sizes - best friends equal cake. If you have little practice, then assembling the cake in the ring is the best solution. If you add an acetate film to the ring, you are on the way to success.

Acetate film.

Acetate or board film is one of the most useful tools when assembling cakes. If you are collecting mousse cake in the ring, not in silicone mold, acetate film is the only possible way to achieve a smooth edge. Using a film when assembling cream cakes in a ring is one of the best solutions. It is this technique that allows you to achieve a perfectly even edge. With it, you do not have to puzzle over the question: “how to remove the confectionery ring and not cut off the floor of the cake.” Among other things, acetate film is ultra-necessary when assembling tall cakes. With its help, you can easily "build up" the sides to the desired length.

If your cake contains berries, berry puree, juices and similar ingredients, then do not forget that all of the above have a tendency to oxidize when in contact with metal. It is better to collect such cakes without the use of a confectionery ring at all, or in a ring with the obligatory use of an onboard film.

Assembly without ring.

At first glance, it is much easier to assemble a cake without a ring, but this simplicity is deceptive. Yes, such an assembly does not require many tools, but, like any responsible process, it requires accuracy and care. You can’t do without a pastry table with such an assembly. It will allow you to see inaccuracies and flaws. The cream is most conveniently spread using a pastry bag. When assembling without a ring, you can use a pastry spatula. It will help to even out the layer of filling creams. With any kind of assembly, pay attention to the biscuit. All biscuits must be the same diameter or size.

Ring assembly.

Ring assembly is a great option for beginners. If you are still afraid of the word "cake", then this particular type of assembly will help you cope with all fears. From the ring or shape, the cake will not lean anywhere, will not squint and will not run away. The ring will strictly fix the shape of the future cake. It will be easier to straighten it out later. When assembling the filling and cream in a ring, we also recommend distributing with pastry bags. You can use both fixed diameter molds and expandable rings. The latter are more versatile. With them, you do not have to buy dozens of molds of different diameters.

Dam and radial assembly.

Everyone knows the problem: how to assemble a cake with a soft tender filling. For example, with Kurd or jelly. What if the jelly is poured into a ring of the same diameter as the biscuit and just put it on the biscuit?! If you suddenly haven’t tried this method yet, then don’t try it, it doesn’t work! The so-called “dam” can be an ideal solution for this task. This method involves drowning any delicate filling in the cream ring. In the case of jelly cream it is most convenient to put it around after placing the layer on the biscuit.If your filling is less stable, then it is recommended to first make a ring of cream and only then put the layer into this ring.

For a more "honest" distribution of the filling in the layers, a radial assembly is used. It allows for a more even distribution of flavors. Also, radial assembly is good for tiered cakes - with its help, you can equally divide the physical pressure and make the cake more stable and strong. For this assembly fork, you will need several pastry bags (according to the number of creams and toppings). Layers are laid out in radial circles one after another. It is more convenient to lay out stable creams in the first place, and only then fill the remaining voids with more delicate layers.

Assembly of tiered cakes.

The assembly of multi-tiered tori first of all assumes the correct strategy from the calculation of physics. The bottom tier, as a rule, should be more stable and dense. For him, it is better to use dense biscuits and creams. Each of the tiers can be preliminarily put under a press before assembly. In the process of standing, the cake may sag, but this is easy to fix when finishing. Each of the tiers of the cake should be placed on a substrate that will hide when the cake is leveled with cream. The substrates are primarily needed for the convenience of cutting the cake itself. In each of the tiers, except for the top one, plastic or wooden skewers are installed. This is to ease the pressure of the tier on the tier.

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.

There is probably no person who loves homemade cakes more than store bought ones. And for good reason. After all, a cake baked at home is much healthier and tastier.

For home baking housewives try to use only high-quality and fresh food and bypass artificial colors and food additives.

Not everyone knows how to cover a cake to surprise and amaze guests. My task is to explain to you all the nuances of making decorations and coatings for the cake.

If you want to improve in the culinary business and bring joy to your family and friends, this article will come in handy.

How to decorate cakes

A festive cake can be adequately decorated not only by experienced confectioners, but also by home cooks. You don't need to study for a long time, just a few practice sessions, and you can already show others how to do it. beautiful cake.
The main thing is to be patient and be attentive, and you will succeed.

Decorating cakes, in most cases, cost:

• Cream.
• Jelly.
• Meringue.
• Mastic.
• Aising.

Let's take a closer look at each method.

Cream

What to pour over the cake? Appetizing and attractive cake looks thanks to butter cream. And all because it has a lot of advantages.

First, it does not blur; secondly, it does not settle; third, delicious. And lastly, to prepare such a decoration, you only need two ingredients: butter and condensed milk.

Butter must be removed from the refrigerator in advance so that it has time to soften.

To prepare the cream, take the following products:

half a pack of butter and 5 tbsp. spoons of condensed milk (you can use boiled milk, so the cream will get a light beige shade).

1. First, beat softened butter until fluffy and fluffy.
2. Then add condensed milk, without ceasing to beat the mass with a mixer, and bring everything to a homogeneous state.
3. Transfer the finished cream to a pastry bag with a curly nozzle and start decorating the cake. If you don’t have a special device, don’t worry, you can find a way out.
4. Take an ordinary plastic bag, only tight, and fill it with cream.
5. Cut off the corner to form a small hole. That's all, the rest depends on your imagination and skill.

You can give the cream a rich chocolate shade by adding cocoa powder. Use other dyes, such as carrot, beetroot juice or spinach juice.

Squeeze the mass onto the cake with a thin strip, depicting various geometric figures(circles, zigzags, wavy lines) or floral motifs (flowers with leaves).

Meringue

The confectionery that you prepare for some kind of celebration looks boring without decoration.

Of course, any housewife wants to glaze it or decorate it, and not just like that, but elegantly and tastefully.

Meringue is suitable for decorating cakes intended for celebrating the birthday of both an adult and a child.

You just need to choose the right theme, and then the cake will take on a new sound. Looking at it, it will immediately be clear what holiday the guests will celebrate.

To make a lush and persistent meringue, you will need: 250 g of sugar and 5 egg whites.

We start cooking meringues for cakes by thoroughly cooling the proteins in the refrigerator.

To save time, put them in the freezer. It will take a few minutes and the proteins will be ready to use.

Then:

1. Beat egg whites with a mixer until foamy. You can add a pinch of citric acid, in an acidic environment the process will be more successful and faster. Remember that the utensils for whipping must be absolutely clean and dry, otherwise your efforts will be in vain.
2. Add sugar two tablespoons at a time, do not turn off the mixer. Beat the mixture each time until smooth.
3. When all the sugar has been used, work the mass with a mixer for another 10 minutes. As a result, you will get a lush and dense snow-white meringue.
4. The preparation of the meringue does not end there, it must undergo heat treatment.
5. Preheat oven to 100 degrees. Place a parchment sheet of a suitable size on the bottom of the baking sheet, and squeeze flowers or circles onto it.
6. The readiness of the meringue will come no earlier than in one hour.

Such a decoration, no doubt, will decorate any cake if you make roses and other flowers on its surface.

Babies will like the taste of meringue, in addition, they love it when sweets have a crispy texture.

Mastic

Recently, mastic decorate cakes very often. Working with her is not entirely easy, but the end result will exceed all expectations.

From mastic, you can fashion a variety of figures, including animals and people. With her help on the surface confectionery real scenes from fairy tales or real life are created.

Try it, in the process you will be transported to a distant childhood, when you were fiddling with plasticine at labor lessons.

Yes, mastic in its properties resembles plasticine, it is just as viscous and plastic. And you can prepare such material for decoration with your own hands, the main thing is that you have all the necessary ingredients.

For milk mastic, these are: condensed milk; powdered sugar; powdered milk. Add as you wish food colorings, but only drop by drop, so as not to overdo it.

So, mix the dry ingredients in a small saucepan and pour in the condensed milk in parts. You should get an elastic mixture that will not stick to your hands.

Gradually introduce the dye, as if mixing it into the mass. If two or three colors of mastic are needed, separate the starting material and continue with food grade dyes.

Marshmallow mastic is prepared from:

chewing marshmallow; water; butter; lemon juice or citric acid; starch; powdered sugar. If necessary, add food coloring to the mastic.

Cooking:

1. Melt the marshmallow in the microwave or in a water bath.
2. When the mixture becomes liquid, add the dye.
3. Dissolve in water citric acid, pour into the melted marshmallows and mix.
4. Enter 50 g of butter.
5. Mix powdered sugar with starch in a ratio of 1:3.
6. Add the resulting mixture in parts to the rest of the ingredients until you get a plastic dough of a uniform consistency.
7. Turn the dough out onto a board dusted with icing sugar and knead with your hands for another ten minutes.

Before cutting out figures from mastic, it must be rolled into a thin layer. Collect the scraps together and, having rolled a ball out of them, wrap them in a film.

Mastic dries quickly, so when working with it you need to act quickly and smoothly.

Marzipan

Nut paste or marzipan is great for decorating confectionery. Only two components - sugar paste and almond flour, when mixed, form an elastic mass that has great taste and keeps its shape well.

Marzipan is used to cover the cake, as well as various figurines. The latter do not crack, even if they have a large volume.

Ingredients: ¼ cup water; 200 g of granulated sugar; 1 cup toasted almonds.

Cooking:

1. Peel the almonds, spread on a baking sheet and dry until golden brown.
2. Grind the product in a blender. You should get a loose mass of particles of a very small fraction.
3. Boil from sugar and water thick syrup, perform a beading test.
4. Pour into syrup almond flour and boil the mixture for another 3 minutes, then pour it into a bowl, the inside of which is greased with butter.
5. When the mass has cooled, pass it through a meat grinder, then roll into a ball and use to decorate the cake.

Before you cover the cake, trim it on all sides, then roll out the marzipan on the board and cut out a circle of a suitable diameter. Carefully transfer it to the surface, press it from above and from the sides, cut off the excess.

There is another way to decorate - cut out the petals from the layer and form flowers from them, add leaves, and you will get a real flower meadow that can be transferred to the cake. Take care of the color of the parts in advance, for this there are food colors.

It happens that the mass is not thick enough and spreads. You can correct the situation by adding to marzipan powdered sugar and knead it a little with your hands on a cutting board.

If the mass is tight and does not roll well, sprinkle it with water and only then begin to form a layer from it.

When you decorate the cake, transfer it to the refrigerator shelf, where it should spend 7-8 hours and only then get on the festive table.

Icing

The universal decoration, which will be discussed now, looks like a frosty pattern on the windows. Aising is often used to decorate the wedding cake because it gives it romance and tenderness.

Aising does not spread, firmly attached to the surface. In general, you definitely need to know his recipe.

Take:

3 proteins; 500-600 g of powdered sugar; 1 small spoonful of glycerin for internal use; Art. a spoonful of lemon juice.

Cooking steps:

1. Separate the whites from the yolks and refrigerate.
2. Beat them for a couple of minutes at low speed.
3. Pour in the glycerin, powdered sugar and lemon juice.
4. Beat the mass until it becomes dense and snow-white-white.
5. Cover the bowl and place in a cold place.
6. Wait until all air bubbles have burst, then transfer the icing to a pastry syringe using a nozzle with a very narrow opening.

Decorating the cake, you can draw the most intricate patterns, make inscriptions both on top and on the sides.

It is important that the surface of the product is covered with icing or fondant, which will not stick and drain from the cake.

For the pattern to freeze, it needs time and a cold room. After a few hours in the refrigerator, the cake will be ready to serve to guests.

Take care of the treat in advance, and then your efforts will not be in vain.

• A bright and beautiful cake will turn out when decorated with a multi-colored decoration. Use food coloring, adding them to jelly, cream or glaze, and then the aesthetic side of the confectionery will be on top.
• You can buy food coloring at outlets or cook your own. For these purposes, the juice of root crops or greens is useful, you just need to grind them and squeeze them out. The juice must be slightly boiled so that it becomes thicker and does not affect the consistency of the cream.
• Do not make congratulations and other inscriptions over the entire surface, so the cake will look clumsy, just use 1/4.
• Think over the design design in advance, create a sketch first on paper and only then transfer it to the cake.

My video recipe