Cake "bouquet" with their own hands: master class, step-by-step recipe, recommendations and reviews

It is very nice to receive a bouquet of flowers for a birthday or other joyful event. But even more will give you pleasure if it turns out to be edible. Calm: no one will make you chew roses or carnations. We will learn how to make a delicious cake "Bouquet". We will conduct a master class on its manufacture in this article. There are as many recipes for this cake as flowers. You can create a bouquet of roses, lilacs, stylish hyacinths. And bake it from biscuit or shortbread. As you probably guessed, the main thing in creating a cake "Bouquet" is not cooking, but artistic design. Success you will achieve when the flowers will look like living. And help for this can be as a cream, and mastic. Below we will consider several recipes of the cake "Bouquet" with step by step instructions and photos of the finished product. We will dare?

"Bouquet of roses"

"The Queen of Flowers" is always delicious. Do not be afraid to make buds - it's not as difficult as it seems. So, how to make a cake "Bouquet" with your own hands? We start with the easiest - baking biscuits. We will need a round cake with a diameter of 19 cm and a rectangular, the size of a pan. We will not dwell here on the description of the manufacture of a biscuit test. Let's go straight to the cream. In half a liter of milk, we will put in 200 grams of sugar. After boiling, cook for three minutes. One hundred and eighty grams of sugar is rubbed with three eggs. Fast stir and pour in the milk syrup. Cook for another five minutes until the consistency of condensed milk. We beat up six hundred grams of cold butter and slowly, without ceasing to work as a mixer, we pour our milk syrup. We should get a well-preserved glossy cream. We cut the scraps into layers: round - into three layers, and rectangular - into four parts, in width. We prepare syrup for impregnation. We add a glass of cognac to it. We soak the cakes and smear them with cream. We make small holes in round blanks. Rectangular folds of two. Let's apply them to round cakes. We put the cream on the joint and put it in the refrigerator.

Forming a cake

We'll take two liters of cream. We shift the bouquet bouquet to beautiful openwork napkins. We need food colorings: green - for drawing stems and leaves, and scarlet - for buds. And, of course, you can not do without baits. The stems can be squeezed out from the colored corn colored with a normal cornet. And for buds you will need a pencil. A nozzle in the form of a narrow oval needs to squeeze the cream from bottom to top to create a petal. We form a rose on a pencil, we transplant it on a cake. We continue to create flowers. Narrow slit-like nozzles squeeze out "leaves". Cream is best to whisk not all at once, but in parts. And paint them as needed. Let's leave a small amount of cream white. We will decorate the cake with a ribbon in the form of a bouquet of flowers. If desired, chocolate glaze can be printed on it with an inscription.

Vertical cake

The bouquet, similar to the above, is very beautiful. But you can not put it in a vase. And what if you make a basket of flowers? All parts are completely edible. As in the previous recipe, we will focus on assembling and decorating the product. How to make a vertical cake in the form of a bouquet? The crusts should keep the shape well. It can be biscuits, honeybirds, a cake called "Anthill". The latter is preferable. His dough made from crumbs and toasted peanuts, fastened with condensed milk and butter, is very dense. We fill it with the form "basket". It can be a real box, lined with food film. We'll kill the "Anthill" with a spoon and put it in the refrigerator. Now we will take the basis for colors. Let's bake a normal biscuit, chop it into a crumb. We will melt the chocolate bar and 165 g of butter. We mix this with a crumb and a hundred grams of crushed nuts of a hazelnut. From this soft and pliable mass we form the basis for the cluster of lilacs. It should be cones, naturally curved downwards. We put it in the refrigerator until it freezes.

Assembly

We will need a lot of cream. How to make a cake "Bouquet" so that it stands upright? Correctly: the cream should also be very strong. Whipped cream, as in the previous recipe, will not work. We make a cream of butter and condensed milk in the proportions of two hundred grams per jar. Now we'll build the cake. We get out of the basket "Anthill". Is he frozen enough? We remove food film. We put on the cream cream, flatten with a spatula, to get "bast" stitches. At the top of the cake "Anthill" we put vertically our cones, which later turn into delightful bunches of lilac. In the cream, add a green dye. We plant leaves of lilac. Here you can step back from the recipe. It is allowed to put on the cake leaves from the mastic. But they need to be fastened last, so that when they come into contact with the cream they do not swim.

Decoration

A vertical cake "A bouquet of lilacs" for the sake of naturalness needs an oil-and-protein cream. Separate the yolks. Proteins are heated with sugar to 65 degrees, constantly kneading so that they do not curl. After that start whipping for about ten minutes. Add the softened oil. Beat again. We got a smooth and shiny cream. If the lilac cones slip, they can be attached to the basket with skewers for shish kebabs. We color our protein-oil cream in delicate lilac colors. You can divide the mass into several parts and give them different shades. We type the cream into the bag. Here there will be an ideal nozzle with four beams-slits. Flowers, squeezed out of it, are just like a lilac. We cover with a cream all cones. Ready cake put in the refrigerator to cool. Leaves from the painted in green color of a mastic fasten in the last turn.

"Bouquet of roses" from apples

Mix the short dough. We put it in a detachable round shape, oiled. We put it away in the refrigerator. We prepare franzhypan. One hundred and fifty grams of soft butter is ground with a spoonful of vanilla, a pinch of salt, 150 g of sugar, 150 g of almond flour and three eggs. Add 150 g of wheat flour, mix. Spread franzhypan on the dough and bake the hour at 180 C. Now let's deal with roses. Red sweet apples (800 g) are mine and cut into plates not more than two millimeters thick. Cook the syrup from a liter of water and 350 g of sugar. We dip apples there, bring to a boil. We put it back on the baking sheet and let it cool down. The petals are ready. The surface of the cake is greased with jam, diluted with water, along the edges sprinkled with almond slices. From the plates of apples we form buds of roses. We fix them in the holes made by knife on the surface of the cake. Once again, send the cake "Bouquet" to the oven, heated by 180 degrees. But this time - for ten minutes.

Cake "Bouquet" from mastic

We need two cakes - round and rectangular. When they are baked, smear them with some kind of cream. The main thing is that the whole structure should be stable. We form the skeleton of the product. The rectangular cake should be long. We cut off a small part from it, we put it upstairs. Round the cake cut in half. We install these parts on both sides of the rectangle. We should get something that looks like a shank: narrow and flat on one side (the future ends of the stems), and convex and wide with the other (flowers). We cover the surface of this frame with ganashem. On the convex part of the cake we put green mastic. In stores are sold blanks of "rosettes". You can use them to save time. Push the buds on the green background with toothpicks. Now the final touch is the wrapper for the bouquet. We take a layer of mastic. We lay it on corrugated paper. We accept that the drawing is switched to mastic. Carefully transfer to the narrow part of the bouquet. You can attach a flirty bow - also from mastic, of course.

Cake "Bouquet" from cream

Agree, after a plentiful feast difficult to overpower the dessert, in which a lot of dough. Therefore, we can make our "Bouquet" without cakes. Take a beautiful vase. The only requirement for it is a wide neck. Leaves from mastic we form a support for a cream. Well, if the stems and other greens hang over the neck of the vase. But the leaves must also create a certain edge so that the cream does not spread. To create flowers you need attachments, dyes and your imagination. Do it! The cream can be taken as butter or oil, and albuminous. You can create delicate flowers and whipped cream. But such a cake will not stand the test of time.

Variants of "Flower bouquet" in a vase

Many cooks try to bring their creations closer to reality. It turns out such masterpieces that it's hard to believe that such a bouquet can be taken and eaten. How about a transparent vase? Water in it can be made from jelly. Stems (for example, tulips) - from marmalade. The vase should in any case have a wide neck, if you do not want to fasten the cake "Bouquet" with wire and other inedible tweaks. We lay it with mastic leaves. And at the top of the plant buds. They can also be made from mastic. This is the most malleable material for modeling. Some culinary specialists are trying to create flower buds from various creams or ice cream.

Another "bouquet of lilacs"

We bake biscuits - one big and round, and some in the form of cones. We make a cream. Boil a jar of condensed milk, add to it butter (two spoons), 500 g mascarpone, five yolks. Gelatin is diluted in water and also injected into the cream. At the end carefully, whipped whipped egg whites. Round biscuit cut into two or three layers. We impregnate them with syrup from martini, promazyvaem cream. We put on a flat fruit plant (a wide vase on a leg). Top with a lot of greasing cream. We install over cones. The remaining cream is colored in different shades of lilac. With the help of tips with four slots, we form flowers. We complement the cake "Bouquet" with leaves.

Reviews about the culinary miracle

Such cakes people are not without reason called works of art. They are made for weddings, anniversaries and various exclusive celebrations. And the guests always remain satisfied. After all, such a cake satiates not only the stomach - it becomes a delight for the eyes and our aesthetic feelings.