Cake "Milk girl"

Girls, I'd be glad, but here the competition is such that everything is connected with roses, and last year the participants had exactly cakes / pastries with cream roses, etc. (as far as I remember, even from butter cream, it just all) - and the nomination "sweet roses". I'm just not a competitor with a pie or a rum grandma
I'll bake gingerbread with waffle pictures, make meringues on a stick, I wanted vanilla cupcakes with berry confiture and wet meringue (he won't have anything in the heat, will he just dry out a little?)
but with a cake for the competition, I really wanted a girl, but I'm afraid that nafig will go bad

[marusya057]

marusya057, with such questions it is better to go to this topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=174581.0

Girls help
We ordered a wedding cake for 10 kg - 2 hearts next to each other, 5 kg each.
Design Wet meringue, composition: Dairy girl with Custard Sour Cream.
So I figured that I needed 7 servings of dough and cream. 9100 comes out. + wet meringue. I will go out just about 10 kg +/-
The only question is how big to make each heart



Yes, I will report on the competition - I made the cake in advance, I froze it. On the day of the competition, I took it out and decorated it.
Pre-bought frozen cold accumulators.
The cake survived perfectly 4 hours outside. In the evening we ate it ourselves and in the morning finished it - delicious
Decorated with cream Wet meringue. Took 2nd place.

Girls who have experience in freezing only cakes? Will the parchment stick then? I'm worried, I don't want to spoil 3 servings

[Vera]

Vera, I froze the cakes, everything was fine. I just don't remember about the parchment, but if it stuck, then I gently help with a long thin knife when removing it. This is not critical for the cakes, all the same, then smear with cream.

Sveta, thanks!

Weight 2145 g with decoration. Cream in an interlayer Universal mousse from Prona with strawberries and raspberries, ganache. Finishing Sour cream custard. Diameter 14 layers 17 cm, height 14 cm.

Finished weight 2800, two portions of dough. She baked with thick cakes, because I needed a red color. We consulted and decided that thin colors didn't look very thin. Form diameter 20 cm, 300 grams of dough, but it turned out to be a lot. Better 200 or 250 grams and use 4 cakes (cakes are soaked, tender, but aesthetically 4 would look better). I used 3 cakes, from the fourth (did not paint it) a homemade cake of 900 grams came out (2 layers of cream)
Height 15 cm, cream = mascarpone 500 g cheese 250 g, cream 500 g. There was enough cream for home = 2 layers. (I forgot to add, the cream contains 70 grams of sugar = 30 grams of powder and 40 grams of dextrose.) Filler Raspberry coolie with berries.


Soaked the cakes with creamy syrup.
Homemade version with peaches and coolies

cake in color came out, the weight of the cake is 280 grams.

I must also add that the homemade biscuit weighed a little more, maybe 350, there is more dough for a heaped tablespoon, I cut it!

[Oksana]

OksanaWhat an interesting experiment) Thanks for sharing. The cakes are so porous)

Delicious cake, made twice already, leaves with a bang! Temperature 180 degrees, 5 minutes cake, very delicate taste. The diameter of the cake is 19 cm. The cream was made by Sundae, I really liked it, and in the cake it’s not sugary sweet. In the evening, it turned out that I had absolutely nothing to decorate, no cocoa for icing, no almonds, so the decoration is ... nothing)))

1.25 times a serving = 18 in diameter, 13.5 in height. The cream is the same inside = 900 grams (300 grams per cake), the finish is the same with the addition of whipped butter = 25% of the weight of the cream. Filling: 1 frozen pineapple crust slightly warmed up, 2 cherry crust also warmed up, 3 canned peach crust. Decorated 2800kg.

[Loksa]

Loksa, Oksanka, the cake is wonderful !!! : girl_claping: Happy New Year !!! : snegurochka: I understand that you baked it in the form right away?) Yes?

Natasha baked 4 cakes, divided the dough! Asked for the same ?! Although there is one drawback in such baked goods.

[Oksana]

Oksana, I understood everything, but what is the minus? Are the cakes baked worse?

[Nataliya]

Nataliya, her, with baked goods normul. Large holes (visible in the cut of the past homemade cake) from the baking powder, I thought, why? The baking powder is fresh, mixed normally, I think it is necessary to mix each cake separately? but I don't really like that. Maybe I'll try soda and lemon, I don't know.

Baking powder fresh, mixed normally

Oksana, if homemade, then it is stronger, maybe you need to put a little less?)

[Nataliya]

Nataliya, purchased. And like a good one. For several days now I have been leafing through the topic of this cake, looking at the biscuits. Sometimes I recognize these holes. I laid out the dough very carefully, or maybe I had to mix these bubbles every time ?! Some biscuits are tapping, to leave big gurgles: crazy: maybe and here it is important ?! If you smear the dough with a thin layer, then willy-nilly the bubbles are blown out and smeared, I also baked thin ones. I don't want to get too hung up on it, but since the kids like this cake, it makes sense to bake it differently, for me. : girl_romashka: I reread the whole topic that time. I also need to try to bake it in a mixture with Spartacus, I liked the look. In fact, such perforated cakes are quite common.

Only one master said about brownies: bake right away, the dough does not like to stand, and I did not fit on the baking sheet. I baked that brownie twice, and the second baking sheet gave similar holes, and the first was fine-pored. Wrote, maybe someone solved this problem. Although unlikely, almost everyone bakes thin cakes. The holes are noticeable in the cut and if the upper and lower crusts are cut off.

And maybe you're right, you need to write a cheat sheet for yourself - reduce the baking powder!

I have been making Milk Girl for several years.
For the first time in all this time, a negative review came. Although the same client has already ordered the same cake.
I put 1kg250g of whipped cream on 700 g of cakes (there are 11 of them). Each biscuit, I slightly moistened with impregnation. Impregnation took 90 gr. The cake also contained 450g cherry confit.
All biscuits were properly baked and not overdried.
Feedback from the client that there is not enough cream between the biscuits, the cake is dry.
Girls!
Please tell me how much cream, such as whipped cream, is needed in relation to biscuits per 700 g?
I go all evening upset ...

[taneskaa]

taneskaa, there are such people and that's it. Don't bother

Thank you))

The grandson will be one year old on Wednesday. I baked the cakes. I plan the cream as if it were done. And add some frozen raspberries. I can’t sleep, I don’t understand how to decorate such a cream on top. Cake for people. So I'm lying and wondering

Girls, can you heat-treat kiwi somehow, without much loss in taste? Can I roll kiwi cubes in a neutral glaze?

Kiwi must be peeled. Then put in a bowl, cover with hot water and let stand for 5 minutes. Put on a sieve and rinse with cold water, and use as directed.

[Olenka13]

Olenka13, Thank you so much

Hello, newbie on the forum. and Dairy girl baked for the first time on March 8th. Both children and adults liked the cake very much, we have a favorite in our family now. I baked the cakes two days before assembly, layered them with cling film, wrapped them in the refrigerator. I collected it on Wednesday at night looking, tasted it on Friday, that is, it stood it decently, the taste turned out to be bombic, it was perfectly soaked - wet, but not porridge - as I like. Double portion, yoghurt cream, canned peaches and strawberries in a layer. Soon there are children's birthdays, asking for the same cake. I want to cook with blueberries, I found the secret layer recipe here, I will try.

I baked two portions of MD cream, it took 1 kg 200 grams (I would add 100 grams of cheese) for 1 kg of cream. The cake is very tender and not porridge.


Fillings from bottom to top - apricot coolie, cherry, pineapple.Delicious! This time I tried the cake!
Soaked the biscuit.

Please tell me what made gray ash

[Tatyana]

Tatyana, biscuit moss! Gray + small amount of black, easy to mix! There are still some bezekhs on top, tinted with coal, but I had little coal and the color was lighter than I wanted!

[Oksana]

Oksana, Gorgeous cake !!! And the cut is super !!!

Another cake

Decor-mastic.

[Oksana]

Oksana, I have no words!

Thank you, Marinochka!

[Oksana]

Oksana, The cake is just bombing !!!

[Nataliya]

Nataliya, Thank you.

[Loksa]

Loksa,
The winter cake is wonderful. Very pretty.
Mamabel4at,
I liked the cake decoration very much. Nice and gentle.

And again with a cake to you. This time with an apricot layer.





The cakes remained from the previous cake. So we got such a cake for home tea drinking.




And one more Milk Girl cake. Custard sour cream. And all the layers are sprinkled with ground peanuts in this case.

Good time of the day) today I decided to bake a milk girl, how long should the cake be infused before serving? Tell me please)

[svetlana)))]

svetlana))), well, as always ... leave in the refrigerator overnight

Girls, good afternoon everyone! I constantly make a milk girl, a lot of scraps from cake layers have accumulated. "Potato" is already bored)) Maybe you have other methods of using such wealth?

[s2dentka]

s2dentka, gather in the middle a lumpy layer or two, pieces of the crust mixed with cream and fruit. You can have a potato layer.
And how do you level the cake? After all, the potato leaves for leveling. And cream on top.

[NatalyaN]

NatalyaN, thanks for the most delicate cake
I have canned peaches

Good afternoon, girls, tell me if you can make a layer of black currant or red?
Will I spoil the taste, and what is the best cream to combine with?
Thank you:)

I baked 5 cakes, soaked them with nothing. Cream - half cream with mascarpone, decoration - butter with mascarpone. Very gentle! And it is done very quickly. Longer circles to draw