Scarecrow
Juli-Lev,

For my taste - with almost nothing. Apricot is an extremely delicate fruit with an elegant and not very bright aroma. It is easy to interrupt him with something. You can use bananas. They, too, do not have a flashy taste and should converge with apricot. The orange will score. Almonds - it's good if you are satisfied with a nut in a creamy tender cake. You can add a little honey to the cream, if no one has allergies.
eye
Quote: Scarecrow
For my taste - with almost nothing
Fruit will not go into this cake at all, as for me, none.
It is already good if it is made according to the recipe!
Or is it I just don't like fruits in cakes ... probably ... I have two different desserts ...

and you can add apricots from a jar to cottage cheese so that the good does not disappear and eat



And now I only whip the biscuit with heating and thank Natusya ...
Scarecrow
eye,

I sometimes put frozen (black) currants to balance the flavor on the sour side and bananas when making a cream with banana essence. I mean, pretty neutral tastes. In the summer I put strawberries, it was. Just cut into slices. She goes well with a banana too. The cake was strawberry.
eye
Scarecrow, I would not spoil your cool cake with any fruit, no berries, currants especially
current flavors and alkagal
Juli-Lev
Ok, thanks, the best enemy of the good, I won't be smart.
lady inna
But as I made my first cake with a layer of coolies, now it seems a little bland without it, although delicious, of course. Apricot coolie is delicious and beautiful. And even decorate with the same physalis. I really can't imagine pieces of fruit in this cake. In general, it is noticed that if the cake is for children, the easier it is, the better, because some gourmets may not appreciate all sorts of "bells and whistles". Here is my "IMHO".
Elfa
Scarecrow, NataThank you very much for a bunch of useful decorating tips! I would never have thought of cutting a pigtail like that.
And about the cream: I have several times used in this cream cheese cream cheese from Ashan, their company; it turns out to be much more budgetary than Hochland; and the taste is the same.
Scarecrow
Elfa,

We have everything in the world, but Ashana bye-bye))). Therefore, you have to sit on Hochland)).

Health, decorate, pets will carry you in their arms. If they don’t, we will force it! For the performance is not so difficult, but the effect is produced on those around it, such a confusing professional cake))).
Elfa
Scarecrow, Nata, your photos of cakes will be very useful to me, I try to decorate on the sly, I often do it with Andishef cream, only with its lighter version - not with butter, but cream, and here are my attempts at decorating:
Classic cake (biscuit and cream)Classic cake (biscuit and cream)
Just to be honest, in these cakes the 1-2-3 chocolate biscuit is also from Andishef, so I'm a little out of topic here (sorry.
I just have a little question about smudges - how do you level them so cool upstairs and lower them beautifully on the sides? I have already written down the advice to apply on a cold cake and from a bag of pastry, but your ideal top in a circle and beautiful smudges, how can you achieve this?

Scarecrow
Elfa,

Sides and top - elementary. This requires a rotating cake stand. The principle of the potter's wheel. And you will succeed. And drips, and smooth sides.
orange
Oh, I said the whole thing about the rotating stand
eye
Quote: Scarecrow
This requires a rotating cake stand

Quote: orange

Oh, I said the whole thing about the rotating stand

it's all about the rotating Scarecrow!
lady inna
I don't have a rotating stand, I rotate it manually. But I plan to adapt the "health disk" abandoned in the garage for this case.
Scarecrow
lady inna,

I have a rotating marble dish for this)).
lady inna
Scarecrow, the principle is the same, but it is much more respectable))
Juli-Lev
I baked it and the biscuit turned out and I made the confit from apricots and tried to align it as best I could, but I had to cut it off on the drips from the ganache, but in general, for the first time (in the sense of decoration like the masters) it will do quite well, the birthday man was happy.
thanks for sharing your experience.
PS took Plavych cream cheese, was greedy for Hochland, salty, I will never take it straight again.
Classic cake (biscuit and cream)
Classic cake (biscuit and cream)
Scarecrow
Juli-Lev,

Nothing. Ganache let down, of course, a few))). I don't see anything critical: I like the cakes, I like the layers. Generally good for a novice cake maker. For the birthday boy the best and most positive vibes from my side))).

The most important thing is that you are convinced that there is nothing daunting and that you have received your first skills. With a start.
Juli-Lev
Thank you for your congratulations and support, I have been baking for a long time and a lot, but I have only recently started decorating after seeing enough pictures. I'll fill my hand.
Juli-Lev
How are my drips? take 2. The cake is a composite of several recipes, I don't even know what topic.
Classic cake (biscuit and cream)
Scarecrow
Juli-Lev,

Much better, by the way! Glaze only some kind of matte. Why? Smeared / leveled after thickening? I don't touch her at all. Only in Prague can I lay chocolate icing with a spatula and level it like a cream. And at registration - no. It loses its shine and natural smooth coverage.
Juli-Lev
Scarecrow, agas leveled, she leaked crookedly, apparently with a hole in the culinary bag went too far.
Juli-Lev
Classic cake (biscuit and cream)
Look, I did the best I could. 4 kg almost.
Scarecrow
Juli-Lev,

Yes, it was awesome, what can you say))). For a group in a kindergarten? Well, if that weight ...
Juli-Lev
Scarecrow, Nata, yeah, even 2 of them.
orange
Juli-Lev, No figa Progress. This is how you managed to make such beautiful streaks
Busyavka
Natasha, good evening. Tell me, can I use this cream for shortbread cakes in a digital cake. I don’t want sour cream, but I don’t like homemade cream. Your crust will saturate or not use it
Scarecrow
Busyavka,

I made this cream in the digital cake, but the cakes were not sandy, but honey. He impregnated them well. It was not soaked, but there was a soft and pleasant crust. With sand, I can't say exactly how it will be.
Anastasenok
Scarecrow, thank you for the recipe! It turned out great. Made to order gingerbreads

Classic cake (biscuit and cream)
Scarecrow
Anastasenok,

And really great. Both design and execution, admire it directly!
orange
Classic cake (biscuit and cream)




Hello everyone. Let's start with the fact that from the hundredth time poking my finger I finally somehow managed to insert a picture. And now about the main thing, about them, about the drips. This time, after reading the tips above, our craftswomen (no sarcasm), I decided to try Sveta's pastry bag ............ and then it got confused: both people and horses: everything was covered up. So I quickly stopped this accompaniment and ... what happened is what happened
... My favorite cake for tomorrow. And turning the picture over is already aerobatics. Can someone from those present help.
Scarecrow
orange,

Sveta is still great, it turned out cool. I pour from a ladle. I'm not particularly friendly with a bag and chocolate)).
Silyavka
Svetlana, Classic cake (biscuit and cream)
orange
Helen Grand Merci




Scarecrow, Natasha, I'll finish them off anyway. 8) The road will be mastered by the walking
Silyavka
Svetlana, and did the flower and leaves too?
Scarecrow
orange,

light, yes they are good! True. Simply, poking around with the bag - you were distracted by it and it turned out to be problematic to control the bag and drips right away. In general, they are completely normal, really. The bag is problematic because it cannot be "turned off" - it constantly flows))). I have a special cone for chocolate and batter. It's with a valve, it's easier for me. I can stop pouring chocolate at any time.
orange
Elena, You overestimate me her. in the morning I ran to a special store to buy.




Natasha. Yes, the whole trouble was that the bag could not be ": turn off"
Scarecrow
orange,

Just try from the ladle (in which you drown). Well, or a small vessel (if you drown in the microwave, for example) such as a measuring cup.It is very, very necessary that the vessel was with a "spout" - a guide for the liquid: this is how a good "trickle" is obtained. Over the edge of just a mug (well, or something that has just smooth edges / sides like a mug), there will be a wide tape / strip pouring - it's bad to control. Everything will work out for you, I give a tooth! Little by little, you pour it not to the very edge, but stepping back a little from the edge (literally one and a half cm from the edge) and at the same time turning the cake or mixing the bowl with chocolate. Need to stop? OK, you just stop pouring and move what and how you need it, then you continue.




To my beloved bun)). Orange banana.

🔗

🔗
Ksyu-juha
Quote: Anastasenok

Scarecrow, thank you for the recipe! It turned out great. Made to order gingerbreads

Classic cake (biscuit and cream)
And what kind of nozzle such a beautiful curl on the left is made, please tell me. very nice . and bezeshki from the same nozzle?
I read 17 pages and decided to try the heated biscuit too. And the cream I want to look around the shops, but for now I have to go in search of a form.
Antonovka
Scarecrow,
No, well, I'm not going to show what happened. How do you align all this ??
But very tasty - not to take away
Scarecrow
Antonovka,

Nothing, leveling is not the main thing in life!
Antonovka
Scarecrow,
But you want like everyone else
Scarecrow
Antonovka,

Show me!
Antonovka
Scarecrow,
I still want to pour ganache)
Scarecrow
Antonovka,

Pour - show)))
Antonovka
Kisa, tell me as an artist to an artist - can you draw?



and I warned


Classic cake (biscuit and cream)


orange
Lena, I leveled the cream with a scraper, especially on Ali. And on the drips Natasha painted above
Scarecrow
Antonovka,

Normal cake, don't be picky. Normal for initial experiments !! My first was a little better.
arini
Scarecrow, the finest biscuit turned out according to your recipe! Moreover, almost by itself. There are few ingredients, everything is given in grams, the mixer mixed everything by itself - beauty! The eggs were warmed up according to your method. In the form of 26 cm, during baking, it rose flush with the edges, then, however, the donkey settled by about a centimeter. So it turned out well that I don't have a 22 cm shape. Cream was making mascarpone with cream, since it was already necessary to save the mascarpone. But I also want to try yours sometime. Layered with canned pineapples and used syrup from them for impregnation. Over the past few years, my husband said about this particular cake "very tasty". So thank you from both of you!
Classic cake (biscuit and cream)
Scarecrow
arini,

Wonderful cake! The biscuit is a guest, it's really good!
Antonovka
Girls, I didn’t know how to level cakes before, but this first year took 1.5 or 2. And I have something wrong with the oven - I baked the biscuit 2 times more (from today's gingerbread I realized that the oven is lying)

Very tasty, like ice cream. I need to deal with the biscuit (this is my eternal problem) - it came out not high, but very airy. I will repeat it unambiguously.

Sorry, I can't turn it over


Classic cake (biscuit and cream)



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