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Cutting the biscuit into cakes and leveling the cake (page 6)

prona
SvetlanaAs far as I know, Lyudmila works with one proven composition. Freezing whipped cream is an experiment, especially since you have a huge number of manufacturers and the quality of the product is different.
Ice cream with gelatin perfectly tolerates freezing. Fresh fruit can flow and change its texture. Sour cream is also different: just sour cream with sugar, custard, etc. The best way to find out is to read all the comments on a particular cream. Girls always detail their experiences.
I fixed it on the chocolate. If for the summer - only with cream.
Try to go to an ambulance for creams and an ambulance for pastry, there is a table of contents on the first page and a lot of useful information.
Vesta_70
Natasha, thanks for your comments!
Here's another question for ganache with cream - is it necessary to stand it overnight in the refrigerator before using it? This is not always helpful ...
Yesterday, by the way, I took out one of the pieces of frozen cake and coated it with different options: butter + shock. dark 1: 1 and oil + shock. white 1: 1.5. So far, the impressions are as follows: with dark chocolate it hardened a little faster, but white also hardened. True, I have nothing to compare with, unfortunately. I stuffed it back into the freezer - in a week I will take it to the refrigerator, and then leave it at room temperature - I will observe ... And what is the criterion for this hardening - that is, is it important at the time of covering with mastic, or then too? This question arose because I will be fitting in the kitchen with air conditioning - that is, the coating with oil, apparently, should not soften? But then, of course (on the next day): transportation in a car (with condender, but, damn it, what heat it will be at the end of July - God only knows) 25 km ...

Today I plan to smear one more piece - this time with ganache and cream. I will compare.
Vesta_70
I report on the results of my experience in leveling the cake with different compositions.
There were 4 options:
butter 82.5% + dark chocolate Babaevsky (1: 1)
butter + white chocolate in discs 34% (1: 1.5)
cream 35% + dark chocolate Babaevsky (1: 2)
cream 35% + white chocolate in disks 34% (1: 3)

Cover the pre-frozen cake pieces. When covered, I did not experience a strong difference - on a cold cake everything solidified normally. After application, put it back in the freezer.
A few days later, my family had the strength to eat the cake again.
And so ... In the evening I took out all the pieces from the freezer to the refrigerator. Ostrom from the refrigerator - on the table.
After 20 minutes ... The result, to be honest, surprised me ...
Butter with BOTH types of chocolate remained firm (although I expected it to soften).
But with cream: with dark - it remained hard, and with white - it was pressed with a finger
But to taste: although I do not like white chocolate in its pure form, I liked it much more in the cake, because the dark one has too bright taste, which simply hammered the taste of the cake itself ...
So what happens? If you don't want to use dark chocolate, is it better to do it with butter than with cream? ..
Has anyone had a similar result?
NerOlli
Good day! Tell me, please, the better to align the cake with fat cream to decorate with protein-custard or wet meringue. For example, a milk girl, cream inside. Is it better to do plaster with cream or wet meringue?
Selenia_Irisha
Vesta_70, white chocolate is very picky, it does not always turn out strong and stable ganache. Although I recently ran into black with a large percentage of cocoa butter in the composition, it swam from the heat and high humidity (
Larchik79
NerOlliWith wet meringues, plaster will not work! Plaster is butter cream (condensed milk + butter, custard base + butter, chocolate + butter) with biscuit crumbs. Under the MB, you can line the cake with any of the above cream or cream + chocolate.


Added on Monday 29 Aug 2016 00:33

Quote: prona
Do not freeze whipped cream, sour cream, fresh fruit.
Cream with whipped cream, sour cream freeze and thaw perfectly, does not affect the taste and texture.


Added on Monday, 29 Aug 2016 00:39

Quote: Vesta_70
So what happens? If you don't want to use dark chocolate, is it better to do it with butter than with cream? ..
I line butter + chocolate cakes. For chocolate cakes or if there is a chocolate biscuit in the cake, then for leveling I take dark chocolate, for other compositions I use white. With dark chocolate, the alignment is tighter in summer and stays firm longer. If there is no heat outside, then there is no difference. I don't use cream + chocolate, it's more difficult for me to work with this mass. Everyone chooses what to align.
Dance
I have been leveling for a long time butter + white glaze (1 × 1). Well worth it. Even without the cold. hardens. I like the fact that when I get it out of the fridge, I have time to cover it, arrange it, etc. Whereas butter with condensed milk as well as butter with a custard base (Charlotte) melts very quickly and floats straight.
I tried ganage on glaze, it does not freeze at all. Stopped for butter with glaze
leoalla
Putty from protein custard on syrup and biscuit. my crumb swam under the mastic. Only with oil now I level it under the mastic
Selenia_Irisha
Alla, protein does not seem to go under the mastic, only oil on Swiss merengue, perhaps. Try cream + chocolate, only black chocolate with cocoa about 60%. Freezes into stone.
leoalla
Selenia_Irisha, protein behaves well under mastic. They are compatible.
The putty flowed due to mixing the cream and crumb with a mixer. The air came out of the cream.
It was probably necessary to intervene with a spatula. But I didn't do that at all.
Butter or ganache.
Thanks, I'll try. I made ganache with butter. I'll try with cream
Varvara54
Girls, does anyone use such a thing?
How does it work, is it convenient or not worth bothering?
Cutting the biscuit into cakes and leveling the cake

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