home Confectionery Cakes Number cake "February 23"

Number cake "February 23" (page 7)

zvezda
Elena, in in, just exactly as I thought .. well them, I'll do it! Wiki, and I and Napoleon can only take a bite with you Ty .. Dahl .. and the evening horse for what ?!
M @ rtochka
And if you make a side from the cream on top, and inside the fruit and pour the jelly over everything?)
Well, as an option
belena74
Oh, girls, save me. I make a cream, all according to the scheme and the recipe, but it is watery, as if it will not settle with pimples ... How to thicken? Add oils?
zvezda
Elena, here it is not necessary to thicken! Is your ganache frozen by itself? And how did you whip the cream? What do you have now .. write in more detail.
belena74
My ganache hasn't frozen since yesterday, it dripped into my cheese in a trickle (((I didn't pay attention right away, since I did it on white chocolate for the first time, I thought maybe it should be so ... (A hundred times ganache on black and I never did it on white (. I got out of the situation. Well, I still had a pack of cheese in stock, beat it up and introduced the cream. Everything thickened. Otherwise, I already panicked, at 17 o'clock the guests will come, and my own child without a cake)
zvezda
Elena, happy guests! I'm glad everything is ok! The point is probably in chocolate
belena74
Quote: zvezda

Elena, happy holidays
Olya, Thank you!

Thank you very much Elena for a wonderful detailed recipe. For the hundredth time in this thread, I will probably say that the cake is really light, fast and effective). The cakes (figures) from the specified norm turned out to be 28 cm high, there is still dough for cookies. The dough is easy to work with, does not shrink in size. The cream is very tasty and light, although there was a slight hitch with it). The cream, probably, would not have been enough for me one rate, but I did two at once, and then I had to add cheese ... I perfectly filled the remaining ones with profiteroles. In general, the cake, indeed, can be awarded the title of a magic wand !!! No dancing with freeze, no alignment, no tight ...
Cake-number 23 February
Elena_Kamch
Oh, girls, but I did not receive notifications from the topic ...
Elena, I am glad that everything ended well. The cake is very beautiful!
Somehow I never had a situation with ganache so that it was liquid I would probably add more chocolate for thickness.
belena74
Elena_Kamch, Thank you.
I still decided to deal with this cream and made another cake for home. Basically I took other chocolate and cream, and oh, miracle, the ganache turned out to be wonderful! BUT! When introduced into the cheese, the cream again became watery (... Of course, it hurt me, but I did not give up ... Since I had nothing to lose (a cake for the house, and to be honest, my hands itched to try to make the second most popular cream for such a cake, sour cream custard), I decided to brutally beat the whole mass (both times I very clearly adhered to the described technology, where it is said to beat the cream at medium speed). And do you think it began to thicken indecently right in front of my eyes ... That means, what was mine problem - very modestly whipped the mass. In short, I am very glad that I found the same approach to this delicious cream))). What I wish everyone)
Elena_Kamch
Oh, how great! Thanks for the experience!
STV
To beloved parents for the Golden Wedding, 50 years of marriage.Cake-number 23 February
Wiki
STV, beautiful!
belena74
STVwhat a wonderful cake! How high did you make the numbers?
STV
The cake itself is not very large, the height of the numbers is about 20 cm, but due to the fact that it is three-layer, it was enough for five adults and four children. Another gratitude to the author of the cake, magnificent in its effectiveness and simplicity of execution.
Elena_Kamch
STV, TATYANA, the beauty! Thanks for the photo!

Something not a single figure eight ... I baked the cakes and got sick And they lie unfinished
STV
For me, this cake turned out to be very convenient to perform. Although it prepares for a couple of days, it is prepared in stages, it does not take much time.I bought two sets of number stencils in two sizes and now I am completely ready for any d / r, any date. Cake-number 23 February
Elfa
TATYANA, super with stencils, tell me, please, where did you get it?
STV
At our local joint venture. China is nearby, the Chinese are fast tracking fashion trends.
belena74
STV, Tatyana, what a great idea with stencils of all numbers! It is necessary to google), otherwise all by themselves with pens, pens, pencils, rulers, erasers)))

Quote: Elena_Kamch

STV, TATYANA,

Something not a single figure eight ...

Yes, Elena, after the first cake in February, hatched the idea of ​​making an eight on March 8, but then it became leeeeen, She felt sorry for herself on the holidays))). I think many girls did the same ...;)
crane
And what can you replace eggs in the dough with? Need no egg ..
M @ rtochka
Margarita, not in this recipe, but replaced eggs with flaxseed:
Cake-number 23 FebruaryFlaxseed egg
(Admin)
crane
Thank you!
Elena_Kamch
Quote: M @ rtochka
replaced eggs with flaxseed
I also replaced it not in this recipe. Kulich once baked on a flaxseed egg.
crane, Margarita, write later how the dough turned out. There will be a new experience.
crane
Elena, I report - I did not find flax bran, replaced the eggs with chickpea broth by weight; flour had to add 100 grams. The cakes turned out to be a little denser, but tasty (my daughter dragged all the leftovers and demanded a recipe). Cream made cottage cheese + whipped cream - it is better to give two days for impregnation! For 20 hours they were soaked, but did not have time to become tender - they were eaten
Elena_Kamch
crane, MargaritaThank you! Of course, the consistency will be different. The main thing is that I liked the taste!
Quote: crane
did not find flax bran
I just grind flaxseed in a coffee grinder. Flaxseed oil, which is contained in the seeds, oxidizes very quickly and imparts a fishy flavor. And if the bran was grinded for a long time and lay in the store for an unknown amount, then such a taste may very well be. And if you grind the seeds yourself and use immediately, then it turns out much tastier
Konvetka
Good evening everyone, today I decided on this cake and immediately failed. When I heated sugar, honey, eggs and butter, my mass burned and stuck to the saucepan. What is wrong: overexposed on the fire or the fire is strong, like boiling on the smallest? Gently poured it into another saucepan and added soda, it increased in volume, but some remained burnt to the pan. Now you need to pour less flour?
Elena_Kamch
Konvetka, Ludmila, I have never burnt mass .. It seems to me that the fire is strong. Maybe put on a water bath then, if the fire is not made lower. I would add less flour. But the taste may suffer and the taste of burnt will be felt
I constantly stir the mass in a saucepan and stand nearby. I watch it not to burn.
ychilka
Girls, what kind of cream cheese can you buy in Ukraine?
crane
ychilka, I take Arla cheese (Denmark), we sell it in the sausage market.
Elena_Kamch
Girls, thank you all for the congratulations! It is very pleasant, especially now, when I rarely visit HP

The eight March cakes waited for their hour
Turned into a birthday cake Inside (on the first cake) I added boiled caramel and Tafita cream. Vkusnotaaa
Cake-number 23 February
Tolena
Good day !!
Oh, and I've seen enough cake here)))))
My granddaughter is one year old, I want to bake such a cake for one. It seems to be clear what and how, but I want to ask a few questions.
1. How can the base be baked in advance? Is it possible in 3-4 days? There are still kids in the family ... time is not always enough)))
2. I would like a curd cream. Tell me which one is better to soak the cakes all the same. How long does it take to soak to get a soft cake?
I made a cream for a cake on VNK curd: 500 cottage cheese + 70 powders and 180 butter + 70 condensed milk. I liked it both in the interlayer and for leveling (although I also put a lace sugar ribbon)) But there the biscuit is so juicy, but with such cakes what kind of cream will saturate the cream?
THANK YOU !!
Elena_Kamch
Tolena, Elena, the base can be baked in 3-4. I used to have cakes in the refrigerator longer. I wrap them in plastic wrap and lie well
And I won't tell you about curd cream. I have never used it.
Maybe one of the girls will write their experience.
Tolena
Elena_Kamch, Thank you !!
I'll wait, can someone tell me))
Did you do it with sour cream custard? I read here what the girls are doing. I think maybe with him and replace some of the sour cream with cottage cheese ... but you need to cook it ... Hmm ...
Elena_Kamch
Quote: Tolena
Did you do it with sour cream custard?
Yes, I really like this cream and taste well with the cakes
belena74
Girls, I wanted to share the purchase, which greatly facilitates the work on this cake. These are the wonderful cutting shapes I bought in a confectionery store at a price of less than 200 rubles each ... I specially photographed them against the background of A4 sheet to understand the size. And the cake itself is assembled on a substrate from a special box with a transparent window for such cakes and it is clear that the sizes are very suitable. I definitely recommend)
Cake-number 23 February
Cake-number 23 February
Elena_Kamch
belena74, Elena, oh, what an unearthly beauty! Brightly appetizing cake!
Thanks for the information! Very convenient shapes and sizes, I look, just the right one!
belena74
Elena_Kamch, Thank you

How easy and quick to cook it! A pleasure) Elena, thank you again for the wonderful recipe!
Irina F
belena74, Elena, and in which store, please share)
Cvetaal
Irina, there is 🔗
belena74
Svetlana answered everything correctly)
Farida
Quote: leoalla
Maybe someone will come in handy. I came to share. I put lard in honey gingerbread cookies. I decided to try this recipe too. Girls, this is a fairy tale. The lard went very well here. It did not affect the taste at all. I'll bake on the lard.
I want to bake such a birthday cake for a relative. Please tell me, will melted beef fat go instead of lard?
Tyetyort
Farida, if only the meat is overheated, not internal. He freezes tightly. Fat that is between the muscles of the meat or on top of the carcass may work. You have to try. Halal?
Farida
Tyetyort, Elena, no, not halal, just available. Interior. So it won't work. Thank you for your reply.
Tyetyort
Farida, you can taste it melted, mix it with a part of the flour and then mix it into the rest of the dough. Source V. Pokhlebkin
Farida
Tyetyort, thanks, I'll try on another test. I will not experiment with this recipe.
Farida
Need help please help! I baked the cakes strictly according to the recipe, everything worked out, but I decided to make the cream according to Khlebnikova. Her cream is similar to the recipe for ice cream with gelatin, only different proportions. I have prepared everything for this, but now I think that the cakes will not be soaked because of the gelatin. What do i do? There is little time left. Can I soak it with something else?
I don't bake cakes often, mostly just honey cake and boiling water.
Tyetyort
Farida, I always impregnate the honey cake. Put the cake on a substrate, where you will collect, so as not to shift it already, bring the container with the impregnation over the cake, and, dipping a silicone brush, soak it. Then cream and stuff, the next layer. It's the same with him. It is better not to touch the soaked cake, it will break. I saturate in moderation, but the cream I have weighed sour cream with caramel also impregnates.

Cake-number 23 February
Farida
Elena, and what to impregnate? Never soaked.





Tyetyort, Elena, thank you for your help. I found the impregnation recipe. All the best!
Wiki
Tyetyort, very nice cake!
Tyetyort
Girls, thanks! I'm very happy to help. Soak it with caramel syrup, melt a glass of sugar until bright color, add a glass of boiling water, simmer until dissolved, add vanilla, cool it, pour in dessert wine. Thick, unpleasant syrup. You can add salt, by the way.

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers