home Confectionery Cakes Number cake "February 23"

Number cake "February 23" (page 8)

Farida
Tyetyort, Thank you!
zvezda
Quote: Tyetyort
dessert wine.
I don't understand them at all, can I tell you which one you use ??
Tyetyort
Olya, Crimean white muskatel. A bottle of 0.7 l costs 399 rubles in our store. Iziumov or Massandra.
zvezda
Elena, Thank you!! This is what I will buy ..
Farida
Tyetyort, Elena! thank you for your support and advice! : rose: Everyone liked the cake, it turned out to be soft, melted in your mouth. I made the impregnation according to your recipe, only instead of wine I added lemon juice, to which I added a couple of tablespoons of limoncello (five-year-old - stale), made according to the recipe from the site.
Thank you Elena_Kamch for the cake recipe!
I apologize for the delay in reporting. I don't attach a photo, I have such a simple cake decoration.
Konvetka
Many thanks to the author. Baking as a gift - the gift was a success.

Number cake February 23
Wiki
Konvetka, How beautiful it is!
Konvetka
Wiki, Thank you. I still don't know how to make roses, so the decoration is modest, but the fact that the cake itself from numbers looks very impressive
Anastasia M
Can you find out which Cream 33% and Cream Cheese are best to use?
Tyetyort





Anastasiadepends on your region. General recommendations maximum fat content. If there are problems with whipping, I separately beat a piece of soft butter, drive it into the cream.
Ukka
Helen, and I with a report!
Granddaughter is 1 year old, grandma did her best. Decorated by my daughter.
Everything, as in the original, only he has no time to soak, the holiday is at 18 o'clock ... But we tried with our daughter separately both pichenki and cream - tasteful !!!
Number cake February 23

Cake-number 23 February
Elena_Kamch
Girls, I did not receive notifications from the topic! I thought I had forgotten the recipe ...
And here they brought so many beautiful cakes! Thank you!





Tyetyort, ElenaThanks for helping the girls!
Tyetyort
Elena_Kamch, Lena, thanks for the interesting recipe!
Sonadora
Elena_Kamch, Lena, thank you very much for the recipe! A very tasty and delicate cake turned out.
Number cake February 23

Number cake February 23

The height of the numbers is 26 cm, the weight of the finished cake is 3 kg. I made one and a half servings of dough and two servings of cream.
Elena_Kamch
Sonadora, Manechka, what a beauty!
I am very glad that I liked the recipe!
zvezda
Manya, die not get up !! What a beauty !! I want the same !!
Are all your berries fresh ?? I saw; strawberries, blueberries, blackberries and physalis ??
Wiki
In my opinion, raspberries, not strawberries and black currants, not blueberries
zvezda
Quote: Wiki
my raspberries,
Exactly, raspberries. ... Well, what do you think, is this all fresh ?? I like colors ..
Sonadora
Elena, Olya, Wiki, thanks a lot, girls.
Quote: zvezda

is it all fresh?
Olya, yes, all the berries are fresh: raspberries, blackberries, physalis and blueberries (I chose a box with the smallest one). There were only 125 grams each.

The pimples from the cream were deposited with a closed star, since the round nozzle was only small. It doesn't look very neat as a result. I want it like Lena's. Round nozzle 12 mm should be delivered today

Elena_Kamch
Sonadora, Manya, I made my first round nozzle from a tin from under a beer can Normal pimples came out
Sonadora
Elena_Kamch, Lena, thanks again for the recipe. Here's a cake today.
Number cake February 23
In my opinion, with simple pimples, the cake looks neater. Weight 1.5 kg (support 24 cm). One portion of the dough made six cakes. The cream for the cake was made at the rate of 200 grams of cream.

I want to make a chocolate version of the cake in the form of a Christmas tree for NG or Christmas, adding pistachio paste to the cream. I haven’t decided yet whether to make cakes from saber dough or to make them according to the Spartak cake recipe.
Wiki
Sonadora, very beautiful heart!
Elena_Kamch
Sonadora, Manyawhat a cool, neat cake!
Quote: Sonadora
In my opinion, the cake looks neater with simple pimples.
I think so too
Quote: Sonadora
I haven’t decided yet whether to make cakes from saber dough or to make them according to the Spartak cake recipe.
I once made a saber with almond flour, not chocolate, really. I liked the taste. But I love shortbread dough, and those who don't treat it very well did not appreciate
belena74
Sonadora, Manya, what a charming heart! Great job!
Sonadora
Wiki, Elena, Elena, thanks a lot, girls.
Quote: Elena_Kamch

I love shortbread dough, and those who do not treat it very well did not appreciate
Elena, so I am still thinking. Julia Small has herringbone recipe made from saber chocolate dough with almond flour.
Elena_Kamch
Quote: Sonadora
Julia Small has a recipe for "Christmas trees" made from chocolate saber dough with almond flour
Yes, I also took her saber recipe. It turned out it was shortbread dough. So hard and crumbly
Wiki
Elena_Kamch, I am grateful for the recipe again! Happy New Year!

Number cake February 23
natasic2466
Elena_Kamchand I am grateful for the recipe!
This is a three-storey option
Number cake February 23
Number cake February 23

And this is take two, two floors
Number cake February 23
Number cake February 23

Everyone liked it very much, tender, soft, soaked perfectly, the cream made a sour cream custard from 20% sour cream.
Salted caramel inside. She baked the cakes two weeks before the New Year, cream and decoration for a day.
Elena_Kamch
Wiki, Wiki,
natasic2466, Natasha, girls, what a New Year's beauty !!!
Thank you for bringing the show!
Happy New Year!!!
Mira
Elena_Kamch, thanks for the recipe! Good New Year spirit.Number cake February 23
Zakharovna
Quote: Wiki

Elena_Kamch, I am grateful for the recipe again! Happy New Year!

Number cake February 23
Wiki, the template is very beautiful. Drawn herself from the Internet? Share?

Baking in the spring, 3 storey, letter, everyone really liked it.
Wiki
She drew herself, what was there to draw? The size is rather big, joined two sheets of cardboard A4 size. It turned out 3 tiers and there is another piece of dough in the freezer. At other times it was possible to bake cookies from the rest of the dough, but I already have a lot of gingerbread.
The rest is all according to the recipe. There is also a little cream left. Decorated with her bezeshki - specially baked small ones, powdered blueberries with powdered sugar, pomegranate seeds and purchased peas-stars.
Zakharovna
No, well, look at the numbers for the cake in the internet, as they say? Download number templates from the internet, print and cut. As if they had never attended drawing lessons. I personally drew for my letter myself!
silva2
Quote: natasic2466
Cake-number 23 February
Super! This cake is just a magic wand
Lolievna
Good evening girls! I need help from the audience. For some reason, the ganache did not thicken, respectively, the cream turned out to be watery. I had to add oil to somehow keep its shape. The cake turned out delicious, but there was no great beauty. Baked "Christmas tree". The question is tormenting, what is the reason? It seems that I did everything according to the recipe. Ahead is a friend's anniversary, I want to please. Maybe it's the chocolate? Who uses what white? I had this one: Number cake February 23
Zakharovna
And where is the ganache in this cake? Is it just cream cheese? I'll go to page 1.
Lolievna
Quote: Elena_Kamch
For the cream: bring the cream to a boil, remove from heat,
add chocolate and mix well until smooth. Transfer to a container, cover with foil in contact and put in the refrigerator overnight (I had a day)
Isn't that ganache? Well, it means that I did not name correctly. In short, this component did not work out for me.
Zakharovna
Didn't forget to put the cheese into this substance later? I have no other explanation. In the end, the cream turns out to be good, it keeps its shape, like an hour dressing.
Lolievna
I didn't forget: lol: There was a paper with a recipe under my nose. I will try with other chocolate. For me, rarely, but it happens, even though my head is against the wall, it does not work out and that's it.
Sonadora
Lolievna, Natalia, made with Air and with Belgian Callebaut in biscuits. It worked with both, but in the second case, the ganache froze better.
Lolievna
Sonadora, Manya, Thank you! I will try with air, Belgian Callebaut has not even seen with us. There is also Milka. In general, we will experiment.
Yarik
And I finally got my hands on this masterpiece))) were supposed to visit on January 4, decided on this cake, it didn't work out right away, the dough came out excellent, the cream decided to make a sour cream custard, stratified and did not want to improve, freaked out, I almost threw out the cream, remembered in time that there was puff pastry, Napoleon had to bake quickly))) he came out gorgeous, but they did not get to visit, the child got sick there, they just finished eating. As a result, we are going on a visit today, collected this cake, of course we haven’t tried it yet, then I will report back.The chocolate was Airy, the cream seemed to be good, maybe a little thicker it would be necessary, but it keeps its shape.

Number cake February 23




Elena_Kamch, Elena, thanks for the recipe, and happy holidays!




Number cake February 23



I apologize for the photo))) but everyone liked it so much that they ate it with spoons from a plate)))
belena74
Lolievna, Natalya, in my first experience with this cake I faced the same problem. Read on page 16. I changed both cream and chocolate, but the problem remained ... I managed by actively whipping the cream when introducing ganache, and not modest, as indicated in the recipe)
Lolievna
belena74, ElenaThanks for the tip! I went to read the topic for the third time, I got carried away, I want to achieve a result
belena74
Lolievna, Natalya, I understand you, I also suffered when I got acquainted with this wonderful recipe). Irreplaceable cake! Once again, many thanks to our Elena for putting out such a good recipe!
arini
I made a cream from this recipe with dark chocolate. But for 200 grams of chocolate, I took 250 ml of 30% cream and 550 grams of cheese. The cream is thick. Everyone who tried it said it was delicious
Thanks to the author!
marina-asti
Lolievna,
Quote: Lolievna

Good evening girls! I need help from the audience. For some reason, the ganache did not thicken, respectively, the cream turned out to be watery. I had to add oil to somehow keep its shape. The cake turned out delicious, but there was no great beauty. Baked "Christmas tree". The question is tormenting, what is the reason? It seems that I did everything according to the recipe. Ahead is a friend's anniversary, I want to please. Maybe it's the chocolate? Who uses what white? I had this one: Number cake February 23

Several times I made a prescription cream with this chocolate from 1 page - it always kept its shape well.
Did you have chocolate with cream in the refrigerator for a long time?
Lolievna
marina-asti, Marina, hours 14! Probably, somewhere she messed up. I will do more. But it happens to me that something suddenly does not work out, at least crack it. I couldn't bake this cake, I tried it 4 times. The biscuit fell off.
Number cake February 23Cream cake with "Confetti" curd cream
(ang-kay)
marina-asti
Lolievna, maybe the cream was brought or cream cheese? On this chocolate, the cream was squeezed out of the pastry bag with effort.
I know that Natasha Chuchelka used this chocolate, I started buying this chocolate in Globus from her suggestion. Therefore, we will assume that the chocolate is verified)
eye
Lolievna, Natalia, maybe the cream was mistakenly not taken by 33%?
Quote: Lolievna
Ahead is a friend's anniversary, I want to please.
here are some more stable options:
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