Cake "Drunk cherry in chocolate"

[Tali]

Tali, baked something like "Nord" and "Hedgehog" from the same book, but it was sooooo long ago. And I am not very good at decorating, although thanks to the girls from the forum, something turns out. And what kind of mastic flowers did you make? By the way, you can come with me.

I also made them once upon a time very, very long ago.
And the mastic here is the simplest of half of the marshmallow type marshmallows, powdered sugar and powdered dye diluted with a drop of water. It was quite normal to sculpt, but the taste of the most pleasant was the plate from this cake made of "shokomastica" - it contained half-and-half chocolate with marshmallows and a little powder. Then I made the same shokomastica from white chocolate, but most of all I liked the purchased shokomastica. This one is really tasty both for tight-fitting and for modeling it goes well. And no need to dry, just put in the refrigerator. And it seemed to me that at a price it comes out cheaper than homemade
By the way, the simplest and quite decent flowers came out using a four-leaf cookie cutter, which I dried for bends in an egg box. I was even surprised how simple everything was. And it seemed so unreal

[Tali]

Tali, and who is in your family of snakes? And I made mastic from marmyshek, and then quite by accident I bought a ready-made one. Indeed, it is much easier and more convenient to work with a purchased one, only you can rarely buy it from us.

Serpent-son))) True, in a leaf, a snake, molded in fact, looks more like another "creature", but it seems that no one except me noticed
Why don't you order the same mastic on the Internet? It seems that on the websites of the stores they write that only gel dyes and something else of this kind are not sent, because the packages may open during shipment. And any mastic is sent and not in large portions, 0, 5 and 1 kg each. I didn’t even think it’s more convenient to work. I really liked the price, because the most branded marshmallow marshmallows 150g cost 125-150r. And still it is necessary not to overheat and not underheat. And that chocolate goes well, that does not ... And all sorts of other marshmallows, etc. (like the same marmyshki, but for some reason the mastic is molded worse) seem to be cheaper, and the result is unpredictable.

And we have three snakes in the family - a husband, a daughter and a grandson, so we live in a serpentarium. I bake cakes only for my family and friends, decorate with cream, so I don't need much mastic, but I don't know how to sculpt, as they say - both left hands. so it doesn't make much sense to order.

And to me the flowers from the cream seem to be something impossible Although, I tried to make the first roses from milk mastic, it did not work out at all, and I pushed this business aside for several years and inside myself, approximately as you decided, not mine. But on this just birthday drunk cherry I tried marmyshkovy mastic, I really liked it. It turned out to be quite easy to sculpt from it. Even lighter than plasticine. But usually the coating of a drunken cherry chocolate tastes better to me than a mastic purely marmyshkovy homemade one, that's why it did not fit it. And I want a smooth, beautiful, even for myself ... As a result, the girl's son on the day of jam has already made it according to all the rules, with a tight white, tinted shokomastica - and there she just blended amazingly in taste (and before that all the time it seemed like superfluous, as if only necessary for decoration). In general, now the day of jam is coming for my husband, so I want to try some almond, nut recipe from Lemkul for mastic and marzipan.

[Tali]

Tali, try, of course, the recipes in this book are wonderful, I'm sure you will get it delicious, and then share the recipe.

Girls, did anyone make this cake with another cream? for example with tafita? I would like less oily

Will be !

Well, I made this cake with tafita, delicious! Thanks for the recipe

In general, the beauty of this cake according to the classic recipe is that the butteriness of the cream is not felt. It is muffled by eggs (there are three of them in the cream) and the remnants of cherry tincture (I send it all to the cream). And even until you mix the cream with the biscuit, it is somehow perceived light.
By the way, how did it happen without the chocolate on top? I see there is white mastic on the cake? According to the recipe, he asks for bitter dark chocolate.

By the way, how did it happen without the chocolate on top? I see there is white mastic on the cake? According to the recipe, he asks for bitter dark chocolate.

After all, tafita is chocolate chocolate, it turned out very tasty!

Girls, good evening, a question arose, asked to make a drunk cherry cake, but with less buttery and heavy cream, can it be made with some sour cream or cream? Thanks in advance for your reply)

[Pickwick]

Pickwick, Anastasia, it will be very tasty with fat sour cream, whipping cream, I also prefer this version of the cream.

Tanya, thank you very much for such a prompt response)