Master class: how to make a Bouquet of Roses cake?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cake "Bouquet of Roses" will be an excellent and tasty gift for a girl, mother, grandmother or sister on March 8th. A cake decorated with roses will easily delight women. After all, what could be better than flowers or sweets for the fair sex? Virtually nothing!

Ingredients

For two round cakes you will need:

• 8 pcs chicken eggs;
• 230g sugar;
• 240 g brown flour.

The ingredients for making a rectangular biscuit are as follows:

• 6 pcs chicken eggs;
• 170g sugar;
• 180 g brown flour.

Ingredients of the syrup to soak the biscuit:

• 100g sugar;
• 350ml water;
• 30 ml cognac.

Ingredients for making buttercream:

• 500ml milk;
• 380g sugar;
• 600g butter;
• 3 pcs chicken eggs.

To decorate the cake:

• 2 liters of lean cream;
• food watery dye.

Production time: 360 minutes.

Recipe

For two "Bouquet of Roses" cakes, you will need 2 convex biscuits with a diameter of 19 cm and 1 rectangular biscuit the size of an iron sheet 40 x 33 cm. First of all, preheat the oven to 180 ° С.

To create a whole biscuit for the "Bouquet of Roses" cake, you must follow the recipe. Whip 4 eggs and 115 g of sugar with a mixer until a dense homogeneous mass. Sift through a sieve 120 g of flour, and then carefully add it to the mixture. Transfer the finished mass to any bowl or cup. Put baking paper on the bottom of the sheet, and anoint the walls with butter. The oven should already be heated to 180 degrees Celsius. Send the mass to the oven for about 40 minutes, wait until a good brownish crust appears and remove the biscuit.

Cool the biscuit, turn it over onto a grid, remove the paper and let it cool. Bake the second biscuit in the same way.

How to make cream?

Easy enough to master the preparation of the "Rose Bouquet" cake. A recipe with a photo will help you with this. While the biscuits are baking, you can make the cream. Add half of the sugar intended for the cream to the milk. While stirring, bring the mass to a boil and boil for 3 minutes. At the same time, mix the remaining granulated sugar with the eggs and, stirring constantly, add it to the boiling milk mixture. Cook until the consistency of condensed milk is obtained. Cool.

Cold oil foam up to the appearance of snow-white luxurious foam. Continuing to beat, pour into the cooked oila mixture of eggs, sugar and milk. The finished cream should be thick enough to hold its shape.

Boil water with sugar for 2 minutes, cool, add cognac. Moisten the cakes a little with the prepared syrup and grease with cream. Also smear the top of the cake with cream and send it to the refrigerator. Shake the soufflé. Apply it on a rectangular cake and shape into a bouquet.

Cake decoration

Use a star-shaped nozzle to decorate the packaging of the bouquet. Paint a small proportion of whipped cream in a greenish tone and draw rose stems with them. Spread greenish cream on the place on the cake where the buds will be.

On a separate plane, form roses for decoration. Take part of the cream, paint it in a pinkish tone, form roses using a nozzle, at the end of which an ellipse with edges is visible. Move down-up-down to squeeze the petal. From half of this petal, form the next one in the same way, then another and another. Transfer the finished rose to the cake. Use the same method to create other roses to complete the bouquet.

Whip another portion of cream, paint in a greenish tone. Form small green petals under the rosebuds. If there are no nozzles for sheets, put the soufflé in a bag, cut off 2 elegant strips at its very tip (approximately 5 millimeters long). So two rectangular holes should appear on the sides of the bag.

Form a ribbon with a bow from red cream with a rose-shaped nozzle.

The Rose Bouquet cake recipe above revealed the secretcake and gave you a couple of tips to make the process easier.