Cake with roses. Cake decoration. Cream for roses on the cake

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

Rose cake - sounds a bit old-fashioned, doesn't it? However, now gastronomic trends have taken a turn and returned to the well-forgotten old, adding several new elements.

Recently, the confectionery craft has received intensive development. It has become more accessible, now the process of creating complex cakes is known step by step. You can buy the necessary products in any store, as well as the necessary confectionery accessories.

Along with this, various methods of decorating finished products began to appear - this is the minimalism of the French school, and the richness of the "rustic" direction, and much more. However, for many, the concept of "birthday cake" is strongly associated with cream roses, as in Soviet times. Then their taste was doubtful, since the GOST recipes were filled with fat and sugar to increase the shelf life. Yes, when using quality products, it is really tasty, but at the same time too satisfying. Thanks to the gastronomic abundance, you can lighten the rose cream on the cake and make it more expressive. In this article, we will provide recipes and describe a number of techniques for creating edible roses for decorating confectionery.

World trends in decor. More roses for the rose god

Cream roses are characterized by a clear, expressive relief - you should see every petal. This imposes a number of restrictions on the cream, as it must be very thick and stable. So forget about sour cream and mousses - the petals will blur before you have time to see them in the "collected" form. We have described the most popular types of creams for creating roses below.

Creamy confectionery decoration is now extremely popular thanks to the so-called Malaysian technique. It is based on neat buds, which are a single composition. The most important thing in decor is harmony, it's not just a basket of flowers. All shades echo each other and show a single picture. Ombre welcome. The craftsmen who create masterpieces, as in the photo below, must have looked through a lot of information on the topic of botany.

Basic tools

Of course, you will need a pastry bag. At first, you can not spend money on expensive silicone, but get by with a disposable one - it is durable and holds the cream perfectly. In addition, you need to purchase nozzles for the petals. They are plastic and stainless steel. We recommend taking the latter, because they provide the best relief. Rose baits include:

• "Loop". Used for jigging one petal at a time. The size range is quite wide, which allows you to vary the finished flowers in size, creating different cream roses.



• "An open rose". A toothed nozzle, with its help, with a rotational movement, form roses of a relatively large diameter. Most popular for decorating cupcakes.
• Specialized nozzles. They have a series of crescent-shaped slits, which allows you to get a rose with one click on the pastry bag. Yes, you will get lazy cake roses, but they look smart.

Due to the fact that cream flowers are fragile and easily soiled, immediately after assembly, before applying to the cake, they are slightly frozen - they harden and become more convenient to use.

To create cream flowers, a special tool is used, visually similar to a small inverted nail with a wide head - it is convenient to hold and rotate it, evenly distributing the petals over the surface of the flower.

As a result, the cake with roses is assembled as follows: each flower is created separately and frozen, after which the final bouquet is assembled on the surface of the cake and additionally decorated with small elements (leaves, twigs, pistils, etc.).

Swiss meringue

Meringue is the common name for egg white whipped with sugar. Distinguish between Italian, French and Swiss meringue. They differ from each other in preparation, the composition remains unchanged. Swiss meringue is traditionally used to decorate confectionery products, because it is absolutely safe - the protein has been heat-treated. Due to its stability and spectacular appearance, it is very often used as a cream for roses on a cake. So let's get ready:

• egg whites - 6 pieces;
• sugar - 300 grams;
• citric acid - pinch;
• vanillin, rum or other flavor - to taste.

The resulting cream is a snowy color without yellowing, so it's perfect for you if you want to get a cake with white roses.

How to cook?

The cream is cooked in a water bath.

Put a container of water on the fire, while in a smaller bowl, mix the egg whites with citric acid.

Begin to beat the egg whites until you get a light foam.

With the mixer running, start adding sugar to the whites.

Beat the mass for a minute, then put it in a water bath.

Turning clockwise with a working mixer, process the mass for 7-9 minutes - it will become strong, glossy.

Remove the bowl from the water bath, add flavoring to taste and beat until the cream has cooled. That's all! If you want a cake with red roses, then feel free to color the Swiss meringue with dry or gel dyes.

The decor of this cream tolerates storage even at room temperature, unlike other creams with butter.

Swiss meringue buttercream for showy roses

For those who consider the taste of meringue to be "empty", we suggest making a full-fledged butter cream based on it - for this, take 450 grams of softened good butter for a serving abovequality.

Add butter in portions to already whipped proteins, beating well each time. The resulting cream will be airy, with an intense creamy taste. The main requirement for a successful cream is that butter and meringue must be at the same temperature! From the indicated proportions of the cream, a lot is obtained, so you can safely divide the products in half. This butter cream can not only decorate a cake with roses - you can layer a cake with it, stuff eclairs, etc.

Creamcheese

A very fashionable today cream that came to us from the States. Its composition, at first glance, may be puzzling, but in practice it has a wonderful texture and delicate taste. Take:

• curd cheese (not processed!) - 510 grams;
• powdered sugar - 150 grams;
• butter - 175 grams;
• flavouring to taste - rum, vanilla, lemon, etc.

Cooking

The recipe for making this obscene cream is simple.

Beat softened butter until fluffy, gradually adding powdered sugar and flavoring.

With the mixer running, start adding the well-chilled cream cheese in batches to the butter, achieving a fluffy consistency each time.

That's it.

The contrast of s alt in cheese and powdered sugar will give the cream an intense and expressive taste. Great for coloring. Due to the density, you can easily form rose petals. Use this cream and your cake flower basket will benot only beautiful, but also delicious.

Light Cream Cream

They don't like to work with cream when it comes to complex decor - they melt, flow and do not hold their shape. Use our recipe and you will be able to make buttercream roses effortlessly:

• cream with a fat content of at least 33% - 500 ml;
• powdered sugar - 100 grams;
• gelatin sheet - 1 pc.

There is no recipe as such, just soak the gelatin in cold water for 5 minutes, during which time heat the cream to 60 degrees.

Add gelatin to the cream and mix thoroughly until smooth.

Let the cream cool completely and refrigerate overnight for final stabilization.

Whip the cream to stiff peaks, stir in the powdered sugar and you're good to go!

For those who are not afraid to experiment: berry meringue on albumin

Very, very tasty cream and a great chance to get a non-greasy light cream with intense flavor. Do you want raspberry cream roses? You will get them! Take:

• albumin (dry protein) - 34 grams;
• pitted raspberry puree - 340 grams;
• water - 100 grams;
• sugar - 300 grams.

Let's do it

Mix sugar and water in a saucepan, put on a small fire and bring to a boil.

In parallel, mix until smooth and beat albumin with raspberry puree.

Bring syrup to 120°C oC.

With the mixer running, pour intoberry mass boiling syrup.

Beat the mixture until it is completely cool.

The finished cream will turn out thick, shiny, with a rich raspberry flavor. Your loved ones will be amazed when you serve berry rose cake.

Don't limit your imagination - you can use any puree you like.