Square cake: how to decorate with cream and mastic?

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

With the fact that store-bought cupcakes, gingerbread, cookies and cakes can not be compared with homemade cakes, anyone will agree. A delicacy cooked at home turns out to be both tastier and, one might say, “soulier”. And the process of making a sweet treat itself resembles a kind of ritual action. The final stage is especially fascinating, when a beautiful and appetizing dessert is born from unpresentable semi-finished products.

But sometimes there are problems with decorating a homemade cake. Not everyone manages to adequately decorate their own delicious pastries. Especially often, beginner home confectioners ask the question: how to decorate a square cake? Many choose this particular form for baking treats. But, making out the appearance of the treat, the craftswomen face difficulties.

In this article, we will reflect on what kind of decorations for cakes are, how you can decorate a square cake so that it does notthere were irregularities and flaws, let's share recipes for delicious desserts.

Types of jewelry

Designing a cake is perhaps the most important moment in the process of making your own dessert. To beautifully decorate a festive treat, it is not at all necessary to be a professional confectioner. This, perhaps, is within the power of anyone who has a great desire and is ready to learn and at the same time show care and patience. Decorate a cake in your home kitchen using:

• creams;
• meringue;
• mastics;
• icinga;
• jelly.

The most popular are decorating confectionery with cream and mastic.

Decorate the cake with cream

Cream decoration in the confectionery business is considered a classic. Many experts believe that it will never go out of fashion. Cream is suitable for decorating all types of desserts, and a square cake is no exception. It will turn out to be appetizing and attractive if oil cream is used in its design. This product is durable, able to keep its shape perfectly, does not blur and does not settle. Such a cream can be made from condensed milk and butter heated to room temperature.

How to make cream?

The butter is well beaten with a mixer until a fluffy mass is formed. Then, without fail, whisking, condensed milk is gradually introduced into it. The cream should be prepared at the rate of: per 100 g of butter - 5 tbsp. l. condensed milk (you can also use boiled milk).

How to decorate a cake?

After preparing the cream, you can immediately start decorating our cake. To do this, stock up on a special syringe or pastry bag with removable nozzles.

If you don't have either one or the other at hand, you shouldn't be upset. You can take a regular sheet of paper in A4 format, roll it into a bag and cut off the resulting tip at an even angle. The resulting cornet should be firmly held in your hands so that it does not turn around. In the middle of the cornet, put the cream and begin to lightly press. The contents come out of the hole in a thin stream. Depending on the imagination of the master, using this device, various cream decorations can be displayed on the surface of the cake: patterns, stripes, zigzags, flowers, circles, etc. It is easy to decorate cakes of any shape, including square ones, with cream. Level the cream on the surface of the product with a special spatula or an ordinary knife.

Square cream cakes

Housewives generously share recipes for making various cakes on the Web. Among them, attention is drawn to the tempting recipe and the original name of the description of desserts that are preferable to bake in a square shape: "Bird's milk", "White" biscuit, "For Pavlik", "Lotus flower", "Strawberry in chocolate", etc.

Square cake

Dessert with this name is one of the most popular treats and, according to the authors of the reviews, it is completely simple to prepare. Soft, bright and very tasty cake is the perfect dessert for evening tea. Baking skills, perseverance and patience are required to prepare the treat.

Square cake (the photo in the article represents its appearance) is prepared from 6 chicken proteins, 80 g of sugar, 90 g of flour, 10 g of vanilla sugar, 1 teaspoon of baking powder, 100 g of butter, 1 tbsp. spoons of cocoa, 2 yolks, 2 tbsp. spoons of poppy seeds, 100 g of cherry jelly, 400 g of vanilla curd cheeses, packages of jelly (kiwi, raspberry, cherry or lemon).

First, sugar and vanilla, flour, baking powder and melted butter are added to the whipped protein. The mass is stirred and divided into four parts. In the first, add 2 yolks, 1 tbsp. tablespoon of flour and stir until smooth. Add cherry jelly to the second, cocoa to the third, poppy seeds to the fourth and stir too. Prepare a baking dish. Gently pour into it alternately each type of dough, 2 tbsp. spoons. Then with a spoon, quickly mix the dough in a clockwise direction. Bake for 45 minutes at 180 degrees.

The cooled biscuit is cut into two parts, one of them is put into the mold. Next is the soufflé. A pack of cherry jelly is dissolved in a glass of boiled water and poured into a bowl with whipped sweet curds. The finished soufflé should be smeared over the surface of the cake. A second piece of biscuit is placed on top of it. The surface of the cake can be decorated with buttercream and berries. The product should be kept in the refrigerator for 6 hours.

How to make mastic?

An excellent alternative to cream jewelry isconfectionery paste. The consistency of the mastic is similar to plasticine; any jewelry can be molded from it; leaves, flowers, figurines, etc. Pastry paste can be purchased at the store, but it is not difficult to make it yourself.

For this you will need condensed and powdered milk, as well as powdered sugar. These ingredients are combined in equal proportions, after which, like dough, mastic is kneaded, from which you can then sculpt whatever you want. It should be remembered that this material is able to dry and harden quite quickly. Therefore, experts recommend covering the mastic with cling film during work. In addition, it should not cover the entire surface of the product.

It should also be remembered that overly voluminous jewelry has the ability to crack. They paint the mastic in the same way as buttercream, and roll it out on cling film sprinkled with powdered sugar.

Decorate the cake with fondant

This material can decorate the surface of any cake, no matter what shape it is. It is not difficult to make a square mastic cake. Fruit cake should first be covered with marzipan. Biscuit can be covered with fondant immediately, but first you need to grease its surface with cream or icing. Stages:

• The surface of a fruit cake covered with marzipan is moistened with cold water or strong alcohol (you can use gin or vodka). Sponge cake should be frosted or covered with cream.
• Then you need to knead the fudge to soften it and increase plasticity. On a flatmastic can be applied to the smooth surface of the cake.
• The surface of the top of the cake and the height of the sides should be measured, add a gap of about 2.5 cm. Roll out the fondant sheet to the desired size. The thickness of the sheet should be 5 mm. So that it does not stick to the desktop, you need to constantly turn it over and sprinkle it with powdered sugar.
• The mastic sheet should be polished with the palm of your hand to remove all bumps and stuck sugar from it. Make sure there are no air bubbles inside the fondant.
• Use a rolling pin to lift a sheet of mastic, attach the edge to the edge of the cake, and then turn it to the opposite edge of the cake through its upper surface.
• The top of the cake should be smoothed with the palm of your hand from the center to the edges. This is necessary to avoid air bubbles between the mastic coating and the surface of the cake.
• Then go to the sides of the product and gently smooth the mastic on them. When wrinkles appear, gently lift the mastic cover and again gently press it against the sides of the cake.
• From top to bottom it is necessary to smooth the mastic, achieving a flat and smooth surface. You can use a special spatula for this.
• Next, with a knife, cut off the excess mastic at the base of the product, giving it the correct square shape.

Conclusion

It is also quite easy to decorate a cake with meringue, icing, jelly, etc. It is especially important to have an original, bright cake design if it is intended forchildren's holiday. But we must not forget that in any case, it is the taste that is valued first of all in a delicacy.