DIY "bouquet" cake: master class, step-by-step recipe, recommendations and reviews

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

It is very nice to receive a bouquet of flowers for a birthday or other joyful event. But it will give you even more pleasure if it turns out to be edible. Calm down: no one will force you to chew roses or carnations. We will learn how to make a delicious Bouquet cake. We will conduct a master class on its manufacture in this article. There are as many recipes for this cake as there are flowers. You can create a bouquet of roses, lilacs, stylish hyacinths. And bake it from biscuit or shortcrust pastry. As you probably guessed, the main thing in creating a Bouquet cake is not culinary preparation, but decoration. You will achieve success when the flowers look like they are alive. And help for this can be both buttercream and mastic. Below we will consider several recipes for the Bouquet cake with step-by-step instructions and photographs of the finished product. Shall we dare?

Rose Bouquet

Queen of Flowers alwaysamazing. Do not be afraid to make flower buds - it's not as difficult as it seems. So, how to make a Bouquet cake with your own hands? We start with the easiest - baking biscuits. We will need a round cake with a diameter of 19 cm and a rectangular one, the size of a baking sheet. We will not dwell here on the description of the manufacture of biscuit dough. Let's move on to the cream. Pour 200 grams of sugar into half a liter of milk. After boiling, boil for three minutes. We grind one hundred and eighty grams of sugar with three eggs. Stir quickly and pour in the milk syrup. Cook for another five minutes until the consistency of condensed milk. We beat six hundred grams of cold butter and slowly, without stopping working with a mixer, add our milk syrup. We should get a glossy cream that retains its shape well. We cut the cakes into layers: round - into three, and rectangular - into four parts, in width. Preparing syrup for impregnation. Add a glass of cognac to it. We impregnate the cakes and coat them with cream. For round blanks, we make small holes on top. We add two rectangles. Let's apply them to round cakes. Putty the joint with cream, put it in the refrigerator.

Shaping the cake

Let's whip two liters of cream. We will transfer the preparation of the bouquet to beautiful openwork napkins. We need food coloring: green for stems and leaves, and scarlet for buds. And, of course, you can not do without nozzles. Stems can be squeezed out of green-tinted whipped cream with a regular cornet. And for the buds you need a pencil. A nozzle in the form of a narrowoval, you need to squeeze the cream from the bottom up to create a petal. We form a rose on a pencil, transplant it onto a cake. We continue to create flowers. Squeeze out the “leaves” with narrow slit-like nozzles. It is best to whip the cream not all at once, but in parts. And paint them as needed. Leave a small amount of cream white. Decorate the cake with a ribbon in the form of a bouquet of flowers. If desired, you can print an inscription on it with chocolate icing.

Vertical cake

A bouquet like the one above is very beautiful. But you can't put it in a vase. What if you make a basket of flowers? All parts are completely edible. As in the previous recipe, we will focus on the assembly and decoration of the product. How to make a vertical cake in the form of a bouquet? Cakes should keep their shape well. It can be biscuits, honey cakes, a cake called "Anthill". The latter is preferable. His dough of crumbs and roasted peanuts, held together with condensed milk and butter, is very dense. Fill out the basket form. It can be a real basket, lined with cling film from the inside. We tamp the “Anthill” with a spoon, put it in the refrigerator. Now let's take the basis for the colors. Let's bake a regular biscuit, chop it into crumbs. Melt a bar of chocolate and 165 g of butter. Mix this with crumbs and one hundred grams of crushed hazelnut kernels. From this soft and pliable mass we form the basis for lilac clusters. These should be cones, naturally curved downwards. Put in the refrigerator until it hardens.

Assembly

We will need a lot of cream. How to make a "Bouquet" cake so that it stands upright? That's right: the cream must also be very durable. Whipped cream, as in the previous recipe, will not work. We make a cream of butter and condensed milk in proportions of two hundred grams per jar. Now let's assemble the cake. We take out the "Anthill" from the basket. Is he cold enough? We remove the food film. We apply cream on the basket, level it with a spatula to get “bast” stitches. On top of the Anthill cake, we place our cones vertically, which will later turn into delicious clusters of lilacs. Add green dye to the cream. We plant lilac leaves with a nozzle. Here you can deviate from the recipe. It is allowed to fasten leaves of mastic on the cake. But they need to be fixed last so that they do not float when in contact with the cream.

Decoration

Vertical cake "Lilac Bouquet" for greater naturalness needs an oil-protein cream. Separate the yolks. We heat the proteins with sugar to 65 degrees, constantly kneading so that they do not curl. After that, we begin to beat for ten minutes. Add softened butter. Whisk again. We have a smooth and shiny cream. If the lilac cones slip, they can be attached to the basket using barbecue skewers. We color our protein-oil cream in delicate lilac colors. You can divide the mass into several parts and give them different shades. We collect the cream in a bag. Here there will be an ideal nozzle with four rays-slits. The flowers squeezed out of it turn out exactly like a lilac. We cover all the cones with cream. We put the finished cake in the refrigerator to cool. Leaves of green-dyed mastic are attached last.

Apple Rose Bouquet

Knead shortbread dough. We put it in a detachable round form, greased with oil. We put it in the refrigerator. Cooking frangipane. Rub one hundred and fifty grams of soft butter with a spoonful of vanilla, a pinch of s alt, 150 g of sugar, 150 g of almond flour and three eggs. Add 150 g of wheat flour, mix. We spread the frangipane on the dough and bake for an hour at 180 C. Now let's take care of the roses. Wash red sweet apples (800 g) and cut into slices no more than two millimeters thick. Cook syrup from a liter of water and 350 g of sugar. Dip apples in it and bring to a boil. Put on a baking sheet and let cool. "Petals" are ready. Lubricate the surface of the cake with jam diluted with water, sprinkle with almond slices around the edges. We form rosebuds from apple slices. We fasten them into the holes made with a knife on the surface of the cake. Once again we send the “Bouquet” cake to the oven, heated to 180 degrees. But this time, for ten minutes.

Cake "Bouquet" from mastic

We need two cakes - round and rectangular. When they are baked, we coat them with some kind of cream. The main thing is that the whole structure is stable. We form the frame of the product. The rectangular cake should be long. We cut off a small part from it, put it on top. Cut the round cake in half. Install these partsboth sides of the rectangle. We should get something that looks like a shank: narrow and flat on one side (the future ends of the stems), and convex and wide on the other (flowers). We cover the surface of this frame with ganache. We apply green mastic on the convex part of the cake. The stores sell blanks "roses". You can use them to save time. We plant the buds on a green background with the help of toothpicks. Now the final touch is the wrapper for the bouquet. We take a layer of mastic. We lay it on corrugated paper. We accept that the drawing switches to mastic. Carefully transfer to the narrow part of the bouquet. You can attach a flirty bow - also made of mastic, of course.

Cream Bouquet Cake

Agree, after a plentiful feast it is hard to overpower a dessert in which there is a lot of dough. Therefore, we can make our "Bouquet" without cakes at all. Let's take a beautiful vase. The only requirement for it is a wide neck. With mastic leaves we form a stand for the cream. It is good if the stems and other greens hang over the neck of the vase. But the leaves should also create a kind of rim so that the cream does not spread. To create flowers, you need nozzles, dyes and your imagination. Create! The cream can be taken both oil and protein. You can create delicate flowers from whipped cream. But this cake will not stand the test of time.

Flower Bouquet Vase Options

Many chefs try to bring their creations as close to reality as possible. Such masterpieces are obtained that it is hard to believe that such a bouquet can be taken andeat. How about a clear vase? The water in it can be made from jelly. Stems (for example, tulips) - from marmalade. The vase should in any case have a wide neck if you do not want to fasten the Bouquet cake with wire and other inedible tricks. We cover it with mastic leaves. And on top we plant buds. They can also be made from mastic. This is the most malleable material for modeling. Some cooks manage to create flower buds from various creams or ice cream.

Another "lilac bouquet"

Bake biscuits - one large and round, and several in the shape of cones. We make cream. We cook a jar of condensed milk, add butter (two tablespoons), 500 g of mascarpone, five yolks to it. Gelatin is diluted in water and also introduced into the cream. Finally, gently fold in the beaten egg whites. Cut the round biscuit into two or three layers. We soak them with martini syrup, coat with cream. We put it on a flat fruit bowl (a wide vase on a leg). Spread generously with cream on top. We install on top of the cones. The remaining cream is painted in different shades of lilac. Using nozzles with four slits, we form flowers. We complement the Bouquet cake with leaves.

Reviews of the culinary miracle

It's not for nothing that people call such cakes works of art. They are made for weddings, anniversaries and various exclusive celebrations. And the guests are always satisfied. After all, such a cake saturates not only the stomach - it becomes a delight for the eyes and our aesthetic senses.