Toppings for cakes: types, methods of preparation

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

Even the most "savvy" hostess does not know all the toppings that can be used in cakes. There are relatively few bases for cakes; these can be biscuit cakes, puff pastry, sand or honey. There are several other varieties, but they are not very popular and are quite difficult to prepare. As for fillings, the situation is completely different here, there are hundreds of different creams: they can be prepared from fruits, cream, sour cream, butter, condensed milk and other ingredients.

Features of the choice of toppings

First of all, when preparing a cake, you need to decide on the basis and start from this in choosing a cream. The filling for the cake from biscuit cakes should be based on cream. If the cake is based on shortcrust pastry, then it is rational to use sour cream. It is recommended to use butter creams in puff pastry cakes.

But the choice of filling is not only depending on the basis. When the cake is small and will consist of only onecake (will not be covered with another one), then protein creams can be used as a filling. If the confectionery is multi-layered, then the custard is exactly what you need.

Recently, cakes that are covered with mastic have become very popular. In this case, you need to prepare a fairly thick filling. Often, a cream for mastic is prepared on the basis of butter, so that it will not interact with the sugar cover and the shape of the product will be preserved.

To prepare a delicious filling for the cake, you will have to get a mixer or blender, because it will be very difficult to achieve the required consistency with an ordinary whisk.

Classic sponge cake cream

This biscuit cake topping is a time-tested classic, but you still need to know a few tricks to make it fluffy and delicious.

To prepare the cream, you should purchase confectionery cream, they have a fat content of about 33-35%. The main ingredient must be chilled, and it should be whipped with a mixer or blender. The filling should be stored for no more than three hours, so it is recommended to prepare it immediately before assembling the cake. It is necessary to start whipping the cream at a minimum speed, gradually increasing it to a maximum. The mass will be ready when the bowl of filling can be completely turned over and it will not move.

Additions for classic toppings

If desired, various ingredients can be added to the cream, which will giveclassic dessert with unusual taste. In the filling for the biscuit cake cake, you can add:

• Cognac or cherry brandy. Alcohol will pleasantly shade the sweet aftertaste. This cream will certainly appeal to people who do not like sugary-sweet taste.
• If the cake is prepared for children, then fresh berries or various syrups can be added to the cream.
• It would be useful to add cocoa powder, then the filling will turn out with a pleasant chocolate flavor. In particular, such a cream is relevant if the biscuit cakes were baked without cocoa.
• You can also add a small amount of honey to the filling, it gives a slightly unusual flavor.

Confectioners can also add gelatin and various natural dyes (for example, beetroot juice) to the cream. In this case, when cut, there will be a pronounced creamy layer of an unusual red color. Pure whipped cream can decorate the surface of the cake. To do this, you need to get a pastry bag and various nozzles.

Chocolate Cake Cream

The beauty of chocolate cake filling is its ease of preparation and incredibly pleasant taste. One of the most delicious creams for such a confection is a chocolate liquor filling.

To make a cake for 3 kg, you need to take 500 g of dark chocolate. This product must have a percentage of cocoa beans of at least 82%. You also need to take 250 g of regular butter and a few tablespoons of your favoriteliquor.

First of all, you need to put a small pot of water on the fire. While the liquid is boiling, the chocolate should be broken into small pieces and placed in a metal bowl. It must be placed on top of a pot of boiling water and, stirring constantly, the product is completely melted. In still warm chocolate, you need to put the required amount of butter, beat everything with a mixer. After that, add a few tablespoons of liquor and beat the whole mass again very thoroughly until a homogeneous consistency.

Second version of chocolate cream

If the first option is not suitable for some reason, you can prepare another no less tasty cream. Chocolate filling for cake with condensed milk is loved by all children and adults with a sweet tooth.

The specified amount of products is enough for a cake weighing up to 2 kilograms. To prepare the cream, you need to take:

• condensed milk - 300g;
• butter - 250 g;
• cocoa powder - 50g;
• vanilla sugar - 10g or 2g pure vanillin.

First of all, you need to find a container that is suitable in size, it must be large enough, since the filling will increase significantly in volume. It is necessary to pour condensed milk into it and put finely chopped butter. Take a mixer and beat for at least 10 minutes until the mass is at least twice as large.

The next step is to add cocoa powder and vanilla. Gently mix these two ingredients with a spatula orspoon and again beat a little with a mixer (blender) until a homogeneous consistency. The chocolate cake filling is fluffy and tender.

Easy baby cream recipe

The peculiarity of the filling for children's cakes is that it should be natural and as useful as possible. This recipe is perfect for moms who don't have much time to cook but want to treat their little one to a delicious dessert.

To make a small cake, you need to take the following ingredients:

• sour cream 21% - 500 g;
• pear - 100 g;
• children's cottage cheese - 200 g;
• powdered sugar - 200g

The cooking process itself is extremely simple. In a bowl, put sour cream, powdered sugar and cottage cheese. Rinse the pear thoroughly under running water, peel, remove the stalk and seeds. Grind in a blender. Add the fruit to the rest of the ingredients and beat well until the mixture is tender and fluffy.

As a filling for a children's cake, you can add color to it. If red color is needed, it can be achieved with beet juice, orange color with carrot juice, green color with spinach leaf juice. Spinach juice has little to no flavor, so you don't have to worry about it ruining the filling.

Fruit filling for cake

This type of cream is very popular with people who do not like to eat too sweet and fatty foods, it is light and he althy. There are no heavy ingredients like condensed milk,chocolate and lots of butter. To prepare a delicious filling for a cake weighing up to three kilograms, you will need to take 500 g of sour cream (it is recommended to use quite fat, but if the cake should be light, then you can take low-fat), 200 g of powdered sugar and your favorite fruits - 200 g. In this recipe fruits will be used: bananas, kiwi, apples.

So that the cream is not completely absorbed into the cakes, you need to purchase a cream fixer. It will give a rather liquid sour cream a thicker consistency. Sour cream and powdered sugar must be put in a deep bowl.

Now you need to start processing fruits: peel bananas, kiwi and apples, then cut into small pieces. Put them in a blender container and grind them as much as possible. After the resulting puree must be transferred to a bowl with sour cream and beat everything thoroughly in a blender. Next, gradually add a fixative for cream, beat until the mass is thick and increases in volume.

Classic choux filling for Napoleon cake

To prepare the cream for 4 servings, you will need to take 600 ml of milk (you can buy any fat content), 60 g of flour, 4 yolks, 2/3 cup sugar, 20 g of butter and a little vanillin.

The filling process is as follows:

1. Take a pot with a thick bottom, pour the required amount of milk into it and put on fire. While the milk is boiling, carefully mix the yolks with sugar in a separate bowl.
2. In the yolks you need to add the sifted flour and dilutethe resulting mixture with warm milk. If this is not done, and the ingredients are immediately thrown into hot milk, then just a lump of sweet dough will form and the cream will be spoiled.
3. When the egg mixture has the consistency of liquid sour cream, it can be added to hot milk.
4. Put the saucepan with all the ingredients back on the fire and bring the mass to a boil. Cook until thickened. Note! During the cooking process, the filling must be constantly mixed with a whisk, otherwise a large number of lumps may form.
5. When the cream begins to thicken, it should be removed from heat, add the required amount of butter and vanillin. Mix again thoroughly. The cream is ready to use.

Advice! If lumps still form during the cooking process, you can very easily get rid of them. To do this, the filling must be rubbed through a fine sieve.

Simple tips

For the preparation of butter creams, the main ingredient must be cold, otherwise the mass will not be whipped correctly. When cooking fillings that require heat treatment, use dishes with a thick bottom and walls.

Butter creams cannot be stored for a long time, so the process of their preparation should be started immediately before assembling the confection.

Conclusion

All of the above creams are quite popular and time-tested. The recipe is carefully worked out, so if you strictly follow the step-by-step instructions, then you have everythingsucceed. Never be afraid to experiment, because if it were not for the bold decisions of chefs, the world would not see many unusual, original, and most importantly, delicious dishes.