Cream plaster cakes
500 g soft palm oil or butter, or fine white lard
1 kg of powdered sugar, sifted 2 times
3 tbsp cream powder
150 ml milk, slightly hot down
a few drops ( flavor) optional
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Sifted powdered sugar 2 times. The milk is heated to hot down but not hot. In a bowl put the soft palm oil (if butter - room temperature, quite soft, the same goes for the lard). Add everything except sugar. Stir continuously for about 5 minutes, the most severe level, even at this stage to become air, velvety cream. Began to put sugar in portions. I use the machine for mixing and I easily put permanently on spoon spoon. If you work with a hand mixer and alone, and should not stop work to add sugar, divide it by at least 6-7 parts. After being added last sugar beat at a high level for 5 minutes. So the prepared cream to me is sufficient for rendering at least 5 cakes with a diameter of 26 cm and 8-9 cm high. I have split immediately after preparation of 4-5 portions and freeze them. In the freezer last at least three months. I've cream without cream powder, it is also very successful, not only where it can be injected, but I anyway do not use it for such purposes. Ready assembled, tight cake plastered so as to catch any imperfections - side often has indentations where the individual layers of the base. There easiest plastered bottom up, all holes are filled with cream. If the base is friable, first thinly plastered to stick together crumbs, leave for 20-30 minutes in the refrigerator, then putty for leveling unevenness. Finish plastered cake left about 30 minutes in the refrigerator to form a cream sugar crust. Then covered with fondant. The cream is also ideally suited for injection molding because it is gentle and stable. It is known as American buttercream.