Layered Cake Decorations and bases

Base for layered cake Hristinka

Difficulty
Easy
Method

Beat the eggs and vanilla sugar (until completely dissolved). Gradually add flour (under continuous stirring with a mixer at low speed). The thus obtained mixture was poured into a baking dish

Cake pops - layered cake on a stick

Difficulty
Average
Method

Get ready killer chocolate cakes cooled down, and crush them into fine crumbs in a large bowl. Spoon by spoon add any of the chocolate spread crumbs and mix until you get the consistency of plasticine

Chocolate coating

Difficulty
Easy
Method

The ingredients are melted in a water bath. The oil can be reduced if you keep Quilts be more concise. As quantity goes on about 100-150

Chocolate layered cake Banana

Difficulty
Difficult
Method

Preheat oven to 180C degrees. In a large bowl put together sugar, flour, cocoa powder, baking powder, baking soda and salt. In another large bowl, place the eggs, mashed bananas, water, milk, butter

Sponge base - IV type

Difficulty
Easy
Method

You pay yolks from egg whites. Beat egg whites with a mixer on snow with sugar. Then add the egg yolks one by one. Mix flour and baking powder and add them to the mixture, stirring with a wooden spoon

Sugar dough (the Fund) to figures

Difficulty
Average
Method

Powdered sugar sifted. Gelatin is placed in 60 ml cold water to thicken and then thawed in a water bath. To this was added the glycerol, glucose and flavorings. The whole was stirred and added to a

Fondant to cover cake and modeling

Difficulty
Easy
Method

Gelatin is poured into 80-100 ml water. As swell is dissolved in a microwave oven for 20 seconds. Add to it 4 tsp glycerin and 1 tbsp glucose. Mix well and pour into the powdered sugar (500 g). As

Layered cake Watermelon

Difficulty
Easy
Method

In cream put the broken chocolate. Preheat the stove and stirring constantly to melt the chocolate. Then cooled and put in the refrigerator to complete cooling. soaked gelatine in a little cold water

Chocolate fondant

Difficulty
Very difficult
Method

Gelatin and salt put in the cream and allow the gelatin to thicken, about 5 minutes. Stir occasionally. From powdered sugar set aside 100 g, the other 800 g mixed with cocoa and CMC, stirred well. The

Chocolate-copper pastilazh

Difficulty
Easy
Method

Melt the chocolate in a metal bowl over a water bath. Pour honey and stirred with a spatula until mixed. The cup is removed from the steam, stirring, until it is removed from the walls of the bowl

Plastic chocolate

Difficulty
Average
Method

Chocolate is melted in a water bath. Remove from heat and add the glucose, stirring vigorously. The mixture becomes sticky, but continue to stir until mixed well. Transfer to a snug fit (clear, fresh)

Cream plaster cakes

Difficulty
Average
Method

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

Chocolate cream cakes

Difficulty
Average
Method

Cream chilled strong. The chocolate spread and the butter should be at room temperature, really soft. Cream stir for about a minute until it starts to foam. Insert the chocolate spread and mix until a