The pastry or confectionery is the art of preparing or decorating cakes and other desserts and without a doubt it is something that I love and that I am passionate about.
I feel so grateful to GOD for allowing me to learn new techniques so I can grow and specialize in the wonderful world of confectionery.
Today was a very beautiful day and a great blessing here I bring you part of my passion and work done .. I hope you like it
- CAKE DRIP RECIPE OF CHOCOLATE AND CHEESE CREAM
If you plan well the work will not cost you. I baked the biscuits in the morning, in the afternoon I made the assembly of the floors and covered it with the layer of buttercream crumbs, finally I put the layers of colors. The next day, with the butter cream very cold I made the final decoration with chocolate and all kinds of cookies that I found in the super.
INGREDIENTS:
biscuits (for 4 molds of 18 cm in diameter):
230 gr of flour
114 gr of cocoa
1 1/2 teaspoon baking soda
3 teaspoons of yeast
290 g of butter with salt at room temperature (if you use it without salt add a pinch of salt to the dough)
180 gr of brown sugar
224 gr of white sugar
6 eggs L
120 gr of dark chocolate
280 gr of buttermilk *
280 gr of boiling water
250 ml of milk with 30 ml of lemon juice and resting 15 minutes.
FILLING:
350 ml of cream 35% M.G.
300 gr of cheese spread
buttercream:
400 gr of butter
400 gr of sugar glass
2 teaspoons of vanilla flavor
Food colorings
DECOR:
200 gr of chocolate desserts
THEN HERE THE CHOPPED CAKE
- ARCOIRIS CAKE
A picture is worth a thousand words, and this image of the Rainbow Cake is a faithful example of that phrase. Just seeing it makes you want to try it and in Todo Dessert I want to show you the recipe for this very special cake.
INGREDIENTS:
270gr of flour
30gr cornstarch
10gr of baking powder
1/2 teaspoon salt
300 ml of buttermilk (it is difficult to obtain but you can mix a spoonful of buttermilk with 300 ml of milk to obtain the desired amount of buttermilk)
4 egg whites
225 gr of sugar
125 g of ointment butter (at room temperature)
1 Teaspoon vanilla extract
100 gr of white chocolate melted
Coloring red, orange, yellow, green, blue and violet (in gel, not liquid)
For Filling and Coverage
250gr of ointment butter (at room temperature)
160gr of impalpable sugar
300 gr of cream cheese
200gr of whipped cream
PREPARATION:
1 Sift flour with morning, salt and yeast. Reserve
2 Beat butter with vanilla essence and egg whites in a bowl. Reserve
3 In another separate bowl mix the butter with the sugar until you get a spongy mass. They can use electric mixer for this.
4 Melt the white chocolate in a bain-marie or microwave and add it to the butter mixture.
5 Add the sifted flours and the milk whey shake to the previous mixture in an alternating and soft way. Go to a measure that we are adding everything. Continue beating until all ingredients are well incorporated.
6 Divide the dough into 6 parts that have the 6 layers of the cake. To each part add a little coloring, one color for each part. It is not necessary to add a lot of coloring to achieve the color that the dough is prepared for the white eggs.
7 Preheat the oven to 170 ° C and cook each layer separately in a circular mold. Once you finish cooking all the layers we let them cool without putting them together (you can put a film between each one and let it cool one on top of the other)
8 For the filling, mix the butter, the cream cheese and the impalpable sugar with an electric mixer. Then add the whipped cream and mix with the surrounding movements so that the cream does not come down.
9 Assemble the cake alternating a layer of dough with a layer of the previous mixture. Use the same filler to make the final coverage.
10 Ready! A Rainbow Cake made by you!
THEN HERE THE CHOPPED CAKE
- SPIRAL CAKE WITH GLASS MIRROR EFFECT
If you have doubts about the "mirror effect" you only have to see his face reflected in this cake, a selfie cake made and right, the mirror is finished, it is pure porcelain and to achieve it uses a special enamel but it is one of those that leave you in evidence If the base cake is not perfect, each one of the defects will be reflected, like a mirror ...
There is consensus on how incredibly simple it is to get the effect and perhaps the only difficulty is that you depend on a food thermometer. You also need to raise the cake with something smaller like a can so that when you drop the frosting it can fall from above completely and completely cover the sides to the edge and to avoid problems it may be convenient to do more of what you think you are going to need, so you ensure that not a single space remains uncovered and being that it is a glaze that can overheat repeatedly and remains a long time in the fridge, there would be no waste.
INGREDIENTS:
20 gr of gelatin powder.
120 ml of water.
300 grams of glucose.
300 gr of sugar.
150 ml of water.
200 gr of condensed milk.
300 gr of chocolate (can be white, black or with milk).
Food coloring.
METHOD:
1 Mix the 120 ml of water with the gelatin
2 Boil glucose, sugar and 150 ml of water
3 Remove from heat and add gelatin
4 Add the condensed milk
5 Pour the whole mixture over the chocolate and mix with a hand blender.
Ideally, you should use it once you have no chocolate chips or bubbles and when you have reached the temperature of 35ºC, do not be surprised if you need two hours to reach the necessary temperature, a little below the body temperature, not it should burn you if you introduce the finger, and finally take care that the cake is not at room temperature but fresh from the refrigerator.
THEN HERE THE CHOPPED CAKE
GREETINGS TO @minnowbooster, @totolina AND @hr1 I HOPE ONE DAY CAN DIFFER FROM A RICH CAKE PREPARED BY MY HANDS
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