How to make a strawberry cake from mastic. Bushes of strawberries (strawberries) from mastic: bright decoration for dessert
39 cooking options for the recipe "strawberry cake" step by step with photos on the site
| Ingredients (12) |
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| Butter 250 g |
| Sugar 200 g |
| Wheat flour 150 g |
| Potato starch 100 g |
| Chicken egg 6 pcs |
| Show all (12) |
| edimdoma.ru |
| Oksanka |
| Ingredients (14) |
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| Biscuit |
| 4 eggs |
| 1 st. Sahara |
| 1 st. flour |
| 3 tbsp vegetable oil |
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| edimdoma.ru |
| Irina |
| Ingredients (13) |
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| Chicken eggs (for biscuit) - 3 pcs |
| Butter (for biscuit) - 150 g |
| Kefir (for biscuit) - 100 ml |
| Wheat flour (for biscuit) - 2 stacks |
| Baking powder (for biscuit) - 1 package |
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| edimdoma.ru |
| she herself |
| Ingredients (12) |
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| 8 eggs |
| 2 tbsp. Sahara |
| 2 tbsp. flour |
| 100 gr. raisins |
| 2 sachets of vanilla sugar |
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| koolinar.ru |
| irina_mai |
| Ingredients (22) |
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| biscuit: |
| -7 eggs |
| -200g sugar |
| -200g flour |
| -50g starch |
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| koolinar.ru |
| frigushor |
| Ingredients (28) |
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| Dough: "Red Velvet Cake" |
| 2.5 cups flour |
| 100gr. vegetable oil |
| 1.5 cups sugar |
| 7 eggs |
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| koolinar.ru |
| mama tasi |
| Ingredients (18) |
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| Biscuit**: |
| Chicken egg 3 pcs. |
| Sugar brown Universal from Mistral 200g. |
| Flour 80gr. |
| Potato starch 2 tbsp. |
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| koolinar.ru |
| abljabra |
| Ingredients (15) |
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| Biscuit |
| 4 eggs |
| 1 cup of sugar |
| 1 cup flour |
| a pinch of salt |
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| povarenok.ru |
| Maximalla |
| Ingredients (17) |
|---|
| Egg - 2 pcs |
| Milk - 8 tbsp. l. |
| Sugar - 13 tbsp. l. |
| Vanilla sugar - 2 pack. |
| Vegetable oil - 4 tbsp. l. |
Today we will consider a master class in which we will make a bush of strawberries from mastic on a wire.
Strawberry or strawberry bushes will be an exquisite decoration for any cake.
Strawberries or mastic strawberries are often needed to decorate cakes with small details.
Today we will create a strawberry meadow for baby cake, and it will be interesting to know how strawberries appeared in the Slavic lands.
It is worth noting that the biggest misconception of virtually all gardeners is that large-fruited strawberries are called strawberries. Although it has nothing to do with strawberries, and, moreover, strawberries have nothing to do with our strawberries, which are found in the forests.
In fact, a real strawberry has a very small size, bright aroma. And the color of a true strawberry is not as bright as we are used to seeing, a little pale, and inside the berry is almost white.
Almost all appeared famous varieties large strawberries from the American continent, and in Russia the culture appeared in the middle of the 17th century. Then our ancestors knew the taste of real strawberries small varieties. And a century later they began to withdraw hybrid varieties large-fruited strawberries. The first variety of berries that came to our lands is the Victoria variety, which is considered French. The variety existed for an indecently long time, about 100 years, but ordinary varieties are replaced and modified for about 20 years and a little more.
The berry got its name, according to historical sources, thanks to Tsar Alexei Mikhailovich, or to be more precise, to his son Peter Alekseevich (Peter-I). One day, in 1678, the gardener of King Tryphon treated the prince fragrant berry, which the baby nicknamed "Nick-from-the-earth", and with a quick pronunciation - "strawberry".
Pyotr Alekseevich treated himself to large virgin strawberries, which were found in America in the 17th century. From the American continent, the berry was brought to Europe, and from there to our lands (Izmailovsky Gardens) thanks to the tsar's hobbies and the gardener's recommendations.
Ingredients
colored mastic
powdered sugar
dye
food glue or water
Inventory
wire (size according to nomenclature No. 24)
toothpick
tools for working with mastic or improvised means
soft surface (sponge for dishes)
rose leaf print
Smooth surface
drying mold
teip tape
How to make a strawberry bush on a wire
Cut the wire into small pieces. Bend the ends of the segments into a neat loop, which will not subsequently deform the berry.
From the red mastic dough, we will form a small ball (the size of which berry we need). We put on a red ball on a loop.
Let's slightly stretch the spherical shape with our hands, forming the approximate outlines of the berry. Using a simple wooden toothpick, make dots.
Let's give the sepal a curve on each petal.
Let's pass the blank on the wire.
To give a realistic look to a strawberry bush, both inflorescences and green berries are needed. Greenish strawberries are formed using the same technology as red ones, only a different color of mastic is used, and barrels can be tinted with pink or red food coloring.
On the other piece of wire, we also bend the loop.
From a small piece mastic test green tone will form a drop-shaped base. We put it on a wire.
We roll out a white mastic, from which we cut out several five-leaf flowers of a simple shape. We will sell them a little to give shape: we will lay them on a soft surface and press the middle with a blunt object.
We will have to glue the flowers to the green base: with water or food glue. In the middle we place a yellowish ball as the base of the flower.
We form leaves for the bush from green mastic dough.
In the considered MK, they did not bother with cutting the natural shape of a strawberry leaf - a three-petal one. It suits us, and we won't.
We use a special print of a rose leaf for sheets.
Insert a thin wire into the pre-rolled blank for the leaf.
Cut out the leaf.
Inside the cake can be any, depending on your preferences. But it’s more convenient to work with a biscuit anyway - it’s easier to give it the desired shape.
For my cake I baked butter biscuit, . It is especially suitable for this kind of cake decoration in that it most often forms a slight rise in the middle during baking, and this is what is needed for a rounded berry-shaped cake.
When the biscuit has cooled down (preferably completely), on one side it must be cut off imitating the shape of a strawberry / strawberry. To do this, I took a suitable silicone mold.
In the end, it should look something like the following photo:
Now we cut the biscuit into cakes - I got it high, so three cakes.
Cream I prepared jelly-sour cream, like in this cake just added bits to it canned pineapple, not a banana (ideally, of course, strawberries were needed, but there was none).
We collect the cake. We spread the cream as if in a slide to get a rounded shape of the future berry.
We spread the sour cream only inside the cake, we will make another one under the mastic. Now cooking stops temporarily - you need to let the cakes soak and grapple with each other, and so that the cake does not “leave” in several places, it is advisable to pierce it with long skewers.
In this form, we keep it in the refrigerator for several hours, and even better all night.
For alignment, I prepared oil cream with boiled condensed milk - such a cream is the simplest and most reliable, with it the mastic does not get wet and is securely bonded to the surface of the cake. Condensed milk, of course, can be taken as usual, or you can replace it with powdered sugar.
Beat the cream with a mixer for several minutes.
When preparing it, it is important not to overdo it and not be distracted by other things, otherwise you can beat the oil and the cream will end up not homogeneous, but slightly grainy (as, in fact, happened to me - the hero of the occasion distracted :)
We level our cake with the finished cream in two stages: first we apply a thin layer and put it in the refrigerator to harden, and then we finish the surface with the rest.
For decoration, we need mastic in two colors: red (or pink, like mine) and green. It is better to cook it, of course, with your own hands (for example, according to this recipe). In my case, there was a catastrophic lack of time, so I took it ready-made in the store (and in vain, on my a big cake it was almost not enough).
We start creating with pink mastic, we form a neat ball out of it,
and roll it into a large layer (the table needs to be sprinkled a small amount powdered sugar or starch).
Cover the cake with this layer and cut off the excess.
We cut out the leaves from the green mastic - I drew them by hand (with the handle from the brush for drawing =) and then cut them out with a knife.
The veins are also squeezed out with some improvised tool in random order.
Gently glue the leaves on the cake, slightly wetting them with a brush with water. Along the way, we mask the shortcomings of the first layer of mastic with them)
Lubricate the finished surface of the mastic for gloss with a small amount of vegetable oil (you can also use vodka).
The final touch: slightly pressing sunflower seeds into the pink part of the cake, we imitate the surface of a strawberry.
I also had to fashion a branch out of green mastic, but I completely forgot about it, so it turned out like this:
And, of course, a sliced cake.
Bon appetit everyone!!!
Cooking time: PT02H00M 2 hours
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