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Christmas craft ideas: Christmas tree cake tutorial

Cake - dough, Christmas, Holiday crafts, recipes, tutorial  |  December 12th 2011  |  0 Comment

Christmas craft ideas: Christmas tree cake tutorial

 

To begin with, that in itself the idea of ​​Christmas trees – not mine, I saw it here (a link I sent [info] magicflower), but they decided to do other trees, and I seem to be possible.

Recipe – my free interpretation of cake Black Forest. Montenegro, as we know, is so called not because of the black mountains “Crna Gora” – is “literally the Black Forest.”

Recipe – my free interpretation of cake Black Forest. Montenegro, as we know, is so called not because of the black mountains “Crna Gora” – is “literally the Black Forest.”

The proportions given in the entire volume, and pictures illustrate the process of assembling the cake, the cake I made a multi-layered, but the essence is the same.

Biscuit:
4 eggs
120 grams of sugar
80g flour
20 g of starch
20g cocoa powder

For the impregnation and the interlayer:
Bank of cherry compote without sugar
(Part of the liquid will be used for making chocolate cream)
kirsch (other spirits come too, but more appropriately kirsch)
dried cherries (optional)

Butter cream:
500 ml double cream
1 cup powdered sugar
stabilizer cream (it is called here kremfix)

Chocolate Cream:
150 ml of fluid from the compote
50ml kirsch
225g dark chocolate

For the decoration:
Dark Chocolate

How to bake biscuits – see here. I cut the cake ready for 4 cake, cut the bottom out of four circles with a diameter of 8 cm

Mix the liquid with cherry compote with Kirsch, soak crusts. To whip cream butter cream in solid foam, add the stabilizer, and sugar and whisk again.

Chocolate cream is prepared according to this principle, but instead of water-cherry compote and kirsch. It turns out very tasty, I want to eat with a spoon right in the process!

Ready cream immediately before finally hardens, put on soaked cakes:

Сверху – слой сливок, потом ягоды из компота и вяленая вишня (здесь продается такая – именно вяленая, очень мягкая, если берете сушеную – лучше предварительно подержать ее в каком-нибудь алкогольном растворе).

 

 

 

 

Top – layer of cream, then fruit compote and dried cherries (sold here like this – it was dried, very soft, if you take the dried – it is better to hold it first in some alcoholic solution).

In the case of the cake – it’s all covered and smeared cream. In the case of the cake – repeat.

 

Now the secrets of mastery! Empirically, I came to the conclusion that for the production of large quantities of chocolate trees are best to use a small packet of thick polyethylene “zip” (do not know how to properly name of this thing, but I’m sure you understand what I mean – a plastic clasp allowing tightly closed bag).

Put in a little package of chocolate:

 

Put in a bowl with warm water – not too much, but hot enough to melt the chocolate.

On paper, draw the approximate baking Christmas tree:

We took out a package of chocolate and cut the corner:

Paper, turn the other side of chocolate and squeezing around a drawing:

Harvesting in the fridge, and when the chocolate hardens – carefully remove the tree with a paper knife or spatula.

Package with a lightning bolt can be reused – if the chocolate froze – just put the bag in warm water, if over-add more. Just make sure that the hole is not exposed to water.

If in the process you have fallen off the tip of the tree trunk or broken – it does not matter in the forest, too, anything can happen. It even adds life.

Clearly, the same way you can make any flat decorations.

“Z” for “Zurich”

From the scraps and remnants of biscuit cream dessert can be made in a glass:

Happy Christmas day!

Read more: http://yolka.livejournal.com/861013.html#cutid1


source: make-handmade.com

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