Advice 1: What cream to use under mastic

Sugar paste is very trendy and popular way to decorate cakes. In this case there are subtleties. Below the layer of mastic was used on the cake, you need to cover it with cream.
Base for mastic
Not every hand cream under the fondant. The fondant is powdered sugar. It easily absorbs moisture and melts.

Preparation of the cake

It should be remembered that light and airy cakes, jelly or souffle have a very delicate structure and are not well suited for covering with fondant. If you really really want, you can first arrange them in a wall of cake to keep the shape. However, in this case there is a risk of damaging the tip.

If the cream that you used for greasing the cake, the fondant will not melt, you can safely use it as a basis. Otherwise, it is necessary to prepare a new cream.

In addition, we need to very carefully align the surface of the cake. Be careful to avoid any jagged edges, horbky or lumpy.

Cream under mastic

Under the mastic will not do the whipped cream and sour cream, but perfect cream from the oil. There are several recipes for this cream.

Cream butter and condensed milk

200 g butter surmount to OSVETLENIE. Then add 200 g of condensed milk at room temperature and mix. If you add condensed milk straight from the fridge, the butter may curdle from the cold. This cream freezes well and is suitable for placement of the figures. However, many feel the taste of butter.

The buttercream on the proteins

8 bring down protein from 450 g of sugar. Then heat on a slow fire or water bath, adding a pinch of salt. All the time stir, so as not stuck. Once the sugar has melted, remove from heat and cool. Hammer 600 g quality butter until creamy. Then bring down whites to the "sharp peaks". While whisking add gradually the butter. Weight should increase in 1,5 – 2 times. Whisk until then, until the cream begins to Shine. This cream is very tolerant of any kind of dyes. Skillful Housewives make it even flowers for the cake, which are then frozen.

Cream ganache

200 g of cream, bring to boil. Add 200 g finely chopped milk chocolate. Once the chocolate melts, remove the mixture from the heat and whisk. Put in the refrigerator, preferably overnight. Before use, remove 2-3 hours before.

To prepare the cake under the fondant, should be a time to coat the cake, fill it with great donations. Then put into the refrigerator for an hour. The second time, to miss the mark and smooth out minor irregularities, to put it in the refrigerator. Hot knife again to level up, after that he's ready to cover with fondant.

Advice 2 : What is the best cream for cake decorating

Have skilful mistress in the culinary notebook is always a couple of recipes of delicious cream, which you can use to decorate cakes, cupcakes or any other dessert. Sometimes cream is used only for cake decorating, but often it is applied and for the complete impregnation.
What is the best cream for cake decorating

Basic Foundation

Each dessert requires its own cream. For example, a sponge cake needs to be very strong impregnation, as his cakes turn out dry and brittle. For this dessert it is better to use oil or sour cream.

One of the most simple recipes are the following: it is necessary to take 1 can of condensed milk and 400 ml of thick cream. Mix the ingredients together and give a good brew. This cream is better to coat the cake in advance to cakes well soaked. If you want the cream you can add chopped dried apricots. This cream is good as dipping, and decorating the culinary products.

Another option is buttercream, which includes:

- 200 g of softened butter;
- 1 Bank of condensed milk.

These components should be mixed among themselves until a thick cream. You can also add a lot of cocoa powder – get a simple chocolate cream.

Creamy delights

But a simple cream sometimes looks a little boring, so many of the cooks learned how to cook real masterpieces, decorating cakes unprecedented colors and shapes. As a rule, the composition of complex creams with eggs, butter and cream (or milk) with sugar. For beauty add food coloring. Today you can easily buy at the store, but still better to use natural paints.

For example, grated lemon peel will give a beautiful yellow, red or pink can be obtained using the juice of red berries, wine or beet juice. Green well spinach, and brown – coffee strong tea leaves or burnt sugar.

Probably the most difficult to prepare are cheese and custard, because you need to cook. But the cream, which includes gelatin, allow to create a real culinary masterpiece, because you can add different fruits and berries, which means that the cake will look truly festive. Besides, this dessert is not only delicious, but also useful.

To obtain the cream with the gelatin to properly prepare the Foundation. To create such jewelry is usually enough for one pack of powder (about 25 g), which is necessary to prepare the way stated on the packaging. Then the resulting mass is added to a Cup of the main ingredients (usually it's sour cream or whipped cream).

For sour cream with gelatin:

- 25 g of gelatin;
- 200 g of sour cream;
- 120 g icing sugar;
- vanilla or other food flavoring – to taste.

To dissolve the gelatin as indicated on the pack by the way. In a separate bowl, blend sour cream and powder, to give the mass to infuse. Then, after the foam appears, pour gelatin, continuing to interfere. The resulting cream put in refrigerator until thick.
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