The process of gelation
For the gelation of fruit or berries will need 1 packet of gelatin 1 teaspoon lemon juice, 1 tablespoon of sugar and 0.5 cups of boiled water. Gelatin to pour the water, wait for the swelling and then put it on a slow fire. Swollen gelatin must be heated with constant stirring until its complete dissolution. Then you add the lemon juice and sugar, and then jelly cool a little, making sure that it is not frozen. Gelatin in any case can not boil, otherwise it will turn into a lumpy sticky mass.
After cooling a jelly should take a brush and gently coat the fruit/berries on the cake from all sides. If desired you can completely Tagliavini the cake surface, watering it straight from the bowls of jelly, especially if fruit-berry component covers the entire surface of the cake. The finished cake is placed in the refrigerator until fully cured jelly. Also, the jelly may be colorless to give it different colors, you can use a special food coloring or colored fruit juice added to the gelatin at the stage of melting.
Secrets of gelation
Before gelation experienced hostess recommend to apply on the surface of the cake or cake a thin layer of bright Apple jam and surround the cake with foil, the edges of which will rise above its edges. Then, slightly not reaching the level of the edges of the foil, the top layer is decorated with a plenty of fruit/berries and freshly made jelly filled to the top. Thus, after curing on the cake will get another fruit generowanie layer, which can be nice to decorate the perimeter of whipped cream. Decorate generowanie fruit cream very carefully as it will slide on the surface of the jelly.
Also when you use foreign dyes need to ensure that the jelly has become too rich color, otherwise, it will be nearly opaque and fruits will not be visible. It is best to give preference to bright and slightly yellow shades jelly. In addition, it should be remembered that freshly brewed concentrated gelatin should not be confused with cold substances, otherwise it will turn into frozen spleeping mass. When you add in the jelly cream or yogurt gradually involve them a small amount to slightly dampened, pressed and mixed with a minimal portion of water, gelatin.
Advice 2 : How to decorate a cake with cream
There are plenty of recipes decorating cakes. To make a confection masterpiece using chocolate, waffles, marzipan, fondant, meringue, fruit, and different creams. But the most popular product for decorating cakes and pastries remain the whipped cream.
You will need
- - plastic bowl;
- - confectionery syringe with a nozzle.
For starters it should be mentioned that not all cream able to attain alluring sweet cloud, but only those that have a fat content of not less than 25%. Moreover, the cream should have a higher fat content than vegetable. Thus it is useful to know that the cream of non-dairy origin, taken in an amount of 1 liters, 3 liters give resistant that you can even freeze and thaw without compromising taste. In addition, they are low in calories compared to dairy.
The next stage is cooling. Before you whip the cream should be cooled at a temperature 5-10 degrees at least 12 hours. Sugar (water, milk, and other additives) into the cream you need to add before mixing. Not every cookware is suitable for whipping cream. It is best to use a plastic Cup. It is necessary to make sure that the whisk does not scratch its inner surface.Then you need to start whisking, making sure that cream was not "broken". To determine the readiness of the product is easy: it greatly increased in volume, but still a little watery, although the whisk leaves a clear mark on its surface. Theoretically, you can whip the cream and hand whisk, but less labor intensive the cooking process is with a mixer. Using electric mixer, beat the product is better at low speed.
Next, you will need a pastry bag with nozzles. Before you decorate the cake, it is necessary to smear cream, frosting, jam, tighten marzipan and so on. Already on a greased surface, you must start to apply the cream.For the application of cream using a pastry bag with different nozzles. For example, roses will fit the tip with an oblique cut, and the curb – fine tip with teeth. Cake decoration entirely depends on the imagination of the hostess. For example, you can use a thin tip to decorate a chocolate-frosted cake surface similarity fishnet spider web, you can "put" a cake with many roses, in the center of which to put canned or fresh strawberries or cherries.
To avoid trouble with the whipping cream it is possible if to buy a ready-made product, sold in cans with a notched nozzle.