Fruit cake Bouquet of Roses from cream and biscuit
Such a sweet bouquet will definitely impress the one to whom it will be intended. A beautiful homemade fruit cake Rose Bouquet made of cream and biscuit is just a chic birthday present for any woman, girl or girl. I must say right away that this is a complex cake that you need to work hard on. A step-by-step recipe with a photo will reveal to you all the subtleties and nuances of its preparation and assembly, which will allow you to make the same tasty and sweet miracle with your own hands.
For the cake we need:
- 1 serving of red velvet biscuit ;
- 1 serving of Tiramisu butter cream ;
- 1 serving of protein-oil cream for flowers and cake decoration;
- food coloring (green; lilac);
- 1 can (350 gr) canned pineapple
- 6 pieces of fresh kiwi.
How to make a Rose Bouquet cake at home
First of all, we bake three rectangular biscuit cakes. When they are completely cooled, they can be stacked on top of each other, shifting each cake with parchment. We wrap them in a film and put them in a cold place until the cake is assembled.
The next step is to prepare the Tiramisu cream, grease the first cake with it and put slices of chopped kiwi and pineapple on it.
We do the same with the second layer. We cover the filling with the third cake and leave to soak for 3-4 hours. I tend to do this step in the evening so that the cake is well soaked at night. Then he will keep his shape well.
We cover the top cake with a film and put a cutting board on it. She will lightly press the cake and it will stick together well.
The next day came - we form a bouquet. The cake is soaked and frozen. Trimming the sides with a knife, we give it the shape of a bouquet. To make your work easier, you can make a stencil out of paper of the shape you need.
Put the cake slices on top and round the pieces with your hands and cream. If somewhere the corners stick out, we safely cut them off. At the very end, we cut off the top of the bouquet (the wide end of the cake) at an angle of 45 °. We need this so that the cream roses do not stand vertically on the bouquet, but are slanted.
The cake is formed, now we will decorate it with protein-butter custard. For work, we use a small nozzle, which has a flat edge on one side and a corrugated one on the other. We begin to plant white cream in the center of the bouquet and go down to the edge. Then we make out a bouquet from the other side.
We tint part of the cream with green dye and apply ribbons along the upper and lower edges of the cake. Then we make a ribbon and a bow, just below the middle of the cake.
We also close the base of the bouquet with small green "stars".
We tint the cream for roses with a lilac color and add 1/3 teaspoon of golden kandurin. It will give a pearlescent shade to the flowers.
We plant roses on corn sticks and insert them immediately into the cake.
We plant green leaves between the roses. We insert gold confectionery beads into the center of the roses.
We also decorate ribbons with a bow with confectionery beads and put the cake in a cold place.
The recipient of the cake is delighted, everyone admires your dessert and it doesn’t matter what you had to sweat before such a gorgeous bouquet of cream and biscuit roses appeared on the festive table.
