Custard chocolate biscuit with boiling water and sour cream
Biscuit is always the main and foundation of the cake. The final result and the taste of the finished dessert largely depend on its quality of preparation.
Tips, recipes, interesting facts.
Biscuit is always the main and foundation of the cake. The final result and the taste of the finished dessert largely depend on its quality of preparation.
Homemade cake, by default, simply has to be delicious. But we really want it to be beautiful too. 🙂 In pursuit of fashion for mastic decorations, many housewives undeservedly forget about cream design.
Cherry and chocolate are a wonderful duet that emphasizes each other's taste. They are just wonderful in this dessert.
I bring to your attention a spectacular and very tasty children's cake Hedgehogs. It has everything that our kids love: a soft chocolate biscuit; bright, melting in the mouth, biscuit on yolks; butter cream with boiled condensed milk and...
Elastic Japanese sponge cake is a cake that is easy to work with, as it bends in different directions, like fabric. It can be used for making rolls, layered cakes or as decoration.
There are many different ways to prepare Napoleon cakes. Conventionally, they can be divided into three groups: from puff pastry, from false puff pastry and just thin cakes. The last option is the most painstaking and time-consuming.
A good idea and a new trend is the preparation of open cakes, including cakes in the shape of a number. These cakes with open layers are perfect for various holidays.
Today I will cook a very simple and tasty thick confectionery cream from curd cream cheese and cream. In my opinion, this is the best cream for decorating cakes, pastries and other desserts.
What mother doesn't want to please her child? One way to express your love is to make a colorful and original children's cake. Today I will tell you how to decorate it so that it leaves an indelible impression not ...
The strawberry mousse cake offered for cooking today has a uniquely delicious combination of nuts in caramel, perfectly shaded by the sourness of strawberry compote and united by the gentle lightness of vanilla mousse.