Beautiful roses from cream. Video tutorial
A homemade cake can be turned into a real masterpiece by decorating it with unusually beautiful and mouth-watering cream roses. It takes a little patience and effort, but your guests’ admiration will be the compensation for your creative work. Tasting such pastries will bring a lot of positive emotions, gastronomic pleasure and aesthetic pleasure.
Cream roses: video tutorial on making cake decorations
To prepare creamy roses, you will need: – 60 ml of water; – 2 egg yolks; – 75 grams of sugar; – 150 grams of butter; – food colors; – fruit essence, vanillin or rum – to taste; – pastry syringe; – special pastry nail; – nozzle for roses; – baking paper cut into small squares; – nozzle for leaves.
If you do not have a pastry syringe, you can use paper cone-shaped envelopes instead.
How to make roses from cream
Make an oil cream first. Pour cold water into a small saucepan, place it on the stove and boil. Then remove the pan from the stove and pour granulated sugar into it in a thin stream. Put the cookware back on the fire and heat until the sugar is completely dissolved. Increase the heat and cook the sugar mass until a syrupy consistency is obtained.
Take eggs and separate the yolks from the whites using a special tool. Beat the egg yolks in a separate bowl and slowly pour in the prepared sugar syrup in a thin stream. Whisk the mixture continuously at the same time. As a result of whipping, the egg mixture should become light and thick. Cool her down.
In another bowl, beat the butter separately until softened. Gently add the egg-sugar mixture to it and beat well. Then add a small amount of rum or vanillin, then mix everything gently. You can also add fruit essence to the bowl if you like. Put the prepared cream in the refrigerator to allow it to cool slightly.
Do not whisk the flower making cream again, otherwise it may curl
Make roses from the resulting cream. To make the flower itself, add red, yellow, or pink food coloring to the cream. Use a pastry nail to make flowers. Put a small amount of cream on it, and then attach a paper square to it. Once again, apply a drop of cream on top of the piece of paper.
Take a pastry syringe and place it at an angle. Then, gently twist the pastry nail counterclockwise to squeeze out the cream. When you make a full turn of the nail, you will have the middle of the rose. Make the second row in the same way, only squeeze out 3 petals. This time, use not the whole circle, but only one third. When making each petal, tear off the nozzle, then start over. Hold the nozzle downwards with a narrow angle.
When making cream roses, try not to take more than 2 tablespoons at a time. cream, because from the warmth of the hands, it will quickly melt
Make 5 petals in the third row, and 7 petals in the fourth. Make several of these roses. Place the finished flowers in the freezer for an hour. Frozen roses are much easier to decorate pastries as the flowers will not melt. Next, attach the cream roses to the cake. To make the leaves, you need to add a green dye to the cream. Take a pastry syringe and hold it so that the nozzle resembles a bird’s beak. Then squeeze out the leaves.