A type of sweet pies. The first cakes are of Italian origin. In Italian, a pastry chef is a cake maker - tortaio. The famous French proverb “There is no arguing about tastes” in Italian sounds like “There is no arguing about cakes.”The word “torte” itself means curl in Italian and refers to the intricate, twisting cream decorations that are made on top of cakes.
Cakes are usually large (sometimes very large - up to a meter in diameter) confectionery products in the shape of a low cylinder or having an elliptical, rectangular, triangular and even pyramidal and conical shape.
A common external feature of cakes is their decoratively processed surface, for which different, dissimilar confectionery methods are used, with the common goal of creating an attractive product.
Since cakes are predominantly ceremonial, festive products dedicated to some events in the family or social life of people, their appearance, external surface, design, decorative qualities play a much greater role for people than their fundamental, essential properties. Therefore, the tendency to distinguish cakes not by the type of preparation and type of dough, but by names that distinguish them by a visible, external sign has penetrated into everyday life and trade and has become stronger: chocolate cake, fruit cake, cream cake, etc., and sometimes by names that have nothing to do with the confectionery essence and rather hide, but do not at all reflect the content of the cake: “Gift”, “Youth”, “Fairy Tale”, “Anniversary”, etc. - and are accepted only for advertising purposes.
Cooking: “From Europe with love. Baking from A to Z"
All cakes in confectionery terms can be divided into the following categories:
Real cakes or cakes baked whole. These are, in fact, sweet pies, most often half-open or closed, as well as solid products made from cake dough, which, after baking, are only slightly decoratively processed on top by applying glaze, applying citronates (see), etc. Their sweet part consists of jams, nuts, honey, and the dough in most cases is yeast. This type of cake is the best in quality, because it grew out of folk national sweet products of mainly Eastern peoples, prepared from natural high-quality food materials through long, careful processing of the dough and giving an overall tasty, healthy, nutritious product.
Italian style cakes, in which the dough part - the bottom, the outer shell (walls), and sometimes the top lid - is baked separately from the sweet - fruity, creamy - filling part and which are filled with any filling already cold. Italian cakes can undergo assembled form and undergo short-term secondary processing, the purpose of which is either to fuse the dissimilar materials placed in such a cake, or to glaze their surface, tinting it.
Assembled cakes. The most common and most diverse group of cakes, prepared from different materials, but using one method: they are assembled from different types of dough (the dough is baked separately as a semi-finished product, then layered and processed in various ways - impregnation, coating, pressing, applying decorative patterns, glaze and etc.).
According to the test used, this group is divided into the following types of cakes:
French. Made from biscuit or puff pastry. Biscuit dough can have different flavors (coffee, cocoa, almonds) and have different colors (egg yellow, light brown, dark chestnut). It is cut into narrow slices horizontally from large biscuits so that the cake has three (and not two, as we do) biscuit layers. The biscuit layers are soaked in syrups containing rum or cognac, and then placed on top of each other, alternately coated with marmalade, jam, and creams.
Puff pastry baked immediately into thin wide cake layers (or even thinner sheets). They are neither tranched nor soaked in syrups, like biscuits, but are directly layered on top of each other; The layers are coated with more liquid creams compared to biscuits. Puff pastry or waffles soften themselves gradually under the influence of the cream applied to them, so such cakes are left to stand for at least 6 hours after production so that complete impregnation occurs.
Viennese.In principle, they are mounted in the same way as the French ones, but for the base of the cakes they use yeast Viennese dough, and in biscuits, waffles and especially in puff pastry they use a spread of whipped cream. Instead of jam and cognac, milk-chocolate and milk-coffee combinations, combinations of whipped cream with egg creams are used mainly for spreading and impregnation.
Waffle cakes. The most monotonous, “boring” type of cake, consisting of wafers with coffee or chocolate dense and moisture-free coating, which is most often used with hastily prepared ganache mass (see). These cakes are more convenient to transport, they are stored for a long time, but they are rough and monotonous in taste.
Sand cakes. They are prepared from separately baked shortcrust pastry dies, which are then mounted into the cake. There is no impregnation of the dough base, but the coating is always fruit and berry, marmalade. These cakes are glazed on top with simple sugar icing and then decorated with cream or appliqués. This is the cheapest and most “dangerous” type of cake for overweight and overweight people.
"Liquid" cakes(typical for Great Britain). A layer of biscuit dough is placed on the bottom of a deep porcelain dish (or deep glass dish), then the entire dish is filled with pieces (sometimes scraps) of any shape and size from biscuits, nut cookies, babka, in complete disorder, so that between the fragments of the finished biscuit there is as many gaps as possible. When the dish is filled almost to the brim, first cognac syrup is poured into it, then liquid marmalade and, after adding a number of pieces of different cookies, butter-egg confectionery sweet cream is poured to the brim. Candied fruits, citronates, ground nuts can be placed on the surface of this cake, and the cake is placed in the refrigerator for a day. This type of cake does not need any decorations or any additional work - it is the simplest in terms of manufacturing technology and one of the most delicious. It reflected the British contempt for all sorts of pomp, for French show-off, and emphasized the importance of true content and taste: the cake on which no effort has been made to decorate turns out to be the most delicious, or at least one of the most delicious.
Curd cakes. Cakes baked entirely from curd and flour confectionery mass with the addition of lifting agents (soda, cream tartare, baking powder). These are delicious, pleasant, healthy cakes, the surface of which is covered with icing made from protein and sugar, and then decorated in the same way as regular dough cakes.
Baking according to GOST. A taste of our childhood!
Cake decorating techniques:
1.Surface glazing(top cake cover) with icing, egg white, thick cream, followed by drying.
2. Applications- application of ready-made decorative elements (balls, leaves, stars, etc.) from chocolate, caramel, candied fruits, citronates, etc.
3. Decorating with cream(s) using a pastry bag, a syringe and a set of cornets, using pre-prepared stencils made of paper or cardboard, the pattern of which the pastry chef repeats on the cake.V.V. Pokhlebkin. 2005.)
1. Delicious “Pancho Cake”
Cooking process:
1. Separate the whites from the yolks. Beat the whites into a strong foam (10 minutes with a mixer).
2. Then, continuing to beat, add 1 cup of sugar in small portions.
3. Add egg yolks (one at a time).
4. Sift cocoa through a sieve so that there are no lumps, add into the dough and mix gently.
5. Then, in several additions, add flour and soda, quenched with lemon juice and baking powder.
6. Grease the mold with oil. Pour the dough and put it in the oven. Bake at 180 degrees until done. If the surface is already baked but the middle is not, cover the top of the base with parchment or foil. The cake bakes for about an hour.
7. From the finished cooled sponge cake, cut the cake layer 1.5-2 cm high, and cut the rest into 3-4 cm cubes.
8. Beat sour cream. Beat for about 10 minutes until fluffy and fluffy.
9. Add 1 cup granulated sugar, beat for about 5 minutes.
10. Grease the cake with sour cream, add crushed walnuts.
11. Dip each piece of dough into cream and place on the cake. Fold the cake into a mound shape. Fill the cake with sour cream.
12. Melt the chocolate in a water bath and apply a characteristic pattern.
2. Popular Snickers cake
Cooking process:
Meringue crust: Beat 7 egg whites with 400 gr. sugar, make one cake with a diameter of 26 cm (draw a circle with a diameter of 24 cm on paper, and the cake will then spread out to 26 cm), and dry the remaining meringue sticks. A cake of 3-4 whites will be normal (for 1 white - 60 g . sugar).
Cream: A jar of boiled condensed milk and 150 g of plums. butter at room temperature) - beat.
Nuts: Roasted peanuts, 200 grams (or to taste) Chop not very finely with a rolling pin.
Biscuit:
1. Beat softened butter with sugar until the butter turns white.
2. Continuing to beat, add eggs one at a time. Then add sour cream and beat well too.
3. In a separate bowl, mix the dry ingredients: flour, salt, soda and cocoa.
4. Add the dry ingredients to the butter-egg-sour cream mixture and stir until the flour has dissolved but the dough is still lumpy. There is no need to vigorously beat the dough with flour.
5. Preheat the oven to 160oC. Grease a large cake pan with butter and fill the pan 1/3 full with dough. A mold 24 cm in diameter works well. We check the readiness of the biscuit by piercing the biscuit with a knife or wooden stick. If the dough does not stick to the stick, then the biscuit can be taken out.
Cake:
1. If you get a dry sponge cake, then soak it in sugar syrup or rich compote...
2. Cool the biscuit and cut into two halves.
3. Grease the surface with half the cream, sprinkle thickly with nuts.
4. Cover with meringue cake, also grease with cream and sprinkle b nuts.
5. Place sponge cake on top and press down slightly.
6. Pour chocolate icing and sprinkle with nuts.
3. Delicious chocolate Kefir cake “Nochenka”
Cooking process:
Preparing the cakes:
1. Add soda to warm kefir, add sifted flour, sugar, beat in 2 eggs and stir thoroughly. There is no need to extinguish the soda; it will be extinguished perfectly due to the acid of kefir. The dough will turn out liquid, like pancakes, so you can stir it with a mixer. Add cocoa to taste to the finished dough - from 4 to 8 tablespoons and stir thoroughly again. To prevent cocoa from becoming lumps, you can sift it through a sieve.
2. I cut out parchment paper on the bottom of the pan, the edges I grease with butter and sprinkle with breadcrumbs or semolina so that the cakes do not stick. I pour the dough 1 cm thick. Depending on the diameter of your mold, you will get a different number of cakes.
Preparation of cream:
1. Beat the eggs until stiff, add a little milk and 2 tablespoons of flour, beat again. Boil the rest of the milk with sugar and reduce the heat to low. In a thin stream, stirring constantly, pour the egg-flour mixture into the boiling sweet milk.
2. Continue stirring, especially carefully at the bottom, until the cream thickens. This usually takes 5 – 7 minutes.
3. The cream needs to be cooled to room temperature, and the oil, accordingly, needs to be heated to room temperature.
4. Stir warm butter into cooled cream until completely smooth. All that remains is to grease the cakes with cream and let them soak for at least 4 hours. If desired, you can decorate the top of the cake with whatever you like)!
4. Insanely delicious Cake with condensed milk “Sweet Fantasy”
Cooking process:
Let's take care of the cakes:
1. Take out the butter in advance so that it becomes soft.
2. Beat the eggs, add sugar and beat again. The sugar should dissolve.
3. Combine the egg-sugar mixture with sour cream and butter. Add flour, soda and replace the dough. Place it in the refrigerator for 30 minutes.
4. Then divide the dough into 3 parts and roll out thinly into a rectangle. There is no need to particularly observe the shape, because then the cakes will need to be trimmed, and the trimmings will be needed for decoration.
5. Place each layer on a baking sheet and pierce it in different places with a fork.
6. Bake in the oven for 20 minutes at 200°C.
7. Cool the finished cakes a little, place them on top of each other and trim the edges to make even rectangles.
8. Place the trimmings in the oven for 10 minutes so that they dry thoroughly and acquire a rich color, and then chop (optionally, roll with a rolling pin).
Now you can get busy cream:
1. Melt the chocolate. To do this, put it in a small deep plate for a couple of minutes in the microwave.
2. Combine boiled condensed milk with butter and melted chocolate and mix thoroughly.
3. Peel the peanuts, chop with a rolling pin, add to the cream and mix.
4. Grease each cake with cream.
5. Coat the top and edges of the last cake.
6. Sprinkle crumbs and grated chocolate on top.
7. Place in the refrigerator for 2-3 hours so that the cake is thoroughly soaked.
5. Very tasty "Big Strawberry Pancake Cake"
Cooking process:
1. Lightly beat the eggs with salt.
2. Add flour, milk, water, and melted butter one at a time, beating and mixing thoroughly after each stage.
3. Fry thin pancakes in a hot frying pan and place them on a separate clean plate before applying the cream.
4. Place sugar and egg whites in a water bath.
5. Keep in a water bath, whisking until the sugar dissolves.
6. Remove from heat and beat with a mixer until stiff peaks form.
7. Gradually add room temperature butter, mixing thoroughly so that no pieces of butter remain. Add vanilla, stir one last time.
8. Apply a little cream between the pancakes and all over the outside.
9. Garnish with thinly sliced strawberries and sprinkle with powdered sugar.
10. Place in the refrigerator for 1-2 hours until the cake hardens.
*Adjustment to the recipe: Vanillin NOT 2 teaspoons, but just a little...literally on the tip of a knife!
6. Unrealistically delicious " Chocolate cake"(without flour)!
Cooking process:
1. Beat the whites until elastic foam. Add half the sugar (75 g). Beat for another 1 minute. Beat the yolks until white with the remaining sugar. Add cocoa and mix gently. You should get a chocolate mass like this.
2. Gradually stir in the whites.
3. Place baking paper on a baking sheet and grease it with a thin layer of oil. Distributing the dough.
4. Bake in an oven preheated to 180 degrees for about 30-35 minutes. The dough will rise first and then fall - don't be alarmed, this is normal. Let the cake cool. Cut it into 4 equal parts and separate it from the paper.
5. Making cream. To do this, heat the cream almost to a boil, but do not boil. Remove from heat and add chocolate broken into pieces. Stir, wait until the chocolate dissolves and you get a homogeneous chocolate cream.
6. Lubricate the top layer, as well as the sides, with cream. Place the finished cake in the refrigerator for 1 hour.
7. After this you can enjoy...
7. Unique "Grated" cheesecake
Cooking process:
1. Heat the oven to 175 C. Grease the pie pan with butter and sprinkle with flour. In a large bowl, combine flour and baking powder. Then add butter, cocoa, sugar and milk.
2. Form the dough into a ball and put it in the refrigerator for at least 30 minutes, preferably in the freezer for one or two hours, so that the dough becomes as hard as possible for rubbing.
3. In a mixing bowl, combine cream cheese, egg yolks, lemon zest, vanilla sugar and cornstarch. Beat for at least 2 minutes.
4. In a separate bowl, beat the egg whites until stiff foam forms, but do not overdo it to prevent settling.
5. Mix the whites with the main mass (cheese, etc.).
6. Remove the dough from the refrigerator and divide into 2 parts, grate one of them.
7. Distribute the ungrated dough into the pan. Then spread the cheese filling evenly.
8. Cover the top with a layer of grated dough.
9. Bake for about 45-50 minutes. Cool and serve.
8. Delicious Minute Cake (no baking)
Cooking process:
Preparing the cakes:
1. Make the cake dough by mixing all the ingredients (flour, condensed milk, egg, soda). Divide the dough into 8 pieces.
2. Roll out one piece with a diameter larger than the frying pan and place it on a heated frying pan.
3. After a minute, turn over (the cakes fry very quickly).
4. Trim the removed cake (the trimmings will then be used to top the cake).
Preparing the cream:
1. Mix all the ingredients except the oil and put on the fire until thickened, while stirring vigorously.
2. At the end, add butter to the hot cream.
Making CAKE:
1. Grease the cakes with warm cream, sprinkle the top and sides with crushed crumbs.
2. Leave the cake for several hours to soak.
9. Loved by all women Cake pigeon's milk"(no baking)
Cooking process:
Pour 10 g of gelatin into a glass of cold water for the chocolate layer. Let it brew.
Mix sugar (4 tbsp) and cocoa powder (4 tbsp, I used Nesquik). When the gelatin swells, add sugar and cocoa. Heat until the gelatin dissolves.
Pour into prepared pan (greased). Place in the freezer to let the mixture harden for 20-30 minutes.
Gelatin (20 g) pour 1 glass of cold milk. Let the gelatin swell.
Beat sour cream, mascarpone, low-fat cream and 1 cup sugar until thick.
Warm up the gelatin swollen in milk and pour it into a container with the milk mass, without turning off the mixer, and beat until completely mixed. Leave for 10 minutes to allow the mixture to cool.
Remove the mold with the frozen chocolate layer from the freezer. Pour a white layer on top. Place in the refrigerator until completely frozen. It's good to leave it overnight. Turn the form over and.....enjoy!
Homemade cake is a delicacy that the whole family loves and looks forward to. But you don’t always want to spend a long time conjuring a sweet treat in a blazing oven. Therefore, it’s time to remember the recipes for simple cakes prepared in ordinary home conditions.
The recipe below contains simple ingredients for the cream and cake layers. If you wish, you can add cocoa and get a chocolate sponge cake, or diversify the cake with available fruits and nuts, or simply grease the cakes with no-frills cream.
for skin:
for cream:
How to make a simple homemade cake
1
. Wash 4 eggs and break them into a deep cup. Remove the butter and condensed milk for the cream and leave at room temperature.
2
. Beat the eggs.
3
. Add sugar, stir until dissolved.
4
. Add 1 teaspoon of soda to sour cream. It is important to do just that, and not pour soda directly into the dough. The soda will be extinguished in the sour cream. Mix.
5
. Pour sour cream into a cup with the sweet egg mixture.
6.
Mix well with a whisk until smooth.
7.
Add flour gradually, stirring.
8
. The crust dough is ready, let it rise for 10 minutes. Next, you can divide it into three parts and add different ingredients (cocoa, nuts, soft fruits) to each of them.
9
. For clarity, we made one cake layer with cocoa, approximately 2 tbsp of cocoa powder per 1/3 of the total dough mass.
10
. Pre-roasted walnuts crushed with a rolling pin were added to another part of the dough. The nuts are fried in a frying pan without oil, stirring occasionally until golden brown.
11
. Grease a baking tray with vegetable oil. It’s good if you have a sheet with a flat surface, I only have grooves, so the cakes don’t turn out even.
12
. Pour out the dough. Let me remind you that we divided it into three parts. At your discretion, you can divide it into 2-4 parts and add different ingredients or leave the dough unchanged. Place in the oven preheated to 180 degrees for about 10-15 minutes. The cakes bake quickly; be guided by the functionality of your oven. Check readiness with a toothpick. If you pierce the sponge cake, there should be no raw dough left on the toothpick.
13
. The first biscuit is ready.
14
. Remove from the sheet and leave to cool. Then, if desired, you can cut the cake lengthwise into two equal parts so that the layers in the finished cake are thin.
15
. We bake the chocolate cake in the same way.
16
. And then nutty.
17
. Prepare the cream by mixing condensed milk and butter. Details of the method for preparing this cream.
18
. Assembling the cake. We lay out the cakes, greasing them with cream.
19
. You can show your imagination and, for example, place banana slices on one of the layers.
20
. We also grease the top layer with cream and the sides of the cake too. You can sprinkle nuts or crushed shortbread on top. Let the cake stand for at least 1 hour, the longer the better, so that it soaks in (the photo shows a piece of the cake immediately after cooking).
Delicious homemade cake is ready
Bon appetit!
Homemade Cow Cake
1 cup walnuts
250 gr. Sahara
Can of condensed milk
250 gr. sour cream
6 tablespoons wheat flour
2 eggs
½ teaspoon vinegar
¼ teaspoon baking soda
To prepare the dough, you need to mix eggs, sugar, sour cream, flour and soda quenched with vinegar. Roll out the dough into cake layers and bake in the oven at a temperature of 200 degrees for 20 minutes.
To prepare the cream, you need to mix condensed milk and finely chopped walnuts. Coat each cake with cream and stack on top of each other.
You can serve!
Homemade chocolate cake with nuts
For preparation you will need the following ingredients:
300 gr. dark chocolate
200 gr. butter
75 gr. wheat flour
3 eggs
200 gr. powdered sugar
100 gr. white chocolate
75 gr. hazelnuts
Break the chocolate into pieces and melt. Then add the butter and heat until the butter is completely melted.
Beat the sugar and eggs, slowly adding the mixture of butter and chocolate. Leave to cool slightly. Then add chopped hazelnuts, flour and white chocolate chips. Stir.
Pour the resulting mixture into a baking dish lined with parchment paper on the bottom. Next, you need to put it in a preheated oven and bake for 25-30 minutes at a set temperature of 190 degrees.
Simple Walnut Cookie Cake
For preparation you will need the following ingredients:
1 can of condensed milk
500 gr. cookies
1 cup nuts. Nuts are chosen based on personal preference
Cocoa powder to taste
The cookies are placed in a plastic bag and crushed. You can use a rolling pin for this. The resulting mass is poured into a deep bowl, cocoa, chopped nuts and condensed milk are added there. Everything is mixed until smooth and placed in a foil-lined form, leveled and put in the refrigerator for one hour. It is advisable to also cover the top with foil.
Homemade Zebra Cake
For preparation you will need the following ingredients:
2 cups granulated sugar
2 cups wheat flour
5 eggs
1 cup sour cream
200 gr. butter
Beat the sugar with the eggs until white foam forms. Flour, soda, melted butter and sour cream are also added there. Everything is thoroughly mixed.
Divide the resulting dough into equal parts. Pour two tablespoons of cocoa into one, and the same amount of flour into the other. Stir until no lumps remain. The consistency of the dough should be like thick sour cream.
Grease a baking dish with oil. Pour the dough into the middle, one at a time, in small portions, and place in the oven, preheating it to 200 degrees. This cake takes about 30 minutes to bake.
If the pie is not baked in the middle, cover it with foil and reduce the baking temperature to 180 degrees.
A simple recipe for homemade cookie cake with cottage cheese and raisins
For preparation you will need the following ingredients:
500 gr. “Jubilee” or “Baked Milk” cookies
450 gr. cottage cheese
150 gr. butter
250 gr. granulated sugar
50 gr. light seedless raisins
2 tablespoons cocoa powder
50 gr. walnuts (Actually, you can use any)
250 ml. milk
Using a blender, mix soft butter with sugar until a homogeneous thick mixture is formed and, continuing mixing, begin to add cottage cheese little by little. Divide the resulting cream into two equal parts.
Add sifted cocoa to one part and mix well. Make sure there are no lumps left.
Add steamed raisins to the second part and stir. To do this, you need to carefully sort and wash the raisins, then pour boiling water over them for 10 minutes. Then drain the water and dry with a paper towel.
To give the cake the desired shape, it is better to take a large flat plate. Each cookie is dipped into a glass of milk and placed in a single layer on the bottom of the plate. By the way, the plate itself can have any shape.
A layer of cocoa cream is placed on top of the cookies. Gently spread the cream over the entire area, especially along the edges. Next, add another layer of cookies dipped in milk. Then layer the cream with raisins and carefully smooth the cream. And so layer by layer. Using a spatula, spread the cream onto the sides of the cake as well to make it look nice.
Do not soak the cookies for too long, as they may become soggy and lose their shape.
The top layer is decorated with nuts. To do this, they can be crushed in a blender, chopped with a knife or crushed with a rolling pin. In addition to nuts, the top layer can be decorated with grated chocolate.
Place the cake in the refrigerator for 4 hours until it is well soaked and ready to serve.
Curd cake in a frying pan
To prepare the dough you will need the following ingredients:
280 gr. wheat flour
250 gr. cottage cheese
Egg
120 gr. Sahara
Teaspoon baking powder
To prepare the cream you will need the following ingredients:
500 ml. milk
Egg
120 gr. Sahara
2 tablespoons flour
200 gr. butter
A pinch of vanillin
To prepare the cream, you need to take a deep cup or pan and mix flour, sugar and a pinch of vanilla. Add an egg to the mixture. Pour in 100 ml. milk and mix well until a homogeneous consistency is obtained. Now add the remaining milk, stirring constantly to prevent lumps from forming.
Place the resulting mixture over low heat and, stirring constantly, bring to a boil. As soon as the cream boils, remove it from the heat and let it cool completely. After this, add butter and beat well. You should get a homogeneous and delicate consistency.
You can make the cakes while the cream is cooling. In a deep plate, mix the egg and sugar. You can mix by hand, or you can use a mixer. When using the latter, the dough will be more homogeneous and tender.
When the beating process comes to an end, add cottage cheese and beat again. If you want, you can grind the cottage cheese through a sieve.
Add flour in several stages. You should get a thick, homogeneous dough. You may need to add a little flour.
Divide the resulting dough into eight equal parts.
Roll out the cake and, using a plate of the required diameter, cut out a circle. In a preheated dry frying pan, fry the crust on both sides until golden brown. This will take about a minute. Using this technology, we fry the remaining seven cakes.
From the leftover text scraps, a couple more cakes are formed, which are further fried and, after cooling, ground in a blender.
The cakes are laid out on a plate and each one is coated with cream. Approximately two tablespoons of cream per cord are required. The top cake and sides are also greased. The finished cake is sprinkled with crumbs and put in the refrigerator for 4 hours.
Video recipe “Homemade Napoleon cake”
At home, resourceful cooks modify, complement, and complicate. Remembering the time-tested options, in this example we will enhance the honey taste and aroma with chocolate shades - we are preparing the popular Spartak cake according to a step-by-step recipe with photos. Already bright in color and taste, honey cakes with the addition of cocoa powder darken even more and become as rich as possible. After prolonged soaking, the flour layers are filled with moisture, combined with the tender,
Simple cake recipe
A cake baked with your own hands, especially for the celebration, is a decoration for the festive table and a testament to the taste and culinary skills of the hostess of the house. All guests look forward to the sweet table and remember the culinary masterpiece for a long time. There are a lot of cake recipes. However, modern housewives are very fond of a simple cake recipe, which does not take much time to prepare, and will definitely be the highlight of any holiday or ordinary tea party.
There are many cakes, recipes for which are passed down from mother to daughter. One of the most famous and beloved since childhood is “Napoleon”. There are an incredible variety of options for this baking. A separate story and cream for him. Puff pastries soaked in very delicate cream will not leave you indifferent. We all love Napoleon cake, a recipe that we keep and improve. The “Anthill” cake also takes pride of place. For those who value speed of preparation and the absence of the need for a long baking process, this is the best option. A quick, simple and at the same time festive anthill cake recipe, which has its own base in the form of cookies and cream, will appeal to both avid sweet tooths and ladies who love healthy sweets. If you add nuts, raisins or, for example, poppy seeds to the list of ingredients, “Anthill” will become not only tastier, but also healthier. New to the company, but already a favorite and definitely a welcome guest at any holiday is Pancho’s cake. It is famous for its incredibly delicate taste. Every housewife can bake a pancho cake, a recipe with a photo will be an excellent hint for her in this.
If you decide to add a new cake to your collection of recipes, on our website you can find many wonderful options for every taste.
My friends, I greet you! As promised, I found another way for you to earn good money - creative and very “tasty”! And now I will give you my first free master class on how to learn how to bake custom cakes from scratch.
From this article you will learn:
I have never met people in my life who didn’t like to eat sweets. How nice it is to relax with a cup of tea and sweets after a long day of work. And, despite the craze of the entire Internet community for sports and healthy eating, no, no, and you will treat yourself to something forbidden. And if a big holiday is coming up, such as New Year, a birthday or a wedding, then you can’t do without a cake! It should sum up the celebration, become a pleasant surprise and the main decoration of the table.
Some of us buy baked goods in the store, some make them ourselves, and some order from a private pastry chef.
Have you noticed that home bakeries have become very popular lately? All my friends have been ordering cakes and cupcakes for Birthdays exclusively from private artisans for a long time. So, I suggest you become such exclusive confectioners yourself.
What is needed for this? Of course it's a desire! Even if you have never baked anything, this is not a reason to refuse such a tempting idea. It’s just the opposite - it’s high time to start!
Top 5 easiest recipes
In any business, first of all, use common sense! There is no need to jump straight into recipes with an asterisk. Choose something simpler. Simpler is better!
- Cheesecake- the most popular dessert, it is on the menu of any cafe and restaurant. Do you think it's difficult to prepare? At first glance, it might seem so. But in fact, everyone gets it right the first time! In addition, the cost of all ingredients will not be more than 600 rubles, and preparation will take a maximum of 20 minutes of your time! Well, if you plan to bake to order, then this will be the most profitable cake. After all, you can sell it for 1,500 rubles or more. Don't believe me? Then watch the free master class https://profitroli-school.ru/chizkejk-master-klass.
- bird's milk- a cake that we have known since childhood. A delicate, melt-in-your-mouth dessert soufflé will not leave anyone indifferent. The main advantage of the cake is that it can be prepared in the morning and served at lunchtime.
- Pancho- an amazing combination of chocolate sponge cake, pineapples and walnuts under a delicate cream. What you'll love about this recipe is that you can bake the sponge cake in any shape you want, and it doesn't have to be even and perfect - you'll still end up cutting it into pieces. And assembling Pancho is just a song! No leveling or complex techniques - just soak the biscuit pieces with cream and fold them into piles!
- Mousse cake “Three chocolates”— despite the long name and the word “mousse,” which frightens many, this cake does not require any fundamental skills from you. Not the cheapest set of ingredients, but the result is a gift for gourmets and a complete delight!
- Pancake cake- a brilliant invention! Each of us can bake pancakes. And all you need to do is mix any cream, grease the pancakes with it and put it in a stack! Really amazing idea! And most importantly, you can experiment. You can bake yeast pancakes, or unleavened ones. Add cocoa to them and it will be a chocolate cake. Bake with oatmeal or rice flour - you get a pp cake. And some even manage to make them savory - for example, from liver or zucchini!
Very often, these are the recipes that are included in basic courses for novice confectioners. Clear and consistent, they will decorate any holiday.
How to learn confectionery art?
Independently and free
This is where I and many of my friends started. How does this usually happen? We look for some recipes on the Internet, in books, and from friends. And the recipe seems cool, judging by the stories/photos/reviews. You run to the store, buy a mountain of expensive products, then stay in the kitchen all day, trying to do everything exactly. But as a result, something didn’t work out here, there was a joint there, and now, all the efforts went down the drain. The finished cake flies into the trash can. You know those internet memes called “Expectation/Reality”? This is exactly what happens here. I wanted to surprise the guests, but in the end I made them laugh and got upset myself.
No, it's not that you are a bad housewife. It’s just that most of the free recipes on the Internet are untested, and no one guarantees you the perfect result. You yourself understand perfectly well that you can write anything, attach a completely wrong photo, and no one will guess anything.
And as a result, you will waste energy, time, money, spoil a bunch of expensive products, and everything will go down the drain. And most importantly, it will be such a shame that all desire to bake something will disappear.
Master classes
So why not get it from real confectioners? Do you think it's long/expensive/boring?
Not at all! Sign up for a master class to try it out! By the way, most pastry schools regularly organize free master classes in the format of webinars, where they teach beginners live how to bake cool cakes in a matter of minutes, share the secrets of the skill and answer questions from participants. As a result, you will gain a lot of new information.
I'M GOING TO A FREE MASTER CLASS!
Of course, a one-time master class will not solve all your problems. But then you:
- Guaranteed to master the recipe.
- You will be able to ask your questions live.
- Surprise your loved ones with a new tasty treat.
- You will understand how easy it is for you to learn.
- Decide if pastry making is right for you and whether it's worth pursuing further education.
If the decision is positive, then you should think about choosing full-fledged courses.
Online courses
For some reason, many people want to attend live master classes. It would seem that everything is obvious. You stand next to the pastry chef, watch how he does it, maybe you’ll even be lucky and let you hold the mixer in your hands. But in fact, everything turns out to be different from the beautiful films and TV shows. Live lessons usually involve a large group of students. After all, you need to cover the rent for the studio, take into account the cost of food, and many other miscellaneous expenses. And eventually the bazaar-station begins. Someone didn’t see anything, someone didn’t hear, someone didn’t understand and asks to repeat it. And I left the course, got home, and completely forgot what I needed to do. But a lot of money was spent, time was wasted, and the benefits are not guaranteed to come.
That's why I prefer online learning. Modern shooting methods allow you to create the complete feeling that the teacher is standing right in front of you. Everything is clearly visible, if you don’t understand, you can rewind, or even pause it. And the main thing is the complete feeling that you are one on one with the teacher. No one interferes, no one pushes or interrupts. And in general, you don’t have to adjust, because you can study at a time convenient for you.
I usually watch the video, figure out what’s what, and then go to the kitchen, put my tablet or phone so that I can see it, and start cooking with the pastry chef. The immersion in the process is colossal!
There is always someone to ask a question. As a rule, when studying online, you get access to a general chat with a curator or, even better, an individual curator who is with you 24/7. He will explain what is not clear, tell you what to replace the ingredients with if you haven’t found what is indicated in the recipe, give practical advice, and then sort out the mistakes so that you can take them into account for the future. Isn't this a dream?
That’s how it is at the ProfiTrolli confectionery school, hand in hand with an individual curator, you can go all the way from a beginner to a professional pastry chef. An individual approach to each student makes a big difference.
Online courses of the school “ProfiTrolls”:
Beginner pastry chef course
Beginner pastry chef - a step-by-step 2-month online course, consisting of 2 main modules (theory/practice), thanks to which you will learn how to prepare 7 of the coolest and most unusual desserts.
You will be able to please your loved ones and pleasantly surprise your friends. Even experienced pastry chefs will envy you!
Course "Candy bar"
Candy bar is a 2-month online course consisting of 8 of the most popular desserts that appeared quite recently, but have already managed to win the hearts of millions of sweet tooths.
These desserts will be an excellent alternative to traditional cakes and the highlight of any children's or youth party, because with their help you can decorate a candy bar or a sweet photo area.
I myself have always loved to cook. But I attended a master class on cake making relatively recently. Quite by accident, I discovered a new talent in myself and began to develop it. And for several years now I have been treating all my relatives, friends and colleagues with homemade sweets.
What do we need at the initial stage?
How to bake cakes at home? First we need a kitchen. She can be anyone. It is absolutely not necessary to have expensive professional household appliances. Any, even the oldest stove and oven will do. If only everything worked properly.
The pie doesn't have to be round. Therefore, square and rectangular shapes also work well. A variety of flowers, hearts and stars - at your discretion. For example, a heart-shaped cake can be easily cut and assembled from a round or square base.
Take care of storing food and finished cakes. You will definitely have to free up a separate shelf in the refrigerator for this. And if possible, buy a separate refrigerator specifically for orders.
This is the minimum set of tools you will need. And you will definitely learn about professional devices and little tricks in my online school.
Let's start with the main thing - bake cakes
The basis of any cake or pastry is the shortbread. They can be biscuit, honey, sour cream, kefir, shortbread, puff pastry or choux pastry. There are countless different options.
Each housewife has her own preferences and recipes. In order not to spoil the products and not waste your time, find a proven master class on making cakes. Nowadays, tall cakes with a small diameter are in fashion. They look compact and stylish. To assemble such a dessert we will need at least 3 cake layers.
Creams
Cakes without impregnation are dry and lifeless. That's why we just need cream! For my taste, the more cream the better. The most popular creams are made from whipped cream, condensed milk and butter, sour cream, cottage cheese or mascarpone; there are also various custards, chocolate ganaches and curds. For a bright taste and color, you can add a variety of flavors and dyes.
The cream is a kind of “cement” necessary for assembling the cake. Therefore, the cream must be applied evenly and thoroughly coat all parts of the cake with it.
Assembling the cake
If you are making the cake for yourself and plan to eat it at home, you can assemble it on a large flat plate or platter. But if you are baking for sale, then it is better to use disposable cardboard or plastic substrates.
Place the first cake layer and cover it with an even layer of cream, then the second cake layer on top of it and again with cream. You can use several different creams and fillings in one cake, place nuts, berries or jam between the layers. If you do not want your masterpiece to look like the Leaning Tower of Pisa, then use a pastry bag and spatula to apply the cream.
Jewelry and decor
There are a huge number of decoration options. It all depends on your imagination and the wishes of the customer. And don’t forget that the beauty of the cake and its design will determine its price, and in general, the demand for your baked goods.
- Mastic is a paste based on powdered sugar, similar to plasticine. It is very convenient to sculpt figurines of animals, fairy-tale characters, comic book and cartoon characters. Such cakes are often ordered for children's parties. Their cost ranges from 800 to 2000 rubles. for 1 kg.
- Fresh fruits and berries are not inferior to mastic in the popularity rating. Women who watch their figure love to order them. Yoghurt and curd creams are lower in calories, and fruits are in perfect harmony with them. Plus, decorating baked goods with fruit is the easiest way of all. For such a dessert, buyers are willing to pay from 500 to 1500 rubles. for 1 kg.
- Gingerbread figurines and sweets are the current favorite in the market. All the salt here is in printed gingerbread cookies with designs made from multi-colored glaze, which are prepared separately and then stuck into the cake using special skewers, or “glued” onto the cream. Preparing such gingerbread cookies is not easy, because in order to decorate them you need to have a steady hand and artistic talent. In addition to gingerbread, such cakes are generously sprinkled with candies, meringues, dragees, waffles, marshmallows and other ready-made sweets that can be bought at any store. Average price 1200 - 1700 rub. for 1 kg.
- and velor cakes are the latest in fashion. They are considered the most difficult to prepare and expensive. Their cost can reach up to 3.5 thousand rubles per kilogram.
Decor is a topic that worries all novice confectioners, so the ProfiTroll school examines more than 10 options for current cake design, and also provides a manual on modern types of decor that every beginner can easily repeat. Just look at what beautiful desserts the students of online courses produce after a couple of weeks of training.
Were you able to learn how to bake beautiful cakes? Then you will probably want to expand your range. What desserts are now in high price?
- Cupcakes are small cupcakes with a massive top of cream, which is sprinkled with various toppings. Price 100-200 rubles per piece. But they don't sell them one by one. As a rule, the minimum order is 6 pieces.
- Trifles are an English dessert made from sponge cake, custard and whipped cream. Garnished with fresh fruit and served in portioned glasses. Approximate price 200-300 rub. a piece.
- Cake pops are round cupcakes placed on a stick. They resemble lollipops in shape and size. They are poured with chocolate on top and sprinkled with toppings. Price 80-150 rub. a piece.
How to calculate the cost of a finished cake?
After you learn how to cook all these magical delicacies, and move from the category of beginners to experienced bakers, you can think about opening your own bakery. And I’ll tell you right now how to make this business profitable.
- Cost of products used in the preparation of cakes and cream;
- Cost of decorative elements, dyes, fruits and toppings;
- Price of substrate and packaging;
- Transport costs for cake delivery;
- Payment of utility costs (electricity, gas, water).
Make an increase by the amount at which you value your work and time spent.
Compare the figures obtained with the average market price of similar cakes.
Where to find your first clients?
After completing my courses, you should not immediately try to sell your baked goods. Try practicing on your friends and relatives first. I am sure that they will only be grateful to you for such experiences. And you will fill your hand.
It is through social networks that the easiest way is to find your first customers. Create a separate account on Instagram or post an ad on your wall in contact. Ask your friends to repost your post. More advanced users can create their own website dedicated to baking. You can advertise on thematic forums and mommy blogs, for example, babyblog.ru or baby.ru.
Choose only fresh and high-quality products for your cakes. Then satisfied customers will come back to you again and again.
Try to make your style individual. Consider packaging carefully. It should not only be beautiful, but also ensure the safety of your creations during transportation.
My advice to you is to cook cakes only in a good mood. That’s when they will turn out unforgettably delicious. Therefore, I wish you a great mood, more inspiration and new creative ideas! Don't forget to subscribe to my blog and share the link on social networks. See you soon!
Not a single bright family holiday is complete without a cake. Of course, you can order this confectionery product to order or simply buy it in a store, however, it will be much more expensive, and such a cake will not be as tasty as one made by yourself. In addition, for example, birthday cakes made with your own hands are much more appetizing, since they are prepared with love especially for a loved one. Therefore, every loving wife and mother should be able to prepare a delicious cake at home to please family members.
But it is worth recognizing that making a cake is a long and labor-intensive process that requires skills and knowledge. Beginning housewives will benefit from a step-by-step recipe for a cake at home with photos, thanks to which they will be able to create a culinary masterpiece the first time.
Types of cakes
In cooking, there are a huge number of cakes that differ in cooking technology, ingredients, cake layers, type of cream and method of decoration.
The most popular sponge cake recipes, waffle cake recipes, shortbread cake recipes, layer cake recipes. There are also different types of creams, among which it is worth mentioning butter, custard, butter and protein. Each of them is incredibly tasty and turns the confectionery product into a masterpiece.
To ensure that the cake not only has perfect taste, but also an attractive appearance, it is decorated with fruits, shavings, confectionery icing or mastic.
And for those who don’t have time to bake, there are no-bake cake recipes with photos.
How to make delicious cream for a cake?
Each type of cream has its own characteristics and subtleties of preparation.
For example, buttercream for a cake should be prepared in a bowl of cold water using the freshest, highest quality butter. It holds its shape perfectly and has excellent taste characteristics, so it is almost universal.
When making custard for a cake, you need to carefully monitor the consistency so as not to overdo it with the amount of flour or starch. This delicious and beloved cream will be a wonderful addition to any holiday confectionery product.
Protein cream for the cake must be prepared in a completely dry and grease-free container, so before use it is worth wiping the container with paper towels, otherwise it will not become fluffy enough.
Using these tips and a step-by-step recipe for a cake at home with photos, you can prepare a real delicacy yourself.