Master Class. Wedding cake with chocolate cones. Master class Edible cake cones

09.01.2022

Hey! I will tell you about my experience of working with plastic chocolate, I will express my opinion about this material. Often asked. Well, at the same time we will make edible cones with you - for decorating New Year's cakes! It is not difficult, except for a long time, like any sculpting. So, plastic chocolate, or sculpting chocolate. What it is, how to make it, why is it needed, how to work with it, the pros and cons - I will describe all this now, and it will be possible to discuss. Plastic chocolate is chocolate mixed with glucose syrup. It is very similar to mastic, mainly to mastic with cocoa butter content ("Princess", "Modelpast"). It hardens in the cold, softens in the hands, and if you crumple it for a long time, it can literally "float" (well, like mastic with cocoa butter, in fact). Products made from it shine and, as for me, definitely need toning (however, as I recently became convinced from my experience, it transforms absolutely all stucco products and is almost never superfluous). Craftsmen sculpt anything from plastic chocolate: realistic flowers, figurines with portrait resemblance, etc. In general, everything that is also sculpted from mastic. And everything seems to be good. But, nevertheless, in my subjective opinion, sculpting from plastic chocolate is still more difficult and inconvenient than from the same mastic. The mastic hardens and dries faster and is lighter in weight. Parts made of plastic chocolate harden more slowly, it is even recommended to put them in the refrigerator from time to time, this is not very convenient. At room temperature, plastic chocolate products soften slightly, although they keep their shape, but mastic ones are harder and I feel more confident in them. However, I repeat, these are my personal observations and sensations, perhaps the experience of work influences: with mastic I have a little more of it, although not too much. There is also the possibility that some other plastic chocolate is more convenient to work with. After all, it's not for nothing that amazingly beautiful realistic flowers with thin petals are made from it today! I suspect that this is a different recipe, but secret knowledge (courses of masters on plastic chocolate) is very expensive, unfortunately - I have not been to the courses yet. As for the taste ... I don’t know how for me, again, after adding glucose, chocolate ceases to be chocolate, of course there is an aroma from it, you can also feel the taste of cocoa, but it’s not chocolate at all! That's all! Sweet pasta with a light cocoa flavor! And white plastic chocolate tastes like hardened condensed milk. You need to try, and you will understand what I mean) In this regard, and considering all the circumstances, I do not really understand at all what are the advantages of plastic chocolate over the same mastic, which both ordinary people and masters love to "spread rot" today who do not work with it (the composition of the mastic is quite a bit more "scary" than the composition of plastic chocolate, and it is more convenient to work with it), the taste is both, in fact, just a sweet mass ... And why are plastic chocolate flowers now universally called chocolate? ! This is generally a big mystery to me. Of course, everything I write here is my IMHO, and it is relevant for December 2017. This is me, just in case, suddenly later I will make friends with this chocolate, solve its secret and understand why it is so good, unique and attractive. By the way, if anyone knows, take a couple of minutes, drop a line) Thank you! And nevertheless, despite all my skepticism, we will now make this very chocolate for sculpting - according to the simplest recipe, of course. There are a lot of them on the net, they differ mainly in proportions, sometimes sugar syrup is also added and cocoa butter is squeezed out. I did it differently, but the result is always about the same - and I have already described it. And ... don't listen to me! If you are interested in plastic chocolate, if you are in search of your own material, make it by all means and try it, perhaps it will suit you better than others. It's not for nothing that amazing things are made of him, someone likes him! And I, very likely, simply the one about which the alien Alf would say: “Don't like cats? You just don't know how to cook them! " Making plastic chocolate! We take 100 g of dark chocolate (we need real chocolate, with cocoa butter in the composition!) And melt it in the microwave or in a water bath. We do not overheat: it will be impossible to restore the curdled chocolate!

Who needs an idea like this for a winter wedding? Very beautiful cakes with chocolate cones are baked by a confectioner with 16 years of experience - Kara Bantin. You can visit her blog and shop on Etsy and admire her cakes. I liked the idea, once it was at a winter wedding, there was a charming cake with pine cones, but the cones were real. True, the cones lay on the cake on pieces of waxed paper, but anyway, it was somehow not very tasty to eat such a cake) So the author suggests making cones out of chocolate and sprinkling them with meringue powder, which is usually diluted with water. In general, if anyone needs more detailed information about the cones (I did not find one), you can visit the author's blog yourself - acaketorememberva.blogspot.com.

Girls, if anyone has already dealt with melted chocolate, I look forward to your additions. Below it is written about the correct "hardening of chocolate", to obtain a "powdery color". I don't quite understand that. I would be grateful for clarification and addition.

Pine cone bases are made from chocolate clay. The buds are harvested using melted hot chocolate.

Cones sprinkled with meringue powder

Such a winter cake can be created for a wedding and amaze all guests with its frosty splendor. By the way, cocktails are also needed for the wedding celebration) You can find a lot of recipes for delicious cocktails on the site "Kulіnarnі recipes Shmakota" shmakota.com.ua. Here you will also find everything you need for a festive table, liqueurs, creams, culinary recipes for the soul and for every taste. All recipes are provided with pictures and a detailed description of the preparation.

Message from Savannah

How to make bumps
I found a couple of interesting ideas for cakes. I hope they were not on the forum yet and that you will be interested in their ideas, craftswomen

Sponge cake + chocolate + almonds = pine cone
biscuit
chocolate glaze (chocolate)
baking paper
jam
round form
500-700 gr. almond flakes (already cut into wedges)

These buds can be a wonderful decoration for your cake.
To make cones, we need:
1. Heat the chocolate in a water bath
2. Take the almonds and dip them into the chocolate icing, if possible so that most of the almonds are covered with chocolate.

3. Place the almonds on baking paper and set.

4. Bake a biscuit.
Biscuit:
100 g flour
100 g Sahara
4 eggs
a pinch of vanilla sugar
soda
vinegar

Biscuit preparation:
- Beat 4 eggs with 100 gr. sugar for 1 minute.
- add vanilla sugar to the resulting mixture and beat 100 grams of flour again within 2 minutes.
- At the end, add soda quenched with vinegar, mix.

Place the biscuit dough on the prepackaged parchment paper. For the buds, I used a rectangular baking sheet.
Baking time 25-30 minutes.
Temperature 180-200 С
Allow to cool. Using a glass or a round shape, cut out circles from the biscuit. Then trim the edges, giving the biscuit a teardrop shape.
6. Lubricate the surface of the biscuit with a thin layer of jam.

7. Liberally cover the surface with chocolate glaze and, without waiting for it to harden, apply the scales.

8. Begin to apply the scales, first the cones. Add the first scales as shown in the photo:

Apply the subsequent scales in a checkerboard pattern.

9. Put the cones in the refrigerator or just a cool place to freeze the chocolate icing.
The buds are ready.

White mouse made from sugar marshmallow or marzipan.

To make a mouse, we need:
marshmallow sugar or marzipan
red food coloring
yellow food coloring
toothpick
brown sugar pencil

1. Cheese.
Roll a ball out of a yellow piece of sugar mastic or marzipan

Make indentations with a toothpick or match.

2. Head.
Roll up the ball and give the shape of the muzzle as shown in the photo:

3. Ears.
Roll the ball, flatten it a little, insert a piece of pink mastic or marzipan into the middle of the ear.

4. Legs.
Roll up the ball. With the help of a toothpick, make indentations for the fingers and pads ... Put pieces of pink marzipan or mastic in the formed indentations as shown in the photo:

5. Attach the ears to the head.

6. Attach the body to the cheese.

7. Attach the head to the body like this:

8. Attach the legs:

9. Roll up the tail.
Make hands.

Connect everything.
Draw a face with a toothpick.
Draw the eyes with a sugar pencil.

In today's post, I would like to discuss a very effective and beautiful New Year's cake Pine cone, as well as talk about how to decorate a cake for the New Year with such decor as spruce, pine, cedar ..., in principle, it does not matter which one is there, it is important that the cone or bumps. Let's consider some ways how to make cones on the cake, as quickly, easily and simply as possible. After all, the simple decoration of the cake with cones, willingly or unwillingly, betrays its secret :), namely, that it is most likely intended for a festive table for the New Year! Well, let's move on to a review of proven video recipes from experienced pastry chefs.

New Year's cake Pine cone

The first Pineapple cake recipe, suggests making a great New Year's dessert from wet chocolate biscuit, delicious nut cream and chocolate glaze. Flakes decoration made from specially baked homemade biscuits.

And this New Year's cake Spruce cone is decorated with spruce branches. True, artificial, but the cone is not real, but sweet and edible. 🙂 If you decide to bake this delicacy, you will see that the spruce cone is actually chocolate. The cake is made of delicate chocolate sponge cake soaked in delicious, no less chocolate cream. In the finished form, a very pleasant and rich chocolate taste is obtained.

Our next recipe, although it is called Napoleon Royal, and in the video itself, the author says that he forms a rose, I nevertheless ventured to present it as a New Year's cake Cone made of puff pastries on sour cream and the most delicate butter cream. See for yourself, why is this not a beautiful tsar-bump? 🙂

Cakes with cones for the New Year

This video recipe can be used to make an easy and easy-to-prepare, jelly-fruit New Year's cake with cones. Delicate cream with sour cream and gelatin combines fruits and biscuit pieces into one whole. If you have a slow cooker, then you can do without baking. 🙂

Further, with the cones, I decided not to give, but simply put a link to the step-by-step recipes with photos already available on the site. If necessary, just follow it and choose the one that you like. In the meantime, we turn to the following videos that will help you easily and easily make a New Year's cake with cones out of your favorite homemade pastries. 🙂

How to make cake bumps

According to this video recipe, you can cook very beautiful mousse cones for yourself and your guests for a festive party - such as mini-cakes or pastries that, if necessary, you can safely use for decoration.

These, cooked without baking, simple and tasty cones, too, can be used both for decorating a New Year's cake, and as an independent New Year's dessert.

Using the ideas and tips outlined here, you can make edible buds out of mastic. After watching the video, you will also say that everyone can do such a decor. Maybe not quite fast, but easy and simple. 🙂

And also, we suggest that you look into our photo gallery and spy on interesting, maybe new ideas for you on how to decorate your New Year's cake with ready-made sweet cones.

We really hope that some of the things we have proposed will suit you and an unusual, beautiful and delicious New Year's cake Pine cone or an original and easy-to-decorate homemade cake with cones will appear on your New Year's table. After all, you now know how to make cones on a cake. 🙂 What are your favorite New Year's cake recipes? Share with us!

And for a snack, we dare to offer:

Hello everyone!
Today I want to show you how to make chocolate mastic cones. This is just a great idea for winter cakes - whether it's a wedding cake, New Year's cake, a birthday cake, or just for tea.
They are not done as difficult as it might seem at first glance!

First, let's prepare some chocolate mastic:

120 gr dark chocolate
50 gr of liquid honey

Grind the chocolate and melt it in a water bath. Then add liquid honey and stir with a wooden or silicone spatula (do not remove from the water bath!). Stir until the mass begins to thicken. In this case, a little oil should separate from the main mass.
Squeeze out the excess cocoa butter with your hands - this way the mastic will be more "obedient". We form the mastic into a cake, tightly pack it in film and send it to the refrigerator to rest for two hours.
We take our mastic out of the refrigerator - it should freeze and become crumbs enough.
We break off a small piece of mastic (we leave the rest under the film - so that it does not dry out) and wrinkle it well with our hands, heat it. When the mass is warmed up, it becomes similar in consistency to plasticine.

We form a small cone from mastic.

Divide the tip of the cone into 2 halves.

Roll out a piece of mastic into a layer about 1-1.5 mm thick.

Using the grooves, cut out the flowers. For one cone, we need about 2 small and 3 large such flowers.

Now we need to divide each flower into separate petals.

Now we work on each petal with a bubble.

We begin to collect our cone - we take a small petal and attach it next to the forked tip of our cone. At the same time, neither the cone nor the petal needs to be lubricated with anything - and so everything sticks well!