Due to numerous requests, I am exhibiting MK on coloring. I don’t know whether I’m doing them correctly or not. But how can I?
And so let's get started.
1. I went to the website Website for custom cakes, copied all these coloring pages and printed them out onto a whole sheet.
2. Placed tracing paper on the drawing and traced it with a pencil.
3.I melted the chocolate icing and made a thin outline from the carnet directly on tracing paper. (it would be better to do all this on a plastic file. The glaze comes off better from it than from tracing paper)
4. I placed weights to prevent the edges from curling up in the refrigerator and put it in the refrigerator.
5. Since I didn’t make the cake itself, I applied a thin layer of cream to a flat surface. And so we need to prepare a cake the size of our decoration, but a little larger. This can be seen in pictures from the Internet....
6. Turn the frozen outline onto the surface of the cake and carefully remove the tracing paper. Please note that I did not outline everything, but only the complex contours. I finished the rest. It's very simple.
7. I tinted the cream (the lion cub made it with cream, blame the oil fluff) in the desired colors. I used liquid dyes from Zealand 200 ml.
8. I looked at the picture and slowly started decorating with this attachment. 3mm diameter 6 cloves. I planted small pumps.
9. When I finished everything, I finished drawing his eyelashes and mustache.
10. I drew hearts from cold raspberry gel around the lion cub. Yes, I also filled my mouth with gel. (you can use cream and shock glaze).
That's how I explained it. If you don't understand, ask!

Homemade Lion Cake

Homemade cake "Lion Cub"

This festive home cake will cheer up all your guests, especially children will enjoy it: it is beautiful, tender and, most importantly, delicious! The “Lion Cub” cake is prepared on the basis of “Sher Ami” and is combined in two parts; for this you need to prepare two portions of Viennese mass (one is the head of the “lion cub”, and the second is the body) and a triple portion of cream (two for soaking the cakes, one - for decorating the cake).
For the Viennese mass we will need:
. 1 cup flour,
. 1 tbsp. l. starch,
. 5 eggs
. 2 egg yolks,
. 2/3 cup sugar,
. 1/2 tsp. grated lemon zest
. 100 g butter,
. 1 tsp. baking powder. For cream:
. 6 egg whites,
. 1 2/3 cups powdered sugar,
. 1 tsp. vanilla sugar,
. 0.5 tsp. soluble gelatin
. 3/4 glass of water,
50 g chopped hazelnuts, 50 g each finely chopped prunes, dried apricots and raisins. For impregnation:
. 1/4 tbsp. sugar + 1/2 tbsp. water + 2 tbsp. l. liqueur or cognac.
For decoration:
. dark chocolate bar,
. food colorings.

Preparation:

VIENNA MASS

Beat eggs, yolks, sugar and lemon zest in a water bath until the sugar dissolves. Make sure that the bowl with the egg mixture does not touch the water. Sift the starch, flour and baking powder together and carefully fold into the egg mixture. Melt the butter and pour it into the dough in a thin stream, stirring gently. Carefully pour the finished dough into a springform pan that has been greased or covered with baking paper. (It should be no more than 2/3 full).
Bake the Viennese mass at 190°C for 30-40 minutes (after 30 minutes we check the readiness with a toothpick; it should remain dry).
While the Viennese mass is baking, knead the dough for the second portion. And also bake in the oven.
Cool the finished cakes and cut them into 2 or 3 parts. The basis for “Lion Cub” is ready. Soak the cakes with syrup: 1/4 tbsp. sugar + 1/2 tbsp. water + 2 tbsp. l. liqueur or cognac. We divide the cream into several parts: one part for decorating the cake and then according to the number of cake layers.
We cut out the head and body of the “lion cub” from the cakes, and form the paws, tummy and mane from the scraps. Now let's start preparing the cream.

CREAM

For the cream, cook syrup from powdered sugar and vanilla sugar with water. You need to constantly skim off the foam and check the syrup for readiness: pour a little onto a cold plate, lightly press the cold spoon onto the surface of the syrup and immediately lift the spoon. If the syrup follows it with a thick thread, it is ready. If it’s thin, you need to cook it a little more. Dissolve gelatin in the prepared hot syrup.
Pour the egg whites into a cold saucepan or bowl, add vanilla sugar and beat until stiff. Without stopping whisking, pour the hot syrup into the whites in a thin stream. Mix quickly, leave part of the cream for decoration, add dried fruits to the remaining cream, mix gently again and use the cream immediately. Grease the cakes with cream and dried fruits.

ASSEMBLY

We tint the protein cream with yellow and orange food coloring and decorate our “lion cub” with a pastry syringe: the tummy, paws and face - with white cream, the body and head - with yellow, the mane - with orange.
Melt the chocolate bar in a water bath. Pour strips of chocolate onto the spread foil in a thin stream and let cool - you get a mustache.
Using hot chocolate, we draw the “lion cub’s” eyes, mouth and navel. For the nose, you can take a chocolate candy. Decorate the cake with a marzipan butterfly (optional).
There is one subtlety - the protein cream quickly chaffs, so the cake must be covered with a lid after cooking. Leave for 4-5 hours. It will soak in and become very tender!

Based on materials from the magazine "Waiting for Guests"

Don’t know how to congratulate your baby in an original way? Give him a homemade cake in the shape of a lion cub. Don't worry, the cooking process is so simple that even an inexperienced cook can handle the cake. Hurry up and put on your apron, because we will learn the confectionery craft with you!

Light original dessert

The Lion Cub cake is easier to prepare than you think. All you need is to prepare round cakes and mastic, and then give free rein to your imagination. In this recipe, we will not prepare the cakes ourselves, but will purchase them at the supermarket. Now, within 150 rubles you can buy three sponge cakes (chocolate, vanilla). They are not cloying, they are easily soaked, but they do not crumble. Ready-made cakes will help cooks who suffer from the lack of an oven.

Ingredients: necessary products

• Ready-made sponge cakes (chocolate) - 3 pieces.
• Eggs - 3 pieces.
• Orange or lemon jam - 100 grams.
• Coconut flakes - 3 tablespoons.
• Peanuts or walnuts - 100 grams.
• Yellow food coloring - 1 pack.
• Condensed milk - 200 grams.
• Powdered milk - 5 tablespoons.
• Powdered sugar - 200 grams.
• Solid dark chocolate - 1 bar.

Cooking steps

1. Since we have ready-made cakes for the Lion Cub cake, we will start preparing the cream. To do this, you need to carefully separate the whites from the yolks. Using a stand mixer or hand blender, beat the whites until stiff peaks form, gradually adding the powdered sugar and jam. The finished cream will look like an airy, fluffy cloud.
2. Then prepare the mastic: place condensed milk in a deep bowl and add powdered sugar. Mix thoroughly with a spatula, add powdered sugar and coloring and knead into a loose dough. You can add a little flour. The mastic should turn out yellow so that the Lion Cub cake is bright and rich. Please note that the plastic mass should stop sticking to your hands - this will indicate that it can be used for the cake.
3. While you are making the cake, the chocolate must be placed in the freezer.
4. Place the cake on a flat dish and brush with cream. Repeat the procedure for all layers, covering the very last layer.
5. Roll out a small layer of yellow mastic and place it in the center of the top cake - this will be the face of our lion cub.
6. Make small ears and set them aside.
7. Take the chocolate out of the freezer, grate it with a carrot knife so that you get shavings 5-10 centimeters long - this will be our mane.
8. Gently spread the chocolate around the face to completely hide the top layer of cream.
9. Chop nuts and chocolate. Lay the ears out of mastic and make the eyes out of chocolate chips. You can also melt the chocolate in a water bath and make a neat nose, eyes and antennae.
10. To make cheeks, grease with cream, sprinkle with nuts and place chocolate mustache.
11. Instead of mouth, you can also use cream and nuts.
12. Decorate the Lion Cub cake with coconut shavings and you are ready to serve!

Cream cake

Use interesting and useful tips to help you create a unique and delicious dessert. If you don’t yet know how to make a Lion Cub cake from cream, then you need to learn how to make bird’s milk.

Try making a jelly dessert that resembles bird's milk. To do this, you need to take gelatin, powdered sugar, yellow dye, bananas or apples and 10 chicken eggs. First of all, you need to pour gelatin with water to dissolve. Then use a blender to beat the egg whites until stiff peaks form, gradually adding powdered sugar. When the cream is ready, you need to add ready-made gelatin with fruits and dye to it, and then mix gently with a spatula. The finished mass should be poured into a round bowl and placed in the refrigerator for several hours until it hardens. The finished bird's milk should be turned over and placed on a plate, decorated with orange slices, poured over melted chocolate and the cake should be shaped like a lion cub. Children love this dessert because it is light, airy and moderately sweet.

Working with mastic

• Prepare the Lion Cub cake using ready-made mastic. It can be found in any confectionery department, which is found even in the smallest towns. It is also possible to order plastic mass on the Internet. When preparing the Lion Cub cream cake, use cardboard templates with which you can cut out the mane, eyes and nose of the predator.
• If you purchased white mastic, then you can simply use liquid dye.
• Do not use mastic on butter or sour cream, otherwise it simply will not stick.

How to make a sponge cake

In a deep bowl, mix two cups of sifted flour, 2 teaspoons of potato or corn starch, 1 teaspoon of salt and 3 teaspoons of baking powder. Add 7 chicken yolks, 60-70 milliliters vegetable oil, 150 milliliters water and vanilla. Knead into a homogeneous mixture, carefully breaking up any lumps of flour. Beat the remaining 7 whites with a mixer along with citric acid (0.5 teaspoon) until stable peaks form. This mass must be added to the flour mixture, mixed and placed in a round shape. Bake the biscuit for 1 hour in the oven. The temperature should not exceed 170 degrees Celsius. The finished biscuit needs to be cooled and cut into several cake layers. Add cocoa powder or melted chocolate if desired.

Look at the photo of the “Lion Cub” cake and see for yourself that even a home pastry chef can prepare a delicious and beautiful dessert. Experiment, delight your loved ones, surprise your friends with our original recipes!

Children's cakes with mastic are very popular, as every parent wants to please their child with a tasty and unusual delicacy. I want to offer the idea of ​​​​creating a cake in the shape of a lion cub, which is perfect for kids' birthdays.

Of course, you will have to work hard to bake and decorate such a cake, but even novice pastry chefs will be able to prepare it.

Products:

To prepare the crust:

• eggs – 3 pcs.;
• granulated sugar – 1 cup;
• kefir – 1 glass;
• flour – 2 cups;
• soda – 0.5 teaspoon.

To prepare the cream:

• sour cream – 350 g (25% fat);
• vanillin - sachet;
• granulated sugar - 1 cup.

To prepare mastic:

• powdered milk – 1.5 cups;
• powdered sugar – 3 cups;
• condensed milk – 150 g;
• food colorings.

Base for mastic:

• butter – 100 g.

DIY children's cake with mastic “Lion Cub” - recipe with photo:

Kefir sponge cake for cake

Let's prepare all the necessary products for baking the cake and preparing the cream.

Beat eggs into a bowl.

Then add granulated sugar.

Beat with a whisk or fork until a slight foam forms. Add kefir of any fat content and mix.

Add flour and knead the dough until smooth.

Take a rectangular baking pan. Lightly grease the pan with vegetable oil to prevent burning.

Pour the dough into the mold and put it in the oven. The baking time will be 25-30 minutes at a temperature of no more than 180 degrees.

Sour cream

While we wait for the baking to finish, make the sour cream. To do this, mix sour cream, granulated sugar and vanillin.

And leave until the sugar is completely dissolved. Then mix again and now the cream is ready.

Assembling a children's cake in the shape of a lion cub

You can check the readiness of the cake very simply; if the dough does not stick to a toothpick, then you can safely remove the cake from the oven. The dough will increase in volume and brown.

Immediately cut the hot cake in half and generously coat both parts with sour cream. This is done so that the cream is quickly and well absorbed. There should be a little cream left, put it aside for now.

Now we will assemble the cake. Place one half on top of the other so that the bottom of the cake is the top of the cake. Using a sharp knife, cut out the outline of the future lion cub, holding the knife vertically.

Break up the remaining cake and place it in a blender.

Use a blender to grind the pieces to sculpt the head.

We proceed to further design, that is, we sculpt the head, nose and paws.

Before decorating the cake with mastic, apply the base in the form of softened butter. Before I bake the crust, I remove the butter from the refrigerator and it will be ready by the time it needs to be applied. Now put the cake in the refrigerator so that the butter hardens for about 30 minutes.

Making mastic and decorating the cake

To prepare mastic, mix condensed milk with dry milk, gradually adding powdered sugar. Be sure to sift the milk powder and powdered sugar through a fine sieve. Or you can do it.

You should end up with a lump of mastic that does not stick to your hands. Color 2/3 of the mastic yellow with food coloring. Food coloring for eggs is suitable, which can be purchased at the grocery store or through the services of an online store. Roll out the yellow mastic into a layer 2-3 mm thick.

Using a rolling pin, transfer the mastic to the bottom half of the cake. Smooth and level the mastic with your hands. We cut off the excess with a knife.

Then we roll out a small layer of even greater thickness from the remains.

We transfer the mastic to the head and level it with a rolling pin.

We paint a small lump of mastic orange, roll it into a layer and cut out triangles with a knife.

Then we lay out the orange triangles like the mane of a lion cub.

The mane will go in rows so that the base of the cake is not visible. If you apply a drop of water to the mastic using a brush, it will stick easily. We cover the nose with light mastic.

Cut out the shape of the eyes and glue with a drop of water.

We lay out the lion cub's mane to the end, forming a muzzle. From black mastic we sculpt a nose, mustache, eyebrows, pupils and heels. We make the mouth from pink flagella.

Since the lion cub is sitting in the grass, we make a lawn out of green mastic. A beautiful and very appetizing children's cake with mastic is ready. Treat your children with a pleasant surprise! Moreover, it is not so difficult to do it yourself.

Photo recipe for children's cake “Lion Cub”, prepared by Olga Kostyuk.

November 24, 2012 | Prepared: 1496 | Grade: 5.0

This beautiful cake, decorated in the shape of a lion cub, is perfect for a child's birthday party. You can bake this cake for your beloved child on his birthday, I’m sure that all his little guests will be delighted.

Ingredients:

For the test:

• Eggs – 8 pcs.
• Butter – 50 gr.
• Zest of one lemon.
• Vanilla sugar – 30 gr.
• Powdered sugar – 100 gr.
• Biscuit crumbs – 60 gr.
• Grillage – 50 gr.
• Almonds – 50 gr.
• Flour – 60 gr.
• Granulated sugar – 50 gr.

For cream:

• Cream – 400 ml.
• Dark chocolate – 250 gr.

For the syrup:

• Cognac – 60 gr.
• Sugar – 70 gr.
• Water – 60 gr.

For registration:

• Dark chocolate – 200 gr.
• Marzipan – 150 gr.
• Cream – 300 ml.

For grilling:

• Almonds – 100 gr.
• Sugar – 100 gr.

Preparation:

Prepare the dough. Grind the butter until white, add powdered sugar, egg yolks, vanilla sugar and beat everything together until it becomes a white, fluffy mass.

Mix roasted mixture and lemon zest. Beat the whites with sugar until stiff foam. Gently mix with flour and biscuit crumbs.

Carefully add the yolk mixture here and mix gently. Pour the resulting mixture into a prepared form.

Place in the oven preheated to 170°C for half an hour. Leave the finished cake for 12 hours, after which we cut it into two parts horizontally.

Preparing syrup for the cake. Combine sugar and water and bring to a boil. Cook for 2 minutes and cool to 20°C, strain, add cognac.

We are preparing grilled meat. Melt the sugar until it turns golden, then add the almonds and boil everything together for a couple of minutes. Pour the resulting mixture onto a baking sheet and let it cool, then crush it.

Prepare the cream for the cake. Grind the chocolate into fine crumbs. Place the cream on the fire and bring to a boil. Add the hot cream to the chocolate and beat everything at high speed until all the chocolate has melted. Let it cool in the refrigerator for a couple of hours. Whisk the cooled cream until the cream begins to thicken. Add grilled meat and mix.

To decorate the cake, whip the cream into foam and add melted chocolate to it.

Let's start forming the cake. We soak the cakes with syrup, then grease the first with cream and place the second cake on top. We also coat it with cream. Don't forget to coat the sides of the cake well.

Now comes the fun part. We take a pastry syringe and begin to form the lion cub. First, we make the lion's mane using cream.

Then we also make the lion cub’s face. We take black marzipan and make eyes, a nose and ears from it, eyes and ears from white, and a tongue from red marzipan.