The best cream for roses. Cream roses, master class on how to prepare them at home

You can decorate a homemade cake not only with fondant. You can use lighter and more delicate roses. They are a classic of confectionery decorations: they never lose popularity and always attract the attention of those with a sweet tooth. And you can prepare them in several ways and techniques.

70 ml water;
0.2 kg sugar;
3 squirrels;
5 ml lemon juice.

Time: 20 min.

Calories: 240.

How to whip cream for roses on a cake:

Butter cream for delicate roses on the cake

45 g sugar;
0.1 kg butter;
60 ml water.

Time: 30 min.

Calories: 452.

Read also: How I lost 19 kg in a month and a half

How to beat:

Pour sugar into a saucepan;
Next, pour in water and put on fire. Constantly stirring with a spoon, you need to achieve the dissolution of the grains;
When foam appears, you need to remove it, turn off the stove and cool the syrup;
Melt butter in a deep bowl;
After this, you need to beat it with a mixer for about twelve minutes until you get a white fluffy mass;
Without turning off the mixer, you need to gradually pour in the syrup;
Now is the time to add colorings or flavors;
Beat for another ten minutes, no more, after which you can use it for decoration and layering.

Custard

0.2 kg butter;
60 g sugar;
2 eggs;
90 ml milk.

Time: 40 min.

Calories: 427.

How to beat:

Pour the milk into a saucepan and put on fire;
Immediately add sugar and stir the mixture constantly. Wait until it boils and turn it off immediately;
In another bowl, beat the eggs with a mixer. Continuing to whisk, you need to pour in the hot milk. You need to move quickly;
Return to the heat, continue stirring and almost bring to a boil, then remove from the heat and let cool slightly;
In another bowl, beat the butter. It is advisable that it be at room temperature, this will speed up the process. Beat until fluffy, it will be white;
Then pour the milk mixture into the butter, stirring continuously. Then stir everything until smooth and fluffy. Let cool.

Instructions for making rosettes from cream for a cake

To create roses you cannot do without special tools. Fortunately, they are quite simple.

You need a pastry bag with at least one simple tip. You will also need a pastry nail; they come in different diameters. You need baking paper and a small piece of biscuit in the shape of a cone or marzipan, because the rose will be grown on this base.

So let's get started:

Baking paper should be cut into even squares, slightly larger in size than the future rose;
Next, this square needs to be glued to a pastry nail using a drop of cream;
In the same way, on a drop of cream, you need to glue marzipan or a cone-shaped sponge cake to a piece of paper. You need to glue the wide part;
Take a flat nozzle, if you have one, and place it in a pastry bag, and fill it with cream;
Carefully rotating the nail in one hand, using cream and a syringe, apply the base of the rose to the cone;
Next, continuing to rotate, you need to make three rose petals around. One petal occupies approximately a third of the circumference of the cone; they can and should be slightly overlapped;
The next layer consists of the same jerky movements: five petals, the size of a fifth of the entire circumference;
Repeat the same thing, making seven petals on the next layer;
Carefully remove the finished rose from the nail. Repeat the same with the remaining cones as needed;
The finished flowers need to be put in the refrigerator. They need to be removed together with the pastry paper;
When the roses have become cold, they can be attached to the cake;
Next, using a special nozzle and green cream, you can create neat leaves and stems of roses directly on the cake.

Alternatively, you can do it much simpler. You can simply use a special nozzle on a pastry bag. By squeezing some of the cream directly onto the cake, you can immediately make simple flowers. They will not look as much like real roses as with more complex techniques. But if you take a fairly wide nozzle, with a diameter of one and a half centimeters, you can achieve an open rose.

In addition, from such attachments you can make both closed and open types of stars, corrugated patterns, weave baskets, create entire reefs, Christmas trees, etc. Or you can create the simplest peaks, as you like.

Cake Decorating Ideas

Roses can be placed however you like, it all depends on the style of the cake. They can lie in a wave, and beautifully when there is no symmetry. These roses are great for two or more tiered cakes.

You can wave a whole net of roses and leaves down the sides. Can be decorated in the form of a basket of flowers. Or you can make it in the form of a bouquet of flowers or even as a gift, not forgetting the ribbons. Using satin ribbons, you can beautifully highlight flowers.

The color of roses plays an important role. The cake can be completely white, or it can have a whole palette. You can combine only cool colors: blue, blue, turquoise. Red roses look beautiful on a white base. Cakes with decorations in pink, purple, and peach tones turn out to be delicate.

Roses are beautifully complemented not only with leaves or ribbons. You can use edible beads, doves, various mastic ruffles, sparkles, and chocolate inscriptions. Or you can write something yourself with a thin stream of cream or chocolate on top.

Making these edible flowers requires a little practice and a whole lot of imagination. Roses can be huge, or there can be hundreds of small ones. They can be black, gold, or with pearls inside. You can create endlessly!

If you are wondering what kinds of decorations there are for cream cakes, then, apparently, you are tired of monotonous store-bought cakes that are not capable of surprising both visually and taste. Among factory-made cakes, it is rare to find an original, eye-catching cake, decorated the way you want. And it’s not even worth talking about the ingredients - sheer savings, substitutes and additives that extend the shelf life of the product.

If you want a truly original and delicious cake, decorated according to your wishes, created especially for you, then you can either prepare it yourself or buy it to order, for example, from the partners of our portal. But this article will tell you exactly how to decorate a cake yourself using butter pastry cream. This is not difficult to do; for this you will need available ingredients, special confectionery equipment, a little desire and a little patience.

Butter cream for decorating cakes is soft, but at the same time is able to retain its created shape. Due to its plastic properties, buttercream is most often used when decorating cakes. It is easy to prepare, as you will note below, but due to its milk base it has a short shelf life. The food environment of buttercream is favorable for the growth of bacteria, so you should store a cake decorated with buttercream in the refrigerator for no more than 3 days.

Butter cream for decorating a cake can be prepared in various ways, combining various dyes and flavors, while achieving the desired color and taste. Below we will look at the basic methods of preparing butter cream, and a little later we will tell you how you can decorate a cake with this cream.

Recipe for making butter cream for decorating a cake using powdered sugar or condensed milk

100 grams of butter;
4 tablespoons of powdered sugar or condensed milk.

Depending on the desired mass of buttercream, the volume of ingredients should be increased proportionally.

Step-by-step instructions for preparing butter cream with powdered sugar or condensed milk for decorating cakes:

Continuing to beat, add powdered sugar or condensed milk to the mixture;

If you don’t have condensed milk and powdered sugar, but have regular granulated sugar, then the buttercream can be made with sugar syrup.

Recipe for making buttercream for decorating a cake using sugar syrup:

To prepare 200 grams of butter pastry cream you will need the following ingredients:

100 grams of butter;
3 tablespoons granulated sugar;
4 tablespoons of water;

Step-by-step instructions for preparing buttercream with sugar syrup:

Pour granulated sugar into a deep bowl;
Pour granulated sugar with water;
Heat over the fire until the sand is completely dissolved in the water, stirring with a spoon;
Skim the foam and cool to room temperature;
Place the butter in a deep bowl and melt;
Beat with a mixer for 10-15 minutes until a fluffy white mass is obtained;
Continuing to beat, add sugar syrup to the mixture;
Next, if desired, add dyes and flavors, which we will discuss below;
Beat again and the cream is ready to decorate the cake.

Buttercream for decorating a cake can be given different flavors using additional ingredients, for example:

vanilla cream can be obtained by adding 2 grams of vanilla sugar or 1 tablespoon of vanilla liqueur;
The coffee flavor of the cream can be obtained by adding 1 tablespoon of coffee liqueur;
strawberry cream can be made by adding 1 tablespoon of strawberry jam syrup;
apricot cream can be made by adding 1 tablespoon of apricot jam syrup;
cherry cream can be obtained by adding 1 tablespoon of cherry juice;
chocolate cream can be obtained by adding 1 tablespoon of cocoa powder;
rum cream can be obtained by adding 1 tablespoon of rum;
nut cream can be obtained by adding 3 tablespoons of finely ground nuts.

And that's not all, you can get other flavors of the cream by adding liquid or finely ground ingredients, the taste of which you want to get in the cream.

Buttercream for decorating cakes can be made in different colors, for example:

The chocolate color of the cream can be obtained by adding chocolate or cocoa to the cream;
The yellow color comes from adding saffron mixed in water, lemon zest or special food coloring;
The blue color comes from indigo carmine food coloring;
The green color is obtained by squeezing the juice from spinach, or using special food coloring;
The orange color comes from the juice of orange or tangerine peel;
Red or pink color is obtained by adding syrups or juices of raspberries, strawberries, and cherries.

This way you can get the basic colors of butter cream for decorating cakes; other colors are obtained by mixing creams of different colors.

Now you have the buttercream of the desired color and taste, all you have to do is pick up your pastry tools and start creating. To decorate cakes with cream, confectioners use culinary bags with various attachments, or cornets. Cooking attachments and pouches are available at almost any kitchen supply store. When creating simple cake decoration elements, you can get by with a cornet rolled from a triangular sheet of thick cooking paper. The shape of the buttercream squeezed out will depend on the shape of the cut of the tip of the cornet. So, let's figure out how to decorate a cake with buttercream.

How to make buttercream roses

Buttercream - ideal for creating roses on a cake. Buttercream roses are realistic, retain their shape well and taste good - they can be made in different colors and tastes, as discussed above.

To make roses from cream you will need:

a culinary bag with a special attachment for creating roses;
butter cream;
baking paper;
marzipan or a piece of biscuit in the form of a small cone, it will be the base on which the rose will grow;
pastry nail.

If you have these elements, then you can safely start making buttercream flowers to decorate the torus.

Step-by-step instructions for making buttercream rosettes for decorating a cake:

Cut the baking paper into small squares slightly larger than a rosebud;
You need to attach a cut out square of paper to the base of a cooking nail with a drop of cream;
A cone made of marzipan or biscuit with a wide base should be attached to a piece of paper with a drop of cream. The cone will be the core of the rose, petals will grow on it;
Rotating a culinary nail, squeeze the core of a rose onto a cone from a culinary bag with a nozzle for creating roses;
Next, squeeze out 3 petals with the second layer by rotating the nail. Each petal should occupy 1/3 of the circumference;
With the third layer we make 5 petals, occupying 1/5 of the circumference of the cone;
With the fourth layer we make 7 petals, occupying 1/7 of the circumference of the cone;
The rose is ready, carefully remove it from the nail and repeat steps 1 to 7 to prepare other roses;
Place the finished rose or roses in the refrigerator;
After the roses have cooled, they can be placed on the cake;
All that remains is to make green leaves. To do this, you will need a culinary bag with an attachment for creating leaves for the cream cake and green cream. The cream should be squeezed towards the base of the rose to create the appearance that the leaf is part of the rose.

In order to create rosebuds from butter cream you need:

Pipe a small strip of buttercream onto a piece of baking paper, using the same pipette used to create buttercream roses. This will be the base of the bud. The buds can be immediately planted on the cake.
Squeeze the same strip of cream to the right of the base of the bud;
Squeeze the same strip of cream to the left of the base of the bud;
The bud is ready. You can make other rosebuds by repeating steps 1 to 3;
Place the rose buds in the refrigerator. After the buds have cooled, they can be placed on the cake.

Thus, you can make roses, buds and leaves for the cake of different colors and tastes. Experiment, use different colored creams to get multi-colored roses, be creative in placing them on the cake and you will get a real culinary masterpiece.

How else can you decorate a cake with buttercream:

Creation of inscriptions, patterns and lace. To create inscriptions from cream on a cake, you need to take a cooking bag and a nozzle with a round hole. By squeezing the cream out of the bag onto the cake, you can draw inscriptions, patterns, lace, beads, dots and other signs on it;
Creating open and closed stars. To create stars from cream on a cake, special nozzles with a hole in the shape of a star are used; with their help you can get stars, shells, a corrugated border, and other decorative elements with small and large corrugations;
Creating various simple flowers. To create simple flowers from cream on a cake, you can use special attachments to create flowers with a special hole of complex shape. By squeezing the cream onto the cake, it will take the shape of simple flowers. But they will be much simpler than the roses that were described a little higher in this article;
Create a weaving effect. To decorate a cake with weaving, special nozzles with a strip-shaped hole are used. Nozzles with a hole in the form of a strip with teeth create grooved strips of cream, and without teeth - smooth ones;
Creation of corrugations and other special effects. To decorate the cake with corrugations and other special forms of cream, nozzles with a hole of complex shape are used - there are a large number of them.

So, by decorating a cake with butter cream, you can realize almost any idea. To do this, of course, you will need a cooking bag and a set of various attachments for it. Buttercream is quite easy to prepare and decorate cakes. Using various food flavors and colorings, you can get butter cream of various tastes and colors. Now that you know what you need to decorate a cake with buttercream, use your imagination and imagination to create unique cakes.

How to make a rose and rosettes (video)

Roses made of mastic, twisted in a spiral. Photo: phenomenon.com

If you love roses and want to decorate your holiday table with these flowers, you can make delicious cute flowers from food.

Edible roses can be made from many products: fruits, berries, vegetables, cream, marzipan and marshmallow mastic.

Cream roses and roses made from pastry mastic are used to decorate cakes, soufflés, pastries and muffins (small cupcakes). Baking with flowers is very elegant, tasty and romantic.

Vegetable and fruit roses are used to decorate salads, meat dishes, snacks - everything that combines the taste of these edible flowers. Making roses from food is quite simple, the main thing is to understand the simple principle of each method and practice a little.

How to make roses for a cake

Cream roses. Photo: madbaker.net

Cream roses are very easy to make. Just a few movements that will take about 10 seconds. The main thing is to prepare the cream for the roses.

There are different options for cream for decorating a cake: protein, butter, charlotte (custard) cream. For sweet flowers, choose a cream that you always make well and keeps its shape.

Rosettes made from protein cream cannot be used to decorate the wet surface of the cake (if there is jelly, jam, cream, sour cream on the cake, they can dissolve the decoration). It is better to plant them on butter cream (or the cream from which they themselves are made) or on icing or mastic.

Protein cream for roses

This is a recipe for Royal icing - from Boris Burda. Its protein cream is prepared cold; there is no need to heat anything. If you have your own simple recipe for protein cream for roses, please share. So:

Thick royal icing is incredibly quick and easy to make. Thoroughly whipped to a smooth, silky texture with no air bubbles, it is the perfect topping for cakes.

A drop of blue food coloring will turn the icing bubbly white, and a little glycerin will prevent it from becoming hard like cement.

The recipe below prepares enough glaze for a round cake with a diameter of 20 cm (two layers and simple decorations).

3 egg whites;
700 grams of powdered sugar (almost 4 cups, a little less);
2 drops blue food coloring;
1 teaspoon lemon juice;
1 teaspoon glycerin.

Making royal icing (B. Burda)

Using a wooden spoon, mash 3 egg whites with half (350 g) of powdered sugar (sieve through a strainer). Add lemon juice, blue food coloring and glycerin.

Gradually add the second half (350 g) of powdered sugar and beat. Do not beat too vigorously to prevent air bubbles from forming. If you use a mixer, the speed of rotation of the whisks should be minimal.

Where to buy food grade glycerin

Food grade glycerin for confectionery products can be purchased at a regular pharmacy.

If you don't have blue dye and don't need a very white cream color, calm down and don't look for it.

Custard protein cream for roses

Other versions of protein cream for decorations use sugar syrup, in which, while still warm, the whites are set (brewed and thickened).

Usually the syrup is prepared in parallel (cook until it begins to stretch and a drop on a cold saucer has the consistency of a soft ball) and beat the whites. Both processes take approximately the same time.

For syrup you need

Boiling water – 100 ml;
Sugar – 350 g (approximately 1.5 cups);
Citric acid – 1 teaspoon.

To boil water. Add sugar and citric acid to hot water. Cook over low heat until weak small bubbles appear (the syrup turns white at this point).

For the protein part of the cream you need

5 proteins;

Cool the whites and beat well. The consistency of the whipped egg whites should be such that they do not fall out (flow out) from the mixer bowl when turned upside down.

Then combine the syrup with the whites (pour the syrup into the whipped whites in a thin stream). Continue beating for another 15 minutes.

And then fill the cornet with cream and make roses.

Roses on the cake. Photo: odense.com

Butter cream for roses and cake decoration

You can make a simple buttercream with sugar or powder, or based on condensed milk.

Proportions for simple buttercream

Butter + sugar in the proportion of 200 g butter to 1 cup sugar.
Butter + powdered sugar in the proportion: 200 g of butter per 100 g of powder (a little more than half a glass);
Butter + condensed milk in the proportion of 200-350 g of butter per 1 can of condensed milk (regular or boiled).

How to make buttercream

Add sweets to butter gradually. Beat until waves appear (the cream becomes smooth and falls in waves). Cool it a little and make roses.

Oil temperature for whipping cream

The butter is whipped either at room temperature, or heated slightly and sugar, powder or condensed milk is added to the warm softened butter, spoon by spoon.

How to fix butter cream when it separates

If the buttercream was beaten (you beat it for a very long time, didn’t stop in time and it began to separate into oil and water), you can warm it up a little and beat it again. But the roses must be made from chilled cream, otherwise they will spread.

Another option to fix the cream: Place the cooled, separated cream on a fine sieve and let the water drain. And then you can heat it up a little and beat again.

Butter roses on a beautiful cake. Photo: Cooks4Arab.com

Dyes for cream

It is healthier and safer to tint the cream with something natural (definitely edible). For example, slightly dilute instant coffee with boiled water or a drop of cognac and combine with cream. Or add cocoa to the cream.

If you want to give your roses red, pink and other interesting colors, you can mix the cream with food coloring. For protein cream, you cannot use liquid dyes, this will have a bad effect on the structure of the cream.

How to make leaves for edible roses

If you are decorating a chocolate cake with roses and want to make chocolate leaves for the roses, you can slightly heat the chocolate (heat it, it will flow quickly) and brush fresh basil or mint leaves with it. So that the chocolate layer hardens directly on the leaf of greenery. And then, when the chocolate sets, remove the leaf. A small chocolate bar will reflect the design of the leaf.

Or you can simply add mint leaves (especially if you are decorating sweets) or basil (it is most similar to rose leaves) to the food roses. For salty dishes, any edible greens that you can find in the house are suitable.

Cream roses on chocolate cake. Photo: maxinechurchcakes.co.uk

Video - how to make cream roses

The main thing is sleight of hand.

You will need a little thing for making roses that you can easily twist in your hands and sculpt a rose on its flat base.

This flat disk on a stick looks like an axle with a wheel from a toy car. Or, our housewives also take a piece of bread to make cream roses.

The nozzle for making roses should produce a flat ribbon, a ribbon of cream. In the foreground is just such a nozzle. Photo: sweets.seriouseats.com

If you place the cream rose on tracing paper (baking paper), you can grease it a little with oil to make it easy to remove. Or, you can dashingly cut roses with simple scissors, as in this video.

The nozzle for a pastry bag should have a hole through which an even flat strip comes out (that is, not round, but flattened at the end).

If you don't have a pastry bag, you can use a little bag (cornet) rolled out of baking paper and cut off at the end.

The principle of making roses from cream

First, the base is made (the frame of a rose bud, such a cone-shaped slide), and the petals are layered on it.

Petals are applied to the base of the rose from top to bottom diagonally, twisting the base of the rose in the desired direction (towards the movement of the cream).

Roses and rosettes from vegetables and fruits

How to make a rose from a tomato

This beautiful vegetable rose is made from the skin of a dense, tough tomato or boiled carrot. Be sure to feel it to see if the tomato is overripe. Some believe that to make roses it is better to take oval-shaped tomatoes (cream), others cut flowers from simple round tomatoes.

You also need a small knife for tomato flowers.

The principle of making tomato rose

Remove the skin from the tomato in the shape of a spiral (like peeling an apple) and roll the vegetable spiral into a bud.

Boiled carrots can also be trimmed with a ribbon and twisted into a rose flower

Using the same principle, you can cut boiled meat in a spiral. carrots(boil it in its jacket, peel it and then cut a rose out of it), beets(if you are not afraid that it will color the dish), orange peel and other strong and non-brittle skins of fruits and vegetables. A furry rose can be made from skins kiwi.

In the same way, you can roll roses from ribbons (satin, nylon).

A beet rose decorates the herring under a fur coat, prepared by Inga Ferenczi.

You need to start working from the top of the tomato.

Cut off the cap from the top of the tomato, but not all the way, but as if going into a spiral to move to a new circle.
Carefully cut off all the skin from the tomato in a spiral. The layer of sandpaper is thin, the movements of the knife are small, gentle, without sharp bends or sharp jerks. It is necessary to keep the rose spiral intact and continuous.
Twist the tomato skin into a rose, starting from the last tip. You also need to roll the tomato skin into a pink bud very carefully so as not to break the ribbon. The last one will be the cap that you cut off at the very beginning - this is a flat, stable base for the entire vegetable flower.

These roses can be made from thinly sliced meat. Photo: squidoo.com

Ready-made tomato roses can be stored in the refrigerator for 4 days (cover with a lid to prevent them from rotting). But I would advise not to keep the chopped vegetables for so long. It is better to decorate salads and other dishes with freshly prepared rose flowers.

In addition, a rose can be made from a tomato, cut into slices, like raw carrots (see below).

You can also twist thin strips of salted red fish or bacon in a spiral.

Carrot rose on a holiday salad

What to do with peeled tomatoes

The housewife in the video uses the leftovers (peeled tomato) to prepare a tomato and mozzarella appetizer. Everything is very simple. Cut the tomatoes and mozzarella into slices and place on a plate, alternating red and white circles.

Sprinkle salt on top (preferably sea salt or coarse salt), drizzle with olive oil and sprinkle with pepper and oregano. And then decorate with tomato roses. A simple tomato and mozzarella appetizer is ready!

Radish roses

These simple and cute roses are made from radishes. It needs to be washed and the tip cut off. It is not tedious to pick (cut) the greenery; it will be the stem of the rose and its leaves.

The principle of preparing roses from radishes

Cut off the tip, cut the radish vertically on 4 sides (petal blanks).

Bend the petals to the sides (carefully so as not to break them).

Raw carrot rose

You can make a rose from carrots very simply and beautifully.

Inga Ferenczi made this rose from half a tomato using the same principle as a rose from a raw carrot.

Using the same principle, roses are made from tomatoes and raw potatoes (but they quickly darken; you need to sprinkle them with lemon juice or keep them in acidified water). If you want to tint rose petals from potatoes, then place the cut slices not just in acidified water, but in water with pieces of beets or radishes.

This rose was made from potatoes tinted with beets. It is secured at the bottom with wooden toothpicks to prevent it from falling apart.

The principle of making roses from carrots or potatoes

Peeled raw potatoes or carrots should be cut into very thin circles (potatoes can also be thin oval slices).

Pat the slices dry with a paper towel.

Place the vegetable slices in one line, overlapping. And twist them into a tube - you get a pink bud.

Then the long bud can be cut in half - this way each rose will gain stability. At the bottom, the vegetable roses can be secured with pins made from wooden toothpicks. And in the video the girl doesn’t even hold them together. All the same, carrot roses look beautiful.

Sweet roses are made from marzipan or in the same way. In the recipe you can see detailed step-by-step photos of making a flower (rose) from mastic.

Rosette made of mastic. It's very easy to do. See the recipe.

There is also an option for preparing a snack with sausage in the shape of roses (these are salty cookies made from puff pastry). Roll out the dough, cut into strips, lay out slices of sausage (semicircles) and roll, roll into a rosette. Bake at 200 C. I illustrate.

Protein cream recipe

How to whip cream for roses on a cake:

Butter cream for delicate roses on the cake

45 g sugar;
0.1 kg butter;
60 ml water.

Time: 30 min.

Calories: 452.

How to beat:

Pour sugar into a saucepan;
Next, pour in water and put on fire. Constantly stirring with a spoon, you need to achieve the dissolution of the grains;
When foam appears, you need to remove it, turn off the stove and cool the syrup;
Melt butter in a deep bowl;
After this, you need to beat it with a mixer for about twelve minutes until you get a white fluffy mass;
Without turning off the mixer, you need to gradually pour in the syrup;
Now is the time to add colorings or flavors;
Beat for another ten minutes, no more, after which you can use it for decoration and layering.

Custard

0.2 kg butter;
60 g sugar;
2 eggs;
90 ml milk.

Time: 40 min.

Calories: 427.

How to beat:

Pour the milk into a saucepan and put on fire;
Immediately add sugar and stir the mixture constantly. Wait until it boils and turn it off immediately;
In another bowl, beat the eggs with a mixer. Continuing to whisk, you need to pour in the hot milk. You need to move quickly;
Return to the heat, continue stirring and almost bring to a boil, then remove from the heat and let cool slightly;
In another bowl, beat the butter. It is advisable that it be at room temperature, this will speed up the process. Beat until fluffy, it will be white;
Then pour the milk mixture into the butter, stirring continuously. Then stir everything until smooth and fluffy. Let cool.

Instructions for making rosettes from cream for a cake

To create roses you cannot do without special tools. Fortunately, they are quite simple.

So let's get started:

Baking paper should be cut into even squares, slightly larger in size than the future rose;
Next, this square needs to be glued to a pastry nail using a drop of cream;
In the same way, on a drop of cream, you need to glue marzipan or a cone-shaped sponge cake to a piece of paper. You need to glue the wide part;
Take a flat nozzle, if you have one, and place it in a pastry bag, and fill it with cream;
Carefully rotating the nail in one hand, using cream and a syringe, apply the base of the rose to the cone;
Next, continuing to rotate, you need to make three rose petals around. One petal occupies approximately a third of the circumference of the cone; they can and should be slightly overlapped;
The next layer consists of the same jerky movements: five petals, the size of a fifth of the entire circumference;
Repeat the same thing, making seven petals on the next layer;
Carefully remove the finished rose from the nail. Repeat the same with the remaining cones as needed;
The finished flowers need to be put in the refrigerator. They need to be removed together with the pastry paper;
When the roses have become cold, they can be attached to the cake;
Next, using a special nozzle and green cream, you can create neat leaves and stems of roses directly on the cake.

Cake Decorating Ideas

Roses can be placed however you like, it all depends on the style of the cake. They can lie in a wave, and beautifully when there is no symmetry. These roses are great for two or more tiered cakes.

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