1. Now I will tell you how to make a “Bouquet of Roses” cake without using mastic. First you need to wash the apples, dry them and slice them thinly. Combine 350 grams of sugar and about 350 grams of water in a saucepan. If desired, add red wine and any spices and herbs. Bring the syrup to a boil and add the apples. Cook for about 1 minute. It’s better to do this in portions so that the apples don’t stick together.

2. Prepare a paper towel on which to place the apples and dry a little.

3. When the apples have cooled a little, carefully cut them in half. Now you can begin the main process - making roses. To do this, you need to connect several slices, twist them and fasten them with a toothpick.

4. Do the same with the rest of the apples, forming roses, depending on the volume of the cake.

5. The next stage is the dough. Cake "Bouquet of Roses" can be prepared at home with any cake layer. For example, you can do this. Combine butter with sugar and grind well. Add eggs and beat thoroughly. Sift the flour and mix with baking powder. Gradually add, continuing to whisk vigorously. The dough should be soft and creamy. Add lemon zest (you can also add vanilla, cinnamon).

6. Grease a baking dish with butter or cover it with parchment. Pour out the dough and smooth it out. Plant roses on top, drowning them a little in the dough. Place the pan in a preheated oven for 40-45 minutes.

It is very nice to receive a bouquet of flowers for a birthday or other joyful event. But it will give you even more pleasure if it turns out to be edible. Calm down: no one will force you to chew roses or carnations. We will learn how to make a delicious Bouquet cake. We will conduct a master class on how to make it in this article. There are as many recipes for this cake as there are flowers. You can create a bouquet of roses, lilacs, stylish hyacinths. And bake it from biscuit or shortbread dough. As you probably guessed, the main thing in creating a “Bouquet” cake is not the culinary preparation, but the artistic design. You will achieve success when the flowers look lifelike. Both butter cream and mastic can help with this. Below we will consider several recipes for the “Bouquet” cake with step-by-step instructions and photographs of the finished product. Shall we dare?

"Bouquet of roses"

The Queen of Flowers is always amazing. Don't be afraid to make buds - it's not as difficult as it seems. So, how to make a “Bouquet” cake with your own hands? Let's start with the easiest thing - baking biscuits. We will need a round cake with a diameter of 19 cm and a rectangular one the size of a baking sheet. We will not dwell here on the description of making sponge dough. Let's move straight to the cream. Add 200 grams of sugar to half a liter of milk. After boiling, boil for three minutes. Grind one hundred and eighty grams of sugar with three eggs. Stir quickly and pour in the milk syrup. Cook for another five minutes until it reaches the consistency of condensed milk. Beat six hundred grams of cold butter and slowly, without stopping the mixer, add our milk syrup. We should get a glossy cream that retains its shape well. We cut the cakes into layers: round - into three, and rectangular - into four parts, according to width. Prepare syrup for impregnation. Add a glass of cognac to it. We soak the cakes and coat them with cream. For round blanks we make small holes on top. We fold the rectangular ones in twos. Let's attach them to the round cakes. Apply cream to the joint and put it in the refrigerator.

Forming the cake

Let's whip two liters of cream. We will transfer the bouquet preparation to beautiful openwork napkins. We need food coloring: green for drawing the stems and leaves, and scarlet for the buds. And, of course, you can’t do without attachments. The stems can be squeezed out of green-tinted whipped cream using a regular cornet. And for the buds you will need a pencil. Using a narrow oval nozzle, you need to squeeze out the cream from bottom to top to create a petal. We form a rose on a pencil and transfer it to the cake. We continue to create flowers. Using narrow slotted nozzles we squeeze out the “leaves”. It is best to whip the cream not all at once, but in parts. And color them as needed. Leave a small amount of cream white. Decorate the cake in the form of a bouquet of flowers with a ribbon. If desired, you can write an inscription on it using chocolate glaze.

Vertical cake

A bouquet like the one described above is very beautiful. But you can’t put it in a vase. What if you make a basket of flowers? All parts are completely edible. As in the previous recipe, we will focus on assembling and decorating the product. How to make a vertical cake in the form of a bouquet? The cakes should keep their shape well. These could be biscuits, honey cakes, or a cake called “Anthill”. The latter is preferable. Its dough of crumbs and toasted peanuts, held together with condensed milk and butter, is very dense. We fill out the “basket” form with them. This could be a real basket, lined with cling film on the inside. We compact the “Anthill” with a spoon and put it in the refrigerator. Now let's start making the base for the flowers. Let's bake a regular sponge cake and chop it into crumbs. Melt a chocolate bar and 165 g of butter. Mix this with crumbs and one hundred grams of crushed hazelnut kernels. From this soft and pliable mass we form the basis for the lilac clusters. These should be cones, naturally curved downwards. Place in the refrigerator until hardened.

Assembly

We will need a lot of cream. How to make a “Bouquet” cake so that it stands vertically? That's right: the cream should also be very durable. Whipped cream, as in the previous recipe, will not work. We make two hundred grams per jar in proportions. Now let’s take out the “Anthill” from the basket. Is he frozen enough? Remove the cling film. Apply cream to the basket and smooth it out with a spatula to form “bast” stitches. We place our cones vertically on top of the Anthill cake, which will later turn into delicious bunches of lilacs. Add green dye to the cream. Using a nozzle we plant lilac leaves. Here you can deviate from the recipe. You can put mastic leaves on the cake. But they need to be attached last so that they do not float upon contact with the cream.

Decoration

The vertical cake “Bouquet of Lilacs” needs butter-protein cream to make it even more natural. Separate the yolks. Heat the whites with sugar to 65 degrees, stirring constantly so that they do not curl. After this, we begin to beat for ten minutes. Add softened butter. Beat again. The result is a smooth and shiny cream. If the lilac cones slip, they can be attached to the basket using skewers. We paint ours in delicate lilac colors. You can divide the mass into several parts and give them different shades. We put the cream into a bag. A nozzle with four rays-slits would be ideal here. Flowers squeezed out of it turn out exactly like lilacs. Cover all cones with cream. Place the finished cake in the refrigerator to cool. We attach the leaves of green painted mastic last.

"Bouquet of roses" from apples

Knead the shortbread dough. Place it in a springform round pan, greased with oil. We put it in the refrigerator. Preparing frangipane. Grind one hundred and fifty grams of soft butter with a spoon of vanilla, a pinch of salt, 150 g of sugar, 150 g of almond flour and three eggs. Add 150 g of wheat flour and mix. Place the frangipane on the dough and bake for an hour at 180 C. Now let's make the roses. Wash red sweet apples (800 g) and cut them into slices no more than two millimeters thick. Cook syrup from a liter of water and 350 g of sugar. Dip the apples into it and bring to a boil. Place on a baking sheet and let cool. "Petals" are ready. Grease the surface of the cake with jam diluted with water, sprinkle with almond slices along the edges. We form rose buds from apple slices. We attach them to the holes made with a knife on the surface of the cake. Once again we send the “Bouquet” cake to the oven, preheated to 180 degrees. But this time - for ten minutes.

Cake “Bouquet” made from mastic

We will need two cake layers - round and rectangular. When they are baked, coat them with some kind of cream. The main thing is that the entire structure is stable. We form the frame of the product. The rectangular cake should be long. Cut off a small part of it and put it on top. Cut the round cake in half. We install these parts on both sides of the rectangle. We should end up with something similar to a shank: narrow and flat on one side (the future ends of the stems), and convex and wide on the other (flowers). We cover the surface of this frame with ganache. Apply green mastic to the convex part of the cake. Stores sell “rose” blanks. You can use them to save time. We plant the buds on the green background using toothpicks. Now the final touch is the wrapper for the bouquet. Take a piece of mastic. We lay it on corrugated paper. Press down so that the drawing transfers to the mastic. Carefully transfer to the narrow part of the bouquet. You can attach a flirty bow - also made of fondant, of course.

Cake "Bouquet" made of cream

Agree, after a hearty feast it’s hard to finish a dessert that contains a lot of dough. Therefore, we can make our “Bouquet” without cakes at all. Let's take a beautiful vase. The only requirement for it is a wide neck. Using mastic leaves we form a stand for the cream. It is good if the stems and other greenery hang over the neck of the vase. But the leaves should also create some kind of border so that the cream does not spread. To create flowers you need attachments, dyes and your imagination. Create! The cream can be either oil or protein. You can create delicate flowers from whipped cream. But such a cake will not stand the test of time.

Options for “Flower Bouquet” in a Vase

Many chefs try to bring their creations as close to reality as possible. The result is such masterpieces that it’s hard to believe that such a bouquet can be taken and eaten. How about a transparent vase? The water in it can be made into jelly. Stems (for example, tulips) are made from marmalade. The vase should, in any case, have a wide neck if you do not want to secure the “Bouquet” cake with wire and other inedible tricks. We cover it with mastic leaves. And we plant buds on the top. They can also be made from mastic. This is the most pliable material for modeling. Some chefs manage to create flower buds from various creams or ice cream.

Another “lilac bouquet”

We bake biscuits - one large and round, and several in the shape of cones. Making cream. Boil a can of condensed milk, add butter (two spoons), 500 g of mascarpone, five yolks. We dilute gelatin in water and also add it to the cream. Finally, carefully fold in the whipped whites. Cut the round sponge cake into two or three layers. We soak them in martini syrup and coat them with cream. We place it on a flat fruit bowl (a wide vase on a leg). Lubricate the top generously with cream. Place cones on top. We paint the remaining cream in different shades of lilac. Using nozzles with four slots, we form flowers. We complement the “Bouquet” cake with leaves.

Baking an original cake at home and decorating it like a bouquet of flowers is a very real task.

For decorations, you can make delicate roses, which have become a real classic of confectionery decor, or show your imagination and create a festive bouquet of lilacs.

Such cakes with flowers will look very original and will definitely attract the attention of all those with a sweet tooth.

And the most interesting thing is that even a cook without much baking experience can make them, the main thing is effort and great desire.

Vertical cake “Bouquet of lilacs”

There will be a lot of ingredients, but the cake will be prepared for the holiday, the guests will be delighted with it. It's important to build a solid foundation.

A strong cream can be obtained from the sl. oils Neither whites nor whipped cream are suitable for this case.

I described the algorithm of action step by step in order to make it clearer how to prepare this real culinary masterpiece.

Components for the base: half a tbsp. sugar and sour cream; 200 gr. sl. oils; 5 tbsp. flour; 100 gr. peanuts

Ingredients for cream: 200 gr. sl. oils; 1 can of boiled condensed milk.

Components for decorating a bouquet:

165 gr. sl. oils; 300 gr. Sahara; 3 pcs. chickens eggs; 265 gr. flour; half tsp vanillin; 1 tsp baking powder; 70 gr. cocoa; 250 ml cream (fat content from 20%); 100 gr. gr. nuts

Ingredients for cream mass: 100 gr. chocolate; 200 gr. sl. oils

Components for leveling: floor of a can of condensed milk; 100 gr. sl. oils

Components for decoration: 8 pcs. chickens eggs (whites only); 600 gr. sl. oils; 300 gr. Sahara.

Cooking algorithm with photo:

1. First I prepare the base. This will be Anthill. I drown the words oil. I add sour cream and sugar mixed before this.
2. I add flour. The test batch will be dense. I make a ball out of it. I put it in food. film and send it into the cold. I don’t touch the batch for 2 hours.
3. I grate the dough on the large side of a grater over a baking sheet, which needs to be processed in advance. oil I distribute it evenly.
4. I bake the base for 20 minutes at 200 degrees. in the oven. Let it cool.
5. I break the dough into pieces. It will turn out like sand pebbles.
6. I roast the nuts and let them cool. I peel and mix the dough with peanuts.
7. Melted sl. I mix the butter with condensed milk. I make a homogeneous batch.
8. I introduce the cream into a base of peanuts and pebbles. The base will be evenly covered with cream.
9. I cover the form with food. film, in which I will form a basket of flowers.
10. I put the base of the cake in it. Using a spoon, I tamp it down a little. I distribute the base evenly. I put it in the cold for a couple of hours so that the composition cools down. the oil has frozen well.
11. I'm making the base. I bake a chocolate sponge cake and grind it into crumbs using a blender. I mix words. butter and melted chocolate. I grind it into crumbs and mix the dough. I add chopped nuts.
12. Assembling the “Lilac Bouquet” cake. I take the base out of the refrigerator. I take off the food. film. I am preparing mastic for leveling. For this purpose I mix butter and condensed milk together. I apply it with a spatula and level the cake.
13. Let the cake cool for 30 minutes in the refrigerator. I take it out and dip the spatula in boiling water. I level the surface by making a stroke over the surface of the cream. The Flower Bouquet cake should be perfectly smooth.
14. I use the base for the bouquet cake to form lilac branches. Place on a board and let cool in the refrigerator for 2 hours. You don't need a big bend, it will just come off. Consider a frame for the flower that can be held in place by a wire in foil that follows the curve of the flower.
15. I am making cream for decorating the “Bouquet” cake. I put the whites in a bowl. I add sugar.
16. I send the whites and sugar to a steam bath. I stir, the mixture with cream should become 65 g. I stir so that the whites do not curl.
17. Pour the whites into a bowl and beat. The mass will be fluffy and cool, white in color. This may take about 15 minutes. Everything will depend on the power characteristics of your mixer device.
18. I enter the next word. butter and beat again.
19. The cream will be smooth, shiny and uniform in texture. I am forming a basket. Some of it can be colored with cocoa. I left the vase white.
20. I take the tip and fill the piping bag, cutting off the corner. Fill with cream and decorate
21. I make a vertical stripe from top to bottom. Then horizontal lines intersecting the vertical stripe. Towards the end you need to make the vertical lines thinner. The distance between the lines will be equal to the width of the nozzle
22. I form another vertical line and overlap the ends of the horizontal ones. From the gaps of the first batch I make new drawings, overlapping the vertical line, etc. Ideally, you will get an even number of lines, and they will all add up to one picture. If this does not happen, do not worry, the cake will not be spoiled.
23. Remember, in order for the weave to work, you do not need to apply all the horizontal stripes at once. While working, place the dessert on the optional turntable so that it is at eye level
24. I make “Stars” on the edges of the basket in 2 rows.
25. The basket needs to be decorated with flowers using wooden skewers, which are usually used for seafood kebabs, for example. They should pierce the vase and part of the lilac branch.
26. The vertical cake is assembled. All that remains is to paint the rest of the cream lilac. You can make it in different lilac shades by mixing foods. dyes.
27. I take a star attachment - 4 rays, and form a lilac.
28. I put them in bags and use a nozzle to form flowers.
29. I send the “Bouquet” cake to cool in the refrigerator.
30. I make sheets from mastic. You need to mix it with green food. dye.
31. I roll it out and apply the texture of the leaves using a special weiner. The heart and veins need to be emphasized with a brush with dye.
32. I sculpt leaves onto the cream.

That's all, the cake in the form of a lilac bouquet is ready. As you can see, a delicious cake can be prepared at home.

Yes, the task is not the easiest, but if you put in the effort and a little imagination, everything will definitely work out. Your cake will not leave any guest indifferent.

Below I will present several recipes for cream that can also be used to prepare roses for dessert decoration.

Protein cream for roses

Components: 200 gr. Sahara; 70 ml water; 3 pcs. chickens eggs (whites only); 5 ml lemon juice.

Cooking algorithm:

1. I add sugar to the bowl, pour in water and put it on the fire.
2. I boil the syrup for 5 minutes over low heat until the sugar dissolves.
3. I add lemon juice and stir. I remove it from the stove.
4. I beat the whites, be sure to cool them before doing this. I add salt and beat with a mixer. Get stable foam.
5. Pour in the syrup and whisk further. You need to beat until it cools completely.
6. I put the cream mixture in a pastry bag. You can add dyes into it while whipping with a mixer and mix.

Decorating the cake!

Oil cream for roses for homemade beautiful cake “Flower Bouquet”

Ingredients: 60 ml water; 100 gr. sl. oils; 45 gr. Sahara.

Cooking algorithm:

1. I add sugar to the saucepan. I add water and put it on the stove. I stir tbsp. I make sure that the sugar dissolves completely.
2. I remove the foam mass from the stove and let it cool.
3. I drown the slurry in a bowl. oil. Beat for 10 minutes until white foam.
4. I add the syrup without ceasing to beat the mixture. I add dye if necessary.
5. I beat for 10 minutes and decorate the cake with roses.

Custard for decorating cakes with flowers

Ingredients: 90 ml milk; 200 gr. sl. oils; 60 gr. Sahara; 2 pcs. chickens eggs

Cooking algorithm:

1. I pour milk into a bowl. I put it on the tile. I add sugar and stir.
2. I wait until it boils and turn it off.
3. I beat the chicken in a bowl. eggs. You need to pour in the milk and continue beating at high speed. The milk should be hot.
4. I put the mixture on the stove, stir and bring to a boil. Remove from the stove and let cool.
5. In a bowl, beat the slurry. butter at room temperature. You need to bring it to a white fluffy mass.
6. I add the milk mass to the slurry. oil. I stir further. I stir and let it cool.

• Flowers can be placed anywhere on the cake. The style can also be anything, for example, a creamy floral wave. These roses will be suitable for multi-level cakes.
• You can lower the net of roses in a wave and decorate it with leaves along the sides. Make a basket of flowers or a bouquet, a gift box with ribbons. In general, there is room for imagination to run wild. To highlight the beauty of flowers, use satin ribbons.
• The color scheme is also important. You can make the roses white, like the whole cake. And you can include a varied color palette. Red roses on a white base look very cool.

My video recipe

Making a cake is not only a way to please yourself and your loved ones, but also a real creative process. There are many interesting recipes, but the floral design of such a dessert always attracts attention. How to make a “Bouquet of Roses” cake? It's simple, see for yourself. After all, detailed instructions will help you decorate the delicacy yourself, without resorting to the services of culinary specialists.

Cake "Bouquet of Roses" made from cream

• Number of servings: 6
• Cooking time: 60 minutes

Cake “Bouquet of Roses” step by step

Although this dessert looks impressive, it is quite simple to prepare.

For a round sponge cake you will need:

· 4 chicken eggs;

· 5 tbsp. spoons of sugar;

· 120 g flour.

For the sponge cake (rectangular):

· 5 tbsp. spoons of sugar;

· 90 g flour.

For cream:

· butter – 300 g;

· 200 g granulated sugar;

· 250 ml milk;

Cake “Bouquet of Roses” - syrup for impregnation:

· 2 tbsp. spoons of sugar;

· glass of water;

· 15 ml cognac.

For decoration:

· 0.5 tbsp. spoons of cream;

· food coloring.

Preparation:

· beat eggs and sugar for a round sponge cake, carefully sprinkle flour on top;

· Pour the resulting mass into a pan (pre-lubricate the dishes with oil and put baking paper);

Bake in the oven until ready at 180 degrees;

Place the dough for the rectangular cake on a baking sheet with oiled paper;

· make cream. Put the milk on the fire, add 100 g of sugar, stir, turn off after 5 minutes. Mix the remaining sugar with the eggs and pour the resulting homogeneous mixture into the hot milk mass;

· Boil this syrup for 5 minutes until its consistency resembles condensed milk;

· Cut the round cake into 3 parts, the rectangular cake into 4 (breadthwise);

· stack the rectangular ones on top of each other and place them close to the round ones (make holes of suitable size in the latter);

· prepare the syrup: boil water with sugar for 2 minutes, cool, add cognac;

· dip the cakes in syrup and spread with cream (set aside 2 tablespoons to mask the joints);

· rub the junction of the cakes with cream, put the structure in the refrigerator;

· coat the bottom of the sponge cake with whipped cream (use only part of the mixture);

· Make the “wrapper” of the flower bouquet with the “star” tip of a pastry bag. Use cream colored green to decorate flower stems;

· color the cream lilac, make roses using the nozzle of the same name, and decorate the upper part of the structure with them.

Now you are convinced that preparing a confectionery masterpiece at home is not so difficult. Cake “Bouquet of Roses” made from cream is a delicious and original dessert.

Such a sweet bouquet will definitely impress the person to whom it is intended. A beautiful homemade fruit cake Bouquet of Roses made from cream and sponge cake is just a gorgeous birthday gift for any woman, girl or girl. I’ll say right away that this is a complex cake that requires a lot of work. A step-by-step recipe with photos will reveal to you all the subtleties and nuances of its preparation and assembly, which will allow you to make the same tasty and sweet miracle with your own hands.

For the cake we will need:

• 1 serving;
• 1 serving;
• 1 serving for flowers and cake decoration;
• food coloring (green; lilac);
• 1 can (350 g) canned pineapples;
• 6 pieces of fresh kiwi.

How to make a Bouquet of Roses cake at home

First of all, bake three rectangular sponge cakes. Once completely cooled, you can stack them on top of each other, lining each layer with parchment. Wrap them in film and put them in a cool place until the cake is assembled.

The next step is to prepare the Tiramisu cream, grease the first cake layer with it and place pieces of chopped kiwi and pineapple on it.

We do the same with the second layer. Cover the filling with the third cake layer and leave to soak for 3-4 hours. I usually do this step in the evening to ensure the cake soaks well overnight. Then it will keep its shape well.

Cover the top cake with cling film and place a cutting board on it. She will lightly press the cake and it will stick together well.

The next day has come - we are forming a bouquet. The cake is soaked and frozen. Cutting off the sides with a knife, we give it the shape of a bouquet. To make your work easier, you can make a stencil from paper of the shape you need.

Place the cake scraps on top and round the pieces with your hands and cream. If the corners stick out somewhere, feel free to cut them off. At the very end, cut the top of the bouquet (the wide end of the cake) at an angle of 45°. We need this so that the cream roses do not stand vertically on the bouquet, but are inclined.

The cake is formed, now we will decorate it with custard protein-butter cream. To work, we use a small nozzle, which has a flat edge on one side and a grooved edge on the other. We begin to plant white cream in the center of the bouquet and go down to the edge. Then we arrange the bouquet from the other edge.

We tint some of the cream with green dye and apply ribbons along the top and bottom edges of the cake. Then we make a ribbon and a bow, just below the middle of the cake.

We also cover the base of the bouquet with small green “stars”.

Tint the rose cream lilac and add 1/3 teaspoon of golden kandurin. It will give a pearlescent tint to the flowers.

On corn sticks and insert them directly into the cake.

We plant green leaves between the rosettes. Insert gold confectionery beads into the center of the roses.

We also decorate the ribbons with a bow with confectionery beads and put the cake in a cold place.

The recipient of the cake is delighted, everyone admires your dessert and it doesn’t matter that you had to sweat before such a gorgeous bouquet of roses made from cream and sponge cake appeared on the festive table.