A favorite of American sweet tooths, a real masterpiece confectionery art, "devil's food" - it's all red velvet cake (Andy Chef). The history of this cake began several decades ago; since its inception, it has gained enormous popularity, which continues to this day. The Red Velvet recipe has migrated to other continents; now it is loved and prepared not only in America, but also in other countries. So, let's look at the technology of how to properly prepare Red Velvet cake from Andy Chef.

The cake has a red and white coloring, which gives the product a special piquancy. Its cakes turn out very light and airy, not dry. Thanks to a small amount of cocoa ready product has a chocolate aftertaste, which is very surprising for those who see not brown, but red color of the cakes.

How to properly design Red Velvet (Andy Chef)? The cake recipe provides two options. The first one suggests leaving the edges of the cakes “naked” and covering only the upper part with cream. In this case, the product will look very impressive, having a red and white color. If you follow the second option, which is classic, then you need to cover the entire cake with white cream, and the red cakes will be visible only after cutting.

Ingredients

The dough is kneaded from almost equal parts of granulated sugar and wheat flour— these ingredients need 300 and 340 grams, respectively. You will also need 1.5 cups of refined vegetable oil (300 ml), 3 chicken eggs, an incomplete glass of sour cream (130 g at 20% fat) and cream (150 g at 33%). To give a chocolate taste you will need 20 g of cocoa, to make the dough loose - 1 tsp. soda, 2 tsp. baking powder and ¼ tsp. salt. To give it a red color you will need 2 tsp. food coloring (gel coloring is ideal for this recipe).

In order to prepare the cream, you will need three ingredients: 200 grams of butter (82.5% fat), 1 tbsp. powdered sugar and 200 grams curd cheese.

Cooking technology

In the process of making cakes, the order in which the ingredients are added does not matter at all. You can put everything in one bowl, and then just whisk and that’s it.

To prepare, you need to combine sifted wheat flour, sugar, cocoa, salt, soda and baking powder, eggs and vegetable oil. Cream and sour cream are also added here. After all of the above, it’s worth adding food coloring. In order to prepare Andy Chef's Red Velvet, it is advisable to use dye famous brand AmeriColor, shade “Red”. In order for the dough to acquire the perfect red color, the given amount of ingredients will require 1.5-2 teaspoons of the specified dye.

The entire mass must be beaten with a mixer at high speed. The end result should be a bright red mixture. Immediately after whipping, the mass should be left alone for about 25 minutes, during which time it will become thicker.

The finished dough must be divided into three equal parts, each of them poured onto a sheet covered with oiled parchment. You need to bake at 170 degrees for 15-20 minutes. Once you are sure that each cake is ready, they need to be cooled (2 minutes will be enough) and placed on the table. All preparations need to be wrapped in cling film and put in a cool place for a couple of hours. After this time, the cakes must be given beautiful shape, it is necessary to cut off the top and uneven edges.

After all the preparations, you can start creating the cream. Red Velvet by Andy Chef is ideal in combination with curd- butter cream, the recipe for which is also simple.

To prepare the cream, you need to take only three ingredients: cottage cheese, powdered sugar and butter. In order to finished product it will turn out very soft and tender, just follow one simple rule - 5-6 hours before cooking, place the cheese in the refrigerator, and leave the butter on the table for 2-3 hours room temperature so that it becomes soft.

During the cooking process, all ingredients must be combined and beaten with a mixer for 5-10 minutes, then the mass will become thick. After this, it is advisable to place it in the refrigerator for some time.

Red Velvet Cupcakes (Andy Chef)

Recently it has become very popular the new kind dessert - cupcakes. It also comes from America, and in appearance it rather resembles the muffins familiar to the Russian eye.

Andy Chef's red velvet cupcakes prepared according to the recipe below are delicious, tender and simply melt in your mouth. They will be a wonderful table decoration during romantic dinner or any feast organized in honor of a birthday, wedding, New Year.

Ingredients needed to make cupcakes

All ingredients are calculated for 300 g of wheat flour and 150 grams of granulated sugar. You will also need 1 or 2 chicken eggs (depending on their size), 0.5 cups of milk and 60 grams of butter. To make the dough smooth - 4 tbsp. sunflower oil odorless (it can be replaced with olive oil if desired); for chocolate taste - 40 g cocoa. In addition, you will need a bag of vanillin, a pinch of salt and, for fluffiness, a packet of baking powder for the dough. To give the cupcakes a red color, 30 ml of food coloring will be enough.

Cupcake making technology

In the process of making red velvet cupcakes, the recipe will not appear more complex technology creating a cake.

At the very beginning, you need to melt the butter over low heat or a water bath. Then you need to add sugar and vanillin to it. All ingredients need to be slightly beaten with a mixer. Without stopping the beating process, you need to add the egg and coloring. Now the main thing is to bring the mass to homogeneity so that it acquires a uniform red color. The resulting mixture should be left alone for some time.

In the meantime, you need to start preparing the other part of the dough. To do this, you need to take cocoa, baking powder, salt and add pre-sifted flour to them. The powdery mixture must be slowly combined with the red mass and brought to homogeneity using a mixer.

The resulting dough must be placed in pre-prepared and greased muffin or cupcake molds, filling them approximately 2/3 of the entire volume. The molds should be placed in the oven and baked for 15-20 minutes at a temperature of about 170 degrees. The finished cupcakes need to be removed from the oven and, having been freed from the molds, left to “ripen” on the table.

Cold Red Velvet Cheesecake (Andy Chef)

This dessert has also been loved by Americans over the many years of its existence. Now they have learned about it in Russia - this is the Red Velvet cheesecake (Andy Chef). He is pastry, very tender and pleasant to the taste. It is also popular for its unusual red color, which is also shared by Red Velvet Cake (Andy Chef). This product is made from cottage cheese and cookies.

Ingredients needed to make cheesecake

For the cheesecake base you will need 350 grams of dark shortbread cookies with coffee taste. For the filling you need 0.8 kg of cottage cheese, a small stick of butter, 150 grams each cow's milk and granulated sugar, 0.5 cups of fat sour cream and 20 grams of gelatin. To add taste and aroma you will need 3 tbsp. cocoa powder and a packet of vanilla, and for the red color of the finished cheesecake - 2 tbsp. food coloring.

Cheesecake preparation technology

The secret of a tender cheesecake is the correct choice of dairy ingredients for it, all of them should be the fattest (ideally, homemade).

Start making Andy Chef's Red Velvet Cheesecake by melting the butter, which is done either in a water bath or over low heat. Then separately crush the cookies to crumbs and add them to the butter. The resulting mass should be placed tightly on a baking sheet covered with oiled parchment and put in the refrigerator for a while.

While the base for the future cheesecake is ready, it’s time to move on to the other part. In a separate bowl, combine sour cream, cocoa and cottage cheese into a homogeneous mass. This can be done either by hand or using a mixer (the main thing is not to beat at high speed). Separately, you need to soak the gelatin and leave it to swell.

Pour the milk into a separate bowl. Sugar and vanillin are added to it. After the ingredients are completely dissolved in the milk, you need to bring them to a boil, immediately remove from the heat and let cool slightly. After this, you need to add swollen gelatin to the milk. Once again, bringing all the ingredients to homogeneity, add dye to them and knead until the mass becomes red.

Now it's time to take the buttered cookies out of the refrigerator. Pour the resulting mixture on top of the cookies into the mold. curd mass and distribute it well; to do this, you can simply hit the filled form on the table several times. The cheesecake will be ready after 8-10 hours in the refrigerator.

If you evaluate all three desserts in the Red Velvet series (Andy Chef), the recipe for cake and cupcakes is much simpler, but the taste of cheesecake is so special and delicate that you definitely need to try it!

An easy red velvet cake recipe from Andy Chef home cooking step by step with photos. Easy to prepare at home in 2 hours. Contains only 239 kilocalories.

• Type of dish: Baking and desserts
• Preparation time: 16 minutes
• Cooking time: 2 hours
• Calorie Amount: 239 kilocalories
• Number of servings: 4 servings

• Complexity: An easy recipe
• National cuisine: home kitchen

Ingredients for four servings

• Wheat flour 340 g
• Sugar 300 g
• Cocoa powder 1 tablespoon
• Salt ¼ teaspoon
• Soda 1 teaspoon
• Baking powder 2 teaspoons
• Chicken egg 3 pieces
• Deodorized refined vegetable oil 300 ml
• Cream 35% 150 g
• Sour cream 20% 150 g
• Red food coloring 2 teaspoons

Step-by-step preparation

1. The dough is so simple that there are even no criteria for what ingredients to add when. I didn't turn on the mixer at all until I added the final ingredient. In a bowl, mix flour (340 g), sugar (300 g), a tablespoon of cocoa, 1/1, tsp. salt, 1 tsp. soda and 2 tsp. baking powder.
2. Next are three eggs, odorless vegetable oil (300 g).
3. At the end you need to add buttermilk (280 g). I replaced it heavy cream 33% (150 g) and sour cream 20% (130 g), you can just take fattier kefir. And red food coloring.
4. This amount of dough took me about 1.5-2 tsp. gel dye. Don’t be sorry here, the dough should be nuclear red. Mix everything well with a mixer.
5. The dough will be quite liquid, don't be alarmed, that's how it should be. Leave it for 10–20 minutes, the thing is that the soda needs some time to react with the milk ingredient.
6. Grease the mold butter, and lay parchment on the bottom. And pour it out required amount test. I made three cakes of 16 cm each. Or it will be two of 18 cm each. To be completely professional, first weigh the empty bowl, and then the bowl with ready-made dough. Through mathematical calculations you will understand how much dough to pour into the mold for each cake.
7. Bake at 170 degrees for 20 minutes. Watch carefully. At the 15th minute I started checking with a skewer. As soon as it began to come out dry, I took out the mold. Let the cake cool in the pan on a wire rack for 2 minutes, and then carefully remove the cake onto a wire rack.
8. Cool the mold (I just rinse cold water), grease again with oil, parchment to the bottom and forward. When the cakes have cooled, wrap each with film and put in the refrigerator for 2 hours.
9. After two hours, take out the cakes and carefully cut off the top - most likely it will rise a little in the center. Look how porous the cake is. And how delicious it is. Then you can coat the cake layers with cream and assemble the cake. I'll show you how I did it.
10. To make a naked cake beautiful, you need to trim the ends (they brown in the oven and become more brown than red). You can simply cut a thin layer with a knife, but I cut with a metal ring - the only way to get all the cakes the same shape and size.
11. Repeat the same with the remaining cake layers. I repeat, if you cover it with cream on the outside, do not cut off the sides, no one will appreciate it anyway.
12. I used butter cream, it is familiar to you. It will be a good idea to plant roses on top - a sort of red brutality and white tenderness.
13. If you followed my path, then prepare deep bowls or wide glasses. Tear the cake scraps into small pieces of 2-3 cm with your hands, lay out a layer of such pieces, cream on top and so on until the very top. This is a great way to recycle all the trimmings (not just from this recipe). In this case, the taste will be the same, but there will be two desserts.
14. According to the amount of dough per cake (2-4 cakes from 1.5 to 2.5 cm):
15. mold diameter (cm) 16-18 20-22 24+ dough portions 1 2 3
16. Cream: curd cheese - 340 g. Butter - 115 g. Powdered sugar - 100. Vanilla extract - 2 tsp.
17. This cream is the simplest - you don’t need any skills or complicated preparation steps, everything is simple. And here is the most important and only rule for you - very cold curd cheese, very soft butter.
18. That is, it is better to keep the cheese in the refrigerator all night so that it is cold and hard enough. On the contrary, keep the oil in the kitchen on the table for a couple of hours (overnight) so that it becomes soft and pliable. Only under such conditions will you get an excellent cream with a delicate texture and taste. The procedure is the simplest - put the ingredients in a bowl and beat with a mixer until smooth. This will take 5-7 minutes.
19. Of course, it is better to keep this cream in the refrigerator, in pastry bag it can easily sit for 5 days without losing its texture and properties. But you don’t need to think that he is too gentle - after all powdered sugar and curd cheese give it sufficient stability. That is, even at room temperature (about 17 degrees), the cake will easily stand for several days without losing its shape.
20. Here is another property of it - it can be used to cover the sides and top of the cake, the cream does not “creep” and retains its shape. This same property is convenient when you make caps for cupcakes or various “flowers” ​​to decorate cakes.
21. Here's some advice that gets asked a lot. If the powder squeaks or you need a whiter color, do this: first beat the butter and powder with a mixer on high for 5-10 minutes. And only then he introduces cheese.
22. At the mixing stage, you can flavor the cream, for example by adding cocoa, or fruit purees. Here's an example raspberry cream. Make raspberry puree (it doesn’t matter whether it’s frozen or fresh). Now add a couple of spoons of the resulting puree to the cream and mix. The seeds can be removed by straining the puree through a sieve, but I didn’t. If you stir the cream for a minute, it will turn out marbled with white and pink stains. Mix for another 2-3 minutes - you will get a homogeneous pink cream.
23. There are also a lot of questions about cottage cheese. First of all, don't be confused cream cheese and cottage cheese - the first is more like processed cheese, the second is more like finely ground cottage cheese. If you try it from the pack, it will be a little salty, don’t be alarmed - salt enhances the sweet ingredients and slightly shades them (so that the cream does not become cloying). For my desserts I use Hochland, less often Almette. You can even use soft ricotta or other cheeses like mascarpone and Philadelphia - but basic recipe it will still be the same as I wrote above.
24. Here is a small guide to help you, I give the portions based on my experience, you may need more or less cream, it all depends on the thickness of the layers of application. mold diameter (cm) 16-18 20-22 24+ naked cake(servings) 1 1.5 1.5 regular cake(servings) 2 3 4

Just don't say you haven't heard of Red Velvet (more correctly called Red Velvet).

Note to the owner - there are many theories regarding its origin. Some believe that its recipe originated in the Southern part of the United States, while others believe that the cake recipe originated in the Northern part. But what is certain is that this cake has become a favorite dessert of Americans and Canadians in recent decades.

The bright red color of the cake contributed to the fact that Red Velvet Cake became known as Devil's Food. John Mariani, in his book A Dictionary of American Food and Beverage, suggests that the cake came to be called Devil's Food due to its amazing taste, which some moralists may consider sinful.

Now I’ll explain why this is ultra popular dessert. Look at the appearance: bright red cakes and snow-white cream. Classic cake The outside is completely covered with cream, but I wanted to evoke more expression and passion, so I made it “naked.” It is incredibly bright and catchy, and besides, I don’t know of any other cake that’s even slightly similar.

It has very porous and moist cakes, they literally melt in your mouth, but that’s not the point. The whole trick is small quantity cocoa, which is added to the dough, but is masked by the red color. That is, when you bite off a piece, you expect anything but a chocolate aftertaste. This is a cake that deceives perception and surprises again and again. I’m not exaggerating, with every bite I was again surprised, “Oh, it’s chocolate,” because it doesn’t look like that from the outside.

Add buttercream, which most of my subscribers are in love with, and you will get a cake that you will want to make again, again, again...

Ideal things are, perhaps, ideal in everything. The dough is so simple that there are even no criteria for what ingredients to add when. I didn't turn on the mixer at all until I added the final ingredient. Isn't that great?

In a bowl, mix flour (340 g), sugar (300 g), a tablespoon of cocoa, 1/4 tsp. salt, 1 tsp. soda and 2 tsp. baking powder.

At the end you need to add buttermilk (280 g). I replaced it with 33% heavy cream (150 gr.) and 20% sour cream (130 gr.), you can just take thicker kefir. And red food coloring. The highest quality and best results are AmeriColor Red Red (or Super Red).

This amount of dough took me about 1.5-2 tsp. gel dye. Don't skimp here, the dough should be nuclear red. Mix everything well with a mixer.

The dough will be quite liquid, don't be alarmed, that's how it should be. Leave it for 10-20 minutes, the thing is that the soda needs some time to react with the milk ingredient.

Grease the pan with butter and place parchment on the bottom. And pour out the required amount of dough. I made three cakes of 16 cm each. Or it will be two of 18 cm each. To be completely professional, first weigh the empty bowl, and then the bowl with the finished dough. Through mathematical calculations you will understand how much dough to pour into the mold for each cake.

Bake at 170 degrees for 20 minutes. Watch carefully. At the 15th minute I started checking with a skewer. As soon as it began to come out dry, I took out the mold. Let the cake cool in the pan on a wire rack for 2 minutes, and then carefully remove the cake onto a wire rack.

Cool the pan (I just rinse it with cold water), grease it again with oil, put the parchment on the bottom and go ahead. When the cakes have cooled, wrap each with film and put in the refrigerator for 2 hours.

After two hours, take out the cakes and carefully cut off the top - most likely it will rise a little in the center.

Look how porous the cake is. And how delicious it is. Then you can coat the cake layers with cream and assemble the cake. I'll show you how I did it.

To make a naked cake beautiful, you need to trim the ends (they brown in the oven and become more brown than red). You can simply cut a thin layer with a knife, but I cut with a metal ring - the only way to get all the cakes the same shape and size.

Repeat the same with the remaining cake layers. I repeat, if you cover it with cream on the outside, do not cut off the sides, no one will appreciate it anyway.

I used butter cream. he is familiar to you. It will be a good idea to plant roses on top - a kind of red brutality and white tenderness.

If you followed my path, then prepare deep bowls or wide glasses. Tear the cake scraps into small pieces of 2-3 cm with your hands, lay out a layer of such pieces, cream on top and so on until the very top. This is a great way to recycle all the trimmings (not just from this recipe). In this case, the taste will be the same, but there will be two desserts.

I'm very interested in your opinion. Was it easy to surprise? chocolate taste, whether the cakes are interesting and impressions in general. You can read about how to properly bake cakes, assemble the cake and work with cream here.

The dough is so simple that there are even no criteria for what ingredients to add when. I didn't turn on the mixer at all until I added the final ingredient. In a bowl, mix flour (340 g), sugar (300 g), a tablespoon of cocoa, 1/4 tsp. salt, 1 tsp. soda and 2 tsp. baking powder.

At the end you need to add buttermilk (280 g). I replaced it with heavy cream 33% (150 g) and sour cream 20% (130 g), you can just take thicker kefir. And red food coloring.

The dough will be quite liquid, don't be alarmed, that's how it should be. Leave it for 10-20 minutes, the thing is that the soda needs some time to react with the milk ingredient.

Grease the pan with butter and place parchment on the bottom. And pour out the required amount of dough. I made three cakes of 16 cm each. Or it will be two of 18 cm each. To be completely professional, first weigh the empty bowl, and then the bowl with the finished dough. Through mathematical calculations you will understand how much dough to pour into the mold for each cake.

Bake at 170 degrees for 20 minutes. Watch carefully. At the 15th minute I started checking with a skewer. As soon as it began to come out dry, I took out the mold. Let the cake cool in the pan on a wire rack for 2 minutes, and then carefully remove the cake onto a wire rack.

Cool the pan (I just rinse it with cold water), grease it again with oil, put the parchment on the bottom and go ahead. When the cakes have cooled, wrap each with film and put in the refrigerator for 2 hours.

After two hours, take out the cakes and carefully cut off the top - most likely it will rise a little in the center. Look how porous the cake is. And how delicious it is. Then you can coat the cake layers with cream and assemble the cake. I'll show you how I did it.

To make a naked cake beautiful, you need to trim the ends (they brown in the oven and become more brown than red). You can simply cut a thin layer with a knife, but I cut with a metal ring - the only way to get all the cakes the same shape and size.

Repeat the same with the remaining cake layers. I repeat, if you cover it with cream on the outside, do not cut off the sides, no one will appreciate it anyway.

• Flour - 65 g
• Nut flour - 40 g
• Cocoa - 10 g
• Eggs - 190 g
• Yolks - 90 g
• Proteins - 115 g
• Sugar – 165 + 35 g
• Red dye

You have very little time left before the holiday, so in order not to lose face, we will make a “Red Velvet” roll. You will prepare it in about an hour, and tomorrow you will collect compliments from your loved ones for feeding them so deliciously and carefully. And it’s not at all necessary to admit that you haven’t spent long hours or even days in the kitchen.

If you look back in history, red velvet has dozens of basic versions and hundreds of variations. But you and I are not going to write a dissertation on the topic “The role of red velvet in the fate of humanity.” One thing is important - the dessert was intriguing because it hid a chocolate aftertaste that no one knew about, thanks to its bright red appearance. Just after trying the dessert, everyone would certainly exclaim “Wow!” Why do I smell chocolate?” and fell in love with him forever. Isn't this a great idea to make a pleasant surprise for your loved ones, especially since the color of red velvet suits us perfectly? We will allow ourselves only one liberty, we will serve it in the form of an irregular roll that stands on its side. In addition to the bright and unusual appearance, the dessert is incredibly easy to assemble, and each layer will be a perfect twin of the previous one. Ideal proportions and thickness immodestly hint that the time has come for haute cuisine.

Speaking of taste, this is an absolute masterpiece! Airy, moderately elastic cake layers alternate with butter cream, which adds balance and harmony to the entire dessert. It's all about love and passion: bright color, unusual shape and a little secret known only to two...

Andrey Rudkov

If you need any ingredient, confectionery equipment and equipment, come to my store - dvemorkovki.ru. I plan that it will become the most convenient store for those who love to cook. An up-to-date showcase, many payment and delivery methods (all over the world), I have my own store in Moscow and products that I select myself and ingredients that I use on the blog. Come in!

Prepare proteins (115 g) and sugar (35 g). The smaller the diameter of the container, the faster you will get the meringue. So I make it in a measuring cup that barely fits the beaters of a hand mixer.

Beat the meringue gradually increasing the speed of the mixer. This will give the air bubbles a more uniform size, which means the dough will be more stable. The mass should hold its shape confidently.

In another bowl, combine eggs (190 g) and yolks (90 g). Add sugar (165 g).

Beat with a mixer at maximum speed. The mass should increase in volume by 3-4 times. About halfway through the beating process I added red food coloring (AmeriColor Red Red). Add by eye what color you want to get. Keeping in mind that this particular mixture should be a stronger color than you want in the end, because this is where the dry ingredients and meringue will be added.

Of course, none natural ways colors won't work here.

Continue beating the mixture.

We are waiting for the status of the tape. You see the mass flows smoothly from the whisk and literally forms a ribbon. You can also see that a pattern remains on the surface, that is, you have good fluffy foam.

Sift the dry ingredients over the foam in several stages. We sift them because our sponge cake is based on beaten eggs, yolks and whites. This means adding half of the dry ingredients and using a spatula, carefully mix the mixture. When visual uniformity appears, we sift the second part. Do everything gently and carefully so that there are no unmixed dry ingredients left at the bottom.

The mass must remain stable and strong.

Distribute it curved spatula. We want to get the thickness raw dough at 5-6 mm. When the dough is baked, it will already be 6-7 mm. In order not to lay out excess dough, you can add it to the baking sheet gradually.

Place in the oven, preheated to 180 degrees, top-bottom mode. Bake for 10-12 minutes. It is important here not to dry it out, especially since we have cocoa in the composition. We determine readiness with our fingers - press on the cake, if it springs back, it means it’s ready.

When the cake is ready, transfer it to the table (with parchment together) and cover cling film. Place the parchment paper back on the baking sheet and place the second part of the dough. You already understand that we need two thin sheets of dough measuring 30x40 cm (approximately).

• Butter 82.5% - 250 g
• Powdered sugar - 200 g
• Curd and cream cheese - 750 g
• Vanilla extract - 1 tbsp.

At this time we will prepare. See how to cook it in a separate recipe. Why I took it - the stability of the cream is needed here. Since our roll actually stands on its side, the shrinkage resistance of the cream is important to us. Simply put, the cream should not slide down. So very gentle creams(with the same Mascarpone, for example) may not be suitable. But of course you can use yours own version cream.

When the cream was ready I added natural vanilla extract(10 g). It is clear that we are using natural product(only vanilla and alcohol included). If it's not there, don't add anything!

When both sheets of dough have cooled (either keep the cream in the refrigerator at this time, or start preparing the cream when the cakes have already cooled), turn them over to the side that is covered with film. Your crust will end up parchment side up. Carefully separate the parchment from the dough (all the difficulty is only at the edges where the dough has dried). Cover the dough with this parchment and turn the dough over a second time, remove the film.

That is, it is important for us that the dough and parchment are separated from each other. Next, spread half of the resulting cream over the finished dough.

If you wish, you can first brush the cakes with raspberry puree (or juice). But just a little, with a brush. It will be inconvenient to work with wet cakes. And only then a layer of cream.

The layer of cream will be slightly thinner than the thickness of the cake itself - about 3-4 mm.

Using a ruler and a knife, trim off all dry and uneven edges of the workpieces.

Then divide each cake into 4 parts along the narrow side. For example, my flat sheet had a size of 33x28 cm. I divided it into four strips 33x7 cm.

Next, prepare a cylindrical shape, about 6-7 cm in diameter. I had a bottle of vanilla extract. Wrap it with a strip of parchment (or tape measure) to find out the circumference. Cut the same length from one of the strips of dough with cream and remove the cream. The picture shows what I'm talking about.

Wrap this piece of cake around your pan with the clean side facing inward. The edges of the cake should meet, but not overlap.

After this, apply the strips (cream to the center) in a circle. That is, the end of one strip meets the beginning of the next. You and I wrap the bottle in strips.