Cake "Bouquet in a vase" (master class)

Category: Confectionery
Cake Bouquet in a vase (master class)

Ingredients

dense polystyrene (I have 3 cm)
ceiling tile adhesive (universal)
Wooden stick (from ice cream)
Glass jar with lid (1 liter)
Construction mesh (for grouting)
Gelatin, blue dye, lemonade
Sweet straws
White chocolate
Cake
Cream (I have vegetable cream)

Cooking method

  • And so, inspired by the bouquets of Nadezhda Karmantseva, the exploits of Oksana ( artisan) and our girls here, I decided to make a bouquet too, but in a glass "vase". And, of course, I photographed the process to share with you and listen to your advice to improve the design ... True, not every step, but I will try to describe in detail ...
  • So, we cut out two circles of polystyrene 2-3 cm larger than the jar (we take a light jar per liter, it is possible with a thread)
  • We outline the bottom on one of the circles and cut out the middle. We cut it evenly so that the bank fits snugly into the circle (this is important: I only succeeded the third time)
  • We coat, glue the cut well and insert the jar.
  • We coat the bottom of the can and polystyrene very well, glue it to the second circle. And let the hour dry out and grab.
  • I diluted the gelatin in lemonade, tinted it blue and filled it up to the level of polystyrene so that the bottom was not visible.
  • Cake Bouquet in a vase (master class) Cake Bouquet in a vase (master class) Cake Bouquet in a vase (master class)
  • Cut out another circle of polystyrene, circle the neck of the can and cut out the middle in the same way so that it fits tightly on the can.
  • Cake Bouquet in a vase (master class)Cake Bouquet in a vase (master class)
  • We cut everything evenly so that it goes smoothly from the can to the expansion ...
  • Cake Bouquet in a vase (master class)
  • I spread some more tasty jelly, just put in more gelatin, added green dye ... I melted white chocolate, poured a puddle, took a bunch of straws and put it in a bunch of chocolate (kept it until it hardens. For strength, put it in the refrigerator for 10 minutes).
  • Then she covered the cold sticks with a brush with green jelly in several steps, sending them to the refrigerator. This is done so that the straws do not get soaked in the jelly ... Then we melt the chocolate again, pour it on the lid and glue our structure ... Prepare a delicious jelly from Bell's lemonade with the addition of sugar (a couple of spoons to make it sweeter). Since I got a yellow color from the gelatin, I added a little blue dye - it turned out - green, I added more dye until it turned blue, but when I poured it into a jar it turned out a little dark ... We need to experiment to solve this problem ...
  • I set it to freeze in the refrigerator for a couple of minutes ... Then we twist the cooled, but not completely frozen jelly with a lid with stems. Since I didn't have a can with a screw cap, I rolled up the usual one: I corked the jelly)
  • Cake Bouquet in a vase (master class)Cake Bouquet in a vase (master class) Cake Bouquet in a vase (master class)
  • Then she missed the neck of the can with glue, laid a construction mesh and put on a circle of polystyrene. The mesh was used for a better and tight connection ...
  • Cake Bouquet in a vase (master class) Cake Bouquet in a vase (master class)
  • I cut out two substrates: one 24 cm for the cake (I cut it out so that the edges are slightly beveled), the other 32 cm - the structure will stand on it ... Pasted with self-adhesive, 24cm on both sides. I cut out in the middle in a circle (shallow) and removed the self-adhesive, where the vase touched the substrates, so that it would stick to the polystyrene, not paper ... I sawed off a piece of a round wooden stick 4 cm in size, made holes in the middle in the substrate and in the base of the vase (I stuck half the bottom substrate and halfway into the vase stand), smeared the stick with glue and stuck it halfway into the backing, missed the sticking out stick with glue, and also put the bottom of the vase stand and planted it on the pin, pressing down well ... I pasted the bottom of the legs in a circle for confidence with a grid ... Then she pasted over the protrusions with pieces of self-adhesive and decorated with mastic (glued mastic on protein).I smeared the entire top of the vase (lid and rim) with glue (not sparing). I inserted the same stick, but only 2 cm, into the bottom of the upper backing, but not completely, and pressed the backing down (the main thing is that it should be right in the middle, it is undesirable to fidget). Gave the night dry and grab in the refrigerator: I was afraid for the jelly.
  • Cake Bouquet in a vase (master class) Cake Bouquet in a vase (master class) Cake Bouquet in a vase (master class) Cake Bouquet in a vase (master class)
  • When I was decorating, there was no time to take a picture, so I'll tell you how I can ...
  • I transferred the cake (I have it biscuit and soufflé, with a diameter of 24 cm)
  • I stuck a tube in the middle into the cake and pierced it so that it would enter through the substrate all the way ... I cut off the top with a ball (for this, we cut the substrate at an angle, which looked harmonious without corners).
  • Smeared thinly with cream.
  • She dipped the straws in melted chocolate, stuck them in a crust of bread and in the refrigerator.
  • As soon as they freeze, stick into the cake and put on the cones made of potatoes (or vice versa, the cones on sticks and then into the cake - as it is convenient for anyone) - this will be lilac. Leave some chocolate sticks for the twigs.
  • All the flowers on the cake are made on cones of different sizes of potatoes. Before installing the flower on the cake, I made a small hole in the cake with scissors, squeezed out a little cream and tried to get into the hole with a cone (I remove the flowers and transfer them from the stick with scissors) If I removed all the flowers, I would have the whole cake in holes, like after the bombing , but not one flower fell off with such a shaking ...
  • All the flowers are impromptu ... There is no sequence technology - I made a flower - wherever I wanted, and then where I got in - I put it there ... She decorated the substrate with stylized roses, and so at random (like guess the flower) ... At the end I stuck a chocolate I decorated straws and cream.
  • All flowers are from vegetable cream. I will not write how to make lilacs and tulips, as I described it here

Note

P.S. I took it calmly, put it on my knees and held it by the lower stand. We drove quickly as we were late. We have no roads to the city, and even ice. So all my bindings are solid. I thought that I made jelly in vain, they would not get there, .. What is it, tore off the substrate and ate all the jelly ...
In the future, I still want to find a suitable container and make a permanent stand for a bouquet of cake. Still, I want the whole vase to be transparent ...

NataliARH
Tianochka1, tell the firm of your cream, I get flowers only from wet meringue or butter
Tianochka1
Decor UP My company is not very good, while I got used to it - I wasted so much nerves, and sometimes they get mad ... But "Delicious Chef" and especially CHANTYPAK are super !!! You don't decorate, but play, but unfortunately I can't get it ...
NataliARH
thanks, I will look!
ang-kay
Full delight! Why am I so armless ?!
Olka I
: girl_claping: great job !!!! Clever girl !!!
_Milana_
In such cakes, the main thing for stability is to balance the bottom with the top. The "reusable" vase should be heavier, made of thick glass. Actually, the cakes should be small in weight and small in size. Then the bouquet will look natural.

PS Tyanochka1, I admire your work! So much hard work!
Tianochka1
Thank you girls !!! It seems that it is not possible, but if you think a little, then you yourself can come up with ...
Svetta
Quote: Tianochka1

Decor UP My company is not very good, while I got used to it - I spent so much nerves, and then sometimes - they enrage ... But "Delicious chef" and especially CHANTYPAK - super !!! You don't decorate, but play, but unfortunately I can't get it ...

Tanya, the work is impressive, I really liked it! And I want to ask you, which "Delicious Chef" do you use? They are different, I just bought "Confectionery Cream" today.
Tianochka1
Here is such

Cake Bouquet in a vase (master class)

Svetta
Tianochka1, he! I take it and add it to creams instead of whipped cream. What are you doing with him?
Natkamor
the bouquet is superb. thanks for mk.
and I will not get used to this cream in any way. I will interrupt, then I will not finish) and I also do not like that a little cake decorated with them will stand and the cream looks like weathered. with naturals I did not observe this.
Tianochka1
Quote: svetta
What are you doing with him?
Now nothing, we do not have it .... And so everywhere I added it and only decorated it with it.
And if it is interrupted, add some liquid, stir with a spoon and go. In general, he is good at work. And if the view is somehow embarrassing, add a little condensed milk and then there will be no such look, but the color will also be yellow. although I noticed that this kind - if you interrupt it. In general, you can appreciate it only when the worst have to work ...
Mom Tanya
Tianochka1, well done!!! Hero!!! very useful MK !!!!!
What a ranunculus !!! Super!!!
uyla9541
Tanya, BRAVO !!!!
mpx
You can add a spoonful of condensed milk to the cream while whipping and slightly underbeat. This only applies to cream for flowers, fragility will disappear.
Tianochka1
Thank you girls !!! Very nice !!! I will be glad if MK comes in handy !!!
_Milana_
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