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

For jewelry, you can make delicate roses, which have become a real classic in 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 culinary specialist without a lot of baking experience can make them, the main thing is diligence and great desire.

Vertical cake "Bouquet of lilacs"

There will be many components, but the cake is also prepared for the holiday, guests will be delighted with it. It is important to make a solid foundation.

Strong cream is obtained from sl. oils. No egg whites or whipped cream are suitable for this occasion.

I painted 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 st. sugar and sour cream; 200 gr. sl. oils; 5 tbsp. flour; 100 g peanuts.

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

Components for decorating a bouquet:

165 g 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 g gr. nuts.

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

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

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

Cooking algorithm with photo:

1. First, I prepare the base. This will be the Anthill. Drowning sl. butter. I introduce the sour cream mixed before that, sugar into it.
2. I add flour. The test batch will be tight. I make a ball out of it. I put it in food. the film and send it to the cold. I do not touch the batch for 2 hours.
3. I rub the dough on the large side of the grater over a baking sheet, which must be processed in advance with sl. oil. I distribute it evenly.
4. I bake the base for 20 minutes at 200 gr. in the oven. Let it cool down.
5. I break the dough into pieces. It turns out like sand stones.
6. I fry the nuts and let them cool. Peel and mix dough with peanuts.
7. Melted sl. I mix butter with condensed milk. I make a homogeneous batch.
8. I add the cream to the peanut and pebble base. The base will be evenly covered with cream.
9. I cover the food. film, in it I will form a basket for flowers.
10. I put the base of the cake in it. Using a spoon, I tamp it a little. I distribute the base evenly. I put it in the cold for a couple of hours so that the composition cools down and slides. the oil has solidified well.
11. Making the foundation. I bake a chocolate sponge cake and grind it into crumbs, working with a blender. I mix sl. butter and melted chocolate. Grind into crumbs and mix the dough. I bring in chopped nuts.
12. Assembling the cake "Bouquet of lilacs". I take the base out of the refrigerator. Taking pictures of food. film. Preparing mastic for leveling. For this, sl. I mix butter and condensed milk together. I apply with a spatula and equalize the cake.
13. Let the cake cool for 30 minutes in the refrigerator. I take it out, dip the spatula in boiling water. I level the surface by making a smear on the surface of the cream. The Flower Bouquet cake should be perfectly flat.
14. I take the basis for the cake-bouquet to form lilac branches. I put it on the board and let it cool in the refrigerator for 2 hours. A big fold is not needed, it will just come off. Consider a frame for the flower that can be held by the wire in the foil that follows the curve of the flower.
15. I am making a cream for the decoration of the "Bouquet" cake. I put the squirrels in a bowl. I bring in sugar.
16. I'm sending proteins and sugar to the steam room. I'm stirring, the mixture with the cream should be 65 grams. I interfere so that the proteins do not curl up.
17. Pour the egg whites into a bowl and beat. The mass will be fluffy and cool, white in color. It can take about 15 minutes. Everything will depend on the power characteristics of your mixer device.
18. I enter sl. butter and beat again.
19. The cream will be smooth, shiny and uniform in texture. I form a basket. Part can be tinted with cocoa. I left the vase white.
20. I take the nozzle and fill the pastry bag, cutting off the corner. I fill with cream and decorate
21. I make a vertical strip from top to bottom. Then there are horizontal lines crossing the vertical strip. By 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, overlapping the ends of the horizontal ones. From the intervals of the first batch, I make new drawings, overlapping the vertical line, etc. Ideally, you will end up with an even number of lines, and they all add up into one picture. If this does not happen, do not worry, the cake will not be spoiled.
23. Remember, for weaving to work, you do not need to apply all the horizontal stripes at once. Place the dessert on the optional turntable as you work so 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 customary for seafood kebabs, for example. They should pierce the vase and part of the lilac branch.
26. The vertical cake is assembled. It remains only to paint the rest of the cream in lilac. You can make it different shades of lilac by mixing food. dyes.
27. I take a star attachment - 4 beams, I form a lilac.
28. I put them in bags and form flowers with the help of a nozzle.
29. I send the cake "Bouquet" to cool in the refrigerator.
30. I make sheets of mastic. You need to mix it with green food. dye.
31. I roll out and apply the texture of the leaves with the help of a special veiner. The heart and veins should be emphasized with a dye brush.
32. I sculpt the leaves on 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 made at home.

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

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

Protein cream for roses

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

Cooking Algorithm:

1. I add sugar to a bowl, pour in water and put it on fire.
2. Boil the syrup for 5 minutes over low heat to dissolve the sugar.
3. I add lemon juice and mix. I remove it from the stove.
4. Beat the whites, be sure to cool them before that. I add salt, beat with a mixer. Resistant foam will turn out.
5. I pour in the syrup and beat on. Beat until cool.
6. I put the cream mass in a pastry bag. You can add dyes to it while whipping with a mixer and mix.

Decorating the cake!

Butter cream for roses for a beautiful homemade cake "Flower bouquet"

Components: 60 ml of water; 100 g sl. oils; 45 gr. Sahara.

Cooking Algorithm:

1. I add sugar to the saucepan. I pour in water and send it to the stove. I stir tbsp. I want the sugar to dissolve completely.
2. I remove the foam mass from the stove and let it cool.
3. In a bowl I'm drowning sl. butter. Beat 10 minutes until white foam.
4. I introduce the syrup, without ceasing to whip the composition. I bring in dye if needed.
5. Beat for 10 minutes and make a rose cake decor.

Custard for decorating with flowers of cakes

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

Cooking Algorithm:

1. I pour the milk into the bowl. I put it on the tiles. I add sugar and stir.
2. I wait for a boil and turn it off.
3. Beat chickens in a bowl. eggs. Pour in milk and continue whisking at high speed. The milk must be hot.
4. I put the composition on the stove, stir and bring to a boil. I take it off the stove and let it cool.
5. In a bowl I beat the sl. oil at room temperature. You need to bring it to a white fluffy mass.
6. I add the milk mass to the sl. butter. I stir it further. Knead and let cool.

• Flowers can be placed anywhere on the cake. The style can also be anything like a creamy floral wave. These roses will be suitable for tiered cakes.
• You can lower the net of roses in a wave, decorate with leaves along the sides. Make a basket of flowers or a bouquet, a gift box with ribbons. In general, there are fantasies where to roam. Use satin ribbons to enhance the beauty of the flowers.
• The color scheme is also important. You can make the roses white, just like the whole cake. Or you can include a varied color palette. Red roses on a white base look very cool.

My video recipe

It is very pleasant 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 its manufacture 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 shortcrust pastry. As you probably guessed, the main thing in creating the Bouquet cake is not the culinary preparation, but the decoration. You will be successful when the flowers look real. And for this, both butter cream and mastic can help. 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 delicious. Don't be afraid to tinker with buds - it's not as difficult as it sounds. So, how to make a Bouquet cake with your own hands? We start with the easiest one - baking biscuits. We 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 biscuit dough. Let's go straight to the cream. Pour 200 grams of sugar into 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 the consistency of condensed milk. Beat six hundred grams of cold butter and slowly, without stopping working as a mixer, add our milk syrup. We should have a glossy cream that retains its shape well. We cut the cakes into layers: round - into three, and rectangular - into four parts, in width. Cooking syrup for impregnation. Add a glass of cognac to it. We saturate the cakes and coat them with cream. We make small holes on top of round blanks. We fold the rectangular ones in two. We attach them to round cakes. Put some cream on the joint, put it in the refrigerator.

Cake shaping

Whisk in two liters of cream. We will transfer the preparation of the bouquet to beautiful openwork napkins. We need food coloring: green - for drawing stems and leaves, and scarlet - for buds. And, of course, you can't do without attachments. The stems can be squeezed out of the green-tinted whipped cream with a regular cornet. And for the buds you need a pencil. With a nozzle in the form of a narrow oval, you need to squeeze out the cream in an upward motion to create a petal. We form a rose on a pencil, transplant it onto a cake. We continue to create flowers. We squeeze out the “leaves” with narrow slotted nozzles. It is best to beat the cream not all at once, but in parts. And paint them as needed. Leave a small amount of cream white. Let's decorate the cake in the form of a bouquet of flowers with a ribbon. If you wish, you can print an inscription on it with chocolate icing.

Vertical cake

A bouquet like the one 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 bouquet-shaped cake? The cakes should keep their shape well. It can be biscuits, honey cake, a cake called "Anthill". The latter is preferable. His dough of crumbs and toasted peanuts, sealed with condensed milk and butter, is very dense. We fill in the form "basket" with it. It can be a real basket covered with cling film from the inside. We ram the "Anthill" with a spoon, put it in the refrigerator. Now let's start with the colors. Let's bake a regular biscuit, chop it into crumbs. Melt a chocolate bar and 165 g butter. Mix this with crumbs and one hundred grams of crushed hazelnut kernels. From this soft and pliable mass, we form the basis for lilac clusters. These should be cones, naturally bent downwards. We put it in the refrigerator until it solidifies.

Assembly

We will need a lot of cream. How to make the Bouquet cake so that it stands upright? That's right: the cream must also be very strong. Whipped cream as in the previous recipe will not work. We make in proportions of two hundred grams per can. Now let's get down to getting out of the basket "Anthill". Has he froze enough? We remove the cling film. Apply the cream on the basket, level it with a spatula to make "bast" stitches. On top of the Anthill cake we place our cones vertically, which will later turn into delicious clusters of lilacs. Add green dye to the cream. We plant lilac leaves with a nozzle. You can step back from the recipe here. It is allowed to stick mastic leaves on the cake. But they need to be fastened last, so that when they come into contact with the cream, they do not float.

Decorating

Vertical cake "Lilac Bouquet" for greater naturalness needs butter and protein cream. Separate the yolks. We warm the proteins with sugar to 65 degrees, constantly kneading so that they do not curl. After that, we begin to beat for ten minutes. Add softened butter. Beat again. We have a smooth and shiny cream. If the lilac cones slide off, you can attach them to the basket using kebab skewers. We paint ours in delicate lilac colors. You can divide the mass into several parts and give them different shades. We collect the cream in a bag. This will be the ideal nozzle with four beams-slits. The flowers squeezed out of it are exactly like those of lilacs. Cover all the cones with cream. Put the finished cake in the refrigerator to cool. Fasten the leaves of green colored mastic last.

"Bouquet of roses" from apples

Knead the shortbread dough. We put it in a detachable round shape, greased with oil. We put it in the refrigerator. Cooking frangipan. Grind one hundred and fifty grams of soft butter with a spoonful of vanilla, a pinch of salt, 150 g of sugar, 150 g of almond flour and three eggs. Add 150 g of wheat flour, mix. We spread the frangipan on the dough and bake for an hour at 180 C. Now we will take care of the roses. Wash red sweet apples (800 g) and cut into slices no more than two millimeters thick. Cook syrup from a liter of water and 350 g of sugar. Dip apples there, bring to a boil. We put it back on a baking sheet and let cool. The petals are ready. Grease the surface of the cake with jam diluted with water, sprinkle with almond slices around the edges. We form rosebuds from apple plates. We fasten them into the holes made with a knife on the surface of the cake. Once again we send the Bouquet cake to the oven preheated at 180 degrees. But this time, for ten minutes.

Cake "Bouquet" from mastic

We need two cakes - round and rectangular. When they are baked, coat them with some kind of cream. The main thing is that the whole structure is stable. We form the frame of the product. The rectangular cake should be long. We cut off a small part from it, put it on top. Cut the round cake in half. Place these pieces on both sides of the rectangle. We should get something that looks like a shank: narrow and flat on one side (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. The shops sell blanks "rosettes". You can use them to save time. We plant the buds on a green background using toothpicks. Now the final touch is the wrapper for the bouquet. We take a layer of mastic. We put it on corrugated paper. We accept that the drawing switches to mastic. Transfer carefully to the narrow part of the bouquet. You can attach a flirty bow - also made of mastic, of course.

Cake "Bouquet" from cream

Agree, after a plentiful feast, it's hard to master a dessert that has a lot of dough in it. 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. Form a stand for the cream with mastic leaves. It's good if the stalks and other greens hang over the neck of the vase. But the leaves should also create a kind of side so that the cream does not creep. To create flowers, you need attachments, dyes and your imagination. Be creative! The cream can be taken as oil and protein. You can also create delicate flowers with whipped cream. But such a cake will not stand the test of time.

Options "Flower Bouquet" in a vase

Many chefs try to bring their creations as close as possible to reality. It turns out such masterpieces that it's hard to believe that such a bouquet can be taken and eaten. How about a clear vase? The water in it can be made from 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 fasten the Bouquet cake with wire and other inedible tricks. We cover it with mastic leaves. And we plant the buds on the top. They can also be made from mastic. This is the most malleable material for sculpting. Some chefs contrive to create flower buds from various creams or ice cream.

Another "bouquet of lilacs"

We bake biscuits - one large and round, and several in the form of cones. Making a cream. Cook a can of condensed milk, add butter (two tablespoons), 500 g mascarpone, five yolks to it. We dilute the gelatin in water and also add it to the cream. At the end, gently stir the whipped egg whites. Cut the round biscuit into two or three layers. Saturate them with martini syrup, coat with cream. We put on a flat fruit bowl (a wide vase on a leg). Lubricate the top with plenty of cream. Place the cones on top. We paint the remaining cream in different shades of lilac. Using nozzles with four slits, we form flowers. We supplement the Bouquet cake with leaves.

1. Now I will tell you how to make a cake "Bouquet of roses" without using mastic. First you need to wash the apples, dry them and cut them into thin slices. Combine 350 grams of sugar, about 350 grams of water in a saucepan. Add red wine and any spices if desired. Bring the syrup to a boil and send the apples there. Cook for about 1 minute. It is better to do this in portions so that the apples do not stick together.

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

3. When the apples have cooled slightly, carefully cut them in half. Now you can start 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 step is the dough. Cake "Bouquet of roses" at home can be prepared with any cake. For example, you can do this. Combine butter with sugar and grind well. Add eggs and beat thoroughly. Sift flour and mix with baking powder. Pour in gradually, 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 or cover with parchment. Lay out the dough and flatten. Plant roses on top, drowning them a little in the dough. Send the form to the preheated oven for 40-45 minutes.

Making a cake is not only a way to please yourself and loved ones, but also a real creative process. There are many entertaining recipes, but the floral design of such a dessert always attracts attention. How to make a bouquet of roses cake? It's easy, see for yourself. After all, detailed instructions will help you decorate the delicacy yourself, without resorting to the services of cooks.

Cake "Bouquet of roses" from cream

• Servings:6
• Time for preparing:60 minutes

Cake "Bouquet of roses" step by step

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

For a round biscuit you will need:

4 chicken eggs;

· 5 tbsp. tablespoons of sugar;

120 g flour.

For biscuit (rectangular):

· 5 tbsp. tablespoons of sugar;

90 g flour.

For the cream:

Butter - 300 g;

200 g of granulated sugar;

250 ml of milk;

Cake "Bouquet of roses" - impregnation syrup:

· 2 tbsp. tablespoons of sugar;

· glass of water;

· 15 ml of cognac.

For decoration:

0.5 tbsp. tablespoons of cream;

· food coloring.

Preparation:

Beat eggs and sugar for a round biscuit, carefully sprinkle flour on top;

Pour the resulting mass into a saucepan (pre-grease the dishes with oil and put paper for baking);

Bake in the oven until tender at 180 degrees;

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

· Make a cream. Put milk on 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 it resembles condensed milk in consistency;

· Cut the round cake into 3 parts, rectangular - into 4 (in breadth);

· Rectangular fold on top of each other and put close to the round ones (make holes of suitable size in the latter);

· Prepare syrup: boil water with sugar for 2 minutes, cool, add brandy;

Dip the cakes with syrup and spread with cream (2 tablespoons of which should be set aside to mask the joints);

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

· Coat the bottom of the biscuit with whipped cream (use only part of the mixture);

· Make the "wrapper" of the flower bouquet with the "asterisk" nozzle of a pastry bag. Cream colored green, used to decorate the stems of flowers;

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

Now you are convinced that making a confectionery masterpiece at home is not so difficult. Cake "Bouquet of roses" from cream is a delicious and original dessert.

Such a sweet bouquet will definitely impress the one to whom it will be intended. Beautiful homemade fruit cake Bouquet of cream and biscuit roses is just a gorgeous birthday present for any woman, girl or girl. I must say right away that this is a complex cake that you need to work hard on. A step-by-step recipe with a photo will reveal before 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 need:

• 1 serving;
• 1 serving;
• 1 serving for flowers and cake decorating;
• food coloring (green; lilac);
• 1 can (350g) canned pineapple
• 6 fresh kiwi.

How to make a bouquet of roses cake at home

First of all, we bake three rectangular biscuit cakes. When they are completely cooled, they can be stacked on top of each other, shifting each cake layer with parchment. We wrap them in foil and put them in a cold place until the cake is assembled.

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

We do the same with the second layer. Cover the filling with the third crust and leave to soak for 3-4 hours. I tend to do this step in the evening so that the cake is soaked well at night. Then it will keep its shape well.

Cover the top cake with a foil and put a cutting board on it. She will lightly press down on the cake and it will stick well.

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

Put the cake scraps on top and round off the pieces with your hands and cream. If somewhere the corners stick out, we safely 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 roses from the cream do not stand vertically on the bouquet, but are tilted.

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

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".

We tint the cream for roses with lilac color and add 1/3 teaspoon of golden kandurin. It will give a pearlescent hue to the flowers.

On corn sticks and insert them directly into the cake.

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

We also decorate 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 cream and biscuit roses appeared on the festive table.