Wedding cakes in red are something new, while still retaining an appetizing appearance. If you are going to have a wedding ceremony in red, then the cake should match the chosen style.

It must go well with the general atmosphere, the bright dress of the bride, the decoration of the banquet hall. In a word, all the details should form a coherent single composition.

Ways to decorate the celebration in red

Together with the main red, many other colors can be harmoniously combined to dilute its brightness, for example: blue, white, green, peach, black, beige, brown, golden.

The most popular color for weddings is the use of white with red. Indeed, cream or icing of a snow-white color on the main scarlet background of the cake will be a great highlight and add even more catchiness to the dessert.

A wedding cake will definitely become very bright and colorful if it is red and white.

White wedding cake with red roses

Flowers are the most popular and frequently used decoration in wedding cakes. They can be live or pastry, based on the wishes of the newlyweds. A great solution is to use the same variety of flowers in the bride's bouquet and wedding cake.

Alternatively, you can use delicate peonies, graceful lilies, chic roses, light anemones and ranunculus for decoration. For a multi-tiered cake, roses of scarlet, burgundy, crimson shades are perfect.

A one-level dessert with peonies of different shades of red will be original. You can also order a cake with butter cream and assorted sugar flowers of different varieties, but always in a color close to red.

Wedding confectionery in the form of gift boxes

A very original idea - a cake in the form of a gift. He will certainly interest the attention of all guests and will be the subject of admiration.

A fluffy bow made of mastic or chocolate, the inscription of congratulations to the newlyweds with icing will give the cake the necessary showiness. Thus, it will definitely become one of the brightest events of the banquet part of the celebration.

Decorated with ribbons and bows

Ribbons with bows are a traditional festive attribute. It is thanks to them that the celebration itself seems more spectacular. Therefore, these decorative elements are often used as decoration for wedding cakes.

Pastries with ribbons and bows have a special charm and charm.

Decorated with a flower cascade

The cakes with flower cascades just look amazing. The buds flowing in multiple tiers are terribly romantic. The use of a red dessert with a cascade of white flowers will be original.

And if your wedding is dominated by combinations of red and black, then a chocolate cake with a cascade of scarlet buds would be an excellent solution.

Exquisitely painted lace and curls

A wedding dessert will be the embodiment of true charm if you use glaze painting with many curls on it, but there is also confectionery lace, which is made by professional pastry chefs according to special recipes. The appearance of such cakes is delicate and soft.

If you want to achieve vintage with the help of painting, just use painting and lace in dark shades, for example, chocolate.

In any case, this decoration option will definitely not be trivial.

With golden elements

Gold wedding cake decor will look amazing. The cake will look richer, more luxurious. However, you should be careful with such decorations and not overload the product with them.

Enough beads, bows, or you can decorate only the first tier. Gold will add extra solemnity and importance to the cake.

Black and red wedding cake

It is important not to overdo it with black flowers on the confection, otherwise everything will look too gloomy or aggressive.

It is a great idea to use a black mesh or chocolate patterns in dark colors on a certain tier of the cake on a red or white background. Decorations in the form of chocolate covered strawberries can add spice.

Decor in the form of the initials of the newlyweds

The inscriptions on the cakes add originality and involvement exclusively to your celebration. You can ask the pastry chef to make a wide variety of inscriptions: diminutive forms of names, initials with swirling curls, nicknames.

Ornaments on sticks or toothpicks will serve as another option, the inscriptions on these decorative elements will be better visible and stand out.

A wedding cake is something more than an ordinary confection, because a wedding is a special event.

The appearance of the dessert should be bright, original, exquisitely decorated, but the taste, of course, should remain pleasant, and better divine.

Photo of a red wedding cake

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Chocolate desserts have a lot of fans, because they always turn out delicious and mouth-watering, they look tempting. One of the most beloved of all such dishes is the Black Prince cake. Surprisingly, there are several recipes for making such a dessert. You will be able to get to know the best of them very soon.

How to make Black Prince cake

Dessert is a chocolate sponge cake coated with white butter cream. Such pastries are appropriate on any table. You can make it both before the upcoming celebration, and for an ordinary dinner in a warm family circle. The Black Prince cake takes relatively little time to make and is easier to bake than many sweet cakes. The whole process is divided into three main critical stages: kneading the dough, baking the cakes and making the filling.

Biscuit

For many housewives, baking such cakes is problematic. The dough for the Black Prince cake is made according to the classic recipe on kefir or sour cream from eggs, sugar, sifted flour mixed with cocoa powder. Put soda or baking powder. All products must be properly prepared, otherwise the biscuit will fall and lose its splendor. The wheat flour is sieved and the eggs are beaten into a stable foam. The whites can be separated from the yolks or foamed all together, it depends on the recipe.

Cream

The recommendations for the filling for the cake layers are not so strict. Cream for the Black Prince cake can be made from butter, condensed milk, cream, sour cream. Many other foods are added to enhance the taste. Sometimes the filling is prepared with semolina, cottage cheese, and nuts. To a greater extent, the composition of the cream for the dessert depends on the taste preferences of those people who will feast on it.

Cake Black Prince - recipe with step by step photos

There are a lot of ideas and you can easily find an option, as they say, for every taste and wallet. You can choose a step-by-step recipe for the Black Prince cake with custard or boiled condensed milk, cherries, currants, and prunes. There is also a difference in the type of dough you make. There are recipes without flour, without eggs, without kefir, which can be used by people who do not consume the listed products. Study them all and easily make your choice.

On kefir

• Servings Per Container: 6-8 Persons.
• Calorie content: 1986 kcal.
• Purpose: dessert.
• Cuisine: English.

The Black Prince kefir cake is made with custard, however, it turns out not too high in calories in comparison with many similar desserts. It comes out tender, with a pleasant aftertaste of chocolate. There are no too expensive products in the list of ingredients that are needed for this cake. Be sure to remember how to make such a delicious and budget treat.

Ingredients:

• eggs - 3 pcs.;
• vanilla sugar - 1 pack;
• kefir - 225 ml;
• starch - 25 g;
• butter - 45 g;
• granulated sugar - 2 cups;
• cocoa powder - 2.5 tbsp. l .;
• milk - 0.5 l;
• soda - 1 tsp;
• flour - 170 g.

Cooking method:

1. Beat one egg with a glass of sugar in a lush foam. Pour in kefir at room temperature, add soda. Whisk again.
2. Add cocoa and flour in small portions.
3. Transfer the dough to a baking dish. Preheat the oven to 180 degrees and bake the biscuit there for 30 to 40 minutes. The door can only be opened after half an hour to check readiness with a toothpick.
4. Beat two eggs with the rest of granulated sugar, starch until frothy. Pour hot milk into this mass, without stopping to interfere. Wait for the mixture to boil. Remove from heat after a minute.
5. Add oil to the mass and stir until completely dissolved. Cool in the refrigerator.
6. Divide the biscuit into two equal cakes. Lubricate them with custard and place on top of each other. Cool dessert slightly or serve immediately.

Kefir with sour cream

• Cooking time: 1.5 hours.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 2944 kcal.
• Purpose: dessert.
• Cuisine: European.
• The complexity of the dish: easy.

A kefir cake with sour cream is prepared according to a simple recipe that will not cause difficulties for anyone. The whole process takes an hour and a half, but the cake is very large. Bring all food to room temperature before cooking it, otherwise the biscuit may not rise and remain moist inside. It is advisable to decorate baked goods with chocolate chips or nut crumbs.

Ingredients:

• kefir - 330 ml;
• chocolate - 75 g;
• flour - 240 g;
• butter - 0.3 kg;
• sugar - 360 g;
• cocoa - 1.5 tbsp. l .;
• sour cream - 375 ml;
• soda - 1.5 tsp;
• eggs - 2 pcs.

Cooking method:

1. Whisk the eggs with 240 g of sugar. Pour kefir into this mixture, add cocoa. Add baking soda and flour in small portions. Fill out the form with the test.
2. In an oven preheated to 180 degrees, bake the biscuit for 25-30 minutes. Cool and cut into two cakes.
3. Mix the softened butter with the remaining sugar and sour cream with a mixer until the grains are completely dissolved.
4. Apply sour cream on both cakes, collect the cake, grease the sides. Garnish with grated chocolate on top.

Black currant

• Cooking time: 1 hour 45 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 3512 kcal.
• Purpose: dessert.
• Cuisine: European.
• Complexity of the dish: medium.

Sponge cake dough can also be prepared with the addition of currant jam. This component gives it a slight sourness. The Black Prince cake with currants is a wonderful dessert that children will really like, although an adult will never give up a tidbit. It is advisable to use homemade preserves for cooking, because this is always much tastier than store-bought blanks.

Ingredients:

• flour - 320 g;
• sour cream - 220 ml;
• eggs - 3 pcs.;
• sugar - 0.4 kg;
• soda - 1 tbsp. l .;
• kefir - 250 ml;
• currant jam - 230 g;
• cocoa powder - 1 tbsp. l.

Cooking method:

1. Whisk half the sugar and eggs.
2. Mix kefir with soda. After a couple of minutes, pour into the egg and sugar mixture.
3. Add cocoa. Pour flour in portions, without ceasing to stir the dough. Put the jam. Pour the dough into a mold and smooth the surface with a spatula.
4. Preheat the oven to 180 degrees and bake the biscuit there for 40-45 minutes. Cool and cut into 2-3 cakes.
5. Beat the sour cream with the rest of the sugar. Spread the resulting mass of cakes, collect the cake. Put it in the refrigerator for a few hours.

With condensed milk

• Cooking time: 1 hour.
• Servings Per Container: 4-6 Persons.
• Calorie content: 1769 kcal.
• Purpose: dessert.
• Cuisine: German.
• The complexity of the dish: easy.

The Black Prince cake recipe with condensed milk is one of the most famous. This dessert is a dream for any sweet tooth. The filling for it is made from condensed milk whipped with butter. It is advisable to let the cake cool down after baking and infuse in the refrigerator. The composition includes sour cream, the choice of which must be taken responsibly. It is better not to take too fatty, this can negatively affect the taste of the finished product.

Ingredients:

• flour - 240 g;
• boiled condensed milk - 1 can;
• sugar - 165 g;
• butter - 0.4 kg;
• eggs - 5 pcs.;
• vanillin - 1 pack;
• sour cream - 0.5 l;
• cocoa - 6 tbsp. l .;
• baking powder - 1 tbsp. l.

Cooking method:

1. Mix half of the butter with sugar. Add vanillin and beaten eggs.
2. Combine flour, baking powder and cocoa. Gradually add dry ingredients to the sour cream mass. Add sour cream, stir the dough and pour into a mold. Bake at 180 degrees in the oven for half an hour.
3. Whisk the rest of the butter with condensed milk.
4. Cut the finished biscuit into two cakes. Lubricate the dessert with butter mass with boiled condensed milk.

With cocoa

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 12 Persons.
• Calorie content: 4434 kcal.
• Purpose: dessert.
• Cuisine: Italian.
• The complexity of the dish: easy.

The cakes are not always coated with a light-colored filling, because it can also be made chocolate. A kefir and cocoa cake is prepared with just this. Dark chocolate, Mascarpone cheese, sour cream, butter are added to the filling. A treat made from such ingredients simply melts in your mouth in the truest sense of the word. Be sure to remember how to make this chocolate miracle at home.

Ingredients:

• eggs - 3 pcs.;
• sour cream - 350 ml;
• sugar - 170 g;
• butter - 85 g;
• soda - 1 tsp;
• Mascarpone cheese - 0.2 kg;
• flour - 165 g;
• cocoa - 7 tbsp. l .;
• dark chocolate - 0.2 kg;
• powdered sugar - 0.2 kg.

Cooking method:

1. Beat the eggs and sugar until frothy. Toss with 200 ml sour cream, baking soda, flour and half cocoa. Pour the dough into a mold and bake for half an hour at 180 degrees.
2. Melt the chocolate in a water bath. Mix the powdered sugar with the remaining cocoa powder.
3. Whisk the Mascarpone with a butter mixer. Add 150 ml sour cream, melted chocolate, powder. Whisk again and refrigerate to freeze.
4. Divide the biscuit into two cakes. Brush them with cream and serve.

In a multicooker

• Cooking time: 1 hour 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 2650 kcal.
• Purpose: dessert.
• Cuisine: European.
• Complexity of the dish: medium.

The black prince in a multicooker is even easier to cook than in the oven, albeit a little longer. The biscuit turns out to be small in diameter, but very high and lush. In the recipe with the photo, it is suggested to use curd cream, but if you are not one of its lovers, you can replace it with some other one, for example, sour cream or based on condensed milk.

Ingredients:

• eggs - 2 pcs.;
• sugar - 2.5 cups;
• sour cream - 0.8 kg;
• butter - 100 g;
• vinegar slaked soda - 2 tsp;
• cottage cheese - 0.5 kg;
• flour - 325 g;
• cocoa powder - 2 tbsp. l.

Cooking method:

1. Beat eggs with one and a half glasses of sugar. Add 500 g sour cream, slaked soda and flour mixed with cocoa.
2. Pour the dough into a multicooker container. Set the Bake setting and cook the sponge cake for one hour without opening the lid.
3. With a blender, beat the cottage cheese with 300 g of sour cream, a glass of sugar, butter.
4. Cut the biscuit into cakes. Brush the dessert with cream and serve.

With jam

• Cooking time: 1 hour.
• Servings Per Container: 8 Persons.
• Calorie content: 3569 kcal.
• Purpose: dessert.
• Cuisine: European.
• Complexity of the dish: below average.

Cake Black Prince on kefir with jam is another variation of the dessert, but with its own twist. It is very easy to cook this, even a novice cook can handle the process. The delicacy in this performance has collected a lot of positive reviews from people who have tried it. You can take any jam for the dish, but this recipe uses strawberry. It is desirable that it be sweet and sour.

Ingredients:

• flour - 320 g;
• butter - 1 tbsp. l .;
• milk - 220 ml;
• dark chocolate - 100 g;
• strawberry jam - 230 g;
• sour cream - 0.5 l;
• eggs - 2 pcs.;
• sugar - 240 g;
• soda (slaked) - 1 tsp.

Cooking method:

1. Beat eggs with 160 g sugar. Stir in jam, milk, soda, flour.
2. Bake the sponge cake in the oven at 180 degrees for 40 minutes. Divide into two cakes, cool.
3. Whisk sour cream with the remaining sugar.
4. Melt the chocolate, stir in the butter.
5. Spread sour cream on the skin. Pour the chocolate icing over the dessert.

With sour cream

• Cooking time: 2 hours.
• Servings Per Container: 12 Persons.
• Calorie content of the dish: 4678 kcal.
• Purpose: dessert.
• Kitchen: home.
• Complexity of the dish: above average.

The Black Prince cake on sour cream turns out to be no less tasty than kefir cake. All housewives need to remember how to make such a wonderful dessert. The recipe suggests making it with boiled condensed milk cream, but you can replace the filling, guided by your own preferences. The biscuit cakes do not need to be impregnated, they are greased with cream, the cake is collected and immediately served.

Ingredients:

• eggs - 3 pcs.;
• boiled condensed milk - 0.6 kg;
• sugar - 1.5 cups;
• butter - 0.3 kg;
• flour - 1.5 cups;
• nuts - 45 g;
• sour cream - 0.3 l;
• vinegar - 1.5 tsp;
• cocoa - 5-6 tbsp. l .;
• soda - 1.5 tsp.

Cooking method:

1. Beat eggs with sugar until thick foam.
2. In a separate bowl, stir cocoa with sour cream. Combine this mass with egg.
3. Add flour and soda, slaked with vinegar. Add crushed nuts.
4. Pour the dough into a mold. Bake the biscuit at 180 degrees for 30-40 minutes. Divide into three cakes and cool.
5. Whisk condensed milk with soft butter.
6. Smear each cake with cream. Collect the cake. Treat the top, sides with cream.

With cherry

• Cooking time: 2.5 hours.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 2957 kcal.
• Purpose: dessert.
• Cuisine: European.
• The complexity of the dish: high.

The recipe for a chocolate sponge cake with cherries is not quite ordinary. If in the previous ones it was proposed to use currant or strawberry jam, then in this one put whole berries in the filling. The result will exceed all your expectations. The cherry pie turns out to be so delicious that it is impossible to tear yourself away from it. Learn how to make this unique cake.

Ingredients:

• eggs - 2 pcs.;
• bitter chocolate - 50 g;
• flour - 325 g;
• fresh or frozen pitted cherries - 350 g;
• sugar - 320 g;
• butter - 0.1 kg;
• kefir - 250 ml;
• sour cream - 450 ml;
• lean oil;
• cocoa - 3 tbsp. l .;
• lemon juice - 1 tbsp l .;
• soda - 1 tsp.

Cooking method:

1. Stir kefir and 225 ml sour cream, soda.
2. Beat eggs with 160 g of sugar. Add cocoa, kefir mass, mix.
3. Pour in lemon juice, gradually add flour and knead the dough. Pour it into a buttered mold. Bake at 180 degrees for 45 minutes.
4. Beat the soft butter with the remaining sugar and sour cream.
5. Cut the biscuit into two cakes. Scrape a little of the pulp from the bottom with a spoon. Fold the berries into the resulting hole in a dense layer. Lubricate with plenty of cream.
6. Turn the second cake over. Apply cream on it and leave it for a quarter of an hour. Place the top on the cake. Spread the remaining crumb over the top. Pour in cream, garnish with a few berries.

With meringue

• Cooking time: 2 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 3594 kcal.
• Purpose: dessert.
• Cuisine: European.
• The complexity of the dish: high.

Black Prince cake with meringue will appeal to everyone, especially little sweet lovers. The air gap goes well with biscuit cakes, and cream with condensed milk and boiled milk. The recipe cannot be called the easiest, but the dish turns out to be not simple, but beautiful and festive. Be sure to figure out how to bake such a gorgeous cake.

Ingredients:

• eggs - 3 pcs.;
• condensed milk - 0.5 cans;
• granulated sugar - 250 g and 5 tbsp. l. separately;
• boiled condensed milk - 1 can;
• sour cream - 250 ml;
• butter - 0.2 kg;
• flour - 1 glass;
• cocoa - 2 tbsp. l .;
• vanillin - 1 pack;
• soda - 1 tsp.

Cooking method:

1. Beat one egg and two yolks with vanilla and 250 g of sugar before baking the biscuit. Enter soda, sour cream, flour, cocoa powder.
2. Pour the dough into a mold, bake for 40 minutes at 190 degrees.
3. Beat two squirrels with a pinch of salt into a thick foam, gradually add 5 tablespoons of sugar. Put the mass into the mold.
4. Put in the oven, brought to 160 degrees, for half an hour. You should get a golden crust.
5. Beat butter with two types of condensed milk.
6. Cut the biscuit into two cakes. Smear the bottom with cream. Lay out the meringue layer. Apply the cream again.
7. Top off the cake. Lubricate it and the sides with cream and refrigerate overnight.

Knowledge of some culinary subtleties will help you to cook ideally:

1. The baking time of the biscuit may differ from the one indicated in the recipe. The safest way to check its readiness is to pierce it with a wooden stick. Stick it into the cake in several places. If there are no traces of dough left on it, then the biscuit is ready.
2. If you want to bake the Black Prince with kefir, do not use a product that has been in the refrigerator for some time. Better buy fresh.
3. Do not put margarine or spread in the cream, only good quality butter.
4. The cake is equally delicious, as well as coated with cream and under chocolate icing.
5. Sponge cakes will be more fragrant and juicier if soaked in syrup prepared on the basis of an alcoholic beverage, for example, liqueur or cognac.

Video

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Just a couple of years ago, black cake was something out of the ordinary. But recently, cakes in dark and black colors have won the hearts of many! And this is insanely great, because black is one of the most extravagant, stylish and daring colors. Such cakes will attract a lot of attention and will be remembered for a long time. In addition, black is a great combination with floral prints, with neon colors, creating a great contrast with white and gold.

Here is a selection of amazingly beautiful cakes in black from the world's best pastry chefs.

Luxurious black cake from a famous Russian pastry chef and cake designer. Monochrome graceful black and white rose ornament found incredible passion thanks to voluminous bright scarlet sugar roses, and gold stucco molding gave the whole cake a truly royal chic.

Gorgeous black cake from Wild Orchid Baking Company, the main accents are made using the contrast of neon colors with black, and small charming flowers reduce the degree of drama.

Confectioners from Hey there, Cupcake! mixed black, gold and a gorgeous floral print. This cake came out incredibly feminine, and a huge lush flower made of waffle paper gave it airiness. By the way, you can read about how to make golden cakes.

Erica O'Brien, owner Erica OBrien Cake Design made an accent on the black fluffy bow, which made this cake elegant. Black border on the textured white tiers added depth and completeness to this cake.

Inspired by renowned fairy tale illustrator Jan Pinowski, pastry chefs from Rosalind Miller Cakes created this amazing Enchanted Forest cake. Looking at this cake, it is easy to understand why this particular design has become one of the most popular in the line of these pastry chefs. . The sheer amount of detail in a solid black silhouette creates a striking and incredibly elegant effect.

Read also Classic sponge cake with hot milk

Another extraordinary cake from Wild orchid baking company... The horizontal black and white stripes come alive with gorgeous spring sugar flowers in cheerful hues!

Gold ornament shines through the dense dark mastic in the design of this beautiful cake from Little Tea Cup Bakery. And the finishing touch here is delicate peach sugar roses with golden leaves.

The whimsical monochrome pattern on this cake was created by the owner AK Cake Design Alison Kelleher to mesmerize the viewer with her incredible floral designs!

Perfect black cake. This tall creation is striking in its beauty. Its creator is Stevi Oubl of Hey there, Cupcake! used for its decor magnificent painting, airy flowers from waffle paper and gold dots.

Minimalist design with extra-fashionable Chevron print by Paloma Ifron, owner Coco Paloma Desserts. Blush roses lend softness and charm to this graceful design.

Fashion does not exist only in clothing, interior design or architecture. Sweet decor is also influenced by fashion trends. So, for the second season, His Majesty Black Cake is at the peak of popularity. Home confectioners will be pleased with the fact that it is quite possible to create such a miracle in a home kitchen without expensive equipment or ingredients. Examples of inspiration include the recipes below.

Black cake layers cannot be baked simply by adding cocoa powder to the dough, even if it is an alkalized product. Without fail, additional use of dyes will be required. You can take the gel Extra Black, or you can use natural dyes to add the desired color scheme - activated carbon of coconut and the flowers of the trifoliate clitoris, better known as Matcha blue tea.

The proportions of ingredients to make a black cake will be as follows:

• 500 g flour;
• 10 g of soda;
• 2 g salt;
• 50 g cocoa powder;
• 360 g sugar;
• 4 eggs;
• 500 ml of refined vegetable oil;
• 10 g coconut charcoal;
• 10 g of Matcha blue tea;
• 10 ml vanillin extract;
• 200 ml freshly brewed coffee;
• 500 ml of kefir 1%;
• 16 ml vinegar.

How to knead the dough on the cakes:

1. Pour sugar into vegetable oil and beat this mixture with a mixer for 6 - 8 minutes until a lighter color. Then, at an average speed of rotation of the whisk, add eggs and dyes one by one (coal and tea ground into powder).
2. Mix flour with cocoa, salt and soda. Add a third of this mixture to the egg mass and stir. Then add half of the kefir combined with coffee, and again 1/3 of the flour. Pour vinegar into the remaining kefir with coffee and send the resulting mixture into the dough. After, add the remaining flour.
3. Bake cakes from this dough at 180 degrees until sampled on a dry toothpick.

Before assembling the cake, the finished cakes should lie under cling film in the refrigerator for at least 12 hours.

The finished baked goods are quite porous and slightly damp. If you do not have the necessary natural dyes at hand, you can bake the cakes without them. Saturated black, of course, will not work, but the biscuit will be darker than on regular cocoa.

How to make black cake cream

A huge amount of food coloring can not only color the mouth and tongue, but also significantly change the taste of the dessert.

Therefore, the first rule for creating black cream says: deep black can only be obtained by coloring the chocolate cream.

Dyes should be used with Extra Black gel. They will be able to give a rich color.

Cake cream is used for both the filling and the topping. For the first and second use, cream cheese is ideal.

To make it black you will need:

• 100 g soft butter;
• 100 g extra black chocolate;
• 300 g creamy curd cheese;
• 100 g icing sugar;
• black gel dye.

How to make black cream:

1. Beat soft butter, melted chocolate and powdered sugar with a mixer until smooth and fluffy.
2. Next, gradually introduce creamy curd cheese, continuing to mix everything with a mixer.
3. Finally, add the dye one drop at a time, mixing it well, until the desired shade is obtained.

If the dye has already been added enough, but the desired color has not turned out, you should let the mass stand for a while (about half an hour) so that the dye can fully "open up". Perhaps, after standing, the cream will become darker.

Black cake with currants

Recently, berry and fruit layers in cakes have become increasingly popular. For a black cake, black currant confit can be an excellent addition both in taste and color.

Let's prepare it from:

• 300 g black currant;
• 90 g sugar;
• 10 g starch;
• 8 g gelatin;
• 48 ml of water.

The sequence of preparing the berry layer and assembling the cake:

1. Soak gelatin in water. Kill the berries with a blender into a homogeneous mass, mix with sugar and starch, and then boil a little until the sugar dissolves and slightly thickens.
2. When the berry base cools down to 60 degrees, add loose gelatin into it. After that, pour the confit into a ring with a diameter of 18 - 20 cm tightened with cling film and freeze.
3. Bake two cakes of 20 - 22 cm according to the above recipe. After aging in the refrigerator, dissolve each into two thinner cakes, layering them with black cheese cream. Place frozen confit on the cream between the second and third layers.

The collected cake needs to stand for some time in the refrigerator for the currant layer to thaw. The cake can then be flattened and decorated to your liking. For example, you can use whole sprigs with black currant berries, lightly dusting them with golden kandurin.

With chocolate glaze

You can paint the cake black with an extremely black mirror chocolate glaze. It is ideal for chocolate smudges and as a mousse cake coating.

You don't need a kitchen thermometer or tricky hard-to-find ingredients to make chocolate mirror glaze:

• 8 g of sheet gelatin;
• 170 g sugar;
• 90 ml of water;
• 50 g heavy cream (from 33%);
• 50 g cocoa powder;
• 40 g of dark chocolate.

Preparation:

1. Soak a sheet of gelatin in ice water.
2. Mix the recipe for water, sugar and cream in a saucepan and bring to a boil. Add cocoa powder to the boiling mixture and boil for one to two minutes.
3. After that, remove the icing from the heat and put the chocolate broken by pieces into it. Stir everything until it dissolves. Then put out the squeezed gelatin and stir everything again.
4. Now is the time to get out a blender and beat the frosting with it until smooth. This is done at an angle so that air bubbles do not form. The finished mass is filtered through a sieve and kept in the refrigerator, covered with a film in contact.

Before applying to the cake, the icing is heated to 44 degrees, again interrupted with a blender, filtered and used as directed. For example, you can use it to make beautiful smudges on a black currant cake or to cover a Black Forest mousse dessert with it.

An important point: for smudges, chocolate with a cocoa percentage of 70% or more should be used. But to cover the cake, it is better to take a product in which there is no more than 55% cocoa.

Mousse dessert

Mousse cakes are gaining more and more popularity. Among these types of delicacies, the most popular dessert suitable for monochrome decoration is Black Forest, or Schwarwald. Dessert consists of Brownie chocolate biscuit, cherry confit and delicate chocolate mousse.

Ingredient proportions for the chocolate crust:

• 90 g butter;
• 90 g dark chocolate;
• 90 g chicken eggs;
• 90 g sugar;
• 5 g baking powder;
• 30 g almond flour;
• 50 g wheat flour.

To make cherry confit you will need:

• 6 g gelatin;
• 36 ml of water;
• 250 g frozen cherries;
• 65 g sugar;
• 5 ml lemon juice;
• 20 ml of cognac.

The composition of the chocolate mousse will include:

• 10 g gelatin;
• 60 ml of water;
• 36 g of chicken yolks;
• 20 g sugar;
• 10 g vanilla sugar;
• 400 ml heavy cream;
• 85 g of white chocolate.

Steps to make a mousse dessert:

1. For the Brownie, melt the chocolate and butter in the steam bath. Whisk two eggs until smooth and pour exactly 90 g of egg whisk into the liquid chocolate-butter mixture.
2. Next, add sugar, baking powder and both types of flour to the dough. Pour the resulting dough into a greased form with a diameter of 20 cm and bake until tender at 160 degrees. The baking time will vary from 27 to 30 minutes.
3. To make confit, pitted cherries should be boiled with sugar for 3 to 4 minutes after boiling, then interrupt with a blender, add cognac, lemon juice and pre-soaked gelatin. Stir everything well, pour into a mold (∅20 cm) and freeze in the refrigerator for 3 to 4 hours.
4. Grind the norm of yolks with vanilla and regular sugar, and then brew it in 150 ml of hot (85 ° C) cream. In a thickened, but still hot composition, stir until smooth the pieces of chocolate and gelatin soaked in cold water. Whip the remaining cream into a fluffy mass, and then add the custard base in small portions.
5. In a special silicone mold or using a cutting ring with a diameter of 22 cm, assemble the cake. First, pour a little chocolate mousse on the bottom, the layer height of which should be 5 mm. Send it to the freezer for 5 minutes.
6. Put frozen confit on the frozen layer, pour a little more mousse on top and again - for 5 minutes into the freezer.
7. Then pour all the mousse into the mold and drown the chocolate biscuit in it.

The collected cake should be frozen for 6 - 8 hours in the freezer, and then removed from the mold and decorated, for example, with extra black mirror glaze according to the previous recipe.

Happy spray gun owners can coat their dessert with black chocolate velor made from dark chocolate and cocoa butter, taken in equal proportions and tinted with fat-soluble black food coloring.

Unusual black cake with gold

The combination of black and gold has recently become so popular that such unusual cakes often replace pastel-colored desserts even at weddings.

To add "gold" to your sweet masterpiece in black, you will have to spend a little time and money to buy a special dye in powder - golden kandurin.

Candurines are applied to the cake and decor in two ways: dry and wet. In the first case, the gold powder is spread over the surface to be painted with a dry synthetic brush. For the wet method, kandurin is diluted with vodka in a ratio of 1: 3, and then sprayed onto the surface to be painted.

Consider simple types of gold decor that can be easily replicated at home without special pastry equipment to make a cake in black and gold.

Golden crumpled chocolate is very easy to make.

To prepare this decor you only need:

• dark chocolate icing;
• parchment;
• golden kandurin;
• artificial bristle brush.

How to do:

1. Crumple a sheet of baking paper well, then smooth and spread the melted chocolate icing on top in a not too thick layer.
2. When the glaze hardens, remove it from the parchment and break it into pieces of any size and shape.
3. Cover them with candurin with a dry brush.

The bottom of the black cake can be decorated with a gold satin ribbon, but not simple, but edible.

It is prepared from:

• 20 g gelatin;
• 40 ml of water;
• 20 g dark chocolate;
• 5 ml glycerin;
• kandurin and starch.

Progress:

1. First, soak the gelatin in cold water, and after swelling, melt in the microwave or in a water bath. Stir chocolate and glycerin in the resulting hot mixture.
2. Apply the resulting mass in a thin layer on the surface of the silicone mat using a wide brush, and then place it in the refrigerator for 2 - 3 minutes.
3. Dye the seized "fabric" with canurin in a dry way, carefully remove it from the mat. To prevent the back from sticking, dust it with starch.

When all the decor elements are ready, you can start decorating. For example, insert a few pieces of crumpled chocolate on top of the dessert, and tie the bottom with a golden edible ribbon.

Cooking from mastic

Let it be said on all the pillars that the cakes covered with mastic are the day before yesterday. This edible material is still popular in baked goods. In addition, the layer of colored mastic can always be carefully removed with a fork and not eaten, in order to reduce the amount of dye that gets inside.

To make black mastic, you first need to prepare a chocolate-colored sugar mass, and then paint it.

Ingredient proportions:

• 200 g of dark chocolate;
• 180 g chewable marshmallows;
• 20 g butter;
• 45 ml milk or cream;
• 15 ml orange juice;
• 150 g icing sugar.

Cooking method:

1. In a container over steam or in a microwave oven, melt the chocolate and marshmallows. Combine the resulting mass with butter, milk and juice.
2. After that, it remains only to mix the sweet powder into the liquid base, and the sugar mass is ready.

Chocolate mastic can be painted black in two ways: with food coloring and activated carbon.

• In the first case, a little blue dye is dripped onto a piece of chocolate mass and everything is mixed well.
• To color the sugar paste with activated charcoal, its tablet must be crushed into dust, mixed with a small amount of honey until it becomes a paste, and then added, like food coloring.

The dyed mastic should be allowed to lie under the film for a day so that the dye has time to soak all the crystals of powdered sugar. After that, the mass can be used for baking decor.

Black cake "Unicorn"

Cakes in the style of "Unicorn" captivate with their simplicity of design and an unusual look, achieved at the same time.

To make a black cake in the shape of a unicorn, you will need:

• black mastic, skewers and gold kandurin for horns, ears and eyes;
• meringue or marshmallow for mane decoration.

Registration procedure:

1. Cover the collected, leveled and settled cake with a finishing layer of black cream (chocolate velor or mastic).
2. For the horn, roll the mastic into a sausage, which is thicker on one edge, but will smoothly taper towards the other. Stick a wooden skewer into the foam and wrap a mastic sausage around it. Cover the formed horn with kandurin and let it dry.
3. For the ears, cut four pieces of mastic according to the template. The smaller ones should be painted with kandurin in gold and glued in pairs with vodka on a wooden skewer. Let the ears dry. For a peephole, roll a sausage out of mastic and shape them into eyes and paint them with gold.
4. Attach the horn, ears and eyes to the prepared cake, then lay out the meringue or marshmallow mane. The mane can also be dyed with candurin in gold or left white - it will turn out beautifully too.

As you can see from the above recipes, designed using various techniques, a black cake is not always a bunch of dye. It is quite possible to get this color from natural products, and a dessert in this color will always look spectacular, attracting everyone's attention.

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Oh, this whimsical black color! It would seem, what could be easier than dyeing the cream in total black? But hundreds of pastry chefs are ready to tear their hair out when their cream, instead of chic velvety black, turns out to be gray, blue, purple or even strangely green, but not black! Want to know the secret of black cream? Read on!

How to make a deep black cream

Necessary materials:

• Clean bowls
• Extra black food coloring (gel or paste, not liquid!)
• Putty knife

Step 1. As you understand, the whole trick is that the cream must be chocolate. Melt dark chocolate in a water bath, it is better to take good quality chocolate tablets. Add melted chocolate to buttercream and stir well. For a darker shade, add 1 more tablespoon of sifted cocoa powder. Knead the cream until it is fully combined with the chocolate and there are no lumps left in it. The recipe for chocolate butter cream can be viewed

Step 2. Now let's turn our simple chocolate cream into a deep black chocolate cream. As for the dye, it can be any gel black dye, for example Extra Black firms Sugarflair or Super black from Americolor, or any other that you are comfortable working with. Most importantly, the dye should not be liquid, otherwise the texture and stability of the cream will be disturbed and you risk getting a cream that will not hold its shape well.

You don't need a lot of dye, start adding it a little at a time. In general, when painting, always start small, and only then, after evaluating the resulting color, add more if necessary. After all, as you know, when staining, it is easier to add than remove excess. Knead the cream thoroughly with a spatula, scrape the cream off the sides of the bowl so that there are no light streaks.

Read also Cheese caramel cream

Tip: As practice shows, black, red, purple and blue shades are revealed within 30 minutes after staining, the color becomes more intense. Therefore, let the cream sit for 30 minutes before adding a new portion of the color.

So that is all! This is a full bowl of deep black cream! Use it to create extraordinary stylish desserts!