Whether you're creating cakes, candy, cookies or gingerbread, stencils are a quick and easy way to decorate your creations. Not only will you save time, but you will also increase your productivity effortlessly. People around you will certainly be surprised by the intricate patterns you create! In the information below, we will introduce you to simple ideas and techniques for working with stencils.
Basic tools for working with pastry stencils:
Surface for working with stencils:
Stencils can be used with many products: pies, cakes, cookies, jelly, gingerbread, bread, etc. The methods for working with stencils are similar, but there are slight differences. This master class will describe the technique of using stencils for cakes and cookies. The surface of the confectionery product should not be excessively sticky. If the cake is covered with buttercream, the cream should be dry. When coating items with powdered sugar, cocoa or cinnamon, they need to be a little sticky so that the powder sticks to the surface. If you cover products with glaze, the surface must be dry, because... the stencil will touch it.
Pastry stencils can be used with the following products:
Liquid: royal icing, buttercream, sour cream, cheese, chocolate, sauces, liquid coloring, caramel, etc.
Dry: cocoa powder, powdered sugar, cinnamon, seasonings, sugar powders, powdered dyes, etc.
Using stencils with liquid products (using the example of working with royal icing.)
Top of the cake
(Fig. 1) (Fig. 2) (Fig. 3)
(Fig. 4) (Fig. 5)
Place the stencil on the cake. (Fig. 1) Hold the stencil on one side. Use a small amount of icing. The weight of the icing will help hold the stencil in place. (Image 2) Using a pastry spatula, spread the glaze over the surface. Attention! You need to lift the pastry spatula at an angle and very carefully, otherwise you risk lifting the stencil along with the spatula and disturbing the design. (Fig. 3). Once the surface is completely covered, use a flat plastic scraper to scrape away any excess. Hold the stencil and slowly remove it from the pastry. (Fig. 4)
Side of the cake
The principle of coating is similar to the principle of covering the top of a cake. Holding the stencil on one side, spread the royal icing over the surface, moving in one direction. Don't worry if the stencil comes off the surface, it should stick to it once the royal icing is applied to it. Always hold the stencil to one side, otherwise letting go will ruin the design.
Conclusion:
Using stencils with dry products.
Top of the cake
Grease the surface of the stencil. This is necessary so that excess powder settles on the stencil instead of getting on the cake. Sprinkle the surface of the confectionery product liberally with powder so that no gaps are visible on the stencil, but at the same time, do not overdo it, otherwise a large amount of powder may get on the confectionery product itself and ruin the design. Carefully lift the stencil so that excess powder does not fall on the confectionery product.
Cake side
The principle of covering the sides of a cake is similar to the principle of covering the top of a cake. The difference is that the cake must be held at a 45 degree angle.
Using airbrush stencils.
Airbrush is a very effective way of applying a design using stencils. The design can be applied to any surface. One option is to pipe the design with royal icing and then spray color on top of it. To achieve the best results when airbrushing, you need to work on a flat and smooth surface. Liquid Squires Kitchen are ideal for an airbrush and provide better control when applying small details. When spraying, hold the airbrush at a 90 degree angle.
Use of powdered food colorings.
Powder dyes are perfect for working with stencils. It is advisable to apply the design immediately after covering the cake with mastic. Grease the surface of the stencil. You can mix powdered dye with alcohol and then apply the design to the surface of the confectionery (Fig. 1) Use a palette, a brush with natural bristles, and a paper towel. (Image 2) Dip the brush into the paint and remove excess with a paper towel. Apply the design using slow dotted movements. (Fig. 3) For each new color, use a new brush. (Fig. 4)
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Chocolate is loved by those with a sweet tooth for its melting taste and delicate texture, doctors appreciate it for its high content of microelements, vitamins and antioxidants, and pastry chefs and decorators love it for the huge number of techniques that can be used to decorate any cake. Professionals use special tools to create their masterpieces. But you can also make chocolate cake decorations at home, which will be not only tasty, but also spectacular.
Only those products that contain cocoa butter have the right to be called chocolate.. The main components of chocolate also include cocoa mass and sugar. They also produce unsweetened chocolate, which contains 99% cocoa.
The following types of chocolate are used when decorating cakes:
Professional confectioners use chocolate, which is produced in blocks and dragees (drops). Chocolate bars can also be used for decoration at home.
Cocoa powder can also be used for decoration, but it should be of high quality; poor powder can squeak on the teeth.
Chocolate in the form of dragees is convenient for melting 
Chocolate blocks are often used by professional confectioners 
Chocolate bars can be used for decoration at home
In addition to real chocolate, you can find confectionery chocolate (glaze) in stores, in which cocoa butter is replaced with vegetable fats. It is produced in bars or in the form of chocolate figures.
Confectionery chocolate is significantly inferior in taste to real chocolate, but, on the other hand, it is less capricious and can be used for applications, patterns, and glazes.
Chocolate has a long shelf life, but it should be kept tightly closed, away from strong-smelling foods, and protected from light and moisture. Storage temperature - from 12° C to 20° C.
Before you start decorating the cake, in most cases the chocolate is crushed and heated. For heating, you can use a microwave oven, a water or steam bath, or an oven heated to 50–100° C. In all cases, it is necessary to stir the chocolate frequently.
Attention! When heating, chocolate must be protected from steam and drops of water, otherwise it will curdle.
Cocoa butter is very capricious. It contains fats, the crystals of which melt at different temperatures. If chocolate is not melted correctly, it may become coated, melt quickly in your hands, or become too thick. In tempering (targeted recrystallization), chocolate is successively heated, cooled and stirred, resulting in chocolate that melts in the mouth but remains hard and crisp at room temperature. For tempering, you should use high-quality chocolate.
Confectionery chocolate (glaze) does not require tempering, as it does not contain cocoa butter.
Professional confectioners use a marble board and special thermometers for tempering. The easiest way to temper chocolate at home is to use a microwave:
Correctly tempered chocolate, applied in a thin layer on parchment, hardens within 3 minutes at a temperature of 20° C indoors.
If the chocolate thickens too quickly, excess crystallization has occurred. Add a little melted untempered chocolate to this chocolate and mix.
Confectionery bags are used to pipe chocolate patterns; disposable polyethylene options are especially convenient. If you don’t have them, you can roll up paper cornets yourself. To do this, cut out a square from parchment and divide it into 2 triangles diagonally. The resulting right triangle is folded into a cone, combining the sharp corners with the right one. The corner is bent outward to secure the cornet. The corner at the bottom is cut off only when the cornet is already filled with chocolate.
The bag or cornet is filled with melted chocolate. It is convenient to fill the cornet if you put it in a tall glass.
You can also replace pastry bags with a transparent paper file or a thick plastic milk bag.
This is a very simple and effective way to decorate a cake. Bright chocolate dragees in sugar glaze will fit perfectly into a children's party.
You will need:
The cake will look good if the height of the chocolate bars exceeds the height of the cake itself by 1.5–2 cm.
Procedure:
You can decorate the cake with others: Kinder chocolate, chocolate balls.
The square cake is lined with bricks of chocolate bars and decorated with towers of cookies glued together with chocolate. 
You can make flowers out of white and milk dragees 
In this assortment of candies, any sweet tooth will choose a piece to suit their taste. 
Chocolate candies are laid out in a circle, and the composition is complemented by two-color chocolate rolls, which can be replaced with wafer rolls
You can sprinkle chocolate chips on both the top and sides of the cake. Making it at home is very simple: the chocolate bar is grated or cut with a vegetable peeler. In the latter case, curly curls of chocolate are obtained.
Depending on the grater you choose, you can get different chocolate chips - small or larger. The warmth of your hands softens the chocolate quickly, so it is better to grate small pieces of chocolate. You cannot cool the chocolate in the refrigerator beforehand or during the process; chocolate that is too cold will crumble and break.
The famous tiramisu is simply sprinkled with cocoa on top. You can decorate other cakes in the same way. The top of the cake should be smooth, then it will look neat. And with the help of cocoa and a stencil you can create a design on the cake.
You will need:
Procedure:
You can use a ready-made stencil or make it yourself by cutting out a design from paper. You can also use an openwork cake napkin, a fork, etc. as a stencil.
If the surface of the cake is covered with soft or delicate cream (whipped cream, custard, sour cream), then it is better to keep the stencil at a short distance from the cake so that it does not stick to the surface and spoil it.
Chocolate glaze is very appetizing, especially when combined with fruit or fresh berries. You can also add colored sugar sprinkles or beads to the frosting. Before icing the cake, make sure it is well cooled. But the glaze should be warm.
Read more about chocolate glaze in our article:.
The cake can be covered with icing entirely or just the top, leaving delicious smudges on the sides. The glaze is poured into the center of the cake in a circular motion, then helped to spread using a knife or spatula. If you need to make more uniform drips, then first apply liquid glaze in a circular motion to the edges of the cake using a cornet or bag, and only then pour the top.
Ingredients:
Preparation:
You can adjust the thickness of the glaze by increasing or decreasing the amount of cream or chocolate.
Chilling the ganache in the refrigerator for a few hours, then letting it come to room temperature and whisking will create a chocolate cream that can be used for cream decorations and cake layers.
Ingredients:
Preparation:
Ingredients:
Preparation:
You can make icing from different types of chocolate. Less oil is added to white, and more to bitter.
Ingredients:
Preparation:
The cake to be coated with this icing should be smooth (mousse cakes filled in silicone molds are ideal). Before covering it with mirror glaze, you need to keep it in the freezer for several hours.
Ingredients:
Preparation:
Dripping frosting looks great on a contrasting colored cake. 
Using fruits and mirror glaze, you can create a bright composition on the cake 
The glaze can also be made white
Drawings on glaze using a toothpick or bamboo stick have already become a classic. A pattern is applied to dark chocolate glaze with white melted chocolate, and to light glaze - with bitter or milk chocolate. You need to apply the chocolate while the glaze is still liquid..
You can also apply the design to a cake covered with cream if the cream has a soft consistency.
Options:
To draw a web, the stick moves from the center to the edges 
Applying a pattern in the form of chevrons involves moving the stick in turn from left to right and from left to right. 
Hearts are made by holding a stick through the center of round drops of melted chocolate. 
The marble effect is created by the free, chaotic movement of the stick.
The sides of the cake can be wrapped with chocolate ribbon, lined with chocolate teeth, bars or straws. The most difficult way to decorate is with tubes. They will require not only a lot of chocolate, but also a lot of patience.
Graceful chocolate curls or a simple geometric pattern are not difficult to make from chocolate, but they look very impressive. A chocolate ribbon made of dark or milk chocolate looks great on a white background, and a white pattern will highlight a dark background.
You can also use confectionery chocolate. It is less capricious, but significantly inferior in taste to natural.
You will need:
Procedure:
For a wide cake, it is more convenient to make a chocolate ribbon from 2 halves.
If the chocolate flows out too quickly, it should be allowed to cool slightly.
After this, you can decorate the cake with a border of cream, berries, fruits or fresh flowers.
For this spectacular decoration you will need at least 400–500 g of chocolate, depending on the size of the cake. You can use bitter, milk, white chocolate, and also combine them to create marble patterns.
You will need:
Procedure:
For a raised texture, you can crumple the parchment before applying chocolate to it. To create a pattern, first apply a pattern on parchment with white or dark chocolate, and fill it with a contrasting color on top.
A cake with chocolate panels can be complemented with fresh flowers 
Chocolate panels can be made in unusual shapes 
The combination of white and dark chocolate gives an interesting marble pattern. 
The embossed texture and irregular shape of the teeth give the cake a special charm.
Ready-made chocolate tubes are sold in specialized confectionery stores. However, you can make them yourself, including using white chocolate or mixing white and dark chocolate.
You will need:
Instead of acetate film, you can use transparent corner folders for papers.
Procedure:
You will need:
If you don't have a special metal pastry scraper, a new stainless steel spatula will do.
Procedure:
Melted chocolate is used to draw various decorative elements, figures, and numbers. Butterflies and various curlicues are very popular. These elements can be used to decorate both the top and sides of the cake..
You will need:
Procedure:
If the parchment is placed on a rolling pin, wrapped around a glass, or other suitable objects while the chocolate is hardening, the blanks will turn out voluminous. This way you can create chocolate spirals, flowers, butterflies.
Openwork triangles are laid in a circle supported by cream rosettes or berries 
The cake can be decorated with a chocolate inscription or numbers 
Graceful decorative elements are usually mounted in cream rosettes 
You can put one large or several small butterflies on the cake 
Openwork butterflies can be flat or consist of two halves located at an angle to each other 
Openwork decorative elements will decorate the top or sides of the cake 
Small decorative elements are usually used to make a border around the edge of the cake.
Unlike lace, such decorative elements have a background and a contrasting outline along the contour.
You will need:
Procedure:
By mixing white and dark chocolate or by adding dyes to white chocolate, you can achieve different shades and make the applique colored. For colored applications, special chocolate dyes are required. Do not use fruit juices for this, as the chocolate may curdle.
Even a child can handle making these parts, so feel free to call your son or daughter to help you.
You will need:
Procedure:
If the chocolate sticks to the mold, it has not cooled enough. If the chocolate breaks, it has already hardened too much and needs to be reheated.
This is a very simple idea with great results. You can get creative and use a variety of leaves as a base.
You will need:
Procedure:
Molds are silicone molds designed specifically for molding chocolate. With their help, you can easily and quickly get a lot of decorative elements to decorate one or even several cakes.
You will need:
The molds must be clean and completely dry before pouring chocolate.
Procedure:
Molds for chocolate are sold in specialized confectionery stores, art stores, and in household departments with tableware. Molds for making soap or ice are also suitable.
This cake will be an ideal gift. In addition, he will practically not need any other decorations: a huge bow on its own will make a stunning impression, rest assured.
You will need:
Procedure:
Chocolate mastic allows you to create quite complex figures, flowers, you can also completely cover cakes with it, create draperies, bows, and ruffles. Fresh mastic is plastic, reminiscent of soft plasticine, but when it dries, it becomes hard. Plastic chocolate is similar to mastic, but is more used for modeling.
Store the mastic in the refrigerator, tightly wrapped in several layers of cling film.
Modeling chocolate is prepared from bitter, milk and white chocolate and glucose syrup. At home, glucose syrup can be replaced with light liquid honey or invert syrup.
Ingredients:
First you need to cook the invert syrup:
Let's move on to preparing the mastic:
The resulting mass may seem quite liquid at first, but after cooling it becomes thicker and harder.
The proportions given are approximate, as they depend on the thickness of the syrup and the percentage of cocoa content in the chocolate.
Marshmallow is an airy marshmallow that is produced in the form of pillows or braids. By combining chocolate with marshmallows, you get mastic, which can be used both for modeling and for covering the cake.
Ingredients:
Preparation:
It is better to use a little less powdered sugar rather than more.
If it is difficult to knead the mastic, you can heat it for a few seconds in the microwave.
Chocolate gives a huge scope for creativity. He can act as the only soloist on the cake, or he can make a duet with berries or nuts. The home confectioner has access to not only the simplest ways to decorate a cake - grate chocolate, sprinkle cocoa, decorate with ready-made sweets. Without any complex special tools, you can create chocolate lace, straws, and figures at home. All you need is patience, accuracy and a sufficient amount of chocolate.
To gracefully decorate a cake or pie you have prepared yourself, you do not need to have outstanding artistic abilities. Most often, beautiful patterns and paintings on the surface and sides of confectionery products are nothing more than the result of working with special stencils and shapes.
Using this confectionery equipment for decoration, exquisite designs can be applied to cakes, gingerbread cookies, jellies, cookies, muffins, donuts, pies, bread, and desserts.
In addition, stencils for coffee are now very popular, suitable for creating cappuccino, latte, hot chocolate, an invigorating drink with cream, fancy patterns, beautiful figures of any theme, and various inscriptions on the surface.
Using stencils, you can create admirable culinary masterpieces, spending a minimum of time in the decorating process.
It won’t be difficult to buy a confectionery stencil in an online store, where such tools are presented in a wide range to suit every taste - these are hearts, Christmas trees, flowers, snowflakes, stars, notes, emoticons, butterflies, animal figures and much, much more.
How to apply the drawing?
Confectionery stencils for cakes can be used to work with various types of edible components:
As part of this article, we have prepared for you a small master class that will reveal the secrets of various ways to use stencils for confectionery products. Here are step-by-step instructions for applying patterns for various decor options, as well as some useful tips to simplify the decorating process.
Screen decoration techniques for various products are similar, but have certain features. The surface for working with bulk materials should be moderately sticky so that the decoration can stick to it and, at the same time, not lose its beautiful appearance by soaking in excess moisture.
If dry materials under the stencil are applied to the surface of the cake greased with butter cream, you should wait until the oil layer dries.
When applying icing through cake stencils, the surface to which the tool is applied must be dry, otherwise the structure may be damaged due to sticking to the template.
For decoration, an additional set of the following confectionery equipment may be useful:
When decorating the surface of the cake with royal icing, apply a stencil to the top of the cake, holding the tool with your hand on one side so that it does not move, and on the other applying a small amount of decorating mixture, which with its weight will also prevent the template from moving in any direction.
Using a pastry spatula, spread the glaze evenly over the entire surface. To avoid damaging the design (there is a possibility of accidentally pinching the stencil with a spatula) you can carefully move the spatula so that the tool is at an angle.
Excess glaze is removed from the completely covered surface using a flat plastic scraper. Lightly holding the stencil, carefully remove it from the cake - the top decor is ready!
The sidewalls are decorated in the same way. Holding the stencil by one edge to avoid shifting, apply the glaze by moving the spatula in one direction. If the stencil lags a little behind the side surface, do not despair, it will definitely stick as soon as the decorating mass appears there.
The method can be successfully used to decorate cakes and cupcakes with butter cream.
The process of decorating a cake with cream using a stencil is presented in the following video:
When starting to decorate a cake with dry products, you first need to lightly grease the stencil; this technique will allow you to keep excess loose decor on the template, avoiding it getting on the surface of the baked goods.
Applying the stencil to the top of the cake, generously sprinkle its surface with decorating powder (powdered sugar, some, cinnamon). There should be no gaps left on the template; at the same time, try not to overdo it, as you risk ruining the pattern with excess powder.
The principle of decorating the side of the delicacy is essentially similar. The only difference is that while decorating the cake you need to hold it at an angle of 45⁰. You will probably need an assistant during the process to apply the decor clearly and efficiently.
A very effective way to decorate dough products using stencils is airbrushing. You can decorate the cake by making a pattern or drawing with icing through a template, then give the three-dimensional picture the desired color by spraying food coloring with an airbrush.
You will get the best effect if the surface for applying the decor is smooth and even. The airbrush spray gun must be positioned clearly at right angles to the surface to be decorated.
You can watch the video of painting the surface of the cake through a stencil with an airbrush:
Decorating cakes with a stencil using powdered food coloring is a fairly popular and in-demand method. You can apply a design, for example, to pastries covered with mastic.
The surface of the pastry stencil must be greased. The powder dye is brought into a liquid state by mixing with alcohol, and the resulting solution is used to decorate the cake using a stencil. To do this you will need a palette and a brush with natural bristles.
After soaking the brush in the dye, lightly blot it on a paper towel, removing any excess that could spread and ruin the pattern. Slowly performing point movements, create a pattern on the surface of the cake.
Using a stencil makes it easy and quick to decorate any homemade cake. You can buy a ready-made stencil or create your own with your own hands. The easiest option for a stencil is to use powdered sugar. Those who have already gained the dexterity can take on decorating the cake with fondant, glaze and other mixtures.
Selecting a stencil to use
As already mentioned, you can purchase ready-made cake stencil. You can buy a silicone stencil in many confectionery stores in your city or order them from online stores. For example, in the Farina store at https://farina.com.ua/trafarety There is a large selection of stencils available. Stencils can have a variety of shapes:
Round ones of different diameters - they are used to decorate the surface of the cake;
Small stencils - they are used to decorate cupcakes, muffins, cupcakes and pastries;
Rectangular stencils - used for applying a pattern to the side surfaces of the cake;
Single stencils of small sizes, which depict figures, inscriptions and patterns, can be used in various places.
If you could not find a suitable stencil in the Farina online store https://farina.com.ua and in other stores, you can make it yourself. The easiest way is to find a ready-made stencil on the Internet and print it. You can also draw a stencil yourself. The base of the stencil can be made of cardboard, parchment, thick tracing paper or foil.
Cake stencil making process:
For a round pattern, a mold is used in which the cake is baked. A circle is cut out according to the diameter of the mold. After this, the circle is folded in half several times and the desired pattern is drawn on it. After this, the pattern is cut out. The technique is similar to the process of creating paper snowflakes.
Small stencils are made from thick paper. The desired design is applied to the paper and then carefully cut out.
A rectangular stencil is made from a dense and flexible base. Ideally, silicone is used, but if it is unavailable, tracing paper or thick polyethylene can be used.
How the pattern is applied
The decoration itself can be created using coke shavings, ready-made fine sprinkles, powdered sugar, grated chocolate, and nut flour. Colored or white fondant, melted chocolate, cream, and liquid mastic are also often used for this. For the side surfaces you should use only sticky masses that will stick without falling off.
The main thing is that the product used for decoration is contrasting with the main color of the cake, then the pattern will be bright and distinguishable.
How to Use a Cake Stencil
Applying a design to a cake using a stencil is not difficult at all. The process includes the following steps:
Preparing the cake. The surface where the drawing mass will be placed should be made sufficiently sticky. The pattern is best applied to icing, mastic or fondant.
Preparing the selected stencil or several stencils.
Selecting the mass for applying the pattern.
To apply a pattern on the sides of the cake, you need to firmly attach a rectangular stencil to the surface and coat it with the pattern mixture using a wide silicone brush. The excess is first removed with a knife, and then wiped with a lint-free napkin. After the pattern has hardened, you can carefully remove the stencil.
To apply a pattern to the top of the cake, it is permissible to use dry sprinkles. The round stencil is placed on the cake without pressing. After this, it is carefully sprinkled in an even layer. The excess is blown off, after which the stencil is removed. To make it easier to apply powdered sugar, you can sift it through a fine sieve.
To apply a pattern with uncured mastic, you must use a silicone brush.
There is a huge selection of stencils of various themes. All you have to do is choose the appropriate option and please everyone with a beautifully decorated homemade cake.
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Difficulty - 2 out of 5, effectiveness - 100 out of 100! The confectionery trend of 2018 can rightfully be called a cake (and according to some confectioners, a tart) in the form of a number, letter or symbol (for example, a heart). It is believed that the ideological inspirer of this dessert was the Israeli confectioner Adi Klinghofer.
The main distinguishing features of such a cake are its clarity of shape, a harmonious combination of conciseness and festivity. The design of the dessert is extremely simple: two cake layers (this is for the classic version, but there are already photos of this dessert with three cake layers on the Internet), and cream piped through a pastry bag using a “Tube” nozzle. The cream serves as a layer between the cakes and also decorates the top layer. You can also place confiture between the drops of cream to add another note of flavor. The design can be anything: everything is limited only by the imagination and capabilities of the pastry chef. For decoration, both fresh and mastic or waffle flowers, confectionery topping, berries and pieces of fruit are suitable - in general, whatever your heart desires!
It is very important that the dough is soft enough, but at the same time holds its shape well and does not crumble. The cream is also important: it should saturate the cakes well and at the same time not “float” and retain the decor. You can use buttercream, cream cheese or whipped ganache.
To make it even easier for you to work on such a cake, we have prepared for you templates in the form of a heart and numbers, which you can download absolutely free here: , , , , , .
All stencils are optimized for printing on A4 format. All you have to do is print them out, cut them out of a sheet of paper, attach them to the rolled out layer of dough and carefully cut out the cake according to the template.
If you want an even simpler option, choose ready-made reusable stencils.
Now let's move on to the number cake recipes!
Ingredients for the crust:
Preparing the cakes:
Mix sugar, egg, honey, salt in a saucepan. Stir until smooth. Add oil. Place the saucepan over medium heat. Stirring constantly, bring the mixture to a boil. Remove from heat and add baking soda, stir. The mass should increase in volume. Wait until the mixture cools to room temperature. After this, add half the sifted flour and mix until smooth. Place the other half of the flour on a work surface. Knead the dough with your hands. Wrap it in a bag and put it in the refrigerator for 2 hours (or overnight).
After the dough has cooled, divide it into 2 parts and roll it into a layer 3-4 mm thick. Dust the dough with flour, place a stencil on top and cut out the desired number. Remove the stencil and remove excess dough. Prick the dough with a fork to prevent the dough from bubbling during baking. Bake the cake on a Teflon mat in an oven preheated to 170°C until lightly browned. Leave the cake to cool (first on the mat, then transfer to a wire rack).
Ingredients for cream:
Preparation of cream:
Bring the cream to a boil, but do not boil. Pour hot cream over the chocolate, mix well and puree with a blender. Cover the ganache tightly with cling film and refrigerate for 8 hours (or overnight). After this time, beat the cheese with a mixer until smooth and soft. Pour in the cold ganache and beat at high speed. Transfer the cream into a pastry bag fitted with a tube tip.
Ingredients for raspberry jam:
Preparing confiture:
Mix sugar with starch and combine with cold puree. Stir until smooth. Place the bowl over medium heat. Stirring constantly, boil for 1-2 minutes. Allow the confiture to cool, then transfer it to a pastry bag.
Cake assembly:
Place the cream in “drops” or “domes” on the first cake layer. Place confiture between the cream. Carefully cover with the second cake layer and pipe cream onto it. Decorate to your liking with flowers, meringue, marshmallows, etc.
Ingredients for the cakes (1 option):
Ingredients for cream:
Preparing the cakes:
Chop the cold butter into pieces using a knife. Add sifted powdered sugar, salt, almond and regular flour to a container with butter. It is better to sift all dry ingredients before adding to the shortbread dough. Chop the dough with a knife until crumbs are obtained (or with your hands). Add the egg and yolk to the thoroughly kneaded and chopped dough. Quickly knead into an elastic dough.
Divide the finished Sablé shortbread dough into 4 parts, roll out (after rolling, the dough can be put in the freezer for 5 minutes) and cut out numbers on parchment or on a silicone mat using a stencil. Bake in an oven preheated to 170°C for 10-15 minutes.
Preparation of cream:
Combine all ingredients (do not add all the cream to control the desired consistency of the cream). Beat with a mixer for 2-3 minutes. Place the cream in a pastry bag with a “Tube” nozzle 8-12 mm in diameter.
Cake assembly:
Pipe the cream onto the surface of the number. Cover with the second cake layer. Pipe the cream again. You can add berries and fruits to each layer.
If you don’t have almond flour, you can try the second cake recipe.
Ingredients for the cakes (option 2):
Mix softened butter with sugar. Add eggs to the butter-sugar mixture and thoroughly knead the shortcrust pastry base. Pour sour cream into the dough. Add sifted flour to the shortbread dough, kneading it thoroughly after each portion. The finished shortbread dough should be elastic and not stick to your hands.
Next we proceed as in the first option.
Ingredients for sablé shortcrust pastry:
Preparing the cakes:
Sift dry ingredients. In a mixer using the paddle attachment, beat the butter and powdered sugar. Add egg, mix. Add the yolk and mix. Add flour, knead the dough. Divide it into 2 parts, wrap it in film and put it in the refrigerator for at least 1 hour (overnight is possible). Then roll out the dough to a thickness of about 3 mm. Dust with flour, place a stencil on top and cut out the desired letter (you need to make 2 versions of each character). Place the preparations in the freezer for 10 minutes. After this, bake in an oven preheated to 175°C until golden brown.
Ingredients for Diplomat cream:
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