Confirmation cake

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      This is my last creation…. a new biscuits cake for gorgeous Rebecca confirmation…. She really love horses and her familly got  an amazing surprize for her…

the recipe for the cake is here…https://bakedtreats.wordpress.com/2014/08/10/biscuits-cake/

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  All the best my gourgeos friends!!!… :* ❤

How to make Thomas train fondant?..

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Hello my darlings!

This here is an absolute delight! It’s a delicious cake I baked over the weekend for the birthday party of two three years old siblings – Jack and Jodie. The cake itself is a vanilla sponge cake with whipped cream and apricot jam, which is the perfect combination for children! 🙂

Since I’ve already posted the recipe and steps on how to make the sponge cake, I will only explain how to make the fondant Thomas train, but will of course link the sponge cake post.

https://bakedtreats.wordpress.com/2014/02/20/butter-vanilla-cake-with-berry-sauce/

As I mentioned before in various posts, when making decorations out of fondant, you must start 5-6 days beforehand in order to allow enough drying time. I did the same for this cake… so all those little flowers, the stones, the trees and the wonderful train were made 5 days in advance. It was actually my first time making a train out of fondant so I was more or less a bundle of nerves the whole weekend, but I really like the final outcome and I hope you do too! 🙂

Without further ado, surrounded by train toys, pictures of trains, magazines of Thomas trains and other gizmos, I got my baking hat on and set off…

Blue, red, black, white and grey fondants are required for this. Also some droplets of yellow and red sugar paste will be useful for certain small decorations. I actually used egg white to stick together all the train components but you can opt for whatever method you like best!

 

Rumanian version:

   Un cake minunat si foarte delicios pentru doi fratiori de 3 anisori Jack si Jodie. Este un vanilla sponge cake  cu frisca si gem de caise. O combinatie foarte fina, mai ales pentru copii .. 🙂 pentru a vedea reteta de la sponge cake o sa va atases link-ul la reteta  pentru ca voi folosii aceste tort doar pentru a va arata cum am facut ornamentele din fondant si in mod special trenuletul thomas. Cu 5-6 zile inainte de a finaliza tortul am facut decoratiile, adica floricelele, un bradut care e foarte simplu, stelute de mai multe marimi puse una peste alta, citeva pietre si minunatul Thomas..:) Trebuie sa va marturisesc ca e pentru prima oara cind il fac si am avut ceva emotii, insa cred eu ca rezultatul final a fot unul foarte bun….

https://bakedtreats.wordpress.com/2014/02/20/butter-vanilla-cake-with-berry-sauce/

Asadar .. inconjurata de trenulete, poze, reviste cu thomas,,imagini de pe net..etc mi-am pus imaginatia la treaba si am pornit la treaba…

Aveti nevoie de fondant albastru, rosu, negru,alb si gri plus citeva picaturi de pasta de zahar galbena si rosie pentru citeva mici decoratii. Eu am folosit albus de ou pentru a lipii toate componentele trenuletului…

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Some small details…

si citeva mici delatii…

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More small details…

si mai multe detalii…

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And now onto the face… Which is the hardest since you’ve to get the facial expression right…

si acum sa facem fatza..

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And the wheels are ready…

si rotile sunt gata…..

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si Thomas e pregatit de sarbatoare….:)

 

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Not to forget about the decorations we promised Jodie too!

si citeva mici decoratii cu flori pentru surioasa lui Jack…

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And when everything was put together, the whole cake looked something like this! :

Si in final…cu totul…cam asa arata…

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With the hope that the post was somewhat useful, I wish you all a wonderful day filled with sun and joy and I will see you next time with yet another delicious BakedTreat! Kisses :*

 

In speranta ca v-am fost de ajutor va doresc o zi minunata cu soare in suflet dragii mei :* ❤

Easter cupcakes

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Happy Easter everyone!!

Well my darling bakers, Easter is literary just around the corner so I’ve decided to prepare these absolutely delicious almond cupcakes which are so easy and quick to make.

Ingredients:

Dough: 250g flour, 55g ground almonds, 1 spoon baking powder, 1 spoon baking soda, 2 eggs, 100g sugar, 80ml oil, 125ml natural yogurt and vanilla essence.

Butter cream: 200g soft butter, 300g powdered sugar, 1 egg white, 4-5 spoons of milk, vanilla essence and 4-5 drops of green food dye.

Preparation:

As usually, start by mixing all the ingredients in a bowl – the flour, the almonds, the baking powder and the baking soda. Separately, mix the eggs, sugar, oil, yogurt and vanilla essence together and then add this on top of your bowl mixture. Make sure that all ingredients are fully incorporated by further mixing.  Then simply prepare your cupcake cups, fill them up about three quarters and put in the oven for 20-25min. at 180”C.

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While these are baking, we have just enough time to prepare the butter cream. Firstly, mix the butter well until it turns into a foamy mixture and then add the powdered sugar and milk slowly in 4-5 stages, followed by a few drops of lemon juice. When this is done, add the egg white which was beaten beforehand. Your cupcakes are ready to be decorated using the cream just prepared.

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I chose to split my cream up as follows: one simple layer of the plain white butter cream I just prepared on top of each cupcake, followed by a layer of green butter cream which I go by adding a few drops of green food dye to the remaining cream mixture. I used a small nozzle on the icing piping bag in order to make the top layer resemble a bed of grass. To get into the whole Easter spirit, I added some mini chocolate eggs and a fondant flower here and there.

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So? What are your opinions on these Easter cupcakes? Have they prepared you for the weekend and brought about that Easter spirit? What will you all, my little bakers prepare for your Easter fest?

I wish you all a very Happy Easter close to your loved ones and I send the very best wishes your ways, no matter where you all are! Enjoy the long weekend! 🙂 Kisses my dears! :*

Also please excuse the lack of posts lately but I’ve been extremely preoccupied… for example one of my dearest friend, whom I haven’t seen in a very long time as she lives in the States, came to visit me… it was an absolutely amazing surprise and since her arrival, we have been going on all sorts of journeys and excursions with a lot of time away from home and little time to write or bake. I will make it up to all of you soon! :*

 

 

 

romanian version:

Paște fericit tuturor!!!…

  Că tot vine paștele m-am gindit să pregătesc citeva brioșe cu migdale . E o rețetă extrem de simplă si un decor foarte usor de facut…Da hai să vedem cum să le pregatim…

Ingrediente:

  • 250g făină
  • 55g migdale măcinate
  • 1 linguriță praf de copt
  • un virf linguriță bicarbonat de sodiu
  • 2 ouă
  • 100 g zahar
  • 80 ml ulei
  • 125 ml iaurt simplu
  • extract de vanilie

Crema de unt:

  • 200 g unt moale
  • 300g zahar pudra
  • un albus ou batut spuma
  • 4-5 linguri lapte
  • extract de vanilie
  • 4-5 picături de colorant alimentar verde

 

Mixăm intr-un bol ingredientele uscate, adică făina, migalele, praful de copt si bicarbonatul de sodiu. Separat mixăm ouăle cu zaharul, uleiul, iaurtul si vanilia. Mixul de lichide il punem peste cel de solide si amestecăm pină la incorporare totală. Pregatim formele de brioșe si le umplem cam 3/4. Dăm la cuptor pentru 2-25 minute la 180”C in cuptorul incins in prealabil.

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Cit timp se coc brioșele numai bine avem timp să facem crema de unt. Mixăm untul pina devine spumă, adaugăm apoi zaharul pudra in 4-5 etape alternind cu lapte si citeva picaturi de zeama de lamaie. La sfirsit incorporam albusul batut spuma.  Cind brioșele sunt reci le decoram cu crema de unt pregatită.

 

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Eu am ales sa pun un strat de crema alba mai intai si in restul de cremă am pus citeva picături de colorant alimentar verde si  cu un șprit special am facut un pat de iarbă  pe care am asezat citeva mini ouă de ciocolată și pe ici pe colo cite o floricică din fondat

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Eu am ales sa pun un strat de crema alba mai intai si in restul de cremă am pus citeva picături de colorant alimentar verde si  cu un șprit special am facut un pat de iarbă  pe care am asezat citeva mini ouă de ciocolată și pe ici pe colo cite o floricică din fondat

Ei, ce ziceți??? V-am introdus un pic in atmosfera de sărbătoare????…

        Un Paște fericit vă doresc dragii mei si ginduri bune trimit către voi, oriunde vă aflați! :*

How to make fondant flowers?…

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Well here it is! The highlyrequested ‘how to make fondant flowers’ tutorial… and I’ve decided to create a new category, where I’ll post all sorts of tutorials that you all request. 🙂

Usually I start making the fondant decorations at least 4 to 5 days beforehand as this allows them enough time to dry properly and it makes them easier to handle. I don’t really own any fancy tools or supplies, but rather bought necessities and improvised where possible; therefore to create these you will require only a few utensils that you might already have at home. Some knives for precise detail and shaping, some lengthy foam pads on which you can leave the flowers, some baking molds that will help you cut the flowers and of course some coloured fondant! 🙂

For the purpose of this tutorial, I’ve made some yellow, red and black flowers with some leaves here and there.

With the help of a rolling pin, spread the fondant on a clean surface, but leave it around 2-3mm thick so it doesn’t break easily. Then with the aid of the baking molds, you can start cutting out the shapes of the flowers.

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Carefully transfers the cut out flowers to the foam pads and with your knives carefully start shaping the flowers (you’ll see in the photos below what kind of knives I’ve used).

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After shaping them, you can leave them to dry wherever you find best. I usually leave them on either theempty egg box and place some napkins on top or for the really small flowers I use an ice cube mold or even just aluminium foil.

 

 

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I let them dry for at least 24hours and then finalise them with some more detail. Usually I stick a small fondant ball to the middle of the flower to make it more realistic and/or some small bonbons with the aid of some glycerine drops.

 

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I leave them for at least a further 24hours and then they are ready to be used as decorations for cupcakes, cakes and all other baking treats!

I hope you enjoyed my post and I hope it was helpful! 🙂 All of you that give it a go should share your creations with me; I’d be delighted to see them all! My email is bakedtreats@hotmail.com, fell free to get sending! Haha

I wish you all the best and I hope you all had a very good start to your week… there’s no Monday sadness that can’t be cured by some delicious BakedTreats!

 

 

 

romanian version:

Dragele mele, deoarece ați insistat in mai multe rinduri să vă arăt in detaliu cum fac ornemntele, m-am hotarit să creez o noua categorie unde voi posta, pe rind cum le fac. Asadar…. o sa incep cu aceste minunate floricele, deoarece pregatesc stuff pentru citeva cupcakes pentru petrecerea unei prietene dragi..

    In mod normal fac ornamentele din fondant cu cel putin 4-5 zile mai devreme, deoarece ele trebuie sa aibă timp să se usuce foarte bine, și de obicei e nevoie de citeva zile să ajung la final cu o floricica…dar hai să vedeți cum fac eu…

Nu am studiat prea mult cum fac cei cu școală, ca să zic așa….eu mi-am cumpărat minimum de lucruri necesare si am mai și improvizat pe ici pe colo, așadar ..aveti nevoie de un minim de ustensile adică citeva cutite cu virf special pentru a modela petalele, două  paturi din burete foarte dens pe care să modelati florile, citeva forme cu care să tăiati formele de flori si normal..fondant colorat…:)

De astă dată am făcut flori roșii, galbene si negre si bineinteles citeva frunze… Intindem cu ajutorul unui roll bucata de fondant groasă de aproximativ 2-3mm, după care tăiați cu ajutorul formei…

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Transferăm fiecare floricică ori petata pe rind pe burete si cu ajutorul cutitului modelăm petalele., O să vedeți in pozici ce cutile am folosit si cum se face, pur si simplu presati cu cutitul fiecare petală….

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Dupa aceasta etapa punem floricele la uscat, eu folosesc un carton pentru ouă pe care pun servețele, ori o formă pentru cuburi de gheță – pentru floricele foarte mici ori pur si simplu folie de aluminiu pe care o sifolez un pic..:)

Imaginația voastră o să vă ajute să vă jucați in fel și chip…stiu sigur.. 🙂

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Le las la uscat cel puțin 24 de ore, după care finalizez floricelele, adică mă folosesc de citeva picaturi de glicerină si lipesc o biluță de fondant pe care presor citeva bombonele foarte mici, din alea special pentru decor…

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Le mai las  cel puțin  24 ore și apoi le folosesc ca si ornament pentru torturi…cupcakes…muffins…fursecuri…etc..orice vă trece prin cap că puteți decora in stil de sărbătoare…:)

     Sper că sunteți incintați de floricelele mele si că v-am fost de real folos cu ceva…:) Pină la următoarea lectie de decoratii din fondant și pastă de zahăr vă spun spor dragii mei și vă trimit ginduri de bine oriunde vă aflați….:*

Mothers cake

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For all of you my love mothers…because today  is Mothers Day!!!!!!…..

I love you all…wherever you are.. ❤

 

Time: 1 hrs.
Difficulty: Easy
Ingredients:

  • 2 eggs
  • 3 spoon sugar
  • 30 gr soft butter
  • vanilla essence
  • 150 gr flour
  • 1/2 tsp baking powder

For topping:

  • 150 gr butter
  • 2 cup icing sugar
  • 1 egg white
  • vanilla essence
  • 2 spoon milk

First of all make the dough that is very simple, it’s a vanilla sponge cake . Mixing the eggs with the sugar until lighten and doubled in volume , then add vanilla and flour sifted with baking powder and finally add the melted butter which is a warm . The cake is a very small diameter 15 cm . So you need a very small or if the recipe you will attract double the quantity and make one larger size ..leave it for 20-25 minutes in the oven at 180 ” C.

While the cake is baking we will make cream foam mixing butter and then add sugar alternating with milk and vanilla in 4-5 stages. After add the beaten egg white foam .

When the cake is cold cut it into two equal parts , put first a layer of cream crust , crust and then add the second meeting dress thin layer of cream . Give the refrigerator for at least 30 minutes

. Of the remaining 2 tablespoons cream heaped take the cream put 2-3 drops of green dye and mixing until well incorporate . From this cream will make the leaves for decoration .

In the remaining cream and put 2-3 drops of red will get a slightly pinkish cream , cream dress with cake and you do some ornaments at the base , that if you choose to decorate it like me .. After you dress with pink cream , gently place the decorations . I chose this beautiful light blue flower color , which I did 4 days ago and made a few leaflets here and there …

I hope that you will like my little cake and i hope you will have a wonerfull time baking my dears. have great day !!!

 

romanian version:

Acest tortuleț l-am dedicat zilei mamei, care se sărbătorește aici unde locuiesc, astăzi 30 Martie. Vi-l dedic vouă, tuturor mămicilor din lumea intreaga . Vă iubesc pe toate dragele mele, oriunde vă aflați….. :*

Dificultate redusa

Timp pregatire: 1 oră

Ingrediente:

  • 2 oua
  • 3 linguri zahar
  • 30 gr unt moale
  • esenta vanilie
  • 150 gr faina
  • 1/2 lingurita praf de copt

pt.crema:

  • 150 gr unt
  • 2 cup zahar pudra
  • 1 albus de ou batut spuma
  • esenta de vanilie
  • 2 linguri lapte
  • 2-3picaturi colorant rosu
  • 2-3picaturi colorant verde

 

Mai intai de toate facem blatul care e foarte simplu, e un sponge cake de vanilei. Mixam ouale cu zaharul pina se deschid la culoare si isi dubleaza volumul, adaugam esenta de vanilie si apoi faina cernuta cu praful de copt si la urma adaugam untul topit care este doar foarte putin caldut.  Tortul este unul foarte mic de diametru 15 cm. Asadar aveti nevoie de o forma foarte mica ori daca va atrage reteta puteti dubla cantitatea si sa faceti unul de marime mai mare..:) Dam la cuptor oentru 20-25 minute la 180”C

Cit timp se coace blatul facem crema, mixam untul spuma si apoi adaugam zaharul alternind cu laptele si esenta de vanilie in 4-5 etape. La urma adaugam albusul batut spuma.

Cind blatul e rece il taiem in doua parti egale , punem pe primul blat un strat de crema, adaugam al doilea blat si apoi il imbracam intrun strat subtire de crema. dam la frigider pentru cel putin 30 minute. Din restul de crema luam 2 linguri cu virf de crema in care punem 2-3 picaturi de colorant verde si mixam pina se incorporeaza foarte bine. Din aceasta crema vom face frunzele pentru decor. In restul de crema punem 2-3 picaturi de rosu si ne va iesi o crema usor rozie, crema cu care imbracam tortul si ai facem citeva ornamente la baza, asta daca alegeti sa il decorati ca mine..:)

Dupa ce il imbracam cu crema roz, asezam cu grija decoratiile. Eu am ales aceasta minunata floricica de culoare bleo, pe care am facut-o cu 4 zile in urma si am facut citeva frunzulite pe ici pe colo..

Cu speranta ca v-a placut tortuletul meu vă spun spor la prajiturit dragii mei si o zii minunata :*

 

Vanilla cupcakes – gluten free

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So as I’ve promised, we are now moving onto the second part of our three gluten free cupcakes series and that is onto this appetizing vanilla flavoured cupcake that were such a success among all attendees.

Time: 30 min.

Difficulty: Easy

Ingredients:

150gr soft butter, 100gr sugar, 3 eggs, vanilla essence, 200gr gluten free flour, baking powder and 80ml of warm milk

Ingredients for topping: 150gr butter (makes sure it is room temperature rather than out of the fridge), 300gr powder sugar, vanilla essence, 2-3 spoons of lemon juice and 30ml milk

Preparation:

Start off by mixing the butter and sugar together until they become creamy and foamy. Add the vanilla essence and then the eggs one by one and keep mixing until everything is completely incorporated. Add the milk carefully and then the sieved flour and baking powder.

Prepare the baking cups and with the help of a spoon, fill these up about three quarters (allowing space for the topping). Place in the oven for 20-25min. at 180”C. Always test with a toothpick to ensure goods are fully baked.

 

Meanwhile we have enough time to make the topping. Mix the butter until it becomes foamy and then in around 4-5 steps add the powder sugar, lemon juice and milk and then finally top everything off with a bit of vanilla essence. All this mixing will create a wonderful foamy vanilla flavoured cream that is just perfect for decorating the cupcakes.

When the cupcakes’ dough is chilled, proceed to decorate them as you wish with the help of icing pipes. I chose a basic flower like flow to the topping as I had made fondant flowers a few days beforehand.

And the final results is… tadaaaaaaaa!

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An absolute delight to the eyes, not to mention the taste buds! Such vivid colours…

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And such taste…

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Such savoury taste!!

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Good luck my dears! I wish you all the best and I will see you soon with the last part of this three cupcakes series, followed by a tutorial post on how to make fondant flowers! 🙂

 

 

Romanian version:

         Așa cum v-am promis continui cu retetele din seria celor 3 cupcakes gluten free….:) Astăzi am onoarea să vă prezint minunile ce au facut furori printre invitați…vanilla cupcakes…

 Timp de pregătire: 30 min

  Dificultate: ușoară

Ingrediente:

  • 150 gr unt moale
  • 100 gr zahar
  • 3 ouă
  • esență vanilie
  • 200 gr făină gluten free
  • un praf de copt
  • o ceșcuță cu lapte(80ml)

Pt.toping:

  • 150 gr unt la temperatura camerei
  • 300 gr zahăr pudră
  • esență de vanilie
  • 2-3 linguri zeama de lamaie
  • 30 ml lapte

Incepem prin a mixa untul cu zaharul pina devine spumă, adaugăm esenta de vanilie și apoi ouăle pe rind pina la incorporare totala. Adaugam laptele si apoi faina care a fost cernută in prealabil cu praful de copt. Pregătim formele de brioșe si cu ajutorul unei lingure umplem cam 3/4 pe fiecare. Dăm la cuptor pentru 20-25 minute la 180”C in cuptorul incins in prealabil. Nu uitati de testul cu scobitoarea pentru orice eventualitate….

Cit timp se coc si se racesc complet briosele facem topingul după cum urmează: Mixăm untutl spumă si apoi adaugam in 4-5 etape zaharul pudră alternind cu zeama de lamaie, laptele si esența de vanilie. Ne va iesi o minunata spumă de unt cu aromă de vanilie numai bună pe ornat briosele noastre….

Cind sunt complet reci le ornăm cu ajutorul unui spriț si apoi le decorăm  după preferință…Eu am ales aceste minunate flori făcute din fondant pe care le-am pregătir cu 4-5 zile mai devreme….intr-o postare viitoare o să vă arăt cum le fac eu…

   Rezultatul final…..

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Un spectacol de culoare…

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Si savoare…

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Fragede, pufoase si absolut delicioase…

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Spor dragii mei si oz i cu mult soare in suflet :*

Butter-vanilla cake with berry sauce and wipped cream

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This is an exquisite, elegant and wonderful cake that can be made for any sort of anniversary or celebration. This time around I actually made it for a special lady, to whom of course I couldn’t offer just anything. It had to be something delicate just like her, however we should get our baking hats on! 🙂

Difficulty: Medium

Time: 2 hours

Ingredients:

Dough :3 eggs, 100gr sugar, 80gr melted butter, vanilla essence, 1 spoon baking powder, 200gr sieved flour

Whipped cream – 500ml liquid sour cream, 4 spoons of sugar, 100gr cheese cream, vanilla essence, lemon skin

Fruit sauce – 300gr frozen wild berries, 3 sugar spoons

Decorating – 250gr fondant as a top layer and for the orchid and ribbon like detail

 

Preparation:

First of all, I just have to say that the cake itself is extremely easy and fast to make, the longest part being the chilling period. On the other hand, the decorating is quite challenging, especially for those beginner chiefs amongst you, as it requires a lot of patience and precision.

Now having said that, we should get on baking! When making the base of the cake (the dough), firstly mix the eggs and the sugar together until they increase in volume and the content obtained is soft. Then you can move on and add the vanilla essence and the butter (which you melted beforehand). Now is the moment to leave the hand mixer and start working with a spatula as the next step requires adding the flour and the baking powder.

Put the some of the created dough in a round 18cm baking tray and some in a round 10cm baking tray and place them in the oven for around 30min. at 180”C. I would advise you to be careful as the small tray will be ready in around 15min. so it’s really important to remember to take it out earlier. Also do not forget to test both dough trays with a toothpick to make sure they are baked as not all ovens are the same and they might require to be left for longer or so.

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While the base is baking in the oven, we have enough time to make the whipped cream and fruit sauce. I recommend making your own whipped cream rather than buying it as the one you make will be less nauseating and sweet. Starting with the fruit sauce first, you simply mix the frozen wild berries and the sugar together and place these on the stove at a small gas mark. Leave them until the sugar melts and it creates a thin sauce, which would be around 5min. Place this in the fridge to allow it to chill and move onto making the whipped cream.

In a small bowl, that was left in the fridge for around 20min. beforehand, mix the liquid sour cream (which has to be cold too) and sugar until they blend nicely together. You can then add the sweet cheese and keep mixing until the contents harden a bit. When you’ve completed all this, add the bits of lemon skin you scrapped and the vanilla essence.

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By now they should have all chilled – the baked dough, the whipped cream and the fruit sauce – therefore we can start assembling it all together and form this extraordinary cake. It is important to cut the baked dough in two equal parts in order to be able to fill it in the middle with the fruit sauce and about half of the whipped cream, but also to be able to fill the top part of the cake with 3-4 spoons of fruit sauce (just the sauce, avoid any of the wild berries on top). It makes the cake just this much more delicious if the sauce is spread throughout it. Then continue by using the other half of the whipped cream as a coat for the outside of the whole cake. The same steps apply to the 10cm baked dough as well.

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Well that’s all the easy parts done, so now comes the most interesting and fun part: the decorating!! You can chose to decorate as you wish, whether it is just by leaving the cake covered in whipped cream or whether you decide to add some exotic fruits to the top part of the cake, it will be still delicious! I decided to create a more elegant and pleasantly striking look, therefore I opted for a fondant coat as an outside layer for the cake with some pink fondant ribbon like detail and a pink fondant orchid as the top piece.

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All the fondant decorations are hand made by me, so if you opt for this option make sure you are confident enough in creating such pieces in order to avoid disappointment, but also I have to emphasise that if you decide to take this route, make sure you give yourself enough time, as these decorations have to be made a few days in advance. 

Good luck my little chiefs! I wish you all the best and I’m looking forward to hearing your feedback! Would you like a follow up post on how to create these fondant pieces in order to make your BakedTreats stand out? Kisses and until next time! :* 

 

 

 Minunat si rafinat este acest tort si cu siguranță il puteti face la orice aniversare . De data aceasta l-am facut pentru o persoana deosebita, caruia nu ai puteam oferii decit ceva foate delicat, exact asa cum e si ea….:) Da hai sa trecem la treaba si sa va arat cum se face..

Dificultate:medie

Timp de pregatire:2 ore

Ingrediente:

Blat:

  • 3 ouă
  • 100 gr zahar
  • 80 gr unt topit
  • esenta de vanilie
  • 1 lingurita praf de copt
  • 200 gr faina cernuta

Crema:

  • 500 ml smantina lichida
  • 4 linguri cu zahar
  • 100 gr crema de brinza
  • esenta de vanilie
  • o lingurita coaja rasa de lamaie

Sos fructe:

  • 300 gr fructe de padure congelate
  • 3 linguri zahar

Pt. ornat:

  • 250 gr fondant
  • flori din fondant

Mai intai de toate trebuie sa va spun ca tortul in sine se face extrem de repede, dureaza cumva mai mult statul la rece  si decoratul, normal…In fine..sa trecem la treaba si incepem cu blatul. Mixam ouăle cu zaharul pina isi dubleaza volumul si are o consistenta pufoasa si aerata, adaugam esenta de vanilie si untul pe care la topit in prealabil si acum e doar un pic calduț. Acum e momentul sa lasam mixerul si sa lucram cu un tel manual ori cu o spatula pentru ca urmeaza sa adaugam faina care a fost amestecata cu praful de copt in prealabil.

Punem compozitia intr-o tava rotunda de 18cm diametru si in una de 10 cm si dam la cuptor pentru aproximativ 30 minute la 180”C. Tava mica o sa fie gata cumva in 15 minute, nu uitati de ea..:) si nu uitati sa faceti testul cu scobitoarea pentru ca nu toate cuptoarele lucreaza la fel

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Cit timp se coace blatul numai bine avem timp de sos si de crema. Mai intai facem sosul adica punem fructele congelate inpreuna cu zaharul la foc mic si lasam pina se se topeste zaharul si se formeaza un sos subtire, as zice aproximativ 5 minute

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Dam la rece si facem frisca. Intr-un vas care a stat la rece inainte punem smantina lichida care si ea trebuie sa fie  rece adaugam zaharul si mixam pina incepe sa se lege, acum e momentul sa punem crema de brinza  si mixam pina se intareste. La urma  adaugam  coaja rasa de lamaie si esenta de vanilie

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Cint avem blatul, sosul si frisca reci incepem asamblatul si ornatul. Taiem blatul in doua parti egale, punem sosul de fructe, adaugam jumatate din cantitatea de frisca, punem al doilea blat si turnam de data aceasta doar 3-4 linguri din sosul de fructe(fara fructe) dupa care imbracam tortul in frisca. Vom proceda exact la fel si in cazul blatului mic.

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   Si acum vine partea cea mai interesanta pentru mine..ornatul..:) Voi puteti alege orice , fie sprițat cu frisca, fie inbracat cu fructe ori imbracat in fondant asa cum am facut eu..:)  Am ales sa il decorez doar cu o simpla banda de fondant roz si o orhidee…as zice ca e destul de elegant pentru aniversarea unei stimate doamne…

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     Spor la prajiturit dragii mei si zile senine va doresc :*