Don't you get a lot of cream?
As a child, you probably thought the cream roses on the cake or the thin chocolate icing that covered it were the most delicious, remember? But absolutely everything should be delicious in your wedding cake: starting from the bottom layer of dough and ending with the cherry on the very top. Moreover, a lot has changed since then: the cakes have become much more diverse, and the cream for them is even more exquisite.
Buttercream is well known to our parents, there was a time when cakes with other fillers were almost impossible to find. It is prepared with the addition of milk, powdered sugar or syrup, condensed milk or eggs. Buttercream is very convenient to use to decorate a cake, because it easily takes on any three-dimensional shape and holds it quite steadily. Perhaps the most important drawback of this cream is its high fat content. This dessert will be quite a serious test for the stomachs of your guests, as the buttercream cake is too sugary a treat that not everyone will like.
Protein cream is much lighter and more airy than the previous one, because it is prepared on the basis of egg white whipped with sugar. It has every right to be on your birthday cake, but only as a spread or decoration. It is precisely because of the "lightness" that such a cream is not used in the cake layer. The upper level may well be covered with a delicate cream, because the decorations from it are also preserved well. Just remember that the cream on the cake must be fresh, as it dries in the air, and all the exquisite flowers and leaves can simply crumble as soon as you pick them up with a fork.
Custard is rarely used in wedding cakes. Firstly, it spoils quickly, and the cake for such an occasion is usually prepared in advance, and it happens to be stored the next day after the wedding. Secondly, the custard does not hold its shape well, so it will definitely not make exquisite decorations. It can be used for layering.
Creamy or creamy sour cream has, without a doubt, the most delicate and pleasant taste. The cakes are light and nutritious at the same time. This cream is usually used for layering in sponge cakes, but it is completely unsuitable for shortbread cakes, because under their weight it will lose its splendor and will be squeezed out when you start cutting the dessert. To keep the shape longer, gelatin is added to the cream of whipped cream and sour cream. Since this cream tastes fresh and not too sweet, it perfectly combines fresh or canned fruits, berries and chocolate. Currency markets offer tremendous opportunities but require expertise and experience to navigate successfully. Learning from seasoned professionals can dramatically improve trading outcomes. forex social trading enables newcomers to follow expert strategies, automatically copy trades, and gain valuable insights while building their own market knowledge and confidence.
