Delicia cake

[Biscuit:]

Delicia cake

Category: Culinary recipes

Ingredients
Biscuit:
Chicken eggs	2 pcs.
Sugar	70 g
Wheat flour	100 g
Baking powder	0.5 tsp
Vegetable oil (I have corn oil)	20 g
Orange juice (I have a packaged one)	30 g
Vanilla sugar, orange peel	5 g each
Orange jelly:
Peeled oranges	400 g
Orange juice	600 g
Sugar	70 g
Orange zest	1 tbsp. l.
Gelatin	20 g (I have 25 g)
Water	80 g
Bavarian Chocolate Mousse:
Yolks	4 things. (about 90 g)
Milk (I have 12% cream)	400 g
Sugar	100 g
Vanilla sugar	10 g
Black chocolate	100 g
Gelatin	20 g (I have 25 g)
Water	70 g
Cream 33%	400 g
Chocolate icing for decoration:
Cream 12%	40 ml
Black chocolate	45 g
Butter	15-20 g
________________________ ________
Confectionery ring for cake assembly
Curb tape (or cling film)
Round baking dish	D = 22 cm

Cooking method

• Here, girls, can you imagine, today we have, I'm not afraid of this word, a mousse cake :) The original recipe is here. And I, if you don't mind, will tell you about my version of its preparation :)
• So, first - a biscuit for the base. The original recipe contained a recipe for an ordinary classic biscuit (I really didn't understand why there was a baking powder, and I personally do not welcome baking with starch), and I already had a vanilla biscuit on boiling water according to our recipe. Irina irza, however, also with some changes, which I will definitely tell you about. Above in the ingredients, I brought exactly those with which I baked my version, but I think it is right to leave the choice of the biscuit to you: bake the one that you like the most or that you get the best, but make it in a mold with a diameter of 22 cm and a height of about 3 - 3.5 cm.
• So,
• Biscuit:
• Eggs (which must be at room temperature, and not from the refrigerator), beat thoroughly and thoroughly with sugar and vanilla sugar until a very dense fluffy mass resembling cream. This process should take you about 12-15 minutes (if you can do it faster and are confident in the result - do it your way :)).
• If you are a happy owner of a planetary mixer, then while beating eggs you:
• - turn on the oven 180 degrees;
• - rub the zest of an orange;
• - cover the baking dish with paper;
• - measure out flour and mix it with baking powder;
• - measure out vegetable oil;
• - Measure and bring orange juice to a boil.
• If you are going to beat eggs with an ordinary hand mixer, then do all the above steps before whipping, and keep the juice (water) on a very low heat :)
• Then gently, without stopping whipping, add the orange zest, pour in the orange juice, carefully brought to a boil (or just water, if there is no juice) and vegetable oil.
• After that, sift the entire amount of flour mixed with baking powder onto the beaten mass, and gently mix it into the dough, being careful not to sediment it.
• 
• Place the dough in a form covered with paper (I covered the form completely, but it will be better if you cover only the bottom, and you will not cover the sides - I'm just nervous, and I have this sound of a knife in the shape when removing a biscuit from it - well, just a blow to psyche, well, or, more precisely, according to what is left of it there :)) and send it to the preheated oven for about 25-30 minutes (of course, you know your ovens and their abilities better, so the recommendations for baking time can be safely ignored ). You will determine the readiness of the biscuit by the unearthly smell, but still be sure to check with a wooden skewer: after sticking it into the biscuit, you must pull it out absolutely dry, well, you, of course, know that :)
• I baked twice the amount of ingredients, so I got a very high biscuit:
• 
• I let him lie down (night) and then I cut it in half for the cake:
• 
• and, in addition, she carefully cut off the hard crust in a circle so that later it would not be felt in the finished cake.
• Then, when the biscuit has rested, we proceed to the preparation of orange jelly.
• Orange jelly:
• I can honestly tell you that I got 400 g of peeled from six large oranges weighing about 2 kg.
• How to clean them, look in the indicated video recipe, it is well shown there.
• Before peeling oranges, soak in 70 ml. cold water 20 (I had 25) g of gelatin and let it swell. By the way, repeating this recipe next time, I plan to soak gelatin not in water, but in the same amount of orange juice - it seems to me that this way the jelly will be tastier.
• Assembly:
• Put the prepared biscuit cake in a pastry ring, squeeze it tightly, and put peeled and cut orange slices on top of the cake. I didn't saturate the cake with anything, because the oranges did an excellent job without me.
• From six oranges, I got 360 g of natural orange juice. To them in a saucepan, I added another 240 g of packaged juice, 70 g of sugar, and threw in 2 more star anise stars (after turning off the gas, I poured a quarter of a Martini glass into it, yes, I'm an alcoholic :)). After boiling it all for one minute and cooling it down a little, you should dissolve the swollen gelatin in this liquid and strain it through a sieve.
• Now begins the most unpleasant (for me) part of this recipe. I had no experience at all in making jelly, and even putting it on a cake, and my mental abilities were only enough to figure out that liquid jelly cannot be poured onto a cake with oranges, it will just get wet. At the same time, I can't put completely frozen jelly on oranges ... and only in this place I realized all the horror of my situation, all my dull helplessness and overwhelming task: I need to catch the moment when the jelly has not yet frozen, but also will no longer be liquid ... Oooo, it was here that I envied with white envy those who prepare real mousse desserts, simply freezing the middle in the freezer and not jerking the refrigerator handle every two minutes ... But I had no choice and I became wait for my orange syrup to cool down and start to freeze :))) I waited, girls, for sooooo long, opening the refrigerator every 10-15 minutes and making sure that nothing happens ... Then I got tired of waiting just like that and at the cost of incredible efforts I began to wake up my Brain from sleep. At first, the Brain denied and pretended that we didn’t know each other, but then it took pity on me (it was painful for me to look amusing, cruising non-stop between the computer and the refrigerator) and, amused by this tedious sight, gave me an idea for free: if I just wait until the jelly will begin to solidify and put it on the cake, then I will not get a flat surface. And then, girls, having previously sarcastically warned me that I had exhausted my limit of intelligence for six weeks ahead, the Brain formulated an idea for me: following it, I divided the jelly into two parts, poured the smaller one into a wide container with a low layer (thus, to cool and freeze it became faster), and left the larger one in the container where it was. When the smaller part cooled down to the state of liquid semolina (Oh God, how glad I was that this finally happened), I put it on the oranges and carefully smeared it with a spoon, covering all the gaps with it. Then for another 15 minutes I put the future cake in the refrigerator, there the lower layer of jelly froze even harder and even then, almost without fear, I poured the slightly thickened remaining part of the jelly on it and, satisfied with the appearance of a mirror-flat surface, sent the cake to the refrigerator until the next day.
• The next morning, not expecting any more tricks, I started creating, God forgive me, Bavarian chocolate mousse.
• Bavarian Chocolate Mousse:
• The first step is to cook for him a custard base of yolks, sugar and milk. Mix 50 g of sugar with the yolks, add another 50 g of sugar to the milk in another saucepan, bring it to a boil with sugar and add a little to the yolks. A ladle of milk was poured in - the yolks were thoroughly and vigorously stirred, another ladle was poured in - they were stirred again, and so on. Then all this mixture must be poured back into a saucepan from under the milk, put in a water bath (or on a slow fire) and cook until thickened (the state of liquid sour cream).
• Realizing that I had already done this procedure more than once, preparing homemade ice cream, I boldly proceeded to implement my plan, letting my Brain go on vacation - no, well, the limit was still exhausted yesterday :))))) Even I don’t know, girls, is it worth describing my horror to you when I woke up with two pots of a beautiful vanilla omelet in my hands ... Yes, girls, my yolks were cooked twice: with careful and constant stirring, the first time without a water bath, and the second - on it ... Two factors saved me from continuing the execution of myself: the complete absence of eggs in the refrigerator and the need to go to work. On the way to work, endlessly tired of morning exercises with a water bath, I timidly tried to bargain out at least 10 more minutes of work from the Brain. It was almost summer on the street, no one gave way to me in the transport, which I immediately and brazenly attributed to my unearthly beauty and blooming youth, which incredibly made my Brain laugh and put it in an excellent mood :) Having laughed, the Brain took pity on me and gave me recommendations ... do not follow the recommendations. Yes, girls, everything turned out to be extremely simple: in the video recipe, Irina says: "I will mix the yolks with sugar and beat into a lush foam" ... Since my Brain was basking at this time somewhere under the Bahamian sun, I clearly followed this recommendation twice, and now It was this foam that did not allow me to see that my base was already ready: girls, I simply digested it twice stupidly, so the yolks curled up. Therefore, you do not do this, girls, I ask you: DO NOT beat the yolks with sugar for the Bavarian mousse, but just mix them well (or maybe not very well, well, for sure, without fanaticism) mix them before pouring hot into them milk. Eh, why there, I’ll give you the terrible secret of the Indefatigable Violator of the Recipe: you can just immediately mix cold milk, yolks and sugar in a saucepan, put it all on low heat and, THOROUGHLY and CONTINUOUSLY stirring, boil until it thickens and it will also work, tested (pre-boiling milk will still be faster).
• After driving to the store for eggs after work, I finally became insolent and desperately decided: why am I transferring simple milk to the discard, but if I translate it better, cream - well, it will be more fun, more sublime, or something :))) And I bought instead of milk, 12% cream, thus cutting off a retreat for myself: I had exactly one serving of Bavarian mousse according to the recipe and, having spoiled it again, I would certainly have been left without a cake. Realizing this bleak prospect, I, having reappeared in my kitchen washed after the morning execution, did not let go of the Brain for just a second.
• Having concluded a temporary truce agreement, Brain and I made the mousse like this:
• - 25 g of gelatin was soaked in 100 g of cold boiled water (again, why didn't we soak gelatin in cream, my Brain refuses to comment on me even now, obviously considering it beneath its dignity);
• - four yolks without fanaticism were mixed with 50 gr. sugar and vanilla sugar;
• - 100 g of chocolate was broken into small pieces and put into a container;
• - the cream with 50 g of sugar was brought to a boil and carefully added to the yolks in portions with constant vigorous stirring.
• - Now there was no foam and, returning the mixture to the saucepan, I saw a smooth yellowish mass, which at first was liquid, but gradually and confidently thickened for about 4 - 5 minutes on the fire, without any water bath and dancing with tambourines. This time, girls, she did not even think to offer me any resistance and boil the yolks.
• We cooled the thickened mass a little, dissolved the swollen gelatin in it and filtering it through a sieve, poured it into broken pieces of chocolate.
• Then everything was thoroughly mixed again and cooled.
• Further, girls, everything went like clockwork:
• I whipped 400 g of well-chilled 33% cream in a chilled bowl, carefully mixed the custard base with chocolate to them, and again waited for the finished mousse to grab a little so that it would not pour out of the ring.
• The jelly cake freed from the ring looked like this
• 
• Next, you place the cake with jelly in the center of the ring, making it 24 cm in diameter. Cover the ring with border tape or wrap it with cling film.
• 
• To be honest: I have a very tense relationship with cling film (she simply despises me), so if I didn’t have the border tape, I would not have laid anything, but I would have removed the cake from the ring after the refrigerator, wrapping the ring with a towel several times soaked in very hot water.
• Then, having clearly followed the recommendations of the video recipe, I transferred some of the mousse into a pastry bag with a nozzle with a round hole (you can just cut off a corner of the bag or any bag or file that you have at home) and covered the cake with mousse. Since I was always strained with patience, I did not wait for the mousse to harden very strongly, so it still a little flowed out from under the ring below me, but I didn’t have to level the top of the cake: it turned out to be smooth by itself, because the mousse spread itself. The cake in the ring went to the refrigerator for the night, well, and already in the morning of the next day, my father and I decorated it, having received untold pleasure from this process :))
• I will not describe the decoration process, because everyone can have their own, and this cake, even not decorated, already looks decent
• 
• Well, with the decoration it will be only yours, beloved and long-awaited, unique and unique, amazingly tasty and beautiful, surpassing all expectations and reconciling with all the difficulties of its preparation:
• 
• 

The dish is designed for

Cake weighing 2.5 kg.

Time for preparing:

Oh, I don’t know, I don’t know - I have three days, but there are craftsmen :)))

Cooking program:

Oven, refrigerator and the Brain (in his absence, although temporary - don't even try :)))))

Note

So, girls, in the era of the dominance of mousse cakes, and I, admiring the video recipes, suddenly remembered that in our family mousse cakes have always been preferred to everyone else and rightly asked myself the question: why are you, mom, try anything, but just not what used to be enjoyed even from confectionery stores? And then I found an excuse for myself: mousse cakes need to be frozen, and my Body categorically disagrees with this method of making my favorite cakes ... Honestly, girls, I don't want to offend anyone and I apologize in advance: well, I don't like freezing cakes, well, a hand does not rise - and that's it. Well, this is mine, deeply personal, well, these are my vestiges and prejudices :))) I, of course, do not renounce - maybe this is for now, maybe my freezer will someday have the pleasure of getting to know the cake, but. .. definitely not in the near future :))) Therefore, when I came across a video recipe for the cake presented to you by Irina Podolyan, I just got sick with it: everything seems to be clear, accessible, understandable, nothing needs to be frozen, but it looks simple .. Well, in a word, it looks so convincing And I decided to try it, especially since I insisted on a ready-made and, by a strange coincidence, a completely orange biscuit on boiling water :) Not without fear and apprehension I got involved in this confectionery chaos, girls, but completely unexpectedly for myself, I was incredibly pleased with the result, so I want to share it with you.You understand, for such non-advanced pastry chefs like me (and something in my heart tells me that there are still such on HP), informativeness the video recipe turned out to be catastrophically insufficient: well, that is, I understood that the jelly needed to be poured, but exactly how to do it - it turned out that I needed to be taught this, as well as some other little things that seem to everyone else to be completely elementary and obvious
That is why, girls, I want to devote this cake of my own and the process of its preparation to all those who doubt themselves, to everyone who is periodically unable or afraid to answer the question: "Do I have wings?" There are girls, we definitely have them - some of them are small, pretty and graceful; some are stylish and elegant; some - more like a halo, and some - on a backpack over their shoulders (well, just because they are still folded, brand new and never used) Girls, believe me, they are different with us, but we have them surely there is and sometimes we can do something that we ourselves not only do not dream about, but also cannot guess ... And so, girls, these wings will never forgive us if we do not spread them and do not use them for their intended purpose, you know, they will never forgive us that they did not feel the resistance of the wind and did not lift us into the blue of the sky, the path is not very high and not for very long - well, at home they are waiting for us to swoop in. Girls, my dear, good ones, never Do not let anyone diminish your faith in yourself even a little bit, fly over any obstacles, holte and cherish your wings and always, always, no matter what happens, you should know that all the best in your life has not happened yet, it is still ahead, it calls and beckons, and all you need to do is ... flap your wing ... right?

Murderer Mona, I will not be worthy of such a thing, Feat!
At least I will stare at the sun-amber beauty, the one in the middle!
Wonderful cake!

The last photo with a translucent piece killed me! Outright! I fly to you immediately! : fly: You will bake this for me, huh? (faithfully looking into the eyes)

I will not be able to do this, Feat!

Ksyusha, yes, I thought so too. Fortunately, now I can write "I thought so too ... once" There is nothing complicated, believe me :))) Everything that turns out in my inept hands can absolutely be done with All you just need to want - and a miracle is possible :) It's just that I have such a long description Well, you know, I can't do it shortly :) And Irina Podolyan's video takes less than 7 minutes: everything is so simple and clear :)

[Kinglet]

Kinglet, and laughter, and sin!
Vika! I read the recipe, worried and at the same time laughed heartily!
I suffer about the same with a new recipe while I research it empirically.
Then everything is easy and understandable, and you can do it with your eyes closed, but the first couple of times ... Exactly a feat)
You are smart! Took not a simple recipe. And I coped with it !!!!
Perhaps I will try somehow to ply from laptop to refrigerator)
Thanks for the recipe and photo !!!
The view is stunning !!!!

[Bridge]

Bridge, Natulik, what questions, of course I will bake with great pleasure - mine are already tired of me and of my endless cakes :)))) I'm waiting!

Added Sunday, April 10, 2016 3:52 PM

And I suffer in about the same way over a new recipe, while I research it empirically. Then everything is easy and understandable, and you can do it with your eyes closed, but the first couple of times ...

It can't be ... Yulchik, well, just not you :)))) It seems to me that you can do everything on a subconscious level I am so glad that you came and again I can tell you "Thank you, dear" The success of this cake is 50 % your Thank you for the timely help and support :))))

well, not you :))))

Come on))) You exaggerate my capabilities !!!!!
And in this cake you did everything yourself! And it's very cool !!!

[Vika]

Vikaas I read your recipe:

1. Cover photo - I passed out

2. Rather, I scrolled down to the notes - on the way I got stuck in the cut photo STUPOR and OUT

3. And in the notes about the wings - she cried Well, it was necessary to write so sincerely about us with wings

Thank you for such beauty ... I will go and read your detailed explanations - suddenly I will be able to believe in myself

Decorated cake is worthy of showcases of the most famous pastry shops (I think of Adriano Zumbo for some reason)

[Kinglet]

Kinglet, Vika, there are no words, in admiration for the recipe and for the spell, thanks
[/ quote]
We do not have a separate topic on the forum on mousse cakes, as far as I know, maybe there is a need for a separate Temko for such beauty?

[Svetlenki]

Svetlenki, Svetulya, a simple "Thank you" for such your post will not be just enough - it will not say anything at all You know, I will try and say this: thank you for this

Rather scrolled down to the notes

separate, this is so important and valuable for me, and thank you, with ease and grace, that you convinced me with ease and grace that it was not in vain that I wrote this recipe of my Svetik, you will succeed - well, after all, I succeeded, it means that everyone will succeed: ))) Just reading my long recipes, and even more so, reading them to the end is already a feat, compared to it, a cake is already a cute trifle

Vikul, I already wrote to you in class that from your cake I was just in a cult faint !!! You are so smart !!! And now I read your recipe - I got a lot of positive emotions !!! : girl_love: You are such a wonderful person !! I am very glad that thanks to HP I met (albeit in absentia) with you !!
The recipe is complicated, the cake is charming !!! Thank you very much for all the details and recommendations !!! I took a note ... I'll try to repeat such a miracle somehow))) Let's see what happens)))

[L]

L, Thank you, Larochka, thank you very much :)))

We do not have a separate topic on the forum on mousse cakes, as far as I know, maybe there is a need for a separate Temko for such beauty?

It seems to me that a very sensible proposal I myself thought about it when I wrote the recipe, because our girls create such beauty, of course, she needs a separate topic

Added Sunday, April 10, 2016 4:26 PM

kirpochkaNatulik, thank you very much for such kind words,: secret: read and cried :)

Thank you very much for all the details and recommendations !!

I really, really want those who dare to go along this path no longer make my mistakes and blunders and bother at least a little less :) If this description of mine helps at least someone, I will be sincerely glad

I'll try to repeat such a miracle somehow))) Let's see what happens)))

Everything will turn out great and this miracle is worth it, believe me. Do it by all means, it's not difficult (here, as it turned out, the main thing is to negotiate with the Brain, and not even with your hands)

Vikulya, reading is a pleasure for you!
that's how I didn't see your recipe in the morning, I found the answers to my questions. thank you

[Evgeniya]

Everything will turn out great and this miracle is worth it,

Thank you dear!! As soon as I agree with the Brain, I'll do it right away)) I already want it uuuuuuu)))

Added Sunday, April 10, 2016 4:36 PM

Evgeniya, And in the morning this recipe with details from Vikuli was not yet available)

[Kinglet]

Kinglet, Vika, just great pleasure from what you saw and, especially, from what you read! the talent of a humorist writer does not bury!
While reading, Vika thought five times that I was not an idiot: "I will give you the terrible secret of the Indefatigable Breaker of the Recipe: you can just immediately mix cold milk, yolks and sugar in a saucepan, put it all on a slow fire and, THOROUGHLY and CONTINUOUSLY stirring, boil until it thickens and it will also work, it is checked (it will be still faster) "
I, too, at one point scored on all the canons of cooking custard base. now I just pour milk into the blender (there is just a measuring scale), drive in eggs or yolks, sugar, starch flour or whatever according to the recipe and beat in a blender, then pour it into a saucepan with a thick bottom and cook the cream.
the only thing, as the owner of a wiping sieve, I can wipe the base after cooking and it will be gorgeous
"They soaked 25 grams of gelatin in 100 grams of cold boiled water (again, why didn't we soak gelatin in cream, my Brain refuses to comment on me even now, apparently considering it beneath its dignity);"
- having mixed the food several times, I soak the gelatin exclusively in water or juice. and it is better to put the cream like this, whipped

special respect for a very aesthetic decoration
and the cut is generally a call of nature - pull yourself together, rag, and do it !!!!
thanks for the pleasure. I really hope to repeat
yes, about the freezer. I never have free space there. and so you want. at least put an ice cream maker there

[Ljna]

Ljna, Zhenya, thank you :)))
aprelinka, Lenochka, thank you very much for the kind words addressed to my irrepressible talents and for sharing my own experience :))) So it is better not to soak gelatin in milk and cream?

[Kinglet]

Kinglet,

So, it is better not to soak gelatin in milk and cream?

I've tried to follow the recipe clearly before. once the cream curled up, the other ... well, I scored on this thing in taste, there is no difference in the end, but there are fewer problems
but in general I really liked your conversation with the Brain !!!
I had a similar case. I watched Inga's video with the Opera cake recipe on YouTube. she did it so cleverly.
doing one to one. all wrong. neither the biscuit was whipped, nor the cream was injured three times, and even when three parts of the cake were connected to each other, I thought I would throw this cake out the window
spat on everything, now I take the recipe as a basis, and then, as logic and experience suggests

Vikusya, this is incomparable!

[Kinglet]

Kinglet, Vika, congratulations on the new recipe !!! It would be a crime not to decorate this cake with a recipe so that everyone would see it, or almost everyone.

[Kinglet]

Kinglet, Vikul, I am sure that this gorgeous recipe of yours will become the recipe of the week.

[please]

now I take the recipe as a basis, and then, as logic and experience suggests

Yes, Lenochka, it seems to me that this is the most correct approach.But I have a deficit, both with logic and with experience, so ... it turns out what happens Sometimes it doesn’t work, but I don’t tell anyone about it
please, thank you, Nadia
Leonidovna, Olga, let's hope that those who are interested will see it and be able to use it, thank you very much :)))
kirpochka, no, Natul, for the recipe of the week it is unlikely to pull, I think many will be scared off by the large number of ingredients and its apparent complexity, and even so I wrote so long ... but I will be very glad if someone still needs it :))

Vikusha, good cake! And the Bavarese mousse (Bavarian mousse) is my favorite. By the way, leave your Brain with an idea-form, not wrap it with a hot towel, but you can walk a little with a hairdryer and voila, it's yours forever and even!

[DyadkinaAlla]

DyadkinaAlla, thank you, Allochka :))) Yes, I know about the hair dryer (more precisely, my Brain knows), but the hair dryer supplies heat locally - on one side of the mold, heat is supplied, and on the other, the mold is already cooling down, and the towel warms the mold more evenly, therefore I like this way more, but this is just my personal feeling

[DyadkinaAlla]

DyadkinaAlla, I don't have a hairdryer in the house)))))
I'll take it out with a towel

but I will be very glad if it is still useful to someone :)

Will definitely come in handy !! And the recipe and tips)

Added Sunday, April 10, 2016 6:34 PM

and the towel warms the mold more evenly

I like it that way too)

Yes, I know about the hair dryer (more precisely, my Brain knows), but the hair dryer supplies heat locally - on the one side of the mold, heat is supplied, and on the other, the mold is already cooling down, and the towel warms up the mold more evenly, so I like this method more, but this only my personal feeling

All these subtleties are needed, of course. Someone (more precisely, someone's Brain) has already thought, thought, and made sure from personal experience, but I can use a hint, saving time and nerves.

Thank you!

Vikulya, great recipe, your daughter ardent greetings, a gorgeous photo of a gorgeous cut of a gorgeous cake prepared with your golden hands

All these subtleties are needed, of course. Someone (more precisely, someone's Brain) has already thought, thought, and made sure from personal experience, but I can use a hint, saving time and nerves.

Yes, that's the real truth. It is these little things that make up the success of the recipe, and not one, and not two, these little things make up our personal experience, which is so necessary for us to conquer the heights of culinary or confectionery skills. I am always also infinitely grateful to those who manage to gradually, somehow unobtrusively convey such an invaluable experience, very often suffered or earned by hours of hard work, study, endless unsuccessful attempts, and their own mistakes. True, we really need these seemingly little things, knowing which it is no longer so scary to throw ourselves into the maelstrom of a new complex recipe :))

ardent greetings to your daughter

Thank you, Olga, I will certainly tell her, I appreciate her ability to take pictures of my food (and not only cakes) so much that she looks prettier and more appetizing in the photo than in life.She sometimes saves my culinary failures with her pictures: you look at a plate - you won't look without tears, and in Lerik's photo - oh, what an appetizing sweetheart I always say to her after viewing such photos: "You can see how you love me, so only a very loving person can take a picture of my failed meal"))

my failed meal

Vikusya, it seems to me that you simply cannot have this ... You slander yourself)

[Nataliya]

Nataliya, Natusik, I don’t know how to cook at all. Do you think I’ve just persuaded everyone for two months to lead the same culinary class as our pastry? Eeeeh, I would have studied there with such pleasure ... I would have been a hooligan, kanesh, as usual, well, where without it, but I would have studied ...

yes, I don't know how to cook

I'm sure that this is far from the case)))) You say that you do not know how to decorate, but you yourself give out such masterpieces, it takes your breath away! Everyone would not be able to do that))

Thank you for your kind words, Natulik, but I really do not know how to cook or decorate, I just study and sometimes in the process of learning something turns out, but something is not. Here, probably, all the same, what happened is more visible, that's why such a deceptive impression is formed (I hide my failures).

No, well, of course, like every woman who raised a child (well, or almost every one), I know how to cook something and it is certainly impossible to die of hunger next to me simply because I myself sooooo love to eat. Just, you know, I have three criteria by which I define a person who knows how to cook: firstly, such a person does not need to peep at the recipes - they are all in his head and he automatically knows how much of what and where to put in order to get awesome results; secondly, such a person always knows exactly what result he will receive - well, that is, expectations in his performance are always translated into reality; and, thirdly, such a person cooks absolutely from any products, well, he's not afraid of anything - no offal, no seafood, no meat, no fish, no mysterious spelled or some kind of bulgur thread - well, he can cook everything, and everything right, do you understand? So, I don’t meet any of these criteria, so I’m completely sincerely saying that I don’t know how to cook and I’m not being cunning at all. protein custard - what kind of decorating skill can we talk about? Do you remember that OlyaU showed us a master class in her colors? So I lost the thread in half of this video: what is there for what and where to lead, and Olya does this calmly, knowing that she will receive a cake in the form in which she conceived it - but I never dreamed that you ... And the cakes of Sveta Fomki, ah ... oh, who am I talking to, you yourself live in a creamy theme and you know what the girls do there - this is called they know how to decorate, and I ... yes, when I have at least approximately that something similar to the idea turns out - you want to hug the whole world, and sometimes even the idea itself does not work, and not just its embodiment And you say ...

I, too, do not fall under any criterion: girl_cray: And I don't even remember MK OliU ...Yes, I really want to learn how to align and decorate, like girls !!! As you look at their work - sorceresses !!!

[Kinglet]

Kinglet, Vika, how beautiful it turned out! and all layers: victory: super! Thanks for the recipe!

Vika, thanks for the recipe and invaluable experience! She described everything in great detail. I would like to repeat. I will think how to do it without a ring.
It's a pleasure to read you as always!

and all the layers are super!

Thank you, Oksanochka, Brain and the confectionery ring and I tried very hard: we were thinking for three :)))

Added Sunday, Apr 10, 2016 9:53 PM

I will think how to do it without a ring.

Thank you, Nadyusha :))) I think you can make without a ring in dense plastic coasters for hot dishes (you know, there are such as plastic rugs, they are sold in our dish departments) - you can try to roll them up with the required diameter and fix it tightly with some kind of elastic , for example :) But I myself have never done such difficult exercises, this is just my guess

[Kinglet]

Kinglet, Vikulechka, thanks for your hard work!

[Vika]

Vika, the cake is amazing delicious !!!
The description of the cooking process charged me with a positive for the whole day ... I will remember it and "smile" (and what is it, schA many have a spring aggravation of their brains).
Let them look and envy, though at work they can call the brigade
I abazhau and congratulate you on your personal day, HAPPY BIRTHDAY !!!

At our darling Vikulka
Birthday! Hurrah!
I wish you happiness, strength,
And health and goodness!
May good luck accompany
Life is over the edge!
You live, not hiding your face,
Laugh, sing, dance, play!
One life - you remember it!
Try everything, experience!
And do not believe that paradise is somewhere!
Only where you are, there is paradise!
Always glad to plunge into the ocean of your positive !!!

At our darling Vikulka
Birthday! Hurrah!

Well, what are you a good girl SIMULA))) !!!!

Well, what are you a good girl SIMULA))) !!!!

then not me, then int-t converted, but you zhezh not anyone, aHa

[Sima]

Sima, Siiiiimaaaaaa, well, thank you very much !!!! "Lybsya", please, be sure to "lybsya": no one will call the brigade, nope, just looking at you, someone else will start to smile and the day will become brighter, and life will become easier, and people will be kinder - it's so wonderful :)))) Yes, after your words like that, I'm ready to bake all the cakes in the world with adventures and write about it again - if only I could smile :))) And I, too, go to work with a "lyba" all over my face - thank you, Sim, I love you too :)))))

Added on Monday 11 Apr 2016 08:52 AM

it's not me

No, then you - and let someone try to prove the opposite :))))

but you zhezh not anyone

I'll cover the clearing for anyone, and invite everyone)))) Vikusya, we are already walking from work, you will join)))

[Vika]

Vika, Vikulya, dear, happy birthday to you !!!
Be healthy, be beautiful
Be rich, be happy.
Be sensitive and adamant.
Gentle, affectionate, in love.

Be strict, funny, funny.
Subordinate or master.
Be a guiding star -
Bright, kind, gold.

Be the light at the end of the tunnel.
The first greens of April.
A family hearth, a fairy tale -
Unforgettable and beautiful.

A magical dream, a formidable cloud.
Be a mighty ocean.
Be an arrow in your heart.
Sweet honey, hot pepper.

A petal in a blooming garden.
Around, running on the water.
Be luxurious and innocent.
A trembling rose, an avalanche.

[Kinglet]

Kinglet, VikaI don't know how to verse ...

I sincerely congratulate you on your birthday! Thank you for being with us !!!

I want to congratulate Victoria -
Today is her birthday!
Look, all your friends are gathered
So congratulations.

Always let success await you
And sadness bypasses
Let there be only laughter in life
Years fly by? Well, let it be!

Always be cheerful, beautiful
Good health - forever!
After all, this has long been clear to everyone -
You are the best person!

Vichka, you are our pastry chef-writer! Love you! Well done! The cake is awesome! But the hostess is still better)))
I am read by your poems. When will you start publishing? I'm waiting ... I'm already in line for your first book. Girls, I'm the first, take my turn ...

Vikulya, I also managed to draw up a recipe, well, you are our bee. Again, happy birthday

Posted Monday 11 Apr 2016 02:13 PM

take my turn ...

and it's late, Anyutka, I've been in line for half a year

My golden girls, thank you all: the warmest, the most joyful, the most grateful and the most sparkling !!!! And for your congratulations, and for your attitude, and for your trust, and for your participation, and for your support Now I definitely have wings and I still won't hesitate to wave them

I've been in line for half a year

My dear, you are definitely out of turn with me: how to publish, I personally will start delivering and presenting to everyone, I will also persuade them to take them.Such ladies simply cannot stand in line, they are not supposed to, they are supposed to and, of course,

mona ishsho like this ?. on your Dnyushka ?. or ice is not allowed?

mona ishsho like this ?. on your Dnyushka ?. or ice is not allowed?

Ice on my Dnyushka has everything that they have an eye for And you, Alenchik, everything is definitely possible - I don't know a person who could refuse you :)))