Паруса из рисовой бумаги, крем чиз для выравнивания торта | Cake decoration Rice paper sails

Video 2. Leveling and decorating the cake. Video 1, where we made the chocolate honey cake    • Торт Спартак, шоколадный медовик рецепт   _______________________________ My Instagram @i_am_slastie Baker Store https://bakerstore.ru/ promo code for a 5% discount - slastie _______________________________ Today we'll level a butter cream cheese cake and decorate it with rice paper sails. Let's get started 😉 You'll need: For leveling the cake, butter cream cheese: 400 g cream cheese (Hochland in a red package, Cremette, Violet in a blue package, Cooking Chef, Peipus Lake) 130 g butter, 82.5% room temperature; 115 g powdered sugar (cannot be substituted with sugar); Vanilla sugar to taste; Spatula for leveling (can be substituted with a ruler). For decoration: 2-3 sheets of rice paper (sold in packs in regular supermarkets in the roll and sushi section, and also in pastry shops). Do NOT substitute with wafer or sugar paper. Water-soluble food coloring, gel or dry, doesn't matter. Choose the color you want; I'll use white and pink; Silicone mat; Clothespins, clamps; Thick gold icing paste for decorating the rice paper + rubbing alcohol (optional); Brush, if you have icing paste; Wooden skewers for attaching the sail; White chocolate or cocoa butter to insulate the rice paper from the cream, about 50 grams. Steps: 1. Make the cream cheese frosting with butter and smooth the cake. Place it in the refrigerator for 30-60 minutes to allow the finishing frosting to cool and set. 2. Work on the rice paper. Dip the sheet in room temperature water on both sides, then remove it and wait for it to soften. Place the sheet on a silicone mat and fold it. Let it dry completely. You can color the water any color you like with water-soluble dyes. Dry the sails at room temperature; this will take about 24 hours. You can also bake them in the oven at 50 degrees Celsius for 20-30 minutes. Decorate the finished sails with gold candurin, if desired. Mix some candurin with alcohol until it resembles thin sour cream. 3. Decorate the cake as desired. I used colored brush strokes with buttercream. Attach the sails to the cake. I recommend coating the area where the cake meets the surface with cocoa butter or melted chocolate. Also, if you need to attach the sail to the side of the cake, use melted chocolate. A few hours without insulation won't hurt the paper, but if you plan to store the cake overnight with the decorations, it's best to insulate it. Otherwise, I suspect the sails will curl from the moisture in the frosting. 🔥 We'll be holding a LIVE Q&A session on July 26th at 6:00 PM Moscow time. The link to the live stream will be on my wall, and the recording will be saved.