Эффектно украшаем торт в технике Пэчворк

In this episode, we'll learn another technique for decorating cakes in the PATCHWORK style. Tortomania on Telegram (Additional materials for training and work) Subscribe - https://t.me/StudiyaTortomaniya Tortomania on VKontakte (Lots of useful material) Subscribe - https://vk.com/club228105046 Pastry Group (Live chat with practicing pastry chefs) Join - https://vk.me/join/AZQ1d_g1pxIWk/XmfQ... Cake height: 24 cm Cake diameter: 14 cm Tray height: 4 cm You can use any sugar paste, chocolate paste, or moldable chocolate for the appliqué – the main thing is that it tastes good and doesn't melt on the mirror glaze. We work on a cooled cake; after a while, the cake needs to be cooled again. I used chocolate fondant—this is my original recipe. For those who want to purchase a video tutorial with the recipe, please contact: Telegram, Max, WhatsApp, +79286858827 WhatsApp, Telegram +380674768136 Peony cutters petals No. 2a - 4 cm by 3.5 cm No. 2 - 3 cm by 2.5 cm No. 1a - 2.5 cm by 2 cm teardrop cutter - 2 cm by 1 cm leaf cutter - 3.5 cm by 1.3 cm small leaf cutter - 1.5 cm by 1 cm flower cutter - 0.8 cm Colors: burgundy, ivory, umber, juniper Mirror glaze recipe gelatin - 12 g water for Gelatin - 60 ml (cold) Sugar - 150 g Water - 75 ml Condensed milk - 100 g (white) Chocolate milk glaze - 200 g Burgundy food coloring Soak the gelatin in cold water for 15 minutes Combine the sugar, water, and condensed milk in a saucepan, mix thoroughly, place over medium heat and bring to a boil. Remove from heat. After a few minutes, add the swollen gelatin and dissolve in the syrup. Add the chocolate glaze and let it sit for 5 minutes. Whisk with a hand blender for a few minutes, strain through a sieve, cool to operating temperature, and coat the cake. Operating temperature: 32°C - 36°C Coat a frozen or very chilled cake. The cake should be on a cake pan of the same diameter. After covering the cake with glaze, leave it to stabilize. 12 hours, after which you can start decorating. In this episode, we'll explore another technique for decorating cakes in the PATCHWORK style. Cake height: 24 cm Cake diameter: 14 cm Tray height: 4 cm You can use any sugar paste, chocolate paste, or moldable chocolate for the appliqué—the main thing is that it tastes good and doesn't melt on the mirror glaze. Work on a cooled cake; after a while, bring it indoors and let it cool again. I worked with chocolate fondant—this is my original recipe. For those who want to purchase a video tutorial with the recipe, please contact: Telegram, Max, WhatsApp, +79286858827 WhatsApp, Telegram +380674768136 Peony cutters petals No. 2a - 4 cm by 3.5 cm No. 2 - 3 cm by 2.5 cm No. 1a - 2.5 cm by 2 cm teardrop cutter - 2 cm by 1 cm leaf cutter - 3.5 cm by 1.3 cm small leaf cutter - 1.5 cm by 1 cm flower cutter - 0.8 cm Colors: burgundy, ivory, umber, juniper Mirror glaze recipe gelatin - 12 g water for Gelatin - 60 ml (cold) Sugar - 150 g Water - 75 ml Condensed milk - 100 g (white) Chocolate milk glaze - 200 g Burgundy food coloring Soak the gelatin in cold water for 15 minutes Combine the sugar, water, and condensed milk in a saucepan, mix thoroughly, place over medium heat and bring to a boil. Remove from heat. After a few minutes, add the swollen gelatin and dissolve in the syrup. Add the chocolate glaze and let it sit for 5 minutes. Whisk with a hand blender for a few minutes, strain through a sieve, cool to operating temperature, and coat the cake. Operating temperature: 32°C - 36°C Coat a frozen or very chilled cake. The cake should be on a cake pan of the same diameter. After glazing the cake, let it set for 12 hours. Then you can begin decorating.