Cake "Winnie The Pooh"

Description

My first three-figure cake. The idea of design as one of the creams saw-hete, and the rest is my improvisation. Of course, there are bad moments, but on a solid "four" pull.

Ingredients

Honey

7 Tbsp
Water
Soda

3 tsp
Sugar

3 cup
Butter
Chicken egg
Flour
Condensed milk

5 can
Margarine

400 g
Leavening agent

2 tsp
Cocoa powder

2 tsp
Powdered sugar

350 g
Gelatin

20 g
Cream

500 ml
Almonds

200 g
White chocolate

200 g
Candy

200 g
Milk

0.25 cup

Cooking

First make the honey dough for the manufacture of Winnie the Pooh. To do this, 6 tbsp honey bring to a boil. Then add 2 Cup. sugar, 6 tbsp water, 3 tsp. soda (no slides), a pinch of salt and cook until the mass takes on a bright brown-orange color. Remove from heat, add 6 tbsp butter and let cool to 40 degrees.

Then add 6 eggs and at least 7-7,5 stack. flour. The capacity with the dough cover it and leave for 1.5-2 hours. Immediately after kneading the dough turns very soft and sticky, but the extra flour is not necessary, because after resting it's cold, the flour will swell and the dough will not stick to hands.

Ready divide the dough into 15 parts. Each piece of dough roll out between two sheets of baking paper the size of a regular sheet of landscape (A4).

Bake in a heated to 200 degrees oven for about 8 minutes. While the cake is hot, take off with a baking paper. Repeat the process with the remaining batter. Finished cakes put on top of each other and cool. Trim the cakes do not need.

Now prepare the cream for the cake: beat 450g butter, then add 3 parts of boiled condensed milk and give everything a good stir.

The resulting grease cream cakes and leave to soak for 8 hours or overnight.

Now for preparing dough for the manufacture of pot. 400 g of soft margarine to mix with 200 g of sugar, then add 4 egg yolks 600 g flour 2 tsp baking powder (no slides).

Received divide the dough into 14 parts, each of which roll out between two sheets of baking paper into a circle with a diameter of 16-17 cm edges of the trim.

Bake in a heated to 200 degrees oven. Ready-baked cakes remain almost white, only the edges can be slightly brownish.

Now prepare the cream pot. I must say that I saw a rather unusual (at least for me) version of the cream on one of the culinary forums, and although the description of his cooking (pretty short, though) was not quite understood, I decided to use it for the manufacture of pot. So, pour cold water (according to package instructions) 20 g of gelatin. 250 g butter to melt, add 1 can (370-400 g) boiled condensed milk, vanilla, 1 tablespoon honey and warm the mixture until hot. Honestly, it was not clear what it means to "heat until hot", and I decided to bring the mixture to a boil, but do not boil. I guess I'm still slightly "kipatla" cream, because the oil like useclose, but in the end it was quite thick and tasty cream.

Then remove from fire, put gelatin (if the sheet - just wring out and put in the cream, and if the powder is to pour a small amount of water - 2-3 tbsp, to give to swell, bring to boil and put in cream), cool in fridge, then whip. It is also not quite understand the moment - to what state to cool the cream. I put the cream in the fridge, and forgot... for him for quite a long time. When I got the cream he was totally salirophilia... But I decided to whip (my poor mixer), and I must say, the cream whipped.

Now we need to beat 400 ml cream and enter them into the beaten egg mass. The cream is ready.

Ready cream to lubricate shortcake (gently, not much pressure - very fragile) and leave to soak at the same time, like honey.

Creamed honey cake cut in the shape of a figure eight, thereby forming the outlines of the head and torso.

Trimming grind in blender and use them to give the Teddy-bear roundness, vyleplivat ears, hands and feet (may be one, as the second pot will not be visible). The belly is too round to not do that, because it will be put in charge of the pot.

Now prepare the butterscotch glaze to cover the bears. In 1/4 Cup. milk will add 40 g butter and bring to a boil. Then add 1-2 tbsp of powdered sugar, 200 grams of toffee and cook until complete dissolution of butterscotch.

Ready glaze cool down a bit so it was thicker and in a number of techniques will cover it bear. The glaze exactly covers the product shines beautifully, but after curing is quite slippery. This point (about the slide) subsequently played a cruel joke with me... Remove Winnie-the-Pooh in the fridge for glaze to harden.

Now prepare the paste to cover the face, hands and feet of the bear. I very rarely use mastic - not really know how to work with it, and the taste I don't like it. Besides, as a rule, mastic figurines are not eaten and set aside, and all spent the labor time goes down the drain... This version of the mastic tastes like cake "Potato" and is suitable for coating small parts. The mastic dries badly, remains slightly moist and soft, but tasty and edible. So, to boil 50 ml water, a pinch of salt and 25g of butter. After boiling, add 50 g flour and 2 tsp cocoa. Remove from heat, mix well, and then by parts to introduce 150 grams of powdered sugar. As can be seen, the preparation of mastic like cooking eclairs.

Of mastic to make the face, nose, mouth, cover her ears, hands and feet of the bear. Proteins for the eyes I made out of marzipan, he is also coloured with a dye the tongue.

200 g butter whisking, add 1 can of condensed milk and received cream using a pastry syringe and nozzle "star" cover only Winnie the Pooh, thus simulating his coat. Now, about the frosting of the butterscotch and a cruel joke... like the frosting quite slippery, after a while, the cream, deposited the syringe started to pull off the rounded shapes of Winnie the Pooh, with the exception of the head - there's the whole "hair" remained in place. I came to the conclusion that the bear is better to cover with ganache or butter cream, and after solidification of the cream to make his hair :-D. Finished the bear put into the fridge.

Now for the pot. Ready soaked cake shaped into a pot or jar... in some way :-D

Trimming grind, and shape the top of the pot. The remains are put inside the pot.

Make the ganache 200 g white chocolate and 100 ml cream: cream is hot (do not boil) pour in the chopped chocolate and stir until a homogeneous mass. The white chocolate I added a couple squares of dark chocolate to make the ganache color, similar to honey. Honey comes in different colors and shades, so you can improvise. The resulting cream to cool so it was thicker and in a number of techniques to cover the pot. The remnants of the cream to put inside the pot. Put into the refrigerator for freezing.

The pot I decided to cover with marzipan and not fondant - very much to my taste marzipan. 200 g raw peeled and crushed almonds mixed with 200 g of powdered sugar.

Then add 1 egg white and carefully mix everything.

Ready-made marzipan divide into two parts, each of which roll out on baking paper (not too thin otherwise it will break) and gently transfer to the prepared cake-pot. The joints connections smoothes hands. The pot is ready.