Master class "coloring lion cub". Children's cake "Lion cub" with mastic Cake in the form of a lion from cream

By popular demand, I present MK for coloring. I don't know if I'm doing it right or not. But how can I.
And so let's get started.
1. I went to the site The site of cakes to order copied all these coloring pages and printed them out on a whole sheet.
2. I put the tracing paper on the drawing and circled it with a pencil.
3. Melted chocolate icing and from the carnet I made a thin outline right on the tracing paper. (it would be better to do it all on a plastic file. The glaze leaves it better than tracing paper)
4. I put weights so that the edges would not wrap in the refrigerator and put it in the refrigerator.
5. Since I didn’t make the cake myself, I applied a thin layer of cream on a flat surface. And so you need to prepare a cake according to the size of our coloring, but a little more. You can see it in pictures from the internet....
6. Turn the frozen contour onto the surface of the cake and carefully remove the tracing paper. Notice that I didn't circle everything, just the complex paths. Drawn the rest. It's very simple.
7. I tinted the cream (I made the lion cub on cream, oily wine) in the right colors. Dyes used liquid Zeeland 200ml.
8. I looked at the picture and slowly began to decorate with such a nozzle with a diameter of 3mm 6 cloves. Dropped small pumps.
9. When I finished everything, I finished drawing the eyelashes and antennae for him.
10. Around the lion cub, I painted hearts from cold raspberry gel. Yes, I also filled my mouth with gel. (you can use both cream and shock glaze).
Here's how I explained it. Who does not understand, ask!

Homemade cake "Lion cub"

This festive home cake will cheer up all your guests, especially it will give pleasure to children: it is beautiful, tender and, most importantly, delicious! The “Lion Cub” cake is being prepared based on “Sher Ami” and is combined from two parts, for this you need to prepare two portions of the Viennese mass (one is the head of the “lion cub”, and the second is the body) and a triple portion of cream (two for soaking the cakes, one - to decorate the cake).
For the Vienna mass we need:
. 1 cup flour
. 1 st. l. starch,
. 5 eggs
. 2 egg yolks,
. 2/3 cup sugar
. 1/2 tsp grated lemon zest
. 100 g butter,
. 1 tsp baking powder. For cream:
. 6 egg whites,
. 1 2/3 cups powdered sugar
. 1 tsp vanilla sugar
. 0.5 tsp soluble gelatin
. 3/4 cup water
50 g chopped hazelnuts, 50 g finely chopped prunes, dried apricots and raisins. For impregnation:
. 1/4 st. sugar + 1/2 tbsp. water + 2 tbsp. l. liqueur or cognac.
For decoration:
. dark chocolate bar,
. food colorings.

Cooking:

VIENNA MASS

Beat eggs, yolks, sugar and lemon zest in a water bath until sugar dissolves. Make sure that the bowl with the egg mass does not touch the water. Sift the starch, flour and baking powder together and carefully fold into the egg mixture. Melt the butter in a thin stream, gently stirring, pour into the dough. Ready dough Carefully pour into a greased or parchment-lined springform pan. (It should be no more than 2/3 full).
We bake the Viennese mass at a temperature of 190 ° C for 30-40 minutes (after 30 minutes we check the readiness with a toothpick, it should remain dry).
While the Viennese mass is baking, knead the dough for the second portion. We also bake in the oven.
We cool the finished cakes, cut into 2 or 3 parts. The basis for the "Lion cub" is ready. We soak the cakes with syrup: 1/4 tbsp. sugar + 1/2 tbsp. water + 2 tbsp. l. liqueur or cognac. We divide the cream into several parts: one part is for decorating the cake and then according to the number of cakes.
We cut out the head and body of the “lion cub” from the cakes, form the paws, tummy and mane from the scraps. Now let's start making the cream.

CREAM

For cream, cook syrup from powdered sugar and vanilla sugar with water. You need to constantly remove the foam and check the syrup for readiness: pour a little on a cold plate, lightly press the surface of the syrup with a cold spoon and immediately raise the spoon. If the syrup reaches for it with a thick thread, it is ready. If thin, you need to cook a little more. Dissolve gelatin in hot syrup.
Pour the egg whites into a cold saucepan or bowl, add vanilla sugar and beat until stiff foam. Continuing to beat, pour the hot syrup into the egg whites in a thin stream. Mix quickly, leave part of the cream for decoration, add dried fruits to the remaining cream, mix gently again and immediately use the cream. Lubricate the cakes with cream with dried fruits.

ASSEMBLY

We tint the protein cream with yellow and orange food colors and decorate with the help of a confectionery syringe of our “lion cub”: the tummy, paws and muzzle with white cream, the body and head with yellow, the mane with orange.
Melt the chocolate bar in a water bath. In a thin stream, pour strips of chocolate onto the spread foil and let cool - you get a mustache.
With hot chocolate, draw the eyes, mouth and navel of the "lion cub". For the nose, you can take chocolate candy. Decorate the cake with a marzipan butterfly (optional).
There is one subtlety - protein cream quickly weathered, so the cake must be closed with a cap after cooking. We leave for 4-5 hours. It will soak in and become very tender!

According to the magazine "Waiting for guests"

November 24, 2012 | Prepared: 1495 | Grade: 5.0

Don't know how to congratulate the baby in an original way? Give him a handmade cake in the form of a lion cub. Do not worry, the cooking process is so simple that even an inexperienced cook can handle the cake. Rather, put on an apron, because we will learn the confectionery craft with you!

Light original dessert

Cake "Lion cub" is easier to prepare than you think. All you need is to prepare round cakes and mastic, and then let your imagination run wild. In this recipe, we will not cook the cakes ourselves, but will purchase them in the supermarket. Now, within 150 rubles, you can buy three biscuit cakes (chocolate, vanilla). They are not cloying, easily soaked, but do not crumble. Ready-made cakes will help cooks who suffer from the lack of an oven.

Ingredients: essential products

• Biscuit cakes ready (chocolate) - 3 pieces.
• Eggs - 3 pieces.
• Orange or lemon jam - 100 grams.
• Coconut flakes - 3 tablespoons.
• Peanut or walnuts- 100g.
• Yellow food coloring - 1 pack.
• Condensed milk - 200 grams.
• Powdered milk - 5 tablespoons.
• Powdered sugar - 200 grams.
• Dark hard chocolate - 1 bar.

Cooking steps

1. Since we have ready-made cakes for the Lion cub cake, we will start preparing the cream. To do this, carefully separate the whites from the yolks. Using a stand mixer or hand blender, beat the egg whites to stiff peaks, gradually adding the powdered sugar and jam. The finished cream will look like an airy fluffy cloud.
2. Then prepare the mastic: place the condensed milk in a deep bowl and add powdered sugar. Mix thoroughly with a spatula, add powdered sugar with dye and knead not a tight dough. You can add some flour. The mastic should turn out yellow so that the Lion Cub cake is bright and saturated. Please note that the plastic mass should stop sticking to your hands - this will indicate that it can be used for the cake.
3. While you are making the cake, place the chocolate in the freezer.
4. Put the cake on a flat dish, grease with cream. Repeat the procedure for all layers, covering the very last cake.
5. Roll out a small layer of yellow mastic and place it in the center of the top cake - this will be the muzzle of our lion cub.
6. Make small ears and set them aside.
7. Take the chocolate out freezer, rub it with a carrot knife so that you get shavings, 5-10 centimeters long - this will be our mane.
8. Gently spread the chocolate around the muzzle to completely hide the top layer of cream.
9. Chop nuts and chocolate. Lay the ears out of mastic, make eyes out of chocolate chips. You can also melt chocolate in a water bath and make a neat nose, eyes and antennae.
10. To get cheeks, grease with cream, sprinkle with nuts and lay chocolate antennae.
11. Instead of a mouth, you can also use cream and nuts.
12. Decorate the cake "Lion cub" with coconut flakes and you can serve it to the table!

cream cake

Use interesting and helpful tips to help you create a unique and delicious dessert. If you still don’t know how to make a Lion cub cake from cream, then you need to learn how to cook bird’s milk.

Try making a jelly dessert that resembles bird's milk. To do this, you need to take gelatin, powdered sugar, yellow dye, bananas or apples and 10 chicken eggs. First of all, it is necessary to pour gelatin with water to dissolve. Then, using a blender, beat the proteins to stable peaks, gradually adding powdered sugar. When the cream is ready, you need to add ready-made gelatin with fruits and dye to it, and then gently mix with a spatula. The finished mass must be poured into a round dish and put in the refrigerator for several hours until it solidifies. Ready bird's milk must be turned over and put on a plate, garnished with orange slices, pour over melted chocolate and give the cake the shape of a lion cub. Children love this dessert because it is light, airy and moderately sweet.

Work with mastic

• Prepare the cake "Lion cub" using ready-made mastic. It can be found in any pastry department, which is even in the smallest towns. It is also possible to order plastic mass on the Internet. When preparing the Lion cub cream cake, use cardboard templates with which you can cut out the mane, eyes and nose of the predator.
• If you purchased white mastic, then you can just use liquid dye.
• Do not take mastic on butter or sour cream, otherwise it simply will not hold.

How to make a biscuit

In a deep bowl, mix together 2 cups sifted flour, 2 teaspoons potato or cornstarch, 1 teaspoon salt, and 3 teaspoons baking powder. Add 7 chicken yolks, vegetable oil 60-70 milliliters, water 150 milliliters and vanillin. Knead a homogeneous mass, gently breaking up lumps of flour. Beat the remaining 7 proteins with a mixer together with citric acid(0.5 teaspoon) to steady peaks. This mass must be added to the flour mixture, mix and put in a round shape. Bake the biscuit for 1 hour in the oven. The temperature should not exceed 170 degrees Celsius. The finished biscuit needs to be cooled and cut into several cakes. Add cocoa powder or melted chocolate if desired.

Look at the photo of the Lion cub cake and see for yourself that even a home pastry chef can prepare a delicious and beautiful dessert. Experiment, delight your loved ones, surprise your friends with our original recipes!

Children's cakes with mastic are very popular, as every parent wants to please their child with a delicious and unusual treat. I want to propose the idea of ​​creating a cake in the form of a lion cub, which is perfect for the birthday of the little ones.

Of course, you will have to work hard to bake and decorate such a cake, but even novice confectioners will be able to cook it.

Products:

To prepare the crust:

• eggs - 3 pcs.;
• granulated sugar - 1 cup;
• kefir - 1 glass;
• flour - 2 cups;
• soda - 0.5 tsp.

To prepare the cream:

• sour cream - 350 g (25% fat);
• vanillin - a bag;
• granulated sugar - 1 cup.

To prepare the mastic:

• dry milk - 1.5 cups;
• powdered sugar - 3 cups;
• condensed milk - 150 g;
• food colorings.

Base for mastic:

• butter - 100 g.

Do-it-yourself children's cake with Lion Cub mastic - recipe with photo: