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Cake recipes and all kinds of baking

Learning to bake and decorate cakes (recipes and tips)

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Right dough

I use this dough for many cakes, just change the cream and toppings + add cocoa to the dough if you need a chocolate cake. The dough goes well with sour cream, curd, butter cream.

  • 2 eggs
  • 1 tbsp.sahara
  • 200g sour cream
  • 0.5 cans of condensed milk
  • 1 teaspoon soda without a slide (pay off with vinegar or lemon juice)
  • 2 tbsp. flour

Mix the eggs with sugar and beat a little with a whisk, stir in sour cream, condensed milk and soda. Add flour, mix (the dough will be like thick sour cream), you can add cocoa. From this test, bake 2 cakes and then cut each into 2 parts. Lubricate the mold and bake until the match is dry.


Sponge cake

Girls still have a cool recipe for a quick biscuit, and do not fool the eggs individually, beat them! 2 eggs, 1 tbsp. flour 1 tbsp. sugar, 1 tsp baking powder, 100 gr. oil, 1/2 tbsp. milk, whisk everything and for 20 minutes in the oven! Any cream, yesterday I tried butter + condensed milk - an overeating !!!

CURLY Pincher

2 eggs, 1 cup sugar, beat, add half a can of condensed milk. 200g sour cream .. one tsp soda (do not quench) two and a half sacks of flour can be a little less .. Half poured the oven into the mold and added cocoa to the second half (I I love it darker) spoons 2.5..CREAM 450 gr .. sour cream with half a glass of icing sugar add the remaining condensed milk ... crushed white cakes dipped in this white cream and put on brown .. Then he stood for an hour and covered with glaze .. GLAZE. .7 tablespoons of sugar mixed with four tablespoons of cocoa added 3 or 4 tablespoons. sour cream and 100gr.oils .. all over the fire to dissolve and fill ..

Cake Kiev

Cakes: Beat 5 proteins with a glass of sugar and a glass of icing sugar. Grease a cold sheet with butter (grate) or cover with parchment paper, put whipped whites on small portions of it with a teaspoon.
Put in a warm oven and bake on low heat (130-100)
Cream 1 5 yolks grind with 3/4 cup sugar 300g. drain. oils.
Cream 2 eggs with 1/2 cup sugar, mix with a teaspoon of starch or flour, carefully pour a thin stream into boiling milk (1/2 cup), stirring constantly so that there are no lumps.
When cream2 has cooled, mix it with cream 1.
Grind and slightly fry 30 walnuts (about 200g.)
On a large plate put a bowl of baked proteins, grease with cream.
Sprinkle with nuts Repeat this 3 times. (I did it 4 times).
Garnish the cake with cream, chocolate, crushed nuts as desired. I garnished with melted chocolate, to which I added a little boiled condensed milk and cream. Boka decorated with crushed nuts and chocolate. Put the cake in a cold place for 5-7 hours. Cut with a knife dipped in hot water.
The yield of the cake is approximately 1kg.200gr. Given its calorie content, enough for a rather big company.
Ingredients: egg 6pcs., Sugar 2 and 1/4 cups, powdered sugar 1 cup, plum butter. 320gr., Flour or starch 1 tsp, milk 1/2 cup, walnut 30pcs., Chocolate for decoration if desired.

Count ruins

girls found a recipe, by ear, delicious))))
Try awesome tasty cake. But it will take time and patience. But the result is amazing! Even those who don’t really like meringues always ask for a piece of encore. Take 6 eggs (on medium, closer to large, cake-sized). Eggs should not be completely fresh (well, not from chicken), always cold. Separates the proteins from the yolks, gently and beat the proteins for about 5 minutes. Then gradually we begin to add sugar (but only gradually) at the rate of 60 g of sugar per 1 protein. Beat for about 20 minutes. Then bake in the cold oven small bezushek, they should turn out to pieces 100-120. He takes a can of condensed milk from 200-250 g of butter, finely chop 150 g of walnuts (namely walnuts) and start to create our cake. We spread a layer of bezushki on a dish, spread each cream and sprinkle with nuts, and so each bezushka until they end. In the form of a cone. This cake is called "Count Ruins." Surely you met him, but this one is real. I have a recipe for many years, I don’t remember from whom. But I am happy for my family and friends for a very long time

Cake "summer"

In the full sense of the word — it doesn’t need to be baked, which is very good in the summer when the heat is. I also call it simply - jelly.
Ingredients: 1 bag of sour cream (450g), 1 glass of sugar, 1 bag of instant gelatin, 3 packs of fruit jelly (red, green, yellow), 150-200g profiteroles (I bought ready-made, you can of course bake from custard dough, but in summer the whole point is lost ) or just a sweet cracker., fruit for decoration.
Preparation: Prepare jelly in advance (red and green), I dilute it for a smaller amount of water in order to freeze better. Beat sour cream with sugar. Dilute gelatin in 0.5 cups of boiling water and gradually pour into sour cream, without ceasing to whisk. Put in the refrigerator for 5 minutes to start to thicken a little, then add the cracker (or profiteroles), cut into cubes of jelly, in a mold and in the refrigerator! In principle, it freezes quite quickly. Garnish with fruit on top and cover with yellow jelly. Frozen and done! In the summer, just super! Cool little refreshing cake ... While writing, I already wanted to ...

Truffle Cake

For biscuit cakes:
6 yolks
5 proteins
2/3 Art. Sahara
1/2 tsp tartar
2 tbsp hot water
2 tbsp cocoa powder
5 tbsp flour for cakes (cake flour)
2 tbsp starch

For syrup:
3 tbsp water
2 tbsp Sahara
1 tbsp liquor

For cream:
150 g of dark chocolate
2 tbsp. cream

For candy truffles:
150 g chocolate
1/3 Art. cream
1 tsp liquor

200 g of chocolate for coating sweets and chips

Preheat the oven to 190C. Draw 8 circles on parchment with a diameter of 20 cm.
Beat proteins with 1/3 tbsp. sugar to steady peaks.
Mix the yolks with the remaining sugar and beat until the mass brightens. Continuing to whisk, add cocoa dissolved in hot water.
Sift flour with starch and gently mix into the yolk mass.
Add proteins in 3 doses.
Put the dough inside the drawn circles (approximately half a cup each) and smooth with a spatula.
Bake for 5-8 minutes. Allow to cool and peel paper.

Bring water with sugar to a boil. Remove from heat and add liquor.

It is better to start cooking the day before the assembly of the cake. Bring the cream almost to a boil and pour chopped chocolate on them. Refrigerate for several hours (or even better all night). On the day of assembly of the cake, beat the cream until steady peaks.

Pour chopped chocolate with hot cream and mix until chocolate is completely dissolved, add liquor. Refrigerate for several hours. Picking up a teaspoon, roll the chocolate mass into small balls, put them on parchment paper and put them in the freezer for 1 hour. Melt the chocolate. Dip each ball in melted chocolate and leave to harden.

Moisten each cake with syrup and layer with cream. Cream the sides and top of the cake with cream. Sprinkle with chocolate chips and garnish with truffle candies.

Delicious roll

4 eggs. 125 g .. sugar. 50 g flour 50 g starch 3 tbsp cocoa .. baking powder 1 tsp. Beat the eggs separately from the yolks .. beat the squirrels there and the sifted flour mixed with starch and cocoa .. flatten on a sheet .. for 15 minutes into the oven .. then roll up it will cool down expand any filling ..

Strawberry cake

6 eggs
150 gr. Sahara
150 gr. flour

300 ml cream (can sour cream)
2 tbsp instant pudding (instant)
powdered sugar
chopped strawberries

Beat yolks with 1/4 sugar, add flour. Beat the whites in a strong foam with the remaining sugar and carefully, in portions, add to the mass. Bake 3 cake layers in the form of 25 cm. On oiled paper at 180 degrees.
For cream, whip cream with pudding and powder and add strawberries.
Soak the cooled cakes with strawberry syrup with cognac, spread with cream, leaving part of the cream to spread on top. Decorate as desired


Cakes: 250 gr margarine, a little more than 0.5 tbsp. water, flour (I take it by eye), and you can add 0.5 tbsp. sour cream. Knead the dough, divide into 7-9 koloboks and put in the refrigerator for 10-15 minutes. Then bake the cakes, beat the dough with a fork, roll out thinly.
Cream: 1 liter of milk, 3 eggs, 2 tbsp. sugar, 3 tbsp. l flour with a slide, 200 gr plums. oil, a bag of van. Sahara. Put milk on a small fire to boil. Meanwhile, grind the eggs with 1 tbsp. sugar and add flour, stir until smooth. When the milk begins to boil, make more fire, and add this mixture to the milk, and you need to mix quickly with a spoon so that the cream does not burn and does not clump. Put the cream to cool to room temperature.
Drain oil, room tamper. beat with 1 tbsp. Sahara. When the cream has cooled, slowly add oil to it, whipping. Bring to a homogeneous consistency and grease the cakes, sprinkle the top and sides of the cake with crumbs. All the cake is ready!


2 tablespoons
1 packet of margarine
2 tbsp. flour
8-9 eggs (depending on size)

1 liter of sour cream
1.5 tbsp.sahara
1 \ 4 lemons, chop finely with a skin (if sour cream is rare, add 2-3 sachets of thickener for sour cream)

Cooking method
Boil water with margarine and salt, pour flour into boiling water and mix terribly with a spatula in advance of the formation of a homogeneous mass, for there were no lumps. Continue to stir for a fire until the dough is brewed and does not stick to the sides of the bowl. Remove from heat, stirring to cool in advance warm. Drive eggs in portions according to 2-3 pcs. and knead in advance the formation of a homogeneous mucus mass.
Put the mass in a pastry bag and squeeze out for baking paper, for which the outline of the cake is drawn in advance. We draw a contour with dough, squeezing a tube out of the bag, a finger thick. Then we “connect” the contour with membranes. The oven is already in a preheated oven for medium heat near 45-50 minutes, 20-25 do not open the bulk oven. Crust the cakes with cream, laying them for no reason, for the membrane they lay down crosswise, let it brew in the cold for 3-4 hours (better for night).
You put fruits on top (kiwi, orange, banana, tangerine, pomegranate seeds if grapes for beauty). Pour transparent "Jelly for the cake."

Gingerbread men

0.5 lit. sour milk
0.5 cans of sugar
0.5 tablespoons of soda
0.5 cups oil.
2 yolks
how much flour will take (not cool)
We bake, and then grease the hot ones: 2 protein + 1 tbsp. Sugar (beat).
Gingerbread cookies bake often according to this recipe, and the form can be made different.


3 tbsp. flour
250g margarine
1/2 glass of water
knead cakes and for an hour in the refrigerator.

2 cup milk
2 cup sugar
3 yolks
2 tbsp flour
150 gr. oils

Grind the yolks with sugar, add flour, a little hot milk, combine with the remaining milk and bring to a boil. Add cinnamon to taste!


0.5 water or milk (warm)
0.5 tsp salt
9st. l sugar
1p. Vanilla
6 tablespoons oil
100g yeast
6-7 st. Flour
First, put the dough to fit, and then knead the dough. We close the bowl with foil and put in the refrigerator for 2 hours. And then we sculpt whatever you want.


Dough: 4 eggs, 1 tbsp. sugar, 1 tbsp. flour, 1 tsp baking powder,
3 tbsp. l hot water, 3 tbsp. l sunflower oil.

Beat eggs with white sugar. In a separate bowl, mix the whisk sifted. flour with baking powder.
Then carefully enter into the egg mixture. Then mix water and oil. Pour the dough onto a baking sheet, made up. baking paper and greased. butter, and bake at temperament. 180 degrees. I have an electric oven, I do it in the fan mode.

It takes me about 15-20 minutes.

Remove the biscuit from the oven, remove the paper and roll it still hot.
Allow to cool. Then gently unfold, spread with cream and roll up again. Decorate as desired.

Cookies Roll

300g margarine (soft)
300 gr sour cream
50 gr yeast
Knead until the dough sticks to your hands - the dough should be soft, easy to roll.
Divide into 4-6 parts. Put in the refrigerator for 30 minutes.
Dip 2 lemons in boiling water for 1.5 minutes, then mince + 1 glass of sugar through a meat grinder.
Roll out the dough with rectangles (along the length of the baking sheet), put the filling in the middle and pinch along the edges and in the middle (a long flat rectangle with a seam in the middle (top))
I have 2 rectangles lying on the baking sheet.
Bake, cut hot into long pieces, sprinkle with powdered sugar.
And that’s all! Bon Appetit!

And I make the cream “by eye” (based on 1 roll):
3 tablespoons each: sour cream (or milk), sl. Butter, cocoa, sugar - bring to a boil.
Cool a little. Add 100 gr. Raisins, 100 gr. Walnuts and 100-150g. cognac or cherry liquor.
The cream should not be very thick - so that then all the liquid soaks the biscuit, and only chocolate, raisins and nuts are left inside.

The cream is very tasty! And the roll turns out a little wet, juicy. And despite the alcohol content, he is not very “drunk” - children can also be given

Cake Snickers

4 eggs
100 g sugar
1 cup sour cream
3 tbsp cocoa
1 packet of vanilla sugar
1 pack of baking powder
250 gr.-300 gr. flour

first cream:
1 can of boiled condensed milk
200 gr. butter
200 gr. nuts (I had roasted peanuts)

second cream:
400 gr. cream with a fat content of 35% (I took "To Health" 26%)
2 tbsp Sahara

3 tbsp sour cream
2 tbsp cocoa
5 tbsp sugar
20 gr. butter.

grease the shape of the bottom

Beat eggs with sugar, add sour cream, add flour, vanilla sugar, baking powder, cocoa and mix everything. Bake the cake at 200 ° C until cooked. Cool and cut into two parts.

Beat the butter with boiled condensed milk, add the toasted nuts, stir, put on the cake (leave a little cream for the top cake) and evenly distribute. Beat cream with sugar in a dense mass and gently spread on butter cream, put a second cake on top (spread a little with butter cream and put on the cream with the anointed side).

For glaze:
Mix sour cream, sugar and cocoa, over low heat, bring to a boil. Then add oil. Pour warm glaze on the cake with a spoon. Decorate as desired. The cake should stand for at least 5 hours in the refrigerator

I still soaked cakes with syrup: 4 tbsp of sugar, 6 tbsp. water, 3 tbsp cognac



2 tablespoons the hall. water
1.5 tsp gelatin
1.5 tbsp liquid glucose
2 tsp glycerin
450 g icing sugar

Pour gelatin with water and let it swell. Then heat gelatin on the stove until it dissolves, but DO NOT boil, add glucose and glycerin. Stir and add gradually sifted icing sugar, knead the mastic first in a bowl, then on the table. That's all.
this is gelatin mastic ..

mastic or fondant

2 tbsp. l water
1 + 1/2 tsp gelatin (no slide)
1 + 1/2 tbsp glucose
2 tsp glycerin
455 gr. sifted icing sugar

1. Add gelatin to slightly warm water, mix, allow to dissolve. Put in the microwave for 8-10 seconds (the time depends on the power of the microwave) IMPORTANT! DO NOT boil gelatin, otherwise it must be thrown out immediately.
2. While hot gelatin is added to glycerol and glucose, mix until smooth.
3. Add powdered sugar in parts and knead until it is no longer possible to mix with a spoon. Then pour the rest of the powder and knead with your hands until a homogeneous mass.


225 g ground almonds
230 g sifted powdered sugar
1 tbsp lemon juice
1 small egg or 1 medium protein
mix almonds and powder, make a deepening, pour in lemon juice and egg (previously slightly beaten) and knead. You can add almond flavor.

Gelatin Mastic

1.5 tsp gelatin + 2 tbsp. water - in the microwave, but do not bring to a boil
then add 2 tsp. glycerin (or oil) + 1.5 tbsp. l glucose (honey) - how much powder will it take.



protein (cold) + 1 stack of sugars. powder

Oil glaze

The portion is calculated for a product weighing 450 g:
125 g (1/2 cup) softened unsalted butter
225 g (2 cups) sifted icing sugar
10 ml (2 tsp) milk
5 ml (1 teaspoon) vanilla essence

This very popular glaze can be quickly made from butter, icing sugar, flavoring and food coloring. Oil glaze looks very beautiful on the cake.

Put the oil in a bowl and beat it with a wooden spoon or electric mixer in a lush mass.
Mix powdered sugar with milk and vanilla essence, as well as (optionally) a flavoring additive. Beat the mass until it becomes homogeneous.

Apply the icing on the cake with a metal knife-spatula (spatula). You can make patterns out of it.

Oil cream.

Flavoring additives

portion calculated for a product weighing 350 g
60 ml (4 tbsp) water
75 g (1/3 cup) refined white sugar
2 egg yolks
150 g (2/3 cups) softened unsalted butter

Oil cream is an exquisite filling and the basis of decoration for cakes.
Cooking butter cream takes more time, but it's worth it. This thick and plastic cream is good for layering cakes, cover the cakes and apply patterns to them. The cream is stored for several hours at room temperature, but it is better to use it immediately after preparation. Do not whip the cream repeatedly, otherwise it will curl.

Pour water into a small saucepan, bring to a boil, remove from heat and pour granulated sugar. Heat gently until sugar dissolves.
Boil quickly until the liquid acquires the consistency of a syrup. To check, remove the saucepan from the heat and apply a drop of syrup on the convex side of a dry teaspoon. Take another spoon, squeeze to the one with the syrup, and spread it apart. The syrup should be pulled by a thin thread. If this does not work, put the saucepan on the fire again, boil quickly and repeat the test after a minute.

Beat the egg yolks in a bowl. Continuing to beat, slowly pour in sugar syrup in a continuous stream. Beat until the mixture is thick, light and cool. Raised mixer nozzles should leave a mark on the surface.

Beat the butter in a separate bowl until it becomes lush. Add the egg mixture to it gradually, whisking well after each serving.
Put or pour the flavor of your choice and gently mix everything with a spatula.

Protein Cream

Protein cream is made correctly on syrup, not sugar. The syrup is cooked to the state - dipping a spoon in syrup, and then viscous caramel should turn into cold water. Squirrels need to be beaten separately for a very long time, so that it would not be just foam, but a thick concinency, and then pour the syrup into a thin stream. And in the end, be sure to add a little citric acid — it gives the cream a hold. You can also add a little essense for the smell. And now the proportions: 4 proteins, 1.5 tbsp. sugar (syrup) And make sure that the yolks do not get caught, and not something fatty because of this, the proteins can not beat. This recipe is checked, I studied at the confectioner, it is true about 7 years ago.

White Chocolate Butter Cream

We will need:
180 gr. chopped white chocolate
2.5 tbsp flour
250 ml of milk
200 gr. Sahara

200 gr. butter

Pour milk into a saucepan, sprinkle flour and mix well so that there are no lumps.
Add sugar to milk and put on fire.
Bring the mixture to a boil and cook over low heat until thickened, stirring constantly (so as not to burn).
Remove the saucepan from the heat and immediately add chocolate.
Stir until chocolate is completely dissolved and cool completely.

Beat the mixer with soft butter until white, adding vanillin.
Gradually add the chocolate mass to the butter and beat well until smooth.

My notes:
I cooked the cream not in the fire, but in the microwave.
If you have such an opportunity - be sure to try.

Cooking cream in the microwave has significant advantages.
- The cream will boil much faster than on the stove.
(only it must be stirred every 20-30 seconds, especially at the very end)
- There is no risk that the cream will suddenly burn on the bottom.

just before decoration, let the cream stand in the refrigerator until thickened!

DREAMCream "Charlotte"

Sugar-384; butter-422g .; whole milk-250g .; eggs - 67g .; vanilla powder-4g; cognac-1.6g. Exit 1000g. This cream is distinguished by excellent taste, has a gentle melting VKZS. However, its storage stability due to the presence of products such as milk, eggs, is significantly lower than creams for powdered sugar and condensed milk.
For this cream, egg-milk syrup is prepared. Sugar with milk is brought to a boil. Beat eggs for 5-7 minutes so that during the subsequent operation they do not curl up to 10% sugar can be added to the egg mass. Hot milk with sugar is gradually poured into a pot with beaten eggs with a thin stream: if you pour milk immediately, the eggs will curl. The resulting mass is sent to a water bath and boiled at a temperature of 104-105 ° C until thickened (about 10 minutes). Egg-milk syrup is filtered and cooled to 20 ° C. Syrup should be cooled quickly, slow cooling can lead to egg folding, and a thick, dry crust may form on the surface of the syrup. To quickly cool the syrup, the dishes with the syrup are placed in cold water. In order not to form a crust, syrup should be periodically stirred.
Butter is cut into pieces and beat for 7-10 minutes. at a slow speed, then switch to high speed, gradually add the egg-milk syrup in small portions, cognac, vanilla powder and beat for another 10-15 minutes.
Signs of the cream’s readiness include a 2.5-fold increase in volume, obtaining a smooth-glossy surface with bubbles appearing. The cream raised on a wooden spatula should slowly slide away from it, a quick cream slide indicates that it contains more moisture. Such a cream will not hold its shape well and during storage the syrup may separate from the oil.
The full use of the syrup, established by the recipe, indicates good oil quality and cream readiness. With a low quality oil, the cream is similar to a curd mass and does not preserve a clear pattern and shape when depositing.
Sometimes Charlotte cream is prepared with condensed milk. It is prepared in the same way, only water is added to the condensed milk, beaten eggs and boiled in a water bath for 2-3 minutes, mix the mass well, and then rubbed through a sieve. Quality Requirements:
homogeneous mass of yellowish color, keeps its shape well. Chocolate cream "Charlotte"
Sugar-371; butter-382g .; whole milk-247g .; eggs - 66g .; cocoa powder-48g .; vanilla powder 1.4 g .; Cognac-1.5g. Exit 1000g.
The cream is made in the same way as the Charlotte cream, only after adding the egg-milk syrup, the sifted cocoa powder is gradually filled in. Here is such a chocolate cream (Ganache)
500 gr cream
500 g dark chocolate
50 g butter

Heat the cream to be hot, but do not boil !!!
Pour the broken chocolate and butter into pieces and stir until the chocolate and butter have melted. Refrigerate for at least 4 hours, but better at night.
Remove from the refrigerator, let stand for 10 minutes and beat. All cream is ready and can be decorated with it. Chocolate (black) - 250 g Water - 200 ml
Cream - 300 ml
Butter - 80 g
Sugar (sand) - 80 g
Break the chocolate into pieces, put in a pan, add water and 200 ml of cream. Bring to a boil, mix and simmer for 10 minutes. Sugar sand with 2 tbsp. l water until caramel. Combine caramel with melted chocolate. Add the remaining 100 ml of cream and sliced ​​butter. Whisk with a whisk and pour into dessert glasses. If desired, you can add 2 tbsp. To the cream l whiskey or rum.

Creamy curd cream

For the cream.
300ml cream 35%
150g cottage cheese
200gr of sugar.

Cooking cream: Whip the cold cream into a steaming foam, carefully pour sugar in and continue to whip with a 10min mixer. Wipe the cottage cheese through a sieve separately and add to the cream and stir everything carefully. We put in the refrigerator for 30 minutes.



You can buy in the following stores: ATB, Big Spoon, Antoshka, Metro, pl. Ostrovsky, Caravan


Кондитерские бусинки
You can buy at the market, where spices are sold, or in specialized departments of supermarkets.


We recommend these creams ...


Only in the markets (powder: Decorations, Quitten)
Gel, kandurin IN MOSCOW, well, or in Kiev at a frantic price

Confectionery syringes, nozzles on a code., Bags

Confectionery syringes, nozzles on a code., Bags can be bought in stores "Contact", Eva, Prostor, Ozeryka, METRO, Caravan



как делать кондитерскую орхидею


how to make a confectionery rose how to make a confectionery rose how to make a confectionery rose
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how to make a candy lily how to make a candy lily how to make a candy lily
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First, 6 petals are cut using a mold. If there is no mold, you can make a piece of cardboard and cut it with a knife.
Then we process the edges in the petals so that they are wavy using the opposite end of the brush or a toothpick, and put them to dry on a bottle so that they become convex.
Then we make a pestle, string it on a toothpick (to make it easier to attach to the cake) and attach our dried petals to it. (First 3 upper petals in the shape of a Mercedes icon, then 3 lower petals) You can make stamens from mastic, roll it out thinly and tips dip in melted chocolate. But they must dry well, so they must be done in advance!
I left the collected lily to dry in a glass. I previously lined it with foil and cellophane so that the lily took the desired shape!


how to make a confectionery butterfly how to make a confectionery butterfly how to make a confectionery butterfly how to make a confectionery butterfly
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Butterfly is very easy
Melt white and black chocolate in a water bath. On a parchment, draw a butterfly and then outline it with melted chocolate, put an object to shape it on some thread and put it on the shoe until it freezes!


Как делать кондитерские цифры

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