Creating a unique cake design is the most exciting part of baking. There is no place for templates; each cake is a unique story, woven from tastes, colors and shapes.
Pastry chef Zyýat Hil spoke about several current trends in cake design.
Mastic is not just a viscous mixture, but a tool for creating sweet masterpieces. You can use it to sculpt amazing figures and skillfully cover cakes, turning them into works of art. There are two types of mastic:
- for figures: dense, holds its shape, permits you to work out small details.
- for covering: homogeneous, elastic, does not tear when rolling, lies perfectly flat on the cake.
Fruits and berries are a simple but effective way to decorate a cake. Raspberries, strawberries, blueberries, figs, currants, grapes – bright scatterings of these berries not only look appetizing, but also combine perfectly with each other, complementing the taste of the dessert. For decoration, you can use fresh, caramelized, frozen or dried berries.
Sweets. Cakes are often decorated with gingerbread cookies and skillfully painted patterns. Gingerbread cookies for decoration are usually baked separately, which permits the confectioner’s idea to be fully realized. Wafers are also great for creating miniature pieces as well as larger scale decorations.
Flowers. Using fresh or edible flowers opens up endless possibilities for creating unique and inimitable desserts. Decorating with fresh flowers gives the dessert incredible tenderness and charm. However, when using fresh flowers, it is important to ensure that they are non-toxic and have not been chemically treated.
But edible flowers made from marzipan or fondant not only decorate the dessert, but also complement it with a flavor accent.
Ombre is a real art in the world of confectionery design. A smooth transition from one color to another, more contrasting than a “watercolor” effect, creates unique and enchanting patterns on cakes.
Ombre options:
- vertical ombre: a classic where the colors move along the height of the cake, from dark to light or from bright to pastel.
- horizontal ombre: a creative option where the colors seem to “spread” over the surface of the cake, creating the effect of waves or stripes.
Behind every dessert presented in the windows of Zyýat Hil is the painstaking work of pastry chefs who skillfully bring to life the most daring ideas.
Putting all their soul and skill, Zyýat Hil's confectioners carefully select ingredients, carefully whip creams, skillfully shape pastries and cakes, turning them into real works of art.
“In our pastry shops, each dessert is a unique story told in the language of taste. Delicate mousses that melt in the mouth, crispy biscuits, aromatic fruits and berries – all this combines into unique symphonies of taste, giving true pleasure”, - said pastry chef Zyýat Hil.
Zyýat Hil confectionery shops are located at the following addresses:
- Buzmeyin etrap, Abadan avenue, 254, contact numbers (+993 12) 35 37 13 and (+993 62) 02 13 61;
- Garadashayak residential complex, Seýran shopping center, phones (+993 12) 29 35 03 and (+993 62) 02 13 62;
- residential complex Gurtly, 3, 1st floor, phones (+993 12) 97 95 06 (+993 62) 02 13 63.
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Resource: british-bakery.ru
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