How to decorate a cake in Malaysian style

The Far Eastern culinary school sometimes shock us with incredible taste combinations and its original aesthetics. A cake in the Malaysian style is a perfect example of the incredible confectionery traditions of southeast Asia. To decorate desserts with a mass of magnificent naturalistic flowers began in Malaysia, from there this fashion quickly spread to China, Korea, Japan, Singapore and other eastern countries. Today, cooks from Indochina are considered the world's best confectioners working in this technique. But the most surprising thing is that you can repeat many masterpieces yourself. Of course, for this you need to have some theoretical knowledge and practice as much as possible.

Color spectrum

One of the main distinguishing features is the use of a natural palette. In fact, most modern confectioners widely use powder and gel dyes. But real professionals do it in such a way that for the first time a layman looks at the cake and becomes confident that the cream is colored with juices of berries and vegetables. The muted color gamut with many natural shades is an indispensable feature that every cake in the Malaysian style should have.

Traditional cream - Swiss meringue

Even those who are very far from confectionery art, it becomes immediately clear: the Malaysian cakes are decorated with oil cream. Lately, many people have treated it prejudiced, preferring to lighter and greasy oils some easier alternatives. But cakes in the Malaysian style, photos of which amaze the imagination, are prepared with the use of oil. Cream Swiss meringue - one of the most common options for the decor of similar desserts.

To make it, 3 proteins and 95 grams of sugar are heated in a water bath, stirring constantly. When the sugar is completely dissolved and the mass thickens, the pan is removed from the heat and the cream is beaten with a mixer until persistent peaks. This will take at least 10 minutes. Then gradually add the oil, softened at room temperature. It will take 155 grams. It is best to switch the mixer to low speed and continue whipping until the cream is absolutely smooth and shiny. Flowers are planted on pieces of bakery paper with a confectionery bag, then sent to the freezer for about 15 minutes. After that they will be easily transferred to cake.

Cream Cheese

This gentle cream, which holds the shape well, is less fatty than many other oil. It's easy to cook: 200 g of butter, 200 g of mascarpone and 100 g of powdered sugar should be shaken. If desired, you can add a pinch of grated lemon zest to the cream and a few drops of cognac. The cream is perfectly dyed with gel dyes. It takes about 10-15 minutes to freeze the flowers, after which you easily transfer the decorations to the cake in the Malaysian style.

Asian bean paste

Surprisingly, in the Far East, sweets are cooked even from beans. This paste is also suitable for decorating a cake in the Malaysian style. It is especially good for those who have just started to learn and "stuff their hands". For cooking suitable white beans. Soak the beans overnight in cold water. In the morning, drain the water, add a new one, put on the stew. After 5 minutes after boiling, rinse the beans, peel it and put it on the fire again. Cook the beans for about an hour. After that, the mass should be wiped three times through a sieve, then squeeze all the water through the fabric and start to boil the paste. Add 320 g of sugar, stir and cook until the paste stops flowing from the spoon, but still remains liquid enough. When cooled, it thickens. Flowers are formed by the same technique as from oil cream, but in the freezer they need to be held longer, not less than half an hour.

What is hidden under the cream?

Cake in the Malaysian style can be prepared according to different recipes. Usually, under a layer of delicious flowers, a typical biscuit is concealed. The main condition is a cylindrical shape. If you decide to master the decoration of cakes in the Malaysian style, use simple, proven recipes of cakes.