Do you want to arrange your child a holiday that will be remembered? Prepare an original, delicious dessert - cake "Masha and the Bear." An unusual treat with fairy-tale characters will appeal to the little sweet tooth.

Masha and the bear cake from mastic

All products are designed for 12 servings.

 

Will be required for a biscuit:

  • flour - 135 g;
  • sugar -180 g;
  • eggs - 4 pcs.;
  • baking powder - 5 g;
  • salt is a pinch.

... for syrup:

  • water - 140 ml;
  • granulated sugar - 100 g;
  • vanilla - 5 g.

... for mastic:

  • water - ¼ st .;
  • icing sugar - 500 g;
  • gelatin - 10 g.

... for cream, filler:

  • oil - 350 g;
  • boiled condensed milk - 300 g;
  • Meringue - 70 g;
  • peanuts - 200 g.

... for decoration:

  • mastic - 1 kg;
  • butter - 500 g;
  • shortbread cookies - 300 g

How to cook:

  1. You need to bake 2 biscuits. Send eggs to a deep bowl, salt, beat. A white lush mass should form.
  2. Continuing the process, pour sugar in small portions. Work with a mixer to get strong peaks (5 minutes). Then gradually add the sifted flour, baking powder with a spoon. Mix everything thoroughly.
  3. Line the parchment form. Put the dough in it. Bake for 35 - 40 minutes (t 170 °). In a similar way, cook another 1 cake. Biscuits must lie down for at least 8 hours.
  4. Prepare syrup. Pour water into the stewpan, put granulated sugar. Bring the mixture to a boil. Sugar should be completely dissolved. Then add vanilla, stir. Cool to room temperature.
  5. Beat soft butter to make it lush. Pour the boiled condensed milk, work thoroughly with a mixer until a homogeneous mixture is obtained.
  6. Grind cookies in a blender, turn butter into lush foam. Combine the ingredients together, mix.
  7. Soak in syrup, cream every cake, sprinkle with crushed peanuts, small pieces of meringue.
  8. Cook the mastic. Dissolve the gelatin in water, it should swell. Then pour in powdered sugar, mix thoroughly.
  9. To level the cake with a creamy mass with added cookies. He needs to stand in the refrigerator for 3.5 to 4 hours. Then you need to fit the cake with white mastic.
  10. Decorate the treat with figures of cartoon characters. You can mold them yourself, use forms or buy ready-made ones.

Children's dessert with gingerbread cookies

Essential products for biscuit:

  • flour - 150 g;
  • eggs - 6 pcs.;
  • granulated sugar - 150 g;
  • salt is a pinch.

... for syrup:

  • water - 200 ml;
  • sugar - 100 g;
  • vanilla - 2 g.

... for berry mousse:

  • water - 50 ml;
  • sugar - 70 g;
  • sour cream - 200 g;
  • cream - 200 ml;
  • Mascarpone - 50 g;
  • blueberries - 300 g;
  • gelatin - 10 g.

... for butter cream:

  • curd cheese - 550 g;
  • sweet powder - 70 g
  • cream - 120 ml;
  • food coloring - 1 g.

... for a glance:

  • water - 150 ml;
  • sugar - 300 g;
  • milk - 200 ml;
  • invert syrup - 300 ml;
  • white chocolate - 300 g;
  • gelatin - 30 g;
  • dye - 2 g.

... for gingerbread toppers:

  • mastic - 400 g;
  • flour - 300 g;
  • oil - 100 g;
  • honey - 40 g;
  • granulated sugar - 100 g;
  • egg - 1 pc.;
  • cinnamon - 4 g;
  • nutmeg, cardamom, ground coriander - 2 g each.

 

How to stick mastic:

  • 15 ml of vodka;
  • 15 g of honey.

Products for invert syrup:

  • water - 130 ml;
  • sugar - 300 g;
  • lim. acid - 1/3 tsp

Recipe:

Cake "Masha and the Bear" with gingerbread cookies is not difficult to prepare.

    1. Beat the salted proteins with a mixer to increase the mass. Continuing the process, introduce in half the norm of granulated sugar, work through to steady peaks.
    2. Grind the yolks with sugar to get a mass evenly white. Combine the protein and yolk part, mix gently.
    3. Add the flour in small portions to the prepared mixture.

Note! Flour should be sieved 2 - 3 times to make the biscuit airy.

  1. Mix everything gently from the bottom up.
  2. Bake a biscuit for 40 minutes at 180 ° C. Leave the cake in shape so that it cools down. After, it should be removed, and he should "rest" on the grill.
  3. Make syrup. Pour water into the container, add granulated sugar, vanilla. Bring the solution to a boil. It is necessary that the sugar crystals dissolve. Cool the mixture.
  4. Cook mousse. Puree blueberries with a blender. Pour gelatin with water, leaving it for 10 minutes. Put cold sour cream, Mascarpone cheese and sugar in a separate cup. Beat everything until smooth.
  5. When the mass becomes lush, introduce blueberry puree, work with a mixer, add the swollen gelatin. Beat chilled cream to make it firm. Then gently mix them into a creamy blueberry cream.
  6. Cut the biscuit lengthwise into three parts. Collect the mousse cake in shape. Each cake should be laid out alternately and soaked in vanilla syrup. Smear the first two with blueberry mousse. Cover the third. Then send in the cold for 4 - 5 hours.

How to make invert syrup:

  • Heat water and sugar over a fire. Do not stir. From the moment of boiling, boil for 6 minutes to 107 ° C.
  • Pour “lemon”, stir, let cool. Pour the mixture into a glass jar.

Ready syrup can be stored in the refrigerator for 1.5 months.

Prepare a cream to level the cake.

  1. Beat cold cream well until it is full, dense. Rub cheese twice through a sieve. Combine it with the creamy mass. Introduce icing sugar gradually at the same time stir with a mixer.
  2. It is necessary to color 1/3 of the cream in pink. The remaining half should be white.
  3. Remove the chilled cake from the mold. Level with snow-white cream on its surface, sides. Send the blank to the cold for 30 minutes.
  4. After, reprocess the cream mass. Cover the base with pink cream. Put in the refrigerator, where to stand for an hour.
  5. Prepare a glasssage. Dissolve gelatin in water (50 ml) until swelling.
  6. Pour the remaining water into milk, put granulated sugar, stir. After the milk mixture boils, add invert syrup.
  7. Bring everything to a boil, remove from the stove, introduce prepared gelatin. Mix thoroughly to make the composition homogeneous.
  8. Pour the milk-gelatin mixture into the crushed chocolate, stir, add dye, mix again. Dessert the surface of the dessert with a glaze.

 

A 2 year old children's cake will be decorated with gingerbread toppers. They are best done in advance.

  1. Pour spices, flour into a cup, add nutmeg. Sift everything. Beat softened butter and sugar. Lay the egg, honey.
  2. Now mix together the oil base, dry ingredients. Knead the dough. It should not stick to hands.
  3. Roll out the mass to make a large layer (thickness 3 mm). Shape shapes to cut shapes, such as numbers, flowers, circles. Place toppers on a baking sheet covered with parchment. Bake at t 180 ° C for 15 minutes.
  4. Make the figures of Masha with the Bear from pink and white mastic with the same molds.
  5. Mix vodka with honey (1: 1). Lubricate the gingerbread blanks with a solution. Stick mastic elements on them.

Toon heroes are often ordered in a pastry shop than they are made independently using forms. Edible pictures that are easy to purchase on the Internet are conveniently attached to homemade ones.

How to make with an edible picture

Ingredients for Biscuit:

  • flour - 200 g;
  • eggs - 5 pcs.;
  • sugar - 200 g;
  • juice (banana, store) - 60 ml;
  • salt - a pinch;
  • vegetable oil - 10 ml.

For souffle:

  • cream - 400 ml;
  • cottage cheese - 250 g;
  • water - 250 ml;
  • granulated sugar - 200 g;
  • bananas - 300 g;
  • gelatin - 50 g;
  • salt - a pinch;
  • vanilla extract - 3 g.

To decorate:

  • cream - 100 ml;
  • marshmallows marshmallows - 200 g;
  • icing sugar - 70 g;
  • cream cheese 500 g;
  • waffles - 50 g;
  • food color - 2 g;
  • pastry topping - 20 g;
  • a picture on rice paper (bought in a candy store or on the Internet).

 

Cooking process:

  1. Put eggs, salt, sugar in a deep bowl. Whip everything. When the mass becomes 2 times more, gradually pour the flour into a spoon, mix.
  2. Bake the biscuit in a preheated oven for 20 to 25 minutes at 200 ° C. Let it cool. Then pull out of the mold.
  3. Leave gelatin in the water for swelling. A little later, it must be dissolved in a water bath (it should not boil!). Put cottage cheese in a deep plate, pour cream, put sliced ​​bananas, add vanilla, sugar. Mix everything with a blender. You should get a mass of homogeneous consistency.
  4. Quickly stirring the curd mass, pour a gelatin solution into it with a thin stream.
  5. Now you can collect the cake. Cut the biscuit lengthwise into two halves, put the first part in a detachable form. Saturate it with juice, smear souffle. Place the second impregnated fragment on top of the filling. Leave the workpiece in the cold for 2 hours.
  6. For cream, prepare a cream. Beat cold cream until thick peaks form, put cheese, icing sugar. Work carefully to make it homogeneous. Leave in the cold for 60 minutes.
  7. Take the blank from the refrigerator. To paint part of cream (150 g) with pink dye. Cover the circumference of the treat with a light creamy mass, smooth using a scraper.
  8. Apply pink cream on the sides in a chaotic manner. You can give it a texture using the back of a teaspoon. Carefully place a picture of Masha and the bear on the surface of the cake.
  9. Decorate around the perimeter with marshmallows, sprinkles. Touch up the remaining creamy mass with blue paint. Decorate her treat with a syringe and various nozzles.

Cream cake "Masha and the Bear"

Biscuit:

  • eggs - 8 pcs.;
  • flour - 330 g;
  • oil - 30 g.
  • sugar - 200 g;
  • salt - a pinch;

Impregnation:

  • raspberries - 60 g;
  • water - 100 ml.

Cream:

  • Mascarpone - 400 g;
  • fat cream (33 - 36%) - 375 ml;
  • icing sugar - 120 g;
  • vanillin −5 g.

Decor:

  • water −200 ml;
  • cream - 40 ml;
  • Mascarpone cheese - 100 g;
  • raspberry berries - 100 g;
  • sugar - 100 g;
  • white chocolate - 100 g;
  • gelatin - 10 g
  • mastic - 50 g;
  • mint - 10 g;
  • food color - 2 g;
  • small pictures depicting cartoon characters.

How to cook:

Bake a biscuit in advance (preferably per day).

  1. Protein is salted. Beat them to form strong peaks. 2/3 of sugar is added to them. They continue to work with the mixer at low speed, gradually increasing it.
  2. Rub the yolks with the remaining sugar to a snow-white consistency. They put 3 part of the protein mass, gently stir. Then pour the sifted flour in small portions. Enter the remaining proteins, gently mix with a spatula from the bottom up.
  3. Form (24 cm) is greased with butter, sprinkled with flour, spread the dough. Bake in the oven for 40 - 45 minutes at a temperature of 170 - 180 ° C. The finished biscuit should cool in the form of 10 - 15 minutes. Wrap the pastries in a cellophane film, leave until the dessert is assembled.
  4. Make an impregnation. Grind raspberries with sugar, pour boiled water, stir. Then everything is filtered through a fine sieve.
  5. Now you need to do the cream. Beat chilled cream to form a lush foam. Put icing sugar, vanillin, mix with a mixer for 2 to 3 minutes.
  6. Mascarpone is put into the mass. They are working on everything to get stable peaks. The cream is left in the cold (20 to 30 minutes).

 

Collect the cake:

  1. Divide the biscuit into 3 flat parts. The edges are cut a little. The rest will go to create cake pops. Each cut half is impregnated with raspberry syrup, spread with a creamy mass. The delicacy is kept in the cold for 1 hour.
  2. The remaining cream is stained in any color you like. A small amount (60 g) is laid on a plate, painted over densely.
  3. A cake is taken out of the refrigerator. It is coated with a creamy mass of two tones from all sides, leveled with a spatula. Put the dessert back in the cold for 4 to 5 hours.
  4. Make toppers. The remaining biscuit is ground in a blender. Mascarpone cheese and cream are mixed until smooth.
  5. Combine the creamy cheese mass with crumbs. They make small flat cakes out of it. They are sent to the freezer for half an hour.
  6. Make a confectionery gel or buy it ready. Gelatin is poured with hot water (100 ml), stirred. Sugar is poured into the remaining liquid.
  7. It is brought to a boil, then boiled for 10 minutes. The gelatin mixture is poured into the sugar liquid, mixed, cooled.
  8. A small amount of chocolate bar is melted in a water bath. The end of the stick is dipped into it, which is inserted into the topper. Shapes need to be frozen (quite 20 minutes).
  9. Now you need to melt the rest of the chocolate. Mini cakes dip into it. Then they are inserted into a container filled with buckwheat, rice or foam. Wait for the chocolate to thicken.
  10. Images of fairytale characters are cut out. They are pasted on cake pops spread with gel. They also cover the pictures from above (optional). Leave in the cold.

Cream cake “Masha and the Bear” is decorated with mint leaves, raspberries made by toppers.

Cooking without mastic

Product list for biscuit:

  • wheat flour - 1 tbsp .;
  • eggs - 6 pcs.;
  • sugar - 1.5 tbsp .;
  • starch - 3 tbsp. l .;
  • cocoa powder - 35 g;
  • salt is a pinch.

On a protein custard:

  • water - 40 ml;
  • protein - 40 ml;
  • granulated sugar - 150 g;
  • vanilla extract - 1 tsp;
  • citric acid - a pinch.

 

On ice:

  • protein - 1 pc.;
  • icing sugar - 200 g;
  • cool boiled water - 1 tsp;
  • chocolate bar - 50 g.

For impregnation:

  • any juice - 40 ml;
  • water - 30 ml.

Step by step recipe:

  1. Eggs, salt, starch, sugar are sent to the bowl. Beat everything for 5 to 7 minutes. Then pour cocoa and flour in 3 stages. Each time the dough is kneaded with a whisk.
  2. The bottom of the form (24 cm) is lined with parchment. The bottom and sides are not oiled. Bake in a preheated oven at t 180 ° C for 30 - 38 minutes.
  3. Prepare a cream. Sugar is poured into the bucket, water is poured. Boil the syrup, not letting it boil, add vanilla, "lemon". Meanwhile, whisk the whites until lush foam.
  4. Sugar-lemon solution is poured into the protein mass in a thin stream, while continuing to work with the mixer at high speed for 5 minutes.
  5. Make an ice. The protein is whipped, sugar is added to it in 3 doses, working on average for 1 minute. The last whipping lasts 4 minutes.
  6. Water is poured into a protein glaze with a teaspoon. They look so that the consistency is not very thick, but it should not spread.
  7. The printer prints images of Masha and the Bear. The leaflet is inserted into the file.On it they outline the outline of the drawing with melted chocolate. Then sent to the refrigerator for 15 minutes.
  8. Cakes are cut into 3 parts. Each of them is impregnated with juice diluted with water, layers are smeared with cream. The surface and sides of the cake without mastic are also covered with a creamy mass.
  9. Chocolate pattern is placed on the round top of the dessert. Carefully remove the file. Aising is divided into several portions. They are tinted with multi-colored food dyes. They fill the spaces inside the contour image.

Chocolate Dough

Need to take for a biscuit:

  • flour - 135 g;
  • sugar - 180 g;
  • eggs - 4 pcs.;
  • boiling water - 3 tbsp. l .;
  • Cocoa - 30 g;
  • instant coffee - 1 tbsp. l;
  • vegetable oil - 3 tbsp. l .;
  • vanillin - a bag;
  • baking powder - 1 tsp;
  • salt is not much.

For cream:

  • oil - 350 g;
  • boiled condensed milk - a jar;
  • roasted peanuts - a glass;
  • meringue - 70 g.

For syrup:

  • water - 140 ml;
  • granulated sugar −100 g;
  • rum - 1 tbsp. l .;
  • vanillin - packaging.

 

For decoration, you need a kilogram of mastic.

Recipe:

    1. Beat eggs and salt. After the volume of the mixture increases, sugar is gradually added. They work with a mixer for another 5 to 7 minutes.
    2. Pour dry mix of flour, baking powder, cocoa in several stages. Everything is neatly mixed. Fill the parchment-covered form with dough. Bake in a preheated oven for 45 minutes (t 170 ° C). It is necessary to prepare two servings.
    3. Ready biscuits are allowed to lie down for 8 hours. Then each of them is cut into 2 halves. 3 cakes make up the lower tier.
    4. The last biscuit is cut diagonally. Two parts stack on top of each other. This will be the top layer.
    5. Boil the syrup. Water with sugar is heated until the sugar crystals dissolve. They don’t give a boil. Put vanilla, cool, pour rum.
    6. Prepare a cream.

Important! All products must be at room temperature. Otherwise, it will not be possible to achieve absolute uniformity of composition.

  1. Beat the butter until lush. Boiled condensed milk is placed in it. Stir until smooth.
  2. Form a cake. All cakes are soaked in syrup. They are stacked alternately, smeared with cream. Ground nuts, crumbled pieces of meringue are poured over it. The top and sides of the torus are leveled with a cream-baked mass (crushed cookies (300 g) are mixed with a pound of butter).
  3. Clean the treat in the refrigerator for 4 hours. The second semicircle is also collected.
  4. Then the tiers are covered with yellow mastic, they are collected in a cake, which is decorated with mastic characters.

How to make mastic figures and decorate a cake

Tools and materials:

  • tassels;
  • various stacks;
  • substrates;
  • gel dyes of different colors;
  • wooden skewers;
  • silicone mat;
  • glass rolling pin;
  • knife;
  • scalpel;
  • adhesive gel;
  • foil;
  • mastic;
  • cake;
  • confectionery powder;
  • butter
  • water.

Mastic is divided into several portions. They are painted in the necessary colors.

Bear Figure:

  1. Roll out a large piece of brown mastic. The body of a bear is molded from foil in the shape of a pear.
  2. It is wrapped with a layer of prepared mastic, aligned with your fingers. The top is pulled a little. Insert the skewer - the head will be attached there.
  3. From a snow-white or light-beige mastic dough, a drop is cut out. Apply to the front of the body - this will be the stomach. Align the edges with your fingers.
  4. Take brown mastic, roll sausage. Legs are made of it. They are fixed with gel on both sides of the lower body.
  5. Circles of snow-white mastic turn into soles, glued to the feet. Roll brown claws (for each leg - 3 pcs.), Attach. Wool is drawn with a scalpel, small incisions are made throughout the bear.
  6. A muzzle is fashioned from a large round fragment of a light mastic mass, “pits” are made under the eyes, nose, and mouth. Wet fingers smooth everything. Brown color frame the head.
  7. Two small balls of snow-white mastic plasticine are “seated in the eye cavities”. Smaller black circles are placed on them. A couple more small circles are placed on top. Dark brown eyebrows are attached above the eyes.
  8. Ears attach to the head. It is set on the body, propped up with a toothpick.Give the necessary shape to the body. They form pens, attach them, claws are glued to the paws. Make an imitation of hair on the head.

Masha:

  1. White mastic ball is painted in beige tone. They make a face - eye sockets, cheeks, nose, mouth, chin. Work with a scalpel, a rounded tip of the stack. Dip your fingers into the water periodically.
  2. A deep notch is squeezed out in place of the lips. A black flagellum formed by hands is stacked in the opening. A pair of stuck together white small rectangles are inserted into the mouth - these will be the teeth.
  3. Two snow-white balls are inserted into the eye cavities, leveled, the excess removed. A couple of green or blue kruglyashi impose on them. Then a black dot is placed in each pupil.
  4. The eyelids are molded from "bodily" flagella. They use a stack with a rounded tip, as well as a plastic scalpel.
  5. Eyes, cilia are painted with thin brushes, tinted lips with red paint. On the cheeks make a blush of pink powder. Take a wide brush. From the yellow oval, the masses are sculpted in bangs.
  6. A small piece of foil is used to form the body. It is covered with snow-white mastic. Make a neck at the top of the workpiece, stick a wooden skewer. Attach the head.
  7. Roll out raspberry mastic with a rolling pin. From it create a sarafan, straps, scarf. The final moment - make pens, boots. Handprints are done separately. They are inserted into the base of the hands, fixed with toothpicks.

Figures are left for 2 to 3 days to dry. Then decorate the cake.

For example, you can create an improvised clearing on its surface.

  1. Fit dessert with green mastic. She is decorated with flowers, butterflies. Install a house on it. It is made of any shade. There are a large number of workshops on the Internet.
  2. Before him is placed Masha, the Bear.
  3. A fence is glued to the side of the dessert. It is made from chocolate mass.
  4. The name of the hero of the occasion is laid out in letters in the center.

Be sure to prepare the original cake "Masha and the Bear." Kids will be delighted with such a treat.

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