If you love baking cakes, then this article is especially for you! In this article we will look at a wide variety of ways to decorate cakes with your own hands at home. You can transform an ordinary cake with mastic, marzipan, icing, waffles, chocolate, glaze, cream, cream, meringue, fruit, jelly, sweets, marmalade and sprinkles. We will look at each ingredient of the decoration separately, get acquainted with the recipe for making it, and, of course, be inspired by a huge number of ideas.
For some cake decorating options, you will need special materials such as: a pastry syringe with nozzles, parchment paper, a sharp thin knife, spatulas of different thicknesses.
Decorating cakes with fondant
Mastic is a special dough for decorating a cake. You can roll it out and cover the top of the cake, you can also create various animal figures, letters, numbers, flowers, leaves, openwork patterns and whatever your imagination desires.
The basic rule for working with mastic is that you have to work with it very quickly, since it hardens instantly. But there is a way out! When you form the decoration, pinch off the desired piece and wrap the rest of the mastic in film. Large figures may crack when drying.
Mastic recipe No. 1
Ingredients: condensed milk, powdered milk or cream, powdered sugar, food coloring (optional). The amount of ingredients directly depends on the size of the cake.
Preparation process: take a deep bowl and mix milk powder or cream with powdered sugar. Gradually add condensed milk and mix well. You should get an elastic dough that does not stick to your hands. Add food coloring drop by drop and mix into the dough. After cooking, immediately wrap the mastic in film.
Mastic recipe No. 2
Ingredients: water, lemon juice or citric acid, butter, powdered sugar, starch, marshmallows (white chewy marshmallows), food coloring (optional).
Preparation process: melt the marshmallows for a couple, add drops of food coloring if desired. Then add water and just a little lemon juice or citric acid. Mix the mixture well and then add 50 grams of butter. Separately mix powdered sugar and starch in a ratio of 1:3. Gradually add the powdered starch mixture to the marshmallow mixture and knead the dough well for about 10 minutes. After cooking, immediately wrap the mastic in film.
I recommend watching the video master class!
How to decorate a #cake for a girl's 17th birthday
I recommend a photo gallery of mastic cakes!
Lilac wedding cake: photo and why you should choose it?
Making a lilac cake is quite simple. To do this, you will need to add dyes when preparing the finish. They allow you to quickly create the perfect design and you will appreciate the attractive appearance.
What are the advantages of a lilac wedding cake without and with mastic?
- He looks great.
- The color is exquisite and will appeal to many buyers.
- You can choose a cake with any decoration materials.
- This product combines all possible parameters.
Decorating cakes with marzipan
Marzipan is a nut mass that consists of almond flour and sugar paste. Its advantages are that it holds its shape perfectly, is quite elastic and has an amazing delicate taste. It is convenient to create all decoration elements from it - small figures, cake covering and voluminous decorations.
Marzipan recipe
Ingredients: 200 grams of sugar, a quarter glass of water, 1 glass of lightly roasted almonds, butter.
Preparation process: peel the almonds and finely chop them in a blender or on a grater. Make syrup from sugar and water. The consistency of the syrup should be thick. Pour the ground almonds into the syrup, stir and cook for 3 minutes. Take a bowl and grease it well with butter. Pour the marzipan into a bowl. Cool the marzipan and pass through a meat grinder. Marzipan is ready! If it turns out liquid, add powdered sugar. If the marzipan is very thick, add a little boiled water.
I recommend watching this video!
Marzipan - Grandma Emma's Recipe
I recommend a photo gallery of marzipan cakes!
Master class on making a cake without mastic “Frezier”
Nowadays, options created on the basis of the classic “Frezier” recipe are more common, but it will be right if first we learn the traditional method of preparation.
Ingredients
Prepare the following products:
- chicken eggs – 3 pcs.;
- vanillin - on the tip of a knife;
- sugar – 100 g;
- starch – 25 g;
- baking powder (can be replaced with soda and quenched in vinegar) – 1 tsp;
- premium flour – 100 g.
For the cream you will need:
- milk – 0.9 l;
- eggs – 3 pcs.;
- butter – 200 g;
- sugar – 1.5 cups;
- a little vanillin;
- flour – 1 tbsp. l.;
- starch – 25 g;
- gelatin – 75 g.
To soak the biscuits, syrup is prepared; it requires 50 g of sugar and 75 ml of water. For decoration you will need a bar of quality chocolate. And, of course, we will use strawberries (strawberries, victoria) - usually 600 g is enough, but you can take more.
How to make a cake without Frezier mastic
Decorating cakes with icing
Icing is an ice pattern that looks like a winter pattern on a window and tastes like crispy ice. The advantages of icing are that it is quite durable, does not spread, and adheres well to the surface of the confectionery product. It can be applied on top of hard chocolate glaze, mastic, fondant. It is worth noting that the surface on which icing can be applied should not spread or be sticky. The icing is applied with a pastry syringe, then the finished product is placed in the refrigerator for further hardening. Lace, inscriptions and patterns turn out very beautiful.
Icing recipe
Ingredients: 3 eggs, 500-600 grams of powdered sugar, 15 grams of lemon juice, 1 teaspoon of glycerin.
Manufacturing process: cool all ingredients, degrease the dishes and wipe them dry. Take the eggs, separate the whites from the yolks. Beat the egg whites, add glycerin, lemon juice and powdered sugar. Beat the mixture well with a whisk until it turns white. Cover the mixture with film and place in the refrigerator for 1 hour to burst the air bubbles. The icing is ready, you can safely decorate the cake!
I recommend watching 2 amazing master classes! The first shows in detail how to paint a cake with icing. The second tells in detail how to make gorgeous roses from icing.
Royal Icing Recipe for Brush Embroidery Cake – Decorando con GLASA REAL by CakesStepbyStep
How to make Roses from Icing (Royal Icing / Protein Icing / Royal Icing)
I recommend a photo gallery of cakes decorated with icing!
Master classes on making and decorating cakes on video
The step-by-step preparation of children's cakes is clearly and extremely clear in the videos. Take advantage of the recipes, as well as design ideas.
How to prepare mastic:
Modeling decorations for a cake from mastic:
How to make meringues for cake decoration:
How to give a cake a single shape:
Video on making and decorating gingerbread for a cake:
Master classes on making a baby cake for a girl:
Video on making a 1 year old birthday cake for a boy:
A cake for a 1 year old child is an integral part of a child’s first birthday. Harmonious taste, beautiful and interesting design, as well as the safety of all components are the main things you should pay attention to when preparing it. You should decorate the confectionery product taking into account whether you have a boy or a girl, and what products have already been introduced into the baby’s diet. Please your beloved baby and yourself, prepare or order the best cake.
Decorating cakes with waffles
Waffles are materials for decorating flowers, various figures, and numbers. They are made from crispy waffle dough. Ready-made edible pictures based on waffle crust are also popular. You can purchase this decoration in confectionery stores, supermarkets or on the Internet. You won’t be able to make waffles with an image on your own, as you will need edible ink and special equipment. The advantages of waffles are that they do not crack, keep their shape perfectly and do not melt. However, they can only be used on a light-colored surface of the cake, since when soaked, the picture may become saturated with dark cream.
Waffle design rules
- The surface of the cake should be perfectly flat.
- The base can be thick butter cream, mastic, glaze.
- The picture is applied to the unfrozen surface of the cake.
- Place the picture on the table with the back side up, brush it with a thin layer of liquid honey, light jam or sugar syrup. Carry out the process using a silicone brush.
- Place the image on the cake.
- Press down a little with your hands to let the air out, then smooth with a napkin.
- Hide the edges of the picture using whipped cream tucked into a pastry syringe.
- Decorate the cake with waffle figures in this way: place the figures on the table with the back side up, brush with a thin layer of liquid honey, light jam or sugar syrup and glue to the cake. Or coat only the center and form an open flower or raised butterfly wings.
I recommend watching the video master class!
How to put a waffle picture on a cake. PAW Patrol Cake
Mastic cake
Thanks to the master class, everyone will be able to master the technique of preparing paradoxical varieties of mastic, proper placement and creation of unique hearty delicacies.
The concept is built from several steps. It has a viscous, plastic consistency, similar to plasticine. First in line is the coating model, it can be as follows:
- modeling, figurines and decorations are created from it, soft on the inside and hard on the outside;
- floral, helps in creating a thin, complex small flower and additional details;
- sugar, covers the cakes completely, tightens them.
Additionally, marzipan, milk, and honey are distinguished. In order to decorate a cake with your own hands, you just need to decide on the desired model of mastic, ideally a sugar set is enough. You can buy it in confectionery stores, on the Internet, or make it yourself.
Decorating cakes with chocolate
Decorating with chocolate is considered a classic decoration for cakes. This ingredient goes well with biscuits, souffles, mousse, puff pastry and various creams. The advantages of chocolate are that, once melted, it can be given any possible shape, and when the chocolate hardens, it will not crack or spread. To decorate cakes, you can use any chocolate - black, white, milk, porous.
Methods for decorating cakes with chocolate
- To decorate a cake with chocolate chips, simply grate a chocolate bar and sprinkle it over the cake.
- To decorate the cake with curls, lightly warm the chocolate bar, then take a thin knife, or better yet, a vegetable cutter and cut thin strips, they will immediately begin to curl. You can create gorgeous patterns from them.
- Here is another way to decorate a cake with openwork patterns, inscriptions and drawings. Melt the chocolate bar in a steam bath. Place the chocolate into a pastry syringe. Take parchment paper and draw patterns. Use a pastry syringe to draw patterns onto the parchment paper. Place the parchment in the refrigerator to allow the chocolate to set. Carefully remove the chocolate from the parchment and decorate the cake. If you are not good at drawing, find a beautiful pattern on the Internet, print it out, attach transparent parchment paper to the drawing and simply copy it.
- To decorate the cake with chocolate leaves, you will need real tree leaves or houseplants. Wash and dry the leaves. Melt the chocolate in a steam bath and place it on the inside of the sheet with a silicone brush. Place in the refrigerator, and when it hardens, carefully remove the chocolate from the leaf and decorate the cake.
- Another creative way to decorate a cake is to use cherries and chocolate. Discard the pits, place each cherry in the melted chocolate and decorate the cake.
I recommend watching this video!
Chocolate decors
I recommend a photo gallery of cakes decorated with chocolate!
Homemade chocolate for cake decoration
Chocolate is the most affordable material for decorating a homemade cake. You can buy it in any store, and working with sweet tiles does not require any complex tools. The simplest way to decorate a cake with chocolate is to sprinkle it with shavings. To do this, you can simply grate the chocolate and sprinkle it over the entire surface of the cream-smeared cake. With a little more effort, you can make a pattern or inscription out of chocolate chips. To do this, you first need to cut out a stencil of the desired design from paper, apply it to the surface of the confectionery masterpiece, and then sprinkle it evenly with chocolate chips. When the stencil is removed, only the desired image will remain on the cream surface. Of course, the choice of chocolate in this case depends on the background color. A regular chocolate pattern looks good on a light cream, while a pattern of white chocolate chips will look contrasting on a brown cream. The topping can be made more interesting if the chocolate is not grated, but cut into thin chips using a regular vegetable cutter. The resulting curls look very impressive, being a wonderful decoration in themselves.
Chocolate is also good because it can be melted. Many culinary publications write that chocolate bars should be turned into a liquid mass in a steam bath. In fact, this is not entirely correct. It is better to melt the chocolate over low heat in a saucepan, stirring it constantly. In extreme cases, you can use a microwave. But in a pore bath, the chocolate will absorb some of the condensation and it will no longer be possible to make a normal pattern from it. But it's time to get back to decorating. The resulting chocolate mass can be put into a culinary syringe and used to draw a wide variety of patterns. To make the pattern openwork, you need to choose the thinnest attachment for the tool. If you don’t have a syringe at hand, it doesn’t matter. You can put the chocolate mass into a regular packaging bag, make a small hole in it with a darning game and start decorating the cake. However, you should not paint directly on the surface of the confectionery product. It is better to first apply the desired design on parchment paper or foil, and then trace the contours of the design with liquid chocolate mass. The sheet with the applied pattern must be carefully transferred to the refrigerator to harden. After some time, the base must be carefully separated from the chocolate patterns, and the resulting pieces must be placed on the prepared surface of the cake. To create such decorations, you can use not only paper or foil. An excellent decoration for a cake can be made by pouring melted chocolate over a clean tree leaf. Then the blanks must also be sent to the refrigerator, and then the natural leaf must be separated from the chocolate one. By the way, it is better to apply chocolate to the back side of the leaf, then the real “veins” will be visible on the decorative leaf. Using special stencil molds from chocolate, you can cut out a wide variety of figures. To do this, pour the melted chocolate mass onto a cold baking sheet greased with butter and level it with a knife. When the mass has almost hardened, you can start cutting out figures with molds. Or you can do without molds by simply cutting the chocolate layer into various geometric shapes: squares, triangles, diamonds and other “wedges”.
Decorating cakes with icing
At the moment there are chocolate, mirror, marmalade, caramel, multi-colored, soft, milk and creamy glazes.
Chocolate frosting recipe
Ingredients: 1.5 tablespoons of milk, 2 teaspoons of cocoa powder, 1.5 tablespoons of sugar, 40 grams of butter.
Preparation process: take a bowl, put cocoa, sugar, pieces of butter, and pour milk. Place on fire, melt and boil for 5-7 minutes. Cover the cake with chocolate glaze using a wide knife and place in the refrigerator to further harden.
I recommend watching the video master class!
Mirror Chocolate Glaze - Grandma Emma's Recipe
Caramel frosting recipe
Ingredients: 150 grams warm water, 180 grams fine-grained sugar, 2 teaspoons cornstarch, 150 grams heavy cream, 5 grams leaf gelatin.
Preparation process: soak gelatin in water, mix cream with starch, melt sugar in a frying pan until light brown. Add cream with starch and sugar to warm water. Boil until the caramel dissolves. Don't forget to stir the mixture constantly. Then pour it into the cream, stir, cool and add the swollen gelatin. Cover the cake with caramel icing using a wide knife and place in the refrigerator to further harden.
I recommend watching the video master class!
Mirror caramel glaze ☆ Caramel mirror glaze
Marmalade glaze recipe
Ingredients: 200 grams of marmalade of the same color, 50 grams of butter, 2 tablespoons of fat sour cream, 120 grams of sugar.
Preparation process: melt the marmalade in a steam bath or in the microwave, add sour cream, butter and sugar. Mix the mixture well and put on fire. Cook the glaze for 10 minutes, stirring constantly. Cool the glaze slightly. Cover the cake with marmalade icing using a wide knife and refrigerate for 3-4 hours to further harden.
I recommend a photo gallery of cakes decorated with icing!
Decorating cakes with buttercream
Cream is a universal decoration for cakes. It is very convenient for them to write congratulations, make openwork frames, lush roses. Food coloring is often added to cream.
Buttercream recipe
Ingredients: 100 grams of butter, 5 tablespoons of condensed milk, food coloring.
Preparation process: melt the butter in a steam bath or in the microwave. Whip it until it becomes white and fluffy. Add condensed milk, mix well and divide the cream into portions. Add dye of the desired color to each portion of cream. Place the cream in a pastry syringe and create beauty, then send the cake into the cold so that the cream hardens.
I recommend watching the video master class!
CAKE DESIGN WITH BUTTER CREAM #1#
I recommend a photo gallery of cakes decorated with buttercream!
Cake decoration ideas in lilac or purple
A wedding cake in lilac or purple will be a bright addition to the celebration. There are many ideas for its design. For example, decorate the cake with ribbons or bows . Moreover, real satin ribbons are used, located around the cakes. But, if the newlyweds want a completely edible cake, then the ribbons and bows are made of mastic, covering them with kandurin on top, which will add shine.
Cake in purple-lilac color with ribbons
A cake in lilac tones will be perfectly decorated with flowers, especially those that have this color in nature. Confectioners can create decorations of any shape, such as lilac or lavender. Lavender cake decorated with edible lavender flowers will win the hearts of all guests. Orchids or violets will also look gorgeous on a lilac background. If the cake is purple, then you can place pink or yellow decorations on it, this will add brightness and contrast.
White goes well with purple and lilac, so you can choose white flowers for decoration.
Classic roses are also used. If the cake is multi-tiered, then roses descending from the top to the bottom will look gorgeous . On a single-tier dessert, the inflorescences are placed on the top.
Cake with roses in lilac color
Photo of a wedding cake in lilac color
Butterflies can be an addition to flowers or a separate decoration. They can be made in delicate colors and placed on cake layers. Butterflies are very beautiful, and they are also a symbol of immortality, so they are often used to decorate the main wedding treat. You can make them large and place a couple of pieces on top, or you can make many small butterflies that will “sit” on a purple wedding cake.
Photo of a purple cake
Photo of a wedding cake in purple tones
Decorating cakes with whipped cream
Whipped cream is an original airy, voluminous and delicate decoration. Their preparation does not require special products. To beautifully decorate the cake with whipped cream, you will need a pastry syringe. You need to work with cream fairly quickly. Make sure all ingredients and tools are prepared. The surface of the cake should be smooth and not too sticky.
Whipped Cream Recipe
Ingredients: half a liter of high fat cream from 33%, a bag of vanilla, 100-200 grams of powdered sugar, 1 bag of instant gelatin, food coloring (optional).
Preparation process: place the cream in the refrigerator for 12 hours. Pour chilled cream into a deep container. Take another deep container and pour ice water into it. Place the container of cream in a container of ice water. Dissolve gelatin in the manner indicated on the package. Beat the cream with a mixer (do not use a blender, as it will not create foam). Beat them until the foam becomes strong enough. Add the powdered sugar and vanilla, then whisk to combine. Add dissolved gelatin in a thin stream. Place the cream in a syringe and decorate the cake.
I recommend watching the video master class!
Heart-shaped cake “BOUQUET OF ROSES” FOR VALENTINE’S DAY, cake decoration with cream, cake decoration
I recommend a photo gallery of cakes decorated with whipped cream!
Wedding cake without mastic with cream
A delicate cake without mastic turns out incredibly tasty and beautiful. To make it look the same as in the final photo, you must strictly follow each step.
Ingredients for 25 cm cakes (2 pcs):
- 650 g premium flour;
- 275 g butter (melted);
- 5 pieces. eggs;
- 300 ml milk;
- 250 g granulated sugar;
- 1 tbsp. l. vanilla extract;
- 2 tbsp. l. baking powder;
- 0.5 tsp. salt.
For 20 cm cakes (2 pcs.):
- 450 g flour;
- 175 g butter (melted);
- 200 ml milk;
- 3 pcs. eggs;
- 150 g granulated sugar;
- 0.75 tsp. vanilla extract;
- 1 tbsp. l. baking powder;
- 5 g salt;
- 120 g coconut flakes (garnish).
For 15 cm cakes (2 pcs.):
- 300 g flour;
- 110 g butter (melted);
- 2 pcs. eggs;
- 100 g granulated sugar;
- 1 tsp. vanilla extract;
- 1.5 tsp. baking powder;
- a pinch of salt.
For the syrup:
- 1 liter of purified water;
- 5 tsp. vanilla extract;
- 15 pcs. egg whites;
- 1 kg sugar.
For buttercream:
- 1.360 kg butter (softened);
- 2 tbsp. l. vanilla extract;
- a little salt.
For filler:
- 11 pcs. egg yolks;
- 400 g granulated sugar;
- juice 3 pcs. lemons;
- juice 3 pcs. limes;
- 15 g salt;
- 1.5 tbsp. l. lemon zest;
- 165 g butter.
Preparation:
Cut out three even circles of different diameters from baking parchment paper. Place in prepared pans, grease each with a small amount of butter, sprinkle with sifted flour, shake off excess. Let's leave it aside for now.
Now it's time to prepare the dough for a three-tier wedding cake without using mastic. Combine the specified amount of sifted flour, salt and baking powder.
Separately, beat the soft butter. In the process, add sugar and vanilla extract little by little. One by one, break the eggs there, pour in the milk, add flour, salt and baking powder.
Divide the finished dough into molds. Place in a preheated oven to bake at 175 degrees. For cakes with a diameter of 25 cm, you will need 30 minutes, for 20 cm - 23 minutes, and for 15 cm - only 22 minutes.
After cooking, leave the biscuits in the molds to cool for another 5 minutes. Carefully remove, wrap in cling film and place in the refrigerator for a short time.
To prepare the syrup for impregnation, combine 1 kg of sugar with 1250 ml of purified water in a saucepan, place on medium heat, and bring to a boil. As soon as the sweet crystals dissolve, remove from the stove, let cool a little, add vanilla extract and mix well.
Fill the empty pan 1/3 full with water, put it on the fire, and boil. Separately, in a heatproof container, beat the egg whites with sugar and salt. Now we place this vessel over boiling water, while continuing to gently whisk until the mass is completely heated and the sugar is dissolved in it. Use the mixer for about 2 more minutes at low power, then gradually increase it until peaks form. Even after this we don’t stop, we continue the process until fluffy and cooled (the plate with the cream should be cold).
Return the mixer power to lowest and add soft butter. Make intervals between each addition, whisking continuously. Add vanilla extract. The cream should be smooth and not too thick. We transfer it to a food container, cover it tightly with a suitable lid, and put it in the refrigerator for now. Let him wait in the wings.
Now let's move on to preparing the filler. Pour 350 ml of water into a small saucepan, place on medium heat, and bring to a boil. While it heats up, in a heatproof container, grind the egg yolks with sugar until smooth. This will take approximately 1-2 minutes.
Add citrus juices along with a little salt and use the mixer again. As soon as the liquid begins to bubble, reduce the heat and place a bowl of egg mixture over the pan, without stopping the whisking process for about 20 minutes. The finished cream should never get too hot.
Remove from heat, add lemon zest and turn on mixer again. Gradually add soft butter at small intervals, one piece at a time. We operate according to this principle: throw in one, beat until completely dissolved, then add the next one. Set aside until the cream has cooled down. Assembling a wedding cake without mastic. Take 5 tbsp. syrup, 8 incomplete tbsp. custard (the one with zest), 15.5 tbsp. buttercream and the amount of coconut flakes (coarsely shaved) indicated in the list. The latter should not be sweet.
We cut each cake lengthwise. Let's start with 25 cm. Place one on a flat plate, rough side up, grease with impregnation. For such 4 pcs. halves will take 700 ml of sweet syrup. For each part of 20 cm, about 175 ml, but 15 cm will require 120 ml.
Fill a pastry bag with buttercream and decorate the edges of each soaked cake with it. You can use a syringe. But if there is neither one nor the other, then we take a simple plastic (preferably plastic) bag, cut off the tip and use it. Now fill with lemon cream. The proportions are as follows: 25 cm – 270 ml, 20 cm – 230 ml, 15 cm – 125 ml. We cover the free space of each product with it.
Very carefully cover the processed cake with the second part. Spread a generous layer of buttercream on top. Next, lay out half of the baked goods of the same diameter. We repeat all the steps. We send the finished part of the cake to harden in the refrigerator for a couple of hours.
Now everything needs to be repeated with cakes with a diameter of 20 cm and 15 cm. To level the cream on the sides, use a knife with a wide blade or a spatula, previously soaked in boiled water (hot). Take a cake with a diameter of 20 cm, press coarse coconut flakes against its walls. Place in the refrigerator to harden for two hours.
Take out a well-cooled 25 cm cake, place a mold in the center of it and mark with a stick where you will need to place 20 cm of cake. We stick 5 pcs. straws in the middle, where the circle is marked, cut off the excess. Place the cake with coconut flakes by pressing the straws all the way. Seal with buttercream using a pastry bag. In the same way, you need to make cakes with a diameter of 15 cm, having first installed 4 straws.
We place the last cake layers we prepared ourselves at home for a wedding cake without mastic, and secure it around the base with cream. With this we help hide possible gaps between the cakes and decorate them at the same time. Using a napkin, remove excess cream from around the finished wedding cake. We wrap the base with decorative ribbon, carefully tuck the tip to hide the cut ends and secure with beautiful pins. Place in the refrigerator overnight.
When serving, we hide possible scratches with the remaining cream, and decorate the top with a fresh decorative or fresh flower. Serve at room temperature.
Meringue cake decoration
Meringue is a snow-white, crispy and very tasty decoration. It is laid out on a layer of chocolate, jam, or cream.
Meringue recipe
Ingredients: a glass of powdered sugar, 5 chilled eggs, a bag of vanilla (optional).
Preparation process: separate the whites from the yolks, pour the whites into a dry, fat-free deep container. Beat the whites until fluffy (10-15 minutes). Gradually add powder (1-2 teaspoons) and immediately dissolve it. Add vanilla and dissolve it well. Preheat the oven to 100 degrees, cover a baking sheet with parchment paper and transfer the protein foam into a pastry syringe. Pipe the egg white mixture onto the baking sheet, creating beautiful balls or other shapes. The meringue is dried, not baked; the time the future meringue stays in the oven depends on the size of the pieces. Approximate drying time is 1.5-2 hours.
I recommend watching the video master class!
MERINGUE (MERINGUE)
