How to make a cake not only tasty, but also even and beautiful? How to beautifully sprinkle the sides of the cake with crumbs?
Dear girls!
How to beautifully sprinkle the sides of the cake with crumbs? - The more I look at the photos of the cakes posted on the site, the more I want to help and suggest - everything is done simply, and the appearance of your delicious products will be more attractive.
We all baked and bake cake layers. Is it worth repeating the well-known fact that a lot depends on the oven? Therefore, let's leave the oven alone, and focus on our capabilities with you.
It is ordered in the recipe "roll the dough into a cake with a diameter of such and such" - obediently roll it out. What's next? And, I remember, wind the dough on a rolling pin and transfer it to a baking sheet (this is me from my experience, if anything, maybe there are no such recipes now). Well, they baked a cake - it turned out not very round, and here the edge is thicker, thinner there - was it? Nothing, then we will cover the edges with cream and hide all the flaws, no one will notice anything.
Until recently, I thought so too - but what, it turned out delicious, they ate everything instantly, what can I say? Homemade cake, it's not a pastry shop.
...
This cake is posted here on Povarenka, but ... in fact, resentment for this wonderful recipe and inspired this post. Not always simplifying the recipe is beneficial, unfortunately. I will give examples based on this honey cake, but this is just an example, any of us have enough worldly experience to understand what is at stake.
Now there are many convenient tools for the kitchen (not all of them are equally necessary and useful, by the way), but the most important thing is what we need for a beautiful and regular cake 
- a cake ring and a detachable form of the same diameter (straight walls and fastens on the side with a fastener). (There is a one-piece form, where the bottom is taken out upwards, and the corrugated walls expand upwards - this will not work).
The ring for the cake is a metal ring 3 cm high, without features.
While I didn’t have it, I took a regular aluminum foil baking dish of the diameter I needed (the walls should be straight) and simply cut out the bottom from there. (I live in Israel, we have many such forms, they cost a penny).
We took baking paper. They put it on the table (or on a silicone mat in the drawn diameters, they shine through the paper). * I'm not exactly a reinsurer ... but I'm used to lubricating this paper, approximately a circle of the size I need, by eye - just butter from the refrigerator, it's easy to draw over the paper and that's it. There is practically no such oil, it is rather out of habit *
The dough for the cake can be of any consistency - from liquid, which is poured, to one that can only be laid out in pieces - in short, your dough must be distributed in any way according to a given shape. WITH batter no problems - poured and that's it. With thick - lay it in pieces in a form, like plasticine, crush it with your hands, for thick and viscous honey cakes Moisten the palms of your hands lightly with water. Well, on the table on paper they laid out the dough of the size we needed (approximately), try on the shape so that there is no “lack” at the edges, let it be in excess, this is only a plus, it will go for sprinkling. Have you measured? Fine? We take this sheet and transfer it with the dough to a baking sheet, and only now we put the form on top. If the dough is liquid, then pour immediately into the mold on the paper on the baking sheet.
Honey skins bake very quickly. While the cake is baking, I manage to make 2-3 more blanks on the cake paper.
The cake is baked - take out the baking sheet, remove the sheet of parchment along with the cake (I put this sheet on the wire rack). If I took a ring from an aluminum foil mold, then you simply take it (the mold) with your hand (it is completely non-hot) and put it on the next cake, and immediately into the oven. If the metal ring is hot, do not take it with your bare hand (that's why I don't like to take the detachable form itself, it is high and easy to burn).
What we see in the ring and what is not without the ring - in the ring the dough rises like a biscuit, the cake is 1.5-2 cm high, honestly, and it has an ideal round shape. 
We take a knife and cut the biscuit along the edge of the metal ring (I don’t grease the ring with anything), it turns out a very beautiful cut, it’s nice to look at. Put the scraps from the outside in a bowl (will go for sprinkling).
Without ring - regular pancake: thicker in the center, along the edges the thickness of the cake tends to zero, the circle is far from ideal. Alas.
They baked cakes. They made a cream (better do it by original recipe, on Povarenka recipe down). There should be a lot of cream. Plums - there should also be a lot of plums, cut into long thin strips, the 24 cm cake will be practically covered by them (drain - 2 layers, do not forget). Nuts - I understand what they found and bought in the nearest super, but after the second cake I went to the market to look delicious nuts and found them. You make a cake for yourself, for your family.
The last cake, which usually goes for sprinkling - by this moment it should already be clear to you that just this cake (if there is still a need for it) may not be a round cake at all. We laid out the dough as much as it was left and baked it a little harder (but not to the state of "slightly burned out" and do not overdry)
We begin to collect the cake in a detachable form. At the bottom in the form you need to put a little cream, just a drop, the bottom cake will stick and will not slip (this will be important at the time of moving the cake somewhere). The cakes fit tightly into the mold. In general, if you guess to weigh the empty dish in which you will make the cream, then at the end of the preparation of the cream, you can weigh this dish again and understand how much cream you need for 1 layer (in this case: 4 cakes + cream on the side surface, we consider it as another cake, in total we roughly divided the resulting weight into 5 parts). For the first cake, you take this cream from the bowl and understand how much it is, how many spoons, then you can not weigh anything.
Now it’s important not to save, we calculated 200 g (this is an option for cream with vanilla pudding), so you spread these 200, smear them over the entire surface, don’t save on the edges! If some edge of the cake almost reaches the edge (it happens - we are all people, we are all people), then add more cream to this problematic place. The cream will not run away from the mold, but it will even out absolutely everything. The second cake and so on. Upper layer. Again, the right amount of cream.
In general, there is a lot of cream (which is only a plus) - this is not too much, but just right amount. For example, I prefer to put a layer of cream on the cake, plums or nuts on this cream, and add cream again on top, and then the next cake. For what? - then the cake will be well soaked from the bottom too, I like it better. It is naive to expect that the side of the dry cake that rests entirely on one prune will be as soft and nourished as the one that is covered with cream.
Now put the cake in the refrigerator, even for a few minutes (5 is enough), just during this time we have time to sprinkle - mixed the crumbs and the remaining nuts. You can crumble the whole thing with a rolling pin (nuts or cake trimmings should be in the bag), but if you have a blender, it will turn out much faster, more beautiful and easier. If there is no blender, it's okay, a rolling pin will help out. The main difference, as I noticed, is that if the nuts are crushed with a rolling pin, they can get a little oily. By the way, at first I sort out the nuts (I learned my own bitter experience when I got a piece of shell in a cafe in a nut pie, it was very unpleasant), I wash it, then I dry it in the oven - it's all fast.
After a few minutes, take the cake out of the fridge.
* Now another lyrical digression. You want to make a big cake, don't you? Well, to have something to eat. I understand that I myself had a large family until the children grew up and dispersed. But if you do everything right, then you will get a cake about 10 cm high. Sprinkling on the sides will also add at least 1.5 cm in diameter. And the question immediately arises - do you have a dish of this diameter? Not easy big dish, but so that a flat surface is not less than the diameter you need? (that is, the sides of the dish or plate no longer count) And if you decide to bring this beauty to work, then HOW will you transport this giant ??? Therefore, I do not advise increasing the diameter, the shape is 24 cm - and then the cake will be huge, believe me *
We have reached the exciting stage - sprinkling (are you tired of reading? The materiel will end soon). I must say right away that this turned out to be the most time-consuming operation! Therefore, after the first such cake, I began to look for a solution. 
I found it and will tell you. If you have such a spatula for cream - well, if not - then a silicone spatula is also suitable, but it has a long handle, which is not so convenient for me personally.
We take out the cake from the refrigerator. Carefully unfasten the form and remove it (the bottom remains, of course). And now attention. At this stage, you can decide if you need to sprinkle the sides of your cake at all - I'm serious. The cake looks very pretty and presentable. The sides are perfectly even and smooth, you can see all the layers, the thickness of the cream layer between the layers is at least 1 cm. Often, the edges of homemade cakes turn out to be dry, but not in this case, when you collect the cake in shape and without stint laid out all the right portion of the cream . If you decide that this is enough, you can decorate the top of the cake, carefully return the form to its place and return the cake to the refrigerator until X hour.
And who decided to walk like this, let's continue?
Take out your prepared cake dish. (I bought a cardboard plate with a diameter of 28 cm from a disposable tableware store). Place a sheet of parchment paper on the dish, and now place your cake here, carefully holding it under the bottom (it is metal). Look what happened - the parchment near the cake rose like frills. Now, when you sprinkle the cake, nothing will spill on the table, everything remains in this paper.
Now, to make it convenient - take a large diameter pan, turn it upside down, and put your dish with the cake on it (so that it is convenient to rotate the cake and you do not need to bend over much).
Pick up crumbs with a spatula for cream, bring the spatula to the cake and gently press the crumbs from the bottom up. Part crumbles, of course - nothing, again with a spatula for cream, grab a portion of the most delicious crumbs at the base of the cake and again easily press them against the side surface of the cake. We turned the plate a little - and all over again. On the table itself, you don’t have any crumbs, and no waste at all (and remember before, the whole kitchen is in crumbs ... how much to clean up later ... brr)
Now you can easily transport the cake, move it with this paper, remove it at the very last moment.
The cake is very big. I remembered the math, and recalculated everything into a smaller form (it's easy).
Questions (they always ask me at work, so I answer right away):
What if there is no such mold or cake ring?
It just spreads on the sheet, that's for sure. Better take a form of foil and cut out the bottom. If this is not possible, then you can get out like this: find a frying pan a little larger than the desired diameter (pay attention to the handle of the frying pan! so that it does not hurt excruciatingly at the moment when you try to squeeze the frying pan into the oven, you understand). In the pan - be sure to have a sheet of baking paper (cut out a circle). How to bake - cut a circle of the desired diameter from the baked cake (on a plate), just hold the knife perpendicularly so that the edges of the cake are even, then everything will turn out as in the picture above. But this is a very extreme case.
If there is no detachable form, try to find a paper one, they are usually straight in height and without frills. Did not find such a shape in the store - do not panic, take the same baking paper, fold it in several layers, make yourself a ribbon - about 10 cm high, and now make yourself such a shape, fasten a couple of sheets together so that the ribbon is long enough . (Circumference for a shape with a diameter of 24 cm: P = Pi * d = 24 Pi ≈ 75.398208 cm, do not forget to add a couple of centimeters to your pattern so that the edge goes to the edge and secure this edge. Girls, I did not find the symbol of the Greek letter Pi = here 3.14 - geometry, grade 6).
For what honey cake with cream is in the refrigerator for a day?- but it is impregnated. The analogy is literally how we defrost food from the freezer, placing them on the refrigerator shelf at night, and in the morning they can already be used. So is the cake - the cakes are soaked, but, figuratively speaking, they do not stick together into one pancake, which will happen if you leave the cake just on the table for the night (although the taste probably should not suffer).
The taste becomes completely different - bright rich honey, sweet and sour.
(well, they also put it in the refrigerator for safety reasons, so that it doesn’t deteriorate if it’s hot, and the cake will still retain its shape when cut. But I’m talking about honey sauce sour cream, other cakes may have their own nuances.)
There is another problem here - if you have a child who is able to open the refrigerator on his own, then an inquisitive child will not be satisfied with just contemplating the cake in the refrigerator and will definitely find an opportunity to break off a piece for testing. I place the cake in a low pan with a large diameter (28 cm) with a lid (with parchment paper the cake is very easy to move, do not save on paper) so that the cake does not accidentally absorb any foreign odors, and so that the whole refrigerator does not smell of honey aroma.
About myself - I have never been a cook or a confectioner by profession. But I am an active user in the kitchen. Therefore, advice is more likely from the heading "News from the fields."
At first I decided to post a cake recipe with photos of each stage described here, but I thought that now I will bake it only on January 1, and by that time you will all have baked your delicious cakes, so I decided to make a post now so that someone has time take advice. I'm new to the site, and of course I don't know much - tell someone if it's possible to post a recipe similar to the one on the site, but more detailed, or something, and with your own comments.
Thank you.
I wrote everything for a long time, but everything is done very quickly and without hassle.
I wish you all beautiful and delicious cakes!
Julia
P.S.
If I unknowingly violated the rules of the site, then do not attack in unison and do not hit with ladles, I will correct myself! better tell me where to read these rules, and how to post links correctly.
Photos are not mine, taken from the Internet. because here I only tell you what these kitchen tools are and how to use them.
So, I have a biscuit, syrup to soak it and cream. I baked a biscuit in the form of a slightly larger diameter than our cake should be. We cut it with a serrated knife into cakes of the desired thickness. Now we take a plate or a lid of the same diameter as we want to make a cake. Flip over and cut out a circle. So we do with all the cakes.
With the resulting circle, lay out the edge along the edge of the cake.
Soak the resulting "bowl" with syrup, lay out part of the cream.
We lay the next cake on top, again we form a side, syrup, cream. And so with all the cakes, except for the last one. You can leave the side from it for tea) You get such a smooth cake.
Rough, but not quite. I am going to cover the cake with fondant, so I need to achieve the most even surface.
I use a protein-oil cream for smoothing. You can use any convenient for you (butter + condensed milk, ganache, etc.).
Somehow I didn’t make friends with special scrapers for leveling, somehow the usual ruler-triangle is more convenient. So, put the cake on the turntable (if available), apply cream on top of the cake, level with a scraper. Now, we place the scraper at an angle to the surface (about 45 degrees), and rotate the table, keeping the scraper motionless.
Now let's move on to the side surface. We also apply cream, put the scraper at an angle relative to the surface of the cake, but try to make it perpendicular to the table. Rotate the turntable. This will smooth out the rough edges.
A small "crown" is formed along the upper edge. You shouldn't touch her. While the cream is soft, it will be difficult to remove it gently. Put the cake in the refrigerator for 15 minutes.
We repeat the alignment. Again, first the top, then the sides. And again in the cold. Now for 30 minutes. If two approaches were not enough for you, you can repeat the procedure. And sometimes, one approach is enough for a perfectly even alignment.
And now you have a biscuit ready and even invented the taste of the filling. It remains the case for the small. Gather your courage and collect the cake. Ideally, the cake should not look like the Leaning Tower of Pisa or any other unstable figure. The smoother the assembly, the easier and more convenient it is to work with the cake in the future. The smoother the build, the more professional the cut will look. We will talk in more detail about how and with what tools to organize all this.
Basic set of tools.
- pastry table;
- pastry bags;
- spatula;
- confectionery ring;
- acetate film;
- substrates;
- plastic or wooden tubes.
A pastry table is a must have for a pastry chef. And both professional and beginner. Without it, assembling and leveling the cake is extremely difficult and even exhausting. Of course, it is quite possible to level the cake without it, but for this you must have a lot of skill. You can choose the height and diameter of the table according to your personal preferences. In addition to the standard options, there are also tables that can be tilted.
With the help of pastry bags with wide round nozzles, it is insanely convenient to distribute creams and other fillings between the layers of biscuit. Of course, you can do without them, but in this case you can forget about even, slender layers.
Spatulas of various sizes are your assistants not only in matters of alignment, but also in matters of "internal". With a spatula, you can easily distribute the cream between the layers during assembly without the use of molds.
Confectionery rings and split molds of various shapes and sizes are the best friends of an equal cake. If you have little practice, then assembling the cake in the ring is the best solution. If you add an acetate film to the ring, you are on the way to success.
Acetate film.
Acetate or board film is one of the most useful tools when assembling cakes. If you are assembling the mousse cake in a ring rather than a silicone mold, acetate film is the only possible way to achieve a smooth edge. Using a film when assembling cream cakes in a ring is one of the best solutions. It is this technique that allows you to achieve a perfectly even edge. With it, you do not have to puzzle over the question: “how to remove the confectionery ring and not cut off the floor of the cake.” Among other things, acetate film is ultra-necessary when assembling tall cakes. With its help, you can easily "build up" the sides to the desired length.
If your cake contains berries, berry puree, juices and similar ingredients, then do not forget that all of the above have a tendency to oxidize when in contact with metal. It is better to collect such cakes without the use of a confectionery ring at all, or in a ring with the obligatory use of an onboard film.
Assembly without ring.
At first glance, it is much easier to assemble a cake without a ring, but this simplicity is deceptive. Yes, such an assembly does not require many tools, but, like any responsible process, it requires accuracy and care. You can’t do without a pastry table with such an assembly. It will allow you to see inaccuracies and flaws. The cream is most conveniently spread using a pastry bag. When assembling without a ring, you can use a pastry spatula. It will help to even out the layer of filling creams. With any kind of assembly, pay attention to the biscuit. All biscuits must be the same diameter or size.
Ring assembly.
Assembly in the ring - great option for newbies. If you are still afraid of the word "cake", then this particular type of assembly will help you cope with all fears. From the ring or shape, the cake will not lean anywhere, will not squint and will not run away. The ring will strictly fix the shape of the future cake. It will be easier to straighten it out later. When assembling the filling and cream in a ring, we also recommend distributing with pastry bags. You can use both fixed diameter molds and expandable rings. The latter are more versatile. With them, you do not have to buy dozens of molds of different diameters.
Dam and radial assembly.
Everyone knows the problem: how to assemble a cake with a soft tender filling. For example, with Kurd or jelly. What if the jelly is poured into a ring of the same diameter as the biscuit and just put it on the biscuit?! If you suddenly haven’t tried this method yet, then don’t try it, it doesn’t work! The so-called “dam” can become an ideal solution for this task. This method involves drowning any tender filling in the cream ring. In the case of jelly, it is most convenient to spread the cream around after placing the layer on the biscuit. If your filling is less stable, then it is recommended to first make a ring of cream and only then put a layer into this ring.
For a more "honest" distribution of the filling in the layers, a radial assembly is used. It allows for a more even distribution of flavors. Also, radial assembly is good for tiered cakes - with its help, you can equally divide the physical pressure and make the cake more stable and strong. For this assembly fork, you will need several pastry bags (according to the number of creams and toppings). Layers are laid out in radial circles one after another. It is more convenient to lay out stable creams in the first place, and only then fill the remaining voids with more delicate layers.
Assembly of tiered cakes.
The assembly of multi-tiered tori first of all assumes the correct strategy from the calculation of physics. The bottom tier, as a rule, should be more stable and dense. For him, it is better to use dense biscuits and creams. Each of the tiers can be preliminarily put under a press before assembly. The cake may sag during the resting process, but this is easy to fix when finishing. Each of the tiers of the cake should be placed on a substrate that will hide when the cake is leveled with cream. The substrates are primarily needed for the convenience of cutting the cake itself. In each of the tiers, except for the upper one, plastic or wooden skewers. This is to ease the pressure of the tier on the tier.
For most novice pastry chefs, it gets very interest Ask how to assemble a cake.
This is one of the main steps in making a cake!
The final appearance of the cake and the amount of your efforts to achieve the perfect result will depend on this moment.
So how do you assemble the cake?
Cake assembly steps: +
- First you need to decide on what you will serve the cake, maybe it will be a special substrate, spacing or a plate.
- We install an assembly form on it, it can be a detachable form in which you baked cakes, a metal ring or a ring with a replaceable diameter.
Choose what to collect the cake on
- The sides of the mold must be lined with acetate film, foil or baking parchment. This step will prevent the cake and cream from sticking to the pan and also help build the height of the cake.
- Make sure that the thickness of the cream is the same between all the cakes. I do it with weights. So you certainly can't go wrong!
It is better to lay the sides of the form with acetate film
- The collected cake must be cooled for 8 hours, at least 4. The cream must stabilize.
- If the cake will be used as the bottom tier in a multi-tiered cake, I recommend putting a 1-2 kg press on top. Not on the cake itself, but on a board or a substrate !!!
- After cooling, remove the mold and the acetate film. At this stage, the cake is already even and beautiful!
This article will be useful to you if you are a beginner confectioner and are puzzled by the question of how to make a mousse cake with mirror glaze. First of all, of course, you need a cake recipe, but to get the perfect appearance, you need to know some subtleties about how to assemble a mousse cake.
Mousse Cake Molds
Most often, either silicone molds or metal rings are used to make such cakes. do not require any additional preparation, the frozen mousse is perfectly removed from the mold. In the case of a metal ring, in order to get a perfect, even surface, some manipulations are needed. Mousse cakes are assembled upside down. Find the right size cutting board, baking sheet, or flat plate. The ring must be tightened cling film, in order for the film to stick well, sprinkle the outer surface of the ring with water or lightly heat it with a hair dryer. Place the mold on the board, film down, lay the sides with acetate tape. Such a tape can be bought at pastry shops, if you could not find it, you can use improvised means, for example, cut a file for documents. Now put the mold in the freezer for 3-5 minutes, this is done so that the mousse does not flow out of the mold. silicone mold it must also be placed on a flat surface, it is not necessary to clean it in the freezer.
Cake assembly
Prepare the main cake mousse, center and biscuit. Remove the prepared ring from the freezer, put a layer of mousse, then the frozen center, lightly drown it in the mousse, some more mousse and a biscuit. It is better if the biscuit protrudes slightly above the surface of the mousse, by 3-4 mm. This is especially important to consider if you want to cover the cake with chocolate velor, this will avoid cracking the velor at the bottom of the cake. A little more about how much mousse to pour in the first layer. It depends on the cake recipe and how thin or thick the base mousse is. For example, a cake consists of a main mousse, a layer of jelly and a biscuit. In this case, feel free to pour half the mousse into the mold. If it's rather thin, you can put the mousse mold in the freezer for 2-3 minutes so that the mousse sets slightly. The second example: if the center of the cake consists of several layers, and the mousse should only frame this middle with a thin (1-1.5 cm) layer, then pour the mousse into the mold with a layer of about 1.5-2 cm, spread it with a spoon or spatula mousse up the walls and carefully lower the center with the biscuit. Putting the cake away freezer at least 6-8 hours. Nothing complicated, as you can see.
How to make a mousse cake perfectly smooth, you now know. Watch the video, if you have any more questions, ask in the comments. And I'll tell you a little more useful tips beginner confectioner.
How and how long can you store the cake
After you cover the cake with icing or velor, rearrange it in the refrigerator. Depending on the size of the cake, it takes 3-5 hours for all the layers to thaw. You can store mousse cake for 2-3 days in the refrigerator. Serve ideally also from the refrigerator, they took out the cake, cut what was left, put it back in the refrigerator. The situation when during a feast (especially in the heat) the cake stands on the table for hours is not for a mousse cake. It may not spread like a beautiful colored puddle all over the table, but it’s better not to risk it, especially since the ingredients are perishable.
What is convenient mousse cakes, they can be prepared for the future. As far as willpower and the size of the freezer are enough) A frozen cake in the form can be wrapped with cling film and stored frozen for up to 3 months. For cakes, it is better to allocate, if not a separate freezer, then at least a separate shelf, away from fish, meat and other products that do not go well with cakes.
How to cut a cake beautifully
I am often told that such a pity to cut. It’s not a pity) If you cut it correctly, then even greater beauty opens up inside! To get a nice cut, take a long, thin knife and tumbler(jar, jug) with boiling water. Dip the knife in boiling water, wipe it with a paper towel and make an incision with a confident movement. Again, lower the knife into boiling water, wipe, cut. You get a beautiful piece of cake where all the layers are visible. As an option, heat the knife with a gas burner or over the stove, but boiling water is still more accessible.
How to calculate how many people a cake
The question is also quite popular. Mousse cakes are generally not too sweet, and are lighter than biscuit cakes with cream, you can eat more of this cake. It is generally accepted that a piece of 150 g is enough for one person, but everything, of course, depends on appetite. If you focus on this figure, then a 1 kg mousse cake will be a good treat for 6-7 people.
How to recalculate the recipe for the desired form
I’ll tell you how I do it, I know how to count, but I don’t always like it) Therefore, my method is very simple. For example, you have a recipe for a 18 cm cake, and you have a 20 cm mold. Divide 20 by 18, we get 1, 11111 ... Round up to 1, 11. Now we multiply all the ingredients by this number and get the recipe we need for a mold of 20 cm.
For clarity, I will recalculate the mousse from the recent one.
It is worth noting that these calculations are correct if we recalculate two round shapes, the same height but different diameters, or two square ones. If you need to recalculate the recipe for a round shape of 20 cm to a square of 16 cm, for example, and of different heights, then either calculate the volumes of the forms, or rely on your intuition and calculate a little with a margin. From excess mousse and scraps of biscuit, you can always assemble a pie and please yourself for breakfast.
For a more accurate calculation, you can use an online calculator to calculate the volume of a cylinder (round shape) and a parallelepiped (square shape), then we divide the volume of one shape by another and get the coefficient we need.
And yes, scales are important in the confectionery business. Please don't ask me how to count it into spoons and glasses) But there is good news - you don't have to have expensive professional forms and tools, start cooking with those that you have. I was very impressed by the story of one girl about how she made detachable form from cardboard and foil to make a cake according to my recipe. This is the inspiration of a person, imagine! Accuracy in ingredients is important, technology is important, do everything carefully and correctly. The form is secondary, fine if everything is perfect, but this is not the main thing. Even the simplest and perfect cake will be delicious if you have prepared it with inspiration and love.
Publication from (@svetlana.vinogradinka) Nov 19, 2016 at 12:48 PST
