Filling and Covers Revenue

Fillings and roofs have simple and fast recipes that will give a super special touch and an irresistible flavor to your cakes, whether exquisite or simple.

Stuffing and attractive coverage

Ingredients

• 1 can of condensed milk
• 1 can of sour cream
• 1 box of raspberry flavor gelatin
• ½ cup of hot water
• ½ cup of raspberry flavor

Preparation mode

1. Dissolve the gelatin in the hot water and let cool.
2. Add condensed milk, sour cream, jam and mix well.
3. Mild to game for not at least 2 hours before using.

Mother Tips

Gelatin may be from another flavor, such as strawberry or blackberry.
Changing the taste of gelatin, also change the taste of jam.

Remove the serum from the cream, making two holes under the can and let the serum drain.

If you prefer, you can enhance the filling by adding chopped fresh fruits (combining with gelatin and jelly) or white chocolate shavings. This coverage, for its color and taste, attracts the children a lot.

Part of the coverage can be used as a filling. 4 cup yields.

Filling and Coverage of Lemon or Orange

Ingredients

• ½ cup lemon juice
• 1 and ½ cup of water
• 5 tablespoons of cornstarch (cornstarch)
• 1 cup of sugar
• 2 tablespoons of margarine or unsalted butter
• 1 salt whistle
• 1 lemon peel scrapes
• Green or orange gel dye (optional)

Preparation mode

1. Dissolve the cornstarch well in the water.
2. Place in a pan with the other ingredients.
3. Bring to low heat, stirring constantly until thickened.
4. Let cool covered with plastic wrap.
5. Mild to game for not at least 2 hours before using.

Mother Tips

This cream can be preserved under refrigeration for up to 3 days.
You can replace the lemon with orange.

If you prefer, after the covered cake, decorate it with lemon or orange zest.

Stuffing and Coverage Cream Cream

Ingredients

• 1 and ½ cup of milk
• ¼ cup of water
• 2/3 cup of sugar
• 1 tablespoon of cornstarch (cornstarch)
• 1 teaspoon vanilla essence

Preparation mode

1. In a pan, dissolve sugar in the water and bring to low heat without moving for about 12 minutes or until it forms a dark and thick caramel.
2. Without removing from the heat, add half the milk and stir with a wooden spoon until the sugar dissolves completely.
3. In the rest of the milk, dissolve the cornstarch, put the little in the pan and stir without stopping until thickened.
4. Remove from heat, add the essence and stir.
5. Let cool covered with a plastic wrap.

Mother Tips

Covering hot cream with plastic wrap, prevents you from creating thick film in the cream.
For more, double or triple the recipe.

If you prefer, use part of the coverage as stuffing.

Filling and COVERING COVERAGE

Ingredients

• 100 grams of grated coconut
• 1 can of condensed milk
• 1 glass of coconut milk (200 ml)
• ½ cup of milk

Preparation mode

1. The cake should already be ready.
2. Bring to low heat, a pan already with all the ingredients mixed.
3. Stirring occasionally, let it boil.
4. Cook for 2 minutes and remove from heat.
5. Spread the cream over the cake.

Mother Tips

If you prefer, use part of the coverage as stuffing.
For more (for a large cake), double or triple the recipe.

Stuffing and tingling coverage

Ingredients

• 1 can of condensed milk
• 1 and ½ can of milk
• 1 tablespoon of cornstarch (cornstarch)
• 1 can of sour cream
• 100 grams of granulated chocolate
• 1 teaspoon vanilla

Preparation mode

1. In a pan, dissolve the cornstarch in the milk, add the condensed milk and bring to low heat, stirring constantly until thickened.
2. Remove from heat and let cool covered with plastic wrap.
3. Then add the essence, cream and granulated chocolate.
4. Mix well and take to freeze before using it.

Mother Tips

Use the can of empty condensed milk to measure the amount of milk to be used in the recipe.
Remove the serum from the cream, making two holes under the can and let the serum drain.

Covering hot cream with plastic wrap, prevents you from creating thick film in the cream.
If you prefer, use part of the coverage as stuffing.

For more (for a large cake), double or triple the recipe.
Garnish the cake with chocolate in shavings or granulated.

Filling and Chocolate Coverage

Ingredients

• 1 can of condensed milk
• 1 can of milk
• 1 can of sour cream
• 4 tablespoons of chocolate powder
• 1 teaspoon of margarine without salt
• 2 tablespoons of cornstarch (cornstarch)

Preparation mode

1. Dissolve the cornstarch in milk.
2. Place the mixture in a pan, add the chocolate powder, condensed milk and margarine.
3. Bring to low heat, stirring constantly, until thickened.
4. Remove from heat, add the cream, mix well and let cool with plastic wrap.

Mother Tips

For a crispy cream, you can add to the cream, chopped cashews. The nut can be replaced by peanuts. Remove the serum from the cream, making two holes under the can and let the serum drain.

For cherry cream, add to the cream, crude syrup cherries and strokes.

Use the can of empty condensed milk to measure the amount of milk to be used in the recipe.

Covering hot cream with plastic wrap, prevents you from creating thick film in the cream. If you prefer, use part of the coverage as stuffing.

For more (for a large cake), double or triple the recipe.