home Audience 2 Recipes with photos of the most delicious and beautiful New Year's cakes step by step, at home. Decorations for a New Year's cake: snowman, Santa Claus, Christmas tree, clock - how to beautifully decorate a New Year's cake

Recipes with photos of the most delicious and beautiful New Year's cakes step by step, at home. Decorations for a New Year's cake: snowman, Santa Claus, Christmas tree, clock - how to beautifully decorate a New Year's cake

No matter how decorated the tree is, no matter how luxuriously the festive table is set, no feast would be complete without a delicious New Year’s cake. Usually, household members wait for their mother’s or grandmother’s sweet masterpiece, unique, delicious, made from fresh and natural ingredients. And the guests are waiting in anticipation for the sweet dish for the New Year's tea party.

Today, New Year's cakes can be prepared using many recipes, and in general, as many housewives as there are, there are as many solutions, but today we have prepared for you three homemade recipes for New Year's cakes for 2019.

Dishes and products for New Year's cakes

To prepare delicious New Year's cakes, you most often need basic ingredients, and this also applies to our New Year's selection. Firstly, any of our cakes contains premium flour, chicken eggs, butter or margarine, sugar, powdered sugar, sour cream and milk, lemon, candied fruits, in tiles, baking powder, gelatin, vanilla sugar or vanillin, fresh berries or fruits .

To prepare New Year's cakes according to the recipes given in the article, you need a table, dishes, and an oven. Utensils should be clean and dry - bowls, spoons, an egg whisk or mixer, several clean glasses, a sieve for sifting flour, baking paper / parchment, a rolling pin for rolling out dough, a grater, a sharp knife, a mechanical or electric meat grinder, cutting molds layers of sponge cake, pastry spatula, baking tray, working oven, juicer and more

Considering that preparing for a festive dinner takes a lot of time, we have selected only the simplest and at the same time the most delicious New Year's cakes, which are also very bright and elegant!

New Year's cake-roll “Berries on the snow”

A roll cake with this name is as picturesque as it is delicious. If we add that it is also easy to make, then the problem of choosing a New Year's cake can be solved with this recipe. To prepare it, you will need fresh berries, but in our time this will not be a serious obstacle, especially since they can be replaced with ice cream if the cake does not need to be stored for a long time.

Dough ingredients:

chicken egg - 5 whites;
granulated sugar - 150 grams + 50 grams;
premium flour - 1 cup;
fresh milk - 2 tablespoons;
odorless vegetable oil - 4 tablespoons;
table salt - a pinch;
vanillin - to taste.

Ingredients for cream:

cream 30% - 500 milliliters;
granulated sugar - 2/3 cup;
Philadelphia cream cheese - 200 grams;
vanillin or vanilla sugar - to taste.

for impregnation:

sweetened water - 0.5 cups;
Belize liqueur - 1 dessert spoon.

to decorate the roll:

fresh raspberries;
fresh ;
canned cherries;
coconut flakes.

According to the recipe, the New Year cake roll “Berries on the Snow” is prepared as follows:

The finished “Berries on the Snow” cake roll can be served immediately. If this event is delayed in time, it should be stored in the refrigerator without freezing. If frozen berries are used to prepare this roll cake, then it must be consumed immediately, on the day of preparation.

Homemade recipe for New Year's cake “Favorite”

The simplicity and short preparation period of this confectionery masterpiece will pleasantly surprise you, and the result will delight you, because at the end you will get an almost Kiev cake, which differs favorably from the named brand in that it does not crumble at all when cutting into portions. It is also superior in terms of taste - everything is fresh and of the highest quality. Cooking time 80-90 minutes.

Ingredients for the crust:

For bizet:

chicken proteins - 4 pieces;
granulated sugar - 200 grams.

For cream:

condensed milk - 250 grams;
butter - 200 grams;
shortbread cookies, crushed, such as “Baked milk”, for sprinkling the finished cake (possibly ground nuts) - 150-200 grams.

According to the home recipe, the New Year's cake “Favorite” is prepared as follows:

Carefully separate the whites and yolks of very cooled fresh chicken eggs into separate bowls. Beat the egg whites with a mixer until fluffy, then gradually add granulated sugar and finally complete the whipping process until peaked. Place the bowl with the resulting mixture for the bizet in the refrigerator until time.
To make the dough, add 1 teaspoon of baking powder, half a teaspoon of salt, granulated sugar to a bowl with yolks and beat with a mixer until the mass is homogeneous.
In another container, grind the flour sifted the day before with margarine. As soon as this happens, combine this mass with the yolks beaten with sugar and knead the dough. It turns out plastic and you need to divide it into equal 2 or 3 parts, depending on the number of cakes you prefer.
To bake cakes one after another with a layer of mize, you will need a springform cake pan with a diameter of 23-22 centimeters, coat the sides and bottom with butter, and put baking paper cut around its circumference on the bottom. Roll out the first layer of dough so that it fits into the pan. Use your hands to straighten the laid cake if it does not coincide with the boundaries of the bottom.
Place some of the raw mize on the dough crust, level with a spoon, sprinkle with finely chopped nuts, immerse them carefully in the mize so as not to burn in the oven, and place the baking dish for the first crust in an oven preheated to +150 C for 20-30 minutes. Do the same with the second and, if you divided the dough into 3 parts, the third cake.
Allow the finished cakes to cool, and at this time prepare the cream by whipping boiled condensed milk with butter in a separate bowl and coat each cake on top with this cream, then coat the cake completely using a spatula.
All that remains is to crumble the cookies in a convenient way for you and sprinkle the entire cake on top and sides. The cake decorated in one way or another should be placed in the refrigerator until ready for the festive table.

Considering the New Year theme, the “Beloved” cake can be decorated in this style. In this case, you can replace the cookie crumbs with coconut shavings and non-melting powdered sugar, which perfectly imitates snow, and choose other themed decorations made from sugar, caramel and other delicious culinary decorations.

Homemade recipe for New Year's cake "Milk Girl"

A New Year's cake according to this recipe is prepared quickly, simply, from available products, and the result is an elegant New Year's dish that can decorate the table, please everyone at the feast, and glorify the hostess as a home pastry chef.

Ingredients for the dough:

premium flour - 160 grams;
chicken egg - 2 pieces;
condensed milk - 400 grams;
baking powder - 1 tablespoon.

for cream:

powdered sugar - 2/3 cup;
cream 30-35% - 600 grams;
cream fixer - 1 sachet.

New Year's cake "Milk Girl" according to a home recipe is prepared as follows:

In a cup of suitable volume, beat raw eggs with a whisk or mixer, add condensed milk, and continue beating. Mix flour, baking powder, vanillin and, little by little, pour into the egg mixture, continue stirring until the dough is homogeneous, let it sit for 10-15 minutes to make the cakes more fluffier. Prepare the cakes as follows: on a sheet of baking paper, draw a regular circle around the dessert plate with a diameter of 20 centimeters. Turn the sheet over - the circle will be noticeable. Place a sheet of this paper on a non-slip (silicone) surface and, spreading evenly, spread 2 tablespoons of dough within the outlined circle. If the size of the baking sheet allows you to place two cakes at once, this will speed up the process of preparing them.

At this point, the oven has already been heated to +190 C or +400 F, carefully place the paper with the raw cake on a baking sheet and bake for 4-5 minutes. While the first cake is baking, place the second cake on a second sheet of baking paper with the same circumference so that it can be baked immediately.

Remove the finished first cake from the paper while hot. When all the cakes are ready, stack one on top of the other and trim off the protrusions and irregularities in a way convenient for you, for example, under a lid of a suitable size. Stack the cakes one on top of the other, cover with baking paper, and leave to cool.

While the cakes are completely cooled, prepare a cream for coating them from sour cream and powdered sugar, which are mixed with a whisk or mixer, adding the powder gradually in portions. An important condition: all items and products of this process must be cooled, and cream less than the specified fat content will not make a good cream. The cakes are ready, the cream is ready - just generously, not sparing the cream (these cakes absorb it quickly), coat them one by one on top, put the subsequent ones on the bottom, covering each one with cream.

For perfect flowability, dry coconut shavings in advance and sprinkle the completely coated cake on top and sides with these shavings, which will make the “Milk Girl” look like a snow-covered low cylinder. The top can be decorated with light blue sugar snowflakes, and on your holiday table there will be a small edible snowdrift in the form of a beautiful cake. In order for the New Year's cake "Milk Girl" to please you with the optimal taste, you just need to let it spend a cool night in the arms of the refrigerator. Then it will become tender, soft, with aromatic smells of cream and vanilla... Happy New Year 2019!

Preparing sweet cakes is not so easy, some people succeed quickly and without problems, others would rather buy ready-made gorge and coat them with condensed milk - the result is something simple and unpretentious, but you can eat it. And yet, it is advisable to bake a cake for the New Year 2018 yourself. After all, every housewife probably knows several recipes.

To prepare the cream

Sour cream – 400 g
Granulated sugar – 150 g
Cocoa powder – 100 g
Vanilla sugar

To prepare the glaze you will need

Butter – 100 g
Milk – 50 g
Cocoa powder – 100 g

First prepare the cake dough - soften the butter, but do not melt, mix with sugar. Break the eggs, separate the white from the yolk, beat the white until elastic foam. Add the yolk to the butter-sugar mixture. Mix flour with baking powder and sift. Mix the dough - add the butter and sugar mixture to the flour and carefully fold in the whites. The dough turns out light and viscous.

Divide the resulting dough in half and add cocoa powder to one half, mix thoroughly. The dough should be without lumps and soft. Now the fun begins: place a tablespoon of light dough on a greased baking sheet, and a spoonful of dark dough right in the middle. Try to get to the center; the dough in front of your eyes will begin to spread towards the edge of the mold.

It is advisable to distribute it into two cake layers and bake at 200 degrees.

So, while the cakes are baking, prepare the cream: add sugar and vanillin to the sour cream, beat until the sugar dissolves.

Spread the cream on one cooled cake layer and cover with the second one. Cook the glaze - add milk, sugar and cocoa to the melted butter, stir all the time, bring until thick. Pour hot glaze over the cake on all sides, you can coat the sides with glaze.

Delicious sponge cake “Sorceress”

This cake is called “Enchantress” in stores, although you can call it according to your taste - it turns out to be an exquisite sweet dish.

Chicken eggs – 4 pieces
Granulated sugar – 200 g
Baking powder

Preparing the cream, you will need:

Milk – 200 g
Granulated sugar – 100 g
Chicken eggs – 1 piece
Butter – 100 g
Starch – 2 tablespoons

For the glaze:

Preparing sponge cakes. Break the eggs and separate the whites from the yolks. Beat the whites until stiff, add half the sugar and continue beating. Grind the yolks with the remaining sugar. Mix carefully, add flour gradually, try not to make sudden movements so as not to “seat” the whites.

You can bake one cake and then cut it in half, or two – whichever is more convenient for you. By the way, you can also buy ready-made sponge cakes. Soak the cooled biscuit in sugar syrup and cognac.

The cream is made from milk, sugar, eggs and starch. Mix everything and put on low heat, try not to bring to a boil. As soon as the sugar has dissolved, remove from heat, add butter and beat with a mixer.

The cream has cooled down, now you can coat the cakes.

Prepare the glaze from cocoa powder, starch, sugar and milk. Bring the mixture to a boil, add butter and vanillin. While the glaze is hot, pour over the cake and brush the sides.

To decorate the “Sorceress-Sorceress” cake, you can make a beautiful “mesh” of chocolate. Melt the bar and create thin weaves of chocolate streams on the foil. Place in the freezer. Remove from the foil very carefully - the mesh is fragile and breaks quickly.

It is worth preparing this very simple but incredibly delicious cake for your most beloved daughter. It takes a long time to prepare - about two hours, but the result is always excellent.

To prepare the cake you will need:

For cream:

Sour cream – 300 g
Granulated sugar – 300 g

Break the eggs into a deep bowl, add sugar and a pinch of salt, beat with a mixer. Pour in softened butter and honey, add sour cream and baking powder. Mix. Gradually add flour to the prepared mass.

Preheat the oven to 200 degrees, line the bottom of the pan with paper or put a special baking mat, make a neat crust out of the dough, bake for only seven minutes. You will need about five of these cakes; if you have more dough, divide it into equal parts yourself.

We are preparing the cream, it’s time to fry the nuts, then carefully chop them. Now mix sugar and sour cream, add vanillin, beat, add nuts.

While you are preparing the cream, all the cakes are ready. Cool them and coat each one with cream; you don’t need to skimp on the cream – let the cake be sweet. Place all the cakes in a mound, brush the top with the remaining cream and sprinkle with nuts. Fruits - strawberries, cherries, raspberries, pieces of passion fruit - place all this on the top cake. Place the finished cake in a cool place for a couple of hours.

If you don’t mind spending three hours preparing this amazing culinary masterpiece, then surprise your guests. Not a single person will leave you without a photograph of the “Ruins”; it would be a pity to even cut it, let alone eat it.

To prepare the biscuit you will need:

Chicken eggs – 4 pieces
Granulated sugar – 200 g
Premium wheat flour – 200 g
A pinch of vanillin

To prepare the cakes, prepare a bowl, break the eggs into it, add sugar, beat and then gradually stir in the flour to which the baking powder has been added. Bake the cake in the oven at 200 degrees, pre-grease the pan with butter. Readiness can be checked by piercing with a dry stick - there should be no raw dough left on it.

Cut the cake into two parts - leave the bottom whole, and cut the top into cubes.

Now let's prepare the cream, you will need:

Milk -1.25 cups, divide into unequal parts 0.25 cups into brown cream
Chicken eggs – 1 piece
Granulated sugar – 100 g
Wheat flour – 30 g
Vanillin
Butter – 100 g

Heat milk with sugar and egg, add flour, make cream, stir in butter. Add vanillin for taste.

For the meringue you need:

Egg whites – 4 pieces
Granulated sugar – 200 g

Beat the egg whites with sugar until stiff, spread on a baking sheet using a pastry bag and dry in the oven until ready.

From this moment the most interesting part begins - assembling the cake. Place the cake on a plate and spread with white cream. Place meringue around. Melt half a chocolate bar in milk and add a spoonful of butter; when a viscous mass is obtained, cubes made from half of the biscuit are dropped into it. Pour the resulting mass onto the crust and cover with meringue. Here the owner’s imagination knows no bounds - build the “Castle Ruins” the way you like.

Melt the remaining half of the chocolate bar in milk, add a spoonful of butter and pour over the “Ruins”. Place in a cool place for several hours.

A very beautiful and delicious cake - the aroma of cherries and memories of the village are guaranteed to everyone. It will take 3 hours to prepare the cake, but you will not regret the wasted time. A wonderful New Year's cake; in 2018, a photo of this culinary masterpiece will grace the desktop of all those with a sweet tooth.

To prepare the biscuit you will need:

Butter -250 g
Sour cream – 200 g
Premium wheat flour – 500 g
Baking powder
Butter – 250 g

Bring the butter to a soft state, mix with flour, add sour cream, baking powder to the flour and make a dough. Place in a cool place for an hour and work on the cherries, glaze and cream.

To prepare the cream you will need:

Sour cream – 400 g
Granulated sugar – 350 g

Cool the sour cream, then add granulated sugar and beat thoroughly with a mixer.

To prepare the glaze you will need:

Granulated sugar – 50 g
Butter – 50 g
Cocoa powder – 50 g

Dissolve the butter, add granulated sugar and cocoa powder, bring to thickening. You can add a little milk or cream to the glaze.

Prepare the cherries - remove the pits (the cake will take half a kilo of berries).

Once the adze has cooled, roll it into a thin layer and cut into wide strips. Place a cooked cherry on each strip, seal the edges, and place on a dry baking sheet, seams down. Place in a hot oven - temperature about 200 degrees. Bake for about half an hour.

Cool the finished tubes with cherries and now it’s time to “build a house in the village” - arrange them in a slide or in crowns - as you like. Lubricate each next crown or layer with cream. If there is a “hut” type structure, then at the top there will be only one tube with a cherry. A small internal space is formed in the “log house”, which, after the cake is ready, is filled with whole cherries.

Pour glaze over the structure, decorate with walnut halves and place in a cool place.

A wonderful New Year's cake to welcome 2018. Layer cakes rarely fail; it is important to do everything correctly so that the puff pastry remains tender and the berries retain their taste and aroma. You will spend about two hours preparing this delicious cake.

To prepare the biscuit you will need:

Chicken eggs – 12 pieces
Granulated sugar - 400 g
Premium wheat flour – 400 g

Break the eggs into a deep bowl, mix with sugar and beat until the mass triples in size. Wise housewives remember that it is better to beat the whites separately, grind the yolks with sugar and mix before adding flour to the resulting mass; the sponge cake turns out fluffier and more tender.

There is enough dough to bake two cakes; place it on paper, this will make it easier to remove from the baking sheets. Do not remove the finished cakes while they are hot; let them cool in the pan.

While the cakes are cooling, prepare the strawberry mixture; you will need:

Strawberries – 2 kg – peel and cut into pieces, grind with a blender

Prepare the buttercream, you will need:

Heavy cream
Granulated sugar – 200 g
Cream cheese – 250 g

All ingredients are mixed and whipped until foam forms. The order can be changed - first whip the cream with sugar, cheese separately, then mix everything.

All that remains is to form the cake. Cut each cake in half lengthwise, place on a plate in layers: cake + strawberries + cream + cake + strawberries + cream and so on. Cover the sides and top of the cake with the remaining buttercream. How to decorate such a delicious cake - decide for yourself - chocolate chips, chocolate pieces and figures, strawberry halves. Now put it in a cool place for a couple of hours.

Cakes without making cake layers - made from ready-made gingerbread and cookies, such sweet dishes are very popular - do not require much time, are always tasty and unusual.

Cookies - fingers (savoiardi), the cake turns out spectacular and tasty

To prepare the cake you will need:

Cookies – 14 pieces
Tender cottage cheese with berries – 200 g
Heavy cream – 200 g
Granulated sugar – 2 tablespoons
Vanillin
Instant coffee - one tablespoon
Water – 150 g
Liqueur (chocolate, egg) – 30 g
Berries – cherries, currants, frozen strawberries – 40 g
Chocolate - one bar

You don’t have to stick with soft cottage cheese as a cookie lubricant - try this option, and then change the recipe yourself.

Savoiardi cookies are fragile and dry, so that the cake does not crumble and melts in your mouth you will need impregnation. Use the drinks you like best:

Fruit tea
Compotes

Whip cream with sugar and combine with cottage cheese. Dip each cookie in the mixture and place on a plate to form an even row. Cover with cream (cream with cottage cheese). Place berries on top of the cream, then another layer of cookies. When everything is laid out and coated with cream, put it in a cold place.

Melt the chocolate bar and use the resulting mass to prepare a chocolate mesh in the form of a fence. It is best to place the mesh on foil. Place in the freezer - the resulting mesh will be thin and fragile. Wrap the cake in a beautiful chocolate fence and decorate the top with halves of berries.

This cake can be prepared in a few minutes; after it sits in the refrigerator for a couple of hours, you get an inexpensive culinary masterpiece; it’s a backup option for a sweet dish when you simply don’t have enough time.

To prepare the cake you will need:

Square or rectangular cookies – up to 32 pieces
Tender cottage cheese - half a kilo
Sour cream – 5 tablespoons
Butter – 50 g
Granulated sugar – 100 g
Coffee – 100 g
Condensed milk – 2 tablespoons
Vanillin
Fruits
Nuts
Chocolate chips or powdered sugar for decoration

Place the first layer of cookies. Sprinkle it with the prepared coffee with condensed milk. As a cream, you can use sour cream whipped with sugar, combined with cottage cheese, you can mix cottage cheese with condensed milk, use canned fruit - whatever you like best. If the cookies are very sweet, and you use condensed milk as a lubricant, then you don’t need to add granulated sugar.

It is best to beat the curd cream with berries and butter using a blender; the cream will turn out airy and tender. To make the finished culinary product appear “striped” when cut, you can add coffee to one part of the cream.

After each layer of cookies there is cream, then another layer of cookies. Keep the finished product at room temperature for a couple of hours so that the cookies soften and soak in the cream. Is it worth decorating the finished cake with icing? You decide for yourself. Maybe you should use ready-made cream, decorate the cake with it, and place berries on top?

Gingerbread delight - ready cake in twenty minutes

If you have any old gingerbread cookies in the house, use them to make a delicious cake; all you need is your favorite fruit and a glass of sour cream!

To prepare the cake you will need:

Gingerbread – half a kilo
Sour cream – 200 g
Fruits – bananas, kiwi, cherries, cherries, strawberries (to taste)

Separate the fruits from seeds or peels, mix with sour cream and puree with a blender until smooth. Cut or crumble the gingerbread, dip each piece into the cream and assemble the cake like bricks. If you have a mold, you can assemble the cake in it. Then pour all the remaining cream over the cake and put it in a cool place. Indeed, after two hours the result was a rather presentable culinary product that remains to be decorated. Top with icing or whipped cream, and additionally pieces of fruit, berries, and chocolate chips.

A New Year's cake with honey cake layers will definitely please those with a sweet tooth and chocolate lovers. We will prepare it with custard butter cream; it can also be greased with sour cream or boiled condensed milk cream.

Taste Info New Year's recipes / Cakes and pastries

Ingredients for the dough:

sugar - 1 glass;
butter - 50 g;
chicken eggs - 3 pcs.;
honey - 2 tbsp. spoons;
soda – 2 teaspoons (exactly along the edge);
cocoa powder - 2 tbsp. spoons;
wheat flour - 3.5 cups.

Ingredients for cream:
butter - 300 grams;
granulated sugar – 1 cup;
egg – 1 pc.;
milk – 1 glass;
starch - 2 tbsp. spoons;
vanilla sugar – 1/2 sachet;
cognac – 1 tbsp. spoon;
cocoa powder - 1 tablespoon (10 g).
Ingredients for glaze:
dark chocolate – 100 grams.
Cooking time: 100 min. + 6 hours for soaking the cakes with cream.

How to make a chocolate cake for the New Year with your own hands

Lightly beat eggs with sugar in a deep bowl. Add honey, cocoa, butter, soda to the egg-sugar mixture. Mix everything thoroughly and place the bowl with the mixture in the so-called “water bath”. To do this, select a pan of such a size that our bowl, held on its edges, lightly touches the water. Boil water in a saucepan, place a bowl with the mixture in it, and turn the heat to low so that the water in the saucepan does not boil.

Keep the mixture in our “water bath” for about 10-15 minutes. It is necessary to stir it constantly so that the mixture does not burn.

Remove the mixture from the “water bath” and let it cool. Then add the pre-sifted flour and knead the dough. Divide the dough into 6 equal parts and, having rolled six balls, take it out into the cold for 40 minutes.

We take one ball of dough from the cold, roll it out on a table sprinkled with flour into a thin flat cake in the form of a circle. Place in a suitable form and place in the oven preheated to 180 degrees.

I place the pan with the cake on the 2nd shelf of the oven. It takes me 5 minutes to bake one cake. While the crust is baking, I bring in the next piece of dough from the cold and roll it out.

So I bake all the cake layers one by one. Makes six cakes. I put them in a wide dish and cover with a towel.

While the cakes are cooling, I prepare the custard. I grind the egg with sugar. Pour cold milk into a saucepan, add the egg-sugar mixture, and put it on the fire. Stirring constantly, bring to a boil. I dissolve the starch in 100 ml of cold milk, pour this mixture into the boiling milk, stirring constantly, making sure that there are no lumps. When the cream thickens, remove from heat and leave to cool.
Beat the butter until fluffy, gradually pouring the custard into it. Add vanilla sugar and a spoonful of skate.

Then I divide the cream into 2 parts. Add 10 g of cocoa to one part and mix.

Teaser network

I'm starting to assemble the cake. I leave one cake layer for crumbs, and part of the white cream for decoration. I grease the upper part of the lower cake with syrup (I have strawberry jam diluted with boiled water). Then I put a layer of cream on it, leveling it. I grease the remaining cakes with syrup on both sides, placing white and brown cream on them alternately.
I grind the reserved cake layer into fine crumbs in a blender and sprinkle the crumbs on the sides of the cake, greased with cream. In this form, the cake should be left to soak for 6 hours. I usually leave it in a cool place overnight. This will make the cakes softer and more tender.

For the glaze I use dark chocolate with a high cocoa content. I break the chocolate into pieces and, stirring, melt it in a “water bath” until completely dissolved. Then I quickly pour the melted chocolate onto the top layer of the cake and smooth it out with a spatula. When the chocolate has hardened, I decorate the cake with white cream.

For the New Year, our chocolate cake can be decorated for hours. Cut a small circle from the crust set aside and attach it with cream in the center of the cake. Next, level the white cream laid out on the circle and draw a dial with melted chocolate. The edges of the cake can be decorated with white cream sprinkled with coconut.

New Year celebrations traditionally include a sumptuous and varied table. And if previously desserts were not an obligatory component on the menu, modern housewives are increasingly thinking about what unusual New Year cakes can be easily prepared at home. You can bake a classic chocolate dessert, carrot cake or, for example, homemade Napoleon. We bring to your attention recipes for New Year cakes that you can easily implement at home.

carrot cake

New Year's cakes are, first of all, rich in taste! Carrot cake with cream cheese frosting will be the pinnacle of your culinary talents on a festive night. You can decorate the cake in New Year's colors or leave everything as is - little ones with a sweet tooth will definitely love this bright design.

Chocolate pie with creamy mousse

What child would refuse chocolate cake? New Year's decoration with raspberries will be a wonderful end to a festive dinner. Creamy mousse as a layer will make this dessert lighter, and portion serving will save you from overeating.

You can see a detailed description of this recipe.

Honey cake

When wondering which cake for New Year 2017 you can bake at home, don’t throw away the idea of making a honey cake. This is one of the most delicate homemade cakes with a delicious aroma. The main rule in creating the perfect cake is delicate cake layers. With our recipe you can create an airy and light cake for the New Year's table.

You can see a detailed description of this recipe.

Classic sponge cake recipe

Many housewives already have their own recipes for homemade creams, taking into account the taste preferences of the family. In this case, all that remains is to find the perfect sponge cake for the cake - and here our recipe will help you! The sponge cake made with whipped egg whites is very light and airy; it also has a neutral taste and goes well with various fillings.

You can see a detailed description of this recipe.

Unusual cakes for the New Year: Ideas for decoration

Don’t know what cake to make for New Year 2017, but want to surprise your guests? We invite you to prepare one of the classic homemade cakes and make a festive decoration. The simplest and brightest ideas are in front of you.

Homemade New Year's cake is a real event. They spend much more time, effort and imagination on its preparation than on ordinary baking for tea. Experiments with trendy cakes, favorite recipes from Soviet confectioners or creative gingerbread houses maintain a warm family tradition.

A simple recipe for the Prague treat

The chocolate extravaganza of Soviet times will more than reward the time spent in the kitchen.

Biscuit dough:

100 g flour;
6 eggs;
150 g sugar;
40 g butter;
30 g cocoa.

The biscuit is baked in advance, no less than a day before the “X” hour. It must “rest” well before they start cutting it into cakes, otherwise you will end up with nothing but crumbs. It will take a few more hours for high-quality impregnation.

Preheat the oven to 200ºC. The mold must be placed in a hot oven until air bubbles come out of the dough.
Beat the egg whites and half the sugar in a mixer until they form a strong foam. To make the mass fluffy, you can add salt at the tip of a knife.
Grind the yolks to a white cream with the remaining sugar. All grains should dissolve.
Carefully combine both masses, maintaining the foam structure.
Sift the flour and mix with cocoa. Add it little by little to the egg mixture.
Add melted and cooled butter.
Cover the pan with parchment. For the specified amount of products you will need a container 22 cm in diameter. The sponge cake is baked tall so that it can be divided into layers.
Pour the whipped dough into the mold, place in a hot oven for 30 minutes and do not open the door during this time. Biscuit does not like drafts and temperature changes.
Cool the cake preparation and keep it under a towel for 8 hours.

Chocolate cream:

The cream is prepared on the basis of syrup.

Dissolve the yolk in water.
Add condensed milk and vanilla.
Heat the mixture over low heat, stirring constantly. The mixture should thicken a little.
Pour the cooled syrup into the softened butter and beat the whole mass.
While beating, add cocoa powder a pinch at a time so that no bitter lumps form.

An important step: in order for the cakes to acquire moisture and heaviness, “Prague” is soaked in sweet tea:

brew strong black tea without flavorings;
Dilute 70 g of sugar in 100 ml of hot drink and cool.

The biscuit is divided into at least three layers. This is done with a long knife or fishing line. The result depends on practice. If the cakes break or turn out uneven, you can glue and level them using cream.

Place the cake on a serving plate and soak it in tea.
Apply a layer of cream.
Repeat with the rest of the cakes.
Spread the top one with apricot jam.
Cool the cake.

For decoration:

100 g dark chocolate;
10 g butter.

The icing is prepared just before applying to the cake.

Dissolve chocolate and butter in a water bath.
Sprinkle the cake with starch to secure the glaze.
Distribute it, smoothing it with a warm wide knife or spatula. To prevent the instrument from cooling down, it is dipped in boiling water from time to time.
Decorate the cake once the icing has completely hardened.

Here it is, a simple recipe for a delicious Prague cake. According to standards, after “assembling” the dessert should sit for another eight hours, although it is already quite ready.

"Bird's milk" for the New Year

The secret of this famous cake is its elastic, creamy soufflé and plenty of sugar.

For the biscuit:

150 g flour;
100 g butter;
100 g sugar;
two eggs;
vanillin.

For the soufflé:

The glaze is prepared from chocolate and butter taken in a 2:1 ratio.

Add vanillin and sugar to the softened butter.
Beat in the eggs.
Sift the flour.
Combine everything into a homogeneous dough, thick like sour cream.
Bake two separate cakes for 10 minutes at 200ºC.

Before preparing the soufflé, you need to prepare the agar-agar according to the instructions on the package.

Heat it until completely dissolved.
Boil the syrup for 5 - 10 minutes over very low heat. Quality control: from a drop of finished syrup you can roll an elastic ball.
While the syrup is cooling slightly, mix the butter and condensed milk cream.
Add citric acid to the whites and beat the mixture into a strong meringue-like foam.
Continuing to work with the mixer, gradually pour in the syrup and add the buttercream.
Agar-agar stabilizes at 40ºС, so the cake must be formed immediately, without allowing the creamy mass to cool.
Line a springform pan with parchment and place alternate layers of sponge cake and cream on it.
Leave the workpiece in the refrigerator for at least an hour.
Prepare and cool the glaze. Spread it over the frozen soufflé.

You can carefully cut the soufflé with a hot knife.

Festive cake “Napoleon” with custard

A multi-layer cake becomes tastier the better it is soaked. The custard gives Napoleon a special tenderness.

For the classic test:

It will take a long time to work with the dough. To prevent it from being “dragged out”, all products are pre-cooled strongly.

Sift flour onto a kneading board. Rub oil into it.
Mix the ingredients with chopping movements of the knife until they form moist crumbs.
Dilute the egg, acid and salt with water.
Pour the liquid into the butter crumbs while continuing to chop the dough.
Knead the finished dough lightly with your hands and divide into 12 parts.
Wrap each one in film and refrigerate.

In cream:

1 liter of milk;
250 g sugar;
2 pcs. eggs and individual yolks;
80 g starch;
5 g vanillin.

If the cream seems cloying, the amount of sugar can be reduced by a third.

Melt sugar in hot milk.
Combine the eggs and yolks with the rest of the ingredients and some of the milk to equalize the temperature. No need to beat.
Pour the egg mixture into the milk.
As soon as it starts to thicken and stretch behind the whisk, immediately remove it from the stove.
To prevent the cream from winding, cling film should be pressed close to its surface.

Before rolling out the cakes, you need to preheat the oven. Then:

Roll out the chilled dough portions to the size of the pan.
Pierce in several places so that the cake does not warp during baking.
Bake until golden brown at 200ºC.

Before assembling Napoleon, you should drop a little cream onto the dish to fix the cake.

Distribute at least 3 tablespoons of cream onto the cake.
Coat “Napoleon” with cream and sprinkle with cake crumbs.
Leave to soak for several hours in a cool place.

How to cook "Bounty"

Recipes for delicious cakes are born from the most unusual associations. “Bounty,” a delicacy with a delicate coconut filling, is created “based on” the famous chocolate bar.

For soft cake layers:

80 g flour;
20 g cocoa;
120 g sugar;
three eggs;
5 g baking powder.

For the specified quantity of products you will need a mold with a diameter of at least 22 cm.

Beat eggs with sugar.
Add the rest of the ingredients little by little and mix well.
Pour the batter into the greased pan. Bake for 30 minutes at 190ºС.
Cool the dough completely in the mold and divide into two cake layers.
Soak them in a mixture of cream and Malibu liqueur, taken 1:1.

For the filling:

200 ml milk;
150 ml coconut flakes;
100 g butter;
100 g sugar.

Coconut flakes are pre-steamed in a deep saucepan.

First melt the butter and sugar. Pour in the milk carefully so as not to curdle.
Pour in the coconut flakes and, stirring vigorously, keep the mixture on the stove for a quarter of an hour.
Place the cooled mixture on the bottom layer and cover with the second layer on top.

To give the cake a finished look, you need to coat it with melted chocolate and butter icing.

Red Velvet Cake

A popular American recipe from Adams Extract, a manufacturer of confectionery dyes and flavors, is designed to use original products from this company. But by replacing a few ingredients, you can successfully adapt it for home cooking and surprise your guests with an original, colorful treat.

For a cake with a diameter of 22 cm:

You only need 2 teaspoons of gel dye. Dry dye will not allow you to achieve the desired rich shade. White margarine can be replaced with butter and vegetable oil in a ratio of 7:3. Vegetable oil will give the cakes moisture and the right texture.

Sift together flour, cocoa, salt, soda.
Beat softened margarine and powdered sugar.
Add eggs, vanilla extract and beat the mixture thoroughly again.
Alternately add the flour mixture and kefir in parts. You need to mix the dough quickly so that it does not “drag on.”
Add vinegar to the last portion of kefir.
Bake in turns in 2 - 3 parts or in 2 - 3 forms at once. The optimal temperature is 175ºС. Baking time – 30 – 35 minutes.
Remove the “cap” from the cooled cakes with a fishing line so that the surface is smooth. The remains of the biscuit will be useful for decoration: cut out stars and other New Year's symbols. It is convenient to sprinkle the sides with crumbs.

For thick cheese cream:

600 g of curd or cream cheese (Philadelphia or Mascarpone);
300 ml cream 33 – 35%;
300 g powdered sugar.

Cream can be replaced with 300 g of butter.

Beat chilled cream and powder until smooth.
Add the cheese little by little without stopping the mixer.

It is better to assemble the cake in a ring, as you will get thick layers of cream.

Spread about a quarter of the cream onto each cake layer.
Smooth it over the surface with a pastry spatula.
To stabilize the dessert, place it in the cold.

Clock cake for the holiday

For the New Year's table, you can use any proven recipe for sponge cake, turning it into a symbol of the holiday with the help of appropriate decor.

To decorate a cake in the form of a dial:

100 g dark chocolate;
300 ml condensed milk;
300 g butter.

For the base of the cake - sponge cakes. The dough, as in the Bird's Milk cake recipe, or from the previous version, is perfect.

Melt the chocolate in a water bath and spread in an even layer on cling film until completely set.
Prepare two fluffy cakes and one very thin one.
Beat the cream from equal parts of condensed milk and butter.
Combine the cakes with cream and put the dough in the cold.
Using a cake cutter, cut out 12 circles for numbers from the thin cake layer.
Place them around the circumference of the top cake and secure to the surface with cream.
Cover the top and sides of the cake with the remaining cream.
Using a sharp knife, cut out the numbers and arrows of the desired size from the chocolate sheet and carefully transfer them to the stands. Set the clock hands to 23:55 so that guests have time to make a wish before the chimes strike.

New Year's cake "Christmas tree" with meringue

A no-bake cake made from ready-made meringue will save the housewife a couple of hours in the pre-holiday bustle.

For decoration:

meringue 3 – 4 cm in diameter;
chocolate-covered hazelnuts or colored dragees;
white chocolate as “glue”.

From cardboard or thick paper you need to roll a cone to the size of the future Christmas tree and wrap it in foil.

Melt the chocolate in a water bath.
Dip the flat part of the meringue into it and attach it in rows to the cone.
Glue chocolate balls or other delicious decorations in between.

Festive dessert “Shishka”

This themed no-bake dessert is also quick and easy to make. Children will cope with this work on their own and help prepare the festive table.

For the cake you will need:

100 g chopped nuts (walnuts or hazelnuts);
100 g of dry cookies;
a can of boiled condensed milk;
30 g cocoa;
“Straw” cookies according to the number of cones;
150 g chocolate corn flakes;
powdered sugar.

"Pine cones" are about 4 - 5 cm tall. “Spruce” - up to 8 – 10 cm. Regular dark honey-colored corn flakes or almonds cut into petals are suitable for them.

Crush the cookies and rub out any lumps.
Combine crumbs, nuts, cocoa and condensed milk.
Form cones from the resulting sticky mass on the “straws” and place the blanks on a dish with the wide side down.
Press the cornflakes in rows around the circumference. The scales of “pine cones” are open, like the petals of a flower, while those of “spruce cones” are pressed together.
Break off the excess part of the straw and mask the tip.
Dust portions with powdered sugar to create a snow effect.

The cake must be kept refrigerated until serving.

Cookie treat “Winter House”

The famous “Gingerbread House” is an integral part of the European and now Russian tradition of decorating the festive table.

For beautifully decorated still lifes, such houses are baked from special dough in special molds, carefully considering the assembly method and design. For a home party or a creative evening with children, the process can be greatly simplified.

The walls and roof will look great from dry cookies; for decoration you can use any “goodies” that you have on hand.

To connect parts and create all kinds of icicles and snowdrifts you need to prepare sugar icing:

egg;
260 g powdered sugar.

No kitchen equipment is needed; everything can be easily mixed with a spoon.

Separate the white from the egg.
Grind it with powdered sugar until smooth.
Use the glaze immediately before it hardens. You can pipe it from a pastry bag with the smallest hole.

A 1:1 scale drawing for the walls and roof will make your work easier.

Hard cookies can be carefully cut with a serrated knife.

“Cut out” parts for the house: two walls with triangular projections for the roof, two with holes for windows or doors.
Connect the walls with edges using glaze. The excess that protrudes from the seams is not removed.
Glue the piece onto a serving plate.
Secure the roof and, if desired, the pipe.
Decorate window openings and roof edges with icicles made from glaze.
Lay out the tiles from marshmallows, pieces of marmalade, or draw them using icing squeezed out of a pastry bag.
Make “drifts” around the house using glaze.

No-bake marshmallow treat

Without baking, you can prepare not only children's desserts for fun, but also a completely solid, and most importantly, delicious cake.

A simple recipe for a marshmallow masterpiece:

1 kg marshmallows;
700 g whipped cream;
200 g ground hazelnuts;
200 g dark chocolate;
500 g candied cranberries or currants.

Spread a little cream on a serving plate to seal the bottom layer of the cake. Then:

Lay out in layers: marshmallow halves/nuts/berries/marshmallows again and so on.
Cover all layers with whipped cream. The top layer should be marshmallow.
Pour melted chocolate over the cake and decorate with berries. Cool.

If using a metal baking dish, simply submerge it in hot water for a minute and invert it onto a serving plate.

Dilute gelatin with water according to the instructions on the package.
Dissolve sugar in this liquid.
Combine the composition with sour cream. It is better to mix with a regular spoon, not a mixer, so that air bubbles do not form.
Peel citrus fruits and remove white films. Place a beautiful pattern on the bottom of the pan.
Chop the cookies into small pieces.
Cut peaches and pineapples into slices no larger than a tangerine slice.
Pour all the ingredients into the mold and carefully pour the cream.
Tap the sides of the mold or twist it clockwise and counterclockwise to release all the bubbles.
Refrigerate until completely frozen.

The crumble can be made from stale sponge cake or butter cookies.

Melt dark chocolate in hot cream. Add liqueur and cool slightly.
Mix nuts and biscuit crumbs and divide in half.
Place one part on the bottom of the greased mold and pour in the warm mixture.
Cover with the other half of the crumbs, gently pressing them into the chocolate.
Cool.
Before serving, invert the dessert onto a plate and decorate with white chocolate snowflakes.

Ideas on how to decorate a New Year's cake

Any cake can be turned into a Special New Year's Treat with a capital “S” using themed decor.

From colored mastic you can make three-dimensional or flat figures of Santa Claus, snowmen and deer, garlands of colored lanterns, mistletoe wreaths, gift boxes, decorative socks, etc.

For plastic mass:

powdered milk,
powdered sugar,
condensed milk,
a pinch of citric acid,
food colorings.

Using melted chocolate, you can make inscriptions and patterns directly on the cake. If you apply drawings to cling film and cool them, you will get original figures: snowflakes, stars or Christmas trees.

You can also create a drawing or pattern using a stencil.

Cut a snowflake from a napkin.
Trace it on a second napkin and cut out the “negative”.
Place a stencil on the cake covered with chocolate glaze and dust it with powdered sugar.
The stencil should be removed very carefully so as not to disturb the design.

You can make any applique from colored slices of fruit or marmalade: kiwi for a green Christmas tree, cranberries for balls, strawberries for red caps, banana for round gnome faces.

To use all the ideas, you will have to prepare something special for Christmas, Old New Year and other holidays. Even for a Chinese New Year cake there is a unique designer solution.