JP4469210B2 - How to produce a wedding cake ceremony - Google Patents

Description

  The present invention relates to a method for producing a wedding cake ceremony.

  In Japan, one of the most popular ceremonies of wedding ceremony is "cake sword into wedding cake". This is a ceremony in which a bride and groom put a knife into a wedding cake (see, for example, Patent Document 1 below).

  On the other hand, in Europe, especially in France, a ritual using a type of decorative confectionery (wedding cake) called “crocumbush” is popular. Crocan bush is a decorative confectionery (Piece Monte) with a small shoe (Prophytrol) or sugar confectionery piled up in a conical shape and decorated on the top.

JP-A-8-70779

  However, traditional kurokan bushes were made for the purpose of eating, and cake craftsmen were piled up in a cone while spreading on cream puffs in the kitchen. The completed product was taken to the reception hall, where it was beaten with a wooden mallet to share it and act as a guest.

  The inventor of this case aims to “make an impressive cake” as a cake craftsman, and has been focusing on the production of wedding cakes in particular, but using the crocan bush popular in France, it is highly original and meaningful Over the years, I have been studying day and night studies to propose a wedding cake ceremony.

  However, in Japanese culture, the act of “tapping” does not fit in with weddings, and the traditional crocumbush-style wedding cake ritual that is popular in European countries faces the problem of not spreading in Japan as it is. did.

  Therefore, rather than aiming to “cook the finished product, eat it in small portions”, it is an entirely new wedding that aims to “create together by guests and brides and grooms from an unfinished state” I wanted to propose a cake ceremony.

  However, the conventional kurokan bush is a hot candy obtained by heating granulated sugar to 160 ° C or higher, and adhering adjacent cream puffs, so it is not possible to handle such a high-temperature candy in a venue such as a reception. It was inevitable to be dangerous. In addition, the conventional kurokan bush took a very long time to manufacture.

  Since Kurokanbush was a culture built in the long tradition of European countries, there was no idea that the participants made a Krokanbush in a short time at the reception hall.

  This invention is made | formed in view of the above, and makes it a technical subject to provide the production method of the novel wedding cake ceremony using the base for crocan bush decoration confectionery.

The production method of the wedding cake ceremony according to the present invention includes a substantially conical or pyramid-shaped pyramid portion 1, a base portion 2 that serves as a base that receives the bottom of the pyramid portion, and a top difference between the top portions of the cone portions. A crocan bush type decorative confectionery 10 using a base for a crocan bush type decorative confectionery characterized in that the cone portion is formed of a member having an adhesive force with respect to royal icing. a wedding cake ceremony presentation method that purports to fabricate, the wedding reception or participants of the party or the like is wherein the line Ukoto steps at least the following a and B.
(A) cream of smearing the royal icing with a quick-drying that Paste the choux pastry in the cone portion of the base step in choux pastry 11 that does not contain at room temperature of the cream (B) top insertion portion step to insert the top ornament 4 to 3

  This step B completes the cake. Further, when the crocan bush type decorative confectionery base is further provided with a switch for electric circuit or other predetermined electric circuit at the top insertion portion, the electric circuit is switched on in conjunction with the step B. You may make it perform.

  Here, “royal icing” is understood to mean the terminology widely used by those who have ordinary knowledge in the technical field of sugar craft. That is, it means a sugar paste that is creamy and relatively quick-drying at room temperature.

  However, although it is most preferable to use royal icing, it is considered that the same effect can be achieved by bonding with other creams or chemicals instead.

  According to the above configuration, it is possible to provide a completely new wedding cake ceremony production method that has never been seen before.

  Hereinafter, description will be made with reference to examples.

  FIG. 1 is an overall perspective view showing a decoration example in which a crocan bush is produced using the crocan bush type decorative confectionery base according to the present invention. As shown in this figure, the completed crocan bush-type decorative confectionery 10 has a substantially conical shape, a large number of shoe skins 11 are pasted thereon, and various decorations 12a, 12b, ribbons 12c, etc. Decoration 12 is given. The affixed shoe skin 11 is obtained by baking the surface of a shoe cream having a diameter of 30 mm to 40 mm, and no cream is contained therein. For this reason, the weight per one is light and is only about several grams.

  FIG. 2 is a front view of FIG. 1 (however, a part of the top and bottom are cross-sectional views). As shown in this figure, the cross section is substantially triangular or trapezoidal, and the inside is preferably hollow. The base has a substantially conical pyramid portion 1 provided on the base portion 2, an insertion portion 3 is provided at the top of the cone portion, and a top ornament 4 is inserted therein.

  The cone 1 has a conical shape with a bottom diameter of about 400 mm, a height of about 700 mm, a thickness of about 2 mm, and the base 2 has a disk shape with a diameter of about 500 mm and a thickness of about 10 mm to about 20 mm. Is a hollow cylinder having a diameter of about 25 mm, and the top decoration 4 is made of shoe cloth or a dummy, and includes a rod-like cylinder 4a for insertion into the top 3a of the insertion part made of an acrylic pipe.

  The cone portion 1 to which the shoe skin is attached is preferably made of a transparent acrylic plate and has a certain thickness (for example, 2 mm) or more in terms of ensuring strength. However, if it is too thick, it will be difficult to bend, so an appropriate thickness is preferable. Of course, the thickness is not particularly limited as long as the problems of strength and bending can be cleared. A large number of shoe skins 11 are affixed to the inclined surface 5 of the cone portion 1 by an adhesive such as royal icing described later.

  FIG. 3 is an exploded perspective view of a crocan bush type decorative confectionery base according to the present invention, FIG. 4 (a) is a front view of the crocan bush type decorative confectionery base according to the present invention, and FIG. The plan view is shown. The cone portion 1 is formed by processing a transparent plate into a conical shape, and is fitted into a groove portion provided in the base portion 2 and fixed. Of course, it may be fixed by a method other than fitting in the groove (screw, belt, etc.), but a configuration in which both can be separated so that they can be disassembled and cleaned after use is preferred.

(Royal icing production method)
Royal icing is a kind of sugar paste, and there are various methods for producing it. What is necessary for carrying out the present invention is that it is creamy at room temperature and has a relatively quick drying property. An example of a typical production method is shown below.

[material]
(A) Egg white ... 100g
(B) Granulated sugar ... 50g
(C) Water ... 25g
(D) Powdered sugar ... 600g-650g
(E) Tartaric acid ... a little (one earpick)

[Production method]
−Preparation−
(A) Powder sugar d is shaken in bowl A.
(B) Put the granulated sugar b and water c in the pan B.
(C) Put tartaric acid e in bowl C and dissolve it with a small amount of water.

−Procedure−
(D) Put egg white a in bowl D and beat with a mixer.
(E) When bubbling starts, add water-dissolved tartaric acid (c) to this bowl D and further lather. Stop bubbling if the corners are bubbling.
(F) Next, the pan B containing the granulated sugar and water is heated to the boil.
(G) While turning the mixer to the egg white that was previously beaten in bowl D, add the solution of granulated sugar that was just lowered from pan B.
(H) Add the powdered sugar (I) shaken in the bowl A to the bowl D little by little. After all is added, mix for 10 to 15 minutes with a mixer.

  The finished royal icing is easy to dry, so store it with a wet cloth. Royal icing is creamy at room temperature and has a relatively quick drying property when exposed to air, and therefore has sufficient adhesive strength to bond the acrylic plate or the like to the shoe skin. Furthermore, since it is a food, there is no problem even if it is put in the mouth. In these respects, it is extremely effective as an adhesive for creating a stacked type crocan bush at a reception or the like.

  With Royal Icing, there is no need to spread and bond shoe skins as in the past, and it can be fixed to the base just by applying a little on the shoe skin just before application, and it can be safely and quickly piled up. be able to. Of course, this is an indispensable condition for the progress of receptions and the like.

(how to use)
The items to prepare are as follows. The quantity is assumed to be 60, which is the average number of guests for restaurant weddings, and may be increased or decreased as necessary.
・ Shoes with a diameter of about 30 mm to 40 mm (push cream shape, but without cream, only shoe skin) ... 130-140 ・ Royal icing paste ... about 800 g (and squeeze bag)
・ Decoration cookies, ribbons, etc.

(Stacking method)
First, the base body is set on a cake base or the like. Next, the shoe skin for stacking is put on a separate plate. Hand-painted royal icing on the bottom of the shoe skin is handed to the guests in order and attached to the cone of the acrylic board. Optionally decorate cookies and ribbons. Finally, the top ornament is inserted into the top of the Kurokan Bush base where the bride and groom are stacked.

(after use)
When the finished kurokan bush is left as it is, the royal icing is completely dried and fixed more firmly, but when it exceeds a certain level, it will come off easily, and there will be no adhesion marks on the base. Moreover, if the base can be disassembled, each part can be disassembled and washed, so it is clean and easy to store.

  Crocanbush is also used for celebrations and banquets other than weddings, and is popular in France. Therefore, the use of the crocan bush base according to the present invention is not limited to weddings, but can also be used for ceremonies such as baptism, home parties, and the like.

(Other variations)
In addition, although the top decoration heart-shaped thing was illustrated, it is not restricted to this, A various decoration can be applied. In addition, although the base is illustrated as a cone for ease of manufacture, there is no problem with a triangular pyramid, a quadrangular pyramid or other polygonal pyramids.
For example, if you wrap an electrical decoration such as a Christmas tree and turn on the power supply of a predetermined electrical circuit when you insert the top decoration, and make an effect with light and sound, etc. A production effect can be expected.

The crocan-bush-type decorative confectionery base according to the present invention proposes a completely new type of wedding cake ceremony that has never been seen before, and is shaped, safe, and speedy with less shoe skin. You can make a cake.
Therefore, it is expected to be widely used in various wedding venues such as hotels and restaurants, and the industrial applicability is extremely large.

FIG. 1 is an overall perspective view showing a decoration example in which a crocan bush is produced using the crocan bush type decorative confectionery base according to the present invention. FIG. 2 is a front view of FIG. 1 (however, a part of the top and bottom are cross-sectional views). FIG. 3: has shown the disassembled perspective view of the base for crocan bush type decoration confectionery based on this invention. FIG. 4A is a front view of a base for a crocan bush type confectionery according to the present invention, and FIG. 4B is a plan view thereof.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cone part 2 Base part 3 Insertion part 4 Top decoration 5 Slope 10 Finished crocan bush type decoration confectionery 11 Shoe skin 12 (a, b, c) Decoration

Claims (1)

A substantially cone-shaped or pyramid-shaped pyramid portion, a base portion serving as a base for receiving a bottom portion of the cone portion, and a top insertion portion at a top portion of the cone portion, the cone portion being a royal icing A wedding cake at a wedding reception or a party intended to produce a crocan bush type confectionery using a base for a crocan bush type confectionery characterized by comprising a member having an adhesive force a presentation method of ceremony, cormorants row steps participant at least the following a and B of the wedding reception or a party or a method.
(A) top cream of Keru paste the choux pastry in the cone portion of the base smearing the royal icing with a quick-drying step (B) top insertion portion at room temperature in choux pastry that does not contain cream step to insert the decoration

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