The final is already approaching! The tension is rising! Who will become the winner of the first season: Christina, Yulia or Nastya? What do you think? In any case, all the girls are great, because they did a lot of work on themselves! And for those who are interested in the profiles of the participants of the Patsanki show in contact or on Instagram, please post them in this post!

Is the Boys show a setup? Are there actors involved? Or not? Viewers of the show find many inconsistencies and ask these questions. Well, let's dig deeper! And if you are interested in the profiles of the participants in in social networks check HERE. There are links to everyone here!
First, let's remember all the participants, here is the list of participants in the Tomboys show: Krushatina Alisa, Bolotova Maria, Yana Lukyanova, Olesya Petrovitskaya, Yulia Kovaleva, Regina Kolupaeva, Kristina Belokopytova, Kabenkova Sofia, Tsvetkova Valeria, Khannova Anna and later Anastasia Yavorskaya.

Let's start with the first eliminated contestant: Yana Lukyanova. This outrageous girl has long been featured in many talk shows on TV, for example: Let's Get Married, Trial by Jury, Dom2, Dinner Party, etc. She is often invited for the sake of hype, to increase ratings, and of course not for free. She didn’t hide this either, and immediately after leaving the project, she shared it with her friends on social network that participation in the Tomboys project was paid for, all events in the show are staged, even fights. What kind of cameras are...

So what is it moodboard(mood board)? What is it for? How to make it?
Translated from English moodboard - "mood board". It is usually used by stylists, designers and other creative professions to preserve (and have in quick access) what inspires them, their own ideas, etc. to then share this with the development team. In short, a moodboard is one of the types of poster design that can consist of images, text and other samples of objects, which together convey specific ideas and create a specific mood. Moodboard can be either on a specific topic or a collection of interesting, inspiring information. For example, I recommend that girls on a diet create a moodboard with themes, pictures, etc. useful things for weight loss. Let the board motivate you every day! Keep on it only what really inspires you and makes you move on. You can create a moodboard on the Internet, create collages on your computer, or...

Icing is a sugar glaze that is good for drawing patterns and making three-dimensional figures. This is not the icing that is used to cover Easter cakes. The recipe came from England, as did the name. In the UK, the mixture for painting with sugar is called RoyalIcing. It is not intended for smoothing the surface, but for decoration. Cakes decorated in this way look delicate and airy. It seems that only an artist can create such beauty. However, it is not. We will tell you about the features of this glaze and give a recipe so that any housewife can make jewelry from icing at home.

Icing at home

Ingredients:

• white of one egg;
• 200-250 grams of powdered sugar;
• lemon juice: 0.5-1.0 teaspoon.

Preparation:

Cool the egg so it beats better. Break the egg and carefully separate the white. The slightest splash of yolk will ruin everything. Did not work out? Break another egg. In the protein you will see clots, kind of strings. Remove them. The protein must be absolutely homogeneous. Add citric acid.

Select clean, dry, high-sided containers suitable for whipping. If there are traces of fat on the dishes, you won’t get a fluffy protein mass. Beat for no more than a minute.

Particular attention should be paid to the quality of powdered sugar. Best result It is obtained from finely ground powder. As a rule, this is a factory product. If your powder is a bit rough, try using a coffee grinder or food processor to get it perfect.

Add the powder to the egg whites in small portions and beat until stiff peaks form. The properties of the drawing mass depend on how long you beat. If you beat to soft peaks, the frosting is perfect for drawing thin lines directly onto the confection. If you work longer, the mass will whip up to hard peaks. This consistency is optimal for making stenciled figures. Thicker lines are needed there so that the patterns do not fall apart when you try to pick them up.

Check the consistency of the icing. Squeeze a thin thread between two fingers. Happened? Is it holding up? If the mass rolls up or the thread turns out to be intermittent, it means the consistency is not thick enough. Add powdered sugar. If the thread is too thick and short, the icing is too thick. Dilute it with a drop of lemon juice. With the right consistency, the thin thread does not break, even if you move your fingers.

At this stage you can add dry food coloring. Exactly dry. Liquid - it will spoil the consistency.

So, we have achieved the correct density. Now we transfer the mixture into a pastry bag, which we will use for drawing. Be sure to cover everything that remains with film. If this is not done, a crust will form very quickly, and you will no longer be able to paint with the mixture.

Transfer the icing to a storage container and cover with cling film - a crust will form on the mixture very quickly.

How to draw

If you have drawing skills, you won't need a stencil. Take a silicone mat or a regular stationery file, greased with a drop of olive oil, and start creating!

If you are not confident in yourself as an artist, use icing stencils that can be downloaded on the Internet. Patterns in coloring books are good for little ones.

Place the pattern in a file, wipe it with a cotton swab soaked in oil and trace the contours. Avoid lines that are too thin - the product will be too fragile and will only last a few seconds.

You can paint in stages with several colors. First draw lines of the same color. Let it dry. Draw lines of a different color.

How to make three-dimensional figures

The simplest example of a three-dimensional figure is a butterfly spreading its wings.

To prevent the butterfly from being flat, draw from a file previously placed in an open book. The angle at which the book is opened will make the butterfly look three-dimensional.

To get semicircular shapes, place the file with the drawn outlines on the cylinder or half-cylinder.

More the hard way making 3D molds – gluing flat parts. The complexity of this method lies in the fact that you must first find (or draw) drawings of all the details of the future figurine. After the parts have dried, they begin to install the whole.

The parts are glued together either with protein or with the same painting mixture.

Patterns made in the shape of a ball look very impressive. You can make small balls, or you can make an openwork hemisphere that will decorate a big cake. To create this shape, you will need a regular inflatable ball. Inflate the balloon to the size you need. Gently lubricate with a cotton swab dipped in olive oil. Apply the pattern and leave in a dry place until completely dry.

It is better to make icing decorations with a reserve, with the expectation that some figures will break due to fragility, and some will be eaten by children without having time to ask permission.

Features of icing

Icing patterns are refrigerated. Do not decorate baked goods that require refrigeration in this way. The exception is figures on wooden skewers. They are attached to the delicacy immediately before serving. The mass cannot be deposited onto the cream - it spreads. You can only use dry baked dough such as gingerbread, gingerbread or cookies.

Icing cannot be used to paint over the glaze - it blurs. If the cake is covered with icing or cream, then icing decorations can be made on a wooden skewer and simply inserted into the cake.

A thicker mixture resembles plasticine in its properties. You can sculpt it with your hands. Try to make smaller figures, otherwise the cake will be eaten long before they dry.

The patterns on the film or silicone mat are dried in the room. The lower the air humidity, the faster this happens. Small parts become strong in 1-3 days. Large items can take a week to dry.

To give volume to flat drawings, place them on curved surfaces: an open book, half-cylinders.

You can choose any shape, as long as the design does not roll off it.

Icing (Royal Icing) is a protein drawing mass; it is not used as a cream, but only for making voluminous jewelry. They make templates, draw patterns, the resulting lace is sweet and edible :), then dried and stored in candy boxes or plastic ones in a dry place. Icing is afraid of moisture and cannot be stored in the refrigerator. It is also not friendly with sour cream and butter cream. Such decorations can only be placed on protein cream or chocolate icing, mastics.

You can also buy icing ready-made.

1. To make icing, take one white (separate the white from the yolk very carefully) and beat it with a fork until a light foam forms.

2. Be sure to sift the powder. Then gradually add powdered sugar, continuing to mix. Stir until a stable mass is formed. Thick enough, but so that it can be squeezed out through a syringe or bag.

3. Now add lemon juice. Add the juice not at the beginning of whipping, but almost at the end, then the products are less fragile.

4. You can’t beat the whites, because... When whipping, bubbles are formed that should not be in the icing. The protein is simply stirred with powdered sugar with a fork or whisk, but not with a mixer. And then cover it with a wet napkin and let it sit for 30 minutes. so that all the bubbles come out of it.

5. To make jewelry, you need to make a drawing of the desired product or take a template. It is convenient to use children's coloring books. You need to put a piece of polyethylene on this drawing or put the drawing in a transparent folder so that the drawing is clearly visible. I'm using file.

6. Now take a pastry bag or syringe, you can just take a small plastic bag. We fill it with icing and start drawing, that is, on the polyethylene that lies in the drawing, we squeeze out the icing, clearly following the lines of the drawing.

7. After finishing the drawing, leave the icing on the polyethylene to dry. Since products made from icing are very fragile, you need to make more of them.

8. If you need to give the product any shape, then make some kind of device that will correspond to the required shape. For example, butterflies are dried slightly open book, then they will not be flat, but with raised wings. To make a crown, as in the main photo, you need to dry the icing in a liter jar.

When working with icing, you need to remember to prepare a slightly damp cloth to cover the nozzle, which is left idle for a while, since then the nozzle becomes clogged with dried icing.

It’s better to shoot at the edge of the table, start from the corner, hold the corner and pull down from the edge of the table, as if through the edge of the table...

Icing dries differently... depending on the size of the part (flower) and your humidity. My delicate products dried the very next morning, but 2 days is enough for an ordinary flower. Large parts can dry for 5-6 days. You can put it in the oven, but not more than 40°C.

You can also use icing to make different figures of animals, fungi, trees...

Icing, the recipe for which we will talk about today, allows you to create a wide variety of dessert decorating styles.

Icing is essentially a sugar-protein mass, the term for which means nothing more than an “ice pattern.”

In fact, there is more than one recipe for making icing at home. In this MK we will look at the most common one, where we will learn how to make it for drawing patterns with icing.

A chicken egg is a useful biological product for human health, and an excellent ingredient for making confectionery products. Nevertheless, raw eggs carry an acute intestinal infection in the form of salmonellosis. Of course, modern poultry farms constantly monitor the safety of derivative products, but no one can guarantee 100% safety of raw eggs consumed.

Known to disinfect proteins chicken egg it must be processed at a temperature of at least 70°. But we need the protein in its raw form, and not in custard (where it can be subjected to similar heat treatment).

To disinfect egg whites, prepare a strong solution of soda and water (1 tablespoon of soda/glass of water), where we place the egg for 15-20 minutes.

Ingredients for sugar-protein mass

1 piece chicken egg white

200 grams of powdered sugar (more may be needed)

½ teaspoon lemon juice

Inventory

dinner fork and spoon

cling film or damp kitchen towel

food paper

How to prepare icing: master class

Separate the white from the yolk. We will see nodules in the protein composition, which we also need to carefully remove.

Sift the powdered sugar through a sieve, saturating it with oxygen.

Beat the whites into a light foam using a fork.

Gradually add powdered sugar to the protein.

Add powder to the composition until the mass becomes viscous.

In principle, the icing is ready, but to get a homogeneous elastic mass that will not spread, we need to beat the mixture. We do this at minimum speed when using kitchen mixer for no more than 5 minutes.

At this stage of whipping, it is permissible to color the mass in the desired color by adding.

Cover the composition with cling film or a damp towel. The cream hardens quite quickly, so we need to try not to let it stick before we start working with it.

To make sure correct composition and making icing, we’ll make a strip that should fit perfectly between stretched fingers. We move our fingers, if the icing does not break, then we have reached the correct consistency.

If we don’t have a special culinary cornet to work with icing, we’ll make it ourselves.

Take a sheet food paper, fold it into a triangle.

We form a glass.

We trim off any angular excess paper.

Spread the sugar-protein mixture into a homemade cornet.

We wrap the cup so that it is possible to squeeze out of it.

We cut off the “nose” of the cup - maintain a minimal cut to get thin stripes when drawing.

And a cornet filled with icing can create such beauty.

“Ice” icing patterns on the finished cake

Icing allows you to make truly icy ones.

And even create figures of extraordinary beauty.

Icing figures freeze very quickly on any surface of the desired shape. The main thing is not to let the composition stick to objects.