Decorating the cake with grapes and kiwi. Fruit Cake Decoration

20.05.2019 Seafood Dishes

Summertime itself forces people to choose lighter desserts, for example, a cake with berries, where the decor is made from fresh or frozen ingredients, and the biscuit flavor is complemented by subtle notes of chocolate. Insanely tasty is a delicacy with the addition of cherries, cherries, strawberries, blueberries, black currants or raspberries. There are frequent use cases for the filling of more sour red currants, which adds piquancy.

How to cook a cake with berries

Each hostess will have in stock a couple of secrets that make the dishes prepared by her special and unique. Cake with fresh berries is almost impossible to spoil, because in his recipes there is nothing complicated. As a rule, the dough is kneaded with shortbread, or they use impregnated sponge cakes. As for the cream, here comes the will of fantasy. It can be cottage cheese, sour cream, yoghurt, creamy, custard, chocolate and even nutty. Berry jelly is often used as a layer.

Decoration

The visual component of the dishes is also very important. Thanks to the design, you want to eat dessert as quickly as possible, because a person's eyes immediately signal to the brain that it is tasty. To the question whether it is possible to decorate a cake with frozen berries, the answer is only yes, but it is not forbidden to use fresh ones. There are many options for decorating the product: using whipped cream, grated chocolate or chocolate icing. However, for a beautiful, as in the photo, dessert, you just need to lay a handful of whole berries on the surface.

Berry Cake Recipes

Photo appetizing delicacies that appear on social networks, forced to throw all the cases and cook them at home. The cake recipe with berries can be diversified by adding a new ingredient, changing the composition of the cream or choosing a different type of dough. Before you make baking, decide on an option that is right for you and follow the instructions clearly.

With frozen berries

Servings: 8 persons.
Calorie dishes: 411 kcal / portion.
Cuisine: European.
Difficulty: medium.

In autumn and winter, fresh berries and fruits are not as abundant as in summer. To the aid come blanks. Dessert recipes allow you to use canned or frozen berries. They can be crushed or remain whole. Before you cook a cake with frozen berries, you need to let them thaw and get rid of excess moisture.

Ingredients:

flour - 160 g;
sugar - 220 g;
sour cream - 320 ml;
egg - 2 pcs .;
baking powder - 1 tsp;
soda - ½ tsp;
butter - 20 g;
frozen strawberries - 500 g

Cooking method:

Beat eggs with a glass of sugar, stir in sour cream.
A glass of flour, sifted with soda and a teaspoon of baking powder, add to the egg-sour cream mass.
Place the homogeneous dough in the pan, bake at 160 degrees for 35 minutes, then let it cool in the oven.
Thaw strawberries, pass it through a blender with 60 grams of sugar.
Next, you need to cool the cake to cut in half.
Put the strawberry puree on the bottom cake, and on top - 80 g sour cream. Cover with the second cake and repeat the process.
Put the cake in the fridge.

Chocolate

Cooking time: 65 minutes.
Servings: 10 persons.
Calorie dishes: 564 kcal / portion.
Cuisine: European.
Difficulty: low.

Chocolate is the favorite delicacy of all sweets! It goes well with different types of creams and fillings. When making a cake, you can restrict yourself to chocolate sponge cake or add glossy icing. Berry fillings with a slight acidity perfectly highlight the excessive sweetness. You can use classic dark and white chocolate in the recipe.

Ingredients:

any berries - 300 g;
flour - 240 g;
granulated sugar - 310 g;
egg - 2 pcs .;
salt - 1 tsp;
cocoa - 60 g;
soda - 1/5 tsp;
milk - 260 ml;
vanilla sugar - 2 tsp.
butter - 50 g;
olive oil - 50 ml.

Cooking method:

Combine all dry ingredients.
Add eggs one by one.
Stir in the milk, softened butter and olive oil.
The mass must be well beat with a mixer.
Put the berries in the dough.
Bake the cake at 170 degrees for about an hour.

Biscuit

Cooking time: 3.5 hours.
Servings: 10 persons.
Calorie dishes: 498 kcal / portion.
Purpose: breakfast, lunch, dinner.
Cuisine: European.
Difficulty: high.

One has only to imagine the berry cake, as the imagination draws a lush sponge cake soaked in sweet syrup with layers of delicate butter cream. Biscuit cakes, on the one hand, are easy to prepare, but you can make mistakes that affect the final result. For example, eggs should be whipped so that no foam is formed as for meringue. Otherwise, the finished cakes will crack and will be suitable only for biscuit crumbs.

Ingredients:

strawberries - 15 pcs .;
flour - 240 g;
sugar sand - 240 g;
butter - 350 g;
egg - 4 pcs .;
baking powder - 8 g;
curd cheese - 320 g;
powdered sugar - 80 g;
sour cream.

Cooking method:

Approximately 250 grams of softened butter should be mixed with sugar. Beat until smooth.
Add eggs one at a time, without stopping to beat.
Flour combines with baking powder and pours into the dough for the cake.
Oil the form and spread a spoonful of flour. Pour half the dough, bake for 20 minutes at 190 degrees. Similarly, prepare the second cake.
Divide each cake in half. Smear cream, let it soak.
Washed berries cut in half and place between the cake layers.
Spread the finished cake cream on all sides.

With berries and chocolate

Cooking time: 60 minutes.
Servings: 10 persons.
Calorie dishes: 505 kcal / portion.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: medium.

Photos of various sweets in culinary glossy magazines attract with their excellent appearance those people who are not able to resist them. Decorating the cake with berries and chocolate is one of the classic options that do not lose relevance over time. This is a win-win flavor combination that will appeal to most sweet teeth.

Ingredients:

flour - 200 g;
sugar - 150 g;
butter - 150 g;
baking powder - ½ tsp;
egg - 4 pcs .;
fat cream - 210 ml;
any berries;
chocolate bar.

Cooking method:

Pound about 100 g of granulated sugar with 50 g of soft butter.
Add 1 egg, whisk well.
Pour the flour mixed with baking powder, you need to gently. Replace the dough.
Place the dough in a greased form, bake in the oven for a quarter of an hour at 180 degrees.
Separate 3 yolks, combine with the remaining sugar and cold cream. Warm up on the stove, stirring until thick. Cool it down.
Add 100 g of butter to the cream, mix.
Lubricate the cooled cake with cream, sprinkle with berries and grated chocolate.

With cheese cream and berries

Cooking time: 2 hours.
Servings: 8 persons.
Calorie dishes: 579 kcal / portion.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: high.

Cheese and berry component - incompatible, at first glance, ingredients when it comes to using them in the cake. However, in many modern versions of dessert, such combinations are not uncommon. If you cook about cheese type Mascarpone, its tenderness and very thin cheese flavor perfectly combined with most berries. The cream itself is airy.

Ingredients:

flour - 160 g;
egg - 5 pcs .;
baking powder - 1 tsp;
sugar - 200 g;
vegetable oil - 2 tbsp. l .;
mascarpone - 500 g;
powdered sugar - 160 g;
cream - 500 ml;
strawberry;
strawberry syrup;
bag of vanillin.

Cooking method:

It is necessary to whisk the yolks with a whisk with sugar until white. Add vegetable oil.
Flour with baking powder and vanillin should be added in sifted form to the yolk-oil mixture.
Beat the whites, add a spoonful of sugar, as on meringue, put in portions into the dough.
Bake at 180 degrees in a greased form for 50 minutes.
Beat high-fat cream, mix with mascarpone and powdered sugar.
The finished cake should be divided into two, each - soaked with syrup.
Form the cake layers: cake, cream, sliced strawberries. Then repeat the process.

Poured chocolate with berries

Cooking time: 70 minutes.
Servings: 12 people.
Calorie dishes: 517 kcal / portion.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: high.

Frozen chocolate, although it gives a feeling of gloss on the surface, but fashionable now it does not achieve smudges with it. The pastry chefs picked up this tendency and are using the method when the liquid chocolate mass flows beautifully on the sides of the product. In order not to dirty fresh or frozen berries, they are best placed on the surface of the cake after they have poured chocolate on it.

Ingredients:

flour - 170 g;
egg - 5 pcs .;
sugar - 210 g;
powdered sugar - 100 g;
fat cream - 500 ml;
cherry - 500 g;
salt - ½ tsp;
baking powder - 10 g

Cooking method:

Beat eggs with sugar until the crystals are dissolved.
Carefully place the flour, baking powder and salt so that no lumps form.
For baking this cake, it is better to use a slow cooker and bake a cake in it for 40 minutes.
Beat the cream with powdered sugar.
Remove bones from washed cherry berries and cut in half.
Divide the cooled cake in two, mix it with cream, spread berries and cream again.
Cover the filling with a second cake, coat with cream.
Melt the chocolate and pour the cake over the top.

With icing and berries

Cooking time: 2 hours.
Servings: 6 persons.
Calorie dishes: 468 kcal / portion.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: high.

Do you want to surprise everyone or even slightly cheat? Prepare a cream for the cake, adding berries to it, and hide the product itself under the icing. Visually, the dessert will look like chocolate, and inside the sweet will be a surprise in the form of a delicious berry filling. After you have filled the cooled cake with icing, and it hardened, you can additionally decorate it with whole berries.

Ingredients:

flour - 110 g;
granulated sugar - 210 g;
egg - 5 pcs .;
cream - 500 ml;
powdered sugar - 200 g;
sugar syrup - 100 ml;
salt - ½ tsp;
raspberries - 400 g;
white chocolate - 200 g

Cooking method:

Separately, beat whites and yolks with sugar. Carefully combine them.
Mix the sifted flour and salt into the dough.
In the oven, heated to 180 degrees, send the biscuit for half an hour.
Mash raspberries, leaving some for decoration.
Whip 300 ml of cream with powdered sugar.
The cooled cake is divided into several parts, soak the syrup.
When assembling the cake alternate, cakes, cream and berries. Put the product in the fridge.
Melt the chocolate, add to it a little heated 100 ml of cream. Put in the fridge for a quarter of an hour.
After cooling in the glaze, add 100 ml of cream and whisk.
Dip the cake with chocolate, garnish with berries, put in the fridge.

Cottage cheese

Cooking time: 8 hours.
Servings: 10 persons.
Calorie dishes: 397 kcal / portion.
Purpose: breakfast, lunch, dinner.
Cuisine: European.
Difficulty: medium.

There is an opinion that cottage cheese is a diet product and can be used even by those who are closely watching their weight. This is partly true, so experienced chefs add it to their products. Cakes make the highest calorie content, while cream on a curd basis will make dessert light and airy. It is better to decorate the cake with berries: they will give the desired flavor combination.

Ingredients:

cottage cheese - 600 g;
shortbread - 250 g;
butter - 110 g;
fat cream - 250 ml;
icing sugar - 120 g;
strawberries - 400 g;
gelatin - 10 g;
lemon peel

Cooking method:

Turn the cookies into small crumbs. Mix with soft butter.
Put the mixture in the form, pressing down to the bottom and sides. Put in the fridge.
Rub the curd through a sieve, mix with powdered sugar and lemon zest.
Slightly heat 100 ml of cream, dissolve gelatin. Pour into the curd cream along with the rest of the cream.
Put the cream on the cake, cool for 7 hours.
Smooth out berries and powdered sugar. Pour them ready cake.

Jelly

Cooking time: 60 minutes.
Servings: 8 persons.
Calorie dishes: 386 kcal / portion.
Purpose: breakfast, lunch, dinner.
Cuisine: European.
Difficulty: high.

Often on sale you can find a cake of berries filled with jelly. At first glance, to prepare such a product is difficult, but it is not. You can use modern thickeners to get a delicious berry jelly. This option will allow you to do without the cake in general, or restrict yourself to only a small layer of dough. Beautiful decoration will be fresh strawberries or cherries.

Ingredients:

jelly - 3 sachets;
sour cream - 800 ml;
sugar - 240 g;
egg - 2 pcs .;
flour - 160 g;
baking powder - 1 tsp;
butter - 55 g;
gelatin - 30 g;
any berries.

Cooking method:

Prepare the jelly by following the instructions on the bag.
Beat eggs with 80 g of sugar, put the butter.
Pour the flour with baking powder, sifting.
Bake 25 minutes at 180 degrees.
Fill the gelatine with cold water before swelling. Get it to dissolve, slightly heated.
Stir sour cream with sugar, add gelatin, whisk. Pour out a handful of any berries.
Jelly and cake cut into cubes, mix with smetannoy mass.
Put in shape, cover with foil and allow to freeze in the refrigerator.

Yoghurt

Cooking time: 7 hours.
Servings: 8 persons.
Calorie dishes: 407 kcal / portion.
Purpose: breakfast, lunch, dinner.
Cuisine: European.
Difficulty: medium.

Along with custard, yoghurt is gaining in popularity. Its weightlessness and tenderness make the cake not so nourishing, allowing you to enjoy the taste of berries. It is advisable to use natural yogurt without additives. You can choose any berries for a tasty filling, depending on personal preferences and season. An excellent addition will be nuts.

Ingredients:

flour - 180 g;
sugar - 300 g;
egg - 6 pcs .;
cream - 300 ml;
strawberries - 500 g;
yogurt - 400 g;
gelatin - 25 g;
raspberry jam - 4 tbsp. l .;
powdered sugar - 1 tbsp. l

Cooking method:

Combine eggs with 160 g of sugar and flour. Bake the cake at 170 degrees 25 minutes.
Dissolve gelatin in 3 tbsp. l Water, let swell.
Turn 250 g of strawberries into mashed potatoes, mix with the remaining sugar and yogurt.
Heat the gelatin container until completely dissolved, transfer to the yoghurt mixture. Refrigerate for 10 minutes.
200 ml of whipped cream add to the stiffening filling. There also cut the remaining berries.
Put the raspberry jam on the cake, then the yoghurt mass. Cover the cake with film and refrigerate for 6 hours.
Sprinkle the cake with powdered sugar.

Video

Decorating fruit cake requires a creative approach. To make the dessert look like 1000 likes on Instagram, you need to think over the composition and properly prepare fruits and berries for it.

Almost any fruit will be useful for decoration:

apples and pears from their own summer cottage;
southern guests: apricots, peaches, nectarines, citrus, grapes, figs;
exotic mango, papaya.

Given the properties of the product, each species is prepared according to its technology.

Fresh seasonal fruits simply wash and dry on a napkin. Unripe, overripe, or battered fruit should not be used. Be sure to remove the bones and hard skin.
Canned fruits are covered in a colander and dried thoroughly.
Frozen fruits give off too much liquid. To avoid this, they are slowly defrosted - first in the refrigerator, and then in the room. Extra juice is allowed to drain completely. Wet slices can be powdered with starch or coated with a jelly layer.
Least of all problems with candied fruit. They can be used in finished form.

The main rule: you need to decorate dessert with fruits and berries before serving, until the decorations have lost a fresh look and spoiled the cake.

Fruit not suitable for cake decorating

Rarely used for decoration:

too sour lemon and lime;
too juicy passion fruit, melon and watermelon;
pomegranate, bird cherry and similar fruits, from which it is impossible to remove the bones.

If the plan of the pastry chef requires going to extremes, you can always find a way out. If desired, you can use watermelon slices under a layer of jelly or roasted cubes of pulp, and lemon slices can be pripotit in sugar syrup.

Fruit Cake Decoration: The Best Ideas

The easiest way is to put the fruit on top of the cake.

Possible options:

lonely apricot with a leaf in a minimalist style;
chaotic arrangement of small elements;
a wreath of bright fruits laid out on the edge;
volume composition in the center of the cake.

Small fruits are laid out in whole, in slices, or decorated in carving technique. Flowers cut out from fruits and figurines will surely attract attention to the dessert.

To work, you will need at least a pair of sharp thin knives of different sizes with flexible blades. A full set of special tools will be required only for complex compositions.

Simple ways to create colors:

"Rose" from the citrus slices.

The fruit is cut in half.
Each part is divided into thin flexible semicircular slices.
Put a few pieces overlap in a straight line.
Roll into a tight roll.

"Chamomile" of melon.

Cut a thin slice of melon.
Cutting out for flower-shaped biscuits cut the base for chamomile.
Make a core of yellow cream or grape. "Flower" can be stapled using jelly or a toothpick.

"Flower" from an apple.

Remove stalk with knife edge. The resulting deepening is the center of the "flower". It can be closed bright berries.
On a circle, remove the peel in the form of 6 - 7 thin pointed petals. They should not touch.
At a distance of 0.5 mm to hold the tip of the knife a solid line, circling all the petals.
On the outer teeth of this line deeply cut the apple around the circumference.
Cut down the triangles between the colored "petals" and the circle.
Cutting the "flower" from the apple, you need to make sure that there are no core elements in it.

Slices should be smeared with lemon juice or gelatin solution.

Using berries

Berries are used very different:

all garden, except solid gooseberry;
wild strawberries, blueberries and blueberries;
candied cranberries;
exotic lychee.

Berries are treated the same as fruits. Bones are not removed from fresh cherries, a lot of juice will flow from the berries. It is better to leave the stalk, so that it is convenient to take the fruit from the plate and eat separately from the cake. Fruit stems and small fresh leaves can be left on strawberries and currants.

Berries are used whole or sliced into slices to lay out the background. Fleshy fruit is used for carving. For example, strawberries make beautiful roses.

Put the berry on a skewer.
Using a knife tip, make deep cuts in a checkerboard pattern. You need to start from the stem, with three or four petals.
In each next tier, the petals should be thinner and shorter.
Cut the top of the head in half.

The fruit of Physalis is also used to decorate cakes. Bright orange boxes look like paper lanterns. Separate berries are used in carving compositions.

Chocolate decoration

When making dessert use various combinations. For example, always successfully decorating the cake with fruit and chocolate.

Melted chocolate. Pieces of fruit or large berries can be dipped in it to glue to each other and to the cake.
Chocolate glaze: 150 g of sugar, 150 g of cocoa, 200 ml of milk, 100 g of butter. Make up the entire cake to protect it from fruit juice. You can pour the cake only around, creating decorative drips. This technique successfully completes the wreaths of fruit.
Finished chocolates and chocolate slices can be part of the fruit composition.

How to decorate the cream

You can decorate a homemade cake with fruits, sprinkled with biscuit crumbs, but colored slices look much more effective on white cream. In addition, a layer of cream will fix the decor elements, and the berries will not roll out of the cake when serving on the table.

For fruit design use dense cream.

Protein:

two squirrels;
100 g of powdered sugar;
a couple drops of lemon juice.

Beat until fluffy.

Oil:

100 g of oil;
80 g of sugar;
60 ml of water.

For flavor add 20 grams of liquor or fruit juice.

Cook sticky sugar syrup.
Cool and beat with softened butter.

Smetanny:

200 g farmer sour cream;
100 g of powder;
10 g of gelatin.

Cool sour cream to 1 - 3 ºС.

Beat sour cream.
Gradually inject powder.
Aromatize at will with vanilla extract.
Pour warm solution of gelatin.

Cream cover the entire cake. It turns out a thick protective layer that protects the cakes from fruit juice. In addition, from the cream make relief bumpers or small patches in the fruit composition. To do this, use a pastry bag with curly nozzles.

The sweeter the cream turned out, the more acidic the fruit is chosen for decoration.

Jelly Cake Decoration with Fruit

It will take:

gelatin;
water;
sugar.

The taste and smell of gelatin can be hidden by adding a drop of lemon juice.

Gelatin is prepared according to the instructions.
Add sugar to the hot solution.
It is cooled until a noticeable viscosity appears on the liquid, but no film is yet formed on the surface.
Pieces of fruit can be dipped in the solution or smeared with a brush.
The fruit in the frozen jelly film is transferred to the cake.
To seal the entire composition, it is poured over with a small amount of solution directly on the cake.

The cake can be completely covered with a layer of fruit jelly.

The decoration is made at the first stage of dessert preparation:

Put fruit on the bottom of a greased form. Multicolored slices are used as a mosaic. Halves of berries and small slices of fruit are collected in the composition and transferred into dishes, turning each piece upside down.
Fruits with top pour jelly solution.
Cool to complete solidification.
On top of the jelly spread cream and cakes, collecting the cake upside down.
The soaked dessert is turned over onto a serving dish.
To keep the jelly layer intact, the mold is placed in hot water for a minute.

Jelly layer can be applied to a fully prepared cake.

Wrap the sides of the cake tightly with foil to form a protruding rim. You can use the ring, which was going to cake.
Top cake thickly smeared with jam or cream, so that the jelly is not absorbed.
Put the composition of the fruit.
Pour them with jelly solution.
Cool to freeze.
Remove the foil.
Lubricate the sides with a sticky cream. Attach on it long chocolates, waffle tubes or “Lady fingers” cookies. The cake will turn into a spectacular fruit basket.

It should be remembered: jelly will not harden if you put pineapple and kiwi in it. These fruits will have to be scalded with boiling water to stop the release of sour juice.

Decoration for multi-tiered cake

For the most solemn occasions they prepare multi-tiered cakes from 3 - 5 kg in weight. For the decoration of such a giant, bright fruit compositions are perfect. Overloading the cake is not worth it, and so it is not easy, especially the lower tier.

Fruit composition have:

cascade on one side;
spiral around the cake;
on each tier, a solid ring or fragments;
just upstairs to visually enlarge the cake.

All elements of the decor must be zheliruyut to cake, decorated with fruits and berries, lasted until the end of the celebration.

Fruit compositions can be varied with additional elements:

tiny cupcakes;
colored macarons and meringues;
mastic ornaments;
lollipops;
fresh flowers (use pathetic roses, orchids or modest daisies and cornflowers);
fresh leaves of mint, thyme and so on.

Luxuriously decorated dessert will be remembered as a bright final chord of the holiday, but in the composition it is important to observe a sense of proportion and style.

What is most interesting during the preparation of a festive cake? Of course, decoration. do it yourself at home is a very interesting and exciting activity. However, it must be said that in addition to the original or complex design, the sweet dessert must also be delicious. do-it-yourselfers at home is not such a frivolous matter, as some newcomers might think.

Basic design rules

If you have mastered the airy biscuits, sand or puff cakes and you like this business, then sooner or later you will surely have a desire not just to sprinkle the sides and top with crumbs crumbs, although it looks very cute and home-made, but also to make volumetric compositions of mastic, draw patterns and display inscriptions.

Decorating the cake with your own hands at home can be done with the help of fresh or canned fruits, jelly, various creams, mastic, fudge, whipped cream, etc. There are several rules that are very desirable to follow. For example, it is believed that the decoration of the cake at least 70% should consist of those products from which the basis of the dessert is made. Decorating the cake with your own hands at home for children should not contain alcoholic components. And if the little hero of the celebration asked for a cake with a decoration in the form of a car, and you cannot cut it out of a biscuit, make a mastic or draw it, then think of something simpler, but similar to the subject.

If the child does not like it, do not fill the entire perimeter with bulky roses, even though you personally like them and you are especially good at it.

These rules are quite conditional. Obviously, decorating a cake with your own hands at home for a child is always a manifestation of love for your child, no matter how old he is, as well as a desire to please an expensive child with a tasty and intricately decorated delicacy. Therefore, we will not take away your time with detached descriptions of the rules of etiquette, but we will tell and show you how to make various adornments and mixtures for their sculpting.

Proper homemade cake decoration requires compliance with one mandatory condition - cakes should not be visible. They should be carefully masked with cream or mastic.

Whipped cream

Decorating a cake with your own hands at home with cream is the easiest and fastest way to decorate. In addition, whipped cream perfectly combined with all types of dough, impregnation, filling and creams. With the help of various nozzles you can experiment with patterns. If there is no special pastry bag, you can smear the cake with a thick layer of cream and apply the cutlery to the drawings, as shown in the photo.

For voluminous decorations are made from fat cream, at least 33%, and powdered sugar. First, whip cream until soft peaks, then powder is gradually injected and whipped until hard peaks. The finished mixture is transferred to the pastry bag and squeezed out in accordance with the intended design.

Butter cream

Decorating the cake with your own hands at home with butter cream is the same as with whipping cream, that is, using the same tools and the same methods. But the options of butter cream is still more. Compared with whipped cream, it is more stable.

For its preparation you need very good 100% butter - 522 g, very finely ground sugar powder - 280 g, high-quality condensed milk without vegetable fats and preservatives - 209 g, vanillin powder - 5 g, brandy - 2 g, boiled semolina porridge - 65

Mix the softened butter at the lowest speed. Five minutes after the start of beating, pour a powder in a thin stream. Turnovers gradually increase. Put in a cream of semolina, condensed milk, brandy and vanilla. Beat at high speed for 10 minutes. This cream when stored in the refrigerator does not deteriorate for three days. It is very good to make flowers from it, draw right on the cake, use different nozzles on a pastry bag, write congratulations.

For coloring cream use dry food dyes, cocoa powder, cuttlefish ink, etc.

Melted chocolate decoration

On a soft cream plastering figures of melted chocolate look very good. For their manufacture need a pastry bag with a small hole, a bar of chocolate and foil. The chocolate is melted in a water bath and poured into the bag. Extrude a thin stream onto the foil. Drawing on the foil must be applied in advance. It can be elements of construction for the house, cars, ornate curb, intricate curls, flowers, etc. Wait until the chocolate hardens again. Hardened figures carefully separated from the foil and stick into the cream.

Making confectionery sweet mastic

Decorating a cake with your own hands at home with mastic is a simple matter, much easier than messing around with cream. However, the dessert, covered with mastic, gives the impression of the work of a pastry professional. There are many ways to make mastic. We will talk about a few. If you are going to decorate the cake with a skinny or pay attention to the fact that:

Mastic can be prepared long before baking cakes; it is stored in the refrigerator for up to several months, provided that it is tightly wrapped in several layers of polyethylene;

Sugar powder should be the finest grinding; it must be sieved before work; if, when rolling in mastic, there is a small solid fragment, it will tear up all the mastic canvas;

When connecting individual parts, such as flower petals, the mastic should be slightly moistened with water at the joints;

Mastic cloth is applied on the cake, covered with frozen ganache or marzipan; if you wrap a wet sponge cake soaked in syrup or sour cream with mastic, it will dissolve;

Sugar powder is the basis of mastic, its quantity in recipes is conditional; Much depends on humidity and ambient temperature; the powder is mixed into the mastic until it stops sticking to the hands;

It is most convenient to roll out the mastic between two strong plastic bags; Some cooks advise to do this on a table covered with powdered sugar or starch.

Milk mastic

It is the most inexpensive and easiest to manufacture. However, due to the yellowish tint is not suitable for those cases when you need a white or blue color.

For its manufacture requires milk powder, powdered sugar and condensed milk. 250 grams of powdered milk should be mixed with the same amount of powdered sugar, then pour 250 ml of condensed milk. Stir first in the bowl, and then on the table, until it stops sticking.

Classic mastic with gelatin

10 g of gelatin should be poured with ten spoons of hot water and left to swell. After 40 minutes, put the gelatin in a water bath and bring to complete dissolution. Cool at room temperature and in a slightly warm solution in small portions carry sugar powder (about 900 g). This mastic can be painted with all dyes. It should be stored in the refrigerator, tightly wrapped with two layers of food film. It is suitable for the manufacture of both the thinnest flower petals, and for voluminous figures - houses, men, fruits, etc.

Marshmallow mastic

Marshmallow mastic is the most popular of all. Probably because it is made easier. You need to take a pack of white marshmallow marshmallows or other sweets like these, put them in a suitable dish for the microwave, add a tablespoon of lemon juice and put in the microwave for 20 seconds. The mixture will become liquid, and it can be mixed with a suitable food coloring. Mixing the icing sugar, turn the candy mixture into a plastic paste mastic. Then you can roll out the mastic into the layer to the size of the cake and cover it with dessert, or you can make shapes corresponding to the theme of the holiday from it.

Marzipan

Almond nut flour, 225 grams, should be mixed with 250 grams of powdered sugar, a teaspoon of lemon juice and one or two egg whites (see the size of eggs and the consistency of marzipan dough). Roll out the finished dough with a thickness of 2-3 mm in the layer, slightly larger than the size of the cake. Spread the cake with apricot jam and cover with marzipan. Carefully flatten and trim the excess. Marzipan coating - good dissolution protection for mastic and fudge. Figures from the same marzipan are a fun do-it-yourself cake decoration at home. Photographs illustrating the use of marzipan handicrafts when making children's cakes, clearly demonstrate how these desserts look originally.

Ganache

With a very simple composition - bitter chocolate and heavy cream in equal quantities, ganache is prepared not quickly. Chocolate should be broken into pieces. Boil one third of the cream and pour it into the chocolate. Stir until smooth and remove for six to eight hours in the refrigerator. After this time it is necessary to shake the chocolate mixture slightly, whip the remaining cream into a strong foam. Pour into the cream in small portions of the chocolate mixture.

Ganache is applied with a brush to the entire surface of the cake. This is the perfect base for mastic. Bitter chocolate and sugary-sweet mastic are perfectly combined with each other.

Ganache can be used not only under mastic, but also for glazing fresh fruits, such as strawberries. In this case, sugar should be added to the cream.

Decorating a cake with your own hands at home with fruits is shown in several photos. Fresh fruits can be dipped in black or white ganache and placed on tiers, alternating with unglazed fruits.

Fruit cakes or cakes decorated with fruit and berry filling have recently become highly popular due to the fact that many have begun to look after their figure and use light low-calorie desserts. Such sweet and light delicacies include fruit and berry cakes, dominated by jelly filling and fresh berries and fruits. These cakes are incredibly tasty and mouthwatering. To prepare not only delicious, but beautiful and neat dessert of baked cakes and fruit and berry decor, you should know the basics of preserving the shape of fresh garden gifts.

How to heal the berries and fruits on the cake

The idea of decorating the cake with fruits and berries is interesting and wonderful, but how to decorate the cakes with the sweet and sour gifts of summer so that they keep their shape and do not run off the cake in time. Impregnated with succulent cream cakes have a beautiful and original look, if their decor retains its shape and original brightness, freshness and durability. To make pies, cheesecakes and cakes look appetizing, you need fruits and berries to make a colorless jelly. It is easy to prepare, for this you do not need to study for a long time pastry skills.

What products are needed for gelation

gelatin - 1 p;
sugar - 1 tbsp;
boiled water - half a cup;
lemon juice - 1 tsp

What is the process of making jelly for cake

With warm water, pour gelatin and leave for a while to swell. Then it should be put on the included burner, stirring constantly, bring to complete dissolution and boil. Remove and mix immediately with lemon juice and sugar. While the jelly is not frozen, they need to coat the berries and fruits on the cake with a pastry brush. You can also pour the berries completely jelly colorless and put to freeze in the refrigerator. If desired, the product can be tinted with food coloring. This should be done during cooking, as an option, you can make colored jelly from berry juice and fruit drinks.

Secrets for gelling

Experienced pastry chefs, before pouring a cake with jelly liquid, put an apple or other jam on it in a thin layer and roll it around the product around the foil so that the jelly does not spill out, but keeps its shape. Learn more about how to do this by smearing a thin layer of jam on the cake, pour a little jelly on it, then add fruits and berries, as planned, and pour the jelly back to the very top. As a result, decorate the frozen layer of berries around the perimeter with whipped cream, if necessary. You can also separately cover the fruit jelly one by one on a tray so that they acquire a stable form. After fruit and berry preparations, use them for decoration, they will not lose their shape and will look freshly picked, which will certainly make the delicacy very beautiful.
You should not get involved in dyes, highly dense color jelly will cover all the berries and they will not be visible.
Do not mix concentrated freshly cooked gelatin with cold solutions, otherwise the product will deteriorate.
If you decide to add yogurt or cream in jelly, make it in small portions, gradually interfering with pressed, cooled gelatin.

You baked a delicious fragrant cake, but as a real hostess, we set out to make attractive not only the taste, but also the appearance of baking. The question naturally arises, how to achieve the goal at home, especially if butter, protein cream, chocolate, mastic and other tasty decorations are fed up? Today Culinary Eden will tell you more about the decoration of fruit cakes.

To make your cake not only tasty, but also bright, colorful and necessarily natural - the dream of any hostess. So why not use natural ingredients for decoration? Decorating cakes with fruits and berries will not only help create a beautiful design, but also bring in a new taste, flavor and color to your cake.

To create your own, original, original jewelry, fantasy, fruit of various colors, sizes, shapes and contents, a thin sharp knife, metal baking molds and a small round ice-cream spoon will be useful to you.

One of the most beautiful ways to decorate cakes with fruit filled with jelly. Dessert, decorated in a similar way, will definitely be bright, eye-catching, beautiful, and simply very tasty. And to make it so is not so difficult. First you need to know the method of cooking the jelly itself.

Jelly with fruit

Ingredients:
600 ml of apple juice
1 pack of gelatin
½ tbsp. raspberries
2 pcs. kiwi
1 banana
½ tbsp. strawberries
2 mandarins
1 tbsp. powdered sugar

Cooking:

Preparation of fruit jelly:
In a container in which we will cook jelly, pour out the packaging of gelatin and pour it with a small amount of apple juice, leave for some time to gelatin swelled. At this time, wash and clean fruits and berries. Tangerines are divided into slices and cleaned of membranes, then it will look brighter, and the jelly will become juicier. Kiwi cut into slices or semicircles, banana cubes, and strawberries with plates about 3 mm wide.

Put the container on a small fire and cook, stirring constantly, until gelatin is completely dissolved, then add the remaining juice and icing sugar. After the jelly is ready, filter it into any suitable dish. Now you need a capacity that matches the shape of the cake. Put the fruits and berries in it, pour the jelly and refrigerate, preferably for a day.

Ready-made jelly can be decorated only cooled cake, otherwise it will begin to melt. In order not to damage the jelly and transfer it to the cake in an even layer, you need to gently but quickly flip it from the container to the cake. If you do not like the jelly edges of the cake or, despite all the efforts, they turned out to be not exactly smooth, then you can decorate them with flakes of almonds or protein cream.

However, not everyone likes jelly, and if you are not from amateurs, but the idea to make a cake multi-colored without any other additives and dyes you like, then use the following method. Ready cake, covered with cream of whipped cream or protein, decorate in a circle sliced fruit. It is not necessary to use fresh fruit at all, canned food is quite suitable, they are softer, juicier and sweeter. But the berries are better to take fresh.

There are many options for decorating cakes in this way - from cutting fruit into slices and arranging them in a circle from the edges of the cake to the center to laying out all sorts of patterns and drawings. It is good to use for these purposes canned and fresh peaches, strawberries, raspberries, kiwi, tangerines, red and black currants and cherries.

Using this method of decoration, you can make a fruit basket out of the cake. To do this, we well lubricate the finished cake with protein cream. 40-50 strawberries are cut in half and decorated with these halves of the cake on the edge, stepping back 1-2 cm. Peel the peel, cut into semicircles and spread the rest of the cake, except for the center. In the center we place the mandarin lobules, peeled from the membrane. Now you need sweet cookies in the form of flat sticks, you can bake it yourself or buy it in a store. Cookies are applied and almost without effort we press to the cake around the perimeter. Your fruit basket is ready!
Gourmets and art lovers can offer to decorate the cake with a majestic swan cut from an apple. The surprise and interest of the guests to such a cake is provided to you. If you say that such a work of art is done quite simply, it is unlikely that anyone will believe, therefore I will tell you more. To make this masterpiece you need a very thin sharp knife, a green apple, it is very important that it is not over-ripe, and 2 black peas.

Turn the apple on its side, cut the part 1.5-2 cm thick and set it aside. Now put the apple with the cut side down, carefully draw the base of the wings and each wing section with a knife, ensuring that the same width is maintained between them. Then, carefully cut the wings along the marked lines, this is quite simple: first, an incision is made strictly vertically and then horizontally. Make sure not to make a cut more than necessary, otherwise you will have to take a new apple and start all over again. When both wings are cut, gently push each section with your fingers until you get the wings, as in the photo.

From the cut off part of the apple at the very beginning, cut the head and neck of the swan, insert the peppercorns in the place of the peephole and attach the resulting construction to the apple. From the rest as well as the wings, cut the tail and attach to the apple. So that the swan does not wind and darken, pour it with lemon juice. So, with minimal expenditure of funds, you get a wonderful decoration that will not go unnoticed on the holiday table. And perhaps, looking at this swan, you will have new ideas and plots to decorate your culinary masterpieces.

In addition to cakes, you can decorate the fruits and berries themselves, which are used to decorate desserts. For example, they can be “dressed” in chocolate. To do this, you will need a berry or fruit, chocolate glaze of different colors and a pastry syringe or parchment paper bag. Dip the berry, in this case strawberries, into chocolate of the desired color and draw the missing details of the wardrobe with a syringe or bag and chocolate of a different color. So you can not only invent a variety of clothes for fruits or berries, but also create their mood by drawing certain masks and facial expressions, arranging them in a variety of ways and creating different images and situations.

We used to see protein or butter cream flowers on cakes, but few people met or made flowers from fruits, while they look original and are made fairly quickly and simply. To create a floral bouquet, you may need baking molds of various sizes and shapes, a small ice cream spoon, toothpicks and a wide variety of berries and fruits, such as pineapple, strawberries, melons, gooseberries, grapes.

Fruits and berries should be washed and dried, cut pineapple and melon into rings and cut out the desired flower shape using a baking dish. You can also use melon or watermelon to create balls - hearts of flowers. Decorate cakes and multi-tiered flowers, using a smaller size each time. If you do not have a spoon to create balls, you can do with any round berries, such as grapes. It is better to use fruits and berries of different colors, then the cake will look brighter and more fun.

To fix the flowers on the cake in several ways. One of them is to use protein cream or whipped cream. On such a basis, the fruit can simply be put on top, and they will stay on the surface. If you are decorating a chocolate cake, then use chocolate icing, it will glue the fruit firmly. Finally, the most beautiful and most radical way is toothpicks. String all the necessary fruits and berries on them one at a time and attach them to the cake until you get a bouquet. However, we do not recommend using the latter method if it is assumed that children will eat the cake.

Fruits, berries and jellies are a rich material for your culinary experiences, they open up new horizons and provide wide open spaces for finding new, original solutions in decorating desserts.

Of course, first of all, the cake should be delicious, and only secondly beautiful, so when choosing a method and materials for decoration, consider their taste and combination with the cake itself. But at the same time in the design of the cakes there is nothing really complicated, neither the ingredients, nor the tools, nor the complicated manipulations with your hands, you are limited only by the flight of your imagination and the desire to create, create and surprise.