Design options for cakes. You have no idea what ordinary parchment paper is capable of.

26.09.2019 Fish dishes

"Chocolate truffle board"

The dessert chessboard is made up of black and white truffles.

You will need:
- a sheet of aluminum foil (parchment paper, plastic film)
- culinary bag or syringe
- nozzle for a bag or syringe

Products for 64 truffles:
- 500 gr. chocolate
- 100 gr. butter
- 200 ml heavy cream (sour cream)
- 70 gr. icing sugar
- dark chocolate in the form of powder and powdered sugar

Melt the chocolate along with the cream and powdered sugar in a water bath. Add the butter while stirring. Refrigerate, stirring occasionally.
- On aluminum foil (plastic wrap, parchment paper), use a culinary bag or syringe to deposit small balls from the resulting mass.
- Put the balls in the refrigerator.
- Roll half of them in ground dark chocolate, and the rest in powdered sugar. Place the balls in a cool place.
- On a plate or cake, assemble a "chessboard", alternating black and white truffle balls.

"Openwork decorations"

Openwork chocolate figurines are used to decorate cakes, ice cream and other dessert dishes. Such decorations are made from black, white or colored chocolate, as well as butter. The thinner the lines of the chocolate, the more fragile the figures are (to make the lines thicker, cut the cone of the culinary bag more).

You will need:
- aluminum foil (parchment paper, plastic wrap, plastic sheet)
- culinary bag
- scapula

Products:
- black or white chocolate

Melt the chocolate in a bain-marie and fill a parchment paper bag with it.
- Paint fishnet patterns with chocolate on aluminum foil, parchment paper, plastic wrap, or a blank sheet of plastic.
- Refrigerate for at least 1 hour.
- Carefully separate the figurines with a spatula and decorate the dessert with them just before serving.

"Lattice"
The lattice is a very fragile decoration. It can also be made from white chocolate, but it looks less impressive and requires more careful handling.

1. Break a chocolate bar into pieces and melt in a water bath.

2.Use a cooking bag to draw figurines on a piece of parchment.

3. When the chocolate has hardened, carefully remove the figurines from the sheet with a spatula.

"Flower"
Make the layer of chocolate at the base of the flower thicker to make everything more stable.

"Leaf"
Try to draw the outlines of the leaf well, make the central veins thicker and, most importantly, flat.

"Palm"

Make this decoration using a paper bag with a not very small hole, otherwise the palm tree will break when removed from the leaf.

"Butterfly"

This delicate decoration can be used to decorate mousses, ice cream ... The body of the butterfly should be slightly thicker than the wings.

"Decoration for glasses»

The melted chocolate pattern is applied directly to the inside of the glass. Until the glasses are filled with dessert, they are stored in the refrigerator.

Helpful advice
How to repair a broken jewelry
Take one of the two pieces of the broken piece of jewelry, dip it in the melted chocolate and attach it to the other half. Place in refrigerator to harden.

If you can bake delicious cakes, then you should know how to properly decorate a homemade cake so that it can sparkle with bright colors. Cakes are served today not only on Birthday! It turns out that such sweet products can become the main dish of any feast. Therefore, in this article, we decorate the cake with our own hands. In doing so, we will use the most original ideas.

What to use for cake decorating

Before offering you interesting ideas, it is worth saying that today it is customary to decorate cakes with a variety of decorations. However, making such jewelry can take patience and skill. Certain improvised means may also be required. This could be:

confectionery syringe with various attachments,
parchment paper,
a variety of shoulder blades,
thin and sharp knife,
device for working with mastic.

But if you work hard, you get the result of excellent quality. As a result, you can get a delicious and very beautifully designed dish that will allow your guests to admire and enjoy its wonderful taste. In this article, we'll walk you through how to make various cake decorating ingredients.

How to make mastic?

Mastic is often used to decorate cakes. You can prepare mastic using any of the modern methods. But we will describe the simplest method for making mastic. So, you should make milk paste. It will require:

powdered milk or cream,
condensed milk,
powder,
dyes as desired.

From marshmallows you should prepare:

chewing marshmallow,
food coloring,
water and citric acid (lemon juice),
butter,
starch and icing sugar.

How to cook?

Milk mastic should be prepared as follows:

Combine all the ingredients in a deep bowl. First, dry are mixed, after which condensed milk is poured into them.

The result is a thick and firm dough that won't stick to your hands.

If dyes are added to the mastic, then only food-grade ones should be used. It is worth pouring in them one drop at a time.

Marshmallow mastic should be done as follows:

After that, pour in some water and add a pinch of citric acid or lemon juice. You can also add milk.

Now add food coloring to the liquid mass.

White marshmallows should be melted in the microwave or steamed.

At the end, 50 grams of butter should be put in the mass.

Make a sugar mixture: mix starch and powder 3: 1.

Add this mixture in portions to the marshmallow mass. The resulting dough should be elastic and resilient.

Now knead the dough for about 10 minutes on a flat surface, which should be sprinkled with powder.

On a note! It is worth using mastic as follows. Roll the mastic thinly into a circle. It covers the top of the sweet product. Various products can also be cut from it. Such as flowers, leaves and openwork patterns. Remember mastic tends to dry out instantly. It is worth working with it very quickly. To create a decoration, pinch off a piece from the total mass, and wrap the main part in cellophane.

Other options for decorating a cake at home

In addition to all the methods described above, there are other methods that are used in decorating cakes. And if you are curious to know how to decorate a cake with your own hands for a birthday? Then take a look at some more interesting ideas.

So, you can use cream to decorate the cake. It is very simple to prepare it. And it should be applied to the cake with a pastry chef's syringe.

Cream is also a good option for decorating a cake. Also, meringues are often used to decorate cakes.

How to decorate a cake with fruit?

Ordinary or exotic fruits and berries are often used in cake decorating. Their popularity is obvious. They have unique flavors and vibrant colors. To make fruit jelly you will need:

apple juice - 600 milliliters,
packing of gelatin in powder,
icing sugar - 1 glass,
fresh berries and fruits.

How to cook?

The gelatin package is filled with a glass of juice. The mass is left to swell.

Clean fruit is cut into slices or circles.

Gelatin, which has already swelled, is melted in a water bath. After that, the juice that remains is poured in and powdered sugar is added.

The finished mass is filtered. After that, berries and fruits are spread in jelly and put in the cold.

As soon as the jelly has cooled slightly, it is transferred to the cake. Mask the edges with whipped cream.

Everyone can prepare a delicious cake for the holiday. Finding an interesting recipe in our time is also not a problem. It remains only to do everything according to the instructions and the chic confection is already ready to be served on the festive table. Although ... a birthday cake without decoration is like a beautiful lady at a party in a dressing gown. Therefore, no matter how wonderful a homemade cake is, it must be properly decorated.

Decorating a cake at home requires certain skills. Therefore, before preparing and decorating a culinary masterpiece for a big celebration, it makes sense to practice a little on simple pastries. After all, no one bothers to decorate homemade cookies made on a regular weekend.
It is equally important to think over the composition in advance, otherwise unforeseen difficulties may arise during the design process.
It's also a good idea to stock up on some pastry tools for decorating. Of course, the inquisitive collective mind of the almighty Internet will find a way to do without them, using an ordinary spoon or fork; you will also find master classes on this dyeing option below. But if you plan to make cakes at regular intervals, then it is better to simplify your task. Well, now it's time to talk directly about the means and methods of decorating homemade cakes.

Homemade cake decorating with cream

Cream is one of the most famous and popular ways to decorate a cake. It is not for nothing that most of the store's confectionery products are decorated with numerous roses, cream borders and other oil tricks.

Butter cream recipe

Making real butter-based confectionery cream is a rather tricky process. If you wish, of course, you can tinker, but for decorating a homemade cake, such physical and financial costs are completely inappropriate. It is fashionable to prepare a high-quality and simple butter cream from just two ingredients:

butter- 100 g;
condensed milk- 5 tablespoons.

A detailed step-by-step recipe for making a simple butter cream for decorating a homemade cake with a photo. To prepare the cream, the butter must be removed from the refrigerator in advance. When it becomes soft, beat it well with a mixer. When the butter acquires splendor, you need to pour condensed milk into it and continue beating until a homogeneous and airy mass is obtained. The simplest cream for decorating a home masterpiece is ready. By the way, for its preparation, you can use not only ordinary condensed milk, but also its cooked version. In this case, the cream will acquire a pleasant beige shade, and will taste like a classic crème brulee.

Natural homemade food colors

Of course, decorating a cake with exclusively white cream is boring. And to color the creamy treat, you can use any food coloring. They can be purchased in the store in the form of powders, or you can prepare them yourself, for example:

a little saffron diluted in a small amount of water will make the mastic yellow;
beet or cherry juices - red;
carrot juice - orange;
spinach broth - green;
cocoa brown.

It is quite easy to work with the cream. Better, of course, to use a special syringe with different attachments for decoration. With this tool, you can paint real masterpieces on a confectionery product. However, you can do with a regular packing bag or paper bag with a neatly cut corner. When you press the bag, the cream is evenly squeezed onto the surface of the cake. Having practiced, even with the help of such a primitive tool, you can decorate any cake with borders, and inscriptions, and roses with petals.
After the surface of the cake is finished, the dessert must be put into the refrigerator so that the cream hardens a little. And the leftovers of the cake are also best kept in the refrigerator. In this case, the cream will be edible for at least three days.

Homemade icing recipes

Another great and most importantly simple way to decorate a homemade cake is icing. You can make icing with just three ingredients on hand:

powdered sugar- 3 tablespoons;
milk- 1 tablespoon;
butter- 50 g.

The butter should be melted over low heat in a crust and allowed to cool slightly. Then add the sugar ingredient to the butter and stir well. Then add milk and mix everything again. The finished mass is the white milk frosting for decorating a homemade cake. It can be spread on the surface of the biscuit and allowed to harden.

You can also make chocolate icing. Only the proportions of the products should be slightly different:

powdered sugar- 3 tablespoons;
milk- 2 tablespoons;
butter- 30 g;
cocoa- 1 tablespoon.

Mix cocoa powder with icing sugar. Pour milk into the mixture, mix well again and put on fire. When the mass boils, remove the crust from the heat and stir in the butter. The chocolate frosting is now ready to be applied to the cake.

You can also make a real confectionery glaze - ganache. This is a denser version of this "finishing" material. And to cook it you need to take:

chocolate- tiles (180-200 g);
butter- 50-70 g.

To get ganache, it is enough to melt the chocolate and mix it with the melted butter.

Decorating a cake with mastic at home

This is not to say that this is a very simple way to decorate cakes. However, with a certain skill and a sufficient amount of practice, using mastic, you can make real works of art from your pastries.

Mastic is a sweet, plastic mass, somewhat reminiscent of plasticine in its characteristics. You can cut various figures from it, or you can simply "wrap" the whole cake with it, decorating it on top in some original way. Bulky mastic compositions can also be made as decoration for a homemade cake, but when they dry, they can begin to crumble, so it is better to use other "materials" for this.

Confectionery mastic recipe

A lot of recipes for making mastic have been invented. However, it is easiest to make milk paste at home. For this you will need:

condensed milk- 200 g;
powdered milk- 150 g;
powdered sugar- 150 g;
lemon juice- for revision.

Mix the powdered sugar and milk powder thoroughly. Then gradually pour condensed milk into the mixture, kneading the dough. As a result, a homogeneous, elastic mass should be obtained. It is necessary to immediately make a reservation that the amount of dry products is indicated approximately. If the resulting mass sticks to your hands, then a little more powder should be added to it. It also happens the other way around: the dough does not want to stick and crumbles in your hands, then you will need to pour 1-2 teaspoons of lemon juice into it. And a few more words about the ingredients. For mastic, you should take powdered sugar of the finest grinding. Moreover, this product must be sieved through a sieve. This guarantees a quality end result.

The resulting mastic is almost white in color. To sculpt colored figurines from it for decorating a homemade cake, food colors must be added to the mass. They have already been mentioned in the description of the preparation of mastic. Working with mastic is quite simple. A ball of "dough" is rolled out on a surface covered with starch or powdered sugar, after which the canvas can be applied to the cake for its "covering" or decorative elements can be cut out of it. Some pastry chefs advise rolling the mastic between two regular packing bags. In principle, this is also possible. You can connect several mastic elements by slightly moistening the gluing sites with plain water.

It should be warned that mastic should not be wrapped around biscuit cakes soaked in syrup or sour cream. Such impregnation will easily dissolve all jewelry. There are no other serious restrictions on the use of this material. The mastic remaining after the cake is decorated should not be thrown away. It keeps well in the refrigerator, provided that the material is tightly wrapped in two or three ordinary plastic bags.

Marzipan for cake decorating

Marzipan can be a great option for decorating a homemade cake. You can cover the surface with this material and make a variety of decorative elements out of it.
What is marzipan? This name hides a delicate and elastic nut mass, perfect for decorating a homemade cake. In confectionery stores, you can probably buy it ready-made. However, you can also make marzipan yourself. To do this, you just need to purchase:

almond- Cup;
granulated sugar- Cup;
water- a quarter of a glass.

Peel the nuts and fry on a dry baking sheet in the oven until golden brown. Grind the finished nucleoli with a blender or grate on a fine grater. Boil a thick syrup from sugar and water and pour ground nuts into it. Stir the mixture well and cook for 3 minutes. Pour the mass into a bowl, abundantly greased with butter, and let cool. Remove the finished marzipan from the bowl, mince it and you can start decorating the cake.
Working with marzipan is as easy as working with mastic. The "lump" of material is rolled out, after which the cakes are covered with it on top or figures and other elements are cut out of it. If marzipan spreads during rolling, then add powdered sugar to it and knead it properly. If, on the contrary, the product is too dense, then it should be sprinkled with warm water. After such a procedure, it will roll out much easier.
What you shouldn't forget is that marzipan needs some time for normal hardening. So, confectionery work should be done in advance - at least 8 hours before taking out the culinary masterpiece to the guests.

Icing

An icing or ice pattern is another great way to decorate a homemade cake. Typically, this technique is used in the confectionery business when decorating wedding cakes. However, no one bothers to arrange a cake with icing, for example: for New Year's Eve.
Icing is rightfully considered a universal way of decoration, since such patterns do not spread and adhere well to any confectionery surface. This decoration looks like an ice pattern on glass. To make such a decoration you need to take:

powdered sugar- 500 g (usually it takes a little more);
egg whites- 3 pcs.;
lemon juice- 3 teaspoons;
glycerol- 1 teaspoon.

First, all the ingredients must be cooled. Then gently crack the eggs, separate the whites from the yolks and transfer to a clean, fat-free bowl. The last procedure can be done by simply wiping the inside of the crockery with a slice of lemon.
Beat the whites with a mixer at the lowest speed. It is not necessary to beat for a long time - two minutes is quite enough. Now you can add the rest of the ingredients to the proteins and continue beating the mixture until it turns white. Cover the bowl with the ready-made "ice" mass with a foil and put in the refrigerator for an hour. During this time, all the bubbles formed should burst. Ready! However, working with this material will not work without special equipment. You will have to purchase a confectionery syringe with special attachments.
Icing needs to be put into a syringe. In this case, the narrowest nozzle on the tool must be put on. With this material, you can draw lace, make various inscriptions, decorate sides, etc. The only limitation is that the surface of the confection should not be sticky or prone to dripping. But icing fits perfectly on mastic or hard glaze.

Homemade cake waffle decoration

A good material for decorating a homemade cake is waffles. The scope for imagination is not limited here. With the proper skill, you can make a portrait or paint a magnificent still life on a waffle plate. Of course, this should be done exclusively with food paints. Any volumetric decorative elements can be made from a wafer plate.
One thing is bad. Regular wafer cakes are not very suitable for such purposes. They get wet or break. So you have to buy special waffle paper. It is produced in two types. More dense - it is good just for drawing images (often sold with an already applied image) and very thin - it can be cut into parts. However, not in every locality such confectionery delights can be purchased. Therefore, it is still easier to get by with the usual waffle cake.
To begin with, cutting such a workpiece to give the desired shape should only be done with a very sharp knife. It is also advisable to moisten it in warm water. Otherwise, the waffles will simply crumble.
After drawing the pattern, the cake layer should be carefully laid on the surface of the cake. Just for a start, this very surface needs to be made perfectly smooth. For leveling, materials such as mastic or thick glaze are perfect. To prevent the waffle layer from slipping out, the back of the cake should be greased with something sticky. For this purpose, thick sugar syrup, jam or honey are perfect.
In order to apply the "glue", the cake should be placed on a smooth surface. The sticky layer must be evenly applied to the surface with a special brush. If there is no such tool in the house, then you can even out the sticky mass with a spoon.
The prepared waffle crust should be laid on the cake, covered with a napkin and gently smoothed out, squeezing out the air inside. The edges of this pattern can be decorated with cream or whipped cream.
They do about the same with figurines cut out of waffles. They are lubricated on one side with an adhesive and placed in the right place. Three-dimensional figures can also be assembled from waffle pieces. For example, you can make the body and antennae of a butterfly from the cream, and stick the wings made of waffles next to it.

Homemade chocolate, for cake decorating

Chocolate is the most affordable material for decorating a homemade cake. You can buy it at any store, and working with sweet tiles does not require any complex tools.
The easiest way to decorate a cake with chocolate is to sprinkle it with shavings. To do this, you can simply grate the chocolate and sprinkle the entire surface of the cream-smeared cake. After working a little longer, you can make a pattern or inscription from the chocolate chips. To do this, first you need to cut out a stencil of the desired pattern from paper, put it on the surface of the confectionery masterpiece, and then sprinkle it evenly with chocolate chips. When the stencil is removed, only the desired image will remain on the cream surface. Of course, the choice of chocolate in this case depends on the background color. A regular chocolate pattern looks good on light cream, and a pattern of white chocolate chips will look contrasting on brown cream.
The topping can be made more interesting if the chocolate is not grated, but cut into thin shavings using an ordinary vegetable cutter. The resulting curls look very impressive, being a wonderful decoration in themselves.

Chocolate is also good because it can be melted. Many culinary publications write that chocolate bars should be turned into a liquid mass in a steam bath. In fact, this is not entirely correct. It is best to melt the chocolate over low heat in a ladle, stirring constantly. As a last resort, you can use a microwave as well. But in a porous bath, chocolate will absorb part of the condensate and it will no longer be possible to make a normal pattern from it. But it's time to get back to decorating.
The resulting chocolate mass can be drawn into a culinary syringe and with its help draw a wide variety of patterns. In order for the pattern to turn out to be an openwork tool tip, you need to choose the thinnest one. If you don't have a syringe at hand, it doesn't matter. You can put the chocolate mass into a regular packing bag, make a small hole in it with a darning game and start decorating the cake.
However, you should not paint directly on the surface of the confectionery. It is better to first apply the desired pattern on parchment paper or foil, and then circle the contours of the pattern with liquid chocolate mass. The printed sheet must be carefully transferred to the refrigerator for solidification. After a while, the base must be carefully separated from the chocolate patterns, and the resulting parts must be laid out on the prepared surface of the cake.
To create such jewelry, you can use not only paper or foil. Perfect cake decorations can be made with melted chocolate bay on a clean woody leaf. Then the blanks must also be sent to the refrigerator, and then the natural leaf must be separated from the chocolate one. By the way, it is better to put chocolate on the back side of the sheet, then real "streaks" will be visible on the decorative leaf.
With the help of special stencil molds, a wide variety of figures can be cut out of chocolate. To do this, pour the melted chocolate mass onto a cold, greased baking sheet and smooth it with a knife. When the mass is almost solidified, you can start cutting figures with molds.
And you can do without molds simply by cutting the chocolate layer into various geometric shapes: squares, triangles, rhombuses and other "wedges".

Whipped cream

This is also a good way to decorate a homemade cake. In principle, you can buy a can of ready-made whipped cream, but this is too commonplace. It's best to make your own whipped cream, especially since it's not difficult at all. For this you need to take:

cream (fat content not less than 30%)- 0.5 l.

The trick to whipping cream is its temperature. For everything to work out, the dairy product must be cooled for 4-5 hours in the refrigerator. The container in which the cream will be whipped and the whisk with which this process will be carried out should also be cold. Speaking of capacity. It is better to take larger dishes for whipping, since the cream will significantly increase in volume during the process of working on them.
Now about the process itself. For the first minute, the product must be whipped at the lowest speed, and then it can be increased. The whole action should take 7-8 minutes. It is not necessary to whip longer, the cream from this can lose all its airiness.
The classic version of whipped cream can be tweaked. For example, before whipping, sugar or powdered sugar can be dissolved in a dairy product (the latter is preferable). Vanillin or vanilla sugar will give the whipped cream a pleasant aroma. Can be added to cream and any food coloring. Then the finished cream will turn colored.
Some sources suggest adding gelatin there as well. However, this is not worth doing. The whipped cream holds its shape just fine, but it should be placed on a slightly sticky surface. Otherwise, the decoration may "slip".
And working with whipped cream is as easy as working with cream. Especially if the kitchen has a pastry syringe. But unlike desserts with cream, it is advisable to eat a cake with whipped cream right away. They still do not keep their shape so well.

Decorating homemade meringue cakes

Meringue turrets look very impressive on any cake. Of course, you can't decorate a cake with crispy hemispheres alone. Putting such a decoration should be on a surface greased with cream, glaze, or at least jam. You can make meringues at home if you have:

egg whites- 5 pieces.;
sugar- 250 g.

Crack the eggs gently and separate the whites from the yolks. Pour the proteins into a large container and beat with a mixer until they are firm. After that, sugar should be added to the mass. This should be done gradually - 1-2 tablespoons, while continuing to beat the mixture. The mixer speed should not be too high, but it should not be too low. In total, the whole process takes 12-15 minutes.
Put the prepared protein mass on a baking sheet covered with greased baking paper. You can spread it using an ordinary tablespoon or the same pastry syringe. Baking time at 100 ° C approx. 1.5-2 hours, depending on the size of the meringue.

Fruit for decoration

What could be easier than decorating a homemade cake with fresh fruit or mouth-watering pieces? Perhaps this is a rhetorical question. This design option could indeed be considered the simplest, if not for one "but". Fruit is not very eager to fit on the cakes baked for the cake. So you can't do without cream, glaze or jelly here either.
The choice of "substrate" depends a lot on the fruit. For strawberries, plain buttercream is the best option. Not so exotic bananas now go well with chocolate icing. But, of course, jelly is a safe bet. How to do it? This will be discussed below. For now, a few more words about fruit.
Any options for natural delicacies are suitable for decorating the cake. You can take both fresh fruit and canned or frozen. In principle, even jam will do. After all, this is also fruit, only in processed form.
Fresh strawberries can be beautifully cut into halves and spread over the surface of the confectionery. Small berries - raspberries and blackberries, can be laid whole by dividing the cake into several contrasting triangular sectors. Whole compositions can be made from exotic fruits. In short, fantasy is practically unlimited here.

How to decorate a jelly cake

Now it's time to talk about how to decorate a homemade cake with jelly. Theoretically, you can buy a concentrate of this product in a store, dilute it according to the instructions and decorate the cake with it. This is even a very good option, allowing you to get a wonderful decor element without much effort. Although, in fact, jelly is not that difficult to make on your own. To do this, you need to have at hand:

fruit juice- 0.6 l;
powdered sugar- 200-250 g;
instant gelatin- 1 sachet.

Let the gelatin swell in one glass of juice, then melt in a water bath. After that, pour the remaining juice into the mixture, add powder, stir everything well and refrigerate. You do not need to completely let the jelly harden. It just needs to grab a little.
Place the finished cake in a split form so that the sides rise above the cakes by about 30 mm. Remove the prepared jelly mass from the refrigerator and put in a mold. Immediately on the surface of the jelly, you can put fresh fruit and send the cake to the refrigerator for 12 hours.
What to do with the rest of the jelly? It can be laid out in tins and stored in the refrigerator. When they have cooled down a little, put on a not yet solidified jelly surface.
By the way, it is not necessary to make jelly from one juice. You can take several varieties of multi-colored fruit drinks, divide the surface of the cake into sectors and make a colorful fill. Or you can make the surface monochromatic, and put colored figures on it.

Ready-made confectionery (sweets and marmalade)

Without too much strain, you can decorate a homemade cake with ready-made sweets or marmalade. Of course, caramel or candy is not suitable for decoration. But chocolates, chocolates, waffle rolls and even M&M are excellent materials for decorating homemade confectionery.
Sweets should be laid on a surface covered with cream or glaze. Moreover, the cream is preferable because it is less sweet. Ready-made confectionery products can be used to decorate not only the surface of the cake, but also its end part. For this, for example, wafer rolls, placed vertically, are perfect.
It is interesting to design a cake using ready-made multi-colored marmalade. The easiest option is to lay out a surface for them in the form of a pattern or inscription. You can make it more cunning. The marmalade melts perfectly in the microwave in just seconds. You can work with the prepared mass in the same way as with jelly. Only the marmalade freezes faster - only 3-4 hours.
You can paint whole pictures with liquid marmalade. True, in this case, it is better to cover the surface of the cake with mastic. Then, using a confectionery syringe with the thinnest nozzle and melted chocolate, it is necessary to apply the contours of the drawing to the surface of the future masterpiece. When the chocolate has cooled down, you can fill in the corresponding parts of the pattern with liquid marmalade of the desired color.

Sprinkle for decorating homemade cake

Well, if all of the above methods seem complicated, then you can do it quite simply - sprinkle the surface of the cake with some loose material, for example: powdered sugar, cocoa or purchased multi-colored sprinkles.
It is worth remembering that the dressing will not stick on a dry surface. Therefore, before proceeding with the design of a homemade cake, its top and sides should be coated with something sticky: cream, icing or jam. It is necessary to apply the dressing immediately after coating, until the "sticky" base has hardened.
As a rule, no housewife has any difficulties with sprinkling the top surface of the cake. But to arrange the ends of the confectionery with such a material is quite problematic. But this is only if you do not know one secret. In order to sprinkle the sides, place the cake on a piece of cloth, sprinkle the desired material around it directly on the cloth, and then gently press the cloth against the side of the cake. Most of the sprinkles will stick to the sides.

Just a cake sprinkled with something will turn out delicious, but the decoration will look too boring. A stencil will help to correct the situation. You can cut out any pattern or inscription from plain paper, put it on the surface of the confectionery and start sprinkling. When the stencil is removed, the desired pattern will appear on the cake.
Sprinkling can be done with more than just one material. Thanks to stencils, you can also make drawings from different contrasting materials, for example: everything from the same cocoa and powdered sugar. What else can you sprinkle on the cake? Yes, in principle, whatever. As a "finishing material" you can use crushed nuts, crumbs of cookies or waffles, instant coffee, grated chocolate and so on, and so on, and so on ... The main thing is that the sprinkling is in harmony with the taste of the cake.
That, in fact, is all. Success and bon appetit!

Cake Decorating Video

How to quickly decorate a cake: 6 easy options

The more beautiful the cake, the more it arouses appetite and admiration of others. Therefore, today we offer you quick, simple and effective ways to decorate a cake at home.

Option 1, how to quickly decorate a cake: a stencil

One of the easiest ways to decorate a cake or pie is to sprinkle it with powdered sugar or cocoa over a stencil.

Anything from a special ready-made stencil, napkins with carved holes to a wide variety of objects can serve as a stencil!

The decorating process is very simple: we put the stencil on the surface of the cake, sprinkle with powder or cocoa using a sieve and carefully remove the stencil.

All this looks especially impressive if you use a contrasting background before using a stencil. For example, make the background white with powdered sugar, and sprinkle cocoa on top through a stencil, or vice versa.

Option 2: make the frosting

You can easily decorate the cake quickly and beautifully by filling it with icing on top. You can also sprinkle on top with multi-colored sprinkles.

2.1. Milk glaze for quick and easy decoration of a cake, Easter cake

Butter 50 gr.
Powdered sugar 3 tbsp
Milk 1 tbsp

Ingredients.

Melt the butter over low heat, then cool slightly.

While stirring, add the icing sugar, then the milk.

As a result, you should get such a homogeneous white thick mass.

Cover the top of the cakes or buns with the finished glaze. Leave the glaze to freeze.

2.2. Chocolate icing for cake decorating

Cocoa powder 1 tbsp
Powdered sugar 3 tbsp
Butter 30 gr
Milk 2 tablespoons

We observe the proportions. The main thing is to stir constantly so that the chocolate icing does not become crusty.

Mix milk with sugar and cocoa, bring to a boil, remove from heat. Cool slightly and add oil, mix well. The oil makes the glaze shiny. The chocolate icing is ready!

Option 3: Butter cream will help you quickly and easily decorate the cake!

Whisk 100 gr. softened butter with a mixer until a fluffy mass is obtained. Then gently inject 5 tbsp. l. condensed milk (can be boiled), without stopping whipping. The cream should be smooth and fluffy.

To color the resulting cream, use special dyes, juice of cherries, beets, carrots, spinach, cocoa or coffee (instant).

You can "draw" original borders, ruffles, flower arrangements, etc. on the surface of the cake using a pastry bag or a syringe with various attachments. Alternatively, a cornet (a sheet of thick paper rolled up in a cone with a cut off bottom end) is quite suitable for this purpose. After filling a homemade pastry envelope with cream and holding it with your hand, you need to slightly squeeze it, squeezing out the right amount of confectionery mass.

You can also make a kind of a pastry bag out of an ordinary thick plastic bag or "file" by simply cutting off a small corner and tying the free end of the bag.

Option 4: whipped cream

Not all housewives can boast of the ability to properly whip cream for a cake, but following simple rules, you can learn this. First, you need to choose cream of the desired fat content, at least 30%. Before whipping, the cream is pre-cooled in the refrigerator for two to three hours. If you do not cool the cream before whipping, then in the process it can stratify and become unsuitable for decorating baked goods. The container in which whipping is planned and the whisk should also be pre-cooled, for this purpose they can also be placed in the refrigerator shortly before whipping. When choosing a container, you need to take into account that during the whipping process, the volume of cream will increase, it is not recommended to transfer them to another dish after the mixer starts working, it is better to choose a large bowl in advance. You can whip the cream to decorate the cake with a good hand whisk, but this will take a lot of effort from the hostess. You need to start whipping at a low speed, gradually increasing it, the whipping process must be stopped in time, otherwise the cream may lose its airiness. The average whipping time is 6 to 8 minutes.

If desired, you can add sugar or powdered sugar to them, which dissolves faster in the total mass. Additionally, you can use vanilla sugar for flavoring. If you can't whip the cream into a lather, you can try adding lemon juice.

To decorate cakes with cream, you will need a pastry bag (syringe) with different types of attachments, with which you can spread the cream on the surface of the cake with openwork patterns, create inscriptions with thin lines, draw flowers, stars and other small shapes.

Option 5: Chocolate will help you decorate the cake quickly and easily!

The easiest and fastest way to decorate the cake with chocolate chips. To do this, you just need to grate the chocolate on a coarse or fine grater.

But there is also a more interesting and unusual way to get shavings: put the chocolate for a while in a warm place, and then cut thin shavings from the tile with a knife. They will begin to roll up immediately. Arrange these curls on a plate and refrigerate. Sprinkle them randomly on the cake when they are completely set.

Option 6: fruits, berries!

How to quickly decorate a cake at home? Try the fruity version!

Canned, fresh fruits and berries are a great idea for a quick home decoration. In any season of the year, you can find a suitable option: in winter - kiwi, citrus fruits, apples, bananas, in summer - strawberries, cherries, raspberries, apricots. At any time of the year, you can use exotic fruits - mango, pineapple.

You can easily decorate the cake with berries and cream - an option for novice housewives!

Cover the finished round cake with cream: on top - in an even layer, use a piping bag with a toothed nozzle on the sides, forming corrugated vertical stripes on the sides.
Divide the surface of the cake into 8 parts and mark them with the edge of a knife, drawing strips on the cream.
Take about 150 grams each of raspberries or blackberries (or others that will contrast in color).
On each "slice" of the cake, lay out the berries carefully in one layer and separate the parts from each other with a thin strip of cream.

Fruit jellied on the surface of the cake is a very effective and bright decoration. It will take a little more time, but only for the jelly to solidify.
In order for the layer to be dense and not spread, it is advisable to decorate the cake for several hours, and keep it in the cold until serving.

Cut the fruit into thin slices, put them on the surface of the cake smeared with dense cream.
Arrange the slices in even rows, and place the carving fruit flowers.
Make jelly. To do this, you can use a store (dilute it with water, as indicated on the package) or make jelly from regular gelatin based on water or juice. Match the shade of the fill to the color of the fruit, or use a colorless one.
Refrigerate for at least 1 hour.

Whatever festive dishes the table is filled with, all guests are eagerly awaiting the final chord - dessert. Beautiful cakes are a delicious end to any holiday. Those with a sweet tooth know that a homemade homemade cake is always better and healthier than a store-bought one. Each hostess wants to amaze those present with her masterpiece, to put on the table not only a delicious, but also a beautiful cake. Decorating cakes with cream is a fun experience. There are many ways to decorate a cake at home. For example, decorate it with cream, chocolate, mastic, fondant, whipped cream, jelly, beautifully place berries and fruits on it, use meringues to decorate the cake. The cake decorating master class suggests how to diversify cake decorating at home.

It is important to consider that the taste of the decor ingredients is in harmony with the taste of the baked goods:

puff cake and honey cake are good with boiled or raw condensed milk and nuts;
shortbread cake harmonizes well with butter, protein cream, jam;
butter creams, butter creams, chocolate icing are suitable for biscuit;
for curd baking, take berries and fruits, whipped cream.

A little bit of desire and diligence, and you will be able to cook beautiful cakes, you will be able to create a confectionery masterpiece simply and quickly.

Using buttercream to decorate a cake, for example, is a classic. Since childhood, we remember oil roses, lilac twigs, green leaves on baked goods from the store. Inscriptions, flowers with leaves, openwork patterns - cream decor will never become outdated. The creamy mass should be thick enough. The best option is butter plus condensed milk. This cake decorating cream holds its shape well. You can add syrup, instant coffee (to color and enhance the aroma), cocoa (provides the taste and color of chocolate), sour cream and whipped cream to obtain a more delicate consistency, all kinds of additives to improve the aroma (vanilla, cinnamon, zest). Protein cream is also perfect for decorating a cake.

To decorate a treat with your own hands, you will need pastry bags made of thick film and nozzles made of food-grade metal or plastic or a pastry syringe with curly tips. Instead of a bag, you can simply take a thick plastic bag. If you plan to make the dessert bright, divide the cream into parts and color with food colors, cool. Place it in a piping bag or syringe, choose a nozzle. From the cream for decorating the cake, you will make a delicate border, graceful roses, all kinds of small figures or patterns. Protein custard is often used to decorate the cake. The cream recipe provides for whipping hot syrup and whipped cream, the cream is durable, does not settle.

Decorate with fruits and berries

Juicy berries, aromatic fruits - it's so appetizing. Fruit cake decorating is a great way to decorate baked goods. Pieces of fruit can be placed between the cakes, added to the cream, placed on the surface of the dessert and poured over with a layer of jelly. In the same way, the cake is decorated with berries. If you are faced with the question of how to decorate the cake with fruits, keep in mind that not all of them are suitable for decoration, too juicy will spoil the appearance. Most often, mangoes, citrus fruits, apples and pears, apricots and peaches, kiwi and pineapples are used to decorate baked goods. And, of course, the colorful strawberry cake decoration is used most often.

You will get a successful fruit dessert at home if you pour the jelly onto the surface. The fruit pieces will hold better and will take very little time to cook. Place the product in a split form, lay out thinly sliced berries and fruits, pour jelly. You don't have to think about how to make jelly, just buy ready-made in the store, cook according to the instructions, slightly reducing the amount of water. Place the dessert in the refrigerator for a few hours until it cools well.

Mastic

Many hostesses are sure that decorating a cake with mastic is a very laborious task. Not to say that it is easy, but when you understand how to decorate a cake with mastic at home, cake decorating will not be a problem for you. There are different types of mastic, it can be painted in different colors, it is soft and plastic and you can create a real masterpiece from it. To make mastic, you will need gelatin, water, powdered sugar, lemon juice, and food coloring. Mix the powdered sugar with the dissolved gelatin, add a little lemon juice and knead. Divide the mastic and paint in the desired colors. First you need to cover the finished cake with a layer of mastic. Roll into a thin layer, place on a surface, press down gently and trim off excess edges.

Cut out small details (flowers, leaves, patterns) and attach them. You can make voluminous figures, mold them from mastic, like from plasticine. If you need to glue individual parts, use protein. This blank should be done in a couple of days so that it has time to dry. The mastic makes everything extremely bright and elegant.

Chocolate Decorations

Everyone loves chocolate and chocolates, so decorating a cake with chocolate is always relevant. You can get very beautiful cakes by filling with icing, but you can create a real masterpiece. Bitter, milk and white chocolate are used. Before making chocolate decorations for a cake, it must be warmed up. The most convenient way to do this is in a microwave oven, in a water bath or in an oven at a temperature of 50-100 degrees. The mass must be stirred frequently and kept away from steam and water.

If the question arose of how to decorate baked goods, and time is running out, fill it with chocolate icing. You can make it from cocoa powder, butter, sugar, milk or sour cream. Decorating with this glaze is cheaper than using chocolate, the main thing is that the cocoa is of high quality.

But the ideal option is to use real chocolate (70% or more cocoa beans), heavy cream and powdered sugar. The glaze will taste great and provide a shiny, even surface.

You can crush the dessert with chocolate chips. Previously, chocolate must be held at a temperature of about 30 degrees, this will make it more plastic. On the wide side of the tile, you need to cut it with a vegetable cutter with a sharp knife on wide shavings. The shavings are rolled up, they can be used to decorate the top layer, lightly sprinkle with powdered sugar on top and decorate cakes at home.

The berries on the cake, framed with chocolate leaves, always attract attention.

Before decorating the cake, try making the leaves yourself:

Collect living leaves that are strong, not too small, and many veins.
Cover the back of the leaf with melted chocolate with a brush, the veins on it stand out better.
Bring to the cold with chocolate on top. After hardening, carefully peel off the chocolate bar.

With the help of a cornet (pastry bag), you can make chocolate patterns for decorating cakes. It must be melted in a water bath, poured into a cornet and written on the surface of congratulations, draw patterns.

To decorate the cake with cream, you can pick up decor bows. Chocolate bows look beautiful. On a parchment sheet of cornet, pour long strips, while the chocolate is still soft, fold in half and pinch the edges with a clothespin. Remove the parchment from the frozen chocolate and lay the bow details in layers, reducing the number of folds each time. Lay out the bow and secure with hot chocolate.

You can cast chocolate figurines such as butterflies. This requires a pastry syringe and parchment. Line the stencil with parchment and fold it in the center to give the figure volume. Apply chocolate along the contour, wait for the chocolate to harden, and remove the parchment. The butterfly is ready. The figurine is very fragile, treat it with care. In the same way, you can make an openwork border for the side of the cake. On the parchment, mark a strip of the required size, draw patterns on it. After hardening, carefully remove the parchment and glue the border to the side. These blanks are suitable for children's cakes.

Thematic

It's impossible to imagine a birthday without sweets. For the children's birthday, mom will bake a delicious dessert and provide the decoration of the children's cake at the highest level. Effectiveness and brightness are very important for children's products. Make a sponge cake decorated with M & M's and a DIY Kit-kat cake. Bake a sponge cake according to your proven recipe, coat it with your favorite cream. Glue the tick-tock sticks on the side surface, you can tie them with a bright elegant ribbon. Pour a large pack of M & M's on top and send everything to the cold. For girls, decorations from bows, beads, flowers from mastic will be appropriate. Boys prefer sports or car decorations, with characters from computer games.

Of course, you need to think about how to decorate a birthday cake for an adult. Here it is worth considering the birthday boy's hobby, his profession. For an anniversary, you can bake a confection in the form of a number - the age of the birthday person, or write a congratulation with cream right on the surface. An avid football fan can bake birthday cakes in the form of a soccer ball on a field with gates and flags of your favorite teams. With the help of mastic, you can beat any hobby of the birthday person, professional features. There is full scope for your imagination.

One of the most important events in life is a wedding. Beautiful wedding cakes are not just a treat, they are a symbol of love and loyalty of the young couple. Most often it is made gentle, in soft pastel colors, and decorated with flowers. Nowadays, baking from a wide variety of geometric shapes, most often multi-tiered, is in vogue. Dessert is popular in the form of one or two hearts connected by cream.

Among wedding baking, multi-tiered products are in the lead, they look very solemn. You can use the following cake decoration:

Mastic is very popular. It can be painted in any colors, sculpted figures of the bride and groom, bows, flowers, rings.
Icing is widely used. From snow-white sugar glaze, you can create the most delicate lace, congratulatory inscriptions.
It's hard to imagine a cake without flowers, leaves and patterns. The most delicate roses are created from the snow-white oil cream.
Spread thinly sliced berries and fruits on a cream-covered baking surface, it is advisable to pour them with a layer of jelly.
You can tame the delicacy with candied rose petals.

It is not only for professionals to create a beautiful culinary masterpiece. The homemade cake, into which the hostess put her soul, decorated with love - will certainly be remembered by all guests. At the same time, the simplest available products are suitable for decoration - ready-made chocolate, simple butter or protein cream, seasonal fruits, frozen berries and even homemade products.