Chocolate desserts are heaven for those with a sweet tooth. Decorating with this sweet is almost a win-win option and is liked by all children and most adults. The chocolate decor looks spectacular and tasty, and it's easy to create: just melt the bar and glaze the top cake and the edges of the cake. To create a more complex decoration, you will need different types of chocolate, a pastry bag, molds and other tools, but the main thing is accuracy and imagination.

Cooking the icing

The cake, covered with smooth chocolate icing, deserves the highest praise. This decor serves as the basis for drawings, fruit and cream compositions. You can even get by with a minimal decor in the form of a few large nuts, pieces of chocolate and cinnamon sticks.

Fill with glaze

By the way
A mass of cream and chocolate for coating confectionery is called ganache.

Ingredients:

• dark chocolate - 100 g;
• cream - 100 ml.

Recipe and design methods:

1. Break the chocolate bar into small pieces.
2. Bring the cream to a boil. Better to take a fatty product.
3. Add chocolate to cream, stir until completely dissolved.
4. If you need a thicker frosting, add a little chocolate, and vice versa, to make a liquid coating, pour cream into the mass.
5. Chill the cake before icing it. The chocolate itself should be warm.
6. The cake can be iced completely. To do this, the mass is poured into the center and leveled with a spoon or spatula.
7. Another way is to pour the center, and put chocolate drips around the edges. To do this, you need to run a pastry bag along the edge of the cake, periodically stopping and pressing on the bag.
8. Place pastry beads, sprinkles, coconut flakes, protein cream elements, fresh or canned berries, fruits, nuts on the glaze.

Advice
If the ganache is cooled in the refrigerator, and then heated again to room temperature and whipped, you get a lush chocolate cream for interlayers and creating embossed patterns using a pastry bag.

This is an original way to decorate a cake with your own hands.

You will need:

• white chocolate glaze;
• melted dark chocolate;
• pastry bag;
• skewer.

How to draw a spider web:

1. Cover the top cake with white glaze.
2. Using a piping bag from the center, draw several circles at equal intervals.
3. Use a skewer to draw several stripes from the center of the cake to the edges. The cobweb is ready!

The icing does not need to cover the entire cake. Chocolate can be spilled beautifully in a thin trickle onto an airy mass of whipped cream, protein, or custard. The easiest way is to draw parallel lines, moving with a snake from one side of the cake to the other.

Regular gelatin will help to achieve the perfect smoothness of the chocolate coating.

Ingredients:

• powdered gelatin - 1 tsp;
• sugar - 210 g;
• water - 110 ml;
• cocoa powder - 65 g;
• dark chocolate - 50 g;
• heavy cream - 65 g.

How to cook:

1. Pour gelatin with cold water (50 ml) and let it swell for 10 minutes.
2. Combine the cream, remaining water, sugar and cocoa powder. Grind the chocolate.
3. Bring to a boil, add chocolate pieces. Stir everything until smooth.
4. Stir in the gelatin.
5. Pass the mass through a sieve and beat lightly with a whisk.
6. Pour into an airtight container and leave in the refrigerator overnight.
7. To coat the cake, heat the frosting to 35-45 degrees. If bubbles appear, then strain the mass through a sieve again.
8. The icing is distributed in a trickle from the center in a spiral; it is better to place the cake on a stand with a tray for the icing to flow freely.

The secret of the openwork pattern of chocolate

Masterpieces of confectionery art are covered with fine melted chocolate ligature. It is easy to repeat this trick with your own hands; ordinary parchment paper is enough for this.

What you need:

• chocolate;
• parchment paper;
• a pastry bag with a fine nozzle.

How to make a drawing:

1. Break the chocolate into pieces and place in a water bath. Heat, stirring, and make sure that steam or water does not get into the pan, otherwise the chocolate will curdle.
2. Cool chocolate and transfer to a pastry bag.
3. You can draw directly on the cake - this requires a smooth and uniform surface.
4. To make an accurate and accurate drawing, sketch it on parchment paper.
5. Draw a thin stream around the drawing with melted chocolate.
6. Place the parchment in the refrigerator to freeze the chocolate completely.
7. Separate the finished drawing with a thin knife and carefully transfer to the cake. The composition is placed both in the center and on the sides, but in the second case, a sticky coating is required.

Chocolate shavings

To decorate a cake beautifully in a few minutes, use a chocolate and a grater. Both the central part and the sides are covered with shavings. On a fine grater, small chocolate chips, dust are obtained, on a large grater, beautiful curls.

You will need:

• dark chocolate - 1 bar;
• chocolates or small pieces of chocolate (white can be used) - 2-3 pcs.;
• cinnamon - optional.

How to decorate a cake:

1. The rubbing chocolate should not be too warm as it melts quickly in your hands. But it is not recommended to freeze it either, as its fragility increases.
2. Finely grate half of the tile.
3. On a large one - chop the other half.
4. Sprinkle the cake with coarse shavings around the edge of the crust.
5. Fill the center with small crumbs.
6. Complement the decoration with chocolates and strawberries. An effective technique - before placing on the cake, dip the berry in melted white chocolate and sprinkle with grated cinnamon.
7. Complete the composition with a whole cinnamon stick.

An unusual way to decorate a cake is to make chocolate leaves. They turn out just like real ones, only edible.

You will need:

• small green leaves;
• brush;
• melted chocolate.

How to create decor:

1. Rose leaves are suitable for decor. They must be washed and dried.
2. Melt the chocolate bar in a water bath.
3. Apply the mixture to the leaves with a brush.
4. Move them to the refrigerator and wait an hour.
5. Carefully remove the green leaves. Chocolate decor is used to frame the cake and as an element of the composition in the center.

Cocoa powder

The famous tiramisu dessert is decorated with cocoa powder. This product transforms the taste of cheese cream. Decorating a cake with cocoa sprinkles is easy at home.

What you need:

• cocoa powder;
• strainer;
• stencils.

How to decorate a cake:

1. Take a ready-made stencil or make it yourself from paper. Place on cake. If the top of the product is covered with cream, then the stencil should be kept slightly higher so that it does not stick and ruin the surface.
2. Using a sieve, sift the cocoa powder over the stencil.
3. Remove the stencil carefully. The drawing is ready.

What else goes well with chocolate: design ideas

Simple and successful ways to decorate a cake with chocolate and store sweets:

1. It is logical to place a figurine of Santa Claus made of confectionery chocolate on the New Year's cake in the center. These are sold in grocery stores on the eve of the holiday.
2. Marshmallows will look great on a dark chocolate background. An interesting and modern ensemble of marshmallows and macaroon cakes will delight girls with a sweet tooth.
3. The composition in the center of the cake can be made from ordinary marshmallow, breaking it into pieces and pouring melted chocolate.
4. Idea: cover the cake on all sides with a thick and sticky cream and place various candies in a dense layer. These can be simple sweets from a selection of candies or small Twix, Bounty and Kit-Kat chocolates.
5. Long biscuits such as children's Bondi, long wafer rolls or Kit-Kat chocolates are used as sides. To keep the fences, they are tied with a decorative bow.
6. If the sides of the cake are high enough, you can pour colored dragees "Mmdems" or "Skittles" into the center - this filling will delight children.
7. Puffed rice or hazelnut-centered chocolates are simply made to complement chocolate cream.
8. Children will also like gummy figurines on a chocolate dessert: bears, snakes or candied colored pieces with a fruity taste and color.
9. Cakes are often garnished with cookies. Small crumbs, cute "ears" made of puff pastry or "Oreo" cookies are used. Whole "Oreos" are laid out in a circle, and the bottom edge of the cake is formed in halves.
10. How to assemble a chocolate hedgehog: cut out the cake cakes in the form of an oval with a pointed edge (there will be a nose). Cover the cake with icing. Place soft round chocolates on the back. Form the nose and eyes from the darkest chocolate.
11. A delicious tandem is made up of chocolate and coconut. Rafaello sweets will look especially beautiful on the chocolate layer.
12. Colored inscriptions are clearly visible on the chocolate glaze. They are drawn from icing or cream.
13. Don't forget about fresh berries and fruits, which are a welcome addition to any dessert. Almost everything goes with chocolate. Fresh berries are laid out next to the figures from chocolate cream: raspberries, blueberries, strawberries. From fruits, apples, peaches, pears, bananas, pineapples are used.
14. Nuts, especially whole hazelnuts, almonds and cashews, complement the chocolate flavor. They are also added to the cream in the form of shavings and used to interlayer cakes. Confectioners add almond flour to the creams. To do this, the nuts are simply crushed in a coffee grinder.
15. Ordinary icing sugar will complement the picture.
16. The zest of citrus fruits: lime, lemon and orange will add a spicy touch to the dessert.

Decorating a cake with chocolate is fun, but a small mistake can easily ruin your work. What you need to know about working with chocolate:

1. The storage temperature for chocolate is from +12 to +20 degrees.
2. To prevent the chocolate from being saturated with foreign odors, it is stored in an airtight package.
3. Don't forget about the expiration date. Do not use chocolate coated with a white coating.
4. If glaze or openwork patterns are created, then chocolate is taken without fruits and nuts in the composition. And for decorating with pieces of chocolate, a product with a jelly filling, raisins and other additives is suitable.
5. A very convenient accessory is a pastry bag with a variety of attachments. But if there is no such item on the farm, they do it with their own hands. This will require thick paper. A cornet is rolled out of it and its edge is cut off.
6. When melted, white chocolate forms sugar grains, so it is heated only in a water bath and up to half. The mass is brought to a homogeneous state by stirring.
7. For melting, professional confectioners use a special chocolate dragee.
8. Cognac or rum is added to the chocolate cream as a flavoring.
9. Cheap chocolate may not melt, so don't skimp when choosing a product.
10. Any cream can be turned into chocolate by adding cocoa powder. It is preferable to take cocoa for cooking. Instant drinks taste less intense, and cheap substitutes aren't always good for your health. If you still use "Nesquik", then you need to reduce the sugar content, since there is already a lot of it in the powder.

Chocolate is the most popular sweet, which means that everyone will like a cake decorated with sweets and chocolates. It is worth a little practice in creating unusual decorations, and on the festive table there will always be desserts that are in no way inferior in beauty to products from the confectionery. Perhaps in the process of creating the decor, original ideas will come to you, and a new recipe will appear in the cookbook.

We suggest not to give up sweets during the holidays, but to cook something extraordinarily beautiful. After all, it is not necessary to prepare complex desserts, you can use a proven recipe, and pay special attention to decorations. From us - 19 decorations for sweet dishes.

Chocolate jewelry

Chocolate glaze

Decorating profiteroles with chocolate icing

If you have already mastered the recipe for making chocolate icing, create elegant decorations from it. They can be used for cakes, pastries, ice cream, soufflés and mousses.

Chocolate glaze jewelry

Mirror chocolate icing

Chocolate mirror glaze

Mirror icing is great for popular mousse cakes. See how it works with mirror glaze confectioner Anna Aksyonova (@goonie)... Do not be confused by the color of the glaze and the decor element - that was the order. Pay attention to the process itself, how to create an effective cake decor with simple tools.

Chocolate covered strawberries

It would seem that there is nothing special in this combination. Well, berries, well, sweet. Tasty, of course, but trite, not new ... However, for some reason chocolate covered strawberries always disappears from the table (and even from the surface of the cake) first!

Chocolate covered strawberries

Candied orange peel in chocolate

Candied fruits themselves are an excellent decoration for sweet dishes. They look like pieces of multicolored glass, sometimes transparent and sometimes frosted. Candied orange peel everything else is extremely tasty. And if you dip them in chocolate, they already turn into an independent treat and, by the way, an excellent edible gift. We, of course, made them larger at once, so that there would be enough for the guests and something to decorate the cake with.

Candied orange peel in chocolate

Fruits and berries painted with chocolate

Decorations are formal, and sometimes funny, mischievous and soulful. Especially if you are preparing dessert at home with your children. Teach them to make "funniki" out of parchment and paint the fruit with any patterns. And then just watch to fruits and berries painted with chocolate did not disappear immediately. It's so cool to decorate with them christmas log !

Painted fruits and berries

Chocolate with applique

Chocolate jewelry with applique

White Chocolate Nougat

Chocolate nougat

Chocolate truffles

You don't need to be a great pastry chef to make chocolate truffles houses. Even chocolate for them temper don't have to. It is enough to melt the chocolate in a water bath, mix it with hot cream and, when the mixture has cooled to the desired temperature, stir in softened butter. Lumps of chocolate ganache are dipped in cocoa - and candy truffles ready. We eat them, give them to friends and colleagues at work, and also decorate sweet dishes.

Handmade chocolate truffles

Caramel for decorating desserts

Caramel decor details

Caramel

Liquid caramel for cake decoration

Liquid caramel as a cake decorating element

Caramel berries and fruit pieces

It is difficult to find material for decorating desserts that would look better than caramel ... but only in the right hands. It takes a lot of experience to make caramel nets and sugar flowers. But with fruits and berries in caramel everything is much simpler. They still look very impressive.

Fruits and berries in caramel

Praline

Praline

Sugar glaze for painting parts and pouring surfaces

Sugar glaze with protein for painting

Sugar glaze for cookie painting

Sugar glaze with butter for pouring large surfaces

If you want to work with large forms, covering them with glaze, use this recipe .

Sugar glaze for pouring cake layers

Gingerbread house painted with sugar glaze

Every year in December, all European capitals are built up with Christmas markets. One of the most important and delicious signs of the holiday is delicious gingerbread. This gingerbread house - Moscow variation on a European theme. Here you can't do without icing sugar (from proteins and powdered sugar)!

Gingerbread house

Cookies and small baked goods as decorating elements for desserts

Shortbread cookies of different shapes

This is exactly the case when the duo of orange and cinnamon is the right hit on the target. The present holiday cookies with a bright citrus and spicy aroma ... They can be used to overlay the side of a cake covered with mastic, and the pastries will become even more festive. What if cookies paint with colored glaze, you get a masterpiece.

Cinnamon Orange Star Cookies

Curly oatmeal cookies

Christmas cookies don't have to be gingerbread or chocolate. If a oat cookies made in the form of Christmas trees decorated with chocolate drops, it will turn out to be very festive. These cookies can be used to decorate ice cream or soufflé, combining the delicate texture of the dessert and the crunch of baked goods.

Oatmeal cookies

Macaroons - a substitute for pasta

Amaretti cookies

Small-piece baked goods Deep-fried mushrooms for cake decorating

Mushrooms for decorating desserts

Bonus: Snowman cake for small and adult children

Snowman Cake - the most New Year's version of the dessert. The cake can also be prepared for Christmas. Cooking is not very difficult. The main thing is to do it carefully so that the Snowman turns out to be cute and well-groomed, and not grimy, as he usually happens at the end of winter.

Snowman sponge cake

Signs and determination of the readiness of yeast dough.

TICKET No. 15.4) + The fermented dough should have a uniformly mesh structure, a pungent alcoholic odor.

Ticket number 22.

Technology of making cream "Charlotte". Shelf life, use.

TICKET No. 8.2) + When cooking chocolate butter cream and butter-butter "Charlotte" 5-7 minutes before the end of whipping add cocoa powder, coffee syrup, finely ground nuts with sugar.

Cream use for interlayer, filling and finishing of baked semi-finished product.

What is zest? The use of zest in the confectionery industry.

Zest- a thin shell (peel) of citrus fruits with a pleasant aroma.

The zest from an orange or lemon is removed with a special device or with a frequent grater, but you can also remove it with a knife, without capturing the white bitter pulp.

You can rub a clean, dry orange with a piece of sawn sugar, then dissolve this sugar in water or store in a tightly closed jar.

The zest is also preserved in syrup or mixed with granulated sugar or powdered sugar; the mixture should have a thick paste. When used, it is dissolved in warm water.

It is impossible to imagine without zest and various desserts and pastries : buns, biscuits, muffins, charlottes, manniki, sweet puddings, ice cream. Its main advantage is the absence of citric acid, due to which the products receive a delicate citrus aroma without a sour taste.

Characteristics of products with reduced calorie content. Appointment, preparation of vegetable mixtures.

Technology for making sand cakes. Range. Quality requirements. Shelf life.

Shortcrust pastry can be prepared in two ways:

The first method is machine.

Butter with sugar is ground in a beater until smooth, eggs are added, in which ammonium, soda, essence are dissolved. Beat until fluffy homogeneous mass and, stirring, gradually add flour, but 7% of it is left on the dust. You need to knead the dough fast until a homogeneous consistency. As the kneading time increases, the dough may become tight. Products made from such dough are hard, non-crumbly.

The second way is manual.

With manual kneading, flour is poured onto the table with a slide, a funnel is made in it, into which butter is poured, previously ground with sugar until the sugar crystals disappear, eggs are added, in which drinking soda, ammonium carbonate, salt, essence are dissolved, and the dough is kneaded until smooth starting from the bottom of the slide. After kneading, the finished dough should have t not higher than 20 C.

For baking After kneading, the whole layer of dough is hung into pieces of a certain mass, molded into rectangles and rolled into a layer with a thickness of no more than 8 mm according to the size of the confectionery sheet. During cutting, the table is sprinkled with flour to prevent the dough from sticking. The layer must be even in thickness, otherwise the quality of the semi-finished product will deteriorate during baking. The resulting layer is wrapped in a tube or rolled onto a rolling pin and transferred to a dry confectionery sheet, leveling the edges, pierced in several places so that there is no swelling from gases formed during the decomposition of chemical leavening agents, and baked at t 260-270 C for 10-15 minutes. The readiness of the formation is determined by its light brown color with a golden tint.

Shortcrust pastry products are characterized by high calorie content, friability, pleasant delicate taste. They contain a lot of fat, sugar, eggs. Shortcrust pastry can be made without baking powder, but then the products will be of lower quality.

Assortment of shortbread cakes:

Cake pigeon's milk"

Sandy Fruit Cake

Sand cake with jam

Sandy cream cake

Pest cake

Quality requirements : Cakes should have the correct shape, without kinks and dents, sandy semi-finished product crumbly, crumbles when pressed. The top and side surfaces should be evenly covered and finished with cream or other finishing p / f. The cream drawing should be clear.

Products should not have an unpleasant smell and taste, not fresh products.

For storage cakes should be provided with at least two refrigerating chambers with a temperature of 5 ° C ... The capacity of the chambers is designed based on the shelf life of the cakes:

Cakes with protein-whipped creams, with or without fruit trimmings - 72 hours;

With butter creams - 36 hours;

With custards - 6 hours;

With whipped cream -7 tsp

DIY chocolate decorations for cakes, pastries, biscuits and other homemade baked goods are the aerobatics of a pastry chef. Of course, you can not philosophize and decorate the cake with chocolate the way your grandmothers did - just melt the bar with cream, and then smear the top and sides of the confectionery with this liquid mass. But you can try and make a chocolate decoration of simply unearthly beauty, similar to the most real masterpieces.

Which chocolate is suitable for decorating a cake?

When choosing which chocolate to make cake decorations from, buy only a quality product. High-quality chocolate makes beautiful glossy decorations. Currently, chocolate glazes are used to make chocolate decorations, in which they are replaced with various equivalents of cocoa butter. These glazes are very convenient to use due to their significant fluidity, but in terms of taste they are inferior to real chocolate - couverture.

Despite the long-standing domestic traditions of chocolate production, the interest in this product from the consumer and the manufacturer is constantly growing, because a variety of decorations for cakes and pastries can be made from chocolate: line drawings, volumetric figures, bas-reliefs, openwork details and much more. When decorating cakes with chocolate, you can give full free rein to your imagination.

Among the popular trends in working with this product, one can note "marble pattern", "velor trim", "decals".

As you can see in the photo, chocolate jewelry can become real author's sculptures:

Such compositions are not much inferior to those that are cut from stone or cast from metal.

DIY chocolate decorations (with photo)

On the surface of cakes and pastries, they make a variety of chocolate decorations with their own hands: geometric ornaments, drawings of flowers and leaves, various drawings of thematic content. Do not use dyes other than those approved by the Ministry of Health. When decorating products, they use special techniques and various devices.

Homemade chocolate decorations are made from chocolates and 100-gram bars. To decorate cakes with chocolate chips, the chocolate is cooled, and then kept a little at a temperature of 25-30 ° C - then, when cut with a knife, the chocolate is rolled into a beautiful tube. Heavily chilled chocolate crumbles, while soft chocolate does not chip.

Look at the photo - decorating cakes with chocolate can be made in the form of twigs, trees, rockets, numbers, letters, antennae, outlines of animals and birds:

To do this, break it into pieces, melt it in a water bath (so as not to burn) and pour it into a small parchment cornet. A drawing is selected. Trace paper or cellophane is applied to it and chocolate is deposited from the cornet along the visible contours. Such handmade chocolate decorations are placed in a cold place, and after hardening, they are removed from the paper with a knife and transferred to a cake or pastry.

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Before making a chocolate decoration in the form of a vertical pattern, a "leg" is deposited in advance, on which it will be fixed in the right place. Chocolate oak leaves are very elegant on the cake. To make them, tracing paper is applied to the drawing of a small oak leaf and from the cornet, they first circle the outline with chocolate, and then fill in the middle, draw a line with the back of the knife in the middle of the sheet, and from it on the sides - short oblique lines, thus imitating the veins of the leaf. After that, the rest of the leaves are made.

It is not difficult to make decorations in the form of flat figures from chocolate for homemade cakes: for this, the melted product is poured onto parchment paper with a layer of 3 mm and grooves greased with vegetable oil, various figures are cut out. Chocolate for decorating a cake at home should not be hard, otherwise the figures will crumble.

Chocolate cake decorations at home (with video)

For the preparation of three-dimensional chocolate decorations, one- and two-sided forms of plaster, porcelain, clay, plastic and metal are used. Such forms are fastened together with clamps. The molds are thoroughly cleaned of chocolate residues and wiped dry with a clean cloth so that the figures and bas-reliefs are easily separated, then they are heated to 30 ° C and poured with chocolate at a temperature of 29-30 ° C. Chocolate is poured into double-sided, fastened together forms through the lower hole, while the form is well shaken for 2-3 minutes and turned over to avoid voids from air bubbles and so that the chocolate is evenly distributed. After pouring, the mold is placed with the hole down and the remaining chocolate is poured; a layer of 2 to 4 mm remains on the inner walls.

If the shapes are large and have a complex pattern, the chocolate is applied with a brush. The poured molds are cooled in the refrigerator at a temperature of 10-12 ° C, and then the figures are cleaned from the seam formed in the place of gluing.

The video "Chocolate Decorations" shows how various figurines are made:

To make chocolate decorations, you don't have to invent complicated designs, but simply make a chocolate pyramid. Before making such a chocolate decoration on a cake, first draw the outlines of the pyramid details on cardboard with a pencil and cut out a template. A drawing is sprinkled from the cornet: the lines of the drawing are thinner, the edges of the pyramid are thicker. To make the pyramid harder, cocoa butter is added to the melted chocolate. For 1-2 hours, the parts are cooled in the refrigerator, then their backs are processed.

The pyramid is assembled as follows: two parts are placed on the board with flat sides to one another and chocolate is squeezed along the edges, the halves are squeezed and cooled. They are placed vertically on the cake and the remaining 3-4 parts are glued to the sides, the pyramid is allowed to freeze and the cake is additionally decorated with marzipan and sugar mastic flowers.

As you can see in the photo, DIY chocolate decorations can also be made from chocolate substitute. It is prepared from 15% cocoa, 45% butter, 40% powdered sugar and 10% (of the total mass) vanilla sugar. First, a quarter of all butter is warmed to 45 ° C, vanilla sugar and cocoa are added, then the rest of the butter is mixed with powdered sugar and with all the products.

Glaze decorations can be immediately applied to the product or prepared for future use. In the second case, they are "deposited" on sheets covered with parchment paper and dried for 12 hours at room temperature.

The simplest decoration is to apply straight or wavy lines to the surface of the product, smeared with cream, using a pastry comb. It can be made of tinplate, aluminum, plastic. The size and style of the comb teeth may vary.

The proposed chocolate cake decorating master class below contains interesting information about this product, reveals how tempering is carried out, as well as the technology for preparing figurines, leaves, curls and shavings that will give a festive look to any cake.

Chocolate Cake Decorating Tools: Chocolate Stencils & Cornets

Before making complex decorations for a chocolate cake, you need to stock up on special tools. First, you will need cornetics or piping jig bags with a set of straws. The cornet is made of tracing paper, parchment or other thick paper that does not absorb grease: a right-angled triangle is cut out and folded into a conical tube. The protruding ends of the sheet are folded inward to hold the cornet together. Its sharp end is notched depending on the pattern that they want to get. The cornet is filled with cream or glaze up to half, tightly closed so that when pressed, the cream or glaze "settles" only from the bottom hole. With the help of a cornet, inscriptions, dots and subtle graceful drawings and flowers are applied.

To make chocolate decorations, you can make a piping bag. To make it, use a dense fabric (best of all, a teak-eraser). The bag has a conical shape; various tubes are inserted into its narrow end. A new bag must be boiled before use. After work, the jig bags are washed in warm water mixed with baking soda, boiled for 3-5 minutes, dried and stored in a specially designated place.

Jig tubes for making decorations for chocolate cakes are made in the form of a cone, the end of which has a figured hole, from which cream is "deposited" in the form of various decorations. Sometimes a confectionery jigging bag is used, into the narrow end of which a tapered ring with a screw thread is inserted, and tubes of different styles can then be screwed onto it.

To fill the pastry bag with cream, hold it with your left hand, unfold the bag and put the cream with a spatula or spoon to 1/2 of its volume. Apply the cream tightly, as the remaining air can ruin the drawing. With both hands, they connect the edges of the bag and, clamping it with the right hand, "deposit" the cream, holding the narrow end of the pastry bag with the left.

A variety of chocolate designs for decorating cakes is achieved not only by different styles of tubes, but also by zigzag or wave-like movements of a cornet or a jig bag, a slow or instantaneous change in the pressure force with the right hand, the angle of inclination in relation to the decorated product, distance from the product, etc.

Before completing any pattern for chocolate decorations, you should stop pressing on the pastry bag and make a sharp short movement forward along the pattern with the end of the tube.

Various openwork chocolate decorations are made by "depositing" the cream from shaped metal tubes inserted into the jigging bag. A set of 10-12 straws with different cut configurations allows you to make all the variety of decorations needed for finishing pastries and cakes. But most often they use tubes with smooth and straight, serrated and wedge-shaped cuts.

Stencils for decorating cakes with chocolate can be useful - especially when you need a lot of decoration elements (for a festive banquet or a children's table). You can also create a hybrid: for example, make some parts of the composition according to a stencil for chocolate decorations, and others by original cutting. The stencil for chocolate decorations has a metal base. Place it on properly prepared raw materials and press firmly, cutting through the flesh in the shape of a butterfly, leaf, fungus or any other figurine.

Here you can see a photo of the "Chocolate Decorating Tools" that you will need to create your drawings:

Decorating the sides of the cakes with liquid chocolate cream with your own hands (with photo and video)

To decorate cakes with chocolate cream, use only freshly whipped product; from the standing cream, the patterns will turn out without gloss and pockmarked.

Lines - even, zigzag, wavy - when decorating a cake with liquid chocolate, they draw a confectionery comb heated in hot water, slightly pressing it against the smooth edge of the cream. Flowers, figures and patterns are made by squeezing the cream out of shaped tubes inserted into a jigging bag. The most subtle drawings and figures of a certain shape or color are made with the help of a cornet, the narrow end of which is either cut off, or a shaped tube is inserted into it.

When making openwork chocolate decorations for cakes, the cornetic is filled with cream up to half and tightly closed so that when pressed, the cream comes out only at the cut. It is better not to hold a cornet with a cream in your hands for a long time: from the hands the cream heats up, becomes liquid and the patterns are uneven. By twisting, the cornet is freed from the remnants of the cream.

To decorate the cake with chocolate with your own hands, fill the jig bag as follows: turn off the wide end of the bag so that it is held on the left hand, and with the right hand, using a spoon, fill the bag with 1/2 volume of cream. As little air as possible should remain in the bag, as it spoils the drawings. Then, with both hands, they connect the edges of the wide end of the bag and, clamping it with the right hand, release the cream, supporting the narrow end with the left hand.

When making chocolate decorations for a cake at home, depending on the wavy or zigzag movements of the cornet or bag, a slow or instant change in the pressure force with the right hand, a change in the angle of inclination in relation to the product, a change in the distance from the surface of the product, a variety of cream patterns are achieved. At the end of the execution of beautiful chocolate decorations, you need to stop pressure on the bag or cornet and make a short movement forward from yourself along the pattern with the end of the tube, then the rest of the cream will fall down with an inconspicuous stroke. If you lift the bag or cornet upwards, then a cone of cream will remain in the figure.

To prepare small chocolate cake decorations, dots and inscriptions, the narrow end of the cornet is held close to the surface of the product to be decorated. You can pre-fill bags and cornetics with creams of different colors. This will make the chocolate decoration for the cake decorating more varied and vibrant.

If you need to make a rose from the cream, first cut out a small cake from the biscuit (or take candied fruit, profiterole, etc.) - the core of the rose. The core is fixed on a stick with a pointed end and a cork attached to it or on a table fork. In the left hand they hold a stick with a core, in the right - a pastry bag with a straw. Turning the stick, the cream is squeezed onto the core. When the rose is ready, remove it from the stick with a spatula or fork, holding it with the fingers of the left hand, and place it on a cake or pastry.

As you can see in the photo, when decorating a cake with chocolate at home, you can weave a basket of one or different colors:

The basket can also be made of biscuit (shortcrust pastry), gluing the layers together with chocolate cream or fruit filling. The basket is placed on a support (for example, a plywood circle) with its wide side down and, lifting one side, a weaving of cream is applied. When the cream has hardened, the basket is placed on the cake. On top of the basket, a handle is made from caramel or from a special dough (composition: flour, powdered sugar and egg white). Flowers or candies are placed in the basket.

To decorate the sides of the cake with chocolate, you can decorate them with cream borders. By the way, borders are made before all other cake decorations. Borders serve not only as decoration, but also cover cracks, cracks, smooth the edges of the cake. They are generally made using a straight cut smooth tube or a fine-toothed tube.

The video "DIY chocolate decorations" shows various confectionery techniques:

How to decorate a cake with chocolate with your own hands: making flowers

Figurines-decorations for a chocolate cake in the form of flowers look very beautiful. In addition to roses, carnations are often made. They are injected from a flat tube with an oblique cut. The sharp corner of the tube is set motionlessly on the surface of the cake or pastry and the cream is squeezed out, turning the opposite end of the tube 180 ° C around the fixed end in wave-like movements. Exactly, but in the opposite direction "gather" the second row of petals, etc.

It is advisable to supplement cream flowers with leaves. They are deposited from tubes with wedge-shaped cut of various diameters. Leaves can be green, brown, yellow, and even white.

Completely from the leaves, you can make a border or the whole picture. Leaves look especially good on small cakes. Words, names, numbers, congratulations and wishes are often written on cakes and even on pastries. For the inscriptions to be expressive, it is necessary that there is a contrast between the inscription and the background. For example, you cannot write chocolate on chocolate or write with white cream on white glaze.

Inscriptions are injected from a small cornet with a very narrow round cut or with a metal pencil tube. The cream is used proteinaceous, custard and oil of various colors and shades. But there should not be even the smallest lumps in it, otherwise it will get stuck at the exit from the tube or cornet, and you will get uneven, intermittent lines. You can also write inscriptions with two-color cream. In this case, the cornet is filled with cream of two colors with longitudinal stripes

Watch the Chocolate Cake Decorating video for some fresh ideas:

How to make tempered chocolate cake decorating

Tempered chocolate can be used to make various decorations for cakes and pastries - full-volume figurines, bas-reliefs, flat thin figurines, "jigging" ones, etc.

For full-size figures, it is better to use metal molds of two halves with clips. When pouring chocolate, the mold and the chocolate must be at the same temperature. Chocolate is poured through the bottom hole of the mold and shaken for 2-3 minutes so that the chocolate is completely distributed over all patterns. Then the excess chocolate is poured out. A 3-4 mm thick layer of chocolate forms on the inner walls of the mold. After the chocolate has cooled and hardened, the mold is freed from the clamps, opened and the figurine taken out. Most often, bas-reliefs are prepared from chocolate.

To obtain flat thin figures, tempered chocolate is poured onto parchment with a layer of 2-3 mm, allowed to solidify a little and the figures are cut out with a recess.

For "depositing" tempered chocolate is laid out in a cornet and "deposited" on parchment in the form of continuous patterns and so-called tendrils. From tempered chocolate, cast into a bar and then cooled to almost complete hardening, thin wide shavings are cut with a knife, which, when dropped, roll up into tubes.

Making chocolate figurines for cake decorating

Chocolate is a great material for decorating a cookie or cake and will add a festive look to any baked goods. It is better to use a chocolate mixture to decorate the cake. It solidifies at room temperature and melts easily in a water bath.

Line a baking sheet with parchment, lightly grease it with vegetable oil. Break the chocolate into small pieces. Place it in a water bath and melt without water. Pour onto parchment, guiding with a round-end knife so that a thick, even layer forms. Leave in a cool place until the chocolate is almost completely solid. Use a knife or a dough hole (star, flower, etc.) to cut out the figures. Store them in a cool dry place.

Chocolate squares - a simple and effective way to decorate a cake or a festive dessert. Line a baking sheet with foil. Put 200 g of melted chocolate in an even layer and lightly move the fork to create a wave effect (make sure that the prongs of the fork do not touch the bottom of the baking sheet). Cool until the chocolate is half solid. Using a sharp knife and a ruler, cut the chocolate into squares with a side of about 6 cm. Place the baking sheet with the chocolate decorations in the refrigerator until they solidify. Remove the foil. Gently press the chocolate squares onto the top and sides of the glazed cake. They can also be used as a decoration for ice cream desserts.

Chocolate decor for decorating the cake: grated shavings, crumbs, petals and curls

Chocolate chips and chips. To decorate the cake with grated chocolate, you need to cut the shavings from the chocolate bar with a sharp knife. It is better to remove shavings over a plate, in even movements. Before decorating the cake with grated chocolate, it should be warmed up, but just enough to make it easy to work with. Leave the chocolate in a warm place for 10-15 minutes. Spoon or shake off the shavings on the cake. Decorating with chocolate chips is done in the same way, only it is rubbed more finely.

Chocolate curls. Melt the chocolate in a bowl in a water bath. Spread thinly over a smooth board. Set aside until the chocolate is almost solid. Pull the blade of a large wide knife towards you along the entire length of the chocolate, getting long curls.

Chocolate petals. Cut the foil into squares. Melt the chocolate in a water bath, then cool slightly. Place a square of foil in the palm of your hand. Use a spatula or spoon to spread the chocolate on the foil in a thin layer. Form a petal. While it is still soft, lift your fingers slightly under the foil to slightly bend the petal, giving it a natural shape. Put to cool. When the chocolate is completely solid, remove the foil. Melted chocolate can be used to make a flower from the petals.

Homemade chocolate cream dessert

Chocolate cream

Ingredients:

• 100 g of chocolate by weight,
• 1/2 cup milk
• 3 yolks,
• 4 squirrels,
• 2 tbsp. tablespoons of powdered sugar.

Pour the chopped chocolate into pieces with milk and put in the oven to melt. Then grind it with a spoon, gradually adding one yolk at a time, until a lush mass is formed. Whisk the whites into a thick foam, mix gently with the chocolate mass. Put the cream in glasses, sprinkle with grated chocolate mixed with powdered sugar on top.

Note. This cream must be prepared shortly before serving and kept in the refrigerator, otherwise the proteins will fall off and the dish will be spoiled.

Cocoa loaf

Ingredients:

• 400 g butter (unsalted) butter,
• 250 ml of milk
• 200 g sugar
• 3-4 st. tablespoons of cocoa powder,
• 2 eggs.

Heat the milk in a water bath, add cocoa, stir, pour in the eggs crushed with sugar, cook until thickened, stirring occasionally, then remove and cool.

Beat the softened butter until white. Then add the cooled mixture to it. Beat the cream until smooth.

Custard Chocolate Cream

Ingredients:

• 1 cup flour
• 1/2 cup milk
• 1/2 cup granulated sugar
• 1 tbsp. l. cocoa powder
• 50 g butter.

Cooking method. Bring to a boil over low heat a homogeneous mass of cocoa powder, granulated sugar, flour, milk and butter, stirring constantly. The cream will be ready after it boils and thickens.

How to make chocolate icing for cake decorating (with photo)

Recipe number 1

The easiest way to make a chocolate frosting is chocolate. This product can be used as cake cream or simply spread over cookies.

Ingredients:

• 200 g of chocolate
• 100 g of water
• 25 g butter.

Dissolve the chocolate together with water in a water bath. Stir in butter. Spread the warm icing over the cake, cool.

Recipe number 2

In order to cook this glaze, you need only 2 ingredients.

Ingredients:

• dark chocolate (at least 56%) - 0.6 kg (3 large bars),
• butter "Peasant" - 0.3 kg.

Chocolate icing from chocolate is prepared in a water bath, so first we select containers: you need 2 of them, such a volume that one is immersed in another, but at the same time, water poured into a large container should not be poured into a smaller one.

So, we install containers, pour some water into a large one and put on fire. When the water heats up properly, melt the oil - it melts more easily and faster. Gradually add finely chopped chocolate to the liquid butter. Stir continuously, because the mixture thickens quickly and begins to burn at the walls. When all the chocolate has melted and the icing has become homogeneous, it is ready.

This creates a mirror-like chocolate glaze from butter and chocolate. However, this is a fairly high-calorie product.

As you can see in the photo, when decorating cakes with such chocolate icing, it shines very beautifully:

Cocoa and sour cream chocolate icing

Ingredients:

• sugar - ½ cup;
• sour cream with a fat content of at least 20% - 150 g;
• vanillin - 2 sachets;
• cocoa powder - 4 tbsp. spoons.

Preparation:

Since it is not recommended to warm sour cream, it is better to grind sugar into powder - this way it dissolves more easily. We mix dry products: grind cocoa powder with powder and vanilla. If using vanilla sugar, grind that too. Add a little sour cream to the mixture to avoid lumps. Stir thoroughly until smooth, shiny, homogeneous. You can use a mixer to make the chocolate icing for the cake more fluffy.

You can make a rich frosting by adding cocoa to the chocolate - this recipe is great if you can't find high cocoa chocolate. We will tell you how to make chocolate icing from cocoa powder, chocolate and milk.

Chocolate and cocoa frosting

Ingredients:

• mirror chocolate icing;
• cocoa powder - 4 tbsp. spoons;
• sugar - 1/3 cup;
• milk - ½ cup;
• black chocolate - 1 bar;
• butter - ¼ pack.

Preparation:

Heat milk, dissolve butter with it. Gradually add the chocolate chips, cook until the ingredients are fully combined, stir. Mix sugar with cocoa and pour in the milk-chocolate mixture in a thin stream. Grind until sugar dissolves. This chocolate icing must be applied very hot for decoration.

Light chocolate icing for decorating cakes and desserts

What to do if you need to decorate a dessert, but you want fewer calories. To do this, you need to cook a light cocoa frosting.

Ingredients:

• sugar - 1 glass;
• water - 0.5 cups;
• cocoa powder - 2-3 tbsp. spoons.

Preparation:

To cook this icing for decorating desserts with chocolate, first of all we prepare the syrup: pour sugar into hot water and simmer the mixture over low heat for so long to get a drop that does not spread on the nail. As soon as the syrup is cooked, we gradually introduce cocoa, carefully rubbing it with liquid. Sugar will begin to crystallize at the walls quickly enough. If you do not grind the mass, it will burn, so be careful and careful. The glaze hardens quickly, so apply warm.

It is not necessary to cook the cream to decorate the dessert. If the cake contains jelly, the hot chocolate layer should not be applied. In this case, we will prepare the glaze without heat treatment.

How to make chocolate fondant for cake decorating

Ingredients:

• 75 g softened butter or margarine;
• 225 g icing sugar;
• 3 tbsp. l. water;
• 2 tbsp. l. cocoa.

To make a chocolate fondant, mix 1 tbsp. l. hot water and 1 tbsp. l. cocoa, cool.

Mix butter and icing sugar. Beat with a mixer on low speed, gradually adding water until the fudge is smooth.

Brush the cake with the chocolate decoration made according to this recipe and decorate according to the theme of the holiday.

How to properly melt chocolate to decorate a cake

To make a product or decoration from chocolate, you need to prepare it, that is, melt it. There are several nuances in how to properly melt chocolate to decorate a cake. Several methods can be used.

The first way how to melt chocolate for decoration - using the microwave is very simple.

Second way how to melt chocolate to decorate a cake - use a water bath. To do this, place the container with chocolate in a saucepan with hot (not boiling!) Water.

Third way how to properly melt chocolate for decoration - use a double boiler. It is also quite possible to melt chocolate in it.

Fourth way - oven. Preheat it to 60-70 degrees, place the container with chocolate there for 10-15 minutes. The fifth way is a steam bath. The container with chocolate must be held over boiling water.

A liquid mass is not always required, so the process will need to be controlled.

Chocolate does not like sudden changes in temperature, so you should not start melting it cold. Wait for the product to warm up to room temperature.

The melting point of white or milk chocolate is 45 degrees. But bitter dark chocolate will melt only at 50-55 degrees Celsius.

How to make openwork patterns from chocolate to decorate a cake

Openwork patterns are a great option for decorating a cake.

You will need a brush (it is better to purchase a special culinary brush, it is simple and convenient to work with it), a pastry bag or a plastic bag, dark and white chocolate.

First, you will need to cover the entire cake with chocolate, which you will use for the background (other chocolate will be used to create the drawings). To do this, melt it to a liquid state in any way. Spread over the cake using a cooking brush.

Let the glaze dry completely.

Start melting another chocolate. It should be pretty runny too.

Transfer the chocolate to a pastry bag. You can replace it with a regular plastic bag by making a small hole in its bottom corner.

Start creating! Draw different patterns, get creative!

Workshop on making butterfly decorations for a cake

Prepare everything you need in advance: chocolate (you can use white and dark), cling film and a plastic bag (or pastry bag), a cutting board or any other solid surface.

What do we have to do?

Melt the chocolate in any way to a liquid state, transfer it to a pastry bag (or a plastic bag with a hole).

Spread cling film on a cutting board.

Start drawing butterflies with liquid chocolate on cling film. If you use two chocolates (white and dark), then the decoration will be more effective.

When the drawing hardens a little, move it to the refrigerator until it solidifies completely.

Take the jewelry out of the refrigerator, carefully peel off the film.

Place your butterflies on the cake.

Decorating the cake with balls of chocolate, nuts and cookies

Chocolate balls with nuts

Ingredients:

• cocoa 3 glass;
• sugar 1 cup;
• milk 3 glass;
• butter 150 gr;
• walnut 150 gr;
• shortbread cookies 400 gr;
• coconut flakes 1 sachet;
• egg 1 pc .;
• cognac 1 tbsp. l;
• vanillin 1/2 tsp

Preparation:

To decorate the cake with nuts and chocolate balls, mix cocoa, sugar and milk. Add chopped butter and heat. We are waiting for it to boil. Cool it down.

Add the egg, vanillin, cognac and beat well.

Chop the nuts on a coffee grinder (you can fry it beforehand, it tastes better) and add to the mixture.

We grind the cookies (here the meat grinder is your friend) and add to the mixture.

Mix well and sculpt balls. Wrap each ball in coconut flakes. Handsomely!

Put the balls in a pyramid on a plate and send them to the refrigerator for 3-4 hours.

Enjoy your meal!

Chocolate balls with cookies

Ingredients

• 250 g cookies;
• 150 g dark chocolate;
• 50 g butter;
• 2 tbsp. l. Sahara;
• 1 glass of milk;
• coconut flakes or colored dragee.

Grind the cookies. Melt the chocolate and butter in a water bath or microwave. Add milk and sugar, stir until smooth. Add chopped cookies. Stir and make balls from the resulting dough. Roll the finished balls in coconut flakes or colored dragees. The chocolate balls for decorating the cake should be placed in the refrigerator for several hours.

A selection of photos "Decorating a cake with chocolate at home" clearly illustrates all the above recipes:

Chocolate chips for decorating cakes

If you grind the chocolate on a grater, small strips, separating from the tile, will twist into spirals and are perfect for the role of the top layer. Moreover, improvising with flowers (black, milk and white), interesting combinations come out, or even whole edible pictures. Before getting to work, place the chocolate in a warm place, softening it a little. You can also create curls manually: you need to get used to cut thin strips with a well-sharpened knife.

And for the sake of perfectly even shavings, the technique will have to be adjusted. To do this, you need ready-made chocolate icing, which must be applied in separate strokes on the corrugated surface and put in the freezer to freeze.

When the mass has hardened, gently scrape off the mass and transfer to the cake. Don't stop your fantasy on a solid background. Works of art are also created from such small particles. It's important to attach the chocolate cake decorations quickly so they don't melt on your fingers or stick together.

Chocolate Cookie Decorating

Ingredients:

• 1 part vanilla shortbread dough
• ground cinnamon added to flour;
• 400 g of a mixture of various whole nuts;
• 175 g of plain chocolate, broken into pieces;
• 175 g milk chocolate, broken into pieces.

Preheat oven to 180 ° C. Oil the base and sides of 2 short forms and line each with a sheet of parchment. Lubricate paper with oil.

Divide the dough between the molds and pack it tightly into the molds. Sprinkle with nuts so that they are evenly distributed. Press them into the dough with your hands so that they hold tight.

Bake for 40 minutes, until nuts and edges are golden brown. Carefully remove them from the molds and place them on the wire rack.

Melt milk and dark chocolate in separate bowls placed on pots of boiling water. Leaving the cookies on the paper, carefully cut each cake into 2 cm wide strips.

Spread the slices on the wire rack so that they are 1–2 cm apart and sprinkle with a thin stream of melted dark chocolate using a dessert spoon. Then sprinkle milk chocolate on top and leave in a cool place to harden. Cut each strip in half lengthwise.

Cookies with chocolate decorations can be stored for about a week in a tightly resealable container.

Recipe for pouring chocolate figurines for decorating a cake

Such figurines can be poured from melted chocolate using conventional casting technology. It's enough just to have a form. We purchase silicone molds of the desired theme in the confectionery department and fill them with melted chocolate, cool them down, cool them to a solid state, take them out of the molds, turning them inside out. If you do not need large chocolates, pour a thinner layer of chocolate into the molds. After pouring, smooth the surface with a thin spatula or table knife.

In the absence of bulk pouring forms, you can use the curly grooves that we usually use for molding cookies or gingerbread. Place a sheet of parchment paper on a flat tray, place the molds and pour the chocolate into them in a layer as thick as you want, trying to get into the center of the notch so that the chocolate does not stick to its sides above the intended layer. When using grooves, the chocolate mass is better to be thicker - let the melted chocolate thicken a little so that it does not spread too much from under the grooves on the parchment. After cooling the chocolate figurines to a solid state, carefully squeeze them out of the cut-out forms, cool your hands and put on gloves so as not to leave fingerprints. Until the figures have finally hardened, they can be additionally decorated - apply notches with a knife or a special cutter, or press through with a mesh, other textured objects, according to the planned decor. Anything you press on the surface of the chocolate will leave its mark on it. Such massive chocolate figures are used in confectionery compositions if they are supposed to be handled, for example, to fill baskets or to create a volumetric center of the confectionery composition.

And in conclusion, one more video "How to decorate a cake with chocolate", which will help you to cope with this difficult task perfectly: