Cherries can rightfully be considered one of the very first berries of summer. Cherries are one of the very first to appear on the shelves of shops and markets with the first summer sun. This berry is not only incredibly tasty, but also infinitely useful, because it contains a large amount of vitamins and microelements that our body needs.

The news portal “site” in this article has prepared useful information for you on how to decorate holiday desserts using such tasty and healthy berries as sweet cherries and how to surprise and delight your family and guests.

Curd pudding with cherries recipe

Sweet cherries are very attractive berries in appearance, which will be an excellent decoration for even the most exquisite homemade cake.

One of the simplest options for decorating a birthday cake is to place well-washed and dried berries on the top of the cake.

In order for the berries to hold securely and not roll off the cake, place them on a soft and sticky base in the form of chocolate glaze or fluffy cream.

How to make chocolate frosting for a cake?

Another unusual and luxurious option for decorating a cake with cherries is to prepare small chocolates with the main characters of our article, cherries or cherries, inside.

Buy a few bars of your favorite chocolate, melt it in a water bath, dip it in the melted cherry or cherry chocolate and let the chocolate harden. Decorate your cake with these chocolate balls with berries inside.

If you don’t want to completely cover the berries with chocolate or sugar glaze, you can do it halfway. These cherries on the cake look very appetizing.

You can use Philadelphia cheese to decorate the berries for the cake. Coat each cherry with cheese and then dip into finely grated chocolate or cocoa.

As you can see, there are a great many options for decorating a birthday cake and other desserts with the first summer berries, cherries and cherries. And this means that every housewife will definitely find her own way. Don't be afraid to experiment and invent something new!

Clafoutis with cherries recipe

Cake decorated with “Basket with cream” cakes and chocolate ganache.

Everything is sprinkled with nuts on top.

Decorating with protein cream, drips of chocolate glaze and fruit is a very simple and elegant, win-win option!

And here is a cake decorated with white and dark chocolate shavings!

Nothing complicated, right? But very stylish: dark chocolate cakes alternate with white cream, the top is also decorated with dark and white chocolate chips.

Risky option: decorating with scoops of ice cream.

You can take a risk if you decorate the cake right before serving and are sure that it will be eaten right away (at least the ice cream will be eaten). The ice cream goes well with the whipped cream.

Sponge cake with protein cream, chocolate ganache and berries.

And here is the chocolate icing flowing beautifully down the sides of the cake and the buttercream rosettes that hold their shape perfectly.

These beautiful flowers can be made from raspberries and sliced ​​almonds. Simple and elegant!

And here - custard with condensed milk and chocolate chips.

Great combination: simple and beautiful!

Another interesting way: decorating the cake with chocolates.

Here's a great way to decorate a baby cake at home.

The protein cream is lined with pieces of colored jelly, reminiscent of pieces of colored glass. Very fun and childish!

To make these roses from buttercream, you will need some skill in handling the nozzles for a pastry syringe.

But with some training, nothing is impossible. It is more difficult to achieve a beautiful blue color from natural ingredients (I do not recommend unnatural dyes to anyone). Here blueberry juice is added to the white buttercream.

A cake decorated with fruit always looks great.

Plus, decorating with fruit isn't too difficult, it's not too expensive, it's not a hassle, and it's healthy!

The main thing is to have an idea and a creative mood, and then you can lay out the most unexpected patterns from pieces of fruit and berries.

Simple decoration with chocolate icing and crushed hazelnuts arranged in a wreath around the edge of the cake.

And here we used the technique of decorating with real flowers.

Several orchid flowers surrounded by berries against a background of snow-white creamy curd cream. This cake is called Milk Girl.

The pavlova cake layer is a light meringue topped with whipped cream. The logical decoration for this cake is fruits, flowers, nut flakes.

The Drunken Cherry cake consists of chocolate sponge cake and cherry filling.

It is logical to decorate it with grated chocolate and cherries.

The Spartak cake consists of 12 thin honey cakes coated with custard.

Decorated with towers of meringues (to make the meringues resemble marshmallows, starch is added to the whipped whites).

And here is how the Kiev cake is decorated - a themed decoration for March 8th made from colored butter cream.

I wish you all good luck and beautiful birthday cakes!

How to make cocktail cherries to decorate cakes and cupcakes? 4 recipes! ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ Of course, you won’t find real maraschino in our latitudes, just like its analogues like amarena. According to experts, the closest thing to Croatian cherries, if not in taste, then at least in structure, is ordinary cherries. You can also experiment with duki - cherry-cherry hybrids, or simply choose the most bitter-sweet and always very aromatic berry. Classic recipe for maraschino: Everything is extremely simple here - for half a kilo of cherries you will need to take 400 milliliters of maraschino. To reduce the cost of the product and - at the same time - give it a deeper, richer taste, part of the liqueur can be replaced with other alcohol - for example, dark rum or grain whiskey. If you plan to eat the cherry or put it in baked goods, it should be covered. First, you need to remove the seeds from the fruit. If you want the tails to remain in place - like a real maraschino - you can pick out the seeds from the other side with a pin. If the cuttings are not needed - they are not edible anyway - no one will forbid you to use a cherry peeler. Next, loosely place the berries in a suitable jar, add a pinch of salt, pour alcohol to the top, close the lid and shake. Leave in a dark place for 7-10 days. That's it, our maraschino cherry is ready! It should be stored in the refrigerator and used as needed. Marasco cherries with cherry liqueur This recipe is more complicated and cumbersome, but cheaper and the result will be more interesting. Cherries obtained by this method are sweet, spicy, with a heady cognac flavor - not only do they fit perfectly into baked goods. Plus, they are delicious on their own. The main thing is not to overdo it with such a delicacy! cherries/cherries – 500 grams; sugar (can be brown) – 1 cup; vanilla – 1-2 beans or a couple of centimeters of pod; cherry juice – 1 glass; bay leaf – 1 small; cloves - 2 pieces; nutmeg – a small pinch; cherry liqueur (can be homemade) – ¼ cup; brandy – 250 ml. Wash the cherries and remove the pits. Pour cherry juice into a saucepan, add sugar, vanilla and spices (you can use less or more sugar than in the recipe, to taste, in short). Boil and simmer over low heat until the liquid has reduced in volume by half - usually 8-10 minutes. Remove spices from syrup. Add cherry liqueur to the mixture (I think, if it is absent, the cherries will not lose much) and brandy, stir thoroughly and pour directly hot onto the cherries. Close the jar and let it cool naturally. Move to a cool place. In a week our cocktail cherries will be ready! Spiced Cherry with Amaretto Another variation of unsweetened cherry. According to this recipe, the prepared maraschino cherry turns out, although vaguely, but still similar to real Maraschino - the almond flavor of the amaretto affects it. By the way, homemade Amaretto or a simple apricot kernel tincture would fit right in here. cherries/cherries – 300 grams; orange zest - from half a large fruit; cinnamon - a small stick; star anise - half a star; cloves - 3 buds; brandy – 200 ml; Amaretto liqueur – 50-100 ml. Carefully peel the zest from the orange, being careful not to remove the bitter white peel. Remove the pits from the cherries and place them in a jar. Add zest and spices, pour in amarette-cognac mixture. Leave for at least 10 days, after which the cherries can already be used! Non-alcoholic maraschino cherry Just what you need for desserts and baked goods! Delicious, sweet, moderately spicy, almond cherry, which, by the way, will be ready much faster than according to the previous three recipes. If you don’t have almond extract, you can replace it with the same amaretto, literally 100 ml; anyway, when preparing the syrup, the alcohol will evaporate, but the taste of almonds will remain. cherries/cherries – 400 grams; one and a half glasses of water; half a glass of 100% grape juice; a glass of sugar; juice from three medium lemons; a pinch of salt; small star anise; teaspoon almond extract. Place water, juices and spices in a saucepan and bring to a boil. Add sugar, cook, stirring, until it dissolves. After this, almond extract and cherries are added to the liquid. The mixture must be brought to a boil again, set to the lowest heat possible and simmer until our brew acquires a distinct cherry aroma - no more than 8-10 minutes, preferably less, otherwise the berries will burst and become ugly. Place the cooled syrup with cherries in a jar and refrigerate. Cocktail cherries prepared according to this recipe will be ready in a day or two! All recipes for making maraschino cherries are not at all complicated, are relatively accessible and can be easily done with your own hands! This cherry in itself will be a wonderful delicacy, it will perfectly decorate your desserts, and will be useful for layering cakes and filling cupcakes!

Cherry cake recipe with photo

I propose to prepare an interesting cake for tomorrow's holiday - the day of Saints Peter and Fevronia! And use berries to make it summer-summer and delicious-delicious! As you already understood from the name, I used cherries. But you can take other berries. Of course, the first thing that comes to mind in this case is cherry. It is most similar to cherries in both taste and appearance. In addition, it is more acidic, so it fits perfectly into all sweet dishes, including cakes. Remember the wonderful... mmm, mind blowing, as my grandmother used to say!

Sponge cake with cherries is undoubtedly festive! However, any cake decorated with berries looks more impressive. And if the berries are used not only on top for decoration, but also inside - as an additive in cream or in the cakes themselves - then it turns out even tastier. A good example is the charming one! 😉

In order to bake a cake with cherries, the recipe with photo of which you are now studying, I used the simplest sponge cake recipe. The proportions are as follows: 3 eggs - 1 cup sugar - 1 cup flour - 1 tsp. baking powder (or you can make it with baking soda). I shared in detail the recipe for making the simplest biscuit. True, this time I slightly increased the amount of products - I took 4 eggs. But I reduced the amount of sugar, but of course, use your own discretion. If you frequent my website, you already know about my attitude towards sugar in baking. Most often, I am guided by the principle of putting as little as possible.

So, I made my cherry sponge cake with condensed milk and butter cream. This is a classic of the genre for sponge cakes. And everyone in my family loves him very much! But you can give preference to sour cream - just beat sour cream 30-35% fat with sugar. It will work out well too.

As for the layer of cake layers, it cannot be called mandatory. But this way the cake with cherries, the photo of which is in front of you, will be tastier. However, I love soaking any biscuits this way. When it comes to chocolate cakes, I often prefer diluted coffee. But I don’t use this option with light ones, because they will be painted over with this coffee shade. This time I just combined water and vodka. Vodka can be replaced with rum, cognac, or tincture. If you do not want to use an alcohol-containing drink, then soak it in light juice, green tea or diluted milk.

Ingredients:

For the cakes:

• eggs - 4 pieces
• sugar - 250 g or to taste (I put 150 g)
• salt - 0.5 tsp.
• baking powder - 1 tsp. with a slide
• premium wheat flour - 1 cup (125 g)* + 2 tbsp.

* 1 cup = 200 ml liquid = 125 g flour

For cream:

• condensed milk - 1 can (360 g)
• butter - 200 g

For layering and decoration:

• cherries - 300 g

For impregnation:

• boiled water - 75 ml
• vodka (rum, cognac) - 1 tbsp.

Cherry cake recipe with photo:

Preparing the biscuit:

I poured sugar, salt into a separate bowl and broke the eggs. Beat with a mixer at maximum speed for three minutes.

Sifted flour mixed with baking powder into the egg mixture. At first I just stirred it with a mixer, without turning it on, so that the flour did not scatter to the sides. Then turned on maximum speed and beat for 15 seconds. It is important that the dough is homogeneous. But you can’t beat it for a long time, otherwise it will settle during baking!

I poured the resulting dough into the mold. I use silicone, which I simply wet with cold water. If you usually lubricate it with oil or bake it in Teflon or steel, then do as you are used to.
The diameter of my form is 18-20 cm (due to the wavy edge). If your shape is larger, it doesn't matter. The sponge cake will just turn out shorter, and you will cut it into two layers. But you can increase the number of products if desired.

I baked a sponge cake with cherries for 40 minutes at 180-200 degrees. I checked for doneness with a wooden skewer - it came out dry, which means it’s ready.
It is advisable not to open the oven door during baking. At least the first 15 minutes - for sure. If you know from your oven that it quickly browns on top, then it makes sense to place the pan on the lowest level or first cover it with foil, and after 25 minutes from the start of baking, open the door, remove the foil and let the biscuit brown on top.
Carefully remove from pan onto a cooling rack.

Biscuit impregnation:

Only when the biscuit has cooled completely can it be cut.
I cut it into three parts. You can make two cakes. However, my third cake is a “cap” that rose up during baking. Many people simply cut it off and either eat it as an extra part, or grind it into crumbs and sprinkle it on the sides of the cake. You can do it in any way. I usually still use this “lid” as the top crust.
I stirred vodka in boiled water at room temperature and soaked all the cakes with this liquid. You can use another impregnation, I already wrote about this above, at the beginning of the recipe.
I left the cakes to soak for an hour. If you have time, you can let them sit like this for several hours. And if, on the contrary, there is no time, then you can start assembling in about 15 minutes.

Cherry cake recipe with photos - preparation of berries:

I washed the cherries, dried them carefully with a towel, and removed the seeds.

I left a handful of berries to decorate the top of the cake, and cut the rest of the cherries, mostly into quarters.

Preparing the cream for the cherry cake:

Combined softened butter with condensed milk. To make the butter thaw faster, I cut it into cubes. The amount of condensed milk in the cream depends on its thickness. Mine was quite thick, so the whole jar was gone. If it’s more liquid, 270 grams will be enough, that is, 3/4 of a can. Therefore, it is better to start with this amount. It's never too late to add a little more condensed milk.

Beat butter with condensed milk until smooth. You shouldn’t be too zealous here, because the oil may cut marks. The cream has become homogeneous - and that’s enough.

If you prepared the cream earlier, you can put it in the refrigerator. Especially if it's hot at home.

Cake assembly:

Place a little cream in the center of the serving dish. Then I placed the first cake layer. I smeared it with cream and placed chopped berries on it.

Carefully (this is no longer so convenient to do) applied the cream to the cherries.

Covered with the second cake. I repeated the manipulations: cream - cherry - cream.

She covered the entire structure with a “cap” - the third cake layer.

Covered the entire cake (and sides) with cream. The berries that I left were cut in half and placed on top in a circle. I placed a cherry with a stalk in the center.

It's best to let the cake sit at room temperature for a few hours to soak. And then put it in the refrigerator and take it out about half an hour to an hour before serving. This is what I like best in terms of impregnation. But circumstances vary, so act based on them.

That's all - a wonderful summer cake with cherries is ready, save the recipe with photos and delight your loved ones with this mega yummy! ;)

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Decorating cakes with fruits is the most beautiful of the simplest ways to decorate baked goods. There are a lot of variations and I have collected photographs of the most (from my point of view) beautiful variations of decorating cakes with fruits. Below the photo I will list the fruits used. Some cakes are decorated using cake jelly. The easiest way is to buy semi-finished jelly in bags at the supermarket or prepare it yourself using the recipe described at the very end of this publication.

17 stunning fruit-decorated cakes

Fruit cake photo 1. Perhaps the simplest option. The outer circle uses tangerines and green grapes. And the rose in the center of the cake is made of canned mango (can be replaced with large canned peaches.

Fruit cake photo 2. Very beautiful and simple cake. Fruits used in decoration: strawberries, red currants (twigs) and black currants (berries). Colored powder looks very beautiful on a white cream background in combination with multi-colored fruits.

Fruit cake photo 3 (www.momsdish.com). Just a brilliant idea: a rainbow cake. There are many variations of this idea. Starting from the use of fruits and ending with the alternation of laying out colored sectors of fruits. The following fruits and berries are used in this recipe: raspberries, peaches, pineapple, kiwi, blueberries, strawberries. You can add currants and canned peaches and mangoes and more and more and more.

Fruit cake photo 4. This cake is for gourmets and aesthetes. Minimalism and grace. To my taste, it’s simply great: fresh raspberries with small mint leaves. It’s also very tasty; when you bite into a piece of cake, your tongue will feel the fresh, sweet mint-raspberry taste.

Fruit cake photo 5. What did you put on the dark layer of chocolate glaze? These are: strawberry, kiwi, mango. For greater convenience when “eating,” the strawberries can be cut and placed in halves.

Fruit cake photo 6. Red and green are a wonderful color combination. Strawberries and raspberries are a wonderful flavor combination. So just 3 fruits: raspberries, strawberries and kiwis...and such beauty!

Fruit cake photo 7. The most authentic homemade recipe, everything is simple and everything is accessible. Fan-sliced ​​large canned mango, kiwi and berries (blueberries or blueberries or black currants) placed in the center.

Cake with fruit photo 8. In this version of decorating the cake with fruit, the geometric arrangement of the fruit pieces is interesting. The fruit is fixed on a delicate buttery snow-white cream.

Fruit cake photo 9. This decoration is very suitable for huge cakes, which are cut into portioned square (or rectangular) pieces before serving. Used: pineapple, orange, grapefruit, kiwi and cherry.

Fruit cake photo 10. This is the depicted and embodied “Basket of Abundance”. A good and very varied selection of fruits: grapes, strawberries, currants, raspberries, blackberries, canned peaches, apples. All this abundance is “carelessly” filled with jelly for the cake.

Cake with fruit photo 11. This cake is for children! Cake side: kiwi and currants. Owl: strawberries, banana, canned peach and currants for the eyes.

Cake with fruit photo 12. Sponge cake, the sides of which are lined with finely chopped nuts, and the creamy top is decorated with fruit. The fruits used were strawberries, kiwi and peaches. When decorating cakes, it is better to use canned peaches. Along with a piece of cake, the canned peach will be soft to bite and enjoyable to eat.

Fruit cake photo 13. Perhaps if the snow-white cream had not been laid out so professionally, perhaps this simple set of fruits would not have looked so beautiful. But in this snow-white creamy wave, they look simply amazing: orange, kiwi, pineapple, mango, tangerine. Placed “cocktail cherries” soaked in sugar syrup in the center of the cake.

Fruit cake photo 14. Despite the fact that this cake is made from watermelon (yes, from the pulp of a cold watermelon), the decoration idea can be used on ordinary sponge cakes. Beautiful leaves and flowers are cut out of kiwi and mango using small cutters for children's creativity. You can see everything else in the photo yourself.

Cake with fruit photo 15. I can’t help but post such a masterpiece, although most likely such a fruit design looks so impressive on a multi-tiered cake. But look how gorgeous the colors are: red, black and blue. This is a fruit assortment of raspberries, blackberries and blueberries. All these berries can be bought in the supermarket in the frozen section. Although the raspberries used are fresh. And this is an important rule, since it is raspberries that lose their elastic and chic appearance after freezing. But you can buy blackberries and blueberries frozen (but of course good quality frozen ones).

The berries are also laid out seemingly simply, but very thoughtfully, maintaining uniformity of color and taste.

Try it and delight your guests with this berry fantasy!!!

Cake with fruit photo 16. It looks like all the same fruit, it looks like they just cut it up and laid it out. But an interesting solution: sides made of chocolate bars. And now it looks like a chocolate basket filled with fruit. Great solution! The only thing is, don’t get lost in search of white fruit with black dots. This is a Thai fruit called “dragon eye”. In general, it is not very tasty and not very juicy. Although it looks very bright. Replace it with something else.

Fruit cake photo 17. The cake is decorated with citrus slices: lemon, orange and blood orange. Sprigs of mint were added as a contrasting color. It will be even more beautiful if, before placing the slices on the cake, you dip them in a special gelatin composition (cake jelly). The fruit will shine!

Fruit cake photo 18. Shortcrust pastry cake (possibly with filling). The laid out fruits are covered with a special jelly for the cake. It gives shine and tenderness.

Fruit cake 19. These delicate roses that cover the cake are made from orange peels. It is absolutely not easy to make. The only thing is that you may need time to “wind up” so many roses. The cake will also be fragrant.