Many housewives in our time are trying not to buy expensive sweets for the holiday, but to bake them on their own, this is not only cheaper, but also safer. But any, even the most delicious cake, needs an unusual and colorful decoration. It is worth noting that such delicacies have recently been served not only for birthdays, but also for other festive events, be it a wedding, anniversary or other significant event. Decoration should be chosen according to the occasion for which this delicacy is prepared. Below we will describe the most interesting ideas on how to decorate a cake at home, in the photo you can see the most original options for decorating desserts.

What devices should be used?

Before considering simple and original decoration options, you should find out what devices you need to prepare in order to decorate the dessert beautifully. It is worth noting right away that even with the help of professional tools, it is not always possible to immediately get such a pattern or decor that you would like. Nevertheless, first you need to take a pastry bag or syringe, it must have different types of nozzles so that you can make a varied pattern. Also used paper for baking desserts, a special device to make it easier to work with mastic, various types of flat blades and a sharp knife with a thin blade.

If you make a little effort and use your own imagination, you can get a really very beautiful cake that all the guests at the holiday will admire. In this article, we will tell you in detail how to decorate a cake at home using a photo, as well as what ingredients you can use to do this.

A few important rules:

1. To decorate a sweet dessert, completely different products can be used, these are berries and fruits, chocolate pieces, icing, mastic and other decorative elements. But it is very important to know the main rule, it lies in the fact that only those products that were used to prepare the dessert itself are used to create decorations.
2. Another important rule concerns the addition of an alcoholic additive, many desserts today include adding a little liquor or cognac to the dough or cream. If the delicacy will be served to the table for children, then you will have to abandon the alcohol component in the decorations.
3. Not infrequently, children ask for such a design, which the hostess cannot always do with her own hands. In this case, you can do something close, but stick to a certain theme. In any case, before decorating the dessert, the cake must be covered with a layer of mastic or cream.

How to make whipped cream decorations?

If the hostess is wondering how to decorate a cake at home, then the most ordinary whipped cream will come to her aid, with their help you can create beautiful and unusual decorations. This option is suitable for such cakes that were created with cream-based cream. This is one of the easiest ways to decorate a cake. You can use cream to decorate any treat, regardless of the dough from which it was baked.

For decoration, you will need a pastry bag, as well as cream, which was previously well whipped with granulated sugar to get a very thick mass. If there is no pastry bag at home, you can simply grease the surface of the dessert with a very thick layer of this cream, and then apply the pattern using any cutlery. In this case, the process will be more complicated, since you will have to use your imagination to make the design of the dessert come out original.

When there is a syringe with nozzles, the process is greatly simplified, you can use any form to make large or small roses with whipped cream, this cream can also be used to apply a pattern or inscription. If there is a desire, then cocoa powder or various dyes are added to the finished creamy mass to make the color of the cream more vivid and attractive.

Rules for decorating with buttercream

If we talk about how to decorate a cake at home, then you can use a very popular buttercream. It is prepared on the basis of high-quality and tasty butter. The thing is that the oil makes the composition thicker, which makes it easier to work with it. To prepare the mass, half a kilogram of high-quality butter is taken, one and a half glasses of powdered sugar or fine sand are added to it. The ingredients are mixed, and in the process, a spoonful of brandy or liquor, one can of condensed milk and three tablespoons of ready-made semolina are poured into them.

The cooking procedure is very simple, the butter is first softened, and then granulated sugar or powder is added to it. These products are whipped until fluffy for no more than five minutes. After that, you can add the rest of the ingredients, adding a pack of vanillin to them to give the finished cream a pleasant aroma. The ingredients are whipped for another ten minutes. Such a cream can retain its qualities for three days, but it can only be stored in the refrigerator compartment.

If the hostess wants to know how to decorate a children's cake at home, step by step from the photo, using such a base, then you should use a pastry bag for this. Best of all, the creamy mass is suitable for making flowers, applying inscriptions and various patterns. With the help of nozzles, it will be very easy to create unusual decorations. If it is necessary to give the cream a certain shade, then a few drops of food coloring are added to it. You can replace artificial dye with natural, then cocoa, melted chocolate and vegetable juices are used.

Decorate dessert with chocolate

If the surface of the cake is covered with a thin layer of butter cream, then not only the cream composition, but also chocolate figures can be used as decoration. Making them yourself is not at all difficult, you just need to prepare high-quality chocolate and a pastry bag with a small hole. It is also worth using foil or baking paper, and figures will be applied to it.

After that, they begin to create the figures themselves, it is not difficult to do this, first a bar of chocolate is taken and heated in a steam bath to a liquid state. It is very important to use dark chocolate without any additives. Next, the chocolate mass is poured into a pastry bag or cornet, and already from it they begin to gradually apply a pattern to the foil. The pattern can be made in the form of a flower, a house, a butterfly, a car and any other figurines.

Once the pattern has been applied, the foil is carefully transferred to the freezer compartment and left there for twenty minutes. After that, the figures are peeled off and used to decorate the dessert. So we learned how to decorate a birthday cake at home. The photo shows many options for such a design of goodies.

Create a design with mastic

Many housewives refuse to apply mastic, as they believe that this process is too long and complicated, but in fact it is not. If you prepare the mass correctly, then the decoration process will be even easier than with cream or cream. You can prepare mastic in various ways, but we will describe only the classic version. It is worth saying that such a composition is stored in the refrigerator chamber for some time. For this reason, if the hostess decides to decorate the cake with just such a composition and make figures out of it, then you can prepare them in advance.

There are some nuances that are worth knowing before you start creating material for decorating a dessert. So, the finished mastic can keep its freshness in the refrigerator, with proper storage, for more than two months. It is also worth considering that to create a sweet base, you will have to use only well-ground powder, otherwise grains of granulated sugar will be felt in the composition. And so that even sometimes the grains do not come across, it is best to sift the powdered sugar through a sieve.

If some parts need to be connected together, it is enough just to moisten the attachment point with water. To cover the cake with a mastic cloth, the dessert must be kept in the refrigerator for at least five hours so that the cream hardens well. Only after the oil or butter cream has completely solidified, mastic is used. If the cream does not harden, then moisture will be released from it, which will eventually dissolve the thin layer of mastic on the dessert. The exact amount of powdered sugar in the recipes is not given, since the base can have different moisture content, and absorb the powder at different speeds and in different volumes.

The kneading process is continued until the mass looks like modeling clay. As soon as the composition is ready, bright figures are made from it in addition. You can color the sweet dough in different shades with the help of dyes. Thus, if the hostess was faced with the question of how to decorate a cake for a boy at home using a photo step by step, you can use bright and colorful mastic.

We use icing for decoration

Not many housewives even know how to decorate a cake at home using video using icing. The thing is that professional chefs usually do the preparation of such a dense glaze, but you can create such a design with your own hands without having certain skills. It’s worth considering right away that to create such a design you will have to be patient and have a lot of time. The entire cooking process is done manually, the use of a mixer or blender is strictly prohibited here.

To begin with, egg whites are taken, they are beaten with a fork until a light foam forms on the surface, and after that powdered sugar is gradually added to the mass. Do this until the mass becomes dense enough. Finally, a little lemon juice is added to the composition and everything is mixed. The icing should not be too thin or too thick, otherwise it will not be able to hold its shape.

To create an ornament from this material, any ornament is taken, covered with cling film, and the film itself is smeared with vegetable oil. After that, a drawing is applied to it with a syringe. Such a mixture should dry well, for this it may take about twelve hours.

There are many other options for decorating a cake, you can use pieces of jelly, various fruits and berries filled with gelatin. It also looks beautiful with mirror glaze. Do not forget about the use of ready-made decorations, for example, chocolate dragees, nuts and dried fruits. You just need to turn on your imagination to get a beautiful and original dessert.

Classic confectionery decorations for a cake (cream, fruit, meringue, chocolate, jelly) are familiar and have already been tested by many housewives who are fond of pastry baking. However, sometimes you need to prepare a special cake with a spectacular decoration - for an anniversary, wedding, New Year or other holiday. In this case, the advice of experienced confectioners who know how to make a decoration for a cake and who can turn an ordinary sour cream into a culinary masterpiece will come in handy.

Mastic - sweet confectionery clay

Mastic is an elastic confectionery material made of powdered sugar, reminiscent of plasticine - various figures, flowers, reliefs, three-dimensional inscriptions, plot compositions are molded from it, or they completely cover the cake with it. To prepare mastic, you can use special tools - rolling, scrapers, stencils, molds and curly knives. In the absence of confectionery equipment, they use an ordinary board, rolling pin, knife, cling film and cookie cutters. Mastic is tinted with natural or artificial food colors, but this is done at the initial stage of preparation - when mixing the ingredients. To reduce cloying (after all, it takes a lot of powdered sugar), lemon juice is sometimes added to the mass.

Types of mastic and the subtleties of its preparation

The viscosity of the material is given by starch, gelatin, condensed milk, chocolate, marzipan, honey, marshmallows and marshmallows. In accordance with this, different types of mastic are distinguished - gelatin (pastilage), marshmallow, milk, sugar and honey. Pastillage sets quickly, but remains elastic, so it produces spectacular flowers. Honey mastic is very soft and pleasant for modeling, like milk mastic - it has a very beautiful snow-white color and a pleasant texture. Some confectioners add a little oil to the mastic to make it more plastic.

Making mastic is not very difficult - all the ingredients are thoroughly mixed, and sometimes heated in a water bath, if this is specified in the recipe. If necessary, a little more powdered sugar is added to it, which plays the role of flour when kneading the dough. The board and rolling pin are usually sprinkled with starch so that the mastic does not stick, and the finished confectionery "plasticine" is stored in cling film. And an important point - they usually start decorating cakes with mastic when the top layer of the cream hardens.

We prepare mastic with our own hands

Gelatin mastic is made from 2 tbsp. l. gelatin powder, which is mixed with cold water, and after swelling, the container with gelatin is placed in a water bath for several minutes until it is completely dissolved. 450 g of powdered sugar are added to the gelatin, the mastic is “kneaded”, rolled into a ball, and then wrapped in cling film.

Chocolate mastic is a very tasty and beautiful decoration for, for its preparation you will need 100 g of dark chocolate, melted in a water bath, and 90 g of marshmallows, which are added to the melted chocolate. First, it is recommended to hold the marshmallow in the microwave - just a few seconds to soften it. In this case, it is necessary to mix the mass thoroughly all the time so that it does not burn. When the marshmallow is half melted, 40 ml of cream with a fat content of 30%, 1 tbsp. l. butter, 1-2 tbsp. l. cognac, knead well and add 90-120 g of powdered sugar. First, the mastic is kneaded with a spoon, and when it becomes thicker, do it with your hands.

Milk mastic is easy to prepare - 200 g of condensed milk, 2 tsp are mixed in a bowl. lemon juice and 250 g of powdered sugar. All the ingredients are ground to a homogeneous texture, and then the mastic is rolled out on a board and beautiful figures are cut out of it.

To completely cover the cake, roll out a large round pancake, spread it on the cake, making sure that its top and sides are completely covered. The mastic is smoothed with your hands and the excess is removed, which can be stored in the refrigerator for up to two months. When the mastic hardens, confectioners recommend slightly warming it up in the microwave or in a water bath.

Almond marzipan from children's fairy tales

Marzipan, often mentioned in Andersen's tales, is another confectionery "plasticine" made from powdered almonds and sweet syrup (or powdered sugar), with sugar making up more than one-third of the mass. Marzipan is a very elastic material, from which complex shapes and fairy-tale castles can be molded without gluing additives. Real marzipan is made from almonds, with the addition of other nuts, the mass will be deprived of plasticity. There is another secret to the preparation of this product - for 20-50 sweet almond kernels, 1 bitter nut is taken, which can be bought in specialized stores for confectioners. This light bitterness helps marzipan to fully reveal its taste and aroma and gives it a special piquancy. If you can't find bitter almonds, you can substitute a few drops of almond extract, bitter almond oil, or almond liqueur. However, adding these ingredients to decorate the cake is not at all necessary. The absence of bitter notes will not reduce the plasticity of marzipan, it will simply not have this characteristic taste.

Decorating cakes with marzipan

German confectioners know about 200 ways to make marzipan. All these methods can be divided into two - hot and cold. With hot cooking technology, sugar syrup is boiled, which is mixed with almond crumbs, however, the plasticity of this mass decreases when it cools, therefore, to cover the cake with marzipan, you need to sculpt decorations as quickly as possible. The cold method is the easiest, because the almond flour is combined with powdered sugar and kneaded well. If the almonds are of poor quality, a homogeneous mass will not work, therefore, in such cases, confectioners recommend adding an egg to hold the ingredients together. Of course, the egg must be very fresh, and such products cannot be stored for a long time. Various flavors are added to marzipan - liqueurs, cocoa, orange peel, spices and rose water.

To begin with, you should cook it - best of all in a cold way, as it is much easier. To do this, 350 g of almonds are poured with hot water for several minutes so that the skin comes off easier. Peeled nuts are slightly dried in the oven, not allowing them to change color, and then ground into flour. Beat 2 eggs, add 175 g of powdered sugar to them and cook the mixture in a water bath until the consistency of the cream. Remove from heat, add almonds to eggs, add 1 tsp. lemon juice, then thoroughly beat the marzipan. Sprinkle the board with powdered sugar, spread the nut mass on it and knead the almond "dough" until it finally thickens. You can add dyes to marzipan, and then sculpt whatever you want - objects, flowers, animals and architectural structures.

fondant for cake decoration

Fudge is a boiled down sugar syrup that is whipped with a mixer and cools, turning into a thick, viscous glaze or into a brittle and hard fudge. It all depends on the composition of the syrup and how it is prepared. The syrup can be cooked without additives, in this case we are talking about sugar fudge. If you add milk or cream to it, you get milk or cream fudge. Fudge can be chocolate, fruit and berry, nut, protein, creme brulee - depending on what ingredients are added to it.

For fudge, mix 100 g of very heavy cream, 1 cup of sugar, 40 g of butter and bring the mixture to a boil over low heat, stirring constantly. The fudge is boiled until it becomes creamy, and to check the readiness, a drop of the milk mixture is thrown into the water. Ready fondant easily rolls into a plastic ball.

Protein fudge is very tasty, for which 2 chilled proteins are whipped with a pinch of salt until fluffy foam, and then 300 g of powdered sugar and 2 tbsp are gradually added to them. l. lemon juice.

Ready fondant is best stored in the refrigerator, covering the bowl with cling film to prevent drying, it is applied to the surface of the cake with a culinary brush or culinary bag.

You can decorate the cake with grillage, marshmallows, marmalade, or use a simple stencil and powdered sugar. Involve the kids in decorating pastries - they will surely enjoy sculpting masterpieces from mastic or marzipan. Joint decorating of cakes brings people together, and joint tea parties with delicious desserts turn life into a series of endless pleasures!

Recipes for cream and other confectionery decorations

cake decorating cream

20 minutes

300 kcal

4.89 /5 (9 )

We all come from childhood and remember how our grandmothers and mothers, preparing something tasty for us, put their kindness and a lot of love into baking. But in appearance, the desserts of our relatives and loved ones could not be compared with store-bought pastries. Today, experienced housewives put a lot of effort into mastering the art of decorating confectionery. In this article, we will look at how to prepare a suitable cream for decorating a cake or other pastries.

Cream for decorating a cake: basic requirements

All creams are incredible culinary creations. They are also characterized by: high calorie content and plasticity. Having a variety of devices in your kitchen “arsenal”, you can decorate desserts with patterns and drawings. The whipping technique is at the heart of the preparation of most creams. The result is a fluffy mass ready for use and further use.

The only drawback of sweet masses is their short shelf life. And in their manufacture, it is necessary to carefully observe sanitary and temperature conditions.

There are a number of basic rules for making creams. This is one of the sections of the "bible" of desserts:

• For the manufacture of the mass, only dietary eggs and exclusively fresh products should be taken.
• The cream must be used within strictly defined terms after its preparation.
• It is necessary to calculate the amount of products for cooking as accurately as possible, because the leftovers that have stood for a long time are no longer suitable for decoration.
• Store the cream only in the refrigerator at temperatures up to 6 ° C.
• Cream desserts and decorated cakes should be consumed no more than two days in advance.

Types of creams for decorating a cake

There are many recipes and technologies for preparing sweet creams, but five basic groups can be distinguished.

Oil

Butter cream is the most stable and can be stored longer than others. It is based on natural butter of the highest percentage of fat content. You can cook it with milk, condensed milk, eggs, powdered sugar or syrup. You can experiment with the addition of freshly squeezed juice of fruits and berries, honey, nuts, chocolate and even tea.

These ingredients give a certain “zest” to oil creams. You can start decorating your cake immediately after preparing the cream or after a while, depending on its composition. You can store it in the refrigerator from a day to several days.

Protein

It is based on egg whites, beaten with sugar or powdered. There are also many variations in the preparation of protein cream: it can be made raw, brewed, mixed with various additives, etc.

Custard

Custard can be prepared both in a water bath and in a saucepan with a thick bottom. Personally, I use the first option. My grandmother taught me to do this, and I don’t worry that the mass can inadvertently burn. This cream also does not keep for a long time. If you need to keep it for a few hours, then tightly cover the container with cream with cling film and send it to the refrigerator on the top shelf.

Creamy

It is prepared by whipping cream and turns out to be unusually tasty, light, airy and tender. You need to use only chilled cream with a fat content of 33% and 35%, in which case they will rise well. In the process, eggs, gelatin, various fruit and berry additives can be added to the cream to taste.

It can also be prepared with coffee, chocolate, cocoa, honey, nuts and alcohol. Butter cream is best used immediately after preparation, because it can be stored in the refrigerator for no more than three hours.

Sour cream

Also no less tasty than creamy. For it, you should use fresh sour cream from 30% fat and butter 78-82.5%. Sour cream with a lower percentage of fat content is not suitable for cream, because it simply will not whip.

Before cooking, it must be cooled so that the cream whips well and its consistency remains stable. Sour cream cream is best used immediately after preparation. You can store it, but no more than two hours in the refrigerator.

The cake, found in South Africa, was preserved for 100 years thanks to cognac impregnation.

How to make butter cream for decorating a cake at home

Let's consider how to prepare the above masses, so that later they can decorate a homemade cake with them. It is the oil cream that is the most popular. Thanks to inexpensive ingredients, ease of preparation and its texture, we can safely say that this is the best cream for decorating a cake at home. With it, you will make a real masterpiece!

Remember that your cake, decorated with butter cream, can be stored for no more than three days in the refrigerator. Such restrictions are a necessary measure, because the environment of this mass is responsive to the growth of bacteria.

List of ingredients

All ingredients can be found at any grocery store:

Step by step recipe with photo

1. Let the butter sit at room temperature first to soften. Separate the whites from the yolks and refrigerate for a while.
2. Fill a pot or bowl with thick walls about a quarter full of water and place on the stove. I use the multicooker in the "Steam" mode. Who is more comfortable. The main thing is to make a steam bath.
3. In a separate bowl, put the cooled proteins and all the sugar.
   
4. Stir the proteins with sugar until a liquid homogeneous mass is formed.
   
5. Place the bowl on the steam bath. The granulated sugar will dissolve, and the proteins can be removed to the side to cool.
   
6. Now beat the protein-sugar mass with a mixer or blender. Add vanilla and citric acid there.
   
7. It will take a long time to whip until a characteristic path appears on the surface, which keeps its shape and does not spread.
   
8. Gradually spread the softened butter in small pieces. Try to do it quickly without stopping the whipping process.
   
9. If your mass immediately settled, do not worry, it will soon return its desired splendor. You can do it a little differently: beat the butter separately in a bowl and then combine with whipped protein cream.
10. As soon as the mass begins to shine, this will be a notification of its readiness.
    
11. Wonderful cream is ready! Now you can fill the pastry bag with it, put the necessary nozzle and start decorating the cake.

I advise you to watch the video of the preparation of buttercream. Here everything is simple and clearly shown. The main thing is that the result is above all expectations. It does not melt quickly, tolerates the addition of food coloring and even freezing. Such an oily mass can decorate your dessert and cake under mastic or protein cream.

Protein-butter cream for cake decoration
Butter cream with proteins
4 proteins
200 grams of sugar
powdered sugar 150g
5 grams vanilla sugar
2.5 grams of citric acid
300-350 grams of butter at room temperature
Separate the whites from the yolks.
Put in a water bath.
The water must not touch the bowl
Sugar-protein mass must be heated continuously stirring with a whisk until the mass warms up slightly and the sugar dissolves.
But be careful not to overheat the mass, it should not be hot, otherwise the proteins will curl up.
When the sugar dissolves, checking it like this, dip two fingers into the protein-sugar mass and rub them together, you should not feel grains of sugar between them, remove the bowl from the water bath.
Proteins should be whipped to dense peaks (10-15 minutes)
Add citric acid.
As the proteins are whipped, add one piece of butter to the protein mass, continuously beating with a mixer.
So much oil should be laid down until the mass thickens and gathers in a lump, a relief pattern from the beaters.
When you begin to add the first pieces of oil to the cream, the cream will become liquid at first, but with each addition of Oil and further whipping, it will thicken.
At the end, add 150g of powdered sugar, this will help stabilize the cream.
This cream tolerates paint, freezing very well and does not melt as quickly as regular buttercream.
With this cream, you can cake a cake under mastic or protein cream
This cream can decorate the cake.
Protein-oil CREAM for decorating the cake is ready.

https://i.ytimg.com/vi/RzsxqtiYx-g/sddefault.jpg

2015-03-11T14:02:30.000Z

How to make protein cream for decorating a cake at home

Protein mass is a light and gentle pleasure. The main thing is that it does not contain fat at all. In addition to the fact that from such a mass you can create incredibly beautiful decorations for desserts, you can eat it as a full-fledged treat!

List of ingredients

The protein mass according to this recipe is also very cheap. You will need:

• 5 pieces. chicken eggs;
• 300 g of granulated sugar;
• 2 tbsp. l. gelatin;
• 1 tsp citric acid;
• 135 ml of boiled water.

Step by step recipe with photo

To quickly and easily isolate the proteins from an egg, pierce the shell of a whole egg with a thick and sharp needle. Proteins will flow out through the resulting holes, and the yolks will remain inside the egg.

• Keep a close eye on proteins. Neither fat nor yolk should get into them. Otherwise, they will not fluff up well and will not rise.
• All ingredients should be well chilled. Plus, the container for whipping should also be cold.
• To make the proteins whipped stronger, you can add a pinch of salt or a few drops of lemon juice to them.
• The tools and utensils used must be clean, degreased and dry. Remember that even one small drop of water can prevent egg whites from whipping!

Cake cream video recipe

Here is another recipe for you, only already protein cream, for decorating the cake. It is simple and has excellent results. You should definitely get a thick and lush protein mass, with which you will decorate your delicious pastries.

How to make a protein cream for decorating a cake recipe The secret of cooking tasty and fast

How to make cream cake? A simple and delicious recipe for making protein cream to decorate your cake! Ingredients for the cream cake recipe: Egg 4 pieces. Sugar 230 grams. A pinch of salt. A pinch of citric acid.
We carefully watch our video recipe on how to make cream for a cake and you will get everything delicious quickly and simply at home.
See more recipes for cakes, pastries and desserts: https://goo.gl/N56avC
Recipes for pies and pastries from dough https://goo.gl/ZtROYD
Festive and delicious dishes: https://goo.gl/I9PPfz
Music:
The composition "Carefree" belongs to the artist Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037.
Artist: http://incompetech.com/ #findyourrecipe

https://i.ytimg.com/vi/4A3KURuqQmE/sddefault.jpg

2016-05-22T08:50:32.000Z

How to make custard for decorating a cake at home

I suggest you try to cook a classic version of custard. It is very easy to prepare and, most importantly, suitable for any type of cake. They can soak cakes and make decorations. If you are a novice hostess and are looking for which simple and quick cake decorating cream is best, this is exactly the option. With it, you will give an even shape to the finished cake, masking bumps, flaws and cracks, and also make it sweet and juicy.

The mass can be stored for no more than a day in the refrigerator. Conveniently, the leftover product can be frozen in a container with a lid or served as a separate dessert. It can be garnished with fresh berries or fruit slices.

List of ingredients

To prepare a classic custard, you will need the following ingredients:

• 350 ml of milk;
• 100 g of sugar;
• 230 g butter;
• 3 g salt;
• 1 package of vanilla sugar;
• 30 g of starch or flour;
• 2 pcs. eggs.

Step by step recipe with photo

Cake cream video recipe

By the way, this is the same classic custard recipe. The video looks interesting, as everything is thoroughly explained by a cute grandmother, who is pleasant to watch and interesting to listen to.

Custard - Grandma Emma's Classic Recipe

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How to make Custard - recipe and tips from Grandma Emma. French cuisine has always been famous for its delicious desserts. Recipes from France are a hit all over the world. Custard - patisser, the most common cream. Custard is widely used in the preparation of cakes and pastries. For example, in the preparation of a Napoleon cake, for filling puff pastry tubes, and the like. You will find recipes for these and other delicious sweets on our website in the Cakes and pastries section. Custard - a recipe with photos and videos. Grandma Emma shares the Custard Video Recipe - see a detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/zavarnoj-krem/
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Ingredients:
Milk - 1 liter
Sugar - 300 grams
Eggs - 4 pieces
Flour - 120 grams
Butter - 20 grams
Vanilla sugar - 10 grams
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2015-10-06T13:56:21.000Z

How to make butter cream for decorating a cake at home

Creams prepared for decorating cakes at home can be very different. The only thing they have in common is their impeccable taste. But from my own experience I can say that the incredibly gentle and lightest cream is creamy. It looks like white foam, with a rich milky neutral taste, combined with various recipes for icing and creams. I guarantee that if you do everything right according to the indicated recipe, then the foam will be very stable and hold its shape for a long time, which is very beautiful when decorating cakes.

Before making cake decorations with butter cream, you should tell beginners which cream to use. Two types are suitable for decorating baking: vegetable and natural.

vegetable cream is an emulsion of vegetable oil and fats, as well as stabilizers. The taste of such a product is very similar to natural. The vegetable analogue is denser, thicker, with a stable consistency. According to the recipe, which will be given below, from one liter of such cream, you can prepare three liters of whipped foam to decorate the cake. Such cream is produced in containers convenient for decoration with nozzles. They can often be found in markets - whipped cream in a can.

Natural cream- the product is very high-calorie, fatty with a rich taste of milk. They are white or with a slight yellow tint. For decoration, only those whose fat content exceeds 30% are suitable. Less fatty ones will either fail to beat, or they will fall very quickly. They are less airy, unlike vegetable ones, and more capricious.

If the technology for preparing the sweet mass is not followed correctly, they will easily settle or spread. However, two weighty arguments can be put in their favor - this is taste and usefulness, in contrast to the low-calorie vegetable analogue.

Do not get too carried away with vegetable cream. They contain many preservatives and stabilizers. Rather, this is an emergency help for the hostess, when there is simply not enough time to mess around with a natural product. Such cream does not use sugar, so it has a neutral milky flavor. Thanks to this, vegetable cream can be combined with any type of pastry. Powdered sugar can be added to the cream, thus sweetening the confectionery.

Competing with natural whipped cream as a decoration for homemade cakes is perhaps beyond the power of other described masses. As soon as you think about baking and decorating a cake with whipped cream at home for the first time, I advise you to choose an industrial product. The packaging will indicate the percentage of fat content and the shelf life of the cream.

The ideal option should not contain anything else other than the cream itself. The minimum percentage of fat content of industrial cream is 10, and the maximum is 42. On the market from grandmothers, you can buy a product with 50% fat content or more, but you cannot get a high-quality cream from it. Following the recipe, when whipping, you will get natural butter, but not whipped cream. The optimal percentage of fat content of cream, which, after whipping, is suitable for decorating pastries, is 30-40.

List of ingredients

To create a creamy mass, you will need:

• 200 g cream;
• 2 tbsp. l. sugar or powder;
• 2 tsp vanilla extract.

Step by step recipe with photo

Cake cream video recipe

CREAM CREAM stable, perfect for all types of pastries.

Biscuit roll EMERALD with cream soufflé. https://www.youtube.com/watch?v=Y1RA9Z8XEhY
Delicate creamy cream - SOFFLE for cakes, cupcakes and any pastries. https://www.youtube.com/watch?v=mG8eK7fCJm8
Children's cake Hedgehog in the clearing. https://www.youtube.com/watch?v=H8-BcZK75ew

https://i.ytimg.com/vi/1_UHf0CHAss/sddefault.jpg

2015-12-27T03:23:39.000Z

How to make sour cream cream for decorating a cake at home

Summer and the berry season are just around the corner, so many housewives will not resist the temptation to bake a biscuit cake or roll decorated with cream and berries. Cream goes well with berries, but under the weight of the cakes they will settle, and sour cream will not beat with sugar. Therefore, the simplest and most reliable way to get a tasty way out of the situation is a cream of sour cream and butter. Its consistency is quite thick and at the same time light. He absorbed all the positive aspects of whipped cream and classic butter mass.

List of ingredients

• 200 g of fatty butter;
• 200 g of powdered sugar;
• 1 g vanillin;
• 400 g of fat sour cream.

These are all the ingredients for our sour cream cream.

Step by step recipe with photo

In this recipe, you can vary the proportions as you like. Depending on its purpose, the amount of sour cream can be changed. If you want to get a very delicate texture, then replace half of the sour cream with warm boiled milk. You need to add milk to the finished thick mass in the process of beating literally a tablespoon. This can be continued until the mass can take liquid without “whims”, without stratifying.

Also, to give originality, instead of sugar, you can add condensed milk or fruit syrups. Experiment with cocoa, egg yolks, cognac or rum. Cream variations are very worthy and interesting.

Cake cream video recipe

The simplest products, minimum time - and you're done! The proven method of making cream from this video recipe will not leave you indifferent. It turns out incredibly tasty, thick and airy, especially since it is suitable for decorating any homemade cake.

Sour cream cream for cake. How easy it is to prepare a thick and very tasty cream.

This cream is prepared in just 10 minutes from the simplest products, but it turns out to be a very tasty, thick and airy buttercream that can decorate any cake.

Products:
sour cream 25% - 350 grams (it is better to weigh sour cream at night)
butter - 180 grams (1 pack)
powdered sugar - 1 cup
vanilla on the tip of a knife
1 glass=250ml

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No matter what festive dishes the table is filled with, all guests are looking forward to the final chord - dessert. Beautiful cakes are a delicious end to any holiday. Those with a sweet tooth know that a homemade cake made at home is always better and healthier than a store-bought one. Every housewife wants to impress 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 activity. 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 meringue to decorate the cake. A master class on decorating cakes offers how to diversify decorating cakes at home.

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

• puff pastry and honey cake are good with boiled or raw condensed milk and nuts;
• sand cake harmonizes well with butter, protein cream, jam;
• butter creams, butter creams, chocolate icing are suitable for biscuits;
• for cottage cheese baking, take berries and fruits, whipped cream.

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

Using, for example, buttercream to decorate a cake is a classic. Since childhood, we remember oil roses, lilac branches, green leaves on pastries from the store. Inscriptions, flowers with leaves, openwork patterns - cream decor will never get old. The cream 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 (for coloring and enhancing the aroma), cocoa (provides the taste and color of chocolate), sour cream and whipped cream to get a more delicate texture, all kinds of additives to improve the flavor (vanilla, cinnamon, zest). Protein cream is also perfect for decorating a cake.

To decorate the delicacy 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 tight plastic bag. If you plan to make the dessert bright, divide the cream into parts and color with food coloring, cool. Place it in a pastry 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. Often used protein-custard to decorate the cake. The cream recipe involves whipping hot syrup and whipped cream, the cream is strong and does not settle.

Decorate with fruits and berries

Juicy berries, fragrant fruits - it's so appetizing. Decorating a cake with fruit 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 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 a cake with fruits, keep in mind that not all of them are suitable for decoration, too juicy ones will ruin the look. Most often, mangoes, citrus fruits, apples and pears, apricots and peaches, kiwi and pineapples are used to decorate pastries. And, of course, colorful strawberry cake decoration is used most often.

You will get a successful fruit dessert at home if you fill the surface with jelly. The pieces of fruit will stick better, and cooking will take quite a bit of time. Place the product in a detachable form, lay out thinly sliced ​​\u200b\u200bberries and fruits, pour jelly. You can not 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 several hours until it cools down well.

Mastic

Many hostesses are sure that decorating a cake with mastic is a very laborious task. Not to say that it's easy, but when you understand how to decorate a cake with fondant at home, decorating cakes 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 the fondant, you will need gelatin, water, powdered sugar, lemon juice, and food coloring. Mix powdered sugar with dissolved gelatin, add a little lemon juice and knead. Separate the mastic and paint in the desired colors. First you need to cover the finished cake with a layer of mastic. Roll out into a thin layer, place on the surface, gently press down and cut off the excess edges.

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

Chocolate decorations

Everyone loves chocolate and chocolate candies, so decorating a cake with chocolate is always relevant. You can get very beautiful cakes, filling with icing, but you can create a real masterpiece. Use bitter, milk and white chocolate. Before making chocolate decorations for the cake, it must be heated. 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 the ingress of steam and water must be avoided.

If the question arose of how to decorate pastries, 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 icing will have a great taste, provide a shiny, uniform surface.

You can sprinkle the dessert with chocolate chips. Pre-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 into wide chips. The shavings are rolled up, they can decorate the top layer, lightly sprinkle with powdered sugar on top and decorate cakes at home.

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

Before decorating the cake, try making the leaves yourself:

1. Collect live leaves, strong, not too small, with many veins.
2. Cover the reverse side of the sheet with melted chocolate with a brush, the veins on it stand out better.
3. Bring to the cold, laying the chocolate on top. After hardening, carefully separate the chocolate plate.

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 write congratulations on the surface, draw patterns.

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

You can cast chocolate figures, such as butterflies. To do this, you need a pastry syringe and parchment. Lay the parchment on the stencil and fold it in the center to give the figure volume. Apply chocolate along the contour, wait until the chocolate hardens, and remove the parchment. Butterfly is ready. The figurine is very fragile, handle it with care. In the same way, you can make an openwork border for the side of the cake. On 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 surface. These blanks are suitable for children's cakes.

Thematic

It is impossible to imagine a birthday without sweets. For a children's birthday, mom will bake a delicious dessert and provide decoration of a children's cake at the highest level. For children's products, effectiveness and brightness are very important. Prepare a biscuit decorated with M&M´s and Kit-kat - a cake with your own hands. Bake a biscuit according to your proven recipe, coat it with your favorite cream. Glue 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 decorations on sports or car themes, 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 man's hobby, his profession. For an anniversary, you can bake a confectionery product in the form of a number - the age of the birthday person, or write a congratulation with cream directly on the surface. An avid football fan can bake birthday cakes in the form of a soccer ball on the field with gates, flags of your favorite teams. With the help of mastic, you can beat any hobby of the birthday man, 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 fidelity of young spouses. Most often it is made gentle, in soft pastel colors, decorated with flowers. Now baking from a wide variety of geometric shapes, most often multi-tiered, is in fashion. A dessert in the form of one or two hearts interconnected with cream is popular.

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

1. The mask is very popular. It can be painted in any color, fashion figurines of the bride and groom, bows, flowers, rings.
2. Icing is widely used. From snow-white sugar icing, you can create the most delicate lace, congratulatory inscriptions.
3. It is hard to imagine a cake without flowers, leaves and patterns. The most delicate roses are created from snow-white butter cream.
4. On the baking surface covered with cream, spreads thinly sliced ​​\u200b\u200bberries and fruits, it is advisable to fill them with a layer of jelly.
5. You can crush the delicacy with candied rose petals.

Creating a beautiful culinary masterpiece is not only for professionals. The homemade cake, in which the hostess put her soul, decorated it 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 preparations.

Homemade sweet pastries, no doubt, are much healthier and tastier than store offers! Nevertheless, even experienced housewives should not forget that not only delicious, but also beautiful cakes are much more pleasant to eat. If you are not quite experienced in the art of decorating, use the simple recipes and interesting tips from the article.

Cake decorating cream

Before you decorate the cake at home, pay attention to the buttercream. It is considered a classic option for decoration - especially if you are preparing it for a wedding or as a birthday present for a girlfriend.

Recipe

It is butter cream that is best used by beginner confectioners - it is prepared very quickly and requires minimal time and effort. You will only need 8 tablespoons of condensed milk and a pack of 200 grams of butter.

• Remove food from the refrigerator in advance - you need them to be at room temperature, otherwise the cream will not work.

• Heat the already slightly melted butter in a water bath - in consistency it should resemble thick sour cream. Just don't overdo it and melt it!

• Beat the creamy mass with a mixer for 3-4 minutes until fluffy and white.

• Don't stop churning the butter. Gradually pour the condensed milk into the bowl. If, upon opening the jar, you notice that the milk has become sugary, you must first bring it to a boil and cool it again to room temperature.

• Continue whisking the mixture for 10-15 minutes to bring it to a smooth consistency.

Your cream at home is ready! If you need to give the mass color, give preference to natural food colors - they are easier to find in stores. In addition, you will be sure that nothing chemical has got into the confectionery.

You can learn more about the process from this video tutorial:

For example, yellow color is easy to obtain by adding saffron diluted in warm water, red - using beet or cherry juice, and it is better to take spinach juice as a green dye.

Unfortunately, due to the semi-liquid consistency of the cream, it is impossible to sculpt various figures. However, you can decorate the cake with cream in a way that no one has ever been able to.

There are many tricks in this business. For example, professional confectioners use a special syringe with nozzles of different sizes and shapes. At home, they are easy to replace by making a homemade syringe from an ordinary bag or A4 sheet - just fold the paper into a cone and cut off the bottom corner.

If you need to lay the cream in thin strips, cut off a very small part of the tip. For a wider strip, cut off a larger corner.

Depending on the selected thickness and shape of the jet, the possible patterns also change. It is convenient to draw with thin quick lines on the flat surface of the upper cake.

A line of cream of medium thickness is suitable for edging the edge of the product.

Thick corrugated short lines are used more often than others - with their help you can lay out interesting flowers similar to roses at home.

In addition, the cream can be evenly coated with the entire product completely.

Cake mastic: sweet recipe

Mastic is a plastic confectionery material that is used for modeling. The workflow is reminiscent of salt dough modeling, but the resulting figures can eventually be eaten.

Cooking

To decorate a cake with mastic at home, you will need ingredients such as chewing marshmallows in the amount of two hundred grams, powdered sugar, 2 tablespoons of water, dye.

• Pour marshmallows into a deep bowl and add water at the rate of 1 tablespoon per 100 grams. Instead of water, you can use lemon juice if you like not too sweet products.

• Cover with a plate and microwave for 30-40 seconds at 800 watts, or melt in a water bath.

• Add dye. Gradually introduce powdered sugar, sifting it through a sieve - there should be enough of it so that the consistency of the mixture becomes like plasticine and does not stick to your hands. Stir with a spoon first, when it becomes difficult - knead with your hands.

• Wrap the finished mass tightly with polyethylene and refrigerate for about half an hour.

The mastic is ready! Get the right amount, sprinkle the workplace with powdered sugar, roll out the material on it and sculpt.

The process of making confectionery mastic is described in more detail in this master class:

It must be remembered that the mastic quickly hardens upon contact with air, so be sure to wrap the excess with polyethylene and hide it in the refrigerator - in this position, the mass can be stored for up to three months.

Design Ideas

Thanks to its plasticity, mastic has recently become especially popular among confectioners - with its help, you can bring any fantasy to life! Some cakes have become like works of art: paintings, statues and sculptures, shimmering with all the colors of the rainbow.

It will be easy for you to decorate the cake at home for your birthday, wedding, New Year or Valentine's Day.

There are 2 main ways to use mastic:

• as a background - the material is rolled out with a thin sheet, which completely wraps the cake;

• as a material for sculpting various products.

Novice cooks are advised to give up sculpting large figures until they learn how to cook mastic perfectly - if the proportion of ingredients is not quite right, the products may crack when dried.

Cake decoration: other options

In addition to the traditional ways to beautifully decorate a cake at home, there are many more wonderful options. For example, you can not write off products such as chocolate, fruits and nuts. Even the smallest ingredients, like powdered sugar, can add zest to your meal.

Chocolate

Confectioners use chocolate not only as an independent dessert, but also as an excellent decorating material. The main uses of chocolate are divided into the following:

• crumb - grate the tile to get a powdery mass in which you can roll the sides of the cake or sprinkle on top;

• shavings - large shavings are cut from a slightly softened bar with a thin knife, which is then sprinkled on the product in random order;

• fondant - a dessert is melted in a water bath, in an oven or microwave, after which the whole cake is coated with chocolate.

However, you can also come up with your own original version of how to decorate a cake at home using a cocoa product.

Fruits and flowers

Fruits are wonderfully combined with cream cakes - the product turns out to be airy and bright. Use one type of fruit to decorate sweets with a certain color or create a fruit mix - it all depends on your imagination. For example, you can decorate the surface with berries.

The decoration looks beautiful with thinly sliced ​​\u200b\u200bfruits laid on the top layer. To keep them better and look like glossy, fasten them with a special compound: dissolve the gelatin in water (the solution should be very concentrated) and brush the fruit layer with a wide soft brush.

In addition, decorating cakes with natural flowers has recently gained popularity. Some varieties of plants are even edible. The rest can be simply removed before use.

Do not forget about nuts and regular powdered sugar. Cut out a stencil of a certain shape from thick paper, put it on the cake, sprinkle with decoration and remove. Only the outline will remain on the cake - concisely, but very interesting.

Finally, watch a video with one of the options on how to decorate a cake at home with mastic.