To get a cake with your photo or a beautiful picture is twice as nice. After all, just a few years ago it seemed something incredible, fantastic. And today, at no extra cost, you can make a beautiful cake with a photo. Many, having seen such desserts with pictures on the shop windows, think how they are made and whether it is edible at all “a work of art”. Here's what you can think of and how to make a beautiful photo on the cake to please the birthday man and surprise all the guests.

How it is done and what you need to know

In fact, the photos on the cake are made using a special printer. It connects to a computer, and a special program allows you to make a beautiful photo of dessert from food dyes. They are completely harmless and only at first glance pictures on cakes may seem unnatural and unfit for human consumption. And photos, and pictures do not affect the taste of the cake. Make them on rice or wafer paper, which has no pronounced taste and is completely suitable for use.




  So, you chose the photo on the cake how to make it at home? For this you need to purchase a special food printer. Natural dyes are loaded into it, and with their help they make drawings on desserts. However, it is quite expensive, so not everyone needs to purchase it to take photos on the dessert several times a year. In the pastry shops that make cakes to order, you can come with your photo on a flash drive and factory workers will transfer the image on it to the finished product.




  In this dessert, it is desirable to choose a flat, not the same as, for example, "Sphere" or "Millennium". Then the image will look on it harmoniously and beautifully. Here are some examples of how to take a photo for a holiday, to please the guests, depending on the occasion.

Choose a picture for a child, adult, teacher or official event

So, you now know how to make a photo on the cake. It remains only to choose a picture in order to go with it to the place where sweet desserts are made to order in your city so that you can make a beautiful confection. Here are a few ideas for a bespoke cake to make a vivid impression on the occasion.

Cake for the child. The younger it is, the brighter and more colorful the image should be. If you want to choose a photo for a child up to 7-8 years old, it is better to give preference to the bright characters of his favorite cartoons and choose a beautiful greeting from the little mermaid or Winx. Children will enjoy such gifts much more than his own photo. See how you cook at home.




  For a girl or teenager. If the young birthday girl is glad to see her own image on the cake, then the young man should choose a beautiful picture on the Internet with bright and interesting greetings. Many guys love car photos, original greetings and wishes. This design will appeal to all young people. The main thing is that it should be restrained and masculine in character.




  Cake for the prom. Many people order a design or a collective photo of a class for a sweet dessert. However, even knowing how to make beautiful photos on the cakes, it is best to make an ordinary dessert design for this holiday. For example, with roses and a neutral pattern. It is also easy to make a text with a beautiful inscription from a cream, to decorate a cake with flowers.




  On the birthday of an adult. Choose the best photos of the birthday boy and decorate them with a cake. This confection will make a decent impression on any anniversary. Also, if you congratulate a woman, you can download a picture on the Internet with a beautiful photo of a beautiful and successful lady who is leaving her car in a beautiful expensive dress with a lot of shiny decorations. This decoration of your cake can be a very stylish gift and decorate a birthday even better than just a photo.




  For the wedding. For this event rarely order large cakes with photos. Usually they are decorated with roses, figures of a couple, as well as with various hearts of mastic or doves. But some may make an interesting cake design with a photo of the newlyweds, the shape of which is made in the shape of a heart, but this is not done at all weddings. After all, the photo must be printed, and it takes time, so it is possible if a couple plans to photograph before the start of the celebration in advance, which is very rare. By the way, find out.




Usually such a practice exists in Israel, when young people before a formal wedding first make a photo session in different places of the city, order desserts in a restaurant, and on the day of the wedding themselves have fun with the guests and do not take pictures. However, it is rarely found, so donating cakes to the wedding with the image of the young, even if it is very high-quality and beautiful, is not accepted.

  The choice of photos depends on your imagination. But in order for the guests to really like the cake with photos, choose beautiful and high-quality images, no matter if they are pictures from the Internet or processed digital photos.
  We also suggest that you find out.

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

Decorating the cake at home requires certain skills. Therefore, before preparing and decorating a culinary masterpiece for a big celebration, it makes sense to practice a little on simple confectionery. After all, no one bothers to decorate homemade cookies, cooked on a regular day off.
  It is equally important to think over the composition in advance, otherwise in the process of registration unforeseen difficulties may arise.
  Not bad stock and some pastry tools for decoration. Of course, the inquisitive collective mind of the omnipotent Internet will find a way to do without them, using the usual spoon or fork, you will also find master classes on this dyeing option below. But if you plan to make out cakes with a certain frequency, it is better to simplify your task. Well, now it's time to talk directly about the means and methods of decorating homemade cakes.

  Homemade Cake Decorating Cream

Cream - one of the most famous and popular ways to decorate the cake. Not without reason the majority of store pastries are decorated with numerous roses, cream curbs and other butter trinkets.

Butter Cream Recipe

The preparation of this butter-based confectionary cream is a rather tricky process. If desired, of course you can tinker, but for the decoration of homemade cake, such physical and financial costs are not appropriate. High-quality and simple butter cream is fashionable to prepare all of the two ingredients:

• butter  - 100 g;
• condensed milk  - 5 tablespoons.

A detailed step-by-step recipe for preparing a simple butter cream for decorating a homemade cake with a photo. To prepare the cream butter must be removed from the refrigerator in advance. When it becomes soft, you should beat it up with a mixer. When the oil has gained fluffiness, it is necessary to pour condensed milk into it and continue to beat it until a homogeneous and airy mass is obtained. The simplest cream for decorating a homemade masterpiece is ready. By the way, not only ordinary condensed milk can be used for its preparation, but also its cooked version. In this case, the cream will get a pleasant beige tint, and will taste like classic creme brulee.

Natural homemade food colors

Of course, decorating the cake with an extremely white cream is boring. And for coloring creamy treats, you can use any food colors. They can be purchased at the store in the form of powders, and you can prepare them yourself, for example:

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

Working with a cream is easy enough. It is better, of course, to use a special syringe with different nozzles for decoration. With this tool you can draw on the confectionery most real masterpieces. However, you can get by with the usual packing bag or paper bag rolled out of paper with a neatly cut corner. When you press the package, the cream is evenly squeezed onto the surface of the cake. Having practiced even with the help of such a primitive tool you can decorate any cake with borders, inscriptions and roses with petals.
  After the decoration of the surface of the cake is over, the dessert must be put in the fridge so that the cream stiffens a bit. Yes, and the remnants of the cake is also best stored in the refrigerator. In this case, the cream will be edible for at least three days.

  Homemade icing recipes

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

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

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

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

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

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

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

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

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

  Decorating the cake with mastic at home

This is not to say that this is a very simple way to decorate cakes. However, with a certain skill and a sufficient amount of practice with the help of mastic from their pastry can make real works of art.

Mastic is a sweet, plastic mass, in its characteristics with something resembling clay. You can cut out various figures from it, and you can just “wrap” the whole cake with it, decorating it from above in some original way. Volumetric compositions of mastic can also be made as decoration for homemade cake, but after drying they can begin to crumble, so it is better to use other “materials” for this.

Pastry Mastic Recipe

A lot of recipes for making mastic. However, at home, the easiest way to do the dairy mastic. For this you will need:

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

Mix powdered sugar and powdered milk. Then gradually pour the condensed milk into the mixture, kneading the dough. The result should be a homogeneous, elastic mass. We must immediately make a reservation that the amount of dry products is indicated approximately. If the resulting mass sticks to the hands, then a little more powder should be added to it. It happens and vice versa: the dough does not want to stick and crumble in the hands, then you need to pour 1-2 teaspoons of lemon juice into it. And a few words about the ingredients. For mastic should take the powdered sugar very fine grinding. Moreover, this product must be sieved through a sieve. This ensures a quality end result.

The resulting mastic color is almost white. To sculpt colored figurines to decorate a homemade cake, food colors should be added to the mass. About them already mentioned in the description of the preparation of mastic. Work with mastic is quite simple. A ball of "dough" is rolled on a surface covered with starch or powdered sugar, after which the canvas can be applied to the cake for its "stitching" or décor elements can be cut out of it. Some pastry chefs advise you to roll out the mastic between two ordinary packing bags. In principle, this is also possible. Connect several elements of the mastic can be slightly moistened gluing sites with ordinary water.

It should be warned that the mastic should not be covered with biscuit cakes soaked in syrup or sour cream. Such an impregnation will easily dissolve all the decorations. There are no other serious restrictions on the use of this material. The mastic left after decorating the cake should not be thrown away. It is beautifully stored in the refrigerator, provided that the material is tightly wrapped in two or three ordinary plastic bags.

  Marzipan cake decorating

Marzipan can be a great option for homemade cake. It is possible to cover this surface with this material, and to make a wide variety of decorative elements out of it.
  What is marzipan? Under this title, there is a delicate taste and elastic nut mass, perfectly suited for decorating a homemade cake. In the pastry shops you can certainly buy it in finished form. However, marzipan can be made independently. To do this, you need to purchase only:

• almond  - a glass;
• granulated sugar  - a glass;
• water  - a quarter cup.

Peel the nuts and fry in a dry baking tray in the oven until golden brown. Ready kernels grind blender or grate a small grater. From sugar and water, boil a thick syrup and pour ground nuts into it. Mix the mixture thoroughly and boil for 3 minutes. Pour the mixture into a bowl richly greased with butter and let cool. Ready marzipan removed from the bowl, mince and you can proceed to the design of the cake.
  Working with marzipan is as easy as with mastic. A “lump” of material is rolled out, after which cakes are covered with it on top or cut out of it figures and other elements. If marzipan spreads during rolling, then sugar powder should be added to it and kneaded properly. If the product is on the contrary too dense, then it should be sprinkled with warm water. After such a procedure, it will be much easier to roll out.
  What we should not forget is that marzipan needs some time for normal curing. So confectionery creativity should be addressed in advance - at least 8 hours before the removal of the culinary masterpiece to the guests.

  Icing

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

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

To begin with, all the ingredients must be cooled. Then gently chop the eggs, separate the whites from the yolks and place in a clean, fat-free bowl. The last procedure can be carried out by simply wiping the inside of the dish with a slice of lemon.
  Squirrels mix with a mixer at the lowest speed. It is not necessary to beat for a long time - two minutes is enough. Now you can add the rest of the ingredients to the proteins and continue to beat the mixture until it turns white. Cover the bowl with the finished “ice” mass with film and put in the fridge for an hour. During this time, all the bubbles formed should burst. Done! However, working with this material without special equipment will not work. We'll have to buy a confectionery syringe with special nozzles.
Ice must be transferred to a syringe. In this case, the nozzle on the tool you need to wear the narrowest. With this material you can draw lace, make a variety of inscriptions, decorate the sides, etc. The only limitation is that the surface of the confection must not be sticky or have a predisposition to drip. But the icing perfectly falls on the mastic or hard glaze.

  Waffle decoration homemade cake

A good material for homemade cake are waffles. There is no room for imagination. With the proper skill on the wafer plate, you can make a portrait or draw a magnificent still life. Of course, this should be done only food colors. You can make any volume elements for decoration from a wafer plate.
  One is bad. Ordinary wafer cake layers do not work very well for such purposes. They get wet or break. So you have to buy a special wafer paper. It is produced in two types. More dense - it is good just for applying images (often sold with an already printed image) and very thin - it can be cut into parts. However, far from every locality such confectionery delights can be purchased. Therefore, it is easier to do the usual wafer cake dough.
  To begin with, cutting such a blank to give the desired shape should only be a very sharp knife. It is also advisable to moisten it in warm water. Otherwise the waffles will just crumble.
  After drawing the pattern, the cake should be carefully laid on the surface of the cake. Just for starters, this very surface needs to be made perfectly smooth. Materials such as mastic or thick icing are perfect for smoothing. To prevent the wafer layer from moving, the back side of the cake should be smeared with something sticky. A thick sugar syrup, jam or honey is perfect for this purpose.
  In order to put the "glue" cake must be put on a smooth surface. Sticky layer must be evenly applied to the surface with a special brush. If there is no such tool in the house, you can level the sticky mass with a spoon.
  Prepared wafer cake should be laid on the cake, cover with a napkin and gently flatten, squeezing out the air inside. The edges of such a pattern can be decorated with cream or whipped cream.
With figures carved out of waffles do about the same. They are greased on one side with a sticky substance and laid on the right place. From the wafer parts can be collected and volumetric figures. For example, a cream can be made of a body and a butterfly mustache, and the wings made of waffles can be stuck nearby.

  Chocolate at home to decorate the cake

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

  Chocolate is also good for melting it. In many culinary publications they write that chocolate bars should be turned into a liquid mass on a steam bath. In fact, this is not entirely correct. It is better to melt chocolate over low heat in a scoop, stirring it constantly. In extreme cases, you can use a microwave. But on a porous bath chocolate absorbs some of the condensate and a normal pattern cannot be made from it. But it is time to return to the decoration.
  The resulting chocolate mass can be collected in a cooking syringe and using it to draw a variety of patterns. To make a pattern with an openwork nozzle for a tool, you need to choose the thinnest one. If the syringe is not at hand, it does not matter. Chocolate mass can be collected in a usual packing package, a small hole can be made in it by the darning game and you can start decorating the cake.
However, drawing directly on the surface of the pastry is not worth it. It is better to pre-apply the desired pattern on parchment paper or foil, and then outline the outline of the pattern with a liquid chocolate paste. The sheet with the printed pattern must be carefully transferred to the refrigerator for solidification. After some time, the base must be carefully separated from the chocolate patterns, and the resulting parts put on the prepared surface of the cake.
  To create these decorations, you can use not only paper or foil. Fine decorations for the cake can make a clean woody piece of melted chocolate. Then billet should also be sent to the refrigerator, and then separate the natural sheet from the chocolate. By the way, it is better to put chocolate on the back side of the sheet, then the real leaflets will be visible on the decorative leaf.
  With the help of special stencil molds chocolate can cut a variety of figures. To do this, melted chocolate should be poured onto a cold, greased baking sheet and smoothed with a knife. When the mass is almost frozen, you can start cutting out the shapes with the molds.
  And you can do without molds simply by cutting the chocolate layer into various geometric shapes: squares, triangles, diamonds and other “wedges”.

  Whipped cream

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

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

The whole trick of whipping the cream is in their temperature. To make it all, the dairy product must be cooled for 4-5 hours in the refrigerator. Cold should also be the capacity in which the cream will whisk and whisk, which this process will be carried out. Speaking of capacity. It is better to take more dishes for whipping, since the cream will increase significantly in volume in the process of working on them.
  Now about the process itself. The first minute, the product should be whipped at the lowest speed, and then it can be increased. All the action should take 7-8 minutes. It is not necessary to whisk longer, cream from this can lose all airiness.
The classic version of whipped cream can be refined. For example, before beating, sugar or powdered sugar can be dissolved in the milk product (the latter is preferable). Pleasant aroma will give whipped cream vanillin or vanilla sugar. You can pour into the cream and any food coloring. Then the finished cream will be colored.
  Some sources suggest adding more gelatin there. However, this is not worth it. Whipped cream and keep their shape so well, but you need to put them on a slightly sticky surface. Otherwise, the decoration can "crawl."
  And working with whipped cream is as easy as using cream. Especially if the kitchen has a pastry syringe. But unlike desserts with cream, it is desirable to eat a cake with whipped cream immediately. They still do not keep their shape so well.

  Decorating Homemade Meringue Cakes

Very effectively on any cake turrets from meringue look. Of course, it is impossible to decorate a cake with crispy hemispheres. Putting such a decoration is necessary on the surface, smeared with cream, icing or at least jam. You can cook meringue at home if you have:

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

Carefully break the eggs and separate the whites from the yolks. Protein pour into a large container and beat with a mixer until strong foam. After that, the mass should start to pour sugar. This should be done gradually - 1-2 tablespoons, while continuing to beat the mixture. The mixer speed is too big to do, but it shouldn't be too small either. In total, the whole process takes 12-15 minutes.
  Put the finished protein mass on a baking sheet covered with greased baking paper. You can lay out using a standard tablespoon or all the same pastry syringe. Baking time at a temperature of 100 ° C for about 1.5-2 hours, depending on the size of the meringue.

  Fruit for decoration

What could be simpler than decorating a homemade cake with fresh fruit or mouth-watering slices? Perhaps this is a rhetorical question. Such a design option could indeed be considered the simplest, if not for one “but”. Fruits do not really want to fit on baked cakes for the cake. So without cream, glaze or jelly here, too, can not do.
The choice of "substrate" depends on the fruit. For strawberries, a simple butter cream would be the best option. Exotic bananas are not so great now combined with chocolate icing. But the win-win is, of course, jelly. How to make it? This will be discussed below. In the meantime, a couple of words about fruit.
  For decorating the cake will suit any options for natural delicacies. You can take both fresh fruit and canned or frozen. In principle, even jam is suitable. After all, it is also a fruit, only in processed form.
  Fresh strawberries can be beautifully cut into halves and lay them surface of the confection. Small berries - raspberries and blackberries, can be laid in one piece, dividing the cake into several contrasting triangular sectors. You can make whole compositions from exotic fruits. In short, the fantasy here is practically not limited to anything.

  How to decorate a jelly cake

So it's time to talk about how to decorate a homemade cake with jelly. Theoretically, you can buy the concentrate of this product in the store, dilute according to the instructions and decorate them with a cake. This is even a very good option, allowing you to get a beautiful element of the decor without much effort. Although in fact jelly is not so difficult to cook yourself. For this you need to have at hand:

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

Gelatin is allowed to swell in one glass of juice, then melt in a water bath. After that, pour the remaining juice into the mixture, add powder, mix everything well and put in the refrigerator. Completely give the jelly to freeze is not necessary. It is necessary that it is only slightly grabbed.
  Place the finished cake in a detachable form so that the sides rise about 30 mm above the cake. Prepared jelly mass to get out of the refrigerator and put it in the form. Immediately on the surface of the jelly, you can put fresh fruit and send the cake to the refrigerator for 12 hours.
  What to do with the rest of the jelly? It can be expanded in molds and put in the fridge. When they podstnut little, put on the still not frozen jelly surface.
  By the way, it is not necessary to make jelly from one juice. You can take several varieties of multi-colored fruit drinks, divide the surface of the cake into sectors and make a colorful fill. And you can make a monochromatic surface, and put colored figures on it.

  Ready-made confectionery (sweets and marmalade)

Not especially straining, you can decorate the homemade cake with ready-made sweets or marmalade. Of course, for the design is not suitable caramel or candy. But chocolates, chocolates, wafer rolls and even M & M are the perfect material to decorate a homemade pastry.
  Put the candy should be on the surface covered with cream or icing. And the cream is preferable because it is less sweet. Ready-made confectionery can decorate not only the surface of the cake, but also its end part. For this purpose, for example, wafer rolls, set vertically, are perfect.
  It is interesting to arrange the cake using ready-made multi-colored marmalade. The easiest option is to lay out the surface in the form of a pattern or lettering. You can do and more cunning. Marmalade is perfectly melted in the microwave in literally seconds. It is possible to work with the prepared mass as well as with jelly. Only marmalade freezes faster - only 3-4 hours.
  Liquid marmalade can draw whole pictures. True, in this case, the surface of the cake is better covered with mastic. Then, using a confectionery syringe with the thinnest nozzle and melted chocolate, it is necessary to apply the contours of the design to the surface of the future masterpiece. When the chocolate is podstnet, you can pour the appropriate places of the picture with liquid marmalade of the desired color.

  Homemade cake decorating

Well, if all the above methods seem complicated, then you can do it quite simply - sprinkle the surface of the cake with some loose material, for example: powdered sugar, cocoa or purchased multicolored sprinkling.
  It is worth remembering that on a dry surface scattering will not hold. Therefore, before proceeding to the design of homemade cake, its top and sides should be smeared with something sticky: cream, icing or jam. Apply the dressing immediately after coating, until the “sticky” base is frozen.
  As a rule, no housewife has difficulty sprinkling the top surface of the cake. But to decorate the ends of the confectionery with such material is quite problematic. But this is only if you do not know one secret. In order to put the dressing on the sides you need to put the cake on a piece of cloth, pour the necessary material around it directly onto the fabric, and then gently press the fabric to the side of the cake. Most of the sprinkles will stick to the sides.

A cake just sprinkled with something will turn out delicious, but the decoration will look too boring. Stencil will help to correct the situation. You can cut out any pattern or inscription from ordinary paper, put it on the surface of the confectionery product and begin to sprinkle it. When the stencil is removed, the desired pattern will appear on the cake.
  The dressing can be done not only by one material. Thanks to the stencils, you can make drawings from different contrasting materials, for example: all from the same cocoa and powdered sugar. What else can sprinkle cake? Yes, in principle, anything. As a "finishing material", you can use crushed nuts, cookie crumbs or waffles, instant coffee, grated chocolate, etc., etc., etc.… The main thing is that the sprinkling should be harmoniously combined with the taste of the cake.
  That's all. Creative success and enjoy your meal!

  Cake Decorating Video

Exclusive holiday cakes with a photograph have become popular with the advent of printers working on food dyes. When self-preparing photos for printing in the Russian Photoshop program, the cost of this service (no need to pay for the design and image editing) is available to almost everyone. Read how to make a photo on the cake, and give a person a unique pastry masterpiece.

Preparing photos for printing on the cake

Step 1. in Russian on the computer.

Download the distribution package from our website, start the installation process, tick the "Place shortcut on desktop" checkbox. This is a modern editor for working with graphic images, which supports advanced color schemes and allows you to create photos for printing (including food) printing.

Step 2. Find and add photos to the utility.

Pick up a photo from PC memory, it can be a photo of a birthday man (with a loved one or friends), an image of a subject with which his hobby is associated (for example, download a picture of a car from the Internet).

Step 3. Edit the photo for the cake.

Click the "Image" tab, select "Brightness and Contrast", change these settings on the right side of the menu. The lighting correction is made in the same way (a separate window opens), hue, saturation, lightness.

For curly photo trimming, click on the Appearance tab and the Photomontage item, in the window that opens, click on the Crop photo icon, select the cropping shape (for example, round), select the image area, click Apply.

Through the "Photo Montage" (button "+") on the image superimposed new decorations. Among the categories of clipart there are flowers, funny animals, romantic pictures. Examples of their successful use are. Click on the “Effects” icon and decorate the photo with light flashes, stars, etc.

Step 4. Resize the image.

On the "Image" tab, click "Resize". In the window that opens, enter new values ​​for the printed size of the photo, specify the size in points and the resolution in DPI. For ease of setup, use the function presets - ready-made photo options.

Step 5. Save the photo for printing.

Through the "File" tab, save the photo in any of the available formats, for convenience of printing, we recommend using the file type TIFF.

For the manufacture of photos on the cakes using food paper. It comes in several varieties: waffle, sugar, with a vanilla base. Buy the right base for you. Take a photo (on a flash drive or other media) to the studio, which has a printer for working with food colors.

In the studio, the printer connects to the computer in which the photo is uploaded. The image is printed and cropped (shaped) to the size of the confection. Food paper is superimposed on the top of the cake, and a glaze coating can be used to fix the image and give it a glossy shine. On the perimeter of the photo is often decorated with cream vignettes, turning the cake into a masterpiece of confectionery art.

DIY decorations made of chocolate for cakes, pastries, cookies and other homemade pastries - confectioner's aerobatics. Of course, you can not be too sophisticated and decorate the cake with chocolate like your grandmothers did - just melt the cream tile and then coat the top and sides of the confection with this liquid mass. But you can try and make a decoration of chocolate just unearthly beauty, similar to the most real masterpieces.

What chocolate is suitable for decorating the cake?

Choosing what chocolate to make decorations for the cake, purchase only a quality product. Quality chocolate makes beautiful glossy decorations. Currently, for the manufacture of chocolate decorations use chocolate glaze, which is replaced by various equivalents of cocoa butter. These glazes are very convenient to use due to their considerable fluidity, but in taste they are inferior to real chocolate - couverture.

Despite the long-standing domestic traditions of chocolate production, interest in this product from the consumer and the manufacturer is constantly growing, because of chocolate and you can make a variety of decorations for cakes and pastries: line art, three-dimensional figures, bas-reliefs, openwork details and much more. When making decorations for chocolate cakes, you can give full imagination.

Of the popular trends in working with this product, one can mention “marble drawing”, “velor trim”, “decals”.

As can be seen in the photo, chocolate decorations can become real author's sculptures:

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

Chocolate decorations do it yourself (with photo)

On the surface of cakes and pastries make a variety of chocolate decorations with their own hands:  geometric ornaments, pictures of flowers and leaves, various patterns of thematic content. The use of dyes other than those authorized by the Ministry of Health is prohibited. When decorating products use special techniques and various devices.

Home-made chocolate jewelry is made from chocolates and 100-gram tiles. To decorate cakes with chocolate chips, chocolate is cooled and then kept at a temperature of 25-30 ° C for a bit - then when chopping with a knife the chocolate rolls up into a beautiful straw. Strongly chilled chocolate crumbles, but soft does not give chips.

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

To do this, it is broken up into pieces, melted in a water bath (so as not to burn) and poured into a small parchment cornet. Any picture is selected. They put tracing paper or cellophane on it and chop the chocolate from the cornet along the visible contours. Such handmade chocolate decorations are put in a cold place, and after hardening, they are removed from the paper with a knife and transferred to a cake or cake.

Before making a decoration of chocolate in the form of a vertical pattern, a “leg” is pre-planted, on which it will be strengthened in the right place. Chocolate oak leaves are very elegant on the cake. In order to make them, tracing paper is placed on a drawing of a small oak leaf and first outlining a contour with chocolate from a cornet, and then pouring the middle, the back of a knife draws a line in the middle of the sheet, and short oblique lines from the sides, imitating sheet veinlets. After that do the rest of the leaves.

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

Chocolate decorations for the cake at home (with video)

For the preparation of voluminous chocolate decorations, one- and two-sided forms of plaster, porcelain, clay, plastic and metal are used. Such forms are fastened together with clips. The forms are thoroughly cleaned from the remnants of chocolate and rubbed dry with a clean cloth so that the figures and bas-reliefs are easily separated, then they are warmed to 30 ° C and filled with chocolate with a temperature of 29-30 ° C. Chocolate is poured into bilateral, bonded forms through the lower opening, the shape is well shaken for 2-3 minutes and turned over to avoid voids from air bubbles and to distribute the chocolate evenly. After pouring, the mold is placed with the hole down and the remnants of chocolate are poured, on the inner walls there remains its layer from 2 to 4 mm.

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

The video "Jewelry made of chocolate" shows how various figures are made:

To make jewelry out of chocolate, you can not invent complicated designs, but simply make a chocolate pyramid. Before you make such chocolate decoration on a cake, first draw the outlines of the pyramid parts on a cardboard with a pencil and cut out the template. From the cornet the pattern is sprung: the lines of the pattern are thinner, the edges of the pyramid are thicker. To make the pyramid was harder, add cocoa butter to the melted chocolate. 1-2 hours parts are cooled in the refrigerator, then process their reverse side.

They assemble a pyramid like this: put two parts on the board with flat sides to each other and squeeze chocolate at the edges, squeeze the halves and cool them. They put it vertically on the cake and glue the remaining 3-4 parts to the sides, let the pyramid froze and additionally decorate the cake with marzipan, flowers made of sugar mastic.

As you can see in the photo, you can also make jewelry out of chocolate with your own hands from chocolate substitute. It is made from 15% cocoa, 45% butter, 40% caster sugar and 10% (by weight) vanilla sugar. First, a quarter of the whole butter is heated to 45 ° C, vanilla sugar and cocoa are added, then the rest of the butter is mixed with powdered sugar and with all 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 the application of straight or wavy lines on the surface of the product, lubricated with cream, using a pastry comb. It can be made of tinplate, aluminum, plastic. The sizes and a style of teeth of a comb can be various.

The following master class for decorating chocolate cakes contains interesting information about this product, reveals how tempering is carried out, as well as the technology for preparing figures, leaves, curls and chips, which will give a festive look to any cake.

Decorations for chocolate decorations on the cake: stencils and cornets for chocolate

Before making sophisticated chocolate cake decorations, you need to stock up on special tools. First, you will need cornets or pastry jigging bags with a set of tubes. Kornetik made of tracing paper, parchment or other thick paper that does not absorb fat: cut out a right triangle and fold it into a tapered tube. The protruding ends of the sheet are folded inward to hold the cornet together. Its sharp end is incised depending on the pattern you want to receive. Kornetik filled with cream or icing to half, tightly closed, so that when pressed, the cream or icing "deposited" only from the bottom hole. With the help of a cornet, inscriptions, dots and subtle elegant drawings and flowers are applied.

To make chocolate decorations, you can make a pastry jigging bag. For its manufacture use dense fabric (best tick 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 jigging bags are washed in warm water mixed with baking soda, and boiled for 3-5 minutes, dried and stored in a designated place.

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

To fill the pastry jigging bag with cream, hold it with your left hand, unfold the bag and put the cream with a spatula or spoon on 1/2 of its volume. The cream should be laid tightly, as the remaining air can ruin the pattern. Using both hands, connect the edges of the bag and, clamping it with the right hand, “pull out” the cream, holding the narrow end of the pastry bag with the left.

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

Before the end of any pattern for chocolate decorations should stop the pressure on the pastry bag and the end of the tube to make a sharp short movement forward along the figure.

A variety of openwork jewelry made of chocolate is made by “cutting out” cream from metal shaped tubes inserted into a jigging bag. A set of 10–12 tubules with different configuration of slices allows you to perform all the variety of decorations needed to decorate cakes and pies. But most often use tubules with smooth and straight, toothed and wedge-shaped cuts.

Stencils for decorating chocolate cakes can be useful - especially when you need a lot of jewelry items (for a festive banquet or children's table). You can create a hybrid: for example, to make some details of a composition on a stencil for jewelry made of chocolate, and others - by original cutting. Stencil for chocolate decorations has a metal base. Apply it to properly prepared raw materials and press firmly, cutting through the pulp in the form of a butterfly, leaf, fungus or any other figurine.

Here you can see the photo "Jewelry for chocolate", which you will need to create drawings:

Decorating the sides of the cakes with liquid chocolate cream do it yourself (with photos and video)

For decorating cakes with chocolate cream, use only freshly beaten product, patterns made of cream that stand will turn out without gloss and speckled.

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

When making chocolate openwork decorations for cakes, the cornet is filled with cream to half and tightly closed so that, when pressed, the cream exits only at the cut point. Kornetik with cream in hand is better not to keep for a long time:  the cream heats up at the hands, it becomes liquid and the patterns are uneven. Twisting, kornetik free from the remnants of the cream.

To decorate the cake with chocolate with their own hands, the jigging bag is filled as follows:  the wide end of the bag is turned away so that it rests on the left hand, and with a spoon the cream is filled with 1/2 volume with the right hand with a spoon. In the bag should remain as little as possible air, because it spoils the drawings. Then, using both hands, 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 kornetic or bag, a slow or instantaneous change in the pressure force with the right hand, a change in the angle of inclination with respect to the product, a change in the distance from the surface of the product, a variety of cream patterns is achieved. At the end of the execution of beautiful chocolate decorations, you need to stop the pressure on the bag or the cornet and with the end of the tube make a short movement forward from yourself along the pattern, then the rest of the cream will lay down with an inconspicuous stroke. If you raise the bag or kornetik up, then the figure will remain a cone of cream.

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

If you want to make a rose from cream, first cut out a small cake from a sponge cake (or take candied fruit, profit roll, etc.) - the heart of the rose. The core is strengthened on a stick with a pointed end and a stopper mounted on it or on the dining fork. In the left hand they hold a stick with a core, in the right hand - a pastry bag with a straw. Turning the wand, the cream is squeezed onto the core. When the rose is ready, it is removed from the stick with a spatula or fork, holding it with the fingers of the left hand, and placed on a cake or cake.

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

A basket can also be made from biscuit (shortbread dough), sticking together layers of chocolate cream or fruit filling. The basket is put on a coaster (for example, a plywood circle) with a wide side down and, lifting one side, put weaving from a cream. When the cream hardens, the basket is put on the cake. From the top of the basket, a handle is made from caramel or from a special dough (composition: flour, icing 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 curbs. By the way, curbs are made before all other cake decorations. Borders serve not only as an ornament, but also cover gaps, cracks, smooth the edges of the cake. They are mainly made with the help of a smooth tube with a straight cut or tubes with small teeth.

The video "DIY Handmade Chocolate Decorations" shows various pastry techniques:

How to decorate the cake with chocolate do it yourself: making flowers

The decoration figures for a chocolate cake in the form of flowers look very nice. In addition to roses, often do carnations. They are syringe from a flat tube with an oblique cut. The sharp corner of the tube is fixed to the surface of the cake or cake and they begin to squeeze out the cream, by waving movements turning the opposite end of the tube 180 ° C around the fixed end. Similarly, but in the opposite direction, the second row of petals is “clogged up”, etc.

Cream flowers are preferably supplemented with leaves. They are deposited from the tubes with a 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 entire picture. Leaves look especially good on small cakes. Words, names, numbers, congratulations and wishes are often written on cakes and even on cakes. In order for the inscriptions to be expressive, it is necessary that there is a contrast between the inscription and the background. For example, you can not make chocolate writing on chocolate or write white cream on white glaze.

Inscriptions syringe from a small cornet with a very narrow circular cut or with the help of a metal pencil tube. The cream uses protein, 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 tubule or the cornet, and uneven, broken lines will be obtained. You can write inscriptions and two-color cream. In this case, the cornet is filled with cream of two colors with longitudinal stripes.

Watch the “Chocolate cake decorating” video to get some fresh ideas:

How to make a decoration on a tempered chocolate cake

You can make various decorations for cakes and pastries from tempered chocolate - full-size figures, bas-reliefs, flat thin figures, “jiggles”, etc.

For full-size figures, it is better to use metal forms of two halves with clips. When pouring chocolate form and chocolate should have the same temperature. Chocolate is poured through the bottom opening of the mold and shaken it for 2–3 minutes to completely distribute the chocolate throughout all the patterns. Then the extra chocolate is poured. A layer of chocolate with a thickness of 3-4 mm is formed on the inner walls of the mold. After cooling and hardening of the chocolate, the mold is released from the clips, the figure is opened and taken out. Most often, chocolate is prepared bas-reliefs.

To obtain flat thin figures, tempered chocolate is poured onto a parchment with a layer of 2–3 mm, allowed to frost and the figures are cut down with a notch.

For the “jigging”, the tempered chocolate is laid out in a cornet and “deposited” on the parchment in the form of solid patterns and so-called antennae. From tempered chocolate, cast into a bar, and then chilled until almost completely hardened, thin wide chips are cut with a knife, which, when dropped, are rolled into tubes.

Cooking chocolate figurines to decorate the cake

Chocolate is an excellent material for decorating a cookie or cake, it will give a festive look to any pastry. To decorate the cake is better to take a chocolate mix. It freezes at room temperature and is easily melted in a water bath.

Cover the 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 the parchment, directing it with a knife with a round end so as to form a thick even layer. Leave in a cool place until the chocolate is almost completely frozen. Cut the figures with a knife or cutout for dough (asterisk, flower, etc.). They should be stored in a cool dry place.

Chocolate squares  - A simple and effective way to decorate a cake or a festive dessert. Cover with foil baking sheet. Spread 200 g of melted chocolate in an even layer and create a wave effect with a slight movement of the fork (make sure that the teeth of the fork do not touch the bottom of the pan). Cool until half of the chocolate hardens. Using a sharp knife and a ruler, chop the chocolate into squares with a side of about 6 cm. Put the baking tray with the chocolate decorations in the fridge until they are completely set. Remove the foil. Gently press the chocolate squares to the top and side surfaces of the glazed cake. They can also be used as a decoration for desserts with ice cream.

Chocolate decor to decorate the cake: grated chips, baby, petals and curls

Chocolate chips and crumb.  To decorate the cake with grated chocolate, you need to cut chips off a chocolate bar with a sharp knife. It is better to remove shavings above the plate, in smooth movements. Before decorating the cake with grated chocolate, it should be heated, but just enough to make it easy to work with. Leave the chocolate in a warm place for 10-15 minutes. Shavings on the cake can be shifted with a spoon or shake. Similarly, the decoration is made of chocolate chips, only it is rubbed smaller.

Chocolate curls. Melt the chocolate in a bowl in a water bath. Spread a thin layer on a smooth board. Set aside until the chocolate is almost frozen. Pull the blade of a large wide knife 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 the square foil on the palm. Using a spatula or spoon, spread chocolate over the foil in a thin layer. Form the petal. While it is still soft, slightly raise the fingers under the foil to slightly bend the petal, giving it a natural shape. Put to cool. When the chocolate finally hardens, remove the foil. With the help of melted chocolate from the petals you can make a flower.

Chocolate dessert dessert at home

Chocolate cream

Ingredients:

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

Broken chocolate into pieces pour milk and put in the oven so that it melts. Then grind it with a spoon, gradually adding one yolk, until the formation of a fluffy mass. Squirrels whip in a thick foam, gently mix with chocolate mass. Spread the cream in glasses, sprinkle with grated chocolate mixed with powdered sugar on top.

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

Cocoa caramel

Ingredients:

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

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

The softened butter shake until white. Then add the cooled mixture to it. Beat the cream until it has a uniform consistency.

Scalded chocolate cream

Ingredients:

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

Cooking method.   Bring to a boil over a slow fire 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 is to prepare chocolate icing from chocolate. This product can be used as a cream for pastries, and just spread on cookies.

Ingredients:

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

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

Recipe number 2

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

Ingredients:

• dark chocolate (not less than 56%) - 0.6 kg (3 large tiles),
• oil “Peasant” - 0.3 kg.

Chocolate icing from chocolate is prepared in a water bath, so first we select the containers: they will need 2 of such volume that one plunge into the other, but the water poured into the larger container should not be poured into the smaller one.

So, we set the containers, pour a little water into the big one and put it on the fire. When the water heats up properly, melt the oil - it melts easier and faster. Add finely chopped chocolate to the liquid butter. Stir continuously, because the mixture quickly thickens and begins to burn near the walls. When all the chocolate melted and the icing became homogeneous, it was ready.

Thus, from the butter and chocolate is a mirror chocolate coating. However, this is a fairly high-calorie product.

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

Chocolate icing from cocoa and sour cream

Ingredients:

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

Cooking:

Since sour cream is not recommended to warm up, sugar is better to grind into powder - so it is easier to dissolve. Mix dry products: cocoa powder fray with powder and vanilla. If you use vanilla sugar, grind it too. Add sour cream to the mixture little by little to avoid lumps. Mix thoroughly until a smooth, glossy, smooth paste is obtained. You can use a mixer, then the chocolate icing for the cake will be more airy.

You can make a rich glaze by adding cocoa to chocolate - this recipe is suitable if you are unable to find chocolate with a high cocoa content. Let us tell you how to make chocolate icing from cocoa powder, chocolate and milk.

Chocolate and Cocoa Frosting

Ingredients:

• mirror chocolate coating;
• cocoa powder - 4 tbsp. spoons;
• sugar - 1/3 cup;
• milk - ½ cup;
• black chocolate - 1 tile;
• butter - ¼ packs.

Cooking:

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

Light chocolate frosting for decorating cakes and desserts

What to do if you want to decorate the dessert, but you also want to have fewer calories. For this you need to cook a light icing from cocoa.

Ingredients:

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

Cooking:

To boil this icing to decorate desserts with chocolate, first of all we prepare the syrup: pour sugar into the hot water and boil the mixture over low heat for so long to get a drop not spreading on the nail. As soon as the syrup is cooked, we gradually add cocoa, carefully grinding it with liquid. Sufficiently quickly, sugar begins to crystallize against the walls. If you do not rub mass, it will burn, so be careful and careful. Frosting hardens quickly, therefore it should be applied warm.

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

How to make chocolate fudge cake decorating

Ingredients:

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

To prepare chocolate fudge you need to mix 1 tbsp. l hot water and 1 tbsp. l cocoa, cool.

Mix the butter and icing sugar. Beat with a mixer at low speed, gradually adding water until the fudge becomes homogeneous.

Grease the cake cooked for this recipe decoration of chocolate and arrange in accordance with the theme of the holiday.

How to melt chocolate to decorate the cake

To make a product or decoration out of chocolate, it must be prepared, that is, melted. In how to melt chocolate to decorate the cake, there are several nuances. You can use several methods.

First way How to melt chocolate for decoration - use a microwave, it is very simple.

Second way How to melt chocolate to decorate the cake - use a water bath. To do this, a container of chocolate should be placed in a pan of hot (not boiling!) Water.

Third way how to melt chocolate properly to decorate - use a double boiler. It is also quite possible to melt chocolate.

Fourth way   - the oven. Heat it to 60-70 degrees, place a container with chocolate there for 10-15 minutes. The fifth method is a steam bath. Container with chocolate should be kept above 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 to melt it cold. Wait for the product to warm to room temperature.

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

How to make laced drawings of chocolate cake decorating

Openwork drawings are a great cake decorating option.

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

To begin, 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 the cake using a cooking brush.

Allow the glaze to dry completely.

Start melting other chocolate. It should also be quite liquid.

Move the chocolate into the pastry bag. You can replace it with a regular plastic bag, making a small hole in its lower corner.

Start creating! Draw different patterns, show imagination!

Butterfly decorating workshop for cake

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

What do we have to do?

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

Spread cling film on a chopping board.

Start with liquid chocolate on food film to draw butterflies. If you use two chocolates (white and dark), the decoration will be more spectacular.

When the picture hardens a little, move it in the fridge until it solidifies.

Remove the jewelry from the refrigerator, carefully peel off the film.

Plant your butterflies on the cake.

Decorating the cake with balls of chocolate, nuts and cookies

Chocolate Balls with Nuts

Ingredients:

• cocoa 3 cup;
• sugar 1 cup;
• milk 3 glass;
• butter 150 gr;
• walnut 150 gr;
• shortbread biscuits 400 gr;
• coconut chips 1 bag;
• egg 1 pc .;
• cognac 1 tbsp. l;
• vanilla 1/2 tsp

Cooking:

To decorate the cake with nuts and chocolate cocoa balls, sugar and milk mix. Add chopped butter and put on fire. Waiting for the boil. Cooling down.

Add the egg, vanilla, brandy and beat well.

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

Crush cookies (here a friend grinder to you) and add to the mixture.

Mix well and make balls. Each ball enveloped in coconut flakes. Handsomely!

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

Enjoy your meal!

Chocolate balls with cookies

Ingredients

• 250 g of biscuits;
• 150 g of dark chocolate;
• 50 g of oil;
• 2 tbsp. l Sahara;
• 1 glass of milk;
• coconut or color dragee.

Grind cookies. Melt chocolate and butter in a water bath or in a microwave. Add milk and sugar, stir until a homogeneous mixture. Add chopped cookies. Stir and make balls out of the resulting dough. Ready balls roll in coconut chips or dragee. Chocolate balls to decorate the cake should be placed in the refrigerator for several hours.

The selection of photos “Decorating a cake with chocolate at home” vividly illustrates all the above recipes:

Chocolate chips for decorating cakes

If you chop chocolate on a grater, the small strips, separated from the tile, will spin into spirals and are perfect for the role of the upper layer. Especially since, improvising with flowers (black, milky and white), interesting combinations and even whole edible pictures come out. Before you get to work, put the chocolate in a warm place, a little softened it. You can also create curls manually: you should try to cut thin strips with a well-sharpened knife.

And for the sake of perfectly smooth chips, the technique will have to be corrected. This will require ready-made chocolate glaze, which must be applied in separate strokes on a corrugated surface and frozen in the freezer.

When the mass hardens, gently scrape the mass and transfer to the cake. Do not stop the fantasy on a solid background. Of these small particles, too, create works of art. It is important to attach the chocolate decorations for the cake quickly so that they do not have time to melt on your fingers or stick together with each other.

Chocolate decoration for cookies

Ingredients:

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

Preheat oven to 180 ° C. Oil the base and walls of 2 low forms and lay each sheet of parchment. Grease the paper.

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

Bake for 40 minutes until the nuts and edges of the cake are golden. Carefully remove them from the molds and shift them to the grate.

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

Spread the pieces over the grid, so that they are 1–2 cm apart from each other, and sprinkle with a thin stream of melted black chocolate with a dessert spoon. Then sprinkle with milk chocolate on top and leave in a cool place to chocolate choked. Cut each strip in half lengthwise.

Cookies with chocolate decorations can be stored for about a week in a tight-fitting container.

Chocolate chip recipe for cake decorating

Such figures can be poured out of melted chocolate using conventional casting technology. Just have a form. We buy silicone molds of the necessary subject in the department for confectionery creativity and fill them with melted chocolate, cool, cool to a solid state, remove them from the molds, turning them inside out. If you do not need large chocolate products - pour the chocolate into a thin layer of chocolate. When filling, level the surface with a thin spatula or table knife.

In the absence of bulk bulk forms, you can use curly grooves, which we usually use to mold cookies or gingerbread. Lay a sheet of parchment paper on a flat tray, place the molds and pour chocolate into them with a layer of the thickness you want, trying to get into the center of the notch so that chocolate does not stick to its sides above the intended layer. When using dredging, 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 dredging along the parchment. After cooling the chocolate figures to a solid state, carefully squeeze them out of the cut-out forms, cool the hands and put on gloves so as not to leave fingerprints. While the figures are not completely hardened, they can be further decorated - put incisions with a knife or a special cutter, or push them with a mesh, other textured objects, according to the decor that was intended. All that you put 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 taken in hands, for example, for filling baskets or for creating a volumetric center of the confectionery composition.

And finally, another video “How to decorate a cake with chocolate”, which will help you to cope with this difficult task:

Sweet tooths adore chocolate for its melting taste and delicate texture, doctors appreciate the high content of microelements, vitamins and antioxidants, and confectioners-decorators love it for the huge number of techniques that you can use to decorate any cake. Professionals use special tools to create their masterpieces. But at home you can make chocolate decorations for the cake, which will be not only tasty, but also spectacular.

What kind of chocolate can decorate the cake at home

Chocolate has the right to be called only such a product that contains cocoa butter.. The main components of chocolate also include ground cocoa and sugar. They also produce unsweetened chocolate, which contains 99% cocoa.

When decorating cakes, the following types of chocolate are used:

• bitter (dark) - contains at least 40–55% cocoa;
• milk - contains at least 25% cocoa and dairy products;
• white - contains at least 20% cocoa butter, but does not contain cocoa liquor and powder.

Professional confectioners use chocolate, which is available in blocks and dragees (drops). Chocolate bars can also be used for decoration at home.

Cocoa powder can also be used for decoration, but it should be of high quality, poor powder can creak on teeth.

Photo gallery: chocolate release forms suitable for decorating

Chocolate in the form of a dragee is convenient for melting   Chocolate blocks are often used by professional pastry chefs.   Slab chocolate can be used for home decoration

In addition to real chocolate, confectionery chocolate (icing) is found in stores, in which cocoa butter is replaced by vegetable fats. It is produced in tiles or in the form of chocolate figures.

Confectionery chocolate is significantly inferior to the present in taste, but, on the other hand, it is less capricious and can be used for applications, patterns, glaze.

What you need to know about chocolate

How to store and properly melt

Chocolate has a long shelf life, but it should be kept tightly closed, away from products with a strong odor, protecting it from light and moisture. Storage temperature - from 12 ° C to 20 ° C.

Before you start decorating the cake, in most cases, chocolate is crushed and heated. For heating, you can use a microwave, water or steam bath, or an oven heated to 50–100 ° C. In all cases it is necessary to stir the chocolate frequently.

Attention! When heated, chocolate must be protected from steam and water droplets, otherwise it will roll.

Tempering

Cocoa butter is very capricious. It contains fats, the crystals of which melt at different temperatures. If the chocolate is not melted correctly, it can become covered with a coating, quickly melt in the hands or thicken too. When tempering (targeted recrystallization), chocolate is successively heated, cooled and stirred, resulting in chocolate that melts in the mouth but remains firm and crisp at room temperature. For tempering you should take high-quality chocolate.

Confectionery chocolate (icing) does not need tempering, as it does not contain cocoa butter.

Professional pastry chefs use marble board and special thermometers for tempering. The easiest way to temper chocolate at home is to use a microwave:

1. Chop chocolate, put in the microwave.
2. Turn the oven on at maximum power.
3. To take and mix the chocolate every 15 seconds until almost completely melted, small lumps should remain.
4. Remove the chocolate and stir until completely homogeneous.

Properly tempered thinly coated chocolate hardens within 3 minutes at 20 ° C indoors.

If the chocolate thickens too quickly, excessive crystallization has occurred. In such a chocolate, add a little melted non-steamed chocolate and mix.

Simple Cornetic DIY

For the deposition of chocolate patterns using pastry bags, disposable polyethylene options are especially convenient. If they are not, you can turn the paper cornets yourself. To do this, from parchment or cut a square, divide it into 2 triangles diagonally. The resulting right triangle is folded with a cone, combining the sharp corners with the right angles. The angle is bent outward to secure the cornet. A corner is cut off below only when the cornet is already filled with chocolate..

Bag or kornetik filled with melted chocolate. It is convenient to fill the cornet, if you put it in a tall glass.

You can also replace pastry bags with a transparent paper file or a thick plastic bag made from milk.

Express design options

m & m’s and KitKat

This is a very simple and effective way to decorate the cake. Bright chocolate dragees in sugar glaze will perfectly fit into a children's holiday.

It will take:

• m & m’s;
• KitKat.

  The cake will look good if the height of the chocolate bars exceeds the height of the cake by 1.5–2 cm.

Procedure:

1. Chocolate sticks attached to the sides of the cake. If the sticks are interconnected, they are best divided.
2. Top of the cake to fall asleep m & m’s.
3. Additionally, the cake can be tied with ribbon.

You can decorate the cake and others: Kinder chocolate, chocolate balls.

Photo gallery: how to decorate the cake with ready-made chocolate products

  The square cake is lined with bricks made from slab chocolate and decorated with cookie towers glued together with chocolate   From white and dragee, you can put flowers   In such a candy assorted any sweet tooth will choose a piece to your taste.   Chocolates are laid out in a circle, and the composition is complemented by two-color chocolate tubes, which can be replaced by wafer tubules

Chocolate chips

Chocolate chips can be sprinkled and the top and sides of the cake. Make it at home is very simple: slab chocolate rubbed on a grater or cut with a knife for cleaning vegetables. In the latter case, curly curls of chocolate are obtained.

Depending on the selected grater, you can get different chocolate chips - small or larger. From the warmth of the hands, the chocolate softens quickly, so it is best to rub small pieces of chocolate. You can not pre-or in the process of cooling the chocolate in the refrigerator, too cold chocolate will crumble and break.

Figure with cocoa and stencil

The famous tiramisu simply sprinkle cocoa on top. Other cakes can be decorated in the same way. The top of the cake should be smooth, then it will look neat. And with the help of cocoa and stencil, you can create a pattern on the cake.

It will take:

• cocoa;
• sieve;
• stencil.

Procedure:

1. Put the stencil on the cake.
2. Sprinkle cocoa on top through a sieve.
3. Carefully remove the stencil.

You can use a stencil ready or make it yourself by cutting a picture out of paper. As a stencil, you can also use an openwork napkin for a cake, a fork and so on.

If the surface of the cake is covered with a soft or delicate cream (whipped cream, custard, sour cream), then it is better to keep the stencil a short distance from the cake so that it does not stick to the surface and spoil it.

Icing cake

Chocolate icing is very appetizing, especially when combined with fruit or fresh berries. You can also add glaze with colored sugar topping or beads. Before pouring the cake with icing, it must be well cooled. But the frosting should be warm.

Read more about chocolate icing in our article:.

Cake can be covered with icing whole or only the top, leaving on the sides appetizing smudges. The icing is poured into the center of the cake in a circular motion, helping it then spread out with a knife or spatula. If you need to make more uniform smudges, then first apply a liquid icing in a circular motion on the edges of the cake using a cornet or bag, and only then pour the top.

Chocolate and heavy cream ganache

Ingredients:

• 100 ml of heavy cream (30–35%);
• 100 g dark, 150 g milk, or 250 g white chocolate.

Cooking:

1. Chop chocolate.
2. Heat the cream to a boil.
3. Add chopped chocolate to the cream, mix thoroughly with a whisk.

You can adjust the thickness of the glaze by increasing or decreasing the amount of cream or chocolate.

If the ganache is cooled for several hours in the fridge, then let it warm to room temperature and beat, you get chocolate cream that can be used for cream decorations and a layer of cakes.

Chocolate and milk

Ingredients:

• 100 g of milk chocolate;
• 3-4 tbsp. l milk

Cooking:

1. Chop chocolate, add milk.
2. Warm up in the microwave or in a water bath, stirring constantly.

Chocolate and vegetable oil

Ingredients:

• 100 g of chocolate;
• 2–4 tbsp. l vegetable oil, odorless.

Cooking:

1. Chop chocolate, melt.
2. Add vegetable oil, stirring constantly.

You can make icing from different types of chocolate. In white oils add less, in the bitter - more.

Cocoa powder

Ingredients:

• 1 cup of sugar;
• 1/2 cup cocoa powder;
• 1/4 cup of milk;
• 50 g butter.

Cooking:

1. Put all the ingredients in a bowl.
2. Put in a boiling water bath. Constantly stirring, heat for about a minute.
3. Remove from the bath, beat with a mixer until a homogeneous consistency.

Mirror glaze with gelatin

Cake to cover this glaze should be smooth (ideally suited mousse cakes, filled in silicone forms). Before coating with a mirror glaze, it is necessary to keep it in the freezer for several hours.

Ingredients:

Cooking:

1. Soak the sheet gelatin in cold boiled water. Allow the gelatin to swell for 10 minutes. When using powdered gelatin, pour 50 g of cold water over it, stir it thoroughly and also let it swell.
2. Mix sugar, water, cocoa powder and heavy cream, bring to a boil with constant stirring. After boiling add chopped chocolate and mix until dissolved.
3. Leaf gelatin squeeze out excess water.
4. Put the swollen gelatin into the glaze and stir until dissolved.
5. To get rid of the bubbles and for smoothness, the mixture is passed through a fine sieve or whipped with an immersion blender, and then poured into a jar and cover the surface with food film. Frosting should be left in the refrigerator overnight before use..
6. Before coating the cake, you need to heat the chocolate icing to a temperature of 35–45 ° C. To obtain the smudges, you can reduce the temperature to 30 ° C, then it will harden faster. If there are many bubbles in the glaze, strain it again through a sieve with small holes. To cover the entire cake, it is placed on a wire rack and baking sheet or other suitable surface, lined with food film. Pour warm glaze from the center of the spiral to the edges. Surplus glaze on the baking sheet is collected to use further.

Photo gallery: options for decorating the cake flowing and mirror glaze

  Flowing icing looks great on a color-contrast cake   Using fruit and mirror glaze, you can create a bright composition on the cake   Glaze can be made and white

Video: how to make beautiful smudges on the cake

Drawing on the glaze of liquid white chocolate

Images on the glaze with a toothpick or bamboo sticks have become classics. On dark chocolate glaze they put a drawing with white melted chocolate, on light glaze - bitter or milky. You need to apply chocolate while the frosting is still liquid..

It is possible to apply the pattern on the cake, covered with cream, if the cream has a soft texture.

Options:

1. Gossamer Chocolate is applied on the glaze in a spiral from the center. Draw lines from the center to the edges.
2. Chevrons. Chocolate is applied on the glaze in parallel strips. Draw lines perpendicular to the stripes in both directions.
3. Hearts. Chocolate is applied on the glaze in small circles in a straight line or in a spiral. Draw a line through all the circles in one direction.
4. Marble. Chocolate is applied on the glaze in chaotic movements. In a circular motion mixed glaze, creating a marble effect.

Photo Gallery: options for applying patterns on the glaze

  To draw a spider web, the wand moves from the center to the edges.   Drawing a pattern in the form of chevrons implies the movement of the stick in turn sparva left and left to right   Hearts are obtained by holding the sticks in the center of the round drops of melted chocolate   Marble effect is formed by the free, chaotic movement of the wand.

Decorating the sides of the cake

The sides of the cake can be wrapped with chocolate ribbon, laid out with chocolate teeth, tiles or tubes. The most difficult way to decorate - tubes. They will need not only a lot of chocolate, but also a lot of patience.

Lace (Chocolates)

Elegant chocolate curls or a simple geometric pattern made of chocolate is easy, but they look very impressive. Chocolates of dark or milk chocolate look great on a white background, and a white pattern will accentuate the dark background.

Confectionery chocolate can also be used. It is less capricious, but significantly inferior in taste to natural.

It will take:

• chocolate;
• pencil, scissors.

Procedure:

1. Melt the chocolate in a microwave or in a water bath.
2. Cut a rectangular strip of baking paper equal to the circumference of the cake plus 2–3 cm and a width equal to the height of the cake plus 2–3 cm. Draw a pattern with a pencil and turn it over with the painted side to the table. You can print the pattern on the printer and just put it under the baking paper.
   

   For a wide cake, it is more convenient to make a chocolate ribbon of 2 halves.

3. Place the chocolate in a cornet or bag, cut into a corner.
   

   If chocolate flows out too quickly, it should be allowed to cool slightly.

4. Gently squeeze the chocolate onto the paper strip on the pattern.
5. Attach a paper ribbon with chocolate to the sides of the cake.
6. Put the cake in the fridge for at least 30 minutes.
7. Take out the cake, carefully remove the paper.

After that you can decorate the cake with a curb of cream, berries, fruits or fresh flowers.

Video: how to make chocolate

Panels or teeth

For this spectacular decoration, you will need at least 400–500 g of chocolate, depending on the size of the cake. You can use bitter, milk, white chocolate, as well as combine them, creating marble patterns.

It will take:

• chocolate;
• knife or scapula;
• parchment or baking paper.

Procedure:

1. Melt the chocolate.
2. Apply chocolate to parchment or baking paper, spread evenly with a knife or pastry blade.
3. Let the chocolate harden.
4. Cut with a knife or break your hands into pieces of arbitrary shape. The height of the panels should be above the cake.
5. Attach to the sides of the cake so that the panels overlap slightly.

For embossed texture, you can crush the parchment before applying chocolate on it. To create a pattern, they first put a white or dark chocolate pattern on the parchment, and fill it with contrasting color on top.

Photo gallery: options for decorating the cake with chocolate panels

  Cake with chocolate panels can be supplemented with fresh flowers   Chocolate panels can be made of unusual shape   The combination of white and dark chocolate gives an interesting marble pattern   The embossed texture and irregular shape of the teeth give the cake a special charm

Video: how to make chocolate teeth with nuts and dried fruit

Tubules

Ready-made chocolate tubes are sold in specialized pastry shops. However, you can make them yourself, including white chocolate or mix white and dark chocolate.

It will take:

• chocolate;
• acetate film;
• thin scotch tape;
• knife, scissors.

Instead of an acetate film, you can use transparent folder-corners for papers.

Procedure:

"Cigars"

It will take:

• chocolate;
• marble board or metal sheet for baking;
• scapula;
• metal scraper or trowel.

If you do not have a special metal pastry scraper, a new stainless steel construction spatula will do.

Procedure:

1. Chocolate temper.
2. Marble board or metal sheet to cool, put on the table.
3. Spread the chocolate in a thin layer on a sheet using a spatula.
4. Knife outlines the rectangles on the chocolate layer.
5. Let the chocolate thicken a little, but not harden.
6. Metal scraper or spatula at an angle of 45 degrees to remove a layer of chocolate on the marked lines, it will roll into a tube.

Video: how to make chocolate "cigars"

Chocolate decorative items

Curls, numbers, inscriptions and patterns

Melted chocolate draw various decorative elements, figures, figures. Butterflies and various curlicues are very popular.   These elements can decorate both the top and sides of the cake..

It will take:

• chocolate;
• pastry bag or paper cornet;
• parchment or baking paper;
• stencil with a pattern.

Procedure:

1. Melt the chocolate. Fill with a melted chocolate cornet or a bag, cut a corner.
2. Print or draw on paper the desired image (curls, numbers, inscriptions). Put a sheet of parchment on a sheet of pattern, can be fastened with clips along the edges. Gently squeeze the chocolate on the parchment on the pattern.
3. Let the elements freeze.
4. Remove the chocolate blanks from the parchment.

If you put the parchment on the rolling pin during chocolate freezing, wrap it around the glass or use other suitable items, the blanks will turn out to be voluminous. Thus you can create chocolate spirals, flowers, butterflies.

Photo gallery: options for decorating the cake with chocolate decorative elements and stencil examples

  Openwork triangles are placed in a circle with a support on cream sockets or berries   Cake can be decorated with chocolate lettering or numbers   Elegant decorative elements are usually fixed in cream sockets.   On the cake, you can put one big or several small butterflies   Laced butterflies can be flat or consist of two halves angled to each other.   Openwork decorative elements decorate the top or sides of the cake   Of the small decorative elements usually make a border on the edge of the cake

Video: creating a chocolate flower

Contour applications

In contrast to the lace, such decorative elements have a background and a contrasting stroke along the contour.

It will take:

• white and dark chocolate (bitter or milky);
• pastry bag or paper cornet;
• parchment or baking paper;
• paper with a pattern.

Procedure:

1. Put a sheet of parchment on a sheet of pattern.
2. Melt the dark chocolate. Squeeze it onto the parchment along the contour of the pattern underneath it and let it freeze.
3. Melt white chocolate. Fill in the rest of the application. Let it completely frost and then turn it over.

By mixing white and dark chocolate or by adding dyes to white chocolate, you can achieve different shades and make an application of color. Color applications require special chocolate colorants. You can not use for this fruit juices, as chocolate can curl.

Simple cut elements

Even a child can cope with the manufacture of these parts, so feel free to call your son or daughter to help you.

It will take:

• chocolate;
• parchment or baking paper;
• spatula or knife;
• cutting down, forms for cookies.

Procedure:

1. Melt the chocolate.
2. Spread chocolate with a knife or spatula in a uniform layer of 2–3 mm on the parchment.
3. When the chocolate starts to harden, cut out elements using molds or cuts.

If chocolate sticks to the mold - it is not sufficiently cooled. If the chocolate breaks - it is already too hardened, it must be reheated.

Chocolate leaves

This is a very simple idea with excellent results. You can dream and use a variety of leaves as a basis.

It will take:

• chocolate;
• tassel;
• leaves, for example, roses.

Procedure:

1. Wash leaves and dry well. Melt the chocolate.
2. You need to apply chocolate - attention! - on the reverse side of the leaves.Then using a brush to distribute it from the middle of the sheet to the edges and transfer to a clean surface for solidification.
3. Leave the leaves with chocolate until it solidifies.
4. Carefully remove the base leaves from the frozen chocolate. Such chocolate leaves will be good on an autumn cake, for example, on a cake in honor of September 1. Decorate chocolate leaves can be both the top and sides of the cake.

Photo gallery: options for decorating the cake chocolate foliage

Making figures using mold forms

Molds are silicone molds designed specifically for chocolate molding. With their help, you can easily and quickly get a lot of decorative elements to decorate one or even several cakes.

It will take:

• chocolate;
• silicone or plastic molds for chocolate.

Forms before pouring chocolate should be clean and completely dry.

Procedure:

1. Melt the chocolate.
2. Pour chocolate into the molds, remove excess chocolate from above, let it harden.
3. Get chocolate figures. The silicone mold can be turned out for this, and the plastic one can be turned over and lightly knocked on the table.

Forms for chocolate are sold in specialized confectionery shops, shops for creativity, in household departments with dishes. Forms for making soap or ice are also suitable.

Chocolate bow

This cake will be the perfect gift. In addition, he practically does not need any other decorations: a huge bow will make an amazing impression on its own, rest assured.

It will take:

• chocolate;
• parchment;
• scissors, ruler, pencil.

Procedure:

1. Draw on parchment rectangles of about 3 * 18 cm, cut. On 1 bow will need about 15 such strips blanks.
2. Melt the chocolate.
3. Apply chocolate on strips. Each strip should be covered completely..
4. Strip with chocolate to remove and move to a clean place.
5. When the chocolate starts to set, connect the ends of the strip, put the resulting loops on its side. Let it freeze.
6. After curing, remove the parchment from the chocolate.
7. On a sheet of parchment with melted chocolate to connect the bottom row of 6 loops. Let it freeze.
8. Similarly, make the second and next row, sticking loops in the center with melted chocolate.
9. After setting, transfer the bow to the cake.

Chocolate sculpt

Chocolate mastic allows you to create quite complex figures, flowers, it can also completely cover the cakes, create draperies, bows, ruches. Fresh mastic is plastic, resembles soft plasticine, but when it dries, it becomes hard. Plastic chocolate is similar to mastic, but more is used for modeling.

Store mastic in the refrigerator, tightly wrapped in several layers of food film.

Plastic Chocolate

Chocolate for modeling is made from bitter, milk and white chocolate and glucose syrup. At home, glucose syrup can be replaced with light liquid honey or invert syrup..

Ingredients:

• 200 g white, milk or bitter chocolate;
• 50 g, 80 g or 100 g of invert syrup respectively.
• For syrup:
  • 350 grams of sugar;
  • 150 ml of water;
  • 2 g of citric acid;
  • 1.5 g of soda.

First you need to cook invert syrup:

1. Boil water with sugar, stir until sugar dissolves.
2. Add citric acid, cover and let simmer for about 20 minutes. Cool to 50–60 ° C.
3. Pour soda, mix. The syrup will start to foam.
4. To cool. Foam in the process of cooling will leave.
5. Pour into a closed container and leave at room temperature.

We proceed to the preparation of mastic:

1. Chop and melt chocolate.
2. Heat syrup to a warm state.
3. Mix the chocolate syrup thoroughly so that there are no lumps left.
   

   The resulting mass may first seem quite liquid, but after cooling it becomes thicker and firmer.

4. Mastic carefully wrap cling film to avoid contact with air.
5. After a few hours you can sculpt figures. Before modeling, they take chocolate in small pieces, carefully knead them with their hands. Large pieces of mastic heat up a few seconds in the microwave.

The proportions given are approximate, as they depend on the syrup density and the percentage of cocoa in the chocolate.

Video: Cooking chocolate for modeling and decorating cake ruffles and roses

Chocolate marshmallow mastic

Marshmallow - marshmallow, which is produced in the form of pads or braids. Combining chocolate with marshmallows, get mastic, which can be used both for modeling and for coating the cake.

Ingredients:

• 180g marshmallow;
• 200 g of dark chocolate;
• 150 grams of powdered sugar;
• 1-3 tbsp. l water;
• 1 tbsp. l butter.

Cooking:

1. Sugar powder sift.
   

   Powdered sugar is better to put a little less than more.

2. Melt the chocolate.
3. In marshmallows add water, melt in a microwave oven at maximum power, stirring every 20 seconds.
4. Mix marshmallows with chocolate and butter.
5. In the sifted powder, add chocolate-marshmallow mass, knead until smooth.
6. Wrap tightly in food film to avoid contact with air.
7. After a few hours you can use it to mold the figures and cover the cake. At first, the mastic seems to be very soft, but after it has settled down, it hardens.