A delicious homemade cake will sparkle with all colors if decorated correctly. It is important to know which decorations, which type of confectionery are suitable. The design of cakes and desserts for a children's feast involves the presence of bright colors, the use of mastic, figurines, marmalade. Cakes for romantic evenings and holidays can be decorated with fruits, cream of pastel shades, delicate chocolate figures.

Making jewelry will take some skill and patience. You will also need some improvised means: a confectionery syringe with various nozzles, parchment paper, shovels of different thicknesses, a sharp thin knife, devices for working with mastic. But the result is worth the time and effort. As a result, you will get a beautifully decorated festive dish, surprise guests and positive reviews about your culinary skills.

Mastic

There are several of the most common recipes. Try two of the easiest mastic to make.

Ingredients

For milk paste:

1. Condensed milk.
2. Powdered milk or cream.
3. Powdered sugar.
4. Dyes on request.

From the marshmallows:

1. Chewing marshmallows.
2. Food coloring if needed.
3. Water.
4. Citric acid (or lemon juice).
5. Butter.
6. Powdered sugar and starch.

Cooking process

Milk-based mastic is prepared as follows:

1. Combine the ingredients in a deep bowl. First, the dry part, gradually pouring condensed milk into it.
2. It should come out elastic, thick dough that does not stick to the hands.
3. If you are adding colors (use only those intended for human consumption), pour them drop by drop onto a flat surface, as if kneading into the dough.

We will make mastic from marshmallows in this way:

1. We drown white marshmallows on steam or in a microwave oven.
2. At this stage, the right amount of food coloring can be added to the slurry.
3. Then you can pour in some water with a pinch of lemon juice or acid or milk.
4. At the end, put 50 grams of butter in the mass.
5. We make a sugar mixture: mix the powder with starch 1: 3.
6. Add this mixture in portions to the marshmallow mass until the dough becomes firm and elastic.
7. Knead the dough for about 10 minutes on a surface sprinkled with powder.

Before use, the mastic is rolled thinly into a circle that covers the top of the cake. You can also cut out figures from it: flowers, leaves, openwork patterns, animals and insects, letters, numbers. The mastic dries instantly, you need to work with it quickly. When forming the decoration, pinch off a piece from the total mass, and wrap the rest in plastic. Volumetric figures from mastic may not work out and crack when dry.

We advise you to read:
We advise you to cook:

Marzipan

Delicious nut mass - marzipan - has long been used in cake decorating. It consists of only two components - almond flour and sugar paste. The mass turns out to be elastic, perfectly keeps its shape, has a delicate taste. It can be used to make not only a coating for a cake, but also various figures and volumetric decorations.

Ingredients:

1. sugar - 200 grams;
2. water - a quarter glass;
3. lightly roasted almonds - 1 cup.

Cooking process:

1. Peel the almonds, dry in the oven until slightly golden, grate or chop in a blender.
2. Mix sugar with water, boil a thick syrup so that one drop can form a ball.
3. Pour the almond crumbs into the syrup, stir and cook for another 3 minutes.
4. Lubricate the inside with butter and pour the marzipan into it.
5. Cool, mince and proceed with decoration.
6. Marzipan can be rolled out in a layer and cover the cake completely, like with mastic, or you can form petals, leaves, stars, hearts from it. You can also cut letters out of marzipan and lay out congratulations on the surface of the cake.
7. If the mass comes out thin and spreads, add a little powdered sugar and knead on the board. Too thick marzipan can be sprinkled with boiled water and rolled out.
8. Put the decorated cake in the cold for 8-10 hours to set.

Icing

"Ice Pattern" - icing - looks very gentle and romantic in the design of cakes. This decoration not only looks like a winter pattern on glass, but also tastes like crunchy ice. Very durable, adheres well to the surface, does not spread, therefore it is considered universal. Especially popular when decorating wedding cakes.

Ingredients

You will need:

1. Powdered sugar - 450-600 grams, depending on the size of the eggs.
2. 3 pieces of protein.
3. 1 teaspoon of glycerin.
4. 15 grams of lemon juice.

Cooking process

We prepare icing from chilled products:

1. We separate the proteins, degrease the dishes for them and wipe them dry.
2. Beat at low speed for 2 minutes.
3. Add glycerin, lemon juice and powder.
4. Beat with a whisk until the mixture turns white.
5. Set aside in the cold for an hour, covered with foil so that all air bubbles burst.
6. We work with icing, putting it into a confectionery syringe with the narrowest nozzle. They can decorate lace, inscriptions, sides on the surface of the cakes.
7. After decorating, place the item in the cold to harden the "ice pattern".

Icing can be applied over mastic, hard chocolate glaze, milk fudge. The main thing is that the surface is non-sticky and does not drip.

Waffles

They are made of crispy waffle dough, very convenient to use: they do not crack, do not melt and keep their shape perfectly. The most popular of this material are flowers, figurines of berries and fruits, volumetric letters, numbers. Recently, pictures and photographs that can be eaten, also made on the basis of a waffle cake, are in demand.

Ready-made waffle decoration - a round or square plate made of rice paper with food ink drawing or various figures: flowers, butterflies, leaves, openwork stripes. It is difficult to make a picture of a house without special equipment. But, even having bought it, you need to properly decorate the cake baked with love with it, so that it becomes original and pleases the hero of the occasion and guests.

Cooking process

Decorating with waffle pictures has its own subtleties:

1. You can only lay the workpiece on a perfectly flat cake surface.
2. The base can be mastic, thick butter cream, chocolate icing, also thick.
3. You need to apply the picture to a still uncured surface, if, for example, we are talking about chocolate glaze, so that it sticks and does not slide out.

We arrange it like this:

1. Grease the back of the workpiece with a thin layer of light jam, liquid honey, thick sugar syrup. A wide silicone brush is most convenient at this stage. We do not carry out the procedure "on the weight": put the picture on the table.
2. Place the piece on top of the cake.
3. Press down lightly with your hands and smooth with a napkin, releasing air.
4. To hide the edges of the picture, use a side of whipped cream or butter cream in a pastry syringe.
5. Decorating the cake with waffle figures, you can grease them completely and "glue" them, or you can smear with syrup only the central part of the back side. This is how the raised wings of a butterfly or an open flower can be formed.

Waffle plates can only be placed on a light surface, and if using chocolate icing, boil it with white chocolate. When soaked, the waffle pattern can become saturated with the dark coating of the cake.

Chocolate

Decorating with chocolate glaze, patterns or figurines is considered "classics of the genre". It is simply impossible to spoil the cake with this white or bitter delicacy. Chocolate goes well with light biscuit, puff pastry, creamy or curd mousse, all kinds of soufflés and creams. Melted chocolate can be given almost any shape, and when frozen it will not spread or crack.

Cooking process:

1. Chocolate shavings are very simple to prepare, but they look impressive. You can simply grate the tiles and sprinkle the surface and sides of the cake. Or you can use a special tool: a vegetable peeler. This knife with a thin slit inside the blade can be used to "clean off" long thin strips from the end of the tile.
2. If you want to decorate the product with chocolate curls, you need to slightly warm the bar before cutting. When cutting thin strips with a knife or vegetable cutter, you will immediately notice how they curl. Then you can place them on the frosting, cream, or whipped cream that covers the dessert so that they stick properly. From large
   curls can form flowers and leaves, pattern on the side of the cake.
3. Openwork chocolate patterns will require some skill. To prepare them, melt the bitter or white tiles by steam (ideally in a microwave oven), transfer the mass to a pastry syringe or bag.
4. Draw any patterns in advance on parchment. If drawing is not your thing, simply place clear parchment paper on the page in the magazine with the desired design and translate the drawing in pencil.
5. With melted chocolate, "draw" the patterns on the parchment, being careful not to interrupt the stream. Always press on the bag with the same force and do everything very quickly - high-quality chocolate instantly freezes. Let it freeze in the cold and carefully peel off the paper. Ready-made patterns can be laid horizontally on the surface of the cake or set them, forming a flower bud, in cream.
6. Chocolate leaves are an original decoration for any confectionery. They are realistic, edible and surprisingly similar to the real thing. It's easy to prepare them: take the leaves you like from a tree or houseplant, rinse, dry. On the inside, apply melted chocolate - white, bitter, or milky. Put in the cold, and when the frosting hardens, carefully remove the real leaves. Apply the glaze with a wide silicone brush.

More on the topic:

Glaze

There are a lot of types of glaze: mirror, soft, chocolate, cream, milk, multi-colored. You can cover any cake or dessert, cake, cookies with it. Some glazes require cold curing, others are ready to use right away.

Ingredients

Chocolate glaze:

1. Milk - 1.5 tbsp. spoons.
2. 2 teaspoons of cocoa powder.
3. 1.5 tbsp. tablespoons of sugar.
4. 40 grams of butter.

Caramel frosting:

1. 150 grams of heated water.
2. 180 grams of fine sugar.
3. 2 teaspoons of cornstarch.
4. 150 grams of heavy cream.
5. 5 grams of sheet gelatin.

Marmalade frosting:

1. Fruit jelly of one color - 200 grams.
2. 50 grams of butter.
3. 2 tablespoons of fatty sour cream.
4. 120 grams of sugar.

Cooking process

Chocolate glaze:

1. Put sugar and cocoa, chopped butter in a small bowl, pour in milk.
2. Melt and boil for about 5-7 minutes. Stir until the mixture thickens.
3. We cover the cake with a wide knife and immediately put it in the cold.

Caramel glaze:

1. Soak gelatin in water.
2. Mix cream with starch, melt sugar in a pan until light brown.
3. Add warm water in a trickle. Boil to dissolve the caramel.
4. While stirring constantly, pour the hot mixture into the cream.
5. Cool, add swollen gelatin.
6. Cover the surface of the cake with an even layer and remove in the cold.

Gummy glaze:

1. Melt the marmalade in a saucepan on a steam bath or in the microwave.
2. Add sugar, sour cream and butter.
3. Cook for about 10 minutes, stirring constantly.
4. Cool a little and grease the cake or dessert, put in the cold for three or four hours, at least.
5. On a surface covered with a monochromatic glaze, you can lay out pieces of marmalade in the form of orange slices, bears, berries or fruits, or simply sprinkle with multi-colored marmalade cut into cubes.

Cream

Traditional cream decoration - flowers, leaves, lettering - is widely used in in-store confectionery and homemade baked goods. It is universal: you can form lush roses, intricate sides, decorate the cake on the side surface, write a congratulation right on the baking. Food coloring is often added to creams for decoration.

Ingredients

Butter cream is prepared from the following products:

1. Softened butter - 100 grams.
2. 5 tablespoons of condensed milk.
3. Any dye.

Cooking process

Making the cream is simple:

1. Let the oil melt slightly.
2. Whisk until fluffy and white.
3. Add condensed milk.
4. Then divide the cream into portions and add the dye of the color you want to each. Whisk each part separately to completely dissolve the color.
5. For the design itself, you need a good pastry syringe. With its various attachments, you can form beautiful patterns, lines, flowers and leaves.

After you finish decorating the cake, put it in the cold - the cream should "grab" a little.

Cream

Whipped cream can decorate any confection in an original way: ice cream, cake, dessert, jelly. They are airy, very voluminous, sweet and incredibly white. It is quite easy to prepare such a home decoration, the main thing is to choose high-quality fresh cream, how to cool and whip it. When decorating, a pastry bag or syringe is used.

Ingredients:

1. Cream with a fat content of at least 33% or higher, if you can buy it, - 500 milliliters.
2. Any dye you want.
3. Vanilla - 1 packet.
4. Powdered sugar - 100-200 grams to taste.
5. Instant gelatin - 1 packet.

Cooking process

Before cooking, the cream is cooled for about 12 hours in the refrigerator:

1. Pour the cold cream into a deep bowl (it will grow significantly in size when whipping) and place the bowl in another with ice water.
2. You only need to beat with a mixer, since the blender exfoliates the product and foam will not work.
3. Prepare the syringe right away with the necessary attachments, since you need to work with the cream very quickly.
4. Dissolve the gelatin or soak and steam, depending on the cooking method indicated on the package.
5. Whisk the cream until the foam is firm and firm.
6. Add vanilla and powder and stir gently with a whisk.
7. Spray in cold melted gelatin.
8. Transfer to a bag or syringe and dispense the desired composition. The surface should be smooth and slightly sticky, so the cake should be covered with chocolate icing, a thin layer of cream or jam.

Meringue

Crispy meringues can be beautifully decorated with almost any cake. It is rich, sweet and snow-white. Most often, hemispheres of various shapes and sizes are baked from the protein mass in advance, which are then carefully laid out on the prepared surface of the cake. It looks very unusual!

Ingredients:

1. A glass of sugar or powder.
2. 5 chilled proteins.
3. Vanilla optional.

Cooking process:

1. Separate the proteins first. Make sure that not a drop of the yolk gets into the container.
2. Pour into a deep bowl, dry and fat-free.
3. Beat for 10-15 minutes until fluffy.
4. Add 1–2 teaspoon each sugar, and at the end - vanilla.
5. Preheat the oven at 100 degrees.
6. Cover a baking sheet with parchments, and transfer the protein foam to a syringe or bag.
7. Squeeze out the size of the hemisphere you need onto the paper.
8. The meringue is not baked, but dried, therefore, depending on the size of the blanks, this will take about 1.5–2 hours.
9. Finished balls are laid out on a layer of cream, jam or chocolate.

Fruits

Berries and fruits, both common and exotic, are often decorated with. They are rich in flavor combinations, have bright saturated colors, and look beautiful in section. The easiest way to decorate is to fan out sliced ​​oranges, strawberries, kiwi, mangoes on the surface of the finished cake. Ornamental flowers can be formed from thin slices. Fruit "bedding" covered with a thin layer of jelly looks very impressive on the dessert.

Ingredients

For fruit jelly, take:

1. Apple (or any light) juice - 600 milliliters.
2. 1 package of powdered gelatin.
3. A glass of powdered sugar.
4. Fresh berries or fruits to taste.

Cooking process

You need to prepare the decoration when the cake is completely ready:

1. Fill a package of gelatin with juice (one glass). Leave it to swell.
2. Prepare the fruit: wash, peel and cut into thin slices. Hard fruits - apples, pears - are conveniently cut with a slicer or a very sharp knife.
3. Bananas, kiwi are cut into circles, oranges, apples - in half rings, strawberries - in half, cherries, raspberries, blackberries are left whole.
4. Melt the gelatin in a water bath, stirring occasionally, pour in the remaining juice and add the powder.
5. Strain the mass.
6. Place sliced ​​fruit or berries in jelly and refrigerate.
7. When the jelly is slightly frozen, but not completely "set", transfer it to the cake - turn the container over to its surface.
8. The edges can be masked with whipped cream or buttercream. Put the cake in the cold overnight.

Jelly

The jelly filling is usually used to cover fruits or berries laid on the surface of the cake. But this fill, covering nuts, for example, peanuts or hazelnuts, chocolate icing looks no less original. To surprise guests with the boundlessness of your imagination in decorating cakes and excellent taste, try decorating the finished product with jelly pouring.

Ingredients

To fill or decorate with jelly you will need:

1. 600 milliliters of juice (you can take a glass of juices of different colors).
2. A glass of powdered sugar.
3. 1 pack of instant gelatin.

Cooking process

To make jelly figurine decorations:

1. Soak gelatin in 1/3 of the juice, let it swell, then steam.
2. Mix the remaining juice, powder and pour the mixture into different molds: for muffins, cookies, candy, and so on.
3. Pour part of the jelly (about 100 milliliters).
4. Place the molds in the cold and allow to harden.
5. Put the finished cake in a mold, which is slightly higher in height - 2-3 centimeters.
6. Put 100 milliliters of jelly in the cold for a short time, so that it just begins to set.
7. Then put the thickened mass on the cake, and put the jelly from the molds on top, forming a beautiful pattern.
8. For easy access, lightly heat the molds over steam and flip them quickly for dessert.
9. Place the cake in the refrigerator for 10-12 hours. Before serving, carefully remove the split form and transfer the cake to a dish.

To pour jelly onto a fruit cut:

1. Prepare the jelly as described above.
2. Place it in the refrigerator and let it grab slightly.
3. Transfer to stacked fruit and smooth with a spatula.
4. Place gently in the cold overnight.
5. Cut with a heated knife so that the jelly does not break.

Candies

Children's holiday is not complete without a large mouth-watering cake with candles. But little guests pay more attention to the beautiful design than to the component composition or exotic ingredients. You can make an originally designed cake for a children's party on your own, for example, by decorating it with delicious colorful candies that kids love more than anything else.

Cooking process

You can decorate any cake. Sweets are placed on a thick and viscous surface: white or chocolate icing, butter cream, whipped cream:

1. The side surface can be decorated with long bars, wafer rolls, lined up and tied with a bright satin ribbon.
2. On top, you can lay out multi-colored dragees made of chocolate or nuts with an intricate pattern.
3. With round chocolate candies, you can lay out the sides, and put 3 candies in the center.
4. Small butterscotchs are also suitable for decoration - they can be used to lay out the pattern on a white glaze or cream surface.
5. Rectangular gummies can be cut into squares and scattered onto white fondant or whipped cream on top of the finished cake.

In general, in this case, the cake can be decorated with any sweets, except lollipops. Show your imagination and please the little hero of the occasion and his guests.

Marmalade

Marmalade is an excellent material for decorating cakes and desserts. It is malleable, plastic, it can be heated, mixed colors, filled in voids, formed volumetric decorations. Today this delicacy is available in different bright colors, small gummy bears and other figurines of the most unimaginable colors are sold in packages. They are suitable for decorating any cake, especially one baked for a children's holiday. So let's start fantasizing!

Cooking process

Original drawings from marmalade can be done like this:

1. Draw the desired picture on the parchment with a simple pencil, suitable in size to the surface of the cake.
2. Thinly roll marzipan or a layer of light mastic on parchment. We transfer the picture to it: we apply a sheet and roll it out with a rolling pin several times.
3. We drown 50 grams of dark chocolate, put it in a small pastry bag with a narrow opening (for inscriptions).
4. We draw the outline of the drawing with chocolate.
5. In different containers, we heat colored marmalade in the microwave. This will take a few seconds.
6. We shift it into a cornet and carefully fill the drawing with the desired colors.
7. We put in the refrigerator for three to four hours.

For decoration without melting, you can use multi-colored marmalade of different shapes: in the form of citrus slices, cubes, hemispheres. Beautiful voluminous flowers are obtained from this material. For their preparation, marmalade is cut into thin layers and a flower is formed on a sticky surface - cream, butter cream.

Sprinkling

Multicolored sugar or chocolate sprinkles are a universal decoration for any confectionery. It is used in cakes and desserts based on mousse or jelly, and on Easter cakes. Today, a huge number of various dressings are produced: in the form of stars, balls and circles, flowers, butterflies, cylindrical shapes. The range of colors is striking, sprinkles are also made for gold, silver, with mother-of-pearl tints.

Cooking process

Decorating a cake is very easy, but you need to know some of the nuances:

1. You can sprinkle on a sticky surface. Therefore, use this type of decoration when the frosting, cream, or cream is still fresh.
2. You can play with an interesting sprinkle in a jelly filling. If using the pouring layer thick enough on top of the cake, pour half, freeze, sprinkle in the dressing and fill with the rest. So you can create the effect of an aquarium, alternating layers of jelly and beautiful coarse sprinkles.
3. The side surfaces are sprinkled in a special way: place the dish with the cake on a towel of a larger diameter, sprinkle the required amount of decoration directly on the fabric over the diameter of the cake, and just gently lift the “sides”, pressing the fabric against the sides of the dessert.
4. Use templates for drawing pictures. Making them is simple: cut a circle around the diameter of the cake, and cut the desired pattern or figures in it. Cover the cake neatly without leaning the paper in the base, and rub it down with a thick sprinkle of sprinkles. Also, carefully remove the template - multi-colored patterns will remain on the surface.

Spreads from nuts of one type or a combination of several, grated chocolate, crumbs from cookies or well-dried dough in the oven, meringue are widely used. Bon Appetit!

Video gallery

We advise you to read:

We advise you to read:

A good housewife knows that in cooking it is important not only to create a miracle, but also to present it correctly. If you are reading this article, then you are a good hostess =) So, let's start. I must say right away that I got a few ideas in the article "", but most of them are mine, tested by experience.
I propose to divide all options into eight groups:

Cream cake decorating

• Beaten eggs;
• Butter;
• Cream;
• Sahara;
• And other ingredients.

A friend makes a great cream from ordinary sour cream, whipped with sugar. But this video shows how you can make a great custard for decorating a cake:

For a beautiful cake decorating, it is advisable to purchase a special pastry syringe with a variety of tips. If this is not possible, you can try to apply the cream using a plastic bag, from which a corner is cut off in advance at the required angle.

If you want to decorate the cake, then you can make the cream colored. To do this, you can use natural dyes ... More about this in the following table.

Jelly Cakes Decorating

There are several options:

1. Jelly is used as a layer between the layers of the cake.
2. Jelly is poured over an already created cake, creating a kind of shell.
3. Jelly is poured in advance into special molds (for example, in the form of flowers or stars). And already in solid form, the resulting jelly figures are transferred to the cake.
4. If you do not want to limit the flight of fancy to molds, you can prepare a strip of jelly in a flat dish, and then cut out whatever comes into your head - on behalf of the celebrant to ... To anything =)

Decorating cakes with mastic

Mastic is “culinary clay,” as I call it. At first, I recommend looking for yourself with the simplest mastic - from powdered sugar with dry and condensed milk (condensed milk is added at the end, after mixing the powder and milk powder). Further, your imagination is not limited. The main thing is not to overdo it, since in the finished (dry) form the mastic is quite tough.

Icing will give your cake a presentable look. Iceing recipe:

• Crude protein.
• 200 g of sweet powder.
• A teaspoon of lemon juice.

The main problem with creating icing is labor input. You must first draw sketches on paper, cover them with cling film and grease with oil (preferably olive). After that - time, time ... But it's worth it, believe me!

Decorating cakes with icing

I also spied on this method on the diamiss.ru website. It turns out that glaze can be created using different cooking technologies: hot and cold.

Cold icing created by carefully rubbing the mixed ingredients with a wooden spoon.

Hot icing can also be prepared by stirring, but already "steamed". Basically, this method is used to make chocolate glazes.

That's it!
Recipe for a regular, classic icing for a beautiful cake decorating:

• 100 grams of Philadelphia cheese;
• 200 grams of powdered sugar;
• A tablespoon of milk with vanillin added.

Fruit cake decorating

Everything is very clear here. Almost any fruit can be used. It goes well in combination with cream. Example -.

Decorating cakes with chocolate or sweets

Instead of cream, you can decorate a cake very nicely with chocolate. There is probably nothing more appetizing than delicate patterns of natural chocolate ...

1. So, first bring the chocolate to the desired state by melting it "steamed."
2. Pour into specially prepared paper cornet.
3. After applying the chocolate, place the cake in the refrigerator.

Sweets can be anything from jelly and chocolate to candied fruits and confectionery confetti.

Decorating cakes with fresh flowers

Recently I saw such an exotic option for decorating a cake at a celebration. Impressed! According to the author of this "know-how", rose petals, mimosa, calendula, lily, lavender are edible and harmless.

Let's finish this article for now. You can supplement it - write options in the comments!

"Chocolate truffle board"

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

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

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

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

"Openwork decorations"

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

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

Products:
- black or white chocolate

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

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

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

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

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

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

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

"Palm"

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

"Butterfly"

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

"Decoration for glasses»

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

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

Probably, every housewife at least once thought about whether it is possible to create a decoration for a chocolate cake at home so that it looks like a store one. Sure. However, this may require special tools, such as a thermometer to measure the temperature of liquid chocolate. In addition, you will need to acquire skill. But with patience, you can make amazing chocolate cake decorations with your own hands.

How to properly melt chocolate

Chocolate is not easy. After all, for work it is necessary to properly prepare the composition. The most commonly used chocolate bars are those sold in the store. But they still need to be properly melted. How to do it:

1. Break a chocolate bar into small pieces, then place in a clean, dry bowl.
2. A saucepan filled with hot water must be placed on the work surface. The liquid temperature should be above 36.6 degrees, but not on the verge of boiling. Place a container with chocolate in a saucepan so that it does not touch the water.
3. Now the chocolate needs to be stirred. Do not whip the contents of the bowl. The chocolate should melt gradually. You shouldn't speed up this process. Otherwise, decorating the cake with chocolate will be impossible. And even if you manage to fill it with the composition, after it hardens, a white bloom will appear. The product temperature should not exceed 40 ° C.

There are a few rules to follow when melting chocolate. In the first place, moisture, steam or condensation must not come into contact with the product. Otherwise, the chocolate will become very thick. It will be inconvenient to work with him. If you need to distract yourself for 10 minutes from decorating cakes with chocolate, you should put the product back into the steam bath. Any chocolate left over from work can be reused.

Fill the product with chocolate

To decorate cakes with chocolate, you can use various devices that allow you to make leaves, hearts, and so on. Of course, such processes take more time. The easiest way to decorate is to pour chocolate on the cake. To do this, you need:

1. Cool the finished cake to room temperature, and then place on a wire stand. A sheet can be placed under the wire shelf. This will collect the remaining chocolate.
2. To decorate cakes with chocolate, it is worth using shards or large spoons so that you can completely fill the surface of the product at one time. You need to cover the cake very quickly, since the composition sets almost instantly.
3. After pouring with a grate, you need to lightly slap on the work surface. This will distribute the chocolate more evenly.
4. If necessary, the cake can be re-poured with chocolate. This should be done only after the first layer has hardened.

Chocolate figurines: preparation

Decorating cakes with chocolate takes a lot of patience and endurance. This process is very time consuming. If you wish, you can make different chocolate figurines. For this you need:

1. Melt about 130 grams of white, milk, or semi-sweet dark chocolate, and then pour the mixture onto cooking parchment. The field of this layer must be carefully smoothed out with a spatula or knife.
2. To completely level the surface, you can gently grasp the edges of the parchment and shake it lightly. This will also remove air bubbles.

Chocolate figurines: how to make

When the melted chocolate stops sticking to your fingers, you can start working. To begin with, cover the product on top with another sheet of parchment. After that, you need to carefully turn everything over. Remove any backing paper.

Turn the chocolate sheet over again, and you can start cutting. To do this, you can use or for Enough to press the blank against the sheet of chocolate and carefully separate the figure. The result is neat edges.

Making such chocolate decorations for a cake with your own hands will not be difficult. The main thing is patience.

Chocolate leaves

What else can you use to make a unique chocolate cake decorating? Photos of many of the pastry chefs are simply amazing. Take at least the berries, framed by leaves. Making such a decoration will not be difficult. This requires:

1. To begin with, it is worth collecting the leaves of living plants. They should not be very small, strong and have many veins. Of course, you also need melted chocolate.
2. With the prepared composition, it is necessary to cover the reverse side of the leaves, where the veins are best visible. This is best done with a medium sized brush. In this case, you need to make sure that the melted chocolate does not fall on the front side. Otherwise, it will be difficult to separate the decoration from the leaf.
3. The workpieces must be left to solidify in a cool place. In this case, the leaves must be laid out with chocolate up. Before using, try to separate the frozen form as carefully as possible.

The chocolate leaves are ready. Such decoration will make the cake unique and original.

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

What to use for cake decorating

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

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

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

How to make mastic?

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

• powdered milk or cream,
• condensed milk,
• powder,
• dyes optional.

From marshmallows you should prepare:

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

How to cook?

Milk mastic should be prepared as follows:

1. Combine all the ingredients in a deep bowl. First, dry are mixed, after which condensed milk is poured into them.
2. The result is a thick and firm dough that won't stick to your hands.
3. If dyes are added to the mastic, then only food-grade ones should be used. It is worth pouring in them one drop at a time.

Marshmallow mastic should be done as follows:

1. After that, pour in some water and add a pinch of citric acid or lemon juice. You can also add milk.
2. Now add food coloring to the liquid mass.
3. White marshmallows should be melted in the microwave or steamed.
4. At the end, 50 grams of butter should be put in the mass.
5. Make a sugar mixture: mix starch and powder 3: 1.
6. Add this mixture in portions to the marshmallow mass. The resulting dough should be elastic and resilient.
7. Now knead the dough for about 10 minutes on a flat surface, which should be sprinkled with powder.

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

How to decorate a cake with marzipan?

Marzipan is a delicious nut paste that has long been used to decorate sweet cakes. This paste will consist of almond flour and sugar paste. As a result, the mass will be elastic and will keep its shape perfectly. This paste makes beautiful figurines and the perfect cake coating.

In order to make the pasta, you should take the following ingredients:

• 200 grams of sugar
• 1/4 cup water
• 1 cup toasted almonds

How to cook?

1. Clean almonds should be dried in the oven. It should take on a golden hue. It is rubbed on a medium-sized grater.
2. The sugar is mixed with water and a thick syrup is cooked.
3. When the syrup thickens well, add almond crumbs to it. Everything is mixed well and cooked for another 3 minutes.
4. Grease the bowl with a piece of butter. Then marzipan is added to it.
5. Cool the mass and pass it through a meat grinder. Then it can be used to decorate the cake.

On a note! Marzipan can turn out to be liquid. Therefore, in this case, you can add powdered sugar to it in order to give it the desired consistency. Too thick paste is sprinkled with boiled water and rolled out. The cake that you designed in this way is put in the refrigerator for 8-10 hours.

How to decorate a cake with icing?

Icing is an ice pattern. This pattern looks great in the design of the cake. This decoration looks like an ice pattern on glass. And this decoration tastes like crunchy ice. Icing is mainly used to decorate wedding cakes.

To make such a decoration, you must prepare:

• A teaspoon of glycerin.
• Egg white - 3 pieces.
• Powdered sugar about 600 grams, maybe less. It all depends on the size of the eggs.
• Lemon juice in the amount of 15 grams.

How to cook?

Icing is usually prepared from refrigerated ingredients.

1. So, separate the proteins. The dishes in which you place them should be degreased and wiped dry.
2. Whisk the whites for a couple of minutes at low speed.
3. Then add: lemon juice, powder and glycerin.
4. Beat the mass with a whisk until it acquires a whitish hue.
5. Cover the mass with plastic wrap and leave it in a cool place for an hour. At this time, all air bubbles will burst in it.

On a note! In work with icing, a confectionery syringe is used. In this case, it is worth using the narrowest nozzle. After the product is decorated, it is placed in the cold to solidify.

We decorate the cake with waffles.

In this article, we list the best ideas to help you decorate your birthday cake with your own hands.

Waffles are also a great option for decorating a sweet cake. Moreover, they are very convenient to use in work. They do not crack or break. Quite often, wafers are made of: shapes of berries, flowers and volumetric letters and numbers. Also in demand are photographs and pictures of waffles that are edible.

How to decorate a cake with waffle pictures?

• It is worth saying that the process of decorating a cake with waffle pictures has its own characteristics, which are worth talking about in more detail.
• The waffle blank is placed only on the flat surface of the cake.
• You can use mastic as a base. Also work: thick butter cream, chocolate frosting.
• The waffle picture should be placed on an uncured surface. However, it is worth doing this if you are using chocolate icing.

It should be done as follows:

1. The back of the workpiece should be greased with light jam or liquid honey. Thick sugar syrup will also work. The ingredient is spread on the waffle with a thin brush using a wide silicone brush.
2. Place the blank on the surface of the cake. In this case, you need to smooth it with a napkin. With this movement, you release excess air.
3. The edges of the waffle picture are hidden by a rim of whipped cream or buttercream.
4. If the cake is decorated with waffle figurines, then only the back of the figurine, and specifically its central part, need to be smeared with syrup.

Decorate the cake with chocolate.

If you do not know how to decorate a cake with your own hands without mastic, then you need to pay attention to chocolate. Decorating a cake with chocolate is a great option. And all because this ingredient is combined with any dough and creams.

How to make chocolate?

Making chocolate chips is not difficult. For example, you can grate the tiles and sprinkle the sides and surface of the cake with these shavings. You can also use a vegetable peeler. This knife will allow you to cut long and thin strips.

In order to decorate the cake with chocolate curls, you need to preheat the bar slightly. After that, you can cut the strips with a sharp knife or vegetable cutter.

You will need skill in order to make openwork patterns. In this case, different patterns are drawn on the parchment. After that, with melted chocolate, you need to draw patterns. The work should be done quickly, but neatly. The patterns should freeze on the paper in the cold.

To make leaves from chocolate, you need to take any leaves from the plants and dry them. Of course, before sending the leaves for drying, they must be thoroughly washed.After that, the melted chocolate can be applied to the inside of them. The leaves should be put in a cold place. After they have hardened, you need to carefully remove the dried leaves from the chocolate leaves. Then the glaze is applied using a silicone brush.

Decorate the cake with icing.

Glaze can also be very beautiful to decorate a cake for any holiday. Nowadays, there are many types of glazes. For example, there is a type of glaze that requires solidification in the cold. The other type of glaze can be used immediately. Now we will tell you what you need to make chocolate icing:

• Milk - 1.5 tablespoons.
• Cocoa - 2 teaspoons.
• Sugar - 1.5 tablespoons.
• Butter - 40 grams.

How to cook?

1. Put sugar and cocoa in a bowl, then chop the butter and add there. We still fill it with milk.
2. Melt the mixture and boil for about 7 minutes. You need to stir until the mass becomes thick.
3. Cover the cake with this mixture with a wide knife and immediately remove to the cold.

Other options for decorating a cake at home

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

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

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

How to decorate a cake with fruit?

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

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

How to cook?

1. The gelatin package is filled with a glass of juice. The mass is left to swell.
2. Clean fruit is cut into slices or circles.
3. Gelatin, which has already swelled, is melted in a water bath. After that, the juice that remains is poured in and powdered sugar is added.
4. The finished mass is filtered. After that, berries and fruits are spread in jelly and put in the cold.
5. As soon as the jelly has cooled slightly, it is transferred to the cake. Mask the edges with whipped cream.

How to decorate a cake with sweets?

If you are preparing a cake for a child's birthday, then remember that all children pay attention to the design of such a product. To impress the kids, you can always make a beautiful cake yourself. In this case, choose candy as decoration.

How to decorate?

• You can decorate absolutely any cake with sweets. They can be placed on a sticky or thick surface.
• To decorate the side of the cake, choose wafer rolls or long bars. They are lined up and tied with a beautiful satin ribbon.
• The top of the cake can be decorated with dragees of different colors.
• Use round candies to put the sides on the cake. You can also put 3 of these candies in the center.
• Use small toffee also to decorate the cake. Of these, you can lay out a pattern on a creamy cake surface or on a white frosting.
• The gummies are scattered on the cake.