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

Cake decorating cream

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

Recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cake mastic: sweet recipe

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

Cooking

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

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

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

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

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

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

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

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

Design Ideas

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

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

There are 2 main ways to use mastic:

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

• as a material for sculpting various products.

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

Cake decoration: other options

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

Chocolate

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

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

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

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

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

Fruits and flowers

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

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

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

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

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

Delicious and at the same time surprisingly beautiful homemade cake is the culmination of any holiday! Do you agree with this?

In addition, a birthday cake is also a long-awaited sweet gift for a birthday person. And so he must look his best!

The news portal "site" continues a series of articles on decorating homemade cakes, and this time has prepared for you a few more detailed photos of master classes on decorating a cake.

The collection of photo master classes on decorating homemade cakes is so appetizing that few people will probably resist not to cook something similar for their homework this weekend.

Cake decorated with chocolates and sweets

A great way to decorate a homemade cake. Such beauty is made in a matter of minutes, and the result will delight even the most sophisticated guest.

Buy as many chocolates of the length you need as possible (the length of the chocolate should match the height of the homemade cake), as well as small sweets in multi-colored icing. The final touches in decorating a homemade cake will be an exquisite festive ribbon, which will fix the whole sweet composition and give the dessert a special solemnity.

Cake decorated with chocolate

You can make amazing, magical patterns on your homemade cake with your own hands, without resorting to experienced professional pastry chefs, and even more so to well-known artists.

Draw any patterns on parchment paper with a thin stream of melted chocolate. It can be flowers, lace, stripes, waves, inscriptions and zigzags. Place the chocolate painting on parchment paper in the refrigerator to harden. Now decorate your homemade cake with ready-made chocolate figurines.

If you can’t draw at all, you can use stencils. For example, the most ordinary fallen leaves. Rinse the leaves well, dry, and then coat each leaf with melted chocolate. Place in the refrigerator until they harden. Then carefully separate the chocolate leaves from the real ones and start decorating.

Cake in the form of: fungus, teapot and owl

You can get a very beautiful and unusual cake if you use the recipes for making sugar mastic. With its help, you can create the most incredible masterpieces of confectionery art from a homemade cake.

Cake decorated with icing sugar

And finally, an easy way to decorate a homemade cake is to pour it with sugar or chocolate icing. The final touch in the decoration can be fresh berries and fruits.

Although they say that a woman loves with her ears, and the way to a man's heart is through the stomach, guests of both sexes appreciate dishes not only for their taste, but also for their appearance. Children are especially partial to the decor of food. This is used by manufacturers of confectionery products. But often, behind the lush cream roses and marshmallow towers, absolutely unleavened cakes are hidden, and even of dubious freshness. It's better to bake your own cake. This ensures that the product is free of preservatives and that the freshest ingredients have been used in its manufacture. But how to decorate a cake at home? We will talk about this in the article.

Simple and fast

Agree, cooking cakes is a long and laborious task. Therefore, there is no longer any strength or special desire for its decoration. If you still have cream from greasing cakes, just apply it on the top and sides of your culinary masterpiece. And then go to the store and buy ready-made edible decor. It can be either ordinary coconut flakes of various colors, or smarter decorations: chocolate figurines, marzipan beads, sprinkling of bright mastic. All these gizmos look stylish, besides they are durable. Other sweets familiar to us will help to decorate the cake with your own hands. But if earlier we ate marshmallows or “solo” bizet, now we will not be afraid to use them as an element of decor. M&M dragees look original in the cake (especially for a children's holiday). And it is convenient to decorate the sides of the cake with Lady's Sticks biscuit cookies.

Decoration Warnings

It is not difficult to guess where the hostess turns for advice on how to decorate a homemade cake in an original way. Photos from culinary sites are full of real masterpieces. But it is worth remembering that you will not only look at the cake, but also eat it. Therefore, all decor should be exclusively edible, or at least not pose a threat to health. If the cake is baked for an anniversary, special candles should be placed on its surface that do not melt. There are only a few exceptions to the use of non-edible cake decorations. First: fresh flowers. On the eighth of March, you can decorate the top of the product with mimosa, rose, lily, calendula and lavender petals. These flowers are harmless to the body. Without fear, you can eat mint leaves and physalis. The second exception is the Barbie cake, for a girl old enough to know not to put a doll in her mouth. The cake is made like a fluffy hem of a skirt. And a doll is inserted in the middle. Care should be taken to ensure that her hair does not touch the cream.

Simple and economical

Each culinary specialist in the process of baking a cake has cake trimmings, and after layering them, cream. Do not throw away these products! Roll out the illiquid parts of the baked dough into crumbs with a mortar. Mix them with crushed nuts. Apply the rest of the cream on the sides and top of the product. Sprinkle with a mixture of cookies and nuts. How to beautifully decorate a cake with this simple decor? Let's use a stencil! Cut out various shapes from paper. Place on top of cake and sprinkle. And to decorate the sides, you can use ordinary oatmeal. Cocoa, powdered sugar, grated chocolate, confectionery confetti are suitable as a topping. It is important to correctly combine colors. Chocolate icing should be decorated with powdered sugar, and white buttercream with cocoa powder. Gummy bears will look good on a jelly top.

Shape as decoration

And let's give scope to imagination and bake something original instead of boring round cakes. Indeed, instead of thinking about how to decorate a cake at home, you can already create it as such. Let's think over the concept: what form will we give to our culinary masterpiece? And it’s not at all necessary to build something resembling the Burj Dubai skyscraper from cakes. It could be a violin-shaped cake. Then we powder the sides of the cocoa product, and draw strings with melted chocolate. Curly cakes for children's parties are especially relevant. We have already mentioned the Barbie pie. But for a boy, you can bake a cake in the form of a car or a boat. In this case, we will only retouch our sculptural image with a cream. And with what pleasure the little ones will eat some of the stern, some - the bow of the ship, taking with them the sailors from the mastic as souvenirs.

This is a classic in cooking, and, as you know, it is always in fashion. Butter cream is an unusually plastic product. From it you can create roses, leaves, flowers, ruffles and flounces. The oil keeps its shape quite well, does not settle and does not flow. Protein meringue cream is also good for decorating. However, eggs are a perishable product. But custard is not structural, you can’t create flowers from it. The same can be said about whipped cream. The figures created from them, after a while, turn into blots. So use cream on condensed milk, sour cream and proteins only for a layer of cakes. But how to decorate a cake at home with buttercream? If you do not have a pastry syringe with special nozzles, do not rush to get upset. You can do something similar yourself. Take a sheet of thick paper and roll it into a bag. Fill it with cream. We will cut off the tip of the bag. You can carry out truncation simply - in a straight or oblique line, or with imagination. Roll another hollow bag several times along. We cut the narrow tip in the shape of a triangle with the sharp end down. Now unfold the envelope and fill it with cream. Squeeze slowly onto the surface of the cake. The edges of the cream come out as if corrugated. By moving your hand back and forth, you can create lush ruffles - the design of the sides. Instead of paper for a pastry bag, you can take a regular plastic bag.

To please and truly surprise your family and friends, as well as guests, it is not at all necessary to be a sorceress, you just need to master some amazing skills in creating unusual and incredibly beautiful desserts.

In this article, the “site” news portal has collected the most amazing ways to create really beautiful and unusual cakes especially for you.

Agree, such a dessert as a cake is an obligatory guest at such events as Birthday, Wedding Day, New Year, Defenders of the Fatherland Day and March 8, and many other equally important events.

Many of us prefer to trust store-bought or custom-made cakes, because then the cake is sure to be beautiful, if not always really tasty, unlike a home-made dessert.

The news portal "site" decided to invite you to try to make a really beautiful cake using your favorite homemade recipe.

So, you are preparing your signature homemade cake, and we will help you decorate the cake.

"Zebra" cake

Such a beautiful cake can safely become the main culmination of a children's holiday or a bachelorette party, and it does not require special skills and efforts from you. All you need to do is add some cocoa for color to part of the dough and follow the photo tutorial below.

Cake "Leopard"

Surprise your guests with a leopard print cake. To get such an original pattern in a cut cake, you need to do everything in the same way as in the case of the Zebra cake, just add one more color to the dough. The new color is a soft carrot. It can be achieved with food coloring or by mixing white dough with cocoa-infused dough.

Cake "Multicolored balls"

This way to decorate the cake will not leave anyone indifferent. And doing everything is very simple.

First, bake multi-colored small balls (use food coloring). Put the finished multi-colored balls inside the dough for the future cake and bake (see photo).

This cake will be a great decoration for your holiday table.

Cake "Chessboard"

This way of decorating a cake is incredibly surprising, because the first thought that comes to mind is “How is this even possible?”.

And in fact, everything is outrageously simple. To create a chessboard inside the cake, you will need cakes of two colors: black (cocoa) and white.

Then, using round molds of different diameters, cut out circles from the cakes and put them into each other (see photo).

Such an amazing cake will be a great surprise for a checkers or chess lover.

Cake "Heart"

Such a cake will be an unforgettable surprise for Valentine's Day, Wedding Day or just for a romantic evening with your loved one. Making a heart is not difficult. In the finished cake, cut out the middle in the shape of a cone. Then, inside it, pour red crumbs made from pre-cooked red cake. In the middle of the red crumbs, make a small indentation, which is filled with white cake cutouts. Cover the creation with another whole cake.

We bring to your attention a few more techniques for creating hearts inside a cake, pie or muffins.

Cake with sweets inside

Very unusual and impressive, don't you agree? Such a cake will be able to surprise and please anyone. A great option for a birthday cake or a cake with a surprise.

To make such a miracle is not at all difficult!

In the finished cake, in the center you need to cut a recess. Pour multi-colored sweets into the finished recess. Now you can cover the sweets with a whole cake, coat it with cream and decorate the cake.

Cake "Rainbow"

Do you like bright and unusual multi-colored patterns? Then you will like this option. Use the most incredible food coloring to make your cake shine like a bright rainbow.

Cake "Leaf"

Using this technique, you can create any designs inside the cake. The main thing is to make a template and cut out the desired shapes from the cooked cakes according to it.

Name Cake

Cake with stars

Halloween Cake

Cake "Flag"

Using this technique, you can create cakes in the form of any flags. Such cakes will be very appropriate at international banquets, as well as a great gift for foreign guests.

Cake "Bear"

If you want to impress your guests, follow the photo instructions and a funny edible bear will smile cutely from your homemade cake.

Cake "Owl"

Cake "Watermelon+Melon"

If you strive to always be slim and beautiful, but the love of everything sweet and flour violates your plans, then use this recipe.

The cake gets very tasty, and most importantly natural and low-calorie.

The cake layers are carved watermelon and melon circles, and the cream is vegetable cream.

Light, tasty and surprisingly interesting cake will definitely deserve the title of your favorite dessert.

Painting on the cake with chocolate icing at home

Decorating a homemade cake with chocolate chips in 5 minutes

An easy way to decorate a cake at home

Do-it-yourself chocolate decorations for cakes, pastries, cookies and other homemade pastries are the acme of the confectioner. Of course, you can not philosophize and decorate the cake with chocolate the way your grandmothers did - just melt the bar with cream, and then coat the top and sides of the confectionery with this liquid mass. But you can try and make a chocolate decoration of simply unearthly beauty, similar to real masterpieces.

What kind of chocolate is suitable for decorating a cake?

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

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

Among the popular trends in working with this product, one can note “marble pattern”, “velor finish”, “decals”.

As you can see in the photo, chocolate decorations can become real designer sculptures:

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

DIY chocolate decorations (with photo)

On the surface of cakes and pastries, a variety of do-it-yourself chocolate decorations are made: geometric ornaments, drawings of flowers and leaves, various drawings of thematic content. Do not use dyes other than those approved by the Ministry of Health. When decorating products, they use special techniques and various devices.

Chocolate decorations at home are made from chocolates and 100-gram bars. To decorate cakes with chocolate chips, the chocolate is cooled, and then kept at a temperature of 25-30 ° C a little - then, when cut with a knife, the chocolate rolls into a beautiful tube. Strongly chilled chocolate crumbles, and soft does not give shavings.

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

To do this, it is broken into pieces, melted in a water bath (so as not to burn) and poured into a small parchment cornet. A picture is selected. Tracing paper or cellophane is applied to it and chocolate is deposited from the cornet along the visible contours. Such hand-made chocolate decorations are placed in a cold place, and after hardening, they are removed from the paper with a knife and transferred to a cake or pastry.

Before making a chocolate decoration in the form of a vertical pattern, a “leg” is deposited in advance, on which it will be fixed in the right place. Chocolate oak leaves are very elegant on the cake. To make them, a tracing paper is applied to the drawing of a small oak leaf and a contour is first circled with chocolate from the cornet, and then the middle is poured, a line is drawn with the back of the knife along the middle of the leaf, and short oblique lines from it on the sides, thus imitating leaf veins. After that, make the rest of the leaves.

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

Chocolate cake decorations at home (with video)

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

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

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

To make chocolate decorations, you can not invent complex designs, but simply make a chocolate pyramid. Before making such a chocolate decoration on a cake, first draw the contours of the pyramid details on cardboard with a pencil and cut out the template. A drawing is syringed from the cornet: the lines of the drawing are thinner, the edges of the pyramid are thicker. To make the pyramid firmer, cocoa butter is added to the melted chocolate. For 1-2 hours, the parts are cooled in the refrigerator, then their reverse sides are processed.

The pyramid is assembled as follows: two parts are placed on the board with flat sides one to the other and chocolate is squeezed out along the edges, the halves are compressed and cooled. They put it vertically on the cake and glue the remaining 3-4 parts on the sides, let the pyramid harden and additionally decorate the cake with marzipan, sugar mastic flowers.

As you can see in the photo, do-it-yourself chocolate decorations can also be made from a chocolate substitute. It is prepared from 15% cocoa, 45% butter, 40% powdered sugar and 10% (by weight) vanilla sugar. First, a quarter of the 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, smeared with cream, using a confectionery comb. It can be made from tinplate, aluminum, plastic. The size and style of the teeth of the comb can be different.

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

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

Before making complex decorations for a chocolate cake, you need to stock up on special tools. First, you will need cornets or pastry jigging bags with a set of tubes. The cornet is made from tracing paper, parchment or other thick paper that does not absorb fat: a right triangle is cut out and rolled into a conical tube. The protruding ends of the sheet are folded inward to hold the cornet. Its sharp end is cut depending on the pattern that they want to get. The cornet is half-filled with cream or icing, tightly closed so that when pressed, the cream or icing “settles” only from the lower hole. With the help of a cornet, inscriptions, dots and thin graceful drawings and flowers are applied.

To make chocolate decorations, you can make a pastry jigging bag. For its manufacture, a dense fabric is used (teak-eraser is best). 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, boiled for 3-5 minutes, dried and stored in a specially designated place.

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

To fill the confectionery 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 must be laid tightly, as the remaining air can ruin the pattern. With both hands, the edges of the bag are connected and, clamping it with the right hand, “set off” 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 zigzag or wavy movements of the cornet or jigging bag, slow or instantaneous changes in the pressing force with the right hand, the angle of inclination in relation to the decorated product, the distance from the product, etc.

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

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

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

Here you can see the photo "Chocolate Decoration Tools" that you will need to create drawings:

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

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

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

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

To decorate the cake with chocolate with your own hands, the jigging bag is filled as follows: unscrew the wide end of the bag so that it rests on the left hand, and with the right hand, using a spoon, fill the bag with cream to 1/2 of the volume. As little air as possible should remain in the bag, as it spoils the drawings. Then, with both hands, connect the edges of the wide end of the bag and, pinching 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 undulating or zigzag movements of the cornet or bag, a slow or instantaneous change in the pressing 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 beautiful chocolate decorations, you need to stop the pressure on the bag or cornet and make a short movement forward from you along the pattern with the end of the tube, then the rest of the cream will fall with an inconspicuous stroke. If you lift the bag or cornet up, then a cone of cream will remain in the figure.

To prepare small chocolate decorations for the cake, to 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 the chocolate decor for decorating the cake more varied and bright.

If you need to make a rose out of cream, first cut out a small cake from the biscuit (or take candied fruit, profiterole, etc.) - the core of the rose. The core is strengthened on a stick with a pointed end and a cork planted on it or on a table fork. In the left hand they hold a stick with a core, in the right - a pastry bag with a straw. By turning the stick, 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 pastry.

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

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

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

The video “DIY Chocolate Decorations” shows various confectionery techniques:

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

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

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

Completely from the leaves you can make a border or the whole picture. Leaves look especially good on small cakes. Words, names, numbers, congratulations and wishes are often written on cakes and even on pastries. 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’t write chocolate on chocolate or write with white cream on white icing.

The inscriptions are injected from a small cornet with a very narrow round cut or using a metal “pencil” tube. The cream is used 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 tube or cornet, and you will get uneven, broken lines. You can also write inscriptions with a two-color cream. In this case, the cornet is filled with cream of two colors with longitudinal stripes.

Watch the Chocolate Cake Decorating video for some fresh ideas:

How to make tempered chocolate cake decoration

From tempered chocolate, you can make a variety of decorations for cakes and pastries - full-sized figures, bas-reliefs, flat thin figures, "jigging", etc.

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

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

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

Making chocolate figurines to decorate the cake

Chocolate is a great material to decorate a cookie or cake and will add a festive touch to any baked goods. To decorate the cake, it is better to take a chocolate mixture. It solidifies at room temperature and melts easily in a water bath.

Line a baking sheet with parchment paper and brush lightly with vegetable oil. Break the chocolate into small pieces. Place it in a water bath and melt without water. Pour onto parchment paper, using a round-tipped knife to form a thick, even layer. Leave in a cool place until the chocolate is almost completely set. With a knife or a notch for dough (asterisk, flower, etc.), cut out the figures. They should be stored in a cool dry place.

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

Chocolate decor for cake decoration: grated chips, crumbs, petals and swirls

Chocolate chips and crumbs. To decorate the cake with grated chocolate, you need to cut the shavings from the chocolate bar with a sharp knife. It is better to remove chips over a plate, with smooth movements. Before decorating the cake with grated chocolate, it should be warmed up, but just enough to make it easy to work with. Leave the chocolate in a warm place for 10-15 minutes. Chips on the cake can be shifted with a spoon or shaken off. Chocolate chips are decorated in the same way, only it is rubbed finer.

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

Chocolate petals. Cut foil into squares. Melt the chocolate in a water bath, then cool slightly. Place a square of foil on the palm of your hand. With a spatula or spoon, spread the chocolate in a thin layer on the foil. Form a petal. While it is still soft, lift your fingers slightly under the foil to slightly curve the petal, giving it a natural shape. Put to cool. When the chocolate has completely hardened, remove the foil. With the help of melted chocolate, petals can be made into a flower.

Chocolate cream dessert at home

Chocolate cream

Ingredients:

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

Pour the chocolate broken into pieces with milk and place in the oven to melt. Then rub it with a spoon, gradually adding one yolk at a time, until a lush mass is formed. Whisk the egg whites into a thick foam, carefully mix with the chocolate mass. Divide the cream into glasses, top with grated chocolate mixed with powdered sugar.

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

Kareem from cocoa

Ingredients:

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

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

Whip the softened butter until fluffy. Then add chilled mixture to it. Beat the cream until it has a uniform consistency.

Custard chocolate cream

Ingredients:

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

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

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

Recipe #1

The easiest way to prepare chocolate icing is from chocolate. This product can be used as a cream for cakes, and simply spread on cookies.

Ingredients:

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

Dissolve chocolate with water in a water bath. Mix with oil. Spread warm icing over 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 bars),
• oil "Peasant" - 0.3 kg.

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

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

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

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

Chocolate glaze 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 it is not recommended to warm up sour cream, it is better to grind sugar into powder - this way it will dissolve more easily. We mix dry products: grind cocoa powder with powder and vanilla. If using vanilla sugar, grind that too. Add sour cream little by little to avoid lumps. Mix thoroughly until a smooth, shiny, homogeneous mass is obtained. You can use a mixer, then the chocolate icing for the cake will turn out more airy.

You can make a rich glaze by adding cocoa to the chocolate - this recipe is suitable if you could not find chocolate with a high cocoa content. We will tell you how to make chocolate icing from cocoa powder, chocolate and milk.

Chocolate and cocoa glaze

Ingredients:

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

Cooking:

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

Light chocolate icing for decorating cakes and desserts

What to do if you need to decorate a dessert, but at the same time you want fewer calories. To do this, you need to cook a light cocoa glaze.

Ingredients:

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

Cooking:

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

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

How to make chocolate fudge to decorate a cake

Ingredients:

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

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

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

Lubricate the cake with chocolate decoration prepared according to this recipe and decorate in accordance with the theme of the holiday.

How to melt chocolate for cake decoration

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

First way how to melt chocolate for decoration - use the microwave, it's very simple.

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

Third way how to melt chocolate for decoration - use a double boiler. You can melt chocolate in it too.

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

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

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

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

How to make chocolate lace patterns to decorate a cake

Openwork drawings are a great option for decorating a cake.

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

To begin, you will need to cover the entire cake with the chocolate you will be using for the background (the other chocolate will be used to create the designs). To do this, melt it to a liquid state in any way. Brush over the cake using a pastry brush.

Let the glaze dry completely.

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

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

Start creating! Draw various patterns, show your imagination!

Master class on making butterfly decorations for a cake

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

What do we have to do?

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

Spread cling film on a cutting board.

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

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

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

Plant your butterflies on the cake.

Cake decoration with chocolate, hazelnut and cookie balls

Chocolate balls with nuts

Ingredients:

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

Cooking:

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

Add egg, vanilla, cognac and beat well.

We chop the nuts on a coffee grinder (you can pre-fry, it's tastier) and add to the mixture.

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

Mix well and form into balls. Each ball is wrapped in coconut flakes. Beautiful!

We spread the balls on a plate with a pyramid and send it to the refrigerator for 3-4 hours.

Bon appetit!

Chocolate balls with cookies

Ingredients

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

Chop cookies. Melt chocolate and butter in a water bath or microwave. Add milk and sugar, stir until a homogeneous mixture is obtained. Add crushed cookies. Mix and make balls out of the resulting dough. Roll the finished balls in coconut flakes or colored dragee. Chocolate balls for decorating the cake should be placed in the refrigerator for several hours.

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

Chocolate chips for decorating cakes

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

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

When the mass hardens, carefully scrape off the mass and transfer to the cake. Don't stop the fantasy on a solid background. Works of art are also created from such small particles. It is important to attach chocolate cake decorations quickly so that they do not have time to melt on your fingers or stick to each other.

Chocolate cookie decoration

Ingredients:

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

Preheat oven to 180°C. Butter the base and sides of 2 low pans and line each with a sheet of parchment. Oil the paper.

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

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

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

Arrange the pieces on a wire rack so that they are 1-2 cm apart and drizzle the melted dark chocolate with a dessert spoon. Then sprinkle milk chocolate on top and leave in a cool place for the chocolate to harden. Cut each strip in half lengthwise.

Chocolate chip cookies can be stored for up to a week in a tightly sealed container.

Recipe for pouring chocolate figurines for cake decoration

Such figures can be poured from melted chocolate using the generally accepted casting technology. Just enough to be in shape. We purchase silicone molds of the desired theme in the department for confectionery creativity and fill them with melted chocolate, cool, cool to a solid state, remove from the molds, turning them inside out. If you do not need large chocolate products, pour thinner layers of chocolate into the molds. After pouring, smooth the surface with a thin spatula or table knife.

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

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