DIY chocolate decorations for cakes, pastries, biscuits and other homemade baked goods are the aerobatics of a pastry chef. 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 the most real masterpieces.

Which chocolate is suitable for decorating a cake?

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

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

Among the popular tendencies in working with this product are "marble pattern", "velor trim", "decals".

As you can see in the photo, chocolate jewelry can become real author's sculptures:

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

DIY chocolate decorations (with photo)

On the surface of cakes and pastries, they make a variety of chocolate decorations with their own hands: 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.

Homemade chocolate decorations are made from chocolates and 100-gram bars. To decorate cakes with chocolate chips, the chocolate is cooled, and then kept a little at a temperature of 25-30 ° C - then, when cut with a knife, the chocolate is rolled into a beautiful tube. Heavily chilled chocolate crumbles, while soft chocolate does not chip.

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

To do this, break it into pieces, melt it in a water bath (so as not to burn) and pour it into a small parchment cornet. A drawing is selected. Trace paper or cellophane is applied to it and chocolate is deposited from the cornet along the visible contours. Such handmade 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, tracing paper is applied to the drawing of a small oak leaf and from the cornet, they first circle the outline with chocolate, and then fill in the middle, draw a line with the back of the knife in the middle of the sheet, and from it on the sides - short oblique lines, thus imitating the veins of the leaf. After that, the rest of the leaves are made.

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 grooves greased with vegetable oil, various figures are cut out. 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 forms 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 are easily separated, then they are heated to 30 ° C and poured with chocolate at a temperature of 29-30 ° C. Chocolate is poured into double-sided, fastened together forms through the lower hole, while the form is well shaken 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 remaining chocolate is poured; a layer of 2 to 4 mm remains on the inner walls.

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

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

To make chocolate decorations, you don't have to invent complicated designs, but simply make a chocolate pyramid. Before making such a chocolate decoration on a cake, first draw the outlines of the pyramid details on cardboard with a pencil and cut out a template. A drawing is sprinkled from the cornet: the lines of the drawing are thinner, the edges of the pyramid are thicker. To make the pyramid harder, cocoa butter is added to the melted chocolate. For 1-2 hours, the parts are cooled in the refrigerator, then their backs are processed.

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

As you can see in the photo, DIY chocolate decorations can also be made from a chocolate substitute. It is prepared from 15% cocoa, 45% butter, 40% powdered sugar and 10% (of the total mass) vanilla sugar. First, a quarter of all butter is warmed to 45 ° C, vanilla sugar and cocoa are added, then the rest of the butter is mixed with powdered sugar and with all the 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 to apply straight or wavy lines to the surface of the product, smeared with cream, using a pastry comb. It can be made of tinplate, aluminum, plastic. The size and style of the comb teeth may vary.

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

Chocolate Cake Decorating Tools: Chocolate Stencils & Cornets

Before making complex decorations for a chocolate cake, you need to stock up on special tools. First, you will need cornetics or piping jig bags with a set of straws. The cornet is made of tracing paper, parchment or other thick paper that does not absorb grease: a right-angled triangle is cut out and folded into a conical tube. The protruding ends of the sheet are folded inward to hold the cornet together. Its sharp end is notched depending on the pattern that they want to get. The cornet is filled with cream or glaze up to half, tightly closed, so that when pressed, the cream or glaze "settles" only from the bottom hole. With the help of a cornet, inscriptions, dots and subtle graceful drawings and flowers are applied.

To make chocolate decorations, you can make a piping bag. To make it, use a dense fabric (best of all, a teak-eraser). The bag has a conical shape, various tubes are inserted into its narrow end. A new bag must be boiled before use. After work, the jig bags are washed in warm water mixed with baking soda, boiled for 3-5 minutes, dried and stored in a specially designated place.

Jig 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 jig bag is used, into the narrow end of which a tapered ring with a screw thread is inserted, and tubes of different styles can then be screwed onto it.

To fill the pastry bag with cream, hold it with your left hand, unfold the bag and put the cream with a spatula or spoon to 1/2 of its volume. Apply the cream tightly, as the remaining air can ruin the drawing. With both hands, they connect the edges of the bag and, clamping it with the right hand, "deposit" the cream, holding the narrow end of the pastry bag with the left.

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

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

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

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 parts 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 properly prepared raw materials and press firmly, cutting through the flesh in the shape of a butterfly, leaf, fungus or any other figurine.

Here you can see a photo of "Chocolate Decorating Tools", which you will need to create your drawings:

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

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

Lines - even, zigzag, wavy - when decorating a cake with liquid chocolate, they draw a confectionery comb heated in hot water, slightly pressing it against the smooth edge of the cream. Flowers, figures and patterns are made by squeezing the cream out of shaped tubes inserted into a jigging bag. The most delicate drawings and figures of a certain shape or color are made with the help of 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 cornetic is filled with cream up to half and tightly closed so that when pressed, the cream comes out only at the cut. It is better not to hold a cornet with a cream in your hands for a long time: from the hands the cream heats up, becomes liquid and the patterns are uneven. Having twisted, the cornet is freed from the remnants of the cream.

To decorate the cake with chocolate with your own hands, fill the jig bag as follows: turn off the wide end of the bag so that it is held on the left hand, and with the right hand, using a spoon, fill the bag with 1/2 volume of cream. As little air as possible should remain in the bag, as it spoils the drawings. Then, with both hands, they connect the edges of the wide end of the bag and, clamping it with the right hand, release the cream, supporting the narrow end with the left hand.

When making chocolate decorations for a cake at home, depending on the wavy or zigzag movements of the cornet or bag, a slow or instant change in the pressure force with the right hand, a change in the angle of inclination in relation to the product, a change in the distance from the surface of the product, a variety of cream patterns are achieved. At the end of the execution of beautiful chocolate decorations, you need to stop pressure on the bag or cornet and make a short movement forward from yourself along the pattern with the end of the tube, then the rest of the cream will fall down with an inconspicuous stroke. If you lift the bag or cornet upwards, then a cone of cream will remain in the figure.

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

If you need to make a rose from the cream, first cut out a small cake from the biscuit (or take candied fruit, profiterole, etc.) - the core of the rose. The core is fixed on a stick with a pointed end and a cork attached to 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. Turning the stick, the cream is squeezed onto the core. When the rose is ready, remove it from the stick with a spatula or fork, holding it with the fingers of the left hand, and place it 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:

The basket can also be made of biscuit (shortcrust pastry), gluing the layers together with chocolate cream or fruit filling. The basket is placed on a stand (for example, a plywood circle) with its wide side down and, lifting one side, a weaving of cream is applied. When the cream has hardened, 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 candies 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 decoration, but also cover cracks, cracks, smooth the edges of the cake. They are generally made using a straight cut smooth 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

Figurines-decorations for a chocolate cake in the form of flowers look very beautiful. 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 set motionlessly on the surface of the cake or pastry and the cream is squeezed out, turning the opposite end of the tube 180 ° C around the fixed end in wave-like movements. Exactly, but in the opposite direction "gather" the second row of petals, etc.

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

Completely from the leaves, you can make a border or the whole picture. Leaves look especially good on small cakes. On cakes and even on pastries, words, names, numbers, congratulations and wishes are often written. For the inscriptions to be expressive, it is necessary that there is a contrast between the inscription and the background. For example, you cannot write chocolate on chocolate or write with white cream on white glaze.

Inscriptions are injected from a small cornet with a very narrow round cut or with a metal pencil tube. The cream is used proteinaceous, custard and oil of various colors and shades. But there should not be even the smallest lumps in it, otherwise it will get stuck at the exit from the tubule or cornet, and you will get uneven, intermittent lines. You can also write inscriptions with 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 decorating

Tempered chocolate can be used to make various decorations for cakes and pastries - full-volume figurines, bas-reliefs, flat thin figurines, "jigging" ones, etc.

For full-size figures, it is better to use metal molds of two halves with clips. When pouring chocolate, the mold and the 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 patterns. Then the excess chocolate is poured out. A 3-4 mm thick layer of chocolate forms on the inner walls of the mold. After the chocolate has cooled and hardened, the mold is freed from the clamps, opened and the figure taken out. Most often, bas-reliefs are prepared from chocolate.

To obtain flat thin figures, tempered chocolate is poured onto parchment with a layer of 2-3 mm, allowed to freeze a little and the figures are cut out with a recess.

For "depositing" tempered chocolate is laid out in a cornet and "deposited" on parchment in the form of continuous patterns and so-called tendrils. From tempered chocolate, cast into a bar and then cooled to almost complete hardening, thin wide shavings are cut with a knife, which, when dropped, roll up into tubes.

Making chocolate figurines for cake decorating

Chocolate is a great material for decorating a cookie or cake and will add a festive look to any baked goods. It is better to use a chocolate mixture to decorate the cake. It solidifies at room temperature and melts easily in a water bath.

Line a baking sheet with parchment, lightly grease it with vegetable oil. Break the chocolate into small pieces. Place it in a water bath and melt without water. Pour onto parchment, guiding with a round-end knife so that a thick, even layer forms. Leave in a cool place until the chocolate is almost completely solid. Use a knife or a dough hole (star, flower, etc.) to cut out the figures. Store them 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. Put 200 g of melted chocolate in an even layer and gently move the fork to create a wave effect (make sure that the prongs of the fork do not touch the bottom of the baking sheet). Cool until the chocolate is half solid. Using a sharp knife and a ruler, cut the chocolate into squares with a side of about 6 cm. Place the baking sheet with the chocolate decorations in the refrigerator until they solidify. Remove the 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 decorating the cake: grated shavings, crumbs, petals and curls

Chocolate chips and chips. 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 shavings over a plate, in even 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. Spoon or shake off the shavings on the cake. Decorating with chocolate chips is done in the same way, only it is rubbed more finely.

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

Chocolate petals. Cut the foil into squares. Melt the chocolate in a water bath, then cool slightly. Place a square of foil in the palm of your hand. Use a spatula or spoon to spread the chocolate on the foil in a thin layer. Form a petal. While it is still soft, lift your fingers slightly under the foil to slightly bend the petal, giving it a natural shape. Put to cool. When the chocolate is completely solid, remove the foil. Melted chocolate can be used to make a flower from the petals.

Homemade chocolate cream dessert

Chocolate cream

Ingredients:

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

Pour the chopped chocolate into pieces with milk and put in the oven to melt. Then grind it with a spoon, gradually adding one yolk at a time, until a lush mass is formed. Whisk the whites into a thick foam, mix gently with the chocolate mass. Put the cream in glasses, sprinkle with grated chocolate mixed with powdered sugar on top.

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.

Cocoa loaf

Ingredients:

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

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

Beat the softened butter until white. Then add the cooled mixture to it. Beat cream until smooth.

Custard Chocolate Cream

Ingredients:

• 1 cup flour
• 1/2 cup milk
• 1/2 cup granulated sugar
• 1 tbsp. 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 cake decorating (with photo)

Recipe number 1

The easiest way to make a chocolate frosting is chocolate. This product can be used as cake cream or simply spread over cookies.

Ingredients:

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

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

Recipe number 2

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

Ingredients:

• dark chocolate (at least 56%) - 0.6 kg (3 large bars),
• butter "Peasant" - 0.3 kg.

Chocolate icing from chocolate is prepared in a water bath, so first we pick up containers: you need 2 of them, 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 install containers, pour some water into a large one and put on fire. When the water heats up properly, melt the oil - it melts more easily and faster. Gradually add finely chopped chocolate to the liquid butter. Stir continuously, because the mixture thickens quickly and begins to burn at the walls. When all the chocolate has melted and the frosting has become homogeneous, it is ready.

This creates a mirror-like chocolate glaze 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:

Cocoa and sour cream chocolate icing

Ingredients:

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

Preparation:

Since it is not recommended to warm sour cream, it is better to grind sugar into powder - this way it dissolves more easily. We mix dry products: grind cocoa powder with powder and vanilla. If using vanilla sugar, grind that too. Add a little sour cream to the mixture to avoid lumps. Stir well until a smooth, shiny, homogeneous paste is obtained. You can use a mixer to make the chocolate icing for the cake more fluffy.

You can make a rich frosting by adding cocoa to the chocolate - this recipe is great if you can't find high cocoa chocolate. We will tell you how to make chocolate icing from cocoa powder, chocolate and milk.

Chocolate and cocoa frosting

Ingredients:

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

Preparation:

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

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 to have fewer calories. To do this, you need to cook a light cocoa frosting.

Ingredients:

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

Preparation:

To cook this icing for decorating desserts with chocolate, first of all we prepare the syrup: pour sugar into hot water and simmer 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 cooked, we gradually introduce cocoa, carefully rubbing it with liquid. Sugar will begin to crystallize at the walls quickly enough. If you do not grind the mass, it will burn, so be careful and careful. The glaze hardens quickly, so apply warm.

It is not necessary to cook 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 fondant for cake decorating

Ingredients:

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

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

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

Grease the cake with the chocolate decoration made according to this recipe and decorate according to the theme of the holiday.

How to properly melt chocolate to decorate a cake

To make a product or decoration out of chocolate, you need to prepare it, that is, melt it. There are several nuances in how to properly melt chocolate to decorate a cake. Several methods can be used.

The first way how to melt chocolate for decoration - using the microwave is very simple.

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

Third way how to properly melt chocolate for decoration - use a double boiler. It is also quite possible to melt chocolate in it.

Fourth way - oven. Preheat it to 60-70 degrees, place the container with chocolate there for 10-15 minutes. The fifth way is a steam bath. The container with chocolate must be held 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 you should 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 openwork patterns from chocolate to decorate a cake

Openwork patterns are a great option for decorating a cake.

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

First, you will need to cover the entire cake with chocolate, which you will use for the background (other chocolate will be used to create the drawings). To do this, melt it to a liquid state in any way. Spread over the cake using a cooking brush.

Let the glaze dry completely.

Start melting another chocolate. It should be pretty runny too.

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

Start creating! Draw different patterns, get creative!

Workshop 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 solid surface.

What do we have to do?

Melt the chocolate in any way to a liquid state, 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 effective.

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

Take the jewelry out of the refrigerator, carefully peel off the film.

Put your butterflies on the cake.

Decorating the cake with balls of chocolate, nuts and cookies

Chocolate balls with nuts

Ingredients:

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

Preparation:

To decorate the cake with nuts and chocolate balls, mix cocoa, sugar and milk. Add chopped butter and heat. We are waiting for it to boil. Cool it down.

Add the egg, vanillin, brandy and beat well.

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

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

Mix well and sculpt balls. Wrap each ball in coconut flakes. Beautiful!

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

Bon Appetit!

Chocolate balls with cookies

Ingredients

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

Grind the cookies. Melt the chocolate and butter in a water bath or microwave. Add milk and sugar, stir until smooth. Add chopped cookies. Stir and make balls from the resulting dough. Roll the finished balls in coconut flakes or colored dragees. The chocolate balls for decorating the cake should be placed in the refrigerator for several hours.

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

Chocolate chips for decorating cakes

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

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

When the mass has hardened, carefully scrape off the mass and transfer to the cake. Don't stop your fantasy on a solid background. Works of art are also created from such small particles. It's important to attach the chocolate cake decorations quickly so that they don't melt on your fingers or stick together.

Chocolate Cookie Decorating

Ingredients:

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

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

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

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

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

Spread the slices on the wire rack so that they are 1–2 cm apart and sprinkle with a thin stream of melted dark chocolate using a dessert spoon. Then sprinkle milk chocolate on top and leave in a cool place to harden. Cut each strip in half lengthwise.

Cookies with chocolate decorations can be stored for about a week in a tightly resealable container.

Recipe for pouring chocolate figurines for decorating a cake

Such figurines can be poured from melted chocolate using conventional casting technology. It's enough just to have a form. We purchase silicone molds of the desired theme in the confectionery department and fill them with melted chocolate, cool, cool to a solid state, take them out of the molds, turning them inside out. If you do not need large chocolates, pour a thinner layer of chocolate into the molds. After pouring, smooth the surface with a thin spatula or a table knife.

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

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

The more I look at the photos of the cakes posted on the site, the more more I would like to help and suggest - everything is done simply, and the appearance of your delicious products will be more attractive.

We all baked and baked cake cakes. Is it worth repeating the well-known fact that a lot depends on the oven? Therefore, let's leave the oven alone and focus on our possibilities.

It is ordered in the recipe to "roll out the dough into a cake with a diameter of such and such" - we obediently roll it out. What's next? And, I remember, wind the dough on a rolling pin and transfer it to a baking sheet (this is me from my experience, if anything, maybe there are no such recipes now). Well, they baked the cake - it turned out not very round, and here the edge is thicker, there it is thinner - was it? Nothing, we'll then smear the edges with cream and hide all the flaws, no one will notice anything.

Until recently, I thought so too - what turned out delicious, ate everything instantly, what to talk about? Homemade cake, this is not a pastry shop.
...
Here on Povarenka this cake is laid out, but ... in fact, the insult for this wonderful recipe was the impetus for this post. Unfortunately, the simplification of the recipe is not always beneficial. I will give examples based on this honey cake, but this is for example only, any of us have enough life experience to understand what is at stake.

Now there are many convenient kitchen accessories (not all of them are equally needed and useful, by the way), but the most important thing is that we need a beautiful and regular cake

Ring for the cake and a split form of the same diameter (straight sides and fastened on the side with a fastener). (There is a one-piece form, where the bottom is pulled up, and the corrugated walls expand upward - this will not work).

The ring for the cake is a metal ring 3 centimeters high, without features.

While I did not have it, I took a regular baking dish made of aluminum foil of the diameter I needed (the walls should be straight) and just cut out the bottom from there. (I live in Israel, we have a lot of such forms, they cost a penny).

We took baking paper. They put it on a table (or on a silicone mat in drawn diameters, they show through the paper). * I'm not like a reinsurer ... but I'm used to greasing this paper, approximately a circle of the size I need, by eye - just butter from the refrigerator, it is easy to draw on the paper and that's it. There is practically no such oil there, it is rather out of habit *

The dough for the crust can be of any consistency - from liquid, which is poured, to one that can be spread only in pieces - in short, your dough must be distributed in any way according to a given shape. There are no problems with liquid dough - poured it and that's it. With thick - lay it in pieces in a mold, like plasticine, crush it with your hands, for thick and viscous honey cakes, moisten the palms of your hands easily with water. Well, on the table, on paper, laid out the dough of the size we need (approximately), try on the shape so that there is no "shortage" around the edges, let it be in excess, this is only a plus, it will be used for sprinkling. Have you measured it? Fine? We take this sheet and transfer it with the dough to a baking sheet, and only now we put the mold on top. If the dough is thin, then pour directly into the mold onto the paper on the baking sheet.

Honey skins are baked very quickly. While the cake is baking, I manage to make 2-3 more blanks on cake paper.

The cake is baked - take out the baking sheet, remove the sheet of parchment along with the cake (I put this sheet on the wire rack). If I took a ring from an aluminum foil mold, then you simply take it (the mold) with your hand (it is completely non-hot) and put it on the next cake, and immediately in the oven. If the metal ring is hot, do not take it with your bare hand (this is why I do not like to take the detachable form itself, it is high and it is easy to burn yourself).

What we see in the ring and what is missing without the ring - in the ring the dough rises like a biscuit, a cake with a height of 1.5-2 cm, honestly, in an ideal round shape.

We take a knife and cut out a biscuit along the edge of the metal ring (I don’t lubricate the ring with anything), it turns out a very beautiful cut, it’s nice to look at. Put the cuttings from the outside in a bowl (go for sprinkling).
Without a ring - an ordinary pancake: in the center it is thicker, along the edges the thickness of the cake tends to zero, the circle is far from ideal. Alas.

We baked the cakes. We made a cream (it is better to do it according to the original recipe, on the Povarenka the recipe is downward). There should be a lot of cream. Plums - there should be a lot of plums too, cut into long thin strips, the cake layer 24 cm will be practically covered by them (drain - 2 layers, do not forget). Nuts - I understand what they found and bought in the nearest super, but after the second cake I went to the market to look for delicious nuts and found them. You are making a cake for yourself, for your family.

The last cake, which usually goes for sprinkling - by this moment it should already be clear to you that just this cake (if there is still a need for it) may not be a round cake at all. We laid out the dough as much of it was left and baked it a little harder (but not to the state of "a little and burned out" and do not dry it out)

We begin to assemble the cake in a split form. On the bottom in the form, you need to put a little cream, just a drop, the bottom cake will stick and will not slip (this will be important when you move the cake anywhere). The cakes fit tightly into the mold. In general, if you guess to weigh the empty dish in which you will make the cream, then at the end of the preparation of the cream, you can weigh this dish again and understand how much cream you need for 1 layer (in this case: 4 cakes + cream on the side surface, count as another cake, in total, we roughly divided the resulting weight into 5 parts). For the first cake, take this cream out of the bowl and understand how much it is, how many spoons, then you don't have to weigh anything.

Now it is important not to save money, they calculated 200 g (this is an option for cream with vanilla pudding), which means that you spread these 200, smear it over the entire surface, do not save on the edges! If some edge of the cake almost reaches the edge (it happens - we are all people, we are all human), then add more cream to this problem area. The cream will not run away from the mold, but it will even out absolutely everything. The second cake and so on. Upper layer. The right portion of the cream again.

In general, a lot of cream is obtained (which is only a plus) - this is not too much, but just the right amount. For example, I prefer to put a layer of cream on the cake, on this cream plums or nuts, and add the cream on top again, and then the next cake. For what? - then the cake will be well soaked from the bottom too, I like it better. It is naive to expect that the side of the dry crust, which lies entirely on one prune, will be as soft and nourished as the one covered with cream.

Now put the cake in the refrigerator, even for a few minutes (5 is enough), just during this time we have time to make the sprinkling - we mixed the crumbs and the remaining nuts. You can crush the whole thing with a rolling pin (nuts or scraps of the cake should be in the bag), but if you have a blender, it will turn out much faster, more beautiful and easier. If there is no blender, it's okay, a rolling pin will help out. The main difference, as I noticed, is that if the nuts are crumbled with a rolling pin, they can get a little oily. By the way, at first I sort out the nuts (I learned from my own bitter experience, when I came across a piece of shells in a hazelnut parcel in a cafe, it was very unpleasant), rinse it, then dry it in the oven - it's all fast.

After a few minutes, we take out the cake from the refrigerator.

* Now another lyrical digression. I want to make the cake big, right? Well, so that there was something to eat. I understand that I had the largest family until the children grew up and left. But if you do everything right, then the cake will turn out to be about 10 cm high. The sprinkles on the sides will also add at least 1.5 cm in diameter. And the question will immediately arise - do you have a dish of this diameter? Not just a large dish, but so that the flat surface is not less than the diameter you need? (that is, the sides of the dish or plate no longer count) And if you decide to bring this beauty to work, then HOW will you transport this giant ??? Therefore, I do not recommend increasing the diameter, the shape is 24 cm - and then the cake will be huge, believe me *

We got to the exciting stage - sprinkles (you are not tired of reading? The materiel will be over soon). I must say right away that it turned out to be the most time-consuming operation! Therefore, after the first such cake, I began to look for a solution.

I found it and I'll tell you now. If you have such a spatula for cream - well, if not - then a silicone spatula will also work, but it has a long handle, which is not so convenient for me personally.

We take out the cake from the refrigerator. Carefully unfasten the form and remove it (the bottom remains, of course). Now attention. At this stage, you can decide if you need to do any sprinkling of the sides of your cake at all - I'm serious. The cake looks very nice and presentable. The sides are perfectly even and smooth, all the layers are visible, the thickness of the cream layer between the layers is not less than 1 cm.Often the edges of homemade cakes are dry, but not in this case, when you collect the cake in a mold and put out all the necessary portion of the cream without stint ... If you decide that this is enough, you can decorate the top of the cake, gently return the shape to its place and return the cake to the refrigerator until hour X.

And who decided to walk like that, do we continue?

Get out your prepared cake platter. (I bought a cardboard plate with a diameter of 28 cm from a disposable tableware store). Place a sheet of parchment paper on a dish, and now place your cake here, gently holding it under the bottom (it's metal). See what happened - the parchment near the cake rose like frills. Now, when you sprinkle the cake, nothing will spill on the table, everything remains in this paper.

Now, to make it convenient - take a large-diameter pan, turn it upside down, and place your dish with cake on it (so that it is convenient to rotate the cake and you do not need to bend over too much).

Use a spatula for crumb, bring the spatula to the cake and gently press the crumbs from the bottom up. Part crumbles, of course - nothing, again with a spatula for cream grab a portion of the delicious crumbs at the base of the cake and again easily press them against the side surface of the cake. They turned the plate a little - and all over again. On the table itself, you have no crumbs, and no waste at all (and remember before, the whole kitchen is in crumbs ... how much to clean up later ... brrr)
Now you can easily transport the cake, move it with this paper, remove it at the very last moment.

The cake is very big. I remembered the math, and counted everything into a smaller form (it's easy).

Questions (I am constantly asked at work, so I immediately answer):
What if there is no such shape or ring for the cake?
It will simply spread on the sheet, unambiguously. Better take a foil mold and cut out the bottom. If this is not possible, then you can get out like this: find a frying pan slightly larger than the required diameter (pay attention to the handle of the pan! So that it does not hurt excruciatingly at the moment when you try to squeeze the pan into the oven, you get the idea). On a frying pan - be sure to a sheet of baking paper (cut out a circle). How to bake - cut a circle of the desired diameter from the baked cake (on a plate), only hold the knife perpendicularly so that the edges of the cake are even, then everything will turn out as in the picture above. But this is quite an extreme case.
If there is no detachable form - try to find a paper one, they are usually straight in height and without frills. Didn't find such a shape in the store - don't panic, take the same baking paper, fold it in several layers, make yourself a ribbon - about 10 cm high, and now make yourself such a shape, fasten a couple of sheets together so that the ribbon is long enough ... (The circumference for a shape with a diameter of 24 cm: P = Pi * d = 24 Pi ≈ 75.398208 cm, do not forget to add a couple of centimeters to your pattern so that the edge goes over the edge and secure this edge. Girls, I did not find the symbol of the Greek letter Pi = 3.14 - geometry, grade 6).

Why is a honey cake with cream worth a day in the refrigerator?- but is impregnated. An analogy is literally how we defrost food from the freezer, placing them on the refrigerator shelf overnight, and in the morning they can already be used. So is the cake - the cakes are soaked, but, figuratively speaking, they do not stick together into one pancake, which will be if you leave the cake just on the table overnight (although the taste probably should not suffer in this case).
The taste becomes completely different - bright rich honey, sweet and sour.
(Well, they also put it in the refrigerator for safety reasons, so as not to spoil if it's hot, and even the cake will retain its shape when slicing. But I'm talking about honey with sour cream, other cakes may have their own nuances.)

Here is another problem - if you have a child who is able to open the refrigerator on his own, then an inquisitive child will not be satisfied with just contemplating a cake in the refrigerator and will certainly find an opportunity to break off a piece for testing. I place the cake in a low, large diameter (28 cm) pan with a lid (with parchment paper, the cake is very easy to move, do not save on paper) so that the cake does not accidentally absorb any foreign odors, and so that the whole refrigerator does not smell of honey aroma.

About me - I have never been a chef or a pastry chef by professionBut an active user in the kitchenTherefore, advice is more likely from the heading "News from the fields".

At first I decided to post a cake recipe with photos of each stage described here, but I thought that now I will only bake it on January 1, and by this time you will have all your delicious cakes baked, so I decided to make a post now so that someone has time take advice. I'm new to the site, and of course I don't know much - tell someone if it is possible to post a recipe similar to the one on the site, but more detailed, or something, and with your own comments.
Thanks.
I wrote everything for a long time, but everything is done very quickly and without hassle

I wish you all beautiful and delicious cakes!
Julia

P.S.
If I unknowingly broke the rules of the site, then do not attack with the whole chorus and do not hit with ladles, I will correct myself! better tell me where to read these rules, and how to upload links correctly.
Photos - not mine, taken from the Internet. because here I am only telling you what these kitchen tools are and how to use them.

How to sprinkle crumbs on the sides of a cake

For a beautiful decoration of the cake, its sides are often sprinkled with biscuit crumbs, grated chocolate, coconut flakes. Sprinkling the sides of the cake is an easy and affordable way to make your dessert look presentable. In fact, it is quite simple to do it, the main thing is to know how to do it correctly.

It is much easier and more affordable than decorating the sides of the cake with chocolate ribbon, cream curls or mastic. And at the same time, such a cake looks neat and beautiful.

There are several ways to properly sprinkle the sides of a cake with crumbs. Experienced chefs apply cream to the sides of the cake. Then sprinkles are poured onto the table in an even layer. The cake is taken with both hands by the top and bottom, placed on the edge and rolled over the sprinkle, like a wheel. But for beginners, this is too difficult, since in the process of rolling the cake in their hands may even fall apart.

Therefore, I suggest using a very simple way to sprinkle the sides of the cake with crumbs using a culinary spatula. With this method, the dressing is evenly and easily applied to the sides, does not crumble. It turns out really neat and simple.

If you love baking cakes, then this article is especially for you! In this article, we will look at a wide variety of DIY cake decorating methods at home. You can transform an ordinary cake with mastic, marzipan, icing, waffles, chocolate, icing, cream, cream, meringues, fruits, jelly, candies, marmalade and sprinkles. We will consider each decoration ingredient separately, get acquainted with the recipe for making, and, of course, be inspired by a huge number of ideas.

For some cake decorating options, you will need special materials such as: a pastry syringe with attachments, parchment paper, a sharp thin knife, and spatulas of different thicknesses.

Mastic Is a special dough for cake decorating. You can roll it out and cover the top of the cake, you can also create various animal figures, letters, numbers, flowers, leaves, openwork patterns and whatever your imagination wants.

The basic rule of working with mastic is that you have to work with it very quickly, as it instantly freezes. But there is a way out! When you form the decoration, pinch off the desired piece, and wrap the rest of the mastic in a film. Large figures may crack when dry.

Mastic recipe number 1

Ingredients: condensed milk, powdered milk or cream, icing sugar, food colors (optional). The number of ingredients directly depends on the size of the cake.

Cooking process: take a deep dish and mix milk powder or cream with powdered sugar. Gradually add the condensed milk and knead well. You should get an elastic dough that does not stick to your hands. Add food coloring, drop by drop, and stir in the dough. After cooking, immediately wrap the mastic in foil.

Mastic recipe number 2

Ingredients: water, lemon juice or citric acid, butter, powdered sugar, starch, marshmallows (white chewing marshmallows), food coloring (optional).

Cooking process: steam the marshmallows, add a few drops of food coloring if desired. Then add water and just a little bit of lemon juice or citric acid. Stir the mixture well and then add 50 grams of butter. Mix the powdered sugar and starch separately in a 1: 3 ratio. Gradually add the starch and powder mixture to the marshmallow mixture and knead the dough well for about 10 minutes. After cooking, immediately wrap the mastic in foil.

Marzipan- This is a nut mass, which consists of almond flour and sugar paste. Its advantages are that it perfectly holds its shape, is quite elastic and has an amazing delicate taste. It is convenient to create all decoration elements from it - small figurines, cake coverings and volumetric decorations.

Marzipan recipe

Ingredients: 200 grams of sugar, a quarter cup of water, 1 cup of lightly toasted almonds, butter.

Cooking process: peel the almonds and chop finely in a blender or on a grater. Boil sugar and water syrup. The consistency of the syrup should be thick. Pour the ground almonds into the syrup, stir and cook for 3 minutes. Take a bowl and brush it well with butter. Pour the marzipan into a bowl. Cool the marzipan and mince it. Marzipan is ready! If it turns out to be liquid, add powdered sugar. If the marzipan is very thick, add a little boiled water.

I recommend the photo gallery of marzipan cakes!

Icing Is an ice pattern that looks like a winter pattern on a window and tastes like crisp ice. The advantages of icing are that it is strong enough, does not spread, and adheres perfectly to the surface of the confectionery. It can be applied over hard chocolate glaze, mastic, fondant. It should be noted that the surface on which the icing can be applied should not spread and be not sticky. Icing is applied with a confectionery syringe, then the finished product is placed in the refrigerator for further solidification. Laces, inscriptions and patterns are very beautiful.

Icing recipe

Ingredients: 3 eggs, 500-600 grams of powdered sugar, 15 grams of lemon juice, 1 teaspoon of glycerin.

Manufacturing process: chill all the ingredients, degrease the dishes and wipe them dry. Take eggs, separate the whites from the yolks. Whisk the whites, add glycerin, lemon juice and powdered sugar. Whisk the mixture well until it turns white. Cover the mixture with plastic wrap and place in the refrigerator for 1 hour to burst air bubbles. Icing is ready, you can safely decorate the cake!

Waffles- these are materials for decorating flowers, various figures, numbers. They are made from crispy waffle dough. Also popular are ready-made edible pictures based on a waffle crust. You can buy this jewelry in pastry shops, supermarkets or on the Internet. It is impossible to make waffles with an image on your own, since you will need food ink and special equipment. The advantages of wafers are that they do not crack, hold their shape perfectly and do not melt. However, they can only be used on a light-colored cake surface, since when soaked, the picture can become saturated with dark cream.

Wafer design rules

Chocolate decoration is considered a classic cake decoration. This ingredient goes well with biscuits, soufflés, mousse, puff pastry and various creams. The advantages of chocolate are that melted it can be given any shape, and when the chocolate hardens, it will not crack or spread. To decorate cakes, you can use any chocolate - black, white, milk, porous.

Methods for decorating cakes with chocolate

1. To decorate the cake with chocolate chips, you just need to grate the chocolate bar and sprinkle it on the cake.
2. To decorate the cake with curls, slightly heat the chocolate bar, then take a thin knife, or better a vegetable cutter, and cut off thin strips, they will immediately begin to curl. You can create chic patterns from them.
3. Here's another way to decorate a cake with openwork patterns, inscriptions and drawings. Melt a chocolate bar in a steam bath. Place the chocolate in a pastry syringe. Take parchment paper and draw patterns. Use a pastry syringe to draw the patterns on the parchment paper. Place the parchment in the refrigerator to freeze the chocolate. Carefully remove the chocolate from the parchment and decorate the cake. If you are not good at drawing, find a beautiful pattern on the internet, print it out, attach clear parchment paper to the drawing, and simply copy it over.
4. To decorate the cake with chocolate leaves, you will need real leaves of a tree or a houseplant. Wash and dry the leaves. Melt the chocolate in a steam bath and place it on the inside of the sheet with a silicone brush. Put it in the refrigerator, and when it hardens, carefully remove the chocolate from the leaf and decorate the cake.
5. Another creative way to decorate a cake is with cherries and chocolate. Remove the pits, place each cherry in the melted chocolate, and decorate the cake.

At the moment, there are chocolate, mirror, marmalade, caramel, multi-colored, soft, milk and creamy glaze.

Chocolate icing recipe

Ingredients: 1.5 tablespoons of milk, 2 teaspoons of cocoa powder, 1.5 tablespoons of sugar, 40 grams of butter.

Cooking process: take a bowl, put in cocoa, sugar, pieces of butter, and cover with milk. Put on fire, melt and boil for 5-7 minutes. Cover the cake with chocolate icing using a wide knife and refrigerate to set.

Caramel icing recipe

Ingredients: 150 grams of warm water, 180 grams of fine sugar, 2 teaspoons of cornstarch, 150 grams of heavy cream, 5 grams of gelatin.

Cooking process: Soak gelatin in water, mix cream with starch, melt sugar in a skillet until light brown. Add cream with starch and sugar to warm water. Boil to dissolve the caramel. Remember to stir the mixture constantly. Then pour it into the cream, stir, cool and add the swollen gelatin. Cover the cake with the caramel icing using a wide knife and refrigerate to set.

Gummy frosting recipe

Ingredients: 200 grams of one color marmalade, 50 grams of butter, 2 tablespoons of fat sour cream, 120 grams of sugar.

Cooking process: melt the marmalade in a steam bath or in the microwave, add sour cream, butter and sugar. Stir the mixture well and put on fire. Cook the frosting for 10 minutes, stirring constantly. Cool the frosting slightly. Cover the cake with the gummy frosting using a wide knife and refrigerate for 3-4 hours to harden further.

Cream- a universal decoration for cakes. It is very convenient for them to write congratulations, make openwork frames, lush roses. Food colors are often added to the cream.

Butter cream recipe

Ingredients: 100 grams of butter, 5 tablespoons of condensed milk, food colors.

Cooking process: melt the butter in a steam bath or microwave. Whisk it until it turns white and fluffy. Add the condensed milk, stir well and divide the cream into portions. Add the desired color to each portion of the cream. Put the cream in a pastry syringe and create beauty, then send the cake to the cold to freeze the cream.

Whipped cream Is an original airy, voluminous and delicate decoration. Their preparation does not require special products. You will need a pastry syringe to beautifully decorate the cake with whipped cream. You need to work with cream quickly enough. Make sure all ingredients and tools are cooked. The surface of the cake should be flat and not too sticky.

Whipped cream recipe

Ingredients: half a liter of high-fat cream from 33%, a bag of vanilla, 100-200 grams of powdered sugar, 1 bag of instant gelatin, food coloring (optional).

Cooking process: put the cream in the refrigerator for 12 hours. Pour the chilled cream into a deep bowl. Take another deep container, pour ice water into it. Place the bowl of cream in a bowl of ice water. Dissolve the gelatin in the manner indicated on the package. Whip the cream with a mixer (do not use a blender as it will not foam). Beat them until the froth is strong enough. Add the powdered sugar and vanilla, then whisk. Add the dissolved gelatin in a thin stream. Place the cream in the syringe and decorate the cake.

I recommend the photo gallery of cakes decorated with whipped cream!

Meringue Is a snow-white, crispy and very tasty decoration. It is laid out on a layer of chocolate, jam, or cream.

Meringue recipe

Ingredients: a glass of powdered sugar, 5 chilled eggs, a bag of vanilla (optional).

Cooking process: separate the whites from the yolks, pour the whites into a dry, fat-free deep container. Whisk the whites until fluffy (10-15 minutes). Gradually pour in the powder (1-2 teaspoons) and dissolve immediately. Add vanilla and dissolve well as well. Preheat the oven to 100 degrees, line a baking sheet with parchment paper and transfer the protein froth to a pastry syringe. Squeeze the protein mixture onto a baking sheet to create nice balls or other shapes. The meringue is dried, not baked; the residence time of the future meringue in the oven depends on the size of the blanks. Approximate drying time 1.5-2 hours.

Fruits are delicious, healthy and contain a huge amount of vitamins. They will brightly decorate the cake with flavor combinations and rich colors. The easiest way to decorate with fruit is to fan out sliced ​​slices of strawberry, kiwi, orange, mango, and all sorts of other fruits. You can create a whole fruit canvas that goes well with natural jelly.

Recipe

Ingredients: fresh fruits and berries, for fruit jelly - light juice, for example, apple 600 ml, a glass of powdered sugar, 1 package of powdered gelatin.

Cooking process: pour a glass of juice over the gelatin and set aside to swell. Prepare the fruits, peel them and cut them into small beautiful slices. Kiwi and bananas are cut in circles, apples and oranges are cut in half rings, strawberries are cut in half, raspberries, blackberries, cherries are left whole. Melt the gelatin in a water bath, add the remaining juice and powdered sugar to it. Strain the mixture, arrange the fruit in the jelly nicely and refrigerate. When the jelly hardens slightly, transfer it to the cake, turning the container over. Mask the edges with butter or whipped cream, if desired. Place the cake in the refrigerator.

Jelly looks very beautiful and has a beneficial effect on people's joints. The jelly filling goes well with various fruits. However, you can decorate the cake with it in its pure form, or you can decorate the top with jelly filling with sprinkling of coconut chips or nuts, be original and think over the concept of decoration!

Jelly filling recipe

Ingredients: 600 ml of juice (you can take juice of different colors), 1 package of rapidly dissolving gelatin, a glass of powdered sugar.

Cooking process: Soak gelatin in 1/3 of the juice and leave to swell. Then melt the steamed gelatin and juice. Mix the icing sugar and the remaining juice, pour into the molds and refrigerate. Pour 100 ml of jelly, and put it in the refrigerator for a while so that it has time to set. Place the cake in a mold that is 3 cm higher than it. Place the jelly filling on the cake, and decorate the top with jelly from the molds. Steam will help to easily get the jelly blanks out of the molds. It is enough to bring the jelly mold over the steam, and then turn it over for dessert. Place the cake in the refrigerator for 10-12 hours and do not forget to remove the mold before serving. If you want to make a jelly filling with fruit, then prepare the jelly as described above. Place it in the refrigerator for a while so that it has time to grab. Transfer the jelly to the beautifully laid out fruit, flatten with a spatula and refrigerate overnight. To prevent the jelly from breaking during serving, cut it with a heated knife.

Candies- this is a favorite delicacy of children. Kids pay attention to the design of the cake itself, and not to the products from which the cake was prepared. Try to decorate the cake for the children's holiday as brightly and creatively as possible. All types of candy can be used except candy. The surface of the cake should be thick and viscous, such as whipped cream, buttercream, frosting.

Methods for decorating cakes with sweets

1. The sides of the cake can be decorated with chocolate bars or waffles, and the top can be filled with dragees.
2. Small butterscotch toffee is perfect for creating a pattern or lettering on a creamy surface or white glaze.
3. Cut the gummies into squares and randomly decorate the top of the cake with white fondant or whipped cream.
4. It is good to decorate the sides with round-shaped candies, and put 3 candies in the central part of the cake.

Marmalade- excellent material for decorating cakes. They can create beautiful drawings of different colors. It is flexible and easy to work with.

Recipe

Ingredients: 50 grams of dark chocolate, marmalade of different colors, mastic or marzipan.

Cooking process: take parchment paper and draw an image with a simple pencil. Roll out a thin layer of mastic or marzipan on parchment. Transfer the picture to it by attaching a sheet and rolling it out with a rolling pin. Melt 50 grams of dark chocolate, then place in a pastry syringe. Draw the outline of the drawing with chocolate. Melt colored material in different containers, this can be done in a water bath or in the microwave. Fill the drawing with the desired marmalade colors. Refrigerate for 3 hours. You can also decorate the cake with unmelted marmalade of various shapes. You can make flowers from citrus slices and cubes. The surface of the cake for decorating with unmelted marmalade should be sticky, for example, butter cream, whipped cream.

Sprinkling Is a universal decoration for any cake. There is a huge number of sprinkles: in the form of flowers, stars, balls, squares, circles, butterflies ... They have a very rich color range. You can find multi-colored, golden, silvery, with pearlescent tints of sprinkling. Spreads made from nuts, chocolate, coconut, cookie crumbs and meringues are widespread.

Methods for decorating cakes with sprinkles

1. Spread is used only on sticky surfaces. Sprinkle on the cake when the frosting, cream, cream is not frozen.
2. If you want to create an aquarium effect, use a jelly fill and sprinkle. Pour half of the jelly filling, freeze, sprinkle with sprinkles and pour over the remaining jelly. Alternate layers of jelly with coarse sprinkles, and your cake will be incredibly beautiful!
3. To decorate the sides of the cake with sprinkles, place the cake on a larger towel. Sprinkle the sprinkles on the sides of the cake and towel, then gently lift the sides of the cake while pressing down on the sprinkled towel.

Decorating the cake yourself with the help of improvised means is not difficult at all. The main thing is to have enough time in stock and to use your imagination. To bring your own ideas to life, it is not at all necessary to have the special knowledge and skills of a professional.

Before you start decorating your dessert, you need to understand the basics of working with this plastic edible material. The consistency of mastic is very similar to plasticine, so you can create different figures from it. In addition, it has a long shelf life - wrapped in plastic, it can stay in the refrigerator for 10 - 12 weeks. Buy ready-made mastic or do it yourself.

In recent years, mastic has become a popular decoration element for cakes.

Ingredients for cooking:

• powdered milk;
• condensed milk;
• powdered sugar.

All components are taken in the same ratio and kneaded. After that, the resulting dough is divided into parts and the necessary dyes are added.

Also, mastic is prepared from marshmallows.

Ingredients:

• marshmallow - a handful;
• "lemon" diluted with water - 1 tsp;
• oil - 25 g;
• sweet powder and starch in a ratio of 1 to 3.

Mastic is prepared following this algorithm:

1. Dissolve the marshmallow in a water bath, add a little dye and, if necessary, water and oil for elasticity.
2. Powder with starch is introduced into the liquid and sticky mass in small portions, stirring thoroughly.
3. When the mastic ceases to be sticky, it is transferred to the table, abundantly sprinkled with powdered sugar. The mass is kneaded, periodically adding powder until the base becomes plastic.
4. Do you feel that the mass has stopped sticking to your palms? This means that it is completely ready for use.

It is difficult to sculpt flawless figures without professional equipment and skills, but why not try it. Just prepare at least a minimum of tools - a sharp small knife, toothpicks, paintbrush, rolling pin, roller.

When working with mastic, the following rules are followed:

• Do not leave the mass in the air (it dries quickly and becomes hard), but constantly wrap the remainder in a film.
• Rolling is carried out only on a film sprinkled with powdered sugar.
• They prefer small elements, since three-dimensional figures can crack.

You can decorate the cake in different ways, since the mastic gives a wide scope for imagination. As a rule, first, the material is thinly rolled out to completely cover the cake, and then the finished surface is decorated with figures.

Cream decoration

You can decorate a cake with cream in different ways. Roses, leaves, various curls and borders are made from the creamy mass - it looks very elegant and festive. But in order for these delicate products to keep their shape, you need to choose a suitable cream, and it is better to give preference to oil.

Decorating cakes with cream is quite a fascinating process.

To prepare butter cream, you need a minimum of products:

• melted butter - 1 pack
• condensed milk - 10 tbsp. l.

The oil must first be removed from the refrigerator so that it melts, and then beat with a mixer until tender splendor. After that, condensed milk should be introduced in small portions and beat until smooth.

If desired, the mass is divided into several portions and various dyes are added to them.

They are bought ready-made or made on their own:

• saffron gives yellow color;
• orange - orange or juicy young carrots;
• scarlet - cherries, beets, cranberries;
• light green - spinach;
• brown - cocoa.

To make the decor from the cream neat and beautiful, you need to use special syringes with different nozzles. If there are no such devices, you can make an imitation of a syringe from a dense sheet by rolling it up in the form of a cone and cutting off a sharp corner. You can do the same with a regular tight bag. Then the resulting workpiece is filled with cream and squeezed out through a small hole. So you can draw straight or wavy stripes, leaves, flowers, ruffles, inscriptions.

Fruit Ideas

Decorating a cake with fruit is very easy. This is one of the fastest and least expensive methods. By creating spectacular compositions from slices of different fruits, you can show your imagination and give free rein to your imagination.

Both decorations from one type of berries and bright, multi-colored fruit and berry mixes look beautiful.

So that the fruit does not lose its original color and the structure does not disintegrate, the whole composition is covered with colorless jelly. The liquid mass is carefully spread over the decor with a brush and placed in the refrigerator. After half an hour, the "gelatinous" treatment is repeated.

If you have time and desire, you can make roses from apples.

1. First, a syrup is prepared (a spoonful of sugar is taken for 200 ml of water), adding a dye at this stage, if necessary.
2. The apples are cut into thin strips and boiled in syrup to make them plastic.
3. Roses are formed from fruit blanks. The inner "petal" is rolled up in a spiral, and the rest are added in a circle, forming a lush flower. Its tips are slightly twisted outward so that the "rose" bud opens.

How to decorate a cake with cream

Whipped cream is an airy and delicate decoration, but you need to work with it quickly.

Whipped cream is a great way to spice up the sweetness.

Ingredients:

• heavy cream - 500 g;
• vanillin - a bag;
• powdered sugar - 150 g;
• gelatin - 1 sachet.

Preparation:

1. Pour the chilled cream into a deep bowl and place in a saucepan of ice water.
2. Dissolve the gelatin.
3. Beat the cream with a mixer until a strong foam appears.
4. Add powder, vanillin and mix gently.
5. Introduce gelatin in a thin stream.

The whipped cream is placed in a pastry syringe and the cake is decorated.

Chocolate

Decorating a cake is a delicate matter, since the finished look and aesthetics of the entire product depend on it. Chocolate is one of the favorite pastry chefs for decorating desserts.

Sweet tooths adore chocolate for its melting taste and delicate texture.

The easiest way is to chop the chocolate bar and sprinkle the cake with the resulting shavings. You can try a more complex method: for this, the chocolate is left in a warm place for a short time to make it softer. Then, with a sharp knife, thin long shavings are cut from the tile. They immediately begin to curl, and in order to fix their shape, they are placed in a cold place to solidify.

Openwork curls look very elegant:

1. The tile is melted in a small container over minimal heat.
2. Patterns of curls and patterns in the required quantity are drawn on parchment paper in advance.
3. Then hot liquid chocolate is placed in a syringe and all sketches are carefully traced along the contour. This must be done quickly and efficiently, since the mass quickly solidifies. It is advisable to make several spare patterns, since the finished curls are quite brittle and can simply fly to pieces if handled carelessly.
4. The parchment with painted curls is placed in a cold place until it hardens completely.
5. Then the openwork products are carefully separated from the paper and laid out on the cake.

It is very easy to make chocolate leaves. To do this, take the foliage from any tree, wash it thoroughly, and then cover it with melted chocolate and place it in a cold place. The most important task is to carefully detach real leaves from edible ones.

With sweets and candies

Even the simplest cake can be decorated with sweets in an original way. The main thing is that the surface of the product is thick and viscous.

There are many design options:

• Line the sides with long, thin waffles, straws or bars and tie them with a bright satin ribbon. Fill the top of the cake with multi-colored dragees.
• Make a beautiful inscription or pattern on the snow-white or beige surface of the cake with small toffee.
• Cut the marmalade into small pieces and arrange in a chaotic manner.
• Put a handful of multi-colored dragees inside. Upon cutting, guests will find that the cake is a surprise.
• Many also use confectionery sprinkles. It comes in a variety of colors and shapes. It is advisable to decorate the cake with sprinkles while its surface is not completely frozen.
• Decorations made from chopped nuts, chocolate and coconut flakes, and cookie crumbs are widespread.
• Jelly with sprinkles looks very impressive on the surface of the cake, as it resembles an aquarium. To do this, half of the prepared liquid colored jelly is poured onto the cake and placed in a cold place to solidify. Then the solidified mass is sprinkled with coarse dressing and again poured with the remaining liquid.
• To decorate the cake with sprinkles in an unusual way, use stencils. You can make them yourself by cutting out a pattern, letters, drawing or numbers from a piece of paper. The template is easily pressed to the surface of the cake, and on top is densely crushed with the selected powder. Then the stencil is carefully removed, and a beautiful number or pattern remains on the cake.

Using berries

Decorating a cake with berries is a stylish and fashionable solution.

Berries are one of the healthiest garnishing foods. They contain a lot of vitamins, they are juicy, tasty and bright. The easiest way is to evenly spread the berries of the same type (or several, if desired) on the surface of the cake and grease them with colorless jelly.

How to decorate a baby cake

For children, the appearance of a dessert means much more than its taste. Therefore, mothers have to come up with various unusual decorations from sweets, mastic, fruits, jelly and other products.

Every mother dreams of being able to create an unforgettable cake for her baby.

Cake Decorating Options:

• sprinkle it with multi-colored Easter powder;
• cover with glaze;
• arrange fruits in the form of a mysterious pattern;
• decorate with self-sculpted figures;
• whip cream and sprinkle with shavings;
• equip a palisade around the edges of oblong cookies;
• pour jelly.

When decorating a cake for a child, you need to consider who it is intended for. Boys love culinary masterpieces in the form of cars, balls or superheroes, girls - in the form of dolls or flowers. But all kids tend to love cartoon-themed cakes.

It is also necessary to remember that many modern babies are allergic to different foods. Therefore, during the manufacturing process, you should not use components that can potentially cause allergic reactions.

Cake decoration for March 8, February 23

Pastries for these dates can be decorated in different ways. As a rule, the decor almost always includes numbers - 8 or 23. They are made from chocolate, mastic and other materials.

Cakes decorated with chocolate, caramel or creamy glaze look very stylish and elegant.

Ingredients for the caramel glaze:

• warm water - ¾ st.;
• granulated sugar - 180 g;
• corn starch - 2 tsp;
• cream with a high percentage of fat content - ¾ st .;
• gelatin in sheets - 5 g.

Preparation:

1. Soak gelatin in water.
2. Stir the cream with the starch.
3. Melt the sugar until it becomes caramelized.
4. Pour cream with starch and sticky sugar into warm water. Bring the mixture to a boil, stirring constantly.
5. It remains only to cool the mass and add ready-made gelatin to it.

We decorate the meringue with our own hands

Also, cakes are decorated with meringues.

Meringues are great for decorating cakes!

For such a crisp white decor you will need:

• proteins - 5 pcs.;
• sugar or powder - 250 g.

The algorithm of actions is already known to everyone:

1. Beat the whites into a stable foam, then add the powder in small portions.
2. Beat at medium speed for 10 minutes, until the mass acquires a fluffy and dense consistency.
3. Then preheat the oven to 110 ° C and cover the baking sheet with paper.
4. Put the prepared mass in the form of small cakes with a tablespoon on greased baking paper and place in the oven.

Waffle decoration

Waffles are inexpensive and easy-to-use material. On sale you can find ready-made colorful images on wafer cakes. Their assortment is very large: these are beautiful princesses, and supermen, and characters of your favorite cartoons, and animals. It's almost impossible to make such a decor on your own, so it's easier to buy it ready-made.

The advantage of this decor is that it does not crack, does not melt, unlike cream, and retains its given shape well.

The process of decorating with a waffle picture is as follows:

1. Form a perfectly flat cake surface.
2. Turn the cake over with the bottom side up and brush with liquid honey using a silicone brush. Instead of honey, sometimes syrup or any light-colored jam is used, so as not to spoil the picture when the cake is soaked.
3. Attach the picture to the surface.
4. Press down gently with your hands and smooth with a napkin.
5. Whip the cream and decorate the edges.

Sometimes the cake is decorated not with a whole picture, but with individual waffle figures. They are laid in the same way as the waffle cake.

Knowing how to decorate a cake at home, you can make real masterpieces, delighting yourself and your loved ones. Turn on your imagination and your dessert will outshine even the products of elite confectionery!