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Showing off their culinary talents to family and friends, every housewife remembers that not only delicious filling is important for a cake, but also a beautiful appearance. And to give a spectacular frame to a dessert is much easier than many imagine.

For example, chocolate is a universal helper in decorating sweets. A minimum of additional funds (they can be purchased at an ordinary supermarket), as well as a little courage and creativity - these are the main conditions necessary for the final touches in the design of the cake presentation. Don't forget to stock up on delicious tiles and start implementing the following ideas.

Here are some ideas on how to decorate a cake with chocolate:

Openwork chocolate cake decoration

At first glance, elegant work is within the power of any woman. For home creativity, you will need the following tools:

foil
parchment paper
scapula
cling film

Before proceeding to action, think carefully about the future pattern: phased strokes, length, thickness, distance and other details. When you finally decide on a drawing (which can be downloaded on the Internet), apply it schematically with a pencil on a film or foil.

Then melt the chocolate in a steam bath and pour the resulting mass into a bag made of food paper. Cut a small hole in the corner of the bundle. Now you can start the applications, carefully drawing lines according to the intended sketch. When the stencil coating is complete, place the film on a wooden board and send it to the refrigerator to harden.

After an hour, you can take out the pieces. Separating them with a spatula, be prepared for the fact that your first samples may break down: skill is required here, nothing can be done. But even crushed pieces are useful for a cake - why not an abstract design? It just needs to be attached to the cakes differently and even a little unsuccessful attempts will not be in vain.

Openwork chocolate pattern can be decorated as upper part cake and sides of the cake.

You can also make such cake decorations from chocolate as: a chocolate bow, a chocolate butterfly -, or a chocolate flower, you can find out how to do this by watching this video:

So, how to make a chocolate bow

To do this, take chocolate: white, black or different colors and melt it in a water bath. Then cut strips of the desired size from thick cardboard or file. And apply a thin layer of melted chocolate on the prepared surface. Here you can show your imagination and make various patterns: stripes or blotches. And you can cover it with a relief mesh using a syringe, or a cornet.

After applying the chocolate, we connect the two ends in a semicircle and fasten with a clothespin.

Let the chocolate harden and you can start decorating the cake with a bow. Curls can come in different sizes, but this will give your cake even more originality.

A simpler addition will come out if you chop the chocolate on a grater. Small strips, separated from the tile, 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 the prepared ingredients quickly so that they do not have time to melt on your fingers or stick together.

By experimenting with the number, thickness and arrangement of chocolate decorations, you can achieve unique results. With such zeal, you will present guests with a difficult choice: to treat themselves or admire the culinary product further.

You can decorate not only cakes with chocolate, but also make various chocolate figurines, for example:
, or even .

Not every hostess can decorate a cake on their own. Although, for a successful result, it is not necessary to go to courses for confectioners. The main thing is to show imagination and patience by practicing creating sweet fragments and gradually honing your skills.

How beautiful to decorate a cake with chocolate cream at home?

You can make an excellent cream out of chocolate -. It hardens well, keeping the density and shape of the created pattern. Even bizarre figures and an original ornament can be made from it. To do this, draw a drawing on parchment with a pencil. Using a parchment cone, spread the ganache onto the prepared stencil and refrigerate. The tape must not dry completely. While the cream is still plastic, wrap the cake with a blank and in this position let it finally grab and harden, only then remove the parchment.

You can also make wonderful figures from such a cream. Prepare a template with the contours of a butterfly, place it under a sheet of parchment and transfer the design with a pastry bag with a thin nozzle.

How to decorate a biscuit cake for a children's party?

An excellent option for decorating a children's cake is mastic. Its consistency is similar to plasticine. Wonderful figures are molded from it, which will undoubtedly please the kids. You can buy ready-made mastic in a confectionery store, but you can also cook it yourself. And the best basis for this decor option will be

For homemade mastic, you will need condensed milk and powdered sugar (preferably purchased). The components are taken in equal proportions and simply mixed. A dough-like mixture comes out. Such mastic dries instantly, so it needs to be wrapped with a film.

Homemade mastic can be filled with any color. To do this, divide the mass by right amount portions, add dye, ideally gel, to each and knead the mass with your hands until the color is evenly distributed.

How to decorate a cake with fruits at home?

For those who do not know how to handle mastic or make cream patterns, we offer the easiest way to turn an unpretentious cake into something extraordinary using affordable berries and fruits in the design. This superb variety of color and flavor has the power to transform any dessert.

The main rule of this design of homemade treats is very simple: the more diverse fruits are used, the better. At the same time, they can be distributed randomly on the surface. You can also cover fruit patterns with gelatin or cut them into the shape of flowers by applying basic skills carving.

The simplest buttercream can be prepared with gelatin. It will certainly harden and will keep the correct shape.

A high-quality cream is made exclusively from suitable cream, that is, the fat content is at least 33%, they must certainly be natural and without vegetable fat.

Ingredients:

cream - 245 ml;
gelatin - 10 g;
powdered sugar (sifted) - 125 g;
boiled water - 110 ml;
vanilla.

Cooking

Soak gelatin in water, leave for 35 minutes to swell. Then determine the container for the design with a water bath and, stirring constantly, melt (the main thing is not to boil!). As soon as the gelatin mass has become homogeneous, without grains and bubbles, remove from heat and cool.

Meanwhile, beat the cream with a mixer - 5 minutes per average speed and then 7-10 - at the maximum. In the process, slowly pour in the powder and add vanilla at the very end.

Pour the cooled gelatin into the whipped cream, whisk again.

This cream should not be kept warm. Therefore, immediately decorate the cake or put it in the refrigerator.

Probably, many housewives thought about the independent preparation of cakes and decorations for them. Confectionery can be prepared at home. And according to appearance And they will taste just as good as store-bought ones. Decorating the cake with chocolate looks beautiful. Photo of this beautiful work can be seen below. You will need special tools that allow you to do the job well.

What chocolate to choose?

To make the cake beautiful, you need to choose high-quality chocolate. It makes beautiful glossy jewelry. Many use chocolate glazes, in which cocoa butter is present instead of cocoa. These products are easy to use, but palatability they are worse than real couverture chocolate.

Chocolate must contain cocoa butter. The main ingredients of the product are cocoa liquor and sugar. Dark chocolate is also made, in which 99% cocoa.

Types of chocolate

Used for decoration the following types chocolate:

Bitter.
Lactic.
White.

Professional confectioners use a product produced in blocks and dragees. Tiles can be used at home. Cocoa powder is also suitable for decoration, but it must be of high quality.

Instruments

Decorating a cake with chocolate at home can be done using special tools. An assistant is a pastry syringe or bag. Attachments are suitable for creating beautiful swirls, flowers and leaves.

If there is no special device, then you can do it yourself. For this, a paper envelope is used. To create it, you need landscape sheet. It should be rolled up in a bag, cut off the tip. The product must be held tightly, and after filling with cream or chocolate, you can decorate the cake.

kindling chocolate

Chocolate cake decorations look great. You just need to have skill and patience. You must first prepare the composition. Classical tiles are usually used. How to melt chocolate to decorate a cake? This work is carried out according to the following technology:

Divide the tiles into small pieces, and then put them in a clean, dry dish.
A saucepan is placed on the work surface. hot water. Its temperature should be more than 36 degrees, but not boil. Dishes with chocolate are placed in it so that there is no contact with water.

Chocolate should be stirred. You don't need to beat the mixture. The product melts gradually, and this process cannot be rushed, otherwise the decoration will be difficult to make. Although the confectionery product can be poured with the composition, it forms with solidification white coating. The temperature of chocolate cannot be more than 40 degrees.

How to melt chocolate for cake decoration so that it comes out neat? The product must not come into contact with moisture, steam or condensate, otherwise it will become thick. It will be difficult to carry out the procedure with him. If the decoration takes about 10 minutes, then the product must be put on a steam bath. The rest can be reused.

pouring chocolate

Various tools are used to decorate cakes with chocolate, with the help of which leaves, hearts are obtained. Undoubtedly, more time is needed for such work. by the most simple option considered chocolate filling. To complete it, you need:

Cool the cake until it is at room temperature, then place on a wire rack. A sheet of waxed paper is placed under the grate, which is necessary to collect the remaining chocolate.
Do-it-yourself chocolate decorations for a cake are made using scoops or large spoons. This will allow you to fill the entire product at one time. The coating is fast, because the composition instantly seizes.
Then the grate should be lightly tapped on the work surface to distribute the chocolate evenly.
If required, filling is carried out a second time. This must be done after the first layer has hardened.

Creating figures: preparatory work

Decorating cakes with chocolate requires endurance and patience. This work is labor intensive. Various figures can be made upon request. This will require:

Melt about 130 g of white milk chocolate, and then pour the mixture onto baking parchment. Smooth out with a spatula or knife.
To level the surface of the parchment, you need to take the edges and shake it a little. Bubbles will not appear because of this.

Creation of figurines

If the melted chocolate does not stick to your fingers, then it can be used in the work. First, the product must be covered with parchment. Then everything should be carefully turned over. The paper that was used as the backing must be removed.

The sheet of chocolate must be turned over again, after which it can be cut out. For this, molds for cookies or cocktail decorations are suitable. You just need to press the workpiece to the chocolate sheet and separate the figure. The result is neat edges. Such chocolate cake decorations are quite simple.

Creating leaves

You can make other chocolate cake decorations at home. Photo options will help determine the transformation of the confectionery. Berries look great, near which there are leaves. It will be easy to make such a decor. To do this, you need to collect the leaves of plants. They should not be too small. You also need melted chocolate.

The finished composition should cover the turnover of the leaves, where the veins are better visible. Work should be done with a medium-sized brush. You need to make sure that the melted chocolate is not on the front side. The blanks should remain in a cool place to solidify. Leaves should be laid out chocolate side up. Separate the mold before use. This completes the preparation. The cake will look original.

Openwork way

How to make a cake decoration out of chocolate so that everything looks great? Mesh, flowers and other openwork details are perfect for this. To get them, you need parchment paper, foil and polyethylene, a spatula and chocolate melted with a water bath.

You need to choose a pattern. You can draw it yourself, after which you need to cut it out. A pattern is transferred to the foil and polyethylene with a pencil. Ready chocolate should be poured into a bag of parchment paper. The product must be extruded along the lines drawn on the foil or paper. If the figurine will stand on the cake, then the base must be dense. After tracing the drawing, the sheet must be transferred to the board and put in the refrigerator.

When the chocolate has hardened, the figures must be separated with a spatula. These ornaments look great, but they are very fragile. Therefore, several identical parts should be made. Such figures are suitable for decorating cakes, ice cream and other desserts.

Shavings

Decorating cakes with chocolate chips is one of the proven methods. There are several options for obtaining such a decor. For example, chocolate can be put in a warm place, and then cut with a sharp knife. The result is chocolate tubes. But before decorating the cake, they should be removed in the refrigerator for solidification.

There is also another method. Glaze should be obtained from chocolate, and then applied to a corrugated surface. Everything should cool, and you can cut the chocolate into a thin layer. With solidification, large chips are obtained, and if you want small ones, then you should grate it. You can create a decoration from white chocolate, which must be melted and a dye of the desired color added.

Wavy decor

Waves and ribbons look beautiful on cakes. Doing them yourself is not too difficult. You will need thick foil, plastic wrap, a spatula and 2 rolling pins. To create ordinary waves, like ribbons, you need to use a dense plastic film. It should be cut into strips of the required width and length, and then melted chocolate should be applied to them. It is necessary to fasten the rolling pins so that there is about 5 cm between them, and transfer the strips to them. In this form, they are put in the refrigerator. When the decorations are frozen, it is necessary to cut off the edges of the strips to remove excess and film.

If you need to get complex figure, then you need a dense foil. From it you should cut out the figure that you want to get. It is quite simple to do this, since any shape can be obtained from foil. When it is ready, melted chocolate is applied to it. It should be placed in the refrigerator. After 3 hours the foil can be removed. Work must be done carefully. Decoration can be placed on the cake.

Decoration rules

Homemade cake can be beautifully decorated various methods. Volumetric compositions from mastic, patterns and inscriptions look great. To do this, you can use fresh, canned fruits, jellies, creams, mastics, sweets, whipped cream.

There are several rules that it is desirable to follow. At 70%, the decoration should consist of those products that are the basis of the dessert. Decoration for children's cake should not include alcohol. You can combine several components, as long as it looks harmonious. It should be remembered that the cakes should not be visible. They must be hidden with cream or chocolate icing. You can make beautiful jewelry with your own hands, if you show a little imagination.

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

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

Mastic

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

Ingredients

For milk mastic:

Condensed milk.
Powdered milk or cream.
Powdered sugar.
Dyes as desired.

From marshmallows:

Chewing marshmallow.
Food coloring if needed.
Water.
Citric acid (or lemon juice).
Butter.
Powdered sugar and starch.

Cooking process

Milk-based mastic is prepared as follows:

Mix the ingredients in a deep bowl. First, the dry part, gradually pouring condensed milk into it.
You should get an elastic, non-sticky thick dough to your hands.
If you add colorings (use only those that are intended for human consumption), pour them drop by drop onto flat surface, as if intervening in the dough.

We will make mastic from marshmallows in this way:

We heat white marshmallows for a couple or in a microwave oven.
At this stage, the right amount of food coloring can be added to the liquid mass.
Then you can pour in a little water with a pinch of lemon juice or acid or milk.
At the end, put in a mass of 50 grams of butter.
We make a sugar mixture: mix the powder with starch 1: 3.
We add this mixture in parts to the marshmallow mass until the dough becomes elastic and elastic.
Knead the dough for 10 minutes on a surface sprinkled with powder.

Before use, the mastic is thinly rolled into a circle, which covers the top of the cake. You can also cut out figures from it: flowers, leaves, openwork patterns, animals and insects, letters, numbers. Mastic dries instantly, you need to work with it quickly. Forming an ornament, pinch off a piece from total weight and wrap the rest in cling film. Volumetric figures from mastic may not work out and crack when dried.

We advise you to read:
We advise you to prepare:

Marzipan

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

Ingredients:

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

Cooking process:

Peel the almonds, dry in the oven until slightly golden, grate on a fine grater or chop in a blender.
Mix sugar with water, cook a thick syrup so that a ball can be formed from one drop of it.
Pour the almond crumbs into the syrup, mix and boil for another 3 minutes.
Grease the inside of a bowl with butter and pour marzipan into it.
Cool, pass through a meat grinder and proceed to the design.
Marzipan can be rolled out in a layer and completely covered with mastic, or you can form petals, leaves, stars, hearts out of it. You can also cut out letters from marzipan and put congratulations on the surface of the cake.
If the mass came out watery and spreads, add a little powdered sugar and knead on the board. Too thick marzipan can be sprinkled boiled water and roll out.
Refrigerate the decorated cake for 8-10 hours to set.

Icing

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

Ingredients

You will need:

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

Cooking process

Aising is prepared from chilled products:

We separate the proteins, degrease the dishes for them and wipe them dry.
Beat at low speed for 2 minutes.
Add glycerin, lemon juice and powder.
Beat with a whisk until the mass turns white.
Set aside in the cold for an hour, covering with a film so that all air bubbles burst.
We work with icing by transferring it to a confectionery syringe with the narrowest nozzle. They can decorate lace, inscriptions, sides on the surface of cakes.
After decorating, put the product in the cold to solidify the "ice pattern".

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

waffles

Made from waffle crispy dough, they are very convenient to use: they do not crack, do not melt and keep their shape perfectly. The most popular of this material are flowers, figurines of berries and fruits, three-dimensional letters, numbers. Are in demand in recent times pictures and photographs that you can eat, also made on the basis of waffle cake.

Finished waffle decoration - a rounded plate or square shape from rice paper with a pattern in food ink or various figures: flowers, butterflies, leaves, openwork stripes. Making a picture at home is difficult without special equipment. But, even having bought it, you need to properly decorate the cake baked with love with it so that it becomes original and likes the hero of the occasion and guests.

Cooking process

Making with the help of waffle pictures has its own subtleties:

You can only lay the workpiece on a perfectly flat surface of the cake.
The basis can be mastic, thick butter cream, chocolate icing, also thick.
You need to apply a picture on a surface that has not yet hardened, if, for example, we are talking about chocolate icing so that it sticks and does not move out.

We format it like this:

Lubricate the back side of the workpiece with a thin layer of light jam, liquid honey, thick sugar syrup. At this stage, it is most convenient to use a wide silicone brush. We do not perform the procedure “on weight”: put the picture on the table.
Lay the blank on the surface of the cake.
Press down lightly with your hands and flatten with a paper towel to release air.
To hide the edges of the picture, make a rim of whipped cream or buttercream filled into a confectionery syringe.
Decorating the cake with waffle figures, you can grease them completely and “stick”, or you can coat only the central part of the back side with syrup. So you can form raised wings of a butterfly or an open flower.

Wafer plates can only be placed on a light surface, and if you use chocolate icing, cook it from white chocolate. When soaking, the waffle picture may soak into the dark coating of the cake.

Chocolate

Decoration with chocolate icing, patterns or figurines is considered a "classic of the genre." It is simply impossible to spoil the cake with this white or bitter delicacy. Chocolate goes well with a light biscuit, puff pastry, creamy or curd mousse, all kinds of soufflés and creams. Melted chocolate can be molded into almost any shape, while hardened chocolate will not spread or crack.

Cooking process:

Chocolate chips are very easy to make and look amazing. You can simply grate the tile and sprinkle on the surface and sides of the cake. And you can use a special tool: a vegetable peeler. With this knife with a thin slot inside the blade, you can “clean off” thin long strips from the end of the tile.
If you want to decorate the product with chocolate swirls, you need to slightly warm the bar before cutting. When cutting thin strips with a knife or vegetable cutter, you will immediately notice how they twist. Then you can put them on the icing, cream or whipped cream that covers the dessert so that they stick well. From large
curls can form flowers and leaves, a pattern along the side of the cake.
Openwork chocolate patterns will require some skill. To prepare them, melt a bitter or white tile for a couple (optimally in a microwave oven), transfer the mass to a confectionery syringe or bag.
Draw any patterns on the parchment in advance. If drawing is not your forte, simply attach transparent parchment paper to a page in a magazine with the desired pattern and translate the drawing with a pencil.
With melted chocolate, “draw” the patterns on the parchment, trying not to interrupt the stream. Press on the bag always with the same force and do everything very quickly - high-quality chocolate instantly hardens. Let cool in the cold and carefully peel off the paper. Ready-made patterns can be laid horizontally on the surface of the cake or set, forming a flower bud, in cream.
Chocolate leaves are an original decoration for any confectionery. They are realistic, edible and surprisingly similar to the real thing. Preparing them is simple: take your favorite leaves from a tree or houseplant, rinse, dry. On the inside apply melted chocolate - white, bitter or milk. Put in the cold, and when the glaze hardens, carefully remove the real leaves. Apply glaze with a wide silicone brush.

More on the topic:

Glaze

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

Ingredients

Chocolate glaze:

Milk - 1.5 tbsp. spoons.
2 teaspoons of cocoa powder.
1.5 st. spoons of sugar.
40 grams of butter.

Caramel frosting:

150 grams of heated water.
180 grams of fine-grained sugar.
2 teaspoons cornstarch.
150 grams of heavy cream.
5 grams of gelatin sheet.

Marmalade frosting:

Marmalade of one color - 200 grams.
50 grams of butter.
2 tablespoons of fat sour cream.
120 grams of sugar.

Cooking process

Chocolate glaze:

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

Caramel glaze:

Soak gelatin in water.
Mix cream with starch, melt sugar in a pan until light brown.
Add warm water in a stream. Boil to dissolve the caramel.
Whisking constantly, pour the hot mixture into the cream.
Cool, add swollen gelatin.
Cover the surface of the cake with an even layer and refrigerate.

Marmalade frosting:

Melt marmalade in a saucepan on a steam bath or in a microwave.
Add sugar, sour cream and butter.
Cook for about 10 minutes, stirring constantly.
Cool a little and grease the cake or dessert, put in the cold for three or four hours, no less.
On a surface filled with plain glaze, you can put pieces of marmalade in the form of orange slices, bears, berries or fruits, or simply sprinkle with multi-colored marmalade cut into cubes.

Cream

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

Ingredients

Butter cream is prepared from the following products:

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

Cooking process

Preparing the cream is easy:

Let the butter melt slightly.
Whisk until it is fluffy and white.
Add condensed milk.
Then divide the cream into portions and add the dye of the color you need to each. Beat each part separately so that the dye is completely dissolved.
For direct registration, you will need a good confectionery syringe. With its various nozzles, beautiful patterns, lines, flowers and leaves can be formed.

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

Cream

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

Ingredients:

Cream with a fat content of at least 33% or higher, if you can buy - 500 milliliters.
Any dye of your choice.
Vanilla - 1 package.
Powdered sugar - 100-200 grams to taste.
Instant gelatin - 1 sachet.

Cooking process

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

Pour cold cream into a deep container (when whipping, they will increase significantly in size) and place the container in another with ice water.
You only need to beat with a mixer, since the blender separates the product and foam will not work.
Immediately prepare a syringe with the necessary nozzles, since you need to work with cream very quickly.
Dissolve gelatin or soak and melt for a couple, depending on the preparation method indicated on the package.
Whip the cream until the foam becomes strong and stable.
Add vanilla and powdered sugar and mix gently with a whisk.
Stream in cold melted gelatin.
Transfer to a bag or syringe and squeeze out the desired composition. The surface should be smooth and slightly sticky, so the cake should be covered with chocolate icing, a thin layer of cream or jam.

Meringue

Crispy meringue can beautifully decorate almost any cake. It is rich, sweet and white. Most often, hemispheres of various shapes and sizes are pre-baked from the protein mass, which are then carefully laid out on the prepared surface of the cake. Looks very unusual!

Ingredients:

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

Cooking process:

Separate the whites first. Make sure that not a single drop of yolk gets into the container.
Pour into a deep dish, dry and fat-free.
Beat for 10-15 minutes until fluffy.
Pour in 1-2 teaspoons of sugar, and at the end - vanilla.
Preheat the oven at 100 degrees.
Line a baking sheet with parchment paper, and transfer the protein foam to a syringe or bag.
Squeeze out on paper the size of the hemisphere you need.
Meringue is not baked, but dried, so depending on the size of the blanks, it will take about 1.5–2 hours.
Ready balls are laid out on a layer of cream, jam or chocolate.

Fruits

Berries and fruits, both ordinary and exotic, cakes are decorated very often. They are rich in flavor combinations, have bright saturated colors, look beautiful in the context. The easiest way to decorate is to fan out sliced oranges, strawberries, kiwi, and mangoes on the surface of the finished cake. Thin slices can be used to form decorative flowers. The fruit “litter” covered with a thin layer of jelly looks very impressive on the dessert.

Ingredients

For fruit jelly, take:

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

Cooking process

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

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

Jelly

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

Ingredients

For pouring or jelly decorations you will need:

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

Cooking process

To make jelly figurine decorations:

Soak gelatin in 1/3 of the juice, let it swell, then melt for a couple.
Mix the remaining juice, powder and pour the mass into different molds: for muffins, cookies, sweets, and so on.
Pour off some of the jelly (about 100 milliliters).
Place the forms in the cold and let harden.
Put the finished cake in a mold that is slightly higher in height - 2-3 centimeters.
Put 100 milliliters of jelly in the cold for a short time so that it just starts to set.
Then put the thickened mass on the cake, and lay the jelly from the molds on top, forming a beautiful pattern.
To easily remove the blanks, warm the molds slightly over the steam and quickly turn them over for dessert.
Place the cake in the refrigerator for 10-12 hours. Before serving, carefully remove the detachable form, and transfer the cake to a dish.

To pour jelly fruit slices:

Prepare jelly as described above.
Put it in the refrigerator and let it "grab" a little.
Pour over stacked fruit and smooth with a spatula.
Place gently in the cold overnight.
Cut with a heated knife so that the jelly does not break.

Candies

Children's holiday is not complete without a big appetizing cake with candles. But little guests pay more attention to beautiful decoration than on the component composition or exotic ingredients. You can make an originally decorated cake for a children's holiday yourself, for example, decorating it with delicious multi-colored sweets that kids love more than anything in the world.

Cooking process

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

The side surface can be decorated with long bars, wafer rolls, lined up and tied with a bright satin ribbon.
Upstairs, you can lay out multi-colored dragees made of chocolate or nuts with an intricate pattern.
You can lay out the sides with round chocolate sweets, and put 3 sweets in the center.
Small toffees are also suitable for decoration - they can lay out a pattern on a white glaze or cream surface.
Rectangular gummies can be cut into squares and scatter over white fondant or whipped cream on top of the finished cake.

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

Marmalade

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

Cooking process

Original marmalade drawings can be done like this:

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

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

topping

Multi-colored sugar-based or chocolate topping is a universal decoration for any confectionery. It is used in cakes, and in desserts based on mousse or jelly, and on Easter cakes. Released today great amount various toppings: in the form of stars, balls and circles, flowers, butterflies, cylindrical shape. The color scheme is amazing, gold, silver, with mother-of-pearl overflows are also made.

Cooking process

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

You can sprinkle a surface that sticks. Therefore, use this type of decoration when the icing, cream or cream has not yet hardened.
You can beat an interesting topping in jelly filling. If you are using the filling in a thick enough layer on the surface of the cake, pour half, freeze, sprinkle with topping and pour over the rest. So you can create the effect of an aquarium, alternating layers of jelly and beautiful large toppings.
The side surfaces are sprinkled in a special way: put the dish with the cake on a towel of a larger diameter, sprinkle the right amount of decoration along the diameter of the cake directly on the fabric and just gently lift the “sides”, pressing the fabric to the sides of the dessert.
Use templates for drawing. Making them is simple: cut a circle according to the diameter of the cake, and cut the desired pattern or figures in it. Carefully cover the cake without leaning the paper in the base, and sprinkle thickly with topping. Also carefully remove the template - multi-colored patterns will remain on the surface.

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

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