How to make a chocolate parchment cornet. Making a pastry bag and nozzles with your own hands

Any festive feast traditionally ends with dessert, the appearance of a bright colorful cake. The hostess needs to apply all her imagination and skill to decorate pastries. There are many techniques for decorating desserts. The most accessible and inexpensive is the use of a confectionery syringe (bag) with a variety of nozzles. Using them, you can make flowers, borders, inscriptions from cream. In the absence of such devices, it is not difficult to make a pastry bag with your own hands.

You can independently make simple devices for decorating cakes and cakes.

DIY pastry bag (disposable)

The material for the manufacture of such a variant of the product can be a dense polyethylene bag, a file, a bag for freezing food. Place the cream in the resulting bag, remove the air, secure with an elastic band. It remains to cut off the corner of the desired diameter, given the size of your decor. The larger the diameter of the hole, the larger decorations you can make. It is easy to use this device, after the end of work it must be thrown away.

A convenient durable bag can be made from a dense file. Cut the file almost diagonally, leaving one triangle larger than the other. Take two bushes of parchment approximately 40 by 40 cm in size. Place a larger triangle between these sheets, iron the cut line with the hottest possible iron without steam. Remove parchment. The seam is very strong. Cut off the corner of the triangular bag. If you will insert a nozzle, be guided by its size.

Reusable option

To make a bag, you will need a dense fabric, such as teak. It is very dense, does not pass even the smallest particles. Cut out a triangle 35–40 cm high and 30–35 cm wide at the base. Choose the size of the hole in the upper part so that the nozzle you are going to use fits snugly. Stitch the side of the triangle, overcast the seam. Insert nozzle. The seam should be on the front side of the product, the cream will clog less, the product will be easier to wash.

Do-it-yourself confectionery syringe

In its design, the culinary syringe is similar to a medical one. It is a cylinder with a piston into which the cream is loaded. It comes with a large set of all kinds of nozzles, with which it is easy to decorate a cake or make curly cookies. If this device was not at hand or you use it very rarely, you can make a confectionery syringe with your own hands at home.

Here are a few options:

1. You will need an empty mayonnaise bag with a dispenser. Cut off the bottom of the bag, rinse it well from the inside. Wipe with a napkin, fill with cream and start decorating baking.
2. You can make a confectionery syringe with your own hands from a plastic bottle. In the cork, use an awl or knitting needle to make a hole of the required size. If you're decorating pastries, you'll need a small hole. If you want to make curly cookies, make the hole larger. Close the bottle with a cap, cut off the bottom, fill it with cream or dough.
   
   
   
   

DIY confectionery nozzles

If you didn’t have a professional syringe at hand, you can make interesting cream nozzles with your own hands:

1. You will need a plastic juice bottle with a wider mouth than usual. Cut off the neck along with the lid. From a tin can, cut out circles slightly smaller than the diameter of the lid. In these circles, cut holes in the shape of various stars, punch several round or oblong holes. Cut off the corner of the plastic bag, insert the bottle cap into this hole, secure with tape. Put a tin circle in the lid, fill the bag with cream or dough. With this simple device, you can make all kinds of cream decorations.
2. To create inscriptions and fine lines on the surface of the cake, you need a nozzle in the form of a thin cone. In this case, a plastic bottle with a standard neck will also come to the rescue. Pinch the bottle cap with tweezers or pliers, use a candle or lighter to heat its bottom. When the plastic becomes soft, pierce the center of the lid with a wooden toothpick, cool. Once the plastic has hardened, cut off the tip of the toothpick and remove it. You will get a lid with a sharp cone. Use scissors to remove the top of the bottle. Let's figure out how to put a nozzle on a pastry bag. Make a hole in the plastic bag, thread the neck of the bottle without a cap into it, unscrew the plastic, screw the cap on. Do-it-yourself confectionery syringe is ready.
   
   
   
   
   

Do-it-yourself parchment cornet

With the help of a cornet, they make more elegant and small decorations for dessert, thin curls and inscriptions. To make it, you will need parchment. Cut a triangle out of paper, fold it into a cone. Secure the edges by folding them inward. This is necessary so that the cream does not get between the layers of paper. Fill it with cream, icing or chocolate. Cut off the tip of the cone, you can use a curly corner. Do-it-yourself cornet for icing is ready.

Using improvised means, you can make devices for decorating cakes yourself. Good luck to you!

Chocolate is loved by those with a sweet tooth for its melting taste and delicate texture, doctors appreciate it for its high content of trace elements, vitamins and antioxidants, and decorators love it for a huge number of techniques that can be used to decorate any cake. Professionals use special tools to create their masterpieces. But even at home, you can make chocolate decorations for the cake, which will be not only tasty, but also spectacular.

What kind of chocolate can decorate a cake at home

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

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

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

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

Cocoa powder can also be used for decor, but it should be of high quality, bad powder can squeak on your teeth.

Photo gallery: chocolate release forms suitable for decoration

Chocolate in the form of dragees is convenient for melting Chocolate blocks are often used by professional confectioners. Bar chocolate can be used to decorate at home

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

Confectionery chocolate is much inferior to the real one in taste, but, on the other hand, it is less capricious and can be used for applications, patterns, glazes.

What you need to know about chocolate

How to store and melt properly

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

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

Attention! When heated, chocolate must be protected from steam and drops of water, otherwise it will curdle.

Tempering

Cocoa butter is very capricious. It contains fats, the crystals of which melt at different temperatures. If the chocolate is not properly melted, it can become coated, melt quickly in your hands, or thicken too much. In tempering (targeted recrystallization), the chocolate is heated, cooled and stirred in succession, resulting in chocolate that melts in the mouth but remains firm and crunchy at room temperature. For tempering, you should take high-quality chocolate.

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

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

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

Properly tempered chocolate, applied in a thin layer on parchment, hardens within 3 minutes at 20°C indoors.

If the chocolate thickens too quickly, over-crystallization has occurred. A little melted untempered chocolate is added to such chocolate and mixed.

A simple do-it-yourself cornet

Pastry bags are used to deposit chocolate patterns, disposable polyethylene options are especially convenient. If they are not there, you can roll the paper cornets yourself. To do this, a square is cut out of parchment, divided into 2 triangles diagonally. The resulting right triangle is folded into a cone, combining sharp corners with a right one. The corner is folded outward to secure the cornet. A corner is cut off at the bottom only when the cornet is already filled with chocolate.

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

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

Express design options

m&m's and KitKat

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

You will need:

• m&m's;
• kitkat.

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

Procedure:

1. Attach chocolate sticks to the sides of the cake. If the sticks are interconnected, it is better to separate them.
2. Fill the top of the cake with m&m's.
3. Additionally, the cake can be tied with a ribbon.

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

Photo gallery: how to decorate a cake with finished chocolate products

The square cake is lined with bricks of slab chocolate and decorated with towers of cookies glued together with chocolate From white and milk dragees you can lay out flowers In such a candy platter, any sweet tooth will choose a piece to your taste. Chocolate candies are laid out in a circle, and two-color chocolate tubes complement the composition, which can be replaced with wafer tubes

chocolate chips

You can sprinkle chocolate chips on the top and sides of the cake. Making it at home is very simple: bar chocolate is rubbed on a grater or cut with a vegetable peeler. In the latter case, curly curls of chocolate are obtained.

Depending on the chosen grater, you can get different chocolate chips - small or larger. The heat from your hands softens the chocolate quickly, so it's best to rub small pieces of chocolate. It is impossible to cool chocolate in the refrigerator beforehand or during operation, too cold chocolate will crumble and break.

Drawing with cocoa and stencil

The famous tiramisu is simply sprinkled with cocoa on top. You can decorate other cakes in the same way. The top of the cake should be even, then it will look neat. And with the help of cocoa and a stencil, you can create a pattern on the cake.

You will need:

• cocoa;
• sieve;
• stencil.

Procedure:

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

You can use a ready-made stencil or make it yourself by cutting out a pattern from paper. As a stencil, you can also use an openwork cake napkin, a fork, and more.

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

Covering the cake with icing

Chocolate icing is very appetizing, especially when combined with fruits or fresh berries. You can also add colored sugar sprinkles or beads to the icing. Cool the cake well before icing it. But the glaze should be warm.

Read more about chocolate icing in our article:.

The cake can be glazed entirely or just the top, leaving mouth-watering smudges on the sides. Icing is poured into the center of the cake in a circular motion, then helping it to spread with a knife or spatula. If you need to make more uniform smudges, then first apply liquid icing in a circular motion to the edges of the cake using a cornet or bag, and only then pour the top.

Chocolate and heavy cream ganache

Ingredients:

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

Cooking:

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

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

Chilling the ganache in the refrigerator for a few hours, then letting it warm to room temperature and whipping it, you get a chocolate cream that can be used for cream decorations and layers of cakes.

Made from chocolate and milk

Ingredients:

• 100 g milk chocolate;
• 3–4 tbsp. l. milk.

Cooking:

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

Made from chocolate and vegetable oil

Ingredients:

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

Cooking:

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

You can make glaze from different types of chocolate. Less is added to white oils, more to bitter ones.

From cocoa powder

Ingredients:

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

Cooking:

1. Put all ingredients in a bowl.
2. Put in a boiling water bath. Stirring constantly, heat for about a minute.
3. Remove from the bath, beat with a mixer until smooth.

Mirror glaze with gelatin

Cake for coating with such icing should be even (mousse cakes filled in silicone molds are ideal). Before coating with a mirror glaze, it is necessary to keep it in the freezer for several hours.

Ingredients:

Cooking:

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

Photo gallery: cake design options with flowing and mirror glaze

Dripping icing looks great on a cake with a contrasting color Using fruits and mirror glaze, you can create a bright composition on the cake. Glaze can be made white

Video: how to make beautiful smudges on the cake

Drawing on glaze with liquid white chocolate

Glaze drawings with a toothpick or a bamboo stick have already become classics. On a dark chocolate icing, a pattern is applied with melted white chocolate, on a light icing - with bitter or milk chocolate. You need to apply chocolate while the icing is still liquid..

You can also apply a drawing on a cake covered with cream, if the cream has a soft consistency.

Options:

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

Photo gallery: options for applying patterns to glaze

To draw a cobweb, the wand moves from the center to the edges Drawing a pattern in the form of chevrons involves moving the stick in turn from left to right and from left to right. Hearts are obtained by passing the wand over the center of round drops of melted chocolate. Marble effect is formed by the free, chaotic movement of the wand

Cake side decoration

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

Lace (chocolate)

Delicate chocolate swirls or a simple geometric pattern are not difficult to make from chocolate, but they look very impressive. A dark or milk chocolate bar looks great on a white background, and a white pattern will accentuate a dark background.

You can also use confectionery chocolate. It is less capricious, but significantly inferior in taste to natural.

You will need:

• chocolate;
• pencil, scissors.

Procedure:

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

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

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

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

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

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

Video: how to make chocolate

Panels or teeth

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

You will need:

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

Procedure:

1. Melt chocolate.
2. Spread the chocolate on parchment or baking paper, spread evenly with a knife or pastry spatula.
3. Let the chocolate harden.
4. Cut with a knife or break with your hands into pieces of arbitrary shape. The height of the panels must be higher than the cake.
5. Attach to the sides of the cake so that the panels slightly overlap each other.

For an embossed texture, you can crumple the parchment before applying chocolate to it. To create a pattern, a pattern is first applied to the parchment with white or dark chocolate, and then poured on top with a contrasting color.

Photo gallery: options for decorating a cake with chocolate panels

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

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

tubules

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

You will need:

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

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

Procedure:

"Cigars"

You will need:

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

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

Procedure:

1. Temper chocolate.
2. Cool the marble board or metal sheet, put it on the table.
3. Spread the chocolate in a thin layer on the sheet using a spatula.
4. With a knife, mark rectangles on the chocolate layer.
5. Let the chocolate thicken a little, but do not harden..
6. With a metal scraper or spatula at an angle of 45 degrees, remove the layer of chocolate along the marked lines, it will roll into a tube.

Video: how to make chocolate "cigars"

Decorative elements made of chocolate

Curls, numbers, inscriptions and patterns

Various decorative elements, figures, figures are drawn with melted chocolate. Butterflies and various curlicues are very popular. These elements can decorate both the top and sides of the cake..

You will need:

• chocolate;
• pastry bag or paper bag;
• parchment or baking paper;
• patterned stencil.

Procedure:

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

If parchment is put on a rolling pin during chocolate hardening, wrapped around a glass, or other suitable items are used, the blanks will turn out to be voluminous. In this way, you can create chocolate spirals, flowers, butterflies.

Photo gallery: options for decorating a cake with decorative chocolate elements and examples of stencils

Openwork triangles are laid in a circle based on cream rosettes or berries The cake can be decorated with a chocolate inscription or numbers. Graceful decorative elements are usually fixed in cream rosettes. You can put one large or several small butterflies on the cake. Openwork butterflies can be flat or consist of two halves located at an angle to each other. Openwork decorative elements will decorate the top or sides of the cake From small decorative elements, a border is usually made along the edge of the cake.

Video: creating a chocolate flower

Outline Appliques

Unlike lace, such decorative elements have a background and a contrasting stroke along the contour.

You will need:

• white and dark chocolate (bitter or milk);
• pastry bag or paper bag;
• parchment or baking paper;
• patterned paper.

Procedure:

1. Lay a sheet of parchment on top of the drawing.
2. Melt dark chocolate. Squeeze it onto the parchment along the contour of the drawing placed under it and let it harden.
3. Melt white chocolate. Complete the rest of the application. Let cool completely and then turn over.

By mixing white and dark chocolate, or by adding dyes to white chocolate, you can achieve different shades and make the application colorful. Color applications require special dyes for chocolate. Do not use fruit juices for this, as the chocolate may curdle.

Simple cutouts

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

You will need:

• chocolate;
• parchment or baking paper;
• spatula or knife;
• punches, cookie cutters.

Procedure:

1. Melt chocolate.
2. Using a knife or spatula, spread the chocolate in an even layer of 2-3 mm on the parchment.
3. When the chocolate begins to harden, cut out the elements using molds or cuttings.

If the chocolate sticks to the mold, it hasn't cooled down enough. If the chocolate breaks, it has already hardened too much and needs to be reheated.

chocolate leaves

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

You will need:

• chocolate;
• tassel;
• leaves, such as roses.

Procedure:

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

Photo gallery: chocolate leaf cake design options

Making figurines with molds

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

You will need:

• chocolate;
• silicone or plastic molds for chocolate.

Molds must be clean and completely dry before pouring chocolate.

Procedure:

1. Melt chocolate.
2. Pour the chocolate into the molds, remove the excess chocolate from the top, let it harden.
3. Get chocolate figurines. For this, the silicone mold can be turned out, and the plastic one turned over and lightly tapped on the table.

Chocolate molds are sold in specialized confectionery stores, craft stores, and housekeeping departments with utensils. Molds for making soap or ice are also suitable.

chocolate bow

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

You will need:

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

Procedure:

1. Draw on parchment rectangles about 3 * 18 cm in size, cut. For 1 bow you will need about 15 of these blank strips.
2. Melt chocolate.
3. Apply chocolate to strips. Each strip must be completely covered.
4. Remove the strip with chocolate and transfer to a clean place.
5. When the chocolate begins to set, connect the ends of the strip, put the resulting loops on one side. Let it freeze.
6. Remove the parchment from the chocolate once it has cooled.
7. On a sheet of parchment, use melted chocolate to connect the bottom row of 6 loops. Let it freeze.
8. Similarly, make the second and next row, gluing the loops in the center with melted chocolate.
9. After hardening, transfer the bow to the cake.

Chocolate molding

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

Store the mastic in the refrigerator, wrapping it tightly in several layers with cling film.

plastic chocolate

Modeling chocolate is prepared from bitter, milk and white chocolate and glucose syrup. At home, glucose syrup can be replaced with light liquid honey or invert syrup..

Ingredients:

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

First you need to cook the invert syrup:

1. Boil water with sugar, stir until sugar dissolves.
2. Add citric acid, cover and simmer for about 20 minutes. Cool down to 50–60°C.
3. Add soda, stir. The syrup will start to foam.
4. Cool down. The foam will go away as it cools.
5. Pour into a closed container and leave at room temperature.

We proceed to the preparation of mastic:

1. Chop chocolate and melt.
2. Heat the syrup until warm.
3. Thoroughly mix the syrup with chocolate so that no lumps remain.
   

   The resulting mass may seem rather liquid at first, but after cooling it becomes thicker and harder.

4. Carefully wrap the mastic with cling film so that there is no contact with air.
5. After a few hours, you can sculpt figures. Before sculpting, take chocolate in small pieces, knead thoroughly with your hands. Large pieces of mastic are heated for several seconds in the microwave.

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

Video: making chocolate for modeling and decorating a cake with ruffles and roses

Chocolate marshmallow mastic

Marshmallows are air marshmallows, which are produced in the form of pillows or braids. By combining chocolate with marshmallows, you get a mastic that can be used both for modeling and for covering the cake.

Ingredients:

• 180 g marshmallows;
• 200 g of dark chocolate;
• 150 g of powdered sugar;
• 1–3 tbsp. l. water;
• 1 st. l. butter.

Cooking:

1. Sift the powdered sugar.
   

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

2. Melt the chocolate.
3. Add water to the marshmallows, melt in the microwave at maximum power, stirring every 20 seconds.
4. Mix marshmallows with chocolate and butter.
5. Add the chocolate-marshmallow mass to the sifted powder, knead until smooth.
6. Wrap tightly in cling film to avoid contact with air.
7. After a few hours, you can use it for sculpting figures and for covering the cake. At first, the mastic seems very soft, but after it has matured, it hardens.
Hello! My name is Elena. I am writing recently, but I have something to share. In my life baggage there is work experience in a notary's office, entrepreneurial activity, an engineer in a budgetary organization and almost 7 years of maternity experience.

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

What kind of chocolate is suitable for decorating a cake?

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

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

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

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

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

DIY chocolate decorations (with photo)

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

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

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

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

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

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

Chocolate cake decorations at home (with video)

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

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

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

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

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

As you can see in the photo, do-it-yourself chocolate decorations can also be made from a chocolate substitute. It is prepared from 15% cocoa, 45% butter, 40% powdered sugar and 10% (by weight) vanilla sugar. First, a quarter of the butter is heated to 45 ° C, vanilla sugar and cocoa are added, then the rest of the butter is mixed with powdered sugar and with all products.

Glaze decorations can be immediately applied to the product or prepared for future use. In the second case, they are “deposited” on sheets covered with parchment paper and dried for 12 hours at room temperature.

The simplest decoration is the application of straight or wavy lines on the surface of the product, smeared with cream, using a confectionery comb. It can be made from tinplate, aluminum, plastic. The size and style of the teeth of the comb can be different.

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

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

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

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

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

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

A variety of chocolate patterns for decorating cakes is achieved not only by different styles of tubes, but also by zigzag or wavy movements of the cornet or jigging bag, slow or instantaneous changes in the pressing force with the right hand, the angle of inclination in relation to the decorated product, the distance from the product, etc.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The inscriptions are injected from a small cornet with a very narrow round cut or using a metal “pencil” tube. The cream is used protein, custard and oil of various colors and shades. But there should not be even the smallest lumps in it, otherwise it will get stuck at the exit from the tube or cornet, and you will get uneven, broken lines. You can also write inscriptions with a two-color cream. In this case, the cornet is filled with cream of two colors with longitudinal stripes.

Watch the Chocolate Cake Decorating video for some fresh ideas:

How to make tempered chocolate cake decoration

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

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

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

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

Making chocolate figurines to decorate the cake

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

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

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

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

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

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

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

Chocolate cream dessert at home

Chocolate cream

Ingredients:

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

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

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

Kareem from cocoa

Ingredients:

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

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

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

Custard chocolate cream

Ingredients:

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

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

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

Recipe #1

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

Ingredients:

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

Dissolve chocolate with water in a water bath. Mix with oil. Spread warm icing over the cake, cool.

Recipe number 2

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

Ingredients:

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

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

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

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

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

Chocolate glaze from cocoa and sour cream

Ingredients:

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

Cooking:

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

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

Chocolate and cocoa glaze

Ingredients:

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

Cooking:

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

Light chocolate icing for decorating cakes and desserts

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

Ingredients:

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

Cooking:

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

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

How to make chocolate fudge to decorate a cake

Ingredients:

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

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

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

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

How to melt chocolate for cake decoration

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

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

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

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

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

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

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

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

How to make chocolate lace patterns to decorate a cake

Openwork drawings are a great option for decorating a cake.

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

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

Let the glaze dry completely.

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

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

Start creating! Draw various patterns, show your imagination!

Master class on making butterfly decorations for a cake

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

What do we have to do?

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

Spread cling film on a cutting board.

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

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

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

Plant your butterflies on the cake.

Cake decoration with chocolate, hazelnut and cookie balls

Chocolate balls with nuts

Ingredients:

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

Cooking:

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

Add egg, vanilla, cognac and beat well.

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

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

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

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

Bon appetit!

Chocolate balls with cookies

Ingredients

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

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

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

Chocolate chips for decorating cakes

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

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

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

Chocolate cookie decoration

Ingredients:

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

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

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

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

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

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

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

Recipe for pouring chocolate figurines for cake decoration

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

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

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

So, for starters, let's figure out what kind of animal this is - a cornet, what it is for and how to make it at home. A cornet is a strip of waxed paper rolled up into a small bag, like the one in which grandmothers sell seeds :). The cornet is used to create inscriptions, fine patterns, small flowers from icing, protein or butter cream, as well as caramel and chocolate.

You can decorate with the help of a cornet not only confectionery, but also any dishes, for example, with mayonnaise or any thick sauce.

A cornet is much more convenient to use than a confectionery syringe, besides, a syringe cannot make such thin lines that a cornet makes.

So, how to do it:

We will need a sheet of waxed paper (about 25 x 25 cm square). Fold it in half to make a triangle. Next, we begin to turn the cone. To prevent the corner of the paper from opening, you need to wrap it inside the cone (you can stick it with tape if the structure collapses).

Then we fill the cornet halfway with cream, icing or whatever you are going to draw with. And cut the tip to the desired line thickness. Usually it is 1-2 mm. And you can start drawing. A drawing made of chocolate on tracing paper can be put in the refrigerator and when the chocolate hardens, carefully remove and decorate the cake or pastries.

Here are examples of chocolate drawings:

Some tips for working with chocolate:

- Chocolate should be easily squeezed out of the cornet, i.e. it should not be too thick or too liquid (if the chocolate is overheated, it may curl up into lumps or spread over the surface).

- It is better not to use chocolate that is sold in stores, because. it contains many aromatic additives, nuts, candied fruits and more. This all leads to the fact that when heated, such chocolate curls up into lumps and nothing can be done with it. If possible, buy chocolate that is sold in specialized stores and is used by professional confectioners to decorate products and pour chocolate figures.

- Still, if this is not possible, when buying chocolate in a store, pay attention to its composition. Chocolate must contain AT LEAST 50% cocoa butter (and not its substitutes), as well as no milk, nuts or other additives. Suitable chocolate brand "Babaevsky" with a cocoa content of 50 to 70%.

- You need to heat chocolate in a water bath: pour a little water into a saucepan, put a ceramic or glass bowl on top, in which pieces of chocolate lie. And we start heating up. (the dishes in which the chocolate lies must be dry and steam from the pan must not get into it, so we do not cover the bath with a lid!). It is not necessary to stir the chocolate during the melting; mechanical intervention will quickly curdle the chocolate.

- When the chocolate is completely melted, it must be gently mixed and poured into a cornet, let cool slightly. If you use white chocolate, then before using it, you need to mix it with sunflower oil, carefully adding it drop by drop (of course, the oil is odorless).

This recipe is amazing, the aroma of this house is so maddening, attractive that you want to eat everything at once! But don't do it! The beauty is that the brightest taste and aroma opens in 2-3 weeks! Then your house will begin to emit such an aroma that you will immediately understand - it's time! If you cook this house for Christmas, then until the end of January it will delight you with both taste and aroma! Immediately after baking, as soon as the dough cools, it becomes hard, but by the time it ripens, it becomes soft, sometimes even the roof collapses - it will be so soft and melt in your mouth. This recipe for a gingerbread house is also suitable for beginner housewives!

How to make dough for a gingerbread house:
(The honey dough recipe was published in the TORT-DECO magazine, author Svetlana, personally tested, recorded from her own experience)

To prepare this test you will need:
500 gr. honey,
2 eggs,
500 gr. Sahara,
300 gr. oils,
50 gr. cocoa,
2 tsp baking powder
3 art. l. rum or cognac or 3 drops of flavoring,
Spices - 1 tsp cinnamon, a pinch - cardamom, cloves, ginger, anise,
Zest of 1 orange and 1 lemon
Vanilla,
1250 gr. flour.

Step-by-step preparation of dough for a house for Christmas:

1. Put honey, sugar and butter into a large container (heat-resistant). We put on a slow fire and heat, stirring. Make sure it doesn't boil!! We are waiting for the complete dissolution of sugar - we take the mixture into a spoon and pour it back, making sure that there are no sugar crystals in the mixture! Remove from heat and leave to cool until warm.

2. Mix half of the flour with spices, baking powder, zest and cocoa.

3. We introduce eggs into the warm honey mixture, not beaten, but simply mixed until smooth, in 2 doses. Add rum/cognac.

4. Gradually stir the spicy flour into the honey mixture with a spoon. Next, we begin to add a little the rest of the flour, but not all. We bring the dough to a state of dense and elastic. And put the dough in a bag in the refrigerator, lie down. So the properties of the test will be revealed. Usually the dough rests overnight, the next day you can start adding the rest of the flour. Flour is mixed into the dough until it is elastic, but not hard.

It is not recommended to mix all the flour indicated in the recipe. I have had cases where much less flour was needed, and also once more flour was included than in the basic recipe. This happens because of other components - for example, because of the quality of honey.

In order to understand whether there is enough flour, it is necessary to roll out the dough (not thinner than 5 mm) and cut something not large. I usually try on the Christmas tree (Photo 2). If the Christmas tree has lost its shape (photo 3) - stir in the flour more boldly! (Photo 4)

Photo 2 Photo 3 Photo 4

BAKE at 180 degrees. The original recipe was written 20 minutes, according to experience - no more than 10 minutes. And then, after 8 it would be necessary to make sure that it does not burn!

Well, we have the dough ready, you can take on the house! We take absolutely any house template! I made very small ones and made the template myself. If it’s difficult for you to draw a template for a gingerbread house, you can take it ready in the previous article How to make a gingerbread house, a recipe for roe and gingerbread, a master class. or count by cells and draw the same on a notebook sheet.

We roll out the dough, and remember that it should be at least 5 mm. Otherwise, the obo will then become very hard and never become soft. We lay out the template and cut out the details. Lay them out on parchment.

And we bake.

If it's on fire...

If during baking it just so happened that it got a little burnt, do not be discouraged.

We take a knife and scrape, only carefully so as not to break the workpiece. If uneven edges are obtained, then during assembly the house can “go”. To avoid this, you can also cut the edges with a knife, or rub on a grater. Then your blanks will become even and the house will be easier to assemble!

Everything, the blanks are ready! The dough is enough to make 4 small gingerbread houses or 1 large one with various decorations such as Christmas trees, fences, etc. It depends on your template! Leftover dough can either be left in the fridge or frozen! It is well kept!

How to build a gingerbread house:

We will connect and decorate the blanks with sugar icing.

How to make icing sugar for a gingerbread house:
I take the following ratio: for 1 protein, about 200-250 grams of powdered sugar. Why approximately, because proteins are also different, you need to look at the mass. But it is not necessary to draw a conclusion whether it is enough or not immediately, as they began to beat with a mixer, but after 3 minutes, when the mass turns white, and if it is liquid, then add more powder! Powder must be used only purchased! Otherwise, you will come across large particles and the color will not be white. In the industrial production of powder, additional cleaning units and special equipment are used that make grinding very fine. By the way, it is best to additionally sift the purchased powder through organza, then the glaze will be perfect.

It is necessary to beat until soft peaks, if it turns out too liquid, then everything will flow, if it is too thick, then it is difficult to apply and will not stick to the workpieces.

There are several ways to apply icing on blanks: using purchased confectionery bags, using regular sharp-edged bags, using a syringe, or cream nozzles.

I have different attachments - however, for those who are passionate, I recommend buying them! There is great potential for creativity! Therefore, I will tell you how I decorate with these nozzles.

Nozzles can also be placed in a pastry bag, but I find this a waste of money. Because these bags are disposable, then just throw them away))) I suggest making parchment cornets (you have it, since you baked on it!)

How to make a cornet - a bag for icing with your own hands:

Cut off a triangular piece from your roll of paper,

and cut into triangles. It turns out 4 triangles. We cut carefully, then the quality of the made cornetik depends on this.

and connect with the corner.

We do the same with the other edge, bringing it to the same corner.

The resulting edge is wrapped inward,

carefully cut in two places and wrap a piece on the outside to fix it.

So, we are ready to assemble the gingerbread house, we have blanks, icing, and cornets.

How to build a gingerbread house!
We cut off a corner from the cornet, insert the nozzle into it and apply glaze with a spoon. We wrap the edge and fasten.

We begin to paint the details, this time I first made out the blanks and only after I assembled it, but you can also paint the already assembled house.

When painting, it all depends on your imagination, you can make a complex drawing depicting flowers or brickwork, I had a simple drawing available to everyone! She made an imitation of tiles on the roof, and decorated the sides with simple curls. It looks beautiful if you cover the entire sidewall with glaze, let it dry and paint on top, but it turns out a lot of glaze, and I had a house for children!

When the design of the blanks is completed, it is necessary to give time to dry, you can drink tea))))

Then you can start building your house! You can assemble the house both on a gingerbread base, and like me, on any other stand - I have disposable plates. They begin to collect from one of the end parts and sidewalls - glaze is applied and, as it were, glued to each other. If the glaze is liquid, then it will be difficult to stick, because. will not hold, if it is thick, then it simply will not apply.

We glue all 4 sides, and let them dry - I gave them 20 minutes!

We hold both sides of the roof for some time so that they do not roll down, and leave to dry a little. After that, you can start making snow decor from the remaining glaze! Don't forget to make icicles from the roof!

This time my windows are empty, for lack of opportunity to buy marmalade in Egypt. But if there is such an opportunity, we buy either solid large pieces, or straight in a piece (sold in large supermarkets, in briquettes). Cut off, or take a ready-made marmalade, and glue it on the icing in place of the window! After drying, you can decorate the window with snow decor. You can also make shutters for windows from the cut out part and glue them on the glaze as well.
Sincerely,
Antonina Bodyagina
[email protected]

Many step-by-step master classes with photos on baking and sweets, dozens of recipes for delicious cupcakes can be found in the ABOUT DELICIOUS section! Bon appetit and inspiration!