How to make a beautiful pattern in a cupcake. Quick soak for muffins from homemade jam

Instead of just icing your cupcake, use a piping bag to create pretty or intricate designs. From the usual swirls on cupcakes to the most whimsical icing designs you see in bakeries, this technique is used. This article includes instructions for beginners as well as ideas and practical advice for experienced cupcake decorators.

Steps

Part 1

Before you're ready to decorate, prepare the frosting properly. The frosting will dry out and set when exposed to air, so don't pre-cook it while waiting for the cupcakes to cook. thick creamy glaze best for decoration. sugar icing, which according to the recipe includes only powdered sugar and liquid, is much harder to decorate due to its liquid consistency.

Buy a piping bag or make your own. A pastry bag, also called a syringe bag, is a linen or plastic cone with a hole at the tip through which the icing is squeezed out. If you haven't purchased one, you can easily make your own by following the instructions in this article. You can use rectangular plastic bag(e.g. a string-lock bag) and cut a hole in one of the corners, or cut a large, long triangle out of parchment paper and wrap it in a circle to make a cone.

• If you are using parchment paper to keep the bag from falling apart, make sure you fold the corners or press the outer edges together.

1. Choose a large confectionery tip. You will need one of the pastry nozzles or nozzles through which the icing will come out evenly. Use the large nozzle to make a standard cupcake curl. A regular nozzle or a bag with a small hole without a nozzle can make intricate designs, but not the thick, decorative swirls used for most cupcakes.

   • You can find the most common, large 1M and 2D Wilton brand pastry bags at craft shops. If you want to try different kinds curls, you may need to look for other tip designs online.
   • Nozzles with round holes create a pattern that looks like smooth, soft ice cream. The star-shaped hole gives out embossed or frilled curls, and you can purchase different types of them, depending on which pattern you like best.

2. Use a nozzle adapter if you are going to change pastry nozzles. The bait adapters clip around the pouch so that you can easily remove one bait and change to a different shaped bait. To start, place the smaller locking ring in the bag, then pull the larger ring over it from the outside of the bag, holding the bag in place. pastry nozzle can be attached to the outer ring and easily removed when it is time to replace it.

   • Use a large adapter for a large nozzle. The nozzle should be easily and firmly attached to the adapter.

3. If you only use one nozzle, place it directly into the bag. Point the decorating nozzle with the spout down and push towards the narrow end of the pouch. The spout should fit through the hole at the end, while the walls of the bag should hold it. Cut the hole a little larger if necessary, but don't worry if it doesn't fit perfectly; the icing should hold the nozzle in place.

   Place your piping bag in a cup or mug. Place the pouch in a long, cylindrical container with the nozzle down. This will stabilize the bag as you fill it with frosting. If you are using plastic or linen bag, you can turn the edges outward to make it easier to access the bottom.

   • See the tips section on how to use the least messy padding method. pastry bag with cling film.

4. Spoon frosting into a piping bag. Glaze enough thick consistency suitable for a pastry bag, unlike soft glaze on liquid base, which may leak out of the nozzle before you start squeezing it out. Either way, filling the pouch creates a mess, so take your time.

   Gently press down on the frosting as you go. Continue filling the bag, lightly tamping the icing to the bottom to remove any air bubbles. If you don't pack the frosting tightly enough, you will end up with cracks and unsightly air bubbles in it.

   Twist the top end of the bag. Twist and hold the top end of the bag so that when you press down, the icing doesn't fly out from the top. Try to roll directly over the icing to reduce the chance of air getting in and mixing with the icing. Now you are ready to start decorating.

   Part 2

   Decorating cupcakes with swirls

   First, practice on a plate. If you've never used a piping bag before, you might want to start with something less important than your cupcakes. Practice on a plate or parchment paper for the first time, following the instructions below. If you want to get started as quickly as possible, you may still be tempted to squeeze a small streak of frosting onto your plate to avoid bubbles at the very bottom.

   • The instructions below remain the same whether you're decorating a cupcake or practicing on another round or flat surface.

5. Squeeze most of the frosting at the top of the bag. Make sure the top of the pouch is tied or twisted as described in the previous section. Push most of the frosting to the top of the bag until you have no a small amount of frosting on the bottom. Twist the bag around this mass so that the rest of the glaze does not fall out of the bag. Now you only need to squeeze out a lot less of the more controlled frosting. Now you can decorate for longer without feeling tired in your hands and have better control over the decorating process. Now you only need to squeeze a much smaller, more manageable amount of frosting. You "ll be able to decorate for longer without your arms tiring, and you" ll have more control over your decoration.

   • Warning: Don't try this with a parchment paper bag. It will fall apart or break. If you find it easier to use a parchment bag, try only filling it halfway or less with frosting.
   • When the icing runs out, unroll the bag and add some more to the bottom. You should have enough frosting to decorate at least one cupcake.

6. Learn to hold a pastry bag. With one hand, hold the bag upright and squeeze out the icing, placing it on the mass of icing that you separated from the main volume. Guide the bag with your other hand. You can guide the bag by wrapping around the top of the nozzle and guiding like a pen, or by wrapping your first hand around, helping it move steadily and evenly.

   Hold the bag vertically over the cake. The nozzle should be at a distance of 1.25 - 2.5 cm above the surface you are decorating. You can raise and lower the bag in small motions to see what distance creates the most attractive design, but don't push it too close to the top of the cake. This will most likely create a blurry or sloppy pattern.

   • If you are decorating a specially shaped cupcake or the side of a cupcake, hold the bag at a 90° angle to the side you are decorating. The pouch should be horizontal to a vertical surface.

7. Squeeze the frosting bag over the center of the cupcake. By squeezing the bag with your hand, you should end up with a dot or star on the surface of the cake, depending on which nozzle you are using. The extrusion should be slow and smooth, but strong enough so that there is a continuous flow of glaze.

   • Read the next few steps before you start to know how to properly move the piping bag.

8. Continue extruding in a spiral from the center of the cake. Maintain constant pressure in the bag to release the frosting evenly. Without lifting the pouch, circle around the central icing point until it is completely surrounded. Leave no space between the circles and the center dot. Don't leave any space between the circle and the central dot.

   • If your cupcake is large or the dot is small, you can create a second circle around the first in an outer spiral. However, it's easier to do a continuous curl if you're not too close to the edge.

9. Continue extruding in a spiral in and out. When your circle is complete, lift the attachment and gently point inwards. The inner coil will create a smaller circle on top of the first one. Finish the coil, directing it to the center.

   • Again, maintain a constant pressure in the pouch and guide the nozzle at the same constant speed.

10. Stop pressing and gently lift the pouch. It is important to take the pressure off the bag before lifting it off the cake. If you stop pressing and lift the pouch vertically, your curl will end in a beautiful decoration. This will be an asterisk, typical for most nozzles, or a small round dot, typical for a regular round nozzle. This will be a star shape of some kind for most piping tips, or a small point for simple, round piping tips.

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What could be nicer than starting your morning with coffee and delicious cupcake who looks so appetizing? Especially when you consider that there are many different amazing and simple recipes those little pleasures.

Editorial website wants to make the morning (and maybe afternoon or evening) of each of you a little sweeter. To do this, we have chosen the most cool recipes cupcakes that you will definitely want to cook.

Coconut muffins with chocolate filling

You will need:

• coconut flakes - 100 g
• butter - 150 g
• milk - 200 ml
• wheat flour - 350 g
• baking powder - 2 tsp
• sugar - 100 g
• dark chocolate - 150 g
• chicken eggs - 2 pcs.
• almond flakes for decoration

Cooking:

1. For the test, first connect chicken eggs with sugar.
2. Beat them until white and add a lot soft butter and milk. We mix.
3. We pour coconut flakes, mix. Now we introduce the sifted flour with baking powder.
4. We line the muffin molds with paper capsules and put one tablespoon of dough into each. Then put on a piece of chocolate.
5. Cover the chocolate with a tablespoon of batter. Place the muffins in a preheated oven to bake for 20 minutes at 200 ºC.
6. Decorate muffins with almond flakes.

Cupcakes "Tiramisu"

You will need:

For test:

• flour - 1 ½ cups
• butter - 100 g
• sugar - 160 g
• egg - 2 pcs.
• salt - a pinch
• baking powder - 1 ½ tsp
• milk - 200 ml
• vanillin - 2 g

For cream:

• mascarpone - 250 g
• cream 33-35% - 150 g
• powdered sugar - 5 tbsp. l.
• vanillin - 2 g
• cocoa - 2 tbsp. l.

For impregnation:

• freshly brewed coffee
• rum - 2 tbsp. l

Cooking:

1. Whisk butter with sugar, salt and vanilla. Add eggs one by one. Then add milk and flour with baking powder. Part milk, part flour, then milk again and finish with flour. Whisk.
2. Put the dough into paper molds 2/3 of the height. Bake in a preheated oven at 180ºC for about 25 minutes. Readiness to check with a skewer.
3. While cupcakes are baking, brew coffee and let cool. As soon as the cupcakes are baked, without removing them from the mold, we make punctures of 10-12 pieces in each.
4. Soak cupcakes with coffee. You can use a teaspoon or brush. Impregnation do not spare.
5. Then let the cupcakes cool completely.
6. Cooking cream. To do this, beat the mascarpone. Whip the cream separately powdered sugar and vanilla.
7. Gently mix in the mascarpone and cream. Using a pastry bag, spread the cream over the cake. Sprinkle cocoa on top of cupcakes.

Red Velvet Cupcakes

You will need:

• 150 g sugar
• 150 g wheat flour
• 100 ml milk
• 100 g butter
• 1 egg
• 2 tbsp. l. cocoa
• 1 st. l. red food coloring
• 1 st. l. vinegar
• 1 tsp baking powder
• vanilla sugar or vanillin
• a pinch of salt
• powdered sugar for decoration

Cooking:

1. Butter and egg must be taken out of the refrigerator in advance - they must be room temperature.
2. Mix soft butter with sugar and vanilla sugar(vanillin).
3. Beat the mass until it brightens and becomes more airy.
4. Then beat the egg into the butter and beat again until smooth at low speed. The result should be a creamy base for the dough.
5. In a separate bowl, mix milk, vinegar, food coloring. Mix together flour, cocoa, baking powder and salt.
6. Pour a third of the flour mixture into the butter-egg base and gently fold in. Then pour in a third of the milk with dye and stir until combined.
7. Alternating in the same way, enter all the flour and milk. At the end, when all the ingredients are combined, you can again beat the dough a little with a mixer at low speed to break up any lumps.
8. Put in a cupcake mold paper tartlets and fill them with dough no more than two-thirds.
9. Bake cupcakes at 170ºC for 20-25 minutes. When baking cupcakes, it is important not to exceed this temperature, otherwise the dough will not be so tender.
10. Remove the finished cupcakes from the mold and sprinkle with half of the powdered sugar, and when they have cooled, sprinkle on top again. This will create a soft, sweet crust on the surface.

Cupcakes with nutella and nuts

You will need:

• butter - 50 g
• nuts (any to your taste) - 100 g
• flour - 300 g
• baking powder - 1 hour. l.
• cocoa - 50 g
• sugar - 100 g
• nutella - 200 g
• egg - 1 pc.
• sour cream - 150 g
• vanillin
• half a glass of milk

Cooking:

1. Combine sugar, cocoa, salt, chopped nuts and flour.
2. Butter (pre-melt and cool), nutella, egg, sour cream, vanilla and milk mix thoroughly.
3. While whisking, pour the mixture into the dry ingredients, pour the resulting dough into molds by 3/4.
4. Bake at 180 ºC for 20-25 minutes. Decorate with nuts 10 minutes before cooking.

Blueberry muffins with curd cream

You will need:

For test:

• 300 g flour
• 2 tsp baking powder
• 1/4 tsp salt
• 150 g butter at room temperature
• 200 g sugar
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 50 ml vegetable oil
• 2 tbsp. fresh blueberries and 1 tbsp. blueberries for decoration

For cream:

• 2 packs Philadelphia cream cheese
• 300 g butter
• 250 g powdered sugar
• 2 tsp vanilla extract .

Cooking:

1. Preheat oven to 175°C. Place paper cups in a muffin tin.
2. Wash blueberries and dry a little. Before adding to the dough, add a spoonful of flour and roll the blueberries in it.
3. Combine flour, starch, baking powder and salt together. Beat butter and sugar with a mixer on high speed until white and fluffy.
4. Add eggs one at a time, beating a few minutes after each addition. Add vanilla extract.
5. Reduce speed to minimum. Add flour mixture in three additions, alternating with two additions of vegetable oil, and beat until fully combined after each addition.
6. Add the blueberries to the batter and mix gently with a spatula by hand.
7. Evenly fill the prepared tins with batter and bake for about 20-25 minutes until lightly golden.
8. Remove from oven and place on a wire rack to cool for 5 minutes. Then completely remove from the iron mold and cool for about an hour on a wire rack.
9. Oil and cream cheese must be at room temperature.
10. Beat butter with powdered sugar until white. Add vanilla extract and mix well.
11. Separately, beat the cream cheese with a mixer (about 5 minutes).
12. Add the whipped butter to the cream cheese and stir with a wooden spatula until smooth. And so on until you enter all the oil.
13. Decorate cupcakes with cream and blueberries.

Marzipan muffins with dried apricots

You will need:

• flour - 300 g
• chicken egg - 2 pcs.
• butter - 100 g
• marzipan - 85 g
• dried apricots - 85 g
• brown sugar - 50 g
• milk - 100 ml
• baking powder - 10 g
• powdered sugar - 1 tsp
• sea ​​salt - ½ tsp

Cooking:

1. Preheat the oven to 190-200°C.
2. Cut dried apricots into small cubes.
3. Melt butter.
4. Mix flour with baking powder and salt.
5. Marzipan grate on a fine grater.
6. Combine flour with grated marzipan, dried apricots, sugar, mix everything - it is very important that the marzipan is evenly distributed.
7. Lightly beat the eggs with a whisk, pour in the milk and, continuing to mix with a whisk, add the melted butter.
8. Pour the egg-milk mixture into the flour with marzipan and knead the dough.
9. Place paper liners in muffin tins and spread out batter.
10. Bake muffins in preheated oven for 20 minutes.
11. Sprinkle finished muffins with powdered sugar.

Chocolate orange cupcakes

You will need:

• flour - 250 g
• black chocolate - 150 g
• egg - 3 pcs.
• brown sugar - 120 g
• butter - 100 g
• sour cream - 100 g
• candied oranges - 2 handfuls
• milk - 175 ml
• cream - 50 ml
• cocoa - 40 g
• baking powder - 1 ½ tsp
• sea ​​salt - ½ tsp

Cooking:

1. Preheat the oven to 200 ºС.
2. Melt butter.
3. Mix flour with sugar, cocoa, baking powder and salt.
4. Add candied fruit to flour with cocoa (leave a little for decoration), mix everything.
5. Chop 100 g of chocolate with a knife into small pieces, add to the flour with candied fruits and mix.
6. Mix the eggs, sour cream and milk with a whisk, then pour in the melted butter (leave a little to grease the paper) and mix everything.
7. Add flour with baking powder and mix lightly.
8. Cut out 10-12 squares from baking paper bigger size than muffin tins so that the edges of the paper hang out of the tins.
9. Brush the paper squares with the remaining melted butter, line the muffin tins and lay out the batter.
10. Bake cupcakes in preheated oven for 25 minutes.
11. Break the remaining chocolate in small pieces, put in a saucepan, pour in the cream and melt.

Pour the finished muffins with chocolate icing and decorate with the remaining candied fruits.

Any, even the most wonderful biscuit or cupcake looks somehow dull and simply without decoration. You can sprinkle with powdered sugar or cocoa, but still the proper appetizing look will not work.

Glaze is another matter. It shimmers so glossy and looks so appetizing on pastries that you want to eat it the very first thing. More recently, American cupcakes have climbed into our kitchens - cupcakes, and the fashion for glaze curls came. Today we will try to embody this beauty in our own way. Shall we start? Then read on.

Icing for cake, biscuit or cupcake

In Rus', Easter cakes were always baked for the main Christian holiday, Easter. Large muffins-breads were covered with white protein glaze. Without it, the traditional holiday does not look like the usual one.

Over time, a lot has changed and cakes "Rum-baba", "Strip", donuts with icing, etc. began to appear in the confectionery departments. Almost all sweet lovers first of all eat the icing and only then they start eating the cake itself.

cooking at home different pastries, sometimes you really want to repeat this beautiful glossy glaze surface "like in a store", but... different variants: missing prescription, necessary ingredients, culinary experience or time. I will help you with recipes. Record!

Icing or how to decorate homemade cupcakes

lemon frosting recipe

Ingredients:

• 100 gr. powdered sugar
• 3-4 tsp lemon juice

Cooking method:

1. Sift the powder so that there are no lumps.
2. Pour in a spoon lemon juice and quickly knead with a whisk. The glaze will become white and thick.
3. Add juice or water as needed until the glaze has the desired viscosity and appearance. Use for muffins, biscuits and regular pancakes.

Toffee icing or hard caramel

Ingredients:

• 200 gr. hard toffee ("Kis-Kis", "Golden Key", "Creamy", "Icebreaker", etc.)
• 40 gr. butter
• 1/4 cup milk or cream
• 1-2 tbsp. l. powdered sugar

Cooking method:

1. Put the butter in a saucepan with cream and bring to a boil.
2. Pour in powdered sugar and add toffee.
3. Cook the glaze with constant stirring until the toffee is completely dissolved. hot icing cover the cake and let dry.

Icing protein drawing or classic

Ingredients:

• 0.5 st. fine sugar
• egg white
• a few drops of lemon juice

Cooking method:

1. Beat the protein with a mixer or whisk. Add lemon juice drop by drop, whisking constantly. Then, while whisking, add sugar in spoons.
2. When the mass becomes thick and stops spreading, the glaze is ready.
3. For drawing, use a paper bag with a cut off tip. This glaze can be used to cover cakes or gingerbread cookies. Important! Drawing glaze dries for a long time, the drawing needs to dry from 5 to 12 hours.

Glaze chocolate shiny

Ingredients:

• 100 gr. powdered sugar
• 2-3 tbsp. l. cocoa powder without sugar
• 5 st. l. milk
• 2 tbsp. l. soft butter
• vanilla on the tip of a knife

Cooking method:

1. Mix powdered sugar with cocoa powder warm milk heated and stir.
2. Beat with a whisk and add butter and vanilla, grind well.
3. Get very beautiful shiny glaze, it freezes very quickly, so you need to immediately cover the pastries.

Glaze can be made colored if in plain white icing add some food coloring. As dyes, you can use the juice of beets, carrots, cherries, strawberries, blueberries, tarragon leaves, saffron.

The frosting will turn into real cream for the cake, if finished glaze whisk in soft butter. That's how they cook classic glaze for curls on cupcakes.

The icing can be decorated to your liking: small sweets, lollipops, chocolate pieces, chocolate chips, cocoa powder, ground coffee, lemon or lime zest, etc.

On white glaze, you can write a wish with special drawing pens, or make an inscription with glaze of a different color.

Each good hostess knows a couple of proven glaze recipes. I'm sure you know too. Share the recipe in the comments or on our forum. I'm waiting for your answers.

Glaze video recipe for any pastry

Cook with pleasure and be healthy!

Always your Alena Tereshina.

At the heart of the fine dining lies simplicity, which is easy to turn into a masterpiece with the help of imagination and simple culinary techniques.

For example, simple cupcakes with cream on top or chocolate fudge look much more appetizing than undecorated ones, and the impregnation makes them tender and juicy. It is not difficult to prepare such an addition to your favorite pastries, and the additional costs will more than pay off with rave reviews from those who try them.

Cream, impregnation or fondant?

Every housewife who knows how to do more than fry potatoes and make morning omelettes has her favorite recipe for cupcakes “for all occasions”. Baking on it turns out harmless and tasty, but not too festive.

However, if simple muffins made from eggs, butter and flour are saturated with tender fruit impregnation pour fudge out white chocolate or decorate them with "hats" of the most delicate cream, they will turn into delicious cupcakes worthy of a royal meal. But what to choose to decorate your favorite pastries?

The classic version is butter cream, which desserts are decorated with confectionery syringe. Laid in a curly wave and topped with an alcoholized cherry, it will do honor to any, even the simplest pastries. But such an addition to it contains so many calories that after eating cupcakes with cream, then you will have to bring the figure to life for many hours in the gym.

A lighter version of buttercream is sweet cream cheese. Its calorie content is an order of magnitude lower, and the benefits are unconditional. Decorate your favorite pastries with tender curd cream, we get much more healthy dessert with amazing taste.

Lovers of moderate sweetness will no doubt want to decorate their cupcakes with meringue. This decoration of desserts is made on a protein basis. The oils in it are the bare minimum, and you can add fruits and chocolate chips, and candied fruits. If the meringue is cooked correctly, unlike the butter or cheese “cap”, it will not lose its shape even in a stuffy room.

The fondant is made on the basis of a fruit decoction and has a more liquid delicate texture. It is ideal not only for decorating muffins, but also cakes, as well as biscuits.

The task of impregnation for muffins is to add juiciness to a somewhat dry dough. They can be made on the basis of condensed milk, diluting sweet product half water, as well as taking jam or alcoholic drinks as a basis.

Butter-chocolate cream for cupcakes with your own hands

Since such a cream is more than just decoration, products for its preparation must be selected with the GOST sign.

Quantity sweet powder can be changed according to your own preferences. Cinnamon, vanilla, almond essence can complement the cocoa flavor or become its equivalent. The number of products is designed for decoration standard portion muffins cupcakes of 12 pieces.

Ingredients

• Butter - 250 g;
• Sweet sugar powder - about 4 cups;
• Fresh cow's milk - ¼ cup;
• Cocoa powder - 1-2 tbsp.

How to make delicious butter cream for cupcakes step by step

1. The butter should be taken out of the refrigerator an hour before cooking, so that it has time to thaw in natural conditions.
2. We put it in a deeper container and beat with a mixer until soft for several minutes, and then gradually pour in the powder.
3. After adding half of the powder, pour milk (room temperature) and sprinkle cocoa. Its amount depends on the taste and color saturation that we want to get. Whisk everything thoroughly. If we make a cream with vanilla or other flavors, they must be introduced at this stage. The same goes for food coloring.
4. Add the second part of the powder, adjusting the amount to taste.

We decorate ready cream muffins with a piping bag fitted with a fluted tip. At the end, you can sprinkle the dessert with multi-colored caramel crumbs. Great idea for a kids party!

Original cheese cream for decorating cupcakes

We suggest using Philadelphia cheese. If it was not found in the store, you can look for Mascarpone or any other that is available. The main thing is to be fresh, because heat treatment not provided. All foods must be at room temperature.

Ingredients

• Soft cream cheese - 170 g;
• Soft butter - 50 g;
• Vanilla essence - 2-3 drops;
• Powdered sugar - a little more than 2 cups.

Homemade cheese cream for decorating pastries

1. We spread the butter with cheese in a container with sides and begin to beat it. A few minutes after turning on the mixer (should work at medium speed), we introduce vanilla and begin to gradually add powder.
2. When the cream becomes perfectly homogeneous, apply it to the cooled cupcakes with a confectioner's syringe.

Dessert is best served immediately. If guests are expected a little later, you should place it on the shelf of the refrigerator with minimal cooling. Cupcakes with butter cream must be stored in the same place, avoiding hypothermia.

Orange fondant for cupcakes at home

Ingredients

• Orange - 1 pc. + -
• - 1/4 piece + -
• - 1 PC + -
• - 100 g + -
• - 2-3 tablespoons + -

How to make your own universal sweet fudge

1. My fruits, pour boiling water over them, and then sharp knife peel them off. It must be finely chopped, placed in a container with fresh lemon-orange juice and boiled over low heat for about 5-10 minutes.
2. After straining the citrus broth, add oil and sugar to it, mix everything.
3. We place the sweet fragrant mass on the stove and heat, without ceasing to constantly stir, until the sweet crystals dissolve.
4. We have not used the egg yet: with a mixer we turn it into lush foam and add 2 tbsp. hot (but not boiling!) sweet syrup. Then, on the contrary, in it, when it is still hot enough, gradually add the sweet egg mass.
5. We interfere without ceasing, until almost finished fudge won't thicken. Let it cool down and pour it over ready-made cupcakes, thereby enriching delicate taste home baking.

Delicious cherry impregnation for home baking

Ingredients

• Fresh cherry juice - 1/3 cup;
• White sugar - 2 tablespoons;
• Cognac or vodka - 4 tablespoons;
• Water - 2-3 tablespoons

Preparation of delicious impregnation with cherry flavor

1. Sweeten fresh cherry juice with sugar and send it to the stove.
2. On low heat, heat the liquid until the sugar grains dissolve in it. Let the syrup cool slightly, and then add alcohol to it and add water to the volume of the glass.

Quick soak for muffins from homemade jam

Ingredients

• Jam from any berries to taste - 2 tablespoons;
• Vodka - 50 ml;
• Purified water - 1 glass.

How to make a quick and easy delicious impregnation of jam

1. Add jam to the water (you can also candied), stir.
2. We send it to the fire for just a few minutes - in warm water the sweet product "diverges" faster. When the impregnation has cooled, add alcohol to it and stir.

Homemade cakes usually turn out to be very tasty, but, so to speak, they do not shine with beauty. Adding points to the popularity of homemade sweet treats is the masterful decoration of your favorite cupcakes and biscuits. oil cream, fruit fudge or milk soak.

The natural design of baking is an opportunity to almost endlessly show your imagination and treat your family and friends with delicious and healthy treats. So, you should definitely master this very simple art.

Cupcakes are baked mainly for the New Year and Christmas. You can cook them in advance, a couple of weeks or even a month before the holiday, the taste of this will only become richer, and decorate before use. Do not store decorated cupcakes for a long time.

Decoration options:

1. Classic - wrap the cake with marzipan. Sprinkle the table with powdered sugar and roll out the marzipan. With slightly wet hands, remove all unnecessary bumps and a convex top. Slightly moisten the marzipan with water and apply decorations.
Jewelry is made from colored or white marzipan. Cut out a Christmas tree from green candied crusts. Sprinkle the top with colorful sprinkles. Wrap with pretty paper and tie with ribbon. Looks great for Christmas!

2. We wrap this cupcake with colored silk paper, which can be bought in needlework stores, and tie it with a beautiful ribbon. We cut out the leaves with a special mold, and you can take real berries - cherries, cranberries.

3. We make patterns from dried fruits. We take apricot jam, heat it up and wipe it so that it is liquid and without lumps.
Spread the jam in a thick layer on the cake. Top with colored dried fruits, nuts, dark and light raisins wonderful patterns. We cover the finished pattern with a layer of liquid jam, when it hardens, the surface will become smooth and shiny.

4. Similarly, we make any fruit compositions and cover on top apricot jam.

5. Doing chocolate icing And chocolate decorations. In a water bath for glaze, heat up dark chocolate with butter 1: 1. We cut off the bulge from the cupcake, grease with hot apricot jam. When it hardens, cover with icing and decorate with chocolate-covered nuts or small chocolates.

6. Coating the surface fudge sugar, but it is wet, and any colored jewelry leaves marks on it.

7. We cover the surface with protein glaze: beat 1 protein, add 60 g of powdered sugar, beat again and pour another 60 g of powdered sugar. While not frozen, put on a cupcake and decorate.

Or just paint patterns with icing.

Icing recipe: 1 egg white, 225g powdered sugar. From this amount of products, a lot of glaze is obtained. Beat the protein in a strong foam (to peaks). Pour in half the powdered sugar, beat further, until completely smooth. Pour in the remaining powder and mix. Let's stand for 10 minutes. This icing is not stored, it must be used on the same day.
We spread the glaze in a culinary syringe and apply decorations. When applied, the glaze hardens almost immediately, products with it can be placed on top of each other, wrapped in paper, given to children in their hands and stored for as long as you like.

8. You can simply grease the cake with protein, sprinkle with powdered sugar and put pieces of fruit and a sprig of rosemary on top.

9. And you can decorate with meringue and fresh fruit

Decorating is not difficult at all, try it yourself.