Simple cake decorating. We decorate a children's cake using mastic

Classic confectionery decorations for a cake (cream, fruit, meringue, chocolate, jelly) are familiar and have already been tested by many housewives who are fond of pastry baking. However, sometimes you need to prepare a special cake with a spectacular decoration - for an anniversary, wedding, New Year or other holiday. In this case, the advice of experienced confectioners who know how to make a decoration for a cake and who can turn an ordinary sour cream into a culinary masterpiece will come in handy.

Mastic - sweet confectionery clay

Mastic is an elastic confectionery material made of powdered sugar, reminiscent of plasticine - various figures, flowers, reliefs, three-dimensional inscriptions, plot compositions are molded from it, or they completely cover the cake with it. To prepare mastic, you can use special tools - rolling, scrapers, stencils, molds and curly knives. In the absence of confectionery equipment, they use an ordinary board, rolling pin, knife, cling film and cookie cutters. Mastic is tinted with natural or artificial food colors, but this is done at the initial stage of preparation - when mixing the ingredients. To reduce cloying (after all, it takes a lot of powdered sugar), lemon juice is sometimes added to the mass.

Types of mastic and the subtleties of its preparation

The viscosity of the material is given by starch, gelatin, condensed milk, chocolate, marzipan, honey, marshmallows and marshmallows. In accordance with this, different types of mastic are distinguished - gelatin (pastilage), marshmallow, milk, sugar and honey. Pastillage sets quickly, but remains elastic, so it produces spectacular flowers. Honey mastic is very soft and pleasant for modeling, like milk mastic - it has a very beautiful snow-white color and a pleasant texture. Some confectioners add a little oil to the mastic to make it more plastic.

Making mastic is not very difficult - all the ingredients are thoroughly mixed, and sometimes heated in a water bath, if this is specified in the recipe. If necessary, a little more powdered sugar is added to it, which plays the role of flour when kneading the dough. The board and rolling pin are usually sprinkled with starch so that the mastic does not stick, and the finished confectionery "plasticine" is stored in cling film. And an important point - they usually start decorating cakes with mastic when the top layer of the cream hardens.

We prepare mastic with our own hands

Gelatin mastic is made from 2 tbsp. l. gelatin powder, which is mixed with cold water, and after swelling, the container with gelatin is placed in a water bath for several minutes until it is completely dissolved. 450 g of powdered sugar are added to the gelatin, the mastic is “kneaded”, rolled into a ball, and then wrapped in cling film.

Chocolate mastic is a very tasty and beautiful decoration for, for its preparation you will need 100 g of dark chocolate, melted in a water bath, and 90 g of marshmallows, which are added to the melted chocolate. First, it is recommended to hold the marshmallow in the microwave - just a few seconds to soften it. In this case, it is necessary to mix the mass thoroughly all the time so that it does not burn. When the marshmallow is half melted, 40 ml of cream with a fat content of 30%, 1 tbsp. l. butter, 1-2 tbsp. l. cognac, knead well and add 90-120 g of powdered sugar. First, the mastic is kneaded with a spoon, and when it becomes thicker, do it with your hands.

Milk mastic is easy to prepare - 200 g of condensed milk, 2 tsp are mixed in a bowl. lemon juice and 250 g of powdered sugar. All the ingredients are ground to a homogeneous texture, and then the mastic is rolled out on a board and beautiful figures are cut out of it.

To completely cover the cake, roll out a large round pancake, spread it on the cake, making sure that its top and sides are completely covered. The mastic is smoothed with your hands and the excess is removed, which can be stored in the refrigerator for up to two months. When the mastic hardens, confectioners recommend slightly warming it up in the microwave or in a water bath.

Almond marzipan from children's fairy tales

Marzipan, often mentioned in Andersen's tales, is another confectionery "plasticine" made from powdered almonds and sweet syrup (or powdered sugar), with sugar making up more than one-third of the mass. Marzipan is a very elastic material, from which complex shapes and fairy-tale castles can be molded without gluing additives. Real marzipan is made from almonds, with the addition of other nuts, the mass will be deprived of plasticity. There is another secret to the preparation of this product - for 20-50 sweet almond kernels, 1 bitter nut is taken, which can be bought in specialized stores for confectioners. This light bitterness helps marzipan to fully reveal its taste and aroma and gives it a special piquancy. If you can't find bitter almonds, you can substitute a few drops of almond extract, bitter almond oil, or almond liqueur. However, adding these ingredients to decorate the cake is not at all necessary. The absence of bitter notes will not reduce the plasticity of marzipan, it will simply not have this characteristic taste.

Decorating cakes with marzipan

German confectioners know about 200 ways to make marzipan. All these methods can be divided into two - hot and cold. With hot cooking technology, sugar syrup is boiled, which is mixed with almond crumbs, however, the plasticity of this mass decreases when it cools, therefore, to cover the cake with marzipan, you need to sculpt decorations as quickly as possible. The cold method is the easiest, because the almond flour is combined with powdered sugar and kneaded well. If the almonds are of poor quality, a homogeneous mass will not work, therefore, in such cases, confectioners recommend adding an egg to hold the ingredients together. Of course, the egg must be very fresh, and such products cannot be stored for a long time. Various flavors are added to marzipan - liqueurs, cocoa, orange peel, spices and rose water.

To begin with, you should cook it - best of all in a cold way, as it is much easier. To do this, 350 g of almonds are poured with hot water for several minutes so that the skin comes off easier. Peeled nuts are slightly dried in the oven, not allowing them to change color, and then ground into flour. Beat 2 eggs, add 175 g of powdered sugar to them and cook the mixture in a water bath until the consistency of the cream. Remove from heat, add almonds to eggs, add 1 tsp. lemon juice, then thoroughly beat the marzipan. Sprinkle the board with powdered sugar, spread the nut mass on it and knead the almond "dough" until it finally thickens. You can add dyes to marzipan, and then sculpt whatever you want - objects, flowers, animals and architectural structures.

fondant for cake decoration

Fudge is a boiled down sugar syrup that is whipped with a mixer and cools, turning into a thick, viscous glaze or into a brittle and hard fudge. It all depends on the composition of the syrup and how it is prepared. The syrup can be cooked without additives, in this case we are talking about sugar fudge. If you add milk or cream to it, you get milk or cream fudge. Fudge can be chocolate, fruit and berry, nut, protein, creme brulee - depending on what ingredients are added to it.

For fudge, mix 100 g of very heavy cream, 1 cup of sugar, 40 g of butter and bring the mixture to a boil over low heat, stirring constantly. The fudge is boiled until it becomes creamy, and to check the readiness, a drop of the milk mixture is thrown into the water. Ready fondant easily rolls into a plastic ball.

Protein fudge is very tasty, for which 2 chilled proteins are whipped with a pinch of salt until fluffy foam, and then 300 g of powdered sugar and 2 tbsp are gradually added to them. l. lemon juice.

Ready fondant is best stored in the refrigerator, covering the bowl with cling film to prevent drying, it is applied to the surface of the cake with a culinary brush or culinary bag.

You can decorate the cake with grillage, marshmallows, marmalade, or use a simple stencil and powdered sugar. Involve the kids in decorating pastries - they will surely enjoy sculpting masterpieces from mastic or marzipan. Joint decorating of cakes brings people together, and joint tea parties with delicious desserts turn life into a series of endless pleasures!

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

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

Mastic

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

Ingredients

For milk mastic:

1. Condensed milk.
2. Powdered milk or cream.
3. Powdered sugar.
4. Dyes as desired.

From marshmallows:

1. Chewing marshmallow.
2. Food coloring if needed.
3. Water.
4. Citric acid (or lemon juice).
5. Butter.
6. Powdered sugar and starch.

Cooking process

Milk-based mastic is prepared as follows:

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

We will make mastic from marshmallows in this way:

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

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

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Marzipan

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

Ingredients:

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

Cooking process:

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

Icing

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

Ingredients

You will need:

1. Powdered sugar - 450-600 grams, depending on the size of the eggs.
2. 3 pieces of protein.
3. 1 teaspoon of glycerin.
4. 15 grams of lemon juice.

Cooking process

Aising is prepared from chilled products:

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

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

waffles

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

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

Cooking process

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

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

We format it like this:

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

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

Chocolate

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

Cooking process:

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

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Glaze

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

Ingredients

Chocolate glaze:

1. Milk - 1.5 tbsp. spoons.
2. 2 teaspoons of cocoa powder.
3. 1.5 st. spoons of sugar.
4. 40 grams of butter.

Caramel frosting:

1. 150 grams of heated water.
2. 180 grams of fine-grained sugar.
3. 2 teaspoons cornstarch.
4. 150 grams of heavy cream.
5. 5 grams of gelatin sheet.

Marmalade frosting:

1. Marmalade of one color - 200 grams.
2. 50 grams of butter.
3. 2 tablespoons of fat sour cream.
4. 120 grams of sugar.

Cooking process

Chocolate glaze:

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

Caramel glaze:

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

Marmalade frosting:

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

Cream

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

Ingredients

Butter cream is prepared from the following products:

1. Softened butter - 100 grams.
2. 5 tablespoons of condensed milk.
3. Any dye.

Cooking process

Preparing the cream is easy:

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

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

Cream

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

Ingredients:

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

Cooking process

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

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

Meringue

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

Ingredients:

1. A glass of sugar or powder.
2. 5 proteins chilled.
3. Vanilla optional.

Cooking process:

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

Fruits

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

Ingredients

For fruit jelly, take:

1. Apple (or any light) juice - 600 milliliters.
2. 1 package of powdered gelatin.
3. A glass of powdered sugar.
4. Fresh berries or fruits to taste.

Cooking process

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

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

Jelly

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

Ingredients

For pouring or jelly decorations you will need:

1. 600 milliliters of juice (you can take a glass of juice of different colors).
2. A glass of powdered sugar.
3. 1 pack of instant gelatin.

Cooking process

To make jelly figurine decorations:

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

To pour jelly fruit slices:

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

Candies

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

Cooking process

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

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

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

Marmalade

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

Cooking process

Original marmalade drawings can be done like this:

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

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

topping

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

Cooking process

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

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

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

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Probably, every housewife at least once thought about whether it is possible to create a decoration for a chocolate cake at home so that it looks like a store. Of course you can. However, this may require special tools, such as a thermometer to measure the temperature of liquid chocolate. In addition, you will need to acquire dexterity. But with patience, you can make amazing DIY chocolate cake decorations.

How to melt chocolate properly

Chocolate is hard work. After all, for work it is necessary to properly prepare the composition. The most commonly used are ordinary chocolate bars, which are sold in the store. But they still need to be properly melted. How to do it:

1. Break the chocolate bar into small pieces and then place in a clean and dry bowl.
2. Place a pot filled with hot water on the work surface. The temperature of the liquid should be above 36.6 degrees, but not on the verge of boiling. Place a container with chocolate in a saucepan so that it does not touch the water.
3. Now the chocolate needs to be stirred. Do not shake the contents of the bowl. The chocolate should gradually melt. Do not speed up this process. Otherwise, decorating the cake with chocolate will be impossible. And even if you manage to fill it with the composition, after it hardens, a white coating will appear. The temperature of the product must not exceed 40°C.

When melting chocolate, there are a few rules to follow. In the first place, moisture, steam or condensate must not come into contact with the product. Otherwise, the chocolate will become very thick. It will be inconvenient to work with him. If you need to take a break for 10 minutes from decorating cakes with chocolate, you should place the product back into the steam bath. Leftover chocolate can be reused.

Fill with chocolate

To decorate cakes with chocolate, you can use various devices to make leaves, hearts, and so on. Of course, such processes require more time. The easiest way to decorate is to fill the cake with chocolate. To do this, you need:

1. Cool the finished cake to room temperature, and then place on a wire stand. You can put a sheet under the grate. This will allow you to collect the remaining chocolate.
2. To decorate cakes with chocolate, it is worth using shards or large spoons so that you can completely pour the surface of the product at a time. You need to cover the cake very quickly, as the composition seizes almost instantly.
3. After pouring the grate, lightly tap on the work surface. This will spread the chocolate more evenly.
4. If necessary, the cake can be refilled with chocolate. This should be done only after the first layer has hardened.

Chocolate figurines: preparation

Decorating cakes with chocolate requires a lot of patience and endurance. This process is very labor intensive. If desired, you can make different figures of chocolate. For this you need:

1. Melt about 130 grams of white, milk or semi-sweet dark chocolate, and then pour the composition onto the baking parchment. The field of this layer must be carefully smoothed with a spatula or knife.
2. To completely level the surface, you can gently take the edges of the parchment and shake it slightly. This will also remove air bubbles.

Chocolate figurines: how to make

When the melted chocolate stops sticking to your fingers, you can get to work. To begin with, it is worth covering the product on top with another sheet of parchment. After that, you need to carefully turn everything over. The paper that served as the backing should be removed.

The sheet of chocolate should be turned over again, and you can start cutting. To do this, you can use or for It is enough to press the workpiece against a sheet of chocolate and carefully separate the figure. The result is neat edges.

Making such chocolate decorations for a cake with your own hands is not difficult. The main thing is patience.

chocolate leaves

What else can be used to make a unique chocolate cake decoration? Photos of many works of confectioners are simply amazing. Take at least berries framed with leaves. To make such a decoration is not difficult. For this you need:

1. To begin with, it is worth collecting the leaves of living plants. They should not be very small, strong and have many veins. Of course, you also need melted chocolate.
2. With the prepared composition, it is necessary to cover the reverse side of the leaves, where the veins are best seen. This is best done with a medium sized brush. In this case, you need to make sure that the melted chocolate does not fall on the front side. Otherwise, the decoration will be difficult to separate from the leaf.
3. The blanks must be left to solidify in a cool place. In this case, the leaves must be laid out with chocolate up. Before use, try to separate the frozen form as carefully as possible.

Chocolate leaves are ready. Such decoration will make the cake unique and original.

Recipes for cream and other confectionery decorations

how to decorate a cake with fruits

30 min

140 kcal

5 /5 (5 )

Even the most delicious dessert without the right, bright design does not give any idea about itself, does not carry any delicious urge. In this article, I want to talk about a dessert serving option that is available even to novice confectioners, namely, decorating cakes with fruits at home with a photo for greater clarity.

Decorating cakes with fruits: all the pros in favor of a useful decoration

What is fruit - it is a source of vitamins, first of all. And for whom sweets are most often prepared at home - for the flowers of life, our children. For me the main advantage of a cake decorated with fruits and berries is the benefits for the body, unlike, for example, colored creams or sugar figurines. Another plus: if you overdid it with sugar during the preparation of cakes or cream, fruits or berries with a sour taste will equalize and smooth out such a mistake.

List of the best fruits for decorating cakes

Fruits are an excellent material for decorating a cake, they are inexpensive, tasty and healthy, colorful, bright. Fruits and berries have always been in harmony with the dough as a filling, why not use them when decorating.

To decorate the cake with fruits, it is advisable to choose ripe, but not overripe fruits, without cracks and spots on the peel, without dents and darkening. The most popular fruits for decorating desserts are apples and almost all citrus fruits, bananas, peaches, plums, apricots, kiwis, pears. Of the berries, confectioners prefer strawberries, blackberries, blueberries and currants (black and red). Often used in the design of desserts grapes.

What fruits are not suitable for decorating a cake at home

But there is also a list of what fruits it is not advisable to decorate the cake with. Not all frozen fruits retain their color, shape and taste after defrosting, so you should be selective with them.

Cherries are not very suitable: firstly, because of the stone; secondly, after removing the stone, the cherry exudes juice, coloring the cream, on top of which the fruit is laid out. The same can be said about watermelon: it is too juicy for use in cakes.

Pineapple and kiwi do not allow the jelly to harden, so if the fruit decoration is planned to be filled with jelly, they should be poured over with boiling water before decorating. If canned fruits are used to decorate sweet dishes, liquid must drain from them.

How to decorate a cake with fruits: step by step instructions

Consider how to decorate a cake with fruits step by step. I will be decorating a sponge cake with buttercream and chocolate fudge on top, apple, raspberry and blackberry. In order to prepare the decoration, I need the following products:

Decorating a cake with your own hands is not difficult, the main thing is that the composition does not float and the flowers, and I will make roses, do not fall apart.

Step one: I'm making syrup. Pour a cup (100 ml) of water into a saucepan, bring to a boil, then pour 100 g of sugar. Stir sugar until completely dissolved, remove from heat.

Step two: my apple and 100 g of raspberries and blackberries. I spread the berries on a towel to dry. I cut the apple in half, then into thin slices.

I dip the apple plate in syrup and roll it into a tube, I also dip the next one and wrap it over the first one.

The secret of how easy it is to decorate a cake with apple roses is that each “petal” closes the end of the previous one.

In addition, the "petals" are seized by the syrup. For one flower, you need about five apple slices.

Step three: flowers are placed in the center of the cake. The mint leaves around them imitate rose leaves. Along the edge of the cake, I have it in a round shape, I place blackberries and raspberries tightly to each other, alternating them. I put a few berries in a chaotic manner in free places on the cake. The cake decorated with fruits is almost ready, the final touch is to lightly sprinkle the berries with powdered sugar, it will look beautiful on a chocolate background.

During a famine in 1407 in the German city of Lübeck, a decision was made to make bread from almond flour. Since then, Lübeck has been considered the capital of marzipan, which is known to be made from almonds and sugar syrup.

How to decorate a homemade cake depends largely on the event for which it is prepared. If for a children's holiday, then carving animal figures or fairy-tale characters from fruits will be just a great idea.

From fruits, you can make flowers, geometric shapes, a heart, and so on, which is enough for your imagination.

From sliced ​​\u200b\u200bfruits, you can effortlessly lay out any ornament or a whole carpet, combining fruits and berries of several colors. The composition of fruits and berries is often filled with jelly, which gives it stability and a glossy sheen.

Fruits can be dipped in chocolate, sprinkled with powder or cinnamon, coconut, ground nuts.

If we decorate the cake with fruits and sprinkle powdered sugar on top, the fruits or berries must be dry, otherwise the powder will spread on them.

Ideas and photo examples: fruit cake decorations

1. Bouquet of orange roses with apple and kiwi leaves. The composition is filled with an almost colorless jelly, which gives it durability and does not detract from the brightness of the fruit color. Looks simple and elegant.

2. A very delicate spring composition of raspberries and the remains of a tinted cream. Although only one type of berry is used, there is a sense of completion in this design.

3. The cake is decorated with bright, juicy and appetizing berries. No complicated tricks, just a perfectly matched combination of color and shape.

4. A figure of fruit, which is perfect for decorating a cake for a children's party. On the example of this owl, you can depict any other animal or fairy-tale character.
Juicy and bright fruits in every cook have their own ideas about using them as a decoration. If you have a similar experience, your own achievements and favorite tricks on how to decorate a cake with fruits, write to me in the comments, send a photo, I will be grateful to you. It would be interesting to know your opinion on fruits that are easier to work with, on how best to combine fruits in terms of color and flavor.

Decorating a cake with fruits is the best option for decorating a dessert at home. Such a decoration is also within the power of a child, a simple fruit ornament does not require special skills. In addition, the combination of fruits and berries of bright colors looks festive and appetizing.

How to quickly decorate a cake: 6 easy options

The more beautiful the cake, the more it causes appetite and admiration of others. Therefore, today we offer you quick, simple and effective ways to decorate a cake at home.

Option 1, how to quickly decorate a cake: stencil

One of the easiest ways to decorate a cake or pie is to sprinkle it with powdered sugar or cocoa through a stencil.

Anything can serve as a stencil, from a special ready-made stencil, napkins with carved holes to a wide variety of items!

The decorating process is very simple: put the stencil on the surface of the cake, sprinkle with powder or cocoa using a sieve and carefully remove the stencil.

All this looks especially impressive if you use a contrasting background before using the stencil. For example, make the background white with powdered sugar, and sprinkle cocoa on top through the stencil, or vice versa.

Option 2: make frosting

You can easily quickly and beautifully decorate the cake by filling it with icing on top. You can also sprinkle multi-colored sprinkles on top.

2.1. Milk glaze for quick and easy decoration of a cake, Easter cake

• Butter 50 gr.
• Powdered sugar 3 tbsp
• Milk 1 tbsp

Ingredients.

Melt the butter over low heat, then cool slightly.

While stirring, add powdered sugar, then milk.

The result should be such a homogeneous white thick mass.

We coat the top of Easter cakes or buns with the finished glaze. Let the glaze dry.

2.2. Chocolate icing for cake decoration

• Cocoa powder 1 tbsp
• Powdered sugar 3 tbsp
• Butter 30 gr
• Milk 2 tbsp

We keep proportions. The main thing is to stir constantly so that the chocolate icing does not become covered with a crust.

Mix milk with sugar and cocoa, bring to a boil, remove from heat. Cool slightly and add oil, mix well. The butter makes the frosting shiny. Chocolate frosting is ready!

Option 3: butter cream will help you quickly and easily decorate the cake!

Beat 100 gr. softened butter with a mixer until fluffy. Then gently enter 5 tbsp. l. condensed milk (can be boiled), without stopping whisking. The cream should be smooth and fluffy.

To color the resulting cream, special dyes, cherry juice, beetroot, carrot, spinach, cocoa or coffee (instant) are used.

You can “draw” original borders, ruffles, flower arrangements, etc. on the surface of the cake using a pastry bag or a syringe with various nozzles. Alternatively, a cornet is quite suitable for this purpose (a sheet of thick paper folded into a cone with a cut off lower end). Having filled a home-made confectionery envelope with cream and holding it with your hand, you need to squeeze it slightly, squeezing out the right amount of confectionery mass.

You can also make something like a pastry bag out of an ordinary thick plastic bag or "file" by simply cutting off a small corner and tying the free end of the bag.

Option 4: whipped cream

Not all housewives can boast of the ability to whip cream for a cake correctly, but following simple rules, you can learn this. First, you need to choose cream of the desired fat content, at least 30%. Before whipping, the cream is pre-cooled in the refrigerator for two to three hours. If you do not cool the cream before whipping, then in the process it can delaminate and become unsuitable for decorating pastries. The container in which the beating is planned and the whisk should also be pre-cooled, for this purpose they can also be placed in the refrigerator shortly before beating. When choosing a container, you need to take into account that in the process of whipping the volume of cream will increase, it is not recommended to transfer it to another bowl after the mixer has started, it is better to choose a large bowl in advance. You can whip cream to decorate the cake with a good hand whisk, but this will require a lot of effort from the hostess. You need to start whipping at a low speed, gradually increasing it, the whipping process must be stopped in time, otherwise the cream may lose airiness. The average whipping time is 6 - 8 minutes.

If desired, you can add sugar or powdered sugar to them, which will dissolve faster in the total mass. Additionally, you can use vanilla sugar to add flavor. If you can't whip the cream into foam, you can try adding lemon juice.

To decorate cakes with cream, you will need a pastry bag (syringe) with different types of nozzles, with which you can spread cream on the surface of the cake with openwork patterns, create inscriptions with thin lines, draw flowers, stars and other small shapes.

Option 5: chocolate will help to decorate the cake simply and quickly!

The easiest and fastest way to decorate the cake with chocolate chips. To do this, you just need to grate the chocolate bar on a coarse or fine grater.

But there is also a more interesting and unusual way to get shavings: put the chocolate for a while in a warm place, and then cut thin shavings from the bar with a knife. They will immediately start rolling. Arrange these curls on a plate and send them to the refrigerator. Sprinkle them randomly on the cake when they are completely set.

Option 6: fruits, berries!

How to quickly decorate a cake at home? Try the fruity version!

Canned, fresh fruits and berries are a great idea for a quick decoration at home. In any season of the year, you can find a suitable option: in winter - kiwi, citrus fruits, apples, bananas, in summer - strawberries, cherries, raspberries, apricots. At any time of the year, you can use exotic fruits - mango, pineapple.

You can easily decorate the cake with berries and cream - an option for beginner housewives!

1. Cover the finished round cake with cream: on top - in an even layer, use a pastry bag with a toothed nozzle on the sides, forming corrugated vertical stripes on the sides.
2. Divide the surface of the cake into 8 parts and mark them with the tip of a knife, drawing stripes on the cream.
3. Take about 150 grams of raspberries or blackberries (or others that will contrast in color).
4. Lay the berries neatly in one layer on each “slice” of the cake and separate the parts from each other with a thin strip of cream.

Fruits gelled on the surface of the cake are a very spectacular and bright decoration. It will take a little more time, but only for the jelly to harden.
In order for the layer to be dense and not spread, it is advisable to decorate the cake for several hours, and keep it in the cold until serving.

1. Cut the fruit into thin slices, put them on the surface of the cake smeared with thick cream.
2. Arrange the slices in even rows, and put the carving fruit flowers in the center.
3. Prepare the jelly. To do this, you can use store-bought (dilute it with water, as indicated on the package) or make jelly from ordinary gelatin based on water or juice. Match the shade of the fill to match the colors of the fruit, or use a colorless one.
4. Place in refrigerator for at least 1 hour.