Decorating cakes at home. How to make a pastry bag from improvised means? Ways, tips: do-it-yourself pastry bag

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.

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 an ornament, 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.

We advise you to prepare:

Marzipan

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

Ingredients:

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 surprisingly similar to the real thing. Preparing them is simple: take your favorite leaves from a tree or houseplant, rinse, dry. On the inside, apply melted chocolate - white, bitter or milk. Put in the cold, and when the glaze hardens, carefully remove the real leaves. Apply glaze with a wide silicone brush.

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!

marmalade rose

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.

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

Video gallery

What is a holiday without guests, gifts and cake? Boring! A holiday is a holiday for having fun, chatting, dancing and pampering yourself with all sorts of delicious treats! If you know how to bake cakes and make delicious creams, this is already half the battle. Today we will look at options on how to decorate a cake at home.

How to decorate a cake at home?

How to decorate a cake at home with cream

First of all, you need to deal with the question of what kind of cream is ideal for decorating confectionery. There are not many of them:

• oil;
• protein;
• creamy.

The basis of the butter cream is butter, with a fat content of at least 82%. You can also use condensed milk or powdered sugar to make the cream. As for the proportions, when preparing butter cream with condensed milk, it is necessary to take into account the consistency of the milk itself. Very often, experienced confectioners use boiled condensed milk, it is denser and ensures the stability of the cream. To give the decor the desired shade, it is more advisable to use liquid food coloring.

In butter cream you can also add cocoa powder or chocolate melted in a water bath. This technology is ideal for decorating chocolate biscuits and cupcakes.

Protein cream - one of the capricious. Its preparation will require patience and endurance from you. For decorating cakes, custard protein cream is used, the preparation of which takes place in three stages:

• Pour ¼ cup of clean water into a saucepan and add 6 tablespoons of sugar. Put on the fire and cook the syrup for 3-5 minutes after boiling (checking readiness is easy enough - dip a spoon into the syrup and raise it so that the finished syrup flows down - if the thread is thick and continuous, your syrup is ready);
• put 3 cold egg whites in a clean and dry bowl and beat with a mixer until a thick white foam (to get stable peaks, you can add 3-4 drops of lemon juice or a pinch of citric acid);
• Continuing to beat, pour the prepared sugar syrup into the whites in a thin stream and beat the resulting mass for another 1-2 minutes. At this stage, the necessary flavors and dyes can be added to the cream.

The finished cream is also applied to the cake using a pastry syringe and nozzles. The capriciousness of the cream lies in the fact that overcooked or undercooked sugar syrup will cause the flowers and patterns from the cream to lose their shape very quickly. And the overcooked syrup will add bitterness to the cream. To thicken the protein cream, you can use agar-agar (this is a natural product that is safe for children and adults).

To prepare butter cream, you will need fatty confectionery cream (at least 32% fat) and powdered sugar. Cream is also a rather capricious ingredient. Before whipping, it is necessary to cool not only them, but also the container in which you will whip the cream, as well as the whisks of the mixer. The observance of time when whipping the cream also plays an important role, a common mistake of novice cooks is over-whipped cream. Cold cream is whipped with powdered sugar until stiff peaks are obtained. If you doubt that the cream will not lose its shape within 12-24 hours, you can add a special thickener to it, which is sold in almost any supermarket. Butter cream can also be given any shade, but the classic option for decorating cakes with cream is the white color of the cream.

How to decorate a cake at home with mastic

Today, confectionery products decorated with mastic figures are very popular. It is also worth clarifying here that there are two options making mastic:

• sugar;
• marshmallow.

The first option is more time consuming, but guarantees the stability and strength of your figures and flowers. By the way, almost every one of us has come across such figures and flowers - they are sold as decor for Easter cakes. Sugar and marshmallow mastic are sold ready-made, but you can also make them yourself.

To make sugar paste you will need:

• 80 ml of water;
• 7 g of instant gelatin;
• 15-20 g of soft butter;
• 2 tablespoons of glucose (fructose);
• 1 kg of powdered sugar.

Gelatin must be prepared in advance. To do this, fill it with cold water and set aside for 30-40 minutes, then heat the mass until the gelatin is completely dissolved (but do not boil!). Add butter and glucose to hot gelatin, mix until smooth and refrigerate. If you want to give the mastic any shade, then the dye must be added to the hot gelatin. Powdered sugar is added to the mass only after complete cooling. It is necessary to knead the mastic like dough for dumplings (sprinkle the table with powdered sugar and knead the mass until the mastic stops absorbing the powder).

For the preparation of marshmallow mastic you will need chewing marshmallows (marshmallows), powdered sugar, a little butter. Marshmallows must be heated in a microwave or in a water bath until they increase by 1.5-2 times (a piece of butter must be added to a container with marshmallows before heating). Stir the enlarged sweets, add dyes and, adding powdered sugar, knead the mass similar in consistency to plasticine. This mastic is used to cover cakes and create various figures.

You can decorate the cake with fresh or canned fruit, grated chocolate, coconut flakes.

If it is difficult for you to deny yourself at the sight of sweets, all kinds of pies, cookies and other things, then you cannot do without it.

We are talking about a pastry bag - the best friend of any pastry chef. With it, you can do a lot of things: decorate cakes, pastries, fill eclairs and more. Today we will talk about how to make a pastry bag yourself.

What is a pastry bag for?

In order for your culinary masterpieces to be admired by all relatives and friends, they must not only be tasty, but also look good aesthetically. To do this, you will need to familiarize yourself with the technique of decorating pastries with cream. To do this, stock up on some special tools, such as a piping gun or a multi-nozzle piping bag.

Of course, you can also buy a ready-made bag in a special store, but it’s better to make it yourself, since it’s very easy. In addition, this skill can be very useful for you in case you use a syringe in the kitchen, and it breaks at one moment, and there is either no time or it is expensive to restore it.

So, with the help of homemade products, you can get out of a difficult situation, because it is done very quickly and simply. Confectionery bags are single or reusable, depending on what material they will be made from. Disposable products can be made from a plastic bag or paper, they are very convenient because they do not need to be washed, and they can be filled with almost all types of creams. As for reusable bags, they can be made from a plastic bottle or fabric. They will need to be washed especially carefully, and if cotton is used, then also boiled and ironed (as a disinfectant).

How to make a pastry bag from a plastic bag with your own hands

So, let's move on to making homemade bags. Let's start with the simplest. For this we need a plastic bag and scissors. The package must be tight and transparent, with a zip fastener. The manufacturing process is very simple:

1) open the package and carefully fill it with cream with a spoon;

2) after that we fasten the clasp or fix the package with a knot;

3) cut off a small corner of the package;

4) done!

It should be noted that such a simple version of the package is not multifunctional. For example, it is unlikely that it will be possible to make the same thickness with it, and you cannot make curly decorations either. However, when there is no alternative, this version of the bag will fit perfectly.

How to make a paper piping bag

The paper version of the pastry bag has a few more options. Waxed paper or confectionery parchment is suitable as a base. If the paper is thick enough, you can use a cut-out curly corner as a nozzle. Thus, to make a paper pastry bag, we need to cut a triangle out of paper and roll it into a cone.

Important point: be sure to make sure that there are no gaps between the layers of paper, as cream can seep through them!

How to make a nozzle from a plastic bottle

If you need to make beautiful roses or other decorations, you can not do without a figured nozzle from a plastic bottle.

So get ready:

plastic bottle;

• pastry bag from a bag or fabric.

The manufacturing process of the nozzle is as follows:

1) first you need to cut off the neck of a plastic bottle;

2) draw the desired pattern on the lid with a marker, after which, focusing on the pattern, cut a hole with a knife. As a drawing, you can make a snowflake, crown or any other fantasy of yours;

3) we twist the lid on the neck and fasten the figured nozzle on our homemade bag.

Everything, the nozzle is ready. With the help of this master class, you can make several curly nozzles at once for more choice, your household and guests will not remain indifferent!

In addition to the cap of a plastic bottle, small caps from nasal spray bottles can also be used as nozzles, since their dimensions are great for creating thin lines.

To facilitate the work on the decorative finishing of baking, novice confectioners should use the following recommendations:

1) when using a pastry bag, patterns should be made with the left hand, and with the right hand hold and squeeze it a little;

2) do not immediately try to make fabulous landscapes, start with something simple, for example, dots or stars;

3) to apply points, use a round nozzle: take it, squeeze out a point and immediately return it to a vertical position, also stop pressing;

4) stars can be made in exactly the same way, but with a curly nozzle;

5) so that during work the hand trembles with tension, you can substitute the left hand under the right hand as a support;

6) when applying small patterns or inscriptions, the nozzle should be kept as close as possible to the baking surface.

Cooking at home is not just an educational pastime, it is also a very modern hobby, given that the modern confectionery industry is less and less using natural ingredients and safe fats, and this is without mentioning the dyes, preservatives and preservatives that are now found everywhere and everywhere. other chemical additives.

Therefore, if you have at least a small amount of time, even one hour, do not regret it and open it up to prepare some simple delicious homemade baking recipe. Fortunately, today there is just a sea of ​​​​them in the network, ranging from traditional "grandmother's" to modern gourmet desserts.

If you love baking cakes, then this article is for you! In this article, we will look at a variety of ways to decorate cakes with your own hands at home. You can transform an ordinary cake with the help of mastic, marzipan, icing, waffles, chocolate, icing, cream, cream, meringue, fruit, jelly, sweets, marmalade and sprinkles. We will consider each ingredient of the jewelry separately, get acquainted with the manufacturing recipe, and, of course, be inspired by a huge number of ideas.

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

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

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

Mastic recipe number 1

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

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

Mastic recipe number 2

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

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

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

marzipan recipe

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

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

I recommend the photo gallery of marzipan cakes!

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

icing recipe

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

Manufacturing process: cool all the ingredients, degrease the dishes and wipe them dry. Take the eggs, separate the whites from the yolks. Beat egg whites, add glycerin, lemon juice and powdered sugar. Beat the mass well with a whisk until it turns white. Cover the mass with cling film and place in the refrigerator for 1 hour to burst the air bubbles. The icing is ready, you can safely decorate the cake!

waffles- these are materials for decorating flowers, various figures, numbers. They are made from crispy waffle dough. Ready-made edible pictures based on waffle cake are also popular. You can buy this decoration in confectionery stores, supermarkets or on the Internet. It’s not possible to make waffles with an image on your own, as food ink and special equipment will be required. The advantages of waffles are that they do not crack, keep their shape perfectly and do not melt. However, they can only be used on the light surface of the cake, since when soaked, the picture can be saturated with dark cream.

Waffle design rules

Decorating with chocolate is considered a classic decoration for cakes. This ingredient goes well with biscuits, soufflé, mousse, puff pastry and various creams. The advantage of chocolate lies in the fact that when it is melted, it can be given any kind of shape, and when the chocolate hardens, it will not crack or spread. To decorate cakes, you can use any chocolate - black, white, milk, porous.

Methods for decorating cakes with chocolate

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

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

chocolate frosting recipe

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

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

caramel frosting recipe

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

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

Marmalade Glaze Recipe

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

Cooking process: melt the marmalade in a steam bath or in the microwave, add sour cream, butter and sugar. Mix well and put on fire. Cook the glaze for 10 minutes, stirring constantly. Let the icing cool down a bit. Cover the cake with marmalade icing using a wide knife and refrigerate for 3-4 hours to further set.

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

buttercream recipe

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

Cooking process: melt the butter in a steam bath or in the microwave. Whisk it until it becomes white and fluffy. Add condensed milk, mix well and divide the cream into portions. Add the dye of the desired color to each portion of the cream. Place the cream in a pastry syringe and create beauty, then send the cake in the cold so that the cream freezes.

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

whipped cream recipe

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

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

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

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

meringue recipe

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

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

Fruits are very tasty, healthy and contain a huge amount of vitamins. They brightly decorate the cake with flavor combinations and rich colors. The easiest way to decorate with fruit is to fan out chopped slices of strawberries, kiwis, oranges, mangoes, and all sorts of other fruits. You can create a whole fruit canvas that blends perfectly in natural jelly.

Recipe

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

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

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

jelly filling recipe

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

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

Candies This is a favorite treat for children. Toddlers pay attention to the design of the cake itself, and not to the products from which the cake was made. Try to decorate the cake for the children's holiday as brightly and creatively as possible. You can use all kinds of sweets except lollipops. The surface of the cake should be thick and viscous, for example - whipped cream, butter cream, icing.

Ways to decorate cakes with sweets

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

Do-it-yourself Olympic cake made from waste material. Master class with step by step photos

Craft from junk material "Olympic Cake"

teacher of additional education Novichkova Tamara Alexandrovna MBOU DOD Lesnovsky House of children's creativity.

Description of work. The Olympic cake is made of waste material, corrugated paper and satin ribbons. The master class is designed for school-age children, teachers and creative parents who find time to work together with children.
Appointment. The work can be used for an exhibition. And if you bring your ideas, decorate the cake with flowers, toys, it will serve as a cool gift for a birthday, for a holiday.
Target: Raising the creative abilities of children, imagination in the manufacture of this craft.
Tasks:
- to interest and involve in work with waste material;
- teach how to work with waste material;
- show children that sometimes an unnecessary thing turns into a masterpiece;
- to develop the individual abilities of students, aesthetic taste, the desire to make high-quality crafts with their own hands;
- to cultivate love for the motherland, respect and pride for their people.

Olympics in Sochi
Russia's success will read
Heroes of the Olympiad, go for gold!
Your spirit is always imprisoned for glorious victories,
No wonder Russia and the People are proud of you.
Famous athletes
In battles, fear is not driven,
Fight, win and do not know weakness
And glorify Russia and the People for centuries.
The Olympic Games are a sports festival that unites the whole world with its entertainment: athletes, fans, adults and children. Our country fought for the right to host the Winter Olympics in Sochi in 2014. Russia has earned the right to host the Olympics. It is an honor and responsibility for our country. There are many strong and talented athletes in our country. And they proved it to the whole world. Russian athletes won. They defended the honor of their Motherland. Such people are proud of the people and the country.
Oh, Sochi, the Olympic capital!
Russia is deservedly proud again!
This is not in vain we dreamed
And all the nations knew about you!
Together with the whole country, we were rooting for our athletes. We believed in their victory. And the idea was born to make an OLYMPIC cake.

Materials and tools.
- short and long rolls;
- thin rolls;
- thick cardboard;
- white paper napkins;
- paperclips;
- PVA glue, glue gun;
- scissors, felt-tip pen.

For decoration we need:
- corrugated white, blue, red paper;
- satin ribbons of red, blue, white;
- a long wooden skewer;
- silver cardboard and red paper;
- a silver insert from a candy box;

Chocolate medal on a ribbon.

Step by step implementation of the Olympic cake.
First, let's assemble the first tier of the cake. We put a long roll on a thick cardboard. Around 7 thin and 10 thick rolls. Let's circle the outline with a felt-tip pen.

Cut out the bottom of the cake.

You need two of these items.

We start assembly. Glue a long roll to the bottom.

Glue thin rolls around it.

Now glue all the thick rolls with a white paper napkin.

Such rolls need 16 pieces.

Glue the white rolls to the thin rolls and the bottom of the cake.

We circle a circle in the center of the second blank along a long roll and cut it out.

Glue on top of the rolls.

We glue 6 thick rolls, forming the second tier of the cake. We outline the outline of the tier, cut it out and glue it onto rolls.

Take 10 thin rolls, cut them in half.

Roll tightly and secure with staples.

It turned out such narrow rolls for the third tier of the cake.

We glue them with white napkins, as in the first case, and glue them to the second tier.

We put cardboard on the rolls, circle them and cut out the blank for the third tier.

Glue. The base of the cake is ready.

Let's start decorating. Our Olympic winter cake. So it should be snow-white, pure as snow. From corrugated white paper, cut rectangles measuring 15cm by 10cm.

We wind each rectangle onto a pencil, squeeze the paper on both sides and pull out the pencil.

We make such snow tubes. There should be 32 of them. 20 pieces for the first tier and 12 for the second.

We glue the corrugated tubes to the rolls.

For the upper tier, we make the tubes longer and narrower. We cut corrugated paper into rectangles measuring 20cm by 5cm. Using a long skewer, twist into tubes.

We attach them along the contour of the upper tier with decorative pins. Can be glued.

We glue the first tier with a red satin ribbon, the second with blue, the third tier with a white ribbon. This is our Russian flag.

Decorate the cake with red and blue roses. We cut corrugated paper into rectangles measuring 25cm by 5cm. We twist on a skewer into a tube.

We twist the rosette from the resulting corrugated tube. You need to make 6 of these blue roses.

By the same principle, we make 10 red roses.

We attach roses with decorative pins to the cake.

Let's decorate the top of the third tier of the cake. We cut strips of red, blue, white corrugated paper 15 cm by 5 cm in size. Let's make these tubes.

Glue them on top in a circle.

Cut out circles from the liner from the candy box. These will be medals.

Let's decorate the Olympic cake with them.

And in the end we will make the Olympic torch. We need silver cardboard, red paper. (I took a sample of the torch from the Internet)

Trace and cut out the details of the torch according to the template. Insert a long wooden skewer into the middle. We glue. The torch is ready!