Decorating a cake with sprinkles: subtleties and secrets. Decorating cakes with your own hands How to properly sprinkle the sides of the cake with crumbs

How to beautifully sprinkle the sides of the cake with crumbs?

The more I look at the photos of the cakes posted on the site, the more I want to help and suggest - everything is done simply, and the appearance of your delicious products will be more attractive.

We all baked and bake cake layers. Is it worth repeating the well-known fact that a lot depends on the oven? Therefore, let's leave the oven alone, and focus on our capabilities with you.

It is ordered in the recipe "roll the dough into a cake with a diameter of such and such" - obediently roll it out. What's next? And, I remember, wind the dough on a rolling pin and transfer it to a baking sheet (this is me from my experience, if anything, maybe there are no such recipes now). Well, they baked a cake - it turned out not very round, and here the edge is thicker, thinner there - was it? Nothing, then we will cover the edges with cream and hide all the flaws, no one will notice anything.

Until recently, I thought so too - but what, it turned out delicious, they ate everything instantly, what can I say? Homemade cake, it's not a pastry shop.
...
This cake is posted here on Povarenka, but ... in fact, the offense for this wonderful recipe served as the impetus for this post. Not always simplifying the recipe is beneficial, unfortunately. I will give examples based on this honey cake, but this is just an example, any of us have enough worldly experience to understand what is at stake.

Now there are many convenient tools for the kitchen (not all of them are equally necessary and useful, by the way), but the most important thing is what we need for a beautiful and regular cake

- a cake ring and a detachable form of the same diameter (straight walls and fastens on the side with a fastener). (There is a one-piece form, where the bottom is taken out upwards, and the corrugated walls expand upwards - this will not work).

The ring for the cake is a metal ring 3 cm high, without features.

While I didn’t have it, I took a regular aluminum foil baking dish of the diameter I needed (the walls should be straight) and simply cut out the bottom from there. (I live in Israel, we have many such forms, they cost a penny).

We took baking paper. They put it on the table (or on a silicone mat in the drawn diameters, they shine through the paper). * I'm not exactly a reinsurer ... but I'm used to lubricating this paper, approximately a circle of the size I need, by eye - just butter from the refrigerator, it's easy to draw over the paper and that's it. There is practically no such oil, it is rather out of habit *

The dough for the cake can be of any consistency - from liquid, which is poured, to one that can only be laid out in pieces - in short, your dough must be distributed in any way according to a given shape. There are no problems with liquid dough - poured and that's it. With thick - lay it in pieces in a form, like plasticine, crush it with your hands, for thick and viscous honey cakes, easily moisten the palms of your hands with water. Well, on the table on paper they laid out the dough of the size we needed (approximately), try on the shape so that there is no “lack” at the edges, let it be in excess, this is only a plus, it will go for sprinkling. Have you measured? Fine? We take this sheet and transfer it with the dough to a baking sheet, and only now we put the form on top. If the dough is liquid, then pour immediately into the mold on the paper on the baking sheet.

Honey skins bake very quickly. While the cake is baking, I manage to make 2-3 more blanks on the cake paper.

The cake is baked - take out the baking sheet, remove the sheet of parchment along with the cake (I put this sheet on the wire rack). If I took a ring from an aluminum foil mold, then you simply take it (the mold) with your hand (it is completely non-hot) and put it on the next cake, and immediately into the oven. If the metal ring is hot, do not take it with your bare hand (that's why I don't like to take the detachable form itself, it is high and easy to burn).

What we see in the ring and what is not without the ring - in the ring the dough rises like a biscuit, the cake is 1.5-2 cm high, honestly, and it has an ideal round shape.

We take a knife and cut the biscuit along the edge of the metal ring (I don’t grease the ring with anything), it turns out a very beautiful cut, it’s nice to look at. Put the scraps from the outside in a bowl (will go for sprinkling).
Without a ring - an ordinary pancake: in the center it is thicker, along the edges the thickness of the cake tends to zero, the circle is far from ideal. Alas.

They baked cakes. They made a cream (better do it by original recipe, on Povarenka recipe down). There should be a lot of cream. Plums - there should also be a lot of plums, cut into long thin strips, the 24 cm cake will be practically covered by them (drain - 2 layers, do not forget). Nuts - I understand what they found and bought in the nearest super, but after the second cake I went to the market to look delicious nuts and found them. You make a cake for yourself, for your family.

The last cake, which usually goes for sprinkling - by this moment it should already be clear to you that just this cake (if there is still a need for it) may not be a round cake at all. We laid out the dough as much as it was left and baked it a little harder (but not to the state of "slightly burned out" and do not overdry)

We begin to collect the cake in a detachable form. At the bottom in the form you need to put a little cream, just a drop, the bottom cake will stick and will not slip (this will be important at the time of moving the cake somewhere). The cakes fit tightly into the mold. In general, if you guess to weigh the empty dish in which you will make the cream, then at the end of the preparation of the cream, you can weigh this dish again and understand how much cream you need for 1 layer (in this case: 4 cakes + cream on the side surface, we consider it as another cake, in total we approximately divided the resulting weight into 5 parts). For the first cake, you take this cream from the bowl and understand how much it is, how many spoons, then you can not weigh anything.

Now it's important - do not save, calculated 200 g (this is an option for a cream with vanilla pudding), so these 200 are laid out, smeared over the entire surface, do not save on the edges! If some edge of the cake almost reaches the edge (it happens - we are all people, we are all people), then add more cream to this problematic place. The cream will not run away from the mold, but it will even out absolutely everything. The second cake and so on. Upper layer. Again, the right amount of cream.

In general, a lot of cream is obtained (which is only a plus) - this is not too much, but just the right amount. For example, I prefer to put a layer of cream on the cake, plums or nuts on this cream, and add cream again on top, and then the next cake. For what? - then the cake will be well soaked from the bottom too, I like it better. It is naive to expect that the side of the dry cake that rests entirely on one prune will be as soft and nourished as the one that is covered with cream.

Now put the cake in the refrigerator, even for a few minutes (5 is enough), just during this time we have time to sprinkle - mixed the crumbs and the remaining nuts. You can crumble the whole thing with a rolling pin (nuts or cake trimmings should be in the bag), but if you have a blender, it will turn out much faster, more beautiful and easier. If there is no blender, it's okay, a rolling pin will help out. The main difference, as I noticed, is that if the nuts are crushed with a rolling pin, they can get a little oily. By the way, at first I sort out the nuts (I learned my own bitter experience when I got a piece of shell in a cafe in a nut pie, it was very unpleasant), I wash it, then I dry it in the oven - it's all fast.

After a few minutes, take the cake out of the fridge.

* Now another lyrical digression. You want to make a big cake, don't you? Well, to have something to eat. I understand that I myself had a large family until the children grew up and dispersed. But if you do everything right, then you will get a cake about 10 cm high. Sprinkling on the sides will also add at least 1.5 cm in diameter. And the question immediately arises - do you have a dish of this diameter? Not so easy big dish, but so that a flat surface is not less than the diameter you need? (that is, the sides of the dish or plate no longer count) And if you decide to bring this beauty to work, then HOW will you transport this giant ??? Therefore, I do not advise increasing the diameter, the shape is 24 cm - and then the cake will be huge, believe me *

We have reached the exciting stage - sprinkling (are you tired of reading? The materiel will end soon). I must say right away that this turned out to be the most time-consuming operation! Therefore, after the first such cake, I began to look for a solution.

I found it and will tell you. If you have such a spatula for cream - well, if not - then a silicone spatula is also suitable, but it has a long handle, which is not so convenient for me personally.

We take out the cake from the refrigerator. Carefully unfasten the form and remove it (the bottom remains, of course). And now attention. At this stage, you can decide if you need to sprinkle the sides of your cake at all - I'm serious. The cake looks very pretty and presentable. The sides are perfectly even and smooth, you can see all the layers, the thickness of the cream layer between the layers is at least 1 cm. Often, the edges of homemade cakes turn out to be dry, but not in this case, when you collect the cake in shape and without stint laid out all the right portion of the cream . If you decide that this is enough, you can decorate the top of the cake, carefully return the form to its place and return the cake to the refrigerator until X hour.

And who decided to walk like this, let's continue?

Take out your prepared cake dish. (I bought a cardboard plate with a diameter of 28 cm from a disposable tableware store). Place a sheet of parchment paper on the dish, and now place your cake here, carefully holding it under the bottom (it is metal). Look what happened - the parchment near the cake rose like frills. Now, when you sprinkle the cake, nothing will spill on the table, everything remains in this paper.

Now, to make it convenient - take a large diameter pan, turn it upside down, and put your dish with the cake on it (so that it is convenient to rotate the cake and you do not need to bend over much).

Pick up crumbs with a spatula for cream, bring the spatula to the cake and gently press the crumbs from the bottom up. Part crumbles, of course - nothing, again with a spatula for cream, grab a portion of the most delicious crumbs at the base of the cake and again easily press them against the side surface of the cake. We turned the plate a little - and all over again. On the table itself, you don’t have any crumbs, and no waste at all (and remember before, the whole kitchen is in crumbs ... how much to clean up later ... brr)
Now you can easily transport the cake, move it with this paper, remove it at the very last moment.

The cake is very big. I remembered the math, and recalculated everything into a smaller form (it's easy).

Questions (they always ask me at work, so I answer right away):
What if there is no such mold or cake ring?
It just spreads on the sheet, that's for sure. Better take a form of foil and cut out the bottom. If this is not possible, then you can get out like this: find a frying pan a little larger than the desired diameter (pay attention to the handle of the frying pan! so that it does not hurt excruciatingly at the moment when you try to squeeze the frying pan into the oven, you understand). In the pan - be sure to have a sheet of baking paper (cut out a circle). How to bake - cut a circle of the desired diameter from the baked cake (on a plate), just hold the knife perpendicularly so that the edges of the cake are even, then everything will turn out as in the picture above. But this is a very extreme case.
If there is no detachable form, try to find a paper one, they are usually straight in height and without frills. Did not find such a shape in the store - do not panic, take the same baking paper, fold it in several layers, make yourself a ribbon - about 10 cm high, and now make yourself such a shape, fasten a couple of sheets together so that the ribbon is long enough . (Circumference for a shape with a diameter of 24 cm: P = Pi * d = 24 Pi ≈ 75.398208 cm, do not forget to add a couple of centimeters to your pattern so that the edge goes to the edge and secure this edge. Girls, I did not find the symbol here Greek letter Pi \u003d 3.14 - geometry, grade 6).

For what honey cake with cream is in the refrigerator for a day?- but it is impregnated. The analogy is literally how we defrost food from the freezer, placing them on the refrigerator shelf at night, and in the morning they can already be used. So is the cake - the cakes are soaked, but, figuratively speaking, they do not stick together into one pancake, which will happen if you leave the cake just on the table for the night (although the taste probably should not suffer).
The taste becomes completely different - bright rich honey, sweet and sour.
(well, they put it in the refrigerator for safety reasons, so that it doesn’t deteriorate if it’s hot, and the cake will still retain its shape when cut. But I’m talking about honey with sour cream, other cakes may have their own nuances.)

There is another problem here - if you have a child who is able to open the refrigerator on his own, then an inquisitive child will not be satisfied with just contemplating the cake in the refrigerator and will definitely find an opportunity to break off a piece for testing. I put the cake in a low pan with a large diameter (28 cm) with a lid (it is very easy to move the cake with parchment paper, do not save on paper) so that the cake does not accidentally absorb any foreign odors, and so that the whole refrigerator does not smell of honey aroma.

About myself - I have never been a chef or a confectioner by professionBut an active user in the kitchenTherefore, advice is more likely from the heading "News from the fields."

At first I decided to post a cake recipe with photos of each stage described here, but I thought that now I will bake it only on January 1, and by that time you will all have baked your delicious cakes, so I decided to make a post now so that someone has time take advice. I'm new to the site, and of course I don't know much - tell someone if it's possible to post a recipe similar to the one on the site, but more detailed, or something, and with your own comments.
Thank you.
I wrote everything for a long time, but everything is done very quickly and without hassle.

I wish you all beautiful and delicious cakes!
Julia

P.S.
If I unknowingly violated the rules of the site, then do not attack in unison and do not hit with ladles, I will correct myself! better tell me where to read these rules, and how to post links correctly.
Photos are not mine, taken from the Internet. because here I only tell you what these kitchen tools are and how to use them.

The more I look at the photos of the cakes posted on the site, the I want to help and suggest more - everything is done simply, and the appearance of your delicious products will be more attractive.

A cake ring and a detachable form of the same diameter (straight walls and fastens on the side with a fastener). (There is a one-piece form, where the bottom is taken out upwards, and the corrugated walls expand upwards - this will not work).

The ring for the cake is a metal ring 3 cm high, without features.

We take a knife and cut the biscuit along the edge of the metal ring (I don’t grease the ring with anything), it turns out a very beautiful cut, it’s nice to look at. Put the scraps from the outside in a bowl (will go for sprinkling).
Without a ring - an ordinary pancake: in the center it is thicker, along the edges the thickness of the cake tends to zero, the circle is far from ideal. Alas.

They baked cakes. We made a cream (it is better to do it according to the original recipe, on Povarenka the recipe is in the direction of decreasing). There should be a lot of cream. Plums - there should also be a lot of plums, cut into long thin strips, the 24 cm cake will be practically covered by them (drain - 2 layers, do not forget). Nuts - I understand what they found and bought in the nearest super, but after the second cake I went to the market to look for delicious nuts and found them. You make a cake for yourself, for your family.

The last cake, which usually goes for sprinkling - by this moment it should already be clear to you that just this cake (if there is still a need for it) may not be a round cake at all. We laid out the dough as much as it was left and baked it a little harder (but not to the state of "slightly burned out" and do not overdry)

We begin to collect the cake in a detachable form. At the bottom in the form you need to put a little cream, just a drop, the bottom cake will stick and will not slip (this will be important at the time of moving the cake somewhere). The cakes fit tightly into the mold. In general, if you guess to weigh the empty dish in which you will make the cream, then at the end of the preparation of the cream, you can weigh this dish again and understand how much cream you need for 1 layer (in this case: 4 cakes + cream on the side surface, we consider it as another cake, in total we approximately divided the resulting weight into 5 parts). For the first cake, you take this cream from the bowl and understand how much it is, how many spoons, then you can not weigh anything.

Now it’s important not to save, we calculated 200 g (this is an option for cream with vanilla pudding), so you spread these 200, smear them over the entire surface, don’t save on the edges! If some edge of the cake almost reaches the edge (it happens - we are all people, we are all people), then add more cream to this problematic place. The cream will not run away from the mold, but it will even out absolutely everything. The second cake and so on. Upper layer. Again, the right amount of cream.

In general, a lot of cream is obtained (which is only a plus) - this is not too much, but just the right amount. For example, I prefer to put a layer of cream on the cake, plums or nuts on this cream, and add cream again on top, and then the next cake. For what? - then the cake will be well soaked from the bottom too, I like it better. It is naive to expect that the side of the dry cake that rests entirely on one prune will be as soft and nourished as the one that is covered with cream.

Now put the cake in the refrigerator, even for a few minutes (5 is enough), just during this time we have time to sprinkle - mixed the crumbs and the remaining nuts. You can crumble the whole thing with a rolling pin (nuts or cake trimmings should be in the bag), but if you have a blender, it will turn out much faster, more beautiful and easier. If there is no blender, it's okay, a rolling pin will help out. The main difference, as I noticed, is that if the nuts are crushed with a rolling pin, they can get a little oily. By the way, at first I sort out the nuts (I learned my own bitter experience when I got a piece of shell in a cafe in a nut pie, it was very unpleasant), I wash it, then I dry it in the oven - it's all fast.

After a few minutes, take the cake out of the fridge.

* Now another lyrical digression. You want to make a big cake, don't you? Well, to have something to eat. I understand that I myself had a large family until the children grew up and dispersed. But if you do everything right, then you will get a cake about 10 cm high. Sprinkling on the sides will also add at least 1.5 cm in diameter. And the question immediately arises - do you have a dish of this diameter? Not just a large dish, but so that a flat surface is not less than the diameter you need? (that is, the sides of the dish or plate no longer count) And if you decide to bring this beauty to work, then HOW will you transport this giant ??? Therefore, I do not advise increasing the diameter, the shape is 24 cm - and then the cake will be huge, believe me *

We have reached the exciting stage - sprinkling (are you tired of reading? The materiel will end soon). I must say right away that this turned out to be the most time-consuming operation! Therefore, after the first such cake, I began to look for a solution.

I found it and will tell you. If you have such a spatula for cream - well, if not - then a silicone spatula is also suitable, but it has a long handle, which is not so convenient for me personally.

We take out the cake from the refrigerator. Carefully unfasten the form and remove it (the bottom remains, of course). And now attention. At this stage, you can decide if you need to sprinkle the sides of your cake at all - I'm serious. The cake looks very pretty and presentable. The sides are perfectly even and smooth, you can see all the layers, the thickness of the cream layer between the layers is at least 1 cm. Often, the edges of homemade cakes turn out to be dry, but not in this case, when you collect the cake in shape and without stint laid out all the right portion of the cream . If you decide that this is enough, you can decorate the top of the cake, carefully return the form to its place and return the cake to the refrigerator until X hour.

And who decided to walk like this, let's continue?

Take out your prepared cake dish. (I bought a cardboard plate with a diameter of 28 cm from a disposable tableware store). Place a sheet of parchment paper on the dish, and now place your cake here, carefully holding it under the bottom (it is metal). Look what happened - the parchment near the cake rose like frills. Now, when you sprinkle the cake, nothing will spill on the table, everything remains in this paper.

Now, to make it convenient - take a large diameter pan, turn it upside down, and put your dish with the cake on it (so that it is convenient to rotate the cake and you do not need to bend over much).

Pick up crumbs with a spatula for cream, bring the spatula to the cake and gently press the crumbs from the bottom up. Part crumbles, of course - nothing, again with a spatula for cream, grab a portion of the most delicious crumbs at the base of the cake and again easily press them against the side surface of the cake. We turned the plate a little - and all over again. On the table itself, you don’t have any crumbs, and no waste at all (and remember before, the whole kitchen is in crumbs ... how much to clean up later ... brr)
Now you can easily transport the cake, move it with this paper, remove it at the very last moment.

The cake is very big. I remembered the math, and recalculated everything into a smaller form (it's easy).

Questions (they always ask me at work, so I answer right away):
What if there is no such mold or cake ring?
It just spreads on the sheet, that's for sure. Better take a form of foil and cut out the bottom. If this is not possible, then you can get out like this: find a frying pan a little larger than the desired diameter (pay attention to the handle of the frying pan! so that it does not hurt excruciatingly at the moment when you try to squeeze the frying pan into the oven, you understand). In the pan - be sure to have a sheet of baking paper (cut out a circle). How to bake - cut a circle of the desired diameter from the baked cake (on a plate), just hold the knife perpendicularly so that the edges of the cake are even, then everything will turn out as in the picture above. But this is a very extreme case.
If there is no detachable form, try to find a paper one, they are usually straight in height and without frills. Did not find such a shape in the store - do not panic, take the same baking paper, fold it in several layers, make yourself a ribbon - about 10 cm high, and now make yourself such a shape, fasten a couple of sheets together so that the ribbon is long enough . (Circumference for a shape with a diameter of 24 cm: P = Pi * d = 24 Pi ≈ 75.398208 cm, do not forget to add a couple of centimeters to your pattern so that the edge goes to the edge and secure this edge. Girls, I did not find the symbol of the Greek letter Pi = here 3.14 - geometry, grade 6).

Why does a honey cake with cream stay in the refrigerator for a day?- but it is impregnated. The analogy is literally how we defrost food from the freezer, placing them on the refrigerator shelf at night, and in the morning they can already be used. So is the cake - the cakes are soaked, but, figuratively speaking, they do not stick together into one pancake, which will happen if you leave the cake just on the table for the night (although the taste probably should not suffer).
The taste becomes completely different - bright rich honey, sweet and sour.
(well, they put it in the refrigerator for safety reasons, so that it doesn’t deteriorate if it’s hot, and the cake will still retain its shape when cut. But I’m talking about honey with sour cream, other cakes may have their own nuances.)

There is another problem here - if you have a child who is able to open the refrigerator on his own, then an inquisitive child will not be satisfied with just contemplating the cake in the refrigerator and will definitely find an opportunity to break off a piece for testing. I put the cake in a low pan with a large diameter (28 cm) with a lid (it is very easy to move the cake with parchment paper, do not save on paper) so that the cake does not accidentally absorb any foreign odors, and so that the whole refrigerator does not smell of honey aroma.

About myself - I have never been a chef or a confectioner by professionBut an active user in the kitchenTherefore, advice is more likely from the heading "News from the fields."

At first I decided to post a cake recipe with photos of each stage described here, but I thought that now I will bake it only on January 1, and by that time you will all have baked your delicious cakes, so I decided to make a post now so that someone has time take advice. I'm new to the site, and of course I don't know much - tell someone if it's possible to post a recipe similar to the one on the site, but more detailed, or something, and with your own comments.
Thank you.
I wrote everything for a long time, but everything is done very quickly and without hassle.

I wish you all beautiful and delicious cakes!
Julia

P.S.
If I unknowingly violated the rules of the site, then do not attack in unison and do not hit with ladles, I will correct myself! better tell me where to read these rules, and how to post links correctly.
Photos are not mine, taken from the Internet. because here I only tell you what these kitchen tools are and how to use them.

Decorating a cake yourself with the help of improvised means is not difficult at all. The main thing is to have enough time left and turn on the imagination. To bring your own ideas to life, it is not at all necessary to have special knowledge and skills of a professional.

Before you start decorating the dessert, you need to understand the basics of working with this plastic edible material. The consistency of mastic is very similar to plasticine, so you can create different figures from it. In addition, it is stored for a long time - wrapped in film, it can lie in the refrigerator for 10 - 12 weeks. Mastic is bought ready-made or made independently.

Fondant has become a popular cake decorating element in recent years.

Cooking Ingredients:

powdered milk;
condensed milk;
powdered sugar.

All components are taken in the same ratio and kneaded. After that, the resulting dough is divided into parts and the necessary dyes are added.

Also, mastic is made from marshmallows.

Ingredients:

marshmallow - a handful;
diluted with water "lemon" - 1 tsp;
oil - 25 g;
sweet powder and starch in a ratio of 1 to 3.

Prepare mastic, following this algorithm:

Marshmallows are dissolved in a water bath, a little dye is added and, if necessary, water and oil for elasticity.
Powder with starch is introduced into the liquid and sticky mass in small portions, stirring thoroughly.
When the mastic ceases to be sticky, it is transferred to the table, abundantly sprinkled with powdered sugar. The mass is kneaded, periodically adding powder, until the base becomes plastic.
Do you feel that the mass has ceased to stick to the palms? This means that it is completely ready for use.

Without professional equipment and skills, it is difficult to sculpt flawless figurines, but why not try. Just prepare at least a minimum of tools - a sharp small knife, toothpicks, brush, rolling pin, roller.

When working with mastic, follow these rules:

Do not leave the mass in the air (it dries quickly and becomes hard), but constantly wrap the residue in a film.
Rolling is carried out only on a film sprinkled with powdered sugar.
Preference is given to small elements, as voluminous figures can crack.

You can decorate the cake in different ways, as mastic gives a wide scope for imagination. As a rule, at first the material is thinly rolled out to completely cover the cake, and then the finished surface is decorated with figures.

cream decoration

You can decorate the cake with cream in different ways. From cream mass they make roses, leaves, various curls and borders - it looks very elegant and festive. But in order for these delicate products to keep their shape, you need to choose the right cream, and it is better to give preference to oil.

Decorating cakes with cream is quite an exciting process.

To prepare an oil cream, you will need a minimum of products:

melted butter - 1 pack
condensed milk - 10 tbsp. l.

The butter must first be removed from the refrigerator so that it melts, and then beat with a mixer until tender splendor. After that, condensed milk should be introduced in small portions and beat the composition until smooth.

If desired, the mass is divided into several portions and various dyes are added to them.

They are bought ready-made or do it yourself:

yellow gives saffron;
orange - orange or juicy young carrots;
scarlet - cherries, beets, cranberries;
light green - spinach;
brown - cocoa.

To make the decor of the cream neat and beautiful, you need to use special syringes with different nozzles. If there are no such devices, you can make an imitation of a syringe from a dense sheet by folding it in the form of a cone and cutting off a sharp corner. You can do the same with the usual tight package. Then the resulting workpiece is filled with cream and squeezed out through a small hole. So you can draw straight or wavy stripes, leaves, flowers, ruffles, inscriptions.

Fruit Ideas

Decorating a cake with fruit is very easy. This is one of the fastest and cheapest ways. By creating spectacular compositions from slices of different fruits, you can show your imagination and give free rein to your imagination.

Both decorations from one type of berries and bright, multi-colored fruit and berry mixes look beautiful.

So that the fruits do not lose their original color, and the design does not fall apart, the entire composition is covered with colorless jelly. The liquid mass is carefully distributed with a brush over the decor and put in the refrigerator. After half an hour, the “gelatinous” treatment is repeated.

If you have time and desire, you can make roses from apples.

First, prepare the syrup (take a spoonful of sugar for 200 ml of water), adding a dye at this stage, if necessary.
Apples are cut into thin strips and boiled in syrup so that they become plastic.
Roses are formed from fruit blanks. The inner "petal" is folded into a spiral, and the rest are added in a circle, forming a lush flower. Its tips are slightly twisted outward so that the "rose" bud blossoms.

How to decorate a cake with cream

Whipped cream is an airy and delicate decoration, but you need to work with it quickly.

Whipped cream - great way decorate sweetness.

Ingredients:

fat cream - 500 g;
vanillin - a bag;
powdered sugar - 150 g;
gelatin - 1 sachet.

Cooking:

Pour the chilled cream into a deep bowl and place it in a saucepan with ice water.
Dissolve gelatin.
Whip the cream with a mixer so that a strong foam appears.
Add powdered sugar, vanilla and mix gently.
Introduce gelatin in a thin stream.

Whipped cream is placed in a pastry syringe and the cake is decorated.

Chocolate

Decorating a cake is a delicate matter, since the finished look and aesthetics of the entire product depend on it. Chocolate is one of the favorite products for confectioners to decorate desserts.

Those with a sweet tooth love chocolate for its melting taste and delicate texture.

The easiest way is to chop the chocolate bar and sprinkle the cake with the resulting chips. You can try a more complex method: for this, the chocolate bar is left in a warm place for a short time so that it becomes softer. Then, with a sharp knife, thin long chips are cut from the tile. They immediately begin to twist, and in order to fix the shape, they are placed in a cold place to solidify.

Openwork curls look very elegant:

The tile is melted in a small container over low heat.
On parchment paper, patterns of curls and patterns are drawn in advance in the required quantity.
Then hot liquid chocolate placed in a syringe and carefully outline all the sketches along the contour. This must be done quickly and efficiently, as the mass quickly hardens. It is advisable to make several spare patterns, since the finished curls turn out to be quite brittle and can simply shatter into pieces if carelessly handled.
Parchment with drawn curls is placed in a cold place until completely solidified.
Then the openwork products are carefully separated from the paper and laid out on the cake.

It is very easy to make chocolate leaves. To do this, they take leaves from any trees, wash them thoroughly, and then cover them with melted chocolate and place them in a cold place. The most important task is to carefully separate the real leaves from the edible ones.

With sweets and sweets

Sweets can decorate even the simplest cake in an original way. The main thing is that the surface of the product is thick and viscous.

Lots of design options:

Cover the sides with long thin wafers, tubes or bars and tie them with a bright satin ribbon. Fill the top of the cake with colorful dragees.
Use small toffees to make a beautiful inscription or pattern on the snow-white or beige surface of the cake.
Cut marmalade into small pieces and arrange in a chaotic manner.
Put a handful of multi-colored dragees inside. When cutting, guests will find that the cake is a surprise.
Also, many people use confectionery topping. It comes in different colors and shapes. It is advisable to decorate the cake with sprinkles while its surface is not completely frozen.
Decorations made from crushed nuts, chocolate and coconut flakes, cookie crumbs.
It looks very impressive on the surface of the jelly cake with sprinkles, as it looks like an aquarium. To do this, half of the prepared liquid colored jelly is poured onto the cake and placed in a cold place to solidify. Then the frozen mass is sprinkled with coarse dressing and again poured with the remaining liquid.
To unusually decorate the cake with sprinkles, use stencils. They can be made independently by cutting out a pattern, letters, drawing or numbers from a piece of paper. The template is easily pressed to the surface of the cake, and thickly crushed with the selected powder on top. Then the stencil is carefully removed, and a beautiful number or pattern remains on the cake.

With berries

Decorating a cake with berries is a stylish and fashionable solution.

Berries are one of the most useful products for decoration. They have a lot of vitamins, they are juicy, tasty and bright. The easiest way is to evenly spread berries of one type (or several, if desired) on the surface of the cake and grease them with colorless jelly.

How to decorate a children's cake

For children, the appearance of a dessert means much more than its taste. Therefore, mothers have to come up with various unusual decorations from sweets, mastic, fruits, jelly and other products.

Every mother dreams of being able to create an unforgettable cake for her baby.

Cake decorating options:

sprinkle it with colorful Easter powder;
pour glaze;
lay out fruits in the form of a mysterious pattern;
decorate with self-made figures;
whip cream and sprinkle with shavings;
arrange a palisade along the edges of an oblong cookie;
pour jelly.

When decorating a cake for a child, you need to consider who it is intended for. The boys like culinary masterpieces in the form of cars, a ball or superheroes, for girls - in the form of dolls or flowers. But all kids tend to love cartoon-themed cakes.

It is also necessary to remember that many modern babies are allergic to different products. Therefore, in the manufacturing process, you should not use components that can potentially cause allergic reactions.

Cake decoration for March 8, February 23

Confectionery for these dates can be decorated different ways. As a rule, decor almost always includes numbers - 8 or 23. They are made from chocolate, mastic and other materials.

Very stylish and elegant look cakes decorated with chocolate, caramel or creamy glaze.

Ingredients for caramel frosting:

warm water - ¾ st.;
granulated sugar - 180 g;
corn starch - 2 tsp;
cream with a high percentage of fat content - ¾ st.;
gelatin in sheets - 5 g.

Cooking:

Soak gelatin in water.
Mix cream with starch.
Melt the sugar until it has a caramel color.
Pour cream with starch and viscous sugar into warm water. Bring the mixture to a boil, stirring constantly.
It remains only to cool the mass and add ready-made gelatin to it.

We decorate meringue with our own hands

Also, cakes are decorated with meringues.

Meringue is great for decorating cakes!

For such a snow-white crisp decor you will need:

squirrels - 5 pcs.;
sugar or powder - 250 g.

The algorithm of actions is already known to everyone:

Whisk the egg whites until stiff, then fold in the powder in small amounts.
Beat at medium speed for 10 minutes until the mass acquires a lush and dense consistency.
After that, preheat the oven to 110ºС and cover the baking sheet with paper.
With a tablespoon, put the finished mass in the form of small cakes on greased baking paper and place in the oven.

waffle decoration

Wafers are an inexpensive and easy-to-work material. On sale you can find ready-made colorful images on waffle cakes. Their assortment is very large: these are beautiful princesses, and supermen, and characters of your favorite cartoons, and animals. It’s almost impossible to make such a decor on your own, so it’s easier to buy it ready-made.

The advantage of this decor is that it does not crack, does not melt, unlike cream, and retains its shape well.

The process of decorating with a waffle picture is as follows:

Form a perfectly flat surface of the cake.
Turn the cake with the image upside down and brush with liquid honey using a silicone brush. Instead of honey, syrup or any light-colored jam is sometimes used so as not to spoil the picture when the cake is soaked.
Attach the picture to the surface.
Gently press down with your hands and smooth with a napkin.
Whip the cream and decorate the edges.

Sometimes the cake is decorated not with a whole picture, but with separate waffle figures. They are laid in the same way as the waffle cake.

Knowing how to decorate a cake at home, you can make real masterpieces, delighting yourself and your loved ones. Turn on your imagination and your dessert will outshine even the products of elite confectioneries!

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 options for decorating a cake, 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 drop by drop food coloring and stir in the dough. 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 and then add 50 grams butter. Mix separately 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 adheres well to the surface. 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 ready product put 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

To decorate a cake with chocolate chips, simply grate a bar of chocolate on a grater and sprinkle it on the cake.
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.
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.
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.
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 to warm water cream with starch and sugar. 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 marmalade glaze with a wide knife and refrigerate for 3-4 hours to further solidify.

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 icing sugar, 1 bag of gelatin fast food, 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 shapes. 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. Lay out 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.

Candy- it favorite treat 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 as brightly and creatively as possible. children's holiday. You can use all kinds of sweets except lollipops. The surface of the cake should be thick and viscous, for example - whipped cream, oil cream, icing.

Ways to decorate cakes with sweets

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

Marmalade- excellent material for decorating cakes. They can create beautiful drawings of different colors. It is plastic material and easy to work with.

Recipe

Ingredients: 50 grams of dark chocolate, marmalade of different colors, mastic or marzipan.

Cooking process: take parchment paper and draw an image with a simple pencil. Roll out a thin layer of mastic or marzipan on parchment. Transfer the picture to it by attaching a sheet and rolling it out with a rolling pin. Melt 50 grams of dark chocolate, then place in a pastry syringe. Draw the contour of the picture with chocolate. Melt the colored material in different containers, this can be done in a water bath or in a microwave. Fill the drawing with the desired marmalade colors. Put in the refrigerator for 3 hours. Also, the cake can be decorated with unmelted marmalade of various shapes. Flowers can be made from citrus slices and cubes. The surface of the cake for decoration with unmelted marmalade should be sticky, for example, butter cream, whipped cream.

topping- This is a universal decoration for any cake. There is a huge number of sprinkles: in the form of flowers, stars, balls, squares, circles, butterflies ... They have a very rich color scheme. You can find multi-colored, golden, silver, with pearlescent sprinkles. Toppings made from nuts, chocolate, coconut flakes, cookie crumbs and meringue are widespread.

Ways to decorate cakes with sprinkles

Sprinkle is used only on a sticky surface. Sprinkle the cake when the icing, cream, cream is not frozen.
If you want to create an aquarium effect, use jelly filling and sprinkles. Pour half of the jelly filling, freeze, sprinkle with sprinkles and pour over the remaining jelly. Alternate layers of jelly with coarse topping, and your cake will be incredibly beautiful!
To decorate the sides of the cake with sprinkles, place the cake on a larger towel. Sprinkle the sprinkles over the sides of the cake and the towel, then gently lift the sides of the cake while pressing down on the towel with the sprinkles.

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

What kind of chocolate can decorate a cake at home

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

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

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

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

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

Photo gallery: chocolate release forms suitable for decoration

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

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

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

What you need to know about chocolate

How to store and melt properly

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

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

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

Tempering

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

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

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

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

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

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

A simple do-it-yourself cornet

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

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

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

Express design options

m&m's and KitKat

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

You will need:

m&m's;
kitkat.

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

Procedure:

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

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

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

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

chocolate chips

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

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

Drawing with cocoa and stencil

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

You will need:

cocoa;
sieve;
stencil.

Procedure:

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

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

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

Covering the cake with icing

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

Read more about chocolate icing in our article:.

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

Chocolate and heavy cream ganache

Ingredients:

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

Cooking:

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

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

If the ganache is cooled for several hours in the refrigerator, then let it warm up to room temperature and beat, you get a chocolate cream that can be used for cream jewelry and layers of cakes.

Made from chocolate and milk

Ingredients:

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

Cooking:

Chop chocolate, add milk.
Warm up in microwave oven or in a water bath, stirring constantly.

Made from chocolate and vegetable oil

Ingredients:

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

Cooking:

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

Can be used to make frosting different types chocolate. AT white oil add less, in bitter - more.

From cocoa powder

Ingredients:

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

Cooking:

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

Mirror glaze with gelatin

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

Ingredients:

Cooking:

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

Photo gallery: cake design options with flowing and mirror glaze

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

Video: how to make beautiful smudges on the cake

Drawing on glaze with liquid white chocolate

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

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

Options:

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

Photo gallery: options for applying patterns to glaze

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

Cake side decoration

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

Lace (chocolate)

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

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

You will need:

chocolate;
pencil, scissors.

Procedure:

Melt the chocolate in the microwave or over a water bath.
From baking paper, cut a rectangular strip with a length equal to the circumference of the cake plus 2–3 cm, and a width equal to the height of the cake plus 2–3 cm. Draw a pattern with a pencil and turn the drawn side over to the table. You can print the pattern on the printer and just put it under the baking paper.
For a wide cake, it is more convenient to make a chocolate ribbon from 2 halves.
Place the chocolate in a cornet or bag, cut a corner.
If the chocolate flows out too quickly, it should be allowed to cool slightly.
Gently squeeze the chocolate onto the paper strip in a pattern.
Attach the paper ribbon with the chocolate to the sides of the cake.
Place the cake in the refrigerator for at least 30 minutes.
Take out the cake, carefully remove the paper.

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

Video: how to make chocolate

Panels or teeth

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

You will need:

chocolate;
knife or spatula;
parchment or baking paper.

Procedure:

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

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

Photo gallery: options for decorating a cake with chocolate panels

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

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

tubules

Ready-made chocolate tubes are sold in specialized confectionery stores. However, they can be made independently, including white chocolate or mix white and dark chocolate.

You will need:

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

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

Procedure:

"Cigars"

You will need:

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

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

Procedure:

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

Video: how to make chocolate "cigars"

Decorative elements made of chocolate

Curls, numbers, inscriptions and patterns

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

You will need:

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

Procedure:

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

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

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

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

Video: creating a chocolate flower

Outline Appliques

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

You will need:

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

Procedure:

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

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

Simple cutouts

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

You will need:

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

Procedure:

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

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

chocolate leaves

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

You will need:

chocolate;
tassel;
leaves, such as roses.

Procedure:

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

Photo gallery: chocolate leaf cake design options

Making figurines with molds

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

You will need:

chocolate;
silicone or plastic molds for chocolate.

Molds must be clean and completely dry before pouring chocolate.

Procedure:

Melt chocolate.
Pour the chocolate into the molds, remove the excess chocolate from the top, let it harden.
Get chocolate figurines. silicone mold you can turn it out for this, and turn the plastic one over and lightly knock on the table.

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

chocolate bow

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

You will need:

chocolate;
parchment;
scissors, ruler, pencil.

Procedure:

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

Chocolate molding

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

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

plastic chocolate

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

Ingredients:

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

First you need to cook the invert syrup:

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

We proceed to the preparation of mastic:

Chop chocolate and melt.
Heat the syrup until warm.
Thoroughly mix the syrup with chocolate so that no lumps remain.
The resulting mass may seem rather liquid at first, but after cooling it becomes thicker and harder.
Carefully wrap the mastic with cling film so that there is no contact with air.
After a few hours, you can sculpt figures. Before sculpting, take chocolate in small pieces, knead thoroughly with your hands. big chunks mastics are heated for a few seconds in the microwave.

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

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

Chocolate marshmallow mastic

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

Ingredients:

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

Cooking:

Sift the powdered sugar.
Powdered sugar is better to put a little less than more.
Melt the chocolate.
Add water to the marshmallows, melt in the microwave at maximum power, stirring every 20 seconds.
Mix marshmallows with chocolate and butter.
Add the chocolate-marshmallow mass to the sifted powder, knead until smooth.
Wrap tightly in cling film to avoid contact with air.
After a few hours, you can use it for sculpting figures and for covering the cake. At first, the mastic seems very soft, but after it has matured, it hardens.

If kneading the mastic is difficult, you can heat it for a few seconds in the microwave.

Chocolate gives a huge scope for creativity. He can be the only soloist on the cake, or he can make a duet with berries or nuts. The home confectioner has access not only to the most simple ways decorate the cake - grate chocolate, sprinkle with cocoa, decorate with ready-made sweets. Without any complex special tools at home, you can create chocolate lace, tubes, and figurines. All you need is patience, accuracy and a sufficient amount of chocolate.