A delicious homemade cake will sparkle with all its colors if you decorate it correctly. It is important to know what type of jewelry confectionery fit. Decorating cakes and desserts for a children's feast involves the presence of bright colors, the use of mastic, figurines, and marmalade. Cakes for romantic evenings and holidays can be decorated with fruits, pastel shades of cream, and openwork chocolate figures.

Making jewelry will require some skill and patience. You will also need some available tools: a pastry syringe with various attachments, parchment paper, spatulas different thicknesses, sharp thin knife, tools for working with mastic. But the result is worth the time and effort. You will end up with a beautifully designed holiday dish, surprise of guests and positive reviews about your culinary skills.

Mastic

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

Ingredients

For milk mastic:

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

From marshmallow:

1. Chewy marshmallows.
2. Food coloring if necessary.
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. There should be an elastic, thick dough that does not stick to your hands.
3. If adding colorings (use only those intended for human consumption), pour them drop by drop onto the flat surface, as if mixing into the dough.

We will make mastic from marshmallows in this way:

1. We heat white marshmallows by steaming or in a microwave oven.
2. At this stage, you can add to the liquid mass required quantity food colors.
3. Then you can add a little water with a pinch lemon juice or acid or milk.
4. At the end, add 50 grams of butter to the mixture.
5. Make a sugar mixture: mix powder with starch 1:3.
6. Add this mixture in parts to the marshmallow mass until the dough becomes firm and elastic.
7. Knead the dough for 10 minutes on a surface sprinkled with powder.

Before use, the mastic is thinly rolled out 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. The mastic dries instantly, you need to work with it quickly. When forming a decoration, pinch off a piece from the total mass, and wrap the rest in film. Three-dimensional figures made from mastic may not work out and may crack when drying.

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Marzipan

A delicious nut mass - marzipan - has long been used in decorating cakes. It consists of only two components - almond flour and sugar paste. The mass turns out elastic, holds its shape perfectly, and has a delicate taste. It can be used to make not only a cake covering, but also various figures and three-dimensional decorations.

Ingredients:

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

Cooking process:

1. Peel the almonds, dry them in the oven until slightly golden brown, grate them on a fine grater or chop them in a blender.
2. Mix sugar with water, boil thick syrup so that you can form a ball from one drop.
3. Pour almond crumbs into the syrup, stir and cook for another 3 minutes.
4. Grease the inside of the bowl with butter and pour the marzipan into it.
5. Cool, pass through a meat grinder and proceed to decoration.
6. You can roll out the marzipan and cover the cake completely, like mastic, or you can shape it into petals, leaves, stars, and hearts. You can also cut out letters from marzipan and place a congratulation on the surface of the cake.
7. If the mass comes out liquid and spreads, add powdered sugar little by little and knead on a board. Marzipan that is too thick can be sprinkled boiled water and roll it out.
8. Refrigerate the decorated cake for 8-10 hours to harden.

Icing

“Ice pattern” - icing - looks very gentle and romantic in the design of cakes. This decoration not only looks like a winter pattern on glass, but also tastes like crispy ice. Very durable, adheres well to the surface, does not spread, therefore it is considered universal. Particularly popular when 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 glycerin.
4. 15 grams of lemon juice.

Cooking process

We prepare icing from chilled products:

1. We separate the whites, 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. Whisk until the mixture turns white.
5. Leave in the refrigerator for an hour, covered with film, so that all air bubbles burst.
6. We work with the icing, transferring it into a pastry syringe with the narrowest nozzle. They can be used to decorate lace, inscriptions, and borders on the surface of cakes.
7. After decorating, place the product in the cold to harden the “ice pattern”.

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

Waffles

Made from crispy waffle 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, volumetric letters, numbers. In demand in Lately pictures and photographs that you can eat, also made on the basis of waffle cake.

Ready-made waffle decoration - a round or square shape from rice paper with a pattern with edible ink or various figures: flowers, butterflies, leaves, openwork stripes. It is difficult to take a picture at home without special equipment. But even after purchasing it, you need to properly decorate a cake baked with love with it so that it becomes original and pleases the hero of the occasion and the guests.

Cooking process

Design using waffle pictures has its own subtleties:

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

Let's format it like this:

1. Lubricate the back side of the workpiece thin layer 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 “by weight”: place the picture on the table.
2. Place the dough on the surface of the cake.
3. Press down lightly with your hands and smooth with a napkin, releasing air.
4. To hide the edges of the picture, make a border using whipped cream or buttercream filled with a pastry syringe.
5. When decorating a cake with waffle figures, you can grease them completely and “glue them on”, or you can coat only the central part of the back side with syrup. This way you can form raised wings on a butterfly or an open flower.

Wafer plates can only be placed on a light surface, and if you use chocolate glaze, make it from white chocolate. When soaked, the waffle picture may become saturated dark coating cake.

Chocolate

Decoration with chocolate glaze, patterns or figures 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 given almost any shape, and frozen chocolate will not spread or crack.

Cooking process:

1. Chocolate chips are very easy to prepare and look impressive. You can simply grate the tiles and sprinkle on the surface and sides of the cake. Can you use special tool: vegetable peeler. With this knife, which has 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 curls, you need to warm the bar slightly before cutting. When cutting thin strips with a knife or vegetable slicer, you will immediately notice how they curl. You can then place them on top of the frosting, cream or whipped cream that is used to top the dessert so that they stick properly. From large
   curls can be used to form flowers and leaves, a pattern along the side of the cake.
3. Openwork chocolate patterns will require some skill. To prepare them, melt the bitter or white tiles steam (optimally in a microwave oven), transfer the mixture to a pastry syringe or bag.
4. Draw any patterns on the parchment in advance. If drawing is not your thing, just attach a transparent parchment paper to the page in the magazine with the desired pattern and transfer the drawing with a pencil.
5. Use melted chocolate to “draw” patterns on the parchment, making sure that the flow does not interrupt. Always press the bag with the same force and do everything very quickly - high-quality chocolate hardens instantly. Let set in the cold and carefully remove from the paper. Ready-made patterns can be placed horizontally on the surface of the cake or placed in the cream, forming a flower bud.
6. Chocolate leaves – original decoration for any confectionery product. They are realistic, edible and surprisingly lifelike. It’s easy to prepare them: take the leaves you like from a tree or indoor plant, rinse, dry. On inner side Apply melted chocolate - white, dark or milk. Refrigerate, and when the glaze hardens, carefully remove the real leaves. Apply the glaze with a wide silicone brush.

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Glaze

There are many types of glaze: mirror, soft, chocolate, cream, milk, multi-colored. You can cover any cake or dessert, pastry, or cookie with it. Some glazes require refrigeration, while others are ready to use immediately.

Ingredients

Chocolate glaze:

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

Caramel frosting:

1. 150 grams of heated water.
2. 180 grams of fine grain sugar.
3. 2 teaspoons cornstarch.
4. 150 grams of heavy cream.
5. 5 grams of leaf gelatin.

Marmalade icing:

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

Cooking process

Chocolate glaze:

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

Caramel glaze:

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

Marmalade glaze:

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

Cream

Traditional cream decoration - flowers, leaves, inscriptions - is widely used in store-bought confectionery products and homemade baking. It is universal: you can form lush roses, intricate sides, decorate the side of the cake, or write a congratulation directly on the baked goods. 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

It's easy to prepare the cream:

1. Let the butter melt slightly.
2. Whisk until fluffy and white.
3. Add condensed milk.
4. Then divide the cream into portions and add dye of the color you need to each. Whisk each part separately until the dye is completely dissolved.
5. For the actual decoration you will need a good pastry syringe. With the help of its various attachments you can create beautiful patterns, lines, flowers and leaves.

After you finish decorating the cake, put it in the cold - the cream should “set” 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’s very easy to prepare such a decoration at home; the main thing is to choose high-quality fresh cream, cool it properly and whip it. When registering it is used pastry bag or syringe.

Ingredients:

1. Cream with a fat content of at least 33% or higher, if you can buy it - 500 milliliters.
2. Any dye as desired.
3. Vanilla – 1 packet.
4. Powdered sugar – 100–200 grams to taste.
5. Gelatin instant cooking– 1 package.

Cooking process

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

1. Pour cold cream into a deep container (when whipped, it 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 you won’t get foam.
3. Immediately prepare a syringe with the necessary attachments, since you need to work with cream very quickly.
4. Dissolve the gelatin or soak it and melt it by steaming, depending on the cooking method indicated on the package.
5. Whip the cream until the foam becomes strong and stable.
6. Add vanilla and powder and mix gently with a whisk.
7. Add cold melted gelatin in a stream.
8. Place in 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 glaze or a thin layer of cream or jam.

Meringue

Crispy meringue can be used to decorate almost any cake beautifully. It is rich, sweet and snow-white. Most often, hemispheres of different shapes and sizes are baked from the protein mass in advance, which are then carefully laid out on the prepared surface of the cake. It looks very unusual!

Ingredients:

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

Cooking process:

1. First, separate the whites. Make sure not a single drop of yolk gets into the container.
2. Pour into a deep bowl, dry and fat-free.
3. Beat for 10–15 minutes until fluffy.
4. Add sugar 1-2 teaspoons at a time, and finally vanilla.
5. Preheat the oven at 100 degrees.
6. Cover a baking sheet with parchment paper, and transfer the protein foam into a syringe or bag.
7. Squeeze out a hemisphere of the size you need onto paper.
8. The meringue is not baked, but dried, so depending on the size of the pieces, this will take about 1.5–2 hours.
9. The finished balls are laid out on a layer of cream, jam or chocolate.

Fruits

Cakes are often decorated with berries and fruits, both ordinary and exotic. They are rich in flavor combinations, have bright rich colors, and look beautiful when cut. The easiest way to decorate is to fan out oranges, strawberries, kiwi, and mango cut into slices on the surface of the finished cake. Thin slices can be formed decorative flowers. A fruit “bed” covered with a thin layer of jelly looks very impressive on dessert.

Ingredients

For fruit jelly take:

1. Apple (or any light) juice – 600 milliliters.
2. 1 package of gelatin powder.
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 gelatin package with juice (one glass). Leave it to swell.
2. Prepare the fruit: wash, peel and cut into thin slices. Hard fruits - apples, pears - are convenient to cut with a slicer or very sharp knife.
3. Bananas and 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 powder.
5. Strain the mixture.
6. Place fruits or berries cut into slices in jelly and refrigerate.
7. When the jelly is slightly frozen, but not completely “set”, transfer it to the cake - turn the container over onto its surface.
8. The edges can be masked with whipped cream or buttercream. Refrigerate the cake overnight.

Jelly

Jelly filling is usually used to cover fruits or berries placed on the surface of the cake. But this filling looks no less original, covering nuts, such as peanuts or hazelnuts, and chocolate glaze. To surprise your guests with the boundlessness of your imagination in decorating cakes and excellent taste, try decorating ready product jelly filling.

Ingredients

To fill or decorate with jelly you will need:

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

Cooking process

To make jelly decorations:

1. Soak the gelatin in 1/3 of the juice, let it swell, then melt it over steam.
2. Mix the remaining juice, powder and pour the mixture into different molds: for muffins, cookies, candy tins, and so on.
3. Pour out some of the jelly (about 100 milliliters).
4. Place the molds in the cold and let them harden.
5. Place the finished cake in a mold that is slightly higher in height - 2-3 centimeters.
6. Place 100 milliliters of jelly in the cold for a short time so that it just begins to set.
7. Then place the thickened mass on the cake, and place the jelly from the molds on top, forming a beautiful pattern.
8. To easily remove the workpieces, lightly heat the molds over steam and quickly turn them over for dessert.
9. Place the cake in the refrigerator for 10–12 hours. Before serving, carefully remove the springform pan and place the cake on a plate.

To pour jelly over fruit slices:

1. Prepare the jelly as described above.
2. Place it in the refrigerator and let it set slightly.
3. Transfer to the laid fruit and smooth with a spatula.
4. Place gently in the refrigerator overnight.
5. Cut with a heated knife so that the jelly does not break.

Candies

A children's party is not complete without a large, delicious cake with candles. But little guests pay more attention to beautiful design, rather than on the component composition or exotic ingredients. You can make an original cake for a children's party yourself, for example, by decorating it with delicious multi-colored candies, which kids love more than anything in the world.

Cooking process

You can decorate any cake. The candies 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, lining them up in a row and tied with a bright satin ribbon.
2. On top you can lay out multi-colored dragees made of chocolate or nuts in an intricate pattern.
3. You can line the sides with round chocolate candies and put 3 candies in the center.
4. Small toffees are also suitable for decoration - they can be used to lay out a pattern on white icing or a cream surface.
5. Rectangular gummy candies can be cut into squares and scattered 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 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 melted, mixed colors, filled voids, and formed into three-dimensional decorations. 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 those baked for a children's party. So, let's start imagining!

Cooking process

Original drawings from marmalade can be made like this:

1. Draw with a simple pencil on the 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 onto it: apply a sheet and roll it out with a rolling pin several times.
3. Melt 50 grams of dark chocolate, put it into a small pastry bag with a narrow hole (for inscriptions).
4. Draw the outline of the drawing with chocolate.
5. We heat colored marmalade in different containers in the microwave. This will take a few seconds.
6. We transfer it into a cornet and carefully fill the drawing with the desired colors.
7. Place in the refrigerator for three to four hours.

To decorate without melting, you can use multi-colored marmalade different forms: in the form of citrus slices, cubes, hemispheres. This material makes beautiful voluminous flowers. To prepare them, marmalade is cut into thin layers and a flower is formed on a sticky surface - cream, buttercream.

Sprinkles

Multi-colored sugar-based or chocolate topping is a universal decoration for any confectionery product. It is used in cakes, and in desserts based on mousse or jelly, and on Easter cakes. Today a huge variety of sprinkles are produced: in the form of stars, balls and circles, flowers, butterflies, cylindrical. The range of colors is amazing; they also produce gold, silver, and pearlescent finishes.

Cooking process

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

1. You can sprinkle on surfaces that are sticky. Therefore, use this type of decoration when the icing, cream or cream has not yet hardened.
2. You can use interesting sprinkles in the jelly filling. If you are using a fairly thick layer of filling on the surface of the cake, pour half, freeze, add sprinkles and pour the rest. This way you can create an aquarium effect by alternating layers of jelly and beautiful coarse sprinkles.
3. The side surfaces are sprinkled in a special way: place the dish with the cake on a towel of a larger diameter, sprinkle the required amount of decoration along the diameter of the cake directly onto the fabric and simply carefully lift the “sides”, pressing the fabric to the sides of the dessert.
4. Use templates to apply drawings. They are easy to make: cut a circle along the diameter of the cake, and cut the desired pattern or figures into it. Carefully cover the cake, without resting the paper on the base, and sprinkle thickly with sprinkles. Also carefully remove the template - multi-colored patterns will remain on the surface.

Sprinkles made from one type of nut or a combination of several, grated chocolate, cookie crumbs or well-dried dough in the oven, and meringue are widely used. Bon appetit!

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If you can bake delicious cakes, then you should know how to properly decorate a homemade cake so that it can sparkle bright colors. Cakes are served not only on birthdays today! It turns out that such sweet products can become the main dish of any feast. Therefore, in this article we decorate the cake with our own hands. At the same time, we will use the most original ideas.

What to use to decorate the cake

Before I offer you interesting ideas It is worth saying that today it is customary to decorate cakes with a variety of decorations. However, making such jewelry may require patience and skill on your part. You may also need certain available tools. It could be:

• pastry syringe with various attachments,
• parchment paper,
• various blades,
• thin and sharp knife,
• device for working with mastic.

But if you work hard, you will get a result of excellent quality. As a result, you may end up with a delicious and very beautifully decorated dish that will allow your guests to admire and enjoy its wonderful taste. In this article, we will tell you how to make various ingredients for decorating a cake.

How to make mastic?

Mastic is used quite often to decorate cakes. You can prepare mastic using any of modern methods. But we will describe the simplest method of preparing mastic. So, you should prepare milk mastic. It will require:

• powdered milk or cream,
• condensed milk,
• powder,
• dyes as desired.

From marshmallows you should prepare:

• chewing marshmallows,
• food coloring,
• water and citric acid (lemon juice),
• butter,
• starch and powdered sugar.

How to cook?

Milk mastic should be prepared as follows:

In a deep bowl, mix all the ingredients. First, the dry ones are mixed, after which condensed milk is poured into them.

The result will be a thick and elastic dough that will not stick to your hands.

If dyes are added to the mastic, then only food dyes should be used. They should be added one drop at a time.

Marshmallow mastic should be made as follows:

After that, pour in a little water and add a pinch citric acid or lemon juice. You can also add milk.

Now add food coloring to the liquid mixture.

White marshmallows should be melted in a microwave oven or steamed.

At the end, add 50 grams of butter to the mixture.

Make a sugar mixture: mix starch with powder 3:1.

Add this mixture in parts to the marshmallow mass. The resulting dough should be elastic and elastic.

Now knead the dough for about 10 minutes on a flat surface, which should be sprinkled with powder.

On a note! The mastic should be used as follows. The mastic should be thinly rolled into a circle. It covers the top of the sweet product. You can cut it out various products. Such as flowers, leaves and openwork patterns. Remember, mastic tends to dry instantly. It's worth working with it very quickly. To create a decoration, pinch off a piece from the total mass, and wrap the main part in cellophane.

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How to decorate a cake with marzipan?

Marzipan is a delicious nut paste that has long been used to decorate sweet cakes. This paste will consist of almond flour and sugar paste. As a result, the mass will be elastic and will keep its shape perfectly. This paste makes beautiful figures and perfect coverage for the cake.

To prepare the pasta you need to take the following ingredients:

• 200 grams of sugar,
• 1/4 glass of water,
• 1 cup roasted almonds.

How to cook?

Pure almonds should be dried in the oven. It should take on a golden hue. It is grated on a small grater.

Sugar is mixed with water and a thick syrup is boiled.

When the syrup thickens well, add almond crumbs. Mix everything well and cook for another 3 minutes.

Grease the bowl with a piece butter. After which marzipan is added to it.

Cool the mixture and pass through a meat grinder. After this, it can be used to decorate the cake.

On a note! Marzipan may turn out liquid. Therefore, in this case, you can add powdered sugar to it in order to give it the desired consistency. If the paste is too thick, sprinkle it with boiled water and roll it out. The cake that you decorated in this way is put in the refrigerator for 8-10 hours.

How to decorate a cake with icing?

Icing is an ice pattern. This pattern looks great on a cake. This decoration looks like an ice pattern on glass. And this decoration tastes like crispy ice. Icing is mainly used to decorate wedding cakes.

To make such a decoration you must prepare:

• A teaspoon of glycerin.
• Egg white - 3 pieces.
• About 600 grams of powdered sugar, maybe less. It all depends on the size of the eggs.
• Lemon juice in the amount of 15 grams.

How to cook?

Icing is usually prepared from chilled ingredients.

So, separate the whites. The dishes in which you place them should be degreased and wiped dry.

The whites should be beaten for a couple of minutes at low speed.

Then add: lemon juice, powder and glycerin.

Whisk the mixture until it turns whitish.

Cover the mass with film and leave it in a cool place for an hour. At this time, all the air bubbles in it will burst.

On a note! When working with icing, a pastry syringe is used. In this case, it is worth using the most narrow nozzle. After the product is decorated, it is placed in the cold to harden.

Decorate the cake with waffles.

In this article we list best ideas, which will help you decorate your own birthday cake.

Waffles are also a great option for decorating a sweet cake. Moreover, they are very convenient to use at work. They do not crack or break. Quite often the following are made from wafers: figures of berries, flowers and three-dimensional letters and numbers. Photographs and pictures of waffles, which are edible, are also in demand.

How to decorate a cake with waffle pictures?

• It is worth saying that the process of decorating a cake with waffle pictures has its own characteristics, which are worth talking about in more detail.
• The wafer blank is placed only on the flat surface of the cake.
• You can use mastic as a base. Also suitable: thick butter cream, chocolate icing.
• The waffle picture should be placed on a non-hardened surface. However, you should do this if you use chocolate glaze.

It should be formatted as follows:

The back side of the workpiece should be greased with light jam or liquid honey. Thick sugar syrup will also work. The ingredient is spread onto the wafer with a thin brush using a wide silicone brush.

Place the workpiece on the surface of the cake. In this case, you need to smooth it with a napkin. This movement will release excess air.

The edges of the waffle picture are hidden by a side of whipped cream or buttercream.

If the cake is decorated with waffle figures, then only the back side of the figure, and specifically its central part, needs to be greased with syrup.

Decorate the cake with chocolate.

If you don’t know how to decorate a cake with your own hands without mastic, then you need to pay attention to chocolate. Decorating a cake with chocolate is a great option. And all because this ingredient can be combined with any dough and creams.

How to make chocolate?

Making chocolate chips is not difficult. For example, you can grate a tile and sprinkle the shavings on the sides and surface of the cake. You can also use a vegetable peeler. This knife will allow you to cut long and thin strips.

In order to decorate the cake with chocolate curls, you need to slightly warm up the bar first. After this, you can cut the strips with a sharp knife or vegetable cutter.

You will need skill to make openwork patterns. In this case, different patterns are drawn on the parchment. Then you need to draw patterns with melted chocolate. The work should be done quickly, but at the same time carefully. The patterns should harden on the paper in the cold.

To make leaves from chocolate, you need to take any leaves from plants and dry them. Of course, before sending the leaves for drying, they must be thoroughly washed, after which you can apply melted chocolate to the inside of them. The leaves should be placed in a cool place. After they harden, you need to carefully remove the dried leaves from the chocolate leaves. Then the glaze is applied using a silicone brush.

Decorate the cake with icing.

Frosting can also be used to decorate a cake very beautifully for any occasion. Currently, there are many types of glaze. For example, there is a type of glaze that requires hardening in the cold. Another type of glaze can be used immediately. Now we will tell you what you need to make chocolate glaze:

• Milk - 1.5 tablespoons.
• Cocoa - 2 teaspoons.
• Sugar - 1.5 tablespoons.
• Butter - 40 grams.

How to cook?

Place sugar and cocoa in a bowl, then chop the butter and add it there. We also fill everything with milk.

Melt the mixture and boil for about 7 minutes. You need to stir until the mass becomes thick.

Cover the cake with this mixture using a wide knife and immediately refrigerate.

Other options for decorating a cake at home

In addition to all the methods described above, there are other methods that are used in decorating cakes. And if you're interested in knowing how to decorate a DIY birthday cake? Then take a look at some more interesting ideas.

So, you can use cream to decorate the cake. It's very easy to prepare. And it should be applied to the cake using a pastry chef’s syringe.

Cream too good option cake decoration. Meringue is also often used to decorate cakes.

How to decorate a cake with fruits?

Regular or Exotic fruits and berries are quite often used in cake decoration. Their popularity is obvious. They have unique tastes and bright colors. To make fruit jelly you will need:

• apple juice - 600 milliliters,
• packaging of gelatin powder,
• powdered sugar - 1 cup,
• fresh berries and fruits.

How to cook?

The gelatin package is filled with a glass of juice. The mass is left until it swells.

Clean fruits are cut into slices or circles.

The gelatin, which has already swollen, is melted in a water bath. Then pour in the remaining juice and add powdered sugar.

The finished mass is filtered. After that, berries and fruits are placed in jelly and placed in the cold.

Once the jelly has cooled slightly, transfer it to the cake. Cover the edges with whipped cream.

If you want to surprise your family and friends with a festive dessert, then learn how to make these elegant chocolate butterflies! Butterflies symbolize love, happiness, prosperity, and your dessert will gain Summer mood and will undoubtedly amaze all guests with its spectacular appearance!

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And making such butterflies is very simple - our article will help you! Watch the master class and dare!

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Chocolate butterflies

We will need:
- film (you can take a file, you can take tracing paper);
- bag;
- chocolate

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Thick cardboard or books

It is better to take dark chocolate...the higher the percentage of cocoa, the better, so we take extra dark!

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However, you can make a butterfly from icing, it will be such a white sugar decoration - that’s also great!

1. Print out drawings of a variety of butterflies from the Internet. Insert a sheet of paper with butterflies into the file.

2. Break the chocolate into pieces and place in a thick container. plastic bag and melt the chocolate in the microwave.
I melt at 600 W for one and a half minutes (every 30 seconds I “stir” the chocolate so that it melts evenly).

Although, in principle, you can melt chocolate in a water bath.

3. Move the melted chocolate to the corner of the bag, cut off the tiny tip and draw butterfly wings (only wings!) on a file using a stencil.

We try to make the pattern as thick as possible, so the butterfly’s wings will be stronger.

4. Let the wings dry room temperature, and then put it in the refrigerator for 10 minutes (chilled wings will be easier to remove from the file).

5. Also make the butterfly antennae separately.

6. With cold fingers (hold your fingers under the stream cold water or wipe with an ice cube) carefully remove the wings from the file and transfer to a sheet of parchment.

7. Reheat the chocolate in the microwave. We take a small sheet of parchment, fold it in half and squeeze the “body” of the butterfly out of the cornet bag directly onto the fold.

9. We fix the book so that we get the degree of angle you need, and let the butterfly completely harden in the refrigerator.

10. Carefully remove the butterfly from the parchment

11. That's it! Butterflies are ready!

And you can decorate any dessert with them

However, you can make a butterfly directly on the book, together with the body, adjusting the angle of raising the wings as you need.

Or you can stick the wings and antennae directly into the cream on the cake or pastry, and squeeze the butterfly’s body right on top, between the wings.

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You can make the butterfly multi-colored:

To do this, we make the outline of the wings as shown above.

And immediately fill the middle of the wings with melted white chocolate (you can add any food coloring to it)

Then we make a pattern with a toothpick, moving and mixing the melted chocolate as your imagination tells you)))

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Chocolate leaves are made using the same principle!

Using the same principle, you can make not only butterflies, but also any openwork chocolate patterns for decorating desserts. They can also be made flat or curved.

From 100 g of chocolate you get about 12 butterflies. If there is any chocolate left in the bag, you can put it in the refrigerator for later use. Butterfly stencils can be left in a file to be used many more times.

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The decoration should be served directly to the table, as it will melt quickly when exposed to the cold. But you can make all the chocolate figures in advance and store them in the refrigerator until the right moment!

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Ideas for decorating desserts with chocolate

Stencils for cakes and pastries are an indispensable accessory in the arsenal of a professional pastry chef. There is no need to spend hours applying a complex and exquisite design to the surface of your next masterpiece. A confectionery stencil allows you to do this in a few minutes, and even a person who does not have the skills of an artist can use the template.

What is a pastry stencil?

Pastry stencil - ready-made template with a carved design. With its help, you can apply a pattern to the surface of a cake, gingerbread, cookies, bread, Easter cake, muffin, pie and other products. It is made of thin flexible plastic, so it holds its shape perfectly, does not wrinkle or get wet, and can be applied to both straight and round surfaces and even at a corner. A special petal is attached to the side of the stencil so that it is convenient to hold it with your hand when decorating a cake, cupcake or cookies.

Stencils for confectionery products have different shapes:

• large round ones - stencils for cakes with patterns for the top. They have a diameter of 15 cm. Among them you can find a stencil for writing on the cake: Happy Birthday, Happy Valentine's Day and others;
• small round ones - stencils for coloring cookies, muffins and other baked goods, also used to create patterns on cappuccino coffee foam;
• butterfly stencil for cakes, there are also molds for heart cakes and others;
• rectangular - cake stencil rectangular shape, usually with a repeating pattern;
• elongated rectangular - lace stencils for cakes, with the help of which a pattern is applied to the sides.

Professional confectionery stores always offer a wide range of stencils for decorating cakes: you can buy them online in almost any city in our country.

How to apply the pattern?

Using a pastry stencil, you can apply patterns with various ingredients:

1. Dry ingredients for application - powdered sugar, coconut flakes, curly confectionery toppings, crushed nuts, small candied fruits, cocoa, cinnamon, colored confectionery powder, etc.;
2. Paste ingredients for application - cream, sour cream, boiled condensed milk, icing paste, chocolate icing, liquid chocolate, royal icing, caramel, sauce, etc.;
3. Liquid ingredients - liquid food coloring, ready-made or reconstituted from powder.

How to use cake stencils: 4 ways to decorate

Method 1. Applying a dry pattern

The dry pattern will look great on the surface of cream and sugar icing, as well as on the surface of the sponge cake itself. However, before applying, you should make sure that the cream has dried well, and the stencil should not be placed tightly on the surface so that it does not stick and damage the cream mass. Before applying a dry pattern to the cream, the stencil is greased so that excess powder sticks to it during application.

With one hand you need to hold the stencil firmly, and with the other, pour the dry ingredients over the entire surface of the stencil in a thin layer. For this you can use strainer. After application, carefully remove the stencil, holding it on both sides, otherwise, under the weight of the adhering powder, it may bend and ruin the design.

To apply a dry pattern to the sides, the bottom of the product must be held at an angle of 45° to the table surface so that the powder does not fall off immediately

Way 2. Applying a paste pattern

To apply a cream or paste pattern you will need pastry spatula. These ingredients allow you to create original patterns on the surface of frozen chocolate glaze, sugar mastic, gingerbread glaze, frozen jelly.

Method of application to the top. The stencil is placed on the cake and held with one hand. Using the other hand, apply cream or paste using a pastry spatula. You need to move the spatula in the opposite direction from the hand that is holding the stencil. Otherwise, it may shift and ruin the pattern. If you need to lift the spatula for the next movement, do so under minimum angle to the surface, as if tangentially. Otherwise, it will lift the stencil and the design will shift.

On the side of the cake the pattern is applied in the same way, moving in one direction from the holding hand. Use special rectangular stencils for the sides. For example, the popular Damascus stencils for cakes. Don't worry if plastic template initially lags behind the surface. Once the mass is applied to it, it will stick to it.

Note! Royal icing, chocolate icing and icing paste will harden after a while, forming a dense three-dimensional pattern. You can also make a drawing of liquid chocolate using a stencil on film, and then, when it hardens, apply it to the cake.

Now watch a great master class on decorating a fondant cake with colored icing paste. You will also learn several ways to attach a pastry stencil to a cake for more convenient and accurate application of the pattern:

Method 3. Drawing with a stencil

Creating designs on a cake is one of the modern confectionery trends, especially since the surface covered sugar mastic great for applying patterns food coloring.

Drawing from a stencil to decorate a cake is the easiest and most quick way surface decoration. You just need to take a pastry brush and paint the stencil with liquid food coloring. Here are just a few useful tips:

a) it is better to apply paint immediately after covering on fresh mastic;

b) before applying it is better to grease the stencil;

c) use a palette to mix colors;

d) use a paper towel to remove excess paint from the brush, this will help avoid blots.

Method 4. Airbrush stencil

Progress does not stand still and many professionals, as well as amateurs, have successfully mastered modern instrument for painting cakes - a pastry airbrush.

Airbrush is a technique for creating a design using a jet of paint that is ejected under pressure. compressed air. The airbrush allows you to create unique pictures on cakes with clear detail and gradient tints. In the following video you will learn how to create an amazing painting on a cake using a pastry airbrush and a stencil:

Although they say that a woman loves with her ears, and the way to a man’s heart leads through the stomach, guests of both sexes appreciate dishes not only for their taste, but also for their appearance. Children are especially partial to food decor. This is used by confectionery manufacturers. But often, behind the lush creamy roses and marshmallow towers, there are absolutely unleavened cakes, and even of dubious freshness. It's better to bake the cake yourself. This will ensure that the product contains no preservatives and that the freshest ingredients were used in its production. But how to decorate a cake at home? We will talk about this in the article.

Simple and fast

Agree, making cakes is a long and labor-intensive task. Therefore, there is no longer any strength or special desire left to decorate it. If you have leftover cream from greasing the cakes, simply apply it to the top and sides of your culinary masterpiece. And then go to the store and buy ready-made edible decor. It can be either ordinary coconut shavings of various colors or more sophisticated decorations: chocolate figures, marzipan beads, bright mastic sprinkles. All these things look stylish and are durable. Other familiar sweets will also help you decorate your cake with your own hands. But if earlier we ate marshmallows or bizet “solo”, now we are not afraid to use them as a decorative element. Original in a cake (especially for children's party) look like M&M jelly beans. And it’s convenient to decorate the sides of the cake with Lady’s Finger biscuits.

Decorating Cautions

It’s not hard to guess where the housewife turns for advice on how to decorate a homemade cake in a more original way. Photos from culinary sites are full of real masterpieces. But it is worth remembering that you will not only look at the cake, but also eat it. Therefore, all decor should be exclusively edible or, at least, not pose a threat to health. If the cake is being baked for an anniversary, special candles should be placed on its surface that do not melt. There are only a few exceptions to the use of non-edible cake decorations. First: fresh flowers. On March 8th, you can decorate the top of the product with petals of mimosa, roses, lilies, calendula and lavender. These flowers are harmless to the body. You can eat mint leaves and physalis without fear. The second exception is the Barbie cake - for a girl old enough to understand that putting a doll in her mouth is not a good idea. The cake is made like a fluffy hem of a skirt. And a doll is inserted into the middle. Care should be taken to ensure that her hair does not touch the cream.

Simple and economical

Every cook has scraps of cake layers left over during the baking process, and after layering them, the cream remains. Don't throw away these products! Using a mortar, roll out the illicit parts of the baked dough into crumbs. Mix them with crushed nuts. Apply the remaining cream to the sides and top of the product. Sprinkle with a mixture of cookies and nuts. How to beautifully decorate a cake with this simple decor? Let's use a stencil! We cut out various shapes from paper. Apply to the top of the cake and sprinkle. And to decorate the sides you can use regular oatmeal. Suitable toppings include cocoa, powdered sugar, grated chocolate, and confectionery confetti. It is important to combine correctly color scheme. The chocolate frosting should be decorated with powdered sugar and the white buttercream with cocoa powder. The gummies will look good on the jelly coating.

Shape as decoration

Let's give room to our imagination and bake something original instead of boring round cakes. After all, instead of thinking about how to decorate a cake at home, you can already create it. Let’s think through the concept: what shape will we give to our culinary masterpiece? And there is no need at all to build something out of cakes that resembles the Burj Dubai skyscraper. It could be a violin-shaped cake. Then we powder the sides of the product with cocoa, and draw the strings with melted chocolate. Figured cakes are especially relevant for children's parties. We already mentioned Barbie Pie. But for a boy you can bake a cake in the shape of a car or a boat. In this case, we will only retouch our sculptural image with cream. And with what pleasure the little ones will eat the stern and the bow of the ship, taking with them the sailors from the mastic as souvenirs.

This is a classic in cooking, and, as you know, it is always in fashion. Butter cream is an unusually plastic product. You can use it to create roses, leaves, flowers, ruffles and flounces. The oil keeps its shape quite well, does not settle or flow. Protein meringue cream is also good for decoration. However, eggs are a perishable product. But custard is not structural, you cannot create flowers from it. The same can be said for whipped cream. Figures created from them turn into blots after a while. So use cream with condensed milk, sour cream and egg whites only for layering the cakes. But how to decorate a cake at home with buttercream? If you don't have pastry syringe with special attachments, do not rush to get upset. You can do something similar yourself. Take a sheet of thick paper and roll it into a little bag. Let's fill it with cream. We will cut off the edge of the bag. You can carry out the truncation simply - along a straight or oblique line, or you can use your imagination. Let's roll up the hollow little bag several times lengthwise. Cut the narrow tip into a triangle shape with the sharp end down. Now let's unfold the envelope and fill it with cream. Squeeze it slowly onto the surface of the cake. The edges of the cream appear to be corrugated. By moving your hand back and forth, you can create lush ruffles - the design of the sides. Instead of paper for a pastry bag, you can use a regular cellophane bag.

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