Chocolate mastic for covering the cake or for sculpting figures We will need 100 ml of water 50 g of butter 100 g of flour about 300 g of powdered sugar 2-3 tsp. cocoa pinch of salt Boil water with butter, add a pinch of salt, then add cocoa, stir well, and stir in flour. You should get a cool choux chocolate dough. Cool the dough. When it has cooled down, pour a little powdered sugar onto the table and knead, adding more powder as you knead. At first it will seem that there is so much powder, it’s a lot, and it won’t all go in, but as you knead, the dough will soften... It will become sticky , but this is normal. Continue kneading until you get a plastic mass. Place the prepared mastic in a bag, close it well and refrigerate for several hours (preferably overnight). After refrigeration, the mastic will become a little harder, you need to knead it well again until it is plastic, it is delicious. From this mastic you can make simple figures or cover a cake with it. It is not suitable for sculpting flowers. it is not as flexible as gum mastic, but it has one huge advantage. delicious
Comments 6
Classes 286
Pavlova cakes.
Comments 2
Classes 35
Please tell me the glaze recipe. Thank you!!!
1 comments
Classes 3
Cake “Pancho” Ingredients ✓ Biscuit (ready-made biscuits in standard packaging) - 1 pack. ✓ Sour cream (fat, preferably 30%) - 1 kg ✓ Sugar - 7 tbsp. l. (can be brown) ✓ Pineapple (canned in rings in a jar) - 1 jar. ✓ Walnuts - 50 g ✓ Dark chocolate - 50 g Recipe: Place the sour cream in a deep bowl or saucepan and beat with a mixer for two minutes. Then add sugar and beat further until the granulated sugar is completely dissolved. This will take about five minutes. Prepare the remaining products. Chop the pineapple, grind the nuts in a blender, I like it smaller, cut the sponge cakes into cubes 1x1 cm, 1.5 cm is possible, but preferably no more. In general, it is not necessary to take just cakes; a regular cupcake or even Easter cake will do. Just remove then any unnecessary additives in the form of raisins, candied fruits, etc. The preparatory work is completed, you can start assembling the cake. Assembling the cake Place a few spoons of sour cream and a handful of biscuit cubes in a separate bowl, mix carefully, being careful not to turn everything into porridge. And we begin to put it on a plate. First a layer of sponge cake with sour cream, then pineapple, then nuts, etc., gradually forming a cone. If you are completely new to the kitchen, then don’t bother with this cone, just lay it out in the form of a regular round pie. This will not affect the taste, and it’s easier to spread. Just try not to lick your fingers, otherwise everything will turn sour by morning. Gradually collect layer by layer. Until such a snowdrift grows. Spread the remaining sour cream around the edges. And the final touch. Melt the chocolate in the microwave and pour on top of the cake. Everything is ready, but you can’t eat it yet. It should stand for at least three hours in the refrigerator. Elementary preparation and amazing taste. Bon appetit!
Comments 2
Classes 99
CHIFFON BISCUIT CHIFFON BISCUIT is a very soft and airy sponge cake, which is distinguished by its juiciness in contrast to simple sponge cakes, try making it, I’m sure you will like it!!! INGREDIENTS: FLOUR - 160g (6 heaped tbsp) SUGAR - 130g (5 tbsp) EGGS - 5 pcs. (medium or large) MILK - 110 ml. VEGETABLE OIL - 85 ml. VANILLIN - 1g SALT - 1 PINCH Baking powder - 1.5 tsp. Preparation: Separate the whites and yolks. Add baking powder to the flour and mix. Beat the whites with a pinch of salt until stiff. Separately, beat the yolks with sugar and vanilla. Add odorless vegetable oil to the milk, mix and add to the yolks, mix again with a spoon. Add flour and baking powder in 2 stages and mix slowly with a spoon. Now add the whipped whites to the same mixture in 2 stages and mix with gentle slow movements (from bottom to top and from edge to center). The dough is ready. Take a 22-24 cm springform pan, cover the bottom with parchment, lay out the dough and bake in a preheated oven at 180 degrees for 60-70 minutes (until golden brown). Check the readiness with a toothpick in the center. Then remove from the oven and let cool directly in the pan for 30 minutes. Then, using a toothpick (the knife scratches the Teflon), we release the sponge cake from the mold. Chiffon biscuits usually turn out lower than regular ones, but they are more tender, airy and moist (do not need soaking). When pressed, it quickly restores its shape. A cake made with chiffon sponge cake always turns out taller. Chiffon sponge cake also bends well, so this dough is suitable for rolls.
Comments 3
Classes 288
Cake "Venice Night". Coconut layer: 6 egg whites, 6 tbsp. l. sugar, 100 g coconut flakes, 4-5 tbsp. l. flour. Beat the whites, add sugar, shavings and flour, stir and place in an even layer on a greased baking sheet (I used a 20/30 cm size). Chocolate layer: 4 eggs (divide whites into yolks), 4 tbsp. l. sugar, 4 tbsp. l. flour, 2 tbsp. l. cocoa, 1/2 tsp. baking powder. Beat the whites and sugar separately, add the yolks one at a time, then sift the flour with cocoa and baking powder. Pour carefully and evenly over the first layer. Bake for about 25-30 minutes at a temperature (180*C), check readiness with a toothpick. Cream: 6 yolks, 150 g sugar, 5 tbsp. milk, 200 g butter, vanilla. Mix the yolks, sugar and milk and simmer in a water bath until thickened. Cool. Beat the softened butter, adding the custard one spoon at a time. Spread the cream onto the cooled crust and place the pan in the refrigerator for an hour. Glaze: chocolate bar (100 g), 2-3 tablespoons of milk, 50 g of butter. Mix all ingredients and melt in a microwave or water bath. Cool the glaze and pour over the cream. Keep in the refrigerator until the glaze hardens and you can cut into portions.
Comments 2
Classes 141
Cream Raffaello Ingredients: Coconut flakes 70 grams Condensed milk 400 grams Butter 200 grams White chocolate 200 grams Preparation: 1. Melt butter and chocolate and mix. 2. You can melt it over low heat, stirring constantly so as not to burn. 3. Then add condensed milk, mix everything well. 4. Then add coconut flakes into the cream and mix everything well again. 5. Transfer the finished Raffaello cream into a glass jar and put it in the refrigerator for at least 3-4 hours (preferably overnight). 6. If you are going to decorate pastries or a cake with this cream, you can use it right away. And let the already decorated confectionery product stand and soak in the cream. In the morning you will have Raffaello cream ready to use. This cream goes great with fresh white bread, hot coffee or tea. Bon appetit!
Comments 11
Classes 394
Snickers cake Ingredients Biscuit: high-grade wheat flour 300 g. egg 180 g. sugar 290 g. cocoa 75 g. vegetable oil 75 g. milk 290 g. baking powder 12 g. salt 1/2 tsp. vanilla to taste Caramel with nuts sugar 120 g water 30 g butter 28 g cream 33-35% 140 g salt to taste roasted peanuts 120 g Milk chocolate ganache cream 33-35% 150 g milk chocolate 150 g. instant gelatin powder 7 g. water for gelatin 35 g. Mascarpone butter cream (I use separator cream) 170 g. cream 33-35% 70 g. powdered sugar 20 g. instant gelatin powder 5 g. water for gelatin 20 g. vanilla to taste Ganache cream for covering the cake butter 250 g chocolate 250 g syrup for impregnation water 200 g powdered sugar 20 g ring d 18 Method of preparation All products should be at room temperature. Mix flour, sugar, salt, baking powder, vanilla, cocoa. Pour in milk and butter. Mix. Beat the eggs until fluffy and light in color. Pour the eggs into the dough and mix gently. The result is a fairly liquid dough with the consistency of thin sour cream. I baked in a ring. If you do not have a uniform with high sides, then the sides need to be increased. Cover the ring with foil. Pour out the dough. Distribute from the center to the sides. Cover with foil and place in an oven preheated to 160 degrees. Bake under foil for 60 minutes, then remove the foil and bake until done. This will take another 20-30 minutes. Check the readiness of the cake with a wooden skewer. It should come out dry from the center. Leave the finished biscuit to cool in the mold. Let's free her from it. Wrap in cling film and place in the refrigerator overnight. Pour the sugar into a thick-bottomed ladle, fill it with water and put it on the fire. Heat the cream until very hot, but do not boil. Over medium heat, without stirring, cook the syrup until the desired color. You can rock the bucket slightly. Remove from heat, add soft butter and stir quickly. Carefully, it rises and floats strongly. Add hot cream little by little, add salt and stir everything well. Return to the heat and, with constant stirring, bring the caramel to a temperature of 106-108 degrees. Pour, cover with film and let cool. Place in the refrigerator overnight. Roast the nuts in the oven at a temperature of 150 degrees until the desired color. Let cool and grind into coarse crumbs. Heat the cream very well, but do not boil. Add chocolate. Let stand for 2 minutes. Stir until smooth or use a blender. Cover with film, let cool and place in the refrigerator overnight. Pour gelatin with boiled cold water. Let it swell. Dissolve and let cool to room temperature. Before assembling the cake, take out the ganache and start beating at medium speed. Beat until fluffy. Let it stand in the room for about 30 minutes and pour in the cooled gelatin, stirring with a mixer. The cream will slightly change its consistency and structure. Transfer the cream into a pastry bag. Whip the cream (should be cold) to soft peaks. Soak the gelatin and repeat all procedures as described above. Lightly beat mascarpone at room temperature with powdered sugar. I have separator cream, I just mixed it with powder. Pour gelatin in a thin stream, stirring with a mixer at the lowest speed. Gelatin should not get on the beaters. Add the cream in several additions and stir gently. I (I don’t have mascarpone) lightly beat everything together with a mixer at low speed. Transfer the cream into a bag. Trim the biscuit. And cut into three layers. Line the sides of the ring with confectionery film or a file. Place the first cake. If you want, soak it with regular syrup. I didn't soak it. Make a side of ganache and lay out half the nuts, pour over half the caramel. Cover the caramel with nuts with the remaining cream. Align. Place the second cake layer on top. Repeat the previous step, but with buttercream. Cover with the last layer of cake and place in the refrigerator for 6-8 hours. Melt the chocolate. Beat butter at room temperature until fluffy. Add melted chocolate little by little, whisking each time. Place the cream ganache into a bag. Transfer the cream into a bag. If it is too runny, then put it in the refrigerator for 20-30 minutes and turn it over and stir in the bag every 5 minutes until it stops being runny, but also begins to harden at the edges. Take out the cake, remove the ring and film. Cover with cream and smooth. Decorate at your discretion.
There is probably not a single person who would say that store-bought baked goods are much tastier than homemade ones, and especially those made with one’s own hands.
During the holidays, many of you have seen cakes decorated with various flowers, roses or other design intricacies. When you take a piece of such a creation in your hands, sometimes you first admire it, and only then start a pleasant meal. But not everyone knows what incredible work it is to create such a masterpiece yourself.
There are many ways to decorate cakes, today we will talk about the main ones. I will try to convey to you as much information as possible on creating a beautiful and, most importantly, unique decoration for a cake that does not yet stand out in any way. Let's get started.
Ways to decorate cakes
To make a beautiful design for your cake, you don’t need to study for a long time and be a pastry chef with a capital P, you just need to know the basic tricks that I’ll tell you about today. The main thing is to be patient and everything will work out for you.
To decorate the cake yourself, you will need 5 basic products, that is: cream, meringue, mastic, icing and jelly.
Let's look at all the methods in more detail.
How to make cream for a cake from condensed milk and butter
To transform your cake, let's first learn how to make buttercream. It holds its shape perfectly, does not smear and is very durable. We will prepare it from just two products that are in every home, this is butter and the most ordinary condensed milk.
Remove the butter from the refrigerator in advance to allow it to soften. Place it in a bowl and beat thoroughly until fluffy foam appears. Next, add condensed milk in a small stream without ceasing to beat. You can decorate the cake immediately after preparing the mixture.
Depending on how much cream you need, the ratio of products is as follows: for one hundred grams of butter there are five tablespoons of condensed milk.
For decoration you will need a syringe (confectionery) or a special bag with nozzles. If you don’t have this device at hand, don’t worry. Take an ordinary A4 sheet and with simple movements make a small bag out of it. We fill it with the resulting cream, then cut off the spout and slowly, in a thin strip, squeeze it onto the cake. This device is also called a “cornet”.
This way you can draw a beautiful picture. Use your imagination and experiment. You can see more clearly how cakes are decorated with cream in the video below the article:
How to make meringue
You can decorate a meringue cake not only for children's parties, but also for weddings, anniversaries and birthdays. Let's start making the meringue itself.
Required ingredients:
- sugar – 250 gr.
- eggs (or rather their whites) – 5 pcs.
- parchment paper
Separate the whites from the yolks. Mix the whites thoroughly with a mixer until foam forms. Without ceasing to stir, gradually add sugar to the eggs (1-2 tablespoons each). When the sugar runs out, beat for another 10 - 15 minutes.
Spread parchment paper on a baking sheet and use a syringe or cornet to spread the entire resulting mixture.
Preheat the oven to 100 degrees, place a baking sheet there and leave for an hour and a half. After cooking, cool the meringue and proceed to decoration.
Use meringue to make “sharp peaks.” It will turn out very beautiful.
How to make cake mastic at home
Mastic is probably one of the most popular products for decorating biscuits. In its appearance, it resembles plasticine, from which various beautiful figures are made, be it a tree, a flower or an animal, that is, whatever comes to mind, sculpt (decorate).
To prepare it, you need to take condensed milk, mix it with dry milk, add powdered sugar and mix. You should get a viscous substance reminiscent, as I already said, of plasticine.
Watch the video for various ways to decorate with mastic:
How to make "Icing"
Maybe at first, dear friends, this incomprehensible word “icing” will scare you, but this is what they call the thick glaze with which they actually decorate confectionery sweets. With its help, you can easily draw various laces or figures on the cake. A lot of work is required to make the icing, because everything is done by hand.
Take and beat the egg whites using a regular fork until a fluffy foam forms. Next, add powdered sugar in small doses and stir until the mass becomes dense. Add lemon juice and stir.
To prevent you from getting mastic, make sure that the icing is not liquid or too thick
Apply icing in the following way:
An ornament is taken, covered with cling film and placed in a file. Next, the film is lubricated with vegetable oil and the contours of your drawing are outlined with a syringe. We wait about 10 hours for complete drying.
How to make jelly at home
You can use jelly to cover the top of your cake or make a variety of shapes. So that it holds its shape and does not spread, I will teach you how to prepare it correctly.
We rinse the gelatin under cold water and then pour in not hot, boiled water, leave for 1.5-2 hours. If done correctly, the gelatin will increase in size. Make a water bath and bring it to a boil. Boil for about 5 minutes.
Let the jelly cool and add various colors and flavors. Pouring into pre-prepared forms. After it hardens, we cut out various figures. If you need to cover the surface of the sponge cake, then after cooking, pour it into the mold in which the cake was prepared, lay out cling film greased with vegetable oil and also cool.
- Make your cake colorful by adding food coloring to cream, jelly or fondant.
- to achieve a beautiful color, you can add orange or beet juice to the mixture
- do the lettering right away so that it doesn’t get smudged later
- Don’t make the inscription too big – it won’t look attractive
- When writing words, do not make them too long and watch out for grammatical errors
- think carefully about the design of your masterpiece in advance
See below for a variety of decoration methods:
How to decorate a cake so that it takes its rightful place on the holiday table? This is not as difficult as it might seem at first glance. You will need some products, some tools and a little inspiration.
Decorating a cake at home can be a fun shared activity if you involve the kids and anyone else who is interested. Cakes are decorated using cream - this is the most common method, since buttercream is very flexible and holds its shape well. You can also use mastic, fruit, chocolate icing, caramel, as well as nuts, fruits, jelly, and even real fresh flowers as cake decorations.
You can find many articles on the Internet that explain in detail the method of preparing this or that material for decorating cakes. It is advisable to maintain the compatibility of products. It is believed that you need to decorate a cake with ingredients that are at least 70% in the cake itself. That is, if your cakes are coated with protein cream, then you should decorate with protein cream, not butter cream, at least the butter content should not be more than 30%. The same goes for other decorations. It is better to decorate a chocolate cake with chocolate icing rather than protein cream. Delicate sponge cake with fruit cream - fruit, not butter cream and so on.
Cake decorated with “Basket with cream” cakes and chocolate ganache. Everything is sprinkled with nuts on top.
Decorating with protein cream, drips of chocolate glaze and fruit is a very simple and elegant, win-win option!
And here is a cake decorated with white and dark chocolate shavings! Nothing complicated, right? But very stylish: dark chocolate cakes alternate with white cream, the top is also decorated with dark and white chocolate chips.
Risky option: decorating with scoops of ice cream. You can take a risk if you decorate the cake right before serving and are sure that it will be eaten right away (at least the ice cream will be eaten). The ice cream goes well with the whipped cream.
Sponge cake with protein cream, chocolate ganache and berries.
And here is the chocolate icing flowing beautifully down the sides of the cake and the buttercream rosettes that hold their shape perfectly.
These beautiful flowers can be made from raspberries and sliced almonds. Simple and elegant!
Another interesting way: decorating the cake with chocolates.
Here's a great way to decorate a children's cake at home - the protein cream is lined with pieces of colored jelly, reminiscent of pieces of colored glass. Very fun and childish!
To make these roses from buttercream, you will need some skill in handling the nozzles for a pastry syringe. But with some training, nothing is impossible. It is more difficult to achieve a beautiful blue color from natural ingredients (I do not recommend unnatural dyes to anyone). Although I think there is blueberry juice added to the white buttercream here.
A cake decorated with fruit always looks great. Plus, decorating with fruit isn't too difficult, it's not too expensive, it's not a hassle, and it's healthy!
The main thing is to have an idea and a creative mood, and then you can lay out the most unexpected patterns from pieces of fruit and berries.
The more beautiful the cake, the more it arouses the appetite and admiration of others. That's why today we bring you quick, easy and effective ways to decorate a cake at home.
One of the easiest ways to decorate a cake or pie is to sprinkle it with powdered sugar or cocoa through a stencil.
Anything can serve as a stencil, from a special ready-made stencil, napkins with carved holes to a wide variety of items!
The decorating process is very simple: place the stencil on the surface of the cake, sprinkle with powder or cocoa using a sieve and carefully remove the stencil.
All this looks especially impressive if you use a contrasting background before using the stencil. For example, make the background white using powdered sugar, and sprinkle cocoa on top through a stencil, or vice versa.
Option 2: Make the glaze
You can quickly and beautifully decorate a cake by filling it with icing on top. You can also sprinkle colorful sprinkles on top.
2.1. Milk icing for quick and easy cake decoration
- Butter 50 gr.
- Powdered sugar 3 tbsp.
- Milk 1 tbsp.
Ingredients.
Melt the butter over low heat, then cool slightly.
While stirring, add powdered sugar, then milk.
The result should be a homogeneous white thick mass.
Coat the tops of Easter cakes or buns with the finished glaze. Let the glaze harden.
2.2. Chocolate icing for decorating the cake
- Cocoa powder 1 tbsp.
- Powdered sugar 3 tbsp.
- Butter 30 g
- Milk 2 tbsp.
We respect the proportions. The main thing is to stir constantly so that the chocolate glaze does not become crusty.
Mix milk with sugar and cocoa, bring to a boil, remove from heat. Cool slightly and add oil, mix well. The oil makes the glaze shiny. Chocolate glaze is ready!
Option 3: buttercream will help you decorate the cake quickly and easily!
Beat 100 gr. softened butter with a mixer until fluffy. Then carefully add 5 tbsp. l. condensed milk (can be boiled), whisking continuously. The cream should be smooth and fluffy.
To color the resulting cream, special dyes, juice of cherries, beets, carrots, spinach, cocoa or coffee (instant) are used.
You can “draw” original borders, ruffles, flower arrangements, etc. on the surface of the cake using a pastry bag or a syringe with various attachments. Alternatively, a cornet (a sheet of thick paper rolled into a cone with the lower end cut off) is quite suitable for this purpose. Having filled the homemade confectionery envelope with cream and holding it with your hand, you need to slightly squeeze it, squeezing out the required amount of confectionery mass.
You can also make something like a pastry bag from an ordinary thick plastic bag or “file” by simply cutting off a small corner and tying the free end of the bag.
Option 4: whipped cream
Not all housewives can boast of the ability to whip cream for a cake correctly, but by following simple rules you can learn how to do it. First, you need to choose cream of the desired fat content, at least 30%. Before whipping, the cream is pre-cooled in the refrigerator for two to three hours. If you do not cool the cream before whipping, then during the whipping process it may separate and become unsuitable for decorating baked goods. The container in which you plan to beat and the whisk should also be pre-cooled; for this purpose, they can also be placed in the refrigerator shortly before whipping. When choosing a container, you need to take into account that during the whipping process the volume of cream will increase; transferring it to another container after the mixer starts working is not recommended; it is better to select a large bowl in advance. You can whip cream to decorate the cake with a good hand whisk, but this will require a lot of effort on the part of the housewife. You need to start whipping at low speed, gradually increasing it; the whipping process needs to be stopped in time, otherwise the cream may lose its airiness. The average beating time is 6 – 8 minutes.
If desired, you can add sugar or powdered sugar to them, which will dissolve faster in the total mass. Additionally, you can use vanilla sugar to add flavor. If you can't whip the cream into foam, you can try adding lemon juice.
To decorate cakes with cream, you will need a pastry bag (syringe) with different types of attachments, with which you can spread the cream on the surface of the cake in openwork patterns, create inscriptions with thin lines, draw flowers, stars and other small shapes.
Option 5: chocolate will help you decorate your cake quickly and easily!
The easiest and fastest way to decorate a cake is with chocolate chips. To do this, you just need to grate the chocolate on a coarse or fine grater.
But there is also a more interesting and unusual way to get chips: put the chocolate bar in a warm place for a while, and then cut thin chips from the bar with a knife. They will immediately begin to curl up. Place these curls on a plate and place them in the refrigerator. Sprinkle them randomly over the cake once they are completely set. 
Option 6: fruits, berries!
How to quickly decorate a cake at home? Try the fruity version!
Canned, fresh fruits and berries are a great idea for quick decoration at home. In any season of the year you can find a suitable option: in winter - kiwi, citrus fruits, apples, bananas, in summer - strawberries, cherries, raspberries, apricots. At any time of the year you can use exotic fruits - mango, pineapple.
You can easily decorate a cake with berries and cream - an option for novice housewives!
- Cover the finished round cake with cream: on top - in an even layer, on the sides, use a pastry bag with a notched nozzle, forming grooved vertical stripes on the sides.
- Divide the surface of the cake into 8 parts and mark them with the tip of a knife, drawing stripes on the cream.
- Take about 150 grams of raspberries or blackberries (or others that will contrast in color).
- On each “slice” of the cake, carefully place the berries in one layer and separate the parts from each other with a thin strip of cream.
Fruits gelled on the surface of the cake are a very impressive and bright decoration. It will take a little more time, but only for the jelly to harden.
To ensure that the layer is dense and does not spread, it is advisable to decorate the cake several hours in advance and keep it refrigerated until serving.
- Cut the fruit into thin slices and place them on the surface of the cake coated with thick cream.
- Arrange the slices in even rows, and place fruit flowers made using the carving technique in the center.
- Prepare the jelly. To do this, you can use store-bought (dilute it with water as indicated on the package) or prepare jelly from regular gelatin based on water or juice. Choose a fill shade to match the colors of the fruit or use a colorless one.
- Refrigerate for at least 1 hour.
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Previously, I didn’t think much about a cake for a holiday, I just went to the store and bought the one I liked or had a good price. But after the birth of my child, I began to look more carefully at the ingredients, and in some products I didn’t like the ingredients at all. I decided that I would bake the cake myself for all the holidays. Which I still cope with very well, but there are difficulties. And it lies in the fact that you want to serve a beautiful and elegant dessert.
But I don’t know how to make mastic, and it’s not always possible to get the right cream consistency, so I started thinking: how and how to decorate the cake at home. I decided to devote a separate article to this; the options I found turned out to be very beautiful.
Cakes like the Count's Ruins or Rotten Stump are very convenient, because they become decorated and self-sufficient already during the cooking process. But not everyone knows how to make them or wants to diversify the tea menu. Then we bake a sponge cake, manna cake or sour cream cake and serve it to the table. But you can’t serve an ordinary cake to guests at an event; it needs to be brought into an appropriate and elegant appearance. And now you start racking your brains to come up with something like this. Personally, this happens to me every children’s birthday.
I have identified the main decoration options for myself:
- Berries
- Fruits
- Powdered sugar and coconut
- Chocolate, candy
- MmDeMs
- Marshmallow
- Chocolate glaze
Somehow it doesn’t always work out with jelly, so I won’t consider this option.
Below we will look in detail at step-by-step photos of decorating a cake with your own hands for a child.
Of course, these ingredients can be used separately, but they look richer and tastier all together.
Did you know that before decorating, the sponge cake must be ready for assembly? It should lie in the refrigerator for about 12 hours, and only then be divided into parts into cakes.
The cream can also be different, for example, you can make protein, butter, cream, cheese. By the way, you can make the cheese yourself for the cheese cream, I wrote about it quite recently.
How to decorate a cake with berries
With the onset of the summer season, we add color to the cake with fresh berries. When it’s winter outside, use frozen ones for decoration, but take a closer look at those that retain their shape.
They can even be simply piled up, the main thing is to create the effect that there are a lot of fruits. A feeling of Abundance is created.
Any berries are suitable for creativity; contrast looks especially beautiful - red, blue and dark. If you have a child's birthday, then take seedless fruits, for example, blackberries, raspberries, victoria, currants.
You can lay them out in a semicircle, in several rows, and sprinkle with cocoa and powdered sugar.
You can express contrast or use only fruits of the same color, as in the photo.
You can use flowers or leaves to complete the picture, but each stem should be wrapped in film before sticking into the cake so that the cream does not sour.
How to decorate a cake with fruits
Fruit slices are used more often with the onset of cold weather, when fresh berries are rarely available to anyone.
It is better to decorate the cake with fruits that do not turn black, for example, a banana is a very aromatic and soft product, but its weathered appearance can spoil the impression, so replace it with tangerines, kiwis, apricots, plums or peaches. It is also better to put apples in a fruit basket for the same reason.
Or cut only oranges with leaves or mint.
And here is another example of a cute palm tree made from the most affordable fruits.
Simple and beautiful, and, most importantly, completely doable!
How to decorate a cake with cream
But where would we be without cream flowers? After all, this material has many options for creating a pattern, and quite simple ones that any housewife can repeat.
To add color to the cream, you can use juices: cherry, pomegranate, beetroot, carrot. But, you can also buy food coloring, then you will have more choice.
If you don’t have a pastry syringe, you can create an analogue from a sheet of parchment by folding it into a cone and cutting off a corner. You probably did this as a child, remember?
So there is a very simple way to decorate using a teaspoon and a pastry syringe or replacing it.
Squeeze a drop of cream from a syringe onto the side of the cake and lightly grease its edge with a spoon and so on along the entire side.
The photo shows the step-by-step principle of operation.
If you add its dye, then you can create an ombre effect, as shown below.
Using this technique, you can make a fish cake by adding several elements from mastic or berries.
Or you can simply run a knife or fork over the cream and create texture.
What do you think of the idea? I will definitely use it, it looks very elementary.
Ideas on how to decorate a cake with MmDeMs
The idea of a multi-colored decoration broke my stereotypes. Not entirely useful, but it makes the task so much easier! If you lay them out in the colors of the rainbow or come up with your own list of colors and patterns.
And you can just pour it on the cake in a chaotic manner, you can lay out a rainbow, you can choose only the colors that you need! And there are many more different options.
Or you can cut a circle in the cake and pour candy there, then the festive dessert will also be a surprise!
This makes for a very bright design and looks very festive and fun. The kids will definitely love it.
There is an option to decorate the cake using chocolate tubes or Kinder chocolate.
Place the tube to the side along the perimeter of the cake, and pour the candies inside.
To strengthen the structure, the cake is wrapped with ribbon so that the sweet fence does not fall apart.
Decorate the cake with powdered sugar
I started using stencils to decorate cakes a few years ago. It’s very simple, but it turns out so beautifully. Moreover, I didn’t buy stencils, but simply transferred the design I liked onto thick paper. It looked like it was the moisture-proof side of a tea box. I cut everything out with a stationery knife and still use it.
Some of my friends' homemade templates are laminated. Then I shook off the powdered sugar or cocoa and put them away.
They are placed on the cake and sprinkled with powder.
It is advisable to choose a closed ornament that can be easily cut out. Below are design options using powdered sugar and cocoa.
And once I saw the process of decorating the cake, also using powder, but using a napkin.
It turned out very nice! The lace and ornament stood out strongly against the black glaze. I didn't even need cream.
Ideas on how to decorate a cake with chocolate
There are fans of chocolate cake decorations. And I also think that melted chocolate will add zest and additional flavor to the dessert. If you don’t have enough melted chocolate, you can pour only the top of the cake and create an imitation of drops on the end. As in the photo, it turned out quite nice. And, most importantly, I didn’t have to invent anything extra – everything was natural!
It is important here not to smear this drop on the side of the cake.
I show you how to do this step by step below. Before decorating, you need to cool the cake very much and take the cooled glaze, which will already harden during the process.
Apply a little glaze around the perimeter and use a spatula to start pushing towards the edge.
As the icing flows down the cold side of the cake, it will have time to harden.
Another option for using chocolate is to grate shavings from a chocolate bar using a blade or knife. This option looks beautiful with contrasting white cream.
It’s also a great idea to decorate with chocolate candies, bars, long wafers covered with chocolate glaze and anything else that can be dipped in chocolate but have different shapes.
You can use more expensive candies, such as Raffaello or assorted.
How to decorate a cake at home with step-by-step photos
I present an option for decorating with cream and strawberries. This option always works, even if the cream turns out to be thicker. And strawberries are always a welcome guest on a birthday cake.
So, after your sponge cake is prepared, we cut it into cake layers. We coat each cake with cream and assemble the cake.
The top edge needs to be cut off a little to get a smooth surface.
You need to start coating with cream from the sides, you need to apply a little cream, spread it evenly over the cakes with a spatula.
The cream needs to be cooled first, because as it cools, marks from the spatula or spoon remain on it.
Then we squeeze donuts out of the syringe around the circumference, and place identical large strawberries in the middle.
The entire decorating process will take about fifteen minutes. And even uneven spots on the cream can be turned into decoration.
At your discretion, you can add pieces of marshmallows, a couple of candies, for example, chocolate-covered peanuts or marmalade.
I really hope that the options I’ve discussed will greatly help some busy mothers and housewives to quickly and beautifully prepare a holiday dessert and collect rave reviews from guests.
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