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Decoration of the Tortie. Original cake decoration ideas at home

Hello, dear readers culinary blog With photo step by step! ! This time we will look at how at home is beautifully decorating a cake. For novice confectioners, this information will be very useful.

Many of them are wondering how to collect beautiful cakeiR to surprise those around his skill. This will help you a video recipe and a detailed description of all actions. Let's proceed to the main one.

Components:

1. Classic biscuit (diameter 16 cm) - 2 pieces

2. Creamy cheese cream - 500 grams

3. Syrup - for impregnation

4. Dark chocolate - 100g

5. Fat cream - 50 grams

6. Fruits - for decoration

Inventory:

1. Long Knife Pillet

2. Stand under the cake

3. Confectionery bag

4. High Glass

5. Confectionery spatula

Cooking method:

1. We get biscuits from the refrigerator and find some book or cover equal to our future korzh. Never cut the biscuit still in a warm form, let him cool!

2. Now put the knife on the cover and begin to make notches on the biscuit, rotating it in a circle. And then again the same rotational movements cut the biscuit to the end. Cut the top.

3. We must have smooth cakes, there will be 4 pieces.

Prepare cream:

4. Now prepare cream. So that the cream layers were smooth, you need to use a confectionery bag with a circular nozzle. We take a tall glass, put the bag on it and put the cream there. We use creamy cream, it keeps the form well.

Here is his recipe. Take 300 gr. cooled cream cheese100 gr. softened butter and 100 gr. Sugar powder. All components carefully beat for 5 minutes. The cream is ready.

5. At the next stage, proceed to the assembly of the cake. We take a dish or a confectionery substrate and sit on it a little cream, and on top put the first korzh. Now we need to impregnate the cortish syrup.

For the preparation of syrup:

take 100 gr. Water and 100g. Sugar, mix and bring to a boil. Then we cool the mixture and soak it the biscuit.

6. Then the Cream cream on the cortish bag, the layer will be smooth. But if there is no bag, then just lay out the Kremishek with a spoon and neatly align.

From above the cream can put the filling at will. It can be with chocolate, strawberry or other fruit.

7. The same manipulations produce with the rest of the korzh: impregnation, cream, filling at will. Look carefully for the corticle to be crooked. We need a smooth cake! On the top always put an inverted lower root, then the top of the cake will be perfect.

Now empty the cream empty space between the korzhi. To do this, it is convenient to use a rotating stand, but if it is not, then simply turn the plate, put the cake on it and rotate manually.

8. Confectionery spatula we need to align the surface, remove the surplus of the cream.

After that, we send a dessert to the refrigerator for 30 minutes so that all the layers are grabbed, and the cake did not stick.

9. Next, sit down the vertical cream strips at a distance of 3-4 cm from each other. Rotate a cake counterclockwise and align his sides with a spatula. If the cream is not enough, then add more.

In the same way, fractive the top. Do not forget to clean the spatula about the edge of the plate. We need to achieve the most smooth surface, and this may take a certain time.

We had a "naked" cake, it can be left and so, decorating berries. But we will look at some other options. For this cake must be cooled.

Decor options:

10. Option "Scales". Keep a pastry bag perpendicular to the sides of the cake and sit down the cream mugs vertically. Then teaspoon we need to smear one edge mug. So we do with each "poupely", after everyone do not forget to wipe the spoon. Then we sit down the next row and so on until we get a completely "scaly" cake.

11. Option "Ombre". To do this, we need to paint with food dye One part of the cream in another color, for example, pink. Then we apply it to the cake to the desired height.

12. Then we take a spatula, rotate the cake and align its surface. When forming holes, add cream and continue to smooth. It can last long if you wish to get the perfect result.

13. Cake can be left smooth, but if the first time "Ideal" did not work out, then do little cunning. Take a teaspoon and apply horizontal, vertical or diagonal lines on the surface of the cream. It will hide irregularities and flaws.

14. Prepare chocolate GanashTo get beautiful brown heights. To do this, take 100 grams. Chocolate and 50 gr. cream. Heat the ingredients in a water bath, mix.

Video Recipe Cooking Ganasha:

This video recipe was removed specifically for those who need to see the entire cooking process.

15. We apply to the chilled cake with a teaspoon. Gustness Ganash can be controlled by heating. On the chilled surface, chocolate quickly cools, forming beautiful herones.

As for the scenery of the top of the cake, everything is limited to only your fantasy. Nuts, berries, fruits, gingerbread gingerbreads, chocolate chips etc. Our cake is assembled, put it in the refrigerator, then get it and try. I recommend to watch the scenery, I'm sure you enjoy it. Bon Appetit!

For the preparation of a delicious dessert, not only creamy cream can be used. Take your favorite, or my favorite. But for decorating the cream should be thick and keep well, do not spread! Shed cream are suitable, oil cream etc.

If there is no confectionery bag, then simply take the food polyethylene bag and carefully supervise its corner. The hole should not be too big.

For impregnation, instead of syrup, you can use fruit or berry juice, coffee, cocoa, liqueur. Options Mass, it all depends on your taste.

For the scenery of the top it is possible to use what your soul wishes! Decoration can be with mastic, this is a more complex version. More easy option - Fruits, berries, ready-made figures, chocolate. Do not be afraid to experiment and invent your masterpieces!

Dear readers, please comment on the recipe and complement it! Subscribe to blog news and tell about him to friends! To new meetings!

Classic pastry decorations for cake (cream, fruit, meringue, chocolate, jelly) are familiar and tested by many hostess, fond confectionery pastries. However, it is sometimes necessary to prepare a special cake with a spectacular decoration - on the anniversary, wedding, New Year or another holiday. In this case, there will be advice of experienced confectioners who know how to make a decoration for a cake and able to turn the usual syntra in a culinary masterpiece.

Mastic - Sweet Confectionery Plasticine

Mastic is an elastic confectionery material from a sugar powder, resembling plasticine, is made of various figures, flowers, reliefs, volumetric inscriptions, scene compositions, or completely cover them cake. For mastic mastic, you can use special tools - Radin, scrapers, stencils, shapes and curly knives. In the absence of confectionery inventory, we use the usual board, rolling, knife, food film And molds for cookies. Mastica is tinted with natural or artificial food dyes, but they do at the initial stage of preparation - when mixing ingredients. To reduce the relationship (after all, a lot of powdered sugar) is sometimes adding lemon juice.

Types of mastic and subtlety of her cooking

The viscosity of the material give starch, gelatin, condensed milk, chocolate, marzipan, honey, marshmallow and marshmallow. In accordance with this distinguish different types Mastics - gelatin (gravel), marshmallow, dairy, sugar and honey. The grasses quickly freezes, but it remains elastic, so spectacular flowers are obtained from it. Masty from honey is very soft and pleasant for the modeling, like a dairy - she has a very beautiful snow-white color and a pleasant texture. Some confectioners add some oil into mastic so that it turns out more plastic.

Preparation of mastic is not of great difficulty - all the ingredients are thoroughly mixed, and sometimes heated in a water bath, if it is stipulated in the recipe. If necessary, it is added to it slightly more sugar powder, which plays the role of flour when kneading the test. The board and rope are usually sprinkled with starch so that the mastic does not stick, and the finished confectionery "plasticine" is stored in the food film. AND important moment - To decorate cakes, mastic usually gets started when the upper layer of cream is frozen.

Preparing mastic with your own hands

The gelatin mastic is made from 2 tbsp. l. gelatin powder that is mixed with cold water, and after swelling, the tank with gelatin put for a few minutes on water bath up to its complete dissolution. 450 g of sugar powder are added to the gelatin, "mix" mastic, roll it into the ball, and then wrapped in the food film.

Chocolate mastic - very tasty and beautiful decoration For it, you will need 100 g of a dark chocolate melted on a water bath, and 90 g marshmello, which are added to melted chocolate. First, it is recommended to hold the marshmallow in the microwave - literally a few seconds so that he soften. At the same time, it is necessary to thoroughly interfere with the mass all the time so that it does not have burned. When the marshmallows are half melted, 40 ml of cream of 30% cream is introduced into the saucepan, 1 tbsp. l. Cream oil, 1-2 art. l. Cognac, smeared well and add 90-120 g of powdered sugar. First, the mastic is smeared with a spoon, and when it becomes thicker, make it hands.

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

For the full cake coating, a large round pancake rolls out to the cake, waiting for its top and sides to be completely covered. Mastics smooth hands and remove surplus, which can be stored in the refrigerator to two months. When hardening mastic, confectioners recommend it slightly warm in the microwave or on a water bath.

Almond marzipan from children's fairy tales

Marcipan, often mentioned in Andersen's fairy tales, is another confectionery "plasticine", which is prepared from the almond-crushed into powder and sweet syrup (or sugar powder), while sugar is more than one third of the mass. Marcipan is very elastic material from which you can sculpt complex forms and fabulous locks without gluing additives. This marzipan is made precisely from the almond, with the addition of other nuts, the mass will be deprived of plasticity. There is another secret of cooking this product - 20-50 Sweet almond nuclei take 1 bitter nut, which can be bought in specialized stores for confectioners. This light mustarder helps marzipan to fully reveal his taste and aroma and gives it a special piquancy. If I could not find the bitter almond, it is possible to replace it with several drops of almond extract, butter of bitter almond or almond liqueur. However, the addition of these ingredients to decorate the cake is not at all. The absence of bitter notes will not reduce the plasticity of the marzipan, it simply will not have this characteristic taste.

Decoration of marzipan cakes

About 200 methods of making marzipan are known to German confirments. All these ways can be divided into two - hot and cold. With hot cooking technology cook sugar syrupwhich is mixed with the almond crumb, however, the plasticity of this mass decreases when cooled, therefore, to cover the cake marzipan, the decorations need as quickly as possible. Cold way The easiest, since the almond flour connects with sugar powder and smelled well. If the almonds caught a poor-quality, homogeneous mass will not work, so confectioners in such cases are recommended to add an egg to fasten the ingredients. Of course, the egg should be very fresh, and it is impossible to store such products for a long time. Different flavors are added to the marzipan - liqueurs, cocoa, orange zest, spices and pink water.

To begin with, it should be prepared - the best way to be cold, as it is much easier. For this, 350 g almonds are poured for several minutes hot waterSo that the skin came to it easier. Purified nuts are slightly dried in the oven, not allowing them to change the color, and then crushed into flour. Two eggs are whipped, 175 g of sugar powder are added and a mixture is boiled to a cream consistency. Remove from the fire, sup to the eggs of almonds, add 1 t. L. Lemon juice, then carefully whipped marzipan. The board with sugar powder is sprinkled, lay the nut mass on it and smear the almond "dough" until it finally thickens. You can add dyes to marzipan, and then sculpt all that wish, objects, flowers, animals and architectural structures.

Sweet for cake decoration

Sweet is a welded sugar syrup, which is whipped with a mixer and cools, turning into a thick dying glaze or in a fragile and solid fudge. It all depends on the composition of the syrup and the method of its preparation. Syrup can be cooked without additives, in this case we are talking about sugar sweet. If you add milk or cream to it, it turns out a dairy or creamy sweet. Sweet is a chocolate, fruit-berry, nut, protein, cream-brulet - depending on which ingredients are added to it.

For creamy sweets, 100 g of very oily cream are mixed, 1 cup of sugar, 40 g of butter and bring the mixture to a boil on low heat, constantly stirring. Cooking the fuddle until it acquires a cream shade, and for checking readiness to throw a drop of dairy mixture into the water. The finished fudge is easily rolled into a plastic ball.

The protein sweet is very tasty, for which 2 cooled proteins are whipped with a pinch of salt to lush foam, and then 300 g of sugar powder and 2 tbsp are added to them. l. Lemon juice.

The finished sweet is better to store in the refrigerator, closing the bowl of the food film to prevent drying, it is applied to the surface of the cake with a culinary brush or a culinary bag.

You can decorate the cake with grillage, marshmallow, marmalade or use a simple stencil and sugar powder. Attract children to decorate confectionery - they will probably like to sculpt masterpieces from mastic or marzipan. Sharing cake decoration brings together, and joint tea drinking with delicious desserts Turn life into a series of endless pleasures!

Delicious and at the same time a surprisingly beautiful home cake is the climax of any holiday! Do you agree with that?

In addition, the festive cake is also a long-awaited sweet gift for the birthday man. And so he should look like a hundred!

The news portal "Site" continues a series of articles dedicated to the decoration of home cakes, and this time has prepared for you some more detailed photos Master classes for decoration of the cake.

Collection of photo Master classes on the decoration of home cakes on so much appetizing, which is probably few people will hold back to do not prepare anything like that for their home this weekend.

Cake, decorated with chocolates and candy

Excellent way of decoration home cake. This beauty is done in a matter of minutes, and the result will delight even the most sophisticated guest.


Give as much the chocolates you need the length you need (the length of the chocolate must match the height of the home cake), as well as small candy in multicolored glaze. The last strokes in the decoration of the home cake will be a refined festive tape, which will fix the entire sweet composition and give dessert a special solemnity.


Chocolate cake


Amazing, magic patterns on their home cake you can make with your own hands, without resorting for help to experienced confectionery-professionals and especially known artists.


On parchment paper, a thin jet of melted chocolate Picture any patterns. It can be flowers, lace, stripes, waves, inscriptions and zigzags. Chocolate painting on parchment paper Place in the refrigerator so that it froze. Now finished chocolate figures decorate your home cake.

If it does not know how to draw, you can use the stencils. For example, the most ordinary fallen leaves. Rinse the leaves well, dry, and then wake each leaf with melted chocolate. Place in the refrigerator until they are sacrificed. Then carefully separate the chocolate leaves from the present and proceed to design.


Cake in the form: fungus, kettle and owls


Very beautiful and unusual cake can turn out if you use cooking recipes sugar mastic. With it, you can create the most incredible masterpieces of confectionery art from home cake.

Cake, decorated with sugar icing


And finally, an easy way to decorate a home cake is to pour it with sugar or chocolate icing. Fresh berries and fruits can be a final touch in decoration.

If you get bake delicious cakesThen you should know how to properly decorate a home cake so that he can wake bright colors. Cakes today are served not only on birthday! Such sweet products are found can be the main dish of any feast. Therefore, in this article we decorate the cake with our own hands. At the same time, we will be used the most original ideas.

What to use to decorate cake

Before you offer you interesting ideas It is worth saying that the cakes today are made to decorate a variety of decorations. However, the manufacture of such jewelry may require patience and skills. And they may still need certain remedies. It may be:

  • confectionery syringe with various nozzles,
  • parchment paper
  • a variety of blades,
  • thin and sharp knife
  • device for working with mastic.

But if you work hard, then the result of excellent quality will be. As a result, it may turn out a delicious and very beautifully designed dish, which will allow your guests to admire and enjoy his beautiful taste. In this article we will tell you how to make various ingredients for decorating the cake.

How to make mastic?

Mastic is used quite often to decorate cakes. You can prepare mastic using any of the modern ways. But we describe the easiest method of mastic mastic. So, you should prepare dairy mastic. It will take:

  • dry milk or cream,
  • condensed milk,
  • powder,
  • dyes at will.

From Marshmello you should prepare:

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

How to cook?

Milk mastic is prepared as follows:

  1. In the deep bowl it is worth mixing all the ingredients. At first they mix dry, after which they are poured into the condensed milk.
  2. The result is thick and elastic dough, which will not stick to your hands.
  3. If dyes are added to the mastic, then only food is worth using. Pull them stands on one drop.

Mastica from Marshmello should be made as follows:

  1. After that, pour some water and add a pinch citric acid or lemon juice. You can also add milk.
  2. Now add the food dye into the liquid mass.
  3. White marshmallow should melt into a microwave oven or a couple.
  4. At the end, it is worth putting 50 grams of butter cream.
  5. Make a sugar mixture: Mix starch with powder 3: 1.
  6. Add this mixture of parts to the mass from the marshmallow. The dough as a result should be elastic and elastic.
  7. Now the dough dough is about 10 minutes on a flat surface, which is worth sprinkling powder.

On a note! Use mastic is as follows. Mastica is fine roll in the circle. It covers the top of the sweet product. From it you can cut various products. Such as flower, leaves and openwork patterns. Remember the mastic has the property to dry up instantly. Working with it is very fast. To create the decoration, disconnect a piece of total mass, and wrap the bulk part in the cellophane.

How to decorate marzipan cake?

Marcipan is delicious pasta From nuts, which has long been used in the decoration of sweet cakes. This paste will consist of almond flour and sugar paste. As a result, the mass will be elastic and will be perfectly held. Beautiful figures and perfect coating for cake are obtained from this paste.

In order to prepare the paste you should take the following ingredients:

  • 200 grams of sugar,
  • 1/4 glasses of water,
  • 1 cup of roasted almond.

How to cook?

  1. Pure almonds should be dried in the oven. He must acquire a golden shade. It is rubbed on a small grater.
  2. Sugar is mixed with water and cook thick syrup.
  3. When the syrup thickens well into it, the crumb of almonds is added. It all mixes everything and cook for another 3 minutes.
  4. A bowl is lubricated by a piece of butter. After that, the marzipan is added to it.
  5. Mass will cool down and skip through the meat grinder. After that, it can be used to decorate the cake.

On a note! Marzipan may succeed in liquid. Therefore, in this case, it is possible to add sugar powder to it in order to give it the desired consistency. Sprinkle too thick boiled water And rolling. Cake, which you made similarly remove in the refrigerator for 8-10 hours.

How to decorate the cake by Ising?

Ising is an ice pattern. This pattern looks great in the design of the cake. This decoration looks like an ice pattern on the glass. And the taste of this jewelry, like crisp ice. Ising is mainly used to decorate cakes for weddings.

For the manufacture of such decoration, you must prepare:

  • Glycerin teaspoon.
  • Egg protein - 3 pieces.
  • Sugar powder about 600 grams, maybe less. It all depends on the magnitude of the eggs.
  • Lemon juice in the amount of 15 grams.

How to cook?

Ising, as a rule, prepare from cooled components.

  1. So, proteins separate. The dishes in which you put them should be degreased and wipe dry.
  2. Squirrels worth whipping a couple of minutes at low speed.
  3. Add after that: lemon juice, powder and glycerin.
  4. Mass swell the wedge until it acquires a whiten shade.
  5. Cover the mass of the film. Leave it in a cold place for an hour. At this time, all air bubbles burst in it.

On a note! In working with Ising, a confectionery syringe is used. It is worth using the narrow nozzle. After the product is decorated with him put it in a cold for frozen.

Decorate the cake waffles.

In this article we list best ideaswhich will help you decorate the cake with your own hands on your birthday.

Wafers are also a great option to decorate a sweet cake. Moreover, they are very convenient to use in work. They do not crack and do not break. It is often quite often made of waffles: figures of berries, flowers and volumetric letters and numbers. Also in demand photos and pictures from waffles, which are edible.

How to issue a cake with wafer pictures?

  • It is worth saying that the process of clearing the cake with wafer pictures has its own characteristics about which it is worth telling more.
  • Waffle blanks are laid only on a flat surface of the cake.
  • As a basis, you can use mastic. Also suitable: thick oil cream, chocolate glaze.
  • Waffle picture should be laid on a non-frozen surface. However, it is necessary to do so if a chocolate glaze is used.

It is as follows:

  1. The back side of the workpiece must be lubricated with a light jam or liquid with honey. A thick sugar syrup is also suitable. The ingredient on the waffle is smeared with a thin tassel by means of a wide silicone brush.
  2. The billet is placed on the surface of the cake. At the same time, you need to smooth it through a napkin. Such a movement you will release excess air.
  3. The edges of the picture of the waffle are hidden by a side of whipped cream or oil cream.
  4. If the cake is decorated with waffle figures, then only the back side of the figure is needed to lubricate the syrup, and specifically its central part.

Decorating chocolate cake.

If you do not know how to decorate the cake with your own hands without mastic, then you need to pay attention to chocolate. Decoration of cake chocolate is excellent option. And all because this ingredient is combined with any dough and creams.



How to cook chocolate?

It is not difficult to prepare a chocolate chip. For example, on the grater you can grate a tile and sprinkle with a boc chip and the cake surface. You can also use vegetable people. Such a knife will allow you to cut long and thin stripes.

In order to decorate a chocolate curl cake, you need to warm the tile. After that, you can cut the strips with a sharp knife or vegetable cutter.

Snebering you will need to make openwork patterns. In this case, different patterns are drawn on parchment. After that, the shedding chocolate needs to draw patterns. Work should be done quickly, but at the same time neat. Patterns should be frozen on the paper in the cold.

Whatever make leaves from chocolate, you need to take any leaves from plants and dry them. Of course, before sending leaves to dry, they need to be thoroughly washed, after which you can apply chocolate on the inner side, which was melted. Leafs should be put in a cold place. After they frozen, you need to carefully remove with chocolate leaves dried leaves. The glaze is then applied by silicone brushes.


Decorating the cake with icing.

The icing also can also be very beautifully decorated with a cake for any holiday. Currently, there are so many types of glaze. For example, there is a kind of glaze, which requires frozen in the cold. Another type of glaze can be used immediately. Now we will tell you what is needed for cooking chocolate glaze:

  • Milk - 1.5 tablespoons.
  • Cocoa - 2 teaspoons.
  • Sugar is 1.5 tablespoons.
  • Creamy butter - 40 grams.

How to cook?

  1. In the dishes, lay out sugar and cocoa, then rub the oil and add there. Still all fill with milk.
  2. Melt the mass and boil about 7 minutes. It is necessary to interfere until the mass becomes thick.
  3. Cover the cake with this mixture with a wide knife and immediately remove it into the cold.

Other cake decoration options at home

In addition to all the above methods, there are other methods that are used in the decoration of cakes. And if you are interested in knowing how to decorate the cake with your own hands on your birthday? Then look at a few interesting ideas.

So, cream can be used to decorate the cake. Prepare it is very simple. And to apply it to the cake follows the syringe of the confectioner.

Cream is also a successful cake design option. Also for cleaner cakes is often used without meringue.

How to decorate a cake with fruit?

Normal or exotic fruits And berries are often used in decorating cakes. The popularity of them is obvious. They possess unique tastes and bright colors. To make jelly from fruit you need:

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

How to cook?

  1. Packaging gelatin is poured by a glass of juice. Mass leave up to swelling.
  2. Clean fruits are cut by slices or circles.
  3. Gelatin, who has already managed to swell be melted in a water bath. After that, the juice is poured, which remained and added sugar powder.
  4. The finished mass is filtering. After that, in jelly laid the berries and fruits and put in the cold.
  5. As soon as the jelly cooled slightly, it is shifted to the cake. The edges disguise whipped cream.

How to decorate cake candies?

If you are cooking a birthday cake, then remember that all the kids pay attention to the design of such a product. To impress the children, a beautiful cake can always make it easily. Choose in this case as decorating candy.

How to decorate?

  • Candies can decorate a completely any cake. They can be put on a viscous or thick surface.
  • To decorate the side of the cake, choose the waffle tubes or long bars. They are built in a row and tie up a beautiful ribbon from the atlas.
  • Cake can decorate the drag of different colors.
  • Round candies use to lay out on the cake of sides. The center can also put 3 such candy.
  • Little Irisky also use to decorate the cake. Of these, you can lay out the pattern on the cream surface of the cake or on the glaze of white.
  • Marmalacks are laid out by the bark on the cake.

Finally

More to decorate cakes is used marmalade. This option is also pretty. In addition, he likes many.

Shopping confectionery do not go to any comparison with a delicious fragrant homemade pastries. In cooking festive cake One of the main stages is its design. Only here, how to decorate a cake at home beautifully, not everyone knows. In fact for this not necessarily possess the skills experienced confectioner. Home cake, decorated with soulful and love, is able to surpass any purchased! Just try not to copy the design options that you have seen in the store, but come up with your unique design. So let's find out which products and skills may be needed for your own guidance of beauty on your cakes!

Cream decorations have not been losing their popularity among hosts and confectioners. Rosettes, leaves, borders from cream - unsurpassed classic, allowing you to decorate a beautiful cake. However, before proceeding with the case, you need to decide what cream should be preferred and what devices need to be stocking.

Selection of cream

The cream must be not current and not settle.

Therefore, the most suitable and frequently used are oil and meringue, which perfectly hold the form. And you can prepare them in the following ways.

Decorate the cake with oil cream

Beat 100 grams. The softened cream oil with a mixer before receiving a lush mass. Then neatly enter 5 tbsp. l. Condensed milk (can be boiled), without stopping. The cream must be homogeneous and lush.

Oil cream Cake options:

Cooking meringue and examples of decoration

5 egg whites Let the mixer in a strong foam. Continuing to beat, add 250 gr. Sahara. You need to do it gradually, 1-2 spoons. Place the middle speed on the mixer and beat at least 10-12 minutes before getting thick, dense, lush mass.

Heat the oven to 100 degrees. Ship the baking sheet with parchment paper and smear a little butter. With the help of a spoon or confectionery syringe lay out ready Mass On the baking sheet and send it to the oven. The time through which meringue will be fully prepared, determined depending on its size and shape. On average, you may need about 1.5 hours.

Several examples of decorating cakes delicious meringues:

Cakes with such decoration look truly solemnly, just to store them only in the refrigerator. Yes, and their shelf life is very small due to the use of oil and eggs.

What tools, forms and nozzles will be needed

The toolkit for design cakes cream is simple enough - confectionery syringes (or bags) with various shapes by nozzles. Thanks to the nozzles and it turns out to pour such beautiful curly currens, flowers, leaves and stalks.

It does not matter if there are no such devices in your kitchen arsenal. Thanks to the usual paper cornet, it will be quite possible to do without them.

For its manufacture you will need only a pure landscape sheet. It must be collapsed with a kule and cut the tip (smooth or at an angle). The corneter needs to keep tightly in his hands, not letting it unfold. Fill the corner with cream, wrap the upper part and, squeezing it, decorate the cake as fantasy.

Principles and interesting ideas

Depending on the cutting form of the cornetics or the mold of the confectionery syringe, you can draw on the cake as smooth stripes and all sorts of leaflets-flowers. If you drive quickly fast back and forth, then the cream strip will get a wavy resembling ruffles.

It is obscured to decorate the cake cream, if you use dyes. It can be both finished food dye and natural:

  • divorced warm water Saffron will give yellow;
  • fresh beet, cherry or cranberry juice - Red color;
  • carrot juice or orange - orange color;
  • spinach juice - green;
  • cocoa powder or sublimated coffee - chocolate color.

We learn to beautifully decorate the cake of mastic

An excellent alternative to decorations from the cream can be confectionery mastic. Its consistency is quite similar to plasticine. Because if you can be beautifully sculpt, you can recreate it all anything: from the same all sorts of flowerflowers to animal and various items.

The predominant difference of mastic from the cream - it can be wrapped with a food film and stored in the refrigerator to 3 months.

How to cook your own mastic

Mastica can be bought already ready in a specialized store, but you can cook yourself, which will be even better. There are several ways to prepare:

Dairy mastic

Want something interesting?

You will need to take equal amounts:

  • powdered milk;
  • condensed milk;
  • sugar powder.

Mix all the ingredients and knead the elastic dough from them.

All, the mass is ready for modeling! You can start creating. If you want to make mastic multi-colored, all the same food dyes are suitable for this as for cream.

Mastya from Marshello

For its preparation, a white chewing marshmallow is used. The color of the finished mastic can be left as it is, white, or paint.

A handful of Marshello melt in the microwave or on a water bath. Add some food dye (optional) and some water with the addition of citric acid (or milk). So that the finished mastic turns out more plastic, add a piece of butter. In the resulting mass, enter small portions of sifted sugar powder and potato starch (in proportion 1: 3). Stir carefully before adding a new portion of powder and starch.

When the mastic becomes viscous and it will be easy to thump from the sudine walls, put it on the table, covered with powder. Severate the same as the test, slugging the sugar powder, but also do not overdo it with its number. After 10 minutes, the mastic will be very plastic and stops sticking towards the hands. Everything can be considered it ready for the pushing of jewelry for your cake.

Terms of work with this material

Mastic - a few whimsical material for creativity. In the air it will quickly dry and harden. Therefore, do not forget to wrap it in a plastic bag in the process of work. It is also necessary to roll the mastic on the food film, while sprinkling it with sugar powder.

To decorate the cake of mastic without sculpting too voluminous elements - they can just crack. It is much better to look for floral compositions with leaves, ruffles and ruffles, small animal figures or people, other items that you just can make.

Here are several interesting options Decorations for inspiration:

Original cake decoration fruit

Decorate the cake of fruit and berries - this is probably the most inexpensive, simple and beautiful waywhich many hostesses have long been used to be aesthetically pamping their households. There can be both fresh fruits and frozen.

Simple fruit and berry combinations

You can use both one type of berries (for example, raspberries or strawberries) in combination with fresh nicknames, and make a fruit-berry mix of multicolored fruits (kiwi, bananas, strawberries, cherry, etc.).

Beautifully combined cream with strawberry berries and chocolate icing.

Exotic fruit design looks amazing. Put them on a ready-made chilled cake by creating a beautiful composition. Instruct purchased jelly or ordinary gelatin in the water (water should be much smaller than indicated in the instructions). Neatly a wide brush apply a mixture into fruit and send a cake to the fridge. After half an hour, repeat the procedure. So fruits will look more good, and the design will not disintegrate.

Fruit crafts

Those who are ready for more sophisticated ways to decorate the cake, we offer to master the roses from apples. Of course, there will be free time and skill to create them, but we are sure that it will be for you!

So, first prepare sugar syrup. For this you need to take 1 tbsp. Sahara on 1 tbsp. Waters and well respect. If you want to give a rosette a certain color, add a slightly food dye to the syrup. Then cut the apple with thin semicircular petals and boil in the syrup on weak heat to the plasticity.

Remove the syrup from the fire and start twisting the rose. First petals roll into the tube, and the rest are screwed from above to getting a flower. Tips of the Palek slightly wrap outside so that the rose looks blossomed.

Chocolate decoration for cake

Special Issirm - Decorate chocolate cake chocolate. Actually options chocolate decoration There is a huge set. They all are perfect and original in their own. Choose you!

It's easier and faster to decorate a chocolate chip cake. To do this, just grate the chocolate on a large or small grater. But there is also more interesting and unusual way Get chips: Put the chocolate at some time in a warm place, and then cut a thin chip with a knife with a knife. They will immediately begin to wrap. Spread these curls on a plate and send them to the refrigerator. Arbitrarily sprinkle the cake when they completely freeze.

Openwork chocolate is a more sophisticated option for decoring a cake. Such decorations look so gorgeous that it is not easy to believe how easy they are made.

Melt the chocolate tile on slow fire, constantly stirring, or use microwave oven. Do not trample chocolate in a water bath, otherwise the condensate drops are mixed with it, which we do not need absolutely.

While he melts, draw everything on parchment paper. It can be patterns, hearts, flowers, snowflakes, etc. Then tying a hot chocolate with a confectionery syringe or place it in a plastic bag, in which it will be necessary to cut through a tiny hole. Circle your drawings on parchment by contour.

It is necessary to do it carefully, but quickly, because chocolate freezes almost instantly.

The design is very fragile, so we recommend making several spare patterns. When the work is over, send your sketches to the fridge until it is frozen. After that, very carefully separate openwork ornaments and put them on the cake.

Ready templates for openwork chocolate curls, which can be simply printed and cut into chocolate:

Chocolate leaves on the cake look spectacularly, and special efforts in the production plan do not require. For their creation, leaflets of any tree will be needed (in the winter can help the leafs of houseplants). They need to rinse well and dry. Then evenly apply melted chocolate on them with a brush. Chocolate leaves will look more realistic if the chocolate is applied to the back of the sheet - the one with the streaks. After pouring, gently separate the real leaves from chocolate.

As you can see, decorate the cake chocolate can be quickly and not at all difficult. Creativity And the share of fantasy is able to create an incredible!

Fantasize child cake

To decorate children's cake To the coming holiday, you will need special sophistication. After all, he should turn out not only beautiful, but also by the child! For decoration, such materials are well suited:

  • bright mastic from which you can make the heroes of cartoons or fun figures;
  • different fruits;
  • candy;
  • jelly or marmalade;
  • multicolored confectionery powder used to decorate Easter couplings.

What is noteworthy, the children's appearance of the cake is even more important than his taste. Therefore, so that the child is satisfied, try to arrange a cake, given its preferences and interests. Boys are usually delighted with cakes in the form of a typewriter or robot, girls are not indifferent to Barbie dolls. And the cartoon characters is at all - mutually favorite theme.

Other Simple and Interesting Decoration Methods

You can decorate a cake with your own hands and other simple, but no less encharged ways:

  1. Pour the cake from above and on the sides of chocolate or colored icing;
  2. Use finished chocolate figures;
  3. Nuclei walnuts or almonds can be originally located, depicting border and flowers;
  4. The combination of chocolate with whipped cream is not surpassed;
  5. So that the fruits do not lose sight, pre-pump them into a transparent jelly;
  6. Another great idea regarding how to just decorate the cake: make a unique stencil! To do this, on a sheet of paper with a diameter of a little more than the cake, cut an arbitrary ornament that will like you. Keep stencil over the cake and sprinkle on it, if the cake polit chocolate glaze, or cocoa, if it is covered with white cream;
  7. The sides of the cake can be decorate with cream stripes or chocolate fragments;
  8. Great looks around Cake Palcol from waffle tubes or long cookies;
  9. You can simply lubricate the sides with cream and sprinkle them with a crumb of cookies or nuts.

As you can see, the decoration of cakes gives a considerable rampant for fantasy. Do not be afraid to create, create unique masterpieces and share your ideas, as well as their embodiments in the comments!