Device for decorating cakes. Recipe for marmalade glaze

If you like the stove cakes, then this article is specifically for you! In this article, we will look at a wide variety of ways to decorate cakes with your own hands at home. You can transform an ordinary cake using mastic, marzipan, iceing, waffles, chocolate, glaze, cream, cream, meringue, fruit, jelly, candy, marmalade and sprinkles. Every ingredient decoration we will look separately, you will get acquainted with the recipe of manufacture, and, of course, inspire a huge number of ideas.

For some options for decorating the cake, you will need special materials such as: confectionery syringe with nozzles, parchment paper, acute thin knife, vanes of different thickness.

Mastic - This is a special dough for decorating the cake. It can be rolled out and cover the top of the cake, you can also create various figures of animals, letters, numbers, flowers, leaves, openwork patterns and everything wishes your fantasy.

The main rule of work with the mastic is that it will have to work with it very quickly, as it instantly freezes. But there is a way out! When you form a decoration, pinch the desired piece, and wrap the rest of the mastic in the film. Big figures can crack when dried.

Recipe Mastics №1.

Ingredients: Condensed milk, milk powder or cream, sugar powder, food dyes (optional). The number of ingredients on the line depends on the size of the cake.

Cooking process: Take deep dishes and mix dry milk or cream with sugar powder. Gradually add condensed milk and smear well. There should be an elastic dough that will not stick to hand. Add the food dye drops and interfere with the dough. After cooking immediately wrap the mastic into the film.

Recipe Mastics №2.

Ingredients: Water, lemon juice or citric acid, butter, sugar powder, starch, marshmallow (white chewing marshmallow), food dye (optional).

Cooking process: Melt on a couple of Marshello, please add drops of food dye. Then add water and a very slightly lemon juice or citric acid. Mix the mixture well, and then add 50 grams of butter. Separately mix the sugar powder and starch for the proportion of 1: 3. Gradually add a mixture of powder with starch in the marshmmary and smear the dough well about 10 minutes. After cooking immediately wrap the mastic into the film.

Marzipan - This is a nut mass, which consists of almond flour and sugar paste. Its advantages are that it is perfectly holding a form, is enough elastic and has a stunning tender taste. It is convenient to create all the elements of the decoration - small figures, cake coating and bulk decorations.

Recipe marzipan

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

Cooking process: Clean the almonds from the husk and finely chop it in a blender either on a grater. Cook syrup from sugar and water. Syrope's consistency should be thick. Pour the grinding almonds into syrup, mix and sake 3 minutes. Take a bowl and lubricate it well with creamy oil. Pour marzipan in a bowl. Cool marzipan and skip through a meat grinder. Marcipan ready! If it turned out to be liquid, add sugar powder. If marzipan is very thick, add some boiled water.

I recommend the photo gallery of marzipan cakes!

Icing - This is an ice pattern that looks like a winter drawing on the window and looks like a crisp ice. The advantages of Ising are that it is strong enough, does not spread, perfectly holds on the surface of the confectionery product. It can be applied on top of solid chocolate glaze, mastic, sweets. It is worth noting that the surface on which the Iceing can be applied should not be spread and not sticky. Ising is applied by a confectionery syringe, then the finished product is put in the refrigerator for further frost. Very beautiful, lace, inscriptions and patterns are obtained.

Esing Recipe

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

Manufacturing process: Cool all the ingredients, degrease the dishes and wipe it dry. Take eggs, separate the proteins from yolks. Wake up proteins, add glycerin, lemon juice and sugar powder. TOO WILL TAKE THE MASS OF THE WIGD, while it does not bother. Cover the mass of the film and place in the refrigerator for 1 hour to burst air bubbles. Ising is ready, you can safely decorate the cake!

Wafli. - These are materials for decorating flowers, various figures, numbers. They are made of crispy waffle dough. Also popular ready-made edible pictures based on waffle cake. You can purchase this decoration in confectionery stores, supermarkets or on the Internet. Alone waffles with the image to do, do not work out, as food ink and special equipment will be required. The advantages of waffles is that they do not crack, perfectly hold the form and do not melt. However, they can only be used on a light surface of the cake, since when sozing the picture may be soaked with dark cream.

Rules for drawing waffles

The decoration of chocolate is considered to be a classic decoration for cakes. This ingredient is perfectly combined with biscuits, souffle, mousse, puff pastry and various creams. The advantages of chocolate consist in the fact that it can be melted with any all possible shape, and when the chocolate will freeze, it does not crack and will not grow. To decorate cakes, you can use any chocolate - black, white, milk, porous.

Ways to form chocolate cakes

1. To decorate a chocolate chip cake, just grasp the chocolate tile on the grater and sprinkle the cake.
2. To decorate a cake with curls, slightly warm the chocolate tile, then take a thin knife, and better vegetable cutter and cut thin stripes, they will immediately start spinning. Of these, you can create chic patterns.
3. Here is another way to decorate the cake in openwork patterns, inscriptions and drawings. Melt the tile of chocolate on the steam bath. Place chocolate in the confectionery syringe. Take the parchment paper and draw patterns. Confectionery syringe draw patterns on parchment paper. Place the parchment in the refrigerator so that chocolate froze. Gently remove the chocolate from the parchment and decorate the cake. If you are not strong in drawing, find a beautiful pattern on the Internet, print it, attach transparent parchment paper to the pattern and simply recalculate it.
4. To decorate a chocolate leaf cake, you will need real leaves of trees or room plants. Wash and dry leaves. Melt the chocolate on the steam bath and lay it on the inner side of the sheet with a silicone tassel. Put in the refrigerator, and when it freezes, carefully remove the chocolate from the leaf and decorate the cake.
5. Another creative way to decorate the cake consists of cherries and chocolate. Get rid of the seeds, place each cherry in a melted chocolate and decorate the cake.

At the moment there is a chocolate, mirror, marmalade, caramel, multicolored, soft, dairy and creamy glaze.

Chocolate glaze recipe

Ingredients: 1.5 tablespoon of milk, 2 teaspoons of cocoa powder, 1.5 tablespoon sugar, 40 grams of cream oil.

Cooking process: Take a bowl, put cocoa, sugar, pieces of butter, and fill with milk. Put on the fire, melt and boil 5-7 minutes. Cover the cake with chocolate icing with a wide knife and put in the refrigerator for further frost.

Recipe caramel glaze

Ingredients: 150 grams of warm water, 180 grams of fine-grained sugar, 2 teaspoons of corn starch, 150 grams of oily cream, 5 grams of leaf gelatin.

Cooking process: Soak gelatin in water, mix cream with starch, melt sugar on a skillet to light brown. Add to the warm water cream with starch and sugar. Boil to dissolve caramel. Do not forget to constantly stir the mixture. Then pour it into the cream, mix, cool down and add the swollen gelatin. Cover the cake caramel icing with a wide knife and put in the refrigerator for further frost.

Recipe for marmalade glaze

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

Cooking process: Melt marmalade on the steam bath or in the microwave, add sour cream, butter and sugar. Mix the mixture well and put on fire. Break the glaze of 10 minutes constantly stirring. Slightly cool the glaze. Cover the cake with a marmalade icing with a wide knife and put in the refrigerator for 3-4 hours for further frost.

Cream - Universal decoration for cakes. It is very convenient for them to write congratulations, doing openwork frames, lush roses. Food dyes are often added to the cream.

Recipe for oil cream

Ingredients: 100 grams of cream oil, 5 tablespoons of condensed milk, food dyes.

Cooking process: Melt the oil on the steam bath or in the microwave. Wake it up so that it becomes white and lush. Add condensed milk, mix well and divide the cream to portions. Add a dye of the desired color to each portion of the cream. Place the cream in the confectionery syringe and create beauty, then send the cake to the cold so that the cream froze.

Whipped cream - This is an original air, voluminous and gentle decoration. Their cooking does not require special products. To beautifully decorate the cake whipped cream, you will need a confectionery syringe. It is necessary to work with cream enough quickly. Take care that all ingredients and tools are cooked. The surface of the cake must be smooth and not many sticky.

Recipe whipped cream

Ingredients: High fat cream floor with 33% cream, vanilla bag, 100-200 grams of sugar sugar, 1 package of fast food gelatin, food dye (optional).

Cooking process: Put the cream in the refrigerator for 12 hours. In the deep container pour chilled cream. Take another deep container, pour ice water into it. Place the capacitance with cream in the coil with ice water. Dissolve gelatin in such a way as indicated on the package. Wear a mixer cream (do not use a blender, as the foam fails). Beat them until the foam becomes quite strong. Add sugar and vanilla, then mix the wedge. Thin jet add dissolved gelatin. Place the cream in the syringe and decorate the cake.

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

Meringue - This is a snow-white, crunchy and delicious decoration. It is laid out on a chocolate layer, jam, or cream.

Recipe meringue

Ingredients: A glass of sugar powder, 5 chilled eggs, vanilla bag (optional).

Cooking process: Separate squirrels from yolks, pour proteins into dry low-fat deep tank. Wake up proteins to lush consistency (10-15 minutes). Gradually pour out the powder (1-2 teaspoons) and immediately dissolve it. Add vanilla and also solvent it well. Heat the oven to 100 degrees, but the baking sheet with parchment paper and put the protein foam into the confectionery syringe. Singing the protein mixture on the baking sheet, creating beautiful balls or other figures. Bevel dry, not baked, the time of staying the future meringue in the oven depends on the size of the blanks. Approximate time of suction of 1.5-2 hours.

Fruits are very tasty, useful and contain a huge amount of vitamins. They brightly decorate the cake with taste combinations and saturated colors. The easiest way to decorate fruit is to lay out fan sliced \u200b\u200bstrawberry slices, kiwi, orange, mango and other all kinds of fruits. You can create a whole fruit cloth that is perfectly combined in natural jelly.

Recipe

Ingredients: Fresh fruits and berries, for fruit jelly - light juice, for example, apple 600 ml, a glass of sugar powder, 1 packaging of powder gelatin.

Cooking process: Fill the gelatin glass of juice and retain for swelling. Prepare fruit, clean them from the peel and cut into small beautiful slices. Kiwi and bananas cut circles, apples and oranges - half rings, strawberry - in half, Malinka, blackberry, cherry - leave integers. In the water bath melt gelatin, add the remaining juice and sugar powder into it. Straighten the mixture, put the fruit beautifully in jelly and put in the refrigerator. When the jelly is slightly freezing - put it on the cake, turning the capacitance. Optionally, disguise the edges with oil cream or whipped cream. Put the cake in the refrigerator.

Jelly looks very beautiful and favorably affects the joints of people. The jelly fill is perfectly combined with various fruits. However, it is possible to decorate the cake in its pure form, and you can and the top of the jelly fill decorate with the coil chips or nuts, be original and think about the decoration concept!

Recipe of jelly fill

Ingredients: 600 ml of juice (you can take juice of different colors), 1 package of rapidly dissolving gelatin, a glass of sugar powder.

Cooking process: Soak gelatin in 1/3 pieces of juice and leave for swelling. Then melt gelatin with a pair of juice. Mix the sugar powder and the remaining juice, fill in the mold and place it in the refrigerator. Pour 100 ml jelly, and put it for a while in the refrigerator so that it will be captured. Put the cake in the mold, which is 3 cm above it. Lay out the jelly fill on the cake, and on top decorate with tile from the molds. Easy to get billets with jelly from the molds will help couples. It is enough to bring the mold with jelly over the ferry, and then turn over to dessert. Put the cake in the refrigerator for 10-12 hours and do not forget to remove the mold before the feed. If you want to make a jelly fill with fruit, then prepare the jelly as described above. Place it for a while in the refrigerator so that it will grasp. Place the jelly on beautifully laid out fruits, scatter and put the refrigerator overnight. To the jelly during feeding, it is not breaking, cutting it with a warm knife.

Candy - It is a favorite delicacy of children. The kids pay attention to the design of the cake itself, and not on the products from which the cake was prepared. Try as much as possible and creative to decorate the cake to the children's holiday. You can use all kinds of candies besides lollipops. The surface of the cake should be thick and viscous, for example - whipped cream, oil cream, glaze.

Ways to decorate cakes with candies

1. The sides of the cake can be decorated with chocolate bars or waffles, and the top fill in the dragee.
2. Small iris are perfectly suitable for creating a pattern or inscription on a cream surface or white glaze.
3. Cut marmalates on squares and decorate in chaotic order the surface of a white sweet cake or whipped cream.
4. Round-shaped sweets to decorate the sides, and put 3 candy in the central part of the cake.

Modern confectionery can be bold to call a miracle. They give not only taste, but also aesthetic pleasure, pleased with an unusual and extravagant, original or classic decor. And theoretically cope with the creation of such a masterpiece can any hostess on their home kitchen. Is it so? And what do you need to have at hand to create a truly beautiful cake?

Baking: Start a long journey

The range of baking products available today by each mistress is great. This means that you can choose any of the variety of possible stuffs for your cake. But note that for its preparation you will need the following mandatory kitchen accessories:

1. Measuring spoons and cups will help not be mistaken with the number of each ingredient in the dough.
2. Sieve. Confectioners advise sinking all bulk ingredients, except sugar (flour, starch, cocoa, soda, etc.). This gives the test draw.
3. The test knife is indispensable when making a puff or sand cake.

   

4. Bakeware. Classic round, square, heart shaped and stars: There are never many of them. To create 3D cakes or preparation of the dessert of an unusual form, it is better to use silicone. Classic biscuits and cakes for which liquid dough is used, the easiest oven in detachable metal. And to create a multi-tiered cake, several identical forms of different sizes will be required (it is more profitable to purchase them).

   

   

5. The measuring silicone napkin is useful for those who need to quickly roll out the cakes of the desired diameter. You can bake directly on it. The dough does not stick and will not harvest in the process.

   

6. Shovels for cakes. With their help, you will be able to remove the root with a bench or separate it from parchment, not breaking.
7. Cooling grille. To make the cakes not reset from one side and did not lose in taste, they must be cool on the lattice. This moment is especially important for the biscuit.

   

8. The confectionery string will help to quickly cut the root for several identical layers of the necessary thickness. To do this, you can use the form for cutting biscuits.

   

   

9. Grater for removing the zest and citrus press. In the preparation of some species of cortex use natural freshly squeezed juice and peel. It gives an amazing flavor and interesting taste accents by baking.

   

10. Kitchen thermometer. It can be ordinary or contactless. Indispensable for some types of fillings.

Perhaps some of the tools are already in your kitchen. The rest should be purchased.

Collect the cake: how can you use?

And here your cakes are ready, the layer cream waits for its turn in the refrigerator. We start assembling the cake. For this it is worth getting to:

1. Silicone brushes. They are used for impregnation with cherry syrup. You can do it with a spoon, but in this case the impregnation will be inhomogeneous.

   

2. Form for assembly (ring).

   

3. Spatula. It is better to acquire a set. At this stage, a metal spreader will be needed corresponding to the diameter of your cortex. It is them that you will apply elastic cream. It would seem: can be an old good spoon. But only the presence of a spatula guarantees that the cream layer will be uniform, and after the assembly your dessert will not resemble the Pisa Tower.

Creative stage: decorate and decorate

Interesting to cook not just flooded with icing or cream cake, but more interesting, you will definitely come across the need to purchase special tools for decorating. You can avoid unnecessary acquisitions, if you choose the way of decoration in advance and come with a sketch. So you will understand which fixtures will be needed.

A set of necessary inventory depending on what you will decorate the cake. So, to work with cream, be sure to:

• Bugs for whipping. Ideally, there must be at least two of them: for eggs and milk (cream). Despite the fact that most of the processes are performed by a blender, experts recommend starting with manual beating. Then, as a result, the mass will be more lush and air.

  

• Silicone blades and wooden spoons. Many creams with stirring with a metal spoon fall. In addition, professional devices are much more convenient.
• Confectionery syringe or bags, nozzles for them. The latter is convenient to buy sets that differ depending on the purpose of use. You will definitely use curvature and floral. In the pictures below you can see the type of nozzle and the option of its use.

  

  

  

  

  

• Confectionery nails. On them out of the bag or syringe decay flowers. Over the absence of an instrument, you can use a piece of sweet corn sticks, bowed to the toothpick. So it will be convenient, but the cream will leave much more.

  

• Confectionery scissors. They are filled with nails and fasten on the cake.

  

• Scallops and scrapers, with the help of which patterns are applied to the smooth surface of the cream.

  

• Rotating stand for cake. Without it, you can do. But once having tried, you will understand how much it simplifies the process of aligning the cake.
• Aerograph. This is an amazing device that allows you to apply a dye layer on any cream. It is the most convenient way to make a watercolor painting, amber, gilding or glare effect.

  

  

  Having skills of modeling and good imagination, you can try to create a masterpiece from mastic. This will help you:

  • Acrylic Rolls. They can be even or embossed. The latter creates a factory pattern on the surface of the mastic.

    

  • The ironing iron allows you to get rid of air bubbles that got under mastic, and make the coating perfectly smooth.

    

  • Tools for modeling. Their huge set. And it is extremely difficult to understand exactly what it is useful. Therefore, it is worth purchasing a set.
  • Forms and Molda.

    

    

    

    

    

The online store "Torster" offers a professional, high-quality confectionery inventory at affordable prices. The large range of items is designed for experienced professionals and beginner masters, and the finished sets of tools allow you to master the art of creating original decorations as quickly as possible.

Where it is profitable to buy confectionery inventory

Here you will find a variety of tools, specialized forms, prints and other popular goods at reasonable prices. We track the fashion trends of the culinary industry, take into account the preferences of our customers and try to regularly replenish the catalog with interesting new items. Confection tools are presented:

• beautiful culinary stencils;
• silicone molds with different images;
• sets of writing and cutting to create original patterns and embosses;
• embossed rugs;
• small Weineers with a detailed texture and other functional products.

Specialists Torster will help to choose the necessary names of professionals and prompt the hostesses, which are purchased to form a small, but functional home set of tools.

Quality tools for pastry. Professional sets and retail inventory

Properly selected tools largely reduce the time of cooking confectionery products and allow you to create sweets of an ideal form. Auxiliary equipment, original forms and mats for the formation of uniform, elegant implications that simulate confectionery tools, iron, cutters, nippers and rollers will help to form various figures and create a unique decor. Durable, steel, high-quality extruder with interchangeable nozzles will provide an opportunity to form the smallest details of different forms, and the thematic sets of metal cutting will allow bake funny cookies and gingerbread.

Working with professional tools is incredibly easy and easy. Convenient and durable products will allow creating a wide range of edible decorative elements and affect high quality of work. We recommend choosing a proven, reliable confectionery inventory to buy on competitive prices. The catalog of our store presents products from different manufacturers, among which it is easy to find objects of interest.

If you are a beginner confectioner, then you must have an idea of \u200b\u200bwhat tools and equipment you may need. We invite you to familiarize yourself with the overview of the confectioner tools and decorating fixtures. Of course, not all existing confectionery equipment was presented in this review, but with a set of basic you will get to know it.

1. Basic tools and baking tools.

There are objects that must be present in the kitchen if the hostess is enjoyed by baking.

1.1 Measuring cups and spoons. For example, such:

1.1.1 or such a set of measuring dishes:

1.3 sieve. Normal, or convenient option in the form of a mug.

1.4 Holy whipper. Even if you have a mixer or food processor, it is not bad to have such a whisk, for cases when it is necessary to have a particularly gentle whipping or mixing ingredients.

1.5 Capacities for mixing ingredients. For example, such:

1.6 Blender for chopped test

1.7 brushes. With conventional bristles or silicone.

1.8 grater for removing the zest from citrus.

1.10 Forms (samples) for the formation of cookies or cutting from the test of various figures.

1.11 Knife for working with a test. They are also used to work with marzipan and sugar sweet.

1.12 Bakeware:

1.12.1 Forms for tarts and tartlets.

1.12.3 Sets of forms for baking multi-tiered cakes.

1.12.5 Molds for cupcakes and muffins

1.13 Grille. It cools the finished baking.

1.14 Large shovel for cake or cortex.

2. Basic tools for working with cream and fixtures for decorating with a confectionery bag

Before proceeding, you need to purchase special tools. Not all listed below devices must have. You can get the most necessary, and then gradually increase the collection of your confectionery instruments.

2.1 Rule Simple and relief edges.

2.2 Scrapers are simple and with a relief edge.

2.2.1 Scraper set. You yourself create a relief picking items in one or another order.

2.3 Rotating coasters round and square shape.

2.4 Conditioner blade.

2.5 Confectionery bags and nozzles.

2.6 Confectionery nail, paper, and tool for carrying jewelry with nail to cake. It is used when creating colors with a confectionery bag.

2.8 mat with markup to create symmetrical, accurate and identical decorations.

2.9 Tassels, to work with dyes. Apply the usual watercolor.

3. Devices for working with mastic, marzipan and sugar sweet

3.1 Rock for mastic. There are also textured rollers for applying various ornaments and textures.

3.2 Device for smoothing mastic, marzipan or sugar sweets on the cake.

3.3 Silicone Marking Marking Masting Mastics and Marzipan

3.4 Rolling rings for rolling marzipan or mastic to a certain thickness.

3.5 Cutters (samples) for cutting parts from mastic. For example floral elements.

3.6 Stacks (special tools) for modeling of mastic, sugar sweet and marzipan.

3.7 Plungers to create decorative elements from mastic or marzipan. For example, this, in the form of leaf.