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Chocolate surprise. Chocolate decorations with their own hands at home how to make chocolate chips on cake

Chocolate decorations for cake

We all love cakes. And doubly nice if they are cooked with their own hands.
But little bake a delicious cake. If it is tasty, but the wreck lie on the dish, the effect will be the curler, and the guests will not experience delight.
I offer you several options, how to decorate a cake with chocolate.
Chocolate decorations are the most beautiful and in fact they are not so difficult to cook. We all grated chocolate top cake. But this fantasy cooks is not limited to!

Openwork patterns, mesh, lace

To prepare chocolate decorations - meshes, mustache, hearts, flowers, - in chocolate glaze you need to drop a few drops of alcohol and quickly mix with a spoon. Mass should be thick, but not solid. If the glaze from a spoon flows slowly, then it is ready for work. If the mass immediately froze, it means sleep
Now take a tight paper, draw a pattern, put a sheet of tracing or parchment paper on paper. Cook the towers, fill it on a 2/3 chocolate glaze, close on top, cut off the tip and start drawing.
It is necessary to squeeze the chocolate glaze, exactly in the drawing. When you enter the drawings, put the sheet on the board and place it in the refrigerator.


Chocolate leaves

Several leaves of roses or other plants wash, put in a paper towel and drown. White chocolate put in refractory dishes and melt on a water bath. Dip one side of each piece in liquid chocolate. Put on a lattice stand and give to frozen. Carefully remove the real leaves from chocolate.


Chocolate figures

Figures made of chocolate in the form of rhombuses, colors, circles, etc. can be obtained as follows.

Chocolate glaze thinly spill on a sheet of parchment, cool. Various metal molds are suitable for cutting. We press the mold on the chocolate glaze, we use the knife to decorate and carefully separate from paper.

Chocolate chips

Chip can be obtained from chocolate in two ways.

1. Large chocolate tile (without filler) We place in a warm place, and then cut the chocolate with a sharp knife at an angle - while it turns into the tube. Tubes Cool and decorate the cake.

2. Chocolate glaze with a thin layer pour on the corrugated surface, cool, and then cut off with a sharp knife or scraper.

For sprinkles of the upper and side surfaces of the cakes also make chips.

1. Three chocolate on a large grater, cooled chips, and then sprinkle the cake.

2. Cold chocolate put perpendicular to the table and at the angle of a sharp knife planing it. Chocolate chips collect and sprinkle a cake or cake.

Chocolate divorces

You need white and dark chocolate. We melt both types in a separate dish and apply to the surface of the cake in the form of circles or strips. Then hold a kitchen knife on chocolate so that a train from the other stretches for one color of the chocolate.

Chocolate strips

You need a dense foil, a sheet of dense polyethylene film, a blade and two rollers.

If you need the most common waves similar to the ribbons, then use a dense polyethylene film. Cut it on the stripes you need widths and lengths and apply melted chocolate on them. While the rollers to each other so that a small distance remains between them - 3-5 centimeters, and transfer strips with chocolate on them. Now carefully transfer the resulting design to the refrigerator and give chocolate to frozen. As soon as it happened, carefully cut the edges of the strips to remove the surplus of chocolate and only then remove the film. Your waves are ready!

If the design is needed more complicated, then take a tight foil and cut out that figure out of it, which you plan to get in the end. It's not difficult to do it at all, because the foil easily takes the form we need. After the form is ready, gently apply a melted chocolate on it and put in the refrigerator for two or three hours. After this time, separate the foil from chocolate. You need to do it carefully, constantly checking whether a piece of foil remains in chocolate. Until the filing on the table, it is better to keep such a decoration in the refrigerator.

Chocolate Christmas tree

350 g of dark chocolate sugar powder

1. Melt the chocolate in the microwave or on a water bath. Give a little thickening, stirring.

2. Ship the table with parchment.

3. Place the chocolate in the pastry bag and squeeze 10 crosses on the parchment. The largest - about 25 cm, each subsequent less, the last is about 1.5 cm. (Leave some chocolate to make a Christmas tree.) Cut the tips to cut the knife to be sharp.

4. Now we collect from the details of the Christmas tree. To the center of a large dish, a little melted chocolate, put the biggest cross, getting it off from paper, continue to glue the Christmas tree with a pyramid, every time dripping into the center of chocolate and sticking the next cross with the displacement. Give the tree to fix it.

5. Before feeding, sprinkle with sugar powder.


Chocolate Berries

You can glaze cherries, strawberries, grapes, gooseberries, raspberries and other fruits, as well as vegetables. To glazing the berries, we need to wash, dry or wipe the napkin.

Pour the glaze in a cup. We take the berry for a stalk, omit it on 1/2 or completely into the glaze, take out and put on a clean parchment sheet. After 2 minutes, we again take over the cuttings and shift the berry to another sheet, we delete the excess icing from the berries. Ready berries place in the refrigerator.

DIA decorations made of chocolate for cakes, cakes, cookies and other domestic pastries - aerobatics of the confectioner. Of course, you can not be caught and decorating with chocolate cake as your grandmothers did it - just melt the tile with cream, and then deceive this liquid weighing the top and sides of the pastry age. But you can try and make decoration from chocolate just unearthly beauty, similar to the most real masterpieces.

What chocolate is suitable for decorating the cake?

Choosing, from which chocolate to make decorations for the cake, acquire only a quality product. Of high-quality chocolate, beautiful glossy decorations are obtained. Currently, chocolate glazes are used for the manufacture of chocolate jewelry, which are replaced by various cocoa oil equivalents. These glaze are very convenient when used thanks to a significant fluidity, but according to taste, they are inferior to the present chocolate - cuteur.

Despite the long-standing domestic traditions of chocolate production, interest in this product from the consumer and the manufacturer is constantly growing, because from chocolate and you can make a variety of decorations for cakes and cakes: bargains, bulk figures, bas-reliefs, openwork parts and much more. When performing decorations for cakes, chocolate can be given a complete will of fantasy.

From popular trends in working with this product, you can note the "marble drawing", "velor finish", "Translation pictures".

As can be seen in the photo, chocolate decorations can become real copyright sculptures:



Such compositions are little inferior to those that are cut out of stone or cast from metal.

Chocolate decorations with their own hands (with photos)

On the surface of the cakes and pastries make a variety of chocolate decorations with their own hands: Geometric ornaments, drawings of flowers and leaves, various patterns of thematic content. It is forbidden to use dyes, except permitted by the Ministry of Health. When decorating products, use special techniques and various devices.

Chocolate decorations at home are made of chocolate candies and 100 gram tiles. To decorate cakes with chocolate chip, the chocolate is cooled, and then a little kept at a temperature of 25-30 ° C - then when cutting a knife, the chocolate turns into a beautiful tube. Strongly cooled chocolate crumbs, and soft does not give chips.

Look at the photo - chocolate cake decoration can be performed in the form of twigs, trees, rockets, numbers, letters, mustaches, animal contours, and birds:

To do this, it is cleaned into pieces, melted on a water bath (so as not to be burned) and poured into a small parchment corneter. Some drawing is selected. Ceper or cellophane is applied to it and on visible contours are planted from the corneter chocolate. Such chocolate decorations cooked with their own hands are put in a cold place, and after frozen, remove the knife with paper and transfer to the cake or cake.

Before making the decoration of chocolate in the form of a vertical pattern, the "leg" on which it will be strengthened in the right place. Very uncharged on chocolate oak leaves. To make them, the drawing of a small oak sheet is imposed on the drawing of a traction and from the cornetics first rub the circuit with chocolate, and then poured the middle, the back of the knife is carried out in the middle of the sheet of the line, and from it on the sides - short oblique lines, simulating the bodies of the sheet. After that make the rest of the leaves.

It is easy to make chocolate for home cakes decorations in the form of flat figures: for this, the melted product is spilled on the parchment paper with a layer of 3 mm and recesses, lubricated vegetable oil, various figures are cut out. Chocolate for the decoration of the cake at home should not be solid, otherwise the figures will be reassigned.

Chocolate decorations for cake at home (with video)

For the preparation of bulk decorations from chocolate, single and double-sided forms of plaster, porcelain, clay, plastics and metal are used. Such forms are fastened with the help of clamps. Forms are thoroughly cleaned from chocolate residues and wipe dry with a clean cloth so that figures and bas-reliefs are easily separated, then they are heated to 30 ° C and poured with chocolate with a temperature of 29-30 ° C. In double-sided, bonded forms of chocolate flooded through the bottom hole, the form at the same time shake 2-3 minutes well and turned over to avoid emptiness from air bubbles and that chocolate is evenly distributed. After the fill, the form put the hole down and pour the remnants of the chocolate, on the inner walls it remains its layer from 2 to 4 mm.

If the forms are large and differ in a complex pattern, chocolate is applied with a brush. The flooded forms are cooled in the refrigerator at a temperature of 10-12 ° C, and then determine the figures from the seam formed at the place of gluing.

On the video "Chocolate jewelry" shows how different figures are manufactured:

To make decorations made of chocolate, you can not invent complex structures, but simply make a chocolate pyramid. Before making such a decoration of chocolate on a cake, first on cardboard paint the pyramid parts with a pencil and cut the pattern. From the cornetics scroll drawing: drawing lines - the fond, the edges of the pyramid - thickening. In order for the pyramid to be harder, oil-cocoa can be added to the melted chocolate. 1-2 hours the parts are cooled in the refrigerator, then processed their opposite sides.

They collect a pyramid so: on the board there are two parts with flat sides by one to the other and the chocolate squeezes along the edges, the halves are compressed and cooled. They put it vertically on the cake and the remaining 3-4 parts are glued on the side, they give the pyramid to frozen and additionally decorate the cake marzipan, with sugar mastic colors.

As can be seen in the photo, decorations made of chocolate can also be done from a chocolate substitute. It is prepared from 15% cocoa, 45% cream oil, 40% sugar powder and 10% (from the entire mass) of vanilla sugar. First, a quarter of the entire cream oil is warmed up to 45 ° C, add vanilla sugar and cocoa, then the rest of the oil is mixed with sugar powder and with all the products.

Jewelery from glazes can be immediately applied to the product or prepare. In the second case, they are "disembed" to sheets covered with parchment paper, and dried for 12 hours at room temperature.

The easiest decoration is the application of straight or wavy lines on the surface of the product, lubricated with cream, with the help of a confectionery comb. It can be made of white tin, aluminum, plastics. Dimensions and style cloves comb can be different.

The proposed master class on the decoration of cakes chocolate contains interesting information about this product, discloses how the temperature is carried out, as well as the technology of cooking figures, leaves, curls and chips, which will give a festive view to any cake.

Devices for chocolate jewelry on the cake: stencils and cornetics for chocolate

Before making complex decorations for a chocolate cake, you need to stock specialties. First, you will need cornets or confectionery sweeping bags with a set of tubes. The corneter is made from the tracing, parchment or other thick paper that does not absorb fat: cut the rectangular triangle and turn into a conical tube. The protruding ends of the sheet bend inside to bore the corneter. Its sharp end is caught depending on the drawing that they want to get. The corneter fill with cream or glaze to half, close tightly, so that when pressing the cream or glaze, "sit down" only from the lower hole. With the help of the cornet, the inscriptions, points and thin elegant drawings and flowers are applied.

To prepare chocolate jewelry, you can make a confectionery saucer. For its manufacture, a dense tissue is used (the best tick eraser). The bag has a conical shape, various tubes are inserted into its narrow end. A new bag before use is necessary to boil. After operation, the swelling bags are washed in warm water mixed with drinking soda, and boil 3-5 minutes, dried and stored in a specially designated place.

Hope tubes for the preparation of decorations for chocolate cakes are made in the form of a cone, the end of which has a curly hole, from it and "sitting" cream in the form of various decorations. Sometimes a confectionery bag is used, into the narrow end of which a tapered ring with a screw cutting is inserted, then you can then screw the tubes of different texts.

To fill a confectionery sucking bag with cream, it is kept with your left hand, turn the bag and put the cream with a spatula or a spoon on 1/2 of its volume. The cream must be laid tight, as the remaining air can spoil the drawing. Both hands join the edges of the bag and, clamping it with his right hand, "sit down" cream, holding the narrow end of the confectionery bag left.

The variety of chocolate patterns for decorating cakes is achieved not only by various tubes, but also by zigzag or wave-like cornestics or sweeping bags, slow or instantaneous change in the pressure of the right hand, the angle of inclination with respect to the artized product, distance from the product, etc.

Before completing the execution of any drawing for chocolate jewelry, stop the pressure on the pastry bag and the end of the tube to make a sharp short movement along the drawing.

A variety of openwork chocolate decorations are performed, "stretching" cream from metal shaped tubes inserted into the backbag. A set of 10-12 tubes with different slices configuration allows you to perform all the variety of jewelry required for finishing cakes and cakes. But most often use tubes with smooth and straight, gear and wedge-shaped cuts.

The stencils for decorating cakes chocolate can be useful - especially when decoration elements need a lot (for a festive banquet or children's table). You can create a hybrid: for example, some details of the composition make a stencil for decorations from chocolate, while others by original cutting. Stencil for chocolate jewelry has a metal base. Suppose it accordingly prepared raw materials and push hard, breaking the pulp in the shape of a butterfly, leaf, fungus or any other figurines.

Here you can see the photo "Devices for chocolate decorations" that you need to create drawings:

Decoration of sides of cakes with liquid chocolate cream with their own hands (with photos and video)

To decorate cakes with chocolate cream, use only a freshly-born product, from the repurchased cream patterns will turn out without a gloss and row.

Lines - smooth, zigzag, wavy - when decorating a cake with liquid chocolate, heated in hot water with a confectionery comb, slightly pressing it to a smooth edge of the cream. Flowers, figures and patterns are made, squeezing the shaped tubes inserted into the backbag. The finest drawings and figures of a certain shape or painting are made using a cornet, the narrow end of which is either cut, or the shaped tube is inserted into it.

When performing openwork chocolate decorations for cakes, the corneter filled with cream to half and close tightly so that when pressing the cream, the cream came out only in the cut. Kornestik with cream in hands Better not hold for a long time: From hand cream heats up, it becomes liquid and the drawings are uneven. Relapoting, the corneter is released from the remnants of the cream.

To decorate a chocolate cake with their own hands, the swelling bag is filled as follows: Disposable a wide end of the bag so that it keeps on the brush of the left hand, and with his right hand with the help of a spoon fill the bag with cream on 1/2 volume. In the bag should remain as little air as possible because it spoils the drawings. Then with both hands join the edges of the wide end of the bag and, clamping it with his right hand, produce cream, supporting a narrow end with the left hand.

In the manufacture of chocolate decorations for the cake at home, depending on the wave-like or zigzag movements of the cornet or bag, slow or instant changes in the pressure of the right hand, change the angle of inclination relative to the product, changes in the distance from the surface of the product achieved a variety of cream patterns. At the end of the fulfillment of beautiful chocolate decorations, it is necessary to stop the pressure on the bag or the corneter and the end of the tube to make a short movement forward from ourselves along the picture, then the residue of the cream will fall as a small smear. If you raise the bag or corneter up, then the cone from the cream will remain in the picture.

To prepare small chocolate decorations for a cake, make points and inscriptions, the narrow end of the cornet holder is kept close to the surface of the decorated product. You can fill in advance bags and cornetics creams of different colors. This will make a chocolate decor to decorate the cake more diverse and bright.

If you need to make a rose from cream, a small cake is cut off from the biscuit (or tuting, profithol, etc.) - the core of the rose. The core is strengthened on a stick with a pointed end and a cork planted on it or on a table fork. In his left hand hold a stick with the core, in the right - a confectionery bag with a tube. Turning the wand, the cream squeezes on the core. When the rose is ready, it is removed by a spatula or fork with a stick, holding the left hand to the fingers, and laid on the cake or a cake.

As can be seen in the photo, when decorating a cake chocolate at home, you can weigh the basket of one or different colors:

The basket can be made from the biscuit (sand dough), gluing the layers with chocolate cream or fruit filling. The basket is put on the stand (for example, a plywood circle) with a wide face down and, lifting one side, weaving the cream. When the cream hardens, the basket is put on the cake. From above, the baskets make a handle from caramel or from a special test (composition: flour, sugar powder and egg white). Flowers or candy are placed in the basket.

To decorate the sides of the cake chocolate, you can decorate their borders from the cream. By the way, the borders are made before all other decorations of the cake. Borders serve not only with decoration, but also cover the slots, cracks, smooth the edges of the cake. They are mainly made using a smooth tube with a straight cut or a tube with small cloths.

On the video "Chocolate jewelry with their own hands" shows various confectionery techniques:

How to decorate a chocolate cake with your own hands: Flower making

Very nice looking figurines and decorations for a chocolate cake in the form of flowers. In addition to roses, carnations often make. They are syringe from a flat tubule with a slash cut. A sharp corner of the tube is installed motionless to the surface of the cake or cake and begin to squeeze the cream, wave-like movements turning the opposite end of the tube 180 ° C around the fixed end. Exactly, but in the opposite direction "Natural" the second row of petals, etc.

Cream flowers are desirable to complement the leaves. They are arched from the tubes with a wedge-shaped cut of various diameters. Leafs can be green, brown, yellow and even white.

Fully from the leaves can be a curb or the whole drawing. Listers on small cakes look particularly well. On cakes and even on cakes, words, names, numbers, congratulations and wishes are often written. In order for the inscriptions to expressive, it is necessary that the contrast between the inscription and the background. For example, it is impossible to make a chocolate inscription on chocolate or writing with white cream on a white glaze.

The inscriptions are syringe from a small cornet with a very narrow round cut or with a metal tube "Pencils". The cream uses protein, custard and oil different colors and shades. But it should not have even the smallest lumps, otherwise it will become stuck at the exit of the tube or the cornetics, and it turns out uneven, intermittent lines. You can write lettering with two-color cream. In this case, the corneter is filled with two colors with longitudinal stripes

Watch the video "Chocolate Decorations for Cake" to draw fresh ideas:

How to prepare decoration on a cake from Temperiched Chocolate

From templar chocolate, you can make a variety of decorations for cakes and cakes - full-volume figures, bas-reliefs, flat thin figures, "swelling" and others.

For full-volume figures, it is better to use metal forms of two halves with clamps. When pouring chocolate, the shape and chocolate must have the same temperature. Chocolate is poured through the bottom hole of the form and shake it for 2-3 minutes so that the chocolate is fully distributed over all patterns. Then the extra chocolate is poured. On the inner walls of the form, a layer of chocolate is formed with a thickness of 3-4 mm. After cooling and hardening the chocolate, the form is released from the clamps, open and remove the figure. Most often from chocolate prepare bas-reliefs.

To obtain flat thin figures, templar chocolate is poured into a parchment with a layer of 2-3 mm, allowed a little frozen and cutting the figures.

For the "sweep", templar chocolate is laid out in the corneter and "sit down" to the parchment in the form of solid drawings and so-called musty. From the tempered chocolate, cast in the bar, and then cooled to almost complete hardening, cut thin wide shavings with a knife, which in the fall are coagulated in the tube.

Cooking chocolate figures for cake decoration

Chocolate is an excellent material to decorate cookies or cake, it will give a festive view of any baking. To decorate the cake, it is better to take a chocolate mixture. It freezes at room temperature and easily melts on a water bath.

Fasten the parchment, slightly lubricate it with vegetable oil. Felt chocolate into small pieces. Place it on a water bath and melt without water. Pour to the parchment by directing the knife with a round end so that a thick smooth layer is formed. Leave in a cool place until the chocolate will not completely freeze. A knife or withdrawal for the test (asterisk, flower, etc.) Cut figures. They should be stored in a dry cool place.

Chocolate squares - A simple and spectacular way to decorate a cake or festive dessert. Lose foil bastard. Layout a flat layer of 200 g of melted chocolate and a slight movement of the plug to create the effect of the waves (follow so that the fork's teeth do not touch the bottom of the nasty). Cool to soaring chocolate half. Using a sharp knife and ruler, cut chocolate on the squares with a side of about 6 cm. Put a baking sheet with chocolate decorations in the refrigerator to their complete frost. Remove foil. Carefully press chocolate squares to the upper and side surfaces of the glazed cake. They can also be used as decoration for desserts with ice cream.

Chocolate decor for cake decoration: rubbing chips, crumb, petals and curls

Chocolate chips and crumb. To decorate a cake with grated chocolate, you need to cut a sharp knife with chip chocolate tiles. To remove chips better above the plate, smooth movements. Before decorating a cake with grated chocolate, it should be heated, but it is evenly so so that it is easy to work with it. Leave chocolate in a warm place for 10-15 minutes. Chips on the cake can be shifted with a spoon or shake. Similarly, a chocolate crumb decoration is made, only she rubs it smaller.

Chocolate curls. Melt chocolate in the water bath. Thin layers are distributed over a smooth board. Stop until the chocolate will disappear. Pull the blade of a large wide knife along the entire length of chocolate, getting long curls.

Chocolate petals. Cut foil to squares. Melt chocolate on a water bath, then cool slightly. Put the square foil on the palm. Put chocolate on a foil with a spatula or spoonful of a thin layer. To form petal. While he still remains soft, slightly raise the fingers under the foil to be slightly bend the petal, giving it a natural form. Put cool. When chocolate finally freezes, remove foil. With melted chocolate from petals, you can make a flower.

Chocolate cream dessert at home

Chocolate cream

Ingredients:

  • 100 g of chocolate weights,
  • 1/2 cup of milk,
  • 3 yolk,
  • 4 protein,
  • 2 tbsp. spoons of sugar powder.

Flooded to pieces of chocolate pour the milk and put in the oven so that it melts. Then to lose it with a spoon, adding gradually one yolk, until the formation of lush mass. White proteins in a thick foam, gently mix with chocolate mass. Shut down cream in glasses, sprinkle with grated chocolate, mixed with powdered sugar.

Note. This cream must be prepared shortly before the filing and keep in the refrigerator, otherwise the proteins will fall and the dish will be spoiled.

Kakao Kakao

Ingredients:

  • 400 g of cream (unsolved) oil,
  • 250 ml of milk,
  • 200 g sugar,
  • 3-4 tbsp. Cocoa powder spoons,
  • 2 eggs.

Heat the milk in a water bath, add cocoa, stir, pour out with sugar eggs, cook before thickening, interfere with it, then remove and cool.

Softened creamy butter beat up. Then add a cooled mixture to it. Beat the cream until it acquires a homogeneous consistency.

Custard chocolate cream

Ingredients:

  • 1 cup flour,
  • 1/2 cup of milk,
  • 1/2 cup of sugar sand,
  • 1 tbsp. l. cocoa powder
  • 50 g of butter.

Cooking method. Bring a homogeneous mass of cocoa powder, sugar sand, flour, milk and butter, constantly stirring on slow heat. The cream will be ready after it boosts and thickens.

How to cook chocolate glaze to decorate a cake (with photos)

Recipe number 1.

The easiest is preparing chocolate glaze from chocolate. This product can be used both as cream for cakes, and just smeared on cookies.

Ingredients:

  • 200 g chocolate,
  • 100 g of water,
  • 25 g of oil.

Chocolate with water to dissolve on a water bath. Mix with butter. Warm icing to distribute the cake, cool.

Recipe number 2.

In order to cook this glaze, you will need only 2 components.

Ingredients:

  • black chocolate (at least 56%) - 0.6 kg (3 large tiles),
  • oil "Peasant" - 0.3 kg.

Chocolate glaze from chocolate is prepared in a water bath, so first select the container: they will need 2, such a volume so that one is immersed in another, but at the same time the water poured into a large capacity should not be poured into a smaller one.

So, we install the containers, in a large water, we pour some water and put on fire. When the water heats up as it should, calm the oil - it melts easier and faster. In liquid oil, gradually add finely crumby chocolate. I stir continuously, because the mixture is quickly thick and begins to burn the walls. When the whole chocolate melted, and the glaze became homogeneous - she is ready.

Thus, a mirror chocolate glaze is obtained from oil and chocolate. However, this is a rather high calorie product.

As can be seen in the photo, when decorating cakes with such a chocolate icing, it shines very beautifully:

Chocolate glaze from cocoa and sour cream

Ingredients:

  • sugar - ½ cup;
  • sour cream in fat at least 20% - 150 g;
  • vanillin - 2 bags;
  • cocoa powder - 4 tbsp. spoons.

Cooking:

Since it is not recommended to warm up the sour cream, the sugar is better to grind into powder - so it is easier to dissolve. Mix dry products: cocoa powder with powder and vaniline. If you use vanilla sugar, resurrect it too. Add to the mixture sour cream gradually to avoid the appearance of lumps. Mix thoroughly to get a smooth, brilliant, homogeneous mass. You can use a mixer, then the chocolate glaze for the cake will be more air.

You can cook saturated icing, adding cocoa to chocolate - this recipe is suitable if you failed to find a high cocoa chocolate. Tell how to make chocolate glaze from cocoa powder, chocolate and milk.

Chocolate and Cocoa glaze

Ingredients:

  • mirror chocolate glaze;
  • cocoa powder - 4 tbsp. spoons;
  • sugar - 1/3 cup;
  • milk - ½ cup;
  • chocolate black - 1 tile;
  • cream oil - bunch.

Cooking:

Heat the milk, dissolve oil with it. Gradually add chocolate crumb, boil until the ingredients are completely connected, stir. Sugar Mix with cocoa and a thin jet pour the milky chocolate mixture. Pour to dissolve sugar. This chocolate glaze for decoration needs to be applied very hot.

Easy chocolate glaze for decorating cakes and desserts

What to do if you need to decorate dessert, but at the same time I want the calories to be smaller. To do this, cook light glaze from cocoa.

Ingredients:

  • sugar - 1 cup;
  • water - 0.5 glasses;
  • cocoa powder - 2-3 tbsp. spoons.

Cooking:

To cook this glaze to decorate desserts with chocolate, the first thing is preparing syrup: in hot water, sugar sugar and on a slow fire, cook a mixture for so long to get a drop that is not blossoming on the nail. As soon as the syrup was welded, we gradually introduce cocoa, thoroughly larch it with liquid. Quickly sugar will begin crystallize at the walls. If you do not rub the mass, it is firing, so be careful and neat. The glaze freezes quickly, so it is necessary to apply it warm.

It is not necessary to cook cream for decorating dessert. If the cake contains jelly, it is impossible to apply a hot chocolate layer. In this case, we prepare the glaze without heat treatment.

How to make chocolate sweet to decorate cake

Ingredients:

  • 75 g of softened butter or margarine;
  • 225 g of powdered sugar;
  • 3 tbsp. l. water;
  • 2 tbsp. l. cocoa.

To prepare chocolate sweets you need to mix 1 tbsp. l. hot water and 1 tbsp. l. Cocoa, cool.

Mix butter and sugar powder. Be whipped with a mixer at low speed, gradually adding water until the fudge becomes homogeneous.

Grease the cake prepared on this recipe with chocolate decoration and arrange in accordance with the theme of the holiday.

How to melt chocolate for cake decorating

To make a product or chocolate decoration, it needs to be prepared, that is, melt. In how to melt chocolate for decorating the cake, there are several nuances. You can use several ways.

First method How to melt chocolate for decoration is to use a microwave, it is very simple.

Second way How to melt chocolate to decorate the cake - use a water bath. For this, chocolate container needs to be placed in a saucepan with hot (not boiling!) Water.

Third way How to melt chocolate for decoration - use a double boiler. It is also quite possible to melt chocolate.

Fourth way - Oven. Preheat it up to 60-70 degrees, place a chocolate container there for 10-15 minutes. Fifth way - steam bath. Capacity with chocolate must be kept over boiling water.

Liquid mass is not always required, so the process will need to be monitored.

Chocolate does not like sharp temperature drops, so you should not start it to pull it cold. Wait until the product warms up to room temperature.

The melting point of white or milk chocolate is 45 degrees. But bitter dark chocolate is melted only at 50-55 degrees Celsius.

How to make openwork chocolate drawings for cake decoration

Openwork patterns - great cake decorating option.

You will need a brush (it is better to purchase a special culinary, work simply and conveniently), confectionery bag or plastic bag, dark and white chocolate.

To begin with, you will need to cover the entire chocolate cake, which you will use for the background (another chocolate will be used to create drawings). To do this, melt it to a liquid state in any way. Deliver weighing the cake using a culinary brush.

Give the glaze to dry completely.

Start to pull another chocolate. It should also be rather liquid.

Move chocolate in a pastry bag. It is possible to replace it with an ordinary polyethylene package by making a small hole in its lower corner.

Start to create! Draw different patterns, show fantasy!

Master class on cooking butterfly decorations for cake

Prepare everything you need: chocolate (you can use white and dark), food film and plastic bag (or confectionery bag), cutting board or any other solid surface.

What do we have to do?

Melt the chocolate in any way before the liquid state, move it into the confectionery bag (or in the plastic bag with the hole).

On the cutting board spread the nutritional film.

Start with liquid chocolate on the food film draw butterflies. If you use two chocolate (white and dark), the decoration will be more spectacular.

When the drawing will slightly freeze, move it into the refrigerator until it is frozen.

Remove the decorations from the refrigerator, gently separate the film.

Put your butterflies to the cake.

Cake decoration with chocolate, nuts and cookies

Chocolate balls with nuts

Ingredients:

  • cocoa 3 Glass;
  • sugar 1 cup;
  • milk 3 cup;
  • creamy oil 150 gr;
  • walnut 150 gr;
  • shortbread 400 gr;
  • coconut chips 1 bag;
  • egg 1 pc.;
  • cognac 1 tbsp. l;
  • vanillin 1/2 h. l.

Cooking:

To decorate cake with nuts and balls from chocolate cocoa, sugar and milk mix. Add chopped oil and put on fire. We are waiting for when boils. Enjoy.

Add egg, vanillin, brandy and beat well.

Rubym nuts on a coffee grinder (you can preload, so tastier) and add to the mixture.

Grind cookies (here the meat grinder is a friend) and add to the mixture.

Mix well and sculpt the balls. Each ball is enveloped in coconut chips. Handsomely!

Balls lay out the pyramid on the plate and send to the refrigerator for 3-4 hours.

Bon Appetit!

Chocolate balls with cookies

Ingredients

  • 250 g of cookies;
  • 150 g of bitter chocolate;
  • 50 g of oil;
  • 2 tbsp. l. Sahara;
  • 1 cup of milk;
  • coconut chips or color dragee.

Grind cookies. Melt chocolate and water in a water bath or in a microwave oven. Add milk and sugar, stir up to a homogeneous mixture. Add crushed cookies. Stir and make from the ball received by the dough. Ready balls to cut in coconut chips or color dragee. Chocolate balls for decorating the cake must be placed in the refrigerator for several hours.

A selection of photos "decorate a chocolate cake at home" clearly illustrates all the above recipes:

Chocolate chips for decorating cakes

If grinding chocolate on a grade, small stripes, separating from the tile, twist in the spirals and fit perfectly on the role of the upper layer. Especially since improvising with flowers (black, milk and white), there are interesting combinations, and even edible paintings. Before going for work, put the chocolate in the warm place, a little softening it. You can create curls and manually: it is necessary to adapt to cut thin strips well-compatible knife.

And for the sake of perfectly smooth chips, the technique will have to be corrected. This will require a ready-made chocolate glaze, which must be applied with individual strokes on the corrugated surface and put it in the freezer.

When the mass hardens, carefully squand the mass and move to the cake. Do not stop fantasy on a solid background. Of these small particles, also create works of art. It is important to attach chocolate decorations for cakes quickly so that they do not have time to melting on the fingers or stick together with each other.

Chocolate decoration for cookies

Ingredients:

  • 1 part of the test for vanilla sand cookies;
  • hammer cinnamon added in flour;
  • 400 g of a mixture of different walnuts;
  • 175 g of a simple chocolate, broken into pieces;
  • 175 g of milk chocolate, broken into pieces.

Preheat oven to 180 ° C. Lubricate the base and walls of 2 low shapes and lay each piece of parchment. Lubricate with oil paper.

Separate the dough between forms and tightly pack it in the form. Sprinkle nuts to be smoothly distributed. Press them with your hands in the dough so that they hold tightly.

Bake 40 minutes until the nuts and edges of the cores are golden. Gently get them out of the forms and shift to the grid.

Melt milk and black chocolate in different bowls put on a saucepan with boiling water. Leaving cookies on paper, carefully cut every cake on a strip 2 cm wide.

Distribute pieces on the grill so that they are 1-2 cm to each other, and sprinkle a flip of melted black chocolate with a dessert spoon. Then sprinkle on top of milk chocolate and leave in a cool place so that chocolate froze. Cut every strip in half along.

Cookies with chocolate ornaments can be stored for about a week in a tightly closing container.

Recipe for chocolate bulk figures for cake decoration

Such figures can be pulled out of melted chocolate according to the generally accepted casting technology. It is enough just to have a form. We purchase silicone molds in the department for confectionery creativity and fill them with melted chocolate, cool, cooled to a solid state, removed from the forms, turning them inside out. If you do not need large chocolates - pour into the shape of a chocolate layer thinner. Pouring, crumple the surface with a thin spatula or a table knife.

In the absence of volumetric bulk forms, you can use figure outcasts that we use usually for molding cookies or gingerbread. On a flat tray of bed of parchment sheet, install the molds and pour into them the chocolate layer of such a thickness, which you want, trying to get into the center of the excavation so that chocolate does not stick to its sides above the outlined layer. When using the chocolate mass recesses, it is better to be walking - give melted chocolate a little thickening so that it does not grow too much from under the pennate of the parchment. Having cooled the chocolate figures to a solid state, carefully squeeze them from cut-down forms, having cooled the hands and putting the gloves so as not to leave the fingerprints. While the figures finally did not harden, they can additionally decorate - apply a knife or a special cutter of notches, or to be made by a grid, other textured objects, according to the planned decor. Everything you push on the surface of chocolate will leave his imprint on it. Such massive chocolate figures are used in confectionery compositions, if it is assumed that they will be taken in hand, for example, to fill the basket or to create a compartment center for the confectionery composition.

And in conclusion, another video "How to decorate chocolate cake", which will help you to cope with this difficult task:

New Year and Christmas, probably the most "delicious" holidays for large and small sweets. In this magical time, beauty and sweets lovers can be surprised by New Year's fakes with their own chocolate hands.

For the manufacture of decorations on a Christmas tree from chocolate, you will need:

Chocolate - 100 grams. This quantity is enough about 10 medium-sized toys. Chocolate for Christmas tree toys must take dark bitter, it does not melt so much at room temperature, such as milk. Well, and, of course, it should be without any additives.

White chocolate - 20-50 grams. It will be needed for decorating, painting the figures. It is better to take not porous, but if there is no simple, it will be suitable.

Medical disposable syringes - 2 pieces. Take the syringes of large volume (not less than 20 ml.), And it is very desirable to have in stock just in case one or two spare syringe.

Parchment (baking paper).

If you wish, you can also decorate with sugar powder figures, coconut chips or ready-made sprinkles.

Thick needle or awl.

Rope or ribbons for strings.


We make decorations on chocolate tree

Phased by the manufacture of Christmas toys look like this:

  1. Draw on the parchment of the contours of future toys. Here you can give the will of fantasy: snowflakes, cars, asterisks, men, bells, in general, anything.

  1. Chocolate break or cut into small pieces so that they can be put in the existing syringe.


  1. Install a microwave to maximize power, put a syringe there with dark chocolate and heated 10-15 seconds, then check the consistency. If the chocolate was not melted enough, send it to the microwave for another 10 seconds. In any case, it is better to check several times than get burned chocolate or syringe.
  2. Having squeezed out of the syringe melted chocolate, out first the contours of the figures, and then fill in. When the melted chocolate in the syringe is over, to report again and melt in the microwave.

  1. Similarly, melt white chocolate in the syringe and paint the figurines on top of the dark chocolate with details.

  1. At this stage, until the chocolate froze, the figures can be sprinkled with powdered sugar, coconut chips or sprinkles.
  2. Carefully transfer parchment to the fridge on a flat surface. Leave chocolate to stick around but 20-30 minutes. If you put chocolate figures in the freezer, chocolate will freeze in times faster.

Frozen toys on the Christmas tree will well depart from parchment. But still you need to handle them very carefully.


  1. Shilo or a thick needle heat over fire and pierced in the figures of the hole of the required size for inventing the thread.

  1. Carefully sell threads into holes, tie. If the decorations made of chocolate on the Christmas tree will not be met immediately, they need to store them in the refrigerator. We wish fine
  • confectionery Run
  • yagodki
  • powdered sugar

Note: Chocolate is needed clean without nuts and other stuffs.

Cooking:

On paper, draw stars of different sizes - from large to small. Big asterisk - base. Little, respectively - Makushka. The more sprockets, the higher your chocolate Christmas tree will grow (and the more chocolate will be required).


Both tiles finely break.


Fill the syringes with white and dark chocolate.


Melt the dark chocolate for starting, outlines every drawing, rightly painted it. Parchment is better to put on a solid surface, so that then it can be removed in the refrigerator.


Sweet pieces I treated in a water bath, which was somewhat uncomfortable. But if the farm has a microwave, it can be 100 times faster. The main thing is cautious, otherwise the kitchen assistant, the kitchen itself and you will be in chocolate splashes.

When all the stars for the Christmas tree made of chocolate will be painted, melt white pieces, cover the edges of the twigs - make a snow flare.


Remove parchment with a drawing in the fridge for half an hour. By the way, in addition to stars you can draw christmas toys, not forgetting to paint the loops. They can then be suspended on a color rain on a real or artificial Christmas tree.


While the drawing is frozen, you need to choose a flat plate and fill the syringe with dark chocolate (or white - not fundamentally).

After the pictures froze, carefully pour them with a knife so that they are behind the paper. Prepare a lot of mass in the syringe, put a bliss on the middle of the plate, put on it the biggest asterisk and slightly slightly press so that the figure does not cracked.


Collect the whole chocolate tree, every time making a klyaksu already in the middle of the asterisks and cautiously pressing them to each other.


Candy is ready, re-remove it for a while on the cold.

To decorate again, melt chocolate and dripping on the top of the Christmas tree and branches, attach berries. Sprinkle with confectionery colored trifles, multi-colored coconut chips and powdered sugar.


Mustache! Chocolate christmas tree is ready. I think that few people abandon such a dessert, especially the children.

Useful advice

For the new year, you can surprise your friends and loved ones, giving them a beautiful gift made by your own hands.

Since the Christmas tree is one of the main symbols of the new year, it is ideal for a gift.

You can simply make a beautiful Christmas tree, but you can decorate it with candy, so you will do not just decorate, but a useful element of the New Year's sweet table.

On our site you will also find:

Here are some of the most interesting ways to make a Christmas tree from candies with your own hands:


Christmas tree made of candy and bottle of champagne


You will need:

Empty bottle of champagne or wine

Scissors

Many small candies

Bright tape.

1. Stick on a piece of scotch to each candy.

2. Start gluing candy to a bottle with a scotch, starting from below and moving towards the bottle neck.

* Make sure that one end of the candy touches the end of the neighboring candy.

3. Each of the following celight row is silent higher than the previous one so that the candy should be left on each other - so the tree will be more lure.

4. There should be no more than 4 chocolates on the painshche. You can also add a bow or glue a scotchpiece.

5. Stretching the curling tape from the top of the Christmas tree.

Christmas tree from candies and tinsel (master class)


You will need:

Double-sided tape

Ordinary scotch

Small candy.

Cardboard and scissors (for the manufacture of cone)


1. Using a simple tape, stick to the candy cone, leaving small gaps for tinsel between the rows.

2. Stick double-sided adhesion in the intervals between the rows of candies and start gluing tinsel to it.

3. To the top of the cone, glue 3-4 candies and also wrap them with the Mishur.

Golden Christmas tree made of sweets with her own hands (photo instruction)


You will need:

Cardboard and scissors (to create a cone)

Double-sided scotch or glue (PVA or hot)

Candy wrapped with golden foil (if you wish, you can other candy)

Beads on the thread.

1. Cut from the cardboard cut part of the circle, twist it to get a cone, and fasten the ends with glue.


2. Using bilateral tape or glue, start gluing (bottom-up) golden candies to the cone. They must close close to each other to hide as much empty places as possible.



3. The gaps between the candies can be covered with beautiful beads on the thread or tinsel suitable color.


4. You can make a star, and, if necessary, paint it or coat with foil. You can add a bow.


Christmas tree made of chocolate candies with their own hands (master class)


You will need:

Dense cardboard and scissors (to create a cone)

Glue (PVA or hot) or Scotch

Scissors

Chocolate candies (truffles) in a shiny wrapper.


1. Twist the cone from cardboard and fasten the ends. All the unnecessary cut off the cone exactly standing on the table.

2. Using the tape or glue, start gluing candy to the cone. Cover the entire surface of the cone candies.

3. Start decorating the Christmas tree to your taste. You can use beads, tinsel, bows, ribbons, "rain", and you can attach an asterisk of paper or foil to the top of the paper.

How to make a Christmas tree made of soft candies


You will need:

Cone from foaming

Many soft (jelly) candies of different colors

Toothpicks.


Use the toothpicks to attach candy to the cone.


You do not need to use all the toothpick - you can break it into two parts.

Just stick one end toothpicks into candy, and the other in the cone and fill in sweets the whole tree.

How to make a gift Christmas tree from candies with your own hands


You will need:

Several candies

Green cardboard

Scissors

Red ribbon

PVA glue.

Text instruction after video.

1. From green cardboard Cut the strip of 25 cm x 5 cm.

2. Divide this strip into three parts, which then you need to bend - make the marks of future folds by 8 cm, 16 cm and 24 cm.

Also divide this strip along half.

3. Bend the strip along Poland, apply PVA glue on one half and glue both halves.

4. Using the marks made in paragraph 2, fold from the triangle strips. You got a frame of future packing of candies in the form of a green Christmas tree.

5. Making shelves for candies inside the package:

5.1. Prepare a paper strip of 25 cm x 5 cm in size, and make it the marks every 2.5 cm (ie 2.5 cm, 5 cm, 7.5 cm, etc).

5.2. Cut the strip halfway along.

5.3. One of the halves, cut half across on a mark of 10 cm.

You will have 3 strips: 10 cm, 15 cm and 25 cm.

5.4. Fold every strip as shown in the image (zigzag) to get several triangles.

6. Insert your shelves inside the frame (Christmas trees): the long strip folds into the shelves for the bottom row, the average for the middle and the small folds into the triangle and is inserted into the top of the Christmas tree.

7. Start inserting candy in the cells of your Christmas tree.

8. Take a 45 cm long ribbon and tie it to the Christmas tree.

Optionally, you can make a trunk from brown cardboard for your Christmas tree. It can also be attached to candy (see video). It can be glued with two-way tape.

* You can decorate the Christmas tree as you like more.

Simple Christmas tree of sweets (step by step photo)

You will need:

Paper cone.

Corrugated paper

Candy

Decorations to taste (ribbon, beads, artificial flowers, christmas toys).