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How to sprinkle chocolate chips on a cake. Sweet creativity: decorating the cake with chocolate

How prettier cake, the more it evokes the appetite and admiration of others. Therefore, today we offer you quick, simple and effective ways to decorate a cake at home.

One of the easiest ways to decorate a cake or pie is to sprinkle it with powdered sugar or cocoa over a stencil.

Anything from a special ready-made stencil, napkins with carved holes to a wide variety of objects can serve as a stencil!

The decorating process is very simple: put the stencil on the surface of the cake, sprinkle with powder or cocoa using a sieve and carefully remove the stencil.

All this looks especially impressive if you use a contrasting background before using a stencil. For example, make the background white with powdered sugar, and sprinkle cocoa on top through a stencil, or vice versa.

Option 2: make the frosting

You can easily decorate the cake quickly and beautifully by filling it with icing on top. You can also sprinkle on top with multi-colored sprinkles.

2.1. Milk glaze for quick and easy decoration of a cake, Easter cake

  • Butter 50 gr.
  • Powdered sugar 3 tbsp
  • Milk 1 tbsp.

Ingredients.

Melt the butter over low heat, then cool slightly.

While stirring, add the icing sugar, then the milk.

As a result, you should get such a homogeneous white thick mass.

Cover the top of the cakes or buns with the finished glaze. Leave the glaze to freeze.

2.2. Chocolate icing for cake decorating

  • Cocoa powder 1 tbsp
  • Powdered sugar 3 tbsp
  • Butter 30 gr
  • Milk 2 tablespoons

We observe the proportions. The main thing is to stir constantly so that the chocolate icing does not become crusty.

Mix milk with sugar and cocoa, bring to a boil, remove from heat. Cool slightly and add oil, mix well. The oil makes the glaze shiny. The chocolate icing is ready!

Option 3: Butter cream will help you quickly and easily decorate the cake!

Whisk 100 gr. softened butter with a mixer until a fluffy mass is obtained. Then gently inject 5 tbsp. l. condensed milk (can be boiled), without stopping whipping. The cream should be smooth and fluffy.

To color the resulting cream, use special dyes, juice of cherries, beets, carrots, spinach, cocoa or coffee (instant).

You can "draw" original borders, ruffles, flower arrangements, etc. on the surface of the cake using a pastry bag or a syringe with various attachments. Alternatively, a cornet (a sheet of thick paper rolled up in a cone with a cut off bottom end) is quite suitable for this purpose. After filling a homemade pastry envelope with cream and holding it with your hand, you need to slightly squeeze it, squeezing out the right amount of confectionery mass.

You can also make a kind of a pastry bag out of an ordinary thick plastic bag or "file" by simply cutting off a small corner and tying the free end of the bag.

Option 4: whipped cream

Not all housewives can boast of the ability to properly whip cream for a cake, but following simple rules, you can learn this. First, you need to choose cream of the desired fat content, at least 30%. Before whipping, the cream is pre-cooled in the refrigerator for two to three hours. If you do not cool the cream before whipping, then in the process it can stratify and become unsuitable for decorating baked goods. The container in which whipping is planned and the whisk should also be pre-cooled, for this purpose they can also be placed in the refrigerator shortly before whipping. When choosing a container, you need to take into account that during the whipping process, the volume of cream will increase, it is not recommended to transfer them to another dish after the mixer starts working, it is better to choose a large bowl in advance. You can whip the cream to decorate the cake with a good hand whisk, but this will take a lot of effort from the hostess. You need to start whipping at a low speed, gradually increasing it, the whipping process must be stopped in time, otherwise the cream may lose its airiness. The average whipping time is 6 to 8 minutes.

If desired, you can add sugar or powdered sugar to them, which will dissolve faster in the total mass. Additionally, you can use vanilla sugar to add flavor. If you can't whip the cream into a lather, you can try adding lemon juice.

To decorate cakes with cream, you need a pastry bag (syringe) with different types of attachments, with which you can spread the cream on the surface of the cake with openwork patterns, create inscriptions with thin lines, draw flowers, stars and other small shapes.

Option 5: Chocolate will help you decorate the cake quickly and easily!

The easiest and fastest way to decorate the cake with chocolate chips. To do this, you just need to grate the chocolate on a coarse or fine grater.

But there is also a more interesting and unusual way to get shavings: put the chocolate for a while in a warm place, and then cut thin shavings from the tile with a knife. They will begin to roll up immediately. Arrange these curls on a plate and refrigerate. Sprinkle them randomly on the cake when they are completely set.

Option 6: fruits, berries!

How to quickly decorate a cake at home? Try the fruity version!

Canned, fresh fruits and berries are a great idea for a quick home decoration. In any season of the year, you can find a suitable option: in winter - kiwi, citrus fruits, apples, bananas, in summer - strawberries, cherries, raspberries, apricots. At any time of the year, you can use exotic fruits - mango, pineapple.

You can easily decorate the cake with berries and cream - an option for novice housewives!

  1. Cover the finished round cake with cream: on top - evenly, use a piping bag with a toothed nozzle on the sides, forming corrugated vertical stripes on the sides.
  2. Divide the surface of the cake into 8 parts and mark them with the edge of a knife, drawing strips on the cream.
  3. Take about 150 grams each of raspberries or blackberries (or others that will contrast in color).
  4. On each "slice" of the cake, lay out the berries carefully in one layer and separate the parts from each other with a thin strip of cream.

Fruit jellied on the surface of the cake is a very effective and bright decoration. It will take a little more time, but only for the jelly to solidify.
In order for the layer to be dense and not spread, it is advisable to decorate the cake for several hours, and keep it in the cold until serving.

  1. Cut the fruit into thin slices, place them on the surface of the cake smeared with dense cream.
  2. Arrange the slices in even rows, and place the cent with fruit flowers made using the carving technique.
  3. Make jelly. To do this, you can use a store (dilute it with water, as indicated on the package) or make jelly from regular gelatin based on water or juice. Match the shade of the fill to the color of the fruit, or use a colorless one.
  4. Refrigerate for at least 1 hour.

If you love baking cakes, then this article is especially for you! In this article, we will look at a wide variety of DIY cake decorating methods at home. You can transform an ordinary cake with mastic, marzipan, icing, waffles, chocolate, icing, cream, cream, meringues, fruits, jelly, candies, marmalade and sprinkles. We will consider each decoration ingredient separately, get acquainted with the manufacturing recipe, and, of course, be inspired by a huge number of ideas.

For some cake decorating options, you will need special materials such as: a pastry syringe with attachments, parchment paper, a sharp thin knife, and spatulas of different thicknesses.

Mastic Is a special dough for cake decorating. You can roll it out and cover the top of the cake, you can also create various animal figures, letters, numbers, flowers, leaves, openwork patterns and whatever your imagination wants.

The basic rule of working with mastic is that you have to work with it very quickly, as it instantly freezes. But there is a way out! When you form the decoration, pinch off the desired piece, and wrap the rest of the mastic in a film. Large figures may crack when dry.

Mastic recipe number 1

Ingredients: condensed milk, powdered milk or cream, icing sugar, food colors (optional). The number of ingredients directly depends on the size of the cake.

Cooking process: take a deep dish and mix milk powder or cream with powdered sugar. Gradually add the condensed milk and knead well. You should get an elastic dough that does not stick to your hands. Add drop by drop food coloring and stir in the dough. After cooking, immediately wrap the mastic in foil.

Mastic recipe number 2

Ingredients: water, lemon juice or citric acid, butter, icing sugar, starch, marshmallows (white chewing marshmallow), food coloring (optional).

Cooking process: steam the marshmallows, add a few drops of food coloring if desired. Then add water and just a little bit of lemon juice or citric acid. Stir the mixture well and then add 50 grams of butter. Mix the powdered sugar and starch separately in a 1: 3 ratio. Gradually add the starch and powder mixture to the marshmallow mixture and knead the dough well for about 10 minutes. After cooking, immediately wrap the mastic in foil.

Marzipan Is a nut mass that consists of almond flour and sugar paste. Its advantages are that it perfectly holds its shape, is quite elastic and has an amazing delicate taste... It is convenient to create all decoration elements from it - small figurines, cake coverings and volumetric decorations.

Marzipan recipe

Ingredients: 200 grams of sugar, a quarter cup of water, 1 cup of lightly toasted almonds, butter.

Cooking process: peel the almonds and chop finely in a blender or on a grater. Boil sugar and water syrup. The consistency of the syrup should be thick. Pour the ground almonds into the syrup, stir and cook for 3 minutes. Take a bowl and brush it well with butter. Pour the marzipan into a bowl. Cool the marzipan and mince it. Marzipan is ready! If it turns out to be liquid, add powdered sugar. If the marzipan is very thick, add a little boiled water.


I recommend the photo gallery of marzipan cakes!

Icing Is an ice pattern that looks like a winter pattern on a window and tastes like crisp ice. The advantages of icing are that it is strong enough, does not spread, and adheres perfectly to the surface. confectionery... It can be applied over hard chocolate glaze, mastic, fondant. It should be noted that the surface on which the icing can be applied should not spread and be not sticky. Icing is applied with a confectionery syringe, then the finished product is placed in the refrigerator for further solidification. Laces, inscriptions and patterns are very beautiful.

Icing recipe

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

Manufacturing process: chill all the ingredients, degrease the dishes and wipe them dry. Take eggs, separate the whites from the yolks. Whisk the whites, add glycerin, lemon juice and powdered sugar. Whisk the mixture well until it turns white. Cover the mixture with plastic wrap and place in the refrigerator for 1 hour to burst air bubbles. Icing is ready, you can safely decorate the cake!

Waffles- these are materials for decorating flowers, various figures, numbers. They are made from crispy waffle dough. Also popular are ready-made edible pictures based on a waffle cake. You can buy this jewelry in pastry shops, supermarkets or on the Internet. It is impossible to make waffles with an image on your own, since you will need food ink and special equipment. The advantages of wafers are that they do not crack, hold their shape perfectly and do not melt. However, they can only be used on a light-colored cake surface, since when soaked, the picture can become saturated with dark cream.

Wafer design rules


Chocolate decoration is considered a classic cake decoration. This ingredient goes well with biscuits, soufflé, mousse, puff pastry and various creams. The advantages of chocolate are that it can be melted into any shape, and when the chocolate hardens, it will not crack or spread. To decorate cakes, you can use any chocolate - black, white, milk, porous.

Methods for decorating cakes with chocolate

  1. To decorate the cake with chocolate chips, you just need to grate the chocolate bar and sprinkle it on the cake.
  2. To decorate the cake with curls, slightly warm the chocolate bar, then take a thin knife, or better a vegetable cutter, and cut off thin strips, they will immediately begin to curl. You can create chic patterns from them.
  3. Here's another way to decorate a cake with openwork patterns, inscriptions and drawings. Melt a chocolate bar in a steam bath. Place the chocolate in a pastry syringe. Take parchment paper and draw patterns. Use a pastry syringe to draw the patterns on the parchment paper. Place the parchment in the refrigerator to freeze the chocolate. Carefully remove the chocolate from the parchment and decorate the cake. If you are not good at drawing, find a beautiful pattern on the Internet, print it out, attach clear parchment paper to the drawing, and simply copy it over.
  4. To decorate the cake with chocolate leaves, you will need real leaves of a tree or a houseplant. Wash and dry the leaves. Melt the chocolate in a steam bath and place it on the inside of the sheet with a silicone brush. Put it in the refrigerator, and when it hardens, carefully remove the chocolate from the leaf and decorate the cake.
  5. Another creative way to decorate a cake is with cherries and chocolate. Remove the pits, place each cherry in the melted chocolate, and decorate the cake.

At the moment, there are chocolate, mirror, marmalade, caramel, multi-colored, soft, milk and creamy glaze.

Chocolate icing recipe

Ingredients: 1.5 tablespoons of milk, 2 teaspoons of cocoa powder, 1.5 tablespoons of sugar, 40 grams of butter.

Cooking process: take a bowl, put in cocoa, sugar, pieces of butter, and cover with milk. Put on fire, melt and boil for 5-7 minutes. Cover the cake with chocolate icing using a wide knife and refrigerate to set.

Caramel icing recipe

Ingredients: 150 grams of warm water, 180 grams of fine sugar, 2 teaspoons corn starch, 150 grams of heavy cream, 5 grams of sheet gelatin.

Cooking process: Soak gelatin in water, mix cream with starch, melt sugar in a skillet until light brown. Add cream with starch and sugar to warm water. Boil to dissolve the caramel. Remember to stir the mixture constantly. Then pour it into the cream, stir, cool and add the swollen gelatin. Cover the cake with the caramel icing using a wide knife and refrigerate to set.

Gummy frosting recipe

Ingredients: 200 grams of one color marmalade, 50 grams of butter, 2 tablespoons of fat sour cream, 120 grams of sugar.

Cooking process: melt the marmalade in a steam bath or in the microwave, add sour cream, butter and sugar. Stir the mixture well and put on fire. Cook the frosting for 10 minutes, stirring constantly. Cool the frosting slightly. Cover the cake with the gummy icing using a wide knife and refrigerate for 3-4 hours to harden further.

Cream- a universal decoration for cakes. It is very convenient for them to write congratulations, make openwork frames, lush roses. Food colors are often added to the cream.

Butter cream recipe

Ingredients: 100 grams of butter, 5 tablespoons of condensed milk, food colors.

Cooking process: melt the butter in a steam bath or microwave. Whisk it until it turns white and fluffy. Add the condensed milk, stir well and divide the cream into portions. Add a dye of the desired color to each portion of the cream. Put the cream in a pastry syringe and create beauty, then send the cake to the cold to freeze the cream.

Whipped cream Is an original airy, voluminous and delicate decoration. Their preparation does not require special products. To decorate the cake with whipped cream beautifully, you need a pastry syringe. You need to work with cream quickly enough. Make sure all ingredients and tools are cooked. The surface of the cake should be flat and not too sticky.

Whipped cream recipe

Ingredients: half a liter of high-fat cream from 33%, a sachet of vanilla, 100-200 grams of powdered sugar, 1 sachet of gelatin fast food, food coloring (optional).

Cooking process: put the cream in the refrigerator for 12 hours. Pour the chilled cream into a deep bowl. Take another deep container, pour ice water into it. Place the bowl of cream in a bowl of ice water. Dissolve the gelatin in the manner indicated on the package. Whip the cream with a mixer (do not use a blender as it will not foam). Beat them until the froth is strong enough. Add the powdered sugar and vanilla, then whisk. Add the dissolved gelatin in a thin stream. Place the cream in the syringe and decorate the cake.

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

Meringue Is a snow-white, crispy and very tasty decoration. It is laid out on a layer of chocolate, jam, or cream.

Meringue recipe

Ingredients: a glass of powdered sugar, 5 chilled eggs, a bag of vanilla (optional).

Cooking process: separate the whites from the yolks, pour the whites into a dry, fat-free deep container. Whisk the whites until fluffy (10-15 minutes). Gradually pour in the powder (1-2 teaspoons) and dissolve immediately. Add vanilla and dissolve well as well. Preheat the oven to 100 degrees, cover the baking sheet parchment paper and transfer the protein foam to a pastry syringe. Squeeze the protein mixture onto a baking sheet to create nice balls or other shapes. The meringue is dried, not baked; the residence time of the future meringue in the oven depends on the size of the blanks. Approximate drying time 1.5-2 hours.

The fruits are delicious, healthy and contain great amount vitamins. They will decorate the cake brightly flavor combinations and rich colors. The easiest way to decorate with fruit is to fan out sliced ​​slices of strawberry, kiwi, orange, mango and all kinds of other fruits. You can create a whole fruit canvas that goes well with natural jelly.

Recipe

Ingredients: fresh fruits and berries, for fruit jelly - light juice, for example, apple 600 ml, a glass of powdered sugar, 1 pack of powdered gelatin.

Cooking process: pour a glass of juice over the gelatin and set aside to swell. Prepare the fruits, peel them and cut them into small beautiful slices. Kiwi and bananas are cut in circles, apples and oranges are cut in half rings, strawberries are cut in half, raspberries, blackberries, cherries are left whole. Melt the gelatin in a water bath, add the remaining juice and powdered sugar to it. Strain the mixture, arrange the fruit in the jelly nicely and refrigerate. When the jelly hardens slightly, transfer it to the cake, turning the container over. Mask the edges with butter or whipped cream, if desired. Place the cake in the refrigerator.

Jelly looks very beautiful and has a beneficial effect on people's joints. The jelly filling goes well with various fruits... However, you can decorate the cake with it in its pure form, or you can decorate the top with jelly filling with sprinkling of coconut chips or nuts, be original and think over the concept of decoration!

Jelly filling recipe

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

Cooking process: Soak gelatin in 1/3 of the juice and leave to swell. Then melt the gelatin with the steamed juice. Mix the icing sugar and the remaining juice, pour into the molds and refrigerate. Pour 100 ml of jelly, and put it in the refrigerator for a while so that it has time to set. Place the cake in a mold that is 3 cm higher than it. Place the jelly filling on the cake, and decorate the top with jelly from the molds. Steam will help to easily get the jelly blanks out of the molds. It is enough to bring the jelly mold over the steam, and then turn it over for dessert. Place the cake in the refrigerator for 10-12 hours and do not forget to remove the mold before serving. If you want to make a jelly filling with fruit, then prepare the jelly as described above. Place it in the refrigerator for a while so that it has time to grab. Transfer the jelly to the beautifully laid out fruit, flatten with a spatula and refrigerate overnight. To prevent the jelly from breaking during serving, cut it with a heated knife.

Candies- this is favorite treat children. Kids pay attention to the design of the cake itself, and not to the products from which the cake was prepared. Try to decorate the cake for the children's holiday as brightly and creatively as possible. All types of candy can be used except candy. The surface of the cake should be thick and viscous, for example - whipped cream, butter cream, glaze.

Methods for decorating cakes with sweets

  1. The sides of the cake can be decorated with chocolate bars or waffles, and the top can be filled with dragees.
  2. Small butterscotch toffee is perfect for creating a pattern or lettering on a creamy surface or white glaze.
  3. Cut the gummies into squares and randomly decorate the top of the cake with white fondant or whipped cream.
  4. It is good to decorate the sides with round-shaped candies, and put 3 candies in the central part of the cake.

    5. Marmalade- excellent material for decorating cakes. They can create beautiful drawings of different colors. It is flexible and easy to work with.

    Recipe

    Ingredients: 50 grams dark chocolate, marmalade of different colors, mastic or marzipan.

    Cooking process: take parchment paper and draw an image with a simple pencil. Roll out a thin layer of mastic or marzipan on parchment. Transfer the picture to it by attaching a sheet and rolling it out with a rolling pin. Melt 50 grams of dark chocolate, then place in a pastry syringe. Draw the outline of the drawing with chocolate. Melt colored material in different containers, this can be done in a water bath or in the microwave. Fill the drawing with the desired marmalade colors. Refrigerate for 3 hours. You can also decorate the cake with unmelted marmalade of various shapes. You can make flowers from citrus slices and cubes. The surface of the cake for decorating with unmelted marmalade should be sticky, for example, butter cream, whipped cream.

    Sprinkling Is a universal decoration for any cake. There is a huge number of sprinkles: in the form of flowers, stars, balls, squares, circles, butterflies ... They have a very rich range of colors. You can find multi-colored, golden, silvery, with pearlescent tints of sprinkling. Spreads of nuts, chocolate, coconut flakes, cookie crumbs and meringues.

    Methods for decorating cakes with sprinkles

    1. Spread is used only on sticky surfaces. Sprinkle on the cake when the frosting, cream, cream is not frozen.
    2. If you want to create an aquarium effect, use a jelly fill and sprinkle. Pour half of the jelly filling, freeze, sprinkle with sprinkles and pour over the remaining jelly. Alternate layers of jelly with coarse sprinkles, and your cake will be incredibly beautiful!
    3. To decorate the sides of the cake with sprinkles, place the cake on a larger towel. Sprinkle the sprinkles on the sides of the cake and the towel, then gently lift the sides of the cake while pressing down on the sprinkled towel.

How to sprinkle the sides of the cake with crumbs beautifully?

The more I look at the photos of the cakes posted on the site, the more more I want to help and suggest - everything is done simply, but appearance your delicious products will be more attractive.

We all baked and baked cake cakes. Is it worth repeating the well-known fact that a lot depends on the oven? Therefore, let's leave the oven alone and focus on our possibilities.

It is ordered in the recipe to "roll out the dough into a cake with a diameter of such and such" - we obediently roll it out. What's next? And, I remember, wind the dough on a rolling pin and transfer it to a baking sheet (this is me from my experience, if anything, maybe there are no such recipes now). Well, they baked the cake - it turned out not very round, and here the edge is thicker, there it is thinner - was it? Nothing, we'll then smear the edges with cream and hide all the flaws, no one will notice anything.

Until recently, I thought so too - what turned out delicious, ate everything instantly, what to talk about? Homemade cake, this is not a pastry shop.
...
Here on Povarenka this cake is laid out, but ... actually, the insult for this wonderful recipe and served as the impetus for this post. Unfortunately, the simplification of the recipe is not always beneficial. I will give examples based on this honey cake, but this is for example only, any of us have enough life experience to understand what is at stake.

Now there are many convenient kitchen accessories (not all of them are equally needed and useful, by the way), but the most important thing is that we need a beautiful and regular cake


- a ring for the cake and a split form of the same diameter (straight sides and fastened on the side with a fastener). (There is a one-piece form, where the bottom is pulled up, and the corrugated walls expand upward - this will not work).


The ring for the cake is a metal ring 3 centimeters high, without features.


While I did not have it, I took a regular baking dish made of aluminum foil of the diameter I needed (the walls should be straight) and just cut out the bottom from there. (I live in Israel, we have a lot of such forms, they cost a penny).

We took baking paper. They put it on a table (or on a silicone mat in drawn diameters, they show through the paper). * I'm not like a reinsurer ... but I'm used to greasing this paper, approximately a circle of the size I need, by eye - just butter from the refrigerator, it is easy to draw on the paper and that's it. There is practically no such oil, it is rather out of habit *

The dough for the crust can be of any consistency - from liquid, which is poured, to one that can be spread only in pieces - in short, your dough must be distributed in any way according to a given shape. WITH batter no problem - poured and that's it. With thick - put it in pieces in a mold, like plasticine, crush with your hands, for thick and viscous honey cakes lightly wet the palms of your hands with water. Well, on the table, on paper, laid out the dough of the size we need (approximately), try on the shape so that there is no "shortage" around the edges, let it be in excess, this is only a plus, it will go for sprinkling. Have you measured it? Fine? We take this sheet and transfer it with the dough to a baking sheet, and only now we put the mold on top. If the dough is thin, then pour directly into the mold onto the paper on the baking sheet.

Honey skins are baked very quickly. While the cake is baking, I manage to make 2-3 more blanks on cake paper.

The cake is baked - take out the baking sheet, remove the sheet of parchment along with the cake (I put this sheet on the wire rack). If I took a ring from an aluminum foil mold, then you simply take it (the mold) with your hand (it is completely non-hot) and put it on the next cake, and immediately in the oven. If the metal ring is hot, do not take it with your bare hand (this is why I do not like to take the detachable form itself, it is high and it is easy to burn yourself).

What we see in the ring and what is missing without the ring - in the ring, the dough rises like a biscuit, the cake is 1.5-2 cm high, honestly, in an ideal round shape.



We take a knife and cut out a biscuit along the edge of the metal ring (I don’t grease the ring with anything), it turns out a very beautiful cut, it’s nice to look at. Put the cuttings from the outside in a bowl (go for sprinkling).
Without a ring - an ordinary pancake: in the center it is thicker, along the edges the thickness of the cake tends to zero, the circle is far from ideal. Alas.

We baked the cakes. We made a cream (it is better to do it according to the original recipe, on the Povarenka the recipe is downward). There should be a lot of cream. Plums - there should be a lot of plums too, cut into long thin strips, the cake layer 24 cm will be practically covered by them (drain - 2 layers, do not forget). Nuts - I understand what they found and bought in the nearest super, but after the second cake I went to the bazaar to look for delicious nuts and found them. You are making a cake for yourself, for your family.

The last cake, which usually goes for sprinkling - by this moment it should already be clear to you that just this cake (if there is still a need for it) may not be a round cake at all. We laid out the dough as much of it was left and baked it a little harder (but not to the state of "a little and burned out" and do not dry it out)

We begin to assemble the cake in a split form. On the bottom in the form, you need to put a little cream, just a drop, the bottom cake will stick and will not slip (this will be important when you move the cake anywhere). The cakes fit tightly into the mold. In general, if you guess to weigh the empty dish in which you will make the cream, then at the end of the preparation of the cream, you can weigh this dish again and understand how much cream you need for 1 layer (in this case: 4 cakes + cream on the side surface, count as another cake, in total, we roughly divided the resulting weight into 5 parts). For the first cake, take this cream out of the bowl and understand how much it is, how many spoons, then you don't have to weigh anything.

Now it is important not to save money, they calculated 200 g (this is an option for cream with vanilla pudding), which means that you spread these 200, smear it over the entire surface, do not save on the edges! If some edge of the cake almost reaches the edge (it happens - we are all people, we are all human), then add more cream to this problem area. The cream will not run away from the mold anywhere, but it will even out absolutely everything. The second cake and so on. Upper layer. The right portion of the cream again.

In general, a lot of cream is obtained (which is only a plus) - this is not too much, but just the right amount. For example, I prefer to put a layer of cream on the cake, on this cream plums or nuts, and add the cream on top again, and then the next cake. For what? - then the cake will be well soaked from the bottom too, I like it better. It is naive to expect that the side of the dry crust that lies entirely on one prune will be as soft and nourished as the one covered with cream.

Now put the cake in the refrigerator, even for a few minutes (5 is enough), just during this time we have time to make the sprinkling - we mixed the crumbs and the remaining nuts. You can crush the whole thing with a rolling pin (nuts or scraps of the cake should be in the bag), but if you have a blender, it will turn out much faster, more beautiful and easier. If there is no blender, it's okay, a rolling pin will help out. The main difference, as I noticed, is that if the nuts are crumbled with a rolling pin, they can get a little oily. By the way, at first I sort out the nuts (I learned from my own bitter experience, when I came across a piece of shells in a hazelnut parcel in a cafe, it was very unpleasant), rinse it, then dry it in the oven - it's all fast.

After a few minutes, we take out the cake from the refrigerator.

* Now another lyrical digression. I want to make the cake big, right? Well, so that there was something to eat. I understand that I have big family was until the children grew up and parted. But if you do everything right, then the cake will turn out to be about 10 cm high. The sprinkles on the sides will also add at least 1.5 cm in diameter. And the question will immediately arise - do you have a dish of this diameter? Not just a large dish, but so that the flat surface is not less than the diameter you need? (that is, the sides of the dish or plate no longer count) And if you decide to bring this beauty to work, then HOW will you transport this giant ??? Therefore, I do not recommend increasing the diameter, the shape is 24 cm - and then the cake will be huge, believe me *

We got to the exciting stage - sprinkles (you are not tired of reading? The materiel will be over soon). I must say right away that it turned out to be the most time-consuming operation! Therefore, after the first such cake, I began to look for a solution.

I found it and I'll tell you now. If you have such a spatula for cream - well, if not - then a silicone spatula will also work, but it has a long handle, which is not so convenient for me personally.


We take out the cake from the refrigerator. Carefully unfasten the form and remove it (the bottom remains, of course). Now attention. At this point, you can decide if you need to do any sprinkling of the sides of your cake at all - I'm serious. The cake looks very nice and presentable. The sides are perfectly even and smooth, all the layers are visible, the thickness of the cream layer between the layers is not less than 1 cm.Often the edges of homemade cakes are dry, but not in this case, when you collect the cake in a mold and put out all the necessary portion of the cream without stint ... If you decide that this is enough, you can decorate the top of the cake, gently return the shape to its place and return the cake to the refrigerator until hour X.

And who decided to walk like that, do we continue?

Get out your prepared cake platter. (I bought a 28 cm cardboard plate from a disposable tableware store). Place a sheet of parchment paper on a platter, and now place your cake here, gently holding it under the bottom (it's metal). See what happened - the parchment near the cake rose like frills. Now, when you sprinkle the cake, nothing will spill on the table, everything remains in this paper.

Now, to make it convenient - take a large-diameter pan, turn it upside down, and place your dish with cake on it (so that it is convenient to rotate the cake and you do not need to bend over too much).

Use a spatula for crumb, bring the spatula to the cake and gently press the crumbs from the bottom up. Part of it crumbles, of course - nothing, again with a spatula for cream grab a portion of the delicious crumbs at the base of the cake and again easily press them against the side surface of the cake. They turned the plate a little - and all over again. On the table itself, you have no crumbs, and no waste at all (and remember before, the whole kitchen is in crumbs ... how much to clean up later ... brrr)
Now you can easily transport the cake, move it with this paper, remove it at the very last moment.

The cake is very big. I remembered the math, and counted everything into a smaller form (it's easy).

Questions (I am constantly asked at work, so I immediately answer):
What if there is no such shape or ring for the cake?
It will simply spread on the sheet, unambiguously. Better take a foil mold and cut out the bottom. If this is not possible, then you can get out like this: find a frying pan slightly larger than the required diameter (pay attention to the handle of the pan! So that it does not hurt excruciatingly at the moment when you try to squeeze the pan into the oven, you get the idea). On a frying pan - be sure to a sheet of baking paper (cut out a circle). How to bake - cut a circle of the required diameter from the baked cake (on a plate), only hold the knife perpendicularly so that the edges of the cake are even, then everything will turn out as in the picture above. But this is quite an extreme case.
If there is no detachable form - try to find a paper one, they are usually straight in height and without frills. Didn't find such a shape in the store - don't panic, take the same baking paper, fold it in several layers, make yourself a ribbon - about 10 cm high, and now make yourself such a shape, fasten a couple of sheets together so that the ribbon is long enough ... (The circumference for a shape with a diameter of 24 cm: P = Pi * d = 24 Pi ≈ 75.398208 cm, do not forget to add a couple of centimeters to your pattern so that the edge goes over the edge and secure this edge. Girls, I did not find the symbol here Greek letter Pi = 3.14 - geometry, grade 6).

Why is a honey cake with cream worth a day in the refrigerator?- but is impregnated. An analogy is literally how we defrost food from the freezer, placing them on the refrigerator shelf overnight, and in the morning they can already be used. So is the cake - the cakes are soaked, but, figuratively speaking, they do not stick together into one pancake, which will be if you leave the cake just on the table overnight (although the taste probably should not suffer in this case).
The taste becomes completely different - bright rich honey, sweet and sour.
(Well, they also put it in the refrigerator for safety reasons, so as not to spoil if it's hot, and the cake will retain its shape when slicing. But I'm talking about honey with sour cream, other cakes may have their own nuances.)

Here is another problem - if you have a child who is able to open the refrigerator on his own, then an inquisitive child will not be satisfied with just contemplating a cake in the refrigerator and will certainly find an opportunity to break off a piece for testing. I place the cake in a low, large diameter (28 cm) saucepan with a lid (with parchment paper, the cake is very easy to move, do not save on paper) so that the cake does not accidentally absorb any foreign odors, and so that the whole refrigerator does not smell of honey aroma.

About me - I have never been a chef or a pastry chef by professionBut an active user in the kitchenTherefore, advice is more likely from the heading "News from the fields".

At first I decided to post a cake recipe with photos of each stage described here, but I thought that I would only bake it on January 1, and by that time you’ll bake all your delicious cakes, so I decided to make a post now so that someone has time take advice. I'm new to the site, and of course I don't know much - tell someone if it is possible to post a recipe similar to the one on the site, but more detailed, or something, and with your own comments.
Thanks.
I wrote everything for a long time, but everything is done very quickly and without hassle

I wish you all beautiful and delicious cakes!
Julia

P.S.
If I unknowingly violated the rules of the site, then do not attack with the whole chorus and do not hit with ladles, I will correct myself! better tell me where to read these rules, and how to upload links correctly.
Photos - not mine, taken from the Internet. because here I am only telling you what these kitchen tools are and how to use them.

The more I look at the photos of the cakes posted on the site, the more more I want to help and suggest - everything is done simply, and the appearance of your delicious products will be more attractive.

We all baked and baked cake cakes. Is it worth repeating the well-known fact that a lot depends on the oven? Therefore, let's leave the oven alone and focus on our possibilities.

It is ordered in the recipe to "roll out the dough into a cake with a diameter of such and such" - we obediently roll it out. What's next? And, I remember, wind the dough on a rolling pin and transfer it to a baking sheet (this is me from my experience, if anything, maybe there are no such recipes now). Well, they baked the cake - it turned out not very round, and here the edge is thicker, there it is thinner - was it? Nothing, we'll then smear the edges with cream and hide all the flaws, no one will notice anything.

Until recently, I thought so too - what turned out delicious, ate everything instantly, what to talk about? Homemade cake, this is not a pastry shop.
...
Here on Povarenka this cake is laid out, but ... in fact, the insult for this wonderful recipe was the impetus for this post. Unfortunately, simplifying the recipe is not always beneficial. I will give examples based on this honey cake, but this is for example only, any of us have enough life experience to understand what is at stake.

Now there are many convenient kitchen accessories (not all of them are equally needed and useful, by the way), but the most important thing is that we need a beautiful and regular cake

Ring for the cake and a split form of the same diameter (straight sides and fastened on the side with a fastener). (There is a one-piece form, where the bottom is pulled up, and the corrugated walls expand upward - this will not work).

The ring for the cake is a metal ring 3 centimeters high, without features.

While I did not have it, I took a regular baking dish made of aluminum foil of the diameter I needed (the walls should be straight) and just cut out the bottom from there. (I live in Israel, we have a lot of such forms, they cost a penny).

We took baking paper. They put it on a table (or on a silicone mat in drawn diameters, they show through the paper). * I'm not like a reinsurer ... but I'm used to greasing this paper, approximately a circle of the size I need, by eye - just butter from the refrigerator, it is easy to draw on the paper and that's it. There is practically no such oil, it is rather out of habit *

The dough for the crust can be of any consistency - from liquid, which is poured, to one that can be spread only in pieces - in short, your dough must be distributed in any way according to a given shape. There are no problems with liquid dough - poured it and that's it. With thick - lay it in pieces in a mold, like plasticine, crush it with your hands, for thick and viscous honey cakes, moisten the palms of your hands easily with water. Well, on the table, on paper, laid out the dough of the size we need (approximately), try on the shape so that there is no "shortage" around the edges, let it be in excess, this is only a plus, it will go for sprinkling. Have you measured it? Fine? We take this sheet and transfer it with the dough to a baking sheet, and only now we put the mold on top. If the dough is thin, then pour directly into the mold onto the paper on the baking sheet.

Honey skins are baked very quickly. While the cake is baking, I manage to make 2-3 more blanks on cake paper.

The cake is baked - take out the baking sheet, remove the sheet of parchment along with the cake (I put this sheet on the wire rack). If I took a ring from an aluminum foil mold, then you simply take it (the mold) with your hand (it is completely non-hot) and put it on the next cake, and immediately in the oven. If the metal ring is hot, do not take it with your bare hand (this is why I do not like to take the detachable form itself, it is high and it is easy to burn yourself).

What we see in the ring and what is missing without the ring - in the ring, the dough rises like a biscuit, the cake is 1.5-2 cm high, honestly, in an ideal round shape.

We take a knife and cut out a biscuit along the edge of the metal ring (I don’t grease the ring with anything), it turns out a very beautiful cut, it’s nice to look at. Put the cuttings from the outside in a bowl (go for sprinkling).
Without a ring - an ordinary pancake: in the center it is thicker, along the edges the thickness of the cake tends to zero, the circle is far from ideal. Alas.

We baked the cakes. We made a cream (it is better to do it according to the original recipe, on the Povarenka the recipe is downward). There should be a lot of cream. Plums - there should be a lot of plums too, cut into long thin strips, the cake layer 24 cm will be practically covered by them (drain - 2 layers, do not forget). Nuts - I understand what they found and bought in the nearest super, but after the second cake I went to the market to look for delicious nuts and found them. You are making a cake for yourself, for your family.

The last cake, which usually goes for sprinkling - by this moment it should already be clear to you that just this cake (if there is still a need for it) may not be a round cake at all. We laid out the dough as much of it was left and baked it a little harder (but not to the state of "a little and burned out" and do not dry it out)

We begin to assemble the cake in a split form. On the bottom in the form, you need to put a little cream, just a drop, the bottom cake will stick and will not slip (this will be important when you move the cake anywhere). The cakes fit tightly into the mold. In general, if you guess to weigh the empty dish in which you will make the cream, then at the end of the preparation of the cream, you can weigh this dish again and understand how much cream you need for 1 layer (in this case: 4 cakes + cream on the side surface, count as another cake, in total, we roughly divided the resulting weight into 5 parts). For the first cake, take this cream out of the bowl and understand how much it is, how many spoons, then you don't have to weigh anything.

Now it is important not to save money, they calculated 200 g (this is an option for cream with vanilla pudding), which means that you spread these 200, smear it over the entire surface, do not save on the edges! If some edge of the cake almost reaches the edge (it happens - we are all people, we are all human), then add more cream to this problem area. The cream will not run away from the mold anywhere, but it will even out absolutely everything. The second cake and so on. Upper layer. The right portion of the cream again.

In general, a lot of cream is obtained (which is only a plus) - this is not too much, but just the right amount. For example, I prefer to put a layer of cream on the cake, on this cream plums or nuts, and add the cream on top again, and then the next cake. For what? - then the cake will be well soaked from the bottom too, I like it better. It is naive to expect that the side of the dry crust that lies entirely on one prune will be as soft and nourished as the one covered with cream.

Now put the cake in the refrigerator, even for a few minutes (5 is enough), just during this time we have time to make the sprinkling - we mixed the crumbs and the remaining nuts. You can crush the whole thing with a rolling pin (nuts or scraps of the cake should be in the bag), but if you have a blender, it will turn out much faster, more beautiful and easier. If there is no blender, it's okay, a rolling pin will help out. The main difference, as I noticed, is that if the nuts are crumbled with a rolling pin, they can get a little oily. By the way, at first I sort out the nuts (I learned from my own bitter experience, when I came across a piece of shells in a hazelnut parcel in a cafe, it was very unpleasant), rinse it, then dry it in the oven - it's all fast.

After a few minutes, we take out the cake from the refrigerator.

* Now another lyrical digression. I want to make the cake big, right? Well, so that there was something to eat. I understand that I had the largest family until the children grew up and left. But if you do everything right, then the cake will turn out to be about 10 cm high. The sprinkles on the sides will also add at least 1.5 cm in diameter. And the question will immediately arise - do you have a dish of this diameter? Not just a large dish, but so that the flat surface is no less than the diameter you need? (that is, the sides of the dish or plate no longer count) And if you decide to bring this beauty to work, then HOW will you transport this giant ??? Therefore, I do not recommend increasing the diameter, the shape is 24 cm - and then the cake will be huge, believe me *

We got to the exciting stage - sprinkles (you are not tired of reading? The materiel will be over soon). I must say right away that it turned out to be the most time-consuming operation! Therefore, after the first such cake, I began to look for a solution.

I found it and I'll tell you now. If you have such a spatula for cream - well, if not - then a silicone spatula will also work, but it has a long handle, which is not so convenient for me personally.

We take out the cake from the refrigerator. Carefully unfasten the form and remove it (the bottom remains, of course). Now attention. At this point, you can decide if you need to do any sprinkling of the sides of your cake at all - I'm serious. The cake looks very nice and presentable. The sides are perfectly even and smooth, all the layers are visible, the thickness of the cream layer between the layers is not less than 1 cm.Often the edges of homemade cakes are dry, but not in this case, when you collect the cake in a mold and put out all the necessary portion of the cream without stint ... If you decide that this is enough, you can decorate the top of the cake, gently return the shape to its place and return the cake to the refrigerator until hour X.

And who decided to walk like that, do we continue?

Get out your prepared cake platter. (I bought a 28 cm cardboard plate from a disposable tableware store). Place a sheet of parchment paper on a platter, and now place your cake here, gently holding it under the bottom (it's metal). See what happened - the parchment near the cake rose like frills. Now, when you sprinkle the cake, nothing will spill on the table, everything remains in this paper.

Now, to make it convenient - take a large-diameter pan, turn it upside down, and place your dish with cake on it (so that it is convenient to rotate the cake and you do not need to bend over too much).

Use a spatula for crumb, bring the spatula to the cake and gently press the crumbs from the bottom up. Part of it crumbles, of course - nothing, again with a spatula for cream grab a portion of the delicious crumbs at the base of the cake and again easily press them against the side surface of the cake. They turned the plate a little - and all over again. On the table itself, you have no crumbs, and no waste at all (and remember before, the whole kitchen is in crumbs ... how much to clean up later ... brrr)
Now you can easily transport the cake, move it with this paper, remove it at the very last moment.

The cake is very big. I remembered the math, and counted everything into a smaller form (it's easy).

Questions (I am constantly asked at work, so I immediately answer):
What if there is no such shape or ring for the cake?
It will simply spread on the sheet, unambiguously. Better take a foil mold and cut out the bottom. If this is not possible, then you can get out like this: find a frying pan slightly larger than the required diameter (pay attention to the handle of the pan! So that it does not hurt excruciatingly at the moment when you try to squeeze the pan into the oven, you get the idea). On a frying pan - be sure to a sheet of baking paper (cut out a circle). How to bake - cut a circle of the required diameter from the baked cake (on a plate), only hold the knife perpendicularly so that the edges of the cake are even, then everything will turn out as in the picture above. But this is quite an extreme case.
If there is no detachable form, try to find a paper one, they are usually straight in height and without frills. Didn't find such a shape in the store - don't panic, take the same baking paper, fold it in several layers, make yourself a ribbon - about 10 cm high, and now make yourself such a shape, fasten a couple of sheets together so that the ribbon is long enough ... (The circumference for a shape with a diameter of 24 cm: P = Pi * d = 24 Pi ≈ 75.398208 cm, do not forget to add a couple of centimeters to your pattern so that the edge goes over the edge and secure this edge. Girls, I did not find the symbol of the Greek letter Pi = 3.14 - geometry, grade 6).

Why is a honey cake with cream worth a day in the refrigerator?- but is impregnated. An analogy is literally how we defrost food from the freezer, placing them on the refrigerator shelf overnight, and in the morning they can already be used. So is the cake - the cakes are soaked, but, figuratively speaking, they do not stick together into one pancake, which will be if you leave the cake just on the table overnight (although the taste probably should not suffer in this case).
The taste becomes completely different - bright rich honey, sweet and sour.
(Well, they also put it in the refrigerator for safety reasons, so as not to spoil if it's hot, and the cake will retain its shape when slicing. But I'm talking about honey with sour cream, other cakes may have their own nuances.)

Here is another problem - if you have a child who is able to open the refrigerator on his own, then an inquisitive child will not be satisfied with just contemplating a cake in the refrigerator and will certainly find an opportunity to break off a piece for testing. I place the cake in a low, large diameter (28 cm) saucepan with a lid (with parchment paper, the cake is very easy to move, do not save on paper) so that the cake does not accidentally absorb any foreign odors, and so that the whole refrigerator does not smell of honey aroma.

About me - I have never been a chef or a pastry chef by professionBut an active user in the kitchenTherefore, advice is more likely from the heading "News from the fields".

At first I decided to post a cake recipe with photos of each stage described here, but I thought that I would only bake it on January 1, and by that time you’ll bake all your delicious cakes, so I decided to make a post now so that someone has time take advice. I'm new to the site, and of course I don't know much - tell someone if it is possible to post a recipe similar to the one on the site, but more detailed, or something, and with your own comments.
Thanks.
I wrote everything for a long time, but everything is done very quickly and without hassle

I wish you all beautiful and delicious cakes!
Julia

P.S.
If I unknowingly violated the rules of the site, then do not attack with the whole chorus and do not hit with ladles, I will correct myself! better tell me where to read these rules, and how to upload links correctly.
Photos - not mine, taken from the Internet. because here I am only telling you what these kitchen tools are and how to use them.

Sweet tooths adore chocolate for its melting taste and delicate texture, doctors appreciate it for its high content of trace elements, vitamins and antioxidants, and decorators love it for a huge number of techniques that can be used to decorate any cake. Professionals use special tools to create their masterpieces. But even at home, you can make chocolate cake decorations that will be not only tasty, but also spectacular.

What kind of chocolate can decorate a cake at home

Only a product that contains cocoa butter has the right to be called chocolate.... The main components of chocolate also include grated cocoa and sugar. Unsweetened chocolate is also produced, which contains 99% cocoa.

When decorating cakes, the following types of chocolate are used:

  • bitter (dark) - contains at least 40–55% cocoa;
  • dairy - contains at least 25% cocoa and dairy products;
  • white - contains at least 20% cocoa butter, but does not contain grated cocoa and powder.

Professional pastry chefs use chocolate, which is available in blocks and dragees (drops). Chocolate bars can also be used for home decoration.

Cocoa powder can also be used for decoration, but it should be of high quality, bad powder can grind on your teeth.

Photo Gallery: Forms of Chocolate Suitable for Decorating

Dragee-shaped chocolate is easy to melt Block chocolate is often used by professional pastry chefs Bar chocolate can be used for decoration at home

In addition to real chocolate, there are confectionery chocolate (icing) in stores, in which cocoa butter is replaced with vegetable fats. It is produced in bars or in the form of chocolate figurines.

Confectionery chocolate is much inferior to the real one in taste, but, on the other hand, it is less capricious and can be used for applications, patterns, glaze.

What you need to know about chocolate

How to store and melt properly

Chocolate has a long shelf life, but it should be kept tightly closed, away from foods with strong odors, and protected from light and moisture. Storage temperature - 12 ° C to 20 ° C.

Before you start decorating the cake, in most cases the chocolate is crushed and heated. For heating, you can use a microwave, water or steam bath, or an oven heated to 50–100 ° C. In all cases, stir the chocolate frequently.

Attention! When heated, chocolate must be protected from steam and water droplets, otherwise it will curdle.

Tempering

Cocoa butter is very moody. It contains fats, the crystals of which melt at different temperatures. If the chocolate is not properly melted, it can become coated, melt quickly in your hands, or thicken too much. With tempering (targeted recrystallization), the chocolate is successively heated, cooled and stirred, resulting in a chocolate that melts in the mouth but remains firm and crunchy at room temperature. Use high quality chocolate for tempering.

Confectionery chocolate (glaze) does not need tempering, as it does not contain cocoa butter.

Professional pastry chefs use marble boards and special thermometers for tempering. The easiest way to temper chocolate at home is to use the microwave:

  1. Chop the chocolate, put in the microwave.
  2. Turn on the oven at maximum power.
  3. Take out and stir the chocolate every 15 seconds until it is almost completely melted, small lumps should remain.
  4. Remove chocolate and stir until smooth.

Properly tempered chocolate, applied in a thin layer on parchment, hardens in 3 minutes at 20 ° C indoors.

If the chocolate thickens too quickly, excessive crystallization has occurred. A little melted untempered chocolate is added to such chocolate and mixed.

Simple do-it-yourself cornet

Pastry bags are used to plant chocolate patterns, disposable polyethylene options are especially convenient. If they are not there, you can roll paper cornets yourself. To do this, a square is cut out of parchment or cut out, divided into 2 triangles along the diagonal. The resulting right-angled triangle is folded into a cone, combining acute corners with a right one. The corner is folded outward to secure the cornet. At the bottom, a corner is cut off only when the cornet is already filled with chocolate.

A bag or cornet is filled with melted chocolate. It is convenient to fill the cornet by placing it in a tall glass.

You can also replace the piping bags with a transparent paper file or a thick plastic milk bag.

Express design options

m & m’s and KitKat

This is a very simple and effective way to decorate a cake. Bright chocolate pills in sugar glaze will fit perfectly into a children's party.

You will need:

  • m & m's;
  • KitKat.

The cake will look good if the height of the chocolate bars exceeds the height of the cake itself by 1.5-2 cm.

Procedure:

  1. Attach the chocolate sticks to the sides of the cake. If the sticks are connected together, it is better to separate them.
  2. Cover the top of the cake with m & m's.
  3. Additionally, the cake can be tied with a ribbon.

You can decorate the cake with others: Kinder chocolate, chocolate balls.

Photo gallery: how you can decorate a cake with ready-made chocolate products

The square cake is lined with chocolate bar bricks and decorated with towers of cookies glued together with chocolate Flowers can be made from white and milk dragees In such a candy assortment, any sweet tooth will choose a piece to his taste. Chocolates are laid out in a circle, and the composition is complemented by two-color chocolate tubes, which can be replaced with wafer rolls

Chocolate shavings

You can sprinkle chocolate chips on both the top and sides of the cake. Making it at home is very simple: slab chocolate grated or cut with a knife for peeling vegetables. In the latter case, curly curls of chocolate are obtained.

Depending on the selected grater, you can get different chocolate chips - small or larger. The warmth of the hands softens the chocolate quickly, so it is better to rub small pieces of chocolate. It is impossible to cool the chocolate in the refrigerator beforehand or during operation, too cold chocolate will crumble and break.

Drawing with cocoa and stencil

The famous tiramisu is simply sprinkled with cocoa on top. You can decorate other cakes in the same way. The top of the cake should be flat so it looks neat. And with the help of cocoa and a stencil, you can create a pattern on the cake.

You will need:

  • cocoa;
  • sieve;
  • stencil.

Procedure:

  1. Place the stencil on the cake.
  2. Sprinkle cocoa on top through a sieve.
  3. Remove the stencil carefully.

The stencil can be used ready-made or made yourself by cutting out a drawing from paper. You can also use an openwork cake napkin, a fork, etc. as a stencil.

If the surface of the cake is covered with a soft or delicate cream (whipped cream, custard, sour cream), then it is better to keep the stencil at a short distance from the cake so that it does not stick to the surface and spoil it.

Coating the cake with icing

Chocolate frosting is very appetizing, especially when combined with fruit or fresh berries... You can also add colored sugar or beads to the icing. Chill the cake well before icing it. But the glaze should be warm.

Read more about chocolate glaze in our article:.

The cake can be glazed whole or just the top, leaving appetizing smudges on the sides. The icing is poured into the center of the cake in a circular motion, then spreading out with a knife or spatula. If you need to make more even smudges, then first apply liquid icing in a circular motion to the edges of the cake using a cornet or a bag, and only then pour the top.

Chocolate and heavy cream ganache

Ingredients:

  • 100 ml heavy cream (30-35%);
  • 100 g dark, 150 g milk, or 250 g white chocolate.

Preparation:

  1. Chop the chocolate.
  2. Heat the cream to a boil.
  3. Add chopped chocolate to cream, stir thoroughly with a whisk.

You can adjust the thickness of the glaze by increasing or decreasing the amount of cream or chocolate.

If the ganache is chilled for several hours in the refrigerator, then let it warm up to room temperature and beat, it will turn out chocolate cream which can be used for cream decorations and cake interlayers.

Chocolate and milk

Ingredients:

Preparation:

  1. Chop the chocolate, add milk.
  2. Warm up in microwave oven or in a water bath, stirring constantly.

Made from chocolate and vegetable oil

Ingredients:

  • 100 g of chocolate;
  • 2-4 st. l. odorless vegetable oil.

Preparation:

  1. Chop the chocolate, melt it.
  2. Add vegetable oil stirring constantly.

You can make glaze from different types chocolate. V white oil add less to bitter - more.

From cocoa powder

Ingredients:

  • 1 cup of sugar;
  • 1/2 cup cocoa powder
  • 1/4 cup milk
  • 50 g butter.

Preparation:

  1. Place all ingredients in a bowl.
  2. Put on boiling water bath... While stirring constantly, heat for about a minute.
  3. Remove from the bath, beat with a mixer until smooth.

Mirror glaze with gelatin

The cake to be coated with this icing should be even (mousse cakes filled in silicone molds are ideal). Before covering with mirror glaze, it must be kept in the freezer for several hours.

Ingredients:


Preparation:

  1. Soak the gelatin leaf in cold boiled water. Let the gelatin swell for 10 minutes. When using powdered gelatin, pour 50 g of it cold water, stir well and also allow to swell.
  2. Mix sugar, water, cocoa powder and heavy cream, bring to a boil with constant stirring. After boiling, add chopped chocolate and stir until completely dissolved.
  3. Squeeze the excess water out of the gelatin sheet.
  4. Add the swollen gelatin to the glaze and stir until completely dissolved.
  5. To get rid of bubbles and for smoothness, the mixture is passed through a fine sieve or whipped with an immersion blender, and then poured into a jar and covered with cling film. Glaze must be refrigerated overnight before use..
  6. Warm up before coating the cake chocolate icing to a temperature of 35–45 ° C. To get smudges, you can reduce the temperature to 30 ° C, then it will harden faster. If there are a lot of bubbles in the glaze, strain it again through a fine mesh sieve. To cover the whole cake, place it on a wire rack and baking sheet or other suitable surface lined with cling film. Pour warm glaze from the center in a spiral to the edges... Collect excess glaze on the baking sheet for further use.

Photo gallery: options for decorating a cake with flowing and mirror icing

The dripping icing looks great on a contrasting color cake Using fruits and mirror glaze, you can create a bright composition on the cake Glaze can be made white

Video: how to make beautiful smudges on the cake

Painting on the glaze with liquid white chocolate

Glaze designs using a toothpick or bamboo stick have become classics. On dark chocolate glaze, a pattern is applied with white melted chocolate, on light glaze - bitter or milk. You need to apply chocolate while the icing is still liquid..

You can also apply a picture on a cake covered with cream, if the cream has a soft consistency.

The options are:

  1. Cobweb. Chocolate is applied to the icing in a spiral from the center. Lines are drawn from the center to the edges.
  2. Chevrons. Chocolate is applied to the icing in parallel stripes. Draw lines perpendicular to the stripes in both directions.
  3. Hearts. Chocolate is applied to the icing in small circles in a straight line or in a spiral. Draw a line through all circles in the same direction.
  4. Marble. Chocolate of different colors is applied to the glaze with chaotic movements. Mix the glaze in a circular motion, creating a marbled effect.

Photo gallery: options for applying patterns on glaze

To draw a cobweb, the stick moves from the center to the edges. Applying a pattern in the form of chevrons involves the movement of the stick in turn, spar left and left to right Hearts are obtained by holding a stick in the center of round drops of melted chocolate The marble effect is formed by the free, chaotic movement of the stick

Cake side decoration

The sides of the cake can be wrapped with chocolate tape, lined with chocolate prongs, tiles, or rolls... The most difficult way to decorate is with straws. They will require not only a lot of chocolate, but also a lot of patience.

Lace (chocolate)

Graceful chocolate curls or a simple geometric pattern are not difficult to make from chocolate, but they look very impressive. Dark or milk chocolate chocolates look great on a white background, and a white pattern will favorably emphasize a dark background.

You can also use confectionery chocolate. It is less capricious, but significantly inferior in taste to natural.

You will need:

  • chocolate;
  • pencil, scissors.

Procedure:

  1. Melt the chocolate in the microwave or water bath.
  2. Cut out a rectangular strip of baking paper with a length equal to the circumference of the cake plus 2-3 cm and a width equal to the height of the cake plus 2-3 cm. Draw a pattern with a pencil and turn it over with the drawn side to the table. You can print the pattern on a printer and just put it under the baking paper.

    For a wide cake, it is more convenient to make a chocolate ribbon from 2 halves.

  3. Place the chocolate in a cornet or a bag, cut a corner.

    If the chocolate flows out too quickly, let it cool slightly.

  4. Gently squeeze the chocolate onto the paper strip along the pattern.
  5. Place a paper tape with chocolate on the sides of the cake.
  6. Put the cake in the refrigerator for at least 30 minutes.
  7. Take out the cake, carefully remove the paper.

After that, you can decorate the cake with a cream border, berries, fruits or fresh flowers.

Video: how to make a chocolent

Panels or Prongs

For this spectacular decoration, you will need at least 400-500 g of chocolate, depending on the size of the cake... You can use dark chocolate, milk chocolate, white chocolate, or combine them to create marble patterns.

You will need:

  • chocolate;
  • knife or spatula;
  • parchment or baking paper.

Procedure:

  1. Melt the chocolate.
  2. Apply chocolate to parchment or baking paper, spread evenly with a knife or pastry spatula.
  3. Let the chocolate harden.
  4. Cut with a knife or break with your hands into pieces of any shape. The height of the panels should be higher than the cake.
  5. Apply to the sides of the cake so that the panels overlap slightly.

For embossed texture, you can crush the parchment before applying the chocolate. To create a pattern, a pattern is first applied to the parchment with white or dark chocolate, and on top it is poured with a contrasting color.

Photo gallery: options for decorating a cake with chocolate panels

Cake with chocolate panels can be supplemented with fresh flowers Chocolate panels can be made in an unusual shape The combination of white and dark chocolate gives an interesting marble pattern. The embossed texture and irregular shape of the teeth give the cake a special charm

Video: how to make chocolate teeth with nuts and dried fruits

Tubules

Ready-made chocolate tubes are sold in specialized pastry shops. However, you can make them yourself, including from white chocolate or mix white and dark chocolate.

You will need:

  • chocolate;
  • acetate film;
  • thin scotch tape;
  • knife, scissors.

Instead of acetate foil, you can use transparent corner folders.

Procedure:


"Cigars"

You will need:

  • chocolate;
  • marble board or metal sheet for baking;
  • scapula;
  • metal scraper or spatula.

If you don't have a dedicated metal pastry scraper, a new stainless steel construction trowel will do.

Procedure:

  1. Temper the chocolate.
  2. Cool the marble board or metal sheet and put it on the table.
  3. Spread the chocolate in a thin layer on the sheet with a spatula.
  4. Use a knife to mark rectangles on the chocolate layer.
  5. Let the chocolate thicken slightly, but not harden..
  6. With a metal scraper or spatula at an angle of 45 degrees, remove the chocolate layer along the outlined lines, it will roll up into a tube.

Video: how to make chocolate "cigars"

Decorative items made of chocolate

Swirls, numbers, lettering and patterns

Various decorative elements, figures, numbers are drawn with melted chocolate. Butterflies and various curls are very popular. These elements can be used to decorate both the top and sides of the cake..

You will need:

  • chocolate;
  • pastry bag or paper cornet;
  • parchment or baking paper;
  • stencil with a pattern.

Procedure:

  1. Melt the chocolate. Fill a cornette or bag with melted chocolate, cut a corner.
  2. Print or draw on paper the desired drawing (curls, numbers, inscriptions). Put a sheet of parchment on a sheet with a drawing, you can secure with paper clips at the edges. Gently squeeze the chocolate onto the parchment according to the pattern.
  3. Allow the elements to harden.
  4. Remove the chocolate blanks from the parchment.

If you put the parchment on a rolling pin, wrap it around a glass or use other suitable objects while the chocolate is solidifying, the blanks will turn out to be voluminous. Thus, you can create chocolate spirals, flowers, butterflies.

Photo gallery: options for decorating a cake with decorative elements from chocolate and examples of stencils

Openwork triangles are laid in a circle based on cream rosettes or berries The cake can be decorated with chocolate lettering or numbers Graceful decorative elements are usually fixed in cream rosettes. One large or several small butterflies can be planted on the cake. Openwork butterflies can be flat or consist of two halves located at an angle to each other Openwork decorative elements will decorate the top or sides of the cake From small decorative elements usually have a border around the edge of the cake

Video: creating a chocolate flower

Appliques with outline

Unlike lace, such decorative elements have a background and a contrasting outline along the contour.

You will need:

  • white and dark chocolate (bitter or milk);
  • pastry bag or paper cornet;
  • parchment or baking paper;
  • paper with a pattern.

Procedure:

  1. Place a sheet of parchment on a sheet with a drawing.
  2. Melt dark chocolate. Squeeze it out onto the parchment along the contour of the drawing placed under it and let it harden.
  3. Melt the white chocolate. Fill in the rest of the applique. Allow to solidify completely and then turn over.

By mixing white and dark chocolate or by adding dyes to white chocolate, you can achieve different shades and make the applique colored. For colored appliques, special chocolate dyes are required. Can't be used for this fruit juices as the chocolate can curdle.

Simple cut-out elements

Even a child can cope with the manufacture of these parts, so feel free to call your son or daughter to help you.

You will need:

  • chocolate;
  • parchment or baking paper;
  • spatula or knife;
  • cuttings, forms for cookies.

Procedure:

  1. Melt the chocolate.
  2. Using a knife or spatula, spread the chocolate in an even layer of 2-3 mm on the parchment.
  3. When the chocolate begins to solidify, cut out the elements using molds or cut-outs.

If the chocolate sticks to the mold, it hasn't cooled down enough. If the chocolate breaks, it is already too hard, it must be reheated.

Chocolate leaves

This is a very simple idea with great results. You can fantasize and use a variety of leaves as a base.

You will need:

  • chocolate;
  • brush;
  • leaves such as roses.

Procedure:

  1. Wash and dry the leaves well. Melt the chocolate.
  2. You need to apply chocolate - attention! - on the back of the leaves. Then, using a brush, distribute it from the middle of the sheet to the edges and transfer it to a clean surface to harden.
  3. Leave the leaves with chocolate until they solidify.
  4. Carefully remove the base leaves from the frozen chocolate. These chocolate leaves are great for an autumn cake, such as a September 1st cake. You can decorate both the top and sides of the cake with chocolate leaves.

Photo gallery: options for decorating a cake with chocolate foliage

Making figures using molds

Molds are silicone molds specially designed for molding chocolate. With their help, you can easily and quickly get a lot of decorative elements for decorating one or even several cakes.

You will need:

  • chocolate;
  • silicone or plastic molds for chocolate.

Before pouring chocolate, molds must be clean and completely dry.

Procedure:

  1. Melt the chocolate.
  2. Pour chocolate into molds, remove excess chocolate on top, and allow to harden.
  3. Get out the chocolate figurines. Silicone mold you can turn it out for this, and turn the plastic one over and lightly knock on the table.

Chocolate molds are sold in specialized confectionery stores, art stores, in the household departments with utensils. Molds for making soap or ice are also suitable.

Chocolate bow

This cake will be the perfect gift. In addition, he practically does not need any other decorations: a huge bow will make an amazing impression on its own, be sure.

You will need:

  • chocolate;
  • parchment;
  • scissors, ruler, pencil.

Procedure:

  1. Draw rectangles about 3 * 18 cm on parchment, cut. For 1 bow, you will need about 15 such blank strips.
  2. Melt the chocolate.
  3. Apply chocolate to strips. Each strip must be covered completely.
  4. Remove the strip of chocolate and transfer to a clean place.
  5. When the chocolate begins to set, connect the ends of the strip, put the resulting loops on one side. Let it freeze.
  6. After hardening, remove the parchment from the chocolate.
  7. On a sheet of parchment, use melted chocolate to connect the bottom row of 6 loops. Let it freeze.
  8. Similarly, make the second and next row, gluing the loops in the center with melted chocolate.
  9. After hardening, transfer the bow to the cake.

Chocolate molding

Chocolate mastic allows you to create rather complex figures, flowers, it can also completely cover cakes, create draperies, bows, ruffles. Fresh mastic is plastic, reminiscent of soft plasticine, but when it dries, it becomes hard. Plastic chocolate is similar to mastic, but it is mostly used for sculpting.

Store the mastic in the refrigerator, tightly wrapped in several layers with cling film.

Plastic chocolate

Modeling chocolate is made from bitter, milk and white chocolate and glucose syrup. At home, glucose syrup can be replaced with light liquid honey or invert syrup..

Ingredients:

  • 200 g of white, milk or dark chocolate;
  • respectively 50 g, 80 g or 100 g of invert syrup.
  • For syrup:
    • 350 g sugar;
    • 150 ml of water;
    • 2 g citric acid;
    • 1.5 g of soda.

First you need to boil the invert syrup:

  1. Boil water with sugar, stir until sugar dissolves.
  2. Add citric acid, cover and keep on low heat for about 20 minutes. Cool to 50-60 ° C.
  3. Pour in soda, mix. The syrup will begin to foam.
  4. Refrigerate. The foam will go away during the cooling process.
  5. Pour into a sealed container and leave at room temperature.

Let's move on to making mastic:

  1. Chop and melt the chocolate.
  2. Heat the syrup until warm.
  3. Mix the syrup and chocolate thoroughly so that no lumps remain.

    The resulting mass may seem quite liquid at first, but after cooling it becomes thicker and harder.

  4. Carefully wrap the mastic with cling film so that there is no contact with air.
  5. After a few hours, you can sculpt the figures. Before sculpting, take chocolate in small pieces, knead it thoroughly with your hands. Large pieces of mastic are heated for a few seconds in the microwave.

The proportions given are approximate, as they depend on the thickness of the syrup and the percentage of cocoa in the chocolate.

Video: making chocolate for modeling and decorating the cake with ruffles and roses

Chocolate marshmallow mastic

Marshmallow is an airy marshmallow that is produced in the form of pillows or braids. Combining chocolate with marshmallows, you get a mastic that can be used both for modeling and for covering the cake.

Ingredients:

  • 180 g marshmallows;
  • 200 g of dark chocolate;
  • 150 g icing sugar;
  • 1-3 st. l. water;
  • 1 tbsp. l. butter.

Preparation:

  1. Sift the icing sugar.

    It is better to put a little less powdered sugar than more.

  2. Melt the chocolate.
  3. Add water to the marshmallows, melt in the microwave at maximum power, stirring every 20 seconds.
  4. Mix marshmallows with chocolate and butter.
  5. Add the chocolate-marshmallow mass to the sifted powder, knead until smooth.
  6. Wrap tightly in plastic wrap to avoid contact with air.
  7. After a few hours, it can be used to sculpt figurines and to cover the cake. At first, the mastic seems very soft, but after curing, it hardens.

If it is difficult to knead the mastic, you can heat it up in the microwave for a few seconds.

Chocolate gives you a lot of creativity. He can be the only soloist on the cake, or he can make a duet with berries or nuts. The home pastry chef has access to not only the most simple ways decorate the cake - grate chocolate, sprinkle with cocoa, decorate with ready-made sweets. Without any complex special tools at home, you can create chocolate lace, straws, and figures. All you need is patience, neatness and a sufficient amount of chocolate.