Decoration of confectionery products with sweet mastic. List of the best options for decorating children's cakes

If you love baking cakes, then this article is for you! In this article, we will look at a variety of ways to decorate cakes with your own hands at home. You can transform an ordinary cake with mastic, marzipan, icing, waffles, chocolate, icing, cream, cream, meringue, fruit, jelly, sweets, marmalade and sprinkles. We will consider each ingredient of the jewelry separately, get acquainted with the manufacturing recipe, and, of course, be inspired by a huge number of ideas.

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

Mastic- This is a special dough for decorating a cake. 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 desires.

The basic rule of working with mastic is that you have to work with it very quickly, as it instantly hardens. 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 figurines may crack when dry.

Mastic recipe number 1

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

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

Mastic recipe number 2

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

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

Marzipan- This is a nut mass, which consists of almond flour and sugar paste. Its advantages are that it keeps its shape perfectly, is quite elastic and has an amazing delicate taste. It is convenient to create all the elements of decoration from it - small figures, cake coating and voluminous decorations.

marzipan recipe

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

Cooking process: peel the almonds from the husk and finely chop it in a blender or on a grater. Make syrup from sugar and water. 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 grease it well with butter. Pour the marzipan into a bowl. Cool marzipan and pass through a meat grinder. Marzipan is ready! If it turns out liquid, add powdered sugar. If the marzipan is very thick, add a little boiled water.

I recommend the photo gallery of marzipan cakes!

Icing- This is an ice pattern that looks like a winter pattern on the window and tastes like crisp ice. The advantages of icing are that it is strong enough, does not spread, and perfectly adheres to the surface of the confectionery. It can be applied over hard chocolate icing, mastic, fudge. It is worth noting that the surface on which icing can be applied should not spread and be non-sticky. The 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: cool all the ingredients, degrease the dishes and wipe them dry. Take the eggs, separate the whites from the yolks. Beat egg whites, add glycerin, lemon juice and powdered sugar. Beat the mass well with a whisk until it turns white. Cover the mass with cling film and place in the refrigerator for 1 hour to burst the air bubbles. The 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. Ready-made edible pictures based on waffle cake are also popular. You can buy this decoration in confectionery stores, supermarkets or on the Internet. It’s not possible to make waffles with an image on your own, as food ink and special equipment will be required. The advantages of waffles are that they do not crack, keep their shape perfectly and do not melt. However, they can only be used on the light surface of the cake, since when soaked, the picture can be saturated with dark cream.

Waffle design rules

Decorating with chocolate is considered a classic decoration for cakes. This ingredient goes well with biscuits, soufflé, mousse, puff pastry and various creams. The advantage of chocolate lies in the fact that when it is melted, it can be given any kind of 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

To decorate a cake with chocolate chips, simply grate a bar of chocolate on a grater and sprinkle it on the cake.
To decorate the cake with curls, warm the chocolate bar slightly, then take a thin knife, or better, a vegetable cutter and cut off thin strips, they will immediately begin to twist. From them you can create chic patterns.
Here is another way to decorate the cake with openwork patterns, inscriptions and drawings. Melt a bar of chocolate in a steam bath. Place the chocolate in a confectionery syringe. Take parchment paper and draw patterns. Use a pastry syringe to draw patterns on parchment paper. Place the parchment in the refrigerator to harden 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 transparent parchment paper to the pattern and simply copy it.
To decorate the cake with chocolate leaves, you will need real leaves of trees or a houseplant. Wash and dry the leaves. Melt the chocolate in a steam bath and spread it on the inside of the sheet with a silicone brush. Put in the refrigerator, and when it hardens, carefully remove the chocolate from the leaf and decorate the cake.
Another creative way to decorate the cake is with cherries and chocolate. Get rid of the pits, place each cherry in melted chocolate and decorate the cake.

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

chocolate frosting 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 cocoa, sugar, pieces of butter, and pour milk. Put on fire, melt and boil for 5-7 minutes. Cover the cake with chocolate icing using a wide knife and refrigerate to harden further.

caramel frosting recipe

Ingredients: 150 grams of warm water, 180 grams of fine-grained sugar, 2 teaspoons of cornstarch, 150 grams of heavy cream, 5 grams of gelatin sheet.

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

Marmalade Glaze Recipe

Ingredients: 200 grams of marmalade of the same color, 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. Mix well and put on fire. Cook the glaze for 10 minutes, stirring constantly. Let the icing cool down a bit. Cover the cake with marmalade icing using a wide knife and refrigerate for 3-4 hours to further set.

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

buttercream recipe

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

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

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

whipped cream recipe

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

Cooking process: put the cream in the refrigerator for 12 hours. Pour chilled cream into a deep bowl. Take another deep container, pour ice water into it. Place the bowl of cream into 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 the foam will not work). Beat them until the foam is strong enough. Add powdered sugar and vanilla, then stir with a whisk. Add the dissolved gelatin in a thin stream. Put the cream in the syringe and decorate the cake.

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

Meringue- This 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 proteins from the yolks, pour the proteins into a dry, fat-free deep container. Beat egg whites until fluffy (10-15 minutes). Gradually pour out the powder (1-2 teaspoons) and immediately dissolve it. Add vanilla and dissolve well as well. Preheat the oven to 100 degrees, line a baking sheet with parchment paper and transfer the protein foam to a pastry syringe. Squeeze the protein mixture onto a baking sheet, creating beautiful balls or other shapes. The meringue is dried, not baked, the time the future meringue stays in the oven depends on the size of the blanks. Approximate drying time 1.5-2 hours.

Fruits are very tasty, healthy and contain a huge amount of vitamins. They brightly decorate the cake with flavor combinations and rich colors. The easiest way to decorate with fruit is to fan out chopped slices of strawberries, kiwis, oranges, mangoes, and all sorts of other fruits. You can create a whole fruit canvas that blends perfectly in natural jelly.

Recipe

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

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

Jelly looks very beautiful and has a beneficial effect on people's joints. 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 sprinkles of coconut 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 pack of fast-dissolving gelatin, a glass of powdered sugar.

Cooking process: soak the gelatin in 1/3 of the juice and leave to swell. Then melt the gelatin with the juice for a couple. Mix powdered sugar and remaining juice, pour into molds and refrigerate. Pour off 100 ml of jelly, and put it in the refrigerator for a while so that it has time to set. Put the cake in a mold that is 3 cm higher than it. Put the jelly filling on the cake, and decorate with jelly molds on top. Steam will help to easily get the jelly blanks out of the molds. It is enough to bring the mold with jelly over the steam, and then turn it over for dessert. Put 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. Put it in the refrigerator for a while so that it has time to set. Spread the jelly over the nicely arranged fruit, smooth with a spatula and refrigerate overnight. To prevent the jelly from breaking during serving, cut it with a heated knife.

Candy This is a favorite treat for children. Toddlers pay attention to the design of the cake itself, and not to the products from which the cake was made. Try to decorate the cake for the children's holiday as brightly and creatively as possible. You can use all kinds of sweets except lollipops. The surface of the cake should be thick and viscous, for example - whipped cream, butter cream, icing.

Ways to decorate cakes with sweets

The sides of the cake can be decorated with chocolate bars or waffles, and the top can be filled with dragees.
Small toffees are great for creating a pattern or lettering on a creamy surface or white icing.
Cut the gummies into squares and randomly decorate the top of the cake with white fondant or whipped cream.
It is good to decorate the sides with round candies, and put 3 sweets in the central part of the cake.

The more beautiful the cake, the more it causes 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 through a stencil.

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

The decorating process is very simple: 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 the stencil. For example, make the background white with powdered sugar, and sprinkle cocoa on top through the stencil, or vice versa.

Option 2: make frosting

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

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 powdered sugar, then milk.

The result should be such a homogeneous white thick mass.

We coat the top of Easter cakes or buns with the finished glaze. Let the glaze dry.

2.2. Chocolate icing for cake decoration

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

We keep proportions. The main thing is to stir constantly so that the chocolate icing does not become covered with a crust.

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

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

Beat 100 gr. softened butter with a mixer until fluffy. Then gently enter 5 tbsp. l. condensed milk (can be boiled), without stopping whisking. The cream should be smooth and fluffy.

To color the resulting cream, special dyes, cherry juice, beetroot, carrot, spinach, cocoa or coffee (instant) are used.

You can “draw” original borders, ruffles, flower arrangements, etc. on the surface of the cake using a pastry bag or a syringe with various nozzles. Alternatively, a cornet is quite suitable for this purpose (a sheet of thick paper folded into a cone with a cut off lower end). Having filled a home-made confectionery envelope with cream and holding it with your hand, you need to lightly squeeze it, squeezing out the right amount of confectionery mass.

You can also make something like 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 whip cream for a cake correctly, 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 its process they can delaminate and become unsuitable for decorating pastries. The container in which the beating is planned and the whisk should also be pre-cooled, for this purpose they can also be placed in the refrigerator shortly before beating. When choosing a container, you need to take into account that in the process of whipping the volume of cream will increase, it is not recommended to transfer it to another bowl after the mixer has started, it is better to choose a large bowl in advance. You can whip cream to decorate the cake with a good hand whisk, but this will require a lot of effort 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 airiness. The average whipping time is 6-8 minutes.

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

To decorate cakes with cream, you will need a pastry bag (syringe) with different types of nozzles, 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 to decorate the cake simply and quickly!

The easiest and fastest way to decorate the cake with chocolate chips. To do this, you just need to grate the chocolate bar 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 bar with a knife. They will immediately start rolling. Arrange these curls on a plate and send them to the refrigerator. 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 decoration at home. In any season of the year, you can find a suitable option: in winter - kiwi, citrus fruits, apples, bananas, in summer - strawberries, cherries, raspberries, apricots. At any time of the year, you can use exotic fruits - mango, pineapple.

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

Cover the finished round cake with cream: on top - in an even layer, use a pastry bag with a toothed nozzle on the sides, forming corrugated vertical stripes on the sides.
Divide the surface of the cake into 8 parts and mark them with the tip of a knife, drawing stripes on the cream.
Take about 150 grams of raspberries or blackberries (or others that will contrast in color).
Lay the berries neatly in one layer on each “slice” of the cake and separate the parts from each other with a thin strip of cream.

Fruits gelled on the surface of the cake are a very spectacular and bright decoration. It will take a little more time, but only for the jelly to harden.
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.

Cut the fruit into thin slices, put them on the surface of the cake smeared with thick cream.
Arrange the slices in even rows, and put the carving fruit flowers in the center.
Prepare the jelly. To do this, you can use store-bought (dilute it with water, as indicated on the package) or make jelly from ordinary gelatin based on water or juice. Match the shade of the fill to match the colors of the fruit, or use a colorless one.
Place in refrigerator for at least 1 hour.

A delicious homemade cake will sparkle with all colors if it is properly decorated. It is important to know which decorations are suitable for which type of confectionery. Making cakes and desserts for a children's feast involves the presence of bright colors, the use of mastic, figurines, marmalade. Cakes for romantic evenings and holidays can be decorated with fruits, cream in pastel shades, openwork chocolate figurines.

Making jewelry will require some skill and patience. You will also need some improvised means: a confectionery syringe with a variety of nozzles, parchment paper, spatulas of different thicknesses, a sharp thin knife, and tools for working with mastic. But the result is worth the time and effort. As a result, you will get a beautifully decorated festive dish, the surprise of guests and positive feedback about your culinary skills.

There are several of the most common recipes. Try two of the easiest mastic options to make.

Ingredients

For milk mastic:

Condensed milk.
Powdered milk or cream.
Powdered sugar.
Dyes as desired.

From marshmallows:

Chewing marshmallow.
Food coloring if needed.
Water.
Citric acid (or lemon juice).
Butter.
Powdered sugar and starch.

Cooking process

Milk-based mastic is prepared as follows:

Mix the ingredients in a deep bowl. First, the dry part, gradually pouring condensed milk into it.
You should get an elastic, non-sticky thick dough to your hands.
If you add colorings (only use those that are intended for human consumption), pour them drop by drop onto a flat surface, as if kneading into the dough.

We will make mastic from marshmallows in this way:

We heat white marshmallows for a couple or in a microwave oven.
At this stage, the right amount of food coloring can be added to the liquid mass.
Then you can pour in a little water with a pinch of lemon juice or acid or milk.
At the end, put in a mass of 50 grams of butter.
We make a sugar mixture: mix the powder with starch 1: 3.
We add this mixture in parts to the marshmallow mass until the dough becomes elastic and elastic.
Knead the dough for 10 minutes on a surface sprinkled with powder.

Before use, the mastic is thinly rolled into a circle, which covers the top of the cake. You can also cut out figures from it: flowers, leaves, openwork patterns, animals and insects, letters, numbers. Mastic dries instantly, you need to work with it quickly. When forming an ornament, pinch off a piece from the total mass, and wrap the rest in a film. Volumetric figures from mastic may not work out and crack when dried.

We advise you to prepare:

Marzipan

Delicious nut mass - marzipan - has long been used in decorating cakes. It consists of only two components - almond flour and sugar paste. The mass is elastic, keeps its shape perfectly, has a delicate taste. From it you can make not only a coating for the cake, but also various figures and volumetric decorations.

Ingredients:

sugar - 200 grams;
water - a quarter of a glass;
lightly roasted almonds - 1 cup.

Cooking process:

Peel the almonds, dry in the oven until slightly golden, grate on a fine grater or chop in a blender.
Mix sugar with water, cook a thick syrup so that a ball can be formed from one drop of it.
Pour the almond crumbs into the syrup, mix and boil for another 3 minutes.
Grease the inside of a bowl with butter and pour marzipan into it.
Cool, pass through a meat grinder and proceed to the design.
Marzipan can be rolled out in a layer and completely covered with mastic, or you can form petals, leaves, stars, hearts out of it. You can also cut out letters from marzipan and put congratulations on the surface of the cake.
If the mass came out watery and spreads, add a little powdered sugar and knead on the board. Too thick marzipan can be sprinkled with boiled water and rolled out.
Refrigerate the decorated cake for 8-10 hours to set.

Icing

"Ice pattern" - icing - looks very gentle and romantic in the design of cakes. This decoration not only looks like a winter drawing on glass, but also tastes like crispy ice. Very durable, adheres well to the surface, does not spread, therefore it is considered universal. Especially popular for decorating wedding cakes.

Ingredients

You will need:

Powdered sugar - 450-600 grams, depending on the size of the eggs.
3 pieces of protein.
1 teaspoon of glycerin.
15 grams of lemon juice.

Cooking process

Aising is prepared from chilled products:

We separate the proteins, degrease the dishes for them and wipe them dry.
Beat at low speed for 2 minutes.
Add glycerin, lemon juice and powder.
Beat with a whisk until the mass turns white.
Set aside in the cold for an hour, covering with a film so that all air bubbles burst.
We work with icing by transferring it to a confectionery syringe with the narrowest nozzle. They can decorate lace, inscriptions, sides on the surface of cakes.
After decorating, put the product in the cold to solidify the "ice pattern".

Aising can be applied over mastic, hard chocolate glaze, milk fudge. The main thing is that the surface is non-sticky and does not drain.

waffles

Made from waffle crispy dough, they are very convenient to use: they do not crack, do not melt and keep their shape perfectly. The most popular of this material are flowers, figurines of berries and fruits, three-dimensional letters, numbers. Recently, pictures and photographs that can be eaten, also made on the basis of waffle cake, are in demand.

Ready-made waffle decoration - a round or square plate made of rice paper with a drawing with food ink or various figures: flowers, butterflies, leaves, openwork stripes. Making a picture at home is difficult without special equipment. But, even having bought it, you need to properly decorate the cake baked with love with it so that it becomes original and likes the hero of the occasion and guests.

Cooking process

Making with the help of waffle pictures has its own subtleties:

You can only lay the workpiece on a perfectly flat surface of the cake.
The basis can be mastic, thick butter cream, chocolate icing, also thick.
You need to apply a picture on a surface that has not yet hardened, if, for example, we are talking about chocolate icing, so that it sticks and does not move out.

We format it like this:

Lubricate the back side of the workpiece with a thin layer of light jam, liquid honey, thick sugar syrup. At this stage, it is most convenient to use a wide silicone brush. We do not perform the procedure “on weight”: put the picture on the table.
Lay the blank on the surface of the cake.
Press down lightly with your hands and flatten with a paper towel to release air.
To hide the edges of the picture, make a rim of whipped cream or buttercream filled into a confectionery syringe.
Decorating the cake with waffle figures, you can grease them completely and “stick”, or you can coat only the central part of the back side with syrup. So you can form raised wings of a butterfly or an open flower.

Wafer plates can only be placed on a light surface, and if you use chocolate icing, cook it from white chocolate. When soaking, the waffle picture may soak into the dark coating of the cake.

Chocolate

Decoration with chocolate icing, patterns or figurines is considered a "classic of the genre." It is simply impossible to spoil the cake with this white or bitter delicacy. Chocolate goes well with a light biscuit, puff pastry, creamy or curd mousse, all kinds of soufflés and creams. Melted chocolate can be molded into almost any shape, while hardened chocolate will not spread or crack.

Cooking process:

Chocolate chips are very easy to make and look amazing. You can simply grate the tile and sprinkle on the surface and sides of the cake. And you can use a special tool: a vegetable peeler. With this knife with a thin slot inside the blade, you can “clean off” thin long strips from the end of the tile.
If you want to decorate the product with chocolate swirls, you need to slightly warm the bar before cutting. When cutting thin strips with a knife or vegetable cutter, you will immediately notice how they twist. Then you can put them on the icing, cream or whipped cream that covers the dessert so that they stick well. From large
curls can form flowers and leaves, a pattern along the side of the cake.
Openwork chocolate patterns will require some skill. To prepare them, melt a bitter or white tile for a couple (optimally in a microwave oven), transfer the mass to a confectionery syringe or bag.
Draw any patterns on the parchment in advance. If drawing is not your forte, simply attach transparent parchment paper to a page in a magazine with the desired pattern and translate the drawing with a pencil.
With melted chocolate, “draw” the patterns on the parchment, trying not to interrupt the stream. Press on the bag always with the same force and do everything very quickly - high-quality chocolate instantly hardens. Let cool in the cold and carefully peel off the paper. Ready-made patterns can be laid horizontally on the surface of the cake or set, forming a flower bud, in cream.
Chocolate leaves are an original decoration for any confectionery. They are realistic, edible and surprisingly similar to the real thing. Preparing them is simple: take your favorite leaves from a tree or houseplant, rinse, dry. On the inside, apply melted chocolate - white, bitter or milk. Put in the cold, and when the glaze hardens, carefully remove the real leaves. Apply glaze with a wide silicone brush.

Ingredients

Chocolate glaze:

Milk - 1.5 tbsp. spoons.
2 teaspoons of cocoa powder.
1.5 st. spoons of sugar.
40 grams of butter.

Caramel frosting:

150 grams of heated water.
180 grams of fine-grained sugar.
2 teaspoons cornstarch.
150 grams of heavy cream.
5 grams of gelatin sheet.

Marmalade frosting:

Marmalade of one color - 200 grams.
50 grams of butter.
2 tablespoons of fat sour cream.
120 grams of sugar.

Cooking process

Chocolate glaze:

Put sugar and cocoa, chopped butter in a small bowl, pour milk.
Melt and boil for about 5-7 minutes. Stir until the mass thickens.
We cover the cake with a wide knife and immediately put it in the cold.

Caramel glaze:

Soak gelatin in water.
Mix cream with starch, melt sugar in a pan until light brown.
Add warm water in a stream. Boil to dissolve the caramel.
Whisking constantly, pour the hot mixture into the cream.
Cool, add swollen gelatin.
Cover the surface of the cake with an even layer and refrigerate.

Marmalade frosting:

Melt marmalade in a saucepan on a steam bath or in a microwave.
Add sugar, sour cream and butter.
Cook for about 10 minutes, stirring constantly.
Cool a little and grease the cake or dessert, put in the cold for three or four hours, no less.
On a surface filled with plain glaze, you can put pieces of marmalade in the form of orange slices, bears, berries or fruits, or simply sprinkle with multi-colored marmalade cut into cubes.

Cream

The traditional cream decoration - flowers, leaves, inscriptions - is widely used in store confectionery and homemade cakes. It is universal: you can form lush roses, intricate sides, decorate the cake on the side surface, write a congratulation right on the baking. Food coloring is often added to creams for decoration.

Ingredients

Butter cream is prepared from the following products:

Softened butter - 100 grams.
5 tablespoons of condensed milk.
Any dye.

Cooking process

Preparing the cream is easy:

Let the butter melt slightly.
Whisk until it is fluffy and white.
Add condensed milk.
Then divide the cream into portions and add the dye of the color you need to each. Beat each part separately so that the dye is completely dissolved.
For direct registration, you will need a good confectionery syringe. With its various nozzles, beautiful patterns, lines, flowers and leaves can be formed.

After you finish decorating the cake, put it in the cold - the cream should "grab" a little.

Cream

Whipped cream can decorate any confectionery product in an original way: ice cream, cake, dessert, jelly. They are airy, very voluminous, sweet and incredibly snow-white. It is quite easy to prepare such a decoration at home, the main thing is to choose high-quality fresh cream, how to cool it and beat it. When making a pastry bag or syringe is used.

Ingredients:

Cream with a fat content of at least 33% or higher, if you can buy - 500 milliliters.
Any dye of your choice.
Vanilla - 1 package.
Powdered sugar - 100-200 grams to taste.
Instant gelatin - 1 sachet.

Cooking process

Before starting the preparation, the cream is cooled for about 12 hours in the refrigerator:

Pour cold cream into a deep container (when whipping, they will increase significantly in size) and place the container in another with ice water.
You only need to beat with a mixer, since the blender separates the product and foam will not work.
Immediately prepare a syringe with the necessary nozzles, since you need to work with cream very quickly.
Dissolve gelatin or soak and melt for a couple, depending on the preparation method indicated on the package.
Whip the cream until the foam becomes strong and stable.
Add vanilla and powdered sugar and mix gently with a whisk.
Stream in cold melted gelatin.
Transfer to a bag or syringe and squeeze out the desired composition. The surface should be smooth and slightly sticky, so the cake should be covered with chocolate icing, a thin layer of cream or jam.

Meringue

Crispy meringue can beautifully decorate almost any cake. It is rich, sweet and white. Most often, hemispheres of various shapes and sizes are pre-baked from the protein mass, which are then carefully laid out on the prepared surface of the cake. Looks very unusual!

Ingredients:

A glass of sugar or powder.
5 proteins chilled.
Vanilla optional.

Cooking process:

Separate the whites first. Make sure that not a single drop of yolk gets into the container.
Pour into a deep dish, dry and fat-free.
Beat for 10-15 minutes until fluffy.
Pour in 1-2 teaspoons of sugar, and at the end - vanilla.
Preheat the oven at 100 degrees.
Line a baking sheet with parchment paper, and transfer the protein foam to a syringe or bag.
Squeeze out on paper the size of the hemisphere you need.
Meringue is not baked, but dried, so depending on the size of the blanks, it will take about 1.5–2 hours.
Ready balls are laid out on a layer of cream, jam or chocolate.

Fruit

Berries and fruits, both ordinary and exotic, cakes are decorated very often. They are rich in flavor combinations, have bright saturated colors, look beautiful in the context. The easiest way to decorate is to fan out sliced oranges, strawberries, kiwi, and mangoes on the surface of the finished cake. Thin slices can be used to form decorative flowers. The fruit “litter” covered with a thin layer of jelly looks very impressive on the dessert.

Ingredients

For fruit jelly, take:

Apple (or any light) juice - 600 milliliters.
1 package of powdered gelatin.
A glass of powdered sugar.
Fresh berries or fruits to taste.

Cooking process

You need to prepare the decoration when the cake is completely ready:

Fill the package of gelatin with juice (one glass). Leave it to swell.
Prepare fruit: wash, peel and cut into thin slices. Hard fruits - apples, pears - it is convenient to cut with a slicer or a very sharp knife.
Bananas, kiwi are cut into circles, oranges, apples - into half rings, strawberries - in half, cherries, raspberries, blackberries are left whole.
Melt the gelatin in a water bath, stirring, pour in the remaining juice and add the powder.
Strain the mass.
Put sliced fruits or berries in jelly and refrigerate.
When the jelly is slightly set, but not completely "set", transfer it to the cake - turn the container over on its surface.
The edges can be masked with whipped cream or buttercream. Refrigerate the cake overnight.

Jelly

Jelly filling is usually covered with fruits or berries laid on the surface of the cake. But this fill looks no less original, covering nuts, for example, peanuts or hazelnuts, chocolate icing. To surprise guests with the boundlessness of your imagination in decorating cakes and excellent taste, try decorating the finished product with jelly filling.

Ingredients

For pouring or jelly decorations you will need:

600 milliliters of juice (you can take a glass of juice of different colors).
A glass of powdered sugar.
1 pack of instant gelatin.

Cooking process

To make jelly figurine decorations:

Soak gelatin in 1/3 of the juice, let it swell, then melt for a couple.
Mix the remaining juice, powder and pour the mass into different molds: for muffins, cookies, sweets, and so on.
Pour off some of the jelly (about 100 milliliters).
Place the forms in the cold and let harden.
Put the finished cake in a mold that is slightly higher in height - 2-3 centimeters.
Put 100 milliliters of jelly in the cold for a short time so that it just starts to set.
Then put the thickened mass on the cake, and lay the jelly from the molds on top, forming a beautiful pattern.
To easily remove the blanks, warm the molds slightly over the steam and quickly turn them over for dessert.
Place the cake in the refrigerator for 10-12 hours. Before serving, carefully remove the detachable form, and transfer the cake to a dish.

To pour jelly fruit slices:

Prepare jelly as described above.
Put it in the refrigerator and let it "grab" a little.
Pour over stacked fruit and smooth with a spatula.
Place gently in the cold overnight.
Cut with a heated knife so that the jelly does not break.

Candy

Children's holiday is not complete without a big appetizing cake with candles. But little guests pay more attention to the beautiful design than to the composition or exotic ingredients. You can make an originally decorated cake for a children's holiday yourself, for example, decorating it with delicious multi-colored sweets that kids love more than anything in the world.

Cooking process

You can decorate any cake. Sweets are placed on a thick and viscous surface: white or chocolate icing, butter cream, whipped cream:

The side surface can be decorated with long bars, wafer rolls, lined up and tied with a bright satin ribbon.
Upstairs, you can lay out multi-colored dragees made of chocolate or nuts with an intricate pattern.
You can lay out the sides with round chocolate sweets, and put 3 sweets in the center.
Small toffees are also suitable for decoration - they can lay out a pattern on a white glaze or cream surface.
Rectangular gummies can be cut into squares and scatter over white fondant or whipped cream on top of the finished cake.

In general, in this case, the cake can be decorated with any sweets, except for lollipops. Show your imagination and please the little hero of the occasion and his guests.

Marmalade

Marmalade is an excellent material for decorating cakes and desserts. It is malleable, plastic, it can be heated, colors mixed, voids filled, voluminous decorations formed. Today, this delicacy is available in different bright colors, small gummy bears and other figurines of the most unimaginable colors are sold in packages. They are suitable for decorating any cake, especially baked for a children's holiday. So let's start imagining!

marmalade rose

Cooking process

Original marmalade drawings can be done like this:

Draw with a simple pencil on parchment the desired picture, suitable in size to the surface of the cake.
Thinly roll out marzipan or a layer of light mastic on parchment. We transfer the picture to it: we apply a sheet and roll it out with a rolling pin several times.
We heat 50 grams of dark chocolate, transfer it to a small pastry bag with a narrow opening (for inscriptions).
We draw the outline of the drawing with chocolate.
In different containers, we drown colored marmalade in the microwave. This will take a few seconds.
We shift it into a cornet and carefully fill the drawing with the desired colors.
We put it in the refrigerator for three to four hours.

For decoration without melting, you can use multi-colored marmalade of various shapes: in the form of citrus slices, cubes, hemispheres. From this material, beautiful voluminous flowers are obtained. For their preparation, marmalade is cut into thin layers and a flower is formed on a sticky surface - cream, butter cream.

topping

Multi-colored sugar-based or chocolate topping is a universal decoration for any confectionery. It is used in cakes, and in desserts based on mousse or jelly, and on Easter cakes. Today, a huge number of various sprinkles are produced: in the form of stars, balls and circles, flowers, butterflies, and a cylindrical shape. The color scheme is amazing, gold, silver, with mother-of-pearl overflows are also made.

Cooking process

Decorating a cake is very easy, but you need to know some nuances:

You can sprinkle a surface that sticks. Therefore, use this type of decoration when the icing, cream or cream has not yet hardened.
You can beat an interesting topping in jelly filling. If you are using the filling in a thick enough layer on the surface of the cake, pour half, freeze, sprinkle with topping and pour over the rest. So you can create the effect of an aquarium, alternating layers of jelly and beautiful large toppings.
The side surfaces are sprinkled in a special way: put the dish with the cake on a towel of a larger diameter, sprinkle the right amount of decoration along the diameter of the cake directly on the fabric and just gently lift the “sides”, pressing the fabric to the sides of the dessert.
Use templates for drawing. Making them is simple: cut a circle according to the diameter of the cake, and cut the desired pattern or figures in it. Carefully cover the cake without leaning the paper in the base, and sprinkle thickly with topping. Also carefully remove the template - multi-colored patterns will remain on the surface.

Sprinklings from nuts of one kind or a combination of several, grated chocolate, crumbs from cookies or well-dried dough in the oven, meringue are widely used. Bon Appetit!

Video gallery

If you can bake delicious cakes, then you should know how to properly decorate a homemade cake so that it can sparkle with bright colors. Cakes are not only served on birthdays today! It turns out that such sweet products can become the main dish of any feast. Therefore, in this article we decorate the cake with our own hands. In doing so, we will use the most original ideas.

What to use for cake decoration

Before offering you interesting ideas, it is worth saying that today it is customary to decorate cakes with a variety of decorations. However, making such jewelry may require patience and skill from you. And you may also need some improvised means. It could be:

confectionery syringe with various nozzles,
parchment paper,
various blades,
thin and sharp knife
masking device.

But if you work hard, you will get a result of excellent quality. As a result, you can get a delicious and very beautifully decorated dish that will allow your guests to admire and enjoy its wonderful taste. In this article, we will tell you how to make various ingredients for decorating a cake.

How to make mastic?

Mastic is used quite often to decorate cakes. You can prepare mastic using any of the modern methods. But we will describe the simplest method of making mastic. So, you should prepare milk mastic. It will require:

dry milk or cream,
condensed milk,
powder,
dyes as desired.

From marshmallows you should prepare:

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

How to cook?

Milk mastic should be prepared as follows:

In a deep bowl, mix all the ingredients. First, dry ones are mixed, after which condensed milk is poured into them.
The result is a thick and elastic dough that will not stick to your hands.
If dyes are added to the mastic, then only food ones should be used. Pour them in one drop at a time.

Marshmallow mastic should be done as follows:

After that, pour in some water and add a pinch of citric acid or lemon juice. You can also add milk.
Now add food coloring to the liquid mass.
White marshmallows should be melted in a microwave oven or steamed.
At the end, put 50 grams of butter in the mass.
Make a sugar mixture: mix starch with powder 3:1.
Add this mixture in parts to the mass of marshmallows. As a result, the dough should be elastic and resilient.
Now knead the dough for about 10 minutes on a flat surface, which should be sprinkled with powder.

On a note! Use the mastic is as follows. Mastic should be thinly rolled into a circle. She covers the top of the sweet product. It can also be used to cut various items. Such as flowers, leaves and openwork patterns. Remember mastic tends to dry out instantly. It is very fast to work with her. To create a decoration, pinch off a piece from the total mass, and wrap the main part in cellophane.

How to decorate a marzipan cake?

Marzipan is a delicious nut paste that has long been used to decorate sweet cakes. This paste will consist of almond flour and sugar paste. As a result, the mass will turn out elastic and will keep its shape perfectly. This paste makes beautiful figurines and a perfect cake topper.

In order to prepare the pasta, you should take the following ingredients:

200 grams of sugar
1/4 cup water
1 cup toasted almonds.

How to cook?

Pure almonds should be dried in the oven. It should take on a golden hue. It is rubbed on a medium-sized grater.
Sugar is mixed with water and a thick syrup is boiled.
When the syrup thickens well, almond crumbs are added to it. Mix everything well and cook for another 3 minutes.
The bowl is greased with a piece of butter. Then marzipan is added to it.
Cool the mass and pass through a meat grinder. After that, it can be used to decorate the cake.

On a note! Marzipan can be runny. Therefore, in this case, powdered sugar can be added to it in order to give it the desired consistency. Too thick paste is sprinkled with boiled water and rolled out. The cake that you designed in this way is put in the refrigerator for 8-10 hours.

How to decorate a cake with icing?

Aising is an ice pattern. This pattern looks great in the design of the cake. This decoration looks like an ice pattern on glass. And the taste of this decoration is like crispy ice cubes. The icing is mainly used to decorate cakes for weddings.

To make such an ornament, you must prepare:

teaspoon of glycerin.
Egg white - 3 pieces.
Powdered sugar about 600 grams, maybe less. It all depends on the size of the eggs.
Lemon juice in the amount of 15 grams.

How to cook?

Aising, as a rule, is prepared from chilled ingredients.

So, separate the proteins. The dishes in which you place them should be degreased and wiped dry.
Proteins should be whipped for a couple of minutes at low speed.
Add after that: lemon juice, powder and glycerin.
Beat the mass with a whisk until it acquires a whitish hue.
Cover the mass with a film, leave it in a cold place for an hour. At this time, all air bubbles will burst in it.

On a note! When working with icing, a confectionery syringe is used. In this case, it is worth using the narrowest nozzle. After the product is decorated, it is put in the cold to solidify.

Decorate the cake with waffles.

In this article, we list the best ideas to help you decorate your own birthday cake.

Waffles are also a great option for decorating a sweet cake. Moreover, they are very convenient to use at work. They don't crack or break. Quite often, wafers are made from: figures of berries, flowers and three-dimensional letters and numbers. Also in demand are photos and pictures of waffles that are edible.

How to decorate a cake with waffle pictures?

It is worth saying that the process of decorating a cake with waffle pictures has its own characteristics, which should be discussed in more detail.
The waffle blank is laid only on a flat surface of the cake.
As a basis, you can use mastic. Also suitable: thick butter cream, chocolate icing.
A waffle picture should be laid on a non-frozen surface. However, it is worth doing this if chocolate icing is used.

It should be formatted like this:

The back side of the workpiece should be greased with light jam or liquid honey. Thick sugar syrup will also work. The ingredient is smeared on the wafer with a thin brush using a wide silicone brush.
Lay the blank on the surface of the cake. In this case, you need to smooth it with a napkin. With this movement, you release excess air.
The edges of the waffle picture are hidden by a side of whipped cream or buttercream.
If the cake is decorated with waffle figurines, then only the back of the figurine, and specifically its central part, needs to be lubricated with syrup.

Decorate the cake with chocolate.

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

How to make chocolate?

Making chocolate chips is not difficult. For example, you can grate the tile on a grater and sprinkle the sides and surface of the cake with this chip. You can also use a vegetable peeler. Such a knife will allow you to cut long and thin strips.

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

You will need skill in order to make openwork patterns. In this case, different patterns are drawn on the parchment. After that, melted chocolate needs to draw patterns. The work must be done quickly, but at the same time carefully. Patterns should freeze on paper in the cold.

To make chocolate leaves, you need to take any leaves from plants and dry them. Of course, before sending the leaves for drying, they must be thoroughly washed, after which chocolate, which has been melted, can be applied to their inner side. Leaves should be put in a cold place. After they harden, you need to carefully remove the dried leaves from the chocolate leaves. Then glaze is applied with a silicone brush.

Decorate the cake with icing.

Glaze can also be very beautiful to decorate the cake for any holiday. Currently, there are many types of glaze. For example, there is a type of glaze that requires freezing in the cold. Another type of glaze can be consumed immediately. Now we will tell you what you need to make chocolate glaze:

Milk - 1.5 tablespoons.
Cocoa - 2 teaspoons.
Sugar - 1.5 tablespoons.
Butter - 40 grams.

How to cook?

Put sugar and cocoa in a bowl, then chop the butter and add it there. We still fill everything with milk.
Melt the mass and boil for about 7 minutes. You need to stir until the mass becomes thick.
Cover the cake with this mixture with a wide knife and immediately put it in the cold.

Other cake decorating options at home

In addition to all the methods described above, there are other methods that are used in decorating cakes. And if you are wondering how to decorate a birthday cake with your own hands? Then look at some more interesting ideas.

So, you can use cream to decorate the cake. It is very easy to cook it. And it should be applied to the cake with a confectioner's syringe.

Cream is also a good option for decorating a cake. Meringue is also often used to decorate cakes.

How to decorate a cake with fruits?

Ordinary or exotic fruits and berries are quite often used in decorating cakes. Their popularity is obvious. They have unique flavors and vibrant colors. To make fruit jelly you will need:

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

How to cook?

A package of gelatin is filled with a glass of juice. The mass is left to swell.
Clean fruits are cut into slices or circles.
Gelatin, which has already swelled, is melted in a water bath. Then pour in the juice that remains and add powdered sugar.
The finished mass is filtered. After that, berries and fruits are laid out in jelly and put in the cold.
As soon as the jelly has cooled slightly, it is transferred to the cake. Cover the edges with whipped cream.

How to decorate a cake with sweets?

If you are preparing a cake for a child's birthday, then remember that all children pay attention to the design of such a product. To impress the kids, you can always make a beautiful cake yourself. In this case, choose candy as a decoration.

How to decorate?

You can decorate absolutely any cake with sweets. They can be laid on a viscous or thick surface.
To decorate the side of the cake, choose wafer rolls or long bars. They are lined up and tied with a beautiful satin ribbon.
The top of the cake can be decorated with dragees of different colors.
Use round candies to lay out the sides on the cake. You can also put 3 of these candies in the center.
Use small toffee to decorate the cake too. Of these, you can lay out a pattern on the creamy surface of the cake or on the white icing.
Marmalades are laid out scattered on the cake.

No matter what festive dishes the table is filled with, all guests are looking forward to the final chord - dessert. Beautiful cakes are a delicious end to any holiday. Those with a sweet tooth know that a homemade cake made at home is always better and healthier than a store-bought one. Every housewife wants to impress those present with her masterpiece, to put on the table not only a delicious, but also a beautiful cake. Decorating cakes with cream is a fun activity. There are many ways to decorate a cake at home. For example, decorate it with cream, chocolate, mastic, fondant, whipped cream, jelly, beautifully place berries and fruits on it, use meringue to decorate the cake. A master class on decorating cakes offers how to diversify decorating cakes at home.

It is important to consider that the taste of the decor ingredients is in harmony with the taste of baking:

puff pastry and honey cake are good with boiled or raw condensed milk and nuts;
sand cake harmonizes well with butter, protein cream, jam;
butter creams, butter creams, chocolate icing are suitable for biscuits;
for cottage cheese baking, take berries and fruits, whipped cream.

A little bit of desire and diligence, and you will be able to prepare beautiful cakes, you will be able to simply and quickly create a confectionery masterpiece.

Using, for example, buttercream to decorate a cake is a classic. Since childhood, we remember oil roses, lilac branches, green leaves on pastries from the store. Inscriptions, flowers with leaves, openwork patterns - cream decor will never get old. The cream mass should be thick enough. The best option is butter plus condensed milk. This cake decorating cream holds its shape well. You can add syrup, instant coffee (for coloring and enhancing the aroma), cocoa (provides the taste and color of chocolate), sour cream and whipped cream to get a more delicate texture, all kinds of additives to improve the flavor (vanilla, cinnamon, zest). Protein cream is also perfect for decorating a cake.

To decorate the delicacy with your own hands, you will need pastry bags made of thick film and nozzles made of food grade metal or plastic, or a pastry syringe with curly tips. Instead of a bag, you can simply take a tight plastic bag. If you plan to make the dessert bright, divide the cream into parts and color with food coloring, cool. Place it in a pastry bag or syringe, choose a nozzle. From cream for decorating a cake, you will make a delicate border, graceful roses, all kinds of small figures or patterns. Often used protein-custard to decorate the cake. The cream recipe involves whipping hot syrup and whipped cream, the cream is strong and does not settle.

Decorate with fruits and berries

Juicy berries, fragrant fruits - it's so appetizing. Decorating a cake with fruit is a great way to decorate baked goods. Pieces of fruit can be placed between the cakes, added to the cream, placed on the surface of the dessert and poured with a layer of jelly. In the same way, the cake is decorated with berries. If you are faced with the question of how to decorate a cake with fruits, keep in mind that not all of them are suitable for decoration, too juicy ones will ruin the look. Most often, mangoes, citrus fruits, apples and pears, apricots and peaches, kiwi and pineapples are used to decorate pastries. And, of course, colorful strawberry cake decoration is used most often.

You will get a successful fruit dessert at home if you fill the surface with jelly. The pieces of fruit will stick better, and cooking will take quite a bit of time. Place the product in a detachable form, lay out thinly sliced \u200b\u200bberries and fruits, pour jelly. You can not think about how to make jelly, just buy ready-made in the store, cook according to the instructions, slightly reducing the amount of water. Place the dessert in the refrigerator for several hours until it cools down well.

Mastic

Many hostesses are sure that decorating a cake with mastic is a very laborious task. Not to say that it's easy, but when you understand how to decorate a cake with fondant at home, decorating cakes will not be a problem for you. There are different types of mastic, it can be painted in different colors, it is soft and plastic and you can create a real masterpiece from it. To make the fondant, you will need gelatin, water, powdered sugar, lemon juice, and food coloring. Mix powdered sugar with dissolved gelatin, add a little lemon juice and knead. Separate the mastic and paint in the desired colors. First you need to cover the finished cake with a layer of mastic. Roll out into a thin layer, place on the surface, gently press down and cut off the excess edges.

Cut out small details (flowers, leaves, patterns) and attach them. You can make three-dimensional figures, mold them from mastic, like from plasticine. If you need to glue individual parts, use protein. This preparation should be done in a couple of days so that it has time to dry. Mastic makes everything extremely bright and elegant.

Chocolate decorations

Everyone loves chocolate and chocolate candies, so decorating a cake with chocolate is always relevant. You can get very beautiful cakes, filling with icing, but you can create a real masterpiece. Use bitter, milk and white chocolate. Before making chocolate decorations for the cake, it must be heated. The most convenient way to do this is in a microwave oven, in a water bath or in an oven at a temperature of 50-100 degrees. The mass must be stirred frequently and the ingress of steam and water must be avoided.

If the question arose of how to decorate pastries, and time is running out - fill it with chocolate icing. You can make it from cocoa powder, butter, sugar, milk or sour cream. Decorating with this glaze is cheaper than using chocolate, the main thing is that the cocoa is of high quality.

But the ideal option is to use real chocolate (70% or more cocoa beans), heavy cream and powdered sugar. The icing will have a great taste, provide a shiny, uniform surface.

You can sprinkle the dessert with chocolate chips. Pre-chocolate must be held at a temperature of about 30 degrees, this will make it more plastic. On the wide side of the tile, you need to cut it with a vegetable cutter with a sharp knife into wide chips. The shavings are rolled up, they can decorate the top layer, lightly sprinkle with powdered sugar on top and decorate cakes at home.

Berries on the cake, framed with chocolate leaves, always attract attention.

Before decorating the cake, try making the leaves yourself:

Collect live leaves, strong, not too small, with many veins.
Cover the reverse side of the sheet with melted chocolate with a brush, the veins on it stand out better.
Bring to the cold, laying the chocolate on top. After hardening, carefully separate the chocolate plate.

With the help of a cornet (pastry bag) you can make chocolate patterns for decorating cakes. It must be melted in a water bath, poured into a cornet and write congratulations on the surface, draw patterns.

To decorate the cake with cream, you can pick up decor-bows. Chocolate bows look beautiful. Pour long strips onto a parchment sheet from the cornet, while the chocolate is still soft, fold in half and pinch the edges with a clothespin. Remove the parchment from the hardened chocolate and lay the bow details in layers, each time reducing the number of folds. Lay out the bow and fasten it with hot chocolate.

You can cast chocolate figures, such as butterflies. To do this, you need a pastry syringe and parchment. Lay the parchment on the stencil and fold it in the center to give the figure volume. Apply chocolate along the contour, wait until the chocolate hardens, and remove the parchment. Butterfly is ready. The figurine is very fragile, handle it with care. In the same way, you can make an openwork border for the side of the cake. On parchment, mark a strip of the required size, draw patterns on it. After hardening, carefully remove the parchment and glue the border to the side surface. These blanks are suitable for children's cakes.

Thematic

It is impossible to imagine a birthday without sweets. For a children's birthday, mom will bake a delicious dessert and provide decoration of a children's cake at the highest level. For children's products, effectiveness and brightness are very important. Prepare a biscuit decorated with M&M´s and Kit-kat - a cake with your own hands. Bake a biscuit according to your proven recipe, coat it with your favorite cream. Glue tick-tock sticks on the side surface, you can tie them with a bright elegant ribbon. Pour a large pack of M&M´s on top and send everything to the cold. For girls, decorations from bows, beads, flowers from mastic will be appropriate. Boys prefer decorations on sports or car themes, with characters from computer games.

Of course, you need to think about how to decorate a birthday cake for an adult. Here it is worth considering the birthday man's hobby, his profession. For an anniversary, you can bake a confectionery product in the form of a number - the age of the birthday person, or write a congratulation with cream directly on the surface. An avid football fan can bake birthday cakes in the form of a soccer ball on the field with gates, flags of your favorite teams. With the help of mastic, you can beat any hobby of the birthday man, professional features. There is full scope for your imagination.

One of the most important events in life is a wedding. Beautiful wedding cakes are not just a treat, they are a symbol of love and fidelity of young spouses. Most often it is made gentle, in soft pastel colors, decorated with flowers. Now baking from a wide variety of geometric shapes, most often multi-tiered, is in fashion. A dessert in the form of one or two hearts interconnected with cream is popular.

Among wedding pastries, multi-tiered products are in the lead; they look very solemn. You can use the following cake decoration:

The mask is very popular. It can be painted in any color, fashion figurines of the bride and groom, bows, flowers, rings.
Icing is widely used. From snow-white sugar icing, you can create the most delicate lace, congratulatory inscriptions.
It is hard to imagine a cake without flowers, leaves and patterns. The most delicate roses are created from snow-white butter cream.
On the baking surface covered with cream, spreads thinly sliced \u200b\u200bberries and fruits, it is advisable to fill them with a layer of jelly.
You can crush the delicacy with candied rose petals.

Creating a beautiful culinary masterpiece is not only for professionals. The homemade cake, in which the hostess put her soul, decorated it with love, will certainly be remembered by all guests. At the same time, the simplest available products are suitable for decoration - ready-made chocolate, simple butter or protein cream, seasonal fruits, frozen berries, and even homemade preparations.