Chocolate smudges made from chocolate and butter. Video: making chocolate for modeling and decorating a cake with ruffles and roses

Chocolate icing can decorate and transform any dessert. Only at first glance it may seem that it is too difficult to cook it, but this is actually not the case. There is various options cooking this delicious decoration, everyone can find an option for themselves.

How to make chocolate frosting?

How to melt chocolate for icing is a question that interests everyone who is going to cook this decoration for the first time. The recommendations below will help you cope with the task perfectly and make a real confectionery masterpiece.

Chocolate is best melted using water bath. If you ignore this rule and try to drown it directly over the fire, there is a risk that it will curl up.
The container in which chocolate is melted must be completely dry.
If you want to get shiny glaze, you need to add butter to it.
So that the icing does not curl and does not exfoliate, you need to use only one type of chocolate.
If the glaze remains, it can be frozen, and then melted in a water bath and used again.

Dark Chocolate Icing - Recipe

Dark chocolate icing holds up well on a variety of desserts. And with its help you can make excellent homemade sweets. To do this, they simply dip dried apricots, prunes or nuts into it and wait for it to completely solidify. For this, it is better to use bitter chocolate without various additives.

Ingredients:

grated dark chocolate - 150 g;
granulated sugar - 100 g;
sour cream 20% fat - 250 g.

Cooking

Sugar is rubbed with sour cream, mixed well, placed on a small fire and brought to its dissolution.
Add grated chocolate and wait for it to melt too.
Remove the mass from the heat, stir again until thickened.
Dark chocolate icing is immediately applied to dessert.

Milk chocolate glaze

The icing for the chocolate cake, which is presented below, turns out to be a light brown color. If you want to get a darker mass, you can add cocoa to it along with sugar. Then the color will become darker, and the taste will be more saturated. If desired, the glaze can be flavored with vanilla.

Ingredients:

milk chocolate - 100 g;
milk - 60 ml;
granulated sugar - 50 g.

Cooking

Melt chocolate.
Pour in milk.
Bring to a boil over low heat.
Sugar is added, stirred and brought to a boil again and reduced to the desired density.

White chocolate icing

glaze from white chocolate for the cake is prepared simply and quickly. And in order for the chocolate to melt well, it is broken into small pieces and heated exclusively in a water bath. This is a must for such a delicate product. The finished glaze should be applied to the product immediately, while it is still warm.

Ingredients:

milk - 50 ml;
white chocolate - 200 g;
powdered sugar - 180 g.

Cooking

A bar of chocolate is broken into small pieces and melted in a bowl set in a water bath.
Half of the milk is poured into the powdered sugar, mixed thoroughly and the mixture is poured into the melted chocolate.
Stir until you get a homogeneous thick mass.
Pour in the remaining milk and beat the mixture with a mixer.
The white chocolate icing is immediately applied to the cake while it is still warm.

Chocolate and Butter Glaze

From chocolate and butter, it turns out shiny and looks great on all desserts. If the mass comes out too thick, pour a little warm water or milk. Not much glaze will come out of the indicated amount of ingredients, which is enough to cover a cake with a diameter of 24-28 cm.

Ingredients:

milk chocolate - 100 g;
butter - 50 g;
drinking water - 20 ml;
cocoa powder - 30 g.

Cooking

Chocolate is melted in any convenient way.
Add butter, cocoa to the hot mass and mix thoroughly.
If necessary, pour in a little warm water, stir and apply chocolate icing on the cake.

Chocolate and milk glaze

Chocolate and milk cake icing is the easiest to prepare. Just be sure to use high-quality chocolate, otherwise the product may simply not melt. It is necessary to apply such icing on the cake immediately while hot, then the surface will be more even, and the cake will be additionally soaked.

Ingredients:

dark chocolate - 100 g;
milk - 50 ml.

Cooking

Chocolate is broken into small pieces, place in a dry bowl and melt.
Pour in milk and stirring, keep in a water bath until the mass becomes homogeneous.

Chocolate and cream frosting

Chocolate and cream cake icing is a great solution for decorating homemade treats. It comes out tender and airy and resembles ganache in its structure. This icing is great for decorating other desserts. An important point in this case- this is right choice cream. They must be fresh and their fat content should not be less than 35%.

Ingredients:

white chocolate - 100 g;
natural butter - 40 g;
fat cream - 3 tbsp. spoons.

Cooking

Chocolate is placed in a bowl and melted in a water bath.
Add oil and stir until it dissolves.
Whip cream until desired thickness, then carefully fold in. chocolate mixture and stir.
With the help of a pastry bag or a regular tight bag with a cut off tip, it is applied to the cake. Ideal frosting for smudges of white chocolate and cream.

White chocolate frosting for cake pops

Recently become more and more popular. These little cakes on a stick will be appropriate at any event, and they will fly away especially quickly at a children's party. Colored white chocolate icing will make these desserts even more interesting. And in order for it to come out homogeneous, dry components must be sieved.

Ingredients:

white chocolate - 4 tbsp. spoons;
powdered sugar - 4 tbsp. spoons;
wheat flour - 4 tbsp. spoons;
milk - 4 tbsp. spoons;
butter 82.5% fat - 50 g.

Cooking

Dry ingredients are mixed.
Milk is placed on the stove, butter is added and brought to its dissolution.
Add chocolate and stir.
The flour mixture is gradually introduced into the resulting mass and quickly stirred so that there are no lumps.
Dye is added and brought to a gloss over low heat, the chocolate icing is removed from the stove and cooled to 30 degrees with constant stirring.

White chocolate mirror glaze

The recipe for chocolate icing presented below may seem too complicated at first glance. In fact, everything is much simpler. Such a decoration will turn even the most appetizing masterpiece. Apply the icing on the cake immediately after cooking, while it has not yet had time to cool.

Ingredients:

water - 80 ml;
white chocolate - 180 g;
fine-grained sugar - 180 g;
gelatin - 20 g;
glucose syrup- 180 ml;
condensed milk - 120 g;
titanium dioxide - 10 g.

Cooking

Gelatin is poured with a small amount of water, left to swell for a quarter of an hour.
Pour water into the pan, add titanium dioxide, sugar and glucose syrup.
Place the container on the stove, bring to a boil and boil, stirring, for 2 minutes.
Remove the container from the heat, add condensed milk with chopped chocolate and stir until dissolved.
Pour in the swollen gelatin.
All this is whipped with a mixer and, if necessary, a dye is introduced.
Immediately, chocolate is applied to the surface of the dessert.

Chocolate donut icing

Chocolate is prepared incredibly easily and simply. The main thing is to choose high-quality ingredients and melt them. You can do this in a water bath, or you can use a microwave. In order for the components used to melt faster, they must first be crushed.

Those with a sweet tooth love chocolate for its melting taste and delicate texture, doctors value it for its high content of trace elements, vitamins and antioxidants, and decorators love it for its great amount a technique that can be used to decorate any cake. Professionals use special tools to create their masterpieces. But you can do it at home too chocolate decorations for a cake 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. They also produce unsweetened chocolate, 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 confectioners use chocolate, which is available in blocks and dragees (drops). Chocolate bars can also be used to decorate at home.

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

Photo gallery: chocolate release forms suitable for decoration

Chocolate in the form of dragees is convenient for melting Chocolate blocks are often used by professional confectioners. Bar chocolate can be used to decorate at home

In addition to real chocolate, confectionery chocolate (glaze) is found in stores, in which cocoa butter is replaced vegetable fats. It is produced in tiles 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, glazes.

What you need to know about chocolate

How to store and melt properly

Chocolate has long term storage, but keep it tightly closed, away from foods with strong odors, 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 oven, water or steam bath or an oven preheated to 50-100°C. In all cases, stir the chocolate frequently.

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

Tempering

Cocoa butter is very capricious. It contains fats, the crystals of which melt when different temperature. If the chocolate is not properly melted, it can become coated, melt quickly in your hands, or thicken too much. In tempering (targeted recrystallization), the chocolate is heated, cooled and stirred in succession, resulting in chocolate that melts in the mouth but remains firm and crunchy at room temperature. For tempering, you should take high-quality chocolate.

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

Professional confectioners use a marble board and special thermometers for tempering. The easiest way to temper chocolate at home is to use the microwave:

Chop the chocolate, put in the microwave.
Turn on the oven at maximum power.
Take out and stir the chocolate every 15 seconds until almost completely melted, small lumps should remain.
Remove chocolate and stir until completely combined.

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

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

A simple do-it-yourself cornet

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

The bag or cornet is filled with melted chocolate. It is convenient to fill the cornet if you put it in a tall glass.

You can also replace pastry bags with a transparent paper file or a dense one. plastic bag from milk.

Express design options

m&m's and KitKat

This is a very simple and effective way to decorate a cake. Bright chocolate dragees icing sugar perfect for 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:

Attach chocolate sticks to the sides of the cake. If the sticks are interconnected, it is better to separate them.
Fill the top of the cake with m&m's.
Additionally, the cake can be tied with a ribbon.

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

Photo gallery: how to decorate a cake with finished chocolate products

The square cake is lined with bricks of slab chocolate and decorated with towers of cookies glued together with chocolate From white and milk dragees you can lay out flowers In such a candy platter, any sweet tooth will choose a piece to your taste. Chocolate candies laid out in a circle, and the composition is complemented by two-color chocolate tubes, which can be replaced with wafer tubes

chocolate chips

You can sprinkle chocolate chips on the top and sides of the cake. Making it at home is very simple: bar chocolate grated or cut with a vegetable peeler. 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 heat from your hands softens the chocolate quickly, so it's best to rub small pieces of chocolate. It is impossible to cool 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 even, then it will look 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:

Put the stencil on the cake.
Sprinkle cocoa on top through a sieve.
Carefully remove the stencil.

You can use a ready-made stencil or make it yourself by cutting out a pattern from paper. As a stencil, you can also use an openwork cake napkin, a fork, and more.

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

Covering the cake with icing

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

More about chocolate icing- in our article: .

The cake can be glazed entirely or just the top, leaving mouth-watering smudges on the sides. Icing is poured into the center of the cake in a circular motion, then helping it to spread with a knife or spatula. If you need to make more uniform smudges, then first apply liquid glaze in a circular motion on 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.

Cooking:

Chop chocolate.
Heat cream until boiling.
Add the chopped chocolate to the cream, mix 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 cooled for several hours in the refrigerator, then let it warm up to room temperature and beat it up chocolate cream, which can be used for cream jewelry and layers of cakes.

Made from chocolate and milk

Ingredients:

100 g milk chocolate;
3–4 tbsp. l. milk.

Cooking:

Chop chocolate, add milk.
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 tbsp. l. odorless vegetable oil.

Cooking:

Chop chocolate, melt.
Add vegetable oil, stirring constantly.

Can be used to make frosting different types chocolate. AT white oil add less, in bitter - more.

From cocoa powder

Ingredients:

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

Cooking:

Put all ingredients in a bowl.
Put in a boiling water bath. Stirring constantly, heat for about a minute.
Remove from the bath, beat with a mixer until smooth.

Mirror glaze with gelatin

Cake for coating with such icing should be even (mousse cakes filled in silicone molds are ideal). Before coating with a mirror glaze, it is necessary to keep it in the freezer for several hours.

Ingredients:

Cooking:

Soak sheet gelatin in cold boiled water. Let the gelatin swell for 10 minutes. When using gelatin powder, pour 50 g of cold water into it, mix thoroughly and also allow to swell.
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.
Squeeze out excess water from leaf gelatin.
Pour the swollen gelatin into the glaze and stir until completely dissolved.
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 cover the surface with cling film. Frosting should be left in the refrigerator overnight before use..
Before coating the cake, you need to heat the 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, it should be filtered again through a sieve with small holes. To cover the whole cake, place it on a wire rack and a baking sheet or other suitable surface lined with cling film. Pour warm glaze from the center in a spiral to the edges. The excess glaze on the baking sheet is collected to be used further.

Photo gallery: cake design options with flowing and mirror glaze

Dripping icing looks great on a cake with a contrasting color 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

Drawing on glaze with liquid white chocolate

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

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

Options:

Gossamer. Chocolate is applied to the icing in a spiral from the center. Draw lines from the center to the edges.
Chevrons. Chocolate is applied to the icing in parallel strips. Draw lines perpendicular to the stripes in both directions.
Hearts. Chocolate is applied to the icing in small circles in a straight line or in a spiral. Draw a line through all the circles in the same direction.
Marble. Chocolate of different colors is applied to the icing with chaotic movements. Mix the glaze in a circular motion, creating a marble effect.

Photo gallery: options for applying patterns to glaze

To draw a cobweb, the wand moves from the center to the edges Drawing a pattern in the form of chevrons involves moving the stick in turn from left to right and from left to right. Hearts are obtained by passing the wand over the center of round drops of melted chocolate. Marble effect is formed by the free, chaotic movement of the wand

Cake side decoration

The sides of the cake can be wrapped with chocolate ribbon, lined with chocolate teeth, tiles or tubes.. The most difficult way to decorate is tubes. They will need not only a lot of chocolate, but also a lot of patience.

Lace (chocolate)

Delicate chocolate swirls or a simple geometric pattern are not difficult to make from chocolate, but they look very impressive. A dark or milk chocolate bar looks great on a white background, and a white pattern will accentuate 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:

Melt the chocolate in the microwave or over a water bath.
From baking paper, cut a rectangular strip 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 the drawn side over to the table. You can print the pattern on the 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.
Place the chocolate in a cornet or bag, cut a corner.
If the chocolate flows out too quickly, it should be allowed to cool slightly.
Gently squeeze the chocolate onto the paper strip in a pattern.
Attach the paper ribbon with the chocolate to the sides of the cake.
Place the cake in the refrigerator for at least 30 minutes.
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 chocolate

Panels or teeth

For this spectacular decoration, you will need at least 400–500 g of chocolate, depending on the size of the cake.. You can use bitter, milk, white chocolate, and also combine them, creating marble patterns.

You will need:

chocolate;
knife or spatula;
parchment or baking paper.

Procedure:

Melt chocolate.
Spread the chocolate on parchment or baking paper, spread evenly with a knife or pastry spatula.
Let the chocolate harden.
Cut with a knife or break with your hands into pieces of arbitrary shape. The height of the panels must be higher than the cake.
Attach to the sides of the cake so that the panels slightly overlap each other.

For an embossed texture, you can crumple the parchment before applying chocolate to it. To create a pattern, a pattern is first applied to the parchment with white or dark chocolate, and then poured on top 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 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 confectionery stores. However, they can be made independently, including white chocolate or mix white and dark chocolate.

You will need:

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

Instead of acetate film, you can use transparent folders-corners for papers.

Procedure:

"Cigars"

You will need:

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

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

Procedure:

Temper chocolate.
Cool the marble board or metal sheet, put it on the table.
Spread the chocolate in a thin layer on the sheet using a spatula.
With a knife, mark rectangles on the chocolate layer.
Let the chocolate thicken a little, but do not harden..
With a metal scraper or spatula at an angle of 45 degrees, remove the layer of chocolate along the marked lines, it will roll into a tube.

Video: how to make chocolate "cigars"

Decorative elements made of chocolate

Curls, numbers, inscriptions and patterns

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

You will need:

chocolate;
pastry bag or paper bag;
parchment or baking paper;
patterned stencil.

Procedure:

Melt chocolate. Fill a cornet or bag with melted chocolate, cut a corner.
Print or draw on paper the desired pattern (curls, numbers, inscriptions). Put a sheet of parchment on a sheet with a pattern, you can fix it with paper clips along the edges. Gently squeeze chocolate onto parchment paper.
Let the elements dry.
Remove chocolate blanks from parchment.

If parchment is put on a rolling pin during chocolate hardening, wrapped around a glass, or other suitable items are used, the blanks will turn out to be voluminous. In this way, you can create chocolate spirals, flowers, butterflies.

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

Openwork triangles are laid in a circle based on cream rosettes or berries The cake can be decorated with a chocolate inscription or numbers. Graceful decorative elements are usually fixed in cream rosettes. You can put one large or several small butterflies 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, a border is usually made along the edge of the cake.

Video: creating a chocolate flower

Outline Appliques

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

You will need:

white and dark chocolate (bitter or milk);
pastry bag or paper bag;
parchment or baking paper;
patterned paper.

Procedure:

Lay a sheet of parchment on top of the drawing.
Melt dark chocolate. Squeeze it onto the parchment along the contour of the drawing placed under it and let it harden.
Melt white chocolate. Complete the rest of the application. Let cool 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 application colorful. Color applications require special dyes for chocolate. Can't be used for this fruit juices as the chocolate may curdle.

Simple cutouts

Even a child can handle 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;
punches, cookie cutters.

Procedure:

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

If the chocolate sticks to the mold, it hasn't cooled down enough. If the chocolate breaks, it has already hardened too much and needs to be reheated.

chocolate leaves

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

You will need:

chocolate;
tassel;
leaves, such as roses.

Procedure:

Wash the leaves and dry well. Melt chocolate.
You need to apply chocolate - attention! - on the reverse side 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 for solidification.
Leave the leaves with chocolate until completely solidified.
Carefully remove the base leaves from the hardened chocolate. Such chocolate leaves will be good on an autumn cake, for example, on a cake in honor of September 1st. You can decorate both the top and sides of the cake with chocolate leaves.

Photo gallery: chocolate leaf cake design options

Making figurines with molds

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

You will need:

chocolate;
silicone or plastic molds for chocolate.

Molds must be clean and completely dry before pouring chocolate.

Procedure:

Melt chocolate.
Pour the chocolate into the molds, remove the excess chocolate from the top, let it harden.
Get it 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, craft stores, and housekeeping departments with utensils. Molds for making soap or ice are also suitable.

chocolate bow

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

You will need:

chocolate;
parchment;
scissors, ruler, pencil.

Procedure:

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

Chocolate molding

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

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

plastic chocolate

Modeling chocolate is prepared 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 of sugar;
- 150 ml of water;
- 2 g citric acid;
- 1.5 g of soda.

First you need to cook the invert syrup:

Boil water with sugar, stir until sugar dissolves.
Add citric acid, cover with a lid and keep on low heat for about 20 minutes. Cool down to 50–60°C.
Add soda, stir. The syrup will start to foam.
Cool down. The foam will go away as it cools.
Pour into a closed container and leave at room temperature.

We proceed to the preparation of mastic:

Chop chocolate and melt.
Heat the syrup until warm.
Thoroughly mix the syrup with chocolate so that no lumps remain.
The resulting mass may seem rather liquid at first, but after cooling it becomes thicker and harder.
Carefully wrap the mastic with cling film so that there is no contact with air.
After a few hours, you can sculpt figures. Before sculpting, take chocolate in small pieces, knead thoroughly with your hands. big chunks mastics 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 a cake with ruffles and roses

Chocolate marshmallow mastic

Marshmallow - air marshmallow, which is produced in the form of pads or braids. By 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 of powdered sugar;
1–3 tbsp. l. water;
1 st. l. butter.

Cooking:

Sift the powdered sugar.
Powdered sugar is better to put a little less than more.
Melt the chocolate.
Add water to the marshmallows, melt in the microwave at maximum power, stirring every 20 seconds.
Mix marshmallows with chocolate and butter.
Add the chocolate-marshmallow mass to the sifted powder, knead until smooth.
Wrap tightly in cling film to avoid contact with air.
After a few hours, you can use it for sculpting figures and for covering the cake. At first, the mastic seems very soft, but after it has matured, it hardens.

Modern confectioners are a real discovery for me! Looking through the pages of sites, Instagram, you can find bewitching works, from which it is difficult to look away. And after closing the photo, it pops up in your thoughts for a long time. I am delighted with the current trends in the confectionery world. Cakes of the 21st century are, without exaggeration, masterpieces! But, as you know, fashion is a fickle lady, it changes very quickly, and what is in trend today may earn the stigma of “last century” tomorrow. Let's discuss how, today, you can give a zest to the cake, and bring your work closer to a masterpiece?

The answer is quite simple - make smudges on the cake. This is not a difficult technique that every pastry chef, even a beginner, can master. The main thing is to focus and keep proportions. A sense of proportion plays a rather large role. A cake with smudges looks neat and attractive only if the icing flows down in thin streams of different lengths. Cake drips are one of the most versatile designs. It goes well with fresh berries, candy, floral decoration. Depending on the theme, they can be chocolate or colored.

Secrets of the "correct" glaze

Chocolate icing is great for creating smudges -. There are many recipes. However, obtaining an excellent result depends not so much on the ingredients as on the preparation technology.

It can only be applied to a chilled product.
It is very important that the glaze has the right consistency. If it is too thick, you will get pot-bellied worms, and if it is too liquid, smudges will drain onto the substrate, forming chocolate puddles.
Before applying, be sure to check the temperature by applying to the skin of the hands. It shouldn't burn. Too much hot icing ruin your creation.
Volumetric smudges on a chocolate cake look more impressive. This point again depends on the density.

So, let's look at the recipe for making this wonderful glaze.

Chocolate smudges

cake recipe with chocolate smudges involves the use of the following ingredients:

- Dark chocolate from 50% - 90 g;

- Cream with a fat content of 33% - 70 ml.;

Butter - 40 g.

Cooking process

For such confectionery experiments, it is highly desirable to use a scale. But, in principle, you can do without them by adjusting the density using the sample method on chilled dishes, described above.

We heat the cream to a temperature of about 70 degrees (do not bring to a boil!). Remove from fire.
Finely chop the chocolate, add to the heated cream. Do not be alarmed, at first the mass will seem stratified. Keep stirring, the cream will become homogeneous.
Add butter cut into pieces. Some pastry chefs do not use it, but this ingredient gives a chic glossy sheen to ganache.
Glaze is ready. Next is a matter of technology, so to speak! Use our recommendations for its application.

During the execution of smudges, the ganache changes its consistency, freezes. Control this moment! Either work quickly or heat up the frosting as you work.

As practice shows, it is better to perform such manipulations with a small spoon, but you can also use a pastry bag. Who is comfortable. When the smudges are done, fill in the central part of the top of your masterpiece.

colored glaze

Colorful desserts attract the eyes of both adults and children. If you are preparing for children's holiday, use colored smudges for the cake as a design. "The head of the holiday", in this case, will not be left without compliments.

Ingredients:

White chocolate - 100 g;
Vegetable oil - 10 g;
Food coloring.

Cooking process

Melt the chocolate in the microwave, stirring every 15 seconds, or over a double boiler. Make sure the bowl is dry. The ingress of even one drop of water is highly undesirable.
Add vegetable oil (refined, odorless) to melted chocolate.
The next step is to add color. Mix everything thoroughly until a uniform color.
Take out the pre-chilled dessert and pour the icing, starting from the edges. Then we fill the center, leveling everything with a spatula.

We have tried to make it as detailed as possible. unpretentious process! Share in the comments how your expectations and reality coincided?)) We hope this article will contribute to the development of someone's confectionery talent.

Many housewives believe that chocolate icing can only be prepared from cocoa powder or dark chocolate. But what if you want to decorate the dessert in a more original way. We will open for you little secret: white chocolate icing can also turn out, in addition, it is no more difficult to prepare than the usual fudge for all of us, and it tastes more delicate. It can decorate almost all types of desserts, but ideally white chocolate icing is suitable for Easter baking, cakes, cookies.

How to melt chocolate for frosting

As with many recipes, there are tricks to making the frosting with this main ingredient that should be taken into account and used in order to achieve the desired result. Before you make white chocolate icing, you need to melt it properly. Not everyone gets it on the first try. But knowing all the subtleties, you will succeed and get the necessary consistency.

When melting a white tile, you need to take into account the temperature regime, it will be slightly different from that used to heat a dark type of dessert. The thing is that the content of cocoa butter in the white form of this dessert is quite low, and in some of its varieties it may not be at all. Properly selected temperature will help to obtain the same melting of the entire product.

Here is the sequence in which you need to carry out the process of melting white chocolate:

choose two containers of different diameters;
pour water into one and put on fire;
place the broken white chocolate bar in a smaller bowl;
do not heat more than 250 g of the main product at a time;
heat a container of water, but do not bring to a boil, reduce the heat to a maximum;
place the container with the main ingredient on a bowl of water;
stir constantly;
make sure that water or condensate does not get into the bowl with the main product;
also be careful about temperature regime(The water in the bowl should not boil).

Using these simple tricks, you can easily melt the main ingredient, and at the same time achieve the desired consistency.

Another little secret - do not use the porous type of dessert to make fudge. It is produced using a slightly different technology, it has a lot of air and the consistency will turn out to be quite liquid, not suitable for glaze.

White chocolate icing: a classic recipe with a photo

white chocolate cake icing, classic recipe which is presented below, is designed for a product up to 23 cm in diameter. If necessary, the components can be increased to the required amount, but remember that you can heat no more than 250 g at a time, so for confectionery larger diameter, you may need to do the glaze several times.

Necessary components for white chocolate icing (recipe with photo, see below):

chocolate bar;
milk - 2 tbsp. l.;
powdered sugar 175 g

While your main component is simmering in a water bath, stir powdered sugar and milk.

After reaching the homogeneity of the chocolate, add the diluted sugar-milk mass to it.

Mix thoroughly until you reach a smooth, thick consistency. Here you can use a mixer or blender.

Rules for coating a cake with white chocolate icing with dye

If you do not know how to cover the cake with white chocolate icing, then follow these simple rules:

your confection should not be warm otherwise the fudge will simply flow;
the glaze itself is applied still warm, but not hot;
for uniform application, you can use a pastry spatula, knife or a simple spoon.

If desired, you can add your favorite spices (cinnamon, cloves, vanillin) to this classic recipe. You can also include other components. Pairs well with white chocolate flavor. coconut flakes, sesame, poppy.

If you add a little food coloring to this recipe, you will get an interesting decoration solution for your product. This cannot be achieved by making fondant from the bitter-looking bar of the main component. This white chocolate icing with dye will become great solution for decorating cookies or cupcakes. At the same time, the sweet mass can be divided into several parts and made in different shades. Such colored white chocolate icing on your products will look not only beautiful, fun, but also appetizing.

White chocolate frosting with smudge butter

Chocolate icing made from white chocolate with the addition of butter will allow you to get a denser mass. The simplest cooking option is mixing 125 g of the main ingredient with 50 g of butter and plums (3 tablespoons). All these components are simultaneously placed in a bowl (the chocolate is broken into small pieces) and heated in a water bath with constant stirring. Readiness is determined when all the components have melted, and you have a homogeneous mass. Don't worry if the frosting looks runny when hot. Butter and cream in this case play the role of a thickener; when solidified, the mass will become more dense. It must be applied warm. This white chocolate frosting recipe is good for smudges that you can create on the sides of your dessert. It looks very beautiful and unusual, such a decision in decorating confectionery always looks advantageous.

Another white chocolate icing recipe for a cake with butter and other ingredients. For him you will need:

1 tile of the main ingredient;
powdered sugar - 1 tbsp.;
butter - 50 g;
fat milk 2 tbsp.;
starch - 1 tbsp. l.

The last component can be either potato or corn, choose it at your discretion. The process of making such a fudge is slightly different from the classic one. To begin with, milk and sugar are diluted in a container, which are heated over low heat until they are completely dissolved.

A portioned white chocolate bar and butter are added to the milk liquid, and the bowl is placed in a water bath. Stir constantly until a homogeneous consistency is obtained.

Starch is separately bred in a small amount cold milk and poured into fudge. Everything is brought to the desired density, and the product can be removed from the water bath.

As a result, you will get a fudge quite viscous. Therefore, such a cooking recipe can be used to decorate products with complex relief shapes, to create all the same smudges. If after hardening the fondant remains sticky, then it can be covered with powder or ground nuts on top, which will help maintain its shape.

How to make colored icing from white chocolate with honey for cake

If you make such colored glaze white chocolate (using food coloring), then it can be a great solution in the decor of almost any pastry.

It is also possible to prepare a chocolate-oil fudge with the addition of honey. To do this, 100 g of the main component is etched in the bath, 30 g of the next is introduced. oils and milk (4 tablespoons). After thoroughly mixing all these components, add 2 tbsp. spoons of honey. Stir until the last ingredient is dissolved and remove from heat.

Preparation of a mirror glaze for a white chocolate cake (with video)

White chocolate mirror icing for the cake will make even the simplest dessert recipe deliciously beautiful. You will need these components:

180 g of the main ingredient;
the same amount of sugar;
gelatin 20g;
sugar syrup 180 g;
water 80 g;
condensed milk 120 g;
two tablespoons of white dye.

Such a mirror glaze of white chocolate with gelatin is prepared in stages, without the use of a water bath. If desired, you can also add a dye of a different color to the recipe, in addition to white, and get the desired shade of fondant.

Dissolve the gelatin first cold water and leave for 20 minutes to swell. Next, mix it with white dye and syrup. Put on fire and bring to a boil, leave for 3 minutes while stirring.

The second stage is mixing condensed milk with grated white chocolate. Next, combine both masses and stir with a mixer. If you want to get a colored icing for a white chocolate cake, then at the end add a little of the necessary dye and beat again. Pour your culinary masterpiece with the resulting fudge.

Watch another way to make white chocolate mirror glaze in the video:

Icing for eclairs and cake pops from white chocolate: quick recipes

Below are others possible recipes fast food glazes for your confectionery, where the main component is white chocolate.

For 75 g of white chocolate, you need to take 250 ml of condensed milk. The recipe also includes a pinch of salt and a little vanilla sugar for flavor. All components are placed in a bowl and, with constant stirring, are brought to homogeneous mass. Keep on fire for about 10 minutes and then remove from heat. Let cool and you can coat your culinary masterpieces. The perfect icing for eclairs. Made from white chocolate, it pairs well with oil cream and slightly salty dough of the cake itself.
For the following fudge recipe, you will need 400 gr. main component, 4 tbsp. l. milk (high fat content), 320 g of sugar. To prepare, melt the chocolate, stir the sugar with milk, and combine the two resulting masses. It is necessary to keep on fire with constant stirring until the fudge becomes a thick consistency.
But for the icing for white chocolate cake pops, it is enough to melt the main ingredient in required quantity add some butter to it. Keeping the fondant in a water bath, simply dip the cake pops into it and leave to dry. If desired, the mass can be divided into several parts and add other components (ground nuts, poppy seeds, sesame seeds, etc.) or dyes to them. This will make each candy amazing in its own way.

As you can see, there are a lot of recipes for making white chocolate icing. Whichever of the presented recipes you choose, be sure that your dessert, decorated with such a fondant, will look appetizing and unusual.

Chocolate from 50% - 90 g
Cream from 33% - 70 g
Butter - 40 g

close Ingredient printing

I already talked about decorating cakes with chocolate smudges (otherwise - drips) and showed them in a post about. But since this technique is very popular today and many beginner home confectioners, as well as those who just want to make cakes for family holidays from time to time, are interested in how to make them correctly and beautifully, I decided to allocate a separate article for this topic .

Chocolate smudges! Appetizing, glossy, intriguing! They look super: beautiful and “fashionable”, and they seem to be very easy to work with. This is where the trick lies. Most often, for those who make smudges for the first time, they turn out to be not at all the same as in the picture of an experienced master. The layer of chocolate ganache is thin, it happens that it even shines through, and smudges directly reach the very, very bottom and puddles form on the plate. The correct smudges are voluminous, convex and “stop” long before the substrate.

Well, I suggest doing it like this.

First, level the cake and put it in the refrigerator. And if the filling allows, then in the freezer - for 15-20 minutes. In this case, it is super important that the cake is very well chilled!

While the cake is cooling, prepare chocolate ganache. It is to them that we will make smudges. The indicated amount of ingredients is enough for smudges for a cake with a diameter of 18 cm.

We take 70 g of high-fat cream - from 33%. Pour them into a saucepan, put on fire, bring to a boil and turn off!

We put 90 g of dark chocolate in this saucepan (from 50%, I usually take 70%).

Stir with a silicone spatula until the mixture is homogeneous. It won't happen right away, don't worry! First there will be something like this:

... but soon the mixture will thicken, acquire a slight viscosity and shine.

In order to enhance the gloss, add 40 g of butter.

And again stir until smooth!

It turns out such a shiny and, if I may say so, densely flowing chocolate mass.

For beautiful chocolate smudges, we really need the right consistency. It needs to be “caught”, felt. And, perhaps, you will have to spoil more than one cake until this understanding comes :) Although, I hope my writing here will help you save a certain number of nerve cells :) So, consistency. Ganache should not be thick, but it should not be completely liquid, like water, either! The right ganache flows like a thick liquid, like, for example, some kind of varenets. But even if the ganache seems thick to you, do not rush to add cream. Maybe it's all about the temperature. By experience, my colleagues and I found out that the working temperature of ganache, the one at which its consistency is most suitable for creating chocolate smudges, is about 33 degrees. Therefore, if you are thick, check the temperature. It is likely that in the process, for example, of stirring the chocolate or after adding cold butter, the ganache has thickened, simply because it has cooled down. You can put it in a water bath (only so that the water does not touch the bottom of the saucepan with chocolate) for a couple of minutes.

Here you go. Ganache is ready, the consistency is right, the temperature is good, it's time to make smudges! We take out the cake from the refrigerator or freezer and pour the ganache a little bit along the edge with a spoon. We are closely monitoring how it is distributed. For those who have these smudges - one of the first, I do not advise you to immediately pour all the ganache into the middle of the cake and wait until it drains beautifully. It is logical: if we apply a little bit, we have the opportunity to track the quality of the ganache and improve it, and pour it right away - while there is little experience, it is not known how it will go, I think few people want to spoil the whole cake with one movement!

Thus, we make smudges around the entire circumference of the cake. If the ganache thickens a little during the process, heat it in a water bath, but just a little!

And then fill in the middle. Here in the photo, my ganache was already thick enough to spread freely, and I helped him with a spoon. The perfectly smooth center was not important to me, because a rich fruit decor was planned. But I could get a smoother middle if I warmed up the ganache a little - to fluidity, and carefully, slowly, controlling the process, poured it into the middle of the cake.

So our fashionable delicious decor is ready!

Experiment, and let the results always please you!

And I never tire of thanking the cake shop Cakebomb for invaluable tips on working with chocolate smudges!

UPD: Of course, smudges can be made from both milk chocolate and white, but there will be other proportions. I recently tried to cook from milk: 60 g of chocolate and 40 g of cream melted in the "impulse" mode in the microwave (20 seconds each, stir, warm again, etc.), added 1 tsp. butter, mixed well and "distributed" the chocolate in the form of smudges around the circumference of the cake. Here's how it happened!

I will try to make it on white chocolate, I will also write and show!