Handmade chocolate decorations for cakes, pastries, cookies and other homemade baked goods are the pinnacle of a confectioner’s craft. Of course, you don’t have to overthink it and decorate the cake with chocolate the way your grandmothers did - just melt the bar with cream, and then coat the top and sides of the confectionery with this liquid mass. But you can try and make a chocolate decoration of simply unearthly beauty, similar to real masterpieces.
What kind of chocolate is suitable for decorating a cake?
When choosing which chocolate to make cake decorations from, purchase only a high-quality product. High-quality chocolate makes beautiful glossy decorations. Currently, chocolate glazes are used to make chocolate decorations, which are replaced with various equivalents of cocoa butter. These glazes are very convenient to use due to their significant fluidity, but in taste they are inferior to real chocolate - couverture.
Despite the long-standing domestic traditions of chocolate production, interest in this product on the part of consumers and producers is constantly growing, because chocolate can be used to make a variety of decorations for cakes and pastries: line drawings, three-dimensional figures, bas-reliefs, openwork details and much more. When decorating cakes with chocolate, you can give full rein to your imagination.
Popular trends in working with this product include “marble pattern”, “velor finishing”, “decals”.
As you can see in the photo, chocolate decorations can become real original sculptures:
Such compositions are not much inferior to those carved from stone or cast from metal.
DIY chocolate decorations (with photos)
Do-it-yourself chocolate decorations are made on the surface of cakes and pastries: geometric patterns, drawings of flowers and leaves, various drawings of thematic content. It is prohibited to use dyes other than those approved for use by the Ministry of Health. When decorating products, they use special techniques and various devices.
Chocolate decorations at home are made from chocolate candies and 100-gram bars. To decorate cakes with chocolate chips, the chocolate is cooled and then kept for a while at a temperature of 25-30°C - then when cut with a knife, the chocolate curls into a beautiful tube. Heavily chilled chocolate crumbles, but soft chocolate does not produce shavings.
Look at the photo - decorating cakes with chocolate can be made in the form of twigs, trees, rockets, numbers, letters, antennae, outlines of animals and birds:
To do this, it is broken into pieces, melted in a water bath (so as not to burn) and poured into a small parchment cornet. A drawing is selected. Tracing paper or cellophane is placed on it and chocolate is deposited from the cornet along the visible contours. These homemade chocolate decorations are placed in a cold place, and after hardening, they are removed from the paper with a knife and transferred to a cake or pastry.
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Before making a chocolate decoration in the form of a vertical pattern, a “leg” is pre-planted on which it will be fixed in the right place. Chocolate oak leaves are very elegant on the cake. To make them, tracing paper is applied to a drawing of a small oak leaf and a contour is first drawn from the cornet, and then the middle is filled in. With the back of a knife, a line is drawn in the middle of the leaf, and short oblique lines are drawn from it on the sides, thus imitating the veins of the leaf. After this, the remaining leaves are made.
It is not difficult to make decorations in the form of flat figures from chocolate for homemade cakes: for this, the melted product is poured onto parchment paper in a layer of 3 mm and various figures are cut out using recesses greased with vegetable oil. Chocolate for decorating a cake at home should not be hard, otherwise the figures will crumble.
Chocolate decorations for cake at home (with video)
To prepare three-dimensional chocolate decorations, one- and two-sided molds made of plaster, porcelain, clay, plastic and metal are used. Such forms are fastened together using clamps. The molds are thoroughly cleaned of chocolate residues and wiped dry with a clean cloth so that the figures and bas-reliefs can be easily separated, then they are heated to 30°C and filled with chocolate at a temperature of 29-30°C. Chocolate is poured into double-sided, interconnected molds through the bottom hole; the mold is shaken well for 2-3 minutes and turned over to avoid voids from air bubbles and to ensure that the chocolate is evenly distributed. After filling, place the mold with the hole down and pour out the remaining chocolate, leaving a layer of 2 to 4 mm on the inner walls.
If the shapes are large and have a complex pattern, the chocolate is applied with a brush. The filled forms are cooled in the refrigerator at a temperature of 10-12°C, and then the figures are cleaned from the seam formed at the gluing site.
The video “Chocolate Decorations” shows how various figures are made:
To make chocolate jewelry, you don’t have to come up with complex designs, but simply make a chocolate pyramid. Before making such a chocolate decoration for the cake, first draw the contours of the pyramid details on cardboard with a pencil and cut out a template. A design is syringed from the cornet: the lines of the design are thinner, the edges of the pyramid are thicker. To make the pyramid harder, add cocoa butter to the melted chocolate. The parts are cooled in the refrigerator for 1-2 hours, then their reverse sides are processed.
The pyramid is assembled like this: two parts are placed on a board with their flat sides facing each other and chocolate is squeezed out along the edges, the halves are compressed and cooled. Place it vertically on the cake and glue the remaining 3-4 parts to the sides, allow the pyramid to harden and additionally decorate the cake with marzipan and sugar mastic flowers.
As you can see in the photo, you can also make DIY chocolate decorations from a chocolate substitute. It is prepared from 15% cocoa, 45% butter, 40% powdered sugar and 10% (of the total mass) vanilla sugar. First, a quarter of all the butter is heated to 45°C, vanilla sugar and cocoa are added, then the rest of the butter is mixed with powdered sugar and all the products.
Decorations made from glaze can be immediately applied to the product or prepared for future use. In the second case, they are “planted” on sheets covered with parchment paper and dried for 12 hours at room temperature.
The simplest decoration is to apply straight or wavy lines to the surface of the product, smeared with cream, using a pastry comb. It can be made from tinplate, aluminum, plastic. The size and style of the comb teeth may vary.
The master class on decorating cakes with chocolate offered below contains interesting information about this product, reveals how tempering is carried out, as well as the technology for preparing figures, leaves, curls and shavings that will give a festive look to any cake.
Equipment for chocolate decorations on a cake: stencils and cornets for chocolate
Before making complex decorations for a chocolate cake, you need to stock up on special tools. First, you will need cornets or pastry depositor bags with a set of tubes. The cornet is made from tracing paper, parchment or other thick paper that does not absorb fat: cut out a right triangle and roll it into a conical tube. The protruding ends of the leaf are bent inward to secure the root. Its sharp end is cut depending on the pattern that they want to get. The cornet is filled halfway with cream or glaze and closed tightly so that when pressed, the cream or glaze is “deposited” only from the bottom hole. With the help of a cornet, inscriptions, dots and subtle elegant designs and flowers are applied.
To make chocolate decorations, you can make a piping bag. To make it, use thick fabric (tik eraser is best). The bag has a cone shape; various tubes are inserted into its narrow end. A new bag must be boiled before use. After work, the jigging bags are washed in warm water mixed with baking soda, boiled for 3–5 minutes, dried and stored in a specially designated place.
Depositing tubes for making decorations for chocolate cakes are made in the form of a cone, the end of which has a shaped hole, from which the cream is deposited in the form of various decorations. Sometimes a confectionery depositing bag is used, into the narrow end of which a conical ring with a screw thread is inserted; tubes of different styles can then be screwed onto it.
To fill a pastry depositor bag with cream, hold it with your left hand, unfold the bag and place the cream with a spatula or spoon to fill 1/2 of its volume. The cream must be placed tightly, as remaining air can ruin the design. With both hands, connect the edges of the bag and, holding it with your right hand, “pipe” the cream, holding the narrow end of the pastry bag with your left.
A variety of chocolate designs for decorating cakes is achieved not only by different styles of tubes, but also by zigzag or wave-like movements of the cornet or depositing bag, slow or instantaneous changes in the pressure force with the right hand, the angle of inclination relative to the product being decorated, the distance from the product, etc.
Before completing any design for chocolate decorations, you should stop pressing the pastry bag and use the end of the tube to make a sharp, short movement forward along the design.
Various openwork chocolate decorations are made by depositing cream from metal shaped tubes inserted into a depositing bag. A set of 10–12 tubes with different cut configurations allows you to make all the variety of decorations needed for decorating pastries and cakes. But most often they use tubes with smooth and straight, jagged and wedge-shaped cuts.
Stencils for decorating cakes with chocolate can be useful, especially when you need a lot of decoration elements (for a festive banquet or children's table). You can also create a hybrid: for example, make some parts of the composition using a stencil for chocolate decorations, and others by original cutting. The stencil for chocolate decorations has a metal base. Place it on appropriately prepared raw materials and press firmly, cutting through the flesh in the shape of a butterfly, leaf, fungus or any other figure.
Here you can see a photo of the “Chocolate Decorating Tools” that you will need to create the drawings:
Decorating the sides of cakes with liquid chocolate cream with your own hands (with photos and videos)
To decorate cakes with chocolate cream, use only freshly whipped product; standing cream will result in patterns without gloss and pockmarked.
When decorating a cake with liquid chocolate, lines - smooth, zigzag, wavy - are drawn with a pastry comb heated in hot water, lightly pressing it against the smooth edge of the cream. Flowers, figures and patterns are made by squeezing cream out of shaped tubes inserted into a depositing bag. The most delicate drawings and figures of a certain shape or color are made using a cornet, the narrow end of which is either cut off or a shaped tube is inserted into it.
When making openwork chocolate decorations for cakes, the cornet is filled halfway with cream and closed tightly so that when pressed, the cream comes out only at the cut point. It is better not to hold the cornet with cream in your hands for a long time: the cream heats up by hand, becomes liquid and the drawings turn out uneven. After twisting, the cornet is freed from the remaining cream.
To decorate a cake with chocolate with your own hands, fill the depositing bag as follows: unscrew the wide end of the bag so that it rests on the left hand, and with your right hand, using a spoon, fill the bag with cream to 1/2 of the volume. There should be as little air as possible left in the bag, as it will spoil the drawings. Then, with both hands, connect the edges of the wide end of the bag and, pinching it with your right hand, release the cream, supporting the narrow end with your left hand.
When making chocolate cake decorations at home, depending on the wavy or zigzag movements of the cornet or bag, slow or instantaneous changes in pressure with the right hand, changes in the angle of inclination relative to the product, and changes in the distance from the surface of the product, a variety of cream designs are achieved. After completing the beautiful chocolate decorations, you need to stop pressing on the bag or cornet and use the end of the tube to make a short movement forward from you along the design, then the rest of the cream will fall in an inconspicuous smear. If you lift the bag or cornet up, then a cone of cream will remain in the picture.
To prepare small chocolate decorations for the cake, to make dots and inscriptions, the narrow end of the cornet is held close to the surface of the product to be decorated. You can fill bags and cornets in advance with creams of different colors. This will make the chocolate decor for decorating the cake more varied and vibrant.
If you need to make a rose from cream, first cut out a small cake from the sponge cake (or take candied fruit, profiterole, etc.) - the core of the rose. The core is secured on a stick with a pointed end and a cork placed on it or on a table fork. In the left hand they hold a stick with a core, in the right - a pastry bag with a straw. By turning the stick, cream is squeezed onto the core. When the rose is ready, remove it from the stick with a spatula or fork, holding it with the fingers of your left hand, and place it on the cake or pastry.
As you can see in the photo, when decorating a cake with chocolate at home, you can weave a basket of the same or different colors:
The basket can also be made from sponge cake (short pastry), gluing the layers with chocolate cream or fruit filling. The basket is placed on a stand (for example, a plywood circle) with the wide side down and, lifting one side, a weave of cream is applied. When the cream has hardened, the basket is placed on the cake. A handle is made from caramel or special dough (composition: flour, powdered sugar and egg white) on top of the basket. Flowers or sweets are placed in the basket.
To decorate the sides of the cake with chocolate, you can decorate them with borders of cream. By the way, borders are made before all other cake decorations. Borders serve not only as decoration, but also cover gaps, cracks, and smooth out the edges of the cake. They are mainly made using a smooth straight-cut tube or a tube with fine teeth.
The video “DIY Chocolate Decorations” shows various confectionery techniques:
How to decorate a cake with chocolate with your own hands: making flowers
Flower-shaped chocolate cake decorations look very nice. In addition to roses, carnations are often made. They are syringed from a flat tube with an oblique cut. The sharp corner of the tube is placed motionless on the surface of the cake or pastry and they begin to squeeze out the cream, turning the opposite end of the tube 180°C around the motionless end with wave-like movements. Exactly the same, but in the opposite direction they “assemble” the second row of petals, etc.
It is advisable to complement cream flowers with leaves. They are planted from tubes with a wedge-shaped cut of various diameters. The leaves can be green, brown, yellow and even white.
You can make a border or an entire design entirely from leaves. Leaves look especially good on small cakes. Words, names, numbers, congratulations and wishes are often written on cakes and even pastries. For inscriptions to be expressive, there must be a contrast between the inscription and the background. For example, you cannot write chocolate on chocolate or write with white cream on white icing.
The inscriptions are syringed from a small cornet with a very narrow round cut or using a metal “pencil” tube. Protein, custard and butter creams of various colors and shades are used. But there should not be even the smallest lumps in it, otherwise it will get stuck at the exit from the tube or cornet, and you will get uneven, broken lines. You can also write inscriptions using two-color cream. In this case, the cornet is filled with cream of two colors in longitudinal stripes.
Watch the video “Chocolate Cake Decorations” for some fresh ideas:
How to make a cake decoration using tempered chocolate
From tempered chocolate you can make a variety of decorations for cakes and pastries - full-volume figures, bas-reliefs, flat thin figures, “jigging” ones, etc.
For full-volume figures, it is better to use metal molds of two halves with clamps. When pouring chocolate, the mold and the chocolate must be at the same temperature. Chocolate is poured through the bottom hole of the mold and shaken for 2-3 minutes so that the chocolate is completely distributed over all patterns. Then the excess chocolate is poured out. A layer of chocolate 3–4 mm thick forms on the inner walls of the mold. After the chocolate has cooled and hardened, the mold is released from the clamps, the figure is opened and removed. Most often, bas-reliefs are made from chocolate.
To obtain flat thin figures, tempered chocolate is poured onto parchment in a layer of 2–3 mm, allowed to harden a little, and the figures are cut out with a notch.
To “deposit,” tempered chocolate is placed in a cornet and “deposited” on parchment in the form of continuous patterns and so-called tendrils. Tempered chocolate, cast into a bar and then cooled until almost completely hardened, is cut into thin wide chips with a knife, which roll into tubes when dropped.
Making chocolate figures for cake decoration
Chocolate is an excellent material for decorating cookies or cakes; it will add a festive look to any baked goods. To decorate the cake, it is better to use a chocolate mixture. It hardens at room temperature and melts easily in a water bath.
Line a baking sheet with parchment and lightly grease it with vegetable oil. Break the chocolate into small pieces. Place it in a water bath and melt without water. Pour onto the parchment, guiding with a round-tipped knife to form a thick, even layer. Leave in a cool place until the chocolate is almost completely set. Use a knife or dough cutter (star, flower, etc.) to cut out shapes. They should be stored in a cool, dry place.
Chocolate squares- a simple and effective way to decorate a cake or holiday dessert. Line a baking sheet with foil. Spread 200 g of melted chocolate in an even layer and gently move the fork to create a wave effect (make sure the tines of the fork do not touch the bottom of the baking tray). Refrigerate until the chocolate is half set. Using a sharp knife and a ruler, cut the chocolate into squares with a side of approximately 6 cm. Place the baking tray with chocolate decorations in the refrigerator until they completely harden. Remove the foil. Gently press the chocolate squares onto the top and sides of the frosted cake. They can also be used as a topping for ice cream desserts.
Chocolate decor for decorating a cake: grated shavings, crumbs, petals and curls
Chocolate chips and crumbs. To decorate the cake with grated chocolate, use a sharp knife to cut off the shavings from the chocolate bar. It is better to remove the shavings over a plate, using smooth movements. Before decorating the cake with grated chocolate, it should be warmed up, but only enough so that it is easy to work with. Leave the chocolate in a warm place for 10-15 minutes. You can spoon the shavings onto the cake or shake them off. Decorating with chocolate chips is done in the same way, only it is rubbed finer.
Chocolate curls. Melt the chocolate in a bowl over a water bath. Spread a thin layer on a smooth board. Set aside until the chocolate is almost set. Pull the blade of a large wide knife towards you along the entire length of the chocolate, getting long curls.
Chocolate petals. Cut the foil into squares. Melt the chocolate in a water bath, then cool slightly. Place the square of foil on your palm. Using a spatula or spoon, spread a thin layer of chocolate onto the foil. Form a petal. While it is still soft, lift your fingers slightly under the foil to slightly bend the petal, giving it a natural shape. Leave to cool. When the chocolate has completely hardened, remove the foil. Using melted chocolate you can make a flower from the petals.
Homemade chocolate cream dessert
Chocolate cream
Ingredients:
- 100 g chocolate by weight,
- 1/2 cup milk,
- 3 yolks,
- 4 squirrels,
- 2 tbsp. spoons of powdered sugar.
Pour milk over the chocolate broken into pieces and place in the oven to melt. Then grind it with a spoon, gradually adding one yolk at a time until a fluffy mass is formed. Beat the whites into a thick foam and carefully mix with the chocolate mixture. Place the cream in glasses and sprinkle grated chocolate mixed with powdered sugar on top.
Note. This cream must be prepared shortly before serving and kept in the refrigerator, otherwise the whites will fall off and the dish will be spoiled.
Cocoa karem
Ingredients:
- 400 g butter (unsalted) butter,
- 250 ml milk,
- 200 g sugar,
- 3–4 tbsp. spoons of cocoa powder,
- 2 eggs.
Heat the milk in a water bath, add cocoa, stir, pour in the eggs mashed with sugar, cook until thickened, stirring occasionally, then remove and cool.
Beat softened butter until white. Then add the cooled mixture to it. Beat the cream until it reaches a homogeneous consistency.
Custard chocolate cream
Ingredients:
- 1 cup flour,
- 1/2 cup milk,
- 1/2 cup granulated sugar,
- 1 tbsp. l. cocoa powder,
- 50 g butter.
Cooking method. Bring a homogeneous mixture of cocoa powder, granulated sugar, flour, milk and butter to a boil over low heat, stirring constantly. The cream will be ready after it boils and thickens.
How to prepare chocolate icing for cake decoration (with photo)
Recipe No. 1
The easiest way to prepare chocolate glaze is from chocolate. This product can be used as a cream for cakes, or simply spread on cookies.
Ingredients:
- 200 g chocolate,
- 100 g of water,
- 25 g butter.
Dissolve the chocolate and water in a water bath. Mix with butter. Spread the warm glaze over the cake and let cool.
Recipe No. 2
To make this glaze you only need 2 ingredients.
Ingredients:
- dark chocolate (at least 56%) – 0.6 kg (3 large bars),
- “Krestyanskoye” oil – 0.3 kg.
Chocolate icing from chocolate is prepared in a water bath, so first we will select containers: you will need 2 of them, of such a volume that one is immersed in the other, but at the same time, water poured into a larger container should not be poured into a smaller one.
So, set up the containers, pour some water into the larger one and put it on the fire. When the water is hot enough, melt the butter - it melts easier and faster. Gradually add finely chopped chocolate to the liquid butter. Stir continuously, because the mixture quickly thickens and begins to burn at the walls. When all the chocolate has melted and the glaze has become homogeneous, it is ready.
Thus, from butter and chocolate, a mirror-like chocolate glaze is obtained. However, this is a fairly high-calorie product.
As you can see in the photo, when decorating cakes with such chocolate glaze, it glitters very beautifully:
Chocolate glaze made from cocoa and sour cream
Ingredients:
- sugar – ½ cup;
- sour cream with a fat content of at least 20% - 150 g;
- vanillin – 2 sachets;
- cocoa powder – 4 tbsp. spoons.
Preparation:
Since it is not recommended to heat sour cream, it is better to grind the sugar into powder - this way it will dissolve more easily. Mix the dry products: grind cocoa powder with powder and vanilla. If you use vanilla sugar, grind it too. Add sour cream to the mixture a little at a time to avoid lumps. Mix thoroughly until a smooth, shiny, homogeneous mass is obtained. You can use a mixer, then the chocolate icing for the cake will be more airy.
You can make a rich glaze by adding cocoa to the chocolate - this recipe is suitable if you cannot find chocolate with a high cocoa content. We'll tell you how to make chocolate icing from cocoa powder, chocolate and milk.
Chocolate and cocoa glaze
Ingredients:
- mirror chocolate glaze;
- cocoa powder – 4 tbsp. spoons;
- sugar – 1/3 cup;
- milk – ½ cup;
- dark chocolate – 1 bar;
- butter – ¼ pack.
Preparation:
Heat the milk and dissolve the butter with it. Gradually add chocolate chips, cook until ingredients are completely combined, stir. Mix sugar with cocoa and pour in the milk-chocolate mixture in a thin stream. Grind until the sugar dissolves. This chocolate glaze must be applied very hot for decoration.
Light chocolate icing for decorating cakes and desserts
What to do if you need to decorate a dessert, but at the same time you want fewer calories. To do this, you need to cook a light cocoa glaze.
Ingredients:
- sugar – 1 glass;
- water – 0.5 cups;
- cocoa powder – 2-3 tbsp. spoons.
Preparation:
To make this glaze for decorating desserts with chocolate, first of all we prepare the syrup: add sugar to hot water and cook the mixture over low heat for so long as to get a drop that does not spread on the nail. As soon as the syrup is cooked, add cocoa little by little, thoroughly grinding it with the liquid. Quite quickly the sugar will begin to crystallize at the walls. If you don't rub the mixture, it will burn, so be careful and careful. The glaze hardens quickly, so it must be applied warm.
It is not necessary to cook cream to decorate dessert. If the cake contains jelly, do not add a hot chocolate layer. In this case, we will prepare the glaze without heat treatment.
How to make chocolate fondant for cake decoration
Ingredients:
- 75 g softened butter or margarine;
- 225 g powdered sugar;
- 3 tbsp. l. water;
- 2 tbsp. l. cocoa.
To prepare chocolate fudge, mix 1 tbsp. l. hot water and 1 tbsp. l. cocoa, cool.
Mix butter and powdered sugar. Beat with a mixer on low speed, gradually adding water until the fudge is smooth.
Frost the cake with the chocolate decoration prepared according to this recipe and decorate it in accordance with the theme of the holiday.
How to melt chocolate to decorate a cake
To make a product or decoration from chocolate, you need to prepare it, that is, melt it. There are several nuances in how to properly melt chocolate to decorate a cake. Several methods can be used.
First way , how to melt chocolate for decoration - use the microwave, it's very simple.
Second way How to melt chocolate to decorate a cake - use a water bath. To do this, place the container with chocolate in a pan of hot (not boiling!) water.
Third way How to properly melt chocolate for decoration - use a double boiler. You can also melt chocolate in it.
Fourth method - oven. Heat it to 60-70 degrees, place a container with chocolate there for 10-15 minutes. The fifth method is a steam bath. The container with chocolate should be kept over boiling water.
A liquid mass is not always required, so the process will need to be controlled.
Chocolate doesn't like sudden changes in temperature, so don't start melting it when it's cold. Wait until the product warms up to room temperature.
The melting point of white or milk chocolate is 45 degrees. But bitter dark chocolate will melt only at 50-55 degrees Celsius.
How to make openwork chocolate designs to decorate a cake
Openwork designs are an excellent option for decorating a cake.
You will need a brush (it is better to buy a special culinary brush, it is simple and convenient to work with), a pastry bag or plastic bag, dark and white chocolate.
To start, you will need to cover the entire cake with chocolate, which you will use for the background (other chocolate will be used to create the designs). To do this, melt it to a liquid state in any way. Coat the cake with the mixture using a pastry brush.
Let the glaze dry completely.
Start melting the other chocolate. It should also be quite liquid.
Transfer the chocolate to a piping bag. You can replace it with a regular plastic bag by making a small hole in its lower corner.
Start creating! Draw different patterns, show your imagination!
Master class on making a butterfly decoration for a cake
Prepare everything you need in advance: chocolate (you can use white or dark), cling film and a plastic bag (or pastry bag), cutting board or any other hard surface.
What do we have to do?
Melt the chocolate in any way until liquid, transfer it to a pastry bag (or a plastic bag with a hole).
Place cling film on a cutting board.
Start drawing butterflies with liquid chocolate on cling film. If you use two chocolates (white and dark), the decoration will be more impressive.
When the drawing has hardened a little, move it to the refrigerator until completely hardened.
Remove the jewelry from the refrigerator and carefully peel off the film.
Place your butterflies on the cake.
Decorating the cake with balls of chocolate, nuts and cookies
Chocolate balls with nuts
Ingredients:
- cocoa 3 cup;
- sugar 1 glass;
- milk 3 cup;
- butter 150 gr;
- walnut 150 gr;
- shortbread cookies 400 gr;
- coconut flakes 1 sachet;
- egg 1 pc.;
- cognac 1 tbsp. l;
- vanillin 1/2 tsp.
Preparation:
To decorate the cake with nuts and chocolate balls, mix cocoa, sugar and milk. Add chopped butter and put on fire. We are waiting for it to boil. Let cool.
Add the egg, vanilla, cognac and beat well.
Chop the nuts in a coffee grinder (you can roast them first, it tastes better) and add to the mixture.
Grind the cookies (a meat grinder is your friend here) and add to the mixture.
Mix well and make balls. We envelop each ball in coconut flakes. Beautiful!
Place the balls in a pyramid on a plate and place in the refrigerator for 3-4 hours.
Bon appetit!
Chocolate balls with cookies
Ingredients
- 250 g cookies;
- 150 g dark chocolate;
- 50 g butter;
- 2 tbsp. l. Sahara;
- 1 glass of milk;
- coconut flakes or colored dragee.
Grind the cookies. Melt the chocolate and butter in a double boiler or in the microwave. Add milk and sugar, stir until a homogeneous mixture is obtained. Add crushed cookies. Stir and make balls from the resulting dough. Roll the finished balls in coconut flakes or colored dragees. Chocolate balls for decorating the cake should be placed in the refrigerator for several hours.
The selection of photos “Decorating a cake with chocolate at home” clearly illustrates all the above recipes:
Chocolate chips for decorating cakes
If you grind the chocolate on a grater, small strips, separated from the bar, will twist into spirals and are perfect for the role of the top layer. Moreover, when improvising with colors (black, milky and white), interesting combinations come out, and even entire edible paintings. Before you get to work, place the chocolate in a warm place, softening it a little. You can also create curls by hand: you need to get used to cutting thin strips with a well-sharpened knife.
And for the sake of perfectly even chips, the technique will have to be adjusted. To do this, you will need ready-made chocolate glaze, which must be applied in separate strokes to the grooved surface and placed in the freezer to harden.
When the mixture has set, carefully scrape the mixture and transfer it to the cake. Don't stop your imagination with a solid background. Such small particles are also used to create works of art. It is important to place the chocolate decorations on the cake quickly so that they do not have time to melt on your fingers or stick to each other.
Chocolate cookie decoration
Ingredients:
- 1 part vanilla shortbread dough;
- ground cinnamon added to flour;
- 400 g of a mixture of different whole nuts;
- 175 g plain chocolate, broken into pieces;
- 175 g milk chocolate, broken into pieces.
Preheat the oven to 180°C. Grease the base and sides of 2 short pans and line each with a sheet of parchment. Oil the paper.
Divide the dough between the pans and pack it tightly into the pans. Sprinkle with nuts so they are evenly distributed. Press them into the dough with your hands until they hold tightly.
Bake for 40 minutes until the nuts and edges of the cakes are golden. Carefully remove them from the molds and transfer to a wire rack.
Melt the milk and dark chocolate in separate bowls set over pans of simmering water. Leaving the cookies on the paper, carefully cut each cake into strips 2 cm wide.
Place the pieces on the rack so they are 1-2cm apart and drizzle a thin stream of melted dark chocolate using a dessert spoon. Then drizzle milk chocolate on top and leave in a cool place until the chocolate hardens. Cut each strip in half lengthwise.
Cookies with chocolate decorations can be stored for about a week in a tightly sealed container.
Recipe for poured chocolate figures for cake decoration
Such figures can be poured from melted chocolate using generally accepted casting technology. Just having a form is enough. We purchase silicone molds of the desired theme in the confectionery department and fill them with melted chocolate, cool, cool to a solid state, remove from the molds, turning them inside out. If you do not need large chocolate products, pour the chocolate into the molds in a thinner layer. Once poured, smooth the surface with a thin spatula or table knife.
In the absence of bulk molds, you can use shaped recesses, which we usually use for molding cookies or gingerbread. Place a sheet of parchment paper on a flat tray, place the molds and pour chocolate into them in a layer of the thickness you want, trying to get into the center of the cavity so that the chocolate does not stick to its sides above the intended layer. When using indentations, it is better for the chocolate mass to be thicker - let the melted chocolate thicken a little so that it does not spread too much from under the indentations on the parchment. After cooling the chocolate figures to a solid state, carefully squeeze them out of the cut-out molds, keeping your hands cool and wearing gloves so as not to leave fingerprints. Until the figures have completely hardened, they can be further decorated - notches applied with a knife or a special cutter, or pressed with mesh or other textured objects, according to the intended decor. Anything you press onto the surface of the chocolate will leave its mark on it. Such massive chocolate figures are used in confectionery compositions if they are intended to be picked up, for example, to fill baskets or to create a voluminous center of a confectionery composition.
And in conclusion, another video “How to decorate a cake with chocolate”, which will help you cope with this difficult task perfectly:
Merchant cream roses on confectionery products are gradually becoming a thing of the past. They are being replaced by colored cake icing - easier to digest and less caloric. And the ease of decorating desserts with its help is incomparable. Cakes, buns, muffins, pastries, just taken out of the oven, have an unpresentable appearance. But then the magical colored icing for the cake appears, the sweetness pours on top - before you is a work of culinary art. The incredibly simple preparation process makes it indispensable for use in confectionery. The sweet mass can make marshmallows and cupcakes more tasty and beautiful, and also increase their energy value.
A little history
More than two centuries ago, colored glazes emerged from glazes. The baked goods were covered with well-boiled sugar syrup and placed in an oven at a low temperature. After drying, an opaque film formed on the product. Later, juices from berries and plants were added to the mixture to add color.
As history shows, white icing for a cake, the recipe for which included sugar, spoke of the purity and innocence of the bride, as well as the material wealth of the family. The cost of this product was then considerable; it was available only to wealthy people.
Over time, dyes began to be added to the sweet mass; colored glaze took its place in the art of confectionery as an elegant completion of a culinary composition. monograms and patterns from sugar mass, and even sculpting figures, has become commonplace, and now you can read step by step how to prepare icing for a cake in any cookbook.
The ease of preparation and the minimum required ingredients for preparing this confectionery component are rightfully appreciated by professional chefs. Lovers of home baking also often use it to decorate their products.
Basic composition of glaze
The base consists of uncolored components and is naturally neutral in color. The composition is used in decorating confectionery products using various aromatic and color additives.
Cooking steps
In a water bath, dissolve 50 g of butter until liquid.
Add 4 teaspoons each of milk and sugar.
Cook, stirring, until the grains dissolve.
Beat with a blender.
Colored cake icing is obtained by adding food coloring
products that are mixed into the still hot mixture.
After it has cooled, it can be used directly to decorate various confectionery masterpieces.
It is advisable to store the remaining unused mass in the refrigerator under a tightly closed lid. Just reheat before next use.
Secrets for making colored cake frosting
Be sure to sift the bulk ingredients before cooking, otherwise it will become lumpy.
When cooking, you must not be distracted; do not allow the mass to burn, otherwise you will have to start all over again.
Stir thoroughly while cooking.
When beating the mixture with a blender, do not allow air bubbles to appear, otherwise the finished product will not be smooth enough.
Tinting the glaze
Color plays an important role in creating decor for confectionery products. Using different shades of paint, you can create culinary masterpieces that will not only bring taste pleasure, but also evoke admiration for the beauty of their external design.
To color the cake icing, you can use synthetic food coloring or natural coloring from the juice of berries and vegetables. Edible ones add a brighter color to the finished product, but they may not be beneficial for everyone. When using natural ones, the colors are not so saturated, but such a delicacy can be given safely even to a child.
Dyes for glaze
Synthetic dyeing compounds are convenient to use and provide a bright, rich color. They come in various types - liquid, powder, gel - and are widely used in the industrial production of confectionery products. Housewives also loved these dyes for their ease of use. The colored cake icing you prepare using them will last longer and will not deteriorate from sunlight and high humidity.
Dry food colors
Powder dyes for confectionery products should not be confused with paint for Easter eggs. These are synthetic pigments that provide intense coloring in minimal doses. They are available in a wide range of colors, are inexpensive and easy to use. At home, the amount of powder should be measured with the tip of a knife. With powder pigments, you won't have any questions about how to make colored icing for a cake.
Coloring powder can be used to sprinkle on desserts, or diluted in water or alcohol.
Gel food coloring
The components of these dyes - synthetic pigments, water, food glycerin, thickeners - have hypoallergenic properties and are completely harmless to health. To obtain a bright, rich color, two drops of gel condensate per mass to be painted is enough.
The product for coating desserts using trendy technology with velor or colored mirror glaze is produced packaged in such a way that it is easy and simple to take the required amount. Experts recommend buying food gel coloring for use in cooking. The cost of this product is an order of magnitude more expensive than other types, but if you consider the advantages - safety for health, lack of odor and neutral taste - its advantages are obvious. It can also be noted that the presence of gel paint will not affect the consistency of the finished product due to its microscopic volume, and the colored cake icing will not lose its specific taste.
Food coloring from products
Preparations isolated from animal and plant sources are not subject to chemical influence. The raw materials are ingredients of plant origin - vegetables, root vegetables. For the consumer, this type of product is available in the form of liquids and oils, or granules and powder. The brightness obtained when using such dyes depends on the growing conditions of the source materials, collection time and storage conditions.
A big plus is making food coloring at home
available to every housewife, which allows them to be included in the recipe for colored cake icing.
To get a pink color, add a drop of cherry juice.
Adding beets will turn purple.
Green comes from pressed spinach.
Carrots and orange give an orange tone.
The colored cake frosting will take on a red tint with the cranberries.
Blue is obtained from blackberries and blueberries.
The juice is simply squeezed out of the berries; the vegetables must first be grated and the juice squeezed out of the resulting mass. Frozen berries need to be thawed in the microwave.
As you can see, berries and vegetables with a high content of vitamins are used. Therefore, colored cake icing at home using natural additives will not only be tasty, but also healthy. By experimenting with different combinations of starting ingredients, you can achieve a wide range of colors for use in decoration.
Different ways to make glaze
In the first case (without heat treatment), 50 g of powdered sugar and 50 ml of warm water are mixed until the powder grains are completely dissolved. In the second case, with heat treatment, the sugar mixture is brought to a boil in a metal bowl and cooked for 2-3 minutes while stirring over low heat. In both options, be sure to mix thoroughly until a smooth and shiny mass appears.
Recipe with glucose syrup
Confectionery glaze, which includes glucose syrup, has a neutral color and can be used to decorate culinary products as an independent element. But by adding dyes, you can create more diverse options for decorating desserts, so more interesting and varied colored glazes are prepared on its basis.
The main ingredients are white chocolate and condensed milk.
In a saucepan, mix 100 ml of water, 150 g of syrup and 180 g of sugar. Heat, stirring constantly, until boiling and boil for exactly 2 minutes. Then remove from heat. Add the chocolate broken into pieces and stir until completely dissolved. Pour in condensed milk and mix again. Strain through a sieve or layer of gauze. The resulting mass will be included in the mirror glaze recipe as the main ingredient.
If you don’t have glucose syrup, make your own from glucose tablets. Take 2 packs of glucose, add 2 tablespoons of water. Boil until the particles dissolve. Pour in a tablespoon of food grade glycerin and stir. Store in a cool place.
Mirror glaze recipe
Have you seen your own reflection on the surface of a sweet delicacy? Yes, this is not fiction. Eye-catching displays in all the splendor of spectacular glitter and cakes are not a fairy tale. Mirror glaze for a cake at home, prepared to the surprise of household members and guests, will become your highlight in the holiday table treats.
All ingredients included in the recipe with glucose syrup described above are preheated to maintain temperature conditions. The ideal temperature is on average 32 degrees. To get colored glaze, add dye drop by drop and select the desired color. Now you will need an immersion blender. You need to mix without raising the blender above the mixture. If bubbles appear, pass the mixture through a sieve twice. If the bubbles do not disappear, it means that the colored icing for the cake, unfortunately, did not work out, and you will have to redo it.
Before decorating, the product must be frozen, then apply the warm mass to the surface and sides and distribute evenly. Wrap tightly with cling film and place in the refrigerator to mature. Store the remaining unused portion in a cool place and reheat before use.
The red icing for the cake is very impressive, arousing admiration, and will not leave anyone indifferent. Of course, you have to try and follow all the technological intricacies, but the result will be admirable.
Everyone can show their artistic abilities in the design of confectionery masterpieces. Red mirror glaze used for decoration, with its bright and cheerful color, can lift your spirits and whet your appetite. If desired, you can cover the entire product with it, and it will resemble a sparkling cylinder, or, when combined with other colors, you can create fancy swirl-like patterns. You can dip berries in it and decorate the product with sparkling glossy “crystals”.
Black mirror glaze is more demanding to prepare.
Boil syrup from 240 g of sugar and 100 g of water. Put 160 g of cream on the fire, bring to a boil, add to the sweet mass, then add 80 g of good cocoa. Boil everything again, add soaked and squeezed gelatin.
Pour into a glass and beat with a blender at minimum speed until the bubbles completely disappear. Cool, pour over the product, pack tightly in food foil and refrigerate for 12 hours.
The recipe for making mirror glaze is quite complicated to prepare, but the impression made on your guests is worth the effort. You will hear a lot of compliments addressed to you and you will simply be a queen.
Oil filling
You never cease to be amazed at the variety of options for preparing decorations for desserts. So, butter icing can be an original and beautiful addition to confectionery delicacies. It has a more delicate consistency and literally melts in your mouth.
To prepare, melt 100 g of white chocolate, broken into pieces, in a water bath, add 70 g of condensed milk, 30 g of butter, pour in 30 g of cream, mix everything until smooth and cook for 2-3 minutes. Add pre-soaked gelatin and a drop of food coloring and mix. Bring to a uniform color. The mass should flow from the spoon. The colored cake icing will cover the entire surface of the cake. Then place the dessert in the refrigerator for several hours.
Caramel finish
For preparation you will need 100 g of sugar, 250 g of boiled condensed milk, 250 g of cream, 10 g of gelatin. Instead of condensed milk, you can take stretchy toffees or “Korovka” candies.
You can use this original colored cake icing instead of chocolate paste to fill eclairs and buns.
Lemon frosting for cake
Interesting recipes for making dessert with the piquant and pleasant taste of freshly squeezed lemon:
2 tablespoons lemon juice, 3 tablespoons powdered sugar, 100 g butter.
1 tablespoon of honey, 2 tablespoons each of lemon juice and boiling water, 250 g of powdered sugar.
Colored icing for a cake with lemon streaks will be obtained by adding yellow dye to any of the options.
Vanilla finish
Possessing a pleasant vanilla taste, it is great for buns, Easter cakes, muffins, cookies, and cakes. Even without adding dyes it will decorate any confectionery product. And if you put in even a minimum of effort, how to prepare colored icing for a cake will not be a secret for you.
You can cook it in two ways.
For the first method you will need 8 tablespoons of water, 1.5 cups of powdered sugar, vanillin to taste. Mix the dry ingredients, add hot water and stir vigorously until smooth. Add dye. You now have colored icing. A recipe in which there is no heat treatment.
For the second you will need 30 g of butter, 1.5 cups of powdered sugar, 30 g, vanillin to taste.
As usual, melt the butter, pour in the milk, add powdered sugar and vanilla. Then we rub it with a spatula until the mass becomes creamy, and immediately apply it to the product - it hardens quickly.
Baking icing
The use of sweet sugar mixture with the addition of berry juice to decorate cookies, gingerbreads, and buns has been a tradition of confectioners since the Middle Ages, and is still used today in cooking.
An unusual glaze for cookies, with which you can draw lines and shapes, painted in all the colors of the rainbow, is quite accessible to every self-respecting cook if you have quality products - 1 chicken protein and 100 g of powdered sugar.
To prepare, egg white at room temperature must be mixed with powder, add 1-2 tablespoons at a time, then grind vigorously. When all the powder is finished and forms a single mass with the protein, add dye. If you have several colors of paint, you can make a palette, and colored cookie icing will paint your cookies to resemble Gzhel, Khokhloma, or your son’s favorite cartoon character.
For some, and for others - gingerbread. The history of Russian gingerbread, like the history of Russia, is many-sided. This is the most ancient delicacy, for the production of which special forms were made - seals, where the dough was turned into gingerbread according to cherished recipes. The decoration was colored gingerbread icing.
There should be no lumps in the powdered sugar for these sweets, so everything was sifted through a sieve. Then the protein was added and kneaded until smooth. The surface was covered with the resulting mass. And the colored glaze used as decoration painted the gingerbread cookies in all their glory.
Gingerbread is a classic of gingerbread art. The surface of the baked product, decorated with swirls and designs made of white fondant, makes your mouth water and salivate just by looking at it. To prepare, all you need is 2 chicken whites, 300 g of sugar and 20 g of orange zest. All this was mixed until smooth, and then the gingerbread was decorated to your liking. The gingerbread icing did not require any dyes; the dough and additives acted as a beautiful canvas on its own.
There are options to purchase ready-made decorations for your confectionery creations, buy factory-made products, and colored cake icing will be at your service without any problems.
But made with your own hands, with the help of children, to whom during the cooking process you will tell how to make colored icing for a cake, this is completely different.
How wonderful it is to greet the morning with a cup of coffee and a fluffy croissant! And if there is colored icing on top, then this is the best start to the day!
Take 450 g of premium flour, 2 teaspoons each of salt and sugar, 25 g of vegetable margarine, 1 teaspoon of active yeast, 1 lightly beaten egg. Make the dough and let it rise twice. Roll out the layer 1.5-2 centimeters thick, cut into triangles. Place a piece of butter inside each triangle, roll and bake for 20 minutes in the oven at 2000.
Ready-made croissants can already be eaten, but colored icing for the cake will make them truly magical.
Types of defects and causes of choux pastry.
Signs and determination of readiness of yeast dough.
TICKET No. 15.4) + The fermented dough should have a uniform mesh structure and a strong alcoholic odor.
Ticket number 22.
Technology for preparing Charlotte cream. Shelf life, use.
TICKET No. 8.2) + When cooking chocolate buttercream And butter“Charlotte”, 5-7 minutes before the end of whipping, add cocoa powder, coffee syrup, finely ground nuts and sugar.
Cream use for layering, filling and finishing baked semi-finished products.
What is zest? The use of zest in confectionery production.
Zest- thin shell (peel) of citrus fruits with a pleasant aroma.
The zest is removed from an orange or lemon using a special device or a fine grater, but you can also remove it with a knife without capturing the white bitter pulp.
You can rub a clean, dry orange with a piece of sawn sugar, then dissolve this sugar in water or store it in a tightly closed jar.
The zest is also preserved in syrup or mixed with granulated sugar or powdered sugar; The mixture should have the consistency of a paste. When used, dissolve it in warm water.
It is impossible to imagine without zest and various desserts and pastries : buns, biscuits, muffins, charlottes, manna cakes, sweet puddings, ice cream. Its main advantage is the absence of citric acid, due to which the products receive a subtle citrus aroma without a sour taste.
Characteristics of products with reduced calorie content. Purpose, preparation of vegetable mixtures.
Technology for making shortbread cakes. Range. Quality requirements. Shelf life.
Shortbread dough can be prepared in two ways:
The first method is machine.
Grind the butter and sugar in a beater until smooth, add eggs in which ammonium, soda, and essence are dissolved. Beat until fluffy and homogeneous and, while stirring, gradually add flour, but leave 7% of it for dusting. You need to knead the dough fast until smooth. If the kneading time is increased, the dough may become tight. Products made from such dough are hard and not crumbly.
The second method is manual.
When kneading by hand, flour is poured onto the table in a heap, a funnel is made in it, in which butter, previously ground with sugar, is placed until the sugar crystals disappear, eggs are added, in which baking soda, ammonium carbonate, salt, essence are dissolved, and the dough is kneaded until smooth. , starting from the base of the slide. The finished dough after kneading should have a temperature no higher than 20 C.
For baking After kneading, the whole layer of dough is hung into pieces of a certain mass, shaped into rectangles and rolled out into a layer no more than 8 mm thick, the size of a pastry sheet. During cutting, the table is sprinkled with flour to prevent the dough from sticking. The layer must be even in thickness, otherwise the quality of the semi-finished product will deteriorate during baking. The resulting layer is wrapped in a tube or rolled onto a rolling pin and transferred to a dry pastry sheet, aligning the edges, pierced in several places to avoid swelling from gases formed during the decomposition of chemical leavening agents, and baked at 260-270 C for 10-15 minutes. The readiness of the formation is determined by its light brown color with a golden tint.
Products made from shortcrust pastry are characterized by high calorie content, friability, and a pleasant delicate taste. They contain a lot of fat, sugar, and eggs. Shortbread dough can be prepared without baking powder, but then the products will be of lower quality.
Assortment of sand cakes:
Cake pigeon's milk"
Sand and fruit cake
Shortbread cake with jam
Sand and cream cake
Pest cake
Quality requirements : Cakes must have the correct shape, without kinks or dents, the sand paper should be crumbly and crumble when pressed. The top and side surfaces must be evenly covered and finished with cream or other finishing materials. The cream pattern should be clear.
Products should not have an unpleasant odor or taste, not fresh food.
For storage cakes should be provided with at least two refrigeration chambers with a temperature of 5°C... The capacity of the chambers is designed based on the shelf life of the cakes:
Cakes with protein whipped cream, with and without fruit decoration - 72 hours;
With butter creams - 36 hours;
With custard - 6 hours;
With whipped cream -7 tsp.
Icing (“Royal Icing”) is a sugar-protein drawing mass that is used to make voluminous decorations for confectionery products. This mass can be white or colored when food coloring is added to it.
Icing is a fairly thick plastic mass obtained by grinding fresh egg whites with sifted powdered sugar with the addition of some acidifier for plasticity - lemon juice, dry citric acid, cream tartare, etc.
Icing is a protein drawing mass.
Sometimes, for greater plasticity, glucose syrup or a little glycerin is added to the mass, but the addition of glycerin can make the mass too sticky, which will complicate its subsequent detachment from the polyethylene backing. When depositing the mass directly onto the surface of the gingerbread to be decorated, i.e. when subsequent detachment of the icing lace is not expected, the addition of glycerin can significantly facilitate the work.
The correct consistency of icing for jigging it with a cornet.
To create icing decorations, there are drawing masses with a different composition - for example, based on albumin (1 kg of albumin replaces 316 chicken egg whites) and some others, which are more convenient not at home, but in industrial conditions.
NOTE FOR THE CURIOUS. Cremortartar is a tartaric salt of potassium acid C4H5O6K (the name comes from the Latin cremor - thick juice and the Latin tartarum - cream of tartar).
It is formed naturally from long-term storage of wine on the walls of barrels in the form of hard crystalline crusts, which are deposited as a result of fermentation of grape juice; obtained in mass quantities by chemical synthesis.
When combined with water, milk or vegetable juices, i.e. with any liquid mixed into the dough, cremortartar turns into a solution of tartaric acid and thereby promotes the germination of the dough. Therefore, cream tartare is an important component of baking powder (bakpulver), and can also be used independently, regardless of other rising agents (yeast or soda), in those types of dough where it is necessary to achieve particularly strong germination, for example, in puff pastry. Cremortartar can be replaced with other types of food acids: citric, malic, acetic.
1) Draw future patterns on paper or print ready-made templates. It is very convenient to use children's coloring books as templates.
2) Place a drawn paper template under plastic wrap or place it in a plastic “file” (a thin transparent bag for documents). Here we use the property of polyethylene that it does not stick to anything. Products may stick tightly to tracing paper, parchment or wax paper, especially if the icing mass is too liquid.
For better subsequent unsticking of icing products, a thin layer of olive oil is applied to the plastic film (it is non-drying, i.e. non-polymerizing). Sunflower oil is extremely undesirable (!), because... upon contact with air, it polymerizes by combining with oxygen and hardens (like oil paint), therefore it can additionally glue the product, especially during prolonged drying of large parts.
HELPFUL NOTE: It is the property of the applied layer of sunflower oil to polymerize by combining with atmospheric oxygen and harden into an impenetrable insoluble film that is used when impregnating new wooden kitchen boards with sunflower oil, which makes the impregnated boards non-hygroscopic, easy to clean and almost eternal. To impregnate with oil, new boards are allowed to dry additionally in a dry room, then they are generously lubricated on all sides with sunflower oil, which can be heated, the oil is allowed to soak in for 1 hour, then they are generously lubricated again and left for 3-4 days for final drying.
The icing mass should not be too liquid - so that it does not spread out and lose its shape during jigging, and not too thick - so that it is squeezed out of the root without unnecessary effort and does not tear during jigging.
If you prepare a thicker icing mixture, you can use it to sculpt jewelry with your hands, like using plasticine. You should not sculpt too thick decorations, because... they will take too long to dry.
4) Squeeze out the icing onto the plastic film according to the pattern placed underneath it. If you have sufficient artistic skills, you can do without templates, freely drawing in bulk according to your imagination.
When drawing, you can successively use icings colored with food dyes in different colors, which will allow you to get multi-colored decorations.
Icing can be deposited directly on the surface of a finished (baked and cooled) sufficiently dry dough confectionery product (gingerbread, including glazed, shortbread), as well as on chocolate and other things that can be stored outside the refrigerator.
In no case should icing be applied to pastry cream, biscuits or other wet surfaces, as well as to products that require storage only in the refrigerator. Icing decorations are placed on such products immediately before serving.
5) The film with a deposited pattern (or a decorated confectionery product) is left to dry at room temperature (but not higher than +40 degrees C) for 1-2-3 days until the mass is completely dry.
Icing dries differently depending on the size of the part and the humidity in the room. 1-2 days of drying is enough for an ordinary small flower. Large parts can take up to 5-6 days to dry. To speed up drying, products can be placed in a warm, dry place with a temperature no higher than +40°C.
If you want to get a three-dimensional decoration, a film with a deposited pattern is placed for drying on some curved surface - for example, on the side surface of a cylindrical pan, in the spread of an open book, etc.
Properly prepared icing mixture (not too liquid) does not flow down on inclined surfaces. If the deposited mass is a little liquid, you should first let it dry a little until the desired thickening (but not brittle) in a horizontal position and only then place it on a curved surface.
To obtain openwork spherical products, the protein mass is applied to small inflated balloons greased with vegetable oil. After the icing has dried, the balloons are pierced and the deflated shells are carefully removed from the resulting decorations.
6) The dried icing decorations are carefully removed from the backing.
It is better to remove products from the backing at the edge of the table, starting from the corner of the backing, which you carefully pull down, bending the backing over the edge of the edge of the table.
Since products made from icing are very fragile, they must be prepared with some reserve in quantity.
Icing decorations can be glued together with egg white mixed with powdered sugar and then allowed to dry.
To make large volumetric icing decorations, individual parts are made according to drawings, which, after complete drying, are glued into a single product (for example, into an Eiffel Tower - see below).
Broken products are tasty on their own and can be successfully served with tea. It often happens that icing decorations are eaten by family members, especially children, much before they dry out. So a solid supply of ready-made icing decorations never hurts.
The resulting sweet edible lace is used to decorate various confectionery products. Decorations made from icing can be stored for a long time in boxes at room temperature, provided there is no high humidity.
Decorations made from icing cannot be stored in the refrigerator, because... After exposure to the cold, they liquefy. Therefore, pre-prepared icing decorations are placed on cakes only immediately before serving.
Preparing icing
Royal Icing
 | Let's take: | |
 | We inflate the balloons to the desired size and tie them with longer threads, so that we can then hang them to dry. | |
 | Lightly grease each ball with olive oil so that after drying the icing will come off the rubber surface more easily. | |
 | We take the ball by the tied end and start from a pastry bag, using a nozzle (preferably number 1 for greater elegance) we pipe a pattern with icing, while scrolling the ball. | |
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If you don’t have the desire or time to invent skillful sweet patterns, mirror glaze will help out. This is a universal, practical product that is used not only to decorate the surface of confectionery products. It is also successfully used as a layer for cakes; beautiful inscriptions are created from mirror glaze. This is a natural product made from condensed milk, honey or sour cream.
How to pour glaze evenly over a cake
To simply, quickly, and evenly distribute the mirror glaze over the surface of the cake, you should warm it up a little or add a tablespoon of corn syrup, and then mix well. Then pour a tablespoon of frosting into the center of the cake and spread evenly with an offset spatula from the center outward.
Frosting for writing on the cake
In a medium bowl, combine the powdered sugar and butter with a spoon or mixer on low speed. Add vanilla and 1 tablespoon milk. Gradually add the required amount of milk until the glaze becomes smooth and spreadable. If the mixture is too thick, add more milk, but do it gradually, little by little.
An alternative option is to buy ready-made frosting for writing on the cake. This will save time and allow you to create bright decorative compositions. It is made from natural products, therefore it is completely safe for health, and is not inferior in taste to its home-prepared counterpart.
Velor icing for cake
A stylish, tasty decoration that resembles luxurious velor in color and texture. This glaze is applied to the confectionery product in a thin layer; it does not affect the taste. The product is made from cocoa butter and dark chocolate. Buy ready-made velor cake icing at a competitive price. It is made according to professional recipes, based on natural products.
Frosting for mousse cakes
Mirror glaze is ideal for decoration here. It spreads evenly on the surface of mousse cakes, pastries, and desserts. A delicious decoration is prepared from:
- leaf gelatin;
- white sugar;
- glucose syrup;
- white chocolate;
- condensed milk.
The product is based on purified water. Food coloring that is safe for health is added to the mirror glaze.
Sugar icing for cake
It not only decorates, but also preserves the taste of the confectionery product. Apply to the surface of the cake in a continuous layer. To prepare, you need to sift the powdered sugar, dilute with water, add flavorings and dyes to taste. An alternative option is to buy ready-made sugar icing for the cake, made according to professional recipes based on natural ingredients.
Colored cake icing
This delicious decorative element has replaced fatty creams and mastic. It not only looks elegant, but also gives taste pleasure. Colored cake icing is used by pastry chefs to highlight the shape of the cake. The basis of the decoration is chocolate and powdered sugar. Buy colored mirror glaze for your cake and create a sweet masterpiece that will surprise you not only with its taste, but also with its stylish, unusual design.
Icing ready for the cake
This saves time and effort, without compromising the taste characteristics. The finished mirror glaze lays down beautifully, does not harden immediately, and there is time to correct the composition. Sweet decor is produced from natural materials, in accordance with current international environmental and international standards.
Icing cakes
These are delicious, stylish confectionery products that won’t take much time to prepare. Actually, you need to prepare a glossy or mirror glaze, as well as cake layers. Then coat the cakes with it (one layer takes on average half a glass, it all depends on the size). To reduce the time it takes to prepare an icing cake, buy a ready-made base for it. This is proven quality, which is produced strictly according to professional recipes.
Glossy glaze
With its help, a refined texture is created. But to prepare a stylish confectionery decoration you need time and the following ingredients:
- sugar;
- glucose syrup;
- water;
- chocolate, which is melted in a water bath;
- condensed milk;
- food coloring.
To simplify the process of creating cakes and pastries, buy glossy glaze. It's tasty, stylish, not expensive.
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