Handmade chocolate decorations for cakes, pastries, cookies and more homemade baked goods – aerobatics pastry chef 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 taste qualities 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 slightly at a temperature of 25-30 ° C - then when cut with a knife, the chocolate curls into beautiful straw. 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.
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)
For cooking volumetric jewelry To make chocolate, 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 warmed to 45 ° C, add vanilla sugar and cocoa, then the rest of the butter is mixed with powdered sugar and with all 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 most simple decoration is the application of 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 below contains interesting information about this product, reveals how tempering is carried out, as well as the technology for preparing figurines, leaves, curls and shavings that will give festive look 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, squeezing it right hand, “pipe” the cream, holding the narrow end of the pastry bag with the 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 finishing any design for chocolate decorations, you should stop applying pressure. pastry bag and with the end of the tube make a sharp short movement forward along the pattern.
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 jewelry, and others using original cut. 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 with creams in advance different color. This will allow you to do chocolate decor to decorate 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 one or different colors:
The basket can also be made from biscuit ( shortcrust pastry), gluing the layers 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. On top of the basket, make a handle from caramel or from a special dough (composition: flour, powdered sugar and egg white). 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 can't do chocolate inscription 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 on 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 in thick foam, carefully mix with the chocolate mass. 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 like this chocolate icing, it shines 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 smooth, shiny, homogeneous mass. 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 chocolate - this the recipe will work, if you couldn't find chocolate with high content cocoa. 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, hot chocolate This layer cannot be applied. 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.
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 drawings – great option cake decoration.
You will need a brush (it is better to purchase 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 until 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 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).
On cutting board spread cling film.
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 microwave oven. 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, improvising with colors (black, milky and white), they come out interesting combinations, or 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. Purchased in the confectionery department silicone molds desired theme 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 chocolate figurines until solid, carefully squeeze them out of the cut-out forms, cooling your hands 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:
Chocolate is simply a universal thing! What they don’t do with it! As soon as it is not used! And in the form chocolate bars or candies, make it delicious masterpieces of art, sculptures and paintings, and in the form seasonings for meat, make it out jewelry and clothes, and pharmaceuticals, are also used to add piquancy and uniqueness to dishes...
It is simply impossible and uninteresting to list everything where and how chocolate is used, so in my articles website will gradually introduce you to this an unusual product and its application in various areas of our lives.
We let us introduce you to what decorations for confectionery creations can be made from regular chocolateat home. Even the most typical chocolate cake can be decorated to make it look like the most exquisite chocolate work of art ever created by world-famous pastry chefs. Our information and your desire will create a wonderful tandem for inspiration and the creative process.
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Previously, I didn’t think much about a cake for a holiday, I just went to the store and bought the one I liked or had a good price. But after the birth of my child, I began to look more carefully at the ingredients, and in some products I didn’t like the ingredients at all. I decided that I would bake the cake myself for all the holidays. Which I still cope with very well, but there are difficulties. And it lies in the fact that you want to serve a beautiful and elegant dessert.
But I don’t know how to make mastic, and it’s not always possible to get the right cream consistency, so I started thinking: how and how to decorate the cake at home. I decided to devote a separate article to this; the options I found turned out to be very beautiful.
Very convenient type cakes Count's ruins or Rotten stump, because already in the process of cooking they become decorated and self-sufficient. But not everyone knows how to make them or wants to diversify the tea menu. Then we bake a sponge cake, manna cake or sour cream cake and serve it to the table. But you can’t serve an ordinary cake to guests at an event; it needs to be brought into an appropriate and elegant appearance. And now you start racking your brains to come up with something like this. Personally, this happens to me every children’s birthday.
I have identified the main decoration options for myself:
- Berries
- Fruits
- Powdered sugar and coconut
- Chocolate, candy
- MmDeMs
- Marshmallow
- Chocolate glaze
Somehow it doesn’t always work out with jelly, so I won’t consider this option.
Let's look at it in detail below step by step photos DIY cake decorations for a child.
Of course, these ingredients can be used separately, but they look richer and tastier all together.
Did you know that before decorating, the sponge cake must be ready for assembly? It should lie in the refrigerator for about 12 hours, and only then be divided into parts into cakes.
The cream can also be different, for example, you can make protein, butter, cream, cheese. By the way, for cheese cream You can make the cheese yourself, I wrote about it quite recently.
How to decorate a cake with berries
With the coming summer season add color to the cake with fresh berries. When it’s winter outside, use frozen ones for decoration, but take a closer look at those that retain their shape.
They can even be simply piled up, the main thing is to create the effect that there are a lot of fruits. A feeling of Abundance is created.
Any berries are suitable for creativity; contrast looks especially beautiful - red, blue and dark. If you have a child's birthday, then take seedless fruits, for example, blackberries, raspberries, victoria, currants.
You can lay them out in a semicircle, in several rows, and sprinkle with cocoa and powdered sugar.
You can express contrast or use only fruits of the same color, as in the photo.
You can use flowers or leaves to complete the picture, but each stem should be wrapped in film before sticking into the cake so that the cream does not sour.
How to decorate a cake with fruits
Fruit slices are used more often with the onset of cold weather, when fresh berries few people have access to.
It is better to decorate the cake with fruits that do not turn black, for example, banana - very aromatic and soft product, but its weathered appearance can spoil the impression, so replace it with tangerines, kiwis, apricots, plums or peaches. It is also better to remove apples fruit basket for the same reason.
Or cut only oranges with leaves or mint.
And here is another example of a cute palm tree made from the most affordable fruits.
Simple and beautiful, and, most importantly, completely doable!
How to decorate a cake with cream
But where would we be without cream flowers? After all, this material has many options for creating a pattern, and quite simple ones that any housewife can repeat.
To add color to the cream, you can use juices: cherry, pomegranate, beetroot, carrot. But you can also buy food coloring, then you will have more choice.
If you don’t have a pastry syringe, you can create an analogue from a sheet of parchment by folding it into a cone and cutting off a corner. You probably did this as a child, remember?
So there is a very simple way to decorate using a teaspoon and a pastry syringe or replacing it.
Squeeze a drop of cream from a syringe onto the side of the cake and lightly grease the edge with a spoon, and so on along the entire side.
The photo shows step by step principle actions.
If you add its dye, then you can create an ombre effect, as shown below.
Using this technique, you can make a fish cake by adding several elements from mastic or berries.
Or you can simply run a knife or fork over the cream and create texture.
What do you think of the idea? I will definitely use it, it looks very elementary.
Ideas on how to decorate a cake with MmDeMs
The idea of a multi-colored decoration broke my stereotypes. Not entirely useful, but it makes the task so much easier! If you lay them out in the colors of the rainbow or come up with your own list of colors and patterns.
And you can just pour it on the cake in a chaotic manner, you can lay out a rainbow, you can choose only the colors that you need! And there are many more different options.
Or you can cut a circle in the cake and pour candy there, then the festive dessert will also be a surprise!
This makes for a very bright design and looks very festive and fun. The kids will definitely love it.
There is an option to decorate the cake using chocolate tubes or Kinder chocolate.
Place the tube to the side along the perimeter of the cake, and pour the candies inside.
To strengthen the structure, the cake is wrapped with ribbon so that the sweet fence does not fall apart.
Decorate the cake with powdered sugar
I started using stencils to decorate cakes a few years ago. It’s very simple, but it turns out so beautifully. Moreover, I didn’t buy stencils, but simply transferred the design I liked onto thick paper. It looked like it was the moisture-proof side of a tea box. I cut everything out with a stationery knife and still use it.
Some of my friends homemade templates laminate. Then I shook off the powdered sugar or cocoa and put them away.
They are placed on the cake and sprinkled with powder.
It is advisable to choose a closed ornament that can be easily cut out. Below are design options using powdered sugar and cocoa.
And once I saw the process of decorating the cake, also using powder, but using a napkin.
It turned out very nice! The lace and ornament stood out strongly against the black glaze. I didn't even need cream.
Ideas on how to decorate a cake with chocolate
There are fans of chocolate cake decorations. And I also think that melted chocolate will add zest and additional flavor to the dessert. If you don’t have enough melted chocolate, you can pour only the top of the cake and create an imitation of drops on the end. As in the photo, it turned out quite nice. And, most importantly, I didn’t have to invent anything extra – everything was natural!
It is important here not to smear this drop on the side of the cake.
I show you how to do this step by step below. Before decorating, you need to cool the cake very much and take the cooled glaze, which will already harden during the process.
Apply a little glaze around the perimeter and use a spatula to start pushing towards the edge.
As the icing flows down the cold side of the cake, it will have time to harden.
Another option for using chocolate is to grate shavings from a chocolate bar using a blade or knife. This option looks beautiful with contrasting white cream.
Also a great decoration idea. chocolates, bars, long waffles covered with chocolate icing and everything that can be dipped in chocolate, but have different shapes.
You can use more expensive candies, such as Raffaello or assorted.
How to decorate a cake at home with step-by-step photos
I present an option for decorating with cream and strawberries. This option always works, even if the cream turns out to be thicker. And strawberries are always a welcome guest on a birthday cake.
So, after your sponge cake is prepared, we cut it into cake layers. We coat each cake with cream and assemble the cake.
The top edge needs to be cut off a little to get a smooth surface.
You need to start coating with cream from the sides, you need to apply a little cream, spread it evenly over the cakes with a spatula.
The cream needs to be cooled first, because as it cools, marks from the spatula or spoon remain on it.
Then we squeeze donuts out of the syringe around the circumference, and place identical large strawberries in the middle.
The entire decorating process will take about fifteen minutes. And even uneven spots on the cream can be turned into decoration.
At your discretion, you can add pieces of marshmallows, a couple of candies, for example, chocolate-covered peanuts or marmalade.
I really hope that the options I’ve discussed will greatly help some busy mothers and housewives to quickly and beautifully prepare a holiday dessert and collect rave reviews from guests.
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Probably, many housewives have thought about making their own cakes and decorations for them. Confectionery products can be prepared at home. Moreover, according to appearance and they will taste no worse than store-bought products. Decorating the cake with chocolate looks beautiful. A photo of this beautiful piece can be seen below. You will need special devices that allow you to do the job efficiently.
Which chocolate should you choose?
To make the cake beautiful, you need to choose quality chocolate. It makes beautiful glossy jewelry. Many people use chocolate coatings that contain cocoa butter instead of cocoa. Such products are convenient to use, but their taste is worse than real couverture chocolate.
Chocolate should have cocoa butter. The main ingredients of the product are grated cocoa and sugar. Dark chocolate is also produced, which contains 99% cocoa.
Types of chocolate
The following types of chocolate are used for decoration:
- Bitter.
- Lactic.
- White.
Professional confectioners use the product produced in blocks and dragees. Tiles can be used at home. Cocoa powder is also suitable for decoration, but it must be of high quality.
Tools
Decorating a cake with chocolate at home can be done using special devices. Serves as an assistant cream injector or a bag. The attachments are suitable for creating beautiful curls, flowers and leaves.
If there is no special device, then you can make it yourself. A paper envelope is used for this. To create it, you need a landscape sheet. It should be rolled up and the tip cut off. The product must be held tightly, and after filling with cream or chocolate, you can decorate the cake.
Melting chocolate
Decorating cakes with chocolate looks great. You just need to have skill and patience. It is necessary to first prepare the composition. Classic tiles are usually used. How to melt chocolate to decorate a cake? This work is carried out using the following technology:
- Divide the tile into small pieces, and then put them in a clean, dry container.
- Place a pan of hot water on the work surface. Its temperature should be more than 36 degrees, but not boil. The container with chocolate is placed in it so that it does not touch the water.
- The chocolate should be stirred. There is no need to beat the mixture. The product melts gradually, and this process cannot be rushed, otherwise the decoration will be difficult to make. Although the confectionery product can be filled with the composition, when it hardens it forms white coating. The temperature of the chocolate cannot be more than 40 degrees.
How to melt chocolate to decorate a cake so that it turns out neatly? The product should not come into contact with moisture, steam or condensation, otherwise it will become thick. It will be difficult to perform the procedure with him. If the decoration takes about 10 minutes, then the product should be placed in a steam bath. The leftovers can be used again.
Filling with chocolate
To decorate cakes with chocolate, various tools are used to create leaves and hearts. Undoubtedly, such work requires more time. The most simple option It is considered to be filled with chocolate. To complete it, you must:
- Cool the cake until it is at room temperature and then place it on a wire rack. Place a sheet of wax paper under the grate to collect any remaining chocolate.
- DIY chocolate cake decorations are made using scoops or large spoons. This will allow you to fill the entire product at once. The coating occurs quickly, since the composition sets instantly.
- Then tap the grill a little on the work surface to evenly distribute the chocolate.
- If required, the filling is carried out a second time. This must be done after the first layer has hardened.
Creating figures: preparatory work
Decorating cakes with chocolate requires endurance and patience. This work is labor intensive. If desired, you can make various figures. To do this you will need:
- Melt about 130g of white milk chocolate and then pour the mixture onto baking parchment. It is necessary to smooth it out with a spatula or knife.
- To level the surface, take the parchment by the edges and shake it a little. Bubbles will not appear because of this.
Creating figures
If the melted chocolate does not stick to your fingers, then it can be used at work. First, the product must be covered with parchment. Then everything should be carefully turned over. The paper that was used as a backing must be removed.
The chocolate sheet must be turned over again, after which it can be cut out. Cookie molds or cocktail decorations are suitable for this. You just need to press the workpiece onto the chocolate sheet and separate the figure. The result is neat edges. Decorating cakes with chocolate like this is quite simple.
Creating leaves
There are other ways you can decorate cakes with chocolate at home. Photos of the options will help you decide on the transformation of the confectionery product. Berries with leaves near them look great. It will not be difficult to make such decor. To do this you will need to collect plant leaves. They shouldn't be too small. You also need melted chocolate.
The prepared composition should be applied to the turnover of the leaves, where the veins are more visible. The work must be done with a medium-sized brush. You need to make sure that the melted chocolate is not on the front side. The workpieces should remain in a cool place to harden. The leaves should be laid out chocolate side up. Before use, you must separate the mold. This concludes the preparation. The cake will look original.
Openwork method
How to make a cake decoration out of chocolate so that everything looks wonderful? Nets, flowers and other openwork details are perfect for this. To get them, you need parchment paper, foil and polyethylene, a spatula and chocolate melted in a water bath.
You need to choose a pattern. You can draw it yourself, after which you need to cut it out. The pattern is transferred onto foil and polyethylene with a pencil. The finished chocolate should be poured into a bag of parchment paper. The product must be squeezed out along the lines drawn on foil or paper. If the figurine will stand on the cake, then the base should be dense. After tracing the drawing, the sheet must be transferred to the board and placed in the refrigerator.
When the chocolate has become frozen, the figures must be separated with a spatula. These jewelry look great, but they are very fragile. Therefore, you should make several identical parts. Such figures are suitable for decorating cakes, ice cream and other desserts.
Shavings
Decorating cakes with chocolate chips is one of the proven methods. There are several options for obtaining such decor. For example, you can put chocolate in a warm place and then cut it with a sharp knife. As a result we get chocolate straws. But before decorating the cake, they should be put in the refrigerator to harden.
There is another method. You should make a glaze from the chocolate and then apply it to the grooved surface. Everything should cool down and you can cut the chocolate into a thin layer. When it hardens, you get large chips, but if you want small ones, you should grate them. You can create a decoration from white chocolate, which you need to melt and add dye of the desired color.
Wavy decor
Waves and ribbons look beautiful on cakes. Doing them yourself is not too difficult. You will need thick foil, plastic wrap, a spatula and 2 rolling pins. To create regular waves like ribbons, you need to use thick plastic film. It should be cut into strips of the required width and length, and then apply melted chocolate to them. You need to fasten the rolling pins so that there is about 5 cm between them, and transfer the strips to them. In this form they are placed in the refrigerator. When the decorations have hardened, you need to trim the edges of the strips to remove excess and film.
If you want to get a complex figure, then you need thick foil. From it you should cut out the shape that you want to get. This is quite simple to do, since you can get any shape from foil. When it is ready, melted chocolate is applied to it. It should be placed in the refrigerator. After 3 hours, the foil can be removed. The work should be done carefully. The decoration can be placed on the cake.
Decoration rules
A home-made cake can be perfectly decorated using various methods. Volumetric compositions made of mastic, patterns and inscriptions look great. For this you can use fresh, canned fruits, jellies, creams, mastics, sweets, whipped cream.
There are several rules that it is advisable to follow. 70% of the decoration should consist of those products that are included in the base of the dessert. Decoration for baby cake must not include alcohol. You can combine several components, as long as it looks harmonious. It should be remembered that the cakes should not be visible. They need to be hidden with cream or chocolate glaze. You can make beautiful jewelry with your own hands if you show a little imagination.
Decorating a cake with chocolate: patterns, balls, fences
Lettering and drawings made from liquid chocolate – ideal method, which allows you to decorate the cake yourself at home. Using this technique, you can put words of congratulations on any dessert that will be addressed to the hero of the occasion. You can use several methods at once. For example, how to draw an openwork or a beautiful ornament using chocolate, or decorate a cake with curls, leaves... In general, choose, think, use our tips.
How to draw, make inscriptions with liquid chocolate on a cake: instructions, examples of inscriptions and drawings, photos
A festive pie looks much more interesting from the outside if it has a beautiful inscription, which is also made with all the love. And it is not necessary that your handwriting be excellent, plus you do not need to have the skills of a professional artist. The most important thing here is the technique with which the words will be applied.
To begin with, you should practice a little so that while writing the inscription your hand does not accidentally tremble. If you've never written chocolate before but would like to learn how to do it, you'll need to check out the following tips from experienced confectioners. In order to make the inscription, you will need to melt the chocolate. You can learn more about melting chocolate here.
- The most ideal method of applying chocolate inscriptions is to use special felt-tip pens that are designed for decorating cakes. The tube that contains the chocolate mixture has a small hole. Through this hole it is squeezed out liquid chocolate, as a result of which the inscription on the cake is neat and even.
- Before adding the chocolate lettering, lightly sketch the surface of the cake icing using a toothpick. This way the words will always look even and beautiful.
- Try not to write a large number of words on the congratulatory cake. Remember - congratulatory words should be concise and clear.
- If you make a mistake while applying chocolate, do not remove the letter. Apply the inscription completely, put the cake in the refrigerator. Only after the decoration has hardened, remove the damaged element and write instead new letter which is missing.
- The most ideal surface on which chocolate elements are applied is mastic or glaze that has a contrasting color.
- Do not use hot chocolate for application. Because of it, glaze and other similar surfaces will simply melt and flow.
- Do not use the preposition “from” in inscriptions. It is considered a sign of mourning language.
- Do not allow repeating words to be present in the inscription. For example, “To the best teacher on his teacher’s day.”
- Space each word evenly so that they are only on one line. Do not separate words, do not move letters to another line.
You should also follow these rules when decorating the cake:
- Cool the cake before you begin lettering.
- Practice on glass first. After that, if your words turn out beautiful, you can put them on the cake
- Replace chocolate for training with a mixture made from cocoa powder and butter. Combine them in equal proportions
How to make patterns from white and dark chocolate and decorate a cake: ideas, decoration examples, photos
To easily squeeze out a specific chocolate pattern, use a chocolate or chocolate-nut fudge because it has the perfect consistency. Take a cornet that has a small star-shaped attachment. Place it in it chocolate fudge. Make a border for your cake in the shape of a star, shell, or curls.
It is difficult to squeeze liquid chocolate out of a metal nozzle, since the cold of the metal causes the chocolate to harden faster than necessary. You can add a little glycerin to the chocolate fudge. It will thicken the chocolate without waiting for the fudge to harden; squeeze it out very quickly.
In order to squeeze out threads and strips from chocolate, use a cornet that does not have an attachment. Remove the tip so that you have a hole of the required diameter. Pipe the fondant in thin, wavy, straight, angular or zigzag lines.
You can also make a decoration from white chocolate, painting it with dyes. Use only those dyes based on vegetable oil, or dye powder. Liquid paints, when they get into chocolate, they make it very viscous and deprive it of its beneficial qualities.
- Melt the chocolate (25 g). Apply the pattern you want to decorate the cake with on the paper. Cover with a piece of wax paper and secure each corner using masking tape.
- Pour chocolate into the cornet, wrap the edges of the cornet inward, then remove the tip
- Carefully squeeze out a thin thread of chocolate along the outline of the pattern. Once the figure has hardened, remove it using a spatula knife.
- Make a few more of these drawings.
- Decorate your cake or cookies with them
How to make a mesh, chocolate openwork and decorate a cake: ideas, photos
Openwork chocolate designs allow you to make your birthday cake more colorful and beautiful. You can make them too if you stock up in advance:
- Chocolate
- Paper or cellophane culinary bags (you can take a syringe with a thin nozzle)
- Stencils
- Light-colored baking paper or cling film
For the openwork, preferably use confectionery chocolate. However, you can substitute regular store-bought chocolate. Just buy one that has no additives or fillers. Most best chocolate for decoration - black, even bitter. It is harder than milk, therefore, it tends to hold its shape better.
The process of preparing openwork:
- Take some chocolate.
- Melt it down.
- Close the stencil that you prepared for decoration. To do this you need to take cling film or paper.
- Place the chocolate that you melt in an envelope and trace the design on the stencil with it.
- Place the openwork decoration in the refrigerator until it completely hardens.
- After hardening, carefully remove the decoration and use it to decorate the pie.
How to make curls, feathers from chocolate and decorate a cake: ideas, photos
The next option for decorating cakes is a variety of curls, feathers, and spirals.
Chocolate curls:
- Take chocolate (125 g). Melt it down. Place the chocolate on something hard, such as a wooden board. Smooth using a spatula until the surface is perfectly smooth.
- When your chocolate has hardened a little, but not completely, use a knife to scrape out the thin curls from the layer. Try to hold the knife so that there is an angle of 45 degrees between it and the chocolate layer.
- To get large curls or straws, run the knife across the entire layer.
- If you want to get small curls, then use the knife you use to peel potatoes to work with.
Chocolate spirals:
To work you will need to take: chocolate bar and culinary film.
Manufacturing process:
- Melt the chocolate bar. Cut the film along its entire length. Pour the chocolate onto the film and set it aside to cool. Run a fork through the chocolate and divide it into several parts.
- Roll the film into a spiral and place it on the mat. Place in the refrigerator.
- Carefully remove the cling film. As a result, you will get thin spirals with which you can steal any dessert.
You can make feathers in the same way. Only apply the appropriate design to the film.
How to make chocolate leaves and decorate a cake: ideas, photos
This method is considered very simple to implement. You can get a little creative by using leaves of various shapes for the base.
To make it, stock up on:
- Chocolate
- Brush
- Real green leaves
Manufacturing process:
- Wash the leaves thoroughly and dry well. Melt the chocolate
- Take a sheet, turn it over, back side apply chocolate. Then spread with a brush. Place in the refrigerator to let the chocolate harden.
- Carefully remove the base leaf from the chocolate. Make as many leaves as you need to decorate the cake.
Chocolate roses:
To make chocolate roses, stock up on:
- Chocolate mastic – 200 g
You can take any: white, dark, milk chocolate.
Cooking process:
- Knead the mastic in your palms. It should be soft. Cover the white chocolate mastic with powdered sugar, the dark one with cocoa powder. Roll out with a rolling pin chocolate mastic so that your layer is thin.
- Cut out circles from it. For a rose, 9 pieces will be enough for you.
- Make a cylinder from the first circle. Twist the remaining circles so that you form a bud.
- The edges of 2 petals should be under 1, the edges of 3 under 2, and so on.
- Attach all the petals in this way, turning the edges of each outward. When you have a rose, trim it.
- Leave the flower to harden completely.
Make several roses using this method.
How to make chocolate figures and decorate a cake: ideas, photos?
Figures with contours:
Unlike the figures, which are made in the form of openwork, these decorative ornaments have a chocolate background, plus they have a stroke along the contour.
To make it, stock up on:
- Chocolate (white, dark, milk)
- Parchment paper
- Paper for drawing the figure
Also for work you will need a paper cornet or a regular pastry bag.
Manufacturing process:
- Place the parchment on the sheet on which the figurine is depicted.
- Melt dark chocolate or milk chocolate. Squeeze it onto parchment paper along the contours of the figure, wait until the chocolate hardens.
- Melt the white chocolate. Fill the empty spaces of the figure with it. Give it time to set completely. Turn it over.
Regular cutouts:
Anyone can make such figures, even those who have no experience. Therefore, you can involve your child in the work; he will definitely like to help you.
For this figurine, stock up on:
- Chocolate
- Parchment paper
Manufacturing process:
- Melt the chocolate
- Using a knife or spatula, spread the chocolate evenly (approximately 2mm thick) onto the surface of the parchment paper.
- As soon as you notice that the chocolate has begun to harden, use a mold to cut out the desired shape.
If the chocolate sticks to the mold while cutting, it means it has not cooled completely. If the chocolate breaks, it means it has hardened too much, so reheat it again.
How to make chocolate chips and decorate a cake with chocolate chips: photo
Decorating birthday cakes and pies with chocolate chips is one of the tried and true methods. After all, you can simultaneously combine shavings of different shades, shapes, and sizes. Plus, there are several methods for making chocolate chips.
Method 1:
Take an ordinary chocolate bar that does not contain any filler. Place it in a warm place for a short period of time. When the chocolate bar has softened a little, cut a thin layer at an angle using a sharp large knife so that it takes the shape of a tube. Before decorating the cake, place the chocolate decoration in the refrigerator. It will harden and keep its shape wonderfully.
Method 2:
This method is considered more complex. First, turn the chocolate into glaze, spread it in a thin layer on cling film, cool, and then cut off the thin layers using a sharp knife. Once the decorations have set, you will end up with large shavings.
Method 3:
Take a chocolate bar and grate it. Choose the size of the grater itself at your discretion.
Method 4:
Melt a bar of white chocolate and add coloring to it. Choose the color yourself. Use, for example, method 3. Make shavings of different colors, decorate the cake with it, laying out some kind of design. You can completely cover the cake with one color of chips or mix different shades.
Decorating a cake with openwork flowers: ideas, photos
Have you prepared your own cake for your sister’s or beloved mother’s birthday? Decorate it with beautiful decor. For example, openwork flowers. You won't need dye or mastic. Because you can make wonderful decorations from chocolate. Therefore, be inspired, fantasize, but remember to be attentive and careful.
So, take for the cake:
- Pastry bag or syringe
- White chocolate bar (melt it in advance)
- Cling film or some parchment paper
- Simple pencil
- Wooden stick with a thin tip
Manufacturing process:
- Draw a sketch of future flowers on paper. Turn over the paper
- Fill a syringe or bag with chocolate. Trace the outline with chocolate. To make your flowers delicate, draw thin lines to the central part using a thin stick
The first flower is ready. Make several of these decorations and cool them. When the flowers are completely frozen, separate them from the paper. Decorate the cake.
Decorating a cake with chocolate balls: ideas, photos
Chocolate decoration – perfect complement for every dessert. To get this decor right the first time, the chocolate needs to be sweet, thick and decadent. Listen to our useful and simple tips, then you can turn your cake into an unforgettable work of art.
1 method
To make these chocolate balls, take:
- Chocolate bar
- Iron tube
- Pastry bag
Manufacturing process:
- Place the iron tube in freezer.
- Melt the chocolate and pour into a pastry bag.
- Take out the tube and cover it with chocolate using a bag.
- The chocolate will cool instantly on the cold iron tube, then carefully remove it.
- Immediately roll the chocolate into a ball.
You can make these balls in several colors and sizes. Place the resulting balls on top of the cake and add other decorations.
Method 2
For the second method you will have to take:
- Round ice cube trays
- Chocolate tablets (white, black)
Manufacturing process:
- Melt dark chocolate tablets. Apply the paste to the inside of the molds. Make it a little casual.
- Apply white chocolate on top of the dark chocolate.
- Place the molds in the freezer.
- When the chocolate has completely hardened, remove the molds.
- Place in warm water for a couple of seconds. After this you can easily remove the hemispheres.
- Connect two hemispheres together to make a ball.
You can place any filling in the middle of such a ball. For example, pieces of fruit or berries.
How to make chocolate drops on a cake and decorate a cake: ideas, photos
A very good option for decorating cakes - chocolate drops. You can use them to decorate the cake, homemade pie, cookies. But those drops that are sold in the store are not always of high quality. Therefore, make these drops yourself. You will definitely not doubt their quality and taste.
To prepare, stock up on the following products:
- Cocoa powder – 1 tbsp
- Coconut oil – 1\2 tbsp
- Honey – 4 tbsp.
- Vanilla extract – 1 tsp.
Cooking process:
- To work, take a pastry bag.
- Melt the coconut oil. When it begins to gradually melt, remove from the stove, pour into a separate bowl, and cool. You should have clear oil.
- Add cocoa and other ingredients to it.
- Stir the paste until it is smooth. Chill in the refrigerator for half an hour.
- When cool, fill a piping bag with paste.
- Squeeze out the drops different sizes, place them close to each other to save space on the surface.
- Place the surface with the drops in the freezer for about 25 minutes.
How to make a fence for a chocolate cake: chocolate patterns, photos
Chocolate openwork is the best decoration that can be used to decorate the sides of the cake and make a fence out of it. Such decorations are made from any chocolate, there is not much difference.
The thinner the layer of chocolate, the more fragile the figures will be.
Option 1
For this fence take:
- Aluminum foil
- Cooking pouch
- Spatula
- Chocolate (any)
Cooking process:
- Melt the chocolate bar. Place it in a piping bag
- Draw on foil chocolate spread openwork fence
- Place the foil with chocolate in the refrigerator for about 60 minutes
- Use a spatula to separate the chocolate and decorate the sides of the cake.
Option 2
- Cut a ribbon of parchment paper long enough to fit around the circumference of the cake.
- Draw a design onto the paper using white chocolate. For example, peas, flowers, butterflies, rings and so on
- Place in the refrigerator for a while to let the chocolate harden a little.
- Using a spoon, pour the black melted chocolate over the design, carefully using a knife or spatula, spread the chocolate over the entire ribbon. Try not to touch the drawing
- Wrap the cake with ribbon and refrigerate
- After some time, remove the paper. You will get an unusual and interesting fence
As you can see, the variety of chocolate cake decorations is varied. Don't stop at one option, experiment. It’s so nice to please your loved ones with masterpieces made with your own hands.
Video: How to assemble and decorate a birthday cake?
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