Women's Tips

Interesting ideas for homemade cake decorating

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To prepare the cream, you can also use condensed milk or icing sugar.

What a holiday without guests, gifts and cake? Boring! A holiday for that and a holiday that to have fun, communicate, dance and indulge yourself with all sorts of sweets! If you know how to bake cakes and make delicious creams - this is half the success. Today we will look at options on how to decorate a cake at home.

Cream decorations

The most popular and one of the most simple options. Flowers, inscriptions, air borders - all this is a classic pastry art. But to make it successful, you need to properly prepare the cream. The most suitable for this is oil. It must be resistant and not flowing.

The easiest way to make butter cream is to take 200 g of butter and whip it from 10 tablespoons of condensed milk until a homogeneous mass is formed. After that, the mass is transferred to a pastry bag or syringe, and jewelry is created.

Air meringues

For them, you will need 5 egg whites, which you need to beat with a mixer until the state of stable peaks. After that, continuing to beat, you need to add 1 tbsp. sugar in small portions and beat together for another 10 minutes.

Spread parchment paper on a baking sheet, and squeeze the resulting mass on it using a pastry syringe or paper bag. Put in the oven for 1 hour. When the meringues have cooled, lay them out on the cake in the order you like.

Do not immediately abandon this option, considering that there can not do without professional skills. Even a novice confectioner will be able to decorate his creation with mastic. All you need is patience and time. The consistency of the mastic is similar to plasticine, so it is possible not only to cover the cake with it, but also to mold various figures, letters, numbers, various decorative elements.

This decoration can be bought in finished form, and you can make your own. The easiest way to do this is to mix powdered milk, condensed milk and powdered sugar in equal quantities. If you want to make mastic of different colors, add food coloring or vegetable / fruit juice to it.

But remember that in the process of working the mass must be wrapped in a plastic film, as it quickly hardens.

Colorful jelly

Usually they cover the entire surface of the cake, which put the pieces of fruit, nuts or chocolate. But it is necessary to cook jelly correctly, so that, when lying down on a delicacy, it does not start melting and flowing.

To achieve the desired consistency, prepare:

  • juice - 500 ml,
  • powdered sugar - 1 st,
  • gelatin - 1 pack.

Gelatin need to pour half the juice and allow to swell. Then heat in a water bath, add the remaining juice and powdered sugar. Let it boil for a few minutes, then pour into the mold in which the cake was baked (using a parchment). Also various small figured capacities will be suitable for filling.

After the jelly has set, place it gently on the cake.

Mysterious icing

In fact, this product is pretty simple. Aising is a dense glaze, with which you can create beautiful patterns that resemble "frosty drawings" on the windows in winter.

Such delicate lace will give your pastry a delicate and elegant look.

To prepare the icing, you must be patient, because you have to work with your hands, without the help of household appliances. Prepare:

  • squirrels - 3 pcs,
  • powdered sugar - 400 g,
  • lemon juice - 20 g,
  • food glycerin - 1 tbsp.

Squirrels, beat with a fork until foaming. Continue to beat, gradually adding lemon juice, glycerin and caster sugar until the mass turns white. Place the container with icing in the refrigerator for 1 hour.

How to use this mass? Very simple. Print out the lace you like on an A4 sheet, put the icing in the pastry bag and squeeze it along the outline of the pattern. Let the lace dry, leaving it overnight, then put it on the cake.

Fruit and berry mix

Fresh berries and fruits always look appetizing and juicy. In addition, this version of the jewelry will be under the force of even a beginner. You can make a composition from one type of fruit or create a masterpiece by combining, for example, slices of kiwi and banana with raspberries and strawberries. In combination with cream finish you will get an airy dessert.

If you want the created “structure” not to fall apart and hold out for a long time, dilute the gelatin in the water and cover it with a brush with the help of a brush. Put in the fridge for 30 minutes and do the same again.

They are perfect for decorating children's cakes. If you use candy or dragee, place them on a thick, viscous glaze or whipped cream. The sides of the cake can be decorated with thin sweet tubes.

Also, these goals will suit multi-colored marmalade. Often it can be found in the form of various figures that will perfectly complement the decor of the treats for kids.

This option looks, perhaps, most refined. The quickest way to make chocolate chips, for which it is enough to rub a grated dainty tile.

You can also make weightless openwork jewelry. To do this, you need to melt the chocolate on low heat, and using a pastry syringe make patterns on parchment paper. After that, you need to put the workpiece in the fridge for complete solidification.

Making an original and beautiful cake with your own hands is very simple. This requires the most important ingredient - the love of those for whom you are trying. It is the most powerful engine for your imagination and skills. Create and delight loved ones with delicious treats.

How to decorate a cake with mastic

Before you start decorating a dessert, you need to understand the basics of working with this plastic edible material. The consistency of mastic is very similar to clay, so you can create different figures from it. In addition, it is stored for a long time - wrapped in a film, it can lie in the refrigerator for 10 to 12 weeks. Mastic buy ready or do it yourself.

Prepare mastic, following this algorithm:

  1. Marshmallow dissolve in a water bath, add a little dye and, if necessary, water and oil for elasticity.
  2. Powder with starch is injected into the liquid and sticky mass in small portions, stirring thoroughly.
  3. When mastic ceases to be sticky, it is shifted to the table, abundantly dusted with powdered sugar. Knead up the mass, periodically adding powder until the base becomes plastic.
  4. Do you feel that the mass has ceased to stick to the palms? So, it is completely ready for use.

Without professional equipment and skills, it is difficult to mold perfect figures, but why not try. Just prepare at least a minimum of tools - a sharp little knife, toothpicks, a brush, a rolling pin, a roller.

When working with mastic adhere to these rules:

  • Do not leave the mass in the air (it dries quickly and becomes solid), and constantly wrap the residue in the film.
  • The rolling is done only on the film, powdered with powdered sugar.
  • Prefer small elements, as the volumetric figures can crack.

You can decorate the cake in different ways, as the mastic gives a wide scope for imagination. As a rule, first the material is thinly rolled to completely cover the cake, and then the finished surface is decorated with figures.

Cream decoration

Decorate the cake with cream can be different. Roses, leaves, various curls and borders are made of cream mass - it looks very elegant and festive. But in order for these delicate products to keep their shape, you need to choose a suitable cream, and it is better to give preference to oil.

To make butter cream you need a minimum of products:

  • melted butter - 1 pack
  • condensed milk - 10 tbsp. l

The oil must first be removed from the refrigerator so that it is melted, and then beat with a mixer until tender pomp. After that, in small portions, you should enter the condensed milk and beat the composition until homogeneous.

Optionally, the mass is divided into several portions and add to them various dyes.

They are bought ready-made or made independently:

  • yellow color gives saffron,
  • orange - orange or juicy young carrots,
  • scarlet - cherry berries, beets, cranberries,
  • green - spinach,
  • brown - cocoa.

In order to make the decor of the cream neat and beautiful, you need to use special syringes with different nozzles. If there are no such devices, you can make an imitation of a syringe from a dense sheet, turning it into a cone and cutting off a sharp corner. You can do the same with the usual dense package. Then the resulting billet is filled with cream and squeezed through a small hole. So you can draw straight or wavy stripes, leaves, flowers, ruffles, inscriptions.

Fruit Ideas

Decorating the cake with fruit is very easy. This is one of the fastest and cheapest ways. Creating spectacular compositions of slices of different fruits, you can show your imagination and give free rein to the imagination.

Beautifully look as decorations from one type of berries, and bright, multi-colored fruit and berry mixes.

So that the fruit does not lose the original color, and the design does not fall apart, the whole composition is coated with colorless jelly. The liquid mass is neatly distributed with a brush over the decor and put in the refrigerator. After half an hour, the “gelatinous” treatment is repeated.

If you have the time and desire, you can make roses from apples.

  1. First, prepare a syrup (for 200 ml of water take a spoonful of sugar), adding a dye at this stage, if necessary.
  2. Apples are cut into thin strips and boiled in syrup so that they become plastic.
  3. From fruit preparations form roses. The inner “petal” is coiled, and the rest are added in a circle, forming a lush flower. The tips of it slightly twist out to the bud "roses" bloomed.

Ingredients:

  • marshmallow - handful,
  • diluted with water "lemon" - 1 tsp.,
  • oil - 25 g,
  • sweet powder and starch in a ratio of 1 to 3.

Prepare mastic, following this algorithm:

  1. Marshmallow dissolve in a water bath, add a little dye and, if necessary, water and oil for elasticity.
  2. Powder with starch is injected into the liquid and sticky mass in small portions, stirring thoroughly.
  3. When mastic ceases to be sticky, it is shifted to the table, abundantly dusted with powdered sugar. Knead up the mass, periodically adding powder until the base becomes plastic.
  4. Do you feel that the mass has ceased to stick to the palms? So, it is completely ready for use.

Without professional equipment and skills, it is difficult to mold perfect figures, but why not try. Just prepare at least a minimum of tools - a sharp little knife, toothpicks, a brush, a rolling pin, a roller.

When working with mastic adhere to these rules:

  • Do not leave the mass in the air (it dries quickly and becomes solid), and constantly wrap the residue in the film.
  • The rolling is done only on the film, powdered with powdered sugar.
  • Prefer small elements, as the volumetric figures can crack.

You can decorate the cake in different ways, as the mastic gives a wide scope for imagination. As a rule, first the material is thinly rolled to completely cover the cake, and then the finished surface is decorated with figures.

Cream decoration

Decorate the cake with cream can be different. Roses, leaves, various curls and borders are made of cream mass - it looks very elegant and festive. But in order for these delicate products to keep their shape, you need to choose a suitable cream, and it is better to give preference to oil.

To make butter cream you need a minimum of products:

  • melted butter - 1 pack
  • condensed milk - 10 tbsp. l

The oil must first be removed from the refrigerator so that it is melted, and then beat with a mixer until tender pomp. After that, in small portions, you should enter the condensed milk and beat the composition until homogeneous.

Optionally, the mass is divided into several portions and add to them various dyes.

They are bought ready-made or made independently:

  • yellow color gives saffron,
  • orange - orange or juicy young carrots,
  • scarlet - cherry berries, beets, cranberries,
  • green - spinach,
  • brown - cocoa.

In order to make the decor of the cream neat and beautiful, you need to use special syringes with different nozzles. If there are no such devices, you can make an imitation of a syringe from a dense sheet, turning it into a cone and cutting off a sharp corner. You can do the same with the usual dense package. Then the resulting billet is filled with cream and squeezed through a small hole. So you can draw straight or wavy stripes, leaves, flowers, ruffles, inscriptions.

Fruit Ideas

Decorating the cake with fruit is very easy. This is one of the fastest and cheapest ways. Creating spectacular compositions of slices of different fruits, you can show your imagination and give free rein to the imagination.

Beautifully look as decorations from one type of berries, and bright, multi-colored fruit and berry mixes.

So that the fruit does not lose the original color, and the design does not fall apart, the whole composition is coated with colorless jelly. The liquid mass is neatly distributed with a brush over the decor and put in the refrigerator. After half an hour, the “gelatinous” treatment is repeated.

If you have the time and desire, you can make roses from apples.

  1. First, prepare a syrup (for 200 ml of water take a spoonful of sugar), adding a dye at this stage, if necessary.
  2. Apples are cut into thin strips and boiled in syrup so that they become plastic.
  3. From fruit preparations form roses. The inner “petal” is coiled, and the rest are added in a circle, forming a lush flower. The tips of it slightly twist out to the bud "roses" bloomed.

How to decorate the cake with cream

Whipped cream is an airy and tender decoration, but you need to work with them quickly.

Ingredients:

  • fat cream - 500 g,
  • vanillin - bag,
  • powdered sugar - 150 g,
  • gelatin - 1 sachet.

Cooking:

  1. Pour the chilled cream into a deep bowl and put them in a pan of ice water.
  2. Dissolve gelatin.
  3. Beat cream with a mixer to make a strong froth.
  4. Add powder, vanilla and mix gently.
  5. Add a thin stream of gelatin.

Whipped cream is placed in a pastry syringe and decorated with a cake.

Decorating the cake is a delicate matter, since the finished look and aesthetics of the entire product depend on it. Chocolate is one of the favorite confectioners for decorating desserts.

The easiest way is to chop the chocolate and sprinkle the cake with the chips. You can try a more complicated method: for this, the chocolate bar is left in a warm place for a short time so that it becomes softer. Then, with a sharp knife, thin long chips are cut from the tile. They immediately begin to curl, and to fix the shape, they are put in a cold place to set.

Openwork curlicues look very elegant:

  1. The tile is melted in a small container at minimum heat.
  2. On parchment paper in advance draw patterns of curls and patterns in the required quantity.
  3. Then hot liquid chocolate is placed in a syringe and carefully traced all the sketches along the contour. This should be done quickly and efficiently, as the mass hardens quickly. It is advisable to make a few spare patterns, as the finished curls turn out to be quite brittle and can simply fly apart into pieces with careless handling.
  4. Parchment with painted curlicues placed in a cold place until it hardens.
  5. Then the openwork products are carefully separated from the paper and spread on the cake.

It is very easy to make chocolate leaves. To do this, take the leaves from any trees, wash it thoroughly, and then cover with melted chocolate and place in a cold place. The most important task is to carefully detach the true leaves from the edible ones.

With sweets and sweets

Sweets can be originally decorate even the simplest cake. The main thing is that the surface of the product is thick and viscous.

There are many design options:

  • Cover the sides with long thin waffles, tubes or bars and tie them up with a bright satin ribbon. Top of the cake filled with colorful dragees.
  • Small toffee to make a beautiful inscription or pattern on the snow-white or beige surface of the cake.
  • Cut the marmalade into small pieces and spread out in a chaotic manner.
  • A handful of multi-colored dragees put inside. When cutting the guests will find that the cake is a surprise.
  • Also, many use confectionery dressing. It comes in different colors and shapes. Decorating the cake with dressing is desirable while the surface is still not frozen.
  • Decorations made from chopped nuts, chocolate and coconut chips, biscuit crumbs are widely spread.
  • It looks very impressive on the surface of the cake with jelly sprinkling, as it resembles an aquarium. To do this, half of the prepared liquid colored jelly is poured onto the cake and put in a cold place to set. Then the stiffened mass is sprinkled with a large dressing and again poured the remaining liquid.
  • To unusually decorate the cake with dressing, use stencils. You can make them yourself by cutting out a pattern, letters, a picture, or numbers from a piece of paper. Шаблон легко прижимают к поверхности торта, а сверху густо притрушивают выбранной присыпкой. Затем трафарет аккуратно убирают, а на торте остается красивая цифра или узор.

С использованием ягод

Ягоды – одни из самых полезных продуктов для украшения. В них много витаминов, они сочные, вкусные и яркие. The easiest way is to evenly spread berries of one type (or several, if desired) on the surface of the cake and smear them with colorless jelly.

Cake Decorating Options:

  • sprinkle it with multicolored easter powder,
  • pour glaze
  • spread out the fruit in a mysterious pattern
  • to decorate independently molded figures,
  • whip cream and sprinkle with chips,
  • to arrange a paling along the edges of an oblong biscuit,
  • pour jelly.

When decorating a cake for a child, you need to consider who he intended. Boys like culinary masterpieces in the form of cars, a ball or superheroes, girls like dolls or flowers. But all children, as a rule, love cakes with a cartoon theme.

You also need to remember that many modern kids are allergic to different products. Therefore, in the manufacturing process should not use components that can potentially cause allergic reactions.

Cake decoration by March 8, February 23

Confectionery for these dates can be decorated in various ways. As a rule, the decor almost always includes numbers - 8 or 23. They are made of chocolate, mastic and other materials.

Cakes decorated with chocolate, caramel or cream icing look very stylish and elegant.

The action algorithm is already known to all:

  1. Squirrels beat in a steady foam, then add powder in small portions.
  2. Beat at medium speed for 10 minutes, until the mass acquires a fluffy and dense consistency.
  3. After that, preheat the oven to 110ºС and cover the baking sheet with paper.
  4. A tablespoon of the finished mass in the form of small cakes on a greased baking paper and put in the oven.

Waffle decoration

Waffles - inexpensive and convenient material for work. On sale you can find ready-made colorful images on wafer cake. Their range is very large: they are beautiful princesses, and supermen, and characters from their favorite cartoons, and animals. Independently to make such a decor is almost unreal, therefore it is easier to buy it ready.

The advantage of this decor is that it is not covered with cracks, does not melt in contrast to the cream and retains a given shape well.

The process of decorating the wafer picture is as follows:

  1. To form a perfectly smooth surface of the cake.
  2. Turn the cake with the image upside down and smear with liquid honey using a silicone brush. Instead of honey, syrup or any light-colored jam is sometimes used so as not to spoil the picture when the cake is soaked.
  3. Attach a picture to the surface.
  4. Gently press down with your hands and flatten with a napkin.
  5. Beat the cream and decorate the edges.

Sometimes the cake is decorated not with a solid picture, but with individual figures from waffles. They are laid in the same way as the wafer cake.

Knowing how to decorate a cake at home, you can make real masterpieces, pleasing yourself and your loved ones. Include imagination and your dessert will eclipse even elite confectionery products!

We decorate the cake with fruit

Decorate homemade fruit dessert - what could be easier and more affordable. At the same time, baking can look very original and appetizing, which will only please the invited guests.

It is enough to know a few simple secrets and not be afraid to put them into practice:

Top of cake cake with sour cream or custard. Spread a fruit and berry mix of kiwi, banana, cherry and strawberry. We dissolve jelly in a small amount of water (we choose the taste at our discretion) and put it on the berries with a pastry brush. We send dessert to the refrigerator for half an hour, after which we repeat the procedure.

Prepare syrup from one cup of sugar and a glass of water. Cut apples into thin rings and boil them in a sweet mass to plasticity. We fold the first petal in the form of a tube, and wind up the rest from above to receive a flower. The edges of the apples turn out slightly.

  • Raspberry Mint

A simple and effective version of how to decorate a birthday cake (the photo can be viewed below) is to use fresh (or frozen) raspberries and “plant” it on mint leaves. Unforgettable taste and pleasant impressions are provided.

Appetizing chips

The easiest and fastest option that will appeal to novice confectioners.

To create it you need:

  1. A chocolate bar (most often used milk) put in a warm place for 10-15 minutes. Sometimes you need a little more time.
  2. Working gloves, cut the chips with a knife, which will immediately begin to curl. Hide it in the fridge until it freezes.
  3. After the desired time expires, decorate the cake in random order.

Openwork patterns of chocolate

In order to make a more elegant decoration for dessert, it will take a little more time.

But all efforts will be justified by a remarkable result:

  1. We melt a bar of dark chocolate over low heat (with a small amount of milk) or in a microwave oven. It is better not to use a water bath, as condensate will start to stand out.
  2. On parchment paper we draw any pattern - snowflakes, stars, hearts, lace, flowers.
  3. Pour melted chocolate into a pastry syringe and carefully trace the resulting pattern. Another option is to use a plastic bag, making a small hole in it.
  4. It is necessary to work rather quickly, as the chocolate “paint” hardens in a few minutes.
  5. We send the parchment in the fridge for about half an hour. At the expiration of this time, carefully separate the edible layer and decorate the dessert with it.

It is recommended to immediately make a few spare drawings, because the fragile design can easily be broken by an inexperienced pastry chef. And if everything succeeds the first time, then extra decorations can be eaten.

I think that there is not a single Soviet child who has not tried, or at least have not heard about this masterpiece ...

Original leaves for decorating chocolate cake

Increasingly, birthday sweets are decorated with chocolate leaves. Repeat this trick at home is quite simple, given all the details and the advice of professionals.

Here's how to decorate a birthday cake, also focusing on special photos:

  1. We break the whole small leaflets from a tree. Their number is selected individually. In winter, you can use indoor plants.
  2. Thoroughly and carefully wash them under running water and dry them until completely dry. It is best to leave them overnight, for example, on a kitchen towel.
  3. We melt chocolate and use it with a medium-sized brush to put it on the back side of the sheet. So it will turn out to achieve greater realism due to the protruding veins.
  4. After the chocolate layer has cooled, you can hide the leaves for 5-7 minutes in the refrigerator. And then slowly separate the edible layer and use it for decoration.

Cake decorated with mirror icing

Many are amazed at how wonderful desserts are made by modern confectioners.

But to make a "magic" icing on your own, you need very few ingredients. Namely:

  • 150 ml of syrup from glucose,
  • 150 grams of sugar,
  • 100 g of condensed milk,
  • 75 ml of drinking water
  • 12 g of gelatin (small package),
  • 1.5 bars of chocolate.

The main stages of cooking:

  1. Gelatin soaked in 60 ml of cool water. Mix it a little and set aside.
  2. We combine glucose syrup with sugar, set it on slow fire and wait for the composition to boil. If necessary, add a little water.
  3. After turning off the comfort and wait for complete cooling.
  4. Carefully add swollen gelatin and pour in condensed milk. Thoroughly knead the composition until uniform.
  5. Chop chocolate in any convenient way. You can just knock them on the table, without getting out of the package. We shift it to a deep bowl and pour the resulting syrup. Beat icing with a blender at medium speed for several minutes.
  6. At night, we hide the container in the fridge. Before decorating the birthday cake, heat the glaze in the microwave to 35 degrees and immediately begin to cover it with the surface of the dessert. It turns out an excellent result, as in the photo below.

Cake Napoleon from ready-made puff pastry with condensed milk can be prepared by anyone. The main thing is to listen to ...

Stencils for decorating the cake at home

If a person is able to draw at least a little and beautifully cut outlines, then you can use the following option to decorate home baking:

  1. We take a sheet of paper, the diameter of which is slightly larger than the cake itself. We draw on it any ornament that comes to mind.
  2. We cut out the contours as evenly as possible, but if some kind of error happens, then do not worry.
  3. Keep a sheet over the cake (it is better to ask for help if it is inconvenient to do everything yourself) and sprinkle it with powdered sugar or sifted cocoa.

Some more interesting ideas

If there is no desire to fiddle with decoration for a long time or nothing good comes out, this is no reason to be upset. After all, there is always the opportunity to take advantage of simpler options that may look no less impressive.

First of all they include:

  • Pour chocolate or multi-colored icing on the sides of the cake. With its help, you can also make a beautiful inscription for the hero of the occasion.
  • We use ready-made chocolate figures, which should be ordered in advance on the Internet or bought in a pastry shop.
  • Whole (or chopped) walnut kernels are perfect for decorating desserts. With their help, it will turn out to “draw” a tree or flowers, and also to depict a border on each side. Almonds are well suited for these purposes.
  • A classic combination is chocolate with whipped cream. Above not infrequently located different fruits or berries. And so that they do not lose their appearance, they should be dipped in a transparent jelly.
  • It is very easy to decorate the sides of the birthday cake at home with cream strips (a confectionary syringe is used for this) or “broken” chocolate.
  • Also, the sides can be decorated with a palisade of wafer tubes or long cookies. But in this case it is worth making sure that the dessert does not turn out too cloying.
  • Another option is to smear the cake with cream, then sprinkle it with multi-colored confectionery powder.

As you can see, almost every person will be able to decorate a birthday cake. The main thing to begin with is simple, to study various examples in photos and not to be afraid to be mistaken. After all, then each time the dessert will get better and better.

general information

Decorating the cake at home requires certain skills. Therefore, before preparing and decorating a culinary masterpiece for a big celebration, it makes sense to practice a little on simple confectionery. After all, no one bothers to decorate homemade cookies, cooked on a regular day off.
It is equally important to think over the composition in advance, otherwise in the process of registration there may be unforeseen difficulties.
Not bad stock and some pastry tools for decoration. Of course, the inquisitive collective mind of the omnipotent Internet will find a way to do without them, using the usual spoon or fork, you will also find master classes on this dyeing option below. But if you plan to make out cakes with a certain frequency, it is better to simplify your task. Well, now it's time to talk directly about the means and methods of decorating homemade cakes.

Butter Cream Recipe

The preparation of this butter-based confectionary cream is a rather tricky process. If you wish, of course you can tinker, but for the decoration of homemade cake, such physical and financial costs are not at all appropriate. High-quality and simple butter cream is fashionable to prepare all of the two ingredients:

  • butter - 100 g
  • condensed milk - 5 tablespoons.

Detailed step by step recipe for a simple butter cream to decorate a homemade cake with photos, see here. To prepare the cream butter must be removed from the refrigerator in advance. When it becomes soft, you should beat it up with a mixer. When the oil has gained fluffiness it is necessary to pour condensed milk into it and continue to beat until a homogeneous and airy mass is obtained. The simplest cream for decorating a homemade masterpiece is ready. By the way, not only ordinary condensed milk can be used for its preparation, but also its cooked version. In this case, the cream will get a pleasant beige tint, and will taste like classic creme brulee.

Natural homemade food colors

Of course, decorating the cake with an extremely white cream is boring. And for coloring creamy treats, you can use any food colors. They can be purchased at the store in the form of powders, and you can prepare them yourself, for example:

  • a little diluted in a small amount of saffron water will make the mastic yellow,
  • juices of beet or cherry - red,
  • carrot juice - orange,
  • decoction of spinach - green,
  • cocoa brown.

Working with a cream is easy enough. It is better, of course, to use a special syringe with different nozzles for decoration. With this tool you can draw on the confectionery most real masterpieces. However, you can get by with the usual packing bag or paper bag rolled out of paper with a neatly cut corner. When you press the package cream evenly squeezed onto the surface of the cake. Having practiced even with the help of such a primitive tool you can decorate any cake with borders, inscriptions and roses with petals.
After the decoration of the surface of the cake is over, the dessert must be put in the fridge so that the cream stiffens a bit. Yes, and the remnants of the cake is also best stored in the refrigerator. In this case, the cream will be edible for at least three days.

Homemade icing recipes

Another wonderful and most importantly simple way to decorate a homemade cake is icing. You can make the glaze with three ingredients on hand:

  • powdered sugar - 3 tablespoons,
  • milk - 1 tablespoon,
  • butter - 50 g.

The butter must be melted over low heat in a crust and allowed to cool slightly. Then add the sugar ingredient to the butter and mix well. Then add milk and mix everything again. The finished mass is white milk icing to decorate the homemade cake. It can be spread on the surface of the biscuit and allowed to harden.

You can also cook and chocolate icing. Only the proportions of the products should be slightly different:

  • powdered sugar - 3 tablespoons,
  • milk - 2 tablespoons,
  • butter - 30 g
  • cocoa - 1 tablespoon.

Mix cocoa powder with powdered sugar. Pour the milk into the mixture, mix well again and set on fire. When the mass boils, remove the crust from the heat and stir in the butter. Chocolate icing is ready to be applied on the cake.

You can make a real confectionery glaze - ganache. This is a more dense type of this "finishing" material. And to cook it you need to take:

  • chocolate - tile (180-200 g),
  • butter - 50-70 g.

To get ganache enough to melt the chocolate and mix it with melted butter.

Decorating the cake with mastic at home

This is not to say that this is a very simple way to decorate cakes. However, with a certain skill and a sufficient amount of practice with the help of mastic from their pastry can make real works of art.

Mastic is a sweet, plastic mass, in its characteristics with something resembling clay. You can cut out various figures from it, and you can just “wrap” the whole cake with it, decorating it from above in some original way. Volumetric compositions of mastic can also be made as decoration for homemade cake, but after drying they can begin to crumble, so it is better to use other “materials” for this.

Pastry Mastic Recipe

A lot of recipes for making mastic. However, at home, the easiest way to do the dairy mastic. For this you will need:

  • condensed milk - 200 g,
  • powdered milk - 150 g,
  • powdered sugar - 150 g,
  • lemon juice - for revision.

Mix powdered sugar and powdered milk. Then gradually pour the condensed milk into the mixture, kneading the dough. The result should be a homogeneous, elastic mass. We must immediately make a reservation that the amount of dry products is indicated approximately. If the resulting mass sticks to the hands, then a little more powder should be added to it. It happens and vice versa: the dough does not want to stick and crumble in the hands, then you need to pour 1-2 teaspoons of lemon juice into it. And a few words about the ingredients. For mastic should take the powdered sugar very fine grinding. Moreover, this product must be sieved through a sieve. This ensures a quality end result.

The resulting mastic color is almost white. To sculpt colored figurines to decorate a homemade cake, food colors should be added to the mass. About them already mentioned in the description of the preparation of mastic. Work with mastic is quite simple. A ball of "dough" is rolled on a surface covered with starch or powdered sugar, after which the canvas can be applied to the cake to cover it or you can cut out decorative elements from it. Some pastry chefs advise you to roll out the mastic between two ordinary packing bags. In principle, this is also possible. Connect several elements of the mastic can be slightly moistened gluing sites with ordinary water.

Стоит предупредить, что мастикой не стоит обтягивать бисквитные коржи, пропитанные сиропом или сметанным кремом. Такая пропитка легко растворит все украшения. There are no other serious restrictions on the use of this material. The mastic left after decorating the cake should not be thrown away. It is beautifully stored in the refrigerator, provided that the material is tightly wrapped in two or three ordinary plastic bags.

Marzipan cake decorating

Marzipan can be a great option for homemade cake. It is possible to cover this surface with this material, and to make a wide variety of decorative elements out of it.
What is marzipan? Under this title, there is a delicate taste and elastic nut mass, perfectly suited for decorating a homemade cake. In the pastry shops you can certainly buy it in finished form. However, marzipan can be made independently. To do this, you need to purchase only:

  • almond - glass,
  • granulated sugar - glass,
  • water - a quarter cup.

Peel the nuts and fry in a dry baking tray in the oven until golden brown. Ready kernels grind blender or grate a small grater. From sugar and water, boil a thick syrup and pour ground nuts into it. Mix the mixture thoroughly and boil for 3 minutes. Pour the mixture into a bowl richly greased with butter and let cool. Ready marzipan removed from the bowl, mince and you can proceed to the design of the cake.
Working with marzipan is as easy as with mastic. A “lump” of material is rolled out, after which cakes are covered with it on top or cut out of it figures and other elements. If marzipan spreads during rolling, then sugar powder should be added to it and kneaded properly. If the product is on the contrary too dense, then it should be sprinkled with warm water. After such a procedure, it will be much easier to roll out.
What we should not forget is that marzipan needs some time for normal curing. So confectionery creativity should be addressed in advance - at least 8 hours before the removal of the culinary masterpiece to the guests.

Ice or ice pattern is another great way to decorate a homemade cake. Usually this technique is used in the confectionery business when decorating wedding cakes. However, no one bothers to issue a cake with icing, for example: by New Year's Eve.
Aising is considered to be a universal way of decoration, since such patterns do not spread and adhere well to any confectionery surface. It looks like a decoration like ice pattern on glass. To make such a decoration you need to take:

  • powdered sugar - 500 g (usually takes a little more),
  • egg whites - 3 pcs.,
  • lemon juice - 3 teaspoons,
  • glycerol - 1 teaspoon.

To begin with, all the ingredients must be cooled. Then gently chop the eggs, separate the whites from the yolks and place in a clean, fat-free bowl. The last procedure can be carried out by simply wiping the inside of the dish with a slice of lemon.
Squirrels mix with a mixer at the lowest speed. It is not necessary to beat for a long time - two minutes is enough. Now you can add the rest of the ingredients to the proteins and continue to beat the mixture until it turns white. Cover the bowl with the finished “ice” mass with film and put in the fridge for an hour. During this time, all the bubbles formed should burst. Done! However, working with this material without special equipment will not work. We'll have to buy a confectionery syringe with special nozzles.
Ice must be transferred to a syringe. In this case, the nozzle on the tool you need to wear the narrowest. With this material you can draw lace, make a variety of inscriptions, decorate the sides, etc. The only limitation is that the surface of the confection must not be sticky or have a predisposition to drip. But the icing perfectly falls on the mastic or hard glaze.

Chocolate at home to decorate the cake

Chocolate - the most affordable material for decorating homemade cake. You can buy it in any store, and to work with sweet tiles do not require any complex tools.
The simplest way to decorate a cake with chocolate is to sprinkle with chips. To do this, you can simply rub the chocolate on a grater and sprinkle the entire surface of a cream-smeared cake. Having worked a little longer you can make a pattern or inscription from chocolate chips. To do this, you first need to cut out the paper stencil of the desired pattern, put it on the surface of the confectionery masterpiece, and then sprinkle evenly with chocolate chips. When the stencil is removed on a creamy surface, only the desired image will remain. Of course, the choice of chocolate in this case depends on the background color. On a light cream, the usual chocolate pattern looks good, and on a brown cream, a pattern of white chocolate chips looks contrast.
The dressing can be made more interesting if the chocolate is not rubbed, but cut into thin chips using an ordinary vegetable cutter. The resulting curls look very impressive, being themselves a beautiful decoration.


Chocolate is also good for melting it. In many culinary publications they write that chocolate bars should be turned into a liquid mass on a steam bath. In fact, this is not entirely correct. It is better to melt chocolate over low heat in a scoop, stirring it constantly. In extreme cases, you can use a microwave. But on a porous bath chocolate absorbs some of the condensate and a normal pattern cannot be made from it. But it is time to return to the decoration.
The resulting chocolate mass can be collected in a cooking syringe and using it to draw a variety of patterns. To make a pattern with an openwork nozzle for a tool, you need to choose the thinnest one. If the syringe is not at hand, it does not matter. Chocolate mass can be collected in a usual packing package, a small hole can be made in it by the darning game and you can start decorating the cake.
However, drawing directly on the surface of the pastry is not worth it. It is better to pre-apply the desired pattern on parchment paper or foil, and then outline the outline of the pattern with a liquid chocolate paste. The sheet with the printed pattern must be carefully transferred to the refrigerator for solidification. After some time, the base must be carefully separated from the chocolate patterns, and the resulting parts put on the prepared surface of the cake.
To create these decorations, you can use not only paper or foil. Fine decorations for the cake can make a clean woody piece of melted chocolate. Then billet should also be sent to the refrigerator, and then separate the natural sheet from the chocolate. By the way, it is better to put chocolate on the back side of the sheet, then the real leaflets will be visible on the decorative leaf.
With the help of special stencil molds chocolate can cut a variety of figures. To do this, melted chocolate should be poured onto a cold, greased baking sheet and smoothed with a knife. When the mass is almost frozen, you can start cutting out the shapes with the molds.
And you can do without the molds simply by cutting the chocolate layer into various geometric shapes: squares, triangles, diamonds and other “wedges”.

Whipped cream

This is also a good way to decorate a homemade cake. In principle, you can buy a can of ready-made whipped cream, but this is too trite. It is better to make whipped cream yourself, especially since it is not at all difficult. For this you need to take:

  • cream(fat content not less than 30%) - 0.5 l.

The whole trick of whipping the cream is in their temperature. To make it all, the dairy product must be cooled for 4-5 hours in the refrigerator. Cold should also be the capacity in which the cream will whisk and whisk, which this process will be carried out. Speaking of capacity. It is better to take more dishes for whipping, since the cream will increase significantly in volume in the process of working on them.
Now about the process itself. The first minute, the product should be whipped at the lowest speed, and then it can be increased. All the action should take 7-8 minutes. It is not necessary to whisk longer, cream from this can lose all airiness.
The classic version of whipped cream can be refined. For example, before beating, sugar or powdered sugar can be dissolved in the milk product (the latter is preferable). Pleasant aroma will give whipped cream vanillin or vanilla sugar. You can pour into the cream and any food coloring. Then the finished cream will be colored.
Some sources suggest adding more gelatin there. However, this is not worth it. Whipped cream and keep their shape so well, but you need to put them on a slightly sticky surface. Otherwise, the decoration can "crawl."
And working with whipped cream is as easy as using cream. Especially if the kitchen has a pastry syringe. But unlike desserts with cream, it is desirable to eat a cake with whipped cream immediately. They still do not keep their shape so well.

Decorating Homemade Meringue Cakes

Very effectively on any cake turrets from meringue look. Of course, it is impossible to decorate a cake with crispy hemispheres. Putting such a decoration is necessary on the surface, smeared with cream, icing or at least jam. You can cook meringue at home if you have:

  • egg whites - 5 pieces.,
  • sugar - 250 g

Carefully break the eggs and separate the whites from the yolks. Protein pour into a large container and beat with a mixer until strong foam. After that, the mass should start to pour sugar. This should be done gradually - 1-2 tablespoons, while continuing to beat the mixture. The mixer speed is too big to do, but it shouldn't be too small either. In total, the whole process takes 12-15 minutes.
Put the finished protein mass on a baking sheet covered with greased baking paper. You can lay out using a standard tablespoon or all the same pastry syringe. Baking time at a temperature of 100 ° C for about 1.5-2 hours, depending on the size of the meringue.

Fruit for decoration

What could be simpler than decorating a homemade cake with fresh fruit or mouth-watering slices? Perhaps this is a rhetorical question. Such a design option could indeed be considered the simplest, if not for one “but”. Fruits do not really want to fit on baked cakes for the cake. So without cream, glaze or jelly here, too, can not do.
The choice of "substrate" depends on the fruit. For strawberries, a simple butter cream would be the best option. Exotic bananas are not so great now combined with chocolate icing. But the win-win is, of course, jelly. How to make it? This will be discussed below. In the meantime, a couple of words about fruit.
For decorating the cake will suit any options for natural delicacies. You can take both fresh fruit and canned or frozen. In principle, even jam is suitable. After all, it is also a fruit, only in processed form.
Fresh strawberries can be beautifully cut into halves and lay them surface of the confection. Small berries - raspberries and blackberries, can be laid in one piece, dividing the cake into several contrasting triangular sectors. You can make whole compositions from exotic fruits. In short, the fantasy here is practically not limited to anything.

How to decorate a jelly cake

So it's time to talk about how to decorate a homemade cake with jelly. Theoretically, you can buy the concentrate of this product in the store, dilute according to the instructions and decorate them with a cake. This is even a very good option, allowing you to get a beautiful element of the decor without much effort. Although in fact jelly is not so difficult to cook yourself. For this you need to have at hand:

  • fruit juice - 0.6 l,
  • powdered sugar - 200-250 g,
  • instant gelatin - 1 bag.

Gelatin is allowed to swell in one glass of juice, then melt in a water bath. After that, pour the remaining juice into the mixture, add powder, mix everything well and put in the refrigerator. Completely give the jelly to freeze is not necessary. It is necessary that it is only slightly grabbed.
Place the finished cake in a detachable form so that the sides rise about 30 mm above the cake. Prepared jelly mass to get out of the refrigerator and put it in the form. Immediately on the surface of the jelly, you can put fresh fruit and send the cake to the refrigerator for 12 hours.
What to do with the rest of the jelly? It can be expanded in molds and put in the fridge. When they podstnut little, put on the still not frozen jelly surface.
By the way, it is not necessary to make jelly from one juice. You can take several varieties of multi-colored fruit drinks, divide the surface of the cake into sectors and make a colorful fill. And you can make a monochromatic surface, and put colored figures on it.

Ready-made confectionery (sweets and marmalade)

Not especially straining, you can decorate the homemade cake with ready-made sweets or marmalade. Of course, for the design is not suitable caramel or candy. But chocolates, chocolates, wafer rolls and even M & M are the perfect material to decorate a homemade pastry.
Put the candy should be on the surface covered with cream or icing. And the cream is preferable because it is less sweet. Ready-made confectionery can decorate not only the surface of the cake, but also its end part. For this purpose, for example, wafer rolls, set vertically, are perfect.
It is interesting to arrange the cake using ready-made multi-colored marmalade. The easiest option is to lay out the surface in the form of a pattern or lettering. You can do and more cunning. Marmalade is perfectly melted in the microwave in literally seconds. It is possible to work with the prepared mass as well as with jelly. Only marmalade freezes faster - only 3-4 hours.
Liquid marmalade can draw whole pictures. True, in this case, the surface of the cake is better covered with mastic. Then, using a confectionery syringe with the thinnest nozzle and melted chocolate, it is necessary to apply the contours of the design to the surface of the future masterpiece. When the chocolate is podstnet, you can pour the appropriate places of the picture with liquid marmalade of the desired color.

Homemade cake decorating

Well, if all the above methods seem complicated, then you can do it quite simply - sprinkle the surface of the cake with some loose material, for example: powdered sugar, cocoa or purchased multicolored sprinkling.
It is worth remembering that on a dry surface scattering will not hold. Therefore, before proceeding to the design of homemade cake, its top and sides should be smeared with something sticky: cream, icing or jam. Apply the dressing immediately after coating, until the “sticky” base is frozen.
As a rule, no housewife has difficulty sprinkling the top surface of the cake. But to decorate the ends of the confectionery with such material is quite problematic. But this is only if you do not know one secret. In order to put the dressing on the sides you need to put the cake on a piece of cloth, pour the necessary material around it directly onto the fabric, and then gently press the fabric to the side of the cake. Most of the sprinkles will stick to the sides.


A cake just sprinkled with something will turn out delicious, but the decoration will look too boring. Stencil will help to correct the situation. You can cut out any pattern or inscription from ordinary paper, put it on the surface of the confectionery product and begin to sprinkle it. When the stencil is removed, the desired pattern will appear on the cake.
The dressing can be done not only by one material. Thanks to the stencils, you can make drawings from different contrasting materials, for example: all from the same cocoa and powdered sugar. What else can sprinkle cake? Yes, in principle, anything. As a "finishing material", you can use crushed nuts, cookie crumbs or waffles, instant coffee, grated chocolate, etc., etc., etc.… The main thing is that the sprinkling should be harmoniously combined with the taste of the cake.
That's all. Creative success and enjoy your meal!

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