It's easy to make a real masterpiece out of a homemade sweet treat! In fact, all the techniques used by professional pastry chefs are absolutely available at home. Knowing them, you can make a cake decoration from the simplest ingredients.
Cream is a classic way of decorating cakes, which offers tremendous opportunities for beautiful designs. It is important that the cream keeps its shape well, does not settle or spread. Therefore, a thick cream is used.
To prepare it, beat the softened butter with a mixer until fluffy. Continuing to beat, gradually add condensed milk. The cream should be thick and lush. It can be left white, or it can be tinted with food coloring. You can try decorating with natural ingredients. For example, adding a little cocoa or coffee will give a beige hue. Beet juice will make the cream light pink, while spinach juice will turn light green.
To work with the cream, special pastry tools with various attachments are sold. With their help, you can create patterns and ornamental elements of the most different shapes. But if you do not have such tools in your arsenal, you can make a device for applying the cream (the so-called cornet) yourself. To do this, take a sheet of parchment paper 25x25 cm. The paper must be grease-proof. Fold the sheet diagonally to form a triangle. Next, fold the triangle into a small bag (on the principle of those bags from the newspaper in which grandmothers sell seeds). Cut an acute angle so that you get a hole of the desired diameter. The cut can be made not only straight, but also at an angle, and serrated - depending on the desired relief of the decoration. Fill the cornet with cream halfway, then wrap the edges, securing them with a paper clip. When applying the cream, one hand guides the tip of the cornet, and the other squeezes out the cream.
