The way to decorate a sponge cake depends on the recipe. If the cakes are soaked in syrup based on rum or other beverage, the decoration of the top surface of the cake may be minimal. If the biscuit is dry, then it is better to use cream, cream or fruit for decoration.
Instructions
The most common way to decorate biscuit cakes is by using a cream. To do this, inject food coloring into the butter cream, stir well, and fill the curly nozzles in the cooking syringes. By gently squeezing the cream out of the syringes, create a pattern that suits the occasion. Additionally, you can decorate the cake with special edible beads that are used in cooking. If the fruit is paired with the cream used as an interlayer between the crusts, add it as a decoration. These can be strawberries, cherries or currants. Berries look especially good on white cream.
A very effective way to decorate a cake is to use fruits and jellies. Dissolve 5 grams of gelatin in 50 ml of water, add vanillin there, 2 tablespoons of sugar, mix everything thoroughly. Strain the resulting liquid through a strainer, squeeze the juice of 1 lemon into it, pour in 75 ml of water. Mix again. On the top sponge cake of the cake, use cardboard to separate the area that will be filled with jelly. Lay out a pattern of washed and chopped fruits inside this area. Pour the resulting mixture and refrigerate. When the jelly has set well, carefully peel off the cardboard mold and fill the uncovered area with cream.
If the cake is soaked in syrup enough, use some grated chocolate to make a gourmet decoration. To do this, use two types of chocolate, for example, white and black. Rub the white chocolate, sprinkle it on the top crust, fill the entire space. Cut a pattern out of the paper that should remain white on the finished cake. These can be drawings on the occasion of a celebration - the number of years, wedding rings, hearts on Valentine's Day. Line up the pieces of paper on top of the cake. Rub the dark chocolate and sprinkle on the cake. Carefully peel off the paper clippings, correct the drawing by hand where necessary. Cover the sides of the cake with cream.
