A beautifully designed cake becomes attractive even for those who do not like sweets or are indifferent to them. Typically, a decoration can be made from any ingredient, even inedible ingredients. Confectioners come up with various options for giving the cake an attractive appearance, depending on the composition of the cream, cakes and the theme of the holiday.
It is necessary
-
- For the first recipe:
- chocolate;
- cream;
- butter;
- confectionery paper;
- cocoa.
- For the second recipe:
- cottage cheese;
- sugar;
- gelatin;
- fruits and berries (any).
- For the third recipe:
- White chocolate;
- meringue;
- coconut flakes.
- For the fourth recipe:
- powdered sugar;
- condensed milk;
- dry cream;
- dyes.
- For the fifth recipe:
- cream;
- berries.
Instructions
Step 1
Take a saucepan and put chocolate in it, you can use any of its varieties. Place a container of plain water over medium heat, wait for it to boil, then place a saucepan on top. Stirring constantly with a wooden spoon or whisk, melt the chocolate, then add the butter, the proportions are based on the ratio of 1 part butter to 3 parts chocolate. Make sure that the mass does not burn. No need to bring the cream to a boil. Remove the pot from the water bath and cool to room temperature. After that, place the cake on a flat surface and start pouring the chocolate mixture onto its surface, preferably leveling it with a spatula. Part of the composition, about 2 tablespoons, set aside in a separate bowl. Add cocoa there, mix and put in the cold, then remove and put in a pastry bag. Using a nib, squeeze the various patterns onto the pastry paper and refrigerate for 3-4 hours. Then decorate the cake with them in any order. You should have a solid chocolate product. Place the dessert in the refrigerator, garnish with cream and powdered sugar when serving.
Step 2
Take a glass, pour cold water into it and put 1 tbsp. gelatin, leave for an hour to swell. In an enamel bowl, beat the cottage cheese with sugar, you can add dye there if you like. You will get a homogeneous mass of white. Pour the gelatin into a small saucepan, bring to a boil and turn off immediately. Let it cool slightly, about 10 minutes. Pour the mixture into the curd cream and stir. Place the cake in a baking dish, top with the resulting composition and decorate with fruit. Place in refrigerator for 3-4 hours. Serve chilled.
Step 3
Grate white chocolate on a coarse grater, sprinkle the cake on top and decorate with the meringue, on top put the confectionery in the form of leaves, previously made from melted chocolate and cooled. You can add bright spots in the form of berries of red, yellow, blue and others.
Step 4
Place the cake on a flat surface. Mix in a separate container powdered sugar, condensed milk and dry cream in equal proportions, you can add dyes (carrot juice, cocoa, beet juice, etc.). You will end up with a homogeneous mass that resembles plasticine in consistency. Knead it in your hands and put it on the table, roll it out with a rolling pin. Lay on the surface of the cake, the process must be quick, otherwise the mastic will harden. After that, mold leaves, flowers, figures from the remaining mass and decorate the surface of the product with them. You can buy cookies, wafer rolls, build makeshift edible houses and glades, benches, etc. Such cakes are appropriate for children's parties.
Step 5
Take an enamel bowl, cream (at least 33% fat) and put the icing sugar there, beat with a mixer until thick. Then put them on the cake and decorate with berries on top, you can use chocolate chips or marmalade. Refrigerate cake for 2 hours. Serve chilled.
Step 6
Decorate cakes according to the theme of the holiday. Wedding confectionery can be served by decorating with mastic in light colors, using figures of the bride and groom. Children's events can be diversified with cakes in the form of fairytale heroes, for anniversaries, decorate the cake with homemade coins and banknotes, serpentine or oil cream drawings, it all depends on your imagination.
Step 7
Do not clutter the surface of the cake, the decoration should be in moderation and set off the taste of the cream, if it is edible, or simply reflect the theme of the holiday.
