There are many confectionery products that are difficult to imagine without cream decorations. Cakes, pastries, meringues, cookies, profiteroles, cupcakes without intricate cream patterns are boring and look very unappetizing, even if they have an amazing taste and seductive aroma.

In order for your culinary masterpieces to amaze your family and guests not only with their delicious taste, but also with their aesthetic appearance, you simply need to master the technique of decorating baked goods with cream. To do this, you need to acquire special tools - a pastry syringe or a bag with attachments, which no pastry chef can do without.

You can freely buy these factory-made devices, or you can make a pastry bag with your own hands, as it is quite simple. The ability to make such a design using scrap materials can be useful to you if you preferred to use a syringe, and your faithful kitchen assistant suddenly breaks down, and there is no time to restore it or it is too expensive.

A homemade device in an emergency situation will simply save the situation.

After all, it can be made in a matter of minutes from a plastic bag or thick paper. True, it will be disposable, but it will not need to be washed, and it can be filled with almost any creamy mixtures.

If desired, you can make a woven pastry bag for reusable use. It will be stronger and more spacious. It is very convenient to use products made from water-repellent materials on a fabric basis. Such devices will need to be washed thoroughly, while cotton ones can be boiled and ironed for disinfection.

• Plastic bag
• Paper bag
• Fabric bag
• Plastic bottle attachments
• Tips for beginner pastry chefs
• Reviews and comments

To make it, you just need a bag (preferably made of thick polyethylene, such as milk, or with a zip fastener) and scissors. Fill the bag with cream, cut off a corner of a suitable size (the thickness of the strip of cream being squeezed out will depend on this) and start decorating the baked goods.

Paper bag

For this simple device, you only need a piece of baking paper, wax paper or baking parchment of the appropriate size. The process of making it is as follows: cut a square or triangle out of paper and roll it into a cone shape.

There should be no gaps between the layers of paper into which the cream can seep. Fold the edges of the base of the cone to secure the structure. After that, fill it with cream and cut off a corner. You can cut out a shaped edge of a corner on thick paper. It can partially replace the nozzle.

You can also make a piping bag with DIY tips. To do this, cut off the neck of a regular plastic bottle, retreating a few millimeters below the thread, and secure it to the bag with tape (from the outside).

Push the cream towards the nozzle and, directing the flow of cream, decorate the dessert.

Fabric bag

You can buy it ready-made, but it’s easy to sew a pastry bag with your own hands. When choosing a fabric, make sure it is easy to wash. It is better to choose white color, but if you want to sew a product from colored material, make sure that it does not fade. Dense teak is perfect - it is durable, natural, and can be disinfected at high temperatures.

Cut a triangle (isosceles) from the fabric, sew 2 sides, cut the top to the size of the attachments on which you will put it. Finish (tuck) the seams along the edge of the cone. The seams along the structure should be on the outside so that they do not need to be washed off from the cream.

Plastic bottle attachments

Using caps from plastic bottles, you can make a variety of shaped attachments for any bag to which the neck of the same bottle is attached. To do this, in addition to the container mentioned, you need to arm yourself with a knife with a sharp end and a marker.

Draw the outline of the proposed hole on the lid, then use a knife to cut out the figure exactly along the outline. The simplest designs - stars, snowflakes, crowns - give beautiful outlines of a strip of cream. Having processed several lids in this way, you will receive a whole set of replaceable nozzles with holes of different configurations and sizes!

You can attach the neck of the bottle to the woven bag using a needle and thread.

To do this, you need to cut the neck slightly below the thread, make holes along the edge for a needle and thread, which you will use to sew it to the product.

In a similar way, small shaped nozzles can also be made from caps for nasal spray bottles. They will be convenient for doing more delicate work and applying openwork patterns.

A cap with a closure simplifies the manufacture of the nozzle, as on mineral water bottles for children or athletes. The shutter is easily removed from the cap, and the narrow opening itself is convenient for drawing with cream.

To make the work of decorating baked goods easier and to make decorations more neat and beautiful, use the following tips on the technique of applying patterns with cream:

• using a pastry bag, make patterns with your left hand, and hold it with your right and at the same time lightly squeeze it;

• start practicing with simple drawings;
• First use asterisks and dots as “strokes”;
• to apply dots, take a round nozzle, squeeze out a dot and quickly carefully lift the bag into a vertical position, stopping pressing on it;
• make the stars in exactly the same way, only with a shaped nozzle;
• To prevent your hand from trembling from tension, place your left hand under your right hand as a support;
• When applying small patterns or inscriptions, keep the nozzle closer to the baking surface.

Homemade baking is not only an interesting pastime, but also a very relevant hobby, given that the modern confectionery industry does not always use natural ingredients, high-quality safe fats, not to mention the widespread use of dyes, preservatives and other chemicals.

Therefore, if you have at least a little free time, do not regret it and carve out an hour in order to find an easy and quick recipe for delicious homemade baked goods. After all, there are now a lot of them on the Internet - for every taste - from traditional proven “grandmother’s” recipes to fashionable, gourmet or exotic desserts.

Here, for example, is a recipe for popular eclairs:

• boil a glass of water, add a little salt, add butter (150 g) and boil everything again, gradually add a glass of flour, stir constantly and after boiling, turn off the gas;
  beat 4 eggs, use a mixer to save time, add about a quarter of the volume to the dough and mix thoroughly, then gradually add the remaining eggs in the same way, until the dough becomes thick;
• from a pastry bag, squeeze the dough into lumps onto a baking sheet covered with paper, and bake the cakes in the oven at 200 degrees for 25 minutes, then at 170-180 degrees for 10 minutes;
  Prepare regular custard (or any other cream you like, you can use whipped cream) and fill the eclairs with it using a pastry bag.

Prepare such a wonderful delicacy from fresh, natural products for your children, and the reward for your work will be their preserved health. And so that they are more willing to give preference to their mother’s baked goods over store-bought ones, decorate your desserts using the simple devices described above.

With experience, you will begin to create patterns that will surpass the work of professional pastry chefs and will surprise the most sophisticated guests.

When baking a pie or cake, we think about how best to decorate it. You can simply pour glaze over it, or you can decorate it with painted flowers, patterns and petals. To create intricate designs with cream or paste, you will need a piping bag.

But what to do if you don’t have such a bag at hand, but you need to decorate cakes with cream or make rosettes from cookie dough right away. Don’t despair, you can make a pastry bag with your own hands from scrap materials.

DIY pastry bag from a plastic bottle and cellophane bag

In order to make carved patterns from cream, it is necessary that the mass be squeezed out of a bag with a carved tip. It must be hard and withstand any pressure placed on it, otherwise the pattern will not work. A plastic bottle is used for these purposes.

You will need the following materials: a plastic bottle, a small clean plastic bag, a marker, scissors and a utility knife.

Stage 1

Measure 4-5 cm from the top of the bottle and put a mark. Make several marks and connect them with one line.

Stage 2

Unscrew the cap and remove the inner silicone layer that is included in each cap.

Stage 3

Make a hole in the lid with a diameter of approximately 0.5-0.7 mm.

Stage 4

On the silicone layer that you took out of the lid, use a marker in the center to draw the pattern that you would like to get. Using a utility knife, cut out the pattern along the outline. Don’t hold back your fantasies, because the pattern you make will depend on how you cut it.

Stage 5

Insert the silicone layer back into the lid. Once again, thoroughly wash the neck and cap of the bottle to remove plastic shavings and dust.

Stage 6

Cut off one corner of the bag by 2 cm, put it on the thread and screw on the cap so that the bag is secured between the cap and the thread of the neck of the bottle. If you do not secure the bag well, the bottle will not hold and you will not be able to work with such a bag.

There is another option, how else you can fasten the bag and the neck of the bottle. Insert the package into it. Pass the cut corner of the bag into the neck, pushing it from the side of the cut part and remove it from the neck. Fold the edges of the bag onto the threads and screw on the lid.

In other words, the neck of the bottle will be placed on the cut corner of the bag, and the edges of the cut corner of the bag will be turned inside out and secured with a twisted cap. So, you have a DIY pastry bag. The cake cream or cookie dough is placed in a bag, and it will be squeezed out through the lid, taking the shape of the pattern that you came up with and cut out.

You can make several interchangeable lids with different patterns inside. The package containing the mass is disposable and is thrown away immediately after use. Next time you will need a new bag.

Using the same method, you can use a bottle with an elongated lid for easy drinking.

It can be used as a type of pattern, worn on the same neck, if the thread matches.

Also, the hole in the bottle cap can be made wider, up to 1.5 cm in diameter, while the pattern on the silicone layer can be made larger and more complex.

DIY paper pastry bag

For this type of piping bag, you will need a sheet of strong waterproof paper and scissors. A sheet of baking parchment works great.

Stage 1

Make an even square out of the sheet and fold it in half diagonally or from corner to corner.

Stage 2

Place the resulting triangle so that it looks at a right angle upward, and with the folded part towards you.

Two sharp corners are located on the sides.

Stage 3

Now roll it into a funnel. The image below shows how to roll correctly.

Stage 4

The top edges can get in the way when working with confectionery products, so they are folded or cut off.

After filling the bag with contents, the edges (if you did not cut them off) can be folded inward or twisted into a spiral. In the second option, squeezing out the contents of the package will be much more convenient.

Stage 5

Cut the folded corner diagonally or give it a pretty star or wave design.

Your DIY pastry bag is ready. It is disposable, so upon completion of work it is thrown into the trash.

This paper bag is perfect for working with delicate cream or paste consistency. For a dense dough, use a piping bag made of a harder material.

DIY pastry bag from a plastic bag

To make such a bag you will need a thick plastic bag. The density of cellophane is quite suitable, from which a sleeve for baking products in the oven or a file for documents is made.

Option 1

The cellophane sheet is rolled into a funnel, as in the previous version of the paper pastry bag. An acute corner is cut in the form of a pattern or a semicircular hole.

Option 2

You can also use it in a bag, in which the cream is placed, and then rolled up into a funnel. In this case, the resulting sharp corner is carefully cut off with scissors, through which the contents will be squeezed out onto the prepared surface.

DIY pastry bag from a fragment of a used aluminum can

The materials you will need for this type of pastry bag are: a used aluminum drink can, a strong plastic bag and tape.

Stage 1

Wash the aluminum can from any remaining drink and dust and cut it into pieces. Cut off the top and bottom parts, leaving the middle in the form of a ring from the walls of the jar. Cut the ring lengthwise. Thus, you have a metal sheet made of thin aluminum.

Stage 2

Fold the metal sheet into a funnel and secure the outer edge with tape.

Stage 3

Cut the narrow edge of the funnel with jagged teeth into a star shape or other design as desired.

Stage 4

Use scissors to cut off the corner of the plastic bag.

Regarding the angle, the cutout should not rise higher than 2 cm.

Stage 5

Insert the metal nozzle into the bag so that it locks into place and cannot be pulled out through this hole.

A DIY pastry bag made from a fragment of an aluminum can is ready. You can fill it with dough or cream and get to work.

How to decorate a cake with a pastry syringe

Have you already mastered the difficult art of baking delicious cakes? It's time to learn how to decorate them. To make your confectionery product look perfect, use a special syringe. With the help of the attachments supplied with it, you can make a whole range of decorations - from exquisite lettering to lush flower baskets.

Instructions

1. You can decorate the cake with flowers, leaves, borders, figures, ornaments or inscriptions. All these decorations can be easily done with a pastry syringe with a set of attachments. The kit usually contains from 4 to 10 different tips. The larger the number, the wider your chances.

2. Before starting work, prepare cream, whipped cream or drawing mass. Any cream is suitable for decoration - butter, butter, protein or custard. It can be colored with food coloring or fruit and vegetable juices.

3. Think over the design of the cake, or better yet, draw all the decorative elements on paper. If the cake is already baked, look at it - perhaps you will have to camouflage some areas.

4. Cover the cake with special mastic, glaze or cream. Carefully level everything with a knife. The sides of the cake can be sprinkled with biscuit or nut crumbs or grated chocolate. Please note that cream decorations only stick well on a smooth horizontal surface. Before decorating the cake with cream, let the coating dry a little.

5. Using a teaspoon, fill the syringe with cream onto? volume. Apply the cream tightly so that no voids form in the syringe bulb; on the contrary, your drawing may be damaged.

6. Before you start decorating the cake, do some testing on a plate.

The beautiful frill-like borders that are usually placed along the edge of the cake are made with the support of a bias cutter. A nozzle with a wedge-shaped cut is necessary when depicting all kinds of leaves. Letters and patterns are drawn using a cornet with a tight, straight tip. Well, the tips with teeth form the cream in the form of flowers and stars. The size of the decorations can be varied by the force of pressing the syringe plunger. By moving your hand in waves and changing the angle of the device, you can make different decorations using the same nozzle.

7. Take a knitting needle or a huge needle and mark the silhouettes of the design on the cake. For greater comfort, hold the syringe with both hands. Guide the tip carefully, adjusting its angle and pressure. When applying small designs, hold the syringe close to the surface of the cake; when working with large motifs, lift the syringe higher.

8. After finishing the drawing, stop pressing the piston and make a sharp movement with the end of the syringe away from you along the drawing. Then the small tongue formed after the cream is pulled off will lie unnoticed.

Note!
After working with the syringe, wash it thoroughly in hot water. Don't forget to rinse all used attachments.

Helpful advice
Please note that the relief of the jewelry greatly depends on the design of the cream. The denser the creamy mass, the more colorful the decor will be. A mass that is too tender or too liquid may spread out.

If you are a beginner pastry chef, then you should have an idea of ​​what tools and equipment you may need. We invite you to familiarize yourself with an overview of pastry chef's tools and decorating devices. Of course, not all existing confectionery equipment was presented in this review, but you will get acquainted with a set of basic ones.

1.

Basic baking tools and equipment.

There are items that must be present in the kitchen if the housewife is fond of baking.

1.1 Measuring cups and spoons.

For example:

1.1.1 Or this set of measuring utensils:

1.3 Sieve. Regular, or a convenient option in the form of a mug.

1.4 Whisk for beating by hand. Even if you have a mixer or food processor, it's a good idea to also have one for those times when you need to whisk or mix ingredients especially gently.

1.5 Containers for mixing ingredients. For example:

1.6 Blender for chopped dough

1.7 Brushes. With regular bristles or silicone.

1.8 Grater for removing zest from citrus fruits.

1.9 Spatula.

1.10 Molds (selections) for forming cookies or cutting out various shapes from dough.

1.11 Knife for working with dough. They are also used to work with marzipan and fondant.

1.12 Bakeware:

1.12.1 Forms for tarts and tartlets.

1.12.2 Baking trays.

1.12.3 Sets of molds for baking multi-tiered cakes.

1.12.4 Split forms.

1.12.5 Cupcake and muffin tins

1.13 Grille. The finished baked goods cool on it.

1.14 Large spatula for cake or short layers.

2. Basic tools for working with creams and devices for decorating using a pastry bag

Before you start decorating, you need to purchase special tools. Not all of the accessories listed below are required. You can get the bare necessities, and then gradually increase the collection of your pastry tools.

2.1 The rule is simple and with embossed edges.

2.2 Scrapers are simple and have a raised edge.

2.2.1 Typesetting scraper. You create the relief yourself by selecting elements in one order or another.

2.3 Round and square rotating stands.

2.4 Pastry spatula.

2.5 Pastry bags and nozzles.

2.6 Pastry nail, paper, and tool for transferring decorations from nail to cake. Used when creating flowers using a pastry bag.

2.7 Containers for holding pastry bags.

2.8 Mat with markings for creating symmetrical, precise and identical decorations.

2.9 Brushes for working with dyes. Regular watercolors will also work.

3. Devices for working with mastic, marzipan and sugar fondant

3.1 Rolling pin for mastic. There are also textured rolling pins for applying various patterns and textures.

3.2 A device for smoothing mastic, marzipan or sugar fondant on a cake.

3.3 Silicone mat with markings for rolling out mastic and marzipan

3.4 Rolling pin with rings for rolling out marzipan or mastic to a certain thickness.

3.5 Cutters (samples) for cutting parts from mastic. For example, floral elements.

3.6 Stacks (special tools) for modeling from mastic, fondant and marzipan.

3.7 Plungers for creating decorative elements from mastic or marzipan. For example, this one, in the form of a leaf:

3.8 Devices for modeling and giving flowers a natural shape.

4. Auxiliary materials and equipment.

4.1 Pistils and stamens, as well as decorative wire.

4.2 Stands for finished cakes.

4.3 Organizers for storing confectionery utensils and tools.

4.4 Stencils for decorating baked goods.

Using buttercream for a cake is an interesting and at the same time simple, and most importantly affordable way to decorate a baked product. It can be a cake, petit four or a whole cake.

Making cream from butter at home is more than easy and does not require much time and effort! You don't need to be an outstanding cook or pastry chef. The secret of such creams is high-quality butter with a high degree of fat content and the correct proportions of the products taken.

Italian cream with proteins and butter

What products are required:

• chicken egg white - 100 ml;
• granulated sugar or powdered sugar - 200 g;
• boiled or filtered water - 40-50 ml;
• citric acid - a pinch;
• butter (82% fat) - 200 g.

Any protein-oil cream has a light, porous, delicate consistency and is very attractive in appearance with its snow-white appearance. So, how to prepare buttercream for decorating pastries and cakes with chicken egg whites step by step?

Preparation steps:

1. First you need to tackle the sweet syrup. Mix sugar, prepared water and citric acid. Boil. Boil the mixture until a mass of bubbles actively forms on the surface. Professional chefs use a special thermometer - a temperature of 120°C would be suitable for this syrup. Stir the syrup and leave to cool.
2. Pour egg whites (100 ml corresponds to three C0 category chicken eggs) into a mixing bowl. Here you can use one trick - add 1-2 g of regular coarse salt to the proteins. Next, beat the whites until a thick white foam is obtained.
3. The further action will be as follows - while continuing to whip the foam, add a little syrup to it with a tablespoon or pour it in a stream. It is better to beat at low speed. Otherwise, everything around will be covered in small drops of sugar syrup. Now you need to beat until compacted.
4. The next step is to add butter. It is very important that it is well softened. Then beat it a little with a hand whisk to make it fluffy. Another important point is that the proteins and butter must be at the same temperature, better than room temperature. If these requirements are not met, the cream will not work.
5. Now again at the initial speed of beating, add the oil in several additions.
6. After adding the oil, whip the butter cream for the cake until smooth.

It is citric acid that gives the mass such a flawless white color. This important component for color can be replaced with a few drops of freshly squeezed lemon juice.

Custard cream of this preparation has one nuance - to decorate a cake (for example, a sponge cake) with it, the cream must be at room temperature. So if you take it out of the refrigerator, let it sit on the counter before using it.

Protein-butter cream for decorating the cake can be prepared gelled. Take gelatin or agaroid. The two substances are similar, as are their uses.

If you are making a homemade cake with buttercream, add vanilla sugar or extract to it for a more pleasant aroma.

Quick sour cream and butter cream

Ingredients:

• sour cream (preferably fatty) - 100 g;
• granulated sugar or powdered sugar - 150 g;
• cream (or fat milk) - 100 g;
• butter - 100 g.

Sour cream and butter cream for a cake will be an excellent decoration for a sponge base made from homemade cakes. This type of cream forms and holds jewelry well.

Preparation steps:

1. To make the sour cream and butter cream fluffy and light, the products prepared for it must be at the same temperature. Better than room. In a thick-bottomed saucepan, stir together butter, cream and sour cream. Beat a little until smooth.
2. Add granulated sugar or powdered sugar and mix with a spoon.
3. Beat to a fluffy foam at the highest degree of whisk rotation.

This is perhaps the simplest cake cream recipe. At the end of whipping, add a drop of rum, table white wine or essence to it if desired.

Just don’t use cognac for this, the cream will take on a slightly grayish tint.

Note to the hostess

Many novice housewives do not know how to use buttercream for a cake, but it is simple. To decorate all surfaces of the cake or pastry with a dense layer, you need to take soft cream at room temperature. And if you need to make decorations in the form of flowers, ribbons or other relief designs, it is better to cool the cream directly in a pastry bag or syringe. See the photo for professional cake decoration with buttercream.

A layered buttercream floral arrangement on a cake can be created using different piping bag attachments and a set of food colorings.

It happens that when stored in the refrigerator for a very short time, a layer of liquid appears at the bottom of the buttercream. This is the result of beating too vigorously or adding a very thin gelatin mixture. This defect can be eliminated. Drain the liquid and add a little more softened butter to the cream. And beat again.

Probably the easiest and most affordable recipe for buttercream for a cake is with condensed milk. The products required for it are butter and condensed milk, taken in equal parts. But this option is very sweet! Therefore, try not to overdo it with condensed milk. By the way, you can take it either store-bought or home-made from whole milk with sugar.

To decorate a cake with buttercream using color, it is most convenient to add a pinch or two of food coloring while whipping (depending on the intensity of the shade you want to achieve). To tint the creamy mass, chocolate, cocoa or instant coffee melted in a water bath is perfect.

It’s no longer a secret for you how to make butter cream for a cake. You can use the cream to decorate the cake immediately or cool it a little in the refrigerator. You will see examples of decorating a cake with butter cream in the photo.

Home › Cream and filling › Protein

Always, when you look at beautiful cakes in pastry shops, you want to make the same or even better. Don't buy a cake for a holiday just for the sake of decorating it. This is especially true for housewives who bake all types of cakes very well, but do not know how to decorate them. This is the most common problem among housewives who often make homemade baked goods for everyday use, simply coating the cake with their favorite cream or decorating with cake shavings.

Not many people know how to work correctly with a pastry bag or syringe, as this requires some skills and knowledge.

To a greater extent, the difficulty is caused by the production of various petals and flowers, since simple lines and sides can be made quite easily, even without special skills.

The second problem is choosing the right cream so that the cake not only looks good, but the decorations are also edible and not cloying. We must remember that decorating a cake is a labor-intensive and time-consuming process, so you should be patient.

Types of creams for decorating a cake

There are not many types of creams that can be used to decorate a cake and give the decor the correct shape. The cream should be plastic, hold its shape well and not flow from high temperatures.

Only a few types of creams have these parameters:

Oil; Protein custard;

Creamy;

This is perhaps the set of creams that have a convenient consistency for decorating a cake. The recipe for each will be given below so that you can choose the option that is convenient for you.

First of all, let's present the buttercream recipe

It was most common in Soviet times, and was used to decorate cakes, which were sold in all stores at budget prices.

But at that time, almost pure oil was used, colored with natural food dyes, and for this reason, many people had terrible memories of the creepy roses. The sugary large butter flowers were almost impossible to put into your mouth. In many families, flowers were spread on a piece of bread if the cake was bought for a small family celebration. Even after a major celebration, flowers remained on the plates of most guests, since they simply could not be completely eaten. But the modern buttercream recipe includes condensed milk, which neutralizes the sweetness of the butter.

In addition, housewives who use this recipe try not to make large decorations from this type of cake cream.

Huge flowers and other large-scale details are made from a lighter and at the same time pleasant-tasting whipped cream.

Buttercream recipe includes:

Butter – 250 gr.; Condensed milk – 1 can;

Cognac or liqueur – 1 teaspoon.

To prepare this type of cake decor, you must first remove the butter from the refrigerator and let it soften at room temperature. To make the process go faster, cut the butter into 1 cm pieces with a knife. To understand whether the product has reached normal temperature and consistency, simply press it with your finger or a pastry spatula. If no effort is required and the oil is soft, then you can continue working with it.

Place all the butter in a mixing bowl and first beat using light attachments with a mixer until the product becomes fluffy and almost white in color. Next, without turning off the mixer, begin to pour in the condensed milk in a thin stream. When both products are combined and the mass becomes homogeneous, add cognac or liqueur.

At the same moment, it is worth introducing the dye, but if several colors are needed, then divide the total volume into several parts, the size of each depends on the volume of cream coverage of a particular color.

Remember, in order for the cake not to lose its attractiveness over a long period of time, its surface must be perfectly leveled with the same cream.

The protein cream recipe is somewhat more complicated

At home, not every housewife will take up this decoration recipe. The thing is that to make the decor durable, you need to cook the right syrup. Slightly overcooking it or undercooking it means a complete loss of decoration for the cake.

What is included in the protein cream recipe for making it at home:

Fine granulated sugar – 0.5 kg; Egg whites – 5 pcs.; Citric acid – 0.5 teaspoon;

Water – 0.5 cups.

First of all, you need to cook the right syrup, which will determine the durability of the decorations on the cake. To do this, pour the entire amount of sugar into a saucepan and pour half a glass of water. Next, cook the syrup itself. It should cook for at least 5 minutes with constant stirring. Then we drop a drop from a spoon into cold water, and if it curls into a ball that does not stick to your hands, but creates a feeling as if you were rolling a piece of dried glue, then the syrup is ready. It needs to be left to cool, and in the meantime, take care of the proteins. Separate the eggs into whites and yolks and beat the whites well with a mixer. It is necessary to achieve a good thickness, and only after that begin to pour in the cooled but still warm syrup in a thin stream. At the same time, do not stop whipping. As soon as the mass becomes such that when you turn the bowl over, the contents do not even move, then the protein custard is ready.

You can put it in a bag and make cake decorations.

When purchasing dyes for this type of cream, warn the sales consultant that there will be a protein cream. Not all dyes are suitable for this cake decoration.

Let's talk about whipped cream

You can buy ready-made cream, but it is too expensive to decorate a large cake. The recipe for the cream itself is not too complicated, the main thing is that the product that we want to turn into decoration is fresh and rich.

To make cream from cream at home we will need:

Cream 35% - 1 glass; Selected chicken egg – 1 pc.; Granulated sugar – 80 gr.; Milk – 80 ml;

Gelatin – 10 ml.

The set of products for making cream from cream is not too large, but to prepare this cream at home you will definitely need a mixer.

It all starts, of course, not with cream, but with gelatin, which must be soaked in ordinary cold water for 25 minutes. Next, you need to beat the egg with sugar and boil the milk. Pour the milk into the egg and sugar in a very thin stream and mix well.

Add the swollen gelatin, mix again and place the mixture in a water bath. Cook this mass until it boils, stirring constantly. Once the gelatin has completely dissolved, remove the mixture from the heat.

The next step is to whip the cream with a mixer until thick; this is the longest and most unpleasant process, as it takes at least 10 minutes. Add the cooled milk mass with gelatin to the cream in small portions, while whisking continuously. Transfer this mixture into a pastry bag and decorate the cake. It should be remembered that in order to decorate the cake, it must first be leveled with another cream, since whipped cream cream is too soft and quite expensive to coat all the cakes on all sides with it.

This cream harmonizes well with sour cream or curd coating.

Vegetable cream cream

The recipe is not too different from the previous one, and the ingredients are almost the same:

Vegetable cream – 0.5 liters; Powdered sugar – 100 gr.;

Gelatin – 10 gr.

Now the process of preparing cream from vegetable cream. As always, you need to soak the gelatin first, let it swell while you make the cream. Pour 100 ml. vegetable cream into a saucepan, and beat the rest with a mixer at low speed, gradually adding powdered sugar to them.

After the cream has acquired thickness, you can move on to the second stage. Heat the rest of the cream with the swollen gelatin, but do not boil this mixture. The mass is ready when all the gelatin granules have dispersed in the milk. Next, the milk gelatin mixture must be cooled to room temperature and poured into the vegetable cream mass in a thin stream, while beating the total mass at high speed of the mixer.

In order to level the cake, you can use curd or sour cream and only then decorate our product with whipped cream on top, after keeping the decorating cream in the refrigerator for at least 2 hours.

It is also worth noting that it is better to whip chilled cream, then the cream will be more stable and the decorations will not float, but will be able to stay on the cake until the last piece is eaten.

Now a little about creams, which can also be used at home for decoration, but they are much less often used when decorating with a pastry bag or syringe.

This is sour cream and curd cream. The thing is that the curd cream is too dense and requires more effort when squeezing it out of the bag. And you can make sour cream only from thick village sour cream so that it does not drip from the baked goods.

To prepare the curd cream you will need:

Fat cottage cheese – 250 gr.; Powdered sugar – 400 gr.;

Butter – 60 gr.

To prepare curd cream correctly at home, the cottage cheese must be passed through a fine sieve several times.

Grind it very well. Otherwise, grains may remain in the cottage cheese, which will ruin the entire decor. After grinding, beat the mass with a whisk or mixer, gradually adding powder. At the last moment, add softened butter in small pieces. Beat for a couple more minutes, transfer the cream into a bag and decorate the cake. But the decor made from curd cream does not involve flowers; it is more often used to create decorative lines and small rosettes. The mass is quite stable.

Sour cream is prepared from the following ingredients:

Sour cream – 500 gr.; Granulated sugar – 100 gr.

Since you can use rustic thick sour cream, you should not weigh it out, but remember that the sour cream will resemble butter cream after whipping and it should be diluted a little with condensed milk. Otherwise, this mass will be too difficult to squeeze out of the pastry bag.

If sour cream is prepared from store-bought sour cream, then you need to take 100 grams of it. more, since this mass will be lost when weighing out the sour cream.

In order to prepare a stable mass, you must first beat the weighed or rustic thick sour cream with a mixer, gradually adding sugar to it. But continue beating until the required consistency and fluffiness, and do not end at the moment when the sugar dissolves. The better you work as a mixer, the more stable the sour cream will be.

Pastry tricks

A couple of simple rules will help you make your cake decoration unforgettable.

After filling the bag with cream, hold it close to the surface of the cake to get small decorations and further away to get larger ones.

A warm mass of cream will give shine to the decor, and a cooled mass will give it a matte finish.

After you have finished decorating a separate element, move the nozzle sharply away from you, so the tongue will remain small and unnoticeable.

Decorate cakes only that have been pre-aligned, as decor on a slanted cake will look awkward and will not be able to cover the crookedness, but will only draw attention to it.

Protein

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Decorating cream that holds its shape well

TortyDoma.ru −> Cream for cake

Everyone loves sweets. And at any celebration, guests eagerly wait for the moment to come when exactly that cake appears on the table - a beautiful, delicious, aromatic cake, preferably made by the hands of the hostess. Each woman has her own signature recipe, her own secrets for baking this airy dessert. And I want to make the delicacy not only tasty, but also well presented. Confectionery creams serve as a layer for the product; they are also used for decoration. Making cream for decorating a cake that holds its shape well is the dream of every housewife. You can use cream to line the side, make flowers, leaves, and congratulatory inscriptions.

Oil main

This is the most common group of creams and has the following varieties:

• butter or cream - prepared with condensed milk;
• butter “Charlotte” - with milk and eggs;
• buttery glaze - on eggs.

Ingredients

Take the freshest products:

• butter - 200 grams;
• powdered sugar - 120 grams;
• condensed milk - 200 grams;
• a packet of vanillin.

Cooking method

1. Making this cream is easy:
2. Soften the butter in advance and remove it from the refrigerator 1 hour beforehand. You can't melt the butter, the cream won't work. Beat the butter for 5 minutes until you get a white, fluffy mixture.
3. Without stopping, gradually add condensed milk, vanillin and powdered sugar to the butter.
4. It will take you 10-15 minutes to whip the cream.

Jewelry made from this cream will keep its shape for a long time.

Delicacies with cream are tasty, but too high in calories and contain a lot of sugar. The most useful is cottage cheese or cream cheese. Dishes with it can be offered to both children and the elderly. Cottage cheese is a dietary product, contains calcium, and is easily digestible. You can make a wonderful cream for decorating cakes from cottage cheese. The choice of cottage cheese should be taken very seriously. Please note the following:

1. Buy full-fat cottage cheese, preferably homemade.
2. If the cottage cheese is too wet, you need to strain the liquid. Place the cottage cheese in a colander lined with a napkin and leave for several hours.
3. Grainy cottage cheese must be thoroughly rubbed through a sieve until the grains disappear.
4. If you want to use curd mass, do not forget that it contains sugar. Reduce the sugar in the recipe. Buy curd mass without additives.

Ingredients

You will need the following products:

• milk - 250 grams;
• cottage cheese - 200 grams;
• butter - 180 grams;
• gelatin (preferably instant) -35 grams;
• granulated sugar - 250 grams;
• Eggs - 5 pieces;
• flour - 5 tablespoons;
• vanilla sugar - one sachet.

Cooking method

This recipe won't take much time:

1. Make gelatin in advance, soak it in water. When it swells, place it in a water bath. Mix until no grains remain, about 15 minutes. Gelatin should not be brought to a boil. Just add water to the instant gelatin and stir thoroughly.
2. Mash the milk with flour until there are no lumps left, transfer to a water bath and leave for a few minutes until the mixture thickens. Cool.
3. Grind the softened butter and rub the cottage cheese through a sieve. Mix cottage cheese, butter, sugar, yolks and beat.
4. Combine these two masses and beat with a mixer.
5. Add the egg whites, beaten with a mixer to a dense white foam, little by little to the curd mass, add vanillin. Gently knead the dough with your hands from bottom to top.
6. Before decorating the cake, the mixture must be cooled well; before use, it must be kept in the refrigerator for 2-3 hours.

For cupcakes

Cupcakes are a new delicacy for us, but they decorate our holiday tables more and more often. A cupcake is essentially a tiny cake or a large cupcake. They decorate it in the same way as a cake; you need cupcake cream that holds its shape. The best creams are butter vanilla, butter, and meringue cream. The recipe for this cream includes sugar, butter, egg whites, vanillin and a little salt. It's not very easy to make, but it holds its shape perfectly. Any additives, such as chopped nuts, zest, crushed chocolate, do not weigh down the cream. Some people are sure that protein cream is not strong, make sure that this is not the case.

Ingredients

Designed for 12 pieces:

• softened butter – 150-180 grams;
• citric acid - on the tip of a knife;
• water – 50 grams;
• 3 squirrels;
• sugar – 200 grams;
• a packet of vanillin.

Cooking method

Here, of course, you will have to tinker:

1. Pour sugar into water, simmer over low heat, stirring all the time, until the sugar is completely dissolved. Cool slightly.
2. Place the whites in a dry bowl, add citric acid, beat longer until a stable foam is obtained.
3. Pour the cooled syrup into the egg whites, continuing to beat at medium speed. You will have to beat for about half an hour until the mixture cools.
4. Add soft, finely chopped butter and vanilla. It is necessary to beat until the mixture becomes homogeneous and fluffy again. To speed up this process, you can place it in the cold for a quarter of an hour, then continue.
5. You can add food coloring or flavoring if you like. Now put the cream in a pastry bag and decorate the cupcakes with it.

Every housewife who has at least once made cream from cream tried to ensure that it kept its shape. Cream foam is light and airy, suitable for both layering cakes and decorating them. If you follow the recipe strictly and use the best heavy cream, you will be able to make a stable, strong cream. The fat content of the cream is important. Cream with a fat content of 30-40 percent is suitable for decorating cakes. If the fat content is less, the foam will be very unstable. If the fat content of the cream is 50% or more, it will turn into butter while whipping.

Ingredients

The recipe calls for the following products:

• 500 grams of cream;
• 50 grams of powdered sugar;
• a packet of vanilla sugar.

Cooking method

Prepare everything you need for work:

1. Cool the cream to 2 degrees in advance. Fill a low bowl with ice water and place a container of cream in it.
2. First beat with a mixer at low speed, and then at high speed. After the formation of a thick fluffy foam, without stopping whipping, add powdered sugar and vanilla sugar little by little.
3. When marks from the whisk begin to remain on the surface of the cream, the mass does not settle - the cream is ready.
4. Transfer the mixture into a pastry bag or syringe, making sure that there are no air bubbles left.
5. We draw borders, flowers, waves on the cake with cream, and make inscriptions.

Sour cream

To decorate the dessert, sour cream with gelatin is also useful. The fat content of sour cream does not matter.

Ingredients

Can be used as an independent dessert:

• half a glass of powdered sugar;
• a glass of sour cream;
• 10g instant gelatin;
• 50ml water;
• 1 dessert spoon of vanilla sugar.

Cooking method

The amount of sugar can be varied:

1. Pour gelatin with water and stir thoroughly until the grains are completely dissolved.
2. Place the chilled sour cream in a container and beat with a mixer.
3. Without stopping whipping, add vanillin and powdered sugar, add gelatin in a thin stream.
4. Place the cake in a mold and spread the cream on top. Place in the refrigerator until completely frozen.

You can pour gelatin with berry syrup and add chopped fruit.

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Creams that can be used to decorate a birthday cake and they will keep their shape well all evening

No matter how delicious the cake for the holiday is, if it does not have a shape and the decorations on it float in different directions, then it will not create a good mood for tea drinking. Of course, you can make any cake, even a lopsided and crooked one, if there are only your own people in the house, but if guests come to you, then you may be ashamed of your culinary experience.

Remember that cake decorating cream can not only draw attention to gorgeous baked goods, but also hide some imperfections in the cakes.

If you had to cut off some parts from the cake, then only cream can cover it. If you have no experience in creating correct and clear decorations, then it is better to practice in advance, otherwise not only the cake will lose its attractiveness, but also the mood of the hostess may be spoiled by the hard work of decorating, which will not lead to the desired result.

The easiest way to learn is with protein or butter cream.

Both of them hold their shape well and do not float for a long time. If you cook something once a week, then this can be a time to fill your hand. Look at how certain cake decorations are made, try to repeat them, and this way your hands will understand how much cream and with what movements it should be squeezed out in order to get smooth, elegant lines or beautiful flowers.

One of the most famous creams, which are most often used to make figurines, flowers and other holiday paraphernalia for cakes, is mastic.

You can read a separate article on the production of this plastic material on our website, so we will not repeat ourselves and consider other types of cream that hold their shape well and are designed to decorate any culinary work.

The easiest creams to make are not always suitable for soaking cakes, since for the most part they turn out dense and an abundance of sugar or butter can only do harm. Therefore, to prepare a tasty, but at the same time beautiful cake, you will most likely need two types of cream. One for soaking between the cakes, the second for decoration.

Let's start with the simplest, butter cream.

Creating various lines, zigzags, monograms using this cream is as easy as shelling pears. Firstly, it holds its shape well, and secondly, it can be painted in any color. This will allow you to make cake decorations in several colors, which will add to its attractiveness.

What is included in the cream and what are the proportions of the ingredients so that flowers and other beauty do not fall off in 10 minutes.

• High quality butter – 100 g;
• Condensed milk – 100 gr.

At the same time, the thicker the condensed milk you find, the better the cream holds its shape.

The preparation is quite simple

– Remove the butter from the refrigerator and cut into cubes 15-20 minutes before cooking. Condensed milk in cans is rarely stored in the refrigerator, but if it is still there, then you need to take it out much earlier so that it warms up to room temperature. After the butter has become soft and the condensed milk has reached the required temperature, we begin to make the cream.

At low mixer speed, beat the butter and gradually add condensed milk in very small portions, without stopping whisking. After the mass has acquired a homogeneous consistency, divide it into the required number of parts and add a different dye to each. Think over the design of the cake in advance, or better yet, draw it on paper and decorate it with pencils, this will make it easier to create decorations on the product itself.

Once you have added all the decorations to the top layer of the cake using different colors of frosting, place the dessert in the refrigerator until serving.

The next recipe, which is also suitable for a cake and holds any, even the most unimaginable shapes, is protein cream.

Its recipe is simple, but requires some skill.

• 4 squirrels;
• 1 cup granulated sugar;
• ¼ teaspoon lemon juice.

There is an easier and faster way to make this cream, so as not to sit for hours with a cup and whisk. Separate the whites, beat them with sugar, just until all the sugar is dispersed, and then place the bowl of cream in a water bath. Add lemon juice and wait for the water under the bowl to boil. From this moment, we begin to beat the mass until it all begins to wrap around the whisks, after which we remove it from the bath and beat for another 5-10 minutes. You can create cake decorations of any color, since the mixture tolerates color remarkably well, and also does not require a long stay in the refrigerator to harden. This is perhaps the most budget-friendly of all creams.

Cream on cheese.

This type of decoration, like the previous ones, does not float, but costs a little more, since curd cheese is rarely found from domestic producers, most often from Holland or Germany. Naturally, imported cheeses are more expensive, but if you have the opportunity to buy good domestic curd cheese, then consider yourself very lucky. Some dairies in the country produce this delicacy, so the famous Hochland can be replaced with a domestic one.

To prepare the decorations we will need:

• 200 gr. butter, good quality - not salted;
• 280 gr. curd cheese;
• 150 gr. Sahara.

Beat the softened butter with sugar at low speed of the mixer; it is better to take a tall bowl for this, since not all mixers work in the same mode; press the start button a little harder and the speed increases. In this case, the butter flies out of the low bowl, and then washing it all over the kitchen is “the height of bliss.” After all the sugar has been mixed with the butter, you need to add all the cheese to the mixture and beat again. The cream will not immediately become dense, so you need to put it in the refrigerator for two hours and then start creating decorations for the cake. Since this mass requires hardening, take this aspect into account and do not leave preparation to the last moment before guests arrive.

In principle, most cakes need to sit either at room temperature or in the refrigerator for some time to soak the layers, so it’s rare for anyone to make dessert at the last minute.

To create beautiful designs and ornaments on baked goods, any fondant based on butter is suitable, since it is very stable when hardened, but not many people like its taste in large quantities. If you are going to make dessert for a children's party, then keep in mind that most children simply do not consume this product. In addition, this is a very difficult type of baking coating for both children and adults, and if you do not want all the roses and leaves to remain on the plates after the holiday, then use a different type of fondant.

In this case, you can use whipped cream, which also makes excellent designs and flowers, but this coating is much lighter and is eaten by everyone without exception.

What is included and how to prepare a creamy dessert for ornaments:

• 0.5 l. cream with a fat content of at least 30%;
• 100 gr. powdered sugar.

And that’s all, but there are a lot of small nuances in preparing this type of coating for baked goods and other desserts. Let's start by preparing the fondant to create the decorations. To do this, you need to start whipping the cream at low speeds, gradually increasing them. While whipping, add powdered sugar and continue working with the mixer. The mixture is prepared quite quickly, but if you need the cake to stand for a long time and not lose its splendor, then add diluted gelatin (20 g) or some stores sell a cream thickener, which must be diluted in accordance with the instructions on the package.

Now about some cooking features.

Cream will whip better if used chilled, but not frozen. What air cream loves is cold and clean dishes. You can place the bowl on ice while churning, but you can also simply cool it in the freezer before making it and then wipe it dry.

Whipped cream doesn’t like getting old, so you can beat slightly acidified cream, but the air mass will separate and begin to fall off at the most inopportune moment. If you are preparing a cake for a child, then imagine his tears when he sees, instead of beautifully decorated baked goods, something vague and ugly. Always buy only fresh products in the store, this will save you from disappointment.

This may not be a secret to anyone, but in many small shops, especially non-specialized ones, they know how to stamp dates on boxes with high quality. If possible, buy from specialized dairy stores in soft plastic bags; it is almost impossible to change the stamped production date on them. And this cream has a much shorter shelf life, but it also contains very few preservatives.

Before whipping, keep the cream overnight in the refrigerator and only use it in the morning to produce cream.

Whipped cream does not last very long, so it should be prepared on the day of serving and eaten no more than three days in advance.

If you want to make a multi-colored design, then ask the home confectionery store if this or that coloring is suitable for whipped cream.

Already prepared whipped cream in a tube can also be suitable for decorating the sides, just make sure that the production date is fresh and not two to three months old. These tubes are immediately equipped with some semblance of a pastry tip, but if you need a different pattern, then put it on the stationary part of the pastry bag, that is, the tip that seems most suitable, and secure it with a seal made of double-sided tape.

Firstly, no figures or flowers will fall on an unprepared cake layer.

It must be smoothed out with cream. No decor will stick to smooth glaze either. If you decide to glaze your baked goods, then this is where you should stop. You can only make an inscription from protein cream and decorate with nuts or dried fruits.

Any gelatin-based creams last much longer and have advantages over non-gelatin coatings.

Almost all creams can be colored either with special food colors or with the juice of vegetables and fruits.

Jelly and gelatin fillings with fruits look very elegant, but children very rarely like them, so you should not upset your child, but prepare baked goods for your kids with protein or cream figures. Children also love mastic coverings, but not flowers, but cakes in the form of toys or cartoon characters.

Gelatin coatings on the top of baked goods can be grouped with protein or air-creamy sides.

But you need to decorate the sides only after the gelatin has completely hardened, that is, after 1-2 hours. To prevent the gelatinous mass from leaking out of the cake, you need to make high sides from a dense material, or use removable sides from the cake pan.

You can use instant gelatin for home baking, but you can’t boil it, only heat it, otherwise it won’t harden even in the freezer.

Also, never combine or pour in components at different temperatures.

Cream and sour cream should be chilled, but all other components of the creams should be at the same room temperature, then the designs and other accessories from the cream will not flow over the cake and will not separate during the manufacturing process.

When coloring, do this with small drops of dye, mix, if you have not yet reached the desired color, then drop a little more, but do not pour in a lot at once, as the color may become so saturated that it will be extremely difficult to match other colors to it.

If you still need to put a flower or other decoration on a cake with icing, then do it with the icing slightly hardened, but not yet completely, and then put the culinary product back in the refrigerator. When it hardens, the decor will stick tightly to the cake with icing.

Since you cannot always calculate the required amount of cream for decoration, its remains can be easily stored in the freezer and used to decorate the next cake or pastries or as an independent dessert, if this type of coating does not cause unpleasant taste in large quantities. With any butter cream you can easily make morning sandwiches for a child or any other sweet tooth in the family. In a small amount, the buttery-condensed mass spread over the loaf will be an excellent start to the day.

If you decide to freeze the decor until the next baking, then first pack it in plastic containers and close the lids tightly, and put it in the refrigerator for 2-3 hours. After this time, transfer the containers to the freezer and store for up to 4 weeks.

Eat butter and protein creams immediately or divide into dessert bowls and decorate with chocolate and serve to children after the cake or along with it, since these cake coverings are not stored in their finished form.

You can also make regular meringues from the protein cream and serve it at the end of the holiday in a separate bowl.

In the future, you will learn to accurately calculate the number of components so that there are no leftovers, but at the first stage you can use the tips listed above.

Protein gelatin cream butter cream cheese

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Cream for decorating cakes from a syringe. Techniques and techniques for decorating cakes

Today we will tell you how to make cream for decorating cakes from a syringe. Recipes for such delicacies may include various components. The main thing is that they take the shape given to them well and retain it after slight cooling.

Cream decorations: detailed recipes

There is nothing tastier than a homemade cake. Baked goods made with love and smelling delicious are sure to decorate any holiday table. But to make a homemade cake really beautiful, you have to try quite hard. After all, this requires separately preparing the cream, and then correctly applying it to the surface of the formed dessert.

Classic buttercream

Surely many housewives know how to make classic cream for decorating cakes from a syringe. Typically, it includes the following components:

• butter as fresh as possible - about 200 g;
• powdered sugar (you can just use fine sugar) – 8 large spoons.

Process of making buttercream

Making buttercream for decorating a cake with a syringe is surprisingly quick and easy. To begin with, you should remove the fat (cooking fat) from the refrigerator in advance and wait until it is completely softened. Next, you need to place the butter in a blender and beat it vigorously (at the highest speed), gradually adding powder or sugar.

As a result of the described steps, you should get a fluffy and airy cream for decorating cakes from a syringe. By the way, it is also suitable as a base for mastic.

If you need to get a multi-colored cream, then it should first be divided into parts and then mixed with food coloring. If these are not available, you can use chocolate glaze, carrot or beet juice, etc.

Making protein cream

Protein cream for decorating cakes from a syringe holds its shape worse than oil cream. But if you try, then with such a mass you can decorate the side parts of the dessert in an original way, as well as make a relief edging.

So, we need:

• egg whites – from 4 large eggs;
• fine sugar - a full glass (a little more is possible);
• lemon juice - a couple of drops.

Food preparation

Protein cream for a cake is made as simply and easily as butter cream. First, you should carefully separate the egg whites from the yolks, and then place them in the refrigerator for a while. After ¼ hour, the product must be removed, placed in a deep bowl, previously greased with lemon juice, and begin beating. This procedure can be carried out in three different ways:

The first option is the most reliable. With a hand whisk, you can make a fairly fluffy and stable protein mass that will hold its shape well. However, the main disadvantage of this method is that great physical effort is required when whipping proteins.

As for the mixer and blender, you can also get stable foam with them. Although for this you will need quite powerful devices with a high number of revolutions per minute.

Cooking method

Once the egg whites have cooled, you should immediately begin whisking them. It is recommended to do this quickly. Periodically, granulated sugar must be added to the product. Moreover, the more of it there is, the more fluffy and stable the cream will be.

It should be especially noted that to prepare the protein mass, it is necessary to use granulated sugar, and not powder. After all, the last ingredient melts quickly and makes the cream more liquid, which is not at all suitable for decorating a cake.

Chocolate cream for cake

If you decide to make a chocolate cake, then ganache will serve well as a decoration. To prepare such an unusual cream, you should purchase:

Preparing ganache

To make chocolate cream for decorating a homemade dessert, pour the heavy cream into a large bowl and then heat it high, but do not bring it to a boil. Next, add chocolate and butter, broken into slices, to the dairy product. It is recommended to heat these components until they completely melt. Finally, the resulting mixture should be removed from the stove, cooled and refrigerated for 4 hours (preferably overnight).

After the specified time has passed, the cream must be removed, kept at room temperature for about 10 minutes, and then proceed to decorate the homemade dessert.

Techniques and techniques for decorating cakes

There are many tricks and techniques with which you can decorate any dessert. The most popular among modern housewives is a culinary syringe. It is very easy to use and is not very expensive. To use it to decorate a homemade cake, you just need to fill the container with the chosen cream (butter, protein, chocolate, etc.), and then squeeze it onto the surface of the formed delicacy. If you need to get an original design (for example, flowers, petals, etc.), you can use special attachments, which are usually included in the kit.

As you can see, decorating a cake using a pastry syringe is quite easy. But if you need to cover the dessert with more complex figures, then we recommend using not cream, but mastic or protein caramel. Making them at home is easy and simple. To do this, you just need to strictly follow all the requirements of the recipe and have creative imagination.

Let's sum it up

Now you know which creams are suitable for beautifully decorating homemade cakes or pastries. If you do not have a syringe, you can use regular office paper instead. You should make a small bag out of it, and then cut off the tip of the desired thickness and shape. With such a device, you are sure to get the same original desserts as with a special pastry syringe.

How to make cream for cake decoration
Nothing beats homemade baked goods. Fragrant, delicious-smelling and lovingly made baked goods will decorate any feast. And the top, of course, will be the cake. Beautifully decorated, it is the pride of the hostess and the admiration of the guests.
You will need

200g butter
-8 heaped tablespoons of powdered sugar, or 8 tbsp. condensed milk.
Instructions
1

How to make cream for cake decoration

What cream should I use for decoration? There are several basic recipes that can be used to decorate a cake. They are easy to prepare and very tasty.
2

The most popular and easiest to make is basic buttercream with powdered sugar. For it we need 200g of butter and 8 tablespoons (heaped) of powdered sugar.
3

Remove the butter from the refrigerator in advance - it should be at room temperature. Beat it with a mixer and gradually add powdered sugar, one spoon at a time. This cream is suitable for decoration and as a base for mastic. To draw figures, leave it in the refrigerator for a while - it will harden and the figures will come out better.
4

The next cream is basic butter cream with condensed milk. Ingredients: butter - 200 g, condensed milk - 8 tablespoons. Take the butter (not cold, but softened), beat by hand using a metal whisk or wooden spatula until smooth, white, fluffy and elastic. Without stopping whisking, add condensed milk one tablespoon at a time. And continue beating until you get a homogeneous, airy mass, about 10-15 minutes. If the milk is candied, you can boil it and cool it to room temperature.
5

When decorated with warm cream, the figures turn out to be glossy, shiny, and not embossed. If you use chilled cream, they will be matte and embossed.
6

Ganache is one of the creams based on cream and chocolate. It is also used for painting decorations. There are black and white ganaches, depending on the chocolate you use.
7

Recipe No. 1. Heated, hot cream (36% fat) - for ganache, 300g milk chocolate (or dark), 2 cups chilled whipping cream.
8

Recipe No. 2. 200g hot cream for ganache (36% fat), 200g. white chocolate, 1 cup chilled whipping cream.
9

Bring the cream intended for the ganache to a boil and pour in the chocolate, melted in the microwave or in a steam bath. Stir thoroughly with a fork until the chocolate is completely dissolved. After this, cool it in the refrigerator (you can leave it overnight). The next day, whip the remaining cream until fluffy. After this, beat the cooled creamy chocolate mixture until thick. And gradually, little by little, add to the whipped cream, turn the mixer on speed 1-2.
10

The cream turns out to be very thick, delicate, similar to soft ice cream.
If you don’t have a special syringe for drawing, it doesn’t matter. Roll up a bag of baking paper, put the cream in it, and draw for your health!
11

Do you need a fine line? Trim the tip diagonally with nail scissors. For a thicker line, make a larger cut. You can use a bread or cheese knife to create wavy lines on the sides of the cake.

The taste of the cake largely depends on the cream. If one ingredient is replaced with another, the taste of the confectionery masterpiece will immediately change. In addition, delicious and original creams are the “highlight” of baked goods.
You will need

For the first recipe:
- milk;
- coconut flakes;
- egg yolks;
- sugar;
- vanillin;
- gelatin.

For the second recipe:
- milk;
- granulated sugar;
- egg;
- butter;
- cherry syrup or strawberry juice.

For the third recipe:
- blueberry;
- cinnamon;
- cream;
- powdered sugar.

For the fourth recipe:
- ground coffee;
- sugar;
- egg yolks;
- flour;
- cream;
- butter.

Instructions
1
To prepare coconut cream, heat one glass of milk over medium heat and add 75 grams of coconut flakes. Reduce heat and simmer for about 20 minutes. Cool, strain using a sieve and squeeze out the shavings. Whisk two egg yolks with 4 tablespoons of sugar and a pinch of vanilla, and then pour into the coconut-milk mixture in a thin stream.
2
Pour one teaspoon of gelatin into 50 grams of water and leave for half an hour to swell. Dissolve it in a water bath until completely dissolved. Place the milk mixture in a water bath and add gelatin. Mix all the ingredients and after 5 minutes put them in a cool place. After a few hours the cream will be ready for use.
3
Prepare fruit cream. To do this, boil 2 tablespoons of milk with 2 tablespoons of granulated sugar and remove from heat. Beat one egg with a whisk and pour into the milk in a thin stream. Continue beating, gradually adding 200 grams of softened butter. Add 50 grams of cherry syrup or strawberry juice and beat again.
4
To prepare an unusual spicy cream, pour 100 grams of blueberries and one teaspoon of cinnamon into a grinding container. Using a blender, puree the berries. In a separate bowl, beat 100 grams of cream 38% fat along with one tablespoon of powdered sugar. Gently combine blueberry puree with cream. After which the cream will be ready for use.
5
Make coffee cream. To do this, pour 2 tablespoons of ground coffee into 200 grams of boiling water and stir thoroughly. Brown one tablespoon of sugar in a frying pan, add 50 grams of hot water and boil the syrup. Pour it into the prepared strong coffee and stir. In a separate bowl, beat 2 egg yolks with 2 tablespoons of sugar, add 2 tablespoons of flour. Mix the yolk mass with 100 grams of cold cream 20% fat, then combine the resulting mixture with coffee and heat until thickened. Add 50 grams of butter and cool.
How to make sour cream for cake
Making cakes at home is quite a difficult task, especially for novice cooks. Sometimes, even with a well-baked sponge cake, the whole idea of ​​a cake fails for lack of high-quality and tasty cream. The simplest, and at the same time very tasty, cream is sour cream.
You will need

Sour cream - 500 g, sugar - 1 glass.
Instructions
1
Buy sour cream with a fat content of at least 20%. Take a saucepan, place a fine sieve on top or place a thick towel. Place the required amount of sour cream on a sieve or towel. Leave the pan with sour cream in the refrigerator overnight. This process is necessary when preparing cream. It removes excess liquid from sour cream. The weight of sour cream affects the quality and consistency of the finished cream.
2
Remove the sour cream from the refrigerator; it should become thick and the liquid remains in the pan. The liquid is nothing more than whey, which can later be used for pancakes and other baked goods.
3
Grind the sugar until powdered. There are several ways to do this. For example, using a coffee grinder or blender. If they are not available, you pour sugar onto confectionery paper, put another layer on top and roll it out with a rolling pin several times. You can also use a mortar and pestle, but in this case the process will be more labor-intensive.
4
Mix sour cream and sugar. Use a mixer for best results. Add powdered sugar into the cream gradually. The ideal way to finish whipping the cream is to have a non-liquid consistency that will stand in the bowl (like a well-beaten egg white). Be careful when using homemade sour cream when making cream. When whipped vigorously, it will turn into butter.
5
Spread the cream over the layers of the cake, after soaking it. This cream can also be used to decorate a cake, for example, using a pastry syringe.
6
Vary the cream. Add vanilla to it to give it a delicate aroma. Or chop fruits or berries and add to whipped cream. For example, strawberries and cherries are perfect for this recipe.

How to decorate a cake with a pastry syringe
Have you already mastered the complex art of baking delicious cakes? It's time to learn how to decorate them. To make your confectionery product look perfect, use a special syringe. Using the included attachments, you can create a whole range of decorations - from elegant lettering to lush flower baskets.
Instructions
1
You can decorate the cake with flowers, leaves, borders, figures, ornaments or inscriptions. All these decorations can be easily done using a pastry syringe with a set of attachments. The kit usually contains from 4 to 10 different tips. The more there are, the wider your possibilities.
2
Before starting work, prepare cream, whipped cream or drawing mass. Any cream is suitable for decoration - butter, butter, protein or custard. It can be colored with food coloring or fruit and vegetable juices.
3
Think over the design of the cake, or better yet, draw all the decorative elements on paper. If the cake is already baked, inspect it - you may have to camouflage some areas.
4
Cover the cake with special fondant, glaze or cream. Carefully level everything with a knife. The sides of the cake can be sprinkled with biscuit or nut crumbs or grated chocolate. Please note that cream decorations stick well only on a smooth horizontal surface. Before decorating the cake with cream, let the coating dry a little.
5
Using a teaspoon, fill the syringe with cream to ¾ of its volume. Apply the cream tightly so that no voids form in the syringe bulb, otherwise your drawing may be ruined.
6
Before you start decorating the cake, do some testing on a plate. Beautiful frill-like borders, which are usually located along the edge of the cake, are made using a bias cutter. A nozzle with a wedge-shaped cut is indispensable when depicting all kinds of leaves. Letters and patterns are drawn with a cornet with a narrow straight tip. Well, the tips with teeth form a cream in the form of flowers and stars.

The size of the decorations can be varied by the force of pressing the syringe plunger. By moving your hand in waves and changing the angle of the device, you can make different decorations using the same nozzle.
7
Take a knitting needle or a large needle and mark the outline of the design on the cake. For greater convenience, hold the syringe with both hands. Gently guide the tip, adjusting its angle and pressure. When applying small designs, hold the syringe close to the surface of the cake; when working with large motifs, lift the syringe higher.
8
After finishing the drawing, stop pressing the piston and make a sharp movement with the end of the syringe away from you along the drawing. Then the small tongue formed after tearing off the cream will lie unnoticeably.

How to make a beautiful cake
How to make a homemade cake not only tasty, but also beautiful? What to do if traditional cream roses seem dull and unattractive? How to amaze guests with the unusual design of your homemade baked goods? The recipes and tips below will help you cope with this task with flying colors.
You will need

Fruits in jelly

Gelatin – 1 package;
- apple juice – 600 ml;
- raspberries – 0.5 cups;
- kiwi – 2 pieces;
- banana – 1 piece;
- tangerine – 2 pieces;
- powdered sugar – 1 cup.
Instructions
1

Basket with fruits and berries.
Both fresh and canned fruits are suitable for decorating the cake. You can use tangerines, kiwi, strawberries, peaches, raspberries, cherries, and currants. You will also need flat cookies; they should be narrow and long.
Cover the surface of the cake with egg white cream or whipped cream. Cut the strawberries in half and arrange them in a circle. The next circle is kiwi cut into rings, then peeled tangerine slices (how to arrange and in what order depends on your imagination). Cover the sides of the cake with cream. Place the cookies “upright”, close to each other so that their upper edge protrudes slightly above the surface of the cake. The basket is ready.
2

Fruits in jelly.
Pour apple juice over the gelatin (the juice should cover the gelatin completely). Prepare fruits and berries. Cut the kiwi into slices, cut the strawberries into thin slices, peel the tangerine slices, cut the banana into cubes. Cook the swollen gelatin over low heat until completely dissolved, do not forget to stir, otherwise the gelatin may burn. Then add powdered sugar and remaining juice. Strain. Take a shallow container (preferably the size and shape of the container matches the size and shape of the cake). Place the prepared berries and fruits in a container and fill with the prepared mixture. Place in the refrigerator. The jelly should be in the refrigerator for at least a day. A cake decorated in this way will be bright, fragrant and, most importantly, natural.
3

Decorating a cake with chocolate.
Break the chocolate into pieces and melt in a water bath. Select a drawing and apply tracing paper to it. Roll up a small cornet from parchment and pour warm chocolate into it. Apply chocolate along the outline of the design. Wait for the chocolate design to cool and carefully remove it from the paper. Transfer the design to the surface of the cake.
4

Fruit flowers.
Flowers made from fruits are rarely used to decorate cakes. And yet, making them is not at all difficult. In addition to regular berries and fruits, you can also use melon and pineapple.
Cut the pineapple and melon into rings. Cut out flowers using baking molds. You can make a multi-tiered flower using shapes of different sizes. The center of the flower is a cherry, grape or any round berry. Flowers can simply be placed on the surface of the cake (pre-coat the cake with protein cream or whipped cream). You can collect a whole bouquet of flowers and berries. Toothpicks are used for this. Flower elements are strung on toothpicks and secured to the surface of the cake.
I took the recipes from the internet.

Modern pastry bags presented in the Tortlandia online store are highly durable and practical. For those who do not want to waste time washing tools from cream, disposable bags have been created. Reusable products can be washed and reused.

A variety of attachments allows you to create exquisite patterns of various sizes. To decorate a confectionery product with roses, you will need:

• pastry bag,
• round small nozzle,
• flat tip nozzle.

How to choose a nozzle for a pastry bag

Only 5-6 nozzles of different shapes and sizes allow you to create a variety of flowers from cream. For a confectioner who decorates cakes, we can recommend purchasing:

• round nozzles– small and medium (large ones are used to shape eclairs, profiteroles and custard buns);
• flat nozzles– with the help of small ones it is convenient to create chrysanthemum petals, medium and large ones – suitable for decorating cakes with peonies and roses.

How to prepare cream for cake decoration

The best option is butter cream. It is easy to prepare, it easily takes the desired shape and holds it well.

To prepare butter cream you need to take:

• 250 g butter,
• 3 cups powdered sugar,
• 1-2 tablespoons of milk,
• food coloring (if necessary).

Beat the listed ingredients using a mixer at medium speed for 5 minutes. It is useful to remember that at room temperature, butter cream is more plastic, has a pleasant shine, but easily loses its relief shape and floats. The cooled cream has a matte tint, is denser and holds its shape well.

To make the confectionery product colorful, use several pastry bags, filling them with cream of different shades. Contrasting colors look best.

Making roses from cream

To start decorating the cake, you need to put on the chosen nozzle and fill the pastry bag with cream. It is recommended to hold the nozzle with your left hand and squeeze the cream out of the bag with your right.

The principle of creating a rose is this: the central part is made using a round nozzle - this is a small “column” of cream that will be surrounded by petals. Next, change the nozzle to a flat one and gently squeeze out the cream in a circular motion, creating a petal. The petals are longitudinal in shape and overlap. To create a beautiful, symmetrical flower, it is convenient to place the cake on a rotating pastry wheel and rotate the product as you squeeze out the petals.

There is another technique for applying a design from cream. You can take a square piece of biscuit the size of the future flower. The cream is squeezed onto the surface of the sponge cake until a rose is formed. The sponge cake with a flower made from cream needs to be placed in the refrigerator for a few minutes so that it hardens, then remove the decoration with a fork and move it onto the cake.

Little tricks

When choosing a pastry bag for decorating cakes with cream roses, you need to pay attention to the following details.

• Tightness. The cream is squeezed out of the bag under pressure. This means that if the holes in the textile are too large, the cream will penetrate through them. If the bag is made of a polymer material, the cream may leak out through the clasp or loose connection between the bag and the tip. Therefore, it is important to check the tightness of the product.
• Shape and volume . The most convenient is the conical model, which expands towards the top. This allows you to quickly spoon the contents into the bag with a tablespoon.

04.04.2018

Glossy cream for decorating cakes. Decorating a cake using a pastry syringe.

Any cake will look unfinished if it is not decorated. Decorating a cake with protein cream is minimally expensive in terms of time and products. Properly prepared, protein-based cream holds its shape perfectly, can be colored with food coloring, and allows you to create various flowers, patterns, greeting inscriptions, and so on using a special bag or syringe.

Protein cream for decorating a cake can be of different types. The simplest one is made from proteins and powdered sugar; gelatin, flavorings, and cocoa powder can also be added to it. In addition, the cream can be brewed (custard protein cream has a denser consistency). So, let’s learn the steps of preparing the right protein cream for decorating cakes.

Varieties

Several types of cream can be prepared from egg whites, which vary depending on certain components in the composition. You can decorate your product with one of the following compositions:

• basic raw is made from egg whites and sugar (powdered sugar);
• protein-oil with the addition of butter;
• protein cream with gelatin;
• Also, the cream on egg whites can be custard (whipped in a water bath).

Protein-butter cream for decoration is also used in the creation of Swiss and Italian meringue and is the basis for mousseline cream.

The easiest to prepare and decorate is the basic protein cream, which is not boiled down and remains raw. Essentially, this is a base for meringues, used fresh (not baked in the oven). However, such a mass may be unstable. Therefore, to make the mixture denser and stronger, gelatin is added to it.

The buttercream is also slightly different in structure - it is glossy, denser and richer, and also holds its shape well when working with a pastry bag. In principle, making protein cream for decoration is not difficult, no matter what products are used.

Basic protein cream

The traditional cooking method, which can be used to decorate any cakes and desserts quickly and originally, is the basic raw one based on proteins. Recipe for protein cream for cake decoration:

1. Take the whites and powdered sugar, based on the proportion of 1 white/2 tablespoons of sugar (powdered sugar is better). From medium-sized eggs you will get approximately 70 grams of finished cream. Accordingly, you can increase the proportions of the ingredients to get the amount you need. Additionally, you can add a pinch of citric acid or salt to the cream. Salt is used to obtain a fluffy mass from the protein during the beating process, citric acid removes the excessive sweetness of the mixture.
2. So, take out the cooled egg, carefully separate the whites into a clean and fat-free container. We make sure that not a single drop of yolk gets inside.
3. The egg whites are whipped without adding other components at first at medium speed, after about a minute the speed is increased, bringing it to maximum. The beating process should take about 15 minutes in total. As a result, you should get a fluffy foam, about 3 times more in volume than the original protein mass.
4. Readiness is checked by consistency. Stable peaks are projections on the surface of the protein foam that do not fall off or spread.
5. Add sugar or powdered sugar gradually to the ready-made whipped foam. It's best to pour it directly onto the mixer beaters to prevent it from clumping together. At the very end, add citric acid - dilute a pinch of acid with a couple of drops of water and add it to the mixture.
6. Any flavors and dyes, for example, vanillin, cocoa powder, food coloring, are introduced at the very end into the finished foam.

You need to use this cream to decorate a cake at home immediately, before it loses its airiness, and then put it in the refrigerator. Remember that with protein cream it is not possible to create small details. It makes the best flowers, leaves, zigzags, and cake borders. You can also use cream at home to smooth the cake under mastic or glaze.

Custard

Protein custard for decorating a cake does not differ in composition, but differs significantly in preparation technology. Both main components are mixed directly in a steam bath, during which the protein partially coagulates, the mixture becomes thicker and has maximum relief.

Protein custard recipe:

1. Separate the whites from 3 chilled eggs and pour into a clean bowl, previously wiped dry.
2. Separately boil the syrup. For it you will need 70 milliliters of water and 250 grams of finely ground sugar. Pour the sugar into a saucepan with a thick bottom, add water, stirring, and bring to a boil. Once boiling, reduce the heat to low and simmer for a few more minutes until the mixture thickens slightly. We take a sample of a soft ball - drop a large drop of syrup into a cup of chilled water, take out the resulting lump, if you can roll it into a ball with your fingers, the syrup is ready.
3. Add acid to the hot syrup (you can also use lemon juice), stir until it dissolves.
4. Now set up a water bath on the stove; in a smaller saucepan without water, start whipping the whites when the water in the lower container boils. The whipping process must begin in parallel with the preparation of the syrup.
5. When the protein mixture becomes fluffy and stable peaks appear on it, pour hot, almost boiling sugar syrup onto the whisks in a thin stream. This must be done very carefully so that the sugar does not form lumps.
6. Whisk for one minute and immediately remove the bowl from the heat. Now the mass must be cooled immediately, without ceasing to beat. To do this, you can place it in a pan with cold water. Beat the mixture until completely cooled, this is about 15 minutes of continuous operation with the mixer.
7. The finished custard protein cream should not spread or fall out when turning the bowl over. You need to use it to decorate the cake immediately; most often, a pastry syringe or bag is used for this; there are many master classes on this topic.

This composition must be applied to a completely dry coating. For example, on soft icing, other creams or overly soaked sponge cakes, the cream may leak. This capricious mixture is not afraid of butter cream, mastic, as well as dry cakes from any dough. The cream can also be colored using gel or other food coloring.

Oil

Cream roses and leaves, popular in cake decoration in Soviet times and today, are made from butter-white cream. It holds its shape perfectly even at room temperature; when cooked, it does not spread and turns out to be more porous and dense than the base one. But unlike ordinary oil, it is more airy, tolerates coloring well, and thanks to its good relief, you can use it to create various decorations.

The proportions are as follows: for one large chicken egg white you will need 50 grams of sugar or powdered sugar and 80-100 grams of butter (quality butter, not margarine or spread). To cover the surface of a medium-sized cake and create small decorations, a volume of cream made from 3 proteins will be enough.

Before making protein cream using this technology, you need to cool the eggs, and remove the butter from the refrigerator and keep it at room temperature:

1. Mix the whites with sugar using a whisk, do not beat until stiff peaks form, and place in a water bath. The water in the lower container should barely boil, the bowl should not touch the water. Stir the mixture constantly so that the whites do not curdle.
2. When the sugar crystals dissolve, remove the saucepan from the water bath, add vanillin and start beating with a mixer at medium and then at maximum speed.
3. In this case, you won’t get sharp, hard peaks; the mixture comes out soft and tender, with a smooth texture. When the mixture is slightly warm, add the soft butter, cut into cubes. Continue whisking until the ingredients are combined.
4. At the very end, you can add the food coloring you need, then beat the cream for about 2 more minutes.

Before preparing protein cream according to this recipe, you can practice using raw base protein cream. A dessert or cake decorated with it must be immediately put in the refrigerator so that the oil in the composition does not leak.

On gelatin

Cream with gelatin is guaranteed to harden, so it is used by novice housewives; it is also suitable for creating complex decor, for example, small leaves or flowers. It is also suitable for greasing the sides of the cake and the top; it can be used to decorate cupcakes, muffins, and desserts. For it you will need:

• 5 large proteins;
• 1.5 cups powdered sugar;
• 2 tablespoons instant gelatin;
• 10 tablespoons of plain water;
• 5 grams of citric acid.

The preparation is quite simple:

1. Place the gelatin in a small container and fill it with cold, clean water. Leave it for about 15 minutes for the mixture to swell. After this, heat the gelatin mass in a water bath or over low heat, but do not bring to a boil. Melt all the gelatin crystals and then set aside to cool.
2. In a clean bowl, beat the egg whites until fluffy, adding citric acid and sugar at the very end.
3. After this, pour in the cooled gelatin in a thin stream, beat for about 5 minutes until the components are combined.

At first, the cream will be quite soft and liquid, but after decorating and cooling the cake in the refrigerator, it will harden and become denser due to gelatin. If the mixture seems runny to you, you can place it in the refrigerator for a few minutes so that the gelatin begins to harden. In this case, it is important not to miss the moment when the cream is still soft and can be used to decorate the dessert.

Now we decorate the cake with protein cream - we transfer it into a pastry syringe or a bag with a relief nozzle, we use part of the cream to grout the side surface, and from the bag we squeeze out a beautiful side and other decorative elements as desired, for example, flowers and leaves. Decorating cakes at home will no longer be a problem for you.

Today we will tell you how to make cream from a syringe. Recipes for such delicacies may include various components. The main thing is that they take the shape given to them well and retain it after slight cooling.

Video: The easiest and fastest way to decorate a cake with cream and strawberries (how to decorate a cake with cream).

Cream decorations: detailed recipes

There is nothing tastier than a homemade cake. Baked goods made with love and smelling delicious are sure to become a decoration for any holiday table. But to make a homemade cake really beautiful, you have to try quite hard. After all, this requires separately preparing the cream, and then correctly applying it to the surface of the formed dessert.

Classic buttercream

Surely many housewives know how to make classic cream for decorating cakes from a syringe. Typically, it includes the following components:

• butter as fresh as possible - about 200 g;
• powdered sugar (you can just use fine sugar) – 8 large spoons.

Process of making buttercream

Using an oil syringe is amazingly quick and easy. To begin with, you should remove the fat (cooking fat) from the refrigerator in advance and wait until it is completely softened. Next, you need to place the butter in a blender and beat it vigorously (at the highest speed), gradually adding powder or sugar.

As a result of the described steps, you should get a fluffy and airy cream for decorating cakes from a syringe. By the way, it is also suitable as a base for mastic.

If you need to get a multi-colored cream, then it should first be divided into parts and then mixed with food coloring. If these are not available, you can use chocolate glaze, carrot or beet juice, etc.

Making protein cream

For decorating cakes, a syringe keeps its shape worse than an oil syringe. But if you try, then with such a mass you can decorate the side parts of the dessert in an original way, as well as make a relief edging.

So, we need:

• egg whites – from 4 large eggs;
• fine sugar - a full glass (a little more is possible);
• lemon juice - a couple of drops.

Food preparation

It's as simple and easy to do as oil. First, you should carefully separate the yolks and then place them in the refrigerator for a while. After ¼ hours, the product must be removed, placed in a deep bowl, previously greased with lemon juice, and begin beating. This procedure can be carried out in three different ways:

Video: Decorating cakes with cream

The first option is the most reliable. With a hand whisk, you can make a fairly fluffy and stable protein mass that will hold its shape well. However, the main disadvantage of this method is that great physical effort is required when whipping proteins.

As for the mixer and blender, you can also get stable foam with them. Although for this you will need quite powerful devices with a high number of revolutions per minute.

Cooking method

Once the egg whites have cooled, you should immediately begin whisking them. It is recommended to do this quickly. Periodically, granulated sugar must be added to the product. Moreover, the more of it there is, the more fluffy and stable the cream will be.

It should be especially noted that to prepare the protein mass, it is necessary to use granulated sugar, and not powder. After all, the last ingredient melts quickly and makes the cream more liquid, which is not at all suitable for decorating a cake.

for cake

If you decide to make a chocolate cake, then ganache will serve well as its decoration. To prepare such an unusual cream, you should purchase:

Preparing ganache

To make chocolate cream for decorating a homemade dessert, pour the heavy cream into a large bowl and then heat it high, but do not bring it to a boil. Next, add chocolate and butter, broken into slices, to the dairy product. It is recommended to heat these components until they completely melt. Finally, the resulting mixture should be removed from the stove, cooled and refrigerated for 4 hours (preferably overnight).

Video: cake decorating master class

After the specified time has passed, the cream must be removed, kept at room temperature for about 10 minutes, and then proceed to decorate the homemade dessert.

Techniques and techniques for decorating cakes

There are many tricks and techniques with which you can decorate any dessert. The most popular among modern housewives is a culinary syringe. It is very easy to use and is not very expensive. To use it to decorate a homemade cake, you just need to fill the container with the chosen cream (butter, protein, chocolate, etc.), and then squeeze it onto the surface of the formed delicacy. If you need to get an original design (for example, flowers, petals, etc.), you can use special attachments, which are usually included in the kit.

As you can see, decorating a cake using this is quite easy. But if you need to cover the dessert with more complex figures, then we recommend using not cream, but mastic or protein caramel. Making them at home is easy and simple. To do this, you just need to strictly follow all the requirements of the recipe and have creative imagination.

Let's sum it up

Now you know which creams are suitable for beautifully decorating homemade cakes or pastries. If you do not have a syringe, you can use regular office paper instead. You should make a small bag out of it, and then cut off the tip of the desired thickness and shape. With such a device, you are sure to get the same original desserts as with a special pastry syringe.

Attention, TODAY only!

What kind of cake could there be without thick, shaped and aromatic cream? Right! No! It will turn out dry, ugly, the layer will flow onto the dish. Thick cream will be an excellent filling and decoration for even the most modest cake, but how to prepare it?

Thick cream for cake - general principles of preparation

All creams and fillings for desserts are prepared on the basis of dairy products. It is important to remember that the taste and consistency of the cream will depend on their quality. Therefore, you should not take liquid condensed milk or sour cream, nothing good will come of it.

General principles for preparing thick creams:

The easiest way to make cake cream thicker is to use a special thickener. It is sold in stores and used in each case according to the attached instructions.

All cream products must be fatty. Milk at least 3%, butter 65%, preferably 70%, whipping cream from 33%. It’s more difficult with sour cream; even at 25% it can be thick, and sometimes runny.

Sugar and powder are replaced with each other, but you need to focus not on volume, but on weight, since the density of the products is different.

Cocoa must be sifted before adding to the cream to get rid of lumps. You can grind it with granulated sugar before adding liquid if the cream is custard.

The nuts must be fried before adding to the cream, otherwise they will become soggy and tasteless.

It is equally important to observe the temperature regime. When warm, dairy products become liquid, difficult to handle, and do not foam. Butter, on the contrary, should be kept at room temperature before beating and adding to the cream to soften it.

How to make thick cream for a cake from cream and chocolate

The buttercream itself is delicious, but very capricious. When adding sugar and other additional ingredients, the mass becomes thinner and does not hold its shape well. The best way to make thick buttercream for a cake is to add chocolate.

Ingredients

350 ml cream with 33% fat content;

100 g chocolate;

6 tablespoons of powder;

Vanilla extract.

Preparation

1. Place a saucepan with water for a water bath. Pour 2-3 tablespoons of cream and chopped chocolate into a smaller saucepan. It is better to take dark chocolate with a high cocoa content, at least 60%.

2. Pour the remaining cream into a bowl and beat until fluffy.

3. Only after this we begin to add powdered sugar. Pour in small portions, mix well.

4. Remove the melted chocolate from the water bath and cool; it should be warm, but not hot.

5. Switch the mixer to the lowest speed, begin to slowly add chocolate and cream and stir.

6. Add vanilla. But you can pour in a little cognac or liqueur, one spoon is enough. Ready!

7. Place the cream in the refrigerator for 15-20 minutes, then use it to grease cake layers and decorate cakes and pastries.

How to thicken cake cream with gelatin

This option is suitable for absolutely any cream prepared with condensed milk, cream, or proteins. The custard mixture can also be made thicker. Take any gelatin, instant or regular, there won’t be much difference.

Ingredients

800 g cream;

10 g gelatin;

50 ml water.

Preparation

1. Combine gelatin with water. You can use whole milk, coffee or cocoa if they match the taste of the cream. It's just that not everyone likes to use regular water in fillings. Soak the gelatin for the time indicated on the package.

2. Place the bowl with the dissolved gelatin in hot water, stir until the mass is completely liquefied, but do not overheat. The heat further thins the cream.

3. Dip the mixer or a regular whisk into the cream, add gelatin in a thin stream and beat.

4. Now you need to put the cream in the refrigerator, but watch it carefully. As soon as it starts to thicken, you need to take it out and grease the cake, decorate it. If the cream hardens, it will be more difficult to do this.

Thick cream for Charlotte cake

A variant of rich and thick cake cream, which is made from proteins. You will also need eggs and full-fat milk, preferably 4%.

Ingredients

200 ml milk;

360 g sugar;

400 g of good butter.

Preparation

1. Separate the yolks, place them in a bowl, add granulated sugar. Stir. Proteins are not useful; you can use them to make meringue or some other dish.

2. Pour in milk and stir again.

3. Place on the stove and boil the milk syrup. As soon as it begins to resemble condensed milk in consistency, immediately remove it from the heat. Let cool. You can put it in a bowl of cold water, it will be faster.

4. Place softened butter in a bowl. Immerse the mixer and beat until fluffy for at least 10 minutes.

5. After this, add a spoonful of brewed milk, beat further, add another spoonful and so on until the syrup is finished.

How to make thick cream for a cake from sour cream

Sour cream recipes often call for a fatty, thick product. But it is difficult to find in stores, or the cost is staggering. In fact, there is a very simple way to make thick cream for a cake from sour cream with 20-25% fat content.

Ingredients

1 kg sour cream;

150 g powder;

Fillings: vanilla, cocoa, coffee, liqueur.

You will also need gauze or thin cotton cloth.

Preparation

1. Place 4 layers of gauze in a colander. Attention! If it is rare, then we make 6-8 layers, since the quality of modern gauze is different. You can take thin fabric.

2. Place the sour cream on a cloth and tie the ends of the gauze together to make a knot. We hang it up, leave it to separate the whey, and be sure to place a container to collect excess liquid.

3. After 3-4 hours, the sour cream will become much thicker; you can leave it overnight. The result will be a mass reminiscent of cream cheese in consistency.

4. Transfer the weighed sour cream into a bowl, start whisking and add powdered sugar. It is better not to use sand.

5. At the end, add ingredients for aroma and taste. They can be anything as long as they match the dessert.

How to thicken cake cream using cocoa

A great way to make cake cream thicker if you have nothing on hand other than cocoa powder. It absorbs moisture well, but you need to add it to the cream correctly. Cocoa can be added to absolutely any cream, regardless of the base.

Ingredients

600 g cream;

2 spoons of cocoa without sugar.

Preparation

1. Place the cream in the freezer for 30-40 minutes, but it should not be set in ice. The mass should cool well.

2. Pour cocoa into a strainer and sift.

3. Immerse the mixer, start whipping the cream, stop after two minutes, add cocoa, beat for another minute and put the cream in the refrigerator again. In half an hour it will be ready to use.

Thick cream for cake made from condensed milk with butter

You can often hear that now condensed milk is not the same, liquid and does not harden. But, if you do everything correctly, you can prepare a very tasty and thick cream for cakes or pastries.

Ingredients

350 g butter;

1 can of condensed milk;

Cocoa or vanilla to taste.

Preparation

1. Leave the oil in a warm room for a couple of hours. It should become soft, with light pressure a dimple will appear. Transfer to a bowl.

2. Immerse the mixer, turn on the highest speed and beat the butter until it becomes white and fluffy.

3. Open the can of condensed milk and stir. Scoop it up with a spoon and add it to the butter, but don’t stop whisking. As soon as the fat has absorbed all the milk, take a spoonful of condensed milk again and add.

4. We do this until the milk runs out. If you pour it all out at once, the cream will turn out liquid.

5. At the end, add cocoa or vanillin, any ingredients for taste.

Thick custard for cake

Cake custard is often runny if not prepared correctly. In fact, you can make a very thick, rich layer for cakes, which is even suitable for small decorations and borders. Instead of cornstarch, you can use wheat flour or cornstarch.

Ingredients

90 g sugar;

250 ml milk;

120 g butter;

2 tsp. corn starch.

Preparation

1. Place the yolks in a saucepan, add granulated sugar and thoroughly grind the mass until smooth. If this is not done, pieces of fried egg will float in the cream after brewing.

2. Add starch or flour and grind as well. If you add cocoa, it is better to pour it out now and grind it, otherwise there will be lumps.

3. Add milk, stir.

4. Place the custard on the stove over medium heat. We don’t move anywhere from the saucepan, constantly stir the mixture, which will thicken from the bottom and along the walls, constantly renew the layer so that it does not burn.

5. As soon as the cream looks like condensed milk, remove from heat. It is important not to bring the mixture to a boil.

6. Nowadays they often make the mistake of adding butter to hot cream. You can do this, but it will not be thick. It is better to cool the brewed milk.

7. Soften the butter. Add to cooled cream. Ideally, it can be whipped, but this is a small amount that will only be smeared on the walls of the dish.

8. For aroma, add vanillin and stir again.

It is not advisable to add berries and fruits to sour cream; the juice quickly becomes liquid. The exception is bananas.

Any cream can be made thicker by adding melted, but not hot, chocolate to it.

If you don’t have any thickener on hand and the cream turns out liquid, you can simply add coconut flakes to it. We absorb the mass of shortbread cookies well, but they need to be ground well.

The consistency of the cream often depends on the quality of the oil. If it contains less than 70% fat, then it will be difficult to make a thick and fluffy mass.

There are a large number of recipes for creams for decorating a cake. Some of them require cooking, while others are so-called raw. The appearance of the cake and the quality of its impregnation depend on the type of cream prepared. What are the recipes for cream for decorating a cake?

Curd cream for cake decoration

This cream is great for meringue cakes and fruit cakes.

Compound:

• Milk - 1 tbsp.
• Flour - 1 tbsp. l.
• Gelatin - 1 tsp.
• Cottage cheese - 200 g
• Butter - 3 tbsp. l.
• Sugar - 1 tbsp.
• Eggs - 4 pcs
• Vanillin

Preparation:

1. Bring half the specified amount of milk to a boil. Stir the flour into the remaining cold milk.
2. Add hot milk to this mixture, keep on fire until thickened, stirring thoroughly all the time. Remove from heat and set aside to cool.
3. Dilute gelatin in half a glass of cold water, wait until it swells, and then heat until completely dissolved.
4. Add softened butter, sugar to the cottage cheese and grind thoroughly.
5. Beat the whites into a strong foam.
6. Mix the curd mass with the milk mixture, gelatin, and yolk. Beat everything well, add vanillin, add the whites and mix everything again. The cream is ready!

Classic custard cream for cake decoration

Compound:

• Eggs - 5 pcs
• Sugar - 1 tbsp.
• Flour - 2 tbsp. l.
• Milk - 200 ml
• Butter - 300 g
• Powdered sugar - 100 g
• Vanillin

Preparation:

1. Beat the eggs thoroughly with sugar. Add flour, stir until it becomes a homogeneous mass without lumps.
2. We heat the milk, begin to pour the egg mixture into the warm milk in a thin stream. Stir all the time, continue cooking until thickened, and cool.
3. Soften the butter, add vanillin, powdered sugar, beat everything, add the mixture to the cream. Beat everything again into a fluffy mass.
4. If you want to get a particularly fluffy cream, add two tightly beaten egg whites.

Egg cream with cocoa for decorating the cake

Compound:

• Yolks - 2 pcs
• Sugar - ¼ tbsp.
• Butter - 200 g
• Condensed milk - 1 b.
• Cocoa powder - 1 tbsp. l.
• Water - 1 tbsp. l.

Preparation:

1. Grind the yolks with sugar.
2. Mix soft butter with condensed milk and beat into a fluffy mass.
3. We dilute cocoa in cold water.
4. Mix all ingredients and beat thoroughly into a homogeneous mass.

Sour cream for cake decoration

Compound:

• Sugar - 2 tbsp.
• Fat sour cream - 2 tbsp.

Preparation:

Mix the ingredients and beat until thick.

Cream soufflé for cake decoration

Compound:

• Gelatin - 2 tbsp.
• Eggs - 8 pcs
• Sugar - 2 tbsp.
• Milk - 1 tbsp.
• Flour - 1 tbsp. l.
• Butter - 300 g
• Vanillin

Preparation:

1. Pour gelatin into 150 ml of cold water, wait until it swells, and heat it until completely dissolved, but do not bring to a boil.
2. Separate the yolks from the whites. Grind the yolks with half the sugar specified in the composition, add milk and flour, stir thoroughly, bring to a boil, remove from heat and cool. Add soft butter, vanillin to the cooled mass and beat everything well.
3. Beat the whites with one glass of sugar until you get a strong foam, add gelatin and the main mass, and beat everything thoroughly again.

This cream should be used to decorate the cake immediately after preparation. This is explained by the fact that it hardens very quickly.

Compound:

• Eggs - 2 pcs
• Sugar - 2 tbsp. l.
• Flour - 2 tbsp. l.
• Milk - 1 tbsp.
• Butter - 50 g
• Vanillin

Preparation:

1. Add sugar to the eggs and beat well.
2. Then add flour, four tablespoons of milk and mix everything until smooth.
3. The remaining milk should be brought to a boil, add beaten eggs to it, heat in a water bath, stirring until it boils.
4. When it boils and thickens, add soft butter and vanillin. Then cool the cream.

Buttercream for cake decoration

Compound:

• Cream 35% fat - 1 tbsp.
• Powdered sugar - 1 tsp.
• Vanilla sugar - 2 g

Preparation:

1. Pre-cool the cream, pour it into a container, place this container in another so that the bottom is in cold water.
2. Whisk until the cream thickens.
3. Without stopping the whipping process, add vanilla sugar and powdered sugar to the cream, and beat everything thoroughly again.

The cream should be used to decorate the cake immediately after preparation.

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Nothing beats homemade baked goods. Fragrant, delicious-smelling and lovingly made baked goods will decorate any feast. And the top, of course, will be the cake. Beautifully decorated, it is the pride of the hostess and the admiration of the guests.
You will need it

200g butter
-8 heaped tablespoons of powdered sugar, or 8 tbsp. condensed milk.
Instructions
1

How to make cream for cake decoration

What cream should I use for decoration? There are a couple of basic recipes that can be used to decorate a cake. They are easy to prepare and very tasty.
2

The most popular and easiest to make is basic buttercream with powdered sugar. For it we need 200g of butter and 8 tablespoons (heaped) of powdered sugar.
3

Remove the butter from the refrigerator in advance - it should be at room temperature. Beat it with a mixer and slowly add powdered sugar, one spoon at a time. This cream is suitable for decoration and as a base for mastic. To draw figures, leave it in the refrigerator for a while - it will harden and the figures will come out better.
4

The next cream is basic butter cream with condensed milk. Ingredients: butter - 200 g, condensed milk - 8 tablespoons. Take the butter (not cold, but softened), beat by hand, using an iron whisk or wooden spatula, until a homogeneous white mass, fluffy and elastic. Without ceasing to beat, add condensed milk one tablespoon at a time. And continue beating until you get a homogeneous, airy mass, about 10-15 minutes. If the milk is candied, it can be boiled and cooled to room temperature.
5

When decorated with warm cream, the figures turn out to be glossy, shiny, and not embossed. If you use chilled cream, they will be matte and embossed.
6

Ganache is one of the creams based on cream and chocolate. It is also used for drawing decorations. It's not uncommon to have dark and white ganache, depending on the chocolate you use.
7

Recipe No. 1. Warm, warm cream (36% fat) for ganache, 300g milk chocolate (or dark), 2 cups chilled whipping cream.
8

Recipe No. 2. 200g warm cream for ganache (36% fat), 200g. white chocolate, 1 cup chilled whipping cream.
9

Bring the cream intended for the ganache to a boil and pour in the chocolate, melted in the microwave or in a steam bath. Stir carefully with a fork until the chocolate has completely dissolved. Then cool it in the refrigerator (maybe leave it overnight). The next day, whip the remaining cream until fluffy. Then beat the cooled creamy chocolate mixture until thick. And slowly, little by little, add it to the whipped cream, turn the mixer on speed 1-2.
10

The cream turns out to be very thick, tender, similar to soft ice cream.
If you don’t have a special syringe for drawing, it doesn’t matter. Roll up a bag of baking paper, put the cream in it, and draw for your health!
11

Do you need a narrow line? Trim the tip diagonally with nail scissors. For a thicker line, make a larger cut. To get wavy lines on the sides of the cake, you can use a knife to cut bread or cheese.

The taste of the cake depends greatly on the cream. If one ingredient is replaced with another, the taste of the confectionery masterpiece will immediately change. Besides this, delicious and unique creams are the highlight of the baked goods.
You will need it

For the first recipe:
- milk;
- coconut flakes;
- egg yolks;
- sugar;
- vanillin;
- gelatin.

For the second recipe:
- milk;
- sugar;
- egg;
- butter;
- cherry syrup or strawberry juice.

For the third recipe:
- blueberry;
- cinnamon;
- cream;
- powdered sugar.

For the fourth recipe:
- ground coffee;
- sugar;
- egg yolks;
- flour;
- cream;
- butter.

Instructions
1
To make coconut cream, heat one glass of milk over medium heat and add 75 grams of coconut flakes into it. Reduce the flame and cook for about 20 minutes. Cool, strain through a sieve and squeeze out the chips. Beat two egg yolks with 4 tablespoons of sugar and a pinch of vanillin, and then pour into the coconut-milk mixture in a narrow stream.
2
Pour one teaspoon of gelatin with 50 grams of water and leave for half an hour to swell. Dissolve it in a water bath until completely dissolved. In addition, place the milk mixture in a water bath and add gelatin. Mix all ingredients and after 5 minutes. put in a cool place. After a couple of hours, the cream is ready for use.
3
Prepare fruit cream. To do this, boil 2 tablespoons of milk with 2 tablespoons of sugar and remove from heat. Beat one egg with a whisk and pour into the milk in a thin stream. Continue whisking, slowly adding 200 grams of softened butter. Add 50 grams of cherry syrup or strawberry juice and beat again.
4
To prepare an unusual spicy cream, pour 100 grams of blueberries and one teaspoon of cinnamon into a grinding container. Using a blender, transform the berries into puree. In a separate bowl, beat 100 grams of cream 38% fat along with one tablespoon of powdered sugar. Carefully combine blueberry puree with cream. Once finished, prepare the cream for use.
5
Make coffee cream. To do this, pour 2 tablespoons of ground coffee into 200 grams of boiling water and stir carefully. Brown one tablespoon of sugar in a frying pan, add 50 grams of hot water and boil the syrup. Pour it into the prepared strong coffee and stir. In a separate bowl, beat 2 egg yolks with 2 tablespoons of sugar, add 2 tablespoons of flour. Mix the yolk mass with 100 grams of cold cream 20% fat, then combine the resulting mixture with coffee and heat until thickened. Add 50 grams of butter and cool.
How to make sour cream for cake
Making cakes at home is extremely difficult, especially for novice cooks. Sometimes, in addition, provided that the sponge cake is well baked, the whole idea of ​​​​the cake fails for lack of high-quality and tasty cream. The simplest, and at the same time very tasty, cream is sour cream.
You will need it

sour cream - 500 g, sugar - 1 glass.
Instructions
1
Buy sour cream with a fat content of at least 20%. Take a saucepan and place a small sieve on top or place a thick towel. Place the required amount of sour cream on a sieve or towel. Leave the pan with sour cream in the refrigerator overnight. This process is necessary when preparing cream. It removes excess liquid from sour cream. The weight of sour cream affects the quality level and consistency of the finished cream.
2
Remove the sour cream from the refrigerator; it will be thick and the liquid will remain in the pan. The liquid is nothing more than whey, which can later be used for pancakes and other baked goods.
3
Grind the sugar until powdered. This can be done in several ways. For example, using a coffee grinder or blender. If they are not available, you pour sugar onto confectionery paper, put another layer on top and roll it out with a rolling pin a couple of times. In addition, it is possible to use a mortar and pestle, but in this case the process will be more labor-intensive.
4
Mix sour cream and sugar. Use a mixer for excellent results. Slowly add powdered sugar into the cream. The perfect way to finish whipping the cream is to have a non-liquid consistency that will stand in the bowl (like a well-beaten egg white). Be careful when using homemade sour cream in the preparation of cream. When whipped vigorously, it will turn into butter.
5
Spread the cream over the layers of the cake, after soaking it. This cream can also be used to decorate a cake, for example, using a pastry syringe.
6
Vary the cream. Add vanillin to it to give it a gentle scent. Or chop fruits or berries and add to whipped cream. For example, strawberries and cherries are excellent for this recipe.

How to decorate a cake with a pastry syringe
Have you already mastered the complex art of baking delicious cakes? It's time to learn how to decorate them. To make your confectionery product look perfect, use a special syringe. Using the attachments supplied with it, you have the opportunity to create a whole range of decorations - from beautiful lettering to lush flower baskets.
Instructions
1
You can decorate the cake with flowers, leaves, borders, figures, ornaments or inscriptions. All these decorations can be easily done with a pastry syringe with a set of attachments. In most cases, a set contains from 4 to 10 different tips. The more there are, the wider your possibilities.
2
Before you start, prepare the cream, whipped cream or rice mixture. Any cream is suitable for decoration - butter, butter, protein or custard. It can be colored with food coloring or fruit and vegetable juices.
3
Think over the design of the cake, or better yet, draw all the decorative elements on paper. If the cake is already baked, inspect it - you may need to camouflage some areas.
4
Cover the cake with special mastic, glaze or cream. Gently smooth everything out with a knife. The sides of the cake can be sprinkled with biscuit or nut crumbs or grated chocolate. Please note that cream decorations stick well only on a smooth horizontal surface. Before decorating the cake with cream, let the coating dry a little.
5
Using a teaspoon, fill the syringe with cream to the volume. Apply the cream well so that no voids appear in the syringe bulb, otherwise your pattern may be broken.
6
Before you start decorating the cake, do some testing on a plate. Beautiful borders in the form of frills, which in most cases are located along the edge of the cake, are made using a nozzle with an oblique cut. A nozzle with a wedge-shaped cut is indispensable when depicting all kinds of leaves. Letters and patterns are drawn with a cornet with a narrow straight tip. Well, the tips with teeth form a cream in the form of flowers and stars.

The size of the decorations can be varied by the force of pressing on the syringe plunger. By moving your hand in waves and changing the angle of the device, you have the opportunity to make various decorations using the same nozzle.
7
Take a knitting needle or a huge needle and mark the contours of the design on the cake. For greater convenience, hold the syringe with both hands. Guide the tip carefully, adjusting its angle and pressure. When applying small images, keep the syringe close to the surface of the cake; when working with large motifs, raise the syringe higher.
8
At the end of the drawing, stop pressing the piston and make a sharp movement with the end of the syringe away from you along the drawing. Then the small tongue that appears after the cream is removed will lie unnoticeably.

How to make a wonderful cake
How to make a homemade cake not only tasty, but also beautiful? What to do if classic cream roses seem dull and unattractive? How to amaze guests with the unusual design of your homemade baked goods? The recipes and recommendations below will help you cope with this task brilliantly.
You will need it

Gelatin – 1 package;
- apple juice – 600 ml;
- raspberries – 0.5 cups;
- kiwi – 2 pieces;
- banana – 1 item;
- tangerine – 2 pieces;
- powdered sugar – 1 cup.
Instructions
1

Basket with fruits and berries.
Both fresh and canned fruits are suitable for decorating the cake. It is possible to use tangerines, kiwi, strawberries, peaches, raspberries, cherries, and currants. In addition, you will need flat cookies; they should be narrow and long.
Cover the surface of the cake with egg white cream or whipped cream. Cut the strawberries in half and arrange them in a circle. The next circle is kiwi cut into rings, after that – peeled tangerine slices (how to arrange and in what order depends on your imagination). Cover the sides of the cake with cream. Place the cookies upright, close to each other so that their upper edge protrudes slightly above the surface of the cake. The basket is ready.
2

Fruits in jelly.
Pour apple juice over the gelatin (the juice should completely cover the gelatin). Prepare fruits and berries. Cut the kiwi into slices, cut the strawberries into narrow slices, peel the tangerine slices, cut the banana into cubes. Cook the swollen gelatin over low heat until completely dissolved, remember to stir, otherwise the gelatin may burn. After this, add powdered sugar and the remaining juice. Strain. Take a shallow container (make sure the size and shape of the container matches the size and shape of the cake). Place the prepared berries and fruits in a container and fill with the prepared mixture. Place in the refrigerator. The jelly should be refrigerated for at least 24 hours. A cake decorated this way will be catchy, fragrant and, most importantly, natural.
3

Decorating a cake with chocolate.
Break the chocolate into pieces and melt in a water bath. Select a drawing and apply tracing paper to it. Roll up a small cornet from parchment and pour warm chocolate into it. Apply chocolate along the outline of the design. Wait for the chocolate design to cool and carefully remove it from the paper. Transfer the design to the surface of the cake.
4

Fruit flowers.
Flowers made from fruits are rarely used to decorate cakes. A. at the same time, making them is not at all difficult. In addition to simple berries and fruits, you can also use melon and pineapple.
Cut the pineapple and melon into rings. Cut out flowers using baking molds. It is possible to make a multi-tiered flower using shapes of different sizes. The center of the flower is a cherry, grape or each round berry. Flowers are possible on the surface of the cake (pre-coat the cake with protein cream or whipped cream). It is possible to collect a whole bouquet of flowers and berries. To do this, use toothpicks. Flower elements are strung on toothpicks and secured to the surface of the cake.
I took the recipes from the internet.