A delicious homemade cake will sparkle with all colors if decorated correctly. It is important to know which decorations, which type of confectionery are suitable. The design of cakes and desserts for a children's feast involves the presence of bright colors, the use of mastic, figurines, marmalade. Cakes for romantic evenings and holidays can be decorated with fruits, cream of pastel shades, delicate chocolate figures.

Making jewelry will take some skill and patience. You will also need some improvised means: a confectionery syringe with various nozzles, parchment paper, shovels of different thicknesses, a sharp thin knife, devices for working with mastic. But the result is worth the time and effort. As a result, you will get a beautifully decorated festive dish, surprise guests and positive reviews about your culinary skills.

There are several of the most common recipes. Try two of the easiest mastic to make.

Ingredients

For milk paste:

1. Condensed milk.
2. Powdered milk or cream.
3. Powdered sugar.
4. Dyes on request.

From the marshmallows:

1. Chewing marshmallows.
2. Food coloring if needed.
3. Water.
4. Citric acid (or lemon juice).
5. Butter.
6. Powdered sugar and starch.

Cooking process

Milk-based mastic is prepared as follows:

1. Combine the ingredients in a deep bowl. First, the dry part, gradually pouring condensed milk into it.
2. It should come out elastic, thick dough that does not stick to the hands.
3. If you are adding colors (use only those intended for human consumption), pour them drop by drop onto a flat surface, as if kneading into the dough.

We will make mastic from marshmallows in this way:

1. We drown white marshmallows on steam or in a microwave oven.
2. At this stage, the right amount of food coloring can be added to the slurry.
3. Then you can pour in some water with a pinch of lemon juice or acid or milk.
4. At the end, put 50 grams of butter in the mass.
5. We make a sugar mixture: mix the powder with starch 1: 3.
6. Add this mixture in portions to the marshmallow mass until the dough becomes firm and elastic.
7. Knead the dough for about 10 minutes on a surface sprinkled with powder.

Before use, the mastic is rolled thinly into a circle that covers the top of the cake. You can also cut out figures from it: flowers, leaves, openwork patterns, animals and insects, letters, numbers. The mastic dries instantly, you need to work with it quickly. When forming the decoration, pinch off a piece from the total mass, and wrap the rest in plastic. Volumetric figures from mastic may not work out and crack when dry.

We advise you to cook:

Marzipan

Delicious nut mass - marzipan - has long been used in cake decorating. It consists of only two components - almond flour and sugar paste. The mass turns out to be elastic, perfectly keeps its shape, has a delicate taste. It can be used to make not only a coating for a cake, but also various figures and volumetric decorations.

Ingredients:

1. sugar - 200 grams;
2. water - a quarter glass;
3. lightly roasted almonds - 1 cup.

Cooking process:

1. Peel the almonds, dry in the oven until slightly golden, grate or chop in a blender.
2. Mix sugar with water, boil a thick syrup so that one drop can form a ball.
3. Pour the almond crumbs into the syrup, stir and cook for another 3 minutes.
4. Lubricate the inside with butter and pour the marzipan into it.
5. Cool, mince and proceed with decoration.
6. Marzipan can be rolled out in a layer and cover the cake completely, like with mastic, or you can form petals, leaves, stars, hearts from it. You can also cut letters out of marzipan and lay out congratulations on the surface of the cake.
7. If the mass comes out thin and spreads, add a little powdered sugar and knead on the board. Too thick marzipan can be sprinkled with boiled water and rolled out.
8. Put the decorated cake in the cold for 8-10 hours to harden.

Icing

"Ice Pattern" - icing - looks very gentle and romantic in the design of cakes. This decoration not only looks like a winter pattern on glass, but also tastes like crunchy ice. Very durable, adheres well to the surface, does not spread, therefore it is considered universal. Especially popular when decorating wedding cakes.

Ingredients

You will need:

1. Powdered sugar - 450-600 grams, depending on the size of the eggs.
2. 3 pieces of protein.
3. 1 teaspoon of glycerin.
4. 15 grams of lemon juice.

Cooking process

We prepare icing from chilled products:

1. We separate the proteins, degrease the dishes for them and wipe them dry.
2. Beat at low speed for 2 minutes.
3. Add glycerin, lemon juice and powder.
4. Beat with a whisk until the mixture turns white.
5. Set aside in the cold for an hour, covered with foil so that all air bubbles burst.
6. We work with icing, putting it into a confectionery syringe with the narrowest nozzle. They can decorate lace, inscriptions, sides on the surface of the cakes.
7. After decorating, place the item in the cold to set the "ice pattern".

Icing can be applied over mastic, hard chocolate glaze, milk fudge. The main thing is that the surface is non-sticky and does not drip.

Waffles

They are made of crispy waffle dough, very convenient to use: they do not crack, do not melt and keep their shape perfectly. The most popular of this material are flowers, figurines of berries and fruits, volumetric letters, numbers. Recently, pictures and photographs that can be eaten, also made on the basis of a waffle cake, are in demand.

Ready-made waffle decoration - a round or square plate made of rice paper with food ink drawing or various figures: flowers, butterflies, leaves, openwork stripes. Making a picture of a house is difficult without special equipment. But, even having bought it, you need to properly decorate the cake baked with love with it, so that it becomes original and pleases the hero of the occasion and guests.

Cooking process

Decorating with waffle pictures has its own subtleties:

1. You can only lay the workpiece on a perfectly flat cake surface.
2. The base can be mastic, thick butter cream, chocolate icing, also thick.
3. You need to apply the picture to a still uncured surface, if, for example, we are talking about chocolate glaze, so that it sticks and does not slide out.

We arrange it like this:

1. Grease the back of the workpiece with a thin layer of light jam, liquid honey, thick sugar syrup. A wide silicone brush is most convenient at this stage. We do not carry out the procedure "on weight": put the picture on the table.
2. Place the piece on top of the cake.
3. Press down lightly with your hands and smooth with a napkin, releasing air.
4. To hide the edges of the picture, use a side of whipped cream or butter cream in a pastry syringe.
5. Decorating the cake with waffle figurines, you can grease them completely and "glue" them, or you can smear with syrup only the central part of the back side. This is how the raised wings of a butterfly or an open flower can be formed.

Waffle plates can only be placed on a light surface, and if using chocolate icing, boil it with white chocolate. When soaked, the waffle pattern can become saturated with the dark coating of the cake.

Chocolate

Decorating with chocolate glaze, patterns or figurines is considered "classics of the genre". It is simply impossible to spoil the cake with this white or bitter delicacy. Chocolate goes well with light biscuit, puff pastry, creamy or curd mousse, all kinds of soufflés and creams. Melted chocolate can be given almost any shape, and when frozen it will not spread or crack.

Cooking process:

1. Chocolate shavings are very simple to prepare, but they look impressive. You can simply grate the tiles and sprinkle the surface and sides of the cake. Or you can use a special tool: a vegetable peeler. This knife with a thin slit inside the blade can be used to "clean off" long thin strips from the end of the tile.
2. If you want to decorate the product with chocolate curls, you need to slightly warm the bar before cutting. When cutting thin strips with a knife or vegetable cutter, you will immediately notice how they curl. Then you can place them on the frosting, cream, or whipped cream that covers the dessert so that they stick properly. From large
   curls can form flowers and leaves, pattern on the side of the cake.
3. Openwork chocolate patterns will require some skill. To prepare them, melt the bitter or white tiles on a steam (ideally in a microwave oven), transfer the mass to a pastry syringe or bag.
4. Draw any patterns in advance on parchment. If drawing is not your forte, simply place clear parchment paper on the page in the magazine with the desired design and translate the drawing in pencil.
5. With melted chocolate, "draw" the patterns on the parchment, being careful not to interrupt the stream. Always press on the bag with the same force and do everything very quickly - high-quality chocolate instantly freezes. Let it freeze in the cold and carefully peel off the paper. Ready-made patterns can be laid horizontally on the surface of the cake or set, forming a flower bud, in cream.
6. Chocolate leaves are an original decoration for any confectionery. They are realistic, edible and surprisingly similar to the real thing. It's easy to prepare them: take the leaves you like from a tree or houseplant, rinse, dry. On the inside, apply melted chocolate - white, bitter, or milky. Put in the cold, and when the frosting hardens, carefully remove the real leaves. Apply the glaze with a wide silicone brush.

Ingredients

Chocolate glaze:

1. Milk - 1.5 tbsp. spoons.
2. 2 teaspoons of cocoa powder.
3. 1.5 tbsp. tablespoons of sugar.
4. 40 grams of butter.

Caramel frosting:

1. 150 grams of heated water.
2. 180 grams of fine sugar.
3. 2 teaspoons of cornstarch.
4. 150 grams of heavy cream.
5. 5 grams of sheet gelatin.

Marmalade frosting:

1. Fruit jelly of the same color - 200 grams.
2. 50 grams of butter.
3. 2 tablespoons of fatty sour cream.
4. 120 grams of sugar.

Cooking process

Chocolate glaze:

1. Put sugar and cocoa, chopped butter in a small bowl, pour in milk.
2. Melt and boil for about 5-7 minutes. Stir until the mixture thickens.
3. We cover the cake with a wide knife and immediately put it in the cold.

Caramel glaze:

1. Soak gelatin in water.
2. Mix cream with starch, melt sugar in a pan until light brown.
3. Add warm water in a trickle. Boil to dissolve the caramel.
4. While stirring constantly, pour the hot mixture into the cream.
5. Cool, add swollen gelatin.
6. Cover the surface of the cake with an even layer and remove in the cold.

Gummy glaze:

1. Melt the marmalade in a saucepan over a steam bath or microwave.
2. Add sugar, sour cream and butter.
3. Cook for about 10 minutes, stirring constantly.
4. Cool slightly and grease the cake or dessert, put in the cold for three or four hours, at least.
5. On a surface covered with a monochromatic glaze, you can lay out pieces of marmalade in the form of orange slices, bears, berries or fruits, or simply sprinkle with multi-colored marmalade cut into cubes.

Cream

Traditional cream decoration - flowers, leaves, lettering - is widely used in in-store confectionery and homemade baked goods. It is universal: you can form lush roses, intricate sides, decorate the cake on the side surface, write a congratulation right on the baking. Food coloring is often added to creams for decoration.

Ingredients

Butter cream is prepared from the following products:

1. Softened butter - 100 grams.
2. 5 tablespoons of condensed milk.
3. Any dye.

Cooking process

Making the cream is simple:

1. Let the oil melt slightly.
2. Whisk until fluffy and white.
3. Add condensed milk.
4. Then divide the cream into portions and add the dye of the color you want to each. Whisk each part separately to completely dissolve the color.
5. For the design itself, you need a good pastry syringe. With its various attachments, you can form beautiful patterns, lines, flowers and leaves.

After you finish decorating the cake, put it in the cold - the cream should "grab" a little.

Cream

Whipped cream can decorate any confection in an original way: ice cream, cake, dessert, jelly. They are airy, very voluminous, sweet and incredibly white. It is very easy to prepare such a home decoration, the main thing is to choose high-quality fresh cream, how to cool and whip it. When decorating, a pastry bag or syringe is used.

Ingredients:

1. Cream with a fat content of at least 33% or higher, if you can buy it, - 500 milliliters.
2. Any dye you want.
3. Vanilla - 1 packet.
4. Powdered sugar - 100-200 grams to taste.
5. Instant gelatin - 1 packet.

Cooking process

Before cooking, the cream is cooled for about 12 hours in the refrigerator:

1. Pour the cold cream into a deep bowl (it will grow significantly in size when whipping) and place the bowl in another with ice water.
2. You only need to beat with a mixer, since the blender exfoliates the product and foam will not work.
3. Prepare the syringe right away with the necessary attachments, since you need to work with the cream very quickly.
4. Dissolve the gelatin or soak and steam, depending on the cooking method indicated on the package.
5. Whisk the cream until the foam is firm and firm.
6. Add vanilla and powder and stir gently with a whisk.
7. Spray in cold melted gelatin.
8. Transfer to a bag or syringe and dispense the desired composition. The surface should be even and slightly sticky, so the cake should be covered with chocolate icing, a thin layer of cream or jam.

Meringue

Crispy meringues can be beautifully decorated with almost any cake. It is rich, sweet and snow-white. Most often, hemispheres of various shapes and sizes are baked from the protein mass in advance, which are then carefully laid out on the prepared surface of the cake. It looks very unusual!

Ingredients:

1. A glass of sugar or powder.
2. 5 chilled proteins.
3. Vanilla optional.

Cooking process:

1. Separate the proteins first. Make sure that not a drop of the yolk gets into the container.
2. Pour into a deep bowl, dry and fat-free.
3. Beat for 10-15 minutes until fluffy.
4. Add 1–2 teaspoon each sugar, and at the end - vanilla.
5. Preheat the oven at 100 degrees.
6. Cover a baking sheet with parchments, and transfer the protein foam to a syringe or bag.
7. Squeeze out the size of the hemisphere you need onto the paper.
8. The meringue is not baked, but dried, therefore, depending on the size of the blanks, this will take about 1.5–2 hours.
9. Finished balls are laid out on a layer of cream, jam or chocolate.

Fruits

Berries and fruits, both ordinary and exotic, are often decorated with. They are rich in flavor combinations, have bright saturated colors, and look beautiful in section. The easiest way to decorate is to fan out sliced ​​oranges, strawberries, kiwi, mangoes on the surface of the finished cake. Ornamental flowers can be formed from thin slices. Fruit "bedding" covered with a thin layer of jelly looks very impressive on the dessert.

Ingredients

For fruit jelly, take:

1. Apple (or any light) juice - 600 milliliters.
2. 1 package of powdered gelatin.
3. A glass of powdered sugar.
4. Fresh berries or fruits to taste.

Cooking process

You need to prepare the decoration when the cake is completely ready:

1. Fill a package of gelatin with juice (one glass). Leave it to swell.
2. Prepare the fruit: wash, peel and cut into thin slices. Hard fruits - apples, pears - are conveniently cut with a slicer or a very sharp knife.
3. Bananas, kiwi are cut into circles, oranges, apples - in half rings, strawberries - in half, cherries, raspberries, blackberries are left whole.
4. Melt the gelatin in a water bath, stirring occasionally, pour in the remaining juice and add the powder.
5. Strain the mass.
6. Place sliced ​​fruit or berries in jelly and refrigerate.
7. When the jelly is slightly frozen, but not completely "set", transfer it to the cake - turn the container over to its surface.
8. The edges can be masked with whipped cream or buttercream. Put the cake in the cold overnight.

Jelly

The jelly filling is usually used to cover fruits or berries laid on the surface of the cake. But this fill, covering nuts, for example, peanuts or hazelnuts, chocolate icing looks no less original. To surprise guests with the boundlessness of your imagination in decorating cakes and excellent taste, try decorating the finished product with a jelly pour.

Ingredients

To fill or decorate with jelly you will need:

1. 600 milliliters of juice (you can take a glass of juices of different colors).
2. A glass of powdered sugar.
3. 1 pack of instant gelatin.

Cooking process

To make jelly figurine decorations:

1. Soak gelatin in 1/3 of the juice, let it swell, then steam.
2. Mix the remaining juice, powder and pour the mixture into different molds: for muffins, cookies, candy, and so on.
3. Pour some of the jelly (about 100 milliliters).
4. Place the molds in the cold and allow to harden.
5. Put the finished cake in a mold, which is slightly higher in height - 2-3 centimeters.
6. Put 100 milliliters of jelly in the cold for a short time, so that it just begins to set.
7. Then put the thickened mass on the cake, and put the jelly from the molds on top, forming a beautiful pattern.
8. For easy access, lightly heat the molds over steam and flip them quickly for dessert.
9. Place the cake in the refrigerator for 10-12 hours. Before serving, carefully remove the split form and transfer the cake to a dish.

To pour jelly onto a fruit cut:

1. Prepare the jelly as described above.
2. Place it in the refrigerator and let it "grab" slightly.
3. Transfer to stacked fruit and smooth with a spatula.
4. Place gently in the cold overnight.
5. Cut with a heated knife so that the jelly does not break.

Candies

Children's holiday is not complete without a large mouth-watering cake with candles. But little guests pay more attention to the beautiful design than to the component composition or exotic ingredients. You can make an originally designed cake for a children's holiday on your own, for example, by decorating it with delicious multi-colored sweets that kids love more than anything else.

Cooking process

You can decorate any cake. Sweets are placed on a thick and viscous surface: white or chocolate icing, butter cream, whipped cream:

1. The side surface can be decorated with long bars, wafer rolls, lined up and tied with a bright satin ribbon.
2. On top, you can lay out multi-colored dragees made of chocolate or nuts with an intricate pattern.
3. With round chocolate candies, you can lay out the sides, and put 3 candies in the center.
4. Small butterscotchs are also suitable for decoration - they can be used to lay out the pattern on a white glaze or cream surface.
5. Rectangular gummies can be cut into squares and scattered onto white fondant or whipped cream on top of the finished cake.

In general, in this case, the cake can be decorated with any sweets, except lollipops. Show your imagination and please the little hero of the occasion and his guests.

Marmalade

Marmalade is an excellent material for decorating cakes and desserts. It is malleable, plastic, it can be heated, colors can be mixed, voids can be filled, and three-dimensional decorations can be formed. Today this delicacy is available in different bright colors, small gummy bears and other figurines of the most unimaginable colors are sold in packages. They are suitable for decorating any cake, especially one baked for a children's party. So, let's start fantasizing!

rose from marmalade

Cooking process

Original drawings from marmalade can be done like this:

1. Draw the desired picture on the parchment with a simple pencil that fits the surface of the cake.
2. Thinly roll marzipan or a layer of light mastic on parchment. We transfer the picture to it: we apply a sheet and roll it out with a rolling pin several times.
3. We drown 50 grams of dark chocolate, put it in a small pastry bag with a narrow opening (for inscriptions).
4. We draw the outline of the drawing with chocolate.
5. In different containers, we heat colored marmalade in the microwave. This will take a few seconds.
6. We shift it into a cornet and carefully fill the drawing with the desired colors.
7. We put in the refrigerator for three to four hours.

For decoration without melting, you can use multi-colored marmalade of different shapes: in the form of citrus slices, cubes, hemispheres. Beautiful voluminous flowers are obtained from this material. For their preparation, marmalade is cut into thin layers and a flower is formed on a sticky surface - cream, butter cream.

Sprinkling

Multicolored sugar or chocolate sprinkles are a universal decoration for any confectionery. It is used in cakes and desserts based on mousse or jelly, and on Easter cakes. Today, a huge number of various dressings are produced: in the form of stars, balls and circles, flowers, butterflies, cylindrical shapes. The range of colors is striking, sprinkles are also made for gold, silver, with mother-of-pearl tints.

Cooking process

Decorating a cake is very easy, but you need to know some of the nuances:

1. You can sprinkle on a sticky surface. Therefore, use this type of decoration when the frosting, cream, or cream is still fresh.
2. You can play with an interesting sprinkle in a jelly filling. If using the pouring layer thick enough on top of the cake, pour half, freeze, sprinkle in the dressing and fill with the rest. So you can create the effect of an aquarium, alternating layers of jelly and beautiful coarse sprinkles.
3. The side surfaces are sprinkled in a special way: place the dish with the cake on a towel of a larger diameter, sprinkle the required amount of decoration directly on the fabric over the diameter of the cake, and just gently lift the “sides”, pressing the fabric against the sides of the dessert.
4. Use templates for drawing pictures. Making them is simple: cut a circle around the diameter of the cake, and cut the desired pattern or figures in it. Cover the cake neatly without leaning the paper in the base, and pat it down with a thick sprinkle of sprinkles. Also, carefully remove the template - multi-colored patterns will remain on the surface.

Spreads from nuts of one type or a combination of several, grated chocolate, crumbs from cookies or well-dried dough in the oven, meringue are widely used. Bon Appetit!

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