Ideas for decorating cakes with chocolate. Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs! Recipe for pouring chocolate figurines for decorating a cake

With the help of the French Encyclopedia of Chocolate, we will try to join the art of chocolatier. Yes, you will need some tools (for example, a thermometer to measure the temperature of chocolate), you will have to acquire a certain skill ... But on the other hand, the finest chocolate leaves and scales will come out from under your hands, which so amaze us on factory cakes and pastries. And it will be easier than ever to cover your handmade candies with chocolate glaze!

Tempering the couverture chocolate (chocolate glaze)

Tempering chocolate is an operation, as a result of which it acquires a special shine and quality, allowing it to be applied in a thin layer and to make various decorations from it for cakes, pastries, and sweets. Only culinary chocolate, specially designed for the preparation of confectionery, can be tempered, since it is significantly more fluid than slab chocolate. The tempering process does not depend on the amount of chocolate required to implement a particular recipe.

Cooking chocolate bar (dark, milk or white) weighing 300 g
Training: 15 minutes
Preparation: about 5-6 minutes

1. Grind the dark chocolate with a file knife and add 200 g to a bowl. Melt the chocolate in a saucepan in a bain-marie, making sure that the bowl does not touch the bottom of the pot. Stir slowly with a wooden spoon as the temperature needs to melt completely to measure the temperature. The temperature is measured with an electronic thermometer and should reach 55 ° C.

1. Immediately remove the liquid chocolate from the water bath and add the remaining 100 g of chopped chocolate to it. Place the chocolate bowl in another larger bowl, fill it with water and add 4-5 ice cubes. Stir the melted chocolate from time to time as it will begin to solidify around the edges. Measure the temperature again: it should drop to 27 ° C. However, to cool to this temperature, it is not necessary to put the chocolate in a bowl of ice - you just need to stir it from time to time.

1. Once the chocolate has cooled to the specified temperature, place the bowl back in the water bath. Be very careful when heating the chocolate, as the temperature should be kept low. Stir slowly with a wooden spoon. Measure the temperature: it should be in the range of 30-33 ° C. The chocolate at the right temperature is ready for use.

Applying a layer of chocolate to candies and other sweets

400 g of chocolate (dark, milk or white), melted and tempered.
Preparation: 15 minutes

1. Place a candy or other similar product intended to be coated with a layer of chocolate on the tip of a fork. Gently immerse the fork in the melted and tempered chocolate and remove, holding it over the chocolate for a few seconds so that the excess drips into the bowl.

1. Carefully slide the bottom of a fork over the edges of the melted chocolate bowl several times to thin the bottom layer of the chocolate coating. Spread a sheet of cooking paper on the board. Place a fork on it and use the tip of a knife to slide the chocolate-covered product off the fork onto the paper.

Chocolate flakes

For 80 pcs.
400 g dark chocolate
Preparation: 30 min

You will need a rhodoid leaf to craft this and the next piece. Rhodoid is a sheet of food grade polyvinyl chloride, a transparent semi-rigid material, the plates of which are used to form and harden tempered chocolate. Sold in specialized stores. The decorative elements are easily detached from the rhodoid leaf and have a shiny surface.

Spread the rhodoid leaf on the marble slab. Grind the chocolate with a file knife and temper. Pour the tempered chocolate into a pastry bag with a smooth nozzle No. 8 and place on the rhodoid in hazelnut-sized portions or spoon and spread. Use the tip of a metal spatula to press down on each portion to shape them into flakes. Store items in the refrigerator without removing from the rhodoid.

Thin chocolate bars

For 30 milk chocolate leaves
260 g milk chocolate
Preparation: 30 min

1. Grind the chocolate with a file knife and temper. From 3 sheets of rhodoid, cut 20 cm squares. Place one of the squares on a piece of cooking paper. Place tempered chocolate in the center. Using a long metal spatula, spread the chocolate in an even layer. Raise the corners of the rhodoid with two long shoulder blades and quickly remove the shoulder blades so that the leaf falls back onto the table. This will smooth the surface of the chocolate. Do the same with 2 other rhodoid leaves.

1. Place the chocolate in the refrigerator for a few minutes to harden. Once the chocolate has slightly hardened, remove the sheets from the refrigerator. Make a 4 × 10 cm stencil out of cardboard or rhodoid.Place it on the chocolate and circle it with the tip of a knife. Place the chocolate bars back in the refrigerator for a few minutes to harden.

1. Cover each sheet of chocolate with a second sheet of rhodoid and press down with a baking sheet so that the edges of the sheets do not bend up. Refrigerate for several minutes. Remove the second leaf of the rhodoid. Slice a rectangle along the lines you marked without waiting for the chocolate to fully harden. Dry the knife thoroughly before each cut.

Chocolate Holly Leaves

100 g chocolate (dark, milk or white)
Preparation: 30 min
Cooling: 15 + 30 min

1. Grind the chocolate with a file knife and temper. Wipe the leaves of the holly with the stalks with a damp cotton cloth and dry thoroughly. Dip the tip of a clean, dry brush into tempered chocolate. Gently shake off excess chocolate. Holding the leaf by the petiole, "paint" its underside from the middle to the edges, making sure that the chocolate does not hit the other side of the leaf.

1. Spread the chocolate-covered leaves on a piece of cooking paper. Place in refrigerator for 15 minutes to freeze chocolate. After removing them from the refrigerator, apply a second thin layer of melted and tempered chocolate on them in the same way.
2. Place the leaves in the refrigerator again for 30 minutes. Take them out one at a time and, holding the stalk with two fingers, peel off the chocolate "leaves" from them, gently pulling up.

In the same way, you can cover the leaves of laurel, orange, lemon, ficus, gardenia or camellia with a layer of chocolate. Artificial plastic leaves can be used for this purpose. Depending on the type of sheet, apply the chocolate to either the smooth side or the veined side.

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Many housewives are interested in how to decorate a cake with chocolate at home. Homemade sweet dishes and desserts are distinguished by their amazing taste and interesting design. With the help of chocolate, you can create a real culinary masterpiece. Inexperienced housewives decorate pastries in the usual way, which is known from our grandmothers. For decoration, it is enough to melt the chocolate bar and pour the dessert with the resulting composition.

Modern confectioners offer many ideas with which you can create chocolate compositions, invent something new and interesting. There are a lot of options, you get desserts of unearthly beauty. Chocolate delicacies will be able to take pride of place on the family table, will become one of the most beloved.

What kind of chocolate is required for decoration?

There are different types of chocolate, many housewives do not know which one to give preference to. Experts say that you can choose bitter, milk, white chocolate for decoration. However, you should pay attention to the content of cocoa in the product. Confectioners prefer bar chocolate.

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Decorations can be made from cocoa powder. In this case, you should pay attention to the quality of the product. Poor quality powder can spoil the taste of the finished dish.

Chocolate decorations: by all the rules

To create culinary masterpieces, you should know in advance how to decorate the cake with chocolate with patterns. On the surface of sweet dishes, there are often stunning patterns, geometric shapes, ornaments. At first glance, it may seem that the work is done by professionals.

However, having listened to the advice of experts, even a novice hostess in her own kitchen will be able to work wonders. Culinary experts recommend avoiding dyes. You can only use food approved by the Ministry of Health.

To work, you will need various devices and special techniques. You should familiarize yourself with them in advance and choose the most convenient option for yourself.

Decorating with a chocolate bow

The chocolate bow is an interesting decoration that you can easily make yourself. Prepare the chocolate chips in advance. It needs to be cooled, kept at a temperature of 25 degrees. This makes it easy to cut the chocolate with a knife and form an attractive tube out of it.

From the obtained figures, a bow is made, which decorates the finished product. Chocolate elements - can be presented in the form of branches, trees, letters, numbers, figures of animals, birds.

Cooking technology:

1. Take chocolate by breaking it into pieces.
2. Melt the chocolate bar in a water bath.
3. This process should be carried out carefully, the mass should not burn.
4. Take a parchment cornet, pour the mass into it.
5. Decide in advance on the pattern, put cellophane on it, pour the chocolate composition along the contours.
6. Place the resulting shape in a cool place.
7. As soon as the mass hardens, remove it from the paper with a knife .;
8. Transfer the decoration to the finished product.

How to make chocolate leaves for cake decorating

Chocolate oak leaves - the composition of the leaves looks interesting. On the surface of the sweet dish, leaves of different shades are laid out; the work deserves special attention. An excellent option for a festive table, such a dessert will not go unnoticed.

Cooking technology:

1. Prepare a drawing of an oak leaf.
2. Put tracing paper on the picture.
3. Pour melted chocolate into the cornet.
4. Circle the outline of the sheet with chocolate, pour in the middle.
5. Using the back of the knife, draw a straight line in the center, and draw oblique lines along the sides.
6. This will create the veining of the leaf.
7. Create the rest of the leaves in the same way.
8. Place the composition on top of the confection in no particular order.
9. Works in which figures of different colors are combined look interesting.

How to make flat chocolate decorations

Flat decorations - many housewives are interested in how to decorate a cake with chocolate with unusual shapes. The elements look amazing on sweet pastries, making the dish solemn.

Cooking technology:

1. Melt the chocolate.
2. Prepare parchment paper.
3. Pour chocolate onto the paper, the layer should not exceed 3 mm.
4. Grease the notches with vegetable oil, cut out the figures with them.

Three-dimensional chocolate decorations

Volumetric decorations are a real work of art. It is best to entrust the work to a professional, only in this case it will be possible to get figures of incredible beauty.

For the preparation of jewelry, special forms should be prepared. They can be plastic, clay, metal, they are held together with a clamp.

Cooking technology:

1. Forms should be cleaned of chocolate, wiped, heated to a temperature of 30 degrees.
2. Pour chocolate with a temperature of 30 degrees.
3. If double-sided molds are used in the work, the chocolate mass is poured through the bottom.
4. Shake well for 2 minutes.
5. In order not to form voids, and the mass is evenly distributed, turn the shape over.
6. Put the form down, pour out the rest of the chocolate mass.
7. A layer of up to 4 mm will remain on the walls.

Fruit decorations

How to decorate a cake with chocolate and fruits is a very relevant question. Often there are pastries that are decorated with fruit slices. Such desserts look very bright and attract special attention.

Decorating baked goods with fruit is easy enough. You can use any ingredients, and you can place the fruit as you like. In order to make the cake festive, you can pour chocolate on top of the fruit or set several chocolate figures. It all depends on imagination, any creative ideas and experiments are welcome.

There are a lot of recipes for making chocolate decorations. There are simpler options, represented by lettering and flat shapes. There are also more complex compositions. You can decorate the cake as you like, every hostess will definitely find the best option for herself, with the help of which she can create real culinary masterpieces in her own kitchen.

The cake should be tasty and also beautiful. Not everyone knows how to decorate a cake with chocolate. This is an easy and delicious way to decorate. Works of art can be created not only by professionals, at home it is also possible. There are five ways to decorate cakes with chocolate: openwork, shavings, lace, leaves, wavy way.

The openwork way of decoration is represented by thin chocolate nets, flowers, figurines.

In order to create such a decoration, you just need parchment paper, chocolate, spatula, foil.

1. You need to come up with or choose the desired pattern in advance. It must be applied with a pencil on the foil.
2. Pour the heated chocolate into a bag made of parchment paper.
3. Carefully cut off the bottom corner of the bag, circle the pattern with chocolate.
4. Foil must be placed on a hard surface, refrigerated. When the chocolate has hardened, use a spatula to separate the pattern from the foil.

Do not forget that it is very fragile. These patterns can be used to decorate cakes, desserts or even ice cream.

Decorating with chocolate chips

Cakes can be decorated with chocolate chips. It can be of different shades, colors, shapes, sizes. There are several ways to obtain shavings.

You can use regular chocolate bars without filling.

1. It should be placed in a warm place, when the tile becomes soft, thin slices should be cut with a sharp knife at an angle.
2. They curl up into tubes, before decorating the cake, they should be cooled.

If you want colored chocolate chips, melt the white chocolate and add food coloring to it. Make shavings in the same way as with ordinary tiles. You can lay out patterns from shavings, combine patterns and much more.

Decorating with chocolate lace

Decorating a cake with lace at home is not easy, but possible. To prepare this type of jewelry, you will need: a lace napkin, parchment paper, tracing paper and a tray.

1. Make a bag out of parchment paper, cut off the bottom corner of it.
2. Pour hot chocolate into a bag.
3. Put a lace napkin on a tray, tracing paper on top, use a chocolate bag to repeat the pattern of the napkin.

1. Place the resulting tracing paper with chocolate in the refrigerator.
2. After 2 hours, carefully separate the pattern from the paper with a spatula and decorate the cake with it.

Decorating with chocolate leaves

Even a beginner can decorate the cake with chocolate leaves. Making leaves is very simple. You will need: dense fresh leaves from a rose or cherry, a brush, paper napkins.

1. Rinse and dry the leaves.
2. Melt the chocolate in a water bath.
3. Using a brush, apply it to the side of the leaf on which the veins are clearly visible.
4. Cool the finished leaves in the refrigerator for 3 hours.
5. Carefully separate the real leaves from the chocolate ones.

If you want to make colored paper, then you need melted white chocolate and food coloring. The decoration is very original.

Decorating with chocolate waves

You can make chocolate waves with your own hands to decorate the cake. You will need: thick foil, thick plastic wrap, a spatula.

1. Cut strips of the desired length from foil or foil.
2. Use a spatula to spread the hot chocolate onto them. Roll the foil or film into a neat tape.
3. Place the tapes in the refrigerator. When the ribbons have cooled, separate the foil from the chocolate waves and decorate the cake.

If you love baking and decorating cakes, this article is for you.
Everyone has long been tired of oil roses and leaves, and it is simply not fashionable to print a birthday person's photo on a cake.
But how then to decorate the cake so that everyone will enthusiastically hold their breath at the sight of it?

Modern confectioners know that the world of cakes and sweet pastries, just like the world of fashion, has its own trends. Now in the top are holiday cakes decorated with sweets and chocolates. However, simply placing sweets on top will not surprise anyone. Please be patient, because further you will learn interesting and simple ways to decorate a cake with sweets and chocolate.

What sweets can you decorate the cake

Sweets and chocolates can be used as independent decorations, or in tandem with other sweets, they can create an interesting design.

For decorating with sweets they usually use:

• chocolate candies;
• multi-colored lollipops;
• marshmallow;
• small cookies;
• figured marmalade;
• waffle cone;
• KitKat;
• Twix;
• M & M's;
• Snickers;
• Kinder;
• wafer rolls;
• salty cracker;
• caramel;
• macaroni (macaroon, macaroon, macaroni);
• savoyardi cookies (ladies' fingers);
• gingerbread;
• marshmallow;
• meringue;
• chocolate figures.

In fact, you can use any sweets, this is just a list of the most commonly used ones.

How to make sweets with your own hands

If you do not trust purchased sweets, or simply cannot find with a suitable taste and shape, you can prepare them yourself. DIY cake decorations for novice pastry chefs may seem too difficult to prepare, however, this is not so, there are many simple and understandable recipes for sweets.

Classic recipe for chocolates:

• cocoa butter in a briquette - 200 gr.;
• cocoa powder in a briquette - 400 gr.;
• sugar syrup (can be replaced with useful analogues) - 200 gr.;
• fillers: nuts, dried fruits (optional);
• confectionery forms.

Note:the filling in the chocolate must be added after pouring into the molds.


A simple recipe for do-it-yourself chocolates:

• cocoa powder - 3 tbsp. l .;
• condensed milk - 200 gr.;
• butter - 100 gr.;
• biscuit crumb - 70 gr.;

1. In a metal bowl, mix cocoa, condensed milk and butter.
2. We put the mass on low heat and stir until the cocoa is dissolved.
3. Remove from heat and let cool.
4. We mix still soft mass with cookie crumbs and form small balls - our sweets.
5. We send to freeze in the refrigerator. You can roll them in chocolate chips or nuts.

At home, you can easily make sweets such as caramel, marmalade, waffles, cookies, gingerbread. So don't be afraid to experiment to make your cake unique.

How to decorate a cake with chocolate at home

Ornaments made of ordinary chocolate are easy to make on your own and they always look very impressive. They can be used alone (if you like minimalism) or as an addition to other sweet decorations.

There are several types of jewelry made from chocolate:

• chocolate chips;
• 3-D decoration;
• glaze.

The easiest way to make chocolate chips is to grate the chilled chocolate.

Making glaze, too, is not difficult. But with 3-D elements you have to tinker with:

Then, pour the melted chocolate into a pastry bag and cut off the spout so that the chocolate spills out into a thin strip. Draw the outline of the butterfly. Repeat the action several times if the shape is too flimsy. Place the film with the picture on the open book in such a way that the pages slightly raise the wings of the butterfly, and leave to harden. It is better to send the design to the refrigerator or to the balcony.

After hardening, carefully remove the butterfly from the film.

Please note that it is best to gently pull the film down while holding the chocolate decoration rather than trying to pick out the butterfly.

If you are new to making decorations for chocolate cakes, make them with a margin, because openwork decorations are very fragile.

Decorating a children's cake at home is a very responsible business. After all, we choose the best for children, and when we take out a birthday cake, we expect to see genuine delight.

I propose to consider decorating options with just a simple list of sweets, which is given above.

How to decorate a cake with sweets for a girl: "Amusement Park"

We need:

• gummy bears;
• small marshmallows;
• large round caramel on a stick;
• small rectangular cookies (e.g. Leibniz minis)
• kinder chocolate egg;
• waffle cone;
• savoyardi cookies.

Our task is to create a real Amusement Park on the surface of the cake: we cover the sides with Savoyardi cookies. Closer to one of the edges we put a large round multi-colored caramel, having previously cut the stick to the optimal length - this is our Ferris wheel. Fold two benches under the cookie wheel and place a couple of gummy bears on them. Place the waffle cone horizontally on the opposite side.

You can stick it so that the tail is slightly higher. Under the horn, from small marshmallows, build a soft "lake". Arrange the gummy bears so that they seem to fly out of the horn right into the marshmallows. On the free side, one after the other, place two halves of the Kinder egg, make wheels from marshmallows - this is a train. Put the gummy bears on the train. The cake with sweets is ready!

If you are creative in creating it, gratitude in the form of a child's joy will not keep you waiting.

Chocolate cake for a boy

We need:

• KitKat;
• Twix;
• M & M's;
• Snickers.

Cut each chocolate bar into even pieces and sprinkle them all over the surface. Sketch M & M's multi-colored candies on top - you get a laconic cake for a serious guy.

Man's cake decoration or "Salted caramel" cake

There are men who are not averse to enjoying a strawberry cake with coconut flakes, but there are comrades who are especially stern who are difficult to please. For them, the next cake will be.

Cheese cakes are best suited for salty caramel decoration. The combination of cheese cream, sweet caramel and salty cracker is unusual and delicious.

What you need:

• soft caramel;
• salty cracker or salted straws.

First, we need to prepare soft caramel:

Ingredients:

• sugar 250 gr.;
• butter - 50 gr.;
• milk with a fat content of at least 3.2% - 150 ml.

1. In a metal bowl, put the sugar on a small fire. Stir constantly;
2. As soon as it becomes liquid, we stop interfering and wait for the sugar to take on the shade of autumn foliage;
3. At the same time, in a saucepan, heat the milk, but do not bring it to a boil;
4. Remove both ingredients from heat;
5. Gently pour milk into liquid sugar and stir. If the mass does not become homogeneous, and the sugar thickens, put it on low heat. While stirring constantly, wait until the ingredients are completely mixed;
6. Remove the mass from the stove and add oil to it. Mix well.

Please note: Work with caramel should be started immediately after cooking, since after standing, it will become thicker and a cake with smudges will simply not work.

We make caramel smudges at the edges. It's good if the surface color is white, then our decorations will contrast nicely with the overall color.

1. Crush the cracker and cover the surface with salt crumbs. Use the remaining whole crackers to decorate the cake of your choice.
2. Cover the surface evenly with a whole cracker. On the one hand, let the cracker slide down the side as if sliding down.

Universal cake decorating with chocolate at home

What you need:

• Oreo cookies;
• Chocolate without additives;
• Snickers;
• Round chocolates like Ferrero Rocher.

First, the chocolate must be melted in a water bath. Next, we make chocolate smudges. Cut the snickers into even pieces, take the candy out of the wrapper. We spread sweets along the edge: oreo, snickers and so on. As a final touch, everything can be covered with "gold dust", then the cake will look not only tasty, but also festive.

Cake decoration with pasta

What you need:

• pasta of different colors;
• multicolored meringue.

Such a decoration looks beautiful on plain pastel cakes.

Place the pasta along the edge of the cake with the side inward, slightly backing away from each other. Place 2-3 pieces of small meringue in between.

In the center, you can put a beautiful curly candle, or put a lot of fresh berries.

Bonus: old chocolate cake? Recipe step by step

Well, okay, not really old ones (after all, chocolate should have a good shelf life), but rather from those that already don't look their best, or those that you just don't like.

Ingredients:

• Regular chocolates (without mousse or jelly filling) - 300 gr.;
• Cream - 50 ml;
• Butter - 50 gr.;
• Sugar - 3 tablespoons;
• Egg - 3 pcs.;
• Flour - 200 gr.;
• Baking powder - a teaspoon;
• Cocoa powder - 2 tablespoons

Process:

The design of the chocolate cake is at your discretion. It can be covered with sour cream or any other cream and decorated with airy marshmallows. Or you can make a multi-colored chocolate cake with mmdms.

Decorating a cake with your own hands at home is an exciting, and most importantly rewarding, business. It doesn't matter whether you are making a cake with a kitkat and mmdms or creating a masterpiece of confectionery art, your loved ones will appreciate the love that you put into your creation.

It is not enough to make a delicious cake for serving or selling directly; it is important to give it a beautiful appearance and unique design. A versatile ingredient in any decoration is chocolate, which is distinguished by its reliable texture, strength and great taste.

Decorating a cake with chocolate at home will allow you to unleash your creative skills and calm the central nervous system. In addition, it belongs to one of the healthiest foods for the human body.

Beginners do not always understand how you can prepare various decoration elements from ordinary tiles. Therefore, it is necessary to understand this issue in more detail, taking into account all the nuances.

Suitable varieties for decoration

There are three popular types of chocolate for decorating a cake or pastry. Confectioners also prefer to use good quality cocoa powder, but only on rare occasions.

Consider 3 well-known varieties of a sweet product:

• Dark dairy is the sweetest dairy product, containing at least 25% cocoa.
• White - does not contain cocoa powder, but consists of 20% cocoa butter.
• Bitter - 40% to 55% cocoa.

Ensure cocoa is suitable before using dry cocoa. Bad or tainted powder will grind on your teeth.

Any chocolate should be carefully stored in a cool place to avoid melting. The optimum room temperature should be 15-20 degrees.

How to heat tiles or drops?

The composition of the chocolate sweetness contains cocoa butter, which is extremely picky about environmental conditions. A chef's accidental mistake can turn the contents of the bowl into gummy lumps.

There are 2 optimal ways to melt chocolate for cake decorating: microwave oven and water bath.

In the first case, you need to turn on the oven to a high temperature, and finely chop the tiles (just throw the drops into a bowl). We heat the chocolate in the microwave, stirring it every 15 seconds to avoid burning and lumps.

For a water bath, we need 1 large saucepan and 1 smaller one. Pour water into a large one and put on fire, wait for the liquid to boil. At this time, we cut the tiles and send them to a small container. Gently place a shallow pan in a large one with water.

While the chocolate is melting, do not forget to stir with a whisk or spatula. Make sure that vapors and liquids do not get on the contents.

With a microwave oven, things will go much faster, but most confectioners prefer the steam method. It allows you to always control the heating process.

Quick design options

If you have no experience or time is running out, then an emergency cake decoration at home will come to the rescue. Any of the recipes does not require special skills or a "full" hand, which avoids spoilage of the product.

KitKat and any candy

For such a dessert, it is important to bake the base of the cake to a certain size. Make sure the KitKat is 2 centimeters higher than the cakes as you finish cooking.

• For a beautiful cake, we need to divide the crispy chocolate bar into strips.
• We attach all the slices to the side parts of the cakes, securing them with an adhesive cream.
• Pour small candies of any type and color into the inner space.

A beautiful satin ribbon will help to complete the picture, which needs to be tied up on the cake.

Shavings of chocolate

An easy way to design a solid or colored dessert. You can sprinkle shavings on the top, sides or use a stencil to give a pattern.

It is better to choose a medium type of grater so that the curls come out in a neat size. During the decorating process, do not refrigerate the tile, as a product that is too cold will crumble in your hands.

Cocoa

The popular dessert tiramisu is simply sprinkled with cocoa powder on top. In the same way, you can decorate a homemade cake with your own hands. For an even pattern, we will use a stencil.

Put the cut stencil for decorating the cake on the top of the dessert. Using a sieve, fill the open space with powder or grated chocolate of any color. Better to use a fine strainer.

Glaze

Glazing is the most common way to decorate sweets. A delicious glazed cake can also be decorated with any fruits, berries and sweets.

The base should be cooled before watering, but the glaze should be at room temperature.

Ganache with cream

Heat the cream to a boil. At this time, cut dark (100 g) and milk (150 g) chocolate into equal bars, and throw it into hot cream. Do not forget to stir the contents thoroughly.

Optionally, you can adjust the color of the ganache by changing the amount of ingredients. And for colored glaze we use only white chocolate and food colors.

With gelatin

The ingredient will transform the dessert into a mirror-like work of art. Before decorating, make sure that the surface of the cake is flat, without bumps or crevices.

• 1 large spoon of powdered gelatin.
• A glass of sugar.
• Half a glass of water.
• 65 grams of cocoa.
• 65 grams of heavy cream.
• 60 grams of chocolate.

Cooking process:

• We dilute the gelatin with water and set it aside for 10 minutes. After the elapsed time, pass the swollen mixture through a sieve to remove water.
• We mix sugar, cocoa, cream and water in one container. Heat the contents over a fire, stirring constantly. At the time of boiling, add chopped chocolate.
• Pour the gelatin into the chocolate mixture.
• Cool the frosting to 30 degrees and pour over the cake. In order not to stain the surface of the table, it is better to put a baking sheet and wire rack under the dessert.

Drawing with white chocolate

Quite a simple and quick way to decorate any sweetness. To do this, prepare dark and light glaze in different bowls.

Cover the cake completely with the liquid from the first bowl, and carefully apply lines and circles with a lighter icing on top.

Using a toothpick, draw one of the design types:

• Hearts.
• Cobweb.
• Chevron.

Video tutorials or step-by-step photos of decorated chocolate cakes will help a beginner to independently prepare a beautiful dessert in his kitchen.

Chocolate figures

What could be better than homemade edible decor items. This method of decoration does not have any restrictions, so we use our imagination to the fullest.

For beginners, it is better to use the 2D silicone mold, which will allow you to get any shape in a short time. To do this, pour melted chocolate into the holes of the mold with a thin stream and cool it until solid. Delicious decor items will be ready after a few hours of simmering in the refrigerator.

Another way to get volumetric shapes is to use ready-made pictures. Put a thin layer of parchment on the printed paper with drawings and curls.

We circle the translucent lines with chocolate using a pastry bag with a small hole. We wait until it hardens and remove the blanks from the parchment.

Decorative ornaments and figurines from chocolate for a cake are made in other ways, but with the use of additional confectionery tools and some experience.

Photo of decorating a cake with chocolate