Cake with flowers. DIY flower cake

Cake " ADVICE YES LOVE!"

The cake is two tiered. Consists of two biscuit-poppy cakes of different diameters. Each of them is cut into two parts, soaked in vanilla-peach syrup, layered with "Spark" cream with meringue, peanuts and raisins. The surface of the cake is finished with protein custard. Decorated with gelatin paste.

Biscuit dough:
6 eggs
5 st. l. flour,
1 st. l. starch,
6 art. l. Sahara,
2 tbsp. l. poppy,
vanillin
(For the second cake of products, take 1.5 times more).

1. Separate the whites from the yolks (eggs should be well chilled).

2. Beat egg whites with sugar until a firm foam forms.

3. Add egg yolks and beat for another 3-5 minutes.

4. Add flour, starch, poppy seeds and gently mix with a spoon until a homogeneous mass is formed and lumps disappear.

5. Pour the dough into a mold covered with parchment paper and bake at a temperature of 190-200 degrees for 30-40 minutes.

6. Cool the biscuit, let it stand for 10-12 hours.

7. Cut the cake in half and soak in syrup.

Syrup for impregnation:

1 stack water.
1 stack Sahara,
1/2 tsp citric acid,
vanillin, peach flavor.

Bring water, sugar, acid to a boil, remove the foam, cool, add vanillin and flavoring.

8. Lubricate the lower cake with a layer of "Spark" cream, sprinkle with raisins, lay out a layer of meringue,

Sprinkle with peanuts

Apply cream again

And cover with the top layer. Coat the sides of the cake with cream.

Cream "Spark":

1 kg butter,
3 cans (tin) boiled condensed milk (cook for 2.5 hours, cool).
2 cups powdered sugar
vanillin

Beat butter, gradually adding condensed milk and powdered sugar.

Protein Custard:

6 egg whites (chill well)
18 art. l. Sahara,
150 ml of water
2/3 tsp citric acid,
vanillin,
peach flavor.

1. Beat egg whites until firm foam.

2. Simultaneously brew the sugar syrup to the "medium ball test" (a chilled drop of syrup between two fingers
can be rolled into a ball).

3. Continuing to beat the whites in a thin stream, gradually pour in the sugar syrup.

4. Beat the cream until a stable fluffy mass is formed.

5. At the end of whipping, add vanilla and flavoring.

Cake assembly:

1. Cover the surface of the cakes with protein cream, smooth.

2. Apply a wavy pattern (optional).

3. Set the cake one on top of the other.

4. Finish the sides with cream using a pastry bag with a notched nozzle.

5. From above, install a plate and necks of swans.

6. Using a pastry bag, make the backs of the swans.

7. Attach wings.

8. From the cream, make the bases for assembling flowers.

9. Use blanks of leaves and petals from mastic to decorate the cake.

Decorating a cake yourself with the help of improvised means is not difficult at all. The main thing is to have enough time left and turn on the imagination. To bring your own ideas to life, it is not at all necessary to have special knowledge and skills of a professional.

Before you start decorating the dessert, you need to understand the basics of working with this plastic edible material. The consistency of mastic is very similar to plasticine, so you can create different figures from it. In addition, it is stored for a long time - wrapped in film, it can lie in the refrigerator for 10 - 12 weeks. Mastic is bought ready-made or made independently.

Fondant has become a popular cake decorating element in recent years.

Cooking Ingredients:

• powdered milk;
• condensed milk;
• powdered sugar.

All components are taken in the same ratio and kneaded. After that, the resulting dough is divided into parts and the necessary dyes are added.

Also, mastic is made from marshmallows.

Ingredients:

• marshmallow - a handful;
• diluted with water "lemon" - 1 tsp;
• oil - 25 g;
• sweet powder and starch in a ratio of 1 to 3.

Prepare mastic, following this algorithm:

1. Marshmallows are dissolved in a water bath, a little dye is added and, if necessary, water and oil for elasticity.
2. Powder with starch is introduced into the liquid and sticky mass in small portions, stirring thoroughly.
3. When the mastic ceases to be sticky, it is transferred to the table, abundantly sprinkled with powdered sugar. The mass is kneaded, periodically adding powder, until the base becomes plastic.
4. Do you feel that the mass has ceased to stick to the palms? This means that it is completely ready for use.

Without professional equipment and skills, it is difficult to sculpt flawless figurines, but why not try. Just prepare at least a minimum of tools - a sharp small knife, toothpicks, brush, rolling pin, roller.

When working with mastic, follow these rules:

• Do not leave the mass in the air (it dries quickly and becomes hard), but constantly wrap the residue in a film.
• Rolling is carried out only on a film sprinkled with powdered sugar.
• Preference is given to small elements, as voluminous figures can crack.

You can decorate the cake in different ways, as mastic gives a wide scope for imagination. As a rule, at first the material is thinly rolled out to completely cover the cake, and then the finished surface is decorated with figures.

cream decoration

You can decorate the cake with cream in different ways. Roses, leaves, various curls and borders are made from the creamy mass - it looks very elegant and festive. But in order for these delicate products to keep their shape, you need to choose the right cream, and it is better to give preference to oil.

Decorating cakes with cream is quite an exciting process.

To prepare an oil cream, you will need a minimum of products:

• melted butter - 1 pack
• condensed milk - 10 tbsp. l.

The butter must first be removed from the refrigerator so that it melts, and then beat with a mixer until tender splendor. After that, condensed milk should be introduced in small portions and beat the composition until smooth.

If desired, the mass is divided into several portions and various dyes are added to them.

They are bought ready-made or do it yourself:

• yellow gives saffron;
• orange - orange or juicy young carrots;
• scarlet - cherries, beets, cranberries;
• light green - spinach;
• brown - cocoa.

To make the decor of the cream neat and beautiful, you need to use special syringes with different nozzles. If there are no such devices, you can make an imitation of a syringe from a dense sheet by folding it in the form of a cone and cutting off a sharp corner. You can do the same with the usual tight package. Then the resulting workpiece is filled with cream and squeezed out through a small hole. So you can draw straight or wavy stripes, leaves, flowers, ruffles, inscriptions.

Fruit Ideas

Decorating a cake with fruit is very easy. This is one of the fastest and cheapest ways. By creating spectacular compositions from slices of different fruits, you can show your imagination and give free rein to your imagination.

Both decorations from one type of berries and bright, multi-colored fruit and berry mixes look beautiful.

So that the fruits do not lose their original color, and the design does not fall apart, the entire composition is covered with colorless jelly. The liquid mass is carefully distributed with a brush over the decor and put in the refrigerator. After half an hour, the “gelatinous” treatment is repeated.

If you have time and desire, you can make roses from apples.

1. First, prepare the syrup (take a spoonful of sugar for 200 ml of water), adding a dye at this stage, if necessary.
2. Apples are cut into thin strips and boiled in syrup so that they become plastic.
3. Roses are formed from fruit preparations. The inner "petal" is folded into a spiral, and the rest are added in a circle, forming a lush flower. Its tips are slightly twisted outward so that the "rose" bud blossoms.

How to decorate a cake with cream

Whipped cream is an airy and delicate decoration, but you need to work with it quickly.

Whipped cream is a great way to decorate sweetness.

Ingredients:

• fat cream - 500 g;
• vanillin - a bag;
• powdered sugar - 150 g;
• gelatin - 1 sachet.

Cooking:

1. Pour the chilled cream into a deep bowl and place it in a saucepan with ice water.
2. Dissolve gelatin.
3. Whip the cream with a mixer so that a strong foam appears.
4. Add powdered sugar, vanilla and mix gently.
5. Introduce gelatin in a thin stream.

Whipped cream is placed in a pastry syringe and the cake is decorated.

Chocolate

Decorating a cake is a delicate matter, since the finished look and aesthetics of the entire product depend on it. Chocolate is one of the favorite products for confectioners to decorate desserts.

Those with a sweet tooth love chocolate for its melting taste and delicate texture.

The easiest way is to chop the chocolate bar and sprinkle the cake with the resulting chips. You can try a more complex method: for this, the chocolate bar is left in a warm place for a short time so that it becomes softer. Then, with a sharp knife, thin long chips are cut from the tile. They immediately begin to twist, and in order to fix the shape, they are placed in a cold place to solidify.

Openwork curls look very elegant:

1. The tile is melted in a small container over low heat.
2. On parchment paper, patterns of curls and patterns are drawn in advance in the required quantity.
3. Then hot liquid chocolate is placed in a syringe and all sketches are carefully outlined along the contour. This must be done quickly and efficiently, as the mass quickly hardens. It is advisable to make several spare patterns, since the finished curls turn out to be quite brittle and can simply shatter into pieces if carelessly handled.
4. Parchment with drawn curls is placed in a cold place until completely solidified.
5. Then the openwork products are carefully separated from the paper and laid out on the cake.

It is very easy to make chocolate leaves. To do this, they take leaves from any trees, wash them thoroughly, and then cover them with melted chocolate and place them in a cold place. The most important task is to carefully separate the real leaves from the edible ones.

With sweets and sweets

Sweets can decorate even the simplest cake in an original way. The main thing is that the surface of the product is thick and viscous.

Lots of design options:

• Cover the sides with long thin wafers, tubes or bars and tie them with a bright satin ribbon. Fill the top of the cake with colorful dragees.
• Use small toffees to make a beautiful inscription or pattern on the snow-white or beige surface of the cake.
• Cut marmalade into small pieces and arrange in a chaotic manner.
• Put a handful of multi-colored dragees inside. When cutting, guests will find that the cake is a surprise.
• Also, many people use confectionery topping. It comes in different colors and shapes. It is advisable to decorate the cake with sprinkles while its surface is not completely frozen.
• Decorations made from crushed nuts, chocolate and coconut flakes, and biscuit crumbs are widely used.
• It looks very impressive on the surface of the jelly cake with sprinkles, as it looks like an aquarium. To do this, half of the prepared liquid colored jelly is poured onto the cake and placed in a cold place to solidify. Then the frozen mass is sprinkled with coarse dressing and again poured with the remaining liquid.
• To unusually decorate the cake with sprinkles, use stencils. They can be made independently by cutting out a pattern, letters, drawing or numbers from a piece of paper. The template is easily pressed to the surface of the cake, and thickly crushed with the selected powder on top. Then the stencil is carefully removed, and a beautiful number or pattern remains on the cake.

With berries

Decorating a cake with berries is a stylish and fashionable solution.

Berries are one of the healthiest foods to decorate. They have a lot of vitamins, they are juicy, tasty and bright. The easiest way is to evenly spread berries of one type (or several, if desired) on the surface of the cake and grease them with colorless jelly.

How to decorate a children's cake

For children, the appearance of a dessert means much more than its taste. Therefore, mothers have to come up with various unusual decorations from sweets, mastic, fruits, jelly and other products.

Every mother dreams of being able to create an unforgettable cake for her baby.

Cake decorating options:

• sprinkle it with colorful Easter powder;
• pour glaze;
• lay out fruits in the form of a mysterious pattern;
• decorate with self-made figures;
• whip cream and sprinkle with shavings;
• arrange a palisade along the edges of an oblong cookie;
• pour jelly.

When decorating a cake for a child, you need to consider who it is intended for. Boys like culinary masterpieces in the form of cars, a ball or superheroes, girls like dolls or flowers. But all kids tend to love cartoon-themed cakes.

It is also necessary to remember that many modern kids are allergic to different foods. Therefore, in the manufacturing process, you should not use components that can potentially cause allergic reactions.

Cake decoration for March 8, February 23

Confectionery for these dates can be decorated in many ways. As a rule, decor almost always includes numbers - 8 or 23. They are made from chocolate, mastic and other materials.

Cakes decorated with chocolate, caramel or creamy icing look very stylish and elegant.

Ingredients for caramel frosting:

• warm water - ¾ st.;
• granulated sugar - 180 g;
• corn starch - 2 tsp;
• cream with a high percentage of fat content - ¾ st.;
• gelatin in sheets - 5 g.

Cooking:

1. Soak gelatin in water.
2. Mix cream with starch.
3. Melt the sugar until it has a caramel color.
4. Pour cream with starch and viscous sugar into warm water. Bring the mixture to a boil, stirring constantly.
5. It remains only to cool the mass and add ready-made gelatin to it.

We decorate meringue with our own hands

Also, cakes are decorated with meringues.

Meringue is great for decorating cakes!

For such a snow-white crisp decor you will need:

• squirrels - 5 pcs.;
• sugar or powder - 250 g.

The algorithm of actions is already known to everyone:

1. Whisk the egg whites until stiff, then fold in the powder in small amounts.
2. Beat at medium speed for 10 minutes until the mass acquires a lush and dense consistency.
3. After that, preheat the oven to 110ºС and cover the baking sheet with paper.
4. With a tablespoon, put the finished mass in the form of small cakes on greased baking paper and place in the oven.

waffle decoration

Wafers are an inexpensive and easy-to-work material. On sale you can find ready-made colorful images on wafer cakes. Their assortment is very large: these are beautiful princesses, and supermen, and characters of your favorite cartoons, and animals. It’s almost impossible to make such a decor on your own, so it’s easier to buy it ready-made.

The advantage of this decor is that it does not crack, does not melt, unlike cream, and retains its shape well.

The process of decorating with a waffle picture is as follows:

1. Form a perfectly flat surface of the cake.
2. Turn the cake with the image upside down and brush with liquid honey using a silicone brush. Instead of honey, syrup or any light-colored jam is sometimes used so as not to spoil the picture when the cake is soaked.
3. Attach the picture to the surface.
4. Gently press down with your hands and smooth with a napkin.
5. Whip the cream and decorate the edges.

Sometimes the cake is decorated not with a whole picture, but with separate waffle figures. They are laid in the same way as the waffle cake.

Knowing how to decorate a cake at home, you can make real masterpieces, delighting yourself and your loved ones. Turn on your imagination and your dessert will outshine even the products of elite confectioneries!

Cake "Flower" will become a wonderful decoration of any festive table and will not leave indifferent either the birthday people themselves or their guests. This cake is especially suitable for the birthday of girls, girls and women, regardless of their age.
Making a Flower cake with your own hands is not at all difficult - this does not require a special expensive baking dish. All you need to give the cake the shape of a flower is a cardboard template and a knife, and to decorate the cake with cream, a confectionery syringe.
To decorate the cake, I used ready-made sugar mastic. You can also use marzipan paste or make your own.

Cake Ingredients:

• ready-made biscuits - 2 packs of 3 cakes;
• fruits or berries (canned or fresh)- optional ;
• a little juice or syrup to soak the cakes;
• a little prepared sugar mastic or marzipan;

Ingredients for White Chocolate Cream Cheese Cream<:

• white chocolate - 300 gr. ;
• cream cheese (for example, Philadelphia) - 450 gr. ;
• butter - 180 gr. ;
• food colorings.

Cake recipe and assembly:

Tip: the preparation of this cake can be divided into 2 days: on the first day, form a cake, and on the second day, decorate it.

1. Cut out a template in the form of a flower with six petals from a sheet of paper (the diameter of the flower must match the diameter of the cakes used). We apply the template to the cakes and cut out a flower on it.
Please note that the flower must be cut on 4 cakes out of 6 (2 cakes are not used at this stage).

2. Cooking cream of white chocolate and cream cheese.
Tip: one part of the cream prepared from the indicated ingredients is used for the layer of the cake, and the other part is used for decoration. For the layer, you can also use any other cream, for example, cream on or. In this case, the cake will not be cloying, but will acquire a more interesting and rich taste. If you plan to use white chocolate and cream cheese cream for decoration only, then use half of the listed ingredients.

3. We form the cake: alternately lay the biscuit cakes one on top of the other, after soaking them with juice (syrup) and smearing them with cream. If desired, the cake can also be smeared with jam, or put pieces of fruit or berries on top of the cream (I usually alternate cake with jam and cake with fruit).

4. The remaining 2 cakes, as well as the trimmings of the cakes used, break into small pieces and mix with the remaining cream until a homogeneous mass is formed. We cover the cake with this mass on top and sides and form the desired shape of the flower:

5. Put the cake for a couple of hours (or overnight) in the refrigerator.

6. We proceed to the design of the cake: cover the cake with cream using a confectionery syringe (bag), using a nozzle in the form of an asterisk.
The Flower cake can be pre-coated with a thin layer of cream to avoid translucent cakes from under the cream (after that, the cake will need to be put in the refrigerator for a couple of hours).

7. We tint the marzipan (or sugar mastic) with food coloring, carefully knead it in our hands so that the marzipan is colored evenly, then roll it out with a rolling pin to a thickness of 3-4 mm, cut out a circle and form a face for the flower.
From the mastic tinted with green dye, we form the stem and leaves.
Tip: all mastic (marzipan) elements can be prepared in advance, a few days before the cake is decorated.

The cake is ready!
Bon Appetit!

If you love baking cakes, then this article is for you! In this article, we will look at a variety of ways to decorate cakes with your own hands at home. You can transform an ordinary cake with mastic, marzipan, icing, waffles, chocolate, icing, cream, cream, meringue, fruit, jelly, sweets, marmalade and sprinkles. We will consider each ingredient of the jewelry separately, get acquainted with the manufacturing recipe, and, of course, be inspired by a huge number of ideas.

For some options for decorating a cake, you will need special materials such as: a pastry syringe with nozzles, parchment paper, a sharp thin knife, spatulas of different thicknesses.

Mastic- This is a special dough for decorating a cake. You can roll it out and cover the top of the cake, you can also create various animal figures, letters, numbers, flowers, leaves, openwork patterns and whatever your imagination desires.

The basic rule of working with mastic is that you have to work with it very quickly, as it instantly hardens. But there is a way out! When you form the decoration, pinch off the desired piece, and wrap the rest of the mastic in a film. Large figurines may crack when dry.

Mastic recipe number 1

Ingredients: condensed milk, milk powder or cream, powdered sugar, food coloring (optional). The number of ingredients directly depends on the size of the cake.

Cooking process: take a deep bowl and mix milk powder or cream with powdered sugar. Gradually add condensed milk and mix well. You should get an elastic dough that does not stick to your hands. Add food coloring drop by drop and mix in. After cooking, immediately wrap the mastic in a film.

Mastic recipe number 2

Ingredients: water, lemon juice or citric acid, butter, powdered sugar, starch, marshmallow (white chewing marshmallow), food coloring (optional).

Cooking process: melt marshmallows for a couple, add drops of food coloring if desired. Then add water and just a little bit of lemon juice or citric acid. Mix well the mixture, and then add 50 grams of butter. Separately, mix powdered sugar and starch in a ratio of 1: 3. Gradually add the corn starch mixture to the marshmallow mixture and knead well for about 10 minutes. After cooking, immediately wrap the mastic in a film.

Marzipan- This is a nut mass, which consists of almond flour and sugar paste. Its advantages are that it keeps its shape perfectly, is quite elastic and has an amazing delicate taste. It is convenient to create all the elements of decoration from it - small figures, cake coating and voluminous decorations.

marzipan recipe

Ingredients: 200 grams of sugar, a quarter cup of water, 1 cup of lightly roasted almonds, butter.

Cooking process: peel the almonds from the husk and finely chop it in a blender or on a grater. Make syrup from sugar and water. The consistency of the syrup should be thick. Pour the ground almonds into the syrup, stir and cook for 3 minutes. Take a bowl and grease it well with butter. Pour the marzipan into a bowl. Cool marzipan and pass through a meat grinder. Marzipan is ready! If it turns out liquid, add powdered sugar. If the marzipan is very thick, add a little boiled water.

I recommend the photo gallery of marzipan cakes!

Icing- This is an ice pattern that looks like a winter pattern on the window and tastes like crisp ice. The advantages of icing are that it is strong enough, does not spread, and perfectly adheres to the surface of the confectionery. It can be applied over hard chocolate icing, mastic, fudge. It is worth noting that the surface on which icing can be applied should not spread and be non-sticky. The icing is applied with a confectionery syringe, then the finished product is placed in the refrigerator for further solidification. Laces, inscriptions and patterns are very beautiful.

icing recipe

Ingredients: 3 eggs, 500-600 grams of powdered sugar, 15 grams of lemon juice, 1 teaspoon of glycerin.

Manufacturing process: cool all the ingredients, degrease the dishes and wipe them dry. Take the eggs, separate the whites from the yolks. Beat egg whites, add glycerin, lemon juice and powdered sugar. Beat the mass well with a whisk until it turns white. Cover the mass with cling film and place in the refrigerator for 1 hour to burst the air bubbles. The icing is ready, you can safely decorate the cake!

waffles- these are materials for decorating flowers, various figures, numbers. They are made from crispy waffle dough. Ready-made edible pictures based on waffle cake are also popular. You can buy this decoration in confectionery stores, supermarkets or on the Internet. It’s not possible to make waffles with an image on your own, as food ink and special equipment will be required. The advantages of waffles are that they do not crack, keep their shape perfectly and do not melt. However, they can only be used on the light surface of the cake, since when soaked, the picture can be saturated with dark cream.

Waffle design rules

Decorating with chocolate is considered a classic decoration for cakes. This ingredient goes well with biscuits, soufflé, mousse, puff pastry and various creams. The advantage of chocolate lies in the fact that when it is melted, it can be given any kind of shape, and when the chocolate hardens, it will not crack or spread. To decorate cakes, you can use any chocolate - black, white, milk, porous.

Methods for decorating cakes with chocolate

1. To decorate a cake with chocolate chips, simply grate a bar of chocolate on a grater and sprinkle it on the cake.
2. To decorate the cake with curls, warm the chocolate bar slightly, then take a thin knife, or better, a vegetable cutter and cut off thin strips, they will immediately begin to twist. From them you can create chic patterns.
3. Here is another way to decorate the cake with openwork patterns, inscriptions and drawings. Melt a bar of chocolate in a steam bath. Place the chocolate in a confectionery syringe. Take parchment paper and draw patterns. Use a pastry syringe to draw patterns on parchment paper. Place the parchment in the refrigerator to harden the chocolate. Carefully remove the chocolate from the parchment and decorate the cake. If you are not good at drawing, find a beautiful pattern on the Internet, print it out, attach transparent parchment paper to the pattern and simply copy it.
4. To decorate the cake with chocolate leaves, you will need real leaves of trees or a houseplant. Wash and dry the leaves. Melt the chocolate in a steam bath and spread it on the inside of the sheet with a silicone brush. Put in the refrigerator, and when it hardens, carefully remove the chocolate from the leaf and decorate the cake.
5. Another creative way to decorate the cake is with cherries and chocolate. Get rid of the pits, place each cherry in melted chocolate and decorate the cake.

At the moment, there are chocolate, mirror, marmalade, caramel, multi-colored, soft, milk and cream glazes.

chocolate frosting recipe

Ingredients: 1.5 tablespoons of milk, 2 teaspoons of cocoa powder, 1.5 tablespoons of sugar, 40 grams of butter.

Cooking process: take a bowl, put cocoa, sugar, pieces of butter, and pour milk. Put on fire, melt and boil for 5-7 minutes. Cover the cake with chocolate icing using a wide knife and refrigerate to harden further.

caramel frosting recipe

Ingredients: 150 grams of warm water, 180 grams of fine-grained sugar, 2 teaspoons of corn starch, 150 grams of heavy cream, 5 grams of gelatin sheet.

Cooking process: soak gelatin in water, mix cream with starch, melt sugar in a pan until light brown. Add cream with starch and sugar to warm water. Boil to dissolve the caramel. Remember to constantly stir the mixture. Then pour it into the cream, mix, cool and add the swollen gelatin. Cover the cake with caramel icing using a wide knife and refrigerate to further set.

Marmalade Glaze Recipe

Ingredients: 200 grams of marmalade of the same color, 50 grams of butter, 2 tablespoons of fat sour cream, 120 grams of sugar.

Cooking process: melt the marmalade in a steam bath or in the microwave, add sour cream, butter and sugar. Mix well and put on fire. Cook the glaze for 10 minutes, stirring constantly. Let the icing cool down a bit. Cover the cake with marmalade icing using a wide knife and refrigerate for 3-4 hours to further set.

Cream- universal decoration for cakes. It is very convenient for them to write congratulations, make openwork frames, lush roses. Food coloring is often added to the cream.

buttercream recipe

Ingredients: 100 grams of butter, 5 tablespoons of condensed milk, food coloring.

Cooking process: melt the butter in a steam bath or in the microwave. Whisk it until it becomes white and fluffy. Add condensed milk, mix well and divide the cream into portions. Add the dye of the desired color to each portion of the cream. Place the cream in a pastry syringe and create beauty, then send the cake in the cold so that the cream freezes.

Whipped cream- this is an original airy, voluminous and delicate decoration. Their preparation does not require special products. To beautifully decorate the cake with whipped cream, you will need a pastry syringe. You need to work with cream quickly enough. Make sure all ingredients and tools are ready. The surface of the cake should be even and not too sticky.

whipped cream recipe

Ingredients: half a liter of high-fat cream from 33%, a bag of vanilla, 100-200 grams of granulated sugar, 1 bag of instant gelatin, food coloring (optional).

Cooking process: put the cream in the refrigerator for 12 hours. Pour chilled cream into a deep bowl. Take another deep container, pour ice water into it. Place the bowl of cream into a bowl of ice water. Dissolve the gelatin in the manner indicated on the package. Whip the cream with a mixer (do not use a blender, as the foam will not work). Beat them until the foam is strong enough. Add powdered sugar and vanilla, then stir with a whisk. Add the dissolved gelatin in a thin stream. Put the cream in the syringe and decorate the cake.

I recommend a photo gallery of cakes decorated with whipped cream!

Meringue- This is a snow-white, crispy and very tasty decoration. It is laid out on a layer of chocolate, jam, or cream.

meringue recipe

Ingredients: a glass of powdered sugar, 5 chilled eggs, a bag of vanilla (optional).

Cooking process: separate the proteins from the yolks, pour the proteins into a dry, fat-free deep container. Beat egg whites until fluffy (10-15 minutes). Gradually pour out the powder (1-2 teaspoons) and immediately dissolve it. Add vanilla and dissolve well as well. Preheat the oven to 100 degrees, line a baking sheet with parchment paper and transfer the protein foam to a pastry syringe. Squeeze the protein mixture onto a baking sheet, creating beautiful balls or other figures. The meringue is dried, not baked, the time the future meringue stays in the oven depends on the size of the blanks. Approximate drying time 1.5-2 hours.

Fruits are very tasty, healthy and contain a huge amount of vitamins. They brightly decorate the cake with flavor combinations and rich colors. The easiest way to decorate with fruit is to fan out chopped slices of strawberries, kiwis, oranges, mangoes, and all sorts of other fruits. You can create a whole fruit canvas that blends perfectly in natural jelly.

Recipe

Ingredients: fresh fruits and berries, for fruit jelly - light juice, such as apple juice 600 ml, a glass of powdered sugar, 1 package of powdered gelatin.

Cooking process: pour gelatin with a glass of juice and set aside to swell. Prepare the fruits, peel them and cut into small beautiful slices. Kiwis and bananas are cut in circles, apples and oranges - in half rings, strawberries - in half, raspberries, blackberries, cherries - left whole. Melt the gelatin in a water bath, add the remaining juice and powdered sugar to it. Strain the mixture, arrange the fruit nicely in the jelly and refrigerate. When the jelly hardens slightly, transfer it to the cake, turning the container upside down. If desired, mask the edges with buttercream or whipped cream. Put the cake in the refrigerator.

Jelly looks very beautiful and has a beneficial effect on people's joints. Jelly filling goes well with various fruits. However, you can decorate the cake with it in its pure form, or you can decorate the top with jelly filling with sprinkles of coconut or nuts, be original and think over the concept of decoration!

jelly filling recipe

Ingredients: 600 ml of juice (you can take juice of different colors), 1 pack of fast-dissolving gelatin, a glass of powdered sugar.

Cooking process: soak the gelatin in 1/3 of the juice and leave to swell. Then melt the gelatin with the juice for a couple. Mix powdered sugar and remaining juice, pour into molds and refrigerate. Pour off 100 ml of jelly, and put it in the refrigerator for a while so that it has time to set. Put the cake in a mold that is 3 cm higher than it. Put the jelly filling on the cake, and decorate with jelly molds on top. Steam will help to easily get the jelly blanks out of the molds. It is enough to bring the mold with jelly over the steam, and then turn it over for dessert. Put the cake in the refrigerator for 10-12 hours and do not forget to remove the mold before serving. If you want to make a jelly filling with fruit, then prepare the jelly as described above. Put it in the refrigerator for a while so that it has time to set. Spread the jelly over the nicely arranged fruit, smooth with a spatula and refrigerate overnight. To prevent the jelly from breaking during serving, cut it with a heated knife.

Candy This is a favorite treat for children. Toddlers pay attention to the design of the cake itself, and not to the products from which the cake was made. Try to decorate the cake for the children's holiday as brightly and creatively as possible. You can use all kinds of sweets except lollipops. The surface of the cake should be thick and viscous, for example - whipped cream, butter cream, icing.

Ways to decorate cakes with sweets

1. The sides of the cake can be decorated with chocolate bars or waffles, and the top can be filled with dragees.
2. Small toffees are great for creating a pattern or lettering on a creamy surface or white icing.
3. Cut the gummies into squares and randomly decorate the top of the cake with white fondant or whipped cream.
4. It is good to decorate the sides with round candies, and put 3 sweets in the central part of the cake.