How to roll a cornet to decorate a cake. DIY chocolate decorations at home How to make an envelope for decorating a cake

It is very convenient to be able to correctly make a cornet with your own hands, especially if you don’t have a ready-made pastry bag at hand. I described this process in great detail and showed in the photo how you can spend less than a minute to get two ready-made cornets. Therefore, if you need to decorate a dessert or cake and don’t know what to replace the pastry bag with, then using my step-by-step photo material, you can make a cornet with your own hands easily and simply.

For work we will need:

• food paper in roll;
• sharp knife with a long blade.

How to make a piping bag at home

Take the paper by the upper left corner and fold it at an angle of 90°. Cut the folded triangle along the fold.

We also fold the remaining half and cut along the fold.

These are the two triangles we got.

To make the cornet larger or smaller, you must select the paper size accordingly. The wider the paper, the larger the cornet you will get. I have paper 28 cm wide. For the convenience of further explanation, I marked the corners with numbers: 1, 2, 3.

I turned the paper triangle over so that the numbers were facing out, but the paper was translucent and they were clearly visible. We hold the paper by corner 2, while corner 1 is to your left. We take corner 3 and connect it to corner 2, as shown in the photo and do not let go, fix it with your left hand. Pay attention to the tip of the future cornet. It should be sharp if you fold it correctly.

Now we take corner 1, wrap the cornet in it and connect corner 1 with corner 2, but not from the inside, like corner 3, but from the outside.

This is the assembled cornet I get: all the corners are connected and the tip is sharp.

And this is what a handmade pastry bag looks like from the other side.

Now, fix all three corners connected at the top. There is no need to rush here; carefully bend the top of the corners twice and fix the bends.

That's all. The cornets are ready. All we have to do is fill them with the required contents and trim the tip to the required size.

And here is a video instruction on how to make a pastry bag at home with your own hands from paper.

This is how quickly, easily and simply you can make a pastry bag at home.

At the Europain exhibition in Paris, a large-scale event about everything confectionery, I talked with the wonderful Dutch manufacturers of those bright green super bags. The guys accidentally saw their green bags in our video and since then we have had a lot to talk about. So they offered me a completely new product - cornets for those who can’t roll them themselves. An absolutely amazing thing. A very small bag and tiny attachments for it. Every pastry chef needs cornets, but rolling them turns out to be not easy.

A cornet is a bag usually rolled up from parchment with a sharp nose, which allows you to deposit the finest elegant lines of cream or chocolate. You cannot achieve this effect with a pastry bag.

Therefore, today a few words about how to make a cornet for the patient. A couple of days of training - everything should work out. Or another option to avoid the hassle is to order from Holland.

1. Turn an isosceles triangle with sides 28 cm x 28 cm x 39.5 cm with its nose to the right.

3. Connect the top corner to the middle one. We should be able to hold the resulting acute angle in our left hand only with our left hand without the help of our right. Hold him by the nose.

4.With your right hand, scroll the cornet down. We stretch it so that the nose of the cornet turns out sharp. If you pour a little water into the cornet, it should not leak.

5. We make a fold on the table that secures the structure.

Not difficult, but it takes a little work. Good luck!

Cakes without ornate patterns of cream look boring and not at all appetizing. If the aroma of homemade baked goods often wafts through your home, then you probably have a pastry bag. What should those housewives do who don’t have this device, but urgently need to decorate their baked goods? What can you replace a pastry bag with?

You can make a homemade pastry bag with your own hands either from plain paper, which you can always find at home, or from a plastic bag or fabric. It all depends on how much free time you have. We offer several ideas on how to make your own pastry bag.

Plastic bag

All you need to make this bag is a bag and scissors. First, select a thick, transparent plastic bag (preferably with a zip fastener). Open it up and carefully fill it with cream using a spoon. Then close the clasp or secure the bag with a knot (elastic band). Cut off a small corner of the bag and you can start decorating your baked goods.

It is worth noting that you cannot expect culinary “miracles” from this bag. You are unlikely to be able to achieve the same thickness of the squeezed out cream, and there is no opportunity to make shaped decorations. In addition, such bags are disposable, which will greatly displease environmentalists.

Paper bag

Homemade paper pastry bags somewhat expand the possibilities of housewives. You can use wax paper or pastry parchment. If the paper is thick, then you can cut out a shaped corner, which will be some kind of nozzle. To make a pastry bag, you need to cut a triangle out of paper and roll it into a cone.

Make sure that there are no gaps between the layers of paper through which the cream can seep through! Fix the edges at the top by bending them towards the center. Now you can fill the bag with cream to the top and cut off the corner. Homemade disposable bag is ready!

Do you want to make a curly nozzle? Then use a plastic bottle. Cut off the neck and cut a hole of any shape in the lid. It could be an asterisk, a crown, or something like a snowflake. We recommend drawing the shape with a marker first to make cutting easier. All that remains is to screw the lid with a shaped nozzle to the bag.

Fabric bag

In stores you can find reusable pastry bags made of synthetic fabric. But it’s not difficult to make such a device with your own hands. Before sewing a pastry bag, make sure that the fabric washes well and does not fade. An excellent choice is teak. This fabric washes well and is dense.

So, we cut out a triangle from the fabric, sew it into a cone, and cut off the bottom corner. Be sure to try on the attachments so as not to cut off too much! Then we sew in the nozzle and fold the seams. There is no need to turn the bag inside out; the seams should be on the outside so that the cream does not get stuck in them. After use, the bag must be washed without using detergents and dried. This bag will last you a long time.

It is worth noting that homemade bags will not replace professional pastry tools, as they do not allow you to achieve clear patterns of cream. This is an excellent solution for housewives who do not often pamper their family with beautifully decorated homemade baked goods. But for one-time use, homemade paper, cellophane or fabric pastry bags are quite suitable.

A culinary bag is an indispensable item in a housewife’s arsenal. With its help, you can give your delicacies a more presentable appearance. There are times when the previous bag has become unusable or is simply not there, and there is no time or money, then it becomes necessary to make a pastry bag with your own hands. For example, bags made from various auxiliary materials.

How to make a pastry bag at home from polyethylene

You can make a pastry bag from polyethylene material, namely a bag, bag, file, freezer bag, etc. It doesn’t take much time and effort to create such a homemade bag. To make it you need:

• prepare a plastic bag;
• fill it with the necessary cream;
• squeeze out the air from the bag;
• secure the bag with a knot or tie it with thread or clasp;
• cut off a corner of the required diameter.

Using this method, you can quickly create a disposable pastry bag. Depending on the diameter of the corner of the bag you cut, you will get different attachments for decorating all kinds of goodies. It is easy to use and does not require washing.

How to make a pastry bag at home from paper

A pastry bag can be made from paper. Wax paper or baking paper works best for this. Also, by adjusting the tip, you can achieve different nozzle configurations, cutting out different shapes. To create this paper bag you need:

• cut a triangle out of paper;
• roll the paper to form a cone;
• bend the edges of the paper cone inward;
• fill the cone with cream;
• cut off the tip of the cone of the desired diameter.

A paper pastry bag is very easy to make. After use it is thrown away.

How to make a pastry bag at home from textiles

The previous methods describe creating disposable pastry bags. You can use fabric to create a pastry bag that can be reused many times. When choosing fabric, pay attention to the material. The most suitable fabric is teak. Since this material does not fade and has a dense structure. To create a fabric pastry bag you need:

• cut the fabric into a triangular shape;
• roll it into a cone;
• sew one side tightly with thread;
• use scissors to cut off the tip of the cone;
• sew a nozzle into the cone.

The seams on the pastry bag should be left outside so that the cream does not get into them. This bag must be washed without detergents. To disinfect it, you need to iron it with an iron at high temperature.

How to make a pastry bag at home - useful tips

• From plastic bottle caps you can make various attachments for pastry bags made of various materials.
• Before you decorate your baked goods, practice a little on something.
• For novice pastry chefs, it is better to start decorating baked goods with simple designs, namely stars and dots.
• Choose fabric that is not dyed so that it does not fade.

It’s possible to make a pastry bag yourself using available materials; plastic bags, paper or fabric will come to the rescue. With the help of this culinary attribute you can amazingly decorate confectionery products!

Handmade chocolate decorations for cakes, pastries, cookies and other homemade baked goods are the pinnacle of a confectioner’s craft. Of course, you can go ahead and decorate the cake with chocolate the way your grandmothers did - simply melt the bar with cream, and then coat the top and sides of the confectionery with this liquid mixture. But you can try and make a chocolate decoration of simply unearthly beauty, similar to real masterpieces.

What kind of chocolate is suitable for decorating a cake?

When choosing which chocolate to make cake decorations from, purchase only a high-quality product. High-quality chocolate makes beautiful glossy decorations. Currently, chocolate glazes are used to make chocolate decorations, which are replaced with various equivalents of cocoa butter. These glazes are very convenient to use due to their significant fluidity, but in terms of taste they are inferior to real chocolate - couverture.

Despite the long-standing domestic traditions of chocolate production, interest in this product on the part of consumers and producers is constantly growing, because chocolate can be used to make a variety of decorations for cakes and pastries: line drawings, three-dimensional figures, bas-reliefs, openwork details and much more. When decorating cakes with chocolate, you can give full rein to your imagination.

Popular trends in working with this product include “marble pattern”, “velor finishing”, “decals”.

As you can see in the photo, chocolate decorations can become real original sculptures:

Such compositions are not much inferior to those carved from stone or cast from metal.

DIY chocolate decorations (with photos)

Do-it-yourself chocolate decorations are made on the surface of cakes and pastries: geometric patterns, drawings of flowers and leaves, various drawings of thematic content. It is prohibited to use dyes other than those approved for use by the Ministry of Health. When decorating products, they use special techniques and various devices.

Chocolate decorations at home are made from chocolate candies and 100-gram bars. To decorate cakes with chocolate chips, the chocolate is cooled and then kept for a while at a temperature of 25-30°C - then when cut with a knife, the chocolate curls into a beautiful tube. Heavily chilled chocolate crumbles, but soft chocolate does not produce shavings.

Look at the photo - decorating cakes with chocolate can be made in the form of twigs, trees, rockets, numbers, letters, antennae, outlines of animals and birds:

To do this, it is broken into pieces, melted in a water bath (so as not to burn) and poured into a small parchment cornet. A drawing is selected. Tracing paper or cellophane is placed on it and chocolate is deposited from the cornet along the visible contours. These homemade chocolate decorations are placed in a cold place, and after hardening, they are removed from the paper with a knife and transferred to a cake or pastry.

Before making a chocolate decoration in the form of a vertical pattern, a “leg” is pre-planted on which it will be fixed in the right place. Chocolate oak leaves are very elegant on the cake. To make them, tracing paper is applied to a drawing of a small oak leaf and a contour is first drawn from the cornet, and then the middle is filled in. With the back of a knife, a line is drawn in the middle of the leaf, and short oblique lines are drawn from it on the sides, thus imitating the veins of the leaf. After this, the remaining leaves are made.

It is not difficult to make decorations in the form of flat figures from chocolate for homemade cakes: for this, the melted product is poured onto parchment paper in a layer of 3 mm and various figures are cut out using recesses greased with vegetable oil. Chocolate for decorating a cake at home should not be hard, otherwise the figures will crumble.

Chocolate decorations for cake at home (with video)

To prepare three-dimensional chocolate decorations, one- and two-sided molds made of plaster, porcelain, clay, plastic and metal are used. Such forms are fastened together using clamps. The molds are thoroughly cleaned of chocolate residues and wiped dry with a clean cloth so that the figures and bas-reliefs can be easily separated, then they are heated to 30°C and filled with chocolate at a temperature of 29-30°C. Chocolate is poured into double-sided, interconnected molds through the bottom hole; the mold is shaken well for 2-3 minutes and turned over to avoid voids from air bubbles and to ensure that the chocolate is evenly distributed. After filling, place the mold with the hole down and pour out the remaining chocolate, leaving a layer of 2 to 4 mm on the inner walls.

If the shapes are large and have a complex pattern, the chocolate is applied with a brush. The filled forms are cooled in the refrigerator at a temperature of 10-12°C, and then the figures are cleaned from the seam formed at the gluing site.

The video “Chocolate Decorations” shows how various figures are made:

To make chocolate jewelry, you don’t have to come up with complex designs, but simply make a chocolate pyramid. Before making such a chocolate decoration for the cake, first draw the contours of the pyramid details on cardboard with a pencil and cut out a template. A design is syringed from the cornet: the lines of the design are thinner, the edges of the pyramid are thicker. To make the pyramid harder, add cocoa butter to the melted chocolate. The parts are cooled in the refrigerator for 1-2 hours, then their reverse sides are processed.

The pyramid is assembled like this: two parts are placed on the board with their flat sides facing each other and chocolate is squeezed out along the edges, the halves are compressed and cooled. Place it vertically on the cake and glue the remaining 3-4 parts to the sides, let the pyramid harden and additionally decorate the cake with marzipan and sugar mastic flowers.

As you can see in the photo, you can also make DIY chocolate decorations from a chocolate substitute. It is prepared from 15% cocoa, 45% butter, 40% powdered sugar and 10% (of the total mass) vanilla sugar. First, a quarter of all the butter is heated to 45°C, vanilla sugar and cocoa are added, then the rest of the butter is mixed with powdered sugar and all the products.

Decorations made from glaze can be immediately applied to the product or prepared for future use. In the second case, they are “planted” on sheets covered with parchment paper and dried for 12 hours at room temperature.

The simplest decoration is to apply straight or wavy lines to the surface of the product, smeared with cream, using a pastry comb. It can be made from tinplate, aluminum, plastic. The size and style of the comb teeth may vary.

The master class on decorating cakes with chocolate offered below contains interesting information about this product, reveals how tempering is carried out, as well as the technology for preparing figures, leaves, curls and shavings that will give a festive look to any cake.

Equipment for chocolate decorations on a cake: stencils and cornets for chocolate

Before making complex decorations for a chocolate cake, you need to stock up on special tools. First, you will need cornets or pastry depositor bags with a set of tubes. The cornet is made from tracing paper, parchment or other thick paper that does not absorb fat: cut out a right triangle and roll it into a conical tube. The protruding ends of the leaf are bent inward to secure the root. Its sharp end is cut depending on the pattern that they want to get. The cornet is filled halfway with cream or glaze and closed tightly so that when pressed, the cream or glaze is “deposited” only from the bottom hole. With the help of a cornet, inscriptions, dots and subtle elegant designs and flowers are applied.

To make chocolate decorations, you can make a piping bag. To make it, use thick fabric (tik eraser is best). The bag has a cone shape; various tubes are inserted into its narrow end. A new bag must be boiled before use. After work, the jigging bags are washed in warm water mixed with baking soda, boiled for 3–5 minutes, dried and stored in a specially designated place.

Depositing tubes for making decorations for chocolate cakes are made in the form of a cone, the end of which has a shaped hole, from which the cream is deposited in the form of various decorations. Sometimes a confectionery depositing bag is used, into the narrow end of which a conical ring with a screw thread is inserted; tubes of different styles can then be screwed onto it.

To fill a pastry depositor bag with cream, hold it with your left hand, unfold the bag and place the cream with a spatula or spoon to fill 1/2 of its volume. The cream must be placed tightly, as remaining air can ruin the design. With both hands, connect the edges of the bag and, holding it with your right hand, “pipe” the cream, holding the narrow end of the pastry bag with your left.

A variety of chocolate designs for decorating cakes is achieved not only by different styles of tubes, but also by zigzag or wave-like movements of the cornet or depositing bag, slow or instantaneous changes in the pressure force with the right hand, the angle of inclination relative to the product being decorated, the distance from the product, etc.

Before completing any design for chocolate decorations, you should stop pressing the pastry bag and use the end of the tube to make a sharp, short movement forward along the design.

Various openwork chocolate decorations are made by depositing cream from metal shaped tubes inserted into a depositing bag. A set of 10–12 tubes with different cut configurations allows you to make all the variety of decorations needed for decorating pastries and cakes. But most often they use tubes with smooth and straight, jagged and wedge-shaped cuts.

Stencils for decorating cakes with chocolate can be useful, especially when you need a lot of decoration elements (for a festive banquet or children's table). You can also create a hybrid: for example, make some parts of the composition using a stencil for chocolate decorations, and others by original cutting. The stencil for chocolate decorations has a metal base. Place it on appropriately prepared raw materials and press firmly, cutting through the flesh in the shape of a butterfly, leaf, fungus or any other figure.

Here you can see a photo of the “Chocolate Decorating Tools” that you will need to create the drawings:

Decorating the sides of cakes with liquid chocolate cream with your own hands (with photos and videos)

To decorate cakes with chocolate cream, use only freshly whipped product; standing cream will result in patterns without gloss and pockmarked.

When decorating a cake with liquid chocolate, lines - smooth, zigzag, wavy - are drawn with a pastry comb heated in hot water, lightly pressing it against the smooth edge of the cream. Flowers, figures and patterns are made by squeezing cream out of shaped tubes inserted into a depositing bag. The most delicate drawings and figures of a certain shape or color are made using a cornet, the narrow end of which is either cut off or a shaped tube is inserted into it.

When making openwork chocolate decorations for cakes, the cornet is filled halfway with cream and closed tightly so that when pressed, the cream comes out only at the cut point. It is better not to hold the cornet with cream in your hands for a long time: the cream heats up by hand, becomes liquid and the drawings turn out uneven. After twisting, the cornet is freed from the remaining cream.

To decorate a cake with chocolate with your own hands, fill the depositing bag as follows: unscrew the wide end of the bag so that it rests on the left hand, and with your right hand, using a spoon, fill the bag with cream to 1/2 of the volume. There should be as little air as possible left in the bag, as it spoils the drawings. Then, with both hands, connect the edges of the wide end of the bag and, pinching it with your right hand, release the cream, supporting the narrow end with your left hand.

When making chocolate cake decorations at home, depending on the wavy or zigzag movements of the cornet or bag, slow or instantaneous changes in pressure with the right hand, changes in the angle of inclination relative to the product, and changes in the distance from the surface of the product, a variety of cream designs are achieved. After completing the beautiful chocolate decorations, you need to stop pressing on the bag or cornet and use the end of the tube to make a short movement forward from you along the design, then the rest of the cream will fall in an inconspicuous smear. If you lift the bag or cornet up, then a cone of cream will remain in the picture.

To prepare small chocolate decorations for the cake, to make dots and inscriptions, the narrow end of the cornet is held close to the surface of the product to be decorated. You can fill bags and cornets in advance with creams of different colors. This will make the chocolate decor for decorating the cake more varied and vibrant.

If you need to make a rose from cream, first cut out a small cake from the sponge cake (or take candied fruit, profiterole, etc.) - the core of the rose. The core is secured on a stick with a pointed end and a cork placed on it or on a table fork. In the left hand they hold a stick with a core, in the right - a pastry bag with a straw. By turning the stick, cream is squeezed onto the core. When the rose is ready, remove it from the stick with a spatula or fork, holding it with the fingers of your left hand, and place it on the cake or pastry.

As you can see in the photo, when decorating a cake with chocolate at home, you can weave a basket of the same or different colors:

The basket can also be made from sponge cake (short pastry), gluing the layers with chocolate cream or fruit filling. The basket is placed on a stand (for example, a plywood circle) with the wide side down and, lifting one side, a weave of cream is applied. When the cream has hardened, the basket is placed on the cake. A handle is made from caramel or from a special dough (composition: flour, powdered sugar and egg white) on top of the basket. Flowers or sweets are placed in the basket.

To decorate the sides of the cake with chocolate, you can decorate them with borders of cream. By the way, borders are made before all other cake decorations. Borders serve not only as decoration, but also cover gaps, cracks, and smooth out the edges of the cake. They are mainly made using a smooth straight-cut tube or a tube with fine teeth.

The video “DIY Chocolate Decorations” shows various confectionery techniques:

How to decorate a cake with chocolate with your own hands: making flowers

Flower-shaped chocolate cake decorations look very nice. In addition to roses, carnations are often made. They are syringed from a flat tube with an oblique cut. The sharp corner of the tube is placed motionless on the surface of the cake or pastry and they begin to squeeze out the cream, turning the opposite end of the tube 180°C around the motionless end with wave-like movements. Exactly the same, but in the opposite direction they “assemble” the second row of petals, etc.

It is advisable to complement cream flowers with leaves. They are planted from tubes with a wedge-shaped cut of various diameters. The leaves can be green, brown, yellow and even white.

You can make a border or an entire design entirely from leaves. Leaves look especially good on small cakes. Words, names, numbers, congratulations and wishes are often written on cakes and even pastries. For inscriptions to be expressive, there must be a contrast between the inscription and the background. For example, you cannot write chocolate on chocolate or write with white cream on white icing.

The inscriptions are syringed from a small cornet with a very narrow round cut or using a metal “pencil” tube. Protein, custard and butter creams of various colors and shades are used. But there should not be even the smallest lumps in it, otherwise it will get stuck at the exit from the tube or cornet, and you will get uneven, broken lines. You can also write inscriptions using two-color cream. In this case, the cornet is filled with cream of two colors in longitudinal stripes.

Watch the video “Chocolate Cake Decorations” for some fresh ideas:

How to make a cake decoration using tempered chocolate

From tempered chocolate you can make a variety of decorations for cakes and pastries - full-volume figures, bas-reliefs, flat thin figures, “jigging” ones, etc.

For full-volume figures, it is better to use metal molds of two halves with clamps. When pouring chocolate, the mold and the chocolate must be at the same temperature. Chocolate is poured through the bottom hole of the mold and shaken for 2-3 minutes so that the chocolate is completely distributed over all patterns. Then the excess chocolate is poured out. A layer of chocolate 3–4 mm thick forms on the inner walls of the mold. After the chocolate has cooled and hardened, the mold is released from the clamps, the figure is opened and removed. Most often, bas-reliefs are made from chocolate.

To obtain flat thin figures, tempered chocolate is poured onto parchment in a layer of 2–3 mm, allowed to harden a little, and the figures are cut out with a notch.

To “deposit,” tempered chocolate is placed in a cornet and “deposited” on parchment in the form of continuous patterns and so-called tendrils. Tempered chocolate, cast into a bar and then cooled until almost completely hardened, is cut into thin wide chips with a knife, which roll into tubes when dropped.

Making chocolate figures for cake decoration

Chocolate is an excellent material for decorating cookies or cakes; it will give a festive look to any baked goods. To decorate the cake, it is better to use a chocolate mixture. It hardens at room temperature and melts easily in a water bath.

Line a baking sheet with parchment and lightly grease it with vegetable oil. Break the chocolate into small pieces. Place it in a water bath and melt without water. Pour onto the parchment, guiding with a round-tipped knife to form a thick, even layer. Leave in a cool place until the chocolate is almost completely set. Use a knife or dough cutter (star, flower, etc.) to cut out shapes. They should be stored in a cool, dry place.

Chocolate squares- a simple and effective way to decorate a cake or holiday dessert. Line a baking sheet with foil. Spread 200 g of melted chocolate in an even layer and gently move the fork to create a wave effect (make sure the tines of the fork do not touch the bottom of the baking tray). Refrigerate until the chocolate is half set. Using a sharp knife and a ruler, cut the chocolate into squares with a side of approximately 6 cm. Place the baking tray with chocolate decorations in the refrigerator until they completely harden. Remove the foil. Gently press the chocolate squares onto the top and sides of the frosted cake. They can also be used as a topping for ice cream desserts.

Chocolate decor for decorating a cake: grated shavings, crumbs, petals and curls

Chocolate chips and crumbs. To decorate the cake with grated chocolate, use a sharp knife to cut off the shavings from the chocolate bar. It is better to remove the shavings over a plate, using smooth movements. Before decorating the cake with grated chocolate, it should be warmed, but only enough so that it is easy to work with. Leave the chocolate in a warm place for 10-15 minutes. You can spoon the shavings onto the cake or shake them off. Decorating with chocolate chips is done in exactly the same way, only it is rubbed finer.

Chocolate curls. Melt the chocolate in a bowl over a water bath. Spread a thin layer on a smooth board. Set aside until the chocolate is almost set. Pull the blade of a large wide knife towards you along the entire length of the chocolate, getting long curls.

Chocolate petals. Cut the foil into squares. Melt the chocolate in a water bath, then cool slightly. Place a square of foil on your palm. Using a spatula or spoon, spread a thin layer of chocolate onto the foil. Form a petal. While it is still soft, lift your fingers slightly under the foil to slightly bend the petal, giving it a natural shape. Leave to cool. When the chocolate has completely hardened, remove the foil. Using melted chocolate, you can make a flower from the petals.

Homemade chocolate cream dessert

Chocolate cream

Ingredients:

• 100 g chocolate by weight,
• 1/2 cup milk,
• 3 yolks,
• 4 squirrels,
• 2 tbsp. spoons of powdered sugar.

Pour milk over the chocolate broken into pieces and place in the oven to melt. Then grind it with a spoon, gradually adding one yolk at a time until a fluffy mass is formed. Beat the whites into a thick foam and carefully mix with the chocolate mixture. Place the cream in glasses and sprinkle grated chocolate mixed with powdered sugar on top.

Note. This cream must be prepared shortly before serving and kept in the refrigerator, otherwise the whites will fall off and the dish will be spoiled.

Cocoa karem

Ingredients:

• 400 g butter (unsalted) butter,
• 250 ml milk,
• 200 g sugar,
• 3–4 tbsp. spoons of cocoa powder,
• 2 eggs.

Heat the milk in a water bath, add cocoa, stir, pour in the eggs mashed with sugar, cook until thickened, stirring occasionally, then remove and cool.

Beat softened butter until white. Then add the cooled mixture to it. Beat the cream until it reaches a homogeneous consistency.

Custard chocolate cream

Ingredients:

• 1 cup flour,
• 1/2 cup milk,
• 1/2 cup granulated sugar,
• 1 tbsp. l. cocoa powder,
• 50 g butter.

Method of preparation. Bring a homogeneous mixture of cocoa powder, granulated sugar, flour, milk and butter to a boil over low heat, stirring constantly. The cream will be ready after it boils and thickens.

How to prepare chocolate icing for cake decoration (with photo)

Recipe No. 1

The easiest way to prepare chocolate glaze is from chocolate. This product can be used as a cream for cakes, or simply spread on cookies.

Ingredients:

• 200 g chocolate,
• 100 g water,
• 25 g butter.

Dissolve the chocolate and water in a water bath. Mix with butter. Spread the warm glaze over the cake and let cool.

Recipe No. 2

To make this glaze you only need 2 ingredients.

Ingredients:

• dark chocolate (at least 56%) – 0.6 kg (3 large bars),
• “Krestyanskoye” oil – 0.3 kg.

Chocolate icing from chocolate is prepared in a water bath, so first we will select containers: you will need 2 of them, of such a volume that one is immersed in the other, but at the same time, water poured into a larger container should not be poured into a smaller one.

So, set up the containers, pour some water into the larger one and put it on the fire. When the water is hot enough, melt the butter - it melts easier and faster. Gradually add finely chopped chocolate to the liquid butter. Stir continuously, because the mixture quickly thickens and begins to burn at the walls. When all the chocolate has melted and the glaze has become homogeneous, it is ready.

Thus, from butter and chocolate, a mirror-like chocolate glaze is obtained. However, this is a fairly high-calorie product.

As you can see in the photo, when decorating cakes with such chocolate glaze, it glitters very beautifully:

Chocolate glaze made from cocoa and sour cream

Ingredients:

• sugar – ½ cup;
• sour cream with a fat content of at least 20% - 150 g;
• vanillin – 2 sachets;
• cocoa powder – 4 tbsp. spoons.

Preparation:

Since it is not recommended to heat sour cream, it is better to grind the sugar into powder - this way it will dissolve more easily. Mix the dry products: grind cocoa powder with powder and vanilla. If you use vanilla sugar, grind it too. Add sour cream to the mixture a little at a time to avoid lumps. Mix thoroughly until a smooth, shiny, homogeneous mass is obtained. You can use a mixer, then the chocolate icing for the cake will be more airy.

You can make a rich glaze by adding cocoa to the chocolate - this recipe is suitable if you cannot find chocolate with a high cocoa content. We'll tell you how to make chocolate icing from cocoa powder, chocolate and milk.

Chocolate and cocoa glaze

Ingredients:

• mirror chocolate glaze;
• cocoa powder – 4 tbsp. spoons;
• sugar – 1/3 cup;
• milk – ½ cup;
• dark chocolate – 1 bar;
• butter – ¼ pack.

Preparation:

Heat the milk and dissolve the butter with it. Gradually add chocolate chips, cook until ingredients are completely combined, stir. Mix sugar with cocoa and pour in the milk-chocolate mixture in a thin stream. Grind until the sugar dissolves. This chocolate glaze must be applied very hot for decoration.

Light chocolate icing for decorating cakes and desserts

What to do if you need to decorate a dessert, but at the same time you want fewer calories. To do this, you need to cook a light cocoa glaze.

Ingredients:

• sugar – 1 glass;
• water – 0.5 cups;
• cocoa powder – 2-3 tbsp. spoons.

Preparation:

To make this glaze for decorating desserts with chocolate, first of all we prepare the syrup: add sugar to hot water and cook the mixture over low heat for so long as to get a drop that does not spread on the nail. As soon as the syrup is cooked, add cocoa little by little, thoroughly grinding it with the liquid. Quite quickly the sugar will begin to crystallize at the walls. If you don't rub the mixture, it will burn, so be careful and careful. The glaze hardens quickly, so it must be applied warm.

It is not necessary to cook cream to decorate dessert. If the cake contains jelly, do not add a hot chocolate layer. In this case, we will prepare the glaze without heat treatment.

How to make chocolate fondant for cake decoration

Ingredients:

• 75 g softened butter or margarine;
• 225 g powdered sugar;
• 3 tbsp. l. water;
• 2 tbsp. l. cocoa.

To prepare chocolate fudge, mix 1 tbsp. l. hot water and 1 tbsp. l. cocoa, cool.

Mix butter and powdered sugar. Beat with a mixer on low speed, gradually adding water until the fudge is smooth.

Frost the cake with the chocolate decoration prepared according to this recipe and decorate it in accordance with the theme of the holiday.

How to melt chocolate to decorate a cake

To make a product or decoration from chocolate, you need to prepare it, that is, melt it. There are several nuances in how to properly melt chocolate to decorate a cake. Several methods can be used.

First way , how to melt chocolate for decoration - use the microwave, it's very simple.

Second way How to melt chocolate to decorate a cake - use a water bath. To do this, place the container with chocolate in a pan of hot (not boiling!) water.

Third way How to properly melt chocolate for decoration - use a double boiler. You can also melt chocolate in it.

Fourth method - oven. Heat it to 60-70 degrees, place a container with chocolate there for 10-15 minutes. The fifth method is a steam bath. The container with chocolate should be kept over boiling water.

A liquid mass is not always required, so the process will need to be controlled.

Chocolate doesn't like sudden changes in temperature, so don't start melting it when it's cold. Wait until the product warms up to room temperature.

The melting point of white or milk chocolate is 45 degrees. But bitter dark chocolate will melt only at 50-55 degrees Celsius.

How to make openwork chocolate designs to decorate a cake

Openwork designs are an excellent option for decorating a cake.

You will need a brush (it is better to buy a special culinary brush, it is simple and convenient to work with), a pastry bag or plastic bag, dark and white chocolate.

To start, you will need to cover the entire cake with chocolate, which you will use for the background (other chocolate will be used to create the designs). To do this, melt it to a liquid state in any way. Coat the cake with the mixture using a pastry brush.

Let the glaze dry completely.

Start melting the other chocolate. It should also be quite liquid.

Transfer the chocolate to a piping bag. You can replace it with a regular plastic bag by making a small hole in its lower corner.

Start creating! Draw different patterns, show your imagination!

Master class on making a butterfly decoration for a cake

Prepare everything you need in advance: chocolate (you can use white or dark), cling film and a plastic bag (or pastry bag), cutting board or any other hard surface.

What should I do?

Melt the chocolate in any way until liquid, transfer it to a pastry bag (or a plastic bag with a hole).

Place cling film on a cutting board.

Start drawing butterflies with liquid chocolate on cling film. If you use two chocolates (white and dark), the decoration will be more impressive.

When the drawing has hardened a little, move it to the refrigerator until completely hardened.

Remove the jewelry from the refrigerator and carefully peel off the film.

Place your butterflies on the cake.

Decorating the cake with balls of chocolate, nuts and cookies

Chocolate balls with nuts

Ingredients:

• cocoa 3 cup;
• sugar 1 glass;
• milk 3 cup;
• butter 150 gr;
• walnut 150 gr;
• shortbread cookies 400 gr;
• coconut flakes 1 sachet;
• egg 1 pc.;
• cognac 1 tbsp. l;
• vanillin 1/2 tsp.

Preparation:

To decorate the cake with nuts and chocolate balls, mix cocoa, sugar and milk. Add chopped butter and put on fire. We are waiting for it to boil. Let cool.

Add the egg, vanilla, cognac and beat well.

Chop the nuts in a coffee grinder (you can roast them first, it tastes better) and add to the mixture.

Grind the cookies (a meat grinder is your friend here) and add to the mixture.

Mix well and make balls. We envelop each ball in coconut flakes. Beautiful!

Place the balls in a pyramid on a plate and place in the refrigerator for 3-4 hours.

Bon appetit!

Chocolate balls with cookies

Ingredients

• 250 g cookies;
• 150 g dark chocolate;
• 50 g butter;
• 2 tbsp. l. Sahara;
• 1 glass of milk;
• coconut flakes or colored dragee.

Grind the cookies. Melt the chocolate and butter in a double boiler or in the microwave. Add milk and sugar, stir until a homogeneous mixture is obtained. Add crushed cookies. Stir and make balls from the resulting dough. Roll the finished balls in coconut flakes or colored dragees. Chocolate balls for decorating the cake should be placed in the refrigerator for several hours.

The selection of photos “Decorating a cake with chocolate at home” clearly illustrates all the above recipes:

Chocolate chips for decorating cakes

If you grind the chocolate on a grater, small strips, separated from the bar, will twist into spirals and are perfect for the role of the top layer. Moreover, when improvising with colors (black, milky and white), interesting combinations come out, and even entire edible paintings. Before you get to work, place the chocolate in a warm place, softening it a little. You can also create curls by hand: you need to get used to cutting thin strips with a well-sharpened knife.

And for the sake of perfectly even chips, the technique will have to be adjusted. To do this, you will need ready-made chocolate glaze, which must be applied in separate strokes to the grooved surface and placed in the freezer to harden.

When the mixture has set, carefully scrape the mixture and transfer it to the cake. Don't stop your imagination with a solid background. Such small particles are also used to create works of art. It is important to place the chocolate decorations on the cake quickly so that they do not have time to melt on your fingers or stick to each other.

Chocolate cookie decoration

Ingredients:

• 1 part vanilla shortbread dough;
• ground cinnamon added to flour;
• 400 g of a mixture of different whole nuts;
• 175 g plain chocolate, broken into pieces;
• 175 g milk chocolate, broken into pieces.

Preheat the oven to 180°C. Grease the base and sides of 2 short pans and line each with a sheet of parchment. Oil the paper.

Divide the dough between the pans and pack it tightly into the pans. Sprinkle with nuts so they are evenly distributed. Press them into the dough with your hands until they hold tightly.

Bake for 40 minutes until the nuts and edges of the cakes are golden. Carefully remove them from the molds and transfer to a wire rack.

Melt the milk and dark chocolate in separate bowls set over pans of simmering water. Leaving the cookies on the paper, carefully cut each cake into strips 2 cm wide.

Place the pieces on the rack so they are 1-2cm apart and drizzle a thin stream of melted dark chocolate using a dessert spoon. Then drizzle milk chocolate on top and leave in a cool place until the chocolate hardens. Cut each strip in half lengthwise.

Cookies with chocolate decorations can be stored for about a week in a tightly sealed container.

Recipe for poured chocolate figures for cake decoration

Such figures can be poured from melted chocolate using generally accepted casting technology. Just having a form is enough. We purchase silicone molds of the desired theme in the confectionery department and fill them with melted chocolate, cool, cool to a solid state, remove from the molds, turning them inside out. If you do not need large chocolate products, pour the chocolate into the molds in a thinner layer. Once poured, smooth the surface with a thin spatula or table knife.

In the absence of bulk molds, you can use shaped recesses, which we usually use for molding cookies or gingerbread. Place a sheet of parchment paper on a flat tray, place the molds and pour chocolate into them in a layer of the thickness you want, trying to get into the center of the cavity so that the chocolate does not stick to its sides above the intended layer. When using indentations, it is better for the chocolate mass to be thicker - let the melted chocolate thicken a little so that it does not spread too much from under the indentations on the parchment. After cooling the chocolate figures to a solid state, carefully squeeze them out of the cut-out molds, keeping your hands cool and wearing gloves so as not to leave fingerprints. Until the figures have completely hardened, they can be further decorated - notches applied with a knife or a special cutter, or pressed with mesh or other textured objects, according to the intended decor. Anything you press onto the surface of the chocolate will leave its mark on it. Such massive chocolate figures are used in confectionery compositions if they are intended to be picked up, for example, to fill baskets or to create a voluminous center of a confectionery composition.

And in conclusion, another video “How to decorate a cake with chocolate”, which will help you cope with this difficult task perfectly: