We all love cakes. And it is doubly pleasant if they are prepared with their own hands.
But bake a little a tasty cake. If it is tasty, but lying on a dish like a ruin, then the effect will be crumpled, and the guests will not be delighted.
I offer you several options for decorating a cake with chocolate.
Chocolate decorations are the prettiest and really not that hard to make. We all rubbed chocolate on top of the cake. But the imagination of culinary specialists is not limited to this!
Openwork patterns, mesh, lace
To prepare chocolate decorations - nets, antennae, hearts, flowers - you need to drop a few drops of alcohol into the chocolate icing and mix quickly with a spoon. The mass should be thick, but not hard. If the icing flows slowly from the spoon, then it is ready to work. If the mass immediately froze, it means sleep
Now take thick paper, draw a pattern, put a sheet of tracing paper or parchment paper on the paper. Prepare a bag, fill it 2/3 with chocolate icing, close it tightly on top, cut off the tip and start drawing.
It is necessary to squeeze out the chocolate icing slowly, exactly according to the drawing. When you have circled the drawings, put the sheet on the board and refrigerate.
chocolate leaves
Wash a few leaves of a rose or other plant, put in a paper towel and dry. Place white chocolate in a fireproof bowl and melt in a water bath. Dip one side of each leaf into liquid chocolate. Place on a wire rack and let dry. Carefully remove the real leaves from the chocolate ones.
chocolate figurines
Chocolate figures in the form of rhombuses, flowers, circles, etc. can be obtained as follows.
Pour the chocolate icing thinly on a sheet of parchment, cool. Various metal molds are suitable for cutting. Press the mold on the chocolate icing, pry the decoration with a knife and carefully separate it from the paper.
chocolate chips
Chips can be obtained from chocolate in two ways.
1. We place a large bar of chocolate (without filler) in a warm place, and then cut off the chocolate with a sharp knife at an angle - while it folds into tubes. We cool the tubes and decorate the cake with them.
2. Pour a thin layer of chocolate icing onto a corrugated surface, cool, and then cut off with a sharp knife or scraper.
To sprinkle the top and side surfaces of cakes, chips are also made.
1. Three chocolate on a coarse grater, cool the chips, and then sprinkle the cake.
2. We put cold chocolate perpendicular to the table and cut it at an angle with a sharp knife. We collect chocolate chips and sprinkle it on a cake or pastry.
Chocolate stains
You will need white and dark chocolate. Melt both types in a separate bowl and use a spoon to apply on the surface of the cake in the form of circles or stripes. Then run a kitchen knife over the chocolate in such a way that a train from the other extends to one color of chocolate.
chocolate stripes
You will need heavy foil, a sheet of heavy plastic wrap, a spatula, and two rolling pins.
If you need the most ordinary waves, similar to ribbons, then use thick plastic wrap. Cut it into strips of the width and length you need and apply melted chocolate on them with a spatula. Fasten the rolling pins together so that there is a small distance between them - 3-5 centimeters, and transfer the strips with chocolate to them. Now carefully transfer the resulting design to the refrigerator and let the chocolate harden. Once this has happened, carefully cut off the edges of the strips to remove excess chocolate, and only then remove the film. Your waves are ready!
If you need a more complex design, then take a thick foil and cut out of it the figure that you plan to get in the end. This is not at all difficult to do, because the foil easily takes the shape we need. After the mold is ready, gently spread the melted chocolate on it and refrigerate for two to three hours. After this time, separate the foil from the chocolate. This should be done carefully, constantly checking if there is a piece of foil left in the chocolate. Until the moment of serving, such a decoration is best kept in the refrigerator.
chocolate tree
350 g dark chocolate powdered sugar
1. Melt the chocolate in the microwave or in a water bath. Let it thicken a little while stirring.
2. Cover the table with parchment.
3. Transfer the chocolate to a pastry bag and squeeze 10 crosses onto the parchment. The largest one is about 25 cm, each subsequent one is smaller, the last one is about 1.5 cm. (Leave some chocolate to mold the Christmas tree.) Cut the ends of the crosses with a knife so that they are sharp.
4. Now we will assemble a Christmas tree from the details. Drop a little melted chocolate into the center of a large dish, put the largest cross, peeling it off the paper, continue gluing the Christmas tree with a pyramid, each time dripping chocolate into the center and gluing the next cross with an offset. Let the tree take hold.
5. Sprinkle with powdered sugar before serving.
Chocolate glazed berries
You can glaze cherries, strawberries, grapes, gooseberries, raspberries and other fruits, as well as vegetables. For glazing, the berries must be washed, dried or wiped with a napkin.
Pour frosting into a bowl. We take the berry by the handle, lower it 1/2 or completely into the glaze, take it out and put it on a clean parchment sheet. After 2 minutes, we again take the stalk and transfer the berry to another sheet, thereby removing excess icing from the berry. Ready berries are placed in the refrigerator.
- confectionery topping
- berries
- powdered sugar
Note: chocolate needs to be clean without nuts and other fillings.
Cooking:
On paper, draw stars of different sizes - from large to small. The big star is the base. Small, respectively - the crown. The more stars, the taller your chocolate tree will grow (and the more chocolate you will need). 
Break up both tiles. 
Fill syringes with white and dark chocolate. 
First, melt the dark chocolate, outline each drawing, immediately painting over it. Place the parchment paper on a firm surface so that it can be stored in the refrigerator later. 
I drowned the sweet pieces in a water bath, which was somewhat inconvenient. But if the household has a microwave, it can be done 100 times faster. The main thing is to be careful, otherwise the kitchen assistant, the kitchen itself and you will be in chocolate splashes.
When all the stars for the chocolate Christmas tree are painted over, melt the white pieces, circle the edges of the branches - make a snow coating. 
Remove the parchment with the pattern in the refrigerator for half an hour. By the way, in addition to stars, you can draw Christmas decorations, not forgetting to draw loops. They can then be hung on a colored rain on a real or artificial Christmas tree. 
While the drawing hardens, you need to pick up a flat plate and fill the syringe with dark chocolate (or white - it doesn’t matter).
After the pictures have frozen, carefully pry them off with a knife so that they lag behind the paper. Prepare more mass in a syringe, put a blot in the middle of the plate, put the largest star on it and press lightly, slightly, so that the figure does not crack. 
Collect the entire chocolate tree, each time making a blot already in the middle of the stars and gently pressing them together. 
The candy is ready, again remove it for a while in the cold.
To decorate, melt the chocolate again and dripping onto the top of the tree and branches, attach the berries. Sprinkle with confectionery colored trifles, multi-colored coconut flakes and powdered sugar. 
Mustache! Chocolate Christmas tree ready. I think that few people will refuse such a dessert, especially children. 
New Year and Christmas are probably the most "delicious" holidays for big and small sweet tooth. At this magical time, lovers of beauty and sweets can be surprised with New Year's fakes made of chocolate with their own hands.
To make a chocolate Christmas tree decoration you will need:
Chocolate - 100 grams. This amount is enough for about 10 medium-sized toys. Chocolate for Christmas decorations be sure to take dark bitter, it does not melt so much when room temperature like milk, for example. Well, and, of course, it should be without any additives.
White chocolate - 20-50 grams. It will be needed for decoration, painting figures. It is better to take a non-porous one, but if there is no simple one, this one will do.
Medical disposable syringes - 2 pieces. Take large volume syringes (at least 20 ml.), And it is very desirable to have one or two spare syringes just in case.
Parchment (baking paper).
If desired, you can also decorate the figures with powdered sugar, coconut flakes or ready-made sprinkles.
Thick needle or awl.
Ropes or ribbons for ties.
Making chocolate Christmas tree decorations
Step-by-step production of New Year's toys looks like this:
- Draw the outlines of future toys on parchment. Here you can give free rein to your imagination: snowflakes, cars, stars, little men, bells, in general, anything.
- Break or cut the chocolate into small pieces so that they can be put into an existing syringe.
- Set the microwave oven to maximum power, put a syringe with dark chocolate in it and heat it for 10-15 seconds, then check the consistency. If the chocolate is not melted enough, microwave it for another 10 seconds. In any case, it is better to check several times than to get burnt chocolate or a syringe.
- Squeezing melted chocolate from a syringe, first outline the contours of the figures, and then fill inside. When the melted chocolate in the syringe runs out, report again and melt in the microwave.
- Similarly, melt the white chocolate in a syringe and paint the figures on top of the dark chocolate with details.
- At this stage, while the chocolate has not hardened, the figures can be sprinkled with powdered sugar, coconut or sprinkles.
- Carefully transfer the parchment to the refrigerator on a flat surface. Leave the chocolate to harden for about 20-30 minutes. If you put chocolate figures in the freezer, the chocolate will harden many times faster.
Frozen toys on the Christmas tree will move well from the parchment. However, they still need to be handled very carefully.
- Heat an awl or a thick needle over a fire and pierce holes in the figurines of the required size for threading.
- Carefully thread the threads into the holes, tie. If the decorations made of chocolate on the Christmas tree will not be hung immediately, then they need to be stored in the refrigerator. We wish you well
Option number 1
Required Ingredients:
- 100 grams dark or milk chocolate. If then the Christmas tree is eaten, then you need to take chocolate, which is more loved in your family;
- 20 grams of white chocolate;
- parchment for baking;
- Two medical disposable syringes (20 ml);
- Powdered sugar, confectionery parcels;
Important! Chocolate should be without additives. Better not to take porous chocolate if there are other options. If this is the first time the Christmas tree is made, then you need to take more syringes.
Good addition to the chocolate tree
Stars are drawn on parchment (with an ordinary simple pencil). These stars will then make up the Christmas tree, so you need to draw them in different sizes: from the largest one for the base to the smallest one for the top. The more stars you make, the taller the finished tree will be.
Chocolate must be broken into small pieces so that they enter the syringe. Put as much product as is included. Now send the dark chocolate syringe to the microwave to get hot chocolate. It is better to set the household appliance to maximum power in order to melt the ingredient faster.
Gently squeeze dark chocolate out of the syringe and circle the contours of the stars that are drawn on the confectionery paper. After tracing the contour, it is necessary to completely fill the asterisk with chocolate inside. When the chocolate in the syringe runs out, you need to load a new portion and repeat the melting process.
If the tree is needed only for decoration, and the diet does not allow you to eat a lot of sweets, they will help
The second syringe is used for white chocolate. They draw outlines on the stars. Now you need to transfer the parchment to the refrigerator for 30 minutes. If you want them to harden twice as fast, you can put the paper in the freezer. It is important that the surface is even. While the stars are solidifying, you need to melt some more dark chocolate. Drip it on a stand or plate on which the Christmas tree will be made. Put the largest frozen star on top, drop chocolate in its center and put a smaller star. Do this all the way to the top.
A beautiful Christmas decoration is ready! If you need a Christmas tree made of chocolate and nuts, then the finished version of this tree is simply decorated with nuts, and powdered sugar (imitates snow), decorative sprinkles and small berries (imitate New Year's toys) are great for decoration.
Option number 2
Required Ingredients:
- 100 grams of chocolate;
- Sachet or pastry bag;
- Two tablespoons of powdered sugar (for decoration);
- Confectionery beads (for decoration);
- parchment paper;
- Ruler, simple pencil;
Cut off 30 cm of paper and draw crosses on it. It is best to use a ruler for this purpose. Draw from a large size (15 cm) to decrease by one centimeter. This is a smooth transition from the bottom of the chocolate tree to the very top. There should be about 20 crosses in total.
Now we need to melt the chocolate. This can be done in a water bath long way) or in microwave oven. Roll up the bag like a pastry syringe and pour chocolate into it. Make a hole in the bag so that it is convenient to draw the marked crosses with melted chocolate. These will be the branches of the tree. Before collecting chocolate beauty, the branches must be decorated with beads, powdered sugar. Send the parchment to the refrigerator until the chocolate has completely solidified.
Then take out the branches and lay them out (from bottom to top), fasten each level with melted chocolate. Now send the Christmas tree to the refrigerator to solidify.
Interesting! If you need a Christmas tree made of chocolate - cake decoration, then you can use one of the above options. Or take melted chocolate in a pastry bag or a regular bag and draw a Christmas tree silhouette on parchment paper, and then send it to the refrigerator to harden. This is the easiest way, but such Christmas trees can only stand if they are placed in a cake or other edible stand.
DIY chocolate decorations for cakes, pastries, cookies and more home baking- Aerobatics pastry chef. Of course, you can not philosophize and decorate the cake with chocolate the way your grandmothers did - just melt the bar with cream, and then coat the top and sides with this liquid mass confectionery. 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, purchase only quality product. High-quality chocolate makes beautiful glossy decorations. Currently, for the manufacture of chocolate decorations, chocolate coatings are used, in which they are replaced with various equivalents of cocoa butter. These glazes are very easy to use due to their considerable fluidity, but palatability they are inferior to real chocolate - couverture.
Despite the long-standing domestic traditions of chocolate production, consumer and manufacturer interest in this product 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 making chocolate cake decorations, you can give full rein to your imagination.
Among the popular trends in working with this product, one can note “marble pattern”, “velor finish”, “decals”.
As you can see in the photo, chocolate decorations can become real designer sculptures:
Such compositions are not much inferior to those carved from stone or cast from metal.
DIY chocolate decorations (with photo)
On the surface of cakes and pastries, a variety of do-it-yourself chocolate decorations are made: geometric ornaments, drawings of flowers and leaves, various drawings of thematic content. Do not use dyes other than those approved by the Ministry of Health. When decorating products, they use special techniques and various devices.
Chocolate decorations at home are made from chocolates and 100 gram tiles. To decorate cakes with chocolate chips, the chocolate is cooled, and then kept at a temperature of 25-30 ° C a little - then, when cut with a knife, the chocolate rolls into a beautiful tube. Strongly chilled chocolate crumbles, and soft does not give shavings.
Look at the photo - decorating cakes with chocolate can be made in the form of twigs, trees, rockets, numbers, letters, antennae, contours 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 picture is selected. Tracing paper or cellophane is applied to it and chocolate is deposited from the cornet along the visible contours. Such hand-made 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 deposited in advance, on which it will be fixed in the right place. Chocolate oak leaves are very elegant on the cake. To make them, a tracing paper is applied to the drawing of a small oak leaf and a contour is first circled with chocolate from the cornet, and then the middle is poured, a line is drawn with the back of the knife along the middle of the leaf, and short oblique lines from it on the sides, thus imitating leaf veins. After that, make the rest of the leaves.
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 with a layer of 3 mm and notches, smeared vegetable oil, cut out various figures. Chocolate for decorating a cake at home should not be hard, otherwise the figures will crumble.
Chocolate cake decorations at home (with video)
For the preparation of three-dimensional chocolate decorations, one- and two-sided molds made of plaster, porcelain, clay, plastic and metal are used. Such forms are fastened together with 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 poured with chocolate at a temperature of 29-30 ° C. In double-sided, bonded forms, chocolate is poured through the bottom hole, while the form is shaken well for 2-3 minutes and turned over to avoid voids from air bubbles and so that the chocolate is evenly distributed. After pouring, the mold is placed with the hole down and the remains of chocolate are poured, its layer from 2 to 4 mm remains on the inner walls.
If the shapes are large and have a complex pattern, chocolate is applied with a brush. The filled forms are cooled in a refrigerator at a temperature of 10-12°C, and then the figures are cleaned from the seam formed at the place of gluing.
The video "Chocolate Decorations" shows how various figures are made:
To make chocolate decorations, you can not invent complex designs, but simply make a chocolate pyramid. Before making such a chocolate decoration on a cake, first draw the contours of the pyramid details on cardboard with a pencil and cut out the template. A drawing is syringed from the cornet: the lines of the drawing are thinner, the edges of the pyramid are thicker. To make the pyramid firmer, cocoa butter is added to the melted chocolate. For 1-2 hours, the parts are cooled in the refrigerator, then their reverse sides are processed.
The pyramid is assembled as follows: two parts are placed on the board with flat sides one to the other and chocolate is squeezed out along the edges, the halves are compressed and cooled. They put it vertically on the cake and glue the remaining 3-4 parts on the sides, let the pyramid harden and additionally decorate the cake with marzipan, sugar mastic flowers.
As you can see in the photo, do-it-yourself chocolate decorations can also be made 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 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 with all products.
Glaze decorations can be immediately applied to the product or prepared for future use. In the second case, they are “deposited” on sheets covered with parchment paper and dried for 12 hours at room temperature.
The simplest decoration is the application of straight or wavy lines on the surface of the product, smeared with cream, using a confectionery comb. It can be made from tinplate, aluminum, plastic. The size and style of the teeth of the comb can be different.
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 figurines, leaves, curls and shavings, which will give a festive look to any cake.
Tools for chocolate decorations on the cake: stencils and chocolate cornets
Before making complex decorations for a chocolate cake, you need to stock up on special tools. First, you will need cornets or pastry jigging bags with a set of tubes. The cornet is made from tracing paper, parchment or other thick paper that does not absorb fat: a right-angled triangle is cut out and folded into a conical tube. The protruding ends of the sheet are folded inward to hold the cornet. Its sharp end is cut depending on the pattern that they want to get. The cornet is half-filled with cream or icing, tightly closed so that when pressed, the cream or icing “settles” only from the lower hole. With the help of a cornet, inscriptions, dots and thin graceful drawings and flowers are applied.
To make chocolate decorations, you can make a pastry jigging bag. For its manufacture, a dense fabric is used (teak-eraser is best). The bag has a conical 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.
Jigging tubes for making decorations for chocolate cakes are made in the form of a cone, the end of which has a figured hole, from which cream is deposited in the form of various decorations. Sometimes a confectionery jigging bag is used, into the narrow end of which a conical ring with a screw thread is inserted, and tubes of various styles can then be screwed onto it.
To fill the confectionery jigging bag with cream, hold it with your left hand, unfold the bag and put the cream with a spatula or spoon on 1/2 of its volume. The cream must be laid tightly, as the remaining air can ruin the pattern. With both hands, the edges of the bag are connected and, clamping it with the right hand, “set off” the cream, holding the narrow end of the pastry bag with the left.
A variety of chocolate patterns for decorating cakes is achieved not only by different styles of tubes, but also by zigzag or wavy movements of the cornet or jigging bag, slow or instantaneous changes in the pressing force with the right hand, the angle of inclination in relation to the decorated product, the distance from the product, etc.
Before completing any pattern for chocolate decorations, stop pressure on the pastry bag and make a sharp short forward movement along the pattern with the end of the tube.
A variety of openwork chocolate decorations are made by “depositing” the cream from metal shaped tubes inserted into a jigging bag. A set of 10-12 tubes with different cut configurations allows you to make all the variety of decorations needed for decorating cakes and cakes. But most often they use tubes with smooth and straight, serrated and wedge-shaped sections.
Stencils for decorating cakes with chocolate can be useful - especially when you need a lot of decoration elements (for a festive banquet or a children's table). You can also create a hybrid: for example, make some details of the composition according to a stencil for chocolate decorations, and others - by original cutting. The stencil for chocolate decorations has a metal base. Place it on a properly prepared raw material and press hard, cutting through the flesh in the form of a butterfly, leaf, fungus or any other figure.
Here you can see the photo "Chocolate Decorating Tools" that you will need to create drawings:
Decorating the sides of cakes with liquid chocolate cream with your own hands (with photo and video)
To decorate cakes with chocolate cream, use only a freshly whipped product; from standing cream, patterns will turn out without gloss and pockmarked.
The lines - even, zigzag, wavy - when decorating the cake with liquid chocolate, are carried out with a confectionery comb heated in hot water, slightly pressing it against the smooth edge of the cream. Flowers, figurines and patterns are made by squeezing cream from shaped tubes inserted into a jigging 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 with cream up to half and tightly closed so that when pressed, the cream comes out only at the cut point. It is better not to hold a cornet with cream in your hands for a long time: from the hands of the cream heats up, becomes liquid and the drawings are uneven. Having twisted, the cornet is freed from the remnants of the cream.
To decorate the cake with chocolate with your own hands, the jigging bag is filled as follows: unscrew the wide end of the bag so that it rests on the left hand, and with the right hand, using a spoon, fill the bag with cream to 1/2 of the volume. As little air as possible should remain 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 the right hand, release the cream, supporting the narrow end with the left hand.
When making chocolate decorations for a cake at home, depending on the undulating or zigzag movements of the cornet or bag, slow or instantaneous changes in the pressing force with the right hand, changes in the angle of inclination with respect to the product, changes in the distance from the surface of the product, a variety of cream patterns is achieved. At the end of the beautiful chocolate decorations, you need to stop the pressure on the bag or cornet and make a short movement forward from you along the pattern with the end of the tube, then the rest of the cream will lie with an inconspicuous stroke. If you lift the bag or cornet up, then a cone of cream will remain in the figure.
To prepare small chocolate decorations for the cake, to make dots and inscriptions, the narrow end of the cornet is kept close to the surface of the decorated product. You can pre-fill bags and cornets with creams of different colors. This will make the chocolate decor for decorating the cake more varied and bright.
If you need to make a rose out of cream, first cut out a small cake from the biscuit (or take candied fruit, profiterole, etc.) - the core of the rose. The core is strengthened on a stick with a pointed end and a cork planted 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, the cream is squeezed onto the core. When the rose is ready, it is removed from the stick with a spatula or fork, holding it with the fingers of the left hand, and placed on a cake or pastry.
As you can see in the photo, when decorating a cake with chocolate at home, you can weave a basket of one or different colors:
A basket can also be made from biscuit ( shortcrust pastry), gluing the layers 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, cream weaving is applied. When the cream hardens, the basket is placed on the cake. On top of the basket, a handle is made from caramel or from a special dough (composition: flour, powdered sugar and egg white). Flowers or sweets are placed in the basket.
To decorate the sides of the cake with chocolate, you can decorate them with cream borders. By the way, borders are made before all other cake decorations. Borders serve not only as a decoration, but also cover gaps, cracks, smooth the edges of the cake. They are mostly made with a smooth, straight-cut tube or a fine-toothed tube.
The video “DIY Chocolate Decorations” shows various confectionery techniques:
How to decorate a cake with chocolate with your own hands: making flowers
Chocolate cake decorations in the form of flowers look very nice. In addition to roses, carnations are often made. They are injected from a flat tube with an oblique cut. The sharp corner of the tube is set motionless on the surface of the cake or pastry and the cream is squeezed out, turning the opposite end of the tube 180 ° C around the fixed end in wave-like movements. Exactly the same, but in the opposite direction they “collect” the second row of petals, etc.
It is desirable to supplement cream flowers with leaves. They are deposited from tubules with a wedge-shaped cut of various diameters. Leaves can be green, brown, yellow or even white.
Completely from the leaves you can make a border or the whole picture. Leaves look especially good on small cakes. Words, names, numbers, congratulations and wishes are often written on cakes and even on pastries. In order for the inscriptions to be expressive, it is necessary that there is a contrast between the inscription and the background. For example, you can’t write chocolate on chocolate or write with white cream on white icing.
The inscriptions are injected from a small cornet with a very narrow round cut or using a metal “pencil” tube. The cream is used protein, custard and oil of various colors and shades. 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 with a two-color cream. In this case, the cornet is filled with cream of two colors with longitudinal stripes.
Watch the Chocolate Cake Decorating video for some fresh ideas:
How to make tempered chocolate cake decoration
From tempered chocolate, you can make a variety of decorations for cakes and pastries - full-sized figures, bas-reliefs, flat thin figures, "jigging", etc.
For full-volume figures, it is better to use metal molds from two halves with clamps. When pouring chocolate, the mold and 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 the patterns. Then the excess chocolate is poured out. A layer of chocolate 3–4 mm thick is formed on the inner walls of the mold. After the chocolate has cooled and hardened, the mold is released from the clamps, opened and the figure is removed. Most often, bas-reliefs are made from chocolate.
To obtain flat thin figurines, tempered chocolate is poured onto parchment with a layer of 2–3 mm, allowed to harden a little, and the figurines are cut down with a notch.
For “jigging”, tempered chocolate is laid out in a cornet and “deposited” on parchment in the form of solid patterns and so-called antennae. From tempered chocolate, cast into a bar, and then cooled to almost complete hardening, thin wide chips are cut with a knife, which, when dropped, roll into tubes.
Making chocolate figurines to decorate the cake
Chocolate is a great material to decorate a cookie or cake and will add a festive touch to any baked goods. To decorate the cake, it is better to take a chocolate mixture. It solidifies at room temperature and melts easily in a water bath.
Line a baking sheet with parchment paper and brush lightly with vegetable oil. Break the chocolate into small pieces. Put it on water bath and melt without water. Pour onto parchment paper, using a round-tipped knife to form a thick, even layer. Leave in a cool place until the chocolate is almost completely set. With a knife or a notch for dough (asterisk, flower, etc.), cut out the figures. They should be stored in a cool dry place.
Chocolate squares- a simple and effective way to decorate a cake or a festive dessert. Line a baking sheet with foil. Spread 200 g of melted chocolate in an even layer and with a slight movement of the fork create a wave effect (make sure that the tines of the fork do not touch the bottom of the baking sheet). Refrigerate until the chocolate is halfway set. Using a sharp knife and a ruler, cut the chocolate into squares with a side of about 6 cm. Put the baking sheet with chocolate decorations in the refrigerator until they are completely solidified. Remove foil. Gently press the chocolate squares onto the top and sides of the glazed cake. They can also be used as a decoration for ice cream desserts.
Chocolate decor for cake decoration: grated chips, crumbs, petals and swirls
Chocolate chips and crumbs. To decorate the cake with grated chocolate, you need to cut the shavings from the chocolate bar with a sharp knife. It is better to remove chips over a plate, with smooth movements. Before decorating the cake with grated chocolate, it should be warmed up, but just enough to make it easy to work with. Leave the chocolate in a warm place for 10-15 minutes. Chips on the cake can be shifted with a spoon or shaken off. Chocolate chips are decorated in 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 foil into squares. Melt the chocolate in a water bath, then cool slightly. Place a square of foil on the palm of your hand. With a spatula or spoon, spread the chocolate in a thin layer on the foil. Form a petal. While it is still soft, lift your fingers slightly under the foil to slightly curve the petal, giving it a natural shape. Put to cool. When the chocolate has completely hardened, remove the foil. With the help of melted chocolate, petals can be made into a flower.
Chocolate cream dessert at home
Chocolate cream
Ingredients:
- 100 g chocolate by weight,
- 1/2 cup milk
- 3 yolks,
- 4 squirrels,
- 2 tbsp. spoons of powdered sugar.
Pour the chocolate broken into pieces with milk and place in the oven to melt. Then rub it with a spoon, gradually adding one yolk at a time, until a lush mass is formed. Whisk the egg whites into a thick foam, carefully mix with the chocolate mass. Divide the cream into glasses, top with grated chocolate mixed with powdered sugar.
Note. This cream must be prepared shortly before serving and kept in the refrigerator, otherwise the proteins will fall off and the dish will be spoiled.
Kareem from cocoa
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.
Whip the softened butter until fluffy. Then add chilled mixture to it. Beat the cream until it has a uniform consistency.
Custard chocolate cream
Ingredients:
- 1 cup flour
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1 st. l. cocoa powder
- 50 g butter.
Cooking method. Bring to a boil over low heat a homogeneous mass of cocoa powder, granulated sugar, flour, milk and butter, stirring constantly. The cream will be ready after it boils and thickens.
How to make chocolate icing for decorating a cake (with photo)
Recipe #1
Easiest to prepare chocolate glaze from chocolate. This product can be used as a cream for cakes, and simply spread on cookies.
Ingredients:
- 200 g chocolate
- 100 g of water
- 25 g butter.
Dissolve chocolate with water in a water bath. Mix with oil. Spread warm icing over the cake, cool.
Recipe number 2
In order to cook this glaze, you need only 2 components.
Ingredients:
- dark chocolate (not less than 56%) - 0.6 kg (3 large bars),
- oil "Peasant" - 0.3 kg.
Chocolate icing from chocolate is prepared in a water bath, so first we will select containers: they will need 2, of such a volume that one is immersed in another, but at the same time, water poured into a large container should not be poured into a smaller one.
So, we set the containers, pour a little water into a large one and put it on fire. When the water heats up properly, melt the butter - it melts easier and faster. Gradually add finely chopped chocolate to liquid butter. Stir continuously, because the mixture thickens quickly and begins to burn near the walls. When all the chocolate has melted and the glaze has become homogeneous, it is ready.
Thus, a mirror chocolate glaze is obtained from butter and chocolate. However, this is a fairly high-calorie product.
As you can see in the photo, when decorating cakes with such chocolate icing, it shines very beautifully:
Chocolate glaze 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.
Cooking:
Since it is not recommended to warm up sour cream, it is better to grind sugar into powder - this way it will dissolve more easily. We mix dry products: grind cocoa powder with powder and vanilla. If using vanilla sugar, grind that too. Add sour cream little by little 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 turn out more airy.
You can make a rich glaze by adding cocoa to the chocolate - this recipe is suitable if you could not find chocolate with a high cocoa content. We will 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;
- black chocolate - 1 bar;
- butter - ¼ pack.
Cooking:
Heat the milk, dissolve the butter with it. Gradually add chocolate chips, cook until the ingredients are completely combined, stir. Mix sugar with cocoa and pour in the milk-chocolate mixture in a thin stream. Rub until sugar dissolves. This chocolate icing for decoration should be applied very hot.
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 cup;
- water - 0.5 cups;
- cocoa powder - 2-3 tbsp. spoons.
Cooking:
To cook this icing for decorating desserts with chocolate, first of all we prepare the syrup: pour sugar into hot water and cook the mixture over low heat for so long to get a drop that does not spread on the nail. As soon as the syrup is boiled, gradually introduce cocoa, carefully grinding it with liquid. Quickly enough, sugar will begin to crystallize at the walls. If you do not grind the mass, it will burn, so be careful and careful. The glaze hardens quickly, so it must be applied warm.
It is not necessary to boil the cream to decorate the dessert. If the cake contains jelly, the hot chocolate layer should not be applied. In this case, we will prepare the glaze without heat treatment.
How to make chocolate fudge to decorate a cake
Ingredients:
- 75 g softened butter or margarine;
- 225 g of powdered sugar;
- 3 art. l. water;
- 2 tbsp. l. cocoa.
For cooking chocolate fudge you need to mix 1 tbsp. l. hot water and 1 tbsp. l. cocoa, chill.
Mix butter and powdered sugar. Beat with a mixer on low speed, gradually adding water until the fudge is smooth.
Lubricate the cake with chocolate decoration prepared according to this recipe and decorate in accordance with the theme of the holiday.
How to melt chocolate for cake decoration
To make a product or decoration out of chocolate, it must be prepared, that is, melted. There are several nuances in how to properly melt chocolate to decorate a cake. You can use several methods.
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, the container with chocolate must be placed in a saucepan with hot (not boiling!) Water.
Third way how to melt chocolate for decoration - use a double boiler. You can melt chocolate in it too.
Fourth way - oven. Heat it up to 60-70 degrees, place a container with chocolate there for 10-15 minutes. The fifth way is a steam bath. The container with chocolate must be kept over boiling water.
A liquid mass is not always required, so the process will need to be controlled.
Chocolate does not like sudden changes in temperature, so do not start melting it cold. Wait for the product to warm 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 chocolate lace patterns to decorate a cake
Openwork drawings are a great option for decorating a cake.
You will need a brush (it is better to purchase a special culinary one, it is easy and convenient to work with it), a pastry bag or a plastic bag, dark and white chocolate.
To begin, you will need to cover the entire cake with the chocolate that you will use for the background (the other chocolate will be used to create the designs). To do this, melt it to a liquid state in any way. Brush over the cake using a pastry brush.
Let the glaze dry completely.
Start melting other chocolate. It should also be quite fluid.
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 various patterns, show your imagination!
Master class on making butterfly decorations for a cake
Prepare everything you need in advance: chocolate (you can use white and dark), cling film and a plastic bag (or pastry bag), a cutting board or any other hard surface.
What do we have to do?
Melt chocolate in any way until liquid, transfer it to a pastry bag (or plastic bag with a hole).
Spread cling film on a cutting board.
Start drawing butterflies with liquid chocolate on cling film. If you use two chocolates (white and dark), then the decoration will be more spectacular.
When the drawing hardens a little, move it to the refrigerator until completely solidified.
Remove the jewelry from the refrigerator, carefully peel off the film.
Plant your butterflies on the cake.
Cake decoration with chocolate, hazelnut and cookie balls
Chocolate balls with nuts
Ingredients:
- cocoa 3 cups;
- sugar 1 glass;
- milk 3 cups;
- butter 150 gr;
- walnut 150 gr;
- shortbread 400 gr;
- coconut flakes 1 sachet;
- egg 1 pc.;
- cognac 1 tbsp. l;
- vanillin 1/2 tsp
Cooking:
To decorate the cake with nuts and chocolate balls, mix cocoa, sugar and milk. Add chopped butter and put on fire. Waiting for it to boil. Cool down.
Add egg, vanilla, cognac and beat well.
We chop the nuts on a coffee grinder (you can pre-fry, it's tastier) and add to the mixture.
Grind the cookies (here the meat grinder is your friend) and add to the mixture.
Mix well and form into balls. Each ball is wrapped in coconut flakes. Nice!
We spread the balls on a plate with a pyramid and send it to the refrigerator for 3-4 hours.
Bon Appetit!
Chocolate balls with cookies
Ingredients
- 250 g cookies;
- 150 g of dark chocolate;
- 50 g of oil;
- 2 tbsp. l. Sahara;
- 1 glass of milk;
- coconut flakes or colored dragee.
Chop cookies. Melt chocolate and butter in a water bath or microwave. Add milk and sugar, stir until a homogeneous mixture is obtained. Add crushed cookies. Mix and make balls out of the resulting dough. Roll the finished balls in coconut flakes or colored dragee. Chocolate balls for decorating the cake should be placed in the refrigerator for several hours.
A selection of photos "Decorate the cake with chocolate at home" clearly illustrates all the above recipes:
Chocolate chips for decorating cakes
If you grind chocolate on a grater, small strips, separated from the bar, twist into spirals and are perfect for the role of the top layer. Moreover, improvising with colors (black, milky and white), interesting combinations come out, and even whole edible pictures. Before you get to work, place the chocolate bar in a warm place, softening it a little. You can also create curls manually: 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 corrected. To do this, you need ready-made chocolate icing, which must be applied in separate strokes on a corrugated surface and put in the freezer to harden.
When the mass hardens, carefully scrape off the mass and transfer to the cake. Don't stop the fantasy on a solid background. Works of art are also created from such small particles. It is important to attach chocolate cake decorations 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 oven to 180°C. Butter the base and sides of 2 low pans and line each with a sheet of parchment. Oil the paper.
Divide the dough between the molds and tightly pack it into the molds. Sprinkle with nuts so they are evenly distributed. Press them into the dough with your hands to hold them firmly.
Bake for 40 minutes until the nuts and edges of the cakes are golden. Carefully remove them from the molds and place them on a wire rack.
Melt milk and dark chocolate in separate bowls over pots of boiling water. Leaving the cookies on the paper, carefully cut each cake into 2 cm wide strips.
Arrange the pieces on a wire rack so that they are 1-2 cm apart and drizzle the melted dark chocolate with a dessert spoon. Then sprinkle milk chocolate on top and leave in a cool place for the chocolate to harden. Cut each strip in half lengthwise.
Chocolate chip cookies can be stored for up to a week in a tightly sealed container.
Recipe for pouring chocolate figurines for cake decoration
Such figures can be poured from melted chocolate using the generally accepted casting technology. Just enough to be in shape. We buy in the department for confectionery creativity silicone molds of the desired theme 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 thinner layers of chocolate into the molds. After pouring, smooth the surface with a thin spatula or table knife.
In the absence of volumetric bulk molds, you can use the curly recesses that we usually use to mold cookies or gingerbread. Lay a sheet of parchment paper on a flat tray, set the molds and pour chocolate into them with a layer of the thickness you want, trying to get into the center of the recess so that the chocolate does not stick to its sides above the intended layer. When using notches chocolate mass it is better to be thicker - let the melted chocolate thicken a little so that it does not spread too much from under the recesses on the parchment. After cooling the chocolate figures to a solid state, carefully squeeze them out of the cut-out forms, cooling the hands and putting on gloves so as not to leave fingerprints. Until the figurines have completely hardened, they can be additionally decorated - applied with a knife or a special cutter, notches, or pressed through with a mesh, other textured objects, according to the intended decor. Anything you press on the surface of the chocolate will leave its mark on it. Such massive chocolate figurines are used in confectionery compositions if they are expected to be picked up, for example, to fill baskets or to create a volumetric center of the confectionery composition.
And in conclusion, another video "How to decorate a cake with chocolate", which will help you to cope with this difficult task perfectly:
