Glaze decorations. Colored icing for the cake - all the colors of the rainbow

Do-it-yourself chocolate decorations for cakes, pastries, cookies and other homemade pastries are the acme of the confectioner. 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 of the confectionery with this liquid mass. 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 convenient to use due to their considerable fluidity, but they are inferior in taste 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 bars. 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.

The specified file on Include Me shortcode does not exist.

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 recesses, 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 details of the pyramid 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.

by the most simple 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 triangle is cut out and rolled 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 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 figurine.

Here you can see the photo "Chocolate Decoration 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, a slow or instantaneous change in the pressing force with the right hand, a change in the angle of inclination with respect to the product, a change 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-volume 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

The easiest way to prepare chocolate icing is 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 smooth, shiny, homogeneous mass. 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 weld light glaze from cocoa.

Ingredients:

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

Cooking:

To cook this icing for decorating desserts with chocolate, we first prepare the syrup: in hot water add sugar 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, hot chocolate layer cannot 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.

To make chocolate fondant, mix 1 tbsp. l. hot water and 1 tbsp. l. cocoa, chill.

Mix oil 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 you will be using 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), 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. Handsomely!

We spread the balls on a plate with a pyramid and send it to the refrigerator for 3-4 hours.

Enjoy your meal!

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 oven. 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 purchase silicone molds of the desired theme in the department for confectionery creativity and fill them with melted chocolate, cool, cool to a solid state, remove from the molds, turning them inside out. If you don't need big chocolate products- Pour the chocolate into the molds in a thinner layer. After pouring, smooth the surface with a thin spatula or table knife.

In the absence of volumetric bulk molds, you can use curly recesses, which we usually use to mold cookies or gingerbread. Lay a sheet on a flat tray parchment paper, 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 recesses, 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 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 cope with this difficult task perfectly:

If there is no desire, time to invent skillful sweet patterns, mirror glaze will help out. This is a versatile, practical product that is used not only to decorate the surface of confectionery. It is also successfully used as a layer for cakes, beautiful inscriptions are created from mirror glaze. This is a natural product that is made on the basis of condensed milk, honey or sour cream.

How to pour icing on a cake evenly

To simply, quickly, evenly distribute the mirror glaze over the surface of the cake, you should warm it up a little or add a tablespoon of corn syrup, and then mix well. Then pour a tablespoon of frosting into the center of the cake and spread evenly with an offset spatula from the center to the edges.

Icing for inscriptions on the cake

In a medium bowl, combine the powdered sugar and butter with a spoon or mixer on low speed. Add vanilla and 1 tablespoon milk. Top up gradually right amount milk so that the glaze becomes smooth and spreadable. If the mass is too thick, add more milk, but do it slowly, little by little.

Alternative option- buy ready-made icing for inscriptions on the cake. This will save time, allow you to create bright decorative compositions. It is made from natural products, therefore, it is completely safe for health, it is not inferior in taste to an analogue prepared at home.

Velor icing for cake

stylish, tasty decoration, which resembles luxurious velor in color and texture. This glaze is applied to pastry thin layer, it does not affect taste qualities. The product is made from cocoa butter and dark chocolate. Buy ready-made velor icing for the cake at a bargain price. It is manufactured according to professional recipes based on natural products.

Icing for mousse cakes

Here, mirror glaze is ideal for decoration. It evenly falls on the surface of mousse cakes, pastries, desserts. A delicious decoration is being prepared from:

• sheet gelatin;
• white sugar;
• glucose syrup;
• white chocolate;
• condensed milk.

The basis of the product is purified water. Healthy food colorings are added to the mirror glaze.

Sugar icing for cake

It not only decorates, but also preserves the taste of the confectionery. It is applied to the surface of the cake in a continuous layer. To prepare, it is necessary to sift the powdered sugar, dilute with water, add flavorings, dyes to taste. An alternative is to buy ready-made icing sugar for cake, made according to professional recipes based on natural ingredients.

Colored icing for cake

This delicious decor element has replaced greasy creams and mastic. It not only looks elegant, but also delivers taste pleasure. Colored icing for cake is used by confectioners to emphasize the shape of the product. The basis of the decoration is chocolate, powdered sugar. Buy colored mirror icing for the cake, create a sweet masterpiece that will surprise you not only with taste, but also with a stylish, unusual design.

Icing ready for the cake

This saves time, effort, without sacrificing taste characteristics. The finished mirror glaze lays down beautifully, does not harden immediately, there is time to correct the composition. Sweet decor is made from natural materials, in accordance with current international environmental and international standards.

Glazed cakes

These are tasty, stylish confectionery products, the preparation of which does not take much time. Actually, it is necessary to prepare a glossy or mirror glaze, as well as cakes. Then coat the cakes with it (an average of half a glass is spent on one layer, it all depends on the size). To cut down on the preparation time of the icing cake, buy a ready-made base for it. This is a proven quality, which is produced strictly according to professional recipes.

glossy glaze

It creates an exquisite texture. But it takes time and the following ingredients to prepare a stylish confectionery decor:

• sugar;
• glucose syrup;
• water;
• chocolate, which is melted in a water bath;
• condensed milk;
• food coloring.

To simplify the process of creating cakes, pastries, buy glossy icing. It's delicious, stylish, not expensive.

In cases where there is no desire to waste time on the intricate decoration of homemade sweets, the icing comes to the rescue. There are many answers to the question of how to glaze at home. Sometimes a culinary work is covered with it entirely, sometimes inscriptions are drawn, and it also acts as a layer between the cakes. Decorate the cake with cream and icing quickly enough, this is hardly a problem.

Decoration options

Keep in mind that you can make a cake beautiful in a variety of ways. And before you decorate the cake with icing at home, you should stock up on special pastry tools. Among them are confectionery syringes with a set of nozzles, parchment, a sharpened knife, and various spatulas.

It should be borne in mind that it would be optimal to decorate the cake with chocolate icing at home if it is bird's milk, a biscuit confectionery. At the same time, do not forget that this process is creative. So, the scope for experiments here is huge.

After reviewing the photo of cakes decorated with chocolate icing, you should choose which option will be used. After all, the technology of preparation can greatly depend on the desired results.

Making a standard chocolate icing is not difficult. The main thing is to follow the basic culinary rules. Before decorating a cake at home with chocolate icing, it should be borne in mind that it is necessary to achieve a neither thick nor liquid consistency. Ideally, the glaze should resemble sour cream. The easiest way to apply a similar mass on pastries. It will freeze fairly quickly. But if suddenly the mass turns out to be watery, it is worth mixing it with powdered sugar. If it turns out to be too thick, you need to add a spoon to it. warm water.

Before you beautifully decorate the cake with chocolate icing, it is worth considering taste properties desired dish. So, unusual flavor combinations are easy to achieve by mixing lemon juice instead of water into the mass. Then the product will turn out to be slightly sour, which will be unique for a sweet dish.

But when a lean variation is needed, it is enough to melt the tile. If someone who is thinking about how to beautifully decorate a cake with chocolate icing wants to get a mild taste, you should add butter to the mass. It is noteworthy that if jam is applied to pastries before glazing, the mass will lie especially evenly. Usually, the question of how to decorate a cake with chocolate icing and fruit is asked more experienced housewives, bearing in mind that decorated products look more aesthetically attractive than their original counterparts. Decorating with icing takes only a few minutes, but the result is much better.

chocolate frosting recipe

Before decorating the cake with chocolate icing, it should be borne in mind that there are several recipes for such a mass. One of the most popular is the glaze made from cocoa. When such a mass solidifies, it forms enough nice crust gloss.

To make the product tasty, you should choose high-quality butter, dark cocoa. Similar masses are used in the preparation of muffins, pies, cakes.

From the components you will need to stock up:

• 4 spoons of milk;
• 50 g butter;
• 1 spoon of cocoa;
• 4 spoons of sugar.

To prepare the glaze, you first need to melt the butter. After that, you need to add milk and sugar here, and then continue to cook the mixture until it becomes homogeneous. After sifting cocoa through a sieve, you need to add it here, and then leave everything on fire for 2 minutes. Before decorating the cake with chocolate icing from this recipe, you need to cool the mixture.

In the course of experiments, confectioners achieve curious variations on how to beautifully decorate a cake with icing. They knead coconut chips, nuts, and confectionery powder into a similar mass.

soft glaze

Another way to beautifully decorate a cake with chocolate icing is to prepare a mixture of cocoa and butter.

It is important to consider that the choice of products strongly affects the final taste properties of the product: butter, cocoa different manufacturers will give different flavors.

• 3 spoons of vanillin;
• 5 spoons of sugar;
• 6 spoons of cocoa;
• 50 g butter.

To prepare the mass, you will need to mix the listed ingredients in a bowl, and then put it in a water bath. The mixture must be constantly stirred. Readiness is checked by dropping icing on the dishes. Ideally, it should freeze immediately.

chocolate mix

The most popular answer to the question of how to decorate a cake with icing is to prepare a mixture of chocolate. Flavor options will vary depending on the selected chocolate. Those who wondered how to decorate the cake with white icing will need white chocolate.

To make such a glaze, you need to stock up:

• 5 spoons of milk;
• 100 g of chocolate without additives.

Preparing the mixture is simple: you need to break the tile, put it in a bowl smeared with butter. You can not add water here - milk is required. It is due to him that the cake, decorated with icing in the photo, has a dense coating, and not liquid.

You need to add milk to the chocolate, and then, putting the mixture in a water bath, wait until the chocolate is completely dissolved. The temperature should be 40 degrees. It is necessary to mix the composition at this time.

If a person is thinking about how to decorate a cake with white icing, it is worth making adjustments to the recipe. Desserts made in this way become especially elegant. Such glazing is often decorated with rolls, cakes, jellies.

A similar mass is prepared by mixing cream, condensed milk, vanilla. Classic recipe is to use:

• 180 g of powdered sugar;
• 200 g of white chocolate;
• 2 spoons of milk.

To make the mixture, you need to break the tile and put it in a bowl. After you need to place it in a water bath, mixing powdered sugar here. Next, pour in a spoonful of milk and stir the aromatic mass. After the mixture becomes homogeneous, it is removed from the heat, and then a spoonful of milk is added. The mass is whipped with a blender. You need to instantly apply the glaze to the product before it has time to cool.

On sour cream

Another answer to the question of how to decorate a cake with icing is to use a mixture of sour cream. In this case, the product will come out somewhat sour. It is suitable for sausages with nuts, cookies, cakes. Such icing will not drain, for those who are wondering how to decorate a cake with mirror icing, this recipe is suitable. In addition to such a coating, the product is applied oil cream, nuts, candied fruits.

To prepare the mixture, you need to take:

• 2 spoons of sour cream;
• 2 tablespoons of cocoa;
• 4 tablespoons of powdered sugar;
• 0.5 tablespoons of vanilla sugar;
• 1 spoon of butter.

First of all, sour cream, powder, vanillin and cocoa are mixed in one bowl. Next, put the mixture on low heat. After boiling it for 5 minutes, the glaze is stirred, and then removed from heat. Then butter is put here, everything is mixed. The mixture is applied to the product before it finally hardens.

Methods for decorating with chocolate

Decorating products with chocolate is considered a classic due to the fact that the ingredient goes well with all kinds of dishes. The main advantage of chocolate is that it can be given any shape when melted. After hardening, this component will not crack, will not spread. In addition, an extensive choice is present at the stage of preparing the mixture. After all, there is porous, white, milk, dark chocolate.

by the most in a simple way to decorate a cake with chocolate is to grate the tiles and then sprinkle them on the product. In order to add curls to the product, you need to take a knife and cut the slightly warmed chocolate into thin slices. The peculiarity of the material is that in this case it will begin to curl instantly. This is the scope for cutting any patterns.

The next way to decorate a culinary product is to create openwork patterns, inscriptions, drawings. To create them, you need to fill a pastry syringe with chocolate, and then take parchment and draw patterns on it. Taking a syringe, you need to draw them on parchment, and then put it in the refrigerator for final solidification. Next, you need to remove the chocolate and put on a confectionery. It makes sense to download a drawing from the Internet and simply translate it onto paper.

It is very easy to fashion chocolate leaves. It is necessary, taking a real leaf of a tree, to dry it. Next, having melted the chocolate, it must be laid out on the inside of the sheet using a silicone brush. Putting the product in the refrigerator, you need to wait until it finally hardens. After that, the sheet can be laid out on the cake. It is also optimal to supplement such a decoration with cherries, from which you must first pull out the bones.

caramel icing

It should be borne in mind that the options for how to decorate a cake with icing are not limited to chocolate. Caramel glaze is also popular, it can also be marmalade, colored, soft, creamy, milky.

The caramel variation is just as easy to make. You just need to stock up:

• 150 g of warm water;
• 180 g sugar;
• 2 teaspoons cornstarch;
• 150 g of heavy cream;
• 5 g gelatin.

First of all, you need to soak the gelatin in water, then mix the cream and starch. Sugar will need to be melted in a pan until it turns brown. After that, cream, starch and sugar are mixed with water, bringing the mixture to a boil. Then the caramel dissolves, it must be mixed in the process. At the end, gelatin is added here, which will already have time to swell by that time. The cake is covered with the prepared mixture using a wide knife. It is necessary to place the product in the refrigerator so that the glazing is completed.

Marmalade glaze

A popular way to make a cake decorated with icing and fruit is to make a marmalade mix. For this you need to take:

• 200 g marmalade;
• 50 g butter;
• 2 tablespoons of sour cream;
• 120 g sugar.

To make the glaze, you will need to pre-melt the marmalade in a water bath, and then add sour cream, butter and sugar here. After the mixture is mixed, it is necessary to put it on fire and cook for 10 minutes. After allowing the mixture to cool, it is necessary to apply it on the cake, then put it in the refrigerator for 3-4 hours. In this case, it is recommended to lay out fruits on the sides of the product.

Butter cream decoration

A common answer to the question of how to decorate a cake with smudge icing is to prepare a universal cream. It is extremely convenient to draw with this mass, write congratulations on pastries, form flowers.

To prepare butter cream, you need to take:

• 100 g butter;
• 5 tablespoons of condensed milk;
• Food colorings.

To prepare the mixture, it is necessary, first of all, to melt the butter in a water bath. After you need to beat it so that you get a white and lush mass. Next, condensed milk is poured here, after which everything is mixed and divided into portions. Dyes are often added to the cream. After that, a syringe is filled with it, and inscriptions and patterns are created. In order for the cream to harden, you need to place the cake with it in the refrigerator.

Powder decoration

Powder is a universal decoration of confectionery. There are many varieties of this product. Powder is produced in the form of flowers, stars, balls, squares, circles and butterflies. She has a very wide range of colors. Powder is multi-colored, gold, silver, mother-of-pearl. Nut, chocolate, coconut flakes, as well as cookie crumbs, meringue.

If you are going to supplement a cake decorated with icing with powder, you need to consider that the latter is used only on sticky surfaces. It is necessary to sprinkle the product only at the moment when the icing or cream has not yet had time to harden.

To create the effect of an aquarium, it is necessary to use a jelly fill with powder. It is necessary to pour half of the jelly filling, and then freeze it, cover with sprinkles and pour jelly on top as well. If you alternate layer by layer, the product will come out extremely beautiful.

To decorate the sides of the cake with sprinkles, which also looks very impressive, you need to put it on a large towel. After sprinkling the sides of the cake and a towel, it is necessary to raise the sides of the product by pressing the towel.

In addition, drawings are often carried out using powder. This requires a sheet of paper. It is necessary to cut out the shape of the product, transfer a drawing or an inscription to paper. In the end, the pattern is cut out, and the cake is covered with a template. At the same time, it is not pressed against the surface of the cake. Then, thickly crushing the product with powder, the template is removed. The drawing remains.

Mirror glazing

There are many variations of creating a mirror glaze on the product. It is considered beautiful and appearance such decoration varies greatly depending on the recipe chosen.

Most often, a little gelatin is added here or a special syrup is mixed into the glaze. With such ingredients, the mass comes out especially brilliant. And if bubbles form during glazing, you need to pass the mixture through a sieve before applying it to the product.

It is important to use a thermometer to properly decorate the cake with mirror glaze. After all, the finished mass should be used only at the moment when it has time to cool to 35 degrees.

To prepare such a mass, you need:

• 150 g of glucose syrup;
• 135 ml of water;
• 150 g of sugar;
• 100 g of condensed milk;
• 15 g of gelatin;
• 150 g chocolate.

First of all, to prepare this type of glaze, you will need to pour gelatin with 65 ml of water, and then add sugar with syrup and water to a separate bowl, setting it on a small fire. It is necessary to stir the mixture until the sugar is completely dissolved in it.

In the next bowl, you need to put chocolate with condensed milk and gelatin, pouring all the ingredients with hot syrup. This mixture must be whipped with a blender, and then cool.

From chocolate and cream

As a fairly tasty and beautiful mixture, chocolate and cream icing has proven itself. To cook it, you need to stock up on quite ordinary products. Among them:

• 100 g of chocolate;
• 3 spoons of cream 30%;
• 40 g butter.

To prepare the mixture, you need to break the chocolate, and then put it in a separate bowl, put it in a water bath and, adding butter, melt it. After whipping the cream, you need to pour them here. You will get a fragrant glaze, which should be poured on top of the confectionery.

Milk chocolate

This icing is suitable for anyone who cooks cakes, muffins, rolls from thin dough. The aromatic mixture leaves a pleasant and memorable aftertaste. In this case, the surface of the cake will be matte. In order to make it shiny, you will need to add oil here.

To prepare the mixture, you need to take:

• 150 g low-fat cream;
• 180 g chocolate.

First of all, chocolate will need to be broken into several parts, and then put everything in one dish. Here you need to pour in the cream, and then heat everything over low heat until the mass becomes homogeneous.

How to frost a cake

To make the product aesthetically beautiful, it is important to take into account the recommendations not only at the stage of preparing the glaze, but also at the time of applying the mixture to the product. Although glazing is considered the simplest procedure, there are still a number of subtleties here. For example, if chocolate icing is used, it must first cool down. At the same time, it should not become thick, otherwise the mixture risks turning into lumps.

It is best to decorate the cake with icing, armed with a rubber brush. If the product is prepared from a dense dough, it is recommended to pre-apply apricot or peach jam. They need to smear the cake, and then leave for a couple of hours. Then, putting the cake on the grate, it is decorated by pouring the chocolate mixture. In this case, you need to level the surface using a rubber brush. It is optimal to complement this type of decoration with nuts, berries, powder. Next, in any recipe, you need to put the cake in the refrigerator for at least a few hours so that the glazing is completed.

Protein glaze

One of the types of glaze, which is known to everyone since childhood, is protein. It is she who is applied to Easter cakes. The classic version does not fit into the framework healthy eating due to the content of powder and cream, but there are options for making it in such a way that it is useful for the figure.

The most popular type of healthy glaze is protein. To prepare it you will need to take:

• Egg white.
• Sweetener.
• 2 teaspoons lemon juice.
• Salt.
• Vanillin.

First of all, you need to beat the protein, adding the remaining components to the mixture. After that, a creamy mass is obtained, which needs to cover the product. Next, baking is sent to the oven at a temperature of 150 degrees. Keep it there for 10 minutes. It is important that the icing grabs. After that, they often sprinkle the cake with powder - 1 teaspoon of sugar balls will not harm the figure.

It is important to consider that beforehand, before using a sweetener, it is recommended to grind it thoroughly. And only then it will be ready for whipping.

Creamy custard glaze

The glaze from this recipe will have a creamy taste, it will resemble condensed milk. This will emphasize the curd flavor of the product. Creamy custard glaze is much higher in calories than protein.

In preparation you will need:

• Low fat milk.
• Sweetener.
• Corn starch.
• Salt.

For 200 ml of milk, you need 1 tablespoon of starch. The rest of the ingredients are added to taste.

It is necessary to heat the milk without bringing it to a boil, and then dissolve the starch, salt and sweetener here. It is necessary to put this mixture on the stove and boil until a thick creamy mass is obtained. The consistency is chosen according to taste. Classic option is the density of sour cream. This will allow you to get beautiful smudges without excessive glaze liquid.

yogurt glaze

It is recommended to add sugar-free dietary syrup to this type of icing. Used here fat-free thick yogurt. Suitable and soft curd, gelatin, milk, salt. For 200 g of yogurt, you need to use 1 tablespoon of gelatin and 3 tablespoons of milk.

Gelatin must first be diluted in milk, and then mixed with yogurt, salt and sweetener. Syrup can act as an additive, lemon peel, vanillin, cardamom, cinnamon, baby puree from fruits, cocoa. As soon as such a mixture hardens, it will turn into a soufflé.

Glazing with a pistachio mixture is considered a very specific option. You must first purchase pistachio protein paste. Usually it is available in stores with dietary products.

It will take only 1 teaspoon of pistachio paste for such a glaze, 3 tablespoons of milk, 1 tablespoon of cottage cheese, a sweetener are added to it. After the mixture is stirred, the glaze will be considered ready. It must be applied to the cake, and then put in the refrigerator for an hour. After an hour, the icing will have hardened, and the cake will be ready to eat.

Can be easily replaced with melted butter if desired. diet cheese. The main task here will be the selection of an unsalted type of cheese. The recipe remains the same as in the previous case. At the same time, according to reviews, such mixtures are among the most delicious options glaze within proper nutrition. It is recommended to use glaze with pancakes.

Types of marriage and causes of custard dough.

Signs and determination of the readiness of yeast dough.

TICKET No. 15.4) + Fermented dough should have a uniformly mesh structure, a sharp alcohol smell.

Ticket number 22.

Technology of preparation of cream "Charlotte". Shelf life, use.

TICKET No. 8.2) + When cooking chocolate butter cream and butter and butter"Charlotte" cocoa powder is added 5-7 minutes before the end of whipping, coffee syrup, finely ground nuts with sugar.

Cream use for a layer, filling and finishing of the baked semi-finished product.

What is a zest? The use of peel in the confectionery industry.

Zest- a thin shell (peel) of citrus fruits with a pleasant aroma.

The zest from an orange or lemon is removed with a special tool or a frequent grater, but you can also remove it with a knife without capturing the white bitter pulp.

You can rub a clean dry orange with a piece of sawn sugar, then dissolve this sugar in water or store it in a tightly closed jar.

The zest is also preserved in syrup or mixed with granulated sugar or powdered sugar; the mixture should have the thickness of a paste. When used, it is dissolved in warm water.

It is impossible to imagine without zest and various desserts and pastries : buns, biscuits, muffins, charlottes, mannas, sweet puddings, ice cream. Its main advantage is the absence of citric acid, thanks to which the products receive a delicate citrus aroma without a sour taste.

Characteristics of low-calorie products. Appointment, preparation of vegetable mixtures.

Technology of making sand cakes. Range. quality requirements. Shelf life.

shortcrust pastry can be prepared in two ways:

The first way is by machine..

Butter with sugar is rubbed in a beater until smooth, eggs are added, in which ammonium, soda, essence are dissolved. Beat until a fluffy homogeneous mass and, stirring, gradually pour in the flour, but 7% of it is left to dust. Need to knead the dough fast to a homogeneous consistency. If the kneading time is increased, the dough may become tight. Products from such a test are hard, non-friable.

The second way is manual.

With manual kneading, the flour is poured onto the table in a slide, a funnel is made in it, into which they put butter, previously ground with sugar until the sugar crystals disappear, add eggs, in which they dissolve drinking soda, ammonium carbonate, salt, essence, and knead the dough until smooth starting from the bottom of the hill. Ready dough after kneading should have t not higher than 20 C.

For baking after kneading, the dough is hung in a whole layer into pieces of a certain mass, molded into rectangles and rolled into a layer no more than 8 mm thick according to the size of the confectionery sheet. During cutting, the table is sprinkled with flour to prevent sticking of the dough. The layer must be even in thickness, otherwise the quality of the semi-finished product will deteriorate during baking. The resulting layer is wrapped in a tube or rolled onto a rolling pin and transferred to a dry confectionery sheet, aligning the edges, pierced in several places so that there are no swellings from gases formed during the decomposition of chemical baking powder, and baked at t 260-270 C for 10-15 minutes. The readiness of the reservoir is determined by a light brown color with a golden hue.

Shortbread dough products are characterized by high calorie content, friability, pleasant delicate taste. They contain a lot of fat, sugar, eggs. Shortbread dough can be prepared without baking powder, but then the products will be of lower quality.

Assortment of sand cakes:

Cake " bird's milk»

Cake "Sand-fruit"

Cake "Sand with jam"

Cake "Sandy-cream"

Cake "Pest"

quality requirements : Cakes should have the correct shape, without kinks and dents, sand p / f is crumbly, crumbles when pressed. The top and side surfaces must be evenly coated and finished with cream or other finishing p / f. The cream pattern should be clear.

Products should not have an unpleasant smell and taste, not fresh products.

for storage cakes, at least two refrigerating chambers with a temperature of 5 ° C should be provided ... The capacity of the chambers is designed based on the shelf life of cakes:

Cakes with protein-whipped creams, with and without fruit trim - 72 hours;

So butter creams- 36 h;

FROM custards- 6 h;

With whipped cream -7 hours

Lipstick jewelry. These finishing semi-finished products are used to cover the surface of products.

Lipstick before use is heated to a temperature of 50-55 ° C in a water bath. It becomes fluid, which is necessary for glazing products. Before applying lipstick on a biscuit or sand layer, you must first lubricate it with a thin layer fruit filling, then the lipstick will lay down in an even layer and it will turn out more glossy.

Apply lipstick quickly with a long knife, level it over the entire surface of the formation. When the lipstick hardens, the layer is cut into cakes or cakes with a thin hot knife, for which it is dipped in hot water. This is done so that when cutting the layer, the lipstick does not crumble, but melts.

Sometimes lipstick is used to make drawings in the form of a grid or dots. To do this, dress up lipstick, put it in a cornet, close it and apply the desired pattern.

From lipstick, you can make a pattern "marbled" or "herringbone". For this purpose, a small amount of lipstick is tinted in a darker color, cocoa powder is often used. Lipstick is laid out in a cornet. Decoration must be done quickly so that the lipstick does not freeze. A layer of lipstick is applied to the layer, lipstick of a different color is immediately deposited from the cornstarch in the form of parallel lines. And then, with the blunt side of the knife, lines are drawn across up and down (it turns out a “marbled” pattern) or in one direction (herringbone pattern).

Glaze decorations.

The following glazes are used for finishing products: raw glaze for surface glazing; raw and custard for decorating products; chocolate (couvergur).

Raw glaze for surface glazing

Powdered sugar 907, egg whites 28, water 136. Output 1000.

Egg whites are poured into the beater, water at a temperature of 35-40 "C, add "/ 3 powdered sugar and, beating at a slow speed, add more" /, powdered sugar according to the recipe. The mixture is heated to 40-45 ° C. Beat again on a quiet go, gradually adding the rest of the powdered sugar. The glaze resembles thick sour cream in consistency. This glaze covers the surface of the products. After hardening, a smooth, shiny, thin sugar crust forms on the surface. It, like lipstick, can be tinted in different colors.

Raw glaze for decoration

Powdered sugar 866, egg whites 169, citric acid 0.1 Yield 1000.

Squirrels are poured into a whipping pot without a trace of fat, the machine is turned on at a low speed and, while whipping, powdered sugar is gradually added, at the end of whipping they are introduced citric acid. Readiness is determined by a stable pattern. Decorate products with glaze, depositing it from a pastry bag or paper cornstick.

Custard glaze for decorating products

Granulated sugar 547, powdered sugar 315, egg whites 170, citric acid 0.1, water 248. Yield 1000.

Sugar and water are brought to a boil, the foam is removed and boiled down to 114-115 "C (test for "weak ball"). At the same time, beat the egg whites until a stable foam and until the volume increases by 5-6 times. Without stopping beating, gradually pour in hot sugar syrup in a thin stream, powdered sugar and diluted citric acid are added in parts. The total duration of beating is 35 minutes. The readiness of the glaze is determined by the pattern on the surface: the pattern should not swim.

Jewelry from custard glaze less shiny than raw, but more stable during storage of products.

Chocolate glaze (couvergur). Chocolate icing is used to glaze the surface of cakes. To do this, the chocolate is crushed, combined with cocoa butter in a ratio of 4:1, heated in a water bath to 33-34 ° C and the surface of the products is glazed.

Candir jewelry

Refined sugar 745, powdered sugar 74, water 224. Yield 1000.

Sugar is combined with water, brought to a boil, the foam is removed and boiled down to 110 ° C (test for a "thick thread"). The resulting syrup is cooled to 80C, rubbed with a spatula, gradually adding powdered sugar. The mass becomes cloudy and acquires the consistency of liquid sour cream. Candir is used for casting hollow figurines. Best of all, figures are obtained from refined sugar, weaker ones from granulated sugar.

For this purpose, plaster molds are used. The halves of the forms are washed, tied together and placed in water for 2-3 hours. raw form prevents the syrup from sticking to the walls.

A hot candir is poured into the prepared form through the hole located at the bottom of the figure, after a few minutes a hard crust forms at the walls. After 10-15 minutes, the unhardened candir is poured out and the mold is left for 30 minutes. Then they untie it, take out the resulting figure and dry it for at least a day. Figure can be painted food coloring or glaze.