Glaze decorations. How to decorate a cake with icing: recipes, interesting ideas with photos and step by step instructions

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 smear it with a thin layer of fruit filling, then the lipstick will lie in an even layer and turn out to be 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 (a “marbled” pattern is obtained) 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. Yield 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 move, gradually adding the rest 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. Just like lipstick, it can be dyed 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 cauldron without a trace of fat, the machine is turned on at a low speed and, while whipping, powdered sugar is gradually added, and citric acid is added at the end of whipping. 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 whipping 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. The figurine can be colored with food coloring or glaze.

Lipstick jewelry. Lipstick is used to cover the surface of products.

Before use, lipstick is heated to a temperature of 50...55°C in a water bath, as a result of which it becomes fluid, which is necessary for glazing products. Before applying lipstick on a biscuit or sand layer, you must first smear it with a thin layer of fruit filling, then the lipstick will lie in an even layer and turn out to be glossy.

Lipstick is quickly applied with a long knife, leveling 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, warm up the lipstick, put it in a cornet, close it and apply the desired pattern (Fig. 7.6).

From lipstick, you can make a pattern "marbled" or "herringbone". For this purpose, a small amount of lipstick is tinted in a darker color, such as cocoa powder. 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 cornet in the form of parallel lines and

Rice. 7.6. Cake decoration with cornet fondant

immediately, with the blunt side of the knife, lines are drawn across up and down (a “marbled” pattern is obtained) or in one direction (herringbone pattern).

Glaze decorations. The following glazes are used to decorate products: raw for surface glazing; raw and custard for decorating products; chocolate (couverture).

Raw glazing surface glazing is prepared as follows.

Egg whites, water at a temperature of 35 ... 40 ° C are poured into the beater, "/z of powdered sugar is added and, while whipping at a slow speed of the machine, another% of powdered sugar is added according to the recipe. The mixture is heated to a temperature of 40 ... 45 ° C Whisk the machine again at a low speed, gradually adding the rest of the powdered sugar. The consistency of the glaze resembles thick sour cream. This glaze covers the surface of the products. After hardening, a smooth, shiny, thin sugar crust forms on the surface of the product. Just like lipstick, it can be tinted in different colors.

To prepare 1 kg of raw glaze for glazing the surface, take (g): powdered sugar - 907, egg whites - 28, water - 136.

Raw glaze for decorating products is prepared as follows.

Squirrels are poured into a whisk without any traces of fat, the machine is turned on at a low speed and, while whipping, powdered sugar is gradually added, and citric acid is added at the end of whipping. The readiness of the glaze is determined by the persistent pattern. Products are decorated with icing, depositing it from a pastry bag or paper cornet.

To prepare 1 kg of raw glaze for decorating products, take (g): powdered sugar - 866, egg whites - 169, citric acid - 0,1.

Custard glaze for decorating products is prepared as follows.

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

Custard glaze jewelry is less shiny than raw glaze, but more resistant to storage.

To prepare 1 kg of custard glaze for decorating products, they take (g): granulated sugar - 547, powdered sugar - 315, egg whites - 170, citric acid - 0.1, water - 248.

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

In-line production instead of confectionery chocolate uses cheaper chocolate coating, which is made on the basis of cocoa equivalent and which is supplied to the production in ready-made. Unlike chocolate, it does not need to be tempered, it is easy to handle, withstands low and tolerates high temperatures (up to 32 ° C) thanks to its palm oil.

As an additive to confectionery, black (or white) chocolate sauce is used, which enters the workshop in a tube with a screw cap with a capacity of 1 liter.

Colored chocolate in the form of colored shavings, colored vermicelli, etc. is recommended for finishing, glazing and decorating finished products. The basis of colored chocolate is white chocolate with the addition of flavorings and dyes. Three types of chocolate have corresponding tastes: orange - the taste of orange, lemon - the taste of lemon, pink - the taste of strawberries. The assortment also uses green, yellow and blue chocolate.

Candir jewelry. Refined sugar is combined with water, brought to a boil, the foam is removed and boiled to a temperature of 110 ° C (to a thick thread). The resulting syrup is cooled to 80 ° C, 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.

Plaster molds are used to cast figures. The halves of the forms are washed, tied together and placed in water for 2-3 hours. The 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 uncured candir is poured out and the mold is left for 30 minutes. Then it is untied, the resulting figure is taken out and dried! at least a day. The figurine can be painted with food coloring or icing.

To prepare 1 kg of candir, they take (g): refined sugar - 745, powdered sugar - 74, water - 224.

Merchant cream roses on confectionery products are gradually becoming a thing of the past. They are being replaced colored glaze for cake - easier to digest and less high-calorie. And the simplicity of decorating desserts with its help is incomparable with anything. Cakes, buns, muffins, pastries, just taken out of the oven, have an unpresentable appearance. But then a magical colored icing for the cake appears, sweetness is poured from above - in front of you is a work of culinary art. An incredibly simple cooking process makes it indispensable for its use in the confectionery business. Sweet mass can make marshmallows, cupcakes tastier and more beautiful, and also increase energy value.

A bit of history

More than two centuries ago, colored glaze originated from glazing. Baking was covered with well boiled sugar syrup and placed in a low temperature oven. After drying, an opaque film formed on the product. Later, to give color to the mass, they began to add juices of berries and plants.

According to history, the white icing for the cake, the recipe for which included sugar, spoke of the purity and innocence of the bride, as well as the material wealth of the family. The cost of this product was then considerable, it was available only to wealthy people.

Over time, dyes began to be added to the sweet mass, colored glaze took its place in confectionery art as an elegant completion of the culinary composition. monograms and patterns from sugar mass, and even sculpting figures, has become commonplace, and now you can read how to make icing for a cake step by step in any cookbook.

The ease of preparation and the minimum required products for the preparation of this confectionery component are rightfully appreciated professional chefs. lovers home baking also often used to decorate their products.

Basic glaze composition

The base consists of uncolored components and is naturally neutral in color. The composition is used in decorating confectionery products with the use of various aromatic and color additives.

Cooking steps

In a water bath, dissolve to a liquid state 50 g butter.
Add 4 teaspoons of milk and sugar.
Cook, stirring, until grains dissolve.
Beat with a blender.
Colored icing for the cake is obtained by adding food coloring

products that are mixed into the still hot mixture.
After it has cooled, it can be used directly to decorate various confectionery masterpieces.
It is advisable to store the remains of unused mass in the refrigerator under a tightly closed lid. Just reheat before next use.

Secrets for making colored icing for the cake

Be sure to sift the loose ingredients before cooking, otherwise it will take a lump.
When cooking, you should not be distracted, do not let the mass burn, otherwise you will have to start all over again.
Stir thoroughly while cooking.
Whipping the mass with a blender, the appearance of air bubbles should not be allowed, otherwise ready product won't be smooth enough.

Touching up the glaze

Color plays an important role in creating decor for confectionery. Using various shades of paints, you can create culinary masterpieces that will bring not only taste pleasure, but also admire the beauty of the external design.

To color the icing for the cake, you can use synthetic food coloring or natural coloring from the juice of berries and vegetables. Food additives give a brighter color to the finished product, but they may not be useful for everyone. When using natural colors, the colors are not so saturated, but such a delicacy can be given without fear even to a child.

Dyes for glaze

Coloring synthetic compounds are easy to use, give a bright, saturated color. They are various kinds- liquid, powder, gel - and are widely used in industrial production confectionery products. Also, these dyes are loved by housewives for ease of use. The colored icing for the cake you have prepared with their use is stored longer and will not deteriorate from sunlight and high humidity.

Dry food coloring

Powder colorants for confectionery should not be confused with paint for Easter eggs. These are synthetic pigments that intensely color with minimal doses. They are available in a wide range of colors, inexpensive and easy to use. At home, the amount of powder should be measured with the tip of a knife. With powder pigments, you will not have questions about how to prepare colored icing for a cake.

Powder for coloring can be used to sprinkle dessert, or diluted in water or alcohol.

Gel food coloring

The components of these dyes - synthetic pigments, water, food glycerin, thickeners - have hypoallergenic properties and do not harm health at all. To obtain a bright, saturated color, two drops of gel condensate per painted mass are enough.

A product for coating desserts in trendy technique with velor or colored mirror glaze, produced packaged so as to take required amount simply and easily. Experts recommend buying gel food coloring for use in cooking. The cost of this product is an order of magnitude more expensive than other types, but if you take into account the advantages - safety for health, lack of smell and neutral taste - its advantages are obvious. It can also be noted that the presence of gel paint will not affect the consistency finished product because of its microscopic volume, and the colored icing for the cake will not lose its specific taste.

Food coloring from products

Preparations isolated from animal and plant sources are not exposed to chemical attack. The raw materials are ingredients of plant origin - vegetables, root crops. For the consumer, this type of product is available in the form of liquids and oils, or granules and powder. The brightness obtained when using such dyes depends on the growing conditions of the starting materials, the time of collection and storage conditions.

The big plus is getting food coloring at home

available to every housewife, which allows them to be included in the recipe for colored icing for the cake.
To get a pink color, you need to add a drop of cherry juice.
When you add beets, you get purple.
Green gives pressed spinach.
Carrots and orange add an orange tone.
Colored icing for the cake will turn red with cranberries.
Blue is extracted from blackberries and blueberries.

The juice is simply squeezed out of the berries, the vegetables must first be grated and the juice squeezed out of the resulting mass. Frozen berries should be thawed in the microwave.

As you can see, berries and vegetables with a high content of vitamins are used. Therefore, colored icing for a cake at home with the use of natural additives will be not only tasty, but also healthy. By experimenting with different combinations of starting ingredients, you can achieve a wide range of colors for use in decor.

Different ways to make frosting

In the first case (without heat treatment), 50 g of powdered sugar and 50 ml of warm water are mixed until the powder grains are completely dissolved. In the second case, with heat treatment, the sugar mixture is brought to a boil in a metal bowl and boiled for 2-3 minutes while stirring over low heat. In both cases, be sure to mix thoroughly until a smooth and shiny mass appears.

Recipe with glucose syrup

Confectionery glaze, which includes glucose syrup, has a neutral color and can be used for decoration culinary products as an independent element. But with the addition of dyes, you can make more diverse options for decorating desserts, so a more interesting and varied colored glaze is prepared on its basis.

The main ingredients are white chocolate and condensed milk.

In a saucepan, mix 100 ml of water, 150 g of syrup and 180 g of sugar. Heat, stirring constantly, until boiling and boil for exactly 2 minutes. Then remove from fire. Add the chocolate bar broken into pieces and stir until completely dissolved. Pour in the condensed milk, mix again. Strain through a sieve or cheesecloth. The resulting mass will be included in the mirror glaze recipe as the main ingredient.

If glucose syrup is not available, prepare it yourself from glucose tablets. Take 2 packs of glucose, pour 2 tablespoons of water. Boil until the particles dissolve. Pour in a tablespoon of food glycerin, mix. Store in a cool place.

Mirror glaze recipe

Did you see your own reflection on the surface of the sweet delicacy? Yes, this is not a fantasy. Showcases that catch the eye, in all the splendor of spectacular sparkle and cakes, are not a fairy tale. Mirror icing for the cake at home, prepared to surprise the household and guests, will become your chip in the treats of the festive table.

All ingredients in the above glucose syrup recipe are preheated to meet temperature regime. The ideal temperature is 32 degrees on average. To get a colored glaze, add dye drop by drop and choose the desired color. Now you need an immersion blender. You need to mix without raising the blender above the mixture. If bubbles appear in it, pass the mixture through a sieve twice. If the bubbles have not disappeared, then the colored icing for the cake, unfortunately, did not work out, and you will have to redo it.

Before decorating, the product must be frozen, then apply a warm mass on the surface and sides and evenly distribute. Wrap tightly with cling film and refrigerate to ripen. Store the remaining unused part in a cold place, warm up before use.

Red icing for the cake is very spectacular, admirable, will not leave anyone indifferent. Of course, you have to try and follow all the technological wisdom, but the result will be admirable.

In the design of confectionery masterpieces, everyone can show their artistic abilities. The red mirror glaze used for decoration, with a bright and cheerful color, can cheer up and excite the appetite. If desired, you can cover the entire product with it, and it will resemble a sparkling cylinder, or, combining with other colors, create fancy swirling patterns. You can dip berries into it and decorate the product with sparkling glossy “crystals”.

Black mirror glaze is more demanding to prepare.

Boil syrup from 240 g of sugar and 100 g of water. Put 160 g of cream on the fire, bring to a boil, add to the sweet mass, then pour in 80 g of good cocoa. Boil everything again, add the soaked and squeezed gelatin.

Pour into a glass and beat with a blender at minimum speed, achieving the complete disappearance of bubbles. Cool, pour the product, pack tightly in food foil and refrigerate for 12 hours.

The recipe for the mirror glaze is quite complicated to prepare, but the impression made on your guests is worth the effort. You will hear a lot of compliments addressed to you and you will be just a queen.

oil fill

The variety of options for making decorations for desserts never ceases to amaze. So, butter icing can become an original and beautiful addition to confectionery goodies. It has a more delicate texture and literally melts in your mouth.

To prepare, melt in a water bath 100 g white chocolate, broken into pieces, add 70 g of condensed milk, 30 g of butter, pour in 30 g of cream, mix everything until smooth and cook for 2-3 minutes. Add pre-soaked gelatin and a drop food coloring, mix. Bring to a uniform color. The mass should drain from the spoon. Colored icing for the cake will cover the entire surface of the product. Then place the dessert for several hours in the refrigerator.

caramel finish

For cooking, you will need 100 g of sugar, 250 g of boiled condensed milk, 250 g of cream, 10 g of gelatin. Instead of condensed milk, you can take trailing toffees or candies "Korovka".

You can use this original colored icing for the cake instead of chocolate paste for filling eclairs and buns.

Lemon icing for cake

Interesting recipes for making dessert with spicy and pleasant taste freshly squeezed lemon:
2 tablespoons lemon juice, 3 tablespoons of powdered sugar, 100 g of butter.
1 tablespoon of honey, 2 tablespoons of lemon juice and boiling water, 250 g of powdered sugar.

Colored icing for a cake with lemon smudges will be obtained by adding yellow dye to any of the options.

Vanilla finish

With a pleasant vanilla taste, it is great for buns, Easter cakes, muffins, cookies, cakes. Even without the addition of dyes, it will decorate any confectionery. And if you make even a minimum of effort, how to prepare colored icing for a cake will not be a secret to you.

You can cook in two ways.

For the first method, you will need 8 tablespoons of water, 1.5 cups of powdered sugar, vanillin to taste. Mix the dry ingredients, pour hot water and stir vigorously until you get homogeneous mass. Add dye. You have got a glaze for color. A recipe that does not require heat treatment.

The second will require 30 g of butter, 1.5 cups of powdered sugar, 30 g, vanillin to taste.

As usual, melt the butter, pour in the milk, pour in the powdered sugar with vanilla. Then grind with a spatula until the mass becomes creamy, and immediately apply to the product - it hardens quickly.

Icing for baking

The use of sweet sugar mass with the addition of berry juice to decorate cookies, gingerbread, buns is a tradition of confectionery masters since the Middle Ages, which is still used in cooking today.

An unusual icing for cookies, which can be used to draw lines and shapes, painted in all the colors of the rainbow, is quite accessible to every self-respecting culinary specialist if there are quality products - 1 chicken protein and 100 g of powdered sugar.

For cooking egg white room temperature should be mixed with powder, and pour 1-2 tablespoons, then grind intensively. When all the powder is over and creates a single mass with the protein, add the dye. If you have several colors of paint, you can make a palette, and colored cookie icing will paint your cookies under Gzhel, Khokhloma, or your son’s favorite cartoon character.

To someone, and to whom - a gingerbread. The history of Russian gingerbread, like the history of Russia, has many faces. This is the most ancient delicacy, for the manufacture of which special forms were made - seals, where the dough, according to the cherished recipes, turned into a gingerbread. Colored icing for gingerbread served as decoration.

There should be no lumps in the powdered sugar for these sweets, so everything was sifted through a sieve. Then the protein was added and kneaded until smooth. The resulting mass covered the surface. And the colored glaze used as a decoration painted the gingerbread in all its glory.

Gingerbread is a classic of gingerbread art. The surface of the baked product, decorated with swirls and patterns of white fondant, causes appetite and salivation at the mere sight. It only takes 2 to cook. chicken protein, 300 g sugar and 20 g orange peel. All this was mixed until smooth, and then the gingerbread was decorated to your liking. Glaze for gingerbread did not require dyes, the dough with additives itself acted as a beautiful canvas.

There are options to purchase ready-made decorations for your confectionery creations, buy factory-made products, and colored icing for the cake will be at your service without any problems.

But do-it-yourself, with the help of children, whom in the process of cooking you will tell how to make colored icing for the cake, this is completely different.

How wonderful to meet the morning with a cup of coffee and a fluffy croissant! And if there is colored icing on top, then this is the kindest start to the day!

Take 450 g of flour premium, 2 teaspoons of salt and sugar, 25 g of vegetable margarine, 1 teaspoon of active yeast, 1 lightly beaten egg. Make dough, let rise twice. Roll out the layer with a thickness of 1.5-2 centimeters, cut into triangles. Put a piece of butter inside each triangle, roll up and bake for 20 minutes in the oven at 2000.

Ready-made croissants can already be eaten, but colored icing for the cake will make them truly magical.

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 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.

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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 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% (by weight) 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-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, and boil for 3-5 minutes, dry and store 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 figure.

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-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 pounded 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 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 the 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, 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, 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 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 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), a cutting board or any other hard surface.

What do we have to do?

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

Spread cling film on a cutting board.

Start with liquid chocolate cling film draw butterflies. 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 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 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 the curly recesses that 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: