The first step is to prepare the cream itself and paint it in the desired colors. For our butter cream, we needed to beat 250 grams of soft butter until white, then in portions, without stopping the mixer, add three cups of sifted powdered sugar and pour in a couple of tablespoons of milk.

After coloring portions of the cream, distribute them into pastry bags, and if you don’t have the latter, then simple zip-lock bags will do.

The selected confectionery product, be it a cake, pastry, cupcake or cookie, is also topped with a layer of cream, chocolate or sugar glaze in a contrasting color to the chosen decor.

When all the preparatory operations are completed, you can begin to practice. You shouldn’t expect much variety from decor without special attachments, but it’s quite possible to reproduce classic flowers and petals from cream.

For the first tiny flowers, fold the tip of the piping bag under and cut the fold vertically.

With the end of the bag perpendicular to the surface of the area to be decorated, begin to pipe small portions of the cream, rotating the dessert so that the petals overlap each other, combining to form a whole flower. Pour out portions of the cream quickly and interrupt them with sharp movements. Drop a little cream of a different color into the center of the flower or place a round candy, imitating a receptacle.

Such chrysanthemums are no more difficult, but they take more time. Cut the corner of the pastry bag as shown in the diagram.

Place the bag cut side down at a 45 degree angle to the surface. Pipe out a small portion of cream, and then jerk the bag back.

Now the most classic cream decor is roses. They are the easiest to make. The end of the bag is folded and cut in the same way as in the first case, but instead of making cuts on two sides, you need to make them on four sides, re-straightening and re-folding the end in a different direction. The cuts must be as uniform in size as possible.

Hold the bag perpendicular and rotate the object to decorate until you get the desired size bud. Having reached the center of the bud, lift the bag up with a sharp movement.

Very often we want to decorate the cake in a special way - make some meaningful inscription on it or simply convey our mood and then beautiful flowers bloom on the cake... With the help of cream this is very easy to do and you don’t need to fuss for a long time like, for example, with mastic! This recipe for cake decorating cream is my most popular one, as the cream is very tasty, smells good and holds its shape perfectly.

Ingredients:

• 100 grams of butter (take good quality - classic);
• 30-50 grams of condensed milk (natural thick, not less than 8.5%);
• vanillin on the tip of a knife.

How to make cream for cake decoration

Beat butter at room temperature with condensed milk and vanilla. Do not add condensed milk all at once, but little by little. You use it to control the consistency of the cream.

Once you get a uniform mass, stop whisking; if you overbeat the cream, it will begin to separate. If this happens, warm it up a little and beat again.

How to make colored cream for a cake?

The easiest and most natural way is to add cocoa. But the color will only be brown. To get other colors, you will have to add food coloring. I do it this way: I separate part of the cream and begin to gradually pour the dye into it, stirring constantly until the dye is all gone. And so on until you get the desired color. It is better to do this in a cool place, otherwise if you stir for a long time, the cream will begin to melt. If the cream has melted a little, put it in the refrigerator for a while, then decorate the cake.
That's it, our cream is ready! Take a pastry syringe and create whatever your heart desires :)

How to replace a pastry bag (syringe)?

If you don’t have a syringe, it doesn’t matter - take hard cardboard, make a cone out of it, gently fold the edges several times (as is done in cornets). Then securely staple in several places (the more often, the better). Cut off the tip and the cream can be applied - cut a small end from the bag and insert a cardboard cone into it. Attention! The hole in the bag must be smaller than the cone, otherwise it will simply fall out! I won’t say that using a homemade pastry bag you will get super results, but in an emergency you can use it to make a simple inscription, and then decorate the cake with the same strawberries. The result will be great! The main thing is not to rush and do everything carefully, otherwise the cream will come out of all the “cracks” when squeezed out, resulting in a creamy explosion :)

• After cooking you will receive 1 serving
• Cooking time: 10 minutes

Before whipping, the butter should sit at room temperature and become soft. It is important! If you start whisking when it’s frozen, water will come out and you’ll ruin your work.

Condensed milk should be thick. The composition must be “GOST” - only milk and sugar. And nothing more! Otherwise, water will also come out. Manufacturers sometimes add serum to it and it is this serum that begins to “cry”. If the composition contains starch, then crumbs may appear in the cream. All this indicates the poor quality of condensed milk.

Food coloring (this is a must for cream!) must also be of high quality. Once, I remember, I bought food coloring, and the manufacturer was somehow strange (the place of production was some remote village). As a result, I ruined the cream. How? I had already colored it and when I decided to try it, it turned out to be... salty. Not just salty, but terribly salty! It was very unpleasant, so before applying the cream to the cake, be sure to try it so that it doesn’t turn out like mine.

It is better to decorate a cake that has already been transplanted into its place, otherwise you may dent something later. If I'm decorating a cake with frosting, I do it on a work tray, then transfer the cake to a clean one in which I will serve it and decorate it. There are rotating cake stands on sale now, check them out. They are very convenient not only for serving, but also for decorating; you don’t have to “handle” your cake. This is especially true when the cake is heavy, for example, more than 2 kilograms. When I bake in a mold with a diameter of 26 centimeters, my cakes often come out to 2.5 kg, so I’ve already started looking for one for myself. I’ll give you some advice right away - look towards the glass ones, the cuts on them will not be as visible as on plastic.

All the best and successful recipes to you!

Additional Information

• Cooking time: 10 minutes
• Difficulty of preparation: for beginners
• Equipment: Mixer
• Type of dish: High-calorie
• Cuisine of the world. Russian

A pastry syringe is a simple but very effective device with which you can decorate the simplest dessert in a few minutes. Prepare creamy, protein or custard, select the desired attachment and draw any patterns, make borders and monograms.

Great capabilities of the pastry syringe

With the help of a pastry syringe, even a not very skilled pastry chef can steal a cake, pastries, pies or candies. Buy a syringe with several types of attachments; this accessory has a lot of possibilities.

The thinnest nozzle with a straight cut will allow you to make inscriptions with cream, sugar mastic or chocolate. You can use it to draw a variety of patterns reminiscent of lace, flower stems, and also create chocolate monograms.

To decorate the edge of the cake, a nozzle with an oblique cut is indispensable. You can use it to make cream borders. The wedge-shaped nozzle makes it easy to draw leaves and flower petals. Star-shaped nozzles are also very popular. With a small nozzle you can make cream stars, borders and curly dots. The large one is useful for pipetting cookies, such as meringue.

Preparing cream for the cake

To make your decorations beautiful, make the cream correctly. You can use custard or egg white version, as well as well-whipped heavy cream. However, the most popular remains thick buttercream, with its help you can create designs of any complexity - from a modest border to real cream flower beds.

You will need:
- 100 g sweet butter;
- 4 tablespoons of condensed milk;
- a few drops of vanilla extract;
- food colorings.

Mash the butter and beat with a mixer along with vanilla essence and condensed milk. You should end up with a fluffy, homogeneous mass that holds its shape well.

Divide the cream into portions and add a little food coloring to each. Whisk the mixture thoroughly until the color is uniform.

Select the desired nozzle and place it on the syringe. Using a spoon, fill the reservoir with cream. Place it tightly: if there are voids inside the syringe, you can ruin the jewelry.

Ceremonial view: decorating the birthday cake

Try decorating a traditional round cake. Cover its surface with fondant or chocolate glaze; against such a background, cream decorations look especially impressive.

Start with the centerpiece. Try making a bouquet of daisies; you can draw them using a bias cutter. Fill the syringe with pink cream and bring it to the surface. Holding the syringe at a slight angle, squeeze out the cream so that it forms steep waves resembling petals. Moving your hand in waves, move the syringe in a circle, drawing a flower. Draw three large daisies and a couple of buds.

Fill the syringe with green cream and use a thin straight tip to draw flower stems. Change the nozzle to a wedge-shaped one and draw leaves. Lastly, decorate the edges of the cake. Use white cream to plant stars to form a beautiful border. Draw them using a star tip.

The guests are already on the doorstep, and you are still working magic in the kitchen. It seems that everything is ready, all that remains is to decorate the cake. But there is no time to make mastic roses and figurines. Is it really impossible to surprise your guests? It will work if you know some of the tricks of real confectioners.

Method 1. When you only have a spoon, fork and knife at hand

Even without a pastry syringe and various molds, you can make the cake in relief using a regular fork. There is only one condition: the cream must be thick enough and not spread.

"Zigzags". They are easy to make; just touch the cream with a fork and make wave-like movements.

"Waves". Using the side of the spoon, draw “waves”, directing them in one direction.

"Petals". Using a spoon, make circular movements on the cake.

"Stripes". But here you will need a knife. Turn it over with the blunt side and draw a line without pressing too hard or interrupting it.

Method 2. If you have a pack of M&Ms in your pocket...

A very simple way to really decorate a cake is to take a large bag of M&Ms and put colorful designs on the cake. Children will especially appreciate this decoration.

Method 3. Write inscriptions

In order to write something on the cake (congratulations, name, just the date) you need thick cream and a pastry syringe.

Step 1.First write an inscription on the cake with a toothpick (the icing on the cake should not be liquid).

Step 2. Fill the syringe with melted chocolate and write the desired inscription on the stencil.

Method 4. Carbon copy

If you are not good at drawing, then try to find a simple stencil (for example, download it from the Internet). This stencil should be placed on a cake, previously greased with cream, and sprinkled with thick powdered sugar on top (the color should be contrasting) or painted over the stencil with a wide brush with cream.

Method 5. Autumn marathon

For this method you will need chocolate and tree leaves of different sizes.

Step 1.Wash and dry the leaves.

Step 2.Melt the chocolate in a water bath or in the microwave. You can take several types of chocolate, then you can play with color.

Step 3.Using a pastry brush, brush the surface of each leaf fairly thickly.

The first step is to prepare the cream itself and paint it in the desired colors. For our butter cream, we needed to beat 250 grams of soft butter until white, then in portions, without stopping the mixer, add three cups of sifted powdered sugar and pour in a couple of tablespoons of milk.

After coloring portions of the cream, distribute them into pastry bags, and if you don’t have the latter, then simple zip-lock bags will do.

The selected confectionery product, be it a cake, pastry, cupcake or cookie, is also topped with a layer of cream, chocolate or sugar glaze in a contrasting color to the chosen decor.

When all the preparatory operations are completed, you can begin to practice. You shouldn’t expect much variety from decor without special attachments, but it’s quite possible to reproduce classic flowers and petals from cream.

For the first tiny flowers, fold the tip of the piping bag under and cut the fold vertically.

With the end of the bag perpendicular to the surface of the area to be decorated, begin to pipe small portions of the cream, rotating the dessert so that the petals overlap each other, combining to form a whole flower. Pour out portions of the cream quickly and interrupt them with sharp movements. Drop a little cream of a different color into the center of the flower or place a round candy, imitating a receptacle.

Such chrysanthemums are no more difficult, but they take more time. Cut the corner of the pastry bag as shown in the diagram.

Place the bag cut side down at a 45 degree angle to the surface. Pipe out a small portion of cream, and then jerk the bag back.

Now the most classic cream decor is roses. They are the easiest to make. The end of the bag is folded and cut in the same way as in the first case, but instead of making cuts on two sides, you need to make them on four sides, re-straightening and re-folding the end in a different direction. The cuts must be as uniform in size as possible.

Hold the bag perpendicular and rotate the object to decorate until you get the desired size bud. Having reached the center of the bud, lift the bag up with a sharp movement.

Very often we want to decorate the cake in a special way - make some meaningful inscription on it or simply convey our mood and then beautiful flowers bloom on the cake... With the help of cream this is very easy to do and you don’t need to fuss for a long time like, for example, with mastic! This recipe for cake decorating cream is my most popular one, as the cream is very tasty, smells good and holds its shape perfectly.

Ingredients:

• 100 grams of butter (take good quality - classic);
• 30-50 grams of condensed milk (natural thick, not less than 8.5%);
• vanillin on the tip of a knife.

How to make cream for cake decoration

1. Beat butter at room temperature with condensed milk and vanilla. Do not add condensed milk all at once, but little by little. You use it to control the consistency of the cream.
2. Once you get a uniform mass, stop whisking; if you overbeat the cream, it will begin to separate. If this happens, warm it up a little and beat again.

How to make colored cream for a cake?

The easiest and most natural way is to add cocoa. But the color will only be brown. To get other colors, you will have to add food coloring. I do it this way: I separate part of the cream and begin to gradually pour the dye into it, stirring constantly until the dye is all gone. And so on until you get the desired color. It is better to do this in a cool place, otherwise if you stir for a long time, the cream will begin to melt. If the cream has melted a little, put it in the refrigerator for a while, then decorate the cake.

That's it, our cream is ready! Take a pastry syringe and create whatever your heart desires :)

How to replace a pastry bag (syringe)?

If you don’t have a syringe, it doesn’t matter - take hard cardboard, make a cone out of it, gently fold the edges several times (as is done in cornets). Then securely staple in several places (the more often, the better). Cut off the tip and the cream can be applied - cut a small end from the bag and insert a cardboard cone into it.

Attention! The hole in the bag must be smaller than the cone, otherwise it will simply fall out! I won’t say that using a homemade pastry bag you will get super results, but in an emergency you can use it to make a simple inscription, and then decorate the cake with the same strawberries. The result will be great! The main thing is not to rush and do everything carefully, otherwise the cream will come out of all the “cracks” when squeezed out, resulting in a creamy explosion :)

• After cooking you will receive 1 serving
• Cooking time: 10 minutes

• Before whipping, the butter should sit at room temperature and become soft. It is important! If you start whisking when it’s frozen, water will come out and you’ll ruin your work.
• Condensed milk should be thick. The composition must be “GOST” - only milk and sugar. And nothing more! Otherwise, water will also come out. Manufacturers sometimes add serum to it and it is this serum that begins to “cry”. If the composition contains starch, then crumbs may appear in the cream. All this indicates the poor quality of condensed milk.
• Food coloring (this is a must for cream!) must also be of high quality. Once, I remember, I bought food coloring, and the manufacturer was somehow strange (the place of production was some remote village). As a result, I ruined the cream. How? I had already colored it and when I decided to try it, it turned out to be... salty. Not just salty, but terribly salty! It was very unpleasant, so before applying the cream to the cake, be sure to try it so that it doesn’t turn out like mine.
• It is better to decorate a cake that has already been transplanted into its place, otherwise you may dent something later. If I'm decorating a cake with frosting, I do it on a work tray, then transfer the cake to a clean one in which I will serve it and decorate it. There are rotating cake stands on sale now, check them out. They are very convenient not only for serving, but also for decorating; you don’t have to “handle” your cake. This is especially true when the cake is heavy, for example, more than 2 kilograms. When I bake in a mold with a diameter of 26 centimeters, my cakes often come out to 2.5 kg, so I’ve already started looking for one for myself. I’ll give you some advice right away - look towards the glass ones, the cuts on them will not be as visible as on plastic.

All the best and successful recipes to you!

How to make cream for cake decoration
Nothing beats homemade baked goods. Fragrant, delicious-smelling and lovingly made baked goods will decorate any feast. And the top, of course, will be the cake. Beautifully decorated, it is the pride of the hostess and the admiration of the guests.
You will need

200g butter
-8 heaped tablespoons of powdered sugar, or 8 tbsp. condensed milk.
Instructions
1

How to make cream for cake decoration

What cream should I use for decoration? There are several basic recipes that can be used to decorate a cake. They are easy to prepare and very tasty.
2

The most popular and easiest to make is basic buttercream with powdered sugar. For it we need 200g of butter and 8 tablespoons (heaped) of powdered sugar.
3

Remove the butter from the refrigerator in advance - it should be at room temperature. Beat it with a mixer and gradually add powdered sugar, one spoon at a time. This cream is suitable for decoration and as a base for mastic. To draw figures, leave it in the refrigerator for a while - it will harden and the figures will come out better.
4

The next cream is basic butter cream with condensed milk. Ingredients: butter - 200 g, condensed milk - 8 tablespoons. Take the butter (not cold, but softened), beat by hand using a metal whisk or wooden spatula until smooth, white, fluffy and elastic. Without stopping whisking, add condensed milk one tablespoon at a time. And continue beating until you get a homogeneous, airy mass, about 10-15 minutes. If the milk is candied, you can boil it and cool it to room temperature.
5

When decorated with warm cream, the figures turn out to be glossy, shiny, and not embossed. If you use chilled cream, they will be matte and embossed.
6

Ganache is one of the creams based on cream and chocolate. It is also used for painting decorations. There are black and white ganaches, depending on the chocolate you use.
7

Recipe No. 1. Heated, hot cream (36% fat) - for ganache, 300g milk chocolate (or dark), 2 cups chilled whipping cream.
8

Recipe No. 2. 200g hot cream for ganache (36% fat), 200g. white chocolate, 1 cup chilled whipping cream.
9

Bring the cream intended for the ganache to a boil and pour in the chocolate, melted in the microwave or in a steam bath. Stir thoroughly with a fork until the chocolate is completely dissolved. After this, cool it in the refrigerator (you can leave it overnight). The next day, whip the remaining cream until fluffy. After this, beat the cooled creamy chocolate mixture until thick. And gradually, little by little, add to the whipped cream, turn the mixer on speed 1-2.
10

The cream turns out to be very thick, delicate, similar to soft ice cream.
If you don’t have a special syringe for drawing, it doesn’t matter. Roll up a bag of baking paper, put the cream in it, and draw for your health!
11

Do you need a fine line? Trim the tip diagonally with nail scissors. For a thicker line, make a larger cut. You can use a bread or cheese knife to create wavy lines on the sides of the cake.

The taste of the cake largely depends on the cream. If one ingredient is replaced with another, the taste of the confectionery masterpiece will immediately change. In addition, delicious and original creams are the “highlight” of baked goods.
You will need

For the first recipe:
- milk;
- coconut flakes;
- egg yolks;
- sugar;
- vanillin;
- gelatin.

For the second recipe:
- milk;
- granulated sugar;
- egg;
- butter;
- cherry syrup or strawberry juice.

For the third recipe:
- blueberry;
- cinnamon;
- cream;
- powdered sugar.

For the fourth recipe:
- ground coffee;
- sugar;
- egg yolks;
- flour;
- cream;
- butter.

Instructions
1
To prepare coconut cream, heat one glass of milk over medium heat and add 75 grams of coconut flakes. Reduce heat and simmer for about 20 minutes. Cool, strain using a sieve and squeeze out the shavings. Whisk two egg yolks with 4 tablespoons of sugar and a pinch of vanilla, and then pour into the coconut-milk mixture in a thin stream.
2
Pour one teaspoon of gelatin into 50 grams of water and leave for half an hour to swell. Dissolve it in a water bath until completely dissolved. Place the milk mixture in a water bath and add gelatin. Mix all the ingredients and after 5 minutes put them in a cool place. After a few hours the cream will be ready for use.
3
Prepare fruit cream. To do this, boil 2 tablespoons of milk with 2 tablespoons of granulated sugar and remove from heat. Beat one egg with a whisk and pour into the milk in a thin stream. Continue beating, gradually adding 200 grams of softened butter. Add 50 grams of cherry syrup or strawberry juice and beat again.
4
To prepare an unusual spicy cream, pour 100 grams of blueberries and one teaspoon of cinnamon into a grinding container. Using a blender, puree the berries. In a separate bowl, beat 100 grams of cream 38% fat along with one tablespoon of powdered sugar. Gently combine blueberry puree with cream. After which the cream will be ready for use.
5
Make coffee cream. To do this, pour 2 tablespoons of ground coffee into 200 grams of boiling water and stir thoroughly. Brown one tablespoon of sugar in a frying pan, add 50 grams of hot water and boil the syrup. Pour it into the prepared strong coffee and stir. In a separate bowl, beat 2 egg yolks with 2 tablespoons of sugar, add 2 tablespoons of flour. Mix the yolk mass with 100 grams of cold cream 20% fat, then combine the resulting mixture with coffee and heat until thickened. Add 50 grams of butter and cool.
How to make sour cream for cake
Making cakes at home is quite a difficult task, especially for novice cooks. Sometimes, even with a well-baked sponge cake, the whole idea of ​​a cake fails for lack of high-quality and tasty cream. The simplest, and at the same time very tasty, cream is sour cream.
You will need

Sour cream - 500 g, sugar - 1 glass.
Instructions
1
Buy sour cream with a fat content of at least 20%. Take a saucepan, place a fine sieve on top or place a thick towel. Place the required amount of sour cream on a sieve or towel. Leave the pan with sour cream in the refrigerator overnight. This process is necessary when preparing cream. It removes excess liquid from sour cream. The weight of sour cream affects the quality and consistency of the finished cream.
2
Remove the sour cream from the refrigerator; it should become thick and the liquid remains in the pan. The liquid is nothing more than whey, which can later be used for pancakes and other baked goods.
3
Grind the sugar until powdered. There are several ways to do this. For example, using a coffee grinder or blender. If they are not available, you pour sugar onto confectionery paper, put another layer on top and roll it out with a rolling pin several times. You can also use a mortar and pestle, but in this case the process will be more labor-intensive.
4
Mix sour cream and sugar. Use a mixer for best results. Add powdered sugar into the cream gradually. The ideal way to finish whipping the cream is to have a non-liquid consistency that will stand in the bowl (like a well-beaten egg white). Be careful when using homemade sour cream when making cream. When whipped vigorously, it will turn into butter.
5
Spread the cream over the layers of the cake, after soaking it. This cream can also be used to decorate a cake, for example, using a pastry syringe.
6
Vary the cream. Add vanilla to it to give it a delicate aroma. Or chop fruits or berries and add to whipped cream. For example, strawberries and cherries are perfect for this recipe.

How to decorate a cake with a pastry syringe
Have you already mastered the complex art of baking delicious cakes? It's time to learn how to decorate them. To make your confectionery product look perfect, use a special syringe. Using the included attachments, you can create a whole range of decorations - from elegant lettering to lush flower baskets.
Instructions
1
You can decorate the cake with flowers, leaves, borders, figures, ornaments or inscriptions. All these decorations can be easily done using a pastry syringe with a set of attachments. The kit usually contains from 4 to 10 different tips. The more there are, the wider your possibilities.
2
Before starting work, prepare cream, whipped cream or drawing mass. Any cream is suitable for decoration - butter, butter, protein or custard. It can be colored with food coloring or fruit and vegetable juices.
3
Think over the design of the cake, or better yet, draw all the decorative elements on paper. If the cake is already baked, inspect it - you may have to camouflage some areas.
4
Cover the cake with special fondant, glaze or cream. Carefully level everything with a knife. The sides of the cake can be sprinkled with biscuit or nut crumbs or grated chocolate. Please note that cream decorations stick well only on a smooth horizontal surface. Before decorating the cake with cream, let the coating dry a little.
5
Using a teaspoon, fill the syringe with cream to ¾ of its volume. Apply the cream tightly so that no voids form in the syringe bulb, otherwise your drawing may be ruined.
6
Before you start decorating the cake, do some testing on a plate. Beautiful frill-like borders, which are usually located along the edge of the cake, are made using a bias cutter. A nozzle with a wedge-shaped cut is indispensable when depicting all kinds of leaves. Letters and patterns are drawn with a cornet with a narrow straight tip. Well, the tips with teeth form a cream in the form of flowers and stars.

The size of the decorations can be varied by the force of pressing the syringe plunger. By moving your hand in waves and changing the angle of the device, you can make different decorations using the same nozzle.
7
Take a knitting needle or a large needle and mark the outline of the design on the cake. For greater convenience, hold the syringe with both hands. Gently guide the tip, adjusting its angle and pressure. When applying small designs, hold the syringe close to the surface of the cake; when working with large motifs, lift the syringe higher.
8
After finishing the drawing, stop pressing the piston and make a sharp movement with the end of the syringe away from you along the drawing. Then the small tongue formed after tearing off the cream will lie unnoticeably.

How to make a beautiful cake
How to make a homemade cake not only tasty, but also beautiful? What to do if traditional cream roses seem dull and unattractive? How to amaze guests with the unusual design of your homemade baked goods? The recipes and tips below will help you cope with this task with flying colors.
You will need

Fruits in jelly

Gelatin – 1 package;
- apple juice – 600 ml;
- raspberries – 0.5 cups;
- kiwi – 2 pieces;
- banana – 1 piece;
- tangerine – 2 pieces;
- powdered sugar – 1 cup.
Instructions
1

Basket with fruits and berries.
Both fresh and canned fruits are suitable for decorating the cake. You can use tangerines, kiwi, strawberries, peaches, raspberries, cherries, and currants. You will also need flat cookies; they should be narrow and long.
Cover the surface of the cake with egg white cream or whipped cream. Cut the strawberries in half and arrange them in a circle. The next circle is kiwi cut into rings, then peeled tangerine slices (how to arrange and in what order depends on your imagination). Cover the sides of the cake with cream. Place the cookies “upright”, close to each other so that their upper edge protrudes slightly above the surface of the cake. The basket is ready.
2

Fruits in jelly.
Pour apple juice over the gelatin (the juice should cover the gelatin completely). Prepare fruits and berries. Cut the kiwi into slices, cut the strawberries into thin slices, peel the tangerine slices, cut the banana into cubes. Cook the swollen gelatin over low heat until completely dissolved, do not forget to stir, otherwise the gelatin may burn. Then add powdered sugar and remaining juice. Strain. Take a shallow container (preferably the size and shape of the container matches the size and shape of the cake). Place the prepared berries and fruits in a container and fill with the prepared mixture. Place in the refrigerator. The jelly should be in the refrigerator for at least a day. A cake decorated in this way will be bright, fragrant and, most importantly, natural.
3

Decorating a cake with chocolate.
Break the chocolate into pieces and melt in a water bath. Select a drawing and apply tracing paper to it. Roll up a small cornet from parchment and pour warm chocolate into it. Apply chocolate along the outline of the design. Wait for the chocolate design to cool and carefully remove it from the paper. Transfer the design to the surface of the cake.
4

Fruit flowers.
Flowers made from fruits are rarely used to decorate cakes. And yet, making them is not at all difficult. In addition to regular berries and fruits, you can also use melon and pineapple.
Cut the pineapple and melon into rings. Cut out flowers using baking molds. You can make a multi-tiered flower using shapes of different sizes. The center of the flower is a cherry, grape or any round berry. Flowers can simply be placed on the surface of the cake (pre-coat the cake with protein cream or whipped cream). You can collect a whole bouquet of flowers and berries. Toothpicks are used for this. Flower elements are strung on toothpicks and secured to the surface of the cake.
I took the recipes from the Internet.