It is impossible to resist the delicious cakes that turn into real works of art. Confectionery is a great field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create entire worlds from whipped cream and various creams. But they exist for every taste and request!

Good housewives work wonders in their kitchens! Each sorceress has her own little tricks and secrets for creating a birthday cake. The hard work is rewarded by the delight of the guests and their crazy eyes at the sight of man-made beauty!

When focusing on the taste of the dessert, do not forget about the design. An integral part of creating the next masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the “head of the holiday” and finally put all the cherries on the cake.

Pastry cream is an important part of the cake, which, in addition to decoration, has the function of impregnation. It is he who makes simple cakes a delicious dessert. Impregnation binds all the components together, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore, there are different types of creams for decorating a cake. And this is a weapon, having mastered which, you will conquer more than one heart!

We bring to your attention specially selected recipes. This is a collection of the best subtleties and technologies. Having them in your arsenal, you can always create incomparable and original cake decorations at home. Let's start with the main, basic option.

Oil

His classic recipe is quite simple to implement and accessible to novice housewives. You can even make figures of different shapes. The main rule is that such cream should be very cold. It is also light in consistency, with a shiny, smooth surface. What a sight for sore eyes!

• Butter 82.5% - 400 g;
• Powdered sugar – 400 g;
• Milk – 100 ml.

1. Soften the prepared butter using a regular fork.
2. Beat it with a mixer until an airy white foam forms, adding powdered sugar.
3. Pour in the milk, while increasing the mixer speed.
4. Cool before use. We continue our journey into the magical world of decorating cream cakes.

Protein

This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But on the other hand, it is the easiest to sculpt; you can use it to create real masterpieces of confectionery art.

• Egg whites – 5 pcs.;
• Powdered sugar – 400 g;
• Lemon juice – 5 ml.

1. Beat the prepared egg whites; they should be at room temperature. Slowly add the powdered sugar without lifting your hands from the whites.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. At the same time, continue whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.

Custard

It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Let us share with you some tricks for making the right custard:

1. only fresh milk with sufficient fat content, approximately 3-3.5%;
2. premium flour;
3. if you cook a thick cream, it will be ideal for leveling the surface and errors;
4. the thickness can be adjusted by the amount of flour;
5. Having a neutral taste, it goes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

• Milk 500 ml;
• Flour 120 g;
• Powdered sugar 230 g;
• Butter 100 g.

1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to obtain a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. The result is a thick, homogeneous mass.
5. In a large container, combine the two milk mixtures. This is where the “kneading” process begins, which cannot be stopped until the cream is completely ready.
7. Place the semi-finished cream on very low heat.
8. Stir until the desired consistency is formed.
10. Add chopped butter and vanilla sugar to it.

Creamy

In order to prepare the perfect buttercream, buy only vegetable or special pastry cream. You can't go wrong! And the result will please you!

• Cream with fat content 33-35% - 400 ml;
• Powdered sugar – 150 g;
• Citric acid – 2 g.

1. Chill the cream in advance. Next, whisk thoroughly until a fluffy foam forms.
2. Add powdered bread and citric acid.
3. Use a mixer. Using high speed, beat until stiff peaks form.

By the way, such buttercream would be an excellent option for decorating a cake or cupcakes from a syringe.

Sour cream

We present to you a simple recipe for magic cream! It will be the best option for soaking a sponge cake, and is also suitable for decoration!

• Butter - 150 g;
• Sour cream - 150 g;
• Powdered sugar - 100 g.

1. Place sour cream (chilled) in a container.
3. Mix some sour cream with powdered sugar. This includes softened butter.
4. Beat all products with a mixer until thick.
5. Add the remaining powdered sugar. Beat the cream for another 5 minutes.
7. You get a soft, airy mass that is ready for use!

Cream Charlotte

It is refined, subtle and delicate. There are also plenty of options for decoration! You can use it to make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.

• Egg yolks – 5 pcs.;
• Powdered sugar – 200 g;
• Milk – 150 ml;
• Butter 82.5% - 250 g.

1. Boil milk plus sugar.
2. Mash the egg yolks well.
3. Introduce them into the milk in a thin stream.
4. Using a mixer, beat the resulting mass.
5. Place on low heat. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the butter mixture.
10. Continue working with the mixer.

The result is a luxurious airy cream with shine! That's why it is used quite often when decorating cakes and soaking them!

Chocolate

This option is similar to frosting. Also dense and thick. It will reliably protect the surface of your wonderful dessert!

• Dark chocolate – 200 g;
• Confectionery cream – 120 ml;
• Powdered sugar – 70 g.

1. Heat the cream and powdered bread in a small container. Do not bring to a boil!
2. Place chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait until the chocolate is completely dissolved, stirring the mixture.
5. Cool the cream before using.

A chocolate boom is guaranteed for you!

Cream Cheese

It is made from mascarpone or other curd cheeses. Ideal for decorating cakes! It is better not to use it for a layer; the cakes may remain dry. Or pre-process the cakes.

• Cream 35% fat - 100 ml;
• Cheese – 250 g;
• Powdered sugar – 50 g.

1. Whip the cream until thick peaks appear. The cream should be chilled.
2. Add powdered sugar.
3. Add the cheese without stopping whisking with the mixer.

Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! There is a recipe database! All you have to do is pick up the necessary equipment, tools, and go ahead - conquer sweet peaks!

Hurry up and share in the comments which recipe you chose for yourself!

When you look at store-bought baked goods, it seems that you cannot replicate this yourself. Beautiful flowers, curls of cream and various interweavings of chocolate figured decorations. But it turns out that the devil is not as scary as he is painted and making a cream that can be used to decorate a cake is not as difficult as it seems, and the flowers themselves and other paraphernalia can be created quite quickly with skillful hands.

Basic materials for decoration

Of course, it’s impossible to decorate a cake without special tools, but you don’t need much to make voluminous flowers or decorate a cake in the form of a basket of fruits or berries. What you need for work:

• Pastry bag;
• Regular scissors;
• Sushi stick or pencil;
• Baking paper or clean sheets of plain paper;
• Long knife or spatula - to level the cream;
• Various nozzles for pastry bags;
• Rotating circle for cake. It can be made from a circle to improve your figure by attaching a stand made of durable plastic to it.

This is not the largest set of tools, but the most necessary for starting decorating cakes with cream.

Recipe for creams for decoration

Everyone wants the decoration on the cake to last as long as possible, ideally until the cake completely disappears in the stomachs of family and friends. All creams are divided into simple ones, which can only be used to coat cakes, and thick ones, which are suitable for figured decorations. Let's consider creams for figured decorations, which are created using a pastry bag:

• Protein custard;
• Oil;
• Charlotte;
• Creamy;
• Mastic.

You can read about mastic, its production and decorating cakes with mastic figurines on our website in the articles:

Let's try to figure out the rest of the creams and find the best recipe for decorating our culinary masterpieces.

Protein custard

This cream holds its shape well in decorations and is also called “Wet Meringue.” The recipe for making this cream is not very complicated, it just requires care in separating the egg mass into yolk and white. What you need to make cream for decorating a cake from egg whites:

• White of 3 chicken eggs;
• 150 gr. Sahara;
• Citric acid – 2 pinches;
• Vanillin (to taste)

If the whites have already been separated from the yolks, then we begin by whipping this product. While we are whipping, put a saucepan of water on the fire and let the water boil, then lower the temperature of the burner and place the whipped whites in a water bath. Add all the sugar and citric acid and continue whisking. When the volume of the cream increases and the mass begins to stretch and stick to the whisks, remove the dishes from the bath and beat for another five minutes. Then we put our mixture in the refrigerator for 5-10 minutes.

You can decorate any cake with beautiful flowers and leaves; to do this, you need to divide the cream into several parts (according to the number of different colors). Depending on the volume of a particular color, it depends on how much protein mass should be put into a separate container for coloring. Apply this cream before decorating.

More often, when there is no food coloring, many people use white cream for decoration, simply sprinkling the various swirls with dark chocolate chips or nuts.

Buttercream and its varieties

This is the most common material for beautiful decoration, since the butter hardens well in the refrigerator, so flowers and other delights stay on the cakes for a long time. This coating has a lot of derivatives that add flavor to the cream. Let's start with the basics. The buttercream recipe is quite simple to make and does not require much effort or time to prepare.

Main ingredients:

• Water – 60 ml;
• Butter (quality, not spread) – 150 gr.;
• Egg yolks – 2 pcs.;
• Sugar – 75 gr.

Preparation begins with boiling the syrup. Pour water into a bowl and put it on the fire; when the water boils, remove it from the burner and add sugar. Stir and return to high heat; when the sugar has completely dissolved, cook the mixture until syrup is obtained. Beat the yolks with a mixer until white, then pour the syrup into them in a thin stream, while continuing to beat the mixture with the mixer.

Soften the butter and beat with a mixer until a fluffy mass is obtained. Then add the egg mixture to the oil in small portions, and after each addition, beat again. The white, thick and stable cream for the cake is ready and only after that can you add dyes and other food additives to give it a better taste.

A thick buttercream is also obtained by using butter and condensed milk in the proportion of 1 stick of butter - 8-10 tablespoons of condensed milk. Recipe. Beat the softened butter at medium mixer speed until a homogeneous fluffy mass is obtained, then add condensed milk. It is better to immediately measure out the required amount of condensed milk and transfer it to a separate mug or glass. Pour the milk into the butter in a thin stream, without stopping the mixer; after adding the milk, increase the speed to maximum and beat until smooth. The mixture for decoration is ready. Add colors using food coloring, place in a pastry bag and make any curls and flowers. After finishing working on the cake, place it in the refrigerator to allow the butter to harden.

What flavorings are best for buttercream:

• Lemon (add the juice of half a lemon to the prepared butter cream)
• Chocolate (add 50 grams of chocolate melted in a water bath to the prepared mixture)
• Walnut (add 2-3 tablespoons of ground nuts into dust - this can be done using a coffee grinder)
• Berry (prepare cream and at the last moment add a couple of spoons of syrup from any jam or berries ground in a blender)
• With alcohol (at the last moment you need to add a tablespoon of cognac or rum)
• Chocolate made from cocoa (Add 2-3 teaspoons of cocoa, passed through a sieve)

It's worth noting that if you make chocolate buttercream with dark dark chocolate, it will turn out much darker than cocoa buttercream. If the cake requires three colors: brown, white, cream, then you can divide the resulting buttercream into three parts and add melted dark chocolate to one, cocoa to the second, and the third part will remain unchanged.

Then we decorate the cake with flowers or curls, following a certain sequence so that the colors look better. You can put one golden or silver mastic bead in the middle of the cream roses after the roses have hardened.

How to cook Charlotte

The cake decorating cream with the wonderful name Charlotte also holds its shape well and can be painted in any color. It is not difficult to prepare this type of decoration at home and does not require a lot of food, and all of them are available in the nearest supermarkets.

How to cook Charlotte correctly. To decorate a cake with this cream you will need:

• 250 gr. butter, high-quality oil;
• 200 gr. Sahara;
• 1 egg;
• 150 ml. milk;
• 2 gr. vanillin

First, take the butter out of the refrigerator and, in a separate bowl, cut it into small cubes to soften it faster. Break the egg into the milk and beat it a little with a whisk. Then add sugar and place the pan with this mixture on the stove. Bring to a boil, move the burner temperature control valve to the lowest heat and cook, constantly stirring with a spatula or spoon until the consistency of condensed (Soviet, if anyone remembers) milk. Remove from heat, cover with cling film and let cool to room temperature.

While our improvised condensed milk is cooling, beat the butter and vanilla until fluffy.

Then we begin to add the prepared mixture one tablespoon at a time. And after each addition, beat at medium mixer speed. When all the ingredients are collected and whipped, place the bowl with the contents in the refrigerator for 5 minutes. Then we take it out and decorate the cake using a pastry bag or syringe.

Buttercream recipe

This product is most common for cakes that we prepare for children, as it does not contain eggs. Many people are afraid that cooking in a steam bath does not kill the salmonella found in chicken eggs, so they try not to give creamy egg desserts to children. The creamy decoration does not require eggs, just gelatin, heavy cream and powdered sugar. The recipe for the basic cream decoration is as follows:

• Cream with a fat content of 33 - 35% - a glass;
• Gelatin – 1 teaspoon;
• Powdered sugar - 2 tablespoons.

Fill the gelatin with water according to the instructions on the packaging and place it in a water bath. When the gelatin has dissolved, remove from heat and let cool. Beat the cold cream with a mixer until thick, gradually adding powdered sugar. After the sugar, carefully add gelatin and beat too. The whipped cream is ready to use; if you want to add coloring, then this is done at the last moment.

Adding 1 teaspoon of sifted cocoa will give the cream a chocolate color.

The whipped cream recipe is very simple, but it has one important feature - cold cream whips better and faster than when left at room temperature. For this reason, keep the package of this product in the refrigerator for as long as possible.

The second feature of this cake coating is its perishable qualities. You need to eat culinary masterpieces with creamy peaks or flowers very quickly and you need to make decorations for the cake almost before it is served.

Whatever recipe you choose for your culinary masterpiece, you should start with basic creams; only when you are confident in your taste and ability to make decorations, you should use a recipe with dyes.

Everyone loves sweets. And at any celebration, guests eagerly wait for the moment to come when exactly that cake appears on the table - a beautiful, delicious, aromatic cake, preferably made by the hands of the hostess. Each woman has her own signature recipe, her own secrets for baking this airy dessert. And I want to make the delicacy not only tasty, but also well presented. Confectionery creams serve as a layer for the product; they are also used for decoration. Making cream for decorating a cake that holds its shape well is the dream of every housewife. You can use cream to line the side, make flowers, leaves, and congratulatory inscriptions.

Oil main

This is the most common group of creams and has the following varieties:

• butter or cream - prepared with condensed milk;
• butter “Charlotte” - with milk and eggs;
• buttery glaze - on eggs.

Ingredients

Take the freshest products:

• butter - 200 grams;
• powdered sugar - 120 grams;
• condensed milk - 200 grams;
• a packet of vanillin.

Cooking method

1. Making this cream is easy:
2. Soften the butter in advance and remove it from the refrigerator 1 hour beforehand. You can't melt the butter, the cream won't work. Beat the butter for 5 minutes until you get a white, fluffy mass.
3. Without stopping, gradually add condensed milk, vanillin and powdered sugar to the butter.
4. It will take you 10-15 minutes to whip the cream.

Jewelry made from this cream will keep its shape for a long time.

Delicacies with cream are tasty, but too high in calories and contain a lot of sugar. The most useful is cottage cheese or cream cheese. Dishes with it can be offered to both children and the elderly. Cottage cheese is a dietary product, contains calcium, and is easily digestible. You can make a wonderful cream for decorating cakes from cottage cheese. The choice of cottage cheese should be taken very seriously. Please note the following:

1. Buy full-fat cottage cheese, preferably homemade.
2. If the cottage cheese is too wet, you need to strain the liquid. Place the cottage cheese in a colander lined with a napkin and leave for several hours.
3. Grainy cottage cheese must be thoroughly rubbed through a sieve until the grains disappear.
4. If you want to use curd mass, do not forget that it contains sugar. Reduce the sugar in the recipe. Buy curd mass without additives.

Ingredients

You will need the following products:

• milk - 250 grams;
• cottage cheese - 200 grams;
• butter - 180 grams;
• gelatin (preferably instant) -35 grams;
• granulated sugar - 250 grams;
• Eggs - 5 pieces;
• flour - 5 tablespoons;
• vanilla sugar - one sachet.

Cooking method

This recipe won't take much time:

1. Make gelatin in advance, soak it in water. When it swells, place it in a water bath. Mix until no grains remain, about 15 minutes. Gelatin should not be brought to a boil. Just add water to the instant gelatin and stir thoroughly.
2. Mash the milk with flour until there are no lumps left, transfer to a water bath and leave for a few minutes until the mixture thickens. Cool.
3. Grind the softened butter and rub the cottage cheese through a sieve. Mix cottage cheese, butter, sugar, yolks and beat.
4. Combine these two masses and beat with a mixer.
5. Add the egg whites, beaten with a mixer to a dense white foam, little by little to the curd mass, add vanillin. Gently knead the dough with your hands from bottom to top.
6. Before decorating the cake, the mixture must be cooled well; before use, it must be kept in the refrigerator for 2-3 hours.

For cupcakes

Cupcakes are a new delicacy for us, but they decorate our holiday tables more and more often. A cupcake is essentially a tiny cake or a large cupcake. They decorate it in the same way as a cake; you need cupcake cream that holds its shape. The best creams are butter vanilla, butter, and meringue cream. The recipe for this cream includes sugar, butter, egg whites, vanillin and a little salt. It's not very easy to make, but it holds its shape perfectly. Any additives, such as chopped nuts, zest, crushed chocolate, do not weigh down the cream.

Some people are sure that protein cream is not strong, make sure that this is not the case.

Ingredients

Designed for 12 pieces:

• softened butter – 150-180 grams;
• citric acid - on the tip of a knife;
• water – 50 grams;
• 3 squirrels;
• sugar – 200 grams;
• a packet of vanillin.

Cooking method

Here, of course, you will have to tinker:

1. Pour sugar into water, simmer over low heat, stirring all the time, until the sugar is completely dissolved. Cool slightly.
2. Place the whites in a dry bowl, add citric acid, beat longer until a stable foam is obtained.
3. Pour the cooled syrup into the egg whites, continuing to beat at medium speed. You will have to beat for about half an hour until the mixture cools.
4. Add soft, finely chopped butter and vanilla. It is necessary to beat until the mixture becomes homogeneous and fluffy again. To speed up this process, you can place it in the cold for a quarter of an hour, then continue.
5. You can add food coloring or flavoring if you like. Now put the cream in a pastry bag and decorate the cupcakes with it.

Every housewife who has at least once made cream from cream tried to ensure that it kept its shape. Cream foam is light and airy, suitable for both layering cakes and decorating them. If you follow the recipe strictly and use the best heavy cream, you will be able to make a stable, strong cream. The fat content of the cream is important. Cream with a fat content of 30-40 percent is suitable for decorating cakes. If the fat content is less, the foam will be very unstable. If the fat content of the cream is 50% or more, it will turn into butter while whipping.

Ingredients

The recipe calls for the following products:

• 500 grams of cream;
• 50 grams of powdered sugar;
• a packet of vanilla sugar.

Cooking method

Prepare everything you need for work:

1. Cool the cream to 2 degrees in advance. Fill a low bowl with ice water and place a container of cream in it.
2. First beat with a mixer at low speed, and then at high speed. After the formation of a thick fluffy foam, without stopping whipping, add powdered sugar and vanilla sugar little by little.
3. When marks from the whisk begin to remain on the surface of the cream, the mass does not settle - the cream is ready.
4. Transfer the mixture into a pastry bag or syringe, making sure that there are no air bubbles left.
5. We draw borders, flowers, waves on the cake with cream, and make inscriptions.

To decorate the dessert, sour cream with gelatin is also useful. The fat content of sour cream does not matter.

Ingredients

Can be used as a stand-alone dessert:

• half a glass of powdered sugar;
• a glass of sour cream;
• 10g instant gelatin;
• 50ml water;
• 1 dessert spoon of vanilla sugar.

Cooking method

The amount of sugar can be varied:

1. Pour gelatin with water and stir thoroughly until the grains are completely dissolved.
2. Place the chilled sour cream in a container and beat with a mixer.
3. Without stopping whipping, add vanillin and powdered sugar, add gelatin in a thin stream.
4. Place the cake in a mold and spread the cream on top. Place in the refrigerator until completely frozen.

You can pour gelatin with berry syrup and add chopped fruit.

The more beautiful the cake, the more it arouses the appetite and admiration of others. That's why today we bring you quick, easy and effective ways to decorate a cake at home.

One of the easiest ways to decorate a cake or pie is to sprinkle it with powdered sugar or cocoa through a stencil.

Anything can serve as a stencil, from a special ready-made stencil, napkins with carved holes to a wide variety of items!

The decorating process is very simple: place the stencil on the surface of the cake, sprinkle with powder or cocoa using a sieve and carefully remove the stencil.

All this looks especially impressive if you use a contrasting background before using the stencil. For example, make the background white using powdered sugar, and sprinkle cocoa on top through a stencil, or vice versa.

Option 2: Make the glaze

You can quickly and beautifully decorate a cake by filling it with icing on top. You can also sprinkle colorful sprinkles on top.

2.1. Milk icing for quick and easy cake decoration

• Butter 50 gr.
  
• Powdered sugar 3 tbsp.
  
• Milk 1 tbsp.
  

Ingredients.

Melt the butter over low heat, then cool slightly.

While stirring, add powdered sugar, then milk.

The result should be a homogeneous white thick mass.

Coat the tops of Easter cakes or buns with the finished glaze. Let the glaze harden.

2.2. Chocolate icing for decorating the cake

• Cocoa powder 1 tbsp.
  
• Powdered sugar 3 tbsp.
  
• Butter 30 g
  
• Milk 2 tbsp.

We respect the proportions. The main thing is to stir constantly so that the chocolate glaze does not become crusty.

Mix milk with sugar and cocoa, bring to a boil, remove from heat. Cool slightly and add oil, mix well. The oil makes the glaze shiny. Chocolate glaze is ready!

Option 3: buttercream will help you decorate the cake quickly and easily!

Beat 100 gr. softened butter with a mixer until fluffy. Then carefully add 5 tbsp. l. condensed milk (can be boiled), whisking continuously. The cream should be smooth and fluffy.

To color the resulting cream, special dyes, juice of cherries, beets, carrots, spinach, cocoa or coffee (instant) are used.

You can “draw” original borders, ruffles, flower arrangements, etc. on the surface of the cake using a pastry bag or a syringe with various attachments. Alternatively, a cornet (a sheet of thick paper rolled into a cone with the lower end cut off) is quite suitable for this purpose. Having filled the homemade confectionery envelope with cream and holding it with your hand, you need to slightly squeeze it, squeezing out the required amount of confectionery mass.

You can also make something like a pastry bag from an ordinary thick plastic bag or “file” by simply cutting off a small corner and tying the free end of the bag.

Option 4: whipped cream

Not all housewives can boast of the ability to whip cream for a cake correctly, but by following simple rules you can learn how to do it. First, you need to choose cream of the desired fat content, at least 30%. Before whipping, the cream is pre-cooled in the refrigerator for two to three hours. If you do not cool the cream before whipping, then during the whipping process it may separate and become unsuitable for decorating baked goods. The container in which you plan to beat and the whisk should also be pre-cooled; for this purpose, they can also be placed in the refrigerator shortly before whipping. When choosing a container, you need to take into account that during the whipping process the volume of cream will increase; transferring it to another container after the mixer starts working is not recommended; it is better to select a large bowl in advance. You can whip cream to decorate the cake with a good hand whisk, but this will require a lot of effort on the part of the housewife. You need to start whipping at low speed, gradually increasing it; the whipping process needs to be stopped in time, otherwise the cream may lose its airiness. The average beating time is 6 – 8 minutes.

If desired, you can add sugar or powdered sugar to them, which will dissolve faster in the total mass. Additionally, you can use vanilla sugar to add flavor. If you can't whip the cream into foam, you can try adding lemon juice.

To decorate cakes with cream, you will need a pastry bag (syringe) with different types of attachments, with which you can spread the cream on the surface of the cake in openwork patterns, create inscriptions with thin lines, draw flowers, stars and other small shapes.

Option 5: chocolate will help you decorate your cake quickly and easily!

The easiest and fastest way to decorate a cake is with chocolate chips. To do this, you just need to grate the chocolate on a coarse or fine grater.

But there is also a more interesting and unusual way to get chips: put the chocolate bar in a warm place for a while, and then cut thin chips from the bar with a knife. They will immediately begin to curl up. Place these curls on a plate and place them in the refrigerator. Sprinkle them randomly over the cake once they are completely set.

Option 6: fruits, berries!

How to quickly decorate a cake at home? Try the fruity version!

Canned, fresh fruits and berries are a great idea for quick decoration at home. In any season of the year you can find a suitable option: in winter - kiwi, citrus fruits, apples, bananas, in summer - strawberries, cherries, raspberries, apricots. At any time of the year you can use exotic fruits - mango, pineapple.

You can easily decorate a cake with berries and cream - an option for novice housewives!

1. Cover the finished round cake with cream: on top - in an even layer, on the sides, use a pastry bag with a notched nozzle, forming grooved vertical stripes on the sides.
2. Divide the surface of the cake into 8 parts and mark them with the tip of a knife, drawing stripes on the cream.
3. Take about 150 grams of raspberries or blackberries (or others that will contrast in color).
4. On each “slice” of the cake, carefully place the berries in one layer and separate the parts from each other with a thin strip of cream.

Fruits gelled on the surface of the cake are a very impressive and bright decoration. It will take a little more time, but only for the jelly to harden.
To ensure that the layer is dense and does not spread, it is advisable to decorate the cake several hours in advance and keep it refrigerated until serving.

1. Cut the fruit into thin slices and place them on the surface of the cake coated with thick cream.
2. Arrange the slices in even rows, and place fruit flowers made using the carving technique in the center.
3. Prepare the jelly. To do this, you can use store-bought (dilute it with water as indicated on the package) or prepare jelly from regular gelatin based on water or juice. Choose a fill shade to match the colors of the fruit or use a colorless one.
4. Refrigerate for at least 1 hour.

It’s very nice to bake a cake at home and drink a cup of tea or coffee with it at home. But many housewives are faced with the problem of decorating a cake. We will tell you how to decorate a cake with cream. This is the most common way to decorate confectionery products. You can make many intricate shapes out of it, but the cream cannot be stored for a long time.

Any cream is suitable for decoration:

• oil;
• creamy;
• protein;
• custard

The cream can be colored with food coloring or fruit juices. Then you will need a special pastry syringe with attachments. With their help, you can make a whole range of decorations - from simple roses and letters to lush flower baskets.

Think about how you will decorate the cake or, best of all, draw all the decorative elements on paper. First, cover the cake with cream or glaze; cream decorations will stick better on the smooth horizontal surface of the product.

Use a teaspoon to fill the syringe to ¾ volume. Apply the cream tightly so that there are no voids in the syringe bulb, otherwise your drawing will be ruined. Beautiful borders along the edge of the cake are made with a nozzle with an oblique cut. Patterns and letters are drawn with a cornet having a narrow straight tip. The serrated tip forms stars and flowers.

The size of the decorations depends on the force of pressing on the syringe plunger. Using a large needle, mark the contours of the future design on the cake. Then carefully move the tip of the nozzle and adjust the pressure and its inclination. If you want to make a small pattern, then hold the syringe closer to the surface of the cake. And if the drawing is large, then the syringe needs to be raised higher.