How to properly melt chocolate for a cake?

What kind of chocolate should you choose?

You don't have to think about how to melt a cheap chocolate bar to get a beautiful cake coating. A high-quality chocolate bar with a high percentage of cocoa and no fillers is the key to getting an excellent product for decorating desserts or fondues. A good chocolate product does not contain soy lecithin, but only cocoa butter.

It is worth giving up the use of porous tiles. It is difficult to predict how the chocolate with bubbles will melt, and what will happen in the end. Due to the air layer, the product will not be able to warm up evenly: the upper pieces will not start melting yet, while the lower ones will already have time to burn. Nuts or raisins in the base product will interfere with obtaining a beautiful glaze - the resulting mass cannot be used.

To brew a delicious, shiny frosting, you need to purchase a special type of chocolate with a high content of cocoa beans (couverture), made from finely ground cocoa powder. This product is not cheap, but it makes an appetizing fragile crust.

If you need to decorate the cake with words, get milk chocolate. It successfully fulfills "artistic tasks" due to its increased density and ductility.

It is very good if the wrapper of the chocolates you bought is written: "confectionery" or "table". These high quality product varieties are the easiest to work with.

In general, when choosing which chocolate to melt, give preference to such brands: Milka, Alpen Gold.

Frosting is the easiest way to decorate with chocolate

This kind of homemade baking decor has been used for a long time. No special confectionery tools are needed to make the glaze.

Important! Any kind of delicacy is suitable for glaze: milk, white or bitter. The main condition for obtaining excellent coverage is high quality, the absence of nuts, raisins or other fillers in the tile.

To get a thick glaze, you need to break the tiles into pieces. To melt. Once the product is liquid, add 3 tbsp. cream with 20% fat, stir quickly, remove from the stove.

In order for the icing to lay on the cake beautifully, without flaws, several rules must be followed:

  • cool the glaze to 35 ° C;
  • spread a small part of the glaze with a silicone brush in a thin even layer over the entire product;
  • apply a final thick layer of filling to the center of the cake;
  • Correct all blemishes with a spatula or brush until the glaze hardens.

You can complement the simple cake decor with figures or an inscription in a contrasting color, as well as berries.

Melted chocolate lettering and letters

Chocolate cake decor in the form of a lettering is a great option for a birthday cake. You don't need to be a professional pastry chef or have a calligraphic handwriting to make the letters come out beautiful. A little practice before directly drawing the text on the cake will help you understand the technique and avoid hand shake. It is best to do this on a glass surface. And as a basis for samples, it is worth taking a mixture of butter with cocoa in equal proportions. It will be easier to work with such a mass.

For a festive inscription, the chocolate must be melted in the usual way in a water bath. Slightly dilute the product with heavy cream (3-5 tablespoons) or add 50 g of butter to add shine.

Important! For a beautiful inscription, a professional confectionery tool is used: a corset, a syringe with a fine nozzle or an envelope. It is most convenient to write with special food markers. They work like a regular pen and are comfortable to hold. And the letters come out even and neat.

chocolate inscription

Even such a simple cake decoration as an inscription requires adherence to certain rules.

  1. You should choose high-quality tested chocolate.
  2. The text of the congratulation needs to be thought out in advance. It should be laconic, without repeating individual words, numbers are not written in words, syllables are not carried over, the preposition "from" is not used, which is considered a mourning paraphernalia.
  3. Before writing, you should apply the outlines of letters on the "canvas" with a toothpick. If a complex composition is envisaged, then you will need a stencil with spelled letters and ornaments.
  4. Melted chocolate is applied to mastic or icing of a contrasting color, otherwise the congratulation will merge with the general background.
  5. Cool the frosting to 35 ° C before decorating the cake. Hot ink will ruin the dessert.

Note! If there is a mistake in the inscription, then you do not need to immediately remove the letter. Cool the decor item and then carefully remove the wrong symbol.

The cake should also be refrigerated before decorating.

Templates for two-color designs

Volumetric figures are made solid or hollow, one - or two-sided.

How to make chocolate chips cake decorating

This is an elementary and easy-to-use option for decorating delicacies.

There are several options for making shavings.

  1. Using a grater: coarse or fine. Allow the tile to cool slightly before use.
  2. With a vegetable knife. The tile is left for 10 minutes at room temperature. Then a thin layer of chocolate is cut off with a sharp knife. Before decorating the cake, the chips are kept in the refrigerator until hardened.
  3. This method will take a little longer. The chocolate must first be melted. Pour it onto parchment. Once the product has slightly hardened, carefully cut the short strips with a knife. Allow the chips to harden completely.

Note! To make multi-colored shavings, you need a white chocolate bar. Mix the melted product with an edible fat-soluble dye, let the colored mass solidify. Then you can use any method of making shavings.

chocolate chips

Chocolate patterns

Homemade cake decoration can be made from any chocolate. To get a bright color, you need to mix the melted white chocolate with a fat-soluble dye. Or paint the chocolate with pearlescent kandurin after the patterns have hardened.

Note! The color of the pattern should always be in contrast to the main shade of the product. White cakes are decorated with dark chocolate. Colored or white chocolate decorations look great on brown glaze.

You can apply a drawing directly to the cake, after having cooled it. Basic principles:

  • for easier work, it is best to use chocolate fondant with a uniform consistency;
  • a couple of drops of glycerin will help thicken the liquid chocolate faster;
  • to apply a pattern, a cornet with different attachments is used;
  • metal confectionery fixtures are not suitable for working with liquid chocolate;
  • to make the drawing even, it is recommended to first make a "sketch" with a toothpick.

The pattern can be done in another way. For this you will need:

  • melted chocolate;
  • baking paper;
  • simple pencil;
  • duct tape.

The work algorithm is very simple:

  • apply the desired pattern on the paper, turn it face down or cover it with the same piece of paper on top and secure the edges with adhesive tape;
  • pour melted chocolate into a cornette;
  • "Circle" the drawing with a thin chocolate thread;
  • after the pattern has solidified, remove it with a metal spatula and transfer it to the cake.

If necessary, make a few more similar drawings and transfer them to the product.

chocolate patterns

How to make a colorful pattern with chocolate

Prepare a template. Melt black and white chocolate separately. Pour it into bags. If there are no ready-made ones, you can make them from a rolled-up parchment bag, a dense plastic bag or file.

Apply the contours with dark chocolate, being careful not to go beyond the border of the drawing. Cool the contour until it solidifies completely. Apply white chocolate on top, smooth with a spatula or a knife with a wide blade. Put in the refrigerator until it hardens completely.

Manufacturing technology at home

  • Melt pieces or drops, cool to operating temperature.
  • Wipe dry a clean silicone or metal mold, heat to 30 ⁰С.
  • Pour chocolate into prepared mold, cool.
  • For complete solidification, refrigerate for 30 minutes - 2 hours, depending on the thickness of the product.
  • Carefully remove the figures from the mold.

A selection of photos of cakes with chocolate decor will help you choose an original style of decorating your favorite dessert.

Openwork decorations

You can decorate a biscuit cake, like any other, with an openwork chocolate pattern. It only seems at first glance that the mission is impossible. In fact, even a layman can do such a cake decoration. Of the tools you will need:

  • confectionery or ordinary dark chocolate without additives and fillers;
  • stencil;
  • a pastry bag or syringe with a fine nozzle;
  • parchment paper.

Important! The decoration should start from the sides of the cake. The openwork decor in the form of a side will hide the unevenness of the cream coating and other defects, if any. Next, you can start decorating the top of the cake.

Algorithm for making an openwork rim for a cake:

  • cut a strip of parchment paper 1 cm longer than the circumference of the cake and just above the product;
  • divide the paper strip into 2 equal parts;
  • put a stencil and cover it with the first strip, or draw a pattern neatly with a pencil;
  • pour melted chocolate into a cornet or draw into a syringe, circle the picture;
  • put paper ribbons with a picture in the refrigerator for 2-3 minutes;
  • carefully remove the ribbons and wrap the sides of the cake with a pattern inward, press a little;
  • put the product back in the refrigerator for a quarter of an hour, and then remove the paper tape with a smooth movement;
  • decorate with cream or chocolate shapes on top.

In the same way, you can prepare cakes with decor on top. In this case, the openwork pattern is transferred to the top cake. It can be flowers, butterflies, intricate curls.

openwork chocolate decorations

For example, you can make delicate delicate flowers and decorate a cake for mom's birthday with them. For cooking you will need:

  • white chocolate bar;
  • cream injector;
  • parchment paper or cling film;
  • pencil;
  • a toothpick or wooden stick with a sharp tip.

Manufacturing technique:

  1. Melt a white chocolate bar in a water bath.
  2. Draw a flower on parchment. Turn over a sheet of paper.
  3. Fill the syringe with chocolate. Outline the drawing.
  4. Draw thin lines from the outline to the center with a toothpick.
  5. Put the workpieces in the refrigerator.

The secret of the openwork pattern of chocolate

Confectionery masterpieces are covered with fine melted chocolate ligature. It is easy to repeat this trick with your own hands; ordinary parchment paper is enough for this.

What you need:

  • chocolate;
  • parchment paper;
  • a pastry bag with a fine nozzle.

Chocolate drawings

How to make a drawing:

  1. Break the chocolate into pieces and place in a water bath. Heat, stirring occasionally, and make sure that no steam or water gets into the pan, otherwise the chocolate will curdle.
  2. Cool chocolate and pour into a pastry bag.
  3. You can draw directly on the cake - this requires a smooth and uniform surface.
  4. To make an accurate and accurate drawing, sketch it on parchment paper.
  5. Circle the drawing with melted chocolate in a thin stream.
  6. Place the parchment in the refrigerator to freeze the chocolate completely.
  7. Separate the finished drawing with a thin knife and carefully transfer to the cake. The composition is placed both in the center and on the sides, but in the second case, a sticky coating is required.

Chocolate drawing

Chocolate figurines

In addition to the patterns drawn directly on the surface of the dessert, chocolate figurines are a popular decoration of the cake. They can be flat or three-dimensional. Each decorative element can become part of a whole composition. There are several ways to make figurines.

Molds (molds)

Professional pastry chefs have a whole range of molds (plastic, polycarbonate, silicone), allowing them to make three-dimensional or flat figures. If the design idea requires it, sometimes any relief devices are used. For example, packaging for cakes and sweets, clean molds for making soap, ice. In molds, you get the ideal shape of chocolate figurines for decorating a cake.

Molds (molds)

Before making figures from chocolate, the mold is treated with alcohol. This procedure is needed not only to clean the surface, but also to obtain a shiny chocolate decor. After that, the form is filled with chocolate:

  • pour in and then remove the excess with a spatula;
  • squeezed out of the cornet for greater accuracy of filling or when chocolate of several colors is used;
  • applied with a brush.

The most popular cake decoration now is balls. They are made hollow so that they do not weigh down the dessert. Chocolate balls are dyed with Condurin (gold, silver) or pollen for a sweet decoration.

The sequence of how to make chocolate figurines on a cake in the form of balls:

  1. Rub the forms with alcohol.
  2. Pour some prepared chocolate into each recess (hemisphere).
  3. Distribute the mass evenly over the grooves so that it covers the entire inner surface of the hemispheres.
  4. Turn the completed form upside down to drain the excess chocolate (it can then be reheated and used again).
  5. Allow the blanks to freeze in the refrigerator.
  6. Using a brush, re-coat the hemispheres with liquid chocolate, focusing on the edges (enough material accumulates on the bottoms).
  7. The frozen hemispheres are shaken out of the molds, lightly tapping on the table.
  8. The hemispheres are glued together in pairs. To do this, the junction is slightly melted by touching a hot frying pan, and then the elements are applied to each other, a hollow ball is obtained. The junction is cleaned from irregularities.

Cutting (extruding) figures

Tempered chocolate is poured onto acetate film or guitar paper (this is also a film) and spread with a spatula evenly over the entire surface with a thin layer (3 mm).

When the chocolate mass becomes dull, but has not yet had time to harden completely, figures are cut out with the help of grooves or a knife. Additional lines can be drawn on these figures with a sharp object (for example, you can draw veins on the leaves or other clarifying details).

Cutting (extruding) figures from chocolate

Then let it freeze completely (placed in the refrigerator for 20 minutes). Finished figures are easily separated from the film.

If the chocolate stains the felling, it has not hardened enough (you need to wait), it crumbles - it has hardened too much (you need to reheat it).

Advice:

  • As a last resort, waxed (glossy) parchment paper can be used instead of film.
  • Using this method, you can get any silhouette drawings, such as the ones usually cut out of paper with scissors.
  • A more interesting decor will turn out if the chocolate surface is made not monochromatic, but with a marble pattern. That is, pour several chocolate masses of different colors (or at least two: white and brown) onto the work surface, and then use a toothpick to form an arbitrary pattern. And then cut out the figures.

Shaping figures with vodka (or other strong alcoholic beverages)

This method is good for obtaining free-form volumetric elements, for example, twigs, nests, trellises, hearts, and the like.

Vodka (or cognac) is poured into a deep container along with ice cubes. Then the chocolate is squeezed out of the cornet directly into the liquid, forming the desired figure. In alcohol, he quickly freezes.

In this way, you can get elements bent in different planes. For example, twigs look more natural than if they were drawn on flat paper or film.

Leaflets

It's not hard to make an exquisite chocolate cake decoration using regular plant leaves. From the obtained elements, you can arrange a border or composition on the upper part of the dessert. The leaves look great on miniature cakes.

Chocolate leaves

Choose different textured plant leaves that do not emit toxic substances. The foliage of a rose, maple, oak, alder, indoor orange is perfect.

The sequence for making chocolate cake decorating:

  1. Wash the leaves thoroughly and dry them (there should be no moisture on them). It will not hurt to wipe the surface on which the chocolate will be applied with alcohol.
  2. Use a brush to brush the melted chocolate onto the back of the leaves. Can be applied to the front side, but it is not as embossed. Distribute it from the middle to the edges, without going beyond them.
  3. Leave the blanks on a clean surface until solidified. If the layer is too thin, repeat the procedure.
  4. Carefully remove the green leaves from the chocolate, holding the petiole.

Using chocolate of different colors, you can make an interesting transition of tone in the composition.

A flower can be formed from the leaves.

A composition of chocolate cake decorations in the form of leaves and berries will give an autumn mood.

Bow

If you are making a cake as a birthday present, a chocolate bow is the perfect decoration for it. In addition, this option does not require additional decor, but will make an amazing impression. The dessert will look like a gift box.

How to do:

  1. Draw strips 3 cm wide and 18 cm long on parchment paper (these parameters can be changed depending on the size of the cake). A bow of 15 such elements will look good.
  2. Melt the chocolate bar in a water bath or in the microwave, let cool and reheat.
  3. Cover the prepared strips completely with the chocolate mass, spreading it evenly with a knife or spatula.
  4. After staining each strip, gently move it to a clean place, prying it with a knife.
  5. When the chocolate coating loses its fluidity, becomes slightly dull, connect the ends of each strip, secure and set the resulting loops to one side.
  6. When the chocolate is completely frozen, remove the paper from the tabs.
  7. Collect the bow. First, on parchment, connect the lower 6 loops with melted chocolate, let set.
  8. Next, glue the rest of the loops in the same way.
  9. When the chocolate decoration has hardened, transfer it to the cake.

Abstract volumetric figures (sails, vases)

To make a popular chocolate decor with your own hands, the prepared chocolate is poured onto a flexible film or silicone mat, spread in an even layer (approximately 3 mm).

Vase of chocolate

When the chocolate mass grasps slightly, will not smear and flow, with the help of clothespins or adhesive tape, fasten the film in several places, forming the desired shape inside the film base. Allow to freeze in the refrigerator. Peel off the film carefully.

Another way. Turn the silicone or paper cupcake mold upside down. Pour chocolate on top, letting it drain in an arbitrary way. At the same time, it should cover the bottom completely, and form beautiful smudges on the sides, but not reach the bottom edge of the mold.

When such an element hardens, the mold is carefully removed, and the figure is placed upside down on the cake. Such a figurine on a cake can be used as a vase, filling it with berries or small colored candies. If you make it from a mass of green, you get the base for the flower.

Using a spoon, you can make flower petals, and then glue them together with melted chocolate.

As you can see, decorating a cake with chocolate at home requires patience and knowledge of the nuances of technology. But a dessert decorated with your own hands will give you the joy of creativity and the gratitude of loved ones.

How to make curls, feathers from chocolate and decorate a cake: ideas, photos

The next option for decorating cakes is a variety of curls, feathers, spirals.

Chocolate curls:

  • Take chocolate (125 g). Melt it. Apply the chocolate to something hard, such as a wooden plank. Smooth with a spatula knife so that the surface is perfectly flat.
  • When your chocolate hardens a little, but not completely, use a knife to scrape off thin curls from the layer. Try to hold the knife so that there is an angle of 45 degrees between it and the chocolate layer.
  • To get large curls or straws, draw the knife over the entire layer.
  • If you want to get small curls, then use the knife with which you peel the potatoes for work.

Chocolate curls

Chocolate curls

Chocolate spirals:

For work you need to take: chocolate bar and culinary film.

Manufacturing process:

  • Melt the chocolate bar. Cut the entire length of the film. Pour the chocolate onto the film, set aside to cool. Swipe over the chocolate with a fork, divide it into several pieces.
  • Roll the film in a spiral shape, put it on the rug. Send it to the refrigerator.
  • Carefully remove the cling film. As a result, you get thin spirals that you can use to steal any dessert.

The spiral is not only for the cake, but also for decorating the drink

The spiral is not only for the cake, but also for decorating the drink

You can make feathers in the same way. Apply the appropriate pattern only to the film.

Decorating the cake with openwork flowers: ideas, photos

Did you make your own birthday cake for your sister or your beloved mother? Decorate it with beautiful decor. For example, openwork flowers. You will not need dye and mastic. Since you can make wonderful decorations from chocolate. Therefore, be inspired, fantasize, but remember at the same time about attentiveness and caution.

So, take for the cake:

  • Pastry bag or syringe
  • White chocolate bar (melt it beforehand)
  • Clay wrap or some parchment paper
  • Simple pencil
  • Wooden stick with a fine tip

White chocolate decoration

White chocolate decoration

Manufacturing process:

  • Draw a sketch of future flowers on paper. Flip the paper
  • Fill a syringe or bag with chocolate. Trace the outline with chocolate. To make your flowers delicate, draw thin lines to the central part with a thin stick.

The first flower is ready. Make several pieces of such jewelry, refrigerate them. When the flowers are completely solidified, separate them from the paper. Decorate the cake.

Decorating the cake with chocolate balls: ideas, photos

Chocolate decoration is the perfect addition to every dessert. In order for this decor to work the first time, the chocolate needs to be sweet, thick and decadent. Listen to our useful and simple tips, then you can turn the cake into an unforgettable piece of art.

1 method

To make these chocolate balls, take:

  • Chocolate bar
  • Iron tube
  • Pastry bag

the beauty

the beauty

Manufacturing process:

  • Place the iron tube in the freezer for a while.
  • Melt the chocolate, pour into a pastry bag.
  • Take out the straw, cover it with a bag of chocolate.
  • On a cold iron tube, the chocolate will instantly cool down, then carefully remove it.
  • Roll the chocolate into a ball immediately.

You can make such balls in several colors and sizes. Place the resulting balls on the top of the cake, complement with other decorations.

Method 2

For the second method, you will have to take:

  • Round ice cube trays
  • Chocolate tablets (white, black)

Decoration with balls

Decoration with balls

Manufacturing process:

  • Melt the dark chocolate tablets. Apply the paste to the inside of the molds. Do it a little casually.
  • Apply white chocolate on top of the dark one.
  • Place the molds in the freezer.
  • When the chocolate is completely frozen, remove the molds.
  • Place in warm water for a couple of seconds. After that, you can easily take out the hemispheres.
  • Connect the two hemispheres together to make a ball.

Very beautiful decoration

Very beautiful decoration

You can place any filling in the middle of such a ball. For example, pieces of fruit or berries.

How to make patterns from white and dark chocolate and decorate a cake: ideas, examples of decoration, photos

To easily squeeze out a specific chocolate pattern, use a chocolate or chocolate-nut fondant for work, as it has the perfect consistency. Take a cornet, which has a small star-shaped attachment. Place the chocolate fondant in it. Make a border for the cake in the form of a star, seashells, curls from it.

Liquid chocolate is difficult to squeeze out of a metal nozzle, because the cold of the metal hardens the chocolate faster than necessary. You can add some glycerin to the chocolate fondant. It will make the chocolate thicker, without waiting for the fudge to harden, squeeze it out very quickly.

In order to squeeze threads and strips out of chocolate, use a cornet that does not have a nozzle. Remove the tip from it so that you have a hole of the required diameter. Squeeze out the fondant in thin, wavy, straight, angular, or zigzag lines.

Chocolate patterns

Chocolate patterns

Chocolate lettering

Chocolate lettering

You can also make a white chocolate decoration by coloring it with dyes. Use only those dyes based on vegetable oil or powder dye. Liquid paints, when they get into chocolate, make it very viscous, deprive it of useful qualities.

  • Melt the chocolate (25g). On the paper, apply the ornament that you want to decorate the cake with. Cover with a piece of waxed paper, secure each corner with duct tape
  • Pour chocolate into the cornet, wrap the edges of the cornet inward, then remove the tip
  • Carefully squeeze a thin string of chocolate along the outline of the pattern. As soon as the figurine hardens, remove it with a spatula knife
  • Make some more of these drawings
  • Decorate with them on cake or cookies

Chocolate leaves

An unusual way to decorate a cake is to make chocolate leaves. They turn out just like real ones, only edible.

Chocolate leaves

You will need:

  • small green leaves;
  • brush;
  • melted chocolate.

How to create decor:

  1. Rose leaves are suitable for decor. They must be washed and dried.
  2. Melt the chocolate bar in a water bath.
  3. Apply the mixture to the leaves with a brush.
  4. Move them to the refrigerator and wait an hour.
  5. Carefully remove the green leaves. Chocolate decor is used to frame the cake and as an element of the composition in the center.

Chocolate leaves on the cake

Graceful lace

Such decoration of a cake with three chocolates or other type of confectionery is quite laborious and requires a certain skill.

To reproduce this technique, you can start by creating an openwork decor, gradually complicating the template pattern and adding new elements, volumetric figures and openwork weaving to it.

Once completely cured, these decorations are fixed on different surfaces of the confectionery and help to create a magnificent compositional decor.

How to properly melt chocolate in the microwave

Melt chocolate in the microwave

The method is suitable for making chocolate borders, figurines and icing. The microwave helps to get a sweet liquid mass in a minute, while it would take much longer to melt the product on the stove.

The procedure for melting chocolate for a cake in the microwave:

  1. The chocolate breaks into small pieces. It is convenient to do this by drawing. Therefore, the result should be many squares, triangles or rectangles.
  2. Place the workpiece in a glass or ceramic dish, which is allowed to be heated in the device (there should be no aluminum rims or other ornaments on it, they will start sparkling in the oven).
  3. Set maximum power and melt chocolate for half a minute.
  4. Remove the melted pieces, stir gently and return to the microwave for another 30 seconds.

Melting chocolate can be carried out in defrost mode (it will not take more time). The prepared pieces are placed in the compartment for 2 minutes, and then stirred. If the chocolate does not have time to completely melt, it is returned to the furnace for another 1 minute.

Is it possible to melt chocolate on the stove

You can melt chocolate without using special products. For these purposes, a thick-bottomed stove and saucepan will do. This method should not be used by novice pastry chefs. If overheated during melting, the product will begin to exfoliate and become completely unsuitable for decorating desserts. Therefore, in cooking on the stove, it is so important to correctly determine the moment of completion of heating.

The melting technology is identical to the version with a water bath, with the only difference that continuous stirring of the melting mass is required. A 10-second stop is enough to irreparably spoil the product. The ideal tool for this is a wooden spatula.

Melt chocolate on the stove

When melting on the stove, pieces of different sizes can play a cruel joke. At the moment when the large fragments begin to soften, the small ones already have time to boil twice. Therefore, before loading into the pan, you need to track that the tile is broken into pieces of approximately the same size.

How to melt white chocolate on the stove can be a problem. It has one distinctive feature - a lower melting point in comparison with bitter and dairy varieties. Not knowing this causes the chocolate to burn out and curl up.

Partially spoiled mass can be reanimated. To do this, add butter (at the rate of 1 tablespoon per tile). The resulting frosting will have a rough texture, so it is not recommended to cover the cake with it. But for adding to the dough, a biscuit or sauce is great.

The safest option for melting white tiles is a water bath. The product is removed from the stove at the moment when 60% of it has melted, and the rest has the form of leaked lumps. Constant stirring is a must for proper melting of a white treat. It must be continued after heating, because the product is heated by inertia for some time.

How to melt chocolate in a water bath

Chocolate melted in a water bath acquires a special gloss and an easy-to-use liquid structure. In this case, the product melts when exposed to steam. The advantage of this method is that fillers (butter, cream) can be melted simultaneously with the base component.

Melt chocolate in a water bath

How to melt chocolate in a bain-marie to decorate a cake:

  1. Prepare 2 pans to create a steam generating structure. Partially fill one of them with water and bring to a boil, and install the second (smaller diameter) in it so that the bottom does not reach the water level.
  2. Place the chocolate pieces plus 30 g butter in a bowl and start heating the mixture. It will gradually start to melt.
  3. Make sure that water splashes do not fall into the dishes with future glaze.
  4. When the mixture has acquired a shiny, uniform texture, remove the container from the steam.

Important! High temperatures can cause food to burn on the sides of the cookware. To avoid trouble, the melting mass is constantly stirred with a wooden spatula.

Useful tips and recipes from pastry chefs

And finally, we will share with you some culinary secrets borrowed from professional pastry chefs.

How to pour melted chocolate on a cake

At home, the finished cake is most often poured with icing on a large plate, parchment paper or board, and after hardening, it is carefully transferred to another, clean dish. But there is also a professional trick:

  1. Place the cake on the wire rack.
  2. Place the dish at the bottom so that excess icing drips into it.
  3. Slowly water the baked goods in a circular motion.
  4. Optionally, you can pour over the cake in two layers, while the first one must be allowed to harden.

Note: Confectioners recommend applying the coating to baked goods that have been pre-cooled in the refrigerator. And the cakes aged in the freezer are poured with mirror glaze.

Another option for pouring is to put the cake on a dish, cover it with parchment at the bottom. Fill with glaze, allow to harden, then remove the paper. This will keep the dish clean and not have to take unnecessary steps.

How to melt chocolate for fondue

For this dessert, the product is melted in any of the ways we have considered (in a microwave oven, in a "bath", etc.). For fondue, the mass is given a more creamy or delicate taste by adding heavy cream (1: 1) or milk with butter (150 and 50 g, respectively, per hundred-gram bar). For aroma, liqueur or syrup (orange, strawberry) can be poured into the already melted mixture.

How to make hot chocolate

We offer a creamy vanilla recipe for a drink loved by many, for which you need ingredients:

  • milk - 500 ml;
  • milk chocolate - 250 g;
  • honey - 50 g;
  • vanilla essence - 2 ml;
  • a pinch of salt;
  • corn starch - 20 g;
  • sugar to taste.

How to cook:

  1. Mix chocolate with milk and melt.
  2. Over medium heat, stirring continuously, add sugar and starch, bring the mixture until smooth.
  3. Do not let the drink boil - remove it from the stove when the first bubbles appear.
  4. Add honey, vanilla and salt warmed to 45 ° C, stir.

Cool the drink slightly, pour into cups and serve. Use whipped cream and marshmallows to garnish.

Melting a bar of chocolate at home is not that difficult. If you follow the temperature regime and the rules for melting, then everything will work out. Having learned how to melt chocolate, you can easily create real confectionery masterpieces - from simple icing to curly decorations.

Secrets of heating different types of chocolate

If you need to melt "uncomfortable chocolate" (white or black, porous milk), take into account the peculiarities of the structure of the product, and use the advice of the confectioners.

Porous chocolate

If you don't have the recommended regular dark or milk chocolate at your disposal, you can melt the porous product as well. "Defeat" air bubbles interfering with uniform melting, you can destroy them. Rub the tiles on a fine grater and heat the powder.

White chocolate

This version of the treat requires a special approach. White chocolate begins to melt at lower temperatures than dark or dairy counterparts, so inexperienced cooks miss the right moment, and the chocolate mass becomes unusable for its intended purpose.

Use a water bath to melt white chocolate at home. Melt the chocolate in the same way using two containers. It does not hurt to grate the bar (white chocolate is often porous).

If you have curled white chocolate during improper heating, you can save the food. Remove container from heat source immediately. Add 1 tablespoon of butter to the mixture for a 170-gram chocolate bar. Add oil in small pieces. Instead of butter, you can use vegetable oil, warmed milk, or cream.

For reconstituted glaze, it is best to find an alternative use in making a sauce or dough. Its texture will differ from that required for decorative purposes.

how to melt chocolate for a cake

In conclusion

Homemade cake decorated with sweets will no longer scare an inexperienced housewife. You can easily create a delicious and beautiful masterpiece that will be no worse, or even better than purchased cakes, using recommendations from the best pastry chefs.

So, using icing. This is a special type of sugar glaze that contains sugar, egg white and lemon juice. The ingredients are mixed and whipped until stiff. It should be noted that icing should not be cooked in wet dishes, all tools must be dry. Also, additional cooling of the mixture in the refrigerator is not allowed; it freezes at room temperature and in a warm oven.

Waffles. If you decorate the cake with a waffle portrait, then this design will be appreciated by every hero of the day and birthday, regardless of age. Such decoration will need to be ordered, since today any drawings are printed with food paints on special confectionery printers. Using waffle paper, you can make decoration in the form of a picture, a portrait or individual elements.

what sweets can be used to decorate the cake

Meringue. Such decoration will allow you to create a relief and tasty texture on the surface of the cake. To do this, you should prepare a meringue - bake beaten egg whites with sugar in the oven for forty minutes at a low temperature. The top of the cake and the sides are laid out with such “bezeshki”.

Whipped cream. Using this delicate dessert in a harmonious tandem with berries and fruits, you can create an exquisite coating for the most simple cake.

Chocolate is a classic option for decorating cakes with sweets. It can be used as a sprinkle. To do this, the tile is rubbed on a coarse grater in the form of shavings. Craftsmen also remove the chocolate with plates and roll it into curls, which are then spread in random order on the cake. Melted chocolate can be poured into silicone molds and cooled at room temperature. You can also do by pouring a drawing or writing on a sheet of parchment. Chocolate icing will perfectly complement any cake. And if you add more heavy cream to it, then such a coating will become soft, delicate and shiny.

Sources of

  • https://shokoladd.ru/fakty/kak-rastopit
  • https://chocosite.ru/ukrashenie-torta-shokoladom/
  • http://rukodelieinfo.ru/ukrasheniya-iz-shokolada/
  • https://www.dompovarov.ru/laying/ukrasit-tort-shokoladom/
  • https://shokoladd.ru/torty/kak-ukrasit-tort-shokoladom
  • https://heaclub.ru/kak-krasivo-ukrasit-tort-rastoplennym-shokoladom-v-domashnih-usloviyah-idei-oformleniya-dekora-foto-kak-iz-belogo-i-temnogo-shokolada-sdelat-uzory- risunki-nadpisi-setochku-azhur-zavitushki-l
  • https://mirrukodelija.ru/ukrashenie-torta-shokoladom/
  • https://chocosite.ru/kak-rastopit-shokolad/
  • https://sladko.club/chocolate/how-to-melt-ch
  • https://FB.ru/article/271290/tort-ukrashennyiy-sladostyami-interesnyie-idei

It is not enough to make a delicious cake for serving or direct sale; it is important to give it a beautiful appearance and unique design. A universal ingredient in any decoration is chocolate, which is distinguished by its reliable texture, strength and great taste.

Decorating a cake with chocolate at home will allow you to unleash your creative skills and calm the central nervous system. In addition, it belongs to one of the healthiest foods for the human body.

Beginners do not always understand how you can prepare various decoration elements from ordinary tiles. Therefore, it is necessary to understand this issue in more detail, taking into account all the nuances.

Brief content of the article:

Suitable varieties for decoration

There are three popular types of chocolate for decorating a cake or pastry. Confectioners also prefer to use good quality cocoa powder, but only on rare occasions.

Consider 3 well-known varieties of a sweet product:

  • Dark dairy is the sweetest dairy product containing at least 25% cocoa.
  • White - does not contain cocoa powder, but consists of 20% cocoa butter.
  • Bitter - 40% to 55% cocoa.

Ensure cocoa is suitable before using dry cocoa. Bad or tainted powder will grind on your teeth.

Any chocolate should be carefully stored in a cool place to avoid melting. The optimum room temperature should be 15-20 degrees.

How to heat tiles or drops?

The composition of the chocolate sweetness contains cocoa butter, which is extremely picky about the environmental conditions. A chef's accidental mistake can turn the contents of the bowl into gummy lumps.

There are 2 best ways to melt chocolate for cake decorating: microwave oven and water bath.

In the first case, you need to turn on the oven to a high temperature, and finely chop the tiles (just throw the drops into the bowl). We heat the chocolate in the microwave, stirring it every 15 seconds to avoid burning and lumps.

For a water bath, we need 1 large saucepan and 1 smaller one. Pour water into a large one and put on fire, wait for the liquid to boil. At this time, we cut the tiles and send them to a small container. Carefully place a shallow pan in a large one with water.

While the chocolate is melting, do not forget to stir with a whisk or spatula. Make sure that vapors and liquids do not get on the contents.

With a microwave, things go much faster, but most confectioners prefer the steam method. It allows you to always control the heating process.

Quick design options

If you have no experience or time is running out, then emergency cake decoration at home will come to the rescue. Any of the recipes does not require special skills or a "full" hand, which avoids spoilage of the product.

KitKat and any candy

For such a dessert, it is important to bake the base of the cake to a certain size. Make sure the KitKat is 2 centimeters higher than the cakes as you finish cooking.

  • For a beautiful cake, we need to divide the crispy chocolate bar into strips.
  • We attach all the slices to the side parts of the cakes, securing them with an adhesive cream.
  • Pour small candies of any type and color into the inner space.

A beautiful satin ribbon will help to complete the picture, which needs to be tied up with a cake.

Shavings of chocolate

An easy way to design a solid or colored dessert. You can sprinkle shavings on the top, sides, or use a stencil to give a pattern.

It is better to choose a medium type of grater so that the curls come out in a neat size. During the decorating process, do not refrigerate the tiles, because too cold product will crumble in your hands.

Cocoa

The popular dessert tiramisu is simply sprinkled with cocoa powder on top. In the same way, you can decorate a homemade cake with your own hands. For an even pattern, we will use a stencil.

Put the cut stencil for decorating the cake on the top of the dessert. Using a sieve, fill the open space with powder or grated chocolate of any color. Better to use a fine strainer.

Glaze

Glazing is the most common way to decorate sweets. A delicious glazed cake can also be decorated with any fruits, berries and sweets.

The base should be cooled before watering, but the glaze should be at room temperature.

Ganache with cream

Heat the cream to a boil. At this time, cut the dark (100 g) and milk (150 g) chocolate into equal bars, and throw it into the hot cream. Do not forget to stir the contents thoroughly.

Optionally, you can adjust the color of the ganache by changing the amount of ingredients. And for colored glaze we use only white chocolate and food colors.

With gelatin

The ingredient will transform the dessert into a mirror-like work of art. Before decorating, make sure that the surface of the cake is flat, without bumps or crevices.

Composition:

  • 1 large spoon of powdered gelatin.
  • A glass of sugar.
  • Half a glass of water.
  • 65 grams of cocoa.
  • 65 grams of heavy cream.
  • 60 grams of chocolate.

Cooking process:

  • We dilute the gelatin with water and set it aside for 10 minutes. After the elapsed time, pass the swollen mixture through a sieve to remove water.
  • We mix sugar, cocoa, cream and water in one container. Heat the contents over a fire, stirring constantly. At the time of boiling, add chopped chocolate.
  • Pour the gelatin into the chocolate mixture.
  • Cool the frosting to 30 degrees and pour over the cake. In order not to stain the surface of the table, it is better to put a baking sheet and wire rack under the dessert.

Drawing with white chocolate

Quite a simple and quick way to decorate any sweetness. To do this, prepare dark and light glaze in different bowls.

Cover the cake completely with the liquid from the first bowl, and carefully apply lines and circles with a lighter icing on top.

Using a toothpick, draw one of the design types:

  • Hearts.
  • Cobweb.
  • Chevron.

Video tutorials or step-by-step photos of decorated chocolate cakes will help a beginner to independently prepare a beautiful dessert in his kitchen.

Chocolate figures

What could be better than homemade edible decor items. This method of decoration does not have any restrictions, so we use our imagination to the fullest.

For beginners, it is better to use the 2D silicone mold, which will allow you to get any shape in a short time. To do this, pour melted chocolate into the holes of the mold with a thin stream and cool it until solid. Delicious decor items will be ready after a few hours of simmering in the refrigerator.

Another way to get volumetric shapes is to use ready-made pictures. Put a thin layer of parchment on the printed paper with drawings and curls.

We circle the translucent lines with chocolate using a pastry bag with a small hole. We wait until it hardens and remove the blanks from the parchment.

Decorative ornaments and figurines from chocolate for a cake are made in other ways, but with the use of additional confectionery tools and some experience.

Photo of decorating a cake with chocolate

We also recommend viewing:

If a cake for Sunday tea can be made simpler and not waste time on its decor, then on anniversaries, weddings, birthdays, cakes decorated by a pastry chef are an indispensable attribute, the center of the festive table. They are ordered in advance and for a lot of money, and the contacts of the craftswomen who know how to create aesthetic and culinary masterpieces are transmitted by word of mouth.

Cake decorated with chocolate

Cake decorated with chocolate

Roses, shuttlecocks, glaze, mastic, candy patterns ... Confectioners show their imagination with might and main, but in this article we will tell you how to decorate a cake with chocolate. And what's more - how to decorate it with chocolate at home, so that everyone gasps. Both children and adults will be delighted. And you will find out that making a work of art out of a cake is not so difficult.

What you need to know about chocolate

Chocolate cake decorations can be very diverse. You can simply fill the surface with chocolate icing or make trendy smudges. You can decorate the cake with inscriptions or openwork patterns, figures.

To decorate a cake with chocolate at home, we choose a quality product and carefully follow the instructions.

What kind of chocolate can decorate a cake at home

Choose the right chocolate for decorating a cake. If you want the decor to be not only beautiful, but also delicious, do not skimp on materials, buy high-quality chocolate with natural cocoa butter. But you can also use glazes cooked on its vegetable equivalents. Such confectionery chocolate is even more convenient to work with, more plastic, it is easier to make a decoration out of it, but it is inferior in taste.

Chocolate

Chocolate

The most convenient way for chocolate decoration is to buy not 100-gram bars, but weight chocolate for confectioners. Usually it is produced in the form of round plaques of small diameter, it is very convenient to melt it, so that later it can be used for decoration. For example, make "lace" on the sides of the cake.

Bitter, milk and white chocolate are used equally. Most often, white chocolate is used to decorate wedding cakes.

To decorate the cake with chocolate figurines, they are cast in special molds. You can, of course, work with ready-made chocolate figures, although it is much more interesting to make them out of chocolate yourself.

How to store and melt chocolate

Chocolate is stored in a dark place, in a tightly sealed package and at a temperature of 12-20 degrees. When heated, cocoa butter begins to melt from it, forming an unappetizing whitish bloom. Condensation will start to appear in the refrigerator. Chocolate absorbs odors well, so keep it away from odorous foods.

Melted chocolate, usually in a water bath, stirring constantly. This is the most reliable way to ensure that the product does not curl or delaminate. It is important to ensure that not a drop of water gets into the pot, otherwise the chocolate will ruin.

Melt chocolate in a water bath

Melt chocolate in a water bath

You can get a bowl of melted chocolate in the microwave or oven, but then it needs to be checked and stirred every 5-10 seconds.

Tempering

Tempering - purposeful recrystallization of chocolate, successive heating, cooling and stirring of the product. Tempered chocolate cake decor holds its shape well, but it literally melts in your mouth. Only natural chocolate with cocoa butter should be tempered. Confectionery, with substitutes, can be immediately poured into a bag and decorate the cake with cream and chocolate.

Homes are tempered in the microwave. The chopped chocolate is placed in the oven, removed every 15 minutes and stirred until only small lumps remain. Then the bowl is taken out and the mass is kneaded until homogeneous.

Decorating rules

Decorating cakes with chocolate is a task that requires precision and dexterity. They use both melted chocolate and chocolate chips, shavings, or even whole slices and small chocolates. Decorating a cake with chocolate is also possible with the help of DIY figurines.

Decorating is performed when the cake is completely cooked and its surface is leveled with cream.

Stencil for chocolate

Stencil for chocolate

Chocolate Cake Decorating Tools, Chocolate Stencils & Cornets

Figures are drawn with chocolate using special pouches, cornets and pastry bags.

Cornets can be made yourself from parchment paper cut into triangles. Cut off the spout after chocolate is poured into the cornet.

Paper bags can be replaced with thick plastic wrap. And better - take ready-made pastry bags, you can disposable.

For those who are not sure that they can immediately draw what they want with chocolate, there are many stencils. You can buy them, download them online and print or draw yourself on parchment paper or tracing paper. The pattern is cut out, and then you can either draw on it with liquid chocolate, or attach a stencil to the top of the cake and sprinkle with chocolate chips over the cream.

Video how to decorate a cake with chocolate

httpss: //youtu.be/ytW34Q7Fd0Q

How to decorate a cake

As already mentioned, there are a lot of ways how you can decorate a cake with chocolate. You can draw chocolate patterns or even a whole picture. You can pour chocolate icing on the cake. A cake decorated in any way will always attract special attention.

Pouring chocolate

Strict and beautiful design of a cake with chocolate - filling it with chocolate icing. The surface is smooth and glossy. For glaze, they often use not natural chocolate, but confectionery tiles. For extra shine, butter is usually added to the frosting. The cake should be chilled and the chocolate warm and runny.

If you choose the right thickness, then you can make smudges on the sides of the dessert: pour the icing along the edge from a spoon, and then level the top. We leave in this form or decorate the cake on top with berries, chocolate decor.

Openwork way

Making chocolate lace will take a steady hand and some dexterity. The melted chocolate is poured into a pastry bag or paper cornet with a thin spout and ornaments are drawn on evenly spread parchment paper. If you are afraid to make a mistake, first draw the pattern on paper with a pencil. When everything is frozen, you will have the most real chocolate lace.

Dessert decorated with chocolate lace

Dessert decorated with chocolate lace

Openwork decorations can be made small and fixed on top of the cake, or you can literally wrap the dessert with them, like lace.

Shavings

The easiest way is to decorate the cake with grated chocolate. Grate it and sprinkle on top or sides or stencil. Only the cream underneath it is better to take soft and sticky enough so that the light crumb sticks. You can make a chocolate pattern on the cake - the most convenient way is to use a stencil.

If you take not a grater, but a vegetable knife, then the chocolate chips will turn out to be large and wide, they are neatly laid out on top. Wondering how to decorate your cake with fruit and chocolate? Such coarse shavings are ideal for such a decor.

It is better to rub the chocolate not too cold, otherwise it will crumble. Holding large pieces in your hands is also not worth it, your hands are too warm and will melt it.

Wavy decor

To get a wavy cake decor, here are some tips for making chocolate lace. We take parchment paper or thick plastic wrap and, according to the drawing drawn on it, we display chocolate patterns intended for decorating cakes. For convenience, we use small pieces of "lace". When the drawing is done, carefully wrap the paper around the cylindrical object and let it freeze.

After hardening, the base separates, and you get voluminous wavy details that can be used to beautifully decorate the sides or top of the cake.

Chocolate figurines

Chocolate figurines

Chocolate figurines and decorations

Various figurines and chocolate decorations for the cake can be bought in the confectioner's department, or you can make your own chocolate figurines using special molds for casting volumetric parts or for cutting. Chocolate cake decor with them becomes a truly creative process.

How to make chocolate cake decorations? Method one: melt the chocolate, pour it on parchment, wait until it stops sticking to your fingers, and cut out the figures, for example, with cookie cutters. These chocolate figures will be flat.

The second option is to make figurines from chocolate for decorating a cake - prints, for example, of real leaves, are made on flat parts. Option three - use molds for casting (molds).

Do not forget about chocolate ornaments, inscriptions, ornaments made from shavings, tubes.

Ingredients

For chocolate decorations, dark chocolate is most commonly used. But there is also a decor made of white chocolate. Usually, one ingredient is enough - a melted chocolate bar made from natural cocoa butter. Or confectionery tiles.

Step-by-step instruction

Chocolate bow

Chocolate bow

Beginning pastry chefs will need instructions on how to make chocolate a cake decorating step by step. We will tell you how to make DIY cake figures. By melting a bar of chocolate, you can create real miracles out of it. And you already know how to make a good choice, which chocolate is better to melt.

Chocolate bow

Making an elegant chocolate bow with your own hands is not difficult, but accuracy is required. Decorate a homemade cake with it for the perfect gift.

  1. We cut 15 rectangular blanks from parchment 3 by 18 centimeters.
  2. We melt the chocolate and completely cover the blanks with it. The surface must be flat and smooth.
  3. We pick up the blanks with a knife and put them on a clean place.
  4. As soon as the chocolate begins to solidify, bend the blank with a loop, with chocolate inward, and press the edge. We put it sideways so as not to wrinkle, and let it solidify completely.
  5. Remove the parchment and start assembling the bow. Put 6 loops in the bottom row, glue them with melted chocolate. When it hardens, we complete the structure in the same way.
  6. We put the finished decoration on the cake and go on a visit with it.

Butterflies

Chocolate butterflies

Chocolate butterflies

The recipe for making a chocolate butterfly is based on the method of creating openwork jewelry.

  1. We draw a beautiful butterfly on a sheet of paper.
  2. Put a thick film or a sheet of parchment on top and draw according to the template with liquid chocolate poured into a bag. We start with the body and head of the butterfly, and then add everything else to them.
  3. After that, we remove the paper, and transfer the film to a piece of cardboard bent with the letter V, fix it with a thin knife and leave it to harden. We get a butterfly taking off.

Making leaves

Cake decoration can be created using natural materials. An easy way to make cake figurines in the form of leaves is to use real leaves.

  1. We take clean leaves with clear veins. Better to pick them away from a busy highway, where they are not saturated with poison from exhaust gases.
  2. Using a brush, apply melted chocolate to their underside.
  3. When the chocolate has hardened, separate the mold and use the chocolate leaves to decorate the cake. For example, we spread them around a large berry. Or completely cover the surface of the cake with chocolate leaves of different colors - you get a wonderful autumn composition.
Chocolate leaves

Chocolate leaves

By the way, there are also ready-made forms in the form of leaves. They are much more convenient and hygienic.

Figurines

All of the above can be considered examples of making chocolate figurines. If you want to get solid figures, then you need to take silicone molds, pour melted chocolate into them and cool. Then gently pry with a knife or just squeeze out, and the chocolate toys are ready. It is very easy - you can even connect children to filling out forms, they will surely enjoy the entertainment.

But if you have the skill of a sculptor and want, for example, to make figurines of a man and a woman for a wedding cake, we will show you how to make a special chocolate for sculpting.

  1. Take 454 grams of white chocolate and 120 milliliters of light corn syrup or invert syrup.
  2. Melt the chocolate and heat the syrup until slightly warm. Mix them quickly.
  3. We form a layer on a cling film of chocolate, cover it tightly and leave it on the table for a day.
  4. To work on a chocolate sculpture, we break off small pieces, knead in the palms and sculpt what we want.

Decorations of extraordinary beauty will come out of one or two chocolates, and guests will remember your cake for a long time.

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

We continue our theme of cake decorating. In previous issues, we described how to make marzipan at home how to cook glossy mirror glaze ... Today you will learn how to decorate a cake with chocolate.

In stores there are cakes with very delicate and delicate chocolate decorations ... At first glance, it seems that this can only be done in factory conditions with the presence of any specialized equipment or inventory. In fact, everything is not as complicated as it might seem for the first time - the technology for creating chocolate beauty is available in home conditions.

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

Decorating the cake with chocolate

You will need:

  • 1-2 chocolates
  • parchment paper

You can use chocolate according to your taste: milk, white or black. The main thing is no added nuts or fruits.

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

Break the chocolate into small pieces and place them in a small dry saucepan or bowl. Melt the chocolate in a water bath. Be careful: make sure that the container no water hit - otherwise the chocolate will curdle. Stir constantly while the chocolate is melting. As a result, a homogeneous mass should be obtained.

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

Make a small parchment paper bag to replace a pastry syringe. Then carefully place the melted chocolate in it.

Cut off the corner of the bag - the smaller the hole, the more beautiful and neat the drawings will be.

For those who are confident in their own visual skills : you can squeeze the drawing directly onto the cake - little by little press on the filled bag.

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

Flowers made of white chocolate look beautiful on a cake covered with dark fondant!

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

For those who are worried and not sure that everything will work out the first time, there is another way ... Transfer any drawing to parchment paper - it is transparent and very easy to do. Use a hard, simple pencil to prevent pigments from getting onto the chocolate afterwards.

Spread the patterned parchment paper on the table and start drawing directly on it. When chocolate wholly cool down  иwill harden - carefully remove the lace pattern with a knife and transfer it to the cake.

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

There is also a great way to transfer a picture from openwork napkin ! Place the napkin on an even dark background and cover with parchment paper on top. Now apply the drawing over a napkin, for example with white chocolate.

Cool the chocolate in the refrigerator and remove with a knife. Now you can decorate our cake!)

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

And this is a mixed media version: the girl is drawn directly on the cake, and the butterflies are created on parchment.

Attention: bend the parchment immediately along the bend of the wings, and then draw! The cooled chocolate will then not bend, but break!

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

I always thought that in order to make chocolate leaves, you need special molds. It turns out that everything is much simpler: apply the melted chocolate to real sheets (wash and dry them first). Place the leaves in the refrigerator and then remove the actual leaf. It will turn out, well, a very natural leaf, only delicious!)

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!
Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!
Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

Autumn version of the cake: the combination looks great different colors chocolate and leaves from different trees!

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

Another option for a beautiful decoration chocolate leaves!

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

Chocolate spider web it is very simple! First, cover the cake with plain icing. Starting from the center, draw even circles, evenly spaced apart.

While the chocolate has not yet frozen - swipe with a knitting needle or skewer from the center in several places (also the same from each other) and to the center them.

It is easy to explain using the example of the dial: we lead the lines from the center to 12, 2, 4, 6, 8 and 10 o'clock from the center , and 1, 3, 5, 7, 9, 11 from the numbers themselves to the center - that is from the edge.

Decorating a cake with chocolate: the secrets of the techniques of professional pastry chefs!

Let your life be sweet, like your favorite cake, and decorated with chocolate!)

Decorating the cake with chocolate: patterns, balls, fences

Content

  • How to draw, make inscriptions with liquid chocolate on a cake: instructions, examples of inscriptions and drawings, photos
  • How to make patterns from white and dark chocolate and decorate a cake: ideas, examples of decoration, photos
  • How to make a mesh, openwork from chocolate and decorate a cake: ideas, photos
  • How to make curls, feathers from chocolate and decorate a cake: ideas, photos
  • How to make chocolate leaves and decorate a cake: ideas, photos
  • How to make chocolate figurines and decorate a cake: ideas, photos?
  • How to make chocolate chips and decorate a cake with chocolate chips: photo
  • Decorating the cake with openwork flowers: ideas, photos
  • Decorating the cake with chocolate balls: ideas, photos
  • How to make drops of chocolate on a cake and decorate a cake: ideas, photos
  • How to make a chocolate cake fence: chocolate patterns, photo
  • Video: How to assemble and decorate a birthday cake?

Liquid chocolate lettering and art is the perfect method to decorate the cake yourself at home. With the help of this technique, you can apply words of congratulation to any dessert, which will be addressed to the hero of the holiday. You can use several methods at once. For example, how to draw an openwork or a beautiful ornament using chocolate, or decorate a cake with curls, leaves ... In general, choose, think, use our tips.

How to draw, make inscriptions with liquid chocolate on a cake: instructions, examples of inscriptions and drawings, photos

From the side, a festive cake looks much more interesting if it has a beautiful inscription, which is also made with all love. And it is not necessary that the handwriting be excellent, plus you do not need to have the skills of a professional artist. The most important thing here is the technique with which the words will be applied.

To begin with, you should practice a little so that your hand does not accidentally flinch while applying the inscription. If you have never inked chocolate, but would like to learn this lesson, you need to study the following recommendations from experienced pastry chefs. In order to make the inscription, you need to melt the chocolate. You can find out more about melting chocolate here.

  • The most ideal method for applying chocolate lettering is using special markers, which are designed for decorating cakes. The tube that contains the chocolate mixture is equipped with a small hole. Liquid chocolate is squeezed out through this hole, as a result of which the inscription on the cake is neat and even.
  • Use a toothpick to make subtle sketches on the icing surface of the cake before adding the chocolate lettering. This way the words will always look smooth and beautiful.
  • Try not to write a large number of words on the birthday cake. Remember - congratulatory words should be concise and clear.
  • If you make a mistake while applying the chocolate, do not delete the letter. Apply the inscription completely, put the cake in the refrigerator. Only after the decoration has hardened, remove the damaged element, and instead write a new letter that is missing.
  • The most ideal surface on which chocolate elements are applied is mastic or glaze with a contrasting color.
  • Do not use hot chocolate for application. Because of it, glaze and other similar surfaces will simply melt and flow.
  • Do not use the preposition "from" in the captions. It is considered a sign of mourning wording.
  • Do not allow repeating words to be present in the inscription. For example, "To the best teacher on his teacher's day."
  • Space each word evenly so that they only line up. Do not separate words, do not transfer letters to another line.
Cake with the inscription
Cake with the inscription
Cake with the inscription
Cake with the inscription
Cake with the inscription
Cake with the inscription

Also, you should adhere to these rules while decorating the cake:

  • Chill the cake before starting the lettering.
  • Practice on glass first. After that, if the words turn out to be beautiful, you can put them on the cake.
  • Replace chocolate with a mixture made from cocoa powder and butter for your workout. Connect them in equal proportions

How to make patterns from white and dark chocolate and decorate a cake: ideas, examples of decoration, photos

To easily squeeze out a specific chocolate pattern, use a chocolate or chocolate-nut fondant for work, as it has the perfect consistency. Take a cornet, which has a small star-shaped attachment. Place the chocolate fondant in it. Make a border for the cake in the form of a star, seashells, curls from it.

Liquid chocolate is difficult to squeeze out of a metal nozzle, because the cold of the metal hardens the chocolate faster than necessary. You can add some glycerin to the chocolate fondant. It will make the chocolate thicker, without waiting for the fudge to harden, squeeze it out very quickly.

In order to squeeze threads and strips out of chocolate, use a cornet that does not have a nozzle. Remove the tip from it so that you have a hole of the required diameter. Squeeze out the fondant in thin, wavy, straight, angular, or zigzag lines.

Chocolate patterns
Chocolate patterns
Chocolate lettering
Chocolate lettering

You can also make a white chocolate decoration by coloring it with dyes. Use only those dyes based on vegetable oil or powder dye. Liquid paints, when they get into chocolate, make it very viscous, deprive it of useful qualities.

  • Melt the chocolate (25g). On the paper, apply the ornament that you want to decorate the cake with. Cover with a piece of waxed paper, secure each corner with duct tape
  • Pour chocolate into the cornet, wrap the edges of the cornet inward, then remove the tip
  • Carefully squeeze a thin string of chocolate along the outline of the pattern. As soon as the figurine hardens, remove it with a spatula knife
  • Make some more of these drawings
  • Decorate with them on cake or cookies

How to make a mesh, openwork from chocolate and decorate a cake: ideas, photos

Openwork chocolate patterns make the birthday cake more colorful and beautiful. You can also make them if you stock up in advance:

  • Chocolate
  • Paper or cellophane culinary bags (you can take a syringe with a thin nozzle)
  • Stencils
  • Light paper, which is intended for baking, or cling film

For openwork, preferably use confectionery chocolate. However, you can replace it with regular store-bought chocolate. Just buy one that is free of additives and fillers. The best chocolate for decoration is black, even bitter. It is harder than dairy, therefore, it has the ability to better keep its shape.

Decorating the cake with a mesh
Decorating the cake with a mesh
Decorating the cake with a mesh
Decorating the cake with a mesh
Decorating the cake with a mesh
Decorating the cake with a mesh

Openwork preparation process:

  • Take chocolate.
  • Melt it.
  • Close the stencil you prepared for decoration. To do this, you need to take cling film or paper.
  • The chocolate that you melt will be placed in an envelope, circle the drawing on the stencil with it.
  • Place the openwork jewelry in the refrigerator so that it is completely frozen.
  • After hardening, carefully remove the decoration, use it to decorate the cake.

How to make curls, feathers from chocolate and decorate a cake: ideas, photos

The next option for decorating cakes is a variety of curls, feathers, spirals.

Chocolate curls:

  • Take chocolate (125 g). Melt it. Apply the chocolate to something hard, such as a wooden plank. Smooth with a spatula knife so that the surface is perfectly flat.
  • When your chocolate hardens a little, but not completely, use a knife to scrape off thin curls from the layer. Try to hold the knife so that there is an angle of 45 degrees between it and the chocolate layer.
  • To get large curls or straws, draw the knife over the entire layer.
  • If you want to get small curls, then use the knife with which you peel the potatoes for work.
Chocolate curls
Chocolate curls

Chocolate spirals:

For work you need to take: chocolate bar and culinary film.

Manufacturing process:

  • Melt the chocolate bar. Cut the entire length of the film. Pour the chocolate onto the film, set aside to cool. Swipe over the chocolate with a fork, divide it into several pieces.
  • Roll the film in a spiral shape, put it on the rug. Send it to the refrigerator.
  • Carefully remove the cling film. As a result, you get thin spirals that you can use to steal any dessert.
The spiral is not only for the cake, but also for decorating the drink
The spiral is not only for the cake, but also for decorating the drink

You can make feathers in the same way. Apply the appropriate pattern only to the film.

How to make chocolate leaves and decorate a cake: ideas, photos

This method is considered to be very simple to implement. You can dream up a little by using leaves of the most diverse shapes for the base.

Chocolate leaves:

For manufacturing, stock up on:

  • Chocolate
  • Tassel
  • Real green leaves
Chocolate leaves
Chocolate leaves

Manufacturing process:

  • Wash the leaves thoroughly, dry well. Melt the chocolate
  • Take a sheet, turn it over, apply chocolate on the back. Then spread with a brush. Place in the fridge to freeze the chocolate
  • Carefully remove the base leaf from the chocolate. Make as many leaves as you need to decorate the cake

Chocolate roses:

In order to make chocolate roses, stock up on:

  • Chocolate mastic - 200 g

You can take any: white, black, milk chocolate.

Chocolate roses
Chocolate roses

Cooking process:

  • Knead the mastic in your palms. It should be soft. Cover the white chocolate mastic with powdered sugar, dark chocolate with cocoa powder. Roll out the chocolate mastic with a rolling pin so that you have a thin layer.
  • Cut circles out of it. For a rose, 9 pieces will be enough for you.
  • Blind a cylinder from the first circle. Wind the rest of the circles so that you have a bud.
  • The edges of 2 petals should be under 1, edges 3 under 2, and so on.
  • Attach all the petals in this way, turn the edges of each outward. When you have a rose, cut it off.
  • Leave the flower to freeze completely.

In this method, make several roses.

How to make chocolate figurines and decorate a cake: ideas, photos?

Figures with outlines:

Unlike figurines, which are made in the form of openwork, these decorative ornaments have a chocolate background, plus they have a stroke along the contour.

For manufacturing, stock up on:

  • Chocolate (white, dark, milk)
  • Parchment paper
  • Paper for drawing figures

Also, for work, you will need a paper cornet or a regular pastry bag.

Chocolate figurines
Chocolate figurines

Manufacturing process:

  • Place the parchment on top of the figurine sheet.
  • Melt dark chocolate or milk chocolate. Squeeze it out on parchment paper along the contours of the figurine, wait for the chocolate to harden.
  • Melt the white chocolate. Fill in the empty spaces of the figure with them. Give it time to freeze completely. Turn over.

Regular cutouts:

Anyone can make such figures, even those who have no experience. Therefore, you can attract your child to work, he will definitely like helping you.

For this figure, stock up on:

  • Chocolate
  • Parchment paper
Chocolate figures
Chocolate figures

Manufacturing process:

  • Melt the chocolate
  • Using a knife or spatula, spread the chocolate evenly (approximately 2 mm thick) on the surface of the parchment paper
  • As soon as you notice that the chocolate has begun to solidify, use a mold to cut out the desired figure.

If the chocolate sticks to the mold during cutting, then it has not completely cooled down. If the chocolate breaks, then it has hardened strongly, and therefore reheat it again.

How to make chocolate chips and decorate a cake with chocolate chips: photo

Decorating birthday cakes and pies with chocolate chips is one of the tried and true methods. After all, you can simultaneously combine shavings of various shades, shapes, sizes. Plus, there are several methods for producing chocolate chips.

Method 1:

Take a regular chocolate bar that has no filler. Place it in a warm place for a short time. When the chocolate bar has softened a little, use a sharp large knife to cut a thin layer at an angle to form a tube. Place the chocolate decor in the refrigerator before decorating the cake. It will harden and keep its shape remarkably.

Shavings for decoration
Shavings for decoration

Method 2:

This method is considered more complex. To begin with, turn the chocolate into glaze, apply a thin layer on cling film, cool, and then cut off thin layers with a sharp knife. When the jewelry is solidified, you will receive large shavings.

Method 3:

Take a chocolate bar and grate it. Choose the size of the grater itself at your discretion.

Beautiful decoration on the cake
Beautiful decoration on the cake

Method 4:

Melt the white chocolate bar, add the dye to it. Choose the color yourself. Use, for example, method 3. Make shavings of different colors, decorate the cake with it, spreading a drawing. You can completely cover the cake with one shavings color or mixed with different shades.

Decorating the cake with openwork flowers: ideas, photos

Did you make your own birthday cake for your sister or your beloved mother? Decorate it with beautiful decor. For example, openwork flowers. You will not need dye and mastic. Since you can make wonderful decorations from chocolate. Therefore, be inspired, fantasize, but remember at the same time about attentiveness and caution.

So, take for the cake:

  • Pastry bag or syringe
  • White chocolate bar (melt it beforehand)
  • Clay wrap or some parchment paper
  • Simple pencil
  • Wooden stick with a fine tip
White chocolate decoration
White chocolate decoration

Manufacturing process:

  • Draw a sketch of future flowers on paper. Flip the paper
  • Fill a syringe or bag with chocolate. Trace the outline with chocolate. To make your flowers delicate, draw thin lines to the central part with a thin stick.

The first flower is ready. Make several pieces of such jewelry, refrigerate them. When the flowers are completely solidified, separate them from the paper. Decorate the cake.

Decorating the cake with chocolate balls: ideas, photos

Chocolate decoration is the perfect addition to every dessert. In order for this decor to work the first time, the chocolate needs to be sweet, thick and decadent. Listen to our useful and simple tips, then you can turn the cake into an unforgettable piece of art.

1 method

To make these chocolate balls, take:

  • Chocolate bar
  • Iron tube
  • Pastry bag
the beauty
the beauty

Manufacturing process:

  • Place the iron tube in the freezer for a while.
  • Melt the chocolate, pour into a pastry bag.
  • Take out the straw, cover it with a bag of chocolate.
  • On a cold iron tube, the chocolate will instantly cool down, then carefully remove it.
  • Roll the chocolate into a ball immediately.

You can make such balls in several colors and sizes. Place the resulting balls on the top of the cake, complement with other decorations.

Method 2

For the second method, you will have to take:

  • Round ice cube trays
  • Chocolate tablets (white, black)
Decoration with balls
Decoration with balls

Manufacturing process:

  • Melt the dark chocolate tablets. Apply the paste to the inside of the molds. Do it a little casually.
  • Apply white chocolate on top of the dark one.
  • Place the molds in the freezer.
  • When the chocolate is completely frozen, remove the molds.
  • Place in warm water for a couple of seconds. After that, you can easily take out the hemispheres.
  • Connect the two hemispheres together to make a ball.
Very beautiful decoration
Very beautiful decoration

You can place any filling in the middle of such a ball. For example, pieces of fruit or berries.

How to make drops of chocolate on a cake and decorate a cake: ideas, photos

A very good option for decorating cakes is chocolate drops. You can use them to decorate a cake, homemade pie, cookies. But those drops that are sold in the store do not always come across high quality ones. Hence, make such droplets yourself. You will definitely not doubt their quality and taste.

For cooking, stock up on the following products:

  • Cocoa powder - 1 tbsp
  • Coconut oil - 1/2 tbsp
  • Honey - 4 tablespoons
  • Vanilla extract - 1 tsp
Decorating with drops and drips of chocolate
Decorating with drops and drips of chocolate

Cooking process:

  • Take a piping bag for work.
  • Melt the coconut oil. When it begins to melt gradually, remove from the stove, pour into a separate bowl, and refrigerate. You should have a clear oil.
  • Pour cocoa and the rest of the ingredients into it.
  • Stir the paste until smooth. Chill in the refrigerator for half an hour.
  • When cool, fill a pastry bag with the paste.
  • Extrude droplets of different sizes, place them close to each other to save surface space.
  • Place the dripped surface in the freezer for about 25 minutes.

How to make a chocolate cake fence: chocolate patterns, photo

Chocolate openwork is the best decoration you can use to decorate the sides of a cake and make a fence out of it. Such decorations are made from any chocolate, there is not much difference here.

The thinner the layer of chocolate is, the more fragile the figures will be.

Option 1

For this enclosure, take:

  • Aluminum foil
  • Culinary pouch
  • Scapula
  • Chocolate (any)
Fencing the cake
Fencing the cake

Cooking process:

  • Melt the chocolate bar. Put it in a cooking bag
  • Draw an openwork fence on the foil with chocolate paste
  • Place the chocolate foil in the refrigerator for about 60 minutes
  • Separate the chocolate with a spatula, decorate the sides of the cake

Option 2

  • Cut a ribbon out of parchment paper long enough to wrap around the cake.
  • Draw on the paper with white chocolate. For example, peas, flowers, butterflies, rings, and so on.
  • Put in the refrigerator for a while to freeze the chocolate a little.
  • Spoon the melted black chocolate over the pattern, and gently spread the chocolate all over the ribbon using a knife or spatula. Try not to touch the drawing
  • Wrap the cake with tape, put it in the cold
  • After a while, remove the paper. You will have an unusual and interesting fence.
The cake is shielded with chocolate
The cake is shielded with chocolate

As you can see, the variety of chocolate cake decorations is varied. Don't stop at one option, experiment. After all, it is so nice to please loved ones with masterpieces made with your own hands.

Video: How to assemble and decorate a birthday cake?

DIY chocolate decorations for cakes, pastries, biscuits and other homemade baked goods are the aerobatics of a pastry chef. Of course, you can not philosophize and decorate the cake with chocolate the way your grandmothers did - just melt the bar with cream, and then coat the top and sides of the confectionery with this liquid mass. But you can try and make a chocolate decoration of simply unearthly beauty, similar to the most real masterpieces.

Which chocolate is suitable for decorating a cake?

When choosing which chocolate to make cake decorations from, buy only a quality product. High-quality chocolate makes beautiful glossy decorations. Currently, chocolate glazes are used to make chocolate decorations, in which cocoa butter is replaced with various cocoa butter equivalents. These glazes are very convenient to use due to their significant fluidity, but in terms of taste they are inferior to real chocolate - couverture.

Despite the long domestic traditions of chocolate production, the interest in this product from the consumer and manufacturer is constantly growing, because a variety of decorations for cakes and pastries can be made from chocolate and chocolate glaze: line drawings, volumetric figures, bas-reliefs, openwork details and much more. When decorating cakes with chocolate, you can give full free rein to your imagination.

Among the popular trends in working with this product, one can note "marble pattern", "velor trim", "decals".

As you can see in the photo, chocolate jewelry can become real author's sculptures:

Such compositions are not much inferior to those that are cut from stone or cast from metal.

DIY chocolate decorations (with photo)

On the surface of cakes and pastries, they make a variety of chocolate decorations with their own hands: 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.

Homemade chocolate decorations are made from chocolates and 100-gram bars. To decorate cakes with chocolate chips, the chocolate is cooled, and then kept a little at a temperature of 25-30 ° C - then when cutting with a knife, the chocolate is rolled into a beautiful tube. Heavily chilled chocolate crumbles, while soft chocolate does not chip.

Look at the photo - decorating cakes with chocolate can be made in the form of twigs, trees, rockets, numbers, letters, antennae, outlines of animals and birds:

To do this, break it into pieces, melt it in a water bath (so as not to burn) and pour it into a small parchment cornet. A drawing is selected. Trace paper or cellophane is applied to it and chocolate is deposited from the cornet along the visible contours. Such handmade chocolate decorations are placed in a cold place, and after hardening, they are removed from the paper with a knife and transferred to a cake or pastry.

Before making a chocolate decoration in the form of a vertical pattern, a "leg" is deposited in advance, on which it will be fixed in the right place. Chocolate oak leaves are very elegant on the cake. To make them, tracing paper is applied to the drawing of a small oak leaf, and from a cornet, a contour is first circled with chocolate, and then the middle is poured, with the back of a knife they draw a line in the middle of the sheet, and short oblique lines from it on the sides, thus imitating the veins of the leaf. After that, the rest of the leaves are made.

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 grooves greased with vegetable oil, various figures are cut out. 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 forms 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 are easily separated, then they are heated to 30 ° C and poured with chocolate at a temperature of 29-30 ° C. Chocolate is poured into double-sided, fastened together forms through the bottom hole, while the form is well shaken 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 remaining chocolate is poured; a layer of 2 to 4 mm remains on the inner walls.

If the shapes are large and have a complex pattern, the chocolate is applied with a brush. The poured molds are cooled in a refrigerator at a temperature of 10-12 ° C, and then the figures are cleaned from the seam formed in the place of gluing.

The video "Chocolate Decorations" shows how various figurines are made:

To make chocolate decorations, you don't have to invent complicated designs, but simply make a chocolate pyramid. Before making such a chocolate decoration on a cake, first draw the outlines of the pyramid details on cardboard with a pencil and cut out a template. A drawing is sprinkled from the cornet: the lines of the drawing are thinner, the edges of the pyramid are thicker. To make the pyramid harder, 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 to one another and chocolate is squeezed along the edges, the halves are squeezed and cooled. They are placed vertically on the cake and the remaining 3-4 parts are glued to the sides, the pyramid is allowed to freeze and the cake is additionally decorated with marzipan and sugar mastic flowers.

As you can see in the photo, DIY chocolate decorations can also be made from chocolate substitute. It is prepared from 15% cocoa, 45% butter, 40% powdered sugar and 10% (of the total mass) vanilla sugar. First, a quarter of all butter is warmed to 45 ° C, vanilla sugar and cocoa are added, then the rest of the butter is mixed with powdered sugar and with all the products.

Glaze decorations can be immediately applied to the product or prepared for future use. In the second case, they are "deposited" on sheets covered with parchment paper and dried for 12 hours at room temperature.

The simplest decoration is to apply straight or wavy lines to the surface of the product, smeared with cream, using a pastry comb. It can be made of tinplate, aluminum, plastic. The size and style of the comb teeth may vary.

The proposed chocolate cake decorating master class 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 that will give a festive look to any cake.

Chocolate Cake Decorating Tools: Chocolate Stencils & Cornets

Before making complex decorations for a chocolate cake, you need to stock up on special tools. First, you will need cornetics or piping jig bags with a set of straws. The cornet is made of tracing paper, parchment or other thick paper that does not absorb grease: 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 together. Its sharp end is notched depending on the pattern that they want to get. The cornet is filled with cream or glaze up to half, tightly closed so that when pressed, the cream or glaze "settles" only from the bottom hole. With the help of a cornet, inscriptions, dots and subtle graceful drawings and flowers are applied.

To make chocolate decorations, you can make a piping bag. To make it, use a dense fabric (best of all, a teak-eraser). 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 jig bags are washed in warm water mixed with baking soda, boiled for 3-5 minutes, dried and stored in a specially designated place.

Jig 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 jig bag is used, into the narrow end of which a conical ring with a screw thread is inserted, and tubes of different styles can then be screwed onto it.

To fill the pastry bag with cream, hold it with your left hand, unfold the bag and put the cream with a spatula or spoon to 1/2 of its volume. Apply the cream tightly, as the remaining air can ruin the drawing. With both hands, they connect the edges of the bag and, clamping it with the right hand, "deposit" the cream, holding the narrow end of the pastry bag with the left.

A variety of chocolate designs for decorating cakes is achieved not only by different styles of tubes, but also by zigzag or wave-like movements of a cornet or a jig bag, a slow or instantaneous change in the pressure force with the right hand, the angle of inclination in relation to the decorated product, distance from the product, etc.

Before finishing any design for chocolate decorations, you should stop pressing on the pastry bag and make a sharp short movement forward along the design with the end of the tube.

Various openwork chocolate decorations are made by "depositing" the cream from shaped metal tubes inserted into the jigging bag. A set of 10-12 straws with different cut configurations allows you to make all the variety of decorations needed to finish pastries and cakes. But most often they use tubes with smooth and straight, serrated and wedge-shaped cuts.

Stencils for decorating cakes with chocolate can be useful - especially when you need a lot of decoration elements (for a festive banquet or a children's table). You can also create a hybrid: for example, some parts of the composition can be made using a stencil for chocolate decorations, and others by original cutting. The stencil for chocolate decorations has a metal base. Place it on properly prepared raw materials and press firmly, cutting through the flesh in the shape of a butterfly, leaf, fungus or any other figurine.

Here you can see a photo of "Chocolate Decorating Tools", which you will need to create your 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 the standing cream, the patterns will turn out without gloss and pockmarked.

Lines - even, zigzag, wavy - when decorating a cake with liquid chocolate, they draw a confectionery comb heated in hot water, slightly pressing it against the smooth edge of the cream. Flowers, figures and patterns are made by squeezing the cream out of 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 cornetic is filled with cream up to half and tightly closed so that when pressed, the cream comes out only at the cut. It is better not to hold a cornet with a cream in your hands for a long time: from the hands the cream heats up, becomes liquid and the patterns are uneven. By twisting, the cornet is freed from the remnants of the cream.

To decorate the cake with chocolate with your own hands, fill the jig bag as follows: turn off the wide end of the bag so that it is held on the left hand, and with the right hand, using a spoon, fill the bag with 1/2 volume of cream. As little air as possible should remain in the bag, as it spoils the drawings. Then, with both hands, they connect the edges of the wide end of the bag and, clamping 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 wavy or zigzag movements of the cornet or bag, a slow or instant change in the pressure force with the right hand, a change in the angle of inclination in relation to the product, a change in the distance from the surface of the product, a variety of cream patterns are achieved. At the end of the execution of beautiful chocolate decorations, you need to stop pressure on the bag or cornet and make a short movement forward from yourself along the pattern with the end of the tube, then the rest of the cream will fall down with an inconspicuous stroke. If you lift the bag or cornet upwards, then a cone of cream will remain in the figure.

To prepare small chocolate cake decorations, dots and inscriptions, the narrow end of the cornet is held close to the surface of the product to be decorated. You can pre-fill bags and cornetics with creams of different colors. This will make the chocolate decoration for the cake decorating more varied and vibrant.

If you need to make a rose from the cream, first cut out a small cake from the biscuit (or take candied fruit, profiterole, etc.) - the core of the rose. The core is fixed on a stick with a pointed end and a cork attached to 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. Turning the stick, the cream is squeezed onto the core. When the rose is ready, remove it from the stick with a spatula or fork, holding it with the fingers of the left hand, and place it 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:

The basket can also be made of biscuit (shortcrust pastry), gluing the layers together with chocolate cream or fruit filling. The basket is placed on a support (for example, a plywood circle) with its wide side down and, lifting one side, a weaving of cream is applied. When the cream has hardened, 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 candies 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 decoration, but also cover cracks, cracks, smooth the edges of the cake. They are generally made using a straight cut smooth 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

Figurines-decorations for a chocolate cake in the form of flowers look very beautiful. 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 motionlessly 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, but in the opposite direction "gather" the second row of petals, etc.

It is advisable to supplement cream flowers with leaves. They are deposited from tubes with wedge-shaped cut of various diameters. Leaves can be green, brown, yellow, and 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. For the inscriptions to be expressive, it is necessary that there is a contrast between the inscription and the background. For example, you cannot write chocolate on chocolate or write with white cream on white glaze.

Inscriptions are injected from a small cornet with a very narrow round cut or with a metal pencil tube. The cream is used proteinaceous, 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, intermittent lines. You can also write inscriptions with 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 decorating

Tempered chocolate can be used to make various decorations for cakes and pastries - full-volume figurines, bas-reliefs, flat thin figurines, "jigging" ones, etc.

For full-size figures, it is better to use metal molds of two halves with clips. When pouring chocolate, the mold and the 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 patterns. Then the excess chocolate is poured out. A 3-4 mm thick layer of chocolate forms on the inner walls of the mold. After the chocolate has cooled and hardened, the mold is freed from the clamps, opened and the figurine taken out. Most often, bas-reliefs are prepared from chocolate.

To obtain flat thin figures, tempered chocolate is poured onto parchment with a layer of 2-3 mm, allowed to solidify a little and the figures are cut out with a recess.

For "depositing" tempered chocolate is laid out in a cornet and "deposited" on parchment in the form of continuous patterns and so-called tendrils. From tempered chocolate, cast into a bar and then cooled to almost complete hardening, thin wide shavings are cut with a knife, which, when dropped, roll up into tubes.

Making chocolate figurines for cake decorating

Chocolate is a great material for decorating a cookie or cake and will add a festive look to any baked goods. It is better to use a chocolate mixture to decorate the cake. It solidifies at room temperature and melts easily in a water bath.

Line a baking sheet with parchment, lightly grease it with vegetable oil. Break the chocolate into small pieces. Place it in a water bath and melt without water. Pour onto parchment, guiding with a round-end knife so that a thick, even layer forms. Leave in a cool place until the chocolate is almost completely solid. Use a knife or a dough hole (star, flower, etc.) to cut out the figures. Store them 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. Put 200 g of melted chocolate in an even layer and lightly move the fork to create a wave effect (make sure that the prongs of the fork do not touch the bottom of the baking sheet). Cool until the chocolate is half solid. Using a sharp knife and a ruler, cut the chocolate into squares with a side of about 6 cm. Place the baking sheet with the chocolate decorations in the refrigerator until they solidify. Remove the 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 decorating the cake: grated shavings, crumbs, petals and curls

Chocolate chips and chips. 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 shavings over a plate, in even 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. Spoon or shake off the shavings on the cake. Decorating with chocolate chips is done in the same way, only it is rubbed more finely.

Chocolate curls. Melt the chocolate in a bowl in a water bath. Spread thinly over a smooth board. Set aside until the chocolate is almost solid. Pull the blade of a large wide knife towards you along the entire length of the chocolate, getting long curls.

Chocolate petals. Cut the foil into squares. Melt the chocolate in a water bath, then cool slightly. Place a square of foil in the palm of your hand. Use a spatula or spoon to spread the chocolate on the foil in a thin layer. Form a petal. While it is still soft, lift your fingers slightly under the foil to slightly bend the petal, giving it a natural shape. Put to cool. When the chocolate is completely solid, remove the foil. Melted chocolate can be used to make a flower from the petals.

Homemade chocolate cream dessert

Chocolate cream

Ingredients:

  • 100 g of chocolate by weight,
  • 1/2 cup milk
  • 3 yolks,
  • 4 squirrels,
  • 2 tbsp. tablespoons of powdered sugar.

Pour the chopped chocolate into pieces with milk and put in the oven to melt. Then grind it with a spoon, gradually adding one yolk at a time, until a lush mass is formed. Whisk the whites into a thick foam, mix gently with the chocolate mass. Put the cream in glasses, sprinkle with grated chocolate mixed with powdered sugar on top.

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.

Cocoa loaf

Ingredients:

  • 400 g butter (unsalted) butter,
  • 250 ml of milk
  • 200 g sugar
  • 3-4 st. tablespoons of cocoa powder,
  • 2 eggs.

Heat the milk in a water bath, add cocoa, stir, pour in the eggs crushed with sugar, cook until thickened, stirring occasionally, then remove and cool.

Beat the softened butter until white. Then add the cooled mixture to it. Beat the cream until smooth.

Custard Chocolate Cream

Ingredients:

  • 1 cup flour
  • 1/2 cup milk
  • 1/2 cup granulated sugar
  • 1 tbsp. 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 cake decorating (with photo)

Recipe number 1

The easiest way to make a chocolate frosting is chocolate. This product can be used as cake cream or simply spread over cookies.

Ingredients:

  • 200 g of chocolate
  • 100 g of water
  • 25 g butter.

Dissolve the chocolate together with water in a water bath. Stir in butter. Spread the warm icing over the cake, cool.

Recipe number 2

In order to cook this glaze, you need only 2 ingredients.

Ingredients:

  • dark chocolate (at least 56%) - 0.6 kg (3 large bars),
  • butter "Peasant" - 0.3 kg.

Chocolate icing from chocolate is prepared in a water bath, so first we select containers: you need 2 of them, 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 install containers, pour some water into a large one and put on fire. When the water heats up properly, melt the oil - it melts more easily and faster. Gradually add finely chopped chocolate to the liquid butter. Stir continuously, because the mixture thickens quickly and begins to burn at the walls. When all the chocolate has melted and the icing has become homogeneous, it is ready.

This creates a mirror-like chocolate glaze 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:

Cocoa and sour cream chocolate icing

Ingredients:

  • sugar - ½ cup;
  • sour cream with a fat content of at least 20% - 150 g;
  • vanillin - 2 sachets;
  • cocoa powder - 4 tbsp. spoons.

Preparation:

Since it is not recommended to warm sour cream, it is better to grind sugar into powder - this way it dissolves more easily. We mix dry products: grind cocoa powder with powder and vanilla. If using vanilla sugar, grind that too. Add a little sour cream to the mixture to avoid lumps. Stir thoroughly until smooth, shiny, homogeneous. You can use a mixer to make the chocolate icing for the cake more fluffy.

You can make a rich frosting by adding cocoa to the chocolate - this recipe is great if you can't find high cocoa chocolate. We will tell you how to make chocolate icing from cocoa powder, chocolate and milk.

Chocolate and cocoa frosting

Ingredients:

  • mirror chocolate icing;
  • cocoa powder - 4 tbsp. spoons;
  • sugar - 1/3 cup;
  • milk - ½ cup;
  • black chocolate - 1 bar;
  • butter - ¼ pack.

Preparation:

Heat milk, dissolve butter with it. Gradually add the chocolate chips, cook until the ingredients are fully combined, stir. Mix sugar with cocoa and pour in the milk-chocolate mixture in a thin stream. Grind until sugar dissolves. This chocolate icing must be applied very hot for decoration.

Light chocolate icing for decorating cakes and desserts

What to do if you need to decorate a dessert, but you want fewer calories. To do this, you need to cook a light cocoa frosting.

Ingredients:

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

Preparation:

To cook this icing for decorating desserts with chocolate, first of all we prepare the syrup: pour sugar into hot water and simmer 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 cooked, we gradually introduce cocoa, carefully rubbing it with liquid. Sugar will begin to crystallize at the walls quickly enough. If you do not grind the mass, it will burn, so be careful and careful. The glaze hardens quickly, so apply warm.

It is not necessary to cook the cream to decorate the dessert. If the cake contains jelly, the hot chocolate layer should not be applied. In this case, we will prepare the glaze without heat treatment.

How to make chocolate fondant for cake decorating

Ingredients:

  • 75 g softened butter or margarine;
  • 225 g icing sugar;
  • 3 tbsp. l. water;
  • 2 tbsp. l. cocoa.

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

Mix butter and icing sugar. Beat with a mixer on low speed, gradually adding water until the fudge is smooth.

Brush the cake with the chocolate decoration made according to this recipe and decorate according to the theme of the holiday.

How to properly melt chocolate to decorate a cake

To make a product or decoration from chocolate, you need to prepare it, that is, melt it. There are several nuances in how to properly melt chocolate to decorate a cake. Several methods can be used.

The first way how to melt chocolate for decoration - using the microwave is very simple.

Second way how to melt chocolate to decorate a cake - use a water bath. To do this, place the container with chocolate in a saucepan with hot (not boiling!) Water.

Third way how to properly melt chocolate for decoration - use a double boiler. It is also quite possible to melt chocolate in it.

Fourth way - oven. Preheat it to 60-70 degrees, place the container with chocolate there for 10-15 minutes. The fifth way is a steam bath. The container with chocolate must be held 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 you should 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 openwork patterns from chocolate to decorate a cake

Openwork patterns are a great option for decorating a cake.

You will need a brush (it is better to purchase a special culinary brush, it is simple and convenient to work with it), a pastry bag or a plastic bag, dark and white chocolate.

First, you will need to cover the entire cake with chocolate, which you will use for the background (other chocolate will be used to create the drawings). To do this, melt it to a liquid state in any way. Spread over the cake using a cooking brush.

Let the glaze dry completely.

Start melting another chocolate. It should be pretty runny too.

Transfer the chocolate to a pastry bag. You can replace it with a regular plastic bag by making a small hole in its bottom corner.

Start creating! Draw different patterns, get creative!

Workshop 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 solid surface.

What do we have to do?

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

Spread cling film on a cutting board.

Start drawing butterflies with liquid chocolate on cling film. If you use two chocolates (white and dark), then the decoration will be more effective.

When the drawing hardens a little, move it to the refrigerator until it solidifies completely.

Take the jewelry out of the refrigerator, carefully peel off the film.

Place your butterflies on the cake.

Decorating the cake with balls of chocolate, nuts and cookies

Chocolate balls with nuts

Ingredients:

  • cocoa 3 glass;
  • sugar 1 cup;
  • milk 3 glass;
  • butter 150 gr;
  • walnut 150 gr;
  • shortbread cookies 400 gr;
  • coconut flakes 1 sachet;
  • egg 1 pc .;
  • cognac 1 tbsp. l;
  • vanillin 1/2 tsp

Preparation:

To decorate the cake with nuts and chocolate balls, mix cocoa, sugar and milk. Add chopped butter and heat. We are waiting for it to boil. Cool it down.

Add the egg, vanillin, cognac and beat well.

Chop the nuts on a coffee grinder (you can fry it beforehand, it tastes better) and add to the mixture.

We grind the cookies (here the meat grinder is your friend) and add to the mixture.

Mix well and sculpt balls. Wrap each ball in coconut flakes. Handsomely!

Put the balls in a pyramid on a plate and send them to the refrigerator for 3-4 hours.

Enjoy your meal!

Chocolate balls with cookies

Ingredients

  • 250 g cookies;
  • 150 g dark chocolate;
  • 50 g butter;
  • 2 tbsp. l. Sahara;
  • 1 glass of milk;
  • coconut flakes or colored dragee.

Grind the cookies. Melt the chocolate and butter in a water bath or microwave. Add milk and sugar, stir until smooth. Add chopped cookies. Stir and make balls from the resulting dough. Roll the finished balls in coconut flakes or colored dragees. The chocolate balls for decorating the cake should be placed in the refrigerator for several hours.

A selection of photos "Decorating a cake with chocolate at home" clearly illustrates all the above recipes:

Chocolate chips for decorating cakes

If you grind the chocolate on a grater, small strips, separating from the tile, will twist into spirals and are perfect for the role of the top layer. Moreover, improvising with flowers (black, milk and white), interesting combinations come out, or even whole edible pictures. Before getting to work, place the chocolate in a warm place, softening it a little. You can also create curls manually: you need to get used to cut thin strips with a well-sharpened knife.

And for the sake of perfectly even shavings, the technique will have to be adjusted. To do this, you need ready-made chocolate icing, which must be applied in separate strokes on the corrugated surface and put in the freezer to freeze.

When the mass has hardened, gently scrape off the mass and transfer to the cake. Don't stop your fantasy on a solid background. Works of art are also created from such small particles. It's important to attach the chocolate cake decorations quickly so they don't melt on your fingers or stick together.

Chocolate Cookie Decorating

Ingredients:

  • 1 part vanilla shortbread dough
  • ground cinnamon added to flour;
  • 400 g of a mixture of various whole nuts;
  • 175 g of plain chocolate, broken into pieces;
  • 175 g milk chocolate, broken into pieces.

Preheat oven to 180 ° C. Oil the base and sides of 2 short forms and line each with a sheet of parchment. Lubricate paper with oil.

Divide the dough between the molds and pack it tightly into the molds. Sprinkle with nuts so that they are evenly distributed. Press them into the dough with your hands so that they hold tight.

Bake for 40 minutes, until nuts and edges are golden brown. Carefully remove them from the molds and place them on the wire rack.

Melt milk and dark chocolate in separate bowls placed on pots of boiling water. Leaving the cookies on the paper, carefully cut each cake into 2 cm wide strips.

Spread the slices on the wire rack so that they are 1–2 cm apart and sprinkle with a thin stream of melted dark chocolate using a dessert spoon. Then sprinkle milk chocolate on top and leave in a cool place to harden. Cut each strip in half lengthwise.

Cookies with chocolate decorations can be stored for about a week in a tightly resealable container.

Recipe for pouring chocolate figurines for decorating a cake

Such figurines can be poured from melted chocolate using conventional casting technology. It's enough just to have a form. We purchase silicone molds of the desired theme in the confectionery department and fill them with melted chocolate, cool them down, cool them to a solid state, take them out of the molds, turning them inside out. If you do not need large chocolates, pour a thinner layer of chocolate into the molds. After pouring, smooth the surface with a thin spatula or table knife.

In the absence of bulk pouring forms, you can use the curly grooves that we usually use for molding cookies or gingerbread. Place a sheet of parchment paper on a flat tray, place the molds and pour the chocolate into them in a layer as thick as you want, trying to get into the center of the notch so that the chocolate does not stick to its sides above the intended layer. When using grooves, the chocolate mass is better to be thicker - let the melted chocolate thicken a little so that it does not spread too much from under the grooves on the parchment. After cooling the chocolate figurines to a solid state, carefully squeeze them out of the cut-out forms, cool your hands and put on gloves so as not to leave fingerprints. Until the figures have finally hardened, they can be additionally decorated - apply notches with a knife or a special cutter, or press through with a mesh, other textured objects, according to the planned decor. Anything you press on the surface of the chocolate will leave its mark on it. Such massive chocolate figures are used in confectionery compositions if they are supposed to be handled, for example, to fill baskets or to create a volumetric center of the confectionery composition.

And in conclusion, one more video "How to decorate a cake with chocolate", which will help you to cope with this difficult task perfectly:

Sweet tooths adore chocolate for its melting taste and delicate texture, doctors appreciate it for its high content of trace elements, vitamins and antioxidants, and decorators love it for a huge number of techniques that can be used to decorate any cake. Professionals use special tools to create their masterpieces. But even at home, you can make chocolate cake decorations that will be not only tasty, but also spectacular.

What kind of chocolate can decorate a cake at home

Only a product that contains cocoa butter has the right to be called chocolate. ... The main components of chocolate also include grated cocoa and sugar. Unsweetened chocolate is also produced, which contains 99% cocoa.

types of chocolate

Real milk, white and dark chocolate must contain cocoa butter.

When decorating cakes, the following types of chocolate are used:

  • bitter (dark) - contains at least 40–55% cocoa;
  • dairy - contains at least 25% cocoa and dairy products;
  • white - contains at least 20% cocoa butter, but does not contain grated cocoa and powder.

Professional pastry chefs use chocolate, which is available in blocks and dragees (drops). Chocolate bars can also be used for home decoration.

Cocoa powder can also be used for decoration, but it should be of high quality, poor powder can grind on your teeth.

Photo Gallery: Forms of Chocolate Suitable for Decorating

dragee chocolate
Dragee-shaped chocolate is easy to melt
chocolate in blocks
Block chocolate is often used by professional pastry chefs
slab chocolate
Bar chocolate can be used for decoration at home

In addition to real chocolate, there are confectionery chocolate (glaze) in stores, in which cocoa butter is replaced with vegetable fats. ... It is produced in tiles or in the form of chocolate figurines.

Confectionery chocolate is much inferior to the real one in taste, but, on the other hand, it is less capricious and can be used for applications, patterns, glaze.

What you need to know about chocolate

How to store and melt properly

Chocolate has a long shelf life, but it should be kept tightly closed, away from foods with strong odors, and protected from light and moisture. Storage temperature - 12 ° C to 20 ° C .

Before you start decorating the cake, in most cases the chocolate is crushed and heated. For heating, you can use a microwave, water or steam bath, or an oven heated to 50-100 ° C ... In all cases, stir the chocolate frequently.

Attention! When heated, chocolate must be protected from steam and water drops, otherwise it will curdle.

Tempering

Cocoa butter is very moody. It contains fats, the crystals of which melt at different temperatures. If the chocolate is not properly melted, it can become coated, melt quickly in your hands, or thicken too much. With tempering (targeted recrystallization), the chocolate is successively heated, cooled and stirred, resulting in a chocolate that melts in the mouth but remains firm and crunchy at room temperature. Use high quality chocolate for tempering.

Confectionery chocolate (glaze) does not need tempering, as it does not contain cocoa butter.

Professional confectioners use marble boards and special thermometers for tempering. The easiest way to temper chocolate at home is to use the microwave:

  1. Chop the chocolate, put in the microwave.
  2. Turn on the oven at maximum power.
  3. Remove and stir the chocolate every 15 seconds until it is almost completely melted, small lumps should remain.
  4. Remove chocolate and stir until smooth.

Properly tempered chocolate, applied in a thin layer on parchment, hardens in 3 minutes at 20 ° C indoors .

If the chocolate thickens too quickly, excessive crystallization has occurred. A little melted untempered chocolate is added to such chocolate and mixed.

Simple do-it-yourself cornet

For planting chocolate patterns, pastry bags are used, disposable polyethylene options are especially convenient. If they are not there, you can roll the paper cornets yourself. To do this, cut out a square from parchment or baking paper, divide it into 2 triangles along the diagonal. The resulting right-angled triangle is folded into a cone, combining acute corners with a right one. The corner is folded outward to secure the cornet. At the bottom, a corner is cut off only when the cornet is already filled with chocolate .

folding a cornet from parchment

Folding parchment cornet is easy

A bag or cornet is filled with melted chocolate. It is convenient to fill the cornet by placing it in a tall glass.

You can also replace the piping bags with a transparent paper file or a thick plastic milk bag.

Express design options

m & m's and KitKat

This is a very simple and effective way to decorate a cake. Bright chocolate dragees in sugar glaze will perfectly fit into a children's party.

cake with m & m's and Kitkat

Ready-made chocolate products can be a simple and effective decoration.

You will need:

The cake will look good if the height of the chocolate bars exceeds the height of the cake itself by 1.5-2 cm .

Procedure:

  1. Attach the chocolate sticks to the sides of the cake. If the sticks are connected together, it is better to separate them.
  2. Cover the top of the cake with m & m's.
  3. Additionally, the cake can be tied with a ribbon.

You can also decorate the cake with other chocolates: Kinder chocolate, chocolate balls.

Photo gallery: how you can decorate a cake with ready-made chocolate products

Chocolate castle
The square cake is lined with chocolate bar bricks and decorated with towers of cookies glued together with chocolate
Chocolate flowers from dragee
Flowers can be made from white and milk pills
Assorted candy
In such a candy assortment, any sweet tooth will choose a piece to his taste.
White and dark chocolates
Chocolates are laid out in a circle, and the composition is complemented by two-color chocolate tubes, which can be replaced with wafer rolls

Chocolate shavings

You can sprinkle chocolate chips on both the top and sides of the cake. Making it at home is very simple: slab chocolate is grated or cut with a knife for peeling vegetables. In the latter case, curly curls of chocolate are obtained.

chocolate chip cake

Chocolate shavings can be used to decorate the top and sides of the cake

Depending on the selected grater, you can get different chocolate chips - small or larger. The warmth of the hands softens the chocolate quickly, so it is better to rub small pieces of chocolate. It is impossible to cool the chocolate in the refrigerator beforehand or during operation, too cold chocolate will crumble and break .

Drawing with cocoa and stencil

The famous tiramisu is simply sprinkled with cocoa on top. You can decorate other cakes in the same way. The top of the cake should be flat so it looks neat. And with the help of cocoa and a stencil, you can create a pattern on the cake.

cocoa cake

Using cocoa and a stencil, you can decorate the cake with a pattern

You will need:

Procedure:

  1. Place the stencil on the cake.
  2. Sprinkle cocoa on top through a sieve.
  3. Remove the stencil carefully.

The stencil can be used ready-made or made yourself by cutting out a drawing from paper. You can also use an openwork cake napkin, a fork, etc. as a stencil.

If the surface of the cake is covered with a soft or delicate cream (whipped cream, custard, sour cream), then it is better to keep the stencil at a short distance from the cake so that it does not stick to the surface and spoil it.

Covering the cake with icing

Chocolate icing is delicious, especially when paired with fruit or fresh berries. You can also add colored sugar or beads to the glaze. Chill the cake well before icing it. But the glaze should be warm .

For more information on chocolate icing, see our article: Chocolate icing recipes for homemade cakes and other baked goods.

The whole cake can be glazed or just the top, leaving mouth-watering streaks on the sides. The icing is poured into the center of the cake in a circular motion, then spreading out with a knife or spatula. If you need to make more even smudges, then first apply liquid icing in a circular motion to the edges of the cake using a cornet or a bag, and only then pour the top.

Chocolate and heavy cream ganache

Ingredients:

  • 100 ml heavy cream (30-35%);
  • 100 g dark, 150 g milk, or 250 g white chocolate.

Preparation:

  1. Chop the chocolate.
  2. Heat the cream to a boil.
  3. Add chopped chocolate to cream, stir thoroughly with a whisk.

You can adjust the thickness of the glaze by increasing or decreasing the amount of cream or chocolate .

Chilling the ganache for a few hours in the refrigerator, then letting it warm to room temperature and whisking it creates a chocolate cream that can be used for cream decorations and cakes.

Chocolate and milk

Ingredients:

  • 100 g milk chocolate;
  • 3-4 st. l. milk.

Preparation:

  1. Chop the chocolate, add milk.
  2. Heat in a microwave or water bath, stirring constantly.

Made from chocolate and vegetable oil

Ingredients:

  • 100 g of chocolate;
  • 2-4 st. l. odorless vegetable oil.

Preparation:

  1. Chop the chocolate, melt it.
  2. Add vegetable oil, stirring constantly.

You can make icing with different types of chocolate. Less oil is added to white oil, more to bitter oil.

From cocoa powder

Ingredients:

  • 1 cup of sugar;
  • 1/2 cup cocoa powder
  • 1/4 cup milk
  • 50 g butter.

Preparation:

  1. Place all ingredients in a bowl.
  2. Put in a boiling water bath. While stirring constantly, heat for about a minute.
  3. Remove from the bath, beat with a mixer until smooth.

Mirror glaze with gelatin

The cake to be coated with this icing should be even (mousse cakes filled in silicone molds are ideal). Before covering with mirror glaze, it must be kept in the freezer for several hours.

Ingredients:

  • 10 g of sheet gelatin or about 1 tbsp. l. powdered gelatin;
  • 210 g sugar;
  • 110 g of water;
  • 65 g cocoa powder;
  • 65 g of cream with a fat content of at least 30%;
  • 50 g dark chocolate. ingredients for mirror chocolate glaze

    For mirror glaze, you need gelatin

Preparation:

  1. Soak the gelatin leaf in cold boiled water. Let the gelatin swell for 10 minutes. When using powdered gelatin, pour 50 g of cold water over it, stir thoroughly and also allow to swell.
  2. Combine sugar, water, cocoa powder and heavy cream and bring to a boil with constant stirring. After boiling, add chopped chocolate and stir until completely dissolved. boiling icing mix

    Chopped chocolate is added to the boiled syrup of sugar, water, cocoa powder and cream and stir

  3. Squeeze the excess water out of the gelatin sheet. swollen gelatin

    The sheet gelatin is separated from excess water

  4. Add the swollen gelatin to the glaze and stir until completely dissolved. adding gelatin to the glaze

    Gelatin is added to the glaze and stirred until completely dissolved

  5. To get rid of bubbles and for smoothness, the mixture is passed through a fine sieve or whipped with an immersion blender, and then poured into a jar and covered with cling film. Glaze must be refrigerated overnight before use. .filtering glaze

    The glaze is filtered through a fine sieve

  6. Before covering the cake, you need to warm up the chocolate icing to a temperature of 35–45 ° C. To get smudges, you can reduce the temperature to 30 ° C, then it will harden faster ... If there are a lot of bubbles in the glaze, strain it again through a fine mesh sieve. To cover the whole cake, place it on a wire rack and baking sheet or other suitable surface lined with cling film. Pour warm glaze from the center in a spiral to the edges ... Collect excess glaze on the baking sheet for further use. Glaze coating

    The cake is placed on a wire rack to drain off excess icing.

Photo gallery: options for decorating a cake with flowing and mirror icing

cake with strawberries and icing
The dripping icing looks great on a contrasting color cake
cake with mirror icing and fruit
Using fruits and mirror glaze, you can create a bright composition on the cake.
cake with white frosting
Glaze can also be made white

Video: how to make beautiful smudges on the cake

Painting on the glaze with liquid white chocolate

Glaze designs using a toothpick or bamboo stick have become classics. On dark chocolate glaze, a pattern is applied with white melted chocolate, on light glaze - bitter or milk. You need to apply chocolate while the icing is still liquid. .

drawings of chocolate on the glaze

An easy way to make a pattern on a cake is to coat it with chocolate icing and then pattern on top with white chocolate.

You can also apply a picture on a cake covered with cream, if the cream has a soft consistency.

The options are:

  1. Cobweb. Chocolate is applied to the icing in a spiral from the center. Draw lines from the center to the edges.
  2. Chevrons. Chocolate is applied to the icing in parallel stripes. Draw lines perpendicular to the stripes in both directions.
  3. Hearts. Chocolate is applied to the icing in small circles in a straight line or in a spiral. Draw a line through all circles in the same direction.
  4. Marble. Chocolate of different colors is applied to the glaze with chaotic movements. Mix the glaze in a circular motion, creating a marbled effect.

Photo gallery: options for applying patterns on glaze

cobweb
To draw a spider web, the stick moves from the center to the edges
chevrons
Applying a pattern in the form of chevrons involves the movement of the stick in turn sparva left and left to right.
hearts
Hearts are obtained by holding a stick in the center of round drops of melted chocolate
marble effect
The marble effect is formed by the free, chaotic movement of the stick

Cake side decoration

The sides of the cake can be wrapped with chocolate tape, lined with chocolate prongs, tiles, or rolls ... The most difficult way to decorate is with straws. They will require not only a lot of chocolate, but also a lot of patience.

Lace (chocolate)

Graceful chocolate curls or a simple geometric pattern are not difficult to make from chocolate, but they look very impressive. Dark or milk chocolate chocolates look great on a white background, and a white pattern will favorably emphasize a dark background.

You can also use confectionery chocolate. It is less capricious, but significantly inferior in taste to natural.

You will need:

  • chocolate;
  • pastry bag or paper cornet;
  • parchment or baking paper;
  • pencil, scissors.

Procedure:

  1. Melt the chocolate in the microwave or water bath.
  2. Cut out a rectangular strip of baking paper with a length equal to the circumference of the cake plus 2-3 cm and a width equal to the height of the cake plus 2-3 cm. Draw a pattern with a pencil and turn it over with the drawn side to the table. You can print the pattern on a printer and just put it under the baking paper .

    For a wide cake, it is more convenient to make a chocolate ribbon from 2 halves.

  3. Place the chocolate in a cornet or a bag, cut a corner.

    If the chocolate flows out too quickly, let it cool slightly.

  4. Gently squeeze the chocolate onto the paper strip along the pattern.
  5. Place a paper tape with chocolate on the sides of the cake.
  6. Put the cake in the refrigerator for at least 30 minutes.
  7. Take out the cake, carefully remove the paper.

After that, you can decorate the cake with a cream border, berries, fruits or fresh flowers.

Video: how to make a chocolent

Panels or Prongs

For this spectacular decoration, you will need at least 400-500 g of chocolate, depending on the size of the cake ... You can use dark chocolate, milk chocolate, white chocolate, or combine them to create marble patterns.

You will need:

  • chocolate;
  • knife or spatula;
  • parchment or baking paper.

Procedure:

  1. Melt the chocolate.
  2. Apply chocolate to parchment or baking paper, spread evenly with a knife or pastry spatula.
  3. Let the chocolate harden.
  4. Cut with a knife or break with your hands into pieces of any shape. The height of the panels should be higher than the cake .
  5. Apply to the sides of the cake so that the panels overlap slightly.

For embossed texture, you can crush the parchment before applying the chocolate. To create a pattern, a pattern is first applied to the parchment with white or dark chocolate, and poured on top with a contrasting color.

Photo gallery: options for decorating a cake with chocolate panels

chocolate bars
The cake with chocolate panels can be supplemented with fresh flowers
triangular panels of different types of chocolate
Chocolate panels can be made of unusual shapes
marble panels made of white and dark chocolate
The combination of white and dark chocolate gives an interesting marble pattern
white chocolate prong cake
The embossed texture and irregular shape of the teeth give the cake a special charm

Video: how to make chocolate teeth with nuts and dried fruits

Tubules

Ready-made chocolate tubes are sold in specialized pastry shops. However, you can make them yourself, including from white chocolate or mix white and dark chocolate.

You will need:

  • chocolate;
  • acetate film;
  • thin scotch tape;
  • knife, scissors.

Instead of acetate foil, you can use transparent corner folders.

Procedure:

  1. Cut the acetate foil into rectangles. The length of the rectangle should be 1–2 cm longer than the height of the cake, and the width should be approximately 4.5–5 cm. .
  2. Melt the chocolate in the microwave or water bath.
  3. Apply about a teaspoon of melted chocolate to each rectangle, spread with a knife over the entire area, except for an area about 5 mm wide along one of the long sides.
  4. Roll up the rectangle into a hollow tube. Applying chocolate to film

    Spread the chocolate on the film and roll it up

  5. Secure the tube with tape.
  6. Do the same with the rest of the tubes.
  7. Chill the straws for at least 20 minutes in the refrigerator.
  8. Cut off the tape with a sharp knife or small scissors, unfold the acetate film.
  9. Decorate the finished cake with straws. chocolate tube cake

    White chocolate tubes are usually complemented with flowers and chocolate pieces

"Cigars"

You will need:

  • chocolate;
  • marble board or metal sheet for baking;
  • scapula;
  • knife;
  • metal scraper or spatula.

If you don't have a dedicated metal pastry scraper, a new stainless steel construction trowel will do.

Procedure:

  1. Temper the chocolate.
  2. Cool the marble board or metal sheet and put it on the table.
  3. Spread the chocolate in a thin layer on the sheet with a spatula.
  4. Use a knife to mark rectangles on the chocolate layer.
  5. Let the chocolate thicken slightly, but not harden. .
  6. With a metal scraper or spatula at an angle of 45 degrees, remove the chocolate layer along the outlined lines, it will roll up into a tube.

Video: how to make chocolate "cigars"

Decorative items made of chocolate

Swirls, numbers, lettering and patterns

Various decorative elements, figures, numbers are drawn with melted chocolate. Butterflies and various curls are very popular. These elements can be used to decorate both the top and sides of the cake. .

You will need:

  • chocolate;
  • pastry bag or paper cornet;
  • parchment or baking paper;
  • stencil with a pattern.

Procedure:

  1. Melt the chocolate. Fill a cornette or bag with melted chocolate, cut a corner. filling the cornet with chocolate

    The melted chocolate is filled with a cornet or a pastry bag

  2. Print or draw on paper the desired drawing (curls, numbers, inscriptions). Put a sheet of parchment on a sheet with a drawing, you can secure with paper clips at the edges. Gently squeeze the chocolate onto the parchment according to the pattern. Drawing with chocolate

    Patterns are squeezed out of the cornet according to a stencil pattern placed under the parchment

  3. Allow the elements to harden. chocolate blanks

    The chocolate blanks are allowed to solidify completely.

  4. Remove the chocolate blanks from the parchment. removing blanks from parchment

    Peeling back the parchment, carefully remove the chocolate blanks

If you put the parchment on a rolling pin, wrap it around a glass or use other suitable objects while the chocolate is solidifying, the blanks will turn out to be voluminous. ... Thus, you can create chocolate spirals, flowers, butterflies.

Photo gallery: options for decorating a cake with decorative elements from chocolate and examples of stencils

cake with openwork triangles
Openwork triangles are laid in a circle based on cream rosettes or berries
cake with chocolate lettering
The cake can be decorated with chocolate lettering or numbers
cake with decorative elements
Graceful decorative elements are usually fixed in cream rosettes.
butterfly cake
One large or several small butterflies can be planted on the cake.
stencil for chocolate butterflies
Openwork butterflies can be flat or consist of two halves located at an angle to each other
stencil for chocolate lace elements
Openwork decorative elements will decorate the top or sides of the cake
stencil for elements of the border around the edge of the cake
Small decorative elements usually make a border around the edge of the cake.

Video: creating a chocolate flower

Appliques with outline

Unlike lace, such decorative elements have a background and a contrasting outline along the contour.

You will need:

  • white and dark chocolate (bitter or milk);
  • pastry bag or paper cornet;
  • parchment or baking paper;
  • paper with a pattern.

Procedure:

  1. Place a sheet of parchment on a sheet with a drawing. necessary materials for chocolate applications

    Dark and white chocolate, parchment, printed pictures - everything you need for chocolate applications

  2. Melt dark chocolate. Squeeze it onto the parchment along the contour of the drawing placed under it and let it harden. drawing the contour of the applique

    Draw the outline of the drawing with dark chocolate

  3. Melt the white chocolate. Fill in the rest of the applique. Allow to solidify completely and then turn over. Filling blanks with white chocolate and ready-made applications

    After the contour has frozen, fill the rest with white chocolate; before use, the frozen application will need to be turned over

By mixing white and dark chocolate or by adding dyes to white chocolate, you can achieve different shades and make the applique colored. For colored appliques, special chocolate dyes are required. Do not use fruit juices for this, as the chocolate can curdle.

Simple cut-out elements

Even a child can cope with the manufacture of these parts, so feel free to call your son or daughter to help you.

You will need:

  • chocolate;
  • parchment or baking paper;
  • spatula or knife;
  • cuttings, forms for cookies.

Procedure:

  1. Melt the chocolate.
  2. Using a knife or spatula, spread the chocolate in an even layer of 2-3 mm on the parchment.
  3. When the chocolate begins to solidify, cut out the elements using molds or cut-outs.

If the chocolate sticks to the mold, it hasn't cooled down enough. If the chocolate breaks - it is already too hard, it must be reheated .

cutting chocolate

The hardened chocolate is cut with cuttings or cookie cutters

Chocolate leaves

This is a very simple idea with great results. You can fantasize and use a variety of leaves as a base.

You will need:

  • chocolate;
  • brush;
  • leaves such as roses.

Procedure:

  1. Wash the leaves and dry well. Melt the chocolate. rose leaves on a napkin

    Wash and dry the leaves

  2. You need to apply chocolate - attention! - on the back of the leaves. Then, using a brush, distribute it from the middle of the sheet to the edges and transfer it to a clean surface to harden. applying chocolate to leaves

    Apply the melted chocolate to the leaves with a brush, moving from the center to the edges.

  3. Leave the leaves with chocolate until they solidify. chocolate covered leaves

    Transfer the leaves with chocolate to a clean surface, leave them to solidify

  4. Carefully remove the base leaves from the frozen chocolate. These chocolate leaves are great for an autumn cake, such as a September 1st cake. You can decorate both the top and sides of the cake with chocolate leaves. chocolate leaves

    After curing, when you separate the leaves from the chocolate, the texture of the leaf will remain on it.

Photo gallery: options for decorating a cake with chocolate foliage

leaves in a circle of the cake with a color transition
The cake can be decorated with chocolate leaves with a smooth transition from light to dark
chocolate leaves with berries on the cake
Leaves complemented by red berries create an autumn composition
flower of leaves on the cake
Leaves can be laid out in the form of a flower

Making figures using molds

Molds are silicone molds specially designed for molding chocolate. With their help, you can easily and quickly get many decorative elements for decorating one or even several cakes.

chocolate figurines

Molds allow you to get perfect chocolate shapes

You will need:

  • chocolate;
  • silicone or plastic molds for chocolate.

Before pouring chocolate, molds must be clean and completely dry.

Procedure:

  1. Melt the chocolate.
  2. Pour chocolate into molds, remove excess chocolate on top, and allow to harden.
  3. Get out the chocolate figurines. For this, the silicone mold can be turned out, and the plastic one can be turned over and lightly knocked on the table.
molds for chocolate

Produce silicone and plastic chocolate molds

Chocolate molds are sold in specialized confectionery stores, art stores, in the household departments with utensils. Molds for making soap or ice are also suitable.

Chocolate bow

This cake will be the perfect gift. In addition, he practically does not need any other decorations: a huge bow will make an amazing impression on its own, be sure.

cake with chocolate bow

Cake with a chocolate bow looks like a gift box

You will need:

  • chocolate;
  • parchment;
  • scissors, ruler, pencil.

Procedure:

  1. Draw rectangles about 3 * 18 cm on parchment, cut. For 1 bow, you will need about 15 such blank strips. paper stripes

    Measure on baking paper and cut 15 paper strips approx. 18 cm long

  2. Melt the chocolate. melted chocolate

    Melt chocolate in a water bath or microwave

  3. Apply chocolate to strips. Each strip must be covered completely .distributing chocolate into strips of parchment

    Apply the chocolate to the strips, spreading with a knife

  4. Remove the strip of chocolate and transfer to a clean place. removing a strip of chocolate

    Gently pry the strip of chocolate with a knife, remove and transfer to a clean place

  5. When the chocolate begins to set, connect the ends of the strip, put the resulting loops on one side. Let it freeze. folding the chocolate loop

    When the chocolate on the strip starts to solidify, connect the ends of the strip and set the loop to solidify on the side.

  6. After hardening, remove the parchment from the chocolate. removal of parchment

    After fully curing, remove the parchment from the chocolate loop

  7. On a sheet of parchment, use melted chocolate to connect the bottom row of 6 loops. Let it freeze. first row of chocolate bow

    Connect the bottom 6 bow stitches on parchment with melted chocolate

  8. Similarly, make the second and next row, gluing the loops in the center with melted chocolate. assembling a chocolate bow

    Continue to attach loops with melted chocolate

  9. After hardening, transfer the bow to the cake. ready-made chocolate bow

    Allow the finished bow to fully harden and transfer to the cake.

Chocolate molding

Chocolate mastic allows you to create rather complex figures, flowers, it can also completely cover cakes, create draperies, bows, ruffles. Fresh mastic is plastic, reminiscent of soft plasticine, but when it dries, it becomes hard. Plastic chocolate is similar to mastic, but it is mostly used for sculpting.

Store the mastic in the refrigerator, tightly wrapped in several layers with cling film.

chocolate mastic cake

Cakes are often completely covered with mastic.

Plastic chocolate

Modeling chocolate is made from bitter, milk, and white chocolate and glucose syrup. At home, glucose syrup can be replaced with light liquid honey or invert syrup. .

Ingredients:

  • 200 g of white, milk or dark chocolate;
  • respectively 50 g, 80 g or 100 g of invert syrup.
  • For syrup:
    • 350 g sugar;
    • 150 ml of water;
    • 2 g citric acid;
    • 1.5 g of soda.

First you need to cook invert syrup:

  1. Boil water with sugar, stir until sugar dissolves.
  2. Add citric acid, cover and simmer for about 20 minutes. Cool to 50-60 ° C.
  3. Pour in soda, mix. The syrup will begin to foam.
  4. Refrigerate. The foam will go away during the cooling process.
  5. Pour into a sealed container and leave at room temperature.

Let's move on to making mastic:

  1. Chop and melt the chocolate.
  2. Heat the syrup until warm.
  3. Thoroughly mix the syrup and chocolate so that there are no lumps left.

    The resulting mass may seem quite liquid at first, but after cooling it becomes thicker and harder.

  4. Carefully wrap the mastic with cling film so that there is no contact with air.
  5. After a few hours, you can sculpt the figures. Before sculpting, take chocolate in small pieces, knead it thoroughly with your hands. Large pieces of mastic are heated for a few seconds in the microwave.

The proportions given are approximate, as they depend on the thickness of the syrup and the percentage of cocoa in the chocolate.

Video: making chocolate for modeling and decorating the cake with ruffles and roses

Chocolate marshmallow mastic

Marshmallow is an airy marshmallow that is produced in the form of pillows or braids. Combining chocolate with marshmallows, you get a mastic that can be used both for sculpting and for covering the cake.

Ingredients:

  • 180 g marshmallows;
  • 200 g of dark chocolate;
  • 150 g icing sugar;
  • 1-3 st. l. water;
  • 1 tbsp. l. butter.

Preparation:

  1. Sift the icing sugar.

    It is better to put a little less powdered sugar than more.

  2. Melt the chocolate.
  3. Add water to the marshmallows, melt in the microwave at maximum power, stirring every 20 seconds.
  4. Mix marshmallows with chocolate and butter.
  5. Add the chocolate-marshmallow mass to the sifted powder, knead until smooth.
  6. Wrap tightly in plastic wrap to avoid contact with air.
  7. After a few hours, it can be used to sculpt figurines and to cover the cake. At first, the mastic seems very soft, but after curing, it hardens.

If it is difficult to knead the mastic, you can heat it up in the microwave for a few seconds.

Chocolate gives you a lot of creativity. He can be the only soloist on the cake, or he can make a duet with berries or nuts. Not only the simplest ways to decorate the cake are available to the home pastry chef - grate chocolate, sprinkle with cocoa, decorate with ready-made sweets. Without any complicated special tools at home, you can create chocolate lace, straws and figurines. All you need is patience, neatness, and enough chocolate.

Hello! My name is Elena. I am writing recently, but I have something to share. In my life baggage I have experience of working in a notary office, entrepreneurial activity, an engineer in a budgetary organization and almost 7 years of motherhood experience. Rate the article:

(75 votes, average: 4.1 out of 5)

Share with your friends!

Decorating a cake with chocolate is a win-win option for decorating a treat. Inscriptions, ornaments, volumetric figures, drawings made of melted chocolate, even ordinary icing will make your homemade dessert more attractive and tasty. Achieving a spectacular decor is not difficult. This will require chocolate, pastry tools, imagination.

Frosting is the easiest way to decorate with chocolate

This kind of homemade baking decor has been used for a long time. No special confectionery tools are needed to make the glaze.

Important! Any kind of delicacy is suitable for glaze: milk, white or bitter. The main condition for obtaining excellent coverage is high quality, the absence of nuts, raisins or other fillers in the tile.

To get a thick glaze, you need to break the tiles into pieces. To melt. Once the product is liquid, add 3 tbsp. cream with 20% fat, stir quickly, remove from the stove.

In order for the icing to lay on the cake beautifully, without flaws, several rules must be followed:

  • cool the glaze to 35 ° C;
  • spread a small part of the glaze with a silicone brush in a thin even layer over the entire product;
  • apply a final thick layer of filling to the center of the cake;
  • Correct all blemishes with a spatula or brush until the glaze hardens.

You can complement the simple cake decor with figures or an inscription in a contrasting color, as well as berries.

icing cake decorating

Melted chocolate lettering and letters

Chocolate cake decor in the form of a lettering is a great option for a birthday cake. You don't need to be a professional pastry chef or have a calligraphic handwriting to make the letters come out beautiful. A little practice before directly drawing the text on the cake will help you understand the technique and avoid hand shake. It is best to do this on a glass surface. And as a basis for samples, it is worth taking a mixture of butter with cocoa in equal proportions. It will be easier to work with such a mass.

For a festive inscription, the chocolate must be melted in the usual way in a water bath. Slightly dilute the product with heavy cream (3-5 tablespoons) or add 50 g of butter to add shine.

Important! For a beautiful inscription, a professional confectionery tool is used: a corset, a syringe with a fine nozzle or an envelope. It is most convenient to write with special food markers. They work like a regular pen and are comfortable to hold. And the letters come out even and neat.

chocolate inscription

Even such a simple cake decoration as an inscription requires adherence to certain rules.

  1. You should choose high-quality tested chocolate.
  2. The text of the congratulation needs to be thought out in advance. It should be laconic, without repeating individual words, numbers are not written in words, syllables are not carried over, the preposition "from" is not used, which is considered a mourning paraphernalia.
  3. Before writing, you should apply the outlines of letters on the "canvas" with a toothpick. If a complex composition is envisaged, then you will need a stencil with spelled letters and ornaments.
  4. Melted chocolate is applied to mastic or icing of a contrasting color, otherwise the congratulation will merge with the general background.
  5. Cool the frosting to 35 ° C before decorating the cake. Hot ink will ruin the dessert.
Note! If there is a mistake in the inscription, then you do not need to immediately remove the letter. Cool the decor item and then carefully remove the wrong symbol.

The cake should also be refrigerated before decorating.

You can read more about how to make letters for decorating a cake in this article.

How to make chocolate chips cake decorating

This is an elementary and easy-to-use option for decorating delicacies.

There are several options for making shavings.

  1. Using a grater: coarse or fine. Allow the tile to cool slightly before use.
  2. With a vegetable knife. The tile is left for 10 minutes at room temperature. Then a thin layer of chocolate is cut off with a sharp knife. Before decorating the cake, the chips are kept in the refrigerator until hardened.
  3. This method will take a little longer. The chocolate must first be melted. Pour it onto parchment. Once the product has slightly hardened, carefully cut the short strips with a knife. Allow the chips to harden completely.
Note! To make multi-colored shavings, you need a white chocolate bar. Mix the melted product with an edible fat-soluble dye, let the colored mass solidify. Then you can use any method of making shavings.

chocolate chips

Chocolate patterns

Homemade cake decoration can be made from any chocolate. To get a bright color, you need to mix the melted white chocolate with a fat-soluble dye. Or paint the chocolate with pearlescent kandurin after the patterns have hardened.

Note! The color of the pattern should always be in contrast to the main shade of the product. White cakes are decorated with dark chocolate. Colored or white chocolate decorations look great on brown glaze.

You can apply a drawing directly to the cake, after having cooled it. Basic principles:

  • for easier work, it is best to use chocolate fondant with a uniform consistency;
  • a couple of drops of glycerin will help thicken the liquid chocolate faster;
  • to apply a pattern, a cornet with different attachments is used;
  • metal confectionery fixtures are not suitable for working with liquid chocolate;
  • to make the drawing even, it is recommended to first make a "sketch" with a toothpick.

The pattern can be done in another way. For this you will need:

  • melted chocolate;
  • baking paper;
  • simple pencil;
  • duct tape.

The work algorithm is very simple:

  • apply the desired pattern on the paper, turn it face down or cover it with the same piece of paper on top and secure the edges with adhesive tape;
  • pour melted chocolate into a cornette;
  • "Circle" the drawing with a thin chocolate thread;
  • after the pattern has solidified, remove it with a metal spatula and transfer it to the cake.

If necessary, make a few more similar drawings and transfer them to the product.

chocolate patterns

Openwork decorations

You can decorate a biscuit cake, like any other, with an openwork chocolate pattern. It only seems at first glance that the mission is impossible. In fact, even a layman can do such a cake decoration. Of the tools you will need:

  • confectionery or ordinary dark chocolate without additives and fillers;
  • stencil;
  • a pastry bag or syringe with a fine nozzle;
  • parchment paper.
Important! The decoration should start from the sides of the cake. The openwork decor in the form of a side will hide the unevenness of the cream coating and other defects, if any. Next, you can start decorating the top of the cake.

Algorithm for making an openwork rim for a cake:

  • cut a strip of parchment paper 1 cm longer than the circumference of the cake and just above the product;
  • divide the paper strip into 2 equal parts;
  • put a stencil and cover it with the first strip, or draw a pattern neatly with a pencil;
  • pour melted chocolate into a cornet or draw into a syringe, circle the picture;
  • put paper ribbons with a picture in the refrigerator for 2-3 minutes;
  • carefully remove the ribbons and wrap the sides of the cake with a pattern inward, press a little;
  • put the product back in the refrigerator for a quarter of an hour, and then remove the paper tape with a smooth movement;
  • decorate with cream or chocolate shapes on top.

In the same way, you can prepare cakes with decor on top. In this case, the openwork pattern is transferred to the top cake. It can be flowers, butterflies, intricate curls.

openwork chocolate decorations

For example, you can make delicate delicate flowers and decorate a cake for mom's birthday with them. For cooking you will need:

  • white chocolate bar;
  • cream injector;
  • parchment paper or cling film;
  • pencil;
  • a toothpick or wooden stick with a sharp tip.

Manufacturing technique:

  1. Melt a white chocolate bar in a water bath.
  2. Draw a flower on parchment. Turn over a sheet of paper.
  3. Fill the syringe with chocolate. Outline the drawing.
  4. Draw thin lines from the outline to the center with a toothpick.
  5. Put the workpieces in the refrigerator.

Decorating only the upper part, the pattern must be held in the refrigerator until it solidifies and then carefully transfer it with a metal spatula from paper to the cake.

Chocolate curls, spirals, feathers

DIY chocolate cake decorations look original, even if they are simple curls and spirals.

To create a decor in the form of curls, you must:

  • melt a bar of chocolate;
  • apply an even thin even layer of liquid chocolate on a wooden plank;
  • as soon as the mass has hardened (but not completely), remove the strips with a knife at an angle of 45 °, forming curls.

For large curls, strip the entire length. For small curls, you need a small knife.

chocolate curls

Chocolate spirals are perfect for decorating any desserts. To make decorations, you need a minimum of inventory - only cling film and chocolate.

  1. Melt the tiles in a water bath.
  2. Cut off a long piece of film and lay flat on a hard surface.
  3. Pour the melted chocolate and let it cool and harden a little. Care must be taken to keep the chocolate flexible.
  4. Pass over the chocolate with a fork, dividing it into thin strips.
  5. Wrap the film with chocolate stripes in a spiral and remove until completely solidified in the refrigerator.
  6. Once the chocolate cake decorating has hardened, carefully remove the foil and start decorating the cake.

To make feathers, you need parchment, a knife, and a chocolate bar. Apply the melted delicacy with elongated strokes on the surface of the paper, giving the blank the shape of a feather. Allow to freeze in the refrigerator and carefully remove by prying with a knife.

Chocolate leaves

To implement the idea of ​​creating a leaf-shaped chocolate decoration, you will need a brush, real green leaves of various shapes, fantasy and chocolate.

Cooking algorithm:

  • wash the leaves and dry them thoroughly;
  • melt the tiles according to the standard recipe;
  • on the back, rough side of the sheet, apply the melted product and distribute with a brush;
  • remove the workpieces in the refrigerator before hardening;
  • remove the green leaves in a smooth motion.
Note! Decor from different leaves on one product will look beautiful. Leaves of oak, rose, maple are well suited. If you take white chocolate as a basis and add different dyes to it, you get an autumn composition.

chocolate leaves

Chocolate Ball Decor

The chocolate cake, the decoration of which is made of numerous balls, looks unusual and fabulously beautiful. Chocolate should be taken of high quality, preferably Belgian. The mass should be thick, sweet.

You can put a delicious filling inside the balls - praline, mousse, cream. It is permissible to leave the balls hollow inside.

There are several ways to make chocolate balls. You can read more about how to make an interesting decoration and how to decorate a cake with chocolate balls in this article.

chocolate balls

Chocolate roses and other plastic chocolate shapes

To make roses, you need chocolate mastic - a plastic mass.

Decorating steps:

  • knead the mastic in your hands;
  • Sprinkle black mastic with cocoa, white - powdered sugar;
  • roll out in a thin layer;
  • cut out 9 circles;
  • roll up the first circle with a cylinder;
  • attach the remaining 8 circles to the cylindrical base so that the bud comes out;
  • turn the edges of each petal outward;
  • cut the bottom of the rose so that the flower becomes stable;
  • put the workpiece in the refrigerator until it solidifies completely.

You can find out more about the methods of making plastic mass and decor options from it here - plastic chocolate for modeling.

chocolate roses

Chocolate figurines

Volumetric, contour, flat figures will make the cake a real masterpiece of confectionery art. To make them, you will need special devices - forms, a pastry syringe, food paints, parchment paper, cling film, a knife.

You can read more about how to decorate a cake with chocolate in the form of figurines in a previously published article.

how to make chocolate figurines

Chocolate drops

Drops of chocolate on a cake can become both a complete independent decoration and an element of a complex decoration. This type of decoration is used on pies, cakes and cookies.

There are several recipes for making chocolate drops. They all boil down to making the glaze. It differs from the usual one by the presence of gelatin in the composition.

To prepare white mirror glaze, you need the following products:

  • 170 g white chocolate;
  • 15 g of instant gelatin;
  • 130 ml of water to dissolve gelatin;
  • 100 g sugar or molasses;
  • 100 g of condensed milk;
  • 150 g icing sugar;
  • fat-soluble food coloring (if necessary).

Manufacturing algorithm:

  1. Put the powder in a saucepan. Add water and sugar (molasses), stir and heat over a fire until the sugar crystals dissolve. After boiling, boil for a couple of minutes and remove from heat.
  2. Cool the syrup to 80 ° C, add gelatin there. Dissolve it, stirring constantly.
  3. Melt the chocolate in a water bath or microwave.
  4. Add condensed milk and dye (if desired). Mix everything thoroughly.
  5. Connect the masses. To stir thoroughly.
  6. Cool the glaze to 37 ° C.
  7. Put in a pastry bag and apply drops to the surface of the cake.
  8. Place the finished product in the refrigerator.

cake decorating with chocolate drips

You can make a chocolate drip frosting using cocoa powder.

Note! Cocoa for glaze should be natural, insoluble, without sugar and other impurities.

Composition:

  • 1 cup powdered sugar
  • 70 g cocoa;
  • 80 ml heavy cream (33%);
  • 130 ml of water;
  • 15 g of instant gelatin.

Manufacturing algorithm:

  1. Sift the icing sugar and cocoa into a deep bowl.
  2. Heat the cream and pour it into the dry mixture. Mix.
  3. Pour gelatin into a bowl, add water (according to the instructions). Mix well.
  4. Pour gelatin into the mass, constantly stirring the products.
  5. Put the container with the future glaze on the stove. Bring to a boil, but do not boil.
  6. Cool to 37-40 ° C.
  7. Apply drops of different sizes to the cake.

Tips for working with chocolate

Ideas on how to decorate a chocolate cake, the photos of which are above, can be implemented if you follow the rules for working with chocolate.

  1. Cheap brands of chocolate do not melt well. It is recommended to take a high-quality expensive product.
  2. White chocolate is melted at about 45 ° C and only halfway. Otherwise, sugar grains are formed in the mass.
  3. For melting, chocolates are taken without raisins, nuts or other fillers.
  4. A white coating indicates that the product has reached the end of its shelf life. It is not recommended to melt it.
  5. You need to work with liquid chocolate quickly, because it hardens quickly. And its subsequent heating has a bad effect on quality.
  6. You need to store the treat at a temperature of + 12 ° C - + 20 ° C in a sealed package.

Decorating a cake with chocolate is a creative process, but not complicated. If you take the matter responsibly, strictly follow the technology, you will be able to make a beautiful, original, delicious homemade cake decor.

Добавить комментарий