Whenever you look at beautiful cakes in pastry shops, I want to do the same or even better. Do not buy a cake for a holiday just for the sake of decoration on it. This is especially true for housewives who bake any kind of cake very well, but do not know how to decorate them. This is the most frequent problem among housewives, who often make homemade cakes for everyday life, simply covering the cake with their favorite cream or decorating with shavings from the cake layers.
Not many people know how to properly work with a pastry bag or syringe, as this requires some skills and knowledge.
V to a greater extent it is difficult to make various petals and flowers, since simple lines and sides can be made quite easily, even without special skills.
The second problem is choosing the right cream so that the cake not only looks good, but the decorations are also edible and not cloying. It must be remembered that decorating a cake is a laborious and long process, so be patient.
Types of cake decorating creams
There are not many types of creams that can be used to decorate the cake and add decor correct forms... The cream should be flexible, keep its shape well and not flow from high temperatures.
Only a few types of creams have such parameters:
Oil;
Protein custard;
Creamy;
This is perhaps the set of creams that have a convenient consistency for decorating a cake. The recipe for each will be given below so that you can choose the option that is convenient for yourself.
First of all, let's present a recipe for butter cream
It was most common in Soviet times, and was used to decorate cakes, which were sold in all stores at budget prices.
But at that time, almost pure oil was used, dyed with natural food colors, and for this reason, the memories of many of the creepy roses were terrible for many. The sugary large flowers made from butter were almost impossible to swallow. In many families, flowers were smeared on a piece of roll if the cake was bought for a small family celebration. Even after a major holiday, the flowers remained on the plates of most of the guests, since they simply could not be completely eaten. But modern recipe buttercream contains condensed milk, which neutralizes the sugaryness of the butter.
In addition, the housewives who use this recipe try not to make large decorations from this type of cake cream.
Huge flowers and other large-scale details are made from a lighter yet more palatable whipped cream. 
Butter cream recipe includes:
Butter - 250 gr.;
Condensed milk - 1 can;
Cognac or liqueur - 1 tsp.
To prepare this type of cake decor, you must first remove the oil from the refrigerator and let it soften at room temperature. To make the process go faster, cut the butter into 1 cm pieces with a knife.To understand whether the product has become normal temperature and consistency, simply press on it with your finger or a pastry spatula. If no effort is required and the oil is soft, then you can work with it further.
We put all the butter in a bowl for beating and first beat with a light nozzle with a mixer until the product becomes fluffy and almost White color... Further, without turning off the mixer, we begin to pour in condensed milk in a thin stream. When both products are combined and the mass becomes homogeneous, add cognac or liqueur.
At the same moment, it is worth introducing a dye, but if several colors are needed, then divide the total volume into several parts, the size of each depends on the volume of cream coverage of one color or another.
Remember, so that the cake does not lose its attractiveness for a long time, its surface must be perfectly leveled with the same cream.
The protein cream recipe is a little more complicated.
At home, not every housewife will undertake this decoration recipe. The thing is that to give the decor durability it is necessary to weld correct syrup... To slightly overcook it or not to cook it means a complete loss of cake decoration. 
What is included in the recipe for a protein cream for making it at home:
Fine granulated sugar - 0.5 kg.;
Egg whites - 5 pcs.;
Citric acid - 0.5 tsp;
Water - 0.5 cups.
First of all, you need to cook the correct syrup, on which the durability of the decorations on the cake will depend. To do this, pour the entire volume of sugar into a saucepan and pour half a glass of water. Next, cook the syrup itself. It should be cooked for at least 5 minutes with constant stirring. Then we drip a drop from a spoon into cold water, and if it rolls up into a ball that does not stick to your hands, but creates the feeling as if you are rolling a piece of dried glue, then the syrup is ready. He needs to be put to cool, and at this time to do proteins. Divide the eggs into whites and yolks and beat the whites well with a mixer. It is necessary to achieve good density, and only after that, in a thin stream, begin to pour in the cooled, but still warm syrup. In this case, you should not stop whipping. As soon as the mass becomes such that when the bowl is turned over, the contents do not even move, then the protein custard ready.
Can be bagged and cake decorating.
When buying dyes for this type of cream, warn the sales consultant that there will be a protein cream. Not all colorants are suitable for this cake decoration. 
Let's talk about whipped cream
Cream can be bought ready-made, but it is too expensive to decorate big cake... The recipe for the cream of the cream itself is not too complicated, the main thing is that the product that we want to turn into a decoration is fresh and greasy.
To make a cream from cream at home, we need:
Cream 35% - 1 glass;
Choice chicken egg - 1 pc .;
Sugar sand - 80 gr.;
Milk - 80 ml.;
Gelatin - 10 ml.
The set of products for making cream from cream is not too large, but to prepare this cream at home, you will definitely need a mixer.
It all starts, of course, not with cream, but with gelatin, which must be soaked in a regular cold water for 25 minutes. Next, you need to beat the egg with sugar, and boil the milk. Milk is poured into the egg with sugar in a very thin stream and mixed well.
Add the swollen gelatin, mix again and put the mixture on water bath... Cook this mass until it boils, stirring constantly. Once the gelatin is completely dissolved, remove the mixture from the heat.
The next step will be whipping cream with a mixer until thick, this is the longest and most unpleasant process, since it takes at least 10 minutes. Add the cooled milk mass with gelatin in small portions to the cream, while not stopping whipping. We transfer this mixture to a pastry bag and decorate the cake. It should be remembered that in order to decorate the cake, it must first be leveled with another cream, since the whipped cream is too soft and rather expensive to coat all the cakes with it from all sides.
This cream is in good harmony with sour cream or curd coating.
Vegetable cream
The recipe is not too different from the previous one, and the ingredients are almost the same:
Vegetable cream - 0.5 liters;
Powdered sugar - 100 gr.;
Gelatin - 10 gr.
Now the very process of making cream from vegetable cream. As always, you first need to soak the gelatin, let it swell while you are doing the cream. We pour out 100 ml. vegetable cream in a saucepan, and beat the rest with a mixer at low speed, gradually adding powdered sugar to them.
After the cream has acquired density, you can proceed to the second stage. We heat the rest of the cream with the swollen gelatin, just do not boil this mixture. The mass is ready when all the gelatin granules are dispersed in the milk. Next, the milk-gelatin mixture must be cooled to room temperature and pour into a mixture of vegetable cream in a thin stream, whipping to the total mass for high revs mixer.
In order to level the cake, you can use cottage cheese or sour cream and only then decorate our product with whipped cream on top, having previously held the decorating cream in the refrigerator for at least 2 hours.
It is also worth noting that it is better to whip chilled cream, then the cream will be more persistent and the decorations will not float, but will be able to hold out on the cake until the last piece is eaten.
Now a little about creams, which can also be used at home for decoration, but they are much less often used when decorating with a pastry bag or syringe.
This is sour cream and curd cream. The thing is that the curd cream is too dense and it takes more effort when squeezing out of the bag. And you can cook sour cream only from rustic dense sour cream so that it does not drip from baking. 
To prepare curd cream you will need:
Fat cottage cheese - 250 gr.;
Powdered sugar - 400 gr.;
Butter - 60 gr.
To prepare the curd cream correctly at home, the curd must be passed through a fine sieve several times.
Grind it very well. Otherwise, grains may remain in the cottage cheese, which will ruin the entire decor. After grinding, beat the mass with a whisk or mixer, gradually adding powder. At the last moment, add softened butter in small pieces. Whisk for a couple of minutes, transfer the cream to a bag and decorate the cake. But the decor is from curd cream does not imply colors, more often it is used to bring out decorative lines and small rosettes. The mass is quite persistent. 
Sour cream is prepared from the following ingredients:
Sour cream - 500 gr.;
Sugar sand - 100 gr.
Since you can use rustic thick sour cream, you should not weigh it, but remember that sour cream will at the same time resemble butter after beating and it should be diluted a little with condensed milk. Otherwise, this mass will be too difficult to squeeze out of the pastry bag.
If sour cream is prepared from store sour cream, then it must be taken per 100 grams. more, since this mass will be lost when weighing sour cream.
In order to prepare a stable mass, you must first beat the weighed or rustic thick sour cream with a mixer, gradually adding sugar to it. But continue beating until the required consistency and fluffiness, and not finish at the moment when the sugar dissolves. The better you work with the mixer, the more stable the sour cream will be.
Pastry tricks
A couple of simple rules will help you make the decoration on the cake unforgettable.
After filling the bag with cream, hold it close to the surface of the cake for small decorations and further for larger ones.
The warm mass of the cream will give shine to the decor, and the chilled one will give it a matte finish.
After you have finished the decor of an individual element, move the nozzle sharply away from you, so the tongue will remain small and invisible.
Decorate cakes only pre-aligned, as the decor on the slanting cake will look ridiculous and will not be able to close the bone, but will only draw attention to it.
Recipes for making cream and other confectionery decorations
cream for cake decorating holds its shape well
500 ml
1 hour
180 kcal
5 /5 (2 )
I really love homemade cakes and hardly recognize the "plastic" cakes from the store. Honestly, the question of how to decorate a homemade cake is for me for a long time did not stand, because the charm of self-made sweets lies precisely in the absence of pathos - it is more than replaced by the love invested in cooking.
But today so many new and interesting things have appeared on the shelves both in terms of products and in terms of kitchen equipment, that competing with the confectionery not only in content, but also in form becomes a very real task.
With those who are ready to accept the challenge, I will share good recipe cream for cake decorating.
- Kitchen appliances and utensils: a saucepan with a thick non-stick bottom, a bowl, a mixer, a wooden spatula for stirring.
The technology involves cooling a hot product to room temperature, so the cooking time may vary slightly depending on the conditions in your kitchen and whether it is possible to speed up the process a little, for example, by exposing the mixture to a cold balcony.
Necessary products
To prepare the cream, you will need:
Features of the choice of products
I use regular sugar for the preparation of this cream, but if you have the opportunity to replace it with cane sugar, the result will only be better. Brown sugar will give the cream a more noble color and additional flavor.
You can use vanillin instead of vanilla sugar, but be careful: it tastes coarser, so don't go overboard with the amount.
Quality butter – main secret good cream! It should be at least 82.5% fat, and you should be sure that you are using it. milk product, not a spread.
Some housewives, however, argue that the cream turns out to be quite good just from the spread, but as for me - the advantages healthy food still nobody canceled.
How to make a cake decorating cream that holds its shape well at home
Break the proteins into a saucepan, add sugar and beat with a mixer until the mixture increases several times in volume and becomes much lighter. 
We put the saucepan on low heat and heat, stirring constantly, until the protein-sugar mixture acquires the consistency of thick semolina.
Do not be distracted or stop stirring, otherwise you will not notice how the eggs curl or burn. The mass must remain homogeneous and under no circumstances stick to the bottom of the pan. The whole process is not very fast, be prepared to spend a good half hour at the stove.
Remove the mixture from the heat and continue stirring until the bottom of the saucepan has cooled. Then beat until dense foam. 
In a separate bowl, beat the butter white, adding vanilla sugar to it in the process. Gently add butter to the custard. 
We continue to beat until smooth and fluffy. 
At this stage, the cream can be tasted for sweetness and, if there is not enough sugar for your taste, add a spoonful or two of powdered sugar. 
The best cream for decorating a cake is ready, you can start creating. 
Such a cream, by the way, can also be spread with openwork "caps" on muffins and muffins. Or just use it as the main one in cakes and pastries (the last option is in case the decoration does not work out at all).
During the preparation of the custard, it is very important that the protein-sugar mixture does not burn. If you do not have utensils of suitable quality for such a procedure, it is better to use a water bath. Bringing the cream to the desired consistency in this case will take a little longer, but in in this case it is definitely the lesser evil.
Make sure all the dishes you use are completely dry before you start cooking.
It is best to stir the cream with a wooden spatula, you can also use a silicone one. But it is better to refuse a metal spoon, since when heated it can react with food, which, firstly, is not very useful, and secondly, it negatively affects the taste of the finished cream.
The following indicator testifies to the readiness of the custard: when you run a spatula along the bottom of the saucepan, the protein-sugar mass does not return to its place immediately, for a few seconds the bottom remains completely bare. The mass is easy to scoop, after which it slowly and slowly flows from the spatula back into the saucepan.
When you remove the custard from the heat and leave to cool, tighten it with cling film, and not over the surface of the saucepan, but directly lay the film over the cream. Then the mass will not be weathered, not covered with a crust, but will remain silky and homogeneous.
In order for the butter to whip well and not stratify into fractions, it must be completely softened, and not cold. If you still get lumps while whisking, try heating the oil a little in a water bath, or wait until it warms up naturally.
There is one more trick: if everything is really bad with butter, you can try to fix the situation by adding melted chocolate to it, but the cream will turn out to be much darker, so that the “composition” on the cake you have conceived may collapse. On the other hand, in theory, butter cream is intended for decorating chocolate cakes, but if your products have a light surface, then chocolate can be added to such a cream deliberately.
Do not forget only that chocolate cannot be heated over direct fire - only in a water bath, and the bottom of the container with chocolate should not come into contact with the surface of the water. And one more rule: when melting chocolate, it must not be stirred - the mass must melt "in a calm atmosphere", without assistance.
It is also important to remember that only fresh cake decorating cream holds its shape well. It is better to use it right away, since decorating a cake at home is not an easy task anyway, but it is completely problematic to do this with an overused cream. You can, of course, whip the cream again before the procedure, but even in this case, there is a danger that the roses you have lovingly built will "float" anyway.
And the last thing. The mass during the decoration process should be at room temperature. If the cream is cooled, the butter will solidify, and it will be very inconvenient to “work” with such a mass, moreover, jewelry does not turn out appetizingly shiny from cold butter cream. Warm cream, on the contrary, spreads, does not "line up" and mixes with the main cream on the cake or dough, which does not suit us at all.
Video recipe for a cake decorating cream that holds its shape well
Decorating cakes with cream is a fascinating process and a real art that can be comprehended throughout your life, however, by watching the video, you will be convinced that the road will be mastered by the one walking:
Protein custard. Cake decorating cream recipe
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The recipe for the most delicious and beautiful protein custard.
This cream is ideal for decorating cupcakes, cakes, and berry baskets.
The cream keeps its shape perfectly and does not lose it at room temperature.
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COOKING AT HOME with Oksana Pashko is a culinary channel where you will find many videos of recipes for making cocktails, cakes, desserts, meat, poultry and fish dishes, salads, various snacks, aromatic soups.
With the COOKING HOME culinary channel, you diversify your home menu. Well, if you don’t know what to cook, then you have come to the destination 😉 On my channel you can always find some new recipe or an idea.
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Hashtags: # Cream # Cake # Food # Tasty # Tasty Food # OksanaPashko # CookingHome
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2016-03-29T12: 05: 33.000Z
In fact, on the Internet there is great amount a variety of master classes on decorating cakes with cream, but this video contains a whole series of different variations and ideas - both for beginners and for those who already have certain skills in this area of culinary creativity. You can choose anyone to your liking and learn the science of decorating a cake with cream literally step by step.
Invitation to discuss the cream and possible improvements
There are a lot of creams for decorating cakes at home, the creamy one I proposed is just one of the options. A protein cream is well suited for an effective presentation, often pure butter (with sugar or condensed milk) or sour cream is also used. Which cream to choose for decorating a cake depends on the idea and personal preferences. I would like to know more secrets about how to decorate a cake beautifully, and I will be especially grateful for ideas on decorating homemade cakes with cream with a photo. Write, let's discuss and be creative together!
Homemade cake made with your own hands cannot be compared to store counterparts.
Such a delicacy has unique taste, but every housewife wants to give it a peculiar appearance. For this purpose, a special cream is prepared, which will retain its shape after decorating the baked goods.
Cream for cake decorating. General cooking principles
There are many options for making a cream for decorating cakes.
Homemade cakes can be decorated in an original way not only with butter cream, as is commonly believed. Great ornaments or flowers come from creamy, protein cream and also from Charlotte cream.
The main task when creating such a cream is to achieve the desired consistency. This is what is important condition success when applying small patterns, roses and petals to the cake.
The cream for decorating the cake can be ordinary boiled condensed milk, ready-made whipped cream from a spray can or chocolate spread. Those who are not looking for easy ways have to work as a mixer. Please be patient! The time for whipping the cream in a particular case is different, as you probably already understood - it depends on its constituent components.
Here are some proven recipes for cake decorating creams.
Butter cream with condensed milk for cake decorating
A win-win option for clearance homemade baked goods. Classic version involves the use of two ingredients: butter and condensed milk. To give it special flavor, you can add a little rum during the whipping process.
- 200 grams of butter;
- 240 grams of condensed milk.
Heat butter in a small metal container until creamy.
Beat the butter with a wooden spatula or whisk. You should get an elastic, whitish mass.
Continuing the whipping process, add condensed milk in portions. Beat the cream for 15 minutes until fluffy and smooth.
If the condensed milk used has a non-uniform structure, is sugared, then it must be preheated, stirred and cooled.
It happens that during the preparation process the cream is "cut off", stratified, do not be alarmed. Just warm up the creamy mass, and then beat again. If liquid appears, the situation can be corrected by throwing the whipped mass onto a sieve. When the liquid separates, the creamy mass needs to be heated and whipped.
It is recommended to use butter cream for decorating cakes chilled, then it will be much easier to work with it, and the drawings will be embossed and not blurred.
Butter cream for decorating a cake with sugar syrup
Sugar syrup makes an excellent butter cream. The process of its preparation is quite simple, very similar to the technology described in the previous recipe.
- 200 grams of butter;
- 150 grams of sugar;
- 145 milliliters of water.
Pour the required amount of granulated sugar into the pan, add water, mix everything with a spoon. Bring the liquid to a boiling state, achieve complete dissolution of granulated sugar. When the syrup is boiling, it is important to skim off the foam in a timely manner.
The butter should be heated in microwave oven or on a stove to a thick consistency. Beat the butter using a whisk or wooden spatula. The result is a lush white mass.
Continuing to beat the butter, you need to gradually introduce the cooled sugar syrup... Beat the cream until smooth.
Sour cream for cake decorating
On the basis of sour cream, even a beginner can easily prepare a successful cream for decorating a cake. When choosing fermented milk product it is worth paying attention to the fat content. Sour cream is preferable for making the cream. high fat content- 25% and more. The cream will definitely turn out if homemade sour cream is used.
- 500 grams of chilled sour cream with a fat content of 25%;
- 135 grams of sugar.
Beat the sour cream and sugar, gradually increasing the speed. Sugar, or better powdered sugar, must be added in portions, gradually.
As the granulated sugar dissolves, the cream will become slightly thinner. Do not be alarmed! In the process of beating, the mass thickens. The finished sour cream cream should not drip from the spoon.
If the sour cream is not of the highest fat content, then you can put it on cheesecloth and hang it overnight. During this time, the serum will drain, and the sour cream will acquire the desired consistency. The preparation of cream from low-fat sour cream in the future is carried out according to the scheme described above.
It is not always possible to be completely sure of the quality of the fermented milk product; if the sour cream does not thicken during the whipping process, you can add a sachet of thickener.
Protein custard for cake decorating
Thanks to the protein cream prepared in this way, you can successfully decorate the cake. beautiful flowers and patterns. Its texture is light and easy and pleasant to work with. The whole secret of making protein cream consists in properly cooked sugar syrup. It is he who is the main component of this cream.
- 180 grams of granulated sugar;
- 60 milliliters of boiling water;
- 2 squirrels;
- vanilla sugar;
- a little citric acid.
Pour water into a saucepan, add granulated sugar. Boil the syrup, stirring until bubbles appear. At the very end of the cooking process - add citric acid on the tip of a knife.
Before removing the syrup from the stove, you need to check that it is ready. If a drop of syrup does not spread over the surface of the plate, it is completely ready. You can also stretch the drop with your index and thumb, it should be pulled into a thread.
The next step in the preparation of the cream will be whipping the whites. Beat them cold on medium speed for at least 5 minutes.
When the protein mass has thickened properly, pour hot sugar syrup in a thin stream. Vanilla sugar is also added here, and the whipping process continues until the mass turns into an airy and homogeneous cream.
Butter-protein cream for cake decorating
This versatile cream recipe is simple enough. The process of its preparation does not take much time. Proteins give the cream a splendor, and butter thickens. Thanks to the use of butter and protein cream, you can cover the top of the cake, as well as decorate it with patterns, showing maximum imagination.
- 150 grams of butter;
- 100 grams of sugar;
- 2 egg whites;
- vanillin.
Cooking method:
Mix proteins in a bowl with sugar. Place the container in a water bath. Beat everything vigorously with a whisk so that the whites do not curl up.
This entire procedure must be carried out before the sugar dissolves. Now you can remove the bowl from the water bath and begin the whipping process. Don't forget to add vanillin now. Beat the whites until stable peaks appear.
Heat the butter to room temperature, then add portions to the whites while whisking.
After the cream has compacted and acquired an even, homogeneous texture, you can stop whipping.
Charlotte cake decorating cream
One of the favorite recipes of experienced pastry chefs. This cream is prepared on eggs, it turns out to be unusually tender and tasty. At the same time, it is ideal for decorating cakes, as it keeps its shape perfectly. The cream contains cognac, it improves the taste of the finished product.
- 200 grams of butter;
- 2 chicken eggs;
- 120 milliliters of milk;
- 100 grams of sugar;
- 20 milliliters of brandy.
Combine granulated sugar with the required amount of milk, put on fire and bring to a boil.
Beat the chicken eggs lightly with a fork or whisk. Pour hot milk in a thin stream to the beaten eggs, stirring everything thoroughly so that the egg white does not immediately curl up into lumps.
Pour the egg-milk mixture into a saucepan and bring it to a boil, stirring constantly. The cream should never boil!
Cool it down and start creative baking.
For coloring the cream, both natural and synthetic dyes can be used.
Before cooking sour cream to decorate the cake, you need to taste the sour cream, if there is not enough acidity in it, then you can add lemon juice.
It should be remembered that the storage time of cakes covered with each of the presented creams is limited. It is recommended to store sour cream and custard for no more than 6 hours in the refrigerator. This shelf life is due to the instability of the composition. Butter cream stored for 36 hours, and protein can be left in the refrigerator for 72 hours.
The remains of the protein cream make an excellent marshmallow or a base for a cake " bird's milk"If you add gelatin and various fillers to it.
The cream, laid out in the form of flowers, leaves, inscriptions, sides, is the simplest and most effective design for homemade cake according to any recipe. The preparation of the cream takes a minimum of time; the most common products are used for it. Some devices will be required - a pastry syringe, plastic "nails" of different diameters (there is a photo of the device on the Internet). But even with the usual dense plastic bag can be decorated in an original way birthday cake at home.
The mass suitable for decoration should be:
- thick;
- oily;
- keeps its shape well;
- not to spread, but also not to be too tough;
- fresh and chilled.
The best option- a simple recipe based on butter and condensed milk. In addition to these components, it may contain:
- sugar syrup;
- instant coffee (it colors and aromas the mass well);
- natural or synthetic food colors;
- cocoa powder (to give chocolate flavor and colors);
- Fresh whipped cream (white)
- fatty homemade sour cream;
- flavors - vanilla, rum or cognac essence, cinnamon, lemon zest.
It is not advisable to add to the cake decorating cream:
- nuts, candied fruits;
- pieces of fruit or berries;
- chocolate (finely grated can be added);
- other coarse particles.
The mass ready for decoration should be shiny, smooth, homogeneous. The average whipping time is about 5, preferably 7 minutes. Each component is added to the mass in turn: first, soft butter is whipped, then condensed milk. After that, if desired, dyes and flavors are added, or the mixture can be left white. The resulting mass must be used immediately or put into the refrigerator, otherwise the decoration will simply "flow". If decorating a large two-tiered cake at home, divide the mass into pieces and put half in the cold.
The food must be fresh. If you use sour cream or cream, be sure to choose a product with a fat content of 25% or more, unless the recipe indicates a different composition. If the consistency is watery, you can add a thickener or even gelatin for better hardening, which is especially important when decorating the sides. Some are using fake oil instead of spread. However, such a replacement will worsen the quality and taste of the whole cake, therefore it is optimal to use only natural oil from cream.
Creams:
Cream for various types of decoration
For different purposes (sides, cake surface or decoration), the cream can be prepared according to special recipes. Depending on how exactly you will decorate the cake, you can use:
- To create voluminous flowers on the surface of the cake at home, the sides, you need to make a thick mass, oily, oily. It will retain its shape until it is served, will not lose its luster and appearance... Come in handy here step by step instructions, especially for novice housewives.
- The sides of the cake can be decorated with a lighter texture mixture. Better - based on cream. It turns out to be light, will not drain, will not lose shape. The creamy mass can also be painted over with dye or cocoa powder. You can use store-bought cream on plant based... It is convenient to squeeze them out of the container onto the sides of the product - beautiful corrugated stripes are obtained.
- High sides can be made from cream that does not lose its shape long time- oil or with gelatin.
- To create inscriptions on the cake, the cream should be light and thin, especially if you need to make thin lines and small items. The lettering will be clear and even if you use a pastry syringe with a special nozzle.
- To prepare a flower on a pastry "nail", a cream of condensed milk and butter is used ( classic recipe). After the flower has formed, it must be placed in the freezer for a few minutes, and only then decorate the cake on top or sides.
Gelatin-based cream can be both a decoration and a layer for a cake. It can be beautifully poured onto a crust or completely covered with a base of dough and fruit. After hardening, it will retain the shape of the container. There are simple instructions for working with such a cream:
- at home, gelatin can be used both ordinary and instant;
- After swelling, ordinary gelatin must be warmed up until the grains dissolve, but in no case should it boil, otherwise it will not solidify;
- with gelatin, you can make a white cream from cream, sour cream, milk, that is, not very thick (depending on the recipe);
- hardening time depends on the layer thickness - at least 1-2 hours or 30 minutes in the freezer;
- it is necessary to fill in the jelly cream, having previously installed a ring of thick tracing paper or parchment or a special metal rim around the sides of the cake (you can find it on the web).
The easiest way to decorate a cake is to make a jelly cream with pieces of fruit or berries and pour it beautifully over the entire surface of the cake.
The choice of cream for different types of dough
In the design of the finished cake, the combination of cream and base dough is important. It is important to follow the rules so that the cake is soaked, but not too wet, the mass does not spread on the sides and keeps its shape beautifully for a long time:
- Biscuit dough is the most airy and porous: there are only three components in the recipe. It absorbs liquid like a sponge. Therefore, the cream for biscuit cake it is necessary to make it thick - based on fat sour cream, thickened cream, butter, condensed milk or gelatin. Then the decoration will not settle, it will be beautifully distributed on the surface. biscuit cake, will not "upset" a bunk cake.
- Dense, tight cakes such as in the Napoleon cake (for example, a puff pastry recipe) will require a fairly liquid and soft cream. The best option is custard for the layer and creamy for decoration.
- “Honey cake”, “Sour cream” according to the recipe can be decorated with any cream (the photo of the cake is proof of that). The dough in such cakes has medium elasticity, firmness and neutral taste.
It is also necessary to consider on what surface the mass will be laid out when decorating the cake. Such a coating on the item will “glue” the decoration well:
- not completely frozen chocolate or caramel icing;
- jam, confiture;
- cream;
- the grout used "under the mastic" is a crumb of cake layers mixed with cream (see a photo of such a mixture on the Internet).
Cake decorating cream will slide off such surfaces:
- mirror glaze;
- jelly coating;
- cake without coating at all.
- Do not pour hot ingredients into butter, butter creams: melted chocolate, gelatin. The mass will become liquid and will not hold its shape when decorating baked goods. To cook quality mixture can be made from products of the same temperature.
- Storage of the mass - only in the refrigerator and before decorating and after, on the finished cake.
- The dishes in which the mixture is whipped must be clean and dry. When whipping whites, make sure that there are no traces of fat on the sides and bottom of the container.
- The components must be of a suitable temperature: butter - warm, cream, proteins, sour cream - chilled. When whipping cream, it is even advisable to place a large bowl of ice water or ice in almost all recipes.
- When dyeing the cream, drip the dye one drop at a time, otherwise, after stirring, a too saturated, unnatural color may turn out.
Storing the cream at home, depending on the recipe for making the cake:
- oil, Charlotte - 36 hours maximum;
- creamy - up to one day;
- custard - ideally 6 hours;
- protein - no more than 24 hours.
If you have some unused cream left over, you can put it in the freezer and decorate your next cake. When frozen, it can be stored for up to 2-4 weeks without loss. taste... The same can be done with leftover dough (raw). To freeze, transfer the mass (by color and type) into plastic containers, cover with lids and put first in the refrigerator for 2 hours, and then place in the freezer. You can also use special vacuum containers for freezing food.
