Decorating the cake with fresh berries. Decorating a cake with fruits and berries: create a fruit composition with your own hands

It is often difficult for an ordinary housewife to compete with venerable confectioners in decorating cakes, but fruit is a win-win option. They are always available for sale, do not require special culinary talent, and always look great as decoration due to their bright colors, different forms and invoices. Moreover, there are more benefits from such decoration, because... there are more vitamins than dyes and flavors in creams. Fruits also go well with curd and yoghurt creams, whipped cream and chocolate, and jelly. The main thing is to make a layer of cream, jelly or glaze on top of the cake so that the cakes do not become soggy.

How to decorate a sponge cake with berries and fruits in jelly?

Any berries and fruits will do, both seasonal and canned, only if they are fruits from a jar, drain them and let them drain on a sieve.

Select the combination of fruits and berries used for decoration according to color, taste, size, etc. relying on the preferences of yourself and those for whom you are cooking.

Choose fruits that are fresh and juicy in color, not overripe, without spots or cracks; if it is a strawberry, you can use it with the stem.

Before starting work, wash and dry the fruit. Remove pits (cherries, plums) and peels (citrus fruits, pineapple, banana...).

For slicing, use a thin knife or a special slicer.

From large fruits, cut out fragments of decorations, circles, plates, etc., but remember, apples darken quickly, so sprinkle them with lemon juice.

You can make roses from apples or oranges. To do this, cut them very thinly into slices. The apples should be lightly boiled to soften them. Twist one slice into a tube, and wrap the rest around each previous one.

Lay out the drawing guided by your imagination and artistic abilities, or if you don’t have much imagination, use the options presented below.

Usually small fragments of decoration are laid out along the edges, and large ones in the center.

To prevent the composition from falling apart and the fruits to look brighter and more appetizing, cover the finished decoration with a special jelly for cakes. It is sold in any large store. You can generously coat the fruit with a brush, or you can pour it in a thin stream from the center to the edges. This must be done very quickly, because... This jelly hardens almost instantly. You can, of course, use regular jelly, but it is worth remembering that such a filling will not harden on kiwi and pineapple due to the specific substances they contain.

How to decorate a cake with frozen fruit?

Only a few frozen fruits are suitable for decorating a cake; these are the fruits that will not lose their shape, color and consistency. For example, pineapple. But berries such as blueberries, currants, blackberries, cranberries, cherries, and raspberries are great.

The most important thing is to defrost them correctly so that they do not lose their shape, crack or drip too much. It is better to do this slowly, gradually, for example, on the top shelf of the refrigerator, and then in the room. This way there won’t be a strong temperature change and all the berries will remain intact.

You can also freeze the berries already covered in chocolate, dipping each one and placing it on parchment.

For the base for decoration, a thick protein, butter, or custard cream is suitable, such that the juice will not leak onto the cakes.

The edges of the cake can be masked with cream, and the top can be decorated with mint leaves. Decorate the sides with carelessly dripping cream or place cookies around the circumference.

It is better to cover the top of the berries with a film of jelly, so they will look more impressive.

How to decorate a cake with chocolate and fruits at home?

Chocolate is a universal decoration because... Combines with almost any creams and foundations. And in combination with fruit, this is generally one of the most delicious and beautiful options.

You can dip fruits and berries in chocolate, squeeze them out of a bag or syringe on top of decorations, sprinkle them with crumbs, handle corners, make drips on the sides and, in the end, you can create entire scenes with chocolate.

Summertime itself seems to force people to choose lighter desserts, for example, a cake with berries, where the decor is made from fresh or frozen ingredients, and the biscuit taste is complemented by subtle notes of chocolate. The delicacy is incredibly tasty with the addition of cherries, cherries, strawberries, blueberries, black currants or raspberries. It is not uncommon to use more sour red currants for the filling, which adds piquancy.

How to make a cake with berries

Every housewife has a couple of secrets in stock that make the dishes she prepares special and unique. A cake with fresh berries is almost impossible to spoil, because there is nothing complicated in its recipes. The dough is usually kneaded with shortbread or impregnated sponge cakes are used. As for the cream, the imagination is given free reign here. It can be curd, sour cream, yoghurt, cream, custard, chocolate and even nut. Berry jelly is often used as a layer.

Decoration

The visual component of the dishes is also very important. Thanks to the design, you want to eat dessert as quickly as possible, because a person’s eyes immediately transmit a signal to the brain that it is delicious. To the question whether it is possible to decorate a cake with frozen berries, the answer is only yes, but it is not forbidden to use fresh ones. There are many options for decorating the product: using whipped cream, grated chocolate or chocolate icing. However, for a beautiful dessert, like in the photo, you just need to place a handful of whole berries on the surface.

Berry Cake Recipes

Photos of delicious treats appearing in in social networks, force you to drop everything and cook them at home. The recipe for a cake with berries can be varied by adding some new ingredient, changing the composition of the cream or choosing a different type of dough. Before preparing baked goods, decide on the option that is suitable for you and strictly follow the instructions.

With frozen berries

• Number of servings: 8 persons.
• Calorie content of the dish: 411 kcal/serving.
• Cuisine: European.
• Difficulty: medium.

In the autumn-winter period, fresh berries and fruits are not as abundant as in the summer. Blanks come to the rescue. Dessert recipes allow you to use canned or frozen berries. They can be crushed or left whole. Before making a cake with frozen berries, you need to let them thaw and remove excess moisture.

Ingredients:

• flour – 160 g;
• sugar – 220 g;
• sour cream – 320 ml;
• egg – 2 pcs.;
• baking powder – 1 tsp;
• soda – ½ tsp;
• butter – 20 g;
• frozen strawberries – 500 g.

Cooking method:

1. Beat eggs with a glass of sugar, stir in sour cream.
2. Add a glass of flour, sifted with soda and a teaspoon of baking powder, to the egg-sour cream mixture.
3. Place the homogeneous dough in the mold, bake at 160 degrees for 35 minutes, then let cool in the oven.
4. Thaw the strawberries, pass them through a blender with 60 grams of sugar.
5. Next, you need to cut the cooled cake in half.
6. Place strawberry puree on the bottom layer and top with 80g sour cream. Cover with the second cake layer and repeat the process.
7. Place the cake in the refrigerator.

Chocolate

• Cooking time: 65 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 564 kcal/serving.
• Cuisine: European.
• Difficulty: low.

Chocolate is a favorite treat for everyone with a sweet tooth! It goes well with different types creams and fillings. When making a cake, you can limit yourself to chocolate sponge cake or add glossy glaze. Berry fillings with a slight sourness will perfectly set off excess sweetness. You can use classic dark and white chocolate in the recipe.

Ingredients:

• any berries – 300 g;
• flour – 240 g;
• granulated sugar – 310 g;
• egg – 2 pcs.;
• salt – 1 tsp;
• cocoa – 60 g;
• soda – 1/5 tsp;
• milk – 260 ml;
• vanilla sugar– 2 tsp.
• butter – 50 g;
• olive oil – 50 ml.

Cooking method:

1. Combine all dry ingredients.
2. Add eggs one at a time.
3. Stir in milk, softened butter and olive oil.
4. The mass must be beaten well with a mixer.
5. Place berries in the dough.
6. Bake the cake at 170 degrees for about an hour.

Biscuit

• Cooking time: 3.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 498 kcal/serving.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: high.

One has only to imagine a berry cake, and the imagination pictures a lush sponge cake soaked in sweet syrup with layers of delicate butter cream. Sponge cakes, on the one hand, are easy to prepare, but you can make mistakes that affect the final result. For example, you need to beat the eggs so that no foam forms, as for meringue. Otherwise, the finished cakes will crack and will only be suitable for sponge crumbs.

Ingredients:

• strawberries – 15 pcs.;
• flour – 240 g;
• granulated sugar – 240 g;
• butter – 350 g;
• egg – 4 pcs.;
• baking powder – 8 g;
• curd cheese – 320 g;
• powdered sugar – 80 g;
• sour cream.

Cooking method:

1. Approximately 250 grams of softened butter should be mixed with sugar. Beat until smooth.
2. Add the eggs one at a time, without ceasing to beat.
3. The flour is combined with baking powder and poured into the cake batter in portions.
4. Grease the pan with butter and spread a spoonful of flour. Pour half the dough, bake for 20 minutes at 190 degrees. Prepare the second crust in the same way.
5. Divide each cake in half. Apply cream and let soak.
6. Cut the washed berries in half and place between the cake layers.
7. Spread the finished cake with cream on all sides.

With berries and chocolate

• Cooking time: 60 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 505 kcal/serving.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: medium.

Photos of various sweets in culinary glossy magazines attract with their excellent appearance those people who are unable to resist them. Decorating a cake with berries and chocolate is one of the classic options that do not lose relevance over time. This is a win-win flavor combination that will appeal to most sweet tooths.

Ingredients:

• flour – 200 g;
• sugar – 150 g;
• butter – 150 g;
• baking powder – ½ tsp;
• egg – 4 pcs.;
• heavy cream – 210 ml;
• any berries;
• chocolate bar.

Cooking method:

1. Grind approximately 100 g of granulated sugar with 50 g of soft butter.
2. Add 1 egg, beat well with a whisk.
3. Add the flour mixed with baking powder carefully. Replace the dough.
4. Place the dough in a greased form, bake in the oven for a quarter of an hour at 180 degrees.
5. Separate 3 yolks, combine with the remaining sugar and cold cream. Heat on the stove, stirring until thick. Cool.
6. Add 100 g of butter to the cream, stir.
7. Grease the cooled cake with cream, sprinkle with berries and grated chocolate.

With cheese cream and berries

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 579 kcal/serving.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: high.

Cheese and berries are, at first glance, incompatible ingredients when it comes to using them in a cake. However, in many modern versions For dessert, such combinations are often found. If you are talking about curd cheese like Mascarpone, then its tenderness and very subtle cheese flavor go well with most berries. The cream itself turns out airy.

Ingredients:

• flour – 160 g;
• egg – 5 pcs.;
• baking powder – 1 tsp;
• sugar – 200 g;
• vegetable oil – 2 tbsp. l.;
• mascarpone – 500 g;
• powdered sugar – 160 g;
• cream – 500 ml;
• strawberry;
• strawberry syrup;
• a packet of vanillin.

Cooking method:

1. It is necessary to beat the yolks with a whisk until white. Add vegetable oil.
2. Flour with baking powder and vanilla should be added sifted to the yolk-butter mixture.
3. Beat the whites, adding a spoonful of sugar, as for meringue, and place portions into the dough.
4. Bake at 180 degrees in a greased pan for 50 minutes.
5. Whip the heavy cream, mix with mascarpone and powdered sugar.
6. The finished cake needs to be divided into two, each one should be soaked in syrup.
7. Form the cake in layers: cake layer, cream, chopped strawberries. Then repeat the process.

Drizzled with chocolate and berries

• Cooking time: 70 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 517 kcal/serving.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: high.

Although frozen chocolate gives a feeling of gloss on the surface, it cannot achieve the streaks that are fashionable these days. Confectioners have picked up this trend and are using a method where the liquid chocolate mass flows beautifully down the sides of the product. To avoid staining fresh or frozen berries, it is better to place them on the surface of the cake after pouring chocolate over it.

Ingredients:

• flour – 170 g;
• egg – 5 pcs.;
• sugar – 210 g;
• powdered sugar – 100 g;
• heavy cream – 500 ml;
• cherry – 500 g;
• salt – ½ tsp;
• baking powder – 10 g.

Cooking method:

1. Beat eggs with granulated sugar until the crystals dissolve.
2. Gently fold in the flour, baking powder and salt to avoid lumps forming.
3. To bake this cake, it is better to use a slow cooker and bake the cake in it for 40 minutes.
4. Whip the cream with powdered sugar.
5. Remove seeds from washed cherries and cut in half.
6. Divide the cooled cake into two, spread with cream, arrange the berries and again with cream.
7. Cover the filling with the second cake layer and spread with cream.
8. Melt the chocolate and pour over the top of the cake.

With glaze and berries

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 468 kcal/serving.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: high.

Do you want to surprise everyone or even slightly deceive? Prepare the cream for the cake by adding berries to it, and hide the product itself under the icing. Visually, the dessert will look like chocolate, and inside there will be a surprise for the sweet tooth in the form of a delicious berry filling. Once you have poured the frosting over the cooled cake and it has hardened, you can further decorate it with whole berries.

Ingredients:

• flour – 110 g;
• granulated sugar – 210 g;
• egg – 5 pcs.;
• cream – 500 ml;
• powdered sugar – 200 g;
• sugar syrup – 100 ml;
• salt – ½ tsp;
• raspberries – 400 g;
• white chocolate – 200 g.

Cooking method:

1. Separately, beat the whites and yolks with sugar. Combine them carefully.
2. Mix sifted flour and salt into the dough.
3. Place the biscuit in an oven preheated to 180 degrees for half an hour.
4. Mash the raspberries, reserving a few for decoration.
5. Whip 300 ml cream with powdered sugar.
6. Divide the cooled cake into several parts and soak in syrup.
7. When assembling the cake, alternate between layers, cream and berries. Place the product in the refrigerator.
8. Melt the chocolate, add slightly warmed 100 ml of cream. Place in the refrigerator for a quarter of an hour.
9. After cooling, add 100 ml of cream to the glaze and beat.
10. Cover the cake with chocolate, decorate with berries, and put in the refrigerator.

Curd

• Cooking time: 8 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 397 kcal/serving.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

There is an opinion that cottage cheese - dietary product and it can be used even by those who closely monitor their weight. This is partly true, which is why experienced chefs add it to their products. The cakes will contain the most calories, while the curd-based cream will make the dessert light and airy. It is better to decorate the cake with berries: they will give the desired flavor combination.

Ingredients:

• cottage cheese – 600 g;
• shortbread cookies – 250 g;
• butter – 110 g;
• heavy cream – 250 ml;
• powdered sugar – 120 g;
• strawberries – 400 g;
• gelatin – 10 g;
• lemon zest.

Cooking method:

1. Process the cookies into fine crumbs. Mix with soft butter.
2. Pour the mixture into the mold, pressing down to the bottom and sides. Place in the refrigerator.
3. Rub the cottage cheese through a sieve, mix with powdered sugar and lemon zest.
4. Heat 100 ml of cream slightly and dissolve the gelatin. Pour into the curd cream along with the rest of the cream.
5. Place the cream on the crust and refrigerate for 7 hours.
6. Make a puree from berries and powdered sugar. Pour it over the finished cake.

Jelly

• Cooking time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 386 kcal/serving.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: high.

You can often find a berry cake with jelly filling on sale. At first glance, it is difficult to prepare such a product, but it is not so. You can use modern thickeners to get delicious berry jelly. This option will allow you to do without cakes at all or limit yourself to only a small layer of dough. Beautiful decoration will be fresh strawberries or cherries.

Ingredients:

• jelly – 3 bags;
• sour cream – 800 ml;
• sugar – 240 g;
• egg – 2 pcs.;
• flour – 160 g;
• baking powder – 1 tsp;
• butter – 55 g;
• gelatin – 30 g;
• any berries.

Cooking method:

1. Prepare the jelly according to the instructions on the packet.
2. Beat eggs with 80 g of sugar, add butter.
3. Add flour and baking powder, after sifting.
4. Bake for 25 minutes at 180 degrees.
5. Pour gelatin cold water until swelling. Make sure it dissolves by heating it slightly.
6. Mix sour cream with sugar, add gelatin, beat. Add a handful of any berries.
7. Cut the jelly and cake into cubes, mix with sour cream.
8. Place in a mold, cover with film and let harden in the refrigerator.

Yogurt

• Cooking time: 7 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 407 kcal/serving.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Along with custard, yoghurt cream is gaining popularity. Its weightlessness and tenderness make the cake less filling, allowing you to enjoy the taste of the berries. It is advisable to use natural yogurt without additives. You can choose for delicious filling any berries depending on personal preference and season. Nuts would be a great addition.

Ingredients:

• flour – 180 g;
• sugar – 300 g;
• egg – 6 pcs.;
• cream – 300 ml;
• strawberries – 500 g;
• yogurt – 400 g;
• gelatin – 25 g;
• raspberry jam – 4 tbsp. l.;
• powdered sugar – 1 tbsp. l.

Cooking method:

1. Combine eggs with 160g sugar and flour. Bake the cake at 170 degrees for 25 minutes.
2. Dissolve gelatin in 3 tbsp. l. Water, let it swell.
3. Puree 250 g of strawberries, mix with the remaining sugar and yogurt.
4. Heat the container with gelatin until completely dissolved, transfer to the yogurt mixture. Place in the refrigerator for 10 minutes.
5. Add 200 ml of whipped cream to the frozen filling. Cut the remaining berries there.
6. Spread raspberry jam on the crust, then yogurt mixture. Cover the cake with film and refrigerate for 6 hours.
7. Sprinkle the cake with powdered sugar.

Video

If you love baking cakes, then this article is especially for you! In this article we will look at a wide variety of ways to decorate cakes with your own hands at home. You can transform an ordinary cake with mastic, marzipan, icing, waffles, chocolate, glaze, cream, cream, meringue, fruit, jelly, sweets, marmalade and sprinkles. We will look at each ingredient of the decoration separately, get acquainted with the recipe for making it, and, of course, be inspired by a huge number of ideas.

For some cake decorating options, you will need special materials such as: a pastry syringe with nozzles, parchment paper, a sharp thin knife, spatulas of different thicknesses.

Mastic- This is a special dough for decorating a cake. You can roll it out and cover the top of the cake, you can also create various animal figures, letters, numbers, flowers, leaves, openwork patterns and whatever your imagination desires.

The basic rule for working with mastic is that you have to work with it very quickly, since it hardens instantly. But there is a way out! When you form the decoration, pinch off the desired piece and wrap the rest of the mastic in film. Large figures may crack when drying.

Mastic recipe No. 1

Ingredients: condensed milk, powdered milk or cream, powdered sugar, food coloring (optional). The amount of ingredients directly depends on the size of the cake.

Cooking process: Take a deep bowl and mix dry milk or cream with powdered sugar. Gradually add condensed milk and mix well. You should get an elastic dough that does not stick to your hands. Add food coloring drop by drop and mix into the dough. After cooking, immediately wrap the mastic in film.

Mastic recipe No. 2

Ingredients: water, lemon juice or citric acid, butter, powdered sugar, starch, marshmallows (white chewy marshmallows), food coloring (optional).

Cooking process: Melt the steamed marshmallows and add drops of food coloring if desired. Then add water and just a little lemon juice or citric acid. Mix the mixture well and then add 50 grams of butter. Separately mix powdered sugar and starch in a ratio of 1:3. Gradually add the powdered starch mixture to the marshmallow mixture and knead the dough well for about 10 minutes. After cooking, immediately wrap the mastic in film.

Marzipan is a nut mass that consists of almond flour and sugar paste. Its advantages are that it holds its shape perfectly, is quite elastic and has an amazing delicate taste. It is convenient to create all decoration elements from it - small figures, cake covering and voluminous decorations.

Marzipan recipe

Ingredients: 200 grams of sugar, a quarter glass of water, 1 glass of lightly roasted almonds, butter.

Cooking process: Peel the almonds and finely chop them in a blender or on a grater. Make syrup from sugar and water. The consistency of the syrup should be thick. Pour the ground almonds into the syrup, stir and cook for 3 minutes. Take a bowl and grease it well with butter. Pour the marzipan into a bowl. Cool the marzipan and pass through a meat grinder. Marzipan is ready! If it turns out liquid, add powdered sugar. If the marzipan is very thick, add a little boiled water.

I recommend a photo gallery of marzipan cakes!

Icing- This frostwork, which looks like a winter pattern on a window and tastes like crispy ice. The advantages of icing are that it is quite durable, does not spread, and adheres well to the surface of the confectionery product. It can be applied on top of hard chocolate glaze, mastic, fondant. It is worth noting that the surface on which icing can be applied should not spread or be sticky. The icing is applied with a pastry syringe, then the finished product is placed in the refrigerator for further hardening. Lace, inscriptions and patterns turn out very beautiful.

Icing recipe

Ingredients: 3 eggs, 500-600 grams of powdered sugar, 15 grams of lemon juice, 1 teaspoon of glycerin.

Manufacturing process: Cool all ingredients, degrease the dishes and wipe them dry. Take the eggs, separate the whites from the yolks. Beat the egg whites, add glycerin, lemon juice and powdered sugar. Beat the mixture well with a whisk until it turns white. Cover the mixture with film and place in the refrigerator for 1 hour to burst the air bubbles. The icing is ready, you can safely decorate the cake!

Waffles– these are materials for decorating flowers, various figures, numbers. They are made from crispy waffle dough. Ready-made edible pictures based on waffle crust are also popular. Buy this decoration possible in candy stores, supermarkets or on the Internet. You won’t be able to make waffles with an image on your own, as you will need edible ink and special equipment. The advantages of waffles are that they do not crack, keep their shape perfectly and do not melt. However, they can only be used on a light-colored surface of the cake, since when soaked, the picture may become saturated with dark cream.

Waffle design rules

Decorating with chocolate is considered a classic decoration for cakes. This ingredient goes well with biscuits, soufflé, mousse, puff pastry and various creams. The advantages of chocolate are that, once melted, it can be given any possible shape, and when the chocolate hardens, it will not crack or spread. To decorate cakes, you can use any chocolate - black, white, milk, porous.

Methods for decorating cakes with chocolate

1. To decorate a cake with chocolate chips, simply grate a chocolate bar and sprinkle it over the cake.
2. To decorate the cake with swirls, lightly heat a chocolate bar, then take a thin knife and better vegetable cutter and cut thin strips, they will immediately begin to curl. You can create gorgeous patterns from them.
3. Here is another way to decorate a cake with openwork patterns, inscriptions and drawings. Melt the chocolate bar in a steam bath. Place the chocolate into a pastry syringe. Take parchment paper and draw patterns. Use a pastry syringe to draw patterns onto the parchment paper. Place the parchment in the refrigerator to allow the chocolate to set. Carefully remove the chocolate from the parchment and decorate the cake. If you are not good at drawing, find a beautiful pattern on the Internet, print it out, attach transparent parchment paper to the drawing and simply copy it.
4. To decorate the cake with chocolate leaves you will need real tree leaves or indoor plant. Wash and dry the leaves. Melt the chocolate in a steam bath and place it on the inside sheet with a silicone brush. Place in the refrigerator, and when it hardens, carefully remove the chocolate from the leaf and decorate the cake.
5. Another creative way to decorate a cake is to use cherries and chocolate. Discard the pits, place each cherry in the melted chocolate and decorate the cake.

On this moment There are chocolate, mirror, marmalade, caramel, multi-colored, soft, milk and creamy glazes.

Chocolate frosting recipe

Ingredients: 1.5 tablespoons of milk, 2 teaspoons of cocoa powder, 1.5 tablespoons of sugar, 40 grams of butter.

Cooking process: take a bowl, put cocoa, sugar, pieces of butter, and pour milk. Place on fire, melt and boil for 5-7 minutes. Cover the cake with chocolate glaze using a wide knife and place in the refrigerator to further harden.

Caramel frosting recipe

Ingredients: 150 grams warm water, 180 grams fine-grained sugar, 2 teaspoons cornstarch, 150 grams heavy cream, 5 grams leaf gelatin.

Cooking process: Soak gelatin in water, mix cream with starch, melt sugar in a frying pan until light brown. Add to warm water cream with starch and sugar. Boil until the caramel dissolves. Don't forget to stir the mixture constantly. Then pour it into the cream, stir, cool and add the swollen gelatin. Cover the cake with caramel icing using a wide knife and place in the refrigerator to further harden.

Marmalade glaze recipe

Ingredients: 200 grams of marmalade of the same color, 50 grams of butter, 2 tablespoons of fat sour cream, 120 grams of sugar.

Cooking process: melt the marmalade in a steam bath or in the microwave, add sour cream, butter and sugar. Mix the mixture well and put on fire. Cook the glaze for 10 minutes, stirring constantly. Cool the glaze slightly. Cover the cake with marmalade icing using a wide knife and refrigerate for 3-4 hours to further harden.

Cream– universal decoration for cakes. It is very convenient for them to write congratulations, make openwork frames, lush roses. Food coloring is often added to cream.

Buttercream recipe

Ingredients: 100 grams of butter, 5 tablespoons of condensed milk, food coloring.

Cooking process: Melt the butter in a steam bath or in the microwave. Whip it until it becomes white and fluffy. Add condensed milk, mix well and divide the cream into portions. Add dye of the desired color to each portion of cream. Place the cream in a pastry syringe and create beauty, then send the cake into the cold so that the cream hardens.

Whipped cream– this is an original airy, voluminous and delicate decoration. Their preparation does not require special products. To beautifully decorate the cake with whipped cream, you will need a pastry syringe. You need to work with cream fairly quickly. Make sure all ingredients and tools are prepared. The surface of the cake should be smooth and not too sticky.

Whipped Cream Recipe

Ingredients: half a liter of high fat cream from 33%, a bag of vanilla, 100-200 grams of powdered sugar, 1 bag of gelatin instant cooking, food coloring (optional).

Cooking process: Place the cream in the refrigerator for 12 hours. Pour chilled cream into a deep container. Take another deep container and pour ice water into it. Place the container of cream in a container of ice water. Dissolve gelatin in the manner indicated on the package. Beat the cream with a mixer (do not use a blender, as it will not create foam). Beat them until the foam becomes strong enough. Add the powdered sugar and vanilla, then whisk to combine. Add dissolved gelatin in a thin stream. Place the cream in a syringe and decorate the cake.

I recommend a photo gallery of cakes decorated with whipped cream!

Meringue- This is a snow-white, crispy and very tasty decoration. It is laid out on a layer of chocolate, jam, or cream.

Meringue recipe

Ingredients: a glass of powdered sugar, 5 chilled eggs, a bag of vanilla (optional).

Cooking process: Separate the whites from the yolks, pour the whites into a dry, fat-free deep container. Beat the whites until fluffy (10-15 minutes). Gradually add powder (1-2 teaspoons) and immediately dissolve it. Add vanilla and dissolve it well. Preheat the oven to 100 degrees, cover a baking sheet with parchment paper and transfer the protein foam into a pastry syringe. Pipe the egg white mixture onto the baking sheet, creating beautiful balls or other shapes. The meringue is dried, not baked; the time the future meringue stays in the oven depends on the size of the pieces. Approximate drying time is 1.5-2 hours.

Fruits are very tasty, healthy and contain great amount vitamins. They brightly decorate the cake with flavor combinations and rich colors. The easiest way to decorate with fruit is to fan out sliced ​​strawberries, kiwi, orange, mango and other various fruits. You can create a whole fruit cloth that combines perfectly with natural jelly.

Recipe

Ingredients: fresh fruits and berries, for fruit jelly - light juice, for example apple 600 ml, a glass of powdered sugar, 1 package of powdered gelatin.

Cooking process: Pour the gelatin over a glass of juice and set aside to swell. Prepare the fruits, peel them and cut them into small beautiful slices. Kiwis and bananas are cut into circles, apples and oranges - into half rings, strawberries - in half, raspberries, blackberries, cherries - left whole. Melt the gelatin in a water bath, add the remaining juice and powdered sugar. Strain the mixture, arrange the fruit beautifully in the jelly and refrigerate. When the jelly has hardened slightly, transfer it to the cake, turning the container over. If desired, cover the edges with buttercream or whipped cream. Place the cake in the refrigerator.

The jelly looks very beautiful and has a beneficial effect on people’s joints. Jelly filling goes well with various fruits. However, you can decorate the cake in its pure form, or you can decorate the top with jelly filling, sprinkled with coconut flakes or nuts, be original and think over the decoration concept!

Jelly filling recipe

Ingredients: 600 ml juice (you can take juice different colors), 1 package of quickly dissolving gelatin, a glass of powdered sugar.

Cooking process: Soak the gelatin in 1/3 of the juice and leave to swell. Then melt the gelatin with steamed juice. Mix powdered sugar and remaining juice, pour into molds and refrigerate. Pour 100 ml of jelly and put it in the refrigerator for a while so that it has time to set. Place the cake in a mold that is 3 cm higher than it. Place the jelly filling on the cake and decorate the top with jelly from the molds. Steam will help you easily remove the jelly from the molds. It is enough to hold the mold with jelly over the steam, and then turn it over for dessert. Place the cake in the refrigerator for 10-12 hours and remember to remove the mold before serving. If you want to make jelly filling with fruit, then prepare the jelly as described above. Place it in the refrigerator for a while to give it time to set. Transfer the jelly onto the beautifully arranged fruit, smooth it out with a spatula and refrigerate overnight. To prevent the jelly from breaking during serving, cut it with a heated knife.

Candies- This favorite treat children. Kids pay attention to the design of the cake itself, and not to the products from which the cake was made. Try to decorate the cake as brightly and creatively as possible. children's party. You can use all types of candies except lollipops. The surface of the cake should be thick and viscous, for example - whipped cream, buttercream, icing.

Ways to decorate cakes with candies

1. The sides of the cake can be decorated with chocolate bars or wafers, and the top can be filled with dragees.
2. Small toffees are perfect for creating a pattern or lettering on a cream surface or white glaze.
3. Cut the gummies into squares and randomly decorate the surface of the cake with white fondant or whipped cream.
4. It is good to decorate the sides with round-shaped candies, and central part put 3 candies on the cake.

On store shelves we see beautiful, attractive-looking cakes that make us want to eat them. Nevertheless, we all know that when prepared at home, they are much more tasty and healthy, because they are prepared from high-quality products and with love.

To make your homemade culinary masterpieces even more attractive and tasty, you can create fruit decorations for your cakes.

This is not difficult to do, but all you need is desire and a little time. It may take a little practice to get tasty and useful elements The decor turned out impeccable.

The most popular methods

They are often used because they are simple to perform, and the delicacy when used is attractive. appearance and delicious aroma.

• Figurines. They can be as simple as a heart or a flower, and consist of different fruits of one or more colors;
• Fruits in chocolate. Bright and juicy, you can simply dip them into icing or melted chocolate and place them in any order on the treat. Chocolate can be replaced with powdered sugar, coconut, etc.;
• To decorate cakes with berries and fruits, you can simply arrange them in any order, even chaotic or in the form of ornaments.

These are ideas that give free rein to your imagination, but there are also ways to decorate a cake, proven by many housewives. It doesn’t matter whether it’s made with your own hands or purchased in a store.

With jelly

A beautiful decoration according to this recipe is very easy to prepare, and it gives an unusual and appetizing look.

Ingredients:

• Apple juice – 0.6 l;
• Kiwi – 2 pcs.;
• Gelatin – 1 pack;
• Banana – 1 pc.;
• Raspberries – 0.5 cups;
• Powdered sugar – 1 cup;
• Mandarin – 2 pcs.;
• Strawberries - 0.5 cups.

Cooking:

1. Pour gelatin into a separate container, add a little apple juice to it, let the mixture swell;
2. Meanwhile, wash and peel the berries and fruits;
3. We chop the banana into cubes, the strawberries into thin slices, the kiwi into slices, and we divide the tangerines into slices to prepare decorations for the cake with fruits and berries at home. Then remove the skin from each of them;
4. We send the container with the mixture of gelatin and juice to the stove, let it boil until the first dissolves, remembering to constantly stir the mass. When the gelatin has dissolved, add the remaining juice to the mixture and add powdered sugar;
5. We strain the jelly and then move it into a container whose shape is identical to the shape of the cake itself. We also put fruits and berries here, and send the mixture to harden in the refrigerator. It is recommended to give it a day to harden;
6. Carefully move the decoration onto the cooled cake (otherwise the jelly will melt), turning over the container in which it was located;
7. It may happen that the edges of the jelly are slightly deformed, and in this case to give the cake an aesthetic appearance, they can be sprinkled with chopped almonds, coconut or chocolate chips, spread with cream, etc.

"Fruit Basket"

To give the delicacy a colorful appearance, its top crust and all sides must be generously greased with protein cream.

Ingredients:

• Cookie sticks or chocolate bars;
• Strawberries - approximately 50 berries;
• Kiwi – 1-2 pcs.;
• Mandarin – 1 pc.

Cooking:

1. Wash and cut the strawberries in half, place the slices on the top cake layer in the form of a circle. In this case, it is necessary to make an indent of 2 cm from the edge of the treat;
2. We wash, peel and cut the kiwi into circles, make a second circle from it inside a circle of strawberries;
3. Wash and peel the tangerine, divide it into slices, remove the peel from each, place the pulp in the center of the circles;
4. We press cookies, which can be baked at home or purchased ready-made, or chocolate bars tightly to the sides of the treat along its entire perimeter to create an imitation of a basket. If the “rods” are not attached well, you can tie them with a beautiful ribbon.

"Bouquet of flowers"

They are usually made from cream or chocolate. Nevertheless, flowers made from bright, colorful, juicy fruits look more natural, attractive, and fragrant.

Here's what you need to "arm yourself" with before getting started:

• Shapes in the form of flowers;
• Toothpicks;
• Small spoon;
• Assorted fruits and berries, which include strawberries, grapes, gooseberries, pineapple, melon or other gifts of nature at your discretion.

Cooking:

1. To create fruit decorations in the form of flowers, cut pineapple and melon into rings, strawberries into thin slices, and gooseberries and grapes do not need to be cut - they can be useful for creating round flower elements. Oblong green grapes can be cut in half to make flower leaves;
2. Using existing molds, we squeeze out flowers from fruits and berries. To create them, you can also use a knife to cut them out. The same tool will be needed if you want to add new elements to the extruded flowers;
3. Place the resulting “bouquet” on the top layer of the cake, securing the flowers with toothpicks.

Your fruit arrangement can have several tiers. For example, on the lower tier there may be the most large flowers, and on the top of them are the smallest ones.

To fix the “bouquet” it is not necessary to use toothpicks - if you place it on the icing or butter cream that has not yet had time to harden, the composition will stick well to the top layer of the delicacy. It is these methods of fixation that you should resort to if you plan to treat children to cake.

“Roses” of peaches and apples

This is a very delicate decoration that can add attractiveness to absolutely any cake. It will be especially appropriate if the delicacy is presented to a young girl.

Ingredients:

• Water - glass;
• Sugar - a glass;
• Zest of 1 lemon;
• Peach – 1 pc.;
• Apple – 1 pc.

We are preparing decorations for the cake, which will become the “highlight” of any holiday table.

1. We wash the fruits, remove the pit from the peach, core the apple, and remove the zest from the lemon so that the white soft part remains on the fruit itself. Cut the apple and peach into thin slices;
2. Pour sugar into a saucepan, add water, bring the mixture to a boil to obtain boiling syrup;
3. We dip all our ingredients into it (peach and apple slices, lemon zest), let them boil until they become transparent;
4. We remove the fruits from the syrup, put them in a separate container, let the syrup drain;
5. We carefully twist each plate into a tube, and when it ends, we connect it with another plate and continue twisting until we get a “rose” the right size. On average, it takes approximately 6 fruit blades to make one flower;
6. Transfer the resulting decoration to the cake (you can secure it with toothpicks so that it does not fall apart and is well attached to the treat);
7. To prevent the flowers from becoming weathered and changing color, you can fill them with jelly. Combine gelatin (1 tsp), sugar (1 tsp) and water (1 tbsp) in one container. Melt the swollen gelatin in a steam bath, apply the mixture with a brush to our “roses”.

If desired, such a delicacy can also be decorated with berries, arranging them in the desired order, and if necessary, pre-cutting them.

Fresh juicy fruits, sweet berries - what could be more appetizing and attractive? That is why fruits are used very often as cake decorations. Fruits can be cut into thin slices and placed on the surface of the cake, covered with a layer of special jelly, layered cake layers and added to the cream.

Examples of decoration:

Not all fruits can be used to decorate cakes. Some of them are too juicy and will release completely unnecessary juice on the surface of the product. The top cake may get wet and lose its “marketable” appearance.
The best fruits for decorating homemade baked goods are:

• pineapples;
• mango;
• tangerines, oranges;
• pears;
• apples;
• kiwi;
• apricots;
• peach and others.

• melon and watermelon (too much juice);
• persimmon;
• lime;
• some berries - cranberries, blackberries, blueberries, gooseberries;
• pomegranate (seeds cannot be removed).

In addition to fresh fruits, you can successfully use canned ones yourself or in a factory way. Before using preserves, you must drain the juice and strain them on a sieve.

Preparation for registration

Fresh fruits need to be prepared:

1. Rinse them under running water.
2. Remove stems and leaves.
3. Remove the seeds by cutting the fruit in half.
4. It is necessary to remove the film from citrus fruits if possible. Divide the fruit into slices and, being careful not to damage their integrity, peel and remove the seeds.

Cutting:

• apples and pears can be cut into slices: first, the fruit is cut in half, the half is placed on the board with the cut side down and thin slices are cut lengthwise;
• Peaches can also be cut into slices or quarters;
• apricots are cut along the line and laid out in halves;
• the berries are most often left whole;
• bananas are cut into slices.

Apples darken when exposed to air. After cutting, sprinkle them with lemon juice so that they retain their original appearance.

Registration process

There are many options for decorating homemade cakes with fruit:

1. You will need tangerines, large grapes and mangoes, fresh or canned. We cut the mango into thin slices, place a flower out of them in the center of the cake, slipping each new slice under the previous one. Along the perimeter of the cake we alternately place grapes cut lengthwise and tangerine slices, forming a beautiful edging.
2. Rainbow decoration. Take 3-4 types of fruits of contrasting color: for example, green kiwi, yellow pineapple, red strawberry and light banana. Cut everything into slices, banana into slices. Starting from the center of the cake, lay out a circle, alternating colors: banana, kiwi, pineapple, strawberry. The sides of the cake can also be decorated with slices. Place three strawberries in the center of the cake.
3. From thin apple slices you can form beautiful three-dimensional flowers to decorate a cake. It is better to cut them using special device– slicer. The slices are collected into a “rosette” and placed in a recess on the cake on top of the cream. You can place red grapes around it.
4. Jelly cakes should be decorated with fruit at the stage of preparing the dessert itself. If the recipe assumes that the cake will harden in the mold in the cold, you can place thin slices on the bottom before pouring the mixture. Then the cake mixture is carefully poured, and the product is put away in the cold. After hardening, the cake is turned over onto a plate, with a layer of fruit on top.
5. Mono decoration looks very elegant. For example, strawberries of the same size are laid out in circles on a white cream cream. Combination of red and white looks solemn and elegant.
6. A cake decorated with diced fruit looks interesting. The shape of the cake is a hemisphere. Place a small circle of finely chopped strawberries in the center. Divide the remaining surface by 6 equal parts, marking them. Cover the cake with sticky cream. Layer the “shares” with cubes of orange, pineapple, kiwi, banana and red or black currants. It turns out a bright birthday cake.

Fruits in jelly

To make the fruits shiny and firmly adhere to the surface, you can fill them with jelly. Follow simple rules:

1. Before decorating, coat the surface of the cake with a thin layer of jam or confiture. This way the jelly will not be absorbed into the cake, but will remain on the decoration.
2. Place the cake in a springform pan or put a special pastry ring on it. The diameter of the mold or ring should match the size of the cake. Then the jelly will remain on top and will not flow down the sides.
3. To make the filling harden faster, place the baked goods in the refrigerator for 2 hours before decorating. The fruits that will be covered with jelly should also be as cool as possible, then the filling will harden much faster.
4. We start filling from the center of the cake surface to the edges in a spiral. Pour the liquid jelly in a very thin stream, allowing it to distribute evenly over the fruit.
5. The color of the jelly for filling the fruit is very important. The best option– colorless. It is universal, gives shine, is evenly distributed, and small blemishes are invisible on it. Red jelly is used for fruits and berries of the corresponding color - strawberries, raspberries, red currants. Yellow The jelly goes well with apricots, bananas, pineapples and citrus fruits.
6. Do not use diluted gelatin immediately, let it become thicker and more viscous and only then pour over the fruit. However, do not waste time - too thick a mass will not be distributed evenly over the surface.

Ingredients:

1. Glass of water;
2. 20 grams of gelatin;
3. A glass of juice;
4. Sugar - about 3 tablespoons.

Cooking process:

1. Pour gelatin with water, stir and leave in this state for 20–30 minutes.
2. Pour the juice into a saucepan and add sugar if desired.
3. Boil and pour gelatin in a stream, without stopping stirring.
4. Stir until all the gelatin grains have dissolved.
5. Cool until the mixture thickens slightly and pour into the slices.

Decorating cakes with carving

Carving (from English word"carved ornament") in cooking - a figured cutting of vegetables, fruits or berries. Decorating dishes using the carving method appeared relatively recently, but has already gained popularity. The method requires some skills. The basic rule is to thinly slice the fruits in the correct sequence. Therefore, you will need some equipment - a thin sharp knife, a slicer, a vegetable peeler and others.
The most famous and clear example carving - carving a watermelon. Craftsmen use this berry to create real works of art. However, it is worth remembering that such decorations do not last long and the cake should be decorated with them just before serving.

Carving – apples or pears

The most familiar fruits for us are apples and pears. You can buy them at any time of the year. Decorating a cake at home is not at all difficult; even a beginner can handle this carving.

A few simple techniques:

1. Baskets of apples. The apple is cut in half, the bottom part is scraped out with a spoon to form a basket. We cut out a flower from the top part, string it onto a toothpick and insert it vertically into the bottom half. Fill the basket with fruits or berries; you can decorate the top with a cap of cream. To prevent the apple from darkening, brush it with lemon juice using a brush.
2. Large apple flower. Cut the fruit in half and remove the seeds. Cut into thin slices and place the flower on the cake; it can be covered with a layer of yellow or colorless jelly, or sprinkled with lemon juice and left in its natural form.
3. Leaves. Cut the apple into quarters, remove seeds. Make a longitudinal notch in the center of the quarter, make the edges jagged, giving the shape of a leaf.
4. You can make a hedgehog out of a pear. Peel the fruit from the thin side to 2/3 of its length. Put grapes on toothpicks and stick them into the pear - these are needles. Use blackcurrant berries to make a hedgehog's nose and eyes.

Fruit figurines

Based on almost any fruit, you can make a three-dimensional figure - a circle, a heart - and decorate the finished cake with it.

This decoration has its own characteristics:

1. You can use metal cookie cutters to cut out the shapes, or use a thin knife to cut out each shape.
2. The peel and seeds are removed, a slice 0.5-1 centimeter thick is cut off and a figure is cut out from this piece.
3. Fruits that are too juicy - melon, watermelon - are laid out on a towel before decorating to drain excess juice.
4. If the fruits are laid out in a horizontal plane (on the surface of the cake), they can be filled with store-bought jelly or homemade. You can attach the figures to the side with a toothpick. If they are thin and light enough, you can “plant” them on cream or glaze.
5. Fruits that darken after cutting can be immediately gelled or smeared with lemon juice.

Berry carving

The berries can also be used to decorate cakes.

1. Strawberry flowers. The berries are cut lengthwise into thin slices, and flowers are laid out on the cake. It is optimal to place such a composition in a recess in the cake or in a chocolate vase to make the flower look more voluminous.
2. Small grapes, currants, and blackberries are suitable for creating an original design. Berries strung on toothpicks can fill the space in a large fruit design. It is also convenient to use them to make eyes, mouths, and noses for figures and animals.
3. You can make a flower out of strawberries by simply cutting the berry to the base and slightly opening the resulting petals. Then the figure is put on a skewer and attached to the cake in the intended order. You can even decorate the side surfaces of the cake with these flowers.

Original ideas for carving

At home, without many special devices, you can make amazingly beautiful compositions based on fresh fruits and berries for decorating a cake:

1. Peel the banana. Make parallel notches along it with the tip of a knife. Cut into circles. You will get stars.
2. Any round or oval fruit - apple, mango, apricot - can be made into a small basket for decoration. They are placed on the cake and filled with berries, cream or cream as desired.
3. You can attach compositions in the form of animals, trees, or any cartoon characters cut out of fruits to children's cakes.
4. From cut into halves small berries You can put a congratulation, a picture or any pattern on the surface of the cake in different colors. It can later be gelled.

Despite all the apparent complexity, even a novice cook can master decorating a cake using the carving technique. You just need to have patience and some tools - and you will succeed.

Additional decoration

By placing fruit on the surface of the cake, you can further decorate the cake so that it looks festive table even more impressive:

1. Whipped cream. You can use ready-made ones in a plant-based container or prepare them yourself. To do this, beat 300 milliliters of cream (very cold) with a mixer at high speed until fluffy foam, add a little powdered sugar to taste and vanilla extract. Transfer the resulting foam into a pastry bag and squeeze a pattern or small roses onto the sides and/or sides of the cake.
2. Cream. Butter, chocolate or sour cream also goes well with both fresh and canned fruit. You can decorate the cake using a cornet.
3. Melted chocolate. They can be used to make thin stripes or a mesh directly over the fruit.
4. The side surfaces of the product, if they are not covered with slices, can simply be sprinkled with chocolate, nut crumbs or crumbled remains of dough or cookies.

Cakes decorated with fruit and especially filled with jelly should be stored in the refrigerator. The shelf life of products with berries and fruits is short, so start preparing them just before serving.

Bon appetit!

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