How to decorate cakes at home, if you have learned to bake them and now want to brag about your talent as a decorator? This is much easier than it seems at first glance. You can decorate the cake yourself with the help of mastic, and much more simple and familiar means - chocolate chips, industrial-made sweets, nuts and fruits, figurines from cream. Let's look at the basic principles of this most interesting skill.
How to decorate cakes at home? Starting with the basics: preparing the cakes, leveling
Perhaps, looking at the masterpieces made by confectioners made of mastic, you are delighted, but you have absolutely no idea how to approach to mastering such skills. First, the most important thing is to prepare the base. That is, bake cakes, gently lay them and smear with cream. Perfect alignment of the cake is the key to success. Do not think that the cover of the mastic will hide all the flaws and holes. On the contrary, it will reveal them. Decide on the amount of cream - the more it is, the more difficult it is to decide how to decorate cakes at home. The basis should be either biscuit or honey cakes - they are very plastic and fit well under the mastic. If you want to use a non-oily, and some more gentle cream around the circumference of the cake, then you need to use the so-called dam from a stronger cream (American base). Then the smeared corn is sent to the freezer. And only then they smear with the desired cream inside the dam. If you want your cake to have a complex design, then it's better to bake an oil biscuit and, when it's almost completely cold, put it in a film, wrapped in a freezer. Such a foundation does not crumble. A frozen biscuit is much easier to form than a broken and flexible freshly baked one. Just pay attention to hermetic packaging - after all cakes very well absorb odors and in a refrigerator can lose the aroma, having lain near to strongly smelling products (fish, greens). When you took the biscuit out of the freezer, cut off the top of the baking tray with a knife. Divide the remaining cake into two or three parts. Collect the cake with any butter cream. Then, already smeared, it should be placed for another hour in the freezer. Now you can give the cake any shape, first making sure that it is perfectly lined around the circumference. To do this, take the most sharp knife, put it vertically and move to yourself gradually cut off the roughness. After this procedure, the creams and creams must be placed again in the freezer.
How to decorate chocolate cake?
For ganash you need good cream. And also high-quality chocolate with a cocoa content of at least fifty-five percent. Heat it with cream in a ratio of one to two in a water bath, stirring constantly. The resulting smooth and shiny mass is slightly beaten and applied over the cake. Then, without waiting for drying, level the sides and top. It is better to make a double layer. This will take about three hundred chocolate bars. Now freeze your product again. Now you have done everything you need before decorating cakes at home. On the prepared base it is possible to put ornaments from a cream, marzipan, jelly. All of them will excel perfectly. And just a chocolate covered cake is very beautiful and elegant.