How to decorate cakes at home, if you have learned how to bake them and now want to also boast of your decorator talent?
It is much simpler than it seems at first glance. You can decorate the cake with your own hands either using mastic or much more simple and familiar means - chocolate chips, industrial candies, nuts and fruits, cream figures. Let's look at the basic principles of this exciting skill.
How to decorate cakes at home? We start with the basics: preparing cakes, leveling
Perhaps, looking at the masterpieces molded by confectioners from mastic, you will be delighted, but you have no idea how to approach the development of such skills. First, the most important thing is to prepare the base.
That is, bake cakes, gently lay them and coat with cream. Perfect cake alignment is the key to success. Do not think that a mastic coating will hide all flaws and pits. It, on the contrary, will reveal them. Decide on the amount of cream - the more it is, the more difficult it is to solve the question of how to
decorate cakes at home. The base should be either biscuit or honey cake - they are very plastic and fit well under the mastic. If you want to use not a butter, but 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 oiled cake 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 structure, it is better to bake an oil biscuit and, when it is almost completely cold, put it, wrapping it in a film, in the freezer.
Such a foundation does not crumble. Frozen biscuit is much easier to form than breaking and flexible freshly baked. Just pay attention to the sealed packaging - after all, cakes absorb smells very well and in the refrigerator can lose their aroma by lying next to strongly smelling products (fish, herbs). When you took the biscuit out of the freezer, cut off the top, which had risen during baking, with a knife. Divide the remaining cake into two or three parts. Collect a cake with any
butter cream. Then, already oiled, it must be placed for another hour in the freezer. Now you can give the cake any shape, first making sure that it is perfectly aligned around the circumference. To do this, take the sharpest knife as possible, set it vertically and gradually cut the roughness towards you. After this procedure, the cakes with cream must again be placed in the freezer.
How to decorate a cake with chocolate?
Ganache needs good cream. As well as 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, constantly stirring. Beat the resulting smooth and shiny mass a little and apply on top of the cake. Then, without waiting for drying, align the sides and top. It is better to make a double layer. This will take about three hundred gram chocolates. Now freeze your product again. Now you have done everything you need before decorating cakes at home. On the prepared base, you can apply jewelry from cream, marzipan, jelly. All of them will hold perfectly. And just a chocolate covered cake is very beautiful and elegant.