How to decorate a cake

Lazursky simple way of decorating cakes – icing. Many favorite chocolate icing can be made from a mixture of cocoa, milk, butter and sugar. From either melted in a water bath confectionery chocolate (sold by weight).Prepared and assembled the cake with hot icing and sent to cool. After solidification of the chocolate (get a beautiful glossy surface) it is possible to make the inscription a cream, squeeze it through a pastry syringe cream flowers. There are other types of frosting. Regular icing, for example. You've probably seen it on rum kaboom and other products. It is prepared very simply powdered sugar tiny portions (literally a drop) joins the lemon or orange juice. The consistency of the finished product resembles the consistency of pancake dough. This glaze can be decorated with uncomplicated home-made cake for evening tea. Protein frosting (remember the white "caps" on the Easter cakes) are rarely used to cover all products. It is best to use for setting the final point in decorating confectionary masterpiece.Protein coating is well applied subtle patterns and inscriptions. By the way, with various components (liqueurs, food dyes), it is easy to paint in any color. The icing will take a little time. Just separate the egg whites from the yolks, add a little lemon juice, then beat with a mixer, adding the powdered sugar. Should turn out homogeneous white mass.Try to put the pattern on the cake. To do this, take a sheet of construction paper and draw on it a desired pattern. On top of the translucent sheet, place baking paper and using a syringe, squeeze her protein coating translucent pattern. After the glaze, you take off a sweet pattern and transfer onto the cake.

Marciamarcia – almond dough. This is one of the oldest kinds of sweets, to this day the most favorite of the lion's share of humanity. Marzipan (almond paste) is a plastic mass which is easy to paint in any color and which can be shaped in any form.Get ready marzipan mass shop or cook for yourself (it's easy), paint it with food colors, marzipan tighten the entire surface of the cake or make it from flowers, fruits, figures, which adorn the product.Preparation of the marzipan:- 500 grams of sugar, pour 125 grams of water and put on fire. Bring the syrup to a boil, stir in the vanilla, reduce heat and warm up a lot until, until it becomes viscous. Turn off the heat. Stir in syrup 500 grams almond flour (you can buy, but you can make your own, cut the almonds to a powder) and mix the mass so as to obtain a homogeneous dough. If you decided to make the almond flour yourself – before chopping nuts hold them in the freezer. It is necessary that at the time of grinding the almonds gave oil.

Oil (butter), cremata is one of the most popular ways of decorating cakes. Preparation:- 5 egg yolks put in a heatproof dish;
- mix in another pan, 60 milliliters of water and 180 grams of sugar. Warm the mixture to obtain a syrup having a temperature of 110-120 degrees;
- stirring constantly to ensure that the yolks are not cooked, pour them in sugar syrup in a thin stream;
- continue with a mixer to whip the mixture of syrup and egg yolks until then, until the mixture has cooled to 25-28 degrees and will not increase in volume about 3 times;
- put the mix in the softened butter pieces while whisking;
at the last stage add to the cream colors, flavors. Cover the cake with cream using a special blade or apply the product is creamy patterns using a pastry bag.

Levkivskiy whipped cream – the most elegant and simple way of decorating cakes. Buy ready-made cream or whip themselves. Apply to cake using a pastry syringe, sprinkle chocolate-nut crumb and a delicious cake ready.

Locationsone candied – effective and very fast way to decorate cake. Just decorate a cake or cream bright candied fruit. By the way, instead of candied fruit or together with them it is possible to use bright, candy, nuts and even fresh fruit – strawberries or Cape gooseberries.