Stencils for cakes patterns are light. How to decorate a cake with a stencil. Master Class. Recipe with gingerbread dough

Using a stencil makes it easy and quick to decorate any homemade cake. You can buy a ready-made stencil, or create your own with your own hands. The easiest option for a stencil is to use powdered sugar. Those who have already gained a knack can take on the design of the cake with mastic, icing and other masses.

Choosing a stencil to use

As already mentioned, you can buy ready-made cake stencil. You can buy a silicone stencil in many pastry shops in your city or order them in online stores. For example, in the Farina store at https://farina.com.ua/trafarety There is a wide range of stencils available. Stencils can have a variety of shapes:

Round of different diameters - with their help the surface of the cake is decorated;

Small stencils - they decorate cupcakes, muffins, cupcakes and cakes;

Rectangular stencils - used to apply a pattern to the side surfaces of the cake;

Single stencils of small sizes, which depict figures, inscriptions and patterns, can be used in various places.

If you could not find a suitable stencil in the Farina online store https://farina.com.ua and in other stores, you can make it yourself. The easiest way is to find a ready-made stencil on the Internet and print it. You can also draw a stencil yourself. The basis of the stencil can be made of cardboard, parchment, thick tracing paper or foil.

Cake stencil making process:

For a round pattern, a form is used in which the cake is baked. A circle is cut out according to the diameter of the form. After that, the circle is folded in half several times and the desired pattern is drawn on it. After that, the pattern is cut out. The technique is similar to the process of creating paper snowflakes.

Small stencils are made from thick paper. The desired pattern is applied to the paper, and then carefully cut out.

A rectangular stencil is made from a dense and flexible base. Ideally, silicone is used, but if it is not available, tracing paper or dense polyethylene can be used.

How is the pattern applied

The decoration itself can be created using coke chips, ready-made fine sprinkles, powdered sugar, grated chocolate, nut flour. Also often used for this is colored or white fudge, melted chocolate, cream, liquid mastic. For side surfaces, only sticky masses should be used that will hold without falling off.

The main thing is that the product used for decoration should be contrasting with the main color of the cake, then the pattern will be bright and distinguishable.

How to use a cake stencil

Applying a pattern to a cake using a stencil is not difficult. The process includes the following steps:

Cake preparation. The surface where the mass for drawing will be placed should be made sufficiently sticky. Best of all, the pattern is applied to glaze, mastic or fondant.

Preparation of the selected stencil or several stencils.

The choice of mass for applying the pattern.

To apply a pattern on the sides of the cake, it is necessary to firmly attach a rectangular stencil to the surface and smear it with the mass for the pattern using a wide silicone brush. The excess is removed first with a knife, and then wiped off with a lint-free cloth. After the pattern has hardened, you can carefully remove the stencil.

To apply a pattern to the top of the cake, it is permissible to use dry sprinkles. The round stencil lays on the cake without pressure. After that, it is gently sprinkled in an even layer. The excess is blown off, after which the stencil is removed. For the convenience of applying powdered sugar, you can sift it through a fine sieve.

To apply the pattern with uncured mastic, it is necessary to use a silicone brush.

There is a huge selection of stencils of various subjects. You just have to choose the appropriate option and please everyone with a beautifully decorated homemade cake.

In contact with

To gracefully decorate a cake or pie you have prepared yourself, it is not at all necessary to have outstanding artistic abilities. Most often, beautiful patterns and paintings on the surface, sidewalls of confectionery products are nothing more than the result of working with special stencils and shapes.

Using this confectionery equipment for decoration, exquisite patterns can be applied to cakes, gingerbread, jellies, cookies, muffins, donuts, pies, bread, desserts.

In addition, coffee stencils are now very popular, suitable for creating cappuccino, latte, hot chocolate, an invigorating drink with cream of fancy patterns, beautiful figures of any subject, various inscriptions on the surface.

Using stencils, you can create admirable culinary delights with minimal time spent decorating.

It will not be difficult to buy a confectionery stencil in an online store, where such tools are presented in a wide range for every taste - these are hearts, Christmas trees, flowers, snowflakes, stars, notes, emoticons, butterflies, animal figures and much, much more.

How to draw a drawing?

Confectionery stencils for cakes can be used to work with various types of edible components:

dry materials - powders (sugar or cocoa), sugar powders, cinnamon, seasonings, powder dyes are also suitable;

liquid materials - sour cream, butter cream, chocolate, sauces, caramel, royal icing, dyes in a liquid state, which can be sprayed with a confectionery airbrush.

Master class on working with confectionery stencils

As part of this article, we have prepared for you a small master class that will reveal the secrets of various ways to use stencils for confectionery. Here are step-by-step instructions for drawing patterns for various decor options, as well as some useful tips that simplify the process of decorating.

Screen decorating techniques for various products are similar, but have certain features. The surface for working with loose materials should be moderately sticky so that the decoration can stick to it and, at the same time, does not lose its beautiful appearance, soaking in excessive moisture.

If dry materials for the stencil are applied to the surface of the cake smeared with oil cream, you should wait for the oil layer to dry.

When smearing with icing through cake stencils, the surface to which the tool is applied must be dry, otherwise its structure may be damaged due to sticking to the template.

For decoration, an additional set of the following confectionery tools may be useful:

spatula confectionery (distribution of cream, glaze);
brushes (applying dyes);
side scraper (removing excess creamy decor);
airbrush (spraying liquid food coloring).

Working with cream and icing

When decorating the surface of the cake with royal icing, a stencil is applied to the top of the baking, on the one hand, holding the tool with your hand so that it does not move, on the other hand, applying a small amount of decorating mixture, which will also prevent the template from moving in any direction.

With the help of a pastry spatula, the glaze is evenly leveled over the entire surface. To avoid disturbing the pattern (there is a chance of accidentally pinching the stencil with a spatula) will allow careful movement of the spatula so that the tool is at an angle.

Excess glaze is removed from the completely covered surface with a flat plastic scraper. Lightly holding the stencil, carefully remove it from the cake - the top decor is ready!

The sidewalls are decorated in the same way. Holding the stencil by one edge to avoid shifting, apply the glaze by moving the spatula in one direction. If the stencil is slightly behind the side surface - do not despair, it will definitely stick as soon as the decorating mass appears there.

The method can be successfully used to decorate cakes, muffins with butter cream.

The process of decorating a cake with cream through a stencil is presented in the following video:

Working with loose decor

Starting to decorate the cake with dry products, you first need to lightly grease the stencil with fat, this technique will allow you to keep excess loose decor on the template, avoiding it getting on the baking surface.

Having attached the stencil to the top of the cake, generously sprinkle its surface with decoration powder (icing sugar, whatever, cinnamon). There should be no gaps on the template, however, try not to overdo it, because you risk spoiling the pattern with excess powder mass.

The principle of decorating the side of the delicacy is essentially similar. The only difference is that during decoration, the cake must be held at an angle of 45⁰. Probably, in the process of work, you will need an assistant to apply the decor clearly and efficiently.

Working with an airbrush

A very effective way to decorate dough products using stencils is airbrushing. You can decorate the cake by making a pattern or drawing with icing through the template, then give the desired color to the three-dimensional picture by spraying food coloring with an airbrush.

You will get the best effect if the surface for decorating is smooth and even. The spray gun of the airbrush must be positioned clearly at right angles to the surface to be decorated.

You can watch the coloring of the surface of the cake through a stencil with an airbrush in the video:

Working with food coloring

Decorating cakes for a stencil using powdered food coloring is a fairly popular and in-demand method. You can apply a drawing, for example, on pastries covered with mastic.

The surface of the confectionery stencil must be greased. Powder dye is brought into a liquid state, mixed with alcohol, the resulting solution decorates the cake through a stencil. To do this, you need a palette, a brush with natural pile.

After wetting the brush in the dye, it is lightly blotted on a paper towel, removing excess that can spread and ruin the pattern. Slowly performing point movements, they create a pattern on the surface of the cake.

Difficulty - 2 out of 5, effectiveness - 100 out of 100! The confectionery trend of 2018 can rightly be called a cake (and according to some confectioners - a tart) in the form of a number, letter or symbol (for example, a heart). It is believed that the ideological inspiration for this dessert was the confectioner from Israel Adi Klinghofer.

The main distinguishing features of such a cake are the clarity of form, a harmonious combination of conciseness and festivity. The design of the dessert is extremely simple: two cakes (this is for the classic version, but there are already photos of this dessert with three cakes on the net), and a cream deposited through a pastry bag using the “Tube” nozzle. The cream serves as a layer between the cakes, and also decorates the top layer. You can also sprinkle marmalade between drops of cream to add another touch of flavor. At the same time, the design can be anything: everything is limited only by the imagination and capabilities of the confectioner. For decor, both live and mastic or waffle flowers, confectionery topping, berries and pieces of fruit are suitable - in general, whatever your heart desires!

It is very important that the dough is soft enough, but at the same time it keeps its shape well and does not crumble. The cream is also important: it should soak the cakes well and at the same time not “float” and hold the decor. You can use butter cream, cream cheese or whipped ganache.

How to cut such even numbers?

To make it even easier for you to work on such a cake, we have prepared for you templates in the form of a heart and numbers, which you can download absolutely free of charge here: , , , , , .

All stencils are optimized for A4 printing. You just have to print them out, cut them out of a sheet of paper, attach them to the rolled out layer of dough and carefully cut out the cake according to the template.

If you want an even simpler option, choose ready-made reusable stencils.

And now let's move on to the number cake recipes!

Recipe with gingerbread dough

Cake Ingredients:

190 g flour
80 g sugar
50 g butter
1 egg
40 g honey
½ tsp soda
a pinch of salt

Cooking cakes:

In a saucepan, mix sugar, egg, honey, salt. Mix until smooth. Add oil. Place saucepan over medium heat. Stirring constantly, bring the mixture to a boil. Remove from heat and add baking soda, stir. The mass should increase in volume. Wait until the mixture cools down to room temperature. Then add half of the sifted flour and mix until smooth. Sprinkle the other half of the flour onto a work surface. Knead the dough with your hands. Wrap it in a bag and put it in the refrigerator for 2 hours (you can overnight).

After the dough has cooled, divide it into 2 parts and roll out into a layer 3-4 mm thick. Dust the dough with flour, put a stencil on top and cut out the desired number. Remove the stencil, remove excess dough. Prick the pastry with a fork so that the dough does not bubble during baking. Bake the cake on a Teflon mat in an oven preheated to 170 ° C until a light blush. Leave the cake to cool (first on the mat, then transfer to the wire rack).

Cream Ingredients:

200 g cream 33%
300 g cream cheese

Cream preparation:

Bring cream to a boil, but do not boil. Pour the hot cream over the chocolate, mix well and beat with a blender. Cover the ganache tightly with cling film and refrigerate for 8 hours (or overnight). After this time, beat the cheese with a mixer until a homogeneous soft state. Pour in cold ganache and beat at high speed. Transfer the cream to a piping bag fitted with a straw.

Ingredients for raspberry jam:

100 g raspberry puree
1 tbsp Sahara
1 tsp cornstarch

Confiture preparation:

Mix sugar with starch and combine with cold puree. Mix until smooth. Put the bowl on medium heat. Stirring constantly, boil for 1-2 minutes. Allow the confiture to cool, then transfer it to a pastry bag.

Cake assembly:

Cream to deposit "drops" or "domes" on the first cake. Between the cream, deposit the confiture. Gently cover with a second cake and pour cream on it. Decorate to your liking with flowers, meringue, marshmallows, etc.

Recipe with almond dough

Ingredients for cakes (1 option):

230 g butter
300 g wheat flour
1 egg
1 yolk
a pinch of salt

Cream Ingredients:

400 g curd cheese
250-350 g (can be 400 g) cream 33%
170-220 g powdered sugar to taste

Cooking cakes:

Chop the cold butter into pieces with a knife. Add sifted icing sugar, salt, almond and plain flour to a container with butter. Sift all dry ingredients before adding to shortcrust pastry. Chop the dough with a knife until crumbs are obtained (or with your hands). Add the egg and yolk to the thoroughly mixed and chopped dough. Quickly knead elastic dough.

Divide the finished Saber shortbread dough into 4 parts, roll it out (after rolling, the dough can be put in the freezer for 5 minutes) and cut out on parchment or on a silicone mat using a number stencil. Bake in an oven preheated to 170°C for 10-15 minutes.

Cream preparation:

Combine all the ingredients (do not pour all the cream to control the desired consistency of the cream). Beat with a mixer for 2-3 minutes. Put the cream in a pastry bag with a nozzle "Tube" 8-12 mm in diameter.

Cake assembly:

To deposit the cream on the surface of the figure. Cover with second layer. Drop off the cream again. Can be added to each layer of berries and fruits.

If there is no almond flour, you can try the second cake recipe.

Ingredients for cakes (option 2):

190 g butter
230 g sugar
400 g wheat flour
2 eggs
70 g sour cream
1 tsp baking powder

Mix softened butter with sugar. Add the eggs to the butter-sugar mixture and knead the base for shortcrust pastry thoroughly. Pour sour cream into the dough. Add the sifted flour to the shortcrust pastry, kneading it thoroughly after each serving. The finished shortbread dough should be elastic and not stick to your hands.
Then we proceed as in the first option.

shortcrust pastry recipe

Ingredients for shortcrust pastry:

280 g flour
5 g salt
100 g butter
1 egg
1 yolk

Cooking cakes:

Sift dry ingredients. With a mixer, using the paddle attachment, beat the butter with powdered sugar. Add egg, mix. Add yolk, mix. Add flour, knead the dough. Divide it into 2 parts, wrap in cling film and refrigerate for at least 1 hour (or overnight). Then roll out the dough about 3 mm thick. Dust with flour, put a stencil on top and cut out the desired letter (you need to make 2 versions of each character). Send blanks to the freezer for 10 minutes. After that, bake in an oven preheated to 175 ° C until golden brown.

Ingredients for cream "Diplomat":

320 ml milk
90 g sugar
30 g butter
50 g cornstarch
2 eggs
300 g cream 33%
50 g water

Chocolate is loved by those with a sweet tooth for its melting taste and delicate texture, doctors appreciate it for its high content of trace elements, vitamins and antioxidants, and decorators love it for a huge number of techniques that can be used to decorate any cake. Professionals use special tools to create their masterpieces. But even at home, you can make chocolate decorations for the cake, which will be not only tasty, but also spectacular.

What kind of chocolate can decorate a cake at home

Only a product that contains cocoa butter has the right to be called chocolate.. The main components of chocolate also include grated cocoa and sugar. They also produce unsweetened chocolate, which contains 99% cocoa.

When decorating cakes, the following types of chocolate are used:

bitter (dark) - contains at least 40-55% cocoa;
dairy - contains at least 25% cocoa and dairy products;
white - contains at least 20% cocoa butter, but does not contain grated cocoa and powder.

Professional confectioners use chocolate, which is available in blocks and dragees (drops). Chocolate bars can also be used to decorate at home.

Cocoa powder can also be used for decor, but it should be of high quality, bad powder can squeak on your teeth.

Photo gallery: chocolate release forms suitable for decoration

Chocolate in the form of dragees is convenient for melting Chocolate blocks are often used by professional confectioners. Bar chocolate can be used to decorate at home

In addition to real chocolate, confectionery chocolate (glaze) is found in stores, in which cocoa butter is replaced by vegetable fats. It is produced in tiles or in the form of chocolate figurines.

Confectionery chocolate is much inferior to the real one in taste, but, on the other hand, it is less capricious and can be used for applications, patterns, glazes.

What you need to know about chocolate

How to store and melt properly

Chocolate has a long shelf life, but it should be kept tightly closed, away from foods with a strong smell, protected from light and moisture. Storage temperature - 12° C to 20° C.

Before you start decorating the cake, in most cases, the chocolate is crushed and heated. For heating, you can use a microwave oven, a water or steam bath, or an oven heated to 50–100 ° C. In all cases, stir the chocolate frequently.

Attention! When heated, chocolate must be protected from steam and drops of water, otherwise it will curdle.

Tempering

Cocoa butter is very capricious. It contains fats, the crystals of which melt at different temperatures. If the chocolate is not properly melted, it can become coated, melt quickly in your hands, or thicken too much. In tempering (targeted recrystallization), the chocolate is heated, cooled and stirred in succession, resulting in chocolate that melts in the mouth but remains firm and crunchy at room temperature. For tempering, you should take high-quality chocolate.

Confectionery chocolate (glaze) does not need tempering, as it does not contain cocoa butter.

Professional confectioners use a marble board and special thermometers for tempering. The easiest way to temper chocolate at home is to use the microwave:

Chop the chocolate, put in the microwave.
Turn on the oven at maximum power.
Take out and stir the chocolate every 15 seconds until almost completely melted, small lumps should remain.
Remove chocolate and stir until completely combined.

Properly tempered chocolate, applied in a thin layer on parchment, hardens within 3 minutes at 20°C indoors.

If the chocolate thickens too quickly, over-crystallization has occurred. A little melted untempered chocolate is added to such chocolate and mixed.

A simple do-it-yourself cornet

Pastry bags are used to deposit chocolate patterns, disposable polyethylene options are especially convenient. If they are not there, you can roll the paper cornets yourself. To do this, a square is cut out of parchment, divided into 2 triangles diagonally. The resulting right triangle is folded into a cone, combining sharp corners with a right one. The corner is folded outward to secure the cornet. A corner is cut off at the bottom only when the cornet is already filled with chocolate.

The bag or cornet is filled with melted chocolate. It is convenient to fill the cornet if you put it in a tall glass.

You can also replace pastry bags with a transparent paper file or a dense plastic milk bag.

Express design options

m&m's and KitKat

This is a very simple and effective way to decorate a cake. Bright chocolate dragees in sugar glaze will perfectly fit into a children's holiday.

You will need:

m&m's;
kitkat.

The cake will look good if the height of the chocolate bars exceeds the height of the cake itself by 1.5–2 cm.

Procedure:

Attach chocolate sticks to the sides of the cake. If the sticks are interconnected, it is better to separate them.
Fill the top of the cake with m&m's.
Additionally, the cake can be tied with a ribbon.

You can also decorate the cake with others: Kinder chocolate, chocolate balls.

Photo gallery: how to decorate a cake with finished chocolate products

The square cake is lined with bricks of slab chocolate and decorated with towers of cookies glued together with chocolate From white and milk dragees you can lay out flowers In such a candy platter, any sweet tooth will choose a piece to your taste. Chocolate candies are laid out in a circle, and two-color chocolate tubes complement the composition, which can be replaced with wafer tubes

chocolate chips

You can sprinkle chocolate chips on the top and sides of the cake. Making it at home is very simple: bar chocolate is rubbed on a grater or cut with a vegetable peeler. In the latter case, curly curls of chocolate are obtained.

Depending on the chosen grater, you can get different chocolate chips - small or larger. The heat from your hands softens the chocolate quickly, so it's best to rub small pieces of chocolate. It is impossible to cool chocolate in the refrigerator beforehand or during operation, too cold chocolate will crumble and break.

Drawing with cocoa and stencil

The famous tiramisu is simply sprinkled with cocoa on top. You can decorate other cakes in the same way. The top of the cake should be even, then it will look neat. And with the help of cocoa and a stencil, you can create a pattern on the cake.

You will need:

cocoa;
sieve;
stencil.

Procedure:

Put the stencil on the cake.
Sprinkle cocoa on top through a sieve.
Carefully remove the stencil.

You can use a ready-made stencil or make it yourself by cutting out a pattern from paper. As a stencil, you can also use an openwork cake napkin, a fork, and more.

If the surface of the cake is covered with a soft or delicate cream (whipped cream, custard, sour cream), then it is better to keep the stencil at a small distance from the cake so that it does not stick to the surface and spoil it.

Covering the cake with icing

Chocolate icing is very appetizing, especially when combined with fruits or fresh berries. You can also add colored sugar sprinkles or beads to the icing. Cool the cake well before icing it. But the glaze should be warm.

Read more about chocolate icing in our article:.

The cake can be glazed entirely or just the top, leaving mouth-watering smudges on the sides. Icing is poured into the center of the cake in a circular motion, then helping it to spread with a knife or spatula. If you need to make more uniform smudges, then first apply liquid icing in a circular motion to the edges of the cake using a cornet or bag, and only then pour the top.

Chocolate and heavy cream ganache

Ingredients:

100 ml heavy cream (30–35%);
100 g dark, 150 g milk, or 250 g white chocolate.

Cooking:

Chop chocolate.
Heat cream until boiling.
Add the chopped chocolate to the cream, mix thoroughly with a whisk.

You can adjust the thickness of the glaze by increasing or decreasing the amount of cream or chocolate.

Chilling the ganache in the refrigerator for a few hours, then letting it warm to room temperature and whipping it, you get a chocolate cream that can be used for cream decorations and layers of cakes.

Made from chocolate and milk

Ingredients:

100 g milk chocolate;
3–4 tbsp. l. milk.

Cooking:

Chop chocolate, add milk.
Heat in the microwave or in a water bath, stirring constantly.

Made from chocolate and vegetable oil

Ingredients:

100 g of chocolate;
2–4 tbsp. l. odorless vegetable oil.

Cooking:

Chop chocolate, melt.
Add vegetable oil, stirring constantly.

You can make glaze from different types of chocolate. Less is added to white oils, more to bitter ones.

From cocoa powder

Ingredients:

1 cup of sugar;
1/2 cup cocoa powder;
1/4 cup milk;
50 g butter.

Cooking:

Put all ingredients in a bowl.
Put in a boiling water bath. Stirring constantly, heat for about a minute.
Remove from the bath, beat with a mixer until smooth.

Mirror glaze with gelatin

Cake for coating with such icing should be even (mousse cakes filled in silicone molds are ideal). Before coating with a mirror glaze, it is necessary to keep it in the freezer for several hours.

Ingredients:

Cooking:

Soak leaf gelatin in cold boiled water. Let the gelatin swell for 10 minutes. When using gelatin powder, pour 50 g of cold water into it, mix thoroughly and also allow to swell.
Mix sugar, water, cocoa powder and heavy cream, bring to a boil while stirring constantly. After boiling, add chopped chocolate and stir until completely dissolved.
Squeeze out excess water from leaf gelatin.
Pour the swollen gelatin into the glaze and stir until completely dissolved.
To get rid of bubbles and for smoothness, the mixture is passed through a fine sieve or whipped with an immersion blender, and then poured into a jar and cover the surface with cling film. Frosting should be left in the refrigerator overnight before use..
Before coating the cake, you need to heat the chocolate icing to a temperature of 35–45 ° C. To get smudges, you can reduce the temperature to 30 ° C, then it will harden faster. If there are a lot of bubbles in the glaze, it should be filtered again through a sieve with small holes. To cover the whole cake, place it on a wire rack and a baking sheet or other suitable surface lined with cling film. Pour warm glaze from the center in a spiral to the edges. The excess glaze on the baking sheet is collected to be used further.

Photo gallery: cake design options with flowing and mirror glaze

Dripping icing looks great on a cake with a contrasting color Using fruits and mirror glaze, you can create a bright composition on the cake. Glaze can be made white

Video: how to make beautiful smudges on the cake

Drawing on glaze with liquid white chocolate

Glaze drawings with a toothpick or a bamboo stick have already become classics. On a dark chocolate icing, a pattern is applied with melted white chocolate, on a light icing - with bitter or milk chocolate. You need to apply chocolate while the icing is still liquid..

You can also apply a drawing on a cake covered with cream, if the cream has a soft consistency.

Options:

Gossamer. Chocolate is applied to the icing in a spiral from the center. Draw lines from the center to the edges.
Chevrons. Chocolate is applied to the icing in parallel strips. Draw lines perpendicular to the stripes in both directions.
Hearts. Chocolate is applied to the icing in small circles in a straight line or in a spiral. Draw a line through all the circles in the same direction.
Marble. Chocolate of different colors is applied to the icing with chaotic movements. Mix the glaze in a circular motion, creating a marble effect.

Photo gallery: options for applying patterns to glaze

To draw a cobweb, the wand moves from the center to the edges Drawing a pattern in the form of chevrons involves moving the stick in turn from left to right and from left to right. Hearts are obtained by passing the wand over the center of round drops of melted chocolate. Marble effect is formed by the free, chaotic movement of the wand

Cake side decoration

The sides of the cake can be wrapped with chocolate ribbon, lined with chocolate teeth, tiles or tubes.. The most difficult way to decorate is tubes. They will need not only a lot of chocolate, but also a lot of patience.

Lace (chocolate)

Delicate chocolate swirls or a simple geometric pattern are not difficult to make from chocolate, but they look very impressive. A dark or milk chocolate bar looks great on a white background, and a white pattern will accentuate a dark background.

You can also use confectionery chocolate. It is less capricious, but significantly inferior in taste to natural.

You will need:

chocolate;
pencil, scissors.

Procedure:

Melt the chocolate in the microwave or over a water bath.
From baking paper, cut a rectangular strip with a length equal to the circumference of the cake plus 2–3 cm, and a width equal to the height of the cake plus 2–3 cm. Draw a pattern with a pencil and turn the drawn side over to the table. You can print the pattern on the printer and just put it under the baking paper.
For a wide cake, it is more convenient to make a chocolate ribbon from 2 halves.
Place the chocolate in a cornet or bag, cut a corner.
If the chocolate flows out too quickly, it should be allowed to cool slightly.
Gently squeeze the chocolate onto the paper strip in a pattern.
Attach the paper ribbon with the chocolate to the sides of the cake.
Place the cake in the refrigerator for at least 30 minutes.
Take out the cake, carefully remove the paper.

After that, you can decorate the cake with a cream border, berries, fruits or fresh flowers.

Video: how to make chocolate

Panels or teeth

For this spectacular decoration, you will need at least 400–500 g of chocolate, depending on the size of the cake.. You can use bitter, milk, white chocolate, and also combine them, creating marble patterns.

You will need:

chocolate;
knife or spatula;
parchment or baking paper.

Procedure:

Melt chocolate.
Spread the chocolate on parchment or baking paper, spread evenly with a knife or pastry spatula.
Let the chocolate harden.
Cut with a knife or break with your hands into pieces of arbitrary shape. The height of the panels must be higher than the cake.
Attach to the sides of the cake so that the panels slightly overlap each other.

For an embossed texture, you can crumple the parchment before applying chocolate to it. To create a pattern, a pattern is first applied to the parchment with white or dark chocolate, and then poured on top with a contrasting color.

Photo gallery: options for decorating a cake with chocolate panels

Cake with chocolate panels can be supplemented with fresh flowers Chocolate panels can be made in an unusual shape The combination of white and dark chocolate gives an interesting marble pattern. The embossed texture and irregular shape of the teeth give the cake a special charm.

Video: how to make chocolate teeth with nuts and dried fruits

tubules

Ready-made chocolate tubes are sold in specialized confectionery stores. However, you can make them yourself, including white chocolate, or mix white and dark chocolate.

You will need:

chocolate;
acetate film;
thin tape;
knife, scissors.

Instead of acetate film, you can use transparent folders-corners for papers.

Procedure:

"Cigars"

You will need:

chocolate;
marble board or metal sheet for baking;
scapula;
metal scraper or spatula.

If you don't have a special metal pastry scraper, a new stainless steel construction spatula will do.

Procedure:

Temper chocolate.
Cool the marble board or metal sheet, put it on the table.
Spread the chocolate in a thin layer on the sheet using a spatula.
With a knife, mark rectangles on the chocolate layer.
Let the chocolate thicken a little, but do not harden..
With a metal scraper or spatula at an angle of 45 degrees, remove the layer of chocolate along the marked lines, it will roll into a tube.

Video: how to make chocolate "cigars"

Decorative elements made of chocolate

Curls, numbers, inscriptions and patterns

Various decorative elements, figures, figures are drawn with melted chocolate. Butterflies and various curlicues are very popular. These elements can decorate both the top and sides of the cake..

You will need:

chocolate;
pastry bag or paper bag;
parchment or baking paper;
patterned stencil.

Procedure:

Melt chocolate. Fill a cornet or bag with melted chocolate, cut a corner.
Print or draw on paper the desired pattern (curls, numbers, inscriptions). Put a sheet of parchment on a sheet with a pattern, you can fix it with paper clips along the edges. Gently squeeze chocolate onto parchment paper.
Let the elements dry.
Remove chocolate blanks from parchment.

If parchment is put on a rolling pin during chocolate hardening, wrapped around a glass, or other suitable items are used, the blanks will turn out to be voluminous. In this way, you can create chocolate spirals, flowers, butterflies.

Photo gallery: options for decorating a cake with decorative chocolate elements and examples of stencils

Openwork triangles are laid in a circle based on cream rosettes or berries The cake can be decorated with a chocolate inscription or numbers. Graceful decorative elements are usually fixed in cream rosettes. You can put one large or several small butterflies on the cake. Openwork butterflies can be flat or consist of two halves located at an angle to each other. Openwork decorative elements will decorate the top or sides of the cake From small decorative elements, a border is usually made along the edge of the cake.

Video: creating a chocolate flower

Outline Appliques

Unlike lace, such decorative elements have a background and a contrasting stroke along the contour.

You will need:

white and dark chocolate (bitter or milk);
pastry bag or paper bag;
parchment or baking paper;
patterned paper.

Procedure:

Lay a sheet of parchment on top of the drawing.
Melt dark chocolate. Squeeze it onto the parchment along the contour of the drawing placed under it and let it harden.
Melt white chocolate. Complete the rest of the application. Let cool completely and then turn over.

By mixing white and dark chocolate, or by adding dyes to white chocolate, you can achieve different shades and make the application colorful. Color applications require special dyes for chocolate. Do not use fruit juices for this, as the chocolate may curdle.

Simple cutouts

Even a child can handle the manufacture of these parts, so feel free to call your son or daughter to help you.

You will need:

chocolate;
parchment or baking paper;
spatula or knife;
punches, cookie cutters.

Procedure:

Melt chocolate.
Using a knife or spatula, spread the chocolate in an even layer of 2-3 mm on the parchment.
When the chocolate begins to harden, cut out the elements using molds or cuttings.

If the chocolate sticks to the mold, it hasn't cooled down enough. If the chocolate breaks, it has already hardened too much and needs to be reheated.

chocolate leaves

This is a very simple idea with excellent results. You can fantasize and use a variety of leaves as a basis.

You will need:

chocolate;
tassel;
leaves, such as roses.

Procedure:

Wash the leaves and dry well. Melt chocolate.
You need to apply chocolate - attention! - on the reverse side of the leaves. Then, using a brush, distribute it from the middle of the sheet to the edges and transfer it to a clean surface for solidification.
Leave the leaves with chocolate until completely solidified.
Carefully remove the base leaves from the hardened chocolate. Such chocolate leaves will be good on an autumn cake, for example, on a cake in honor of September 1st. You can decorate both the top and sides of the cake with chocolate leaves.

Photo gallery: chocolate leaf cake design options

Making figurines with molds

Molds are silicone molds designed specifically for molding chocolate. With their help, you can easily and quickly get a lot of decorative elements to decorate one or even several cakes.

You will need:

chocolate;
silicone or plastic molds for chocolate.

Molds must be clean and completely dry before pouring chocolate.

Procedure:

Melt chocolate.
Pour the chocolate into the molds, remove the excess chocolate from the top, let it harden.
Get chocolate figurines. For this, the silicone mold can be turned out, and the plastic one turned over and lightly tapped on the table.

Chocolate molds are sold in specialized confectionery stores, craft stores, and housekeeping departments with utensils. Molds for making soap or ice are also suitable.

chocolate bow

This cake would make the perfect gift. In addition, he will practically not need any other decorations: a huge bow will make an amazing impression on its own, rest assured.

You will need:

chocolate;
parchment;
scissors, ruler, pencil.

Procedure:

Draw on parchment rectangles about 3 * 18 cm in size, cut. For 1 bow you will need about 15 of these blank strips.
Melt chocolate.
Apply chocolate to strips. Each strip must be completely covered.
Remove the strip with chocolate and transfer to a clean place.
When the chocolate begins to set, connect the ends of the strip, put the resulting loops on one side. Let it freeze.
Remove the parchment from the chocolate once it has cooled.
On a sheet of parchment, use melted chocolate to connect the bottom row of 6 loops. Let it freeze.
Similarly, make the second and next row, gluing the loops in the center with melted chocolate.
After hardening, transfer the bow to the cake.

Chocolate molding

Chocolate mastic allows you to create quite complex figures, flowers, it can also completely cover cakes, create draperies, bows, ruffles. Fresh mastic is plastic, reminiscent of soft plasticine, but when it dries, it becomes hard. Plastic chocolate is similar to mastic, but it is more used for modeling.

Store the mastic in the refrigerator, wrapping it tightly in several layers with cling film.

plastic chocolate

Modeling chocolate is prepared from bitter, milk and white chocolate and glucose syrup. At home, glucose syrup can be replaced with light liquid honey or invert syrup..

Ingredients:

200 g of white, milk or dark chocolate;
respectively 50 g, 80 g or 100 g of invert syrup.
For syrup:
- 350 g of sugar;
- 150 ml of water;
- 2 g citric acid;
- 1.5 g of soda.

First you need to cook the invert syrup:

Boil water with sugar, stir until sugar dissolves.
Add citric acid, cover and simmer for about 20 minutes. Cool down to 50–60°C.
Add soda, stir. The syrup will start to foam.
Cool down. The foam will go away as it cools.
Pour into a closed container and leave at room temperature.

We proceed to the preparation of mastic:

Chop chocolate and melt.
Heat the syrup until warm.
Thoroughly mix the syrup with chocolate so that no lumps remain.
The resulting mass may seem rather liquid at first, but after cooling it becomes thicker and harder.
Carefully wrap the mastic with cling film so that there is no contact with air.
After a few hours, you can sculpt figures. Before sculpting, take chocolate in small pieces, knead thoroughly with your hands. Large pieces of mastic are heated for several seconds in the microwave.

The proportions given are approximate, as they depend on the thickness of the syrup and the percentage of cocoa in the chocolate.

Video: making chocolate for modeling and decorating a cake with ruffles and roses

Chocolate marshmallow mastic

Marshmallows are air marshmallows, which are produced in the form of pillows or braids. By combining chocolate with marshmallows, you get a mastic that can be used both for modeling and for covering the cake.

Ingredients:

180 g marshmallows;
200 g of dark chocolate;
150 g of powdered sugar;
1–3 tbsp. l. water;
1 st. l. butter.

Cooking:

Sift the powdered sugar.
Powdered sugar is better to put a little less than more.
Melt the chocolate.
Add water to the marshmallows, melt in the microwave at maximum power, stirring every 20 seconds.
Mix marshmallows with chocolate and butter.
Add the chocolate-marshmallow mass to the sifted powder, knead until smooth.
Wrap tightly in cling film to avoid contact with air.
After a few hours, you can use it for sculpting figures and for covering the cake. At first, the mastic seems very soft, but after it has matured, it hardens.

If kneading the mastic is difficult, you can heat it for a few seconds in the microwave.

Chocolate gives a huge scope for creativity. He can be the only soloist on the cake, or he can make a duet with berries or nuts. Not only the simplest ways to decorate a cake are available to a home confectioner - grate chocolate, sprinkle with cocoa, decorate with ready-made sweets. Without any complex special tools at home, you can create chocolate lace, tubes, and figurines. All you need is patience, accuracy and a sufficient amount of chocolate.

Stencils are often used to apply patterns to cakes. They make the cake look impressive. Although it looks technically difficult, it is actually quite easy to do.

Ingredients:

1) Royal icing or

2) Cake covered

While swiss meringue buttercream (and therefore cream cheese) can be used with cake stencils, it has the advantage over these two types of cream, which is that it dries quickly, which gives you the opportunity to work quickly. If you want to cover the cake with buttercream before using the stencil, you need to cool the surface of the cake properly.

Of course, the cake can be decorated with buttercream like the cakes in the photos above, but today we will tell you how to work with a cake covered with fondant, which forms a dry and more stable surface to work with.

Tools:

(4) Pins or needles

(5) Turntable

Procedure:

(1) Bake, assemble and cover the cake with fondant.

(2) Prepare royal icing or dilute ready-made.

(3) Place your stencil on the sides of the cake. Make sure the stencil fits snugly on the surface of the cake, press it down with a fondant iron. If there are gaps between the stencil and the cake, the icing will get under it and ruin the design you are trying to apply.

(4) Secure the stencil to the cake with a few pins or needles around the edges. Be careful not to press too hard on the cake when placing the stencil. You can pre-drill holes on the stencil with pins before attaching it to the cake, so as not to damage the cake when piercing the stencil.

Using a spatula, apply a generous amount of royal icing to the stencil, making sure all holes in the stencil are covered.

(6) After icing the stencil, remove excess with a spatula. Be careful not to remove too much frosting. It takes about 1-2 mm of icing to make the pattern look good.

(7) Remove the pins from the stencil and remove it, proceed slowly and carefully, try not to smear the design.

(8) Let the icing dry for about 5 minutes before using the stencil on the rest of the cake. You can put the cake in the fridge for a couple of minutes to speed up this process. Swiss meringue buttercream will take longer to set. Make sure you continue where you left off the previous pattern. Repeat all steps until all sides of the cake are covered.

Important: remember to wash and dry your stencil after each use to keep the pattern lines crisp. To do this, rinse the stencil under running water and dry with paper towels. Be gentle when doing this so as not to damage the stencil.

Here's how luxurious a cake decorated with royal icing using stencils can look.

If you are looking for stencils for decorating cookies and cakes, then stencils from are what you need. We develop original stencils for more than 3 years and have accumulated more than 700 models! We have everything from whimsical baby stencils to intricate patterns to create Victorian patterns. Our stencils are made from transparent film for precise patterning. In your kitchen, you can decorate cakes, cookies, muffins, and breads with our designer pastry stencils. They will help you to easily apply beautiful patterns to baked goods for holidays, weddings and gifts. Custom designs and sizes are our speciality! Our staff of talented artists and graphic designers will help turn your concept, image or sketch into a custom stencil. We made stencils from photographs of lace fabrics, corporate logos and monograms - even from a photograph of a person! From concept to cutting, we guarantee that you will be satisfied with the timing and result of our work.

Photos used in the article@grated_nutmeg, @Sassymouthphoto.

Text by Lyubimov A.S. 2017

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