How to make simple chocolate cake decoration. Sweet creativity: decorating a cake with chocolate Making flowers from chocolate recipe

It also says how to do it according to the rules. Choose your way! I'm making a white chocolate flower. Its natural color is slightly yellowish, but I want to get a white flower, so I tint the chocolate white with titanium dioxide. I just pour in the powder and mix well, rubbing it with a spatula on the edges of the bowl.

Making petals

Now let's take our film. I have acetate in rolls, so I just cut a piece of the required length. For those who have a different one, you need to cut strips about 7 cm wide and about 25 cm long. However, for the future, the width depends on the size of the largest petals of your flower. Using a spatula, palette knife, knife, or whatever is convenient for you, we apply chocolate to the film in the shape of our future petals. If it’s a little uneven, it’s not scary: it won’t be noticeable in the finished flower, or rather, it will be, but small unevenness looks harmonious, because in nature there is nothing symmetrical or “correct.”

Now we place the film inside the paper towel roll. You can use something else of a suitable shape or glue a pipe from whatman paper, for example. We need our petals to take a slightly curved shape. We leave them like this on the table. The chocolate should crystallize and become solid. If you have tempered it correctly and your room is not too warm, this will happen fairly quickly, within about 15 minutes.

But this number of petals for a flower will not be enough for us. So let’s make a few more of these stripes for now. We “draw” the petals of different sizes, like those of a real flower. We place them in the same way inside a bushing or any improvised pipe. And leave on the table until they harden.

Don't forget that we need very small petals. Here I am putting chocolate on film...

... and then I place it in a narrower tube than in previous cases - a roll of cling film. I need the petals to be more curved.

Let me remind you that chocolate crystallizes quite quickly, you need to work at a waltz pace. (That's why it's quite difficult to remove such things.) Keep an eye on the chocolate in the bowl; if it thickens, heat it in the microwave or with a regular hair dryer, but don't overheat it! You can also melt the chocolate in batches. First prepare the part for the petals, then for assembly. Then - for the leaves. So, our petals have hardened! We take them out of the bushings. Look, they will lag behind the surface of the film, maintaining their shape!

If you have tempered the chocolate correctly, the petals will not melt in your hands (unless, of course, your hands are very hot and you do not hold the chocolate product for too long). There are no fingerprints left on them either.

Place the finished petals on a clean sheet of baking paper or plate.

Let's collect a flower!

We build a bowl. Take a bowl and place foil in it, forming a round bowl. If the foil is thick, you can get by with just that. It is clear that the size of the resulting bowl (depth and diameter) must correspond to the shape of the future flower and the size of the petals made.

Pour a small amount of chocolate into the bottom.

We place the largest petals in a circle.

Now let's take a little smaller in size. Dip the base in chocolate...

Now it’s the turn of the small petals.

And all that remained were the very small ones, the “curliest” ones.

Carefully insert them into the middle.

We give the petals time to become friends (this happens very quickly in the appropriate temperature conditions) and carefully remove the foil from the bowl and open it. If we deem it necessary, we can add a few large leaves, in the same way, dipping their base in chocolate.

You can drop a little chocolate into the core of the flower (it’s convenient to do this, for example, using a pastry bag) and sprinkle with confectionery beads.

Ours is ready chocolate flower! Simple but beautiful!

We color the chocolate green (I use Squires Kitchen dye, “Dark Green”) and apply a layer of about 2 mm onto the leaf with a brush. I have a regular brush, from a stationery store, with synthetic bristles. This one is easier to wash and does not leave hairs.

In this master class with photos, we invite you to get acquainted with an interesting and simple way to quickly decorate any cakes. We will tell you how to make chocolate flowers for a cake with your own hands.

Tools and materials Time: 2 hours Difficulty: 5/10

Ingredients:

• the cake we will decorate;
• a small amount of buttercream left over after making the cake;
• chocolate candies or white chocolate icing;
• confectionery sugar balls of a suitable color;
• food coloring.

Tools:

• small spatula or table knife;
• pastry bag for cream;
• parchment paper for baking;
• small bowls or round plastic containers;
• black marker;
• scissors;
• scotch.

To create a stunning spring cake inspired by a blooming garden, we'll use a few simple ingredients and tools that every woman probably has in her home. Thanks to them, we can make gorgeous chocolate flowers for the cake with our own hands.

This method can also be used to decorate small cupcakes, but the size of the flowers will need to be reduced.

Step-by-step master class

So let's start making our own chocolate cake flowers.

Step 1: draw the templates

Using a black marker on waxed baking paper, draw the outlines of the petals for the future flower in the shape of regular triangles. The petals should be of three sizes. Select the size of the largest ones depending on the diameter of the cake you are going to decorate. For example, for a cake with a diameter of 15 cm, shown in the photo, petals with a length of 10 cm, 7.5 cm, 5 cm were used.

Cut out all the petal templates, leaving 1.5 cm of space around the outline.

Step 2: prepare the glaze

Melt the chocolate or glaze in a heat-resistant bowl, add a few drops of the desired coloring and stir thoroughly until smooth.

Step 3: Form the Petals

Before applying the chocolate, turn the pieces of parchment paper over so that the side you drew on with the marker is facing down. Use a small spatula or table knife to spread the melted chocolate onto the petal template. Work from the tip and towards the base of the triangle, intentionally leaving lines and ridges on the surface of the melted chocolate. The base of the triangle will be the outer edge of your petal. Try to make the edge of the petal a little “ragged”, and not in the form of a solid line. This will give the flower more realism.

Step 4: Shape the Petals

While the petal is still wet, place it in a bowl or plastic container with a smooth concave edge to give it shape. Use tape to secure the petal in place until it dries completely. Do this with all the petals. If possible, make 1-2 additional parts of different sizes in case one of the petals breaks during the process.

Step 5: Glue the Large Petals

After the petals are completely dry, separate the parchment paper from them. Place the largest petals in a circle on top of the cake.

Step 6 glue small petals

Fill a piping bag with a small amount of buttercream. Don't worry if the color of the cream differs from the color of the petals - this will not be noticeable once the work is completed. Using cream, attach the second and third layers of petals to the cake.

Step 7: Making the Middle

Take some coordinating confectioners' sugar balls and attach them to the center of the flower using some of the melted chocolate used to make the petals.

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

What kind of chocolate can you use to decorate a cake at home?

Only those products that contain cocoa butter have the right to be called chocolate.. The main components of chocolate also include cocoa mass and sugar. They also produce unsweetened chocolate, which contains 99% cocoa.

The following types of chocolate are used when decorating cakes:

• 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 cocoa liquor or powder.

Professional confectioners use chocolate, which is produced in blocks and dragees (drops). Chocolate bars can also be used for decoration at home.

Cocoa powder can also be used for decoration, but it should be of high quality; poor powder can squeak on the teeth.

Photo gallery: forms of chocolate suitable for decoration

Chocolate in the form of dragees is convenient for melting Chocolate blocks are often used by professional confectioners Chocolate bars can be used for decoration at home

In addition to real chocolate, you can find confectionery chocolate (glaze) in stores, in which cocoa butter is replaced with vegetable fats. It is produced in bars or in the form of chocolate figures.

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

What you need to know about chocolate

How to store and melt correctly

Chocolate has a long shelf life, but it should be kept tightly closed, away from strong-smelling foods, and protected from light and moisture. Storage temperature - from 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, it is necessary to stir the chocolate frequently.

Attention! When heating, 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 chocolate is not melted correctly, it may become coated, melt quickly in your hands, or become too thick. In tempering (targeted recrystallization), chocolate is successively heated, cooled and stirred, resulting in chocolate that melts in the mouth but remains hard and crisp at room temperature. For tempering, you should use high-quality chocolate.

Confectionery chocolate (glaze) does not require 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 a microwave:

1. Chop the chocolate and place in the microwave.
2. Turn on the oven at maximum power.
3. Remove and stir the chocolate every 15 seconds until almost completely melted, small lumps should remain.
4. Remove the chocolate and stir until completely smooth.

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

If the chocolate thickens too quickly, excess crystallization has occurred. Add a little melted untempered chocolate to this chocolate and mix.

Simple DIY cornet

Confectionery bags are used to pipe chocolate patterns; disposable polyethylene options are especially convenient. If you don’t have them, you can roll up paper cornets yourself. To do this, cut out a square from parchment and divide it into 2 triangles diagonally. The resulting right triangle is folded into a cone, combining the sharp corners with the right one. The corner is bent outward to secure the cornet. The corner at the bottom is cut off 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 thick 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 fit perfectly into a children's party.

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:

1. Place chocolate sticks on the sides of the cake. If the sticks are connected to each other, it is better to separate them.
2. Cover the top of the cake with m&m's.
3. Additionally, the cake can be tied with ribbon.

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

Photo gallery: how to decorate a cake with ready-made chocolate products

The square cake is lined with bricks of chocolate bars and decorated with towers of cookies glued together with chocolate. You can make flowers out of white and milk dragees In this assortment of candies, any sweet tooth will choose a piece to suit their taste. Chocolate candies are laid out in a circle, and the composition is complemented by two-color chocolate rolls, which can be replaced with wafer rolls

Chocolate chips

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

Depending on the grater you choose, you can get different chocolate chips - small or larger. The warmth of your hands softens the chocolate quickly, so it is better to grate small pieces of chocolate. You cannot cool the chocolate in the refrigerator beforehand or during the process; chocolate that is too cold will crumble and break.

Drawing using 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 smooth, then it will look neat. And with the help of cocoa and a stencil you can create a design on the cake.

You will need:

• cocoa;
• sieve;
• stencil.

Procedure:

1. Place the stencil on the cake.
2. Sprinkle cocoa on top through a sieve.
3. Carefully remove the stencil.

You can use a ready-made stencil or make it yourself by cutting out a design from paper. You can also use an openwork cake napkin, a fork, etc. as a stencil.

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

Frosting the cake

Chocolate glaze is very appetizing, especially when combined with fruit or fresh berries. You can also add colored sugar sprinkles or beads to the frosting. Before icing the cake, make sure it is well cooled. But the glaze should be warm.

Read more about chocolate glaze in our article:.

The cake can be covered with icing entirely or just the top, leaving delicious smudges on the sides. The glaze is poured into the center of the cake in a circular motion, then helped to spread using a knife or spatula. If you need to make more uniform drips, then first apply liquid glaze 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.

Preparation:

1. Grind the chocolate.
2. Heat the cream to a boil.
3. Add the chopped chocolate to the cream and stir 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 come to room temperature and whisking will create a chocolate cream that can be used for cream decorations and cake layers.

Made from chocolate and milk

Ingredients:

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

Preparation:

1. Grind the chocolate, add milk.
2. Heat in the microwave or in a water bath, stirring constantly.

Made from chocolate and vegetable oil

Ingredients:

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

Preparation:

1. Chop the chocolate and melt.
2. Add vegetable oil, stirring constantly.

You can make icing from different types of chocolate. Less oil is added to white, and more to bitter.

From cocoa powder

Ingredients:

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

Preparation:

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

Mirror glaze with gelatin

The cake to be covered with this glaze should be smooth (mousse cakes filled in silicone molds are ideal). Before covering it with mirror glaze, you need to keep it in the freezer for several hours.

Ingredients:

Preparation:

1. Soak leaf gelatin in cold boiled water. Let the gelatin swell for 10 minutes. When using powdered gelatin, pour 50 g of cold water into it, stir thoroughly and let it swell.
2. Combine sugar, water, cocoa powder and heavy cream and bring to a boil, stirring constantly. After boiling, add chopped chocolate and stir until completely dissolved.
3. Squeeze out excess water from leaf gelatin.
4. Add the swollen gelatin to the glaze and stir until completely dissolved.
5. To get rid of bubbles and for smoothness, the mixture is passed through a fine sieve or blended with an immersion blender, and then poured into a jar and covered with cling film. Frosting should be left in the refrigerator overnight before using..
6. Before covering the cake, you need to heat the chocolate glaze to a temperature of 35–45° C. To obtain smudges, you can reduce the temperature to 30° C, then it will harden faster. If there are a lot of bubbles in the glaze, strain it again through a fine mesh sieve. To cover the entire 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 for further use.

Photo gallery: cake design options with dripping and mirror glaze

Dripping frosting looks great on a contrasting colored cake. Using fruits and mirror glaze, you can create a bright composition on the cake The glaze can also be made white

Video: how to make beautiful smudges on a cake

Painting on icing with liquid white chocolate

Drawings on glaze using a toothpick or bamboo stick have already become a classic. A pattern is applied to dark chocolate glaze with white melted chocolate, and to light glaze - with bitter or milk chocolate. You need to apply the chocolate while the glaze is still liquid..

You can also apply the design to a cake covered with cream if the cream has a soft consistency.

Options:

1. Cobweb. Chocolate is applied to the glaze in a spiral from the center. Draw lines from the center to the edges.
2. Chevrons. Chocolate is applied to the glaze in parallel strips. Draw lines perpendicular to the stripes in both directions.
3. Hearts. Chocolate is applied to the glaze in small circles in a straight line or in a spiral. Draw a line through all the circles in one direction.
4. Marble. Chocolate of different colors is applied to the glaze using chaotic movements. Mix the glaze using circular motions to create a marbled effect.

Photo gallery: options for applying patterns to glaze

To draw a web, the stick moves from the center to the edges Applying a pattern in the form of chevrons involves moving the stick in turn from left to right and from left to right. Hearts are made by holding a stick through the center of round drops of melted chocolate. The marble effect is created by the free, chaotic movement of the stick.

Decorating the sides of the cake

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

Lace (chocolate)

Graceful chocolate curls or a simple geometric pattern are not difficult to make from chocolate, but they look very impressive. A chocolate ribbon made of dark or milk chocolate looks great on a white background, and a white pattern will highlight 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:

1. Melt the chocolate in the microwave or in a water bath.
2. From baking paper, cut out 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 to the table. You can print the pattern on a printer and simply put it under baking paper.
   

   For a wide cake, it is more convenient to make a chocolate ribbon from 2 halves.

3. 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.

4. Gently pipe the chocolate onto the paper strip in a pattern.
5. Place the paper strip with chocolate on the sides of the cake.
6. Place the cake in the refrigerator for at least 30 minutes.
7. Remove the cake and carefully remove the paper.

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

Video: how to make chocolate tape

Panels or crenellations

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 to create marble patterns.

You will need:

• chocolate;
• knife or spatula;
• parchment or baking paper.

Procedure:

1. Melt the chocolate.
2. Apply chocolate to parchment or baking paper and spread in an even layer using a knife or pastry spatula.
3. Let the chocolate harden.
4. Cut with a knife or break with your hands into pieces of arbitrary shape. The height of the panels should be higher than the cake.
5. Place on the sides of the cake so that the panels slightly overlap each other.

For a raised texture, you can crumple the parchment before applying chocolate to it. To create a pattern, first apply a pattern on parchment with white or dark chocolate, and fill it with a contrasting color on top.

Photo gallery: options for decorating a cake with chocolate panels

A cake with chocolate panels can be complemented with fresh flowers Chocolate panels can be made in unusual shapes 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

Tubes

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

You will need:

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

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

Procedure:

"Cigars"

You will need:

• chocolate;
• marble board or metal baking sheet;
• shoulder blade;
• metal scraper or spatula.

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

Procedure:

1. Temper the chocolate.
2. Cool the marble board or metal sheet and place it on the table.
3. Spread the chocolate in a thin layer on the sheet using a spatula.
4. Use a knife to mark rectangles on the chocolate layer.
5. Let the chocolate thicken a little, but not harden..
6. Using a metal scraper or spatula at an angle of 45 degrees, remove the chocolate layer 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

Melted chocolate is used to draw various decorative elements, figures, and numbers. Butterflies and various curlicues are very popular. These elements can be used to decorate both the top and sides of the cake..

You will need:

• chocolate;
• pastry bag or paper cornet;
• parchment or baking paper;
• stencil with a pattern.

Procedure:

1. Melt the chocolate. Fill a cornet or bag with melted chocolate and cut a corner.
2. Print or draw the desired design on paper (curls, numbers, inscriptions). Place a sheet of parchment on the sheet with the pattern, you can secure it with paper clips along the edges. Gently pipe the chocolate onto the parchment according to the design.
3. Allow the elements to harden.
4. Remove the chocolate pieces from the parchment.

If the parchment is placed on a rolling pin, wrapped around a glass, or other suitable objects while the chocolate is hardening, the blanks will turn out voluminous. 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 supported by cream rosettes or berries The cake can be decorated with a chocolate inscription or numbers Graceful decorative elements are usually mounted 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 Small decorative elements are usually used to make a border around the edge of the cake.

Video: creating a chocolate flower

Applications with outline

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

You will need:

• white and dark chocolate (bitter or milk);
• pastry bag or paper cornet;
• parchment or baking paper;
• paper with a pattern.

Procedure:

1. Place a sheet of parchment on the sheet with the design.
2. Melt dark chocolate. Squeeze it onto the parchment along the contour of the design placed under it and let it harden.
3. Melt white chocolate. Fill out the rest of the application. Allow to set 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 applique colored. For colored applications, special chocolate dyes are required. Do not use fruit juices for this, as the chocolate may curdle.

Simple cutouts

Even a child can handle making 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;
• cuttings, cookie molds.

Procedure:

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

If the chocolate sticks to the mold, it has not cooled 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 great results. You can get creative and use a variety of leaves as a base.

You will need:

• chocolate;
• brush;
• leaves, such as roses.

Procedure:

1. Wash the leaves and dry well. Melt the chocolate.
2. You need to apply chocolate - pay attention! - on the back 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 to harden. Leaves complemented by red berries create an autumn composition The leaves can also be arranged in the shape of a flower.

   Making figures using 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.

   The molds must be clean and completely dry before pouring chocolate.

   Procedure:

   1. Melt the chocolate.
   2. Pour chocolate into molds, remove excess chocolate from top, let harden.
   3. Get out the chocolate figures. To do this, you can turn the silicone mold inside out, and turn the plastic one over and lightly tap it on the table.

   Molds for chocolate are sold in specialized confectionery stores, art stores, and in household departments with tableware. Molds for making soap or ice are also suitable.

   Chocolate bow

   This cake will be an ideal gift. In addition, he will practically not need any other decorations: a huge bow on its own will make a stunning impression, rest assured.

   You will need:

   • chocolate;
   • parchment;
   • scissors, ruler, pencil.

   Procedure:

   1. Draw rectangles approximately 3*18 cm in size on parchment and cut. For 1 bow you will need about 15 such blank strips.
   2. Melt the chocolate.
   3. Apply chocolate to strips. Each strip must be completely covered.
   4. Remove the strip of chocolate and move it to a clean place.
   5. When the chocolate begins to set, connect the ends of the strip and place the resulting loops on their sides. Let it harden.
   6. Once hardened, remove the parchment from the chocolate.
   7. On a piece of parchment, use melted chocolate to join the bottom row of 6 stitches. Let it harden.
   8. Make the second and next rows in the same way, gluing the loops in the center with melted chocolate.
   9. After hardening, transfer the bow to the cake.

   Modeling chocolate

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

   Store the mastic in the refrigerator, tightly wrapped in several layers of 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 white, milk or dark chocolate;
   • respectively 50 g, 80 g or 100 g of invert syrup.
   • For the syrup:
     • 350 g sugar;
     • 150 ml water;
     • 2 g citric acid;
     • 1.5 g soda.

   First you need to cook the invert syrup:

   1. Boil water with sugar, stir until sugar dissolves.
   2. Add citric acid, cover and simmer over low heat for about 20 minutes. Cool to 50–60° C.
   3. Add baking soda and stir. The syrup will begin to foam.
   4. Cool. The foam will go away as it cools.
   5. Pour into a closed container and leave at room temperature.

   Let's move on to preparing the mastic:

   1. Chop the chocolate and melt.
   2. Heat the syrup until warm.
   3. Mix the syrup and chocolate thoroughly until no lumps remain.
      

      The resulting mass may seem quite liquid at first, but after cooling it becomes thicker and harder.

   4. Carefully wrap the mastic with cling film so that there is no contact with air.
   5. After a few hours you can sculpt the figures. Before modeling, take the chocolate in small pieces and knead it thoroughly with your hands. Large pieces of mastic are heated for a few seconds in the microwave.

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

   Video: preparing modeling chocolate and decorating a cake with ruffles and roses

   Chocolate marshmallow mastic

   Marshmallow is an airy marshmallow that is produced in the form of pillows or braids. By combining chocolate with marshmallows, you get mastic, which can be used both for modeling and for covering the cake.

   Ingredients:

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

   Preparation:

   1. Sift the powdered sugar.
      

      It is better to use a little less powdered sugar rather than more.

   2. Melt the chocolate.
   3. Add water to the marshmallows and melt in the microwave at maximum power, stirring every 20 seconds.
   4. Mix marshmallows with chocolate and butter.
   5. Add the chocolate-marshmallow mixture to the sifted powder and knead until smooth.
   6. Wrap tightly in cling film to avoid contact with air.
   7. After a few hours you can use it to sculpt figures and cover the cake. At first the mastic seems very soft, but after it sits, it hardens.

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

   Chocolate gives a huge scope for creativity. He can act as the only soloist on the cake, or he can make a duet with berries or nuts. The home confectioner has access to not only the simplest ways to decorate a cake - grate chocolate, sprinkle cocoa, decorate with ready-made sweets. Without any complex special tools, you can create chocolate lace, straws, and figures at home. All you need is patience, accuracy and a sufficient amount of chocolate.

They can be used to effectively decorate a birthday cake, and making it is much easier than it seems.

To work, we need approximately 50 grams of chocolate of the main color and 20 grams of additional color. Flowers made from white and dark chocolate look beautiful. You can take white chocolate and tint it whatever you want. Just be careful with dyes!!! Firstly, they should only be food grade, and secondly, the chocolate should not curdle from them. There are special dyes for chocolate on sale, but they are not cheap. And for a one-time promotion, I don’t see the point in buying them. I took the most common powder dye, diluted it in literally a drop of water and added it to melted white chocolate. If the structure of the chocolate after kneading has become a little uneven, you can try adding a drop of refined sunflower oil to it and knead until smooth. In most cases this helps. For the first time, so as not to take risks, it is better to take chocolate of two colors

I don't use chocolate, but icing.It is less whimsical when melted and does not require tempering: no matter what temperature you melt it at, it will always shine. In addition, it hardens quickly even at room temperature, and the figures made from it are more durable than those made from chocolate and do not melt at the slightest touch. Also, white chocolate will never produce as bright a white color as frosting. if you use white chocolate, your products will have a light creamy tint.

I apologize in advance for the quality of some photos, without daylight - well, no way, and I can’t take on such work during the day. I will try to explain in detail those moments that are not captured in the photo.

Apply a little melted white chocolate to the file using a teaspoon. On the convex sideTake a teaspoon of chocolate of a different color and run it over the chocolate, forming a petal of the desired shape so that the colors mix. The petals freeze in refrigerators. The first layer is 3 narrow, the second and third are 5 and 7 wide petals, respectively. Wide petals will require a little more white chocolate. For the first time, draw with a margin - the fragile petals may break during assembly.

The shape of the petals may be different, and the edges may be uneven, but this is even better - the flower will look even more realistic.
While the petals are waiting in the refrigerator, we will make a form from foil to assemble the flower. It should look like a truncated cone.

We assemble the first layer in a foil mold, drop a little chocolate of the main color inside. Mine is white.Place the three smallest petals in a mold and place it in the refrigerator for a few minutes. And so that the working chocolate does not harden during this time, it is advisable to place the container with it ina larger container with warm water.

Now bend the edges of the mold slightly, dip the petals of the second layer with the wide side into chocolate and glue them to the first layer. The foil will hold them until the chocolate hardens. Carefully place the entire structure in the refrigerator.

Glue the last layer in the same way as the second. And put it in the refrigerator again. We get this flower.

Leaves will complement it perfectly on the cake. To make them, you can use the leaves of a houseplant; I once successfully used camellia for this. But now I don't have it. That's why I used this stamp for mastic.

Apply melted chocolate to it, forming a leaf of the desired size and shape.

Let it harden thoroughly in the refrigerator, carefully pry it with a knife - and this is the result.

And this is how the whole composition looks.

Thanks to everyone who read and watched to the end! I will be very glad if my experience is useful to someone. Be creative, fantasize and don’t be afraid to experiment!!!

Preparation

Melt white chocolate (or white confectionery bar) in the microwave or in a double boiler.

Add food coloring to it and stir. To make the flowers more natural, do not knead the chocolate too thoroughly - let the colored stains remain in it. Color saturation - according to your taste.

Once the mixture is ready, dip the bottom side of plastic spoons into it. Place the spoons, chocolate side up, on a tray lined with baking paper or foil.

When dipping the spoons, make sure that the chocolate does not reach the edges, otherwise it will be difficult to remove.

Make extra petals in case some break when removing the chocolate from the spoon.

Place the tray of spoons in the refrigerator to allow the chocolate to harden.

It is better to remove chocolate from a spoon from the handle side. Bend the stem down slightly and use your fingernail to lift the chocolate petal to gently peel it off the spoon. You can try different options to understand how best to remove the petals.

Do not hold the petals in your hands for long to prevent the chocolate from softening. If they have softened, simply place the tray back in the refrigerator for a few minutes.

Once you remove the petals from the spoons, store them in a cool place on wax paper.

To assemble the flower, place a large blob of melted chocolate in the bottom of a muffin tin or on a flat plate. In the mold the flower will be more closed, and on the plate the petals will open.

While the chocolate is still wet, place a few petals in a circle to secure them in place as the chocolate hardens.

Make sure the petals are holding tightly, then apply another drop to the center and insert another row of petals, forming a flower.

Allow the chocolate to set thoroughly so that the petals do not fall apart when you remove the flower from the mold.

Place a small yellow dragee in the middle of each flower and glue it onto the chocolate.

Place the finished flowers in the freezer without removing them from the mold.

From petals made in a similar way, you can make other chocolate flowers, varying the color and number of petals.