Cream for decorating cakes from a syringe. Techniques and techniques in decorating cakes

Today we will tell you how to make a cream for decorating cakes from a syringe. Recipes of such treats can include various components. The main thing is that they take well the form prescribed by him and keep it after a slight cooling.

Decorations from cream: recipes for detailed preparation

There is nothing tastier than self-cooked cake. Made with love and deliciously smelling pastries will be an adornment of any festive table. But to make a homemade cake really beautiful, you should try hard enough. After all, this requires you to separately prepare the cream, and then correctly apply it to the surface of the formed dessert.

Classic Oil Cream

Surely many housewives know how to make a classic cream for decorating cakes from a syringe. As a rule, it includes the following components:

• Butter is as fresh as possible - about 200 g;
• Sugar powder (you can just fine sugar) - 8 large spoons.

The process of cooking oil cream

An oily cream to decorate a cake with a syringe is done surprisingly quickly and easily. To begin with, you must remove the fat (culinary) in advance from the refrigerator and wait until it is completely softened. Next, the oil needs to be placed in a blender and whipped (at the highest speed), gradually adding powder or sugar.

As a result of the described actions you should receive a magnificent and airy cream for decorating cakes from a syringe. By the way, it is suitable as a base for mastic.

If you need to get a multi-colored cream, then it should be divided into parts, and then mixed with food colorings. In the absence of such, you can use chocolate icing, carrot or beet juice, etc.

Make a protein cream

A protein cream for decorating cakes from a syringe keeps its shape worse than the oil one. But if you try, then with such a mass you can decorate the side parts of the dessert in an original way, and also make a relief cant.

So, we need:

• Egg whites - from 4 large eggs;
• Sugar is small - a full glass (can be slightly more);
• Lemon juice - a couple of drops.

Preparation of products

The protein cream for the cake is made as simple and easy as the oil. To begin with, it is necessary to carefully separate the egg whites from the yolks, and then for a while to place them in the refrigerator chamber. After ¼ hour the product must be taken out, put in a deep bowl, pre-lubricated with lemon juice, and start whipping. You can carry out this procedure in three different ways:

• Corolla;
• A mixer;
• Blender.

The first option is the most reliable. With a handful of whiskers, you can make a pretty fluffy and persistent protein mass, which will well hold the shape given to it. However, the main disadvantage of this method is that during the whipping of proteins, great physical effort is required.

As for the mixer and blender, you can also get a persistent foam with them. Although for this you will need a fairly powerful device with a large number of revolutions per minute.

Cooking method

After the egg whites are cooled, they should be immediately started whipping. It is recommended to do this quickly. Periodically, sugar must be poured into the product. And the more it will be, the more magnificent and stable will the cream.

It should be specially noted that it is necessary to use sugar, not powder, to prepare a protein mass. After all, the last ingredient quickly melts and makes the cream more liquid, which is not suitable for decorating a cake.

Chocolate cream for cake

If you decide to make a chocolate cake, then ganash will serve as its decoration. To prepare such an unusual cream, you should buy:

• Cream fatty - about 500 ml;
• Chocolate bitter - 6 tiles (90 g each);
• Butter - about 50 g.

Cooking ganache

To make a chocolate cream to decorate a homemade dessert, you should pour the fatty cream into a large bowl, and then strongly heat them, but do not bring to a boil. Next to the dairy product is to lay out the broken chocolate and butter on the lobules. It is recommended to heat these components until they completely melt. At the end, the resulting mixture should be removed from the plate, cool and put in the refrigerator for 4 hours (preferably overnight).

After this time, the cream should be removed, kept at room temperature for about 10 minutes, and then proceed to decorating the home-made dessert.

Techniques and techniques in decorating cakes

There are many techniques and techniques with which you can decorate any dessert. The most popular among modern housewives is the culinary syringe. It is very easy to use and does not differ in high cost. To use it to decorate a home-made cake, you just need to fill the container with the selected cream (butter, protein, chocolate, etc.), and then squeeze the formed delicacy onto the surface. If you need to get the original drawing (for example, flowers, petals, etc.), then you can use the special nozzles that are usually included in the kit.

As you can see, decorating a cake using a pastry syringe is quite easy. But if you need to cover dessert with more complex figures, then we recommend using not cream, but mastic or protein caramel. Making them at home is easy and simple. To do this, only strictly comply with all the requirements of the recipe and have a creative imagination.

Let's sum up the results

Now you know what creams are suitable for beautifully decorating a homemade cake or cakes. If you do not have a syringe available, you can use plain office paper instead. From it, you should make a small bag of small sizes, and then cut off the tip of the desired thickness and shape. With such a device, you will inevitably get the same original desserts as with a special confectionery syringe.