How to make chocolate streaks on a cake: tips. Cake with chocolate drips: a recipe for how to beautifully pour chocolate over the dessert so that it drips, photo

Decorations make any baked goods more appetizing. For example, a cake with streaks of glaze will not leave any sweet lover indifferent. Factory-made products are decorated in this way, but nothing will prevent you from preparing the glaze at home. This process is not difficult, but the result will pleasantly surprise you.

Every housewife can feel like a real confectioner if she takes up the preparation of glaze. You can purchase a sweet composition at a specialty store, but it is better to make it yourself. After all, glaze prepared by yourself will be fresh, and therefore more tasty. In addition, there are no “surprises” in its composition in the form of preservatives and other not very useful substances.

Basic chocolate recipe

The best choice for making glaze is dark dark chocolate, the cocoa content of which will be at least 50%. It is advisable to take proven brands with your favorite taste.

Ingredients:

whipping cream – 80 ml;
bitter chocolate – 100 g;
butter fat – 40 g.

Cooking method:

The cream is heated without bringing to a boil. When their temperature reaches approximately 70 °C, the container is removed from the stove.
The chocolate is crushed using a grater, blender or sharp knife. The resulting crumbs are poured into cream.
After thoroughly mixing the composition, pieces of fat are added to it. Mix well again.

You can start making drips on the chocolate cake immediately after the icing has cooled a little.

How to make icing in different colors

The colored streaks on the cake look very appetizing. This decoration is especially suitable for baked goods prepared, for example, for a child’s birthday.

Ingredients:

white chocolate – 70 g;
sunflower oil – 20 ml;
food coloring - according to the instructions on the package.

Cooking method:

The chocolate is melted in the microwave or in a steam bath. To do this, be sure to take a dry bowl.
Pour the oil (it must be purified, without sunflower aroma) into the liquid chocolate.
Add dye according to the instructions on the package. If you plan to make icing of several colors, then the sweet mass is initially divided into several parts, and only after that food coloring is added.

The resulting mass remains to be mixed thoroughly so that the color is uniform.

Cooking with white chocolate

White chocolate drips as a decoration will look especially beautiful on dark baked goods made from dough with the addition of cocoa. The recipe for making white glaze is no different from the one that uses dark chocolate.

Ingredients:

whipping cream – 80 ml;
white chocolate – 100 g;
butter fat – 40 g.

Cooking method:

The cream is heated to 70 °C and chopped white chocolate is poured into it.
Mix the mixture thoroughly with a wooden spatula until the crumbs dissolve.
Finally, add butter and mix again.

Warm glaze for drips is ready, you can use it to decorate baked goods.

How to properly make glaze drips on a cake

It’s not enough to learn how to prepare glaze; in addition, you need to know how to make chocolate streaks on the cake neat. For those who are going to decorate baked goods this way for the first time, it’s a good idea to familiarize yourself with a few tips.

It is very important to follow the proportions specified in the recipe. The consistency of the glaze will depend on how many ingredients are taken. An overly thick composition will give thick, unsightly smudges, and an excessively liquid one will flow down onto the dish, and the cake will end up in a “puddle”;
Before pouring chocolate over the cake, you need to cool the baked goods. On the contrary, it is better to use sweet filling warm. But it shouldn’t be too hot either. The best temperature is the one at which you can taste the sweet composition with your finger without burning yourself;
You need to start filling the cake from the edges, and then move to the center. To top it off, smooth out the glaze with a pastry spatula.

Confectioners advise checking the temperature and consistency of the glaze by dripping a little onto the side of a cold cup. This will help you understand how the composition will be applied to the baked goods.

Unusual dessert “Zuccotto”

What makes this dessert unusual is its shape: the round cake is filled with sweet filling from the inside.

Ingredients:

wide chocolate cakes – 3 pcs.;
heavy cream – 300 ml;
almonds – 50 g;
cherries (frozen or fresh) – 300 g;
powdered sugar – 100 g;
white chocolate glaze.

Cooking method:

One of the cakes is left whole. A circle is cut out of the second using a stencil, leaving about a third. The resulting ring is placed in a salad bowl or other container with high sides.
The scraps and cake are distributed along the walls of the dish so that a “bowl” of sponge cake is formed.
The cream is whipped with the addition of powdered sugar to a different consistency. Add crushed almonds and chocolate chips (optional).
Pour cherry pieces into the resulting cream.
The filling is placed in a biscuit “bowl” and covered with the remaining cake layer.
Cover the top of the salad bowl with cling film and put it in the refrigerator overnight.
In the morning, cover the container with a flat plate and carefully turn it over.
Pour glaze over the top of the treat, creating delicious drips.

You can use cherries or other fruits and berries as additional decorations.

Cake "Lady's whim"

The name of the cake suggests that any whim in its decoration will be appropriate. Therefore, the glaze can be taken in any color or even several shades at once.

Ingredients:

granulated sugar – 200 g;
poppy seed – 135 g;
wheat flour – 260 g;
eggs – 5 pcs.;
baking powder – 10 g;
cocoa powder – 80 g;
sour cream – 400 g;
hazelnuts – 200 g;
butter – 400 g;
boiled condensed milk – 380 g;
dried cranberries – 200 g;
colored drip glaze.

Cooking method:

Heat the hazelnuts in a frying pan and peel them. Grind into crumbs in any convenient way, leaving a few pieces for decoration.
Using a blender or mixer, beat eggs with sugar until foamy.
Without stopping whisking, add sour cream, baking powder and flour.
Divide the resulting dough approximately into thirds. Add poppy seed to one particle, cocoa to the second, cranberry to the third.
Form 3 cakes from the dough, bake each for 20 minutes at 180°C.
Beat condensed milk with softened butter, add nut crumbs to the resulting cream.
Assemble the cake, generously coating the cake layers with cream.

When the workpiece has cooled, all that remains is to decorate it with streaks of colored glaze and nuts.

A treat decorated with smudges and sweets

The highlight of this cake is its top, decorated with drips and various goodies. It is most convenient to use ready-made cakes as a base.

Ingredients:

vanilla cakes – 2 pcs.;
sugar – 150 g;
canned pineapples – 300 g;
sour cream – 210 g;
cream – 500 ml;
candies, cookies, waffles, dark chocolate frosting - as much as you need for decoration.

Cooking method:

The cream is poured into a deep container, sugar and sour cream are added there. Beat with a blender until fluffy.
Pineapples are cut into small pieces. The juice must be drained from them first: it will be needed to soak the cakes.
Vanilla cakes are soaked in pineapple syrup and coated with thick cream.
Assemble the cake by filling the spaces between the cake layers with pieces of fruit.
Place the treat in the refrigerator overnight.
Carefully pour glaze over the edges, forming drips. If necessary, spread the glaze with a spatula.

When the glaze has hardened, decorate the top of the cake to your liking with pieces of cookies, sweets, and marmalade. After this, you can immediately serve dessert to the table.

Cooking with fruits

A cake with smudges and fruit looks so beautiful and appetizing that it is usually served on special occasions, for example, at a wedding.

Ingredients:

chocolate sponge cake – 2 pcs.;
sugar – 150 g;
peaches – 3 pcs.;
fruit syrup – 100 ml;
gelatin – 35 g;
fruit flavored yogurt – 350 ml;
nectarine – 1 pc.;
butter fat – 150 g;
raspberries – 40 g;
blackberries – 40 g;
dark chocolate – 100 g.

Cooking method:

Pour gelatin into a cup, pour in fruit syrup and leave to swell.
A couple of peaches are peeled and cut into small pieces.
The fruit syrup is heated so that the gelatin is completely dissolved in it. Do not bring the mixture to a boil.
Whip the cream with sugar until a thick, creamy mass is obtained. Yogurt, gelatin and pieces of peaches are also added there.
Coat the cakes with the resulting cream and assemble the cake. The surface is carefully leveled with a pastry spatula.
Melt the butter and chocolate in a water bath.
The resulting glaze is cooled slightly and drips are formed, spilling it onto the edges of the top of the cake. Fill the middle and level it out.

When the glaze hardens, place pieces of peach and berries on top. The sweet masterpiece is ready to serve.

A cake with drips of glaze will be a table decoration for any occasion. The ability to choose the ingredients and color for the sweet filling will allow you to show your imagination and create the dessert of your dreams. It doesn’t require a lot of time or money, and the treat will turn out surprisingly appetizing.

No similar materials

How to make chocolate smudges on a cake To decorate a homemade cake for a holiday or even just for an evening tea party, it’s very good to make chocolate or colored smudges. This decor looks beautiful and appetizing, and you don’t need any complicated tools or expensive products to create it. We will discuss in more detail below how you can make smudges on a cake with your own hands. Smudges in the decor of both home and professional cakes are extremely popular today. They are made using chocolate: black or milk if you need chocolate smudges, and white if you need colored ones. Additionally, ingredients such as butter, cream, vegetable oil, glucose or invert syrup, gelatin may be required - it all depends on the specific drip recipe. You can purchase an assortment of ready-made chocolate glaze at the following link: https://goo.gl/QXCttZ You can combine smudges on the cake with other decorations, for example, with fruits and berries, macarons, cookies, candies, pieces of chocolates and chocolate bars, curly meringues (meringues), etc. The main thing is to correctly combine all the chosen decorations so that smudges do not “lost” against the background of the rest of the decor. The best base for applying drips is to cover the cake with buttercream, ganache or cream cheese. It is also possible to apply smudges to a cake covered with butter or protein cream, but in this case the result is not always successful, so it makes sense to “practice” first, and only then use a similar combination to decorate a birthday cake for some family celebration. Regardless of the composition of the cake coating and the composition of the glaze, when decorating with smudges, it is important to follow only 2 basic rules: select the correct operating temperature and select the optimal consistency of the glaze. Otherwise, problems may arise during the work, for example, the icing may turn out to be too hot or liquid and simply completely drain from the cake, or it may turn out to be too thick and not “lie” on the cake at all. The operating temperature for the glaze used to make smudges should be 25-30°C. At the same time, the cake itself, on which the smudges are applied, must be cold, for which purpose it is customary to put it in the refrigerator for several hours before using the glaze. It is precisely due to the fact that the cake coating is cold that when applied, the glaze hardens into beautiful smudges and does not flow down. The optimal consistency of the glaze is individual in each case and depends on many factors. When cold the glaze is thicker, when warm it is more liquid. Accordingly, to obtain the desired consistency, you can try cooling or heating the glaze. It is advisable to apply it using a pastry bag, a disposable medical syringe without a needle, or an ordinary teaspoon. By the way, there are different methods for applying smudges to decorate a cake. If the top of the cake will be filled with decor or you plan only to decorate the “border”, then it is enough to apply the glaze for drips only along the very edge of the cake and it will take very little. But if you need to get a “cap” of glaze that flows down in appetizing streaks, then apply the glaze from the center of the cake, carefully distributing it to the edges with a spatula. Both chocolate and colored smudges look best against the background of the white coating of the cake. In addition, combinations of chocolate smudges with any colored base are usually successful. But choosing a good combination of colored smudges and the colored coating of the cake can be very difficult, so it is important to think through this combination in advance, using, for example, a color wheel. Tips for making frosting for drips on a cake As mentioned earlier, chocolate is the basis for preparing the glaze from which you can make beautiful drips on a cake. At home, any dark, milk or white chocolate that you have on hand will do, but it is important that it is of good quality. Depending on the recipe, you can add various ingredients to the chocolate to make the mass more plastic and pliable. For example, for the simplest version of the glaze, you can mix dark chocolate with regular butter (60-80 g of butter per 100 g of chocolate): add small pieces of butter to the chocolate melted in a water bath or using a microwave and mix until smooth. The finished glaze can be applied to a cooled cake when its temperature reaches the working temperature (25-30°C). Another easy drip icing recipe includes 90g dark chocolate, 70ml heavy cream (33%) and 40g room temperature butter. The cream must be brought to a boil and removed from heat. Place the broken chocolate into pieces and leave for 5 minutes, then stir until smooth. Finally, all that remains is to add room temperature butter to the glaze and mix again. When the icing has cooled to operating temperature, you can form streaks on the cake. To get colored streaks for the cake, you need to prepare the icing not with black, but with white chocolate, and then add fat-soluble dye to it. In addition, in order for the color of the glaze to be “dense” and the base not to show through, especially if it is also colored, you need titanium dioxide, i.e., white food coloring. The method for preparing colored glaze is the same as for chocolate, but the proportions of the products used change. For example, for 150 g of chocolate you need 50 g of cream with a fat content of 30% or more, as well as 10 g of butter. Chocolate must be melted in hot cream, butter added and stirred, after which dye can be added to the mixture until the desired shade is obtained. Once the glaze has cooled to the desired temperature, you can decorate the cake. Decorating cakes at home with drips, as you can see, does not require anything complicated. But it will still take some time and several attempts to “catch” the desired temperature and consistency of the glaze, learn how to form drips beautifully and learn how to correctly “weave” them into the overall composition of the cake decor. The main thing is not to give up and not give up if something doesn’t work out, because even serious flaws in the decor will not be very important if the cake is prepared for loved ones with love!

4 RECIPES FOR COLORED GLAZE FOR DRAFTS ON THE CAKE 1. Glaze sugar - 100 g glucose syrup - 100 g water - 50 g condensed milk - 70 g gelatin - 8 g white chocolate (can be milk or dark with cocoa content not exceeding 56%) - 100 g food coloring Preparation 1. Soak leaf gelatin (8 g) in a bowl with plenty of very cold water for 5-10 minutes. Advice. If you are using powdered rather than sheet gelatin, then 8 g of powdered gelatin should be poured into 48 g of water and left to swell for 40-60 minutes. 2. Place chopped white chocolate (100 g) and condensed milk (70 g) into a bowl or tall plastic measuring cup. Set aside. 3. Pour sugar (100 g) into a small ladle or pan, put glucose syrup (100 g) and pour water (50 g). 4. Bring water with sugar and glucose to a boil and cook to 103°C (if you don’t have a thermometer, let the syrup boil for about 2 minutes). Pour the hot syrup over the chocolate with condensed milk and leave for 2 minutes. 5. Add squeezed sheet (or swollen powder) gelatin to the chocolate. 6. Add food coloring. Advice. You can use powdered or gel food coloring to make the glaze. If the dye is gel or powder (fat-soluble), then add it to the glaze before punching it with a blender. Powdered fat-soluble dyes color the glaze in brighter colors (compared to other dyes). If the glaze is water-soluble, add it to the syrup. To obtain a white glaze, add white dye (titanium dioxide), because glaze without adding dye will have a yellowish milky tint and will not turn out pure white. 7. Using an immersion blender, beat the glaze, trying to avoid the formation of bubbles in the glaze. Advice. We punch the glaze with a blender, turning the chocolate with the rest of the ingredients into a homogeneous emulsion, which makes the glaze smoother and shiny. But there are subtleties that need to be taken into account. Fresh, just-prepared frosting tends to produce a lot of bubbles, which are created when the blender is not positioned correctly. Therefore, carefully immerse the blender in the glaze at an angle of 45°C. The blender should be completely immersed in the glaze, but not at the bottom of the measuring cup, but close to the surface. You need to try to find such a position of the blender when, during the process of punching, a pattern in the form of a triangle is formed on the surface of the glaze, which can be called differently - a kind of small funnel that sucks in the incoming air and the rare air bubbles that form. Also, listen to the sound that the blender makes - over time, you will learn to navigate by the sound whether the blender is correctly immersed in the glaze. Punch through the glaze at the slowest speed of the blender - this is also an indispensable condition for bubble-free glaze. 8. Cover the finished glaze with cling film so that the film adheres to the surface. 9. Place in the refrigerator for 12-24 hours to stabilize - during this time it will thicken and when pressing on the surface of the thickened glaze you should feel some resistance, i.e. The glaze should not be liquid, but elastic. Before coating, the glaze must be brought to a working temperature of 30-35°C by heating it in the microwave or in a water bath. We check the temperature using a culinary thermometer. The glaze is applied to the completely frozen product (cake). 2. Based on milk Ingredients: Powdered sugar (without slide) - 4 tbsp. l. Flour (without slide) - 4 tsp. White chocolate - 4 tbsp. l. Milk - 4 tbsp. l. Butter - 50 g Food coloring of the desired color. Preparation: 1) Mix dry ingredients (flour, powdered sugar), sift. 2) Place the milk and butter on the stove until the butter dissolves, then add the chocolate and stir. 3) Gradually add the flour mixture to the milk, butter and chocolate and mix everything very quickly and vigorously so that there are no lumps. 4) At this stage, add dye and bring to a gloss over low heat, remove from heat and stir constantly until cool, approximately 28-30 C, then pour over the cold (!) cake and carefully smooth with a spatula until streaks form. 3. Based on cream Ingredients: 40 g of cream, fat content 33% 70-90 g of chocolate, white or milk 40 g of butter Preparation: 1) Pour the cream into a saucepan, place on the stove and heat, but do not bring to a boil. Remove from the stove. 2) If you want to make colored streaks on the cake, it’s time to add gel food coloring to the cream. 3) Add chocolate or chocolate glaze to hot cream. Stir with a whisk until the chocolate is completely dissolved. 4) Add butter. Stir with a whisk until smooth. 5) Cool the glaze to 27-35 degrees. The consistency will become viscous. Our frosting is ready to be applied to the cake. 6) Apply the glaze to the cold cake, previously lined with cream. The cream can be anything - butter, ganache, cream with mascarpone. 7) Spoon frosting onto top of cake. Flatten with a pastry spatula. 4. The perfect glaze for drips! We will need: - chocolate - cream (20% - 33% fat. Keep in mind that the thickness of the glaze will depend on the fat content of the cream. Here it is important to find exactly the consistency that suits you and which is most convenient for you to work with) Mix chocolate and cream in a 50/50 ratio. Melt in the microwave or in a water bath. If melting in the microwave, place the bowl of chocolate and cream in the oven in bursts for 30 seconds, stirring well each time. Once the mixture has melted, you can add food coloring. Apply the glaze to the cake, forming drips. Remember! Your cake must be very well cooled for the drips to set. 5. Gelatin-based Beautiful, tasty and easy-to-prepare glaze! Ingredients: 100 g white chocolate 75 g condensed milk 30 g butter pinch of salt 4 g gelatin 2 tbsp water 30 g heavy cream Preparation: 1. Soak gelatin in water. 2. Mix chocolate, condensed milk, butter and salt in a water bath. Mix until the chocolate is completely dissolved. 3. Remove from the bath, add cream and diluted gelatin. 4. To obtain color, add white dye and any color. 5. Cool to room temperature and spread onto pre-lined and frozen cake. Ready! Photo by - iriska_sweets

Ingredients:

Chocolate (bitter, milk or white) - 100 g;
Cream (can be replaced with milk) - 2 tablespoons

Before you start making the chocolate and cream cake frosting, you need the right chocolate. Black, milk or white are suitable for this recipe, but do not use porous types of chocolate. Porous chocolate, when heated, rarely obtains the required density and uniformity of consistency in the glaze.

Classic glaze recipe

This cooking option is the simplest and does not require much time. You can cover the entire cake with this icing or draw original patterns using a pastry bag and your imagination. Despite the simplicity of the recipe, the glaze turns out shiny and delicious!

The classic recipe involves using dark chocolate with at least 72% cocoa content. You cannot use chocolate with fillings, cookies, nuts or raisins for cooking.

First, melt the chocolate bar in a water bath, stirring gently. It is better to cook the cream over medium heat and stir constantly.
When the chocolate is already a homogeneous mass, add 2 tablespoons of cream (or milk).
Let the glaze cool slightly and start decorating the cupcakes or cake.
But don't wait too long for it to cool down. The approximate temperature of the glaze when decorating should be about 40 degrees.

Chocolate glaze is stored in the refrigerator; you just need to warm it up before using it. In a microwave oven, the icing may overheat and will no longer be suitable for decorating confectionery products.

How to make drip glaze?

The frosting for drips on a chocolate cake is prepared according to the same recipe, but there are several secrets for successful application:

Firstly, the cake must first be well cooled: just put the cake or pastries coated with cream in the refrigerator for an hour.

Secondly, the approximate temperature of the glaze for decoration should be about 40 degrees; if the temperature is lower, then smudges will not occur.

And finally, thirdly, use a pastry bag to create drips. If you don't have a pastry bag on hand, take a heavy-duty bag and fill it with frosting. Tie the bag and cut off a corner of the thickness that will be the smudges. Apply the chocolate frosting with one hand and swirl the cake with the other.

A rotating plate simplifies the process, and if you have helpers, you have 4 hands at your disposal! Spread the frosting around the edges using an up and down motion. You don't even have to cover the entire cake with frosting, especially if you have fresh fruits and berries on hand for decoration. Bright summer colors look delicious next to chocolate.

If you follow these simple conditions, you will get perfect smudges!

Chocolate and butter cake frosting

Ingredients:

Chocolate - 100 g;
Cream (or milk) - 4 tablespoons;
Oil - 50 g.

This glaze is softer and is not suitable for smudges, but is excellent as a base layer for mastic.

An interesting icing is made from white chocolate, and if you have food coloring, you can make icing pink, blue or any other color. To do this, add a couple of drops of gel dye to the ready-made glaze. If you use loose paints, add the dye at the tip of a knife and into the still hot mass.

It is recommended to use gel dyes to prepare colored glaze at home to obtain a more saturated color. This glaze is more like a cream and is even suitable for layering cakes. It is prepared according to the same principle as in the previous recipe, only at the end you need to add butter.

This glaze, when hardened, turns out softer than in the previous recipe. If you are going to continue decorating the cake, for example, with mastic, then it is better to apply the glaze in 2-3 stages. The more layers you apply, the smoother your base will be. After cooling, you can decorate the cake with fondant and create confectionery masterpieces!

If you are a fan of simpler cakes, you can decorate the cake with fruit, coconut or colorful sprinkles.

Cake frosting without chocolate

Ingredients:

Cocoa - 3 tablespoons;
Powdered sugar - 5 tablespoons;
Milk or cream - 5 tablespoons;
Butter - 30 g;
Vanillin.

Don't have any chocolate at home? No problem. Use cocoa powder for chocolate-free chocolate frosting. But to enhance the taste, you can add almond flavoring or vanillin. Do not forget that the cream should not sour. Choose the highest quality and freshest products.

First, stir the bulk ingredients, then add milk and stir.
Without ceasing to stir, place the glaze in a water bath; you can also simply prepare such glaze in an enamel bowl, but to avoid burning, it is better to cook in a water bath.
Once the chocolate-free frosting begins to foam, you can remove it from the heat and add butter.
But don't stop stirring until the glaze has cooled a little.
For a more uniform consistency, beat the cream with a mixer.

Now do you know what the sweet life is? You can choose any chocolate glaze recipe that you like and pamper your loved ones with delicious chocolate desserts. Everything will be covered in chocolate!

Modern confectionery products are a real work of art. Baked goods are distinguished not only by their exquisite taste, but also by a whole range of aesthetic qualities. A cake with drips is an ideal option for chocolate and white cakes. The glaze looks very elegant and laconic, and the main thing is that it can be prepared at home.

Drizzle the cake with chocolate: how to do it correctly?

Chocolate drips will decorate any cake, regardless of its type. The only thing worth considering is that for filling a chocolate cake, it is better to take white chocolate, and for white cakes, black is ideal.

To create smudges, you should choose high-quality chocolate. Of course, you can replace the delicacy with confectionery crumbs, but we hasten to disappoint you - with it you will not achieve the desired consistency and the exquisite taste that, for example, has.

So, take the cake out of the oven and set it aside. It's time to melt the chocolate bar, which at the end of cooking will serve as glaze for sweet pastries. Prepare:

stewpan;
a couple of glasses of water;
a couple of chocolate bars;
50 ml cream.

Break the chocolate into small pieces and place them in a saucepan. We put the dishes in a water bath and melt it, and add the cream here. By the way, the procedure can also be performed in a microwave oven. The only thing is that the delicacy will lose its nutritional qualities.

Let the baked goods and chocolate mixture cool. Place the pastry on a wire rack and generously pour chocolate glaze over it. You must control the height of the drips yourself; for this you do not have to use all the chocolate glaze. If you want to further decorate the delicacy, then apply decorative edible decorations to the glaze that has not yet thickened. These could be sugar bows, chocolate pieces or fresh fruit. Chocolate drips are ready!

How to beautifully pour white chocolate over a cake?

A cake with smudges is exactly the type of confectionery product that can be safely displayed on a birthday cake. makes an excellent coating for biscuits with cocoa added. You can create some contrast. Moreover, it will be not only visual, but also tasteful.

Expert opinion

Anastasia Titova

Confectioner

Tip: Be sure to soak the sponge cakes with the soaking mixture. Pay attention to confectionery impregnations made from rum, liqueur, orange, mango and strawberry syrup.

To prepare the glaze, prepare:

a bar of white chocolate;
a teaspoon of gelatin;
30 ml cream;
20 ml condensed milk.

Melt the chocolates in a water bath, add cream and condensed milk. We set the mass aside. Melt the gelatin according to the instructions, and after it swells, add it to the mass.

Place our cake on a wire rack and generously pour white icing over it. Please note that in order to obtain the so-called drip effect, the confectionery product should be immediately placed in the refrigerator. Be responsible when purchasing ingredients. When preparing the white glaze, use heavy condensed milk and cream. This frosting for drips on the cake will look very appetizing!

How to make a cake drizzled with chocolate and decorated with berries?

The recipe for a cake with chocolate overflows and fruits will take its rightful place in your recipe book. Before decorating the confectionery product, it must be prepared. To prepare the biscuit, prepare the following products:

a glass of flour and sugar;
5 eggs;
salt and vanilla extract;
a couple of tablespoons of melted butter.

In a separate bowl, beat the yolks with sugar and the whites with a pinch of salt. Add a glass of flour, butter, vanilla extract and baking powder to the yolk mass. Mix the biscuit and carefully fold in the fluffy whites. Bake the biscuit at 180 degrees Celsius for about 30-40 minutes.

When the biscuit is cooked and cooled, cut it into a couple of even pieces. You can use orange jam as an impregnation. To do this, mix a couple of spoons of jam with the same amount of water, knead the mass and generously pour a spoon over the biscuit. Set the sponge cake aside and get to work preparing the cream.

To prepare the cream, take 250 grams of mascarpone, and 100 grams of butter and powdered sugar. Beat the mixture in a blender and apply to biscuit cakes. Let's put them together. Use the remaining cream to level the cake using a pastry spatula and begin preparing the chocolate glaze.

To prepare the glaze, you should take:

a bar of dark chocolate;
30 grams of butter.

Heat the chocolate in a water bath and add oil here. Let the mixture cool and generously drizzle the glaze over the top of the biscuit. Before the mixture hardens, place the berries on the cake. A berry mix of currants, strawberries, blackberries and raspberries is perfect. You can apply the berries in any order, but remember that before decorating the confectionery with berries, they should be washed. Now you know how to cover a cake with chocolate icing and berries. Bon appetit!

How to beautifully pour chocolate over a cake to create drips?

The cake is already ready, but its appearance leaves much to be desired? Why not create smudges on the confectionery product. To make the frosting, you only need two ingredients: cream and a bar of your favorite dark chocolate. Melt the ingredients in a water bath, and when the consistency becomes homogeneous, remove the dishes and let the glaze cool slightly.

If you are new to the confectionery business, then it will be useful for you to know that you can practice creating beautiful smudges on a Czech cake. To do this, take a cup, turn it upside down, use a teaspoon to scoop up the glaze and create a streak of drip. Happened? Now, everything is the same, try to create it using ready-made homemade cakes.

Place the cake on the wire rack. Generously pour the glaze over the confectionery product, but remember that you should leave 30% of the mixture to create “perfect” smudges. Using a teaspoon, pour the glaze in a circle. Place the baked goods in the refrigerator. This will allow the drips to literally instantly set on the cake.

Cake "Lady's whim" - cooking secrets

Almost all representatives of the fairer sex have a sweet tooth. “Lady's whim” will amaze lovers of sweet pastries with its most delicate taste and spicy aroma, and to prepare the confectionery you will need:

a couple of glasses of sugar;
3 cups flour;
3 tablespoons honey;
butter packaging;
baking soda and vanilla extract.

Beat eggs into a bowl, add sugar, honey, vanilla, soda and butter. Whisk the mixture thoroughly until the lumps are completely dissolved. Place the mixture on the fire and cook for about three minutes, stirring constantly. Add flour. Remove from heat and knead the dough.

Roll out the sausages, create shortcakes from them and bake each one individually until golden brown. While the cakes are baking, prepare the most delicate cream. To prepare the cream, prepare the following ingredients:

a glass of sugar;
a tablespoon of flour;
a couple of chicken eggs;
packaging of butter;
half a glass of milk.

Bring the milk to a boil and remove from heat. Grind sugar, flour and eggs until smooth. Add the milk and put the cream on the fire. Cook until you get a creamy consistency. Remove from heat and add oil. The cream is ready.

Coat each cake with cream. You can use chocolate cake drizzles to decorate baked goods. Options for preparing the glaze are presented above. Bon appetit!

Cake "Zuccotto" dipped in chocolate

The chocolate cake, amazing filling and original appearance of the confectionery product, which is called “Zukkoto”, will conquer the most demanding gourmet. To prepare the dough we will need:

a couple of eggs;
one hundred grams of sugar and butter;
100 grams of sifted flour;
3 tablespoons cocoa;
a couple of teaspoons of baking powder.

Pour absolutely all the dry ingredients into a bowl, except sugar, stir with a spoon and add slightly melted butter. Beat eggs with sugar and add to the dough. The consistency of the dough should resemble thick sour cream.

Grease a baking sheet with butter, pour out the dough and bake at 180 degrees Celsius for 20 minutes. Cool the finished cake and use a bowl to cut circles out of it. Cover the same bowl with cling film and place one of the chocolate shortcakes on the bottom. Set the bowl with the cake aside and begin preparing the delicate cream.

Half a cup of chopped nuts, mixed with crushed dark chocolate. Whip the heavy cream with the powdered sugar and add the prepared dry ingredients. Stir with a whisk, add an additional 200 grams of chopped pitted cherries. The cream is ready.

Place the cream in a bowl with the cake layer, cover the cake with another sponge cake and put it in the refrigerator for at least one hour. Prepare a glaze based on dark chocolate and cream, take out the baked goods, and generously pour the mixture over it. It is best to pour chocolate over the cake using the traditional method. Decorate the top of the pastries with fresh cherries. Bon appetit!

One-two-three chocolate cake recipe

Guests are on the doorstep and you don’t know what to treat them with? Then this recipe is made for you. To prepare the biscuit, you should stock up on the following ingredients:

a glass of wheat flour;
a teaspoon of soda;
50 grams of cocoa;
a couple of eggs;
100 grams of softened butter;
3 tablespoons of vegetable oil;
a glass of milk;
vinegar;
vanilla extract.

Mix cocoa, flour and soda. We also add milk, butter, a teaspoon of vinegar, vanilla extract and chicken eggs. Intensively beat our dough using a mixer. There should be no lumps or other inclusions, so the procedure may take about 10 minutes.

Grease our mold with butter or vegetable oil, pour out the dough and bake it at 180 degrees for about 30 minutes. You can check readiness with a toothpick. Don't rush to take the dough out of the oven. After baking, let it sit for another 10 minutes.

While the cake is cooling, prepare the glaze. Melt a couple of chocolates in a water bath, add 100 grams of butter and cream. If the mass turns out to be rare, you can introduce swollen gelatin into it.

Generously pour glaze over the freshly baked cake, decorate it with fresh raspberries or any other berries, and put it in the refrigerator. The delicacy goes well with hot, cold and alcoholic drinks.

Modern sweet tooths love with their eyes, and there is nothing shameful in that. Now you know how to frost a cake and what ingredients you need. We buy high-quality chocolate and enjoy the cooking process!

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