In this master class, we propose to get acquainted with an interesting and simple way to quickly decorate any cakes.
TOOLS AND MATERIALS
cake to decorate
a small amount of butter cream left over after making the cake
chocolates or white chocolate icing
confectionery sugar balls of a suitable color
small spatula or table knife
pastry bag for cream
parchment paper for baking
small bowls or round plastic containers
To create a stunning spring cake inspired by a flowering garden, let's use a few simple ingredients and tools that every woman in the house probably has.
This method can also be used to decorate small cupcakes.
Using a black marker on waxed baking paper, draw the outlines of the petals for the future flower in the form of ordinary triangles. The petals should be in three sizes. Choose the largest size depending on the diameter of the cake you are going to decorate. For example, for the 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 patterns, leaving 1.5 cm of free space around the outline.
Melt the chocolate or frosting in a heat-resistant dish, add a few drops of the desired dye to it and stir thoroughly until smooth.
Turn the parchment paper over with the marker side down before applying the chocolate. Use a small spatula or table knife to scatter the melted chocolate onto the petal template. Work from the tip and towards the base of the triangle, deliberately 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" rather than a solid line. This will give the flower more realism.
While the petal is still wet, place it in a bowl or plastic container with a gentle, concave edge to shape it. Use scotch tape to secure the petal in the desired place until it dries completely. Do this with all the petals. If possible, make 1-2 additional parts of different sizes in case any petal breaks during work.
After the petals are completely dry, peel off the parchment paper from them. Place the largest petals in a circle on top of the cake.
Fill a pastry bag with a little buttercream. Don't worry if the color of the cream is different from the color of the petals - it will not be noticeable when finished. Using the cream, attach the second and third layers of petals to the cake.
Take some matching candy balls and stick them in the center of the flower with a little melted chocolate used to make the petals.
Use sugar balls to decorate the sides of the cake. And let the product harden well, after which you can serve.