How to decorate a cake with fruit so that guests would like to photograph the dessert before eating it? How to ensure that the composition looks spectacular, and the juice from fruits and berries does not spoil the cream? Everything has its secrets.
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How to decorate a cake with fruits: best ideas
Ripe colorful fruits are good on their own, and doubly in a delicious dessert.
- Any composition of fruits on the surface of the cake will look spectacular: a picturesque placer or a stylish wreath, cascade and so on.
- Large fruits are cut into slices or halves, small ones are used whole.
- Boho style desserts are becoming popular. The cream is laid out only between the cakes, large pieces of fruit or whole large berries are drowned in it. All this randomly peeps between the greased edges of the cakes. Some fruit is used for the top cake. Imaginary negligence in design has a certain harmony and attractiveness.
- You can cut the fruits into thin plates and lay out patterns from them, like from pieces of a puzzle.
- The most time-consuming method is the carving technique. Fruits are intricately sliced, giving them an interesting shape. This original art is a kind of primitive sculpture.
With a sharp knife on hand and a small margin of time, you can practice creating simple elements so that when you make a cake everything works out easily and simply.
Leafs of apples or pears.
- For one leaf you will need a quarter of the fruit, but only the pulp cut to the core.
- On the peel in the center, make two semicircular symmetrical incisions to make a tiny leaf. Put it off.
- Having retreated 3 - 4 mm, make parallel cuts, taking out a corner-shaped plate from the apple wedge. Dip it in water acidified with lemon juice so that the slices do not darken.
- Repeat until the last thin corner remains.
- Fold all the details like a book and slide to one side, opening a 3-4 mm cut between the parts.
Star made of apple.
- Divide the upper third of the coreless apple into five segments.
- Remove the stem.
- In each of them make a small leaf, according to the previous method, from 3-4 elements.
- Stretch the leaves to the sides.
Apple flower
- Cut the peel from the fruit in a spiral.
- On one side of the cut ribbon there should be a colored strip of peel, on the other a wide strip of pulp.
- Roll this tape into roll, with colored edge up.
- Pull the bottom a little so that the petals open on top.
Slices need to be processed not only in apples. Juicy slices of orange are moistened with a solution of gelatin, and the kiwi is slightly scalded with hot water.
DIY carved decorations will attract well-deserved attention to the cake.
Fruit decoration for multi-tiered cake
It is most convenient to decorate a huge multi-tiered cake.
- Most fruits will fit on it whole, for example, peaches, apricots, plums, grapes.
- The dimensions of the cake will allow you to make a complex volumetric composition using the carving technique.
- Part of the fruit can be placed on a serving platter close to the lower tier of the cake so as not to overload the cake.
- Small decorative elements can be evenly distributed across all tiers.
- To make one or two accents from large details, add some other elements, for example, fresh flowers or fashioned from mastic.
The main thing in this matter is a sense of proportion; you cannot turn a beautiful cake into a fruit and vegetable display case.
Another important point - multi-tiered cake is prepared in advance, it can not be sprinkled with fruit slices a minute before serving. Therefore, for him, fruits necessarily gell - so dessert will retain its festive appearance for a long time.
Jelly cake decoration
Gelatin solution allows you to create interesting compositions on the surface of the cake, as well as fasten the details for the craving and cover the elements of the volumetric composition. This technology is called gelling.
- Gelatin is diluted according to the instructions, adding a little sugar and lemon juice to mask its characteristic smell.
- It is cooled to the first stage of thickening, when the liquid already sticks together the fingers, but the film has not yet frozen on it.
- Dip into it pieces of fruit, planted on toothpicks.
- The second end of the toothpick is stuck in a foam stand. The blanks are allowed to dry or immediately placed in the composition, depending on the purpose of gelation.
- Processed fruits have a pleasant gloss and give the dessert a professional chic.
The traditional use of gelatin is to fill elements.
- Using foil, increase the rim on the assembled cake.
- Prime the top cake with cream or jam so that the liquid solution is not absorbed.
- Lay out beautifully fruit slices.
- Pour gelatin diluted according to the instructions and cool to solidification.
- Remove the foil and decorate the sides of the cake with cream, biscuit chips or whole biscuit cookies, creating the effect of a basket.
Pouring a “picture of gelatin” is possible at the first stage of cake assembly.
- Pre-grease the mold with vegetable oil, a very thin layer.
- Put the fruit, pour the gelatin and cool.
- Put cakes and cream on the finished jelly. Turn the cake on the dish and arrange the sides.
Decoration with chocolate
The cake, decorated with chocolate and fruit, looks luxurious. It will correspond to the most solemn occasion. Bright fruits look spectacular against a contrasting background, for example, from white or dark chocolate.
Chocolate pleasantly sets off the taste of fruits and protects cakes from excessively wet decor.
For fudge:
- 150 g of cocoa;
- 50 g of powdered sugar;
- 400 ml of milk;
- 30 g of oil.
Cook for a quarter of an hour in a water bath and add cold oil.
You can use a simple option: a glaze of chocolate and butter 1: 1.
The volumetric composition can be varied with figures and plates of chocolate or ready-made sweets, like truffles.
How to decorate with cream
From a magnificent cream a good protective “cover” for the cake is also obtained. It ensures that the cakes are not sour from fruit juice.
The simplest creams, for which you only need to whip all the ingredients together, are prepared with powdered sugar. It dissolves very quickly in a creamy mass.
Oil:
- butter;
- powdered sugar;
- drop of brandy.
Whipped cream:
- cold 30% cream
- powder;
- vanilla extract.
Protein raw:
- egg whites;
- powdered sugar;
- lemon acid.
Using a pastry bag with various nozzles, you can create a relief decor from a cream and supplement it with fruits. Often the cake is decorated in the form of a basket with real fruits and cream flowers.
Using berries
Berries have to be used especially carefully, as this is the most delicate and juicy part of the decor.
- Seasonal berries for dessert are selected in perfect condition: ripe, whole, dry.
- The canned ones are thrown into a colander and allowed to drain the juice.
- Frozen berries are thawed gradually. First in the refrigerator (immediately in a colander), and a little warm, until the final defrost. Some species do not tolerate this procedure at all. For example, raspberries are completely limp and suitable only for filling.
A cake decorated with fruits and berries is stored slightly less than decorated with fruits alone.
What kind of fruit to decorate a cake
Almost all fruits are suitable for decorating a cake. But do not use all at once!
On a regular cake up to 2 kg of weight, it is enough to pick up 2 - 3 combining tastes:
- apple and citruses;
- banana, kiwi, pineapple;
- raspberries and blackberries;
- pear, strawberries and grapes;
- blueberries, figs and peaches;
- orange, black grapes and pomegranate, and so on.
Fruit not suitable for cake decorating
It is difficult to work with very juicy fruits such as persimmon, watermelon and melon.
Kiwi and pineapple are capricious in their work, as their juice does not allow gelatin to freeze. Before gelation or pouring, they must be scalded with boiling water.
You must always remember that there is nothing impossible, everything can be found creative application.
