Decorating a fruit cake requires creativity. In order for dessert to look like 1000 likes on Instagram, you need to think over the composition and properly prepare fruits and berries for it.

What kind of fruit to decorate a cake

Almost any fruit is useful for decoration:

  • apples and pears from their own dacha;
  • southern guests: apricots, peaches, nectarines, citruses, grapes, figs;
  • Exotic Mango, Papaya.

Given the properties of the product, each type is prepared according to its technology.

  • Fresh seasonal fruits just wash and dry on a napkin. Do not use unripe, ripe or rumpled fruits. Bones and a hard peel are necessarily removed.
  • Canned fruits are thrown into a colander and thoroughly dried.
  • Frozen fruits produce too much fluid. To avoid this, they are slowly thawed - first in the refrigerator, and then in the room. Excess juice is allowed to drain completely. Wet pieces can be powdered with starch or coated with a layer of jelly.
  • Least of all problems with candied fruit. They can be used in finished form.

The main rule: you need to decorate the dessert with fruits and berries before serving, until the decorations have lost their fresh appearance and spoiled the cake.

Fruit not suitable for cake decorating

Rarely used for decoration:

  • too sour lemon and lime;
  • too juicy passion fruit, melon and watermelon;
  • pomegranate, bird cherry and similar fruits, from which it is impossible to remove the seeds.

If the confectioner's plan requires going to extremes, you can always find a way out.If desired, you can use watermelon slices under a layer of jelly or fried cubes of pulp, and lemon slices can be admixed in sugar syrup.

Fruit Cake Decorating: Best Ideas

The easiest way is to put the fruit on top of the cake.

The options are:

  • lonely apricot with a leaf in the style of minimalism;
  • chaotic arrangement of small elements;
  • a wreath of bright fruits laid out along the edge;
  • volumetric composition in the center of the cake.

Small fruits are laid out whole, in slices or made using the carving technique. Flowers and figurines cut from fruits will surely attract attention to the dessert.

To work, you need at least a pair of sharp thin knives of different sizes with flexible blades. A complete set of special tools is required only for complex compositions.

Simple ways to create colors:

"Rosette" of slices of citrus.

  1. Cut the fruit in half.
  2. Divide each part into thin flexible semicircular slices.
  3. Lay out a few lap pieces in a straight line.
  4. Roll into a tight roll.

"Daisies" from the melon.

  1. Cut a thin slice of melon.
  2. Cutting down a cookie in the shape of a flower cut the base for chamomile.
  3. Make a core of yellow cream or grape. A “flower” can be held together with jelly or a toothpick.

"Flower" of the apple.

  1. Remove the handle with the tip of a knife. The resulting depression is the center of the "flower." It can be covered with a bright berry.
  2. Take a peel around the circumference in the form of 6 to 7 thin pointed petals. They must not touch.
  3. At a distance of 0.5 mm, draw a solid line with the tip of the knife, circling all the petals.
  4. On the outer teeth of this line, deeply incise the apple in a circle.
  5. Cut the triangles between the colored “petals” and the circle.
  6. Cutting the “flower” from the apple, you need to make sure that there are no core elements left in it.

Sections need to be greased with lemon juice or gelatin solution.

Using berries

Berries use a variety of:

  • all garden except solid gooseberries;
  • wild strawberries, blueberries and blueberries;
  • candied cranberries;
  • exotic lychee.

Berries are treated like fruits. Bones are not removed from fresh cherries, a lot of juice will flow from the berries. It is better to leave the stalk so that it is convenient to take the fruit from a plate and eat separately from the cake. Pedicels and small fresh leaves can be left on strawberries and currants.

Berries are used whole or sliced ​​to lay out the background. Fleshy fruits are used for carving. For example, beautiful roses are made from strawberries.

  1. Plant the berry on a skewer.
  2. Use the tip of a knife to stitch deep notches. You need to start from the stem, with three to four petals.
  3. In each next tier, the petals should be thinner and shorter.
  4. Cut the top of the head in half.

Edible physalis fruits are also used to decorate cakes. Bright orange boxes look like paper lanterns. Individual berries are used in carving compositions.

Decoration with chocolate

When making a dessert, various combinations are used. For example, decorating a cake with fruit and chocolate is always successful.

  • Melted Chocolate. Slices of fruit or large berries can be dipped in it to stick to each other and to the cake.
  • Chocolate glaze: 150 g sugar, 150 g cocoa, 200 ml milk, 100 g butter. The composition covers the entire cake to protect it from fruit juice. You can pour the cake only around the circle, creating decorative streaks. This technique successfully complements fruit wreaths.
  • Ready-made chocolates and chocolate wedges can become part of the fruit composition.

How to decorate with cream

You can decorate homemade cake with fruit sprinkled with biscuit chips, but colored slices look much more effective on a white cream. In addition, a cream layer will fix the decor elements, and the berries will not roll out of the cake when served.

Dense creams are used for fruit decoration.

Protein:

  • two proteins;
  • 100 g of powdered sugar;
  • a couple drops of lemon juice.

Beat until fluffy.

Oil:

  • 100 g of oil;
  • 80 g of sugar;
  • 60 ml of water.

For flavor add 20 g of liquor or fruit juice.

  1. Cook sticky sugar syrup.
  2. Cool and beat with softened butter.

Sour cream:

  • 200 g farm sour cream;
  • 100 g of powder;
  • 10 g of gelatin.

Cool sour cream to 1 - 3 ºС.

  1. Beat sour cream.
  2. Gradually introduce powder.
  3. Flavor as desired with vanilla extract.
  4. Pour in a warm gelatin solution.

Cream the whole cake. It turns out a thick protective layer that protects the cakes from fruit juice. In addition, relief bumps or small inclusions in the fruit composition are made from the cream. To do this, use a pastry bag with curly nozzles.

The sweeter the cream, the more acidic the fruit is chosen for decoration.

Jelly cake decoration with fruit

In order to preserve the fresh appearance of chopped fruits, they can be gelled. A thin layer of colorless jelly will protect the slices from oxidation and prevent the secretion of juice.

You will need:

  • gelatin;
  • water;
  • sugar.

The taste and smell of gelatin can be hidden by adding a drop of lemon juice.

  1. Gelatin is prepared according to the instructions.
  2. Sugar is added to the hot solution.
  3. It is cooled until a noticeable viscosity appears in the liquid, but a film on the surface has not yet formed.
  4. Slices of fruit can be dipped in a solution or coated with a brush.
  5. Fruits in the frozen jelly film are transferred to the cake.
  6. To hold the whole composition together, pour it with a small amount of solution directly on the cake.

The cake can be completely covered with a layer of fruit jelly.

Decoration is done at the first stage of dessert preparation:

  1. Put fruit on the bottom of the greased form. Multi-colored slices are used as a mosaic. Halves of berries and small fruit slices are collected in the composition and transferred to the dishes, turning each piece upside down.
  2. Fruits with top pour a jelly solution.
  3. Cool until completely solidified.
  4. Cream and cakes are spread on top of the jelly, collecting the cake upside down.
  5. The soaked dessert is turned onto a serving dish.
  6. So that the jelly layer is not broken, the form is placed in hot water for a minute.

Jelly layer can be applied to a fully prepared cake.

  1. Tightly wrap the sides of the cake with foil to make a protruding rim. You can use the ring in which the cake was going.
  2. Lubricate the top cake thickly with jam or cream so that the jelly is not absorbed into it.
  3. Lay out a composition of fruits.
  4. Pour them with a jelly solution.
  5. Cool to solidification.
  6. Remove the foil.
  7. Lubricate the sides with sticky cream. Attach long chocolates, wafer rolls or cookies like Ladies' Fingers to it. The cake will turn into a spectacular fruit basket.

It should be remembered: jelly will not freeze if you put pineapple and kiwi in it. These fruits will have to be scalded with boiling water to stop the secretion of acid juice.

Decoration for multi-tiered cake

For the most solemn occasions, multi-tiered cakes from 3 to 5 kg are prepared. To decorate such a giant, bright fruit compositions are perfect. It is not worth overloading the cake, and it is not so easy for him, especially the lower tier.

The fruit composition has:

  • cascade on one side;
  • in a spiral around the cake;
  • on each tier, a continuous ring or fragments;
  • just above to visually enlarge the cake.

All elements of the decor must be jellied so that the cake decorated with fruits and berries lasts until the end of the celebration.

Fruit compositions can be varied with additional elements:

  • tiny cupcakes;
  • colored pasta and meringues;
  • mastic decorations;
  • candy plates;
  • fresh flowers (use pathos roses, orchids or modest daisies and cornflowers);
  • fresh leaves of mint, thyme and so on.

Luxuriously decorated dessert will be remembered as a bright final chord of the holiday, but in the composition it is important to observe a sense of proportion and style.

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