The use of cream to decorate the cake opens up a lot of scope for the realization of culinary creative ideas. The vast majority of cakes are garnished with either whipped cream or creamed cream. Moreover, they can all look completely different, because the imagination of the chefs knows no bounds. You can decorate your dessert no worse than a regular pastry chef at home.
Cream for cake decorating
Necessary preparations
Using cream to decorate a cake requires dexterity and some experience. In addition, the design is the final stage of the process, so it is always extremely offensive to spoil a successful dessert at the very end.
First of all, you must remember that whipping cream can only be as fat as possible and certainly chilled. Buy a bag of cream with at least 33% fat and place it in the refrigerator. They should cool down to 10 ° C. You can whip the cream both with a mixer and with a whisk, but in the second case, your hands will soon get tired, and besides, not everyone will be able to achieve the required speed.
A little trick: when whipping cream with a mixer, initially set a low speed and increase it in the process
To decorate the surface of the cake, you will certainly need a special pastry bag with a variety of attachments. If one is not in your arsenal, you can make a homemade one: take a simple plastic bag, fill it with cream, and carefully cut a corner. To create delicate patterns and miniature flowers, you cannot do without a pastry syringe or so-called cornet.
Syringes are considered not very convenient, so it is better to leave them to professional chefs: it is better to make a disposable cornet from waxed paper. Take a strip of such paper and start folding the bag from the middle, then fold the bottom, sharpest corner. Spread out the top of the cornet and fill halfway with the cream. Now you can make a simple cut to get rid of the tip and start squeezing out the cream and decorating the cake. Although folding the cornet is quite simple, it is somewhat problematic to clearly explain the mechanism of its folding, so it is best to watch a master class or any training video.
Pack the cream tightly in a bag or cornet, as air bubbles in your cream will ruin the patterns
To draw a straight line with whipped cream, squeeze the cream gradually, but with equal pressure. To make a neat wavy line, take a pastry bag in your right hand, hold your right hand with your left hand and move it up and down (if you are left-handed, the opposite is true).
As for the ornaments, different types of patterns require different attachments. Twisted peas, roses, flagella or borders will be provided with a confectionery nozzle with a “rosette” hole. Star-shaped tubes are good for the stars themselves, as well as borders and garlands. The rose will turn out like in the picture if you use vegetable cream.
To get complex ornaments, make compositions from simpler patterns, be patient for successful learning: confectionery skills require practice and skill. It is best to practice at home before decorating the cake.