In order that the baked cake became a masterpiece, it is necessary not only to pick up correctly ingredients, to mix them in the necessary proportions and to bake cake, but also it is beautiful and non-standard to decorate it. The most widespread type of ornament are fruit. It is the simplest to decorate cake, having laid out around the fruit cut by segments. For this purpose cover ready cake with butter or proteinaceous cream. For giving to cake of a noble look at the edges of it it is possible to decorate with cookies, nuts or berries.
It is required to you
- But the most effective and beautiful ornament are fruit
- the filled-in jellies. It is necessary for preparation of jelly:
- 1 packing of gelatin;
- 600 ml of apple juice;
- 1 cups of icing sugar;
- fruit of any sizes
- tastes and colors;
Instruction
1. In the capacity in which you will cook jelly pour out packing of gelatin and fill in with one glass of apple juice. Well mix and leave for some time, gelatin won't inflate yet.
2. While gelatin inflates, wash, clean and cut fruit. Different fruit are cut differently. For example, it is better to divide tangerines, oranges and other citrus into segments and to clean from membranes, then jelly will look more brightly and more appetizingly. Kiwis usually cut circles or semicircles, and banana - circles or cubes.
3. After gelatin bulked up, put capacity on small fire and you cook, constantly stirring slowly until gelatin completely isn't dissolved. Add 2 more glasses of juice and a glass of icing sugar. Filter the turned-out weight in any ware.
4. Take capacity by the sizes and a form coinciding with the made cake. Lay out in it fruit, fill in with gelatinous weight and remove on cold that jelly stiffened.
5. Cake needs to be cooled before spreading on it jelly. Not to damage some jelly at transfer it on cake, accurately, but quickly turn the container with jelly on cake. That edges of cake looked more accurately them it is also possible to decorate with segments of fresh fruit or to pour proteinaceous cream.