How to decorate a children's cake - 5 options

Cake is an important part of any children's holiday. If a choice is made in favor of a homemade dessert, its own quality control of ingredients and freshness is also ensured. To make the holiday a success, you need to think about how to decorate a children's cake so that it looks attractive, appetizing and interesting for kids.

How to decorate a children's cake for a girl

For a small or large princess, a cake is a dream of a fairy tale, and each one has its own.

• The baby will be happy with a bright dessert with the characters of her favorite cartoons, with a floral and berry theme or an elegantly airy decoration of sweet lace and beads.
• A cake with a real doll will make an unforgettable impression. A luxurious dress on a crinoline is constructed from several sponge cakes and multi-colored cream. Kukle will need “underwear” from the cling film to easily place it in the hole in the biscuit. A beautiful children's cake and a doll as a gift - double joy to the birthday girl.
• An older girl can have interesting hobbies that need to be beaten by decorating dessert. For example, fashion a favorite guitar or sports cups for a champion from mastic.

Decorating a birthday dessert for a boy

Cake for the son will not do without cars, sports subjects, pirates or dinosaurs.

• It is important to take into account the interests and hobbies of the child, for a loving and attentive mother this is not a problem. A child’s hobby is the best theme for decorating a cake.
• With a bang, cartoon characters drawn or made from mastic are accepted.
• Naughty boys are always happy with a colorful candy bar. In it you can enjoy a treat on the go, without interrupting the game. Small cupcakes that can be eaten without getting dirty decorate as effectively as a large cake.

How to decorate a Christmas cake for children

New Year's cake should be not only tasty, not just beautiful, but also magically amazing.

In fairy tales, often things seem not to be what they really are. Therefore, the cake can be turned into a Christmas tree, pine cone, snowman, gift box and so on.

• You can "build" an ice palace with towers of biscuit, decorate it with a thin cobweb of frost from glaze and snowdrifts from whipped cream.
• The easiest round cake will be transformed by festive attributes made of mastic or cream: Christmas tree branches, toys, red caps of Christmas gnomes, decorative socks for gifts and more.
• Successfully fit into the New Year theme technique of "ice patterns". You can draw individual snowflakes, or wrap the whole cake in a snow web from ice.

Decorating a cake for a child with their own hands is not difficult, especially if you do it together. Children with pleasure themselves will stick fantastic heroes to the festive dessert.

With cream

The most traditional way to decorate the cake. The cream is deposited from a pastry bag with various nozzles that adjust the width and shape of the “sausage” from the cream. With the movements of the nozzle, this “sausage” can be flattened into petals and leaves, create waves or frequent denticles, and so on. The thinnest nozzle made inscriptions.

The success of everything is determined by the quality of the cream. It should be of perfect consistency so that it does not spread and does not fall out of the nozzle lumps.

The most convenient way to work:

• butter cream - butter and boiled condensed milk (2: 1), vanilla extract;
• whipped cream with cocoa, vanilla, cream cheese and so on;
• protein cream - whipped proteins and hot sugar syrup with lemon juice;
• ganache - chocolate and butter (2: 1).

Creams can be combined. For example, chocolate ganache will serve as an excellent background for inscriptions and floral arrangements from any other cream.

Confectionery Tricks:

1. You can apply light markings on the cake with a confectionery stack so as not to be mistaken when creating a pattern.
2. The pattern of cold cream is more clear and durable.
3. Elements made from warm cream acquire a touch of gloss.
4. Finishing the line, make a sharp movement with the nozzle in the opposite direction to remove the elongated "tongue" of the cream.

How to decorate a children's cake with mastic

Sweet multi-colored mass for modeling will allow to realize all artistic ideas, but it will require accuracy and practice. To smoothly fit the cake and decorate it with filigree flowers, you will have to practice a little on simple elements.

Ingredients:

• 160 g of powdered sugar;
• 200 ml of condensed milk;
• 160 g of milk powder;
• gel dyes.

Mastic is kneaded like regular dough, plastic and malleable. For softness, add a few drops of lemon juice to it.

For work, a special iron and a usual rolling pin are used. Small details can be flattened with a small smooth object of a convenient shape. They sprinkle the surface of the table when working with powdered sugar or starch.

1. The base of the cake is collected in a ring and carefully leveled with cream. Oil creams or chocolate ganache are suitable for this purpose, regardless of which cream the cakes were layered.
2. For a close-fitting roll out a round web corresponding to the diameter of the cake plus its two heights.
3. A mastic cake is wound on a rolling pin and transferred to a cake. Smoothing starts from the center of the upper cake to the edges and to the bottom. The excess is cut off or made out in the form of a frill.
4. Figures are molded like plasticine. To attach small parts under them, they make indentations with a toothpick, and the details themselves are molded with a “leg” that is inserted into the indentation.
5. To create flowers according to the pattern, a large number of petals are cut. For realism, you can apply relief to them, thin and bend the edges, and so on.

Aerial meringues for decoration

They effectively decorate the cake with protein meringues.Weightless crunchy goodies can be painted in bright colors or use the usual white version, turning the dessert into an airy “cloud”.

Ingredients:

• three proteins;
• 150 g of powdered sugar;
• 5 g of salt;
• 10 g vanilla extract;
• 5 g of citric acid.

For a children's dessert, you need to choose safe, high-quality, proven food coloring.

Gel and powder are equally well combined with protein, but with the first meringues they turn out a little sticky.

1. Beat the whites in the mixer first with citric acid and salt, gradually add all the powder.
2. Introduce the vanilla extract and beat for at least 3 minutes, until the peaks become sharp, hard and shiny.
3. Divide the mass into portions and add dyes.
4. Mix thoroughly and transfer to pastry bags.
5. You can experiment with nozzles to get meringues with different terrain.
6. Put the mass in small portions at a distance from each other on baking parchment.
7. Dry at 90 ºС from an hour to one and a half, depending on the size.

It is impossible to overheat the meringues - a dark crust may appear from below. In addition, dye is destroyed at high temperature. Remove servings from the pan completely cooled.

Using aising

The voluminous “ice pattern” from the frozen sugar-protein mass turns the dessert into a lace miracle. Using this technique, you can create plates of elegant ornaments in any style, individual elements of 2D and 3D, and volumetric figures, almost drawn in the air.

Ingredients for the "magic" mixture:

• protein of one egg;
• 200 g of powdered sugar;
• 5 ml of lemon juice.

The main issue is related to the safety of the mixture for the children's menu. Egg white does not undergo heat treatment; it is used almost raw.

To prevent possible problems, a fresh egg is dipped in a concentrated soda solution for half an hour.

After that, the shell is wiped dry and broken, preventing splinters from falling into the protein.

1. Gently whisk the protein, sift the powder into it. Achieve a uniform viscous consistency.
2. Lemon juice is added for a pleasant aftertaste. In addition, if food coloring is introduced into the icing, the acid will help to evenly mix the tones.
3. For at least five minutes, you need to beat the paste with a mixer so that it acquires the necessary elasticity and begins to stretch with soft threads.
4. Aising should not be in contact with air, so as not to dry out ahead of time. The mixture is immediately transferred to the cornet and used or put away for storage, covering "in contact" with cling film.
5. The patterns are applied to a flat surface covered with cling film and dried. On a convex basis, you can draw 3D fragments, for example, a butterfly with curved wings, a crown, and more. Volumetric figures, like a carriage or an umbrella, are created gradually, tier by tier. To form openwork balloons, the protein mass is applied to the surface of the balloon.

Fruit decoration

The most striking and useful decoration is fruit. For registration use fresh, canned and stewed in syrup fruit slices and berries.

Secrets of a successful "still life":

1. Fruits should be perfectly beautiful, ripe, pitted.
2. Decor elements should be dry: if possible, syrup and juice are drained, lightly powder the fruits themselves with starch.
3. Fruits can be beautifully chopped, dipped in melted chocolate, sprinkled with powdered sugar or cinnamon.
4. From the apple and orange slices allowed in the syrup, roses can be folded.
5. Multi-colored fruit slices are used as a mosaic, creating wonderful shapes and paintings. For strength, they can be filled with colorless jelly.
6. To berries and fruits, you can add sweets, small muffins, a cup of pie cake, nuts, mint leaves and more.

Cake decorated with fruits is not advisable to store more than two days.

In the pre-holiday bustle, the creation of castles in the ice from icing or multicomponent panoramas and still lifes from mastic can require an exorbitant amount of time. It is necessary to correctly calculate your strength.All details of the decor should be impeccably neat and harmoniously selected. A sample project and some elements of cake decorating, such as chocolate figures, need to be prepared in advance in order to at least slightly speed up the assembly phase.