Caramel decorations for cakes and pastries

Step-by-step cooking

1. Step 1:

   

   Ingredients.

2. Step 2:

   

   Take thick-walled dishes. Take sugar and water at the rate of 3 parts of sugar per 1 part of water. Pour water over the sugar. Put on the fire and heat, stirring constantly until the sugar dissolves.

3. Step 3:

   

   Then cook the syrup for 10 minutes until cooked over low heat. From the edges of the dishes, the caramel will begin to turn golden, so mix, make sure that the caramel does not burn.

4. Step 4:

   

   Add acetic essence, stir, then citric acid or fruit essence. This is so that the caramel does not get candied when cooled, and to give flavor.

5. Step 5:

   

   To stop heating the caramel, you need to lower the dishes into cold water, but carefully so as not to get burned by steam. And immediately start drawing with caramel.

6. Step 6:

   

   If you drop the finished caramel on a spoon, it will harden without spreading.

7. Step 7:

   

   Caramel decoration for the sides of the cake. Measure the height of the cake and cut out strips of parchment paper, brush with oil so that the caramel can be easily separated. Type a tablespoon of caramel and draw an arbitrary grid. While the caramel is not very frozen, you can correct it with the edge of a knife.

8. Step 8:

   

   Then remove it until it is completely frozen, and stick it to the cream on the cake. This should be done when the cake is already on the finished dish.

9. Step 9:

   

   Caramel basket. The basket can be made on any object, rounded shape: on a ladle, on a grapefruit or an orange. Lubricate the ladle with oil, fill the caramel with a tablespoon and, holding it over the dishes, apply a grid pattern. First the thick lines, then the thin ones.

11. Step 10:

    

    When the caramel cools and hardens. Just grab the basket and turn it with the palm of your hand, it will detach from the ladle.

12. Step 11:

    

    The caramel basket is suitable for serving dessert in it. Or a basket can be covered, like a dome, for example, in the middle of the cake.

13. Step 12:

    

    If you make the middle of the basket a solid bottom and already draw rays from it, then you can serve ice cream balls or other non-loose dessert in such a basket.

14. Step 13:

    

    Painted caramel shapes. Draw shapes on parchment paper, for example, curlicues, flowers, hearts. And on the reverse side, draw caramel along the translucent contour. Such figures can be put in cream on cakes or decorate cakes. There is already a huge scope for your imagination.

15. Step 14:

    

    Caramel gossamer mesh. On parchment paper, randomly draw caramel strokes.

16. Step 15:

    

    When cool, gently break into pieces.

17. Step 16:

    

    Decorate the top or sides of the cake with them.

18. Step 17:

    

    Caramel leaves. Draw large drops with caramel, form leaves with a knife, pressing down the sides of the drop, while the caramel is soft, apply a pattern of veins.

19. Step 18:

    

    Then pull out and turn the leaf with your hands so that it is not flat. You can decorate a cake with leaves or make a stem of caramel and attach leaves to it. From the thickened, but not frozen caramel, you can pull out any figures