Caramel decorations: step-by-step recipes with photos for easy preparation

Caramel for decoration

In the modern world, the concept of high culinary culture has long existed, so food should not only be impeccably tasty, but also beautiful. This is especially true for pastries and desserts, which every pastry chef tries to decorate as beautifully and originally as possible. So, it is the decoration of sweet delicacies that today occupy a very important place in the world of cooking. And if the decor with which baked goods are decorated can exist simply as an aesthetic decoration, now more and more attention is being paid to ensuring that all the beauty is also edible. An important place in this matter is given to all kinds of exquisite caramel decorations.

Decorating cakes with famous chocolates

High-quality chocolate is always tasty, with good filling. It is chocolate from well-known companies that is best used to decorate a birthday cake.

We format it as follows:

1. Kit Kat sticks can be used on the sides. We make a “fence” out of them. We attach the chocolate to the cream, you can additionally secure it with a ribbon.
2. Twix sticks are also suitable for creating a fence around the product. They are longer, so they are designed for a cake with a height of 8-10 centimeters.
3. Snickers and Mars bars are delicious on their own. But they will add even more flavor and richness to the dessert. Cut into pieces, they can serve as a layer for cakes or to decorate the side surfaces. You can pour the melted candy bar over the dessert instead of icing, although you won’t get a perfectly even coating.
4. High-quality dark chocolate allows you to decorate any baked goods. You can make several decorative options from it: large shavings, “curls”, fine sprinkles, glaze, openwork patterns, figures, flowers, inscriptions.

Step-by-step recipe with photos

Let's try to make not just caramel candies, but a real decoration for desserts. This is not so difficult, it will take little time to prepare, you just need your patience and accuracy in the process of cooking sugar, because it is very important to prevent burning. So we put a saucepan or a not very deep, but wide pan on the stove. By the way, the best option is copper or stainless steel utensils, since the thickening caramel moves away from the walls of such utensils more easily. So, we put the saucepan on, now we pour sugar into it and pour water. Bring the mixture to a boil, shaking the pan occasionally.

While we are preparing the caramel, we will have to stay close to the stove, because we need to be careful so that the syrup does not burn or splash. When the sugar syrup begins to change color to golden, lift the saucepan from the heat and shake its contents, slightly rotating the vessel.

In this way, cook the caramel over low heat until the mixture is golden-amber in color and slightly viscous, with a consistency reminiscent of liquid honey. Well, basically, the caramel for decoration is ready, all that remains is to prepare the decorations themselves, and this needs to be done quickly so that the caramel mixture does not have time to harden prematurely.

First, place a sheet of parchment on the table and pour caramel onto it in thin, crooked streams, making a sort of lattice or ring.

The caramel will harden in just a few minutes and will be easily removed from the parchment in the same patterns as it was poured. You can also make thin threads from caramel by pouring caramel into a spiral onto the wooden handle of a spatula, and then just as easily removing it with a frozen figure.

You can simply pour the remaining mixture over a piece of dessert, and it will form a mirror glaze. We decorate the top of the confectionery with prepared caramel decorations.

Tart with caramelized strawberries

This caramelized strawberry tart is a twist on the popular tarte tatin, but uses strawberry filling instead of apples. The base turns out crumbly and tender, and the filling is juicy, with a slight sourness. I prepared this tart with frozen berries, since before the new season’s harvest we need to use up the remaining reserves from the freezer, so this tart can be prepared all year round, without waiting for the berry season.

Caramel decorations

Nowadays it is very fashionable to decorate confectionery products with caramel. Translucent waves, sails, flowers look very delicate on cakes and pastries. Today we will show you one of the ways to make an interesting openwork caramel decoration.

I use isomalt to make jewelry. Isomalt is a type of caramel used in confectionery. It has a moderately sweet taste and is highly soluble in water.

Melt the required amount of caramel in a small saucepan.

Lubricate the silicone mat with vodka or alcohol so that droplets of different sizes are formed.

Quickly pour the hot caramel onto the mat and spread with a spatula. Under the hot caramel, the alcohol will begin to evaporate and, due to the escaping steam, holes will form on the caramel.

If you press the spatula harder, you will get a very thin plate with many small holes.

Remove the cooled caramel plate from the mat and decorate the cake. Remember that caramel is sensitive to moisture, so thin parts on a wet confectionery product may melt.

Tell us what kind of decorations you make from caramel?

event_note June 26, 2017

No. 1 Tenderness

“This is my favorite design: a caramel vase, flowers and a matching cream border,” writes @krislen_cake.

Look how skillfully the shades were chosen to make the composition look like a single whole! Just a delight!

Source: https://www.instagram.com/krislen_cake/
Source: https://www.instagram.com/krislen_cake/

Caramel decorations

DIY caramel flowers

It's no secret that sweet pastries complete the holiday meal. Decorating sweet pastries will help you show new facets of your abilities. When designing confectionery products, each woman acts as a designer: You can draw with cream, protein, fruit or flour drawing masses, as well as liquid chocolate. You can demonstrate your skills in making small sculptures, in the language of specialists - making figurines and flowers from chocolate, marzipan, caramel. It is better to start with simple ones and gradually move on to more complex types of decoration.

How to make caramel flowers

How to make such a beautiful and tasty decoration.

Caramel is another product made from sugar with the addition of flavoring, coloring and aromatic substances.

Basic caramel recipe:

Pour sugar into a saucepan, add hot water and stir until completely dissolved. Wash off any sugar adhering to the inner edges of the pan, then place it over high heat and cook without stirring.

As soon as the syrup begins to boil, remove the foam with a spoon, again wash off any splashes of sugar syrup from the edges of the pan, cover it tightly with a lid and cook the syrup until it tastes like caramel. The caramel is ready when a small amount of syrup cooled in cold water cannot be rolled into a ball. If you cook less, you will get fudge, from which, after cooling, you can roll it into a ball.

For 1 cup of granulated sugar: 3/4 cup of water, 3-5 drops of vinegar essence or 10-12 drops of citric acid solution, flavoring, food coloring.

Leaves from this caramel can be made using a stamp. You can cut a stamp out of a potato, like a leaf with veins. Place the stamp on a fork with the pattern facing down and dip it in hot caramel. Then place it on a greased plate. The caramel will stick a little to the plate and the vegetable stamp will separate. While the leaf has not cooled, stretch or bend it on a rolling pin to give it the desired shape.

1. Divide the oval into two parts. 2. Roll one of the halves into a flagellum. This will be the middle of the flower - a rose. 3. Wrap the other petals around the flagellum, pressing them a little. 4. Attach the remaining petals one by one, bending their upper edge slightly outward.

Caramel dome: stylish and simple

An openwork caramel dome will help decorate homemade cakes and petit fours. It looks fantastic and is very easy to make. All you need is a sufficient amount of sugar and grapefruits, which will become a form for decoration.

The number of grapefruits depends on how many cakes you need to decorate. Wash the fruits thoroughly with hot water and a brush, dry with a paper towel, cut in half, grease the kodura with odorless vegetable oil. Roll a sheet of oiled parchment paper into a ball, cut off the tip, leaving a small round hole. Fill the bag with warm caramel.

Place grapefruit halves on plates. Apply caramel lines in the form of a fantasy grid. Leave the structure until completely hardened. When the caramel becomes hard, very carefully remove it from the grapefruit halves, trying not to damage the openwork hemispheres. Top each brownie with a caramel dome and serve.

Her Majesty Caramel

With the advent of the concept of “haute cuisine,” the price of the appearance of dishes has increased several times.
If earlier the decor was only decoration, now all the “beauty” should be edible, and in terms of taste, color and general aesthetic indicators it should correspond to the dish and the occasion. Confectioners of good restaurants are fluent in the art of decorating desserts.

Imagine a modern dessert... A small jelly figure, a few drops of syrup around, a sprig of herbs or a slice of fruit... Everything is so exquisite and small that even true ladies who watch their figure are not afraid to eat such a dessert.

Caramel decorations are especially awe-inspiring (for me personally). Everything just seems simple. In fact, it is not easy to cook caramel of the required consistency (especially if you are doing it for the first time), you need to work quickly, because it hardens before your eyes, and if it drips on the skin, you get a burn, because it is very hot.

There are many ways to make caramel figures. The simplest one is to cook the caramel, pour it onto a greased surface, distribute it evenly, wait until it hardens and chop it into mosaic pieces. Gingerbread cookies are also decorated with caramel. You don't need to cook it for this. You need to buy transparent caramels of the desired color in the store, beat them with a rolling pin and sprinkle the resulting crumbs on the gingerbread cookies before baking. The result is a gingerbread with a caramel window. All that remains is to paint with cream.

Of course, the most exquisite figures are made from melted caramel. Ornaments, balls, spirals and everything that comes to mind are made from caramel ribbon. To make the caramel net voluminous, you just need to take the desired shape and pour it over it (for a hemisphere, for example, half a grapefruit is perfect).

For those who want to try making caramel decorations at home, I would like to note that it is better to use copper or stainless steel utensils. The caramel comes off better from its walls when it starts to thicken or only later, when you have to wash everything off. It is better to take a small container, so the caramel will cool more slowly. The rest is a matter of technique and inspiration. Good luck!

Caramel flower - a delicious DIY decoration

Oh, those cakes on display! Decorated with intricate patterns, flowers and figures, they look so attractive that they evoke an irresistible desire to taste this beauty.

An ordinary homemade sponge cake will turn into a work of art if you approach its making creatively and try to decorate the cake or pastry not only with cream, but also with edible decorations made by yourself. Properly prepared caramel provides scope for creativity and the realization of the confectioner’s hidden talents.

Secrets of caramel for decorations

Standard caramel from water, sugar and citric acid, used to make well-known lollipops, is not suitable for making elegant decorations; in extreme cases, it can be used to make a decorative mesh, formed from thin streams of foil squeezed onto a sheet and cooled caramel mass. Or a cast base for other decorations. You cannot make a caramel flower from such a mixture; it is only suitable for casting.

To make the caramel mass suitable for modeling, it is made more plastic by adding molasses during production. It is quite difficult to purchase molasses in retail stores, so if you want to make caramel flowers at home, try replacing it with maple syrup or fresh, uncandied honey (it should flow from a spoon). As a last resort, use artificial honey as a plasticizer.

Amber drops: an elegant decoration for cakes and pastries

The cake, prepared at home, turns out very tasty, but looks simple. To add the missing style to confectionery products, it is not necessary to wrap them in marzipan and sugar mastic. It is enough to cover the cake with delicate cream, and add large drops of caramel as decoration.

Making decor is easy. To make the decoration acquire a rich yellow color, add citric acid to the caramel during cooking and mix thoroughly. Place the cake covered with cream on a plate and cover the surface around the confectionery with parchment paper. This is necessary to ensure that sugar drops do not remain on the dish.

Dip a silicone brush into the caramel, quickly transfer it to the surface of the cake and make several sharp shaking movements. The viscous caramel will flow down, forming large drops with long “tails”. It is better to think through the overall decor in advance, as well as the location of the drops. After hardening, they will resemble real amber: large, luminous, translucent. You can use this principle to decorate cakes, mousses and other desserts.

Preparing caramel mass

1. Pour water into a saucepan or bowl intended for cooking at the rate of 100 g of water per 300 g of granulated sugar and bring to a boil.
2. Pour granulated sugar into boiling water and cook, stirring until the sugar is completely dissolved, add vinegar essence or citric acid so that the sugar does not begin to crystallize.
3. Put molasses or its substitute in a 2:1 ratio (sugar: molasses) into boiling syrup, heat it again to a boil and boil until you get a caramel taste (a drop of syrup placed in cold water forms a hard icicle, when bitten it does not stick to the teeth and crumbles into small crystals). The mass has a yellowish tint, so divide the mixture and add food coloring in order to make the caramel flowers as close to their natural appearance as possible.

The caramel mass is ready, it’s time to make the decoration itself.

Nutritional and energy value:

Forming a decorative caramel flower

Pour the contents of the pan onto the prepared surface. It is best if it is made of marble, but if this is not available, you can use a silicone lining under the plate or a silicone mat. Then proceed as follows:

1. The products are formed from a hot mass at a temperature of at least 70 o C, so you need to sculpt them while wearing thick heat-resistant gloves. Gather the slightly cooled mass into a ball and knead it hot in your palms, successively pulling out the ropes and again rolling the workpiece into a ball. The finished caramel “dough” should resemble plasticine in consistency.
2. Place the finished mass under a powerful lamp so that it cools more slowly, and quickly make the details of the decorations, in our case, caramel flowers. Cut small pieces of dough and use special molds to turn them into petals and leaves. The workpiece that comes out of the mold is plastic, so give it the necessary bend with your hands, while at the same time cooling the almost finished part with a fan.

Assemble the finished elements or secure them on a stand cast from caramel. To do this, use a gas torch to heat the joints and align them. When cooled, the parts will stick together firmly and the caramel flower will take on a finished look.

Some useful tips on how to dilute isomalt correctly and how to handle this material

Before preparing isomalt, make sure you have thick gloves, durable utensils, and a cold water tap on hand. Otherwise, you can get burns.

• Degreasing rugs or pans is a must when working with this type of decoration.
• If you are looking for how to dye isomalt white, rich dyes will come in handy. It is better to take liquid or gel - they will dissolve better in a dense structure. For coloring, take literally a drop - the product easily absorbs shades.
• If you haven’t had time to use it and it has frozen, you can reheat it. But be prepared for the fact that before reheating for the third time, it may lose its transparent texture and become cloudy.
• A caramelizer (also known as a gas burner for cooking) will help solve the problem with cloudiness: lightly spray the figurine with a flame and it will restore transparency.
• Another feature in its finished form is that it does not tolerate moisture. Even in the refrigerator at high humidity it will stick and leak. This can be corrected using a special confectionery varnish: cover the element with it immediately after casting and transfer it to an airtight container.
• To carefully insert the decorative parts of the decoration, lightly grease the edges in contact with the cream or cake surface with vegetable oil.

Even with the simplest tools, this addition can turn into an unusual and elegant frame for your baked goods and desserts. And the VTK Supermarket will offer everything you need for a confectioner.

Caramel decorations

Culinary recipes section: Design of flour confectionery products

You can make cake decorations from a viscous, thick caramel mass at a temperature of about 70°. To prevent decorations made from caramel mass from quickly becoming sugary and darkening, it is best to

When cooking caramel, use refined sugar or thoroughly refined granulated sugar. For this you need to take light caramel molasses; The more molasses you use, the more plastic the caramel mass becomes.

If molasses is replaced with other anti-crystallizers (invert syrup, various acids) or the dose of molasses is reduced, the caramel mass, after cooling below 70°, quickly hardens, which makes molding difficult. When making caramel mass, you should keep in mind that the less molasses you add, the more water you need to add.

Caramel syrup is prepared in the same way as fondant syrup, only the caramel mass intended for decorations is boiled in small parts in a small bowl over high heat, since when cooked over low heat the caramel mass turns yellow.

To cook the caramel mass, take sugar, dissolve it in hot water, after which the edges of the dish are washed with water. After this, the syrup is boiled. As soon as foam appears on its surface, it is carefully removed. After the syrup boils, wash the edges of the pan again, cover the dish with a lid and boil the syrup to 118°, add molasses heated to 50° and, reducing the heat slightly, boil the mass until it tastes like caramel (p. 706).

To prevent the color of the caramel mass from changing, it is cooled immediately after cooking. The bowl with the caramel syrup is immersed in cold water for a few seconds, or the caramel syrup is poured onto a cold marble or baking sheet, lightly greased. Fat must be free of moisture, odor and foreign impurities. The melting caramel of marble is bent using a wide knife, also greased.

Tint the caramel mass with dissolved food colors. When heated at high temperatures, the paints decompose and curl, so they are added after the caramel mass has cooled to 100°. The consistency of the paints should be creamy; dry paints do not dissolve well and form small dots in caramel. When tinting the caramel mass in several colors, it is poured into several portions on the table

with a marble lid or in small pans and tint separately.

If you need to heat the caramel mass, then place it in a frying pan and place it in an oven, oven or heating device.

The caramel mass is flavored with various acids and essences after it has been cooled to 80-90°, since at higher temperatures some types of acids are destroyed and aromatic substances evaporate. It is best to make a paste of aromatics, paint and acid and knead it into a caramel mass.

Products made from caramel mass have the ability to quickly absorb moisture from the air, which is why their surface becomes wet, sticky, loses its shine, and becomes covered with a candied, dirty crust, under which further destruction of the product continues.

To prevent caramel products from being destroyed, you must adhere to the following rules: a) add molasses and acid to the caramel mass in doses not exceeding the norm; b) produce products from caramel mass in a warm, dry room; c) do not take caramel products from a hot room to a cold room and vice versa; d) form caramel products with your hands, having previously washed them with alum, so that your hands do not get wet; e) dip caramel products into the syrup; f) keep the finished caramel products under steam for 1 second, sprinkle with white or colored granulated sugar and then dry; g) dip caramel products into melted cocoa butter or melted chemically pure paraffin; h) store caramel products in hermetically sealed containers.

1. Cooking - Moscow: Gostorgizdat, 1955 - P.960

Recipe for Caramelized Strawberry Pie:

1. Let's prepare the dough. Dissolve yeast in milk, add sugar and 2 tbsp. l. flour, mix. Place the dough in a warm place until a “cap” forms (

2. Let's prepare the dough. We extinguish the soda in yogurt. Of all the remaining products for the test; 1 egg, 0.5 tsp. salt, sifted flour (300 g), soft butter + dough, vanillin, knead the dough. Grease a bowl with vegetable oil, place the dough, cover with a towel and leave in a warm place to rise. Add flour little by little. It may take a little more or less flour. The dough turns out soft and does not stick to your hands.

3. Prepare a mold (diameter 21-23 cm) for baking. Cover with baking paper (cut out a circle) and grease with butter.

4. Knead the risen dough and divide into 5 parts.

5. Roll two parts of the dough into a ball, then roll out the layer, cut out a circle 3 cm larger than the diameter of the mold. To make it more convenient to cut out a circle: take the cut out circle from the form paper and place it on a layer of rolled out dough. Cut out a circle 3 cm larger and transfer it together with the paper to a baking pan. Make sides along the edge of the mold, height 2-3 cm.

6. Sprinkle the dough with starch. Arrange frozen strawberries in a circle. I put a peach in the middle of the circle. Carefully cut the peach into slices without cutting the dough.

7. Let's prepare caramel. Mix sugar with honey and 1 tbsp. l. juice or water. Put the mixture on the fire and keep it until the sugar dissolves, stirring occasionally. Let it boil for a few seconds, then remove the caramel from the heat.

8. and water the strawberries on top, in a circle. Pour by the tablespoon so that all the strawberries on top are covered with caramel.

9. From the remaining 3 parts (separately) of the dough, roll out a layer and cut out 3 circles. Grease 2 circles with vegetable oil and sprinkle with cinnamon and sugar (1:1).

10. Place the third, clean circle on top of 2 circles and cut out 8 segments. Then in the middle of each segment we make a cut with a knife, not all the way through.

11. We form leaves from each segment. It turned out 8 blanks.

12. Transfer the blanks into the mold and distribute them in a circle. Roll out the scraps of dough into a long cake (20*4 cm), add peanut butter, roll and cut into rolls (7 mm thick) and decorate the middle of the pie.

14. Place the baking sheet with the pie in the oven, turn the temperature to 40 C. Let the pie double in size (20-30 minutes). Then brush the pie with beaten yolk, switch the oven to 190 °C and bake the pie for 20-30 minutes.

Sprinkle the prepared pie with water or grease with melted butter, cover with a towel and leave to cool. Then turn it over onto a plate. Warm caramel may leak out along with the pie, so take more of the dish. Decorate the pie with powdered sugar and mint leaves.

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Caramel decorations

The caramel mass is obtained by boiling sugar solutions with molasses or invert syrup. Hot caramel mass is a viscous liquid that can take any shape at a temperature of about 70 ° C, which is used to make various cake decorations from it.

With further cooling, the caramel mass becomes hard and brittle.

The caramel mass intended for decorating cakes is prepared in small portions.

Sugar dissolved in hot water is loaded into an open boiler and heated to a boil.

The boiler is closed with a lid and the syrup is boiled to a temperature of 108-110 °C, then molasses preheated to 50 °C is added to the syrup and the syrup is continued to be boiled to a temperature of 116-117 °C, which corresponds to a dry matter content of 83-86%.

Next, reduce the heating temperature and boil to a temperature of 150-163 °C, depending on the purpose of the caramel mass: heavy - 157-163 °C; satin - 150 °C; plastic - 193 °C.

Caramel mass and caramel glue

Decorations in the form of fountains, domes, and small figures are prepared by planting.

To do this, use parchment cornets with a hole at the lower end with a diameter of 1 mm.

Depositing is done on a marble or metal table, onto which the outlines of the figures are applied and then covered with a thin film of melted butter.

Decorations from pouring caramel mass in the form of a dome are prepared by depositing the mass according to the pattern.

The finished frozen dome is removed from the mold and transferred to the cake.

To form decorations, the caramel mass, cooled to 70 ° C, is rolled out into a thin layer on a warmed board, and then the shapes are formed with or without a mold.

Caramel web is prepared by sprinkling.

Two metal strips are placed on the table, extending 45-50 cm beyond the edge of the table.

A pallet is placed under the slats.

A metal brush or broom is dipped into the hot caramel mass, and then, with sweeping movements to the right and left, the mass is sprayed over the slats, which in the form of thin cooled threads lies like a cobweb on the slats.

The resulting web is removed from the slats and given the desired shape for decorating the cake.

To give decorations from the caramel mass a silky shine, prepare a satin caramel mass.

In this case, the syrup is boiled to a temperature of 150 ° C and, after cooling the mass to 70 ° C, it is subjected to repeated stretching and folding in half on the table until it acquires a silky shine.

Strings and ribbons are formed from the caramel mass, which are used as various decorations.

Decorations can also be made from plastic caramel mass.

To do this, the syrup is boiled to a temperature of 153 ° C and the mass, after cooling to 70 ° C, is rolled out on the table in the form of plates 2-3 mm thick, coated with oil, lined with parchment and stored for a long time in an airtight container.

Decorations in the form of roses are prepared from the plates by hand, giving each plate the shape of a petal, which are connected into a bud.

Decorations in the form of leaves are prepared from the caramel mass in the same way, but in this case the mass is tinted green and veins are applied to each leaf with a knife.

Details of decorations and products are glued together with caramel mass or caramel glue, prepared like caramel, but from pure sugar syrup.

The welded glue is poured onto an oiled table, cooled and cut into thin sticks, which are stored in a dry, warm place.

When using glue, the end of the stick is heated and the parts are glued together with the resulting viscous mass.

With a low content of reducing substances, high humidity of the mass, incomplete dissolution of granulated sugar, and mechanical shaking, it is possible to sugar the caramel mass.

Sugar circulation is used for glazing gingerbread cookies and fruits used to decorate cakes and pastries.

Sugar circulation is prepared as follows: granulated sugar is dissolved in hot water, the mixture is brought to a boil, after removing the foam, it is boiled to the test for a thin, medium and thick thread (depending on the purpose of the syrup). Sugar syrup

The essence is added to the cooled syrup.

Replication consists of pouring hot sugar syrup over the products at a temperature of 80 ° C while stirring.

How to make caramelized strawberry tart

Ingredients:

Preparation:

Prepare ingredients for caramelized strawberry tart.

Knead the dough. This can be done either by hand or using a food processor (use the “metal knife” attachment).

Sift flour with powdered sugar. Cut the cold butter into cubes and add to the flour and powder. Grind the ingredients together until crumbs form. You need to rub quickly, and it is advisable to first keep your hands under cold water (this will prevent the butter from melting too quickly).

Add a spoonful of sour cream and, making as little movements as possible, combine the crumbs into a single lump of dough (depending on the fat content of the sour cream, you may need a little more or less of it, so it’s better to add the product in small portions; if you don’t have sour cream on hand, then instead you can take 1-2 tablespoons of ice water or 1-2 egg yolks).

Wrap in film and place the dough in the refrigerator for 30-40 minutes.

To prepare the filling, heat a frying pan, pour sugar into it and let it melt until the caramel is amber in color (it is important not to overcook the caramel, otherwise bitterness will be felt).

Cut the strawberries into 2-4 parts and place in a frying pan with caramel. Stirring constantly, simmer the berries until the liquid evaporates as much as possible. If you use frozen berries, then so that this stage does not take much time, I advise you to first defrost the berries on a sieve.

Next, add butter, wine and balsamic vinegar to the strawberries. Stir and boil for 5 minutes. The output should be thick jam with pieces of berries.

Remove the pan from the heat, add vanilla sugar and stir.

Line a mold (diameter 22-24 cm) with baking paper, spread the filling in an even layer and let it cool completely.

Roll out the dough to the desired diameter and transfer it to the mold, placing it on top of the filling.

Bake the tart with caramelized strawberries for 20-25 minutes at 180 C.

Second way

1. Pour water into the pan and bring it to a boil.
2. Add sugar, stir and bring to a boil again.
3. Add molasses to the resulting solution and bring to a boil.
4. Strain the resulting mass through a sieve and boil until it tastes like caramel.
5. Cool the mixture slightly and add vinegar essence, coloring and flavoring, mix well.
6. The finished caramel can be bent or stretched using a wide knife greased with butter.

Advice:

To prevent the caramel from hardening prematurely, cook it in small portions in a small bowl.

One of the most colorful ways to decorate a cake is with crushed caramel placed on top of whipped cream or yogurt. To make the crushed caramel, grease a pan or large sheet of parchment paper. Then spread the caramel over its surface to form a layer about 3 mm thick. Leave the caramel to harden. When it hardens, separate it from the paper or pan and begin to carefully break off small pieces from it.

Caramel also goes well with fruits, giving them a pleasant sweet and sour taste. Prepare caramel and decorate the cake with kiwi slices, tangerine slices, strawberries and cherries. We are sure your guests will be delighted.

In addition, you can make spirals from the leftover caramel, which are suitable for decorating cakes. To do this, grease the sticks with oil and roll the caramel into ropes. Wrap the resulting strands on sticks or a rolling pin and leave until the caramel hardens. When the caramel hardens, carefully remove the spirals and decorate your dessert with them.

You can make various abstract patterns from caramel: scoop the slightly cooled caramel with a knife or fork and pull it out onto parchment paper. Caramel can be twisted, changed direction, giving it any shape.

Another interesting option is an amber caramel scattering. To create it, add citric acid instead of vinegar essence when preparing caramel. Next, equip yourself with a silicone pastry brush and parchment paper. Dip a brush into the hot caramel and sprinkle drops over the baked goods.

You can make a whole dome out of caramel. Cut the grapefruit in half and brush the peel with oil. Also coat the parchment paper with oil, roll it into a bag, fill it with caramel, make a small cut at the tip of the bag. Squeeze the caramel onto the grapefruit halves to form a fine mesh. Once the caramel has set, carefully remove the mesh from the grapefruit. Ready!

Caramel mosaic: magic kaleidoscope

The easiest way to make crushed caramel. This decor is very beautiful on cakes and pastries covered with airy white cream: butter, custard, protein. Making the decoration is very easy. Both uncolored golden brown and tinted caramel will work. Colors and flavors are added after cooking.

Grease a large frying pan, flat dish or sheet of foil with butter or refined vegetable oil. Apply a thin layer of hot caramel to the prepared surface. If a mass of several colors is used, it is better to apply them on separate sheets and plates so that the shades do not mix. Allow the caramel to harden and then break the fragile sheets into randomly shaped pieces. They can be scattered over the surface of the cake, laid out in a pattern, or stuck vertically. By crushing the caramel into fine crumbs, you can easily get colored sand, ideal for decorating themed cakes.

You can also make caramel monograms using the suggested recipe. The hot mass is poured into a bag made of parchment paper or foil, the tip is cut off. On paper you need to draw a monogram, a beautiful letter, an openwork heart or another motif. After hardening, the caramel monogram is removed with a knife and carefully transferred to the cake.

How and why confectioners use caramel

The history of the viscous sweet mass made from sugar supposedly began in India a couple of thousand years ago. Then, as a delicacy, people belonging to the untouchable caste fried chopped sugar cane over a fire, obtaining a kind of caramel. However, in the form in which the sweet is known today, it did not appear until the 16th century. And the first product made from caramel was a regular lollipop.

Now there are several types of caramel:

There are, of course, others, but they are already a mixture of those presented or their varieties.

You can use any caramel to make cakes and decorate them, but each of them will have its own “function”. So, soft cakes are usually sandwiched between layers, and candy cakes are used to make exquisite decorations.

Recipe for making caramel

The simplest caramel is made from water and sugar. They do this as follows:

1. Take 4 parts sugar to 1 part water.
2. Water is poured into a stainless steel pan, and sugar is added there.
3. Stirring continuously, bring the mixture to a boil over medium heat.

Sometimes vinegar or lemon juice is added to water and sugar to avoid sugar crystallization and premature hardening of the sweetness.

The finished caramel begins to darken, but you should not allow it to become completely brown. Now you need to immediately pour it into a glass or ceramic bowl - and you can use the caramel to decorate cakes.

Rice paste for flexible flowers

Rice paste for flexible flowers

MK channel Ferjuha. The author's work lasted six months, a lot of experiments and in the end - an excellent mass for sculpting flowers. Thank you, Ferjuha!

Ingredients: ‣ Rice flour - 50 g ‣ Glutinous rice flour - 20 g ‣ Water - 83 g ‣ Sugar - 33 g ‣ Corn starch - 13 g ‣ Oil grows. odorless - 5 g ‣ Invert syrup - 15 g ‣ Food grade glycerin - 15 g

In a medium glass bowl, combine rice flour and glutinous rice flour. Pour in water at room temperature and stir until smooth. Mix sugar with cornstarch to avoid lumps. Add to the flour and water and mix. Pour in vegetable oil, invert syrup and glycerin. (It’s better to weigh… More