Cake with smudges - 4 recipes for making and decorating a cake at home

Appetizing smudges made of chocolate and other delicious “materials” are a very popular option for decorating cakes. He looks at the dessert very unusual, original. If you wish, you can make a cake with smudges at home yourself.

How to make frosting for smudges with your own hands

The icing for decorating the cake can be done independently, as purchased options are usually quite expensive. And sometimes they are sold only in specialized shops for confectioners.

Classic Chocolate Frosting

The classic glaze recipe for smudges requires the selection of very high-quality chocolate. It is desirable that it be bitter with a cocoa content above 50%.

Ingredients:

• chocolate - 90-100 g;
• cream (intended for whipping) - 70-80 ml;
• cream fat - 40 g.

Cooking:

1. Warm the cream, but do not bring them to a boil. The optimum temperature is 70 degrees. Remove the dairy product from the stove.
2. Pour finely crushed chocolate to cream. Stir until smooth.
3. Add slices of fat.

After the next mixing, you can immediately use the mass to decorate the cake.

White chocolate

This recipe completely repeats the classic. Only icing is made from white chocolate.

Ingredients:

• white chocolate - 90 - 100 g;
• cream (intended for whipping) - 70-80 ml;
• cream fat - 40 g.

Cooking:

1. In cream warmed up to 70 degrees, add small pieces of white chocolate.
2. Stir the mass with a spatula until the chocolate chips are completely dissolved.
3. Add butter. Mix everything again.

Such a recipe will allow you to create snow-white smudges on a chocolate cake.

Colored icing for smudges on the cake

Colorful color design of the cake will attract the attention of both adults and small sweet tooth. It is most relevant to serve such desserts for children's parties.

Ingredients:

• sunflower oil - 20 ml;
• white chocolate - 70 g;
• any food coloring - according to the instructions on the package.

Cooking:

1. Melt the chocolate in any way. It is convenient to do this both in a water bath and in the microwave. The melting bowl must be dry.
2. Pour the odorless refined oil into an already liquid mass.
3. Add dye. The instructions on the packaging of this ingredient will help to navigate in the right amount. You can use a dye of one or more colors, previously dividing the white mass into parts.
4. Mix everything well.

Decorate the cake with colored smudges from the resulting mixture.

Master class on how to pour icing on a cake

Every experienced pastry chef knows how to make chocolate smudges on the cake correctly. There are several professional secrets for this:

1. Before making a dessert, it is necessary to cool it well. But glaze, on the contrary, is used in a warm form.
2. Pour the mass for future smudges first on the edges of the cake. Then - fill the center and, finally, align everything with a special spatula.
3. It is very important to strictly follow the selected recipe so that the glaze gets the correct consistency. Otherwise, too thick a mass will turn into too "pot-bellied" stripes on treats, and too thin will drain onto a plate, forming unappetizing puddles.
4. Glaze should not be too hot. It is best to check its temperature directly with a clean finger before application. The mass should not burn the skin.

Experienced confectioners suggest that it is convenient to check the temperature of the glaze with a cold cup. On its walls, you can experiment with the speed of runoff of the mass and understand how it will behave on the cake.

Smoked cake

Such a delicacy is often prepared for a wedding celebration. But it will suit the festive table and for any other reason.

Ingredients:

• chocolate sponge cake - 2 pcs.;
• fruit syrup - 80-100 ml;
• granulated sugar - 130-150 g;
• fat cream - 180-200 ml;
• peaches - 3 pcs.;
• fruit-flavored yogurt - 330-350 ml;
• gelatin - 23-35 g;
• butter fat - 60 g;
• nectarine - 1 pc.;
• dark chocolate - 80-100 g;
• raspberries and blackberries - 40 g each

Cooking:

1. Pour gelatin into syrup. Allow to swell.
2. Two peaches without peel chopped into a small cube.
3. Preheat the mixture from the first step until dissolved. Do not boil! Strain.
4. Beat cream with sand until a thick cream is obtained.
5. Pour yogurt, liquid gelatin into it, pour in peach slices. Mix everything.
6. Coat the cakes with the resulting mass. Lay on top of each other.
7. Level the surface with a spatula.
8. Melt chocolate with butter on a steam bath. Cool slightly glaze.
9. Pour the chocolate mass around the edges. Use a spatula to push it further so that large drops flow beautifully down the sides of the cake.
10. Then fill and straighten the middle.
11. Send dessert to the fridge. Before serving, decorate with slices of peach, nectarine and whole berries.

You can complement the decoration of the cake with smudges and fruits, and a few fresh mint leaves.

Dessert with sweets

The basis of the dessert according to such a recipe can be any. The main thing in it is an unusual mouth-watering design.

Ingredients:

• vanilla cakes - 2 pcs.;
• canned pineapples - 250-300 g;
• granulated sugar - 130-150 g;
• cream - half a liter;
• sour cream - a full glass;
• any sweets, wafer rolls, cookies - to decorate the dessert;
• dark glaze for smudges.

Cooking:

1. Pour cream into a deep bowl. Add sour cream, sugar. Beat the ingredients together until splendid.
2. Drain the syrup from the fruit (leave it to soak). Cut them into small pieces.
3. Soak the cakes with pineapple syrup. Lubricate with cream.
4. Sprinkle small pieces of pineapple between the cakes.
5. Send the workpiece in the cold for two hours.
6. Top pour warm glaze.Drops on the sides "push" down with a small wooden spatula. In the same way, go around the whole cake.
7. Align the middle with the glaze with a spatula.
8. Allow the smudges to cool.

Lay chocolate pieces, sweets, waffles and wafer rolls on top. You can sprinkle a bright dragee or use other suitable sweets to decorate. Decorated dessert immediately serve.

"Ladies whim" with smudges

To design such a cake, you can use glaze of any color you like, for example, blue or pink.

Ingredients:

• sugar - a full glass;
• poppy - a full glass;
• eggs - 5 pcs.;
• flour - 1.5-2 tbsp .;
• baking powder - 8-10 g;
• sour cream - 380-400 g;
• cocoa - 3-3.5 tbsp. l .;
• hazelnuts - 180-200 g;
• dried cranberries - 1 full glass;
• condensed milk "varenka" - 1 can;
• butter - 380-400 g;
• glaze for smudges of any color.

Cooking:

1. Calcify nuts in a dry skillet. Peel. Divide a few pieces into halves and set aside for decoration. Turn the remaining nuts into large chips.
2. Beat eggs (raw) with sugar until foam.
3. Without stopping the "kitchen assistant", add sour cream, flour, baking powder.
4. Divide the dough into three approximately equal parts. Add cranberries, poppy and cocoa, respectively. The result is three different masses.
5. Bake three cakes from them. Cook every 17-20 minutes in the oven at 180 degrees.
6. Stir condensed milk with butter until splendid. Add chopped hazelnuts.
7. Collect the cake, thickly smearing the cakes with cream and laying on top of each other.
8. To form the upper part after complete cooling of the cakes with warm glaze of any color, creating neat smudges from it.

Decorate the resulting cake on top with whole nuts left.

Original Zucotto Cake

The main unusual feature of such a dessert is its shape. The cake turns round and as if filled with a delicious sweet filling.

Ingredients:

• chocolate cakes (wide) - 3 pcs.;
• almonds - 40 g;
• cream (very fatty) - 280-300 ml;
• icing sugar - 90-100 g;
• cherry (fresh or frozen) - 280-300 g;
• white chocolate icing for smudges.

Cooking:

1. Leave one wide round cake. From the second cut the circle about 1/3 less. Lay the latter in a tall salad bowl.
2. Put the scraps and the remaining cake in such a way that the walls of the container are filled. It should be a "bowl" of biscuit.
3. Beat cream with powder until a thick cream. Add grated chocolate and crushed nuts.
4. Pour slices of fresh or thawed seedless berries.
5. Mix everything and put in the resulting "bowl".
6. Close the structure with the left round cake.
7. Cover the surface of the cake with a film. Leave in the cold overnight.
8. In the morning, turn the workpiece onto a flat plate.
9. Pour the cake with chocolate, or rather - white icing, forming a neat smudge.

Decorate the dessert to your liking, for example, fresh whole cherries or other berries.

If the glaze for smudges was prepared correctly, then it will not melt at room temperature. Therefore, the cake can be safely served to guests to the table, even in a warm room.