How To Decorate A Cake With Chocolate At Home: Various Patterns And Coating Options With Your Own Hands + Photos And Videos

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Sweet creativity: decorating the cake with chocolate

Sweet-tooths love chocolate for its melting taste and delicate texture, doctors appreciate it for its high content of trace elements, vitamins and antioxidants, and decorating pastry chefs love it for a huge number of techniques that can be used to decorate any cake. Professionals use special tools to create their masterpieces. But even at home, you can make chocolate cake decorations that will be not only tasty, but also spectacular.

Content

• 1 What kind of chocolate can decorate a cake at home

  1.1 Photo Gallery: Forms of Chocolate Suitable for Decorating

• 2 What you need to know about chocolate

  • 2.1 How to store and properly melt
  • 2.2 Tempering
  • 2.3 Simple do-it-yourself cornet

• 3 Express design options

  • 3.1 m & m's and KitKat

    3.1.1 Photo gallery: how you can decorate a cake with ready-made chocolate products

  • 3.2 Chocolate chips
  • 3.3 Drawing with cocoa and stencil

• 4 Coating the cake with icing

  • 4.1 Ganache made from chocolate and heavy cream
  • 4.2 From chocolate and milk
  • 4.3 From chocolate and vegetable oil
  • 4.4 From cocoa powder
  • 4.5 Mirror glaze with gelatin
  • 4.6 Photo gallery: cake decorating options with flowing and mirror icing
  • 4.7 Video: how to make beautiful smudges on the cake

• 5 Painting on the glaze with liquid white chocolate

  5.1 Photo gallery: options for applying patterns on glaze

• 6 Cake sides decoration

  • 6.1 Lace (chocolate)

    6.1.1 Video: how to make a chocolate

  • 6.2 Panels or teeth

    • 1 Photo gallery: options for decorating the cake with chocolate panels
    • 6.2.2 Video: how to make chocolate teeth with nuts and dried fruits
  • 6.3 Tubules

  • 6.4 "Cigars"

    6.4.1 Video: how to make chocolate "cigars"

• 7 Decorative items made of chocolate

  • 7.1 Swirls, numbers, lettering and patterns

    • 7.1.1 Photo gallery: options for decorating a cake with decorative elements from chocolate and examples of stencils
    • 7.1.2 Video: Create a Chocolate Flower
  • 7.2 Appliques with outline
  • 7.3 Simple cut-out elements

  • 7.4 Chocolate leaves

    7.4.1 Photo Gallery: Chocolate Leaf Cake Decorating Options

  • 7.5 Making figures with molds
  • 7.6 Chocolate bow

• 8 Chocolate molding

  • 8.1 Plastic chocolate

    8.1.1 Video: Making chocolate for modeling and decorating the cake with ruffles and roses

  • 8.2 Chocolate marshmallow mastic

What kind of chocolate can decorate a cake at home

Only a product that contains cocoa butter has the right to be called chocolate. The main components of chocolate also include grated cocoa and sugar. Unsweetened chocolate is also produced, which contains 99% cocoa.

Real milk, white and dark chocolate must contain cocoa butter.

When decorating cakes, the following types of chocolate are used:

• bitter (dark) - contains at least 40–55% cocoa;
• dairy - contains at least 25% cocoa and dairy products;
• white - contains at least 20% cocoa butter, but does not contain grated cocoa and powder.

Professional pastry chefs use chocolate, which is available in blocks and dragees (drops). Chocolate bars can also be used for home decoration.

Photo Gallery: Forms of Chocolate Suitable for Decorating

Dragee-shaped chocolate is easy to melt

Chocolate blocks are often used by professional pastry chefs

Bar chocolate can be used for decoration at home

In addition to real chocolate, confectionery chocolate (glaze) is found in stores, in which cocoa butter is replaced with vegetable fats. It is produced in tiles or in the form of chocolate figurines.

What you need to know about chocolate

How to store and melt properly

Chocolate has a long shelf life, but it should be kept tightly closed, away from foods with strong odors, and protected from light and moisture. Storage temperature - from 12 ° C to 20 ° C.

Before you start decorating the cake, in most cases the chocolate is crushed and heated. It can be used for heating the oven, a water or steam bath or oven heated to ° C 50-100. In all cases, stir the chocolate frequently.

Tempering

Cocoa butter is very moody. It contains fats, the crystals of which melt at different temperatures. If the chocolate is not properly melted, it can become coated, melt quickly in your hands, or thicken too much. In tempering (targeted recrystallization), the chocolate is successively heated, cooled and stirred, resulting in a chocolate that melts in the mouth, but remains firm and crunchy at room temperature. Use high quality chocolate for tempering.

Professional pastry chefs use a marble board and special thermometers for tempering. The easiest way to temper chocolate at home is to use the microwave:

1. Chop the chocolate, put in the microwave.
2. Turn on the oven at maximum power.
3. Remove and stir the chocolate every 15 seconds until almost completely melted, small lumps should remain.
4. Remove chocolate and stir until smooth.

Properly tempered chocolate, applied in a thin layer on parchment, hardens in 3 minutes at 20 ° C indoors.

Simple do-it-yourself cornet

Pastry bags are used to plant chocolate patterns; disposable polyethylene options are especially convenient. If not, you can roll the paper cornets yourself. To do this, cut out a square from parchment or baking paper, divide it into 2 triangles diagonally. The resulting right-angled triangle is folded into a cone, combining acute corners with a right one. The corner is folded outward to secure the cornet. At the bottom, a corner is cut off only when the cornet is already filled with chocolate.

It's easy to fold a parchment cornet

The sack or cornet is filled with melted chocolate. It is convenient to fill the cornet by placing it in a tall glass.

Express design options

m & m's and KitKat

This is a very simple and effective way to decorate a cake. Bright chocolate dragees in sugar glaze will perfectly fit into a children's party.

Ready-made chocolate products can be a simple and effective decoration.

You will need:

• m & m's;
• KitKat.

The cake will look good if the height of the chocolate bars exceeds the height of the cake itself by 1.5–2 cm.

Procedure:

1. Attach the chocolate sticks to the sides of the cake. If the sticks are connected, it is better to separate them.
2. Top the cake with m & m's.
3. Additionally, the cake can be tied with a ribbon.

Photo gallery: how you can decorate a cake with ready-made chocolate products

The square cake is lined with chocolate bar bricks and decorated with towers of cookies glued together with chocolate

Flowers can be made from white and milk pills

In such a candy assortment, any sweet tooth will choose a piece to his taste

Chocolates are laid out in a circle, and the composition is complemented by two-color chocolate tubes, which can be replaced with wafer rolls

Chocolate shavings

You can sprinkle chocolate chips on both the top and sides of the cake. Making it at home is very simple: slab chocolate is grated or cut with a knife to peel vegetables. In the latter case, curly curls of chocolate are obtained.

Chocolate shavings can be used to decorate the top and sides of the cake

Depending on the selected grater, you can get different chocolate chips - small or larger. The warmth of the hands softens the chocolate quickly, so it is better to rub small pieces of chocolate. It is impossible to cool the chocolate in the refrigerator beforehand or during operation, too cold chocolate will crumble and break.

Drawing with cocoa and stencil

The famous tiramisu is simply sprinkled with cocoa on top. You can decorate other cakes in the same way. The top of the cake should be flat so it looks neat. And with the help of cocoa and a stencil, you can create a pattern on the cake.

Using cocoa and a stencil, you can decorate the cake with a pattern

You will need:

• cocoa;
• sieve;
• stencil.

Procedure:

1. Place the stencil on the cake.
2. Sprinkle cocoa on top through a sieve.
3. Carefully remove the stencil.

The stencil can be used ready-made or made yourself by cutting out a drawing from paper. You can also use an openwork cake napkin, fork, etc. as a stencil.

Covering the cake with icing

Chocolate icing is delicious, especially when paired with fruit or fresh berries. You can also add colored sugar or beads to the icing. Chill the cake well before icing it. But the glaze should be warm.

The cake can be glazed whole or just the top, leaving appetizing smudges on the sides. The icing is poured into the center of the cake in a circular motion, then spreading out with a knife or spatula. If you need to make more uniform smudges, then first apply liquid icing in a circular motion to the edges of the cake using a cornet or a bag, and only then pour the top.

Ganache made from chocolate and heavy cream

Ingredients:

• 100 ml heavy cream (30–35%);
• 100 g dark, 150 g milk, or 250 g white chocolate.

Preparation:

1. Chop the chocolate.
2. Heat the cream to a boil.
3. Add chopped chocolate to the cream, stir thoroughly with a whisk.

You can adjust the thickness of the glaze by increasing or decreasing the amount of cream or chocolate.

Made from chocolate and milk

Ingredients:

• 100 g milk chocolate;
• 3-4 st. l. milk.

Preparation:

1. Chop the chocolate, add milk.
2. Preheat in a microwave or water bath, stirring constantly.

Made from chocolate and vegetable oil

Ingredients:

• 100 g of chocolate;
• 2-4 st. l. odorless vegetable oil.

Preparation:

1. Chop the chocolate, melt it.
2. Add vegetable oil, stirring constantly.

From cocoa powder

Ingredients:

• 1 cup of sugar;
• 1/2 cup cocoa powder
• 1/4 cup milk
• 50 g butter.

Preparation:

1. Place all ingredients in a bowl.
2. Put in a boiling water bath. While stirring constantly, heat for about a minute.
3. Remove from the bath, beat with a mixer until smooth.

Mirror glaze with gelatin

The cake to be coated with this icing should be flat (mousse cakes filled in silicone molds are ideal). Before covering with mirror glaze, it must be kept in the freezer for several hours.

Ingredients:

• 10 g of sheet gelatin or about 1 tbsp. l. powdered gelatin;
• 210 g sugar;
• 110 g of water;
• 65 g cocoa powder;
• 65 g of cream with a fat content of at least 30%;

• 50 g dark chocolate.

  

  For mirror glaze you need gelatin

Preparation:

1. Soak the gelatin leaf in cold boiled water. Let the gelatin swell for 10 minutes. When using powdered gelatin, pour 50 g of cold water over it, stir thoroughly and also allow to swell.

2. Mix sugar, water, cocoa powder and heavy cream and bring to a boil with constant stirring. After boiling, add chopped chocolate and stir until completely dissolved.

   

   Chopped chocolate is added to the boiled syrup of sugar, water, cocoa powder and cream and stir

3. Squeeze the excess water out of the gelatin sheet.

   

   The sheet gelatin is separated from excess water

4. Add the swollen gelatin to the glaze and stir until completely dissolved.

   

   Gelatin is added to the glaze and stirred until completely dissolved

5. To get rid of bubbles and for smoothness, the mixture is passed through a fine sieve or whipped with an immersion blender, and then poured into a jar and covered with cling film. The glaze should be refrigerated overnight before use.

   

   The glaze is filtered through a fine sieve

6. Before covering the cake, you need to heat the chocolate icing to a temperature of 35–45 ° C. To get smudges, you can reduce the temperature to 30 ° C, then it will harden faster. If there are a lot of bubbles in the glaze, strain it again through a fine mesh sieve. To cover the whole cake, place it on a wire rack and baking sheet or other suitable surface lined with cling film. Pour warm glaze from the center in a spiral to the edges. Collect the excess glaze on the baking sheet for further use.

   

   The cake is placed on a wire rack to allow excess icing to drain.

Photo gallery: options for decorating a cake with flowing and mirror icing

Flowing icing looks great on a contrasting color cake

Using fruits and mirror glaze, you can create a bright composition on the cake

Glaze can be made white

Video: how to make beautiful smudges on the cake

Painting on the glaze with liquid white chocolate

Glaze designs using a toothpick or bamboo stick have become classics. On a dark chocolate glaze, a pattern is applied with white melted chocolate, on a light glaze - bitter or milk. You need to apply chocolate while the icing is still liquid.

An easy way to make a pattern on a cake is to coat it with chocolate icing and then pattern the top with white chocolate.

Options:

1. Cobweb. Chocolate is applied to the icing in a spiral from the center. Lines are drawn from the center to the edges.
2. Chevrons. Chocolate is applied to the glaze in parallel stripes. Draw lines perpendicular to the stripes in both directions.
3. Hearts. Chocolate is applied to the icing in small circles in a straight line or in a spiral. Draw a line through all circles in the same direction.
4. Marble. Chocolate of different colors is applied to the glaze with chaotic movements. Mix the glaze in a circular motion, creating a marbled effect.

Photo gallery: options for applying patterns on glaze

To draw a cobweb, the stick moves from the center to the edges

Applying a pattern in the form of chevrons involves the movement of the stick in turn sparva left and left to right.

Hearts are obtained by holding a stick in the center of round drops of melted chocolate

The marble effect is formed by the free, chaotic movement of the stick

Cake side decoration

The sides of the cake can be wrapped with chocolate tape, lined with chocolate prongs, tiles, or rolls. The most difficult way to decorate is with straws. They will need not only a lot of chocolate, but also a lot of patience.

Lace (chocolate)

Graceful chocolate curls or a simple geometric pattern are not difficult to make from chocolate, but they look very impressive. Dark or milk chocolate chocolates look great on a white background, and a white pattern will favorably emphasize a dark background.

You will need:

• chocolate;
• pastry bag or paper cornet;
• parchment or baking paper;
• pencil, scissors.

Procedure:

1. Melt the chocolate in the microwave or water bath.
2. Cut out a rectangular strip of baking paper with a length equal to the circumference of the cake plus 2-3 cm and a width equal to the height of the cake plus 2-3 cm. Draw a pattern with a pencil and turn it over with the drawn side to the table. You can print the pattern on a printer and simply place it under the baking paper.
3. Place the chocolate in a cornet or a bag, cut a corner.
4. Gently squeeze the chocolate onto the paper strip along the pattern.
5. Place a paper tape with chocolate on the sides of the cake.
6. Put the cake in the refrigerator for at least 30 minutes.
7. Take out the cake, carefully remove the paper.

After that, you can decorate the cake with a cream border, berries, fruits or fresh flowers.

Video: how to make a chocolent

Panels or Prongs

For this spectacular decoration, you will need at least 400-500 g of chocolate, depending on the size of the cake. You can use dark chocolate, milk chocolate, white chocolate, or combine them to create marble patterns.

You will need:

• chocolate;
• knife or spatula;
• parchment or baking paper.

Procedure:

1. Melt the chocolate.
2. Apply chocolate to parchment or baking paper, spread evenly with a knife or pastry spatula.
3. Let the chocolate harden.
4. Cut with a knife or break with your hands into pieces of any shape. The height of the panels should be higher than the cake.
5. Apply to the sides of the cake so that the panels overlap slightly.

Photo gallery: options for decorating a cake with chocolate panels

Cake with chocolate panels can be supplemented with fresh flowers

Chocolate panels can be made of unusual shapes

The combination of white and dark chocolate gives an interesting marble pattern

The embossed texture and irregular shape of the teeth give the cake a special charm

Video: how to make chocolate teeth with nuts and dried fruits

Tubules

Ready-made chocolate tubes are sold in specialized pastry shops. However, you can make them yourself, including from white chocolate or mix white and dark chocolate.

You will need:

• chocolate;
• acetate film;
• thin scotch tape;
• knife, scissors.

Procedure:

1. Cut the acetate foil into rectangles. The length of the rectangle should be 1–2 cm longer than the height of the cake, and the width should be approximately 4.5–5 cm.
2. Melt the chocolate in the microwave or water bath.
3. On each rectangle, apply about a teaspoon of melted chocolate, spread with a knife over the entire area, except for an area about 5 mm wide along one of the long sides.

4. Roll up the rectangle into a hollow tube.

   

   Spread the chocolate on the film and roll it up

5. Secure the tube with tape.
6. Do the same with the rest of the tubes.
7. Chill the straws for at least 20 minutes in the refrigerator.
8. Cut off the tape with a sharp knife or small scissors, unfold the acetate film.

9. Decorate the finished cake with straws.

   

   White chocolate tubes are usually complemented with flowers and chocolate pieces

Cigars

You will need:

• chocolate;
• marble board or metal sheet for baking;
• scapula;
• knife;
• metal scraper or spatula.

Procedure:

1. Temper the chocolate.
2. Cool the marble board or metal sheet and put it on the table.
3. Spread the chocolate in a thin layer on the sheet with a spatula.
4. Use a knife to mark rectangles on the chocolate layer.
5. Let the chocolate thicken slightly, but not harden.
6. With a metal scraper or spatula at an angle of 45 degrees, remove the chocolate layer along the outlined lines, it will roll up into a tube.

Video: how to make chocolate "cigars"

Decorative items made of chocolate

Swirls, numbers, lettering and patterns

Various decorative elements, figures, numbers are drawn with melted chocolate. Butterflies and various curls are very popular. These elements can be used to decorate both the top and sides of the cake.

You will need:

• chocolate;
• pastry bag or paper cornet;
• parchment or baking paper;
• stencil with a pattern.

Procedure:

1. Melt the chocolate. Fill a cornette or bag with melted chocolate, cut a corner.

   

   The melted chocolate is filled with a cornet or a pastry bag

2. Print or draw on paper the desired drawing (curls, numbers, inscriptions). Put a sheet of parchment on a sheet with a drawing, you can secure with paper clips at the edges. Gently squeeze the chocolate onto the parchment as shown.

   

   Patterns are squeezed out of the cornet according to a stencil pattern placed under the parchment

3. Let the elements harden.

   

   The chocolate blanks are allowed to solidify completely

4. Remove the chocolate pieces from the parchment.

   

   Peeling back the parchment, carefully remove the chocolate pieces

If you put the parchment on a rolling pin, wrap it around a glass or use other suitable objects while the chocolate is solidifying, the blanks will turn out to be voluminous. Thus, you can create chocolate spirals, flowers, butterflies.

Photo gallery: options for decorating a cake with decorative elements of chocolate and examples of stencils

Openwork triangles are laid in a circle based on cream rosettes or berries

The cake can be decorated with chocolate lettering or numbers

Graceful decorative elements are usually fixed in cream rosettes

One large or several small butterflies can be planted on the cake

Openwork butterflies can be flat or consist of two halves located at an angle to each other

Openwork decorative elements will decorate the top or sides of the cake

Small decorative elements usually make a border around the edge of the cake.

Video: creating a chocolate flower

Appliques with outline

Unlike lace, such decorative elements have a background and a contrasting outline along the contour.

You will need:

• white and dark chocolate (bitter or milk);
• pastry bag or paper cornet;
• parchment or baking paper;
• paper with a pattern.

Procedure:

1. Place a sheet of parchment on a sheet with a drawing.

   

   Dark and white chocolate, parchment, printed pictures - everything you need for chocolate applications

2. Melt dark chocolate. Squeeze it onto the parchment along the contour of the drawing placed under it and let it harden.

   

   Draw the outline of the drawing with dark chocolate

3. Melt the white chocolate. Fill in the rest of the applique. Allow to solidify completely and then turn over.

   

   After the contour has frozen, fill the rest with white chocolate; before use, the frozen application will need to be turned over

Simple cut-out elements

Even a child can handle the manufacture of these parts, so feel free to call your son or daughter to help you.

You will need:

• chocolate;
• parchment or baking paper;
• spatula or knife;
• cuttings, forms for cookies.

Procedure:

1. Melt the chocolate.
2. Using a knife or spatula, spread the chocolate in an even layer of 2-3 mm on the parchment.
3. When the chocolate begins to solidify, cut out the elements using molds or cut-outs.

If the chocolate sticks to the mold, it isn't cool enough. If the chocolate breaks, it is already too hard, it must be reheated.

The hardened chocolate is cut with cuttings or cookie cutters

Chocolate leaves

This is a very simple idea with great results. You can fantasize and use a variety of leaves as a base.

You will need:

• chocolate;
• brush;
• leaves such as roses.

Procedure:

1. Wash the leaves and dry well. Melt the chocolate.

   

   Wash and dry the leaves

2. You need to apply chocolate - attention! - on the back of the leaves. Then, using a brush, distribute it from the middle of the sheet to the edges and transfer it to a clean surface to harden.

   

   Apply the melted chocolate to the leaves with a brush, moving from center to edge

3. Leave the leaves with chocolate until they solidify.

   

   Transfer the leaves with chocolate to a clean surface, leave them to solidify

4. Carefully remove the base leaves from the frozen chocolate. These chocolate leaves are great for an autumn cake, such as a September 1st cake. You can decorate both the top and sides of the cake with chocolate leaves.

   

   After curing, when you separate the leaves from the chocolate, the texture of the leaf will remain on it.

Photo gallery: options for decorating a cake with chocolate foliage

The cake can be decorated with chocolate leaves with a smooth transition from light to dark

Leaves complemented by red berries create an autumn composition

The leaves can be laid out in the form of a flower

Making figures using molds

Molds are silicone molds specially designed for molding chocolate. With their help, you can easily and quickly get many decorative elements for decorating one or even several cakes.

Molds allow you to get perfect chocolate figurines

You will need:

• chocolate;
• silicone or plastic molds for chocolate.

Procedure:

1. Melt the chocolate.
2. Pour chocolate into molds, remove excess chocolate on top, let harden.
3. Get out the chocolate figurines. For this, the silicone mold can be turned out, and the plastic one can be turned over and lightly knocked on the table.

Produce silicone and plastic molds for chocolate

Chocolate bow

This cake will be the perfect gift. In addition, he practically does not need any other decorations: a huge bow will independently make an amazing impression, be sure.

Cake with a chocolate bow looks like a gift box

You will need:

• chocolate;
• parchment;
• scissors, ruler, pencil.

Procedure:

1. Draw rectangles about 3 * 18 cm on parchment, cut. For 1 bow, you will need about 15 such blank strips.

   

   Measure on baking paper and cut into 15 paper strips about 18 cm long

2. Melt the chocolate.

   

   Melt the chocolate in a water bath or microwave

3. Apply chocolate to strips. Each strip must be completely covered.

   

   Apply the chocolate to the strips, spreading with a knife

4. Remove the strip of chocolate and transfer to a clean place.

   

   Gently pry the strip of chocolate with a knife, remove and transfer to a clean place

5. When the chocolate begins to set, connect the ends of the strip, put the resulting loops on one side. Let it freeze.

   

   When the chocolate on the strip starts to solidify, connect the ends of the strip and set the loop to solidify on the side

6. After solidification, remove the parchment from the chocolate.

   

   After completely curing, remove the parchment from the chocolate loop

7. On a sheet of parchment, use melted chocolate to connect the bottom row of 6 loops. Let it freeze.

   

   Connect the bottom 6 bow loops on parchment with melted chocolate

8. Similarly, make the second and next row, gluing the loops in the center with melted chocolate.

   

   Continue joining with melted chocolate

9. After hardening, transfer the bow to the cake.

   

   Allow the finished bow to completely harden and transfer to the cake.

Chocolate molding

Chocolate mastic allows you to create rather complex figures, flowers, it can also completely cover cakes, create draperies, bows, ruffles. Fresh mastic is plastic, reminiscent of soft plasticine, but when it dries, it becomes hard. Plastic chocolate is similar to mastic, but it is mostly used for modeling.

Cakes are often completely covered with mastic.

Plastic chocolate

Modeling chocolate is prepared from bitter, milk, and white chocolate and glucose syrup. At home, glucose syrup can be replaced with light liquid honey or invert syrup.

Ingredients:

• 200 g of white, milk or dark chocolate;
• respectively 50 g, 80 g or 100 g of invert syrup.

• For syrup:

  • 350 g sugar;
  • 150 ml of water;
  • 2 g citric acid;
  • 1.5 g of soda.

First you need to boil invert syrup:

1. Boil water with sugar, stir until sugar dissolves.
2. Add citric acid, cover and simmer for about 20 minutes. Cool to 50-60 ° C.
3. Pour in soda, mix. The syrup will begin to foam.
4. Refrigerate. The foam will go away during the cooling process.
5. Pour into a sealed container and leave at room temperature.

Let's move on to making mastic:

1. Chop and melt the chocolate.
2. Heat the syrup until warm.
3. Thoroughly mix the syrup and chocolate so that there are no lumps left.
4. Carefully wrap the mastic with cling film so that there is no contact with air.
5. After a few hours, you can sculpt the figures. Before sculpting, take chocolate in small pieces, knead it thoroughly with your hands. Large pieces of mastic are heated for a few seconds in the microwave.

Video: making chocolate for modeling and decorating the cake with ruffles and roses

Chocolate marshmallow mastic

Marshmallow is an airy marshmallow that is produced in the form of pillows or braids. Combining chocolate with marshmallows, you get a mastic that can be used both for sculpting and for covering the cake.

Ingredients:

• 180 g marshmallows;
• 200 g of dark chocolate;
• 150 g icing sugar;
• 1-3 tbsp. l. water;
• 1 tbsp. l. butter.

Preparation:

1. Sift the icing sugar.
2. Melt the chocolate.
3. Add water to the marshmallows, melt in the microwave at maximum power, stirring every 20 seconds.
4. Mix marshmallows with chocolate and butter.
5. Add the chocolate-marshmallow mass to the sifted powder, knead until smooth.
6. Wrap tightly in plastic wrap to avoid contact with air.
7. After a few hours can be used to sculpt figurines and to cover the cake. At first, the mastic seems very soft, but after curing, it hardens.

Chocolate gives you a lot of creativity. He can be the only soloist on the cake, or he can make a duet with berries or nuts. Not only the simplest ways to decorate a cake are available to a home pastry chef - grate chocolate, sprinkle with cocoa, decorate with ready-made sweets. Without any complex special tools at home, you can create chocolate lace, straws and figurines. All you need is patience, neatness and a sufficient amount of chocolate.