Easy Homemade Caramel Decorations for Cakes and Pastries

Do you want to know how to decorate cakes and pastries in an original way? Here you go! Caramel is a thick syrup made from sugar. To prepare caramel professionally, you need auxiliary tools and a cold table onto which the caramel will be poured. And plates showing the heating temperature, since there are different types of caramel and the degree of heating is different. But we will prepare caramel at home. Anyone who made burnt sugar or caramel figures in the form of cockerels, bunnies, etc. in childhood will easily understand the cooking process. Letʼs prepare caramel for decorating cakes and pastries.
cook time: 30 min
Noah Merrick
Easy Homemade Caramel Decorations for Cakes and Pastries

Nutrition Facts (per serving)

290
Calories
73g
Carbs

Ingredients (1 portion)

Basic:

Sugar 6 tbsp
Water 2 tbsp
Lemon acid (5 drops or fruit essence) 2 g
Vinegar essence (3 drops) 3 ml

Recipe instructions

Step 1

Step 1
Ingredients.

Step 2

Step 2
Take thick-walled dishes. Use sugar and water at the rate of 3 parts sugar to 1 part water. Pour water over sugar. Place on the fire and heat, stirring constantly until the sugar dissolves.

Step 3

Step 3
Then cook the syrup for 10 minutes until tender over low heat. The caramel will begin to turn golden from the edges of the pan, so stir and be careful not to burn the caramel.

Step 4

Step 4
Add vinegar essence, stir, then citric acid or fruit essence. This is to prevent the caramel from becoming sugary when cooling, and to add flavor.

Step 5

Step 5
To stop heating the caramel, you need to immerse the dish in cold water, but carefully so as not to get burned by the steam. And immediately start drawing with caramel.

Step 6

Step 6
If you drop the finished caramel onto a spoon, it will harden without spreading.

Step 7

Step 7
Caramel decoration for the sides of the cake. Measure the height of the cake and cut out strips of parchment paper, grease with butter so that the caramel is easy to separate. Scoop a tablespoon of caramel and draw a random lattice pattern. Until the caramel hardens too much, you can straighten it with the edge of a knife.

Step 8

Step 8
Then remove it before it completely sets and stick it to the cream on the cake. This should be done when the cake is already on the finished dish.

Step 9

Step 9
Caramel basket. The basket can be made on any rounded object: on a scoop, on a grapefruit or an orange. Grease a ladle with oil, scoop a tablespoon of caramel and, holding it over the dish, apply a lattice pattern. First thick lines, then thin ones.

Step 10

Step 10
When the caramel has cooled and hardened. Just grab the basket and turn it with your palm, it will detach from the scoop.

Step 11

Step 11
The caramel basket is suitable for serving dessert in it. Or you can cover the basket like a dome, for example, in the middle of the cake.

Step 12

Step 12
If you make the middle of the basket a solid bottom and draw rays from it, then you can serve ice cream balls or other non-free-flowing dessert in such a basket.

Step 13

Step 13
Drawn caramel figures. Draw shapes on parchment paper, such as swirls, flowers, and hearts. And on the reverse side, draw caramel along the translucent outline. Such figures can be placed in cream on cakes or decorated with cakes. There is already a huge scope for your imagination.

Step 14

Step 14
Caramel web mesh. Draw random strokes of caramel on the parchment paper.

Step 15

Step 15
When cool, carefully break into pieces.

Step 16

Step 16
Decorate the top or sides of the cake with them.

Step 17

Step 17
Caramel leaves. Draw large drops with caramel, use a knife to form leaves, pressing down the sides of the drop, while the caramel is soft, apply a pattern of veins.

Step 18

Step 18
Then use your hands to stretch and turn the leaf so that it is not flat. You can use the leaves to decorate the cake or make a candy stem and attach the leaves to it. You can pull out any shapes from thickened but not frozen caramel.

Additional rubrics

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