People say that "people depend on clothes", and even a good-looking skin needs a gorgeous decoration. Desserts are also needed, and plain desserts look little glamour. How to decorate to improve the appearance of desserts?

No.1 Chocolate Decoration

There is no doubt that chocolate decoration is the most common and most diverse decoration among all decorations, and it is also the most room for imagination and imagination.

This kind of special texture, which is soft and hard, and changing according to temperature control, makes it a tool for bakers' imaginations to create ever-changing desserts with different shapes.

The most important thing in chocolate decoration is the use of tools, and various tools are used to make decorations of different shapes. Chocolate leaves, chocolate bars, chocolate rolls, chocolate chips and more.

The chocolate leaves that everyone often sees are made of real leaves as a mold to create a simulated effect of chocolate leaves.

No.2 fruit decoration

Fruit, a large type of decoration, mainly depends on the combination of color, taste and creativity. The various colors and flavors of the fruit match the taste of the dessert itself, and then incorporate the baker's own creativity, combining deliciousness and visual aesthetics.

Seasonal fruits will not be missed in the four seasons. The same dessert can be used for a year, and even 365 different effects can be decorated with fruits.

If you want to design dessert decoration, there are several expressions such as point, line, surface and body.

Points: including regular points and irregular points, mostly expressed with powder, paste, puree, fruit, nuts, biscuits, and cream (cream).

Lines: Including upper lines and three-dimensional lines, which are mostly expressed by powder, cream, chocolate, syrup/cream, cream (cream), sugar pull, etc.

Surface: Including the surface of the cake (top and side), using flour, glaze, cream (cream), chocolate coating to express the surface of the point, the surface of the line, etc.

Body: refers to the three-dimensional space of the cake. Chocolate pieces, sugar candies, fondant, etc. are often used to create three-dimensional and increase the space, which is exquisite and imaginative.

Tools: mesh screen, ruler, logo brand

Mainly use matcha powder, cocoa powder, powdered sugar, etc. for decoration.

Powders can increase the dreaminess and pleasure in color, and have a dynamic beauty. White powdered sugar is a versatile style.

Sprinkle a little powdered sugar on the brightly colored surface to balance the overly gorgeous colors; green matcha is refreshing and pleasant; cocoa powder can add texture and heaviness.

Several kinds of powders can also be combined with each other, such as sifting powdered sugar on top of cocoa powder, to make the dessert more cute and playful in the calm and heavy.

Partially dusted: Contrast with unsweetened powdered areas to enhance visual impact.

Flour the edges: To accentuate the edges and make the cake shape stand out.

All-round dusting: Combine with more ways of point, line and surface to add layers and dreaminess.

Tools: Sandblasting Gun / Airbrush

First of all, explain that sandblasting is not powder, but liquid. First, the chocolate and cocoa butter are mixed and dissolved in a ratio of 1:1, and the temperature is kept at about 40 °C, and then sprayed. Soluble pigments can be added for tinting.

Before spraying, let the cake freeze to cool down the surface. When the chocolate and cocoa butter mixture is sprayed on, fine particles quickly coagulate on the surface of the cake.

After spraying continuously to cover the entire cake surface, it will show a layer of suede effect, with a distinct layering, and the overall effect is more dreamy than sifting powder.