Photo: Sweet muffin
You will die if you don't stand out among the huge competition in the market-a sea of offers, an ocean of advertising, and a lot of photos, videos, and commercials all over the world. Today, everything just needs to be " beautiful and aesthetically pleasing”, and if we add personalization to this-the fullness of happiness is guaranteed! In the candy decorating industry, this is no different.
The cake in the cafe attracts the attention of customers with edible flowers or whimsically laid cream with sprinkles. We love that an ordinary sandwich is served as a work of art and decorated like a Christmas tree. Today we can have beautiful things, and many of us take care to surround ourselves with them every day. Therefore, it is not surprising that the requirements for decorating sweets purchased in stores, pastry shops or cafes are currently so high.
Photo: Sweet muffin
A trifle, but pleases!
The sweets themselves are delicious. Small macaroni or donuts do not need additional decorations to attract the customer's attention. However, there are some cute nightmares that will not attract attention without decoration and, therefore, will not be sold. Brownies or apple cider are timeless classics. However, decorated with a rosette of cream and an edible flower, these cakes immediately look more appealing!
Photo: Sweet muffin
Overview of decorative features
Sugar mass - fudge cakes are already available passe and they are less and less often seen behind the glass windows of confectioners, despite this, this type of decoration gives amazing decorative opportunities. With the help of plastic mass, we can create beautiful flowers, leaves or any shape. What miracles can be created with the help of sugar, showed recently Angelica Grab it and Renata Martina at the World Cake Decorating Championships in Milan, where they won the gold medal.zloty.
How to use sugar mass to personalize baking? As a rule, fudge is used to make decorations that are personalized for a baby shower, birthday, etc. The mass has such wonderful properties that it is also suitable for small desserts, i.e. cupcakes or cookies. It is not surprising that it was loved by both customers and confectioners.
Chocolate – A two-foot chocolate figure is no easy task, and top confectioners from all over the world have outdone themselves with chocolate sculpture ideas. Every day, however, chocolate plays the role of complementing dessert, which is perfectly visible, among other things, in the increasingly popular monopolies today.
Izomalt – This is definitely a High School candy driving experience with no stunt. It requires skill and technical skills, but the possibilities it provides are completely limitless. A few years ago there was a decoration called splash. Every second cake was prepared with this decoration. Splash plus flowers, splash plus sweets, splash plus figurines ... Choosing such a decoration automatically increased the price of the entire cake.
Caramel decorations – sweet cobwebs for dessert? No problem if you know how to work with caramel. The disadvantage of such decorations is their fickleness. They quickly absorb moisture, so you need to make such decorations immediately after making sweets.
Waffle Paper – such an inconspicuous material, and how many fantastic decorations you can come up with with it. The master of waffle paper is Beata Tomasevich, whose cakes simply dazzle. Each flower and decoration is made of waffle paper, which makes a huge impression. From waffle paper, you can create an openwork decoration, a delicate sail and even realistic-looking peonies.
Royal icing – a very underrated decorative material. Icing is usually used to decorate gingerbread cakes during the holiday season. We, on the other hand, can't imagine not using icing to decorate standard cakes and desserts.
And we move on to the decorations that are most often found on desserts:
Edible flowers – cereals roses, cornflower, pansies or chamomile are a brilliant idea to decorate a dessert. Even a simple cake looks more festive in the company of nasturtiums.
Cream and its features – cream patissiere and candy ass is a duet perfect for creating fancy decorations. On tartlets, eclairs or puffs, this is already a standard, which - I will not hide – makes me very happy!
After all, the scenery is rather unobvious. Confectionery printswhich, thanks to special plotters, can be applied directly to dessert. Almost any graphic today can be placed on sugar mass, on gingerbread and even on a cake. Technology is currently the confectioner's friend. It is readily used by business customers who order cookies with a printed logo or cakes with specially prepared graphics for their corporate parties.
Photo: Sweet muffin
When making desserts, I follow the principle: what's too much is unhealthy, so I'm a proponent of simple ones and minimalistic decorations on sweets. However, I like to sometimes decorate an apple pie with fancy cream, a cheesecake with a small decoration made of chocolate or fruit, and cakes without decorations simply do not make sense. So let's decorate and take advantage of the opportunities that we have, but we will do it with our heads, not forgetting about good taste!
Junior specialist in Marketing Communications and PR.
He is a graduate of the University of Warsaw and the Main School of Agriculture. We have been in the HoReCa industry for more than 10 years. For many years, he has been associated with the Trip group, Sobienie Royal Golf and Country Club, and the Florentin Restaurant in Warsaw.
She graduated from the Faculty of Architecture of the Warsaw Technical University with a degree in Architecture for the Knowledge Society and Visual Communications at the Polytechnic University of Milan. A specialist in creating a mood. She has gained experience at home and abroad at numerous international seminars (Seville, Lisbon, Florence), fellowships at La Sapienza (Rome), etc. m.in. in Carmi e Ubertis and ADM Milano.
A manager with many years of experience in the cosmetics, food, and children's industries. During his career, he was associated with such companies as: L'Oreal, Samsung, Danone-Nutricia, Unilever. During his professional life, he was responsible, among other things, for the development of e-commerce sales and content in Poland and the countries of Central and Eastern Europe. 
