In cases where there is no desire to waste time on the intricate decoration of homemade sweets, the icing comes to the rescue. There are many answers to the question of how to glaze at home. Sometimes a culinary work is covered with it entirely, sometimes inscriptions are drawn, and it also acts as a layer between the cakes. Decorate the cake with cream and icing quickly enough, this is hardly a problem.

Decoration options

Keep in mind that you can make a cake beautiful in a variety of ways. And before you decorate the cake with icing at home, you should stock up on special pastry tools. Among them are confectionery syringes with a set of nozzles, parchment, a sharpened knife, and various spatulas.

It should be borne in mind that it would be optimal to decorate the cake with chocolate icing at home if it is bird's milk, a biscuit confectionery. At the same time, do not forget that this process is creative. So, the scope for experiments here is huge.

After reviewing the photo of cakes decorated with chocolate icing, you should choose which option will be used. After all, the technology of preparation can greatly depend on the desired results.

Making a standard chocolate icing is not difficult. The main thing is to follow the basic culinary rules. Before decorating a cake at home with chocolate icing, it should be borne in mind that it is necessary to achieve a neither thick nor liquid consistency. Ideally, the glaze should resemble sour cream. The easiest way to apply a similar mass on pastries. It will freeze fairly quickly. But if suddenly the mass turns out to be watery, it is worth mixing it with powdered sugar. If it turns out to be too thick, you need to add a spoonful of warm water to it.

Before you beautifully decorate the cake with chocolate icing, it is worth considering the taste properties of the desired dish. So, unusual flavor combinations are easy to achieve by mixing lemon juice instead of water into the mass. Then the product will turn out to be slightly sour, which will be unique for a sweet dish.

But when a lean variation is needed, it is enough to melt the tile. If someone who is thinking about how to beautifully decorate a cake with chocolate icing wants to get a mild taste, you should add butter to the mass. It is noteworthy that if jam is applied to pastries before glazing, the mass will lie especially evenly. Usually, the question of how to decorate a cake with chocolate icing and fruit is asked by more experienced housewives, keeping in mind that decorated products look more aesthetically attractive than their original counterparts. Decorating with icing takes only a few minutes, but the result is much better.

chocolate frosting recipe

Before decorating the cake with chocolate icing, it should be borne in mind that there are several recipes for such a mass. One of the most popular is the glaze made from cocoa. When such a mass hardens, it forms a rather beautiful gloss crust.

To make the product tasty, you should choose high-quality butter, dark cocoa. Similar masses are used in the preparation of muffins, pies, cakes.

From the components you will need to stock up:

4 spoons of milk;
50 g butter;
1 spoon of cocoa;
4 spoons of sugar.

To prepare the glaze, you first need to melt the butter. After that, you need to add milk and sugar here, and then continue to cook the mixture until it becomes homogeneous. After sifting cocoa through a sieve, you need to add it here, and then leave everything on fire for 2 minutes. Before you decorate the cake with chocolate icing from this recipe, you need to cool the mixture.

In the course of experiments, confectioners achieve curious variations on how to beautifully decorate a cake with icing. They knead coconut chips, nuts, and confectionery powder into a similar mass.

soft glaze

Another way to beautifully decorate a cake with chocolate icing is to prepare a mixture of cocoa and butter.

It is important to take into account that the choice of products strongly affects the final taste properties of the product: butter, cocoa from different manufacturers will give different shades of taste.

3 spoons of vanillin;
5 spoons of sugar;
6 spoons of cocoa;
50 g butter.

To prepare the mass, you will need to mix the listed ingredients in a bowl, and then put it in a water bath. The mixture must be constantly stirred. Readiness is checked by dropping icing on the dishes. Ideally, it should freeze immediately.

chocolate mix

The most popular answer to the question of how to decorate a cake with icing is to prepare a mixture of chocolate. Flavor options will vary depending on the selected chocolate. Those who wondered how to decorate the cake with white icing will need white chocolate.

To make such a glaze, you need to stock up:

5 spoons of milk;
100 g of chocolate without additives.

Preparing the mixture is simple: you need to break the tile, put it in a bowl smeared with butter. You can not add water here - milk is required. It is due to him that the cake, decorated with icing in the photo, has a dense coating, and not liquid.

You need to add milk to the chocolate, and then, putting the mixture in a water bath, wait until the chocolate is completely dissolved. The temperature should be 40 degrees. It is necessary to mix the composition at this time.

If a person is thinking about how to decorate a cake with white icing, it is worth making adjustments to the recipe. Desserts made in this way become especially elegant. Such glazing is often decorated with rolls, cakes, jellies.

A similar mass is prepared by mixing cream, condensed milk, vanilla. The classic recipe is to use:

180 g of powdered sugar;
200 g of white chocolate;
2 spoons of milk.

To make the mixture, you need to break the tile and put it in a bowl. After you need to place it in a water bath, mixing powdered sugar here. Next, pour in a spoonful of milk and stir the aromatic mass. After the mixture becomes homogeneous, it is removed from the heat, and then a spoonful of milk is added. The mass is whipped with a blender. You need to instantly apply the glaze to the product before it has time to cool.

On sour cream

Another answer to the question of how to decorate a cake with icing is to use a mixture of sour cream. In this case, the product will come out somewhat sour. It is suitable for sausages with nuts, cookies, cakes. Such icing will not drain, for those who are wondering how to decorate a cake with mirror icing, this recipe is suitable. In addition to such a coating, oil cream, nuts, candied fruits are applied to the product.

To prepare the mixture, you need to take:

2 spoons of sour cream;
2 tablespoons of cocoa;
4 tablespoons of powdered sugar;
0.5 tablespoons of vanilla sugar;
1 spoon of butter.

First of all, sour cream, powder, vanillin and cocoa are mixed in one bowl. Next, put the mixture on low heat. After boiling it for 5 minutes, the glaze is stirred, and then removed from heat. Then butter is put here, everything is mixed. The mixture is applied to the product before it finally hardens.

Methods for decorating with chocolate

Decorating products with chocolate is considered a classic due to the fact that the ingredient goes well with all kinds of dishes. The main advantage of chocolate is that it can be given any shape when melted. After hardening, this component will not crack, will not spread. In addition, an extensive choice is present at the stage of preparing the mixture. After all, there is porous, white, milk, dark chocolate.

The easiest way to decorate a cake with chocolate is to grate the tile and then sprinkle it on the product. In order to add curls to the product, you need to take a knife and cut the slightly warmed chocolate into thin slices. The peculiarity of the material is that in this case it will begin to curl instantly. This is the scope for cutting any patterns.

The next way to decorate a culinary product is to create openwork patterns, inscriptions, drawings. To create them, you need to fill a pastry syringe with chocolate, and then take parchment and draw patterns on it. Taking a syringe, you need to draw them on parchment, and then put it in the refrigerator for final solidification. Next, you need to remove the chocolate and put on a confectionery. It makes sense to download a drawing from the Internet and simply translate it onto paper.

It is very easy to fashion chocolate leaves. It is necessary, taking a real leaf of a tree, to dry it. Next, having melted the chocolate, it must be laid out on the inside of the sheet using a silicone brush. Putting the product in the refrigerator, you need to wait until it finally hardens. After that, the sheet can be laid out on the cake. It is also optimal to supplement such a decoration with cherries, from which you must first pull out the bones.

caramel icing

It should be borne in mind that the options for how to decorate a cake with icing are not limited to chocolate. Caramel glaze is also popular, it can also be marmalade, colored, soft, creamy, milky.

The caramel variation is just as easy to make. You just need to stock up:

150 g of warm water;
180 g sugar;
2 teaspoons cornstarch;
150 g of heavy cream;
5 g gelatin.

First of all, you need to soak the gelatin in water, then mix the cream and starch. Sugar will need to be melted in a pan until it turns brown. After that, cream, starch and sugar are mixed with water, bringing the mixture to a boil. Then the caramel dissolves, it must be mixed in the process. At the end, gelatin is added here, which will already have time to swell by that time. The cake is covered with the prepared mixture using a wide knife. It is necessary to place the product in the refrigerator so that the glazing is completed.

Marmalade glaze

A popular way to make a cake decorated with icing and fruit is to make a marmalade mix. For this you need to take:

200 g marmalade;
50 g butter;
2 tablespoons of sour cream;
120 g sugar.

To make the glaze, you will need to pre-melt the marmalade in a water bath, and then add sour cream, butter and sugar here. After the mixture is mixed, it is necessary to put it on fire and cook for 10 minutes. After allowing the mixture to cool, it is necessary to apply it on the cake, then put it in the refrigerator for 3-4 hours. In this case, it is recommended to lay out fruits on the sides of the product.

Butter cream decoration

A common answer to the question of how to decorate a cake with smudge icing is to prepare a universal cream. It is extremely convenient to draw with this mass, write congratulations on pastries, form flowers.

To prepare butter cream, you need to take:

100 g butter;
5 tablespoons of condensed milk;
Food colorings.

To prepare the mixture, it is necessary, first of all, to melt the butter in a water bath. After you need to beat it so that you get a white and lush mass. Next, condensed milk is poured here, after which everything is mixed and divided into portions. Dyes are often added to the cream. After that, a syringe is filled with it, and inscriptions and patterns are created. In order for the cream to harden, you need to place the cake with it in the refrigerator.

Powder decoration

Powder is a universal decoration of confectionery. There are many varieties of this product. Powder is produced in the form of flowers, stars, balls, squares, circles and butterflies. She has a very wide range of colors. Powder is multi-colored, gold, silver, mother-of-pearl. Walnut, chocolate, coconut flakes, as well as cookie crumbs, meringues are popular.

If you are going to complement the cake decorated with icing with powder, you need to consider that the latter is used only on sticky surfaces. It is necessary to sprinkle the product only at the moment when the icing or cream has not yet had time to harden.

To create the effect of an aquarium, it is necessary to use a jelly fill with powder. It is necessary to pour half of the jelly filling, and then freeze it, cover with sprinkles and pour jelly on top as well. If you alternate layer by layer, the product will come out extremely beautiful.

To decorate the sides of the cake with sprinkles, which also looks very impressive, you need to put it on a large towel. After sprinkling the sides of the cake and a towel, it is necessary to raise the sides of the product by pressing the towel.

In addition, drawings are often carried out using powder. This requires a sheet of paper. It is necessary to cut out the shape of the product, transfer a drawing or an inscription to paper. In the end, the pattern is cut out, and the cake is covered with a template. At the same time, it is not pressed against the surface of the cake. Then, thickly crushing the product with powder, the template is removed. The drawing remains.

Mirror glazing

There are many variations of creating a mirror glaze on the product. It is considered beautiful, and the appearance of such a decoration varies greatly depending on the recipe chosen.

Most often, a little gelatin is added here or a special syrup is mixed into the glaze. With such ingredients, the mass comes out especially brilliant. And if bubbles form during glazing, you need to pass the mixture through a sieve before applying it to the product.

It is important to use a thermometer to properly decorate the cake with mirror glaze. After all, the finished mass should be used only at the moment when it has time to cool to 35 degrees.

To prepare such a mass, you need:

150 g of glucose syrup;
135 ml of water;
150 g of sugar;
100 g of condensed milk;
15 g of gelatin;
150 g chocolate.

First of all, to prepare this type of glaze, you will need to pour gelatin with 65 ml of water, and then add sugar with syrup and water to a separate bowl, putting it on a small fire. It is necessary to stir the mixture until the sugar is completely dissolved in it.

In the next bowl, you need to put chocolate with condensed milk and gelatin, pouring all the ingredients with hot syrup. This mixture must be whipped with a blender, and then cool.

From chocolate and cream

As a fairly tasty and beautiful mixture, chocolate and cream icing has proven itself. To cook it, you need to stock up on quite ordinary products. Among them:

100 g of chocolate;
3 spoons of cream 30%;
40 g butter.

To prepare the mixture, you need to break the chocolate, and then put it in a separate bowl, put it in a water bath and, adding butter, melt it. After whipping the cream, you need to pour them here. You will get a fragrant glaze, which should be poured on top of the confectionery.

Milk chocolate

This icing is suitable for anyone who cooks cakes, muffins, thin dough rolls. The aromatic mixture leaves a pleasant and memorable aftertaste. In this case, the surface of the cake will be matte. In order to make it shiny, you need to add oil here.

To prepare the mixture, you need to take:

150 g low-fat cream;
180 g chocolate.

First of all, chocolate will need to be broken into several parts, and then put everything in one dish. Here you need to pour in the cream, and then heat everything over low heat until the mass becomes homogeneous.

How to frost a cake

To make the product aesthetically beautiful, it is important to take into account the recommendations not only at the stage of preparing the glaze, but also at the time of applying the mixture to the product. Although glazing is considered the simplest procedure, there are still a number of subtleties here. For example, if chocolate icing is used, it must first cool down. At the same time, it should not become thick, otherwise the mixture risks turning into lumps.

It is best to decorate the cake with icing, armed with a rubber brush. If the product is prepared from a dense dough, it is recommended to pre-apply apricot or peach jam. They need to smear the cake, and then leave for a couple of hours. Then, putting the cake on the grate, it is decorated by pouring the chocolate mixture. In this case, you need to level the surface using a rubber brush. It is optimal to complement this type of decoration with nuts, berries, powder. Next, in any recipe, you need to put the cake in the refrigerator for at least a few hours so that the glazing is completed.

Protein glaze

One of the types of glaze, which is known to everyone since childhood, is protein. It is she who is applied to Easter cakes. The classic version does not fit into the framework of a healthy diet due to the content of powder and cream, but there are options for making it in such a way that it is useful for the figure.

The most popular type of healthy glaze is protein. To prepare it you will need to take:

Egg white.
Sweetener.
2 teaspoons lemon juice.
Salt.
Vanillin.

First of all, you need to beat the protein, adding the remaining components to the mixture. After that, a creamy mass is obtained, which needs to cover the product. Next, baking is sent to the oven at a temperature of 150 degrees. Keep it there for 10 minutes. It is important that the icing grabs. After that, they often sprinkle the cake with powder - 1 teaspoon of sugar balls will not harm the figure.

It is important to consider that beforehand, before using a sweetener, it is recommended to grind it thoroughly. And only then it will be ready for whipping.

Creamy custard glaze

The glaze from this recipe will have a creamy taste, it will resemble condensed milk. This will emphasize the curd flavor of the product. Creamy custard glaze is much higher in calories than protein.

In preparation you will need:

Low fat milk.
Sweetener.
Corn starch.
Salt.

For 200 ml of milk, you need 1 tablespoon of starch. The rest of the ingredients are added to taste.

It is necessary to heat the milk without bringing it to a boil, and then dissolve the starch, salt and sweetener here. It is necessary to put this mixture on the stove and boil until a thick creamy mass is obtained. The consistency is chosen according to taste. The classic option is the density of sour cream. This will allow you to get beautiful smudges without excessive glaze liquid.

yogurt glaze

It is recommended to add sugar-free dietary syrup to this type of icing. Used here fat-free thick yogurt. Soft cottage cheese, gelatin, milk, salt are also suitable. For 200 g of yogurt, you need to use 1 tablespoon of gelatin and 3 tablespoons of milk.

Gelatin must first be diluted in milk, and then mixed with yogurt, salt and sweetener. Syrup, lemon peel, vanillin, cardamom, cinnamon, baby fruit puree, cocoa can act as an additive. As soon as such a mixture hardens, it will turn into a soufflé.

Glazing with a pistachio mixture is considered a very specific option. You must first purchase pistachio protein paste. It is usually available in health food stores.

It will take only 1 teaspoon of pistachio paste for such a glaze, 3 tablespoons of milk, 1 tablespoon of cottage cheese, a sweetener are added to it. After the mixture is stirred, the glaze will be considered ready. It must be applied to the cake, and then put in the refrigerator for an hour. After an hour, the icing will have hardened, and the cake will be ready to eat.

If desired, you can easily replace it with processed diet cheese. The main task here will be the selection of an unsalted type of cheese. The recipe remains the same as in the previous case. At the same time, according to reviews, such mixtures are one of the most delicious icing options as part of proper nutrition. It is recommended to use glaze with pancakes.

Merchant cream roses on confectionery products are gradually becoming a thing of the past. They are being replaced by colored icing for the cake - easier to digest and less high-calorie. And the simplicity of decorating desserts with its help is incomparable with anything. Cakes, buns, muffins, pastries, just taken out of the oven, have an unpresentable appearance. But then a magical colored icing for the cake appears, sweetness is poured from above - in front of you is a work of culinary art. An incredibly simple cooking process makes it indispensable for its use in the confectionery business. Sweet mass can make marshmallows, cupcakes tastier and more beautiful, and also increase energy value.

A bit of history

More than two centuries ago, colored glaze originated from glazing. The pastry was covered with a well-boiled sugar syrup and placed in an oven at a low temperature. After drying, an opaque film formed on the product. Later, to give color to the mass, they began to add juices of berries and plants.

According to history, the white icing for the cake, the recipe for which included sugar, spoke of the purity and innocence of the bride, as well as the material wealth of the family. The cost of this product was then considerable, it was available only to wealthy people.

Over time, dyes began to be added to the sweet mass, colored glaze took its place in the confectionery art as an elegant completion of the culinary composition. monograms and patterns from sugar mass, and even sculpting figures, has become commonplace, and now you can read how to make icing for a cake step by step in any cookbook.

The ease of preparation and the minimum required products for the preparation of this confectionery component are rightfully appreciated by professional chefs. Fans of home baking also often use to decorate their products.

Basic glaze composition

The base consists of uncolored components and is naturally neutral in color. The composition is used in decorating confectionery products with the use of various aromatic and color additives.

Cooking steps

Dissolve 50 g of butter in a water bath to a liquid state.
Add 4 teaspoons of milk and sugar.
Cook, stirring, until grains dissolve.
Beat with a blender.
Colored icing for the cake is obtained by adding food coloring

products that are mixed into the still hot mixture.
After it has cooled, it can be used directly to decorate various confectionery masterpieces.
The rest of the unused mass should preferably be stored in the refrigerator under a tightly closed lid. Just reheat before next use.

Secrets for making colored icing for the cake

Be sure to sift the loose ingredients before cooking, otherwise it will take a lump.
When cooking, you should not be distracted, do not let the mass burn, otherwise you will have to start all over again.
Stir thoroughly while cooking.
When whipping the mass with a blender, air bubbles should not be allowed to appear, otherwise the finished product will not be smooth enough.

Touching up the glaze

Color plays an important role in creating decor for confectionery. Using different shades of colors, you can create culinary masterpieces that will bring not only taste pleasure, but also admire the beauty of the external design.

To color the icing for the cake, you can use synthetic food coloring or natural coloring from the juice of berries and vegetables. Food additives give a brighter color to the finished product, but they may not be useful for everyone. When using natural colors, the colors are not so saturated, but such a delicacy can be given without fear even to a child.

Dyes for glaze

Coloring synthetic compounds are easy to use, give a bright, saturated color. They come in various forms - liquid, powder, gel - and are widely used in the industrial production of confectionery products. Also, these dyes are loved by housewives for ease of use. The colored icing for the cake you have prepared with their use is stored longer and will not deteriorate from sunlight and high humidity.

Dry food coloring

Powder coloring for confectionery should not be confused with paint for Easter eggs. These are synthetic pigments that intensely color with minimal doses. They are available in a wide range of colors, inexpensive and easy to use. At home, the amount of powder should be measured with the tip of a knife. With powder pigments, you will not have questions about how to prepare colored icing for a cake.

Powder for coloring can be used to sprinkle dessert, or diluted in water or alcohol.

Gel food coloring

The components of these dyes - synthetic pigments, water, food glycerin, thickeners - have hypoallergenic properties and do not harm health at all. To obtain a bright, saturated color, two drops of gel condensate per painted mass are enough.

The product for coating desserts in trendy technique with velor or colored mirror glaze, is produced packaged in such a way that it is easy and simple to take the required amount. Experts recommend buying gel food coloring for use in cooking. The cost of this product is an order of magnitude more expensive than other types, but if you take into account the pluses - safety for health, no smell and neutral taste - its advantages are obvious. It can also be noted that the presence of gel paint will not affect the consistency of the finished product due to its microscopic volume, and the colored icing for the cake will not lose its specific taste.

Food coloring from products

Preparations isolated from animal and plant sources are not exposed to chemical attack. The raw materials are ingredients of plant origin - vegetables, root crops. For the consumer, this type of product is available in the form of liquids and oils, or granules and powder. The brightness obtained when using such dyes depends on the growing conditions of the starting materials, the time of collection and storage conditions.

The big plus is getting food coloring at home

available to every housewife, which allows them to be included in the recipe for colored icing for the cake.
To get a pink color, you need to add a drop of cherry juice.
When you add beets, you get purple.
Green gives pressed spinach.
Carrots and orange add an orange tone.
Colored icing for the cake will turn red with cranberries.
Blue is extracted from blackberries and blueberries.

The juice is simply squeezed out of the berries, the vegetables must first be grated and the juice squeezed out of the resulting mass. Frozen berries should be thawed in the microwave.

As you can see, berries and vegetables with a high content of vitamins are used. Therefore, colored icing for a cake at home with the use of natural additives will be not only tasty, but also healthy. By experimenting with different combinations of starting ingredients, you can achieve a wide range of colors for use in decor.

Different ways to make frosting

In the first case (without heat treatment), 50 g of powdered sugar and 50 ml of warm water are mixed until the powder grains are completely dissolved. In the second case, with heat treatment, the sugar mixture is brought to a boil in a metal bowl and boiled for 2-3 minutes while stirring over low heat. In both cases, be sure to mix thoroughly until a smooth and shiny mass appears.

Recipe with glucose syrup

Confectionery glaze, which includes glucose syrup, has a neutral color and can be used to decorate culinary products as an independent element. But with the addition of dyes, you can make more diverse options for decorating desserts, so a more interesting and varied colored glaze is prepared on its basis.

The main ingredients are white chocolate and condensed milk.

In a saucepan, mix 100 ml of water, 150 g of syrup and 180 g of sugar. Heat, stirring constantly, until boiling and boil for exactly 2 minutes. Then remove from fire. Add the chocolate bar broken into pieces and stir until completely dissolved. Pour in the condensed milk, mix again. Strain through a sieve or cheesecloth. The resulting mass will be included in the mirror glaze recipe as the main ingredient.

If glucose syrup is not available, prepare it yourself from glucose tablets. Take 2 packs of glucose, pour 2 tablespoons of water. Boil until the particles dissolve. Pour in a tablespoon of food glycerin, mix. Store in a cool place.

Mirror glaze recipe

Did you see your own reflection on the surface of the sweet delicacy? Yes, this is not a fantasy. Showcases that catch the eye, in all the splendor of spectacular sparkle and cakes, are not a fairy tale. Mirror icing for the cake at home, prepared to the surprise of households and guests, will become your chip in the treats of the festive table.

All ingredients in the glucose syrup recipe described above are preheated to maintain temperature. The ideal temperature is 32 degrees on average. To get a colored glaze, add dye drop by drop and choose the desired color. Now you need an immersion blender. You need to mix without raising the blender above the mixture. If bubbles appear in it, pass the mixture through a sieve twice. If the bubbles have not disappeared, then the colored icing for the cake, unfortunately, did not work out, and you will have to redo it.

Before decorating, the product must be frozen, then apply a warm mass on the surface and sides and evenly distribute. Wrap tightly with cling film and refrigerate to ripen. Store the remaining unused part in a cold place, warm up before use.

Red icing for the cake is very spectacular, admirable, will not leave anyone indifferent. Of course, you have to try and follow all the technological wisdom, but the result will be admirable.

In the design of confectionery masterpieces, everyone can show their artistic abilities. The red mirror glaze used for decoration, with a bright and cheerful color, can cheer up and excite the appetite. If desired, you can cover the entire product with it, and it will resemble a sparkling cylinder, or, combining with other colors, create fancy swirling patterns. You can dip berries into it and decorate the product with sparkling glossy “crystals”.

Black mirror glaze is more demanding to prepare.

Boil syrup from 240 g of sugar and 100 g of water. Put 160 g of cream on the fire, bring to a boil, add to the sweet mass, then pour in 80 g of good cocoa. Boil everything again, add the soaked and squeezed gelatin.

Pour into a glass and beat with a blender at minimum speed, achieving the complete disappearance of bubbles. Cool, pour the product, pack tightly in food foil and refrigerate for 12 hours.

The recipe for the mirror glaze is quite complicated to prepare, but the impression made on your guests is worth the effort. You will hear a lot of compliments addressed to you and you will be just a queen.

oil fill

The variety of options for making decorations for desserts never ceases to amaze. So, butter icing can become an original and beautiful addition to confectionery goodies. It has a more delicate texture and literally melts in your mouth.

To prepare, melt 100 g of white chocolate broken into pieces in a water bath, add 70 g of condensed milk, 30 g of butter, pour in 30 g of cream, mix everything until smooth and cook for 2-3 minutes. Add pre-soaked gelatin and a drop of food coloring, mix. Bring to a uniform color. The mass should drain from the spoon. Colored icing for the cake will cover the entire surface of the product. Then place the dessert for several hours in the refrigerator.

caramel finish

For cooking, you will need 100 g of sugar, 250 g of boiled condensed milk, 250 g of cream, 10 g of gelatin. Instead of condensed milk, you can take trailing toffees or candies "Korovka".

You can use this original colored icing for the cake instead of chocolate paste for filling eclairs and buns.

Lemon icing for cake

Interesting recipes for making a dessert with a spicy and pleasant taste of freshly squeezed lemon:
2 tablespoons lemon juice, 3 tablespoons powdered sugar, 100 g butter.
1 tablespoon of honey, 2 tablespoons of lemon juice and boiling water, 250 g of powdered sugar.

Colored icing for a cake with lemon smudges will be obtained by adding yellow dye to any of the options.

Vanilla finish

With a pleasant vanilla taste, it is great for buns, Easter cakes, muffins, cookies, cakes. Even without the addition of dyes, it will decorate any confectionery. And if you make even a minimum of effort, how to prepare colored icing for a cake will not be a secret to you.

You can cook in two ways.

For the first method, you will need 8 tablespoons of water, 1.5 cups of powdered sugar, vanillin to taste. Mix the dry ingredients, pour hot water and stir vigorously until a homogeneous mass is obtained. Add dye. You have got a glaze for color. A recipe that does not require heat treatment.

The second will require 30 g of butter, 1.5 cups of powdered sugar, 30 g, vanillin to taste.

As usual, melt the butter, pour in the milk, pour in the powdered sugar with vanilla. Then grind with a spatula until the mass becomes creamy, and immediately apply to the product - it hardens quickly.

Icing for baking

The use of sweet sugar mass with the addition of berry juice to decorate cookies, gingerbread, buns is a tradition of confectionery masters since the Middle Ages, which is still used in cooking today.

Unusual icing for cookies, which can be used to draw lines and shapes, painted in all the colors of the rainbow, is quite accessible to every self-respecting culinary specialist if there are quality products - 1 chicken protein and 100 g of powdered sugar.

To prepare egg white at room temperature, mix with powder, and add 1-2 tablespoons, then grind intensively. When all the powder is over and creates a single mass with the protein, add the dye. If you have several colors of paint, you can make a palette, and colored cookie icing will paint your cookies under Gzhel, Khokhloma, or your son’s favorite cartoon character.

To someone, and to whom - a gingerbread. The history of Russian gingerbread, like the history of Russia, has many faces. This is the most ancient delicacy, for the manufacture of which special forms were made - seals, where the dough, according to the cherished recipes, turned into a gingerbread. Colored icing for gingerbread served as decoration.

There should be no lumps in the powdered sugar for these sweets, so everything was sifted through a sieve. Then the protein was added and kneaded until smooth. The resulting mass covered the surface. And the colored glaze used as a decoration painted the gingerbread in all its glory.

Gingerbread is a classic of gingerbread art. The surface of the baked product, decorated with swirls and patterns of white fondant, causes appetite and salivation at the mere sight. For cooking, you only need 2 chicken proteins, 300 g of sugar and 20 g of orange peel. All this was mixed until smooth, and then the gingerbread was decorated to your liking. The icing for gingerbread did not require dyes, the dough with additives itself acted as a beautiful canvas.

There are options to purchase ready-made decorations for your confectionery creations, buy factory-made products, and colored icing for the cake will be at your service without any problems.

But do-it-yourself, with the help of children, whom in the process of cooking you will tell how to make colored icing for the cake, this is completely different.

How wonderful to meet the morning with a cup of coffee and a fluffy croissant! And if there is colored icing on top, then this is the kindest start to the day!

Take 450 g of premium flour, 2 teaspoons of salt and sugar, 25 g of vegetable margarine, 1 teaspoon of active yeast, 1 lightly beaten egg. Make dough, let rise twice. Roll out the layer with a thickness of 1.5-2 centimeters, cut into triangles. Put a piece of butter inside each triangle, roll up and bake for 20 minutes in the oven at 2000.

Ready-made croissants can already be eaten, but colored icing for the cake will make them truly magical.

Aising ("Royal Icing") is a sugar-protein drawing mass, which is used for the manufacture of volumetric decorations for confectionery. This mass can be white or colored when food coloring is added to it.

Aising is a fairly thick plastic mass obtained by rubbing fresh egg white with sifted powdered sugar with the addition of some acidifier for plasticity - lemon juice, dry citric acid, creamer tartar, etc.

Aising - protein drawing mass.

Sometimes glucose syrup or a little glycerin is added to the mass for greater plasticity, but the addition of glycerin can make the mass too sticky, which makes it difficult for it to subsequently detach from the polyethylene substrate. When depositing the mass directly on the surface of the decorated gingerbread, i.e. when subsequent detachment of the icing lace is not expected, the addition of glycerin can greatly facilitate the work.

The correct consistency of icing for jigging it with a cornet.

To create icing jewelry, there are drawing masses with a different composition - for example, based on albumin (1 kg of albumin replaces 316 chicken egg proteins) and some others that are more convenient not at home, but in industrial conditions.

How to work with icing:

1) Draw future patterns on paper or print ready-made templates. It is very convenient to use children's coloring pages as templates.

2) Enclose a drawn paper template under plastic wrap or put it in a plastic "file" (thin transparent bag for documents). It uses the property of polyethylene that it does not stick to anything. Products can stick “tightly” to tracing paper, parchment or waxed paper, especially if the icing mass is too liquid.

For better subsequent peeling off of icing products, a thin layer of olive oil is applied to the plastic film (it is non-drying, i.e. non-polymerizing). Sunflower oil is highly undesirable (!), because. upon contact with air, it polymerizes by combining with oxygen and hardens (like oil paint), therefore it can additionally glue the product, especially during long-term drying of large parts.

3) Freshly prepared protein drawing mass (icing) is placed in a cornet with a suitable nozzle or in a plastic bag with a cut corner (for example, in a document file). The mass should be prepared every time in the amount needed now for work. Storing the mass may cause undesirable changes in its plasticity, which will have to be corrected by adding either powdered sugar or a few drops of water and carefully grinding again.

The icing mass should not be too liquid - so that it does not blur and lose its shape during jigging, and not too thick - so that it is squeezed out of the cornet without undue effort and does not tear during jigging.

If you prepare a thicker icing mass, you can sculpt jewelry from it with your hands, like from plasticine. You should not sculpt too thick decorations, because. they take too long to dry.

4) The icing is squeezed onto the plastic film along the pattern laid under it. If you have sufficient artistic skills, you can do without templates, freely drawing in mass according to your imagination.

When drawing, you can consistently use icings dyed with food coloring in different colors, which will allow you to get multi-colored decorations.

Icing can be deposited directly on the surface of a ready-made (baked and cooled down) sufficiently dry dough confectionery product (gingerbread, including glazed, shortbread cookies), as well as on chocolate and other things that can be stored outside the refrigerator.

In no case should icing be deposited on confectionery cream, on biscuit and on other wet surfaces, as well as on products for which storage is required only in the refrigerator. On such products, icing decorations are installed immediately before serving.

5) A film with a deposited pattern (or a decorated confectionery product) is left to dry at room temperature (but not higher than +40 ° C) for 1-2-3 days until the mass is completely dry.

Icing dries differently depending on the size of the part and the humidity in the room. 1-2 days of drying is enough for an ordinary small flower. Large parts can dry up to 5-6 days. To speed up drying, the products can be placed in a warm, dry place with a temperature not exceeding +40°C.

If you want to get a three-dimensional decoration, a film with a deposited pattern is placed for drying on some curved surface - for example, on the side surface of a cylindrical pan, in the spread of an open book, etc.

Properly prepared icing mass (not too liquid) does not flow down on inclined surfaces. If the deposited mass is liquidish, you should first let it dry a little to the desired thickening (but not to brittleness) in a horizontal position and only then place it on a curved surface.

To obtain openwork spherical products, the protein mass is applied to small inflated balloons lubricated with vegetable oil. After the icing has dried, the balloons are pierced and the deflated shells are carefully removed from the resulting decorations.

6) Dried icing jewelry is carefully removed from the substrate.

It is better to remove products from the substrate at the edge of the table, starting from the corner of the substrate, which is gently pulled down, bending the substrate over the edge of the table edge.

Since icing products are very fragile, they must be prepared with a certain margin in quantity.

Icing decorations can be glued together with egg white, loosened with powdered sugar, and then allowed to dry.

For the manufacture of large volumetric icing decorations, separate parts are made for them according to the drawings, which, after complete drying, are glued into a single product (for example, into the Eiffel Tower - see below).

Broken products are tasty on their own and can be successfully served with tea. It often happens that icing decorations are eaten by family members, especially children, much before they dry out. So a solid supply of prepared icing jewelry never hurts.

The resulting sweet edible lace is used to decorate various confectionery products. Ice jewelry can be stored in boxes for a long time at room temperature, provided there is no high humidity.

Ice jewelry should not be stored in the refrigerator, because. after being in the cold, they liquefy. Therefore, pre-prepared icing decorations are placed on cakes only immediately before serving.

Cooking icing
Royal Icing

		We take: - icing, pounded to the consistency of peaks, - small balloons - a dash of olive oil - threads for tying balls, - a confectionery syringe with a nozzle number 1 or 2. And in advance we prepare a place where we will hang the balls for drying.
		We inflate the balloons to the desired size and tie them with longer threads, so that later we can hang them for drying.
		Lightly grease each ball with olive oil so that after drying, the icing will more easily come off the rubber surface. To do this, use a brush to drip oil on an inflated ball, and then rub it with your hands over the entire surface.
		We take the ball by the tied tip and start from the confectionery bag, through the nozzle (preferably the 1st number for greater grace) we deposit a pattern with icing, while scrolling the ball. Then we hang it to dry for 10-24 hours, and we take the next ball to work.

We offer not to give up sweets during the holidays, but to cook something extraordinarily beautiful. After all, it is not necessary to prepare complex desserts, you can use a proven recipe, and pay special attention to decorations. You from us - 19 decorations for sweet dishes.

Chocolate decorations

Chocolate glaze

Decoration of profiteroles with chocolate icing

If you have already mastered the recipe for making chocolate icing, create elegant decorations from it. They can be used for cakes, pastries, ice cream, soufflés and mousses.

Chocolate glaze decorations

Mirror chocolate icing

Chocolate mirror glaze

Mirror glaze is great for popular mousse cakes. See how it works with mirror glaze pastry chef Anna Aksyonova (@goonie). Don't be confused by the color of the icing and the decorative element - that was the order. Pay attention to the process itself, how to create a spectacular cake decor with simple tools.

Strawberries in chocolate

It would seem that there is nothing special in this combination. Well, berries, well, sweet. Delicious, of course, but banal, not new ... However, for some reason, it strawberries in chocolate always disappears from the table (and even from the surface of the cake) first!

Strawberries in chocolate

Candied oranges in chocolate

Candied fruits in themselves are an excellent decoration for sweet dishes. They look like pieces of multi-colored glass, sometimes transparent, and sometimes frosted. candied orange everything else is extremely tasty. And if you dip them in chocolate, they already turn into an independent treat and, by the way, an excellent edible gift. Of course, we immediately made more of them, so that there would be enough for the guests and something to decorate the cake with.

Candied oranges in chocolate

Fruits and berries painted with chocolate

Decorations are formal, but there are funny, mischievous and with soul. Especially if you are preparing dessert at home with your children. Teach them how to make "funnies" out of parchment and paint fruits in any pattern. And then just look to fruits and berries painted with chocolate did not disappear immediately. They are so cool to decorate. New Year's log !

Painted fruits and berries

Chocolate with application

Chocolate decorations with appliqué

White chocolate nougat

Chocolate nougat

chocolate truffles

You don't have to be a great pastry chef to make chocolate truffles Houses. For them, even chocolate temper won't have to. It is enough to melt the chocolate in a water bath, mix it with hot cream and, when the mixture has cooled to the desired temperature, stir in the softened butter. Lumps of chocolate ganache are rolled in cocoa - and candy truffles ready. We eat them, give them to friends and work colleagues, and also decorate sweet dishes.

Handmade chocolate truffles

Caramel for decorating desserts

Caramel decor details

Caramel

Liquid caramel for cake decoration

Liquid caramel as an element of cake decoration

Caramel berries and fruit pieces

It is difficult to find a material for decorating desserts that would look better than caramel ... but only in skillful hands. It takes a lot of experience to make caramel nets and sugar flowers. But with fruits and berries in caramel everything is much easier. They still look very impressive.

Fruits and berries in caramel

Praline

Praline

Sugar glaze for painting details and filling surfaces

Sugar icing with protein for painting

Sugar glaze for painting cookies

Sugar icing with butter for pouring large surfaces

If you want to work with large shapes, covering them with glaze, use this recipe .

Icing sugar for pouring cakes

Gingerbread house painted with icing sugar

Every year in December, all European capitals are built up with Christmas markets. One of the most important and delicious signs of the holiday is delicious gingerbread. This Gingerbread house- Moscow variation on a European theme. Here you can’t do without sugar icing (from proteins and powdered sugar)!

Gingerbread house

Cookies and small pastries as decoration elements for desserts

Shortbread cookies of various shapes

This is exactly the case when the duet of orange and cinnamon is a sure hit on the target. The present festive cookies with a bright citrus and spicy aroma. They can overlay the side of the cake covered with mastic, and baking will become even more festive. And if cookies paint with colored glaze, you get a masterpiece.

Cookies Orange stars with cinnamon

Curly oatmeal cookies

Christmas cookies don't have to be gingerbread or chocolate. If oat cookies made in the form of Christmas trees decorated with chocolate drops, it will turn out to be very festive. These cookies can decorate ice cream or soufflé, combining the delicate texture of the dessert and the crunch of baking.

oatmeal cookies

Almond Cookies - Macaroni Replacement

Amaretti cookies

Small pastries Deep-fried mushrooms for decorating cakes

Mushrooms for decorating desserts

Bonus: Snowman cake for small and adult children

Snowman cake- the most New Year's version of dessert. The cake can also be prepared for Christmas. It is not very difficult to cook it. The main thing is to do it carefully so that the Snowman turns out to be cute and well-groomed, and not grimy, as he usually happens at the end of winter.

Sponge Cake Snowman