Good afternoon friends! Today, professional confectioners have learned how to make real masterpieces by decorating cakes and pastries. These are figurines of people and animals, intricate patterns and paintings, not a cake, but a work of art. Did you know that it is not necessary to be a super-master to amaze your loved ones with great pastries. It is enough to know how to make mirror glaze at home.
Compound shiny glaze- This is a kind of emulsion that has a water part in the form of syrup and an oil component - chocolate. An amazing palette of colors and unusual brilliance, and the surface is so smooth that when you get closer, you can see your reflection. Hence, apparently, the name.
To be honest, for a long time I was sure that all these desserts, amazing the imagination, are nothing more than some kind of clever trick. Well, such a perfectly smooth, shiny coating cannot be edible. But it turned out that it can! And even more - it is not at all difficult to make it yourself.
How to make mirror glaze at home
Do not think that homemade mirror glaze recipes are beyond your power. In fact, you only need to know a few nuances and subtleties, and the rest will depend on your desire and Have a good mood. If this is your first time making glaze, then you will probably have questions that I will try to answer as fully as possible:
What can be decorated
A glaze called mirror glaze is prepared to cover mousse dessert products - cakes, pastries, soufflés, since they have a perfectly smooth surface. And this is an indispensable condition for achieving specularity and the desired gloss effect.
For the preparation of such desserts, special confectionery rings or silicone molds which make it possible to obtain such an absolutely smooth surface.
Sometimes used in traditional cakes, but usually they are not completely covered, but only the top. Glaze in this case flows down beautiful streaks.
What is needed for cooking
Glossage - this is also called mirror glaze, can be made from products that are quite affordable to everyone. These are gelatin, sugar, chocolate, glucose syrup, molasses, food colorings, cocoa, vanillin, condensed milk. Agree, all this is sold in stores.
The cooking technology assumes high accuracy, so in addition you will need:
- Cooking thermometer to choose the right working temperature.
- Electronic balance.
- Blender with a tall glass.
How to choose the right temperature for making glaze
After heating all the components, the glaze is whipped with a blender. At the same time, an indispensable condition for successful glaze is the observance of the temperature regime. Observe working temperature regime very important, since glazing is the final stage in working with cakes. Spoil - nullify all previous efforts.
- Depending on the type, the working temperature for whipping is considered to be 29 - 39 o C. On average - 32 o C.
- The lower temperature will cause the mixture to "seize" before it has time to coat the dessert. Although ... there are some subtleties here: if you are going to make beautiful drips on the cake, choose the most low temperature and possible - 29 - 30. At a higher one, the streaks will quickly roll down and freeze in puddles.
- Too hot glaze will flow very quickly, leave gaps, and you will not achieve the desired effect.
- It is also important that the cake is well frozen, take it out just before you start working with the icing.
Mirror glaze for cake - basic recipe
This is a universal option for making mirror glaze, having mastered it, you can handle others.
- Leaf gelatin - 12 gr.
- Water - 75 gr. (Note that water is weighed in grams).
- Sugar, White chocolate, glucose syrup - take 150 gr. each component.
- Condensed milk - 100 gr.
- Dye - 3 - 4 drops.
Step by step cooking recipe:
- Soak the gelatin in very cold. almost ice cold water. You will not find a sheet, take the usual powder, it is also filled with water, but the ratio is 1:6. This means that at 12 gr. powder you need to take 72 gr. water.
- Put the condensed milk and chopped chocolate into a glass of a blender.
- Separately, pour water into a saucepan, add sugar and syrup there, heat the mixture over low heat until the sugar dissolves. Do not stir the mixture, but simply shake in a saucepan or move around.
- When the mixture boils, measure it with a thermometer - you need to bring the mixture to a temperature of 103 o C. Bring it up, and immediately remove from heat. It is important to know here: digest - the icing will become too thick, if not cooked - it will drain.
- Pour the syrup into a glass of a blender, squeezed gelatin there and monitor the temperature - it should drop to 85 ° C. Stir everything gently.
- Add a couple - three drops of the desired dye and start working with a blender at minimum speed. Whisk a little, then decide on a color and add coloring if needed.
Tip: Hold the blender at a 45-degree angle, and only turn the glass as you work. Then you will see how a funnel forms in the mass and bubbles go into it. There should not be many of them, and if you do everything right, then there will not be at all.
If bubbles do form, remove them by straining the frosting through a sieve, then cover cling film so that a film does not form on the surface of the glaze.
After that, put the container in the refrigerator to stabilize for 12 hours (overnight).
In the morning, check the mirror glaze for quality. If you press it with your finger, then it should become elastic and springy.
Before decorating the cake:
- Warm the icing in the microwave, beat again with a blender and measure the temperature. Working - 30 - 35 degrees - adjust if necessary.
- Quickly strain the mixture through a sieve and into a jug with a spout (this will make it easier for you to work), and remove the frozen cake from the freezer.
Important! Start decorating the cake right away. If it stands for at least a couple of minutes, condensation will form on it, due to which the glaze will quickly drain. Yes, and the temperature of the glaze will drop.
Colored mirror glaze
As I said above, mirror glaze is a water-oil emulsion. Based on this, dyes are selected for it. They must be both fat and water soluble.
Popular among cooks are confectionery gel colors, which are added in drops to achieve the desired color. In addition, you can take fat-soluble dry dyes.
- If you want amazing clean White color, add titanium dioxide - a powder that gives a stable white pigment.
- You will get a mother-of-pearl effect if you add silver or golden kandurin powder.
Attention! The hardened mirror glaze will become more saturated and bright in color than warm. Keep this in mind when adding dyes.
By the way, if you dip a white plastic spoon into the mixture and freeze it, you can find out the color of the future cake without filling it.
A few more tips:
- If the icing is glass, collect it and use it for decoration, but only if it does not contain cake crumbs. If hit, pass the mixture through a sieve, and then it can be used again.
- Make sure that no condensation forms, otherwise the icing will wrinkle.
- If the icing is too thick, it needs to be reheated in the microwave and continue working. Thus, it can be heated several times.
- Excess glaze can be collected and left in the refrigerator for a month or more. long storage not provided. Cake, and other confectionery, filled with
- mirror glaze, cut with a hot dry knife.
Chocolate mirror glaze - recipe
Mirror glaze, which is called chocolate, is most popular in home cooking. And decorate the cake, and the cake, and the soufflé. You will not find molasses, make the syrup yourself, as described below.
- Gelatin - sachet.
- Sugar - 240 gr.
- Water - 95 gr. Molasses - 80 gr.
- Cream, the fattest, more than 30% - 160 gr.
- Cocoa powder - 80 gr.
- Soak gelatin: for powder 30 ml. water, leaf - in 200 ml.
- Add molasses and sugar to the water, set to boil, at the same time boil the cream in a separate bowl.
- Combine cream with syrup, add cocoa in small portions.
- Stir, add the swollen gelatin and start whipping the icing. The temperature of the mixture for decorating cakes is 37 ° C.
Honey mirror glaze for cake
Instead of glucose syrup if you don't find it, you can successfully use regular honey. Or make your own syrup (recipe below). honey aroma will give your cake a special taste.
- Water - 75 gr.
- Sheet gelatin - 12 gr.
- Sugar, natural liquid honey, white chocolate - each 150 gr. Condensed milk - 100 gr.
- Dye.
How to make frosting:
- The preparation of the mirror mixture is completely similar basic recipe. Just note that honey must be liquid, for this, melt it in a water bath.
Mirror glaze with homemade syrup
This syrup is called invert, which is very easy to make yourself. Used instead of molasses and glucose syrup.
How to cook it:
- Take: 350 gr. Sahara, hot water- 155 ml, citric acid- 2 gr. (that's 2/3 teaspoon) and baking soda- 1.5 gr. (a quarter of a teaspoon).
- Put sugar in hot water and boil until boiling. When this happens, add citric acid and cook for 20 minutes with the lid on. The syrup will turn a light golden color.
- Remove from fire. Dilute the soda dessert spoon water and pour into the syrup. There will be something like an explosion. When the bubbles subside, the syrup is ready. It resembles liquid honey in color and consistency.
How to make mirror glaze:
- Gelatin - 7 gr.
- Sugar, white chocolate and invert syrup- each component 100 gr.
- Condensed milk - 70 gr.
- Dyes.
- Soak the gelatin. Heat water, add sugar, syrup and bring the temperature to 103 degrees. Pour in the condensed milk and add the chocolate. Stir, put the desired dye and gelatin.
- Beat with a blender (glaze temperature should be 30 - 35 degrees). Send to the cold. Before using for decoration, heat to the desired temperature.
Chocolate cake icing is one of the most common dessert decorations. Many housewives mistakenly believe that the process of its preparation is too long and complicated. However, it is not. See for yourself by making your own cake icing at home!
The main advantage when making chocolate icing is that almost any type of chocolate and cocoa powder can be used.
The taste will not be affected, but will differ slightly from each other.
Cocoa frosting can be made if you don't have all of them on hand. necessary ingredients, namely - chocolate bars and cream.
What will be needed:
- cocoa powder - 2 teaspoons;
- sugar - 4 tbsp. spoons;
- drain. oil - 50 g;
- milk - ½ st.
Cocoa and sugar are mixed in a small bowl. Then milk is added to them, and the mixture is thoroughly mixed again. Prepare the butter ahead of time. Milk, sugar and cocoa are put on the stove and heated over low heat until thickened. When the consistency becomes more liquid, you need to immediately add the oil, remembering to stir constantly. The icing is cooked until it stretches like honey.
How to cook on the basis of sour cream?
The icing prepared with the addition of sour cream always turns out to be very tasty and easily falls on the surface of the cake.
What will be needed:
- sour cream 20% - 100 g;
- sugar - 5 tbsp. spoons;
- drain. oil - 50 g;
- cocoa powder - 6 tbsp. spoons;
- salt - ½ teaspoon.
A small saucepan is taken, sour cream, butter, sugar and salt are placed in it. Turns on on the stove small fire the mixture is constantly stirred. As soon as the sour cream and butter begin to soften and melt, add cocoa powder in a timely manner. Do not forget to stir and make sure that the icing does not burn. The fire must always be small.
During cooking, the glaze begins to gradually thicken. Readiness must be checked with a wooden spatula: if the mixture resembles thick and liquid sour cream in consistency, then we can assume that the icing is ready. Before applying to the cake, you need to let it cool for a couple of minutes at room temperature.
With cream
Creamy chocolate frosting is traditional recipe used by most modern confectioners to decorate their sweet culinary masterpieces.
What will be needed:
- chocolate - 150 g;
- cream - 50 g;
- drain. oil - 30 g
Chocolate bar breaks into portioned pieces, is placed in a bowl and melted completely in a water bath. After it has completely melted, a piece is added butter. Stir and wait until the oil softens so that it is easier to combine with liquid chocolate. Then pour the cream into a bowl and bring the mixture to a state homogeneous mass. After removing from the water bath, the icing must be cooled before using to decorate the cake.
White or dark chocolate bar recipe
First of all, before using a bar of any chocolate, make sure that it does not contain any impurities: chopped nuts, hazelnuts, caramel, etc. Otherwise, such chocolate will be unsuitable for further application for making glaze.
What will be needed:
- any chocolate - 100 g;
- milk - 1 glass.
To make the icing easier to remove from the bowl where it will be cooked, you can grease chocolate bar oil. Make sure there is no water. Break the chocolate into portioned pieces, put it in the chosen dish and pour in the milk. This is necessary so that the glaze does not turn out too thick. Otherwise, it will set very quickly and unevenly on the cake.
Start heating the mixture in a water bath, remembering to stir constantly so that the icing does not burn. It is best to use a dry wooden spoon for this purpose. When it acquires a plastic consistency, you can cover the surface of the cake with it, preventing it from completely cooling.
With cocoa and milk
Try to cook original and delicious icing from cocoa powder, additionally using milk.
What will be needed:
- cocoa powder - 2 tbsp. spoons;
- milk - ½ tbsp.;
- drain. oil - 30 g;
- powdered sugar - ½ tbsp.;
- vanillin - ½ teaspoon.
In a saucepan, cocoa and powdered sugar are mixed together. Add milk to the mixture and mix thoroughly. Put the pan on the stove, turning on a small fire, and cook until the glaze appears foamy. After that, remove from the stove, leaving to cool slightly. Add the melted butter and beat with a mixer, so the icing will be more plastic and it will be easier to apply it to the dessert.
Mirror glaze for cake
Mirror icing for a cake can make a truly real work of dessert culinary arts. But when preparing it, you need to constantly maintain high temperature, otherwise the icing will roll off the cake and a beautiful effect will not work.
What will be needed:
- sugar - 250 g;
- molasses - 80 g;
- gelatin - 15 g;
- cream - 150 ml;
- cocoa powder - 80 g.
First of all, you need to soak the gelatin in 30 ml of water until completely dissolved. Then molasses and sugar are brought to a boil in 100 ml of water. After that, separately boiled cream is added to them. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with a regular chocolate bar.
By that time, the gelatin will already swell well and will be ready to be added to the icing. Heat it up and add to the resulting mixture. After that, beat a little glaze in a submersible blender and make sure that its temperature is at least 37 degrees. Now the sweetness is ready to decorate the cake.
With added oil
Chocolate icing, which has butter among its ingredients, is also a traditional and quick recipe. It can be used when you urgently need to decorate a cake or other recipe, and all the necessary ingredients are not at hand.
What will be needed:
- drain. oil - 50 g;
- milk or cream - 30 ml;
- cocoa powder - 3 teaspoons;
- sugar - 4 teaspoons.
Sugar and cocoa are mixed in a mug or a separate bowl so that both loose components are combined without lumps. Then milk or cream is added and the glaze mixture is mixed again.
The bowl is placed on the stove and brought to a boil. After that, the oil is immediately put, and the glaze is stirred until it is completely dissolved. Until the icing has cooled and hardened, it is poured over the prepared cake layer.
Milk chocolate
Who said, that milk chocolate can not be used to make dessert glaze? It will give the delicacy a delicate and sweet, but not cloying taste.
What will be needed:
- milk - ¼ st.;
- milk chocolate - 1 bar;
- sugar - 1 tbsp. a spoon;
- piece of plum oils.
As in the rest of the recipes, first you need to melt the chocolate using a water bath or microwave oven. We put the bowl on the heated stove, pour milk into it, pour out the sugar and mix the mixture thoroughly until the sugar crystals are completely dissolved. After that, melted chocolate is added to them, and the icing is mixed again until a homogeneous mass is obtained.
To properly cover the cake with chocolate icing, you need to follow a few rules that will make the dessert the most successful:
- It is best to use creamy, cherry, apricot or strawberry soak for biscuit cakes cake. All these flavors most successfully set off chocolate, and the dessert will not seem so cloying.
- There are no special restrictions regarding the chocolate used. Real dark chocolate is best for this purpose. highest quality, but you can use the usual confectionery tiles. Sweets containing nuts, raisins, marmalade, caramel and porous tiles are categorically not suitable.
- To give the glaze some zest, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
- The cake is covered exclusively with liquid and warm glaze. It is placed on a wire rack and poured over the top from a ladle or bowl, using a cooking wooden spatula to level the surface.
The cake is considered the main decoration of the holiday, but only if it looks appropriate. Many housewives prepare treats on their own, so they are actively interested in how to make mirror glaze. You can easily prepare a filling for a cake on their own at home. We offer the most best recipes frosting, and mousse cake. Believe me, the guests will not remain indifferent and will appreciate your efforts.
White mirror icing for the cake: "a classic of the genre"
This option is suitable for a classic mousse cake, which has already been infused in freezer about 10-14 hours.
Ingredients:
- condensed milk - 120 gr.
- gelatin - 12 gr.
- granulated sugar - 160 gr.
- white chocolate (not porous) - 160 gr.
- glucose - 150-160 gr.
- filtered water - in fact
1. Prepare a saucepan or other heat-resistant container. Pour sugar with glucose into it, add 80 ml. water. Put on the most minimal fire, simmer and stir until the grains dissolve.
2. In another bowl, break the chocolate, put it in a steam or water bath, melt completely and combine with condensed milk.
3. Dilute gelatin in 70 ml. water, leave for 20 minutes. Then heat in the microwave until it becomes liquid, and add to the sugar mass.
4. Enter here chocolate composition, arm yourself with a blender and start whipping the icing until smooth. Leave until cool.
5. It is worth remembering that for a perfect cake decoration, the icing should reach 38 degrees. Then she will cover the treat and lie flat.
Colored mirror glaze
Since you can make mirror glaze not only by classical technology, consider this recipe for a color fill for a cake. At home, you will need the following components:
- condensed milk - 120 gr.
- chocolate in briquettes (white) - 160 gr.
- molasses - 150 gr.
- granulated sugar - 0.15 kg.
- gelatin - 11-13 gr.
- food water-soluble dye (color of your choice) - 3 ml.
1. Mirror icing for the cake begins with soaking gelatin, the recipe is simple: mix the granules with 60 ml. filtered water, wait a third of an hour before swelling.
2. Now get busy granulated sugar. Pour it into a saucepan, enter 80 ml. water, stir. Add caramel syrup, send to a small fire and melt.
3. When the contents form a homogeneous syrup, add the gelatin mixture melted in the microwave. In a separate bowl, melt the chocolate, pour in the condensed milk and syrup.
4. Stir the contents, add the dye. You can divide the mixture into several parts and supply each of them with a different pigment.
5. Now take a blender, beat the icing. Keep the device at a minimum in order to avoid a large accumulation of bubbles.
Chocolate mirror icing on the cake
Mirror icing for the cake looks good in this version, so we hope that the chocolate filling recipe will be useful to you. Most importantly, take the following components:
- gelatin - 14 gr.
- cocoa (powder composition) - 75 gr.
- molasses - 90 gr.
- granulated sugar - 230-250 gr.
- high-fat cream - 170 ml.
Before you make a mirror glaze, you should remember that it is ideal for mousse cake, which was previously aged at home in the freezer. Due to temperature differences, the coating is perfect.
1. So, combine gelatin in the indicated amount with 40 ml. water, wait a third of an hour.
2. Take a saucepan, mix granulated sugar and 90 ml in it. water. Enter the molasses, send it to the fire and wait for the dissolution of all the granules.
3. Remove the syrup from the burner. Pour the cream into a clean saucepan, heat, combine with a warm sugar mass.
4. Send the swollen gelatin to the microwave and melt to the consistency of water. Stir in the main ingredients, start adding and at the same time sift the cocoa powder.
5. Mix until smooth with an immersion blender. Then bring the fill to about 37-38 degrees. It is this mode that ensures that the glaze is distributed perfectly.
Honey mirror glaze for cake
If you still don’t know how to make a mirror glaze on a cake, we recommend that you familiarize yourself with the honey filling variation. Ingredients required for glazing:
- condensed milk - 110-120 gr.
- gelatin - 13 gr.
- granulated sugar - 0.15 kg.
- food coloring (color of your choice) - 1 ml.
- chocolate (in briquettes, white) - 160 gr.
- honey - 140 gr.
1. Before you make a mirror glaze, you need to prepare the ingredients and the base for the cake. Soak gelatin in 65 ml. water, let it reach a third of an hour at home.
2. After the specified time, place the plate with gelatin in the microwave. Heat until liquid, set aside. In another saucepan, you need to combine sugar with 140 ml. water, melt and add honey.
3. Now break the chocolate, move it into a bowl and place it in a water bath. Melt it, combine with condensed milk and sugar-honey mixture. Bring to homogeneity, pour in gelatin.
4. It's time to tint the fill using food pigment. The color is optional, the quantity is also indicated conditionally. Enter the dye and mix the ingredients with a blender.
5. It is very important to prepare the mass without bubbles. To this end, professional confectioners take a fine-grained kitchen sieve and pour the glaze through it several times.
Caramel mirror glaze
- granulated sugar - 370 gr.
- gelatin - 12 gr.
- instant coffee - 20 gr.
- filtered water - 0.3 l.
- fat cream - 0.3 l.
To really cook unusual delicacy, you need to know how to make a mirror glaze. There are many variations of filling for a cake, so start experimenting at home.
1. Fill a saucepan with water, stir in granulated sugar and coffee. Boil the mixture to a caramel color over a lazy fire. At the same time, bring the cream to a boil. After that, combine them with caramel.
2. Simmer the composition for 2-3 minutes. Remember to stir regularly. Soak the gelatin according to the instructions on the package. Since it is not difficult to prepare a mirror glaze for a cake, proceed further.
3. Stir the soaked gelatin into the caramel mass. Keep in mind that by this time it should cool down to 60 degrees. Whisk the ingredients thoroughly and strain.
Mousse cake with mirror glaze
If you want to make the most delicate mousse cake, you should carefully prepare. The dessert will turn out with a mirror glaze, if you carefully study the presented recipe.
Strawberry Confit:
- gelatin - 8 gr.
- lemon juice - 10 ml.
- fresh strawberries - 270 gr.
- rum - 40 ml.
- granulated sugar - 85 gr.
- water - 40 ml.
Chocolate mousse:
- gelatin - 10 gr.
- sugar - 40 gr.
- water - 65 ml.
- vanilla sugar - 20 gr.
- chocolate (briquette, white) - 90 gr.
- raw yolk - 2 pcs.
- cream (first portion) - 245 ml.
- cream (second portion) - 150 ml.
Glaze:
- gelatin - 12 gr.
- any dye - 1.5 gr.
- condensed milk - 0.1 l.
- white chocolate - 160 gr.
- granulated sugar - 150 gr.
- invert syrup - 140 ml.
Almond Brownie:
- chocolate (white, briquette) - 60 gr.
- bitter chocolate - 50 gr.
- granulated sugar - 90 gr.
- egg - 2 pcs.
- ground almonds - 35 gr.
- dark chocolate - 95 gr.
- wheat flour - 50 gr.
- butter - 100 gr.
Before you make a mirror glaze, you should arm yourself with all the ingredients for the cake. Start the procedure at home.
Brownie preparation:
1. Melt in suitable capacity oil. In a separate container, do the same with chocolate.
2. Pour sugar into a cup and pour in the oil. Stir the composition and add chocolate to it. Beat with a mixer. Add eggs, flour and almonds to the resulting mass.
3. Mix thoroughly and pour into a separate form. Bake in the oven at 160 degrees until done. Remove to refrigerator.
Confit preparation:
1. Send the washed berries to the pan and sprinkle them with sugar. Boil the ingredients on a lazy fire. In the meantime, soak the gelatin. Combine strawberry mass with it.
2. Pour into a shared cup lemon juice and rum. Mix it up. Pour the mass into the silicone mass. Send to freeze.
Chocolate mousse preparation:
1. Pour two types of sugar into a refractory container. Enter the yolks and grind the ingredients thoroughly. Heat the first batch of cream separately. They shouldn't boil. Pour the mixture into the sugar.
2. Simmer the ingredients on a lazy fire until thickened. In the meantime, prepare the gelatin. Ready composition should be cooled down a bit. After that, add gelatin and mix.
3. Pour the mass into the blender bowl, add chocolate pieces. Whip the second portion of the cream in a separate bowl. Pour into the total mass and stir. Freeze half of the mixture in the mold.
Cake assembly:
1. Take out the frozen mousse and place the strawberry confit on it. Pour unfrozen mousse over this. Next comes the brownies.
2. Fill the remaining space in the form with the remaining mousse. Send the cake to the freezer for 13 hours.
Glaze preparation:
1. Since it’s easy to make a mirror glaze for a cake, let’s move on. At home, use a saucepan and add glucose syrup to it.
2. Mix water with granulated sugar. Send to the fire and wait for the boil. Stir the ingredients regularly. Grind the chocolate on a grater and put it into the pan. Pour in the condensed milk, stir.
3. Do not forget to soak the gelatin in advance. After swelling, send it to the pan. Mix in the dye. Beat the mass with a mixer. Next, remove the frozen workpiece from the mold and put it on the wire rack.
4. Place the rack on the baking sheet. Glaze should cool to 37 degrees. Pour it over the cake. When the mass seizes, decorate the delicacy with chocolate petals.
If you didn't know how to make a mirror glaze before, detailed recipes help solve actual question. A unique decoration can be used not only for the cake, but also for any pastries of your choice. Don't be afraid to experiment at home.
It can be compared with the work of artists. At the same time, the painters have no idea what the final touches of the paintings will be. But confectioners always know what they will do. As a rule, in their work finishing touch- This is the icing with which a variety of cakes, gingerbread, cookies, cakes and muffins are covered on top.
Variety of icing sugar
At this point, cooks can show all their creativity, as icing sugar can be quite diverse. Common in all its types is the fact that all of it is made using sugar or powder.
This may be added various ingredients. Among them are very often used egg whites, starch, milk, cream, butter, sour cream, cocoa, juices and vanilla.
The powder is mixed with milk until it reaches the state soft paste. Then added sugar syrup, and a flavoring is also placed here. After that, you can start whipping the resulting mixture. Beating is done until the icing sugar for the cake is smooth and shiny.
After obtaining the optimal result, you need to decompose the icing into small cups and add the dye of the desired color to each. A characteristic feature is that the more of the corresponding dye is put, the brighter the color of the icing on the cake will subsequently turn out. When icing cookies, for example, you need to dip them in colored icing or spread it with a small brush. In the process of drawing, sugar icing, the recipe of which was described above, is laid out in a special cream injector, after which various color drawings are applied to the cake.
Gingerbreads with translucent icing and white stains are very tasty. The composition of this glaze is quite simple. This includes water and sugar. A feature of her recipe is the secret of cooking and the direct method of glazing gingerbread.
It is necessary to take one glass of granulated sugar and half a glass ordinary water which is poured into a saucepan. Then you need to dissolve sugar in it and bring this mixture to a boil. You need to boil, constantly removing the foam until large transparent bubbles appear.
After cooling such a glaze, flavors should be added to it, including vanilla, almond or rum. After that, you need to cool a little more and you can start glazing. On relatively large products, icing for gingerbread is applied with a brush. Small ones can simply be immersed in syrup, gently mixing and then removing them with a slotted spoon. After that, you need to put the gingerbread on the grate, so the excess syrup will drain and the rest will harden. This will make gingerbread frosting.
These are the ones that exist today. various recipes icing sugar, which serves as the final beautiful touch to any confectionery creation.
An article about what you can make chocolate icing from and how to cook it.
chocolate icing for applying to cakes, muffins, Easter cakes and pastries, it is not necessary to cook from chocolate. It can be prepared from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze is even better in taste and color than chocolate.
That's what advise experienced confectioners when working with glaze:
- You can add vanillin, rum, cognac, coconut flakes to chocolate icing, they perfectly complement each other.
- The no-boil icing hardens quickly, so it must be applied immediately after preparation.
- You can not cover the cake with hot icing, where it is already spread oil cream, but if necessary, then you should first cover the cream liquid jam or sprinkle with cocoa, and then glaze.
- You can not cover the cake with freshly boiled glaze, it needs to be cooled a little.
- First on pastry Apply a thin layer of glaze, and then thicker.
How to make icing for cocoa cake?
Cake decorated entirely with cocoa chocolate icingChocolate icing itself - decoration for different desserts. In addition, the icing can even out uneven cakes, so that they can then be decorated with flowers and other products made from butter, protein or sour cream.
Chocolate cocoa icing for cake
Recipe:
- Mix in a saucepan half a glass of sugar, 2 tbsp. tablespoons dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
- Cool a little, add a pinch of vanillin, 30 g of melted butter and whisk until fluffy.
- We spread the icing in the middle of the baked top cake, spread it over its entire surface, grabbing the edges so that the icing flows down the sides.
- We put the cake in a cold place for the night, in the morning you can serve it with tea.
Cake first covered sour cream and then applied the pattern chocolate cream from cocoa With this glaze, you can make patterns on the cream, if the top cake is covered with some kind of cream.
Note. If the icing has become cold and thickened, it is poorly spread on the cake, you need to heat it by adding a little water, and if it is liquid, boil it with a spoonful of sugar.
Icing from cocoa and condensed milk, recipe
A piece of cake covered with chocolate icing made from cocoa and condensed milk Icing with cocoa and condensed milk
Recipe:
- Mix in a saucepan half a can of condensed milk, 2 tbsp. cocoa spoons and cook until smooth.
- Remove from fire and add 0.5 st. butter spoons..
- Pour over the cake immediately and set aside to cool.
Cake covered with chocolate icing made from cocoa, butter and condensed milk, which is used in confectionery shops
Chocolate icing made from cocoa used by professionals
This glaze recipe is used by professionals in pastry shops. He is quite simple.
Recipe:
- Melt in a saucepan 1 st. a spoonful of butter, add cocoa and condensed milk, 1 tbsp. spoon.
- Mix well, and you can decorate any pastry.
Powdered milk and cocoa glaze recipe
A piece of cake decorated with chocolate icing made from cocoa and milk powder Icing made from cocoa and milk powder
Recipe:
- We fill 1 st. a spoonful of gelatin 0.5 cups of water and let it swell.
- Mixing 1 st. spoon of cocoa and milk powder, 4 teaspoons spoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
- Swollen gelatin is also dissolved on fire, but do not allow boiling.
- Mix hot gelatin, boiling milk powder mixture, butter (30 g) and mix again.
- The icing is ready, decorate the cake with it and set to cool.
After a couple of hours, the icing will harden, and the cake can be served with tea.
Recipe for icing with milk and cocoa
Sliced cake covered with cocoa and milk chocolate icing Icing made from cocoa, milk and flour
The density of such a glaze depends on the milk and flour taken according to the recipe, the more flour, the thicker the glaze, and the more milk, the thinner it is.
Recipe:
- Pour into a stainless steel saucepan 1 st. a spoonful of flour and cocoa, half a glass of sugar, 75 ml of milk, knead everything, and cook, stirring, with a slight boil, until the desired density.
- Turn off the fire and add 50 g butter, stir until the oil is completely dissolved.
Glaze is used for coating cakes and cakes.
Note. The presence of butter in the glaze gives it a shine.
Lean cocoa chocolate icing recipe
Ice cream topped with cocoa chocolate icing Lean cocoa chocolate icing
Recipe:
- Mix in enamelware 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
- Remove from fire, add 1/3 of tea. tablespoons of cinnamon and 1 tsp. a spoonful of cognac, mix it all together.
We cover pies, cakes, muffins with hot icing, and cold is suitable for watering ice cream.
Profiteroles stuffed with ice cream, decorated with lean cocoa chocolate icing Lean chocolate icing in a cold way
The recipe for this lean glaze from cocoa original, not requiring cooking. It can be prepared in a hotel, in nature.
This glaze does not harden for a long time, it can be used to cover both hot and cold sweets.
Recipe:
- Mix in a deep bowl 3 art. spoons powdered sugar without lumps, 1 tbsp. spoon potato starch, 3 tbsp. cocoa spoons.
- Adding 3 art. spoons are very cold water , knead again, and the glaze can be used.
Donuts decorated with white icing and lean cocoa chocolate icing Cocoa Butter Glaze Recipe
Cupcake decorated with chocolate icing made from cocoa and butter Chocolate glaze made from cocoa and butter
Recipe:
- Combine in a saucepan 3 art. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. tablespoons cocoa, 60 g butter, knead everything and set to cook until the butter melts.
- We dilute more 3 art. spoons of milk and continue to cook, stirring.
- If frosting is thick, add another 2-3 tbsp. spoons of milk.
When the icing is ready, it should slowly drip from the spoon in thick streams.
How to make thick cocoa frosting?
Custard cakes covered with thick cocoa chocolate icing thick
This is a very common frosting. It tastes like dark chocolate, but sour.
Recipe:
- Mix in a saucepan 100 g sour cream, 3 tbsp. spoons of sugar and cocoa, cook over low heat, stirring all the time.
- When the frosting boils, add 2 tbsp. butter spoons and boil until the butter melts.
- Turn off the fire and immediately cover the cake and pastries with it, otherwise it will cool down and thicken greatly.
Chocolate glaze from cocoa and sour cream
Strawberries in chocolate icing with cocoa and sour cream Chocolate glaze from cocoa and sour cream
Recipe:
- Combine in a stainless steel saucepan 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar add 2 tbsp. spoons of sour cream, mix, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
- When the frosting thickens, add 30 g butter and continue heating until the oil dissolves.
- Remove from heat and immediately decorate fresh pastries with icing, or prepare a strawberry dessert in icing.
How to make cocoa frosting in the microwave?
Easter cake covered with chocolate icing made from microwaved cocoa and sprinkled with nuts Microwave cocoa chocolate icing
Recipe:
- Warm up on fire 3 art. spoons of milk and half a glass of sugar.
- Combine in a microwaveable bowl 2 tbsp. tablespoons butter, 3 tbsp. cocoa spoons, warm sweet milk, 1/3 of a dark chocolate bar put everything in the microwave. The frosting will be ready in 4 minutes.
We cover the top of cakes, Easter cakes, cakes and muffins with icing.
The beautiful buttery sheen of cocoa icing will add a mouth-watering look to your cakes, muffins, brownies and donuts. It can also decorate ice cream, sweet semolina and other desserts.
Video: Chocolate icing. Cooking secret. Video recipe
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