Icing for the cake - we comprehend the art of decorating confectionery. Colored mirror chocolate icing

To make a cake you will need:

200 gr. baked cookies (ideally "savoyardi");
6 large chicken eggs;
125 gr. granulated sugar;
1 glass of citrus juice, such as orange;
75 gr. butter;
1 lemon or 2 limes;
50 ml. orange liqueur;
300 ml. heavy cream for whipping;
1 st. a spoonful of dry granulated gelatin.

To prepare the glaze:

2-3 juicy oranges;
550 gr. powdered sugar.

Every housewife faces the question of decorating a dish, especially after home baking has been mastered. Serve a beautiful homemade cake, which is covered with colored icing for the cake, for the hostess is considered the height of culinary excellence.

But many are worried and wary that something might go wrong, and often refuse such a design. But in vain!

Glossy color cake icing is the simplest and most budgetary tool, not only as a decoration for baking, but also to hide and disguise small flaws after cooking, to make the dessert elegant and appetizing.

How to make the right icing for decorating cakes?

The classic glaze recipe is quite simple, and consists of ordinary granulated sugar or powder and water. But the list of ingredients does not end there, because citric acid may also be present in the homemade colored white chocolate icing for the cake.

As well as chocolate and cocoa powder, condensed milk and butter, fruit or berry syrup, jams and jams, agar-agar or gelatin, which allow the glaze to harden firmly on the surface, and even chopped nuts for texture.

It is easy to convince of this by looking at cakes with colored icing, photos of which can be easily found on the Internet.

Equally important is the correct distribution of glaze on the surface, for example, liquid glaze must be poured into the center so that it flows naturally along the sides. The thick one is distributed over the entire surface, leveling it with neat strokes with a special silicone spatula. But not everyone knows how to make colored icing for a cake.

The side parts of the cake must be decorated separately, therefore, for convenience, the finished cake must be placed on a special “podium”, which matches the size of the baking itself, although a round grill can also be dispensed with. It's a miracle how the mirror glaze for the cake looks good on any pastry.

Let's take an example of how to quickly, with little or no effort, prepare a colored icing for a cake recipe with a photo. Citrus fruits will be responsible for the main taste in our dessert, so our icing will be bright and sunny in summer. Icing for the cake, the recipe of which you will definitely like, will be described below.

Recipe for Lemon Mousse Cake with Orange Color Glaze

An incredibly simple and quick recipe is perfect for those housewives who have little time to prepare desserts. The cake does not need pre-baking, as cookies are used for its preparation, and we will tell you in detail how to make colored icing for the cake.

Making mousse cake step by step:

Grind cookies in a blender or food processor to the state of breadcrumbs. After the “dough” for the cake is ready, you can prepare a mousse or colored icing for smudges on the cake.
Add softened butter, form a “likeness” of dough with your hands, carefully mixing the butter into dry crumbs. Form a ball, wrap in parchment or cling film and put in the refrigerator to cool the resulting mass a little.
Spread the dough on a greased springform pan, making small sides. Put the mold in the refrigerator, and while the cake hardens, start preparing the mousse. Remember that we still need to prepare the colored icing for the cake, the recipe without glucose is perfect for diabetics.
To do this, remove the zest from citrus fruits by rubbing the skin on a fine grater. In order for the dessert not to be bitter, it is necessary to remove only the colored layer, without affecting the white base near the pulp. Transfer the zest to a suitable container. Beautiful cakes with smudges of colored icing and photos will cause appetite not only for the sweet tooth.
Roll the peeled lemons on the table, and then squeeze all the juice out of them thoroughly. Mix with zest and orange juice, add granulated sugar, liquor and mix well. Colored chocolate icing for the cake will go well with the aroma of citrus fruits.
Separate the whites from the yolks, the whites can be frozen for the preparation of icing sugar, and the yolks are slightly beaten and added to the juice and zest. Put the mass on medium heat, and stirring regularly, wait until the resulting mass hardens. Strain it through a sieve or cheesecloth. This cake can be decorated with colored chocolate cake icing.
Dissolve the gelatin in cold water, and while it swells, whip the cream well. Mix fruit mousse, gelatin and cream, spread over the surface of the cooled cake. You can prepare colored icing for a cake with smudges, the recipe of which will pleasantly surprise you with its speed.
Transfer the mold carefully to the refrigerator and wait for it to solidify completely, this will take a couple of hours. In the meantime, while the mousse cake hardens, there is time to start preparing the glaze. How to prepare colored icing for cakes at home?
Squeeze out all the juice from the oranges, mix with powdered sugar. To give the glaze a slightly caramel flavor, powdered brown sugar or a small amount of liquid honey will help.

How to make colored mirror glaze for a cake? Heat the mass, and boil it in such a way that a thick, transparent orange syrup is obtained. After the mass becomes thick, it must be cooled by pouring it into another dish and do not miss the moment for applying to the mousse cake.

When the mirror glaze for the cake, according to the recipe, is applied to the cake and starts to harden, the cake decorated with colored glaze must be cooled again, and after a couple of hours it can be served at the table set for tea drinking.

The obligatory decoration of the holiday is a cake. Many want to amaze and surprise guests with a stunning view of this delicacy. Not everyone can afford to order a cake from professional confectioners. Then a new, stunning version of decoration will come to the rescue, which even a simple hostess can handle. Mirror icing for the cake will turn ordinary homemade cakes into a work of art and will definitely delight guests.

Chocolate mirror glaze from cocoa

Making mirror chocolate icing at home is easy, the main thing is to approach this process correctly. Products required are common and affordable.

In order for the glaze to turn out flawless, the temperature regime must be observed. Mousse cakes that need to be frozen are suitable for coating. Due to temperature changes: warm icing and ice cake, the coating will turn out smooth and even.

Ingredients:

water - 30 ml for gelatin;
cocoa - 80 g;
sugar - 240 g;
cream - 160 g, fat content 30% or more;
molasses - 80 g;
gelatin - package;
water - 95 ml.

Cooking:

Pour gelatin into the dishes, pour in water. Set aside.
Pour the remaining water into the pan, add sugar.
Add molasses, mix. Boil.
Remove from stove.
Heat cream separately.
Mix sweet, hot water with cream.
Mix.
Pour in cocoa. Stir.
At this time, the gelatin should become swollen. Heat up. Mix.
Pour into saucepan with cream. Mix.
Take a high capacity. Pour the mixture.
Prepare blender.
Place in container. Whisk.
You should strictly follow the temperature regime. In order for the mass to be ideally distributed, 37 degrees are needed. If the temperature is lower, it should be heated, more - cool.

Color mix for decoration

Try making a colored mirror glaze. It will perfectly decorate your pastries. With a simple decoration, the dessert will look amazing.

Ingredients:

sugar - 150 g;
gelatin - a pack;
water-soluble dye - 5 ml;
molasses - 150 ml;
condensed milk - 100 ml;
white chocolate - 150 g;
water - 75 ml.

Cooking:

Soak the gelatin according to package instructions.
Pour sugar into a saucepan, pour water.
Add molasses, stir.
When the sugar has dissolved, pour in the gelatin.
In another saucepan, put the chocolate, broken into pieces, melt. A quality product should be used, a cheap type of chocolate will not work. The type of glaze you get depends on the quality.
When the chocolate mass has melted, pour in the condensed milk. Next - the resulting syrup. Stir.
Pour in the dye, beat with a blender.
While whipping, you need to monitor the bubbles, they should be small.

If you don’t have time to make intricate decorations for home baking, icing will help you out. It is made on the basis of cocoa, real chocolate, sour cream, condensed milk or honey. The cake can be completely covered with icing, decorated with inscriptions, or even used as a layer for cakes. The glaze is prepared quickly, you do not need special skills.

Some tricks will help you decorate your birthday cake in an original way:

When cooking, the glaze must always be vigorously stirred, otherwise it will burn and will be bitter.
Chocolate can always be replaced with cocoa powder, just follow the proportions: if the recipe says “100 grams of chocolate”, take 50 grams of cocoa powder and 50 grams of butter, cream or condensed milk instead.
After decorating the cake, covered with icing, refrigerate for at least 3 hours.
Light glaze can be tinted with food coloring. One drop of blue dye will give a light glaze a snow-white tint, neutralizing the yellowness of the butter.

Chocolate for icing is more convenient to heat in the microwave, after covering the container with a lid.

mirror glaze

This cake topper is shiny, smooth, and very durable. When cutting the cake into portioned pieces, the knife must be warmed up, otherwise the icing may crack.

Ingredients:

Chocolate (white can be combined with food coloring, black) - 1.5 tiles;
Glucose syrup - 150 milliliters;
150 grams of sugar;
Condensed milk - 100 milliliters;
Gelatin (+ 60 milliliters of water) - 12 grams;
75 milliliters of water.

Cooking process:

First, soak the gelatin in water and let it swell.
Mix glucose syrup and sugar in a saucepan, put on fire and boil.
Boil a little, remove from heat, cool.
We add gelatin to cold syrup, pour condensed milk there.
At this stage, food coloring is added if the chocolate for the icing is white and a different coating color is needed.
Grind chocolate, pour syrup, beat with a blender.
We put the mass in the cold for the night. In the morning we heat it in the microwave to 35 degrees, if necessary, beat again and cover the cake. When decorating, simply pour the icing evenly onto the surface of the cake, without smoothing it with a knife.
We clean in the cold for 3-4 hours to harden.

Icing

This cake topping is the easiest to make and the most festive. The snow-white color on the surface of the dessert gives it solemnity and elegance. In addition, products for such a glaze can be found in the refrigerator of any hostess.

Ingredients:

Powdered sugar - 200 grams;
Lemon juice - 1-2 tablespoons;
Vanilla - 1 package.

Cooking process:

Sift the powdered sugar on a fine sieve, preferably twice.
Squeeze the juice from the lemon and strain.
Pour the juice into the powder in a stream, stirring the mass with a whisk.
When you get a viscous mass, beat it at high speed with a blender.
At the end, add vanilla or other essence as desired.
If you add 1 egg white to the composition, you get a fairly viscous and elastic glaze (icing). She can not only cover the cake, but also create amazing snow-white decorations, figurines, inscriptions.

Glaze with honey and coconut milk

Unusual chocolate icing based on liquid honey and coconut milk is very sweet, slightly viscous. It has excellent covering properties, fills in all the irregularities on the cake.

Ingredients:

Coconut milk - 35 milliliters;
Cocoa powder - 10-15 grams;
Honey - 30 milliliters;
Half a bar of dark chocolate;
A piece (about 40 grams) of butter.

Cooking process:

Break the chocolate with a blender or grate on a coarse grater.
Mix it with sifted cocoa powder, milk and honey.
Put the dishes on a small fire, preferably in a water bath.
While stirring, boil the mixture and boil it until all the components are dissolved.
Add a piece of butter to a slightly cooled mass, stir to dissolve it.
Spread the sauce on the surface of the cake and spread it with a knife.

Chocolate and sour cream glaze

Such a coating for baking is soft, delicate. You can apply the glaze in a fairly thick layer, and it will not flow, but it will not harden either. Can serve as a layer for cakes. Sour cream for this filling must be used fatty, without excessive acid.

Ingredients:

Sugar - 6 teaspoons;
Sour cream - 30 grams;
Cocoa powder - 2.5 teaspoons;
Butter - 20 grams.

Cooking process:

Mix sugar and cocoa powder, pour into a saucepan with thick walls.
Pour in sour cream, beat lightly with a whisk and put the mass on a small fire.
While stirring, bring the mixture to a boil.
Remove from the stove, cool slightly and melt a piece of butter in the mass, mix and cover the prepared cake. Put away in the cold.

Glaze with condensed milk

Chocolate icing based on condensed milk is very sweet, plastic, sticky. It serves as an optimal basis for further decorating the cake with mastic, icing figures and gluing details.

Ingredients:

Cocoa powder - 20 grams;
Butter - a teaspoon;
Condensed milk - 1 glass.

Cooking process:

Mix condensed milk and sifted cocoa powder in a thick-walled bowl.
Place on a small fire, boil and boil for no more than one minute, be sure to stir.
Let the boiled mixture cool slightly, then add a piece of butter and mix it into the glaze.
Cover the cake and put it away to cool for a few hours.

ganache

This French chocolate icing recipe is different in that it does not use icing sugar or pure sugar. Real high-quality white or milk chocolate gives all the sweetness to the filling.

Ingredients:

Chocolate - 180 grams;
A glass of 35 percent cream;
50 milliliters of liquor (like Baileys).

Cooking process:

Bring the cream to a boil in a heavy bottomed saucepan.
Chop or break the chocolate.
Remove the cream from the heat and immediately dip the pieces of chocolate into them.
Stir until they are all dissolved. Pour the liqueur into the chilled ganache.
You can also use dark chocolate instead of white. In this case, rum or cognac will be the best flavoring, and the process of preparing all varieties of ganache is identical.

Colored chocolate icing

Chocolate-based cake topping can be more than just brown or white. For decorating cakes, you can prepare colored icing with the addition of food coloring.

The icing for the cake is designed to turn the dessert into a real embodiment of beauty and elegance. Banal oil roses are out of fashion for a long time and you will not surprise anyone with them. The severity and conciseness of forms, the smoothness of the surface and the exquisite decor are welcomed.

The top skill of a culinary specialist is the ability to glaze cakes. This is real art. It takes more than one year of practice to get a beautiful, neat dessert surface.

The principle of decorating with glaze resembles the process of puttying in construction work. The cake is placed on a rotating stand, spread a small part of the icing. The dessert is smoothly turned and at the same time the icing is distributed over its entire surface using a culinary spatula. The thickness of the glaze is regulated by the force of pressure on the spatula. The weaker you press on the tool, the thinner the layer becomes.

Special skill is needed when decorating with mirror glaze. She got this name for her really mirror surface. Let's start with the fact that before glazing, the already assembled cake is frozen - this is how the perfect smoothness of the surface is achieved, and the icing lies flawlessly even. The cake is placed on a wire rack, under which a baking sheet is placed, and the icing is poured onto the dessert with a quick movement. At the same time, the cake is slightly tilted in different directions so that the icing evenly glass down. Then the excess is removed from the lower edges of the cake, and the dessert is left to defrost.

Try it and you will succeed!

This icing is well suited for decorating cakes or all kinds of pastries, such as eclairs. After cooking, the glaze must be kept in the refrigerator for several hours, then heated, and only then proceed to decorate the dessert.

Ingredients:

bitter chocolate - 130 g;
cream - 100 ml.

Cooking method:

Melt the chocolate in a water bath or microwave (defrost mode).
Pour the cream into a saucepan, put on a slow fire, bring to a boil, but do not let it boil.
Pour a third of the cream into the melted chocolate, stir from the center to form an emulsion.
Pour in another third of the cream and mix in the same way.
Add the rest of the cream, mix the icing until smooth.
We quickly beat the mass with a blender, make sure that a lot of air does not get in and bubbles do not appear on the surface of the glaze.
We cover the icing with cling film, put it in the refrigerator for several hours, preferably at night.
Before glazing the cake, warm the icing a little in the microwave, its temperature should be about 30 ° C.

Interesting from the network

This glaze is prepared on the basis of cocoa, chocolate is not added to it. It has a soft texture and rich bright chocolate taste. Good for decorating various desserts. Glaze should be made at least a day before making the cake. A special advantage of this recipe is that the icing can be stored for a long time (up to two to four weeks) in the refrigerator. An important caveat - before decorating the cake, the icing should have a temperature of 37 ° C. The ingredients are designed to cover one small cake.

Ingredients:

cocoa powder - 75 g;
sugar - 170 g;
cream - 90 ml (fat content more than 33%);
sheet gelatin - 12 g (you can also use powder);
water - 100 ml.

Cooking method:

Soak leaf gelatin in plenty of water. We leave for 7 minutes.
In a separate saucepan, combine sugar and cocoa, mix well.
Add cream and boiled water to the dry mixture, mix.
We put the mixture on low heat, stirring, bring to a boil. Let it boil for a minute and remove.
Squeeze the sheet gelatin from excess liquid, add to the icing, mix.
Pour the icing into a tall glass with a spout, cover with cling film on top, put in the refrigerator for a day.
Before use, the glaze is heated to 37 ° C in a microwave or in a water bath.
For glazing, freeze the dessert, put it on a wire rack, from the bottom of which we install a wide dish or baking sheet.
With a quick, precise movement, pour the icing onto the surface of the cake. With a metal spatula (spatula), evenly distribute the icing over the dessert. We do everything very quickly, since the glaze sets almost instantly.
We let the dessert stand for about 3 minutes, lift it with a spatula and remove the icing strands from the bottom edges of the cake.
Next, leave the dessert at room temperature for complete defrosting or put it in the refrigerator, depending on how quickly you need the finished cake.

Prepared on the basis of a universal white glaze recipe. To give the desired color, add water-soluble food coloring. This glaze has a special advantage - it gives the cake a stunning glossy look. A prerequisite is that before decorating the dessert, the glaze must have a temperature of 35-38 ° C.

Ingredients:

glucose syrup - 150 g;
sugar - 150 g;
water - 75 g;
condensed milk - 100 g;
white chocolate - 150 g;
food coloring of the desired color;
gelatin - 15 g.

Cooking method:

Soak gelatin in cold water (follow the instructions on the package).
Pour glucose, sugar, water into a separate saucepan, bring to a boil.
Melt the chocolate in the microwave, combine with condensed milk, mix. Add sugar syrup.
Once again bring the mixture to a boil and remove from heat, add gelatin and stir until it is completely dissolved.
Beat the mass with a blender, make sure that bubbles do not appear on the surface. Cover with cling film, put in the refrigerator overnight.
Before glazing, heat up to 35 ° C and paint with dye.

This icing is well suited for sponge cake, it can be used to decorate cakes and various desserts. It is most convenient to cover a frozen cake with white icing. Then the surface of the dessert becomes smooth, and the icing fits perfectly. You can add dry dye, instant coffee, coffee extract to it - you get beautiful color options. The taste of glaze is well set off by a pinch of vanilla.

Ingredients:

milk - 125 ml;
cream - 125 ml;
gelatin - 8 g;
white chocolate - 150 g.

Cooking method:

Prepare gelatin according to package directions. If powdered gelatin is used, then soak it in water, leave for 40 minutes. We heat the swollen gelatin over low heat until completely dissolved, avoiding boiling. Soak sheet gelatin in a large amount of cold water for 5-7 minutes, then squeeze out the liquid.
Break white chocolate into pieces, melt in a water bath.
Pour milk and cream into a small saucepan. Bring to a boil. We take it off the stove.
Add prepared gelatin and melted chocolate. Mix the glaze with slow movements in one direction. It is important to ensure that air does not get in, otherwise bubbles will form on the surface of the glaze. If this happens, knock the pan on the table several times to let the air out. Mix the mass until completely homogeneous.
We put the cake on the wire rack, under which we place a baking sheet or a plate for draining the glaze. Pour the icing over the cake, without leveling anything. The frosting should spread on its own.

Now you know how to make icing for the cake according to the recipe with a photo. Enjoy your meal!

Glazing cakes and various confectionery products is a rather painstaking process and requires some practice. If you have any difficulties with how to prepare the icing for the cake, pay attention to the advice of experienced chefs:
Glucose syrup is used as a plasticizer, it makes the glaze more elastic. It can be purchased at a specialized pastry shop or ordered from an online store. If this is not possible, then try increasing the amount of condensed milk indicated in the recipe. Glucose can also be replaced with corn syrup or honey.

If you add food coloring to the glaze, you can achieve a beautiful multi-colored surface.

Excess icing left after decorating the cake, if crumbs did not get into it, can be collected from the baking sheet and used later (recipe 2).

It is advisable to have a suitable set of tools for glazing the cake. You will need a turntable (on which the cake is placed), a spatula (a small spatula for working with pastry) and a spatula. A professional spatula can be replaced with an ordinary wide stainless steel kitchen knife.

Modern confectioners are a real discovery for me! Looking through the pages of sites, Instagram, you can find bewitching works, from which it is difficult to look away. And after closing the photo, it pops up in your thoughts for a long time. I am delighted with the current trends in the confectionery world. Cakes of the 21st century are, without exaggeration, masterpieces! But, as you know, fashion is a fickle lady, it changes very quickly, and what is in trend today may earn the stigma of “last century” tomorrow. Let's discuss how, today, you can give a zest to the cake, and bring your work closer to a masterpiece?

The answer is quite simple - make smudges on the cake. This is not a difficult technique that every pastry chef, even a beginner, can master. The main thing is to focus and keep proportions. A sense of proportion plays a rather large role. A cake with smudges looks neat and attractive only if the icing flows down in thin streams of different lengths. Cake drips are one of the most versatile designs. It goes well with fresh berries, candy, floral decoration. Depending on the theme, they can be chocolate or colored.

Secrets of the "correct" glaze

Chocolate icing is great for creating smudges -. There are many recipes. However, obtaining an excellent result depends not so much on the ingredients as on the preparation technology.

It can only be applied to a chilled product.
It is very important that the glaze has the right consistency. If it is too thick, you will get pot-bellied worms, and if it is too liquid, smudges will drain onto the substrate, forming chocolate puddles.
Before applying, be sure to check the temperature by applying to the skin of the hands. It shouldn't burn. Too hot frosting will ruin your creation.
Volumetric smudges on a chocolate cake look more impressive. This point again depends on the density.

So, let's look at the recipe for making this wonderful glaze.

Chocolate smudges

The recipe for a cake with chocolate smudges involves the use of the following ingredients:

Dark chocolate from 50% - 90 g;
Cream with a fat content of 33% - 70 ml.;
Butter - 40 g.

Cooking process

For such confectionery experiments, it is highly desirable to use a scale. But, in principle, you can do without them by adjusting the density using the sample method on chilled dishes, described above.

We heat the cream to a temperature of about 70 degrees (do not bring to a boil!). Remove from fire.
Finely chop the chocolate, add to the heated cream. Do not be alarmed, at first the mass will seem stratified. Keep stirring, the cream will become homogeneous.
Add butter cut into pieces. Some pastry chefs do not use it, but this ingredient gives a chic glossy sheen to ganache.
Glaze is ready. Next is a matter of technology, so to speak! Use our recommendations for its application.

During the execution of smudges, the ganache changes its consistency, freezes. Control this moment! Either work quickly or heat up the frosting as you work.

As practice shows, it is better to perform such manipulations with a small spoon, but you can also use a pastry bag. Who is comfortable. When the smudges are done, fill in the central part of the top of your masterpiece.

colored glaze

Colorful desserts attract the eyes of both adults and children. If you are preparing for a children's party, use colored smudges for a cake as a design. "The head of the holiday", in this case, will not be left without compliments.

Ingredients:

White chocolate - 65 g;
Vegetable oil - 20 g;
Food coloring.

Cooking process

Melt the chocolate in the microwave, stirring every 15 seconds, or over a double boiler. Make sure the bowl is dry. The ingress of even one drop of water is highly undesirable.
Add vegetable oil (refined, odorless) to melted chocolate.
The next step is to add color. Mix everything thoroughly until a uniform color.
Take out the pre-chilled dessert and pour the icing, starting from the edges. Then we fill the center, leveling everything with a spatula.

We have tried to describe in as much detail as possible the essence of this unpretentious process! Share in the comments how your expectations and reality coincided?)) We hope this article will contribute to the development of someone's confectionery talent.