1. Recipe with chocolate and condensed milk:

75 g water

150 g sugar

150 g glucose

100 g condensed milk

12 g gelatin (180 bloom) or 10 g gelatin (200 bloom)

150 g white chocolate (milk, black) coloring

Simply pour the gelatin in the leaves with a large amount of cold water (if it is powder, then pour 6 parts of water into 1 part of gelatin, you will get a gelatin mass, then use all of it). Bring water, sugar and glucose to 103C, you can immediately add dye. Pour over chocolate, condensed milk, add gelatin, you can add more coloring. Punch with a blender. Cover with cling film and refrigerate overnight. Operating temperature 33-35C. But be guided by the consistency of the glaze.

2. Icing with cocoa powder (I really love it):

25 g water

115 g cream

160 g sugar

50 g cocoa powder

6 g gelatin

Soak gelatin in cold water. Bring water, cream and sugar to a boil. Add squeezed gelatin. Pour cocoa powder into a glass, pour in our boiling mixture, and puree with a blender. Cool in the refrigerator overnight. Operating temperature 35C.

3. Chocolate and cream glaze:

265 g chocolate

6 g gelatin

175 g cream

40 g water

30 g glucose

25 g odorless vegetable oil

Soak gelatin in cold water. Melt the chocolate. Bring the cream, water and glucose to a boil, pour over the chocolate, add gelatin, pour in the butter and puree with a blender. Operating temperature 37C.

4. Colored cream icing:

180 g sugar

45 g water

200 g cream 35%

45 g milk

60 g glucose syrup

6 g gelatin

Soak gelatin in cold water. Bring cream and milk to a boil. Separately, bring water and sugar to 110C, add to cream and milk. Stir in glucose and cook until smooth. Add gelatin. Operating temperature 30C.

5. Berry glaze with pectin:

90 g sugar

8 g pectin NH

15 g glucose

195 g seedless berry puree or juice

145 g water

6 g gelatin

Heat the puree, water and glucose. Add sugar and pectin, bring to a boil, stirring. Boil for 1-2 minutes. Add the swollen gelatin. Operating temperature 30C

6. Glaze on berry puree:

100 g berry puree

70 g milk

45 g cream 33%

25 g sugar

45 g glucose

320 g white chocolate

7 g gelatin

Soak gelatin in cold water. Bring the puree, milk, cream, sugar and glucose to a boil, pour in the chocolate. Add gelatin, beat with a blender. Operating temperature 28C.

7. Glaze on berry puree:

500 g berry puree

2 vanilla pods

160 g water

150 g glucose

185 g sugar

18 g pectin NH

50 g gelatin mass

80 g cold-cooked neutral glaze

Bring water, puree, vanilla seeds and glucose to a boil. Add sugar and pectin. Bring to a boil and simmer for 2 minutes. Add gelatin mass and neutral glaze. Punch with a blender. Operating temperature 70C.

8. Caramel glaze:

170 g sugar

140 g water

140 g cream

23 g sugar

14 g cornstarch

7 g gelatin

Make dry caramel from 170 g of sugar. Simultaneously heat water and cream to a boil. Pour into the prepared caramel and stir gently. Add sugar (23g) with cornstarch, bring to a boil, brew for 1 minute. Add the swollen gelatin. Operating temperature 25C.

9. Cream icing: 180 g cream

260 g sugar

70 g water

20 g gelatin coloring

Soak gelatin in cold water. Boil sugar and water to 120C, pour into hot cream, stirring constantly. Add gelatin and coloring. Punch with a blender. Operating temperature 33-34C.

10. Chocolate glaze:

130 g sugar

130 g glucose

55 g water

10 g gelatin

71 g milk

15 g milk powder

165 g chocolate coloring

Bring sugar, glucose and water to a boil. Mix milk with milk powder, add to sugar syrup, bring to a boil. Add gelatin, pour over chocolate, add coloring. Punch with a blender. Operating temperature 27-28C.

11. Chocolate glaze:

795 g sugar

285 g water

160 g cocoa powder

170 g cream 33%

27 g gelatin

100 g dark chocolate

Bring sugar, water, cocoa, cream to a boil. Add gelatin. Cool to 67C, pour over chocolate. Punch with a blender. Operating temperature 30C.

12. Chocolate glaze:

360 g sugar

120 g cocoa powder

280 g water

210 g cream

22 g gelatin

Pour sugar into a saucepan and sift cocoa on top. Make a well in the center and add water, stirring constantly. Place the pan with the pasta on the heat and add the cream. Over medium heat, stirring constantly, bring to a boil, cook for 3 minutes. Remove from heat, add soaked gelatin. Strain through a sieve. Operating temperature 33-35C.

13. Chocolate glaze with condensed milk:

22.5 g gelatin

125 g water

225 g sugar

225 g glucose

225 g white chocolate

160 g condensed milk

90 g neutral glaze coloring

Bring sugar, water and glucose to a boil, pour over chocolate, condensed milk and gelatin. Punch with a blender. Add neutral glaze. Punch with a blender.

14. Praline Glaze:

600 g almond praline

300 g cream

900 g neutral glaze

100 g water

16 g gelatin

Heat the neutral glaze to 70-80C. Heat the cream, add soaked gelatin and praline. Punch with a blender. Add neutral glaze and water, beat with a blender. Operating temperature 35C.

15. Chocolate glaze:

150 g water

250 g sugar

100 g cocoa powder

150 g cream

15 g gelatin

Heat water and sugar until sugar dissolves. While stirring, add cocoa powder and cream. Bring to a boil, stirring with a whisk. Strain through a sieve. Cool to 5-60C, add swollen gelatin. Operating temperature 27-28C.

16. Coffee frosting with chocolate and caramel:

10 g gelatin

250 g fine sugar

415 g cream

125 g condensed milk

165 g milk chocolate

84 g chilled espresso

Prepare dry caramel, pour hot cream. Add condensed milk, swollen gelatin, pour over chocolate, add expresso. Punch with a blender. Operating temperature 36-38C.

Good and delicious cakes to everyone!

Hello, my dear friends! You probably guessed from my absence for a month that something was going on. Even the absence of events is an event when it is outside the norm. Oh how I twisted it!

I twisted it - I unwind it.

For several years I thought about moving my brainchild to a “new home”. There were many reasons for this, and at the end of last year I decided: New year - new beginnings. And this is not only symbolic. January is the ideal time for this: while you, I’m sure, were enjoying the holidays, pleasant meetings and delicious food, I dived into the wilds of a world unfamiliar to me and worked on creating a new website. I believe that you will love it!

With pure culinary mania

and sincerely delicious wishes,

Galina Artemenko

Source https://vku.life/zhizn-vkusnaja/

Hi Hi! I continue my series of pre-New Year selections, and today it’s time for... snacks! Again! There just can’t be too many of them...

So, today we are preparing the cutest mini muffins with cheese, a snack cake with olives, onions and nuts, as well as a deliciously served liver cake.

How to prepare a lot of snacks for the holiday table and not get wasted? Snack butters! This is one of my favorite table themes, and today we are preparing as many as six types!

Hi Hi! The crazy time continues when you want to manage everything at the same time and be able to relax. In December, the topic of finding balance is more relevant than ever: what you still want to do, but not at any cost, and what is better to leave (either for later, or in the past year).

Eventually the New Year will come! So I offer you two recipes to complete your snack table. Fish snacks are always a thing, right?

My definite top thing that I always leave (for later or in the past year, depending on the mood) is spring cleaning. Honestly, I never do spring cleaning! The traditional top time for this “joy” is either before the New Year or before Easter. The risk, as they say, is maximum! But it’s not for nothing that I put the word “joy” in quotes, since I don’t like to devote any long time to putting things in order, even if I do everything that needs to be done little by little over a period of time. So I’m not much of a “hostess” (one of my least favorite words, by the way!), and I try to maintain cleanliness with regular routine cleaning. But I still decide to do something rare at this time of year. For example, this year I washed the curtains.

You can judge me for this approach to housekeeping or not – in this matter, as in food, everything can be expressed in just one word: TASTE. Someone loves sparkling cleanliness and is ready to restore it, devoting time to this throughout the week. Someone is completely ready to live in complete chaos. Some people want to do everything themselves, but for others it is better to entrust the care of cleanliness to a professional. The main thing, in my subjective opinion, is the sanitary measures necessary for a normal life, peace of mind and a satisfied state at the end. I believe that if the lampshades are not washed, but the brain does not let it go, you need to either accept the reality and calm down, or wash the lampshades. The example about lampshades is not accidental - I just plan to accept them as they are.

Cleaning is cleaning, and the New Year will come, as I already said at the very beginning. The two recipes that I am sharing today are from my book (where these recipes are presented in a step-by-step version).

Homemade sprats

I'll start with them. This recipe was amazing for me: when I prepared them, I couldn’t believe that the capelin from which they are prepared in this case could actually taste exactly the same as sprats from a jar! And you can call sprats a thing of the past century, “you need to move forward, not back,” but in my head a sandwich made of black bread with sprats and pickled cucumber is something amazing!

800 g fresh frozen capelin
2 tbsp. l. black tea (medium or small leaf is better)
2 tbsp. l. vegetable oil
2 tbsp. l. soy sauce
1 tsp. natural liquid smoke
1 tsp. mustard seeds
1 tsp. salt
0.5 tsp. Sahara
5 black peppercorns
3 allspice peas
2 clove buds
1 bay leaf

Thaw the fish, remove the heads and entrails.

Pour 1 cup of boiling water over the tea leaves and leave for 10-15 minutes, then strain. Next, I will describe the process for a multicooker, but the same thing can be done simply on the stove, or in the oven! So...

Pour the tea leaves into the multicooker bowl, add salt, sugar, soy sauce, liquid smoke, vegetable oil and all the remaining spices. Place the capelin in the resulting marinade with their backs up, trying to position the fish tightly to each other.

Select the “Extinguishing” operating mode, time – 1 hour. At the end of the program, switch the multicooker to the “Simmering” mode, if your model has one, and cook for another hour. If there is no such mode, select the heating mode for 1 hour. When the multicooker is finished operating, turn it off and leave the capelin under the closed lid until it cools completely, and only then can the fish be transferred to a convenient container.

For cooking on the stove just simmer the capelin on the lowest possible heat for 2 hours and leave to cool under the lid.

For cooking in the oven send the container with the fish there and cook at 150° for 1 hour under a lid or foil, then turn off the oven and leave the capelin in it until it cools.

Mackerel rillette

This is a wonderful and very easy to prepare snack! Try replacing standard lightly salted or smoked mackerel with it on your holiday table - it’s much more interesting.

1 fresh frozen mackerel
1 onion
150 g dry white wine
80 g smoked fish (I used salmon)
2 tbsp. l. fish sauce (if you don’t have it, replace it with soy sauce)
1 tbsp. l. vegetable oil
2 bay leaves
6 green onions
salt, pepper - to taste

Thaw the mackerel and cut off the head, thoroughly clean the entrails and rinse the carcass. Cut the onion into rings and place into the multicooker bowl along with the bay leaf. Place mackerel on top. Season with salt and pepper. Pour in the wine, close the multicooker lid and cook in the “Baking” mode for 15 minutes.

Using forks, cut the fish carcass into small fiber pieces, removing the backbone and bones. Add smoked fish, cut into small cubes, to the mackerel. Chop the green onions and mix with the fish base. Season the rillette with salt and pepper, pour in vegetable oil and add fish sauce. Mix thoroughly.

This pate is best served on pieces of toasted bread.

***
Let me remind you about my book with recipes for a multicooker - this is a whole hundred of a wide variety of recipes, among which you will find simple and quick recipes for every day, as well as recipes for special occasions. Everything from soups to baked goods and drinks. You can buy it

Step-by-step recipes for shiny and beautiful mirror glaze for a cake at home

2018-09-17 Natalia Danchishak

Grade
recipe

1105

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

10 gr.

Carbohydrates

46 gr.

298 kcal.

Option 1. Classic mirror glaze for cake recipe

The decoration of any celebration is a birthday cake. Of course, every housewife wants it to turn out not only tasty, but also beautiful. Not everyone has the opportunity to order dessert from a pastry chef. Mirror glaze is an easy way to decorate a cake. Even a novice housewife can handle this.

Ingredients

boiled water - 30 ml (for gelatin) + 95 ml;
a packet of gelatin;
80 g each of cocoa powder and molasses;
240 g regular sugar;
160 ml cream, fat content of at least 30%.

Step-by-step recipe for mirror glaze for cake

Pour a packet of gelatin into a mug and fill it with boiled water. Let it swell. Pour the remaining water into a saucepan, add sugar and add molasses. Stir and bring to a boil. Remove from the stove.

In a separate bowl, heat the cream and combine with the syrup. Mix. Pour in the cocoa and shake thoroughly again so that it does not form lumps.

Warm up the swollen gelatin, stirring constantly. Add the cream to the bowl and mix. Pour the mixture into a tall container and beat with an immersion blender. Cover the cake with glaze.

It is necessary to strictly observe the temperature regime, only in this case the glaze will turn out flawless. It should not exceed 37C. Mousse cakes that require freezing are especially beautiful. Due to the temperature difference, the coating will be even and smooth.

Option 2. Quick recipe for colored mirror glaze for a cake

If you want to surprise your guests and create a real masterpiece, decorate the cake with colored icing. To prepare it, food coloring is used, which will give the glaze the color you want. Before frosting the cake, place it on a wire rack to prevent excess from collecting on the platter.

Ingredients

100 ml condensed milk;
boiled water;
12 g granulated gelatin;
food coloring;
150 g white sugar;
150 ml glucose syrup.

How to quickly make mirror glaze for a cake

Pour the gelatin into a cup and fill it with ice water in the proportion of one part product to six parts liquid.

Dilute glucose syrup with 75 ml of boiled water. Add sugar and place on low heat. Heat until the grains dissolve. Wait until it boils and remove from the stove.

Pour the syrup over the condensed milk and mix gently. The temperature should be 85 C. Add the swollen gelatin and shake again. Add the dye drop by drop, adjusting the color intensity. Beat with a blender, avoiding the appearance of bubbles. Cover the mixture with film and put it in the refrigerator overnight. Before coating, warm up and blend again with a blender.

Pour the glaze in small portions onto the cake so that it spreads evenly over the entire surface. You can use two or more colors to cover at once, pouring them alternately onto the dessert. The glaze must be warmed until warm before use. The cold mixture will roll on the surface, and the hot mixture will end up with smudges that will ruin the appearance of the dessert.

Option 3. Mirror glaze for cake recipe with instant coffee

The easiest way to decorate a cake is to cover it with caramel-flavored mirror glaze. The dessert turns out incredibly beautiful and does not require additional decoration. Instant coffee will add a pleasant aroma to the glaze.

Ingredients

290 ml boiled water;
10 g instant gelatin;
290 ml cream;
30 g instant coffee;
360 g regular sugar.

How to cook

Pour the water into a saucepan, pour sugar into it and put it on the stove. Cook the syrup over low heat, stirring constantly, until it acquires a caramel shade.

In a separate container, bring the cream to a boil and pour in the caramel syrup. Add instant coffee. Stir and cook for two minutes.

Instant coffee should only be of good quality. Stir the syrup continuously during cooking to prevent it from burning. You can use instant or sheet gelatin. Squeeze the latter slightly before adding to the mixture.

Option 4. White mirror glaze for cake recipe with white chocolate

One of the most successful and beautiful options for decorating a cake is white icing. Especially if you plan to decorate it with berries or fruits.

Ingredients

155 g white chocolate;
155 ml glucose syrup;
77 ml boiled water;
12 g leaf gelatin;
155 g regular sugar;
90 ml condensed milk.

Step by step recipe

Pour gelatin into a cup, pour 30 ml of ice water and leave to swell.

Pour the remaining water into a saucepan. Add granulated sugar and glucose syrup here. Place on the stove and heat over low heat until the crystals dissolve. From the moment of boiling, bring the syrup to a temperature of 103 C.

Break the white chocolate into pieces and place it in a blender container, add condensed milk and pour boiling syrup over everything. As soon as the mixture has cooled to a temperature of 85C, add gelatin to it and stir gently. Beat with a blender at minimum speed, avoiding the formation of bubbles. Cover with film and refrigerate for at least 12 hours. Before covering the cake, heat the gelatin in the microwave and blend again with a blender.

Be sure to strain the glaze to remove any bubbles before icing the cake. Level it immediately before it hardens. We send the finished treat into the cold. In addition to glaze, you can use chocolate figures.

Option 5. Mirror glaze for cake recipe based on honey

Many people are afraid to make icing, believing that only professional confectioners can handle it. In fact, there is nothing complicated. It is enough to have available products on hand and strictly follow the recipe.

Ingredients

12 g gelatin
150 g regular sugar;
150 ml liquid honey;
any dye;
150 g white chocolate;
100 ml condensed milk;
135 ml boiled water + 60 ml for gelatin.

How to cook

Pour the gelatin into a cup, fill it with cold water and set aside to swell. Then dissolve over low heat. Don't let it boil!

Pour sugar into a saucepan. Pour in honey and dilute all 75 ml of boiled water. Bring, stirring, until boiling.

Break the chocolate into pieces, place in a bowl and melt in a water bath. Pour the melted chocolate into a high-sided container. Add condensed milk here and pour in the honey mixture. Stir. Add gelatin. Add some dye and stir. Turn on the blender and beat. Strain the glaze through a sieve and apply to the cake.

To prevent bubbles from forming, hold the blender correctly while blending. Place the device at a slight inclination. The glaze does not harden completely, so during the cutting process it drags on the knife. To avoid this, heat it up. If the honey is candied, keep the jar of it in hot water until it melts. Use only natural product.

Butter roses, which were previously used to decorate cakes, are a thing of the past.

Chocolate mirror glaze for cake is currently becoming increasingly popular. Remember those cakes that were sold in stores, they had icing and meringue on their surfaces.

And it was thanks to such decorations that each cake acquired its own individuality. Since we are talking about baking icing, today we will look at a huge number of recipes that housewives can use.

Mirror glaze for chocolate cake recipe with photo

Let's look at the simplest recipe, which requires only two ingredients.

Any frosting recipe used for a cake requires several ingredients.

To prepare it we will need the following products:

hot water ¾ of a glass, powdered sugar one pack (about 225 grams).

before cooking, the powder must be sifted through a sieve into a bowl;
then gradually pour the water into the powdered sugar.
beat the mixture until smooth. The mirror glaze is ready and can be applied to the cake.

This glaze should be applied to the cake using a tablespoon. At the same time, it must be periodically dipped in water so that the mixture on baked goods is smooth and mirror-like.

Preparation

Mirror chocolate glaze, like any other mirror glaze made from cocoa, requires the presence of cocoa and milk.

The resulting product is very tasty, and is especially popular among housewives.

To prepare it we will need:

4 tablespoons of granulated sugar, take the same amount of cocoa, take the same amount of pasteurized milk, 70 grams of butter. Cocoa can be replaced with chocolate.

Another recipe for glaze is called “4 spoons”.

Chocolate mirror glaze for cake is prepared as follows.

First of all, mix all the products in a bowl that can later be put on the fire. Mix everything until smooth;
Put the finished mixture of glaze on the fire and cook until it becomes thick.
then add butter and bring to a boil.

This amount of glaze is enough to cover the surface of the cake.

Mirror delicious chocolate glaze recipe

As I already told you, when preparing the frosting for a cake, you can use cocoa, or you can also use chocolate.

With the addition of the second product, we will prepare the following recipe. The result is a wonderful chocolate mass that does not have to be applied to baked goods; it can also be served with cookies.

This recipe uses those products that, as a rule, are in the refrigerator of every housewife.

To prepare we will need:

chocolate bar (it is better to take dark chocolate), granulated sugar 4 spoons and a jar of sour cream.

the chocolate bar is grated;
sour cream is mixed with the finished chocolate;
We put the finished mixture on fire. Cook, stirring until smooth. Add sugar. Cook until the mass becomes homogeneous.

The mirror glaze is ready. The main sign of readiness is that the glaze will become thick.

But the icing does not have to be chocolate; you can also make white icing.

Mirror glaze without adding chocolate

If we are talking about icing for decorating a cake, then it is not necessary to use chocolate.

You can use unusual dark chocolate or cocoa; let’s take a white chocolate bar for preparation.

Most often, this glaze is used for preparing wedding baked goods. What kind of cake should be celebrated with pomp, if not a wedding one?

To prepare wedding cakes we will need:

chocolate bar - 200 grams, powdered sugar - a little less than 200 grams, approximately 150-170 grams, pasteurized milk - 2 tablespoons.

Mirror white glaze is prepared as follows:

melt the chocolate in a water bath;
powdered sugar and milk are mixed;
pour the well-mixed mixture into the chocolate-white filling;
Mix everything thoroughly until a homogeneous mass is obtained. Use a mixer or blender when whipping to ensure the cake icing looks great.

Mirror delicious chocolate glaze always decorates your baked goods. There is never too much glaze, and therefore, even if it drips down the edges, you will not spoil the product itself.

The glaze can be not only mirror-like. You can prepare a mixture that can be poured over your cake without using chocolate in the recipe.

Colored glaze without chocolate

This is the kind of cake that will surprise all your guests. Glaze without adding chocolate, with a mirror surface can become your masterpiece.

When preparing, you can use berry fruit drinks and dyes. In a word, everything that you consider necessary. So let’s get creative together and prepare an unusual dessert.

We will need:

half a glass of water, half a glass of powdered sugar, half a glass of strawberry or cherry syrup, a chocolate bar - half a bar, 60 ml cream, 5 ml dye, 10 grams of sheet gelatin.

First of all, fill the gelatin with water and leave for half an hour;
mix the syrup, water and powdered sugar and put everything on the fire. The resulting mixture is brought to a boil;
heat the stove and cream. Once the mass is homogeneous, add it to the syrup.
beat with a blender. After everything is thoroughly mixed, you need to add dye.
Whip without ceasing. After the mixture is ready, put it in the refrigerator for a couple of hours and decorate the cake.

This glaze turns out to be absolutely delicious. At the same time, you can give it the color you want. If you use apricot jam, the glaze will turn out yellow.

Therefore, you can safely experiment and surprise your loved ones. You can cover anything with this masterpiece. It doesn't have to be a cake, you can cover cupcakes or cookies.

Preparing glossy glaze

Looking at the photo showing cakes with glossy glaze, you might think that this is an external decoration that does not require additional decoration.

Cooking recipes may vary. But no matter which one you choose, the cakes will become your masterpiece, unlike others.

What is important is that after preparation the glaze can be stored for a long time and if you still have it after the first use, it can be used next time.

That is why, in order to save your time, I will tell you about recipes for preparing such a mass that can be used several times and stored in the refrigerator for a long time.

The cooking recipes are as follows:

regular warm water – 135 ml, granulated sugar – ¾ cup, gelatin – 15 grams (one and a half teaspoons), invert syrup – ¾ cup, chocolate bar ¾ parts, condensed milk half a glass.

A cake with such a mass on the surface should be served when the mass has completely hardened.

pour gelatin with warm water and let it brew for 30 minutes;
Mix syrup and granulated sugar, add gelatin and put on fire. The resulting mass is brought to a boil. Then remove from heat;
The tile is melted and condensed milk is poured into it. Then beat everything thoroughly with a mixer or blender.
After the mass is homogeneous, you need to add gelatin. At the same time, without stopping, stir.
Be sure to strain everything through a sieve so that there are no unmelted lumps left in your mixture.

In order for the cake to turn out beautiful and the icing to lie evenly on it, the baked goods are sent to the refrigerator so that the surface cools well. Pour everything on top and the cake can be served.

Chocolate contains many beneficial substances. The main thing to remember is not to abuse it.

Therefore, when using chocolate bars, all recipes recommend using dark chocolate. It contains more cocoa, so it is perfectly absorbed by the body.

Cake is a favorite delicacy that is usually served on holidays or just at the table. Therefore, you need to prepare it with your soul, and use everything you have of your imagination.

When cooking, recipes may even contain sour cream. Thanks to this, the top layer of the cake is well soaked.

Sour cream mass

Unfortunately, when preparing the mass, compliance with the temperature regime is a prerequisite. Almost all recipes require cooling in the refrigerator.

But if you cook with the addition of sour cream, then you do not need to observe the temperature regime.

For the recipe you will need:

two tablespoons of sour cream, granulated sugar - 3 tablespoons, cocoa powder - two teaspoons, butter 70 grams.

sour cream, sugar and cocoa are mixed and put on fire. In this case, you must stir until you get a homogeneous mass;
add oil and start beating. Beat until the mass becomes fluffy;
Apply the prepared mixture to the cake. At the same time, no matter whether you apply it cold or hot, it will not flow and will lie evenly on the cake.

Caramel is a favorite treat not only among children, but also among adults. And if you serve baked goods with such deliciousness, then everyone will probably really like it.

Icing for cake

The cooking recipe contains the following products:

water - one glass, gelatin - 5 grams, granulated sugar a little less than a glass, potato starch - 10 grams or one tablespoon, cream - 150 ml.

The cream you need to use for cooking is the fattier, the better, for example, 35%.

initially, if the recipe contains gelatin, then dilute it and let it brew for 30 minutes;
cold cream is poured into a container, starch is added to it, which must be thoroughly mixed;
pour sugar into a frying pan and melt it until it turns golden;
add everything left in the recipe and mix. The mass continues to stand on the fire, you need to bring it to a boil.
whisk everything together. The finished mixture should be stored in the refrigerator.

The prepared caramel can be stored in the refrigerator. If you need to apply it to baked goods in the future, you just need to heat it over a fire to a temperature of about 45 degrees.

When using gelatin, it is very important when diluting it to ensure that it does not boil. Therefore, to dilute it, you need to use warm water rather than boiling water. Do not store gelatin in the freezer. If it freezes, it will not be suitable for use.
Regardless of which cooking recipe you use, the baking temperature should be an important point. It must be well cooled before application.
After applying the glossy coating to the cake, cool your baked goods in the refrigerator for about two hours.

Regardless of which recipe you use, you can apply the finished product to baked goods such as “Bird's Milk” and mousse cakes.

Many housewives prepare honey cakes and cover them with glaze on top. This secret helps add a certain zest to the cake.

My video recipe

Good afternoon friends! Today, professional confectioners have learned to make real masterpieces by decorating cakes and pastries. These are figures of people and animals, intricate patterns and paintings, not a cake, but a work of art. Did you know that you don’t have to be a super-master to amaze your family with excellent baked goods. It is enough to know how to make mirror glaze at home.

The composition of the shiny glaze 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 shine, 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, were 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’s not at all difficult to do it yourself.

How to make mirror glaze at home

Don't think that homemade mirror glaze recipes are beyond your capabilities. In fact, you only need knowledge of a few nuances and subtleties, and the rest will depend on your desire and good mood. If this is your first time making glaze, then you probably have questions, which I will try to answer as fully as possible:

What can be decorated

A glaze called mirror is prepared for coating 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 shine effect.

To prepare such desserts, special pastry rings or silicone molds are usually used, which make it possible to obtain such an absolutely smooth surface.

Sometimes used in traditional cakes, but usually they are not completely covered, just the top. In this case, the glaze flows down in beautiful streaks.

What you need for cooking

Glasage, also called mirror glaze, can be made from products that are quite accessible to everyone. These are gelatin, sugar, chocolate, glucose syrup, molasses, food coloring, cocoa, vanillin, condensed milk. Agree, all this is sold in stores.

The cooking technology requires high precision, so in addition you will need:

Cooking thermometer to select the correct operating temperature.
Electronic balance.
Blender with a tall glass.

How to choose the right temperature for making glaze

After heating all components, the glaze is whipped with a blender. At the same time, an indispensable condition for successful glazing is compliance with the temperature regime. Maintaining the operating temperature is very important, since glazing is the final stage in working with cakes. If you spoil it, you will 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.
A lower temperature will cause the mixture to “set” 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 lowest temperature possible - 29 - 30. At a higher temperature, the drips will quickly roll down and harden into puddles.
Glaze that is too hot will flow very quickly, leave gaps, and you will not achieve the desired effect.
It is also important that the cake is properly frozen, take it out just before you start working with the frosting.

Mirror glaze for cake - basic recipe

This is a universal option for making mirror glaze, and once you master it, you can master it with others.

Leaf gelatin – 12 gr.
Water – 75 gr. (note that water is weighed in grams).
Sugar, white chocolate, glucose syrup - take 150 g. each component.
Condensed milk – 100 gr.
Dye – 3 – 4 drops.

Step-by-step cooking recipe:

Soak the gelatin in very cold water. almost icy water. If you don’t find sheet, take regular powder, it is also filled with water, but the ratio is 1:6. This means that at 12 gr. You need to take 72 grams of powder. water.
Place condensed milk and chopped chocolate into a blender glass.
Separately, pour water into a saucepan, add sugar and syrup, heat the mixture over low heat until the sugar dissolves. Do not stir the mixture, just shake or move around in the pan.
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 the heat. It’s important to know here: overcook it and the glaze will become too thick; undercook it and it will run off.
Pour the syrup into a glass of blender, squeezed gelatin into it and monitor the temperature - it should drop to 85 o C. Stir everything carefully.
Add a couple or three drops of the desired dye and start working with the blender at minimum speed. Beat a little, then decide on the color and add coloring if needed.

Tip: hold the blender at an angle of 45°, and when working, turn only the glass. Then you will see how a funnel forms in the mass and bubbles go into it. There shouldn’t be many of them, and if you do everything right, there won’t be any at all.

If bubbles do form, remove them by straining the glaze through a sieve and then covering with cling film to prevent a film from forming on the surface of the glaze.

After this, place the container in the refrigerator to stabilize for 12 hours (overnight).

The next morning, check the mirror glaze for quality. If you press on it with your finger, it should become elastic and spring back.

Before decorating the cake:

Warm the glaze in the microwave, blend again and measure the temperature. Working – 30 – 35 degrees – adjust if necessary.
Quickly strain the mixture through a sieve and into a pitcher with a spout (this will make it easier for you to work with), and remove the frozen cake from the freezer.

Important! Start decorating the cake right away. If it sits for even a couple of minutes, condensation will form on it, causing the glaze to quickly drain. 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 for it are selected. They must be both fat- and water-soluble.

Confectionery gel dyes are popular among culinary experts, which are added in drops to achieve the desired color. In addition, you can take fat-soluble dry dyes.

For a stunningly pure white, add titanium dioxide, a powder that produces a stable white pigment.
You will get a pearlescent effect if you add silver or golden kandurin powder.

Attention! Frozen mirror glaze will become a more saturated and bright color than warm one. 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 pouring it.

A few more tips:

If the frosting is glass, scoop it up and use it for decoration, but only if there are no cake crumbs in it. If you get it, pass the mixture through a sieve, and then it can be used again.
Make sure that no condensation forms, otherwise the glaze will wrinkle.
If the glaze has thickened too much, you need to warm it up in the microwave again and continue working. Thus, it can be heated several times.
Excess glaze can be collected and left in the refrigerator for a month - longer storage is not provided. Cake, and other confectionery products filled with
mirror glaze, cut with a hot dry knife.

Chocolate mirror glaze - recipe

Mirror glaze, called chocolate, is the most popular in home preparation. Decorate the cake, the pastry, and the soufflé. If you don’t 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: 30 ml for powder. water, leaf - 200 ml.
Add molasses and sugar to the water, bring to a boil, and at the same time boil the cream in a separate bowl.
Combine the cream with syrup, add cocoa in small portions.
Stir, add the swollen gelatin and start beating the glaze. The temperature of the mixture for decorating cakes is 37 o 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). The honey aroma will give your cake a special taste.

Water – 75 gr.
Leaf gelatin – 12 g.
Sugar, natural liquid honey, white chocolate - 150 g each. Condensed milk - 100 g.
Dye.

How to make the glaze:

The preparation of the mirror mixture is completely similar to the basic recipe. Just note that the honey must be liquid; to do 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 prepare it:

Take: 350 gr. sugar, hot water – 155 ml, citric acid – 2 g. (this is 2/3 teaspoon) and baking soda - 1.5 g. (a quarter of a teaspoon).
Place sugar in hot water and cook until boiling. When this happens, add citric acid and cook for 20 minutes, covering with a lid. The syrup will turn light golden brown.
Remove from heat. Dilute the soda with a dessert spoon of water and pour into the syrup. Something like an explosion will happen. 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 - 100 g of each component.
Condensed milk – 70 gr.
Dyes.

Soak the gelatin. Heat water, add sugar, syrup and bring temperature to 103 degrees. Pour in condensed milk and add chocolate. Stir, add the desired dye and gelatin.
Beat with a blender (glaze temperature should be 30 - 35 degrees). Send it to the cold. Warm to desired temperature before using for decoration.