The cake icing drips beautifully. Recipes for making chocolate glaze for decorating baked goods

Delicious chocolate smudges, shimmering with gloss, make the cake incredibly seductive and photogenic. It is not surprising that many chefs use this particular decoration when creating their creations. This is an effective and uncomplicated decor that even a novice pastry chef can make. But in order not to fail when creating them, you need to know the technology. This review contains answers to the question of how to make chocolate drips.

What should be the “correct” smudges?

The culinary mixture intended to create smudges (or drips - as you prefer to call it) is called ganache. This is chocolate cream and butter. Correct consistency chocolate ganache and the force of gravity - that’s the whole recipe for success. But, as practice shows, this skill is contradictory and can be mastered by an ordinary housewife, but cannot be mastered by professionals. There are certain parameters for what a special chocolate cream should be for perfect coverage.

The consistency of the ganache should be moderately thick so that bald spots do not form on the surface. It’s better to check it before applying it to the cake; if it’s too liquid, add more chocolate.
Do not let the smudges spread to the substrate. This creates puddles that spoil the appearance of the cake, making it untidy and unappetizing.
The surface must be well cooled. In addition, it should be as smooth as possible.
This will ensure smooth application of the cream.
Monitor the temperature of the cream. If it is too hot it will spread all the way to the substrate. Check the temperature on the skin of your hand. Combination cold cake– hot cream gives excellent results.
For a test, you can use the surface of a glass beaker, very cooled in the freezer.
The drips should be of different lengths, but better decoration looks like it barely reaches the middle of baking.
The ganache should spread volumetrically and take on a convex shape.

How to make smudges: a step-by-step guide

Surely more than one housewife has made a similar decoration for a cake. But it's never too late to improve your skills. It describes not so much the recipe as the technology and tricks that will help you avoid making mistakes. Here's what we need:

Inventory:

Small saucepan;
Silicone spatula;
Kitchen scales;
Glass glass;
Thermometer;
Spoon.

Ingredients:

Dark chocolate – 90 g.
Cream 33% fat – 70 g.
Butter – 40 g.

Before you start making chocolate drips, weigh the ingredients on a kitchen scale. A imbalance in concentration may affect the density of the future ganache. In the recipe we focus on small cake with a diameter of 18 cm. If you don’t have scales, you can add ingredients by eye, testing the consistency along the way.
Pour the cream into a saucepan and put on fire. The liquid should be hot, but not boiling. Remove the container from the burner in time - you cannot overheat either the cream or the chocolate. By the way, if you want to experiment with color and add food coloring into the ganache, now is the time to do it.
Chop the chocolate with a knife and add to the cream. At first, the cocoa product will clump and will be difficult to melt for some time. Just be prepared and stir with a silicone spatula until the mixture is smooth and shiny.
At this stage, add the butter in pieces. Some recipes don't have it, but it has a good effect on consistency and shine. We continue stirring.
So, the ganache is ready. The most crucial moment has arrived. We need to select the temperature of the products we will work with. While preparing the cream, place the cake in the freezer for half an hour. While it is freezing, take a chilled glass glass and practice with it. Catch the moment when you like the consistency of the spreading mixture. Technologists use ganache at a temperature of 33 degrees.
Once the cake has cooled and the ganache temperature has been set, it’s time to start creating the chocolate drips. Use a spoon to scoop up some cream and pour it around the edges of the circle.

Tip for beginners: do not pour all the cream into the middle of the bake, hoping that later you can elegantly distribute the drips around the edges. This requires skill. As you gain experience in the art of making drips, use a spoon. This makes it easier to correct your mistakes.

It seems that quite recently there was a time when a cake decorated with oil flowers and figures delighted almost any person. But times change and confectionery products with banal jewelry you won’t surprise anyone.

Today professional chefs learned to do truly amazing things. Real copies of human and animal figures, intricate designs, entire paintings and even photographs now often decorate cakes and pastries.

But you don’t have to be a super professional to impress your friends or relatives. It is enough to learn how to make mirror glaze, and then a simple cake will turn into a real work of art.

Key points in preparing and using mirror glaze

Mirror glaze, or glaze as it is also called, is prepared from products that can be bought in almost any store. Typically, its main ingredients are water, sugar, gelatin, glucose syrup and chocolate. Depending on the type of glaze, dyes, cocoa, vanilla, condensed milk, molasses and other ingredients are also added.

After mixing and heating all the ingredients, the future glaze must be whipped with a blender. At the same time, be sure to monitor the temperature. Depending on the type of glaze, the working temperature is from 29⁰С to 39⁰С. If the glaze is colder than the set temperature, it will begin to roll and the mirror effect will not work. If the glaze is too hot, streaks will form on the cake, or the glaze will completely flow down.

When glazing it is necessary to ensure that condensation does not form. Otherwise, the glaze will wrinkle and appearance will be spoiled.

You can work with the glaze immediately after preparation or a day later. It should be stored in the refrigerator, covered first. cling film. You can also use leftover glaze, but the composition must be the same.

Most often, mirror glaze is used to cover mousse cakes or pastries, as well as soufflés, since they require freezing. This will ensure an even and smooth distribution of the glaze over the surface of the confectionery product.

Recipes for shiny glossy cake glaze

Chocolate glaze

Water – 95 ml;
Sugar – 240 g;
Molasses – 80 g;
Gelatin – 1 sachet;
Cream (fat content not less than 30%) – 160 g;
Cocoa – 80 g.

Recipe:

The first step is to soak the gelatin. If the gelatin is powdered, then 30 ml of water will be enough; if it is leaf gelatin, approximately 200 ml of water will be needed.
Boil water with sugar and molasses. Remove the mixture from the heat and add the separately boiled cream.
While stirring the resulting mass, add cocoa or chocolate bar and mix everything thoroughly again.
During this time, the gelatin will have time to swell and can be added to the glaze. Powdered gelatin must be slightly heated before use. If the gelatin is sheet, it is squeezed out and added to the resulting mixture.
The glaze is almost ready. All that remains is to pour it into a special tall glass, lower the immersion blender and beat a little.
The glaze temperature should be 37⁰C.

Colored glaze

Gelatin – 1 pack;
75 ml water;
150g sugar;
150 ml molasses;
1.5 bars of white chocolate;
100 g condensed milk;
5 g water-soluble dye.

Recipe:

Combine sugar, molasses and water, put on fire. After the sugar has dissolved, you can add gelatin (it needs to be soaked in advance).
Melt in a separate bowl White chocolate. There should be chocolate best quality, which can only be found. The taste and quality of the glaze itself depends on this.
First pour condensed milk into the melted chocolate, and then the syrup, then mix, add food coloring and beat with an immersion blender.
When whipping, it is important that as few bubbles form as possible, otherwise the appearance of the glaze can be ruined. Therefore, the blender should be slightly tilted and touch the bottom of the dish.
You can pour the cake.

Caramel mirror glaze

Recipe:

Combine sugar with molasses and cook caramel. Do not stir the sugar so that the mixture does not harden.
After some time, the syrup will turn caramel color. This means it's time to remove the mixture from the heat and add the boiled cream. They need to be poured in gradually, constantly stirring the resulting mass.
Pour the resulting caramel into the grated chocolate. Add diluted gelatin and mix.
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The final step, as always, is to “punch” the glaze with a blender.
To obtain a pearlescent shade, golden kandurin (approximately 5 g) is added at the stage of introducing gelatin.

Recipe for mousse cake with decorative glaze

Fresh strawberries – 260 g;
Sugar – 80 g;
Water – 35 ml;
Rum – 4 tsp;
Gelatin – 1/2 pack;
Lemon juice – 1 tsp.

Egg yolk – 2 pcs.
Gelatin – 10 g;
Sugar – 4 tsp;
Vanilla sugar – 1 package;
Cream (1) – 150 ml;
Cream (2) – 250 ml;
White chocolate – 85 g;
Water – 60 ml.

Gelatin – 1 package;
Sugar – 150 g;
Invert syrup – 150 ml;
Condensed milk – 100 ml;
White chocolate – 150 g;
Water-soluble dye – 1.5 g.

Making brownies

Mix melted butter and chocolate with sugar and beat a little with a mixer, add eggs. Turn off the mixer, add almonds and flour and mix well.

Bake the cake in silicone form half an hour (160 ⁰С). Ready cake needs to be cooled.

Making strawberry confit

Combine strawberries with sugar and boil. Dissolve gelatin (previously soaked) in the strawberry mixture, pour in lemon juice and rum. Mix the ingredients and freeze in a silicone mold.

Making chocolate mousse

Grind the yolks with two types of sugar, pour in two tablespoons of hot cream, mix. Pour in 150 ml of cream and thicken everything over low heat.

Cool the resulting mass slightly, add gelatin (swollen), pieces of white chocolate and beat with a blender. In a separate bowl, whip the cream (250 ml) and add it in parts to the previously prepared mixture. Fill the mold with half the chocolate mousse and place in the freezer to set. The mold should be larger than the diameter of the strawberry confit and almond brownie.

Assembling the cake

To frozen chocolate mousse put strawberry confit, pour mousse over it and add brownie. Fill the free space of the mold with the remaining mousse and cool the cake in freezer 14 hours.

Preparing the glaze

Combine water, sugar and glucose syrup and boil the mixture. Mix grated chocolate and condensed milk, pour in hot syrup, stirring constantly. Add gelatin and dye dissolved in advance, beat with a blender, avoiding the formation of bubbles.

After the cake has hardened, you can start adding beauty. To do this, remove the cake from the mold and place it on a stand or wire rack (place a baking sheet covered with paper at the bottom). Bring the glaze to a temperature of 33⁰C and pour over the cake. Once the icing has set a little, you can decorate the cake with sheets of white and dark chocolate.

Mousse cake "Stendhal" with two-color glossy glaze

Ingredients for cherry mousse:

Cream (fat content 33%) – 150 ml;
Cherry puree – 80 g;
Egg yolk – 2 pcs.;
Sugar – ¼ cup;
Corn starch – 3 tsp;
Gelatin – 1 tsp.

For vanilla mousse:

Cream (fat content 33%) – 250 ml;
Egg yolk – 2 pcs.;
Powdered sugar – 60 g;
Milk – 250 ml;
Gelatin – 3 tsp.

Colored glaze (red):

Gelatin – 4 g;
Dark chocolate – 25 g;
Water – 40 ml;
Cream (fat content 33%) – 40 ml;
Cocoa – 40 g;
Sugar – 125 g.

Preparing cherry mousse

Pour a little less than half the cream into a saucepan and heat a little. Then add the separately whipped mixture of yolks, sugar and starch in a thin stream, stirring constantly. Bring the resulting mixture to a state thick sour cream over low heat (it will still look like custard).

When the cream has cooled a little, add the pre-soaked gelatin and let cool. Then whip the remaining cream with cherry puree and cream.

Place one in a springform pan chocolate cake, then the resulting mousse. Place the second biscuit on top and put it in the freezer for 3-4 hours.

Making vanilla mousse

Mix powdered sugar with yolks and beat well. Continuing to whisk, add boiled milk (in a thin stream). Bring the mixture to a boil and cook a thick cream.

Whip the cream into a strong foam and carefully mix with the cooled cream. First stir soaked gelatin into the cream.

Preparing the glaze

To prepare red glaze, boil a mixture of water, molasses and sugar, add condensed milk, chocolate (melt first), gelatin diluted in water and red food coloring. Mix thoroughly with a blender, avoiding the appearance of bubbles.

For chocolate glaze In a metal bowl, mix cocoa with sugar, add water and cream, stir again. Chocolate mass Bring to a boil, stirring with a whisk or spatula. Cool slightly and dissolve the pre-prepared gelatin. Beat the glaze with a blender or whisk.

Assembling the cake

Cover a baking sheet with thick film, place a pastry ring with a diameter of 24 cm on it. Pour a third of the vanilla mousse into the ring, and cool the cake in the freezer.

After a few hours in the form with vanilla mousse Place the biscuits with a cherry layer and fill with the remaining vanilla mousse. Refrigerate the cake for 14 hours.

After complete hardening, remove the cake from the mold and turn it over and place it on a stand. Pour chocolate glaze over part of the cake and wait a while. Fill the other half with red glaze. The junction of the flowers can be decorated with fresh cherries and grated chocolate.

To minimize the formation of bubbles, the blender should be held at a slight angle to “pull” the mixture into one stream. If you still cannot avoid getting air into the glaze, you can remove the bubbles with a spoon or pass the mixture through a sieve. There is also a special emulsion attachment for the blender.
When slicing a cake, a common problem that arises is when the icing trails behind the knife. You can avoid this by warming up the knife a little beforehand. The cake should be very cool.
If the glaze layer is too thick, you can remove it with a spatula. The spatula is also useful when removing pastries and cakes from the wire rack so that the icing threads do not hang down.
A special ring tape will help you remove the cake from the mold. It fits into the ring before assembling the cake and helps keep the edges of the product even.
And if the first time mirror glaze it didn’t work out, don’t despair. The more training, the better the result!

When a housewife begins to master the creation of baked goods, she is faced with the question of decorating the finished delicacies. One of the simple, often budget-friendly, but effective options for decorating pastries, cupcakes, pies and pies is icing. How to prepare this mass correctly, how to use it and what varieties does it have?

How to make glaze

Classic recipe This cake coating consists of hot water and powdered sugar(less often - granulated sugar). However, it doesn’t end there: among the ingredients in the glaze you can see lemon juice, which whitens the mixture, gelatin and/or egg white, which allows it to harden firmly. For it the following can be used:

cocoa;
chocolate;
milk;
alcohol;
fruit juice.

It is important to know how to decorate a cake with icing - pour the liquid in spoons into the center, allowing it to distribute on its own. Thick (on mastic, etc.) is laid over the entire surface, leveling with a special silicone spatula. The sides are processed separately; for this it is recommended to place the cake with glaze on a special podium that matches the diameter of the base of the cake, or on round grill.

Cake frosting recipe

Taking into account the fact that this mass can be used not only for coating, but also for the purpose of gluing parts together, or for making individual relief elements, the glaze recipe must be selected after deciding on its purpose. Among the options presented below you can find the simplest compositions that even a young housewife can handle, as well as multi-component ones that require a special careful approach.

Chocolate

Cooking time: 35 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 1884 kcal.
Cuisine: French.

Leading chefs are confident that high-quality chocolate icing on a cake should be prepared not from cocoa powder, but from cocoa beans and similar butter. However, these components are difficult to obtain, and the price is not budgetary, especially if the housewife wants to practice cooking and applying glaze to sweet dessert. Good Alternative option- made of chocolate. Take dark tiles with maximum simple composition.

Ingredients:

condensed milk - a glass;
dark chocolate – 200 g;
cream liqueur(Baileys is ideal) – 50 ml.

Cooking method:

Having arranged water bath, boil the cream.
Reduce burner power to 20%. Add the chocolate broken into pieces.
Stir until it melts and all ingredients form homogeneous mass. Remove from stove.
Add liqueur and stir again. Use the coating warm.

Mirror

Cooking time: 45 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 3756 kcal.
Purpose: for the holiday table.
Cuisine: French.

Mirror glaze for a cake is called “glaze” among confectioners and requires developed culinary skills. It is used mainly for cold desserts. The base is gelatin, which provides a beautiful gloss on the surface. Second important condition– color saturation: it is not customary to make glaze transparent. How to cook such a complex, but very beautiful glaze? Step by step recipe with the photo presented below should help you understand its main nuances.

Ingredients:

glucose syrup – 250 g;
condensed milk – 200 g;
sugar – 200 g;
chocolate – 300 g;
water – 150 ml;
gelatin – 20 g.

Cooking method:

Bring glucose syrup and water to a boil.
Add sugar and mix.
Pour the working mass into a blender or beat with a whisk.
Add condensed milk and grated chocolate. Be sure to continue whisking, and if using a mixer/blender, keep it at an angle to avoid bubbles.
Allow the gelatin to swell (the amount of water is determined by the manufacturer’s instructions). Add to the future glaze when it has cooled (55-60 degrees).
Stir, strain the liquid through cheesecloth - if you skip this step, the coating will not shine.
Use when the temperature of the glaze drops to 35 degrees.

From cocoa

Cooking time: 10 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 2594 kcal.
Purpose: for the holiday table.
Kitchen: homemade.
Difficulty of preparation: medium.

Looking for a successful and quick option frosting for drips on a cake that has a runny consistency but hardens quickly? Try this recipe for cocoa chocolate glaze, tested by hundreds of housewives. It is inexpensive, light, and the taste of the finished mass is not inferior to the classic one, which needs to be prepared on a chocolate bar. Condensed milk gives it density and thickness.

Ingredients:

butter – 200 g;
condensed milk - a glass;
cocoa powder - glass.

Cooking method:

Melt butter with condensed milk.
Add cocoa while whisking this mixture.
Pour over cake while frosting is moderately hot.

Sugar

Number of servings: 10 persons.
Calorie content of the dish: 1178 kcal.
Purpose: for the holiday table.
Cuisine: English.

Classic powdered sugar glaze - great option for coating biscuits, shortbread, gingerbread at home. She always helps out housewives who have an empty refrigerator and kitchen cabinets, because they always manage to find some sugar and grind it. Lemon juice is an optional element responsible only for whiteness finished mass. Important nuance this recipe - you need to glaze the cake very quickly, since the product hardens quickly.

Ingredients:

powdered sugar – 300 g;
water – 5 tbsp. l.;
lemon juice – 1 tbsp. l.

Cooking method:

Carefully sift the powdered sugar several times, forming a mound.
Pour into the center hot water, immediately whisking everything together.
If the mixture turns out liquid, add a little powdered sugar or starch.
Pour in lemon juice, whisking continuously until the mixture becomes fluffy.

White

Cooking time: 25 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 3260 kcal.
Purpose: for the holiday table.
Kitchen: homemade.
Difficulty of preparation: medium.

Perfect white glaze for a cake that has an airy structure and does not become denser over time? Perhaps if you cook it on a protein basis with butter. A few drops lemon juice will be deprived of random hints of yellowness. This glaze can be used as a top for cupcakes and a layer for cake layers - a delicious and visually attractive dessert is guaranteed.

Ingredients:

butter 82% – 300 g;
eggs (white) – 3 pcs.;
powdered sugar – 250 g;
lemon juice – 2 tsp.

Cooking method:

Beat cold whites vigorously, gradually adding powdered sugar by teaspoons.
When you achieve homogeneity of the mass, place the container with it on the burner.
Continue whisking until the glaze base thickens and turns white.
Remove from the burner and let cool.
Whisk separately soft butter, pour in lemon juice.
Combine both masses by turning on the mixer. Use the frosting to decorate your cake immediately.

Colored

Number of servings: 10 persons.
Calorie content of the dish: 1579 kcal.
Purpose: for the holiday table.
Kitchen: homemade.
Difficulty of preparation: easy.

When housewives master basic options sugar and protein coatings for desserts, they wonder how to make colored frosting for a cake. For this purpose, you can use any white base recipe by adding food coloring or fruit juice to it. Or try delicious honey version with agar, chocolate and berry syrup(you can do it yourself). If you need a glossy surface, add 7-10 g of gelatin here.

Ingredients:

honey – 50 g;
sugar – 70 g;
white chocolate – 130 g;
heavy cream – 40 g;
berry syrup - half a glass;
agar-agar – 2 tsp;
water – 30 ml.

Cooking method:

Mix sugar with honey and berry syrup in a saucepan. Warm up.
Add water, stir.
Pour boiling water over agar-agar (according to the manufacturer's instructions).
Heat the cream with broken chocolate separately until the last component melts. Remove from the burner.
While whipping this mass, add sugar and berry syrup into it.
Introduce the gelatin carefully so that no lumps form.
If necessary, enhance the color confectionery coloring. The operating temperature of this coating is 45 degrees.

Protein

Cooking time: 40 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 1972 kcal.
Purpose: for the holiday table.
Kitchen: homemade.
Difficulty of preparation: medium.

Simple delicious glaze made from protein and sugar, it is used mainly for decorating cookies - if it is prepared for a cake, it is often for the purpose of creating individual relief elements. This quickly hardening glaze holds its shape perfectly, so with minor adjustments to the recipe it becomes a mastic that is used to cover cakes. It is also convenient to cut out figures for dessert decoration.

Ingredients:

granulated sugar– 240 g;
powdered sugar – 250 g;
egg white;
citric acid – 1 g;
gelatin – 7 g;
water – 75 ml.

Cooking method:

Soak the gelatin.
Make sugar syrup by boiling it with water.
Add citric acid and swollen gelatin. Stir.
Using a mixer, beat the egg whites until the mixture has greatly increased in volume.
Add powdered sugar and continue beating until fluffy. balloon cap.
Transfer this mass to the sugar-gelatin mixture and make a soft, elastic lump. Use immediately or store for about a day, covering the container with the cake frosting product with a damp towel.

Velvet

Cooking time: 15 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 1433 kcal.
Purpose: for the holiday table.
Cuisine: European.
Difficulty of preparation: easy.

Velvet cake frosting makes ready dessert very expensive and elegant, and it is created in a couple of minutes. However, to use it you will need a spray gun, which resembles an airbrush. Before frosting, the cake must be carefully cooled and placed on a rotating platform. It is advisable to use a velvet coating for mousse or yoghurt desserts.

Ingredients:

chocolate – 100 g;
cocoa butter – 100 g.

Cooking method:

Melt chocolate with cocoa butter and stir.
Cool the mixture to 40 degrees, pour into the spray gun. Spray.

With milk

Cooking time: 15 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 673 kcal.
Purpose: for the holiday table.
Kitchen: homemade.
Difficulty of preparation: easy.

Delicate milk icing for a cake looks much more attractive in terms of calorie content than cream or butter. The coffee aroma obtained from the beans adds zest. This glaze will flow easily over the dessert, but will also harden quickly, so you need to prepare it carefully before using it. Make sure the milk is fresh, otherwise it will curdle when boiling.

Ingredients:

milk – 100 ml;
coffee beans– 3 tbsp. l.;
powdered sugar – 100 g;
starch – 30 g.

Cooking method:

Warm the milk and pour in the coffee beans. Cook for a quarter of an hour.
Fish them out, throw them away.
Add powdered sugar and starch. Beat. Let cool slightly and use for cake.

Creamy

Cooking time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 1387 kcal.
Purpose: for the holiday table.
Cuisine: French.
Difficulty of preparation: difficult.

Those who love a caramel note in desserts should figure out how to make cream icing. It is glossy, so it is recommended for cakes with a perfectly smooth surface. It is advisable to first use mousse cream under the glaze or at least thick jam, which is leveled with a spatula. The recipe is described in as much detail as possible, so mastering it should not be difficult for you.

Ingredients:

cream 35% – 175 g;
gelatin – 7 g;
brown sugar – 200 g;
water – 175 g;
corn starch – 1 tbsp. l.

Cooking method:

Soak the gelatin.
After sifting the starch twice, pour in the cream (it should be cold!), stir, getting rid of lumps.
Heat the sugar in a frying pan, wait until it darkens and begins to melt. The power of the burner is minimal, you can’t interfere.
When the sugar has a caramel color, carefully pour in the warmed water. Increase the heat under the frying pan until the mixture comes to a boil.
Add cream with starch, remove from burner.
When the mass has cooled slightly, add gelatin. Mix. Operating temperature – 27 degrees.

Cake glaze - cooking secrets

Professionals assure housewives who are doing decorating for the first time homemade baked goods that preparing glaze is easy if you know the basic rules and nuances. For the perfect dessert, you also need to take into account the features of using each type of coating:

The classic thickness of any glaze is medium, like that of rich sour cream.
Professionals advise preparing additional cream for the glaze if you plan to have a mirror-like thin coating.
If you're wondering how to make chocolate frosting, don't buy porous bars.
You don’t have to use cream under the glaze, if it’s glossy, but then the cake needs to be frozen, otherwise the coating won’t apply well.
To change the color you can select and natural dyes: berry juice, some spices. Factory formulations must be water-soluble.
It is advisable to keep cakes for which a protein mixture is used in a hot (100 degrees) oven for several minutes to exclude possible salmonellosis.
There should be no condensation on the surface of the dessert before applying the glaze, otherwise it will become deformed after a few hours.
The mixture, which will then become glossy, must be beaten at a very slow mixer speed - this way you will avoid bubbles.
Before painting on the frosted cake, keep it in the refrigerator for a quarter of an hour.

Video

For drips on a small cake with a diameter of 18 cm, we need 65 g of white chocolate.

Melt it in the microwave in pulse mode: heat it for 15-20 seconds, take it out, turn it over, heat it again, etc. You don’t need to wait until all the chocolate has melted, stir it, and it will “come” from its own heat and the heat of the bowl (if it is not plastic). Make sure that no water gets into the chocolate and keep the bowl completely dry and clean.

This is what we get.

Now add 20 g to our chocolate vegetable oil without smell! Anyone! The main thing is that it is odorless and refined. Sunflower or corn oil works well.

Mix well! Don't be alarmed, the mixture will seem runny, but that's how it should be.

These are powdered food colorings that I really like, first of all, for their versatility: they are suitable for everything. They can be used to color cream, glaze, mastic and, most importantly, chocolate! Without any special additives or dancing with tambourines! Moreover, the consumption for chocolate is small, but if in bright saturated color If you want to color the cream, it will take a lot of dye.

If you need snow-white stains, use titanium dioxide, just in powder, no need to dilute it with anything, but you need to mix it well.

Carefully mix our glaze until smooth for future colored streaks. You see, it's quite thin.

We take out our already leveled and well-chilled cake. It is not necessary to cool it in the freezer, you can just cool it in the refrigerator.

Place the glaze in a small pastry bag, we tie it so that she doesn’t run away and it’s more convenient for us to work.

Using scissors, carefully cut off the small tip of the bag and make streaks along the edge of the cake.

Fashion for roses from rich cream passed. Now the love of confectioners - colored glaze for the cake. It can be transparent or opaque, of all possible colors and tastes different, depending on the additives. It opens up huge spaces for creativity. Do you want to surprise your guests with baked goods, the surface of which is covered with green glaze in marble patterns? Or mirror glaze, like on a cake in an expensive restaurant?

Unlike mastic, which is already boring for many, which, of course, gives a lot of scope for creativity, but few people like to eat it, glaze pleases not only the eye, but also taste buds. Most often it is used on mousse cakes to highlight them. perfect shape glossy shine. It is usually based on chocolate, sugar or powdered sugar, which increases the calorie content of the dish, but sometimes you can risk your figure for a tempting piece, right?

How to make colored icing

Decorating cakes with colored drip icing is very popular. “Flowing” drops fascinate us from photographs on Instagram and blogs of culinary experts, and we really want to repeat this beauty!

Making colored icing for drips on a cake at home is not at all as difficult as it seems at first glance. She may be different colors. They are achieved by using food coloring or natural dyes to make the glaze bright. The glaze acquires color depending on the type and concentration of the additive. To make the icing pink, it is made with a drop of red coloring or cherry juice. Cakes with pink icing are often baked for wedding celebrations and decorated with white elements and figures of the bride and groom on top. If you increase the amount of cherry juice, the color will be burgundy. Beets will produce a purple color. Purple baking frosting will look very unique when paired with a cake or cookie.

Red glaze will still require dye or, if you agree to a softer tone, then cranberry will come in handy. But cakes with red icing will certainly attract all the sweet tooth in the room. The green icing for the cake will come out after adding an unexpected ingredient for confectionery - spinach juice. The orange glaze is prepared, as you might have guessed, by adding carrot juice. But to get yellow, a color from blue to blue or another multi-colored glaze, you still have to use “chemistry”, albeit a safe one. It is even prepared as mother-of-pearl.

Multi-colored icing for cakes is prepared according to many recipes, although most often people are interested in how to make sweet sugar or chocolate icing. Chocolate glaze (prepared on the basis of chocolate) can be both expectedly brown and colored. Colored mirror glaze for cakes is very popular - the product coated with it shines as if polished.

A cake with colored icing with drips always looks very elegant and interesting and will become a highlight festive table. But you can also choose bright candies, fruits, and sprinkles to decorate the cake.

Ingredients

Colored glaze for drips on the cake is prepared according to different recipes. In most cases, the ingredients include chocolate, milk or white, or cocoa. An almost indispensable element is sugar, without sugar syrup you won't get a mirror glaze. And dye. Often frosting is made from just syrup and coloring.

The glaze may also contain butter, condensed or regular milk, cream, coffee, egg whites, lemon juice and white wine. Of course, not all at the same time, but the variety of recipes gives wide scope for creativity - the color, taste, density, and calorie content vary.

Cooking methods

There are many ways to make colored cake frosting. They can be roughly divided into two types: those requiring heat treatment and those that do not. The latter are usually prepared on egg whites, and for the first ones they cook syrup.

Consider, for example, making a lemon mousse cake with orange frosting. This dish is very sunny and is prepared without baking. Acts as cake layers shortbread(400-450 grams), mixed with 120 grams of softened butter. Knead the “dough” to a more or less plastic mass, cover with cling film and put it in the refrigerator for a while to cool. Then we put it on the bottom springform, evenly distributing it along the bottom and forming low sides. Place the base back in the refrigerator to let the butter harden.

For the mousse, take the juice of one lemon (70 ml) and two oranges (170 ml) and their finely grated zest (1 tablespoon), 200 grams of sugar and the yolks of six eggs, as well as 30 ml orange liqueur, 2 teaspoons of gelatin and 360 ml of high-fat cream. Mix the juice, zest, sugar and yolks in a saucepan and place over medium heat, stirring constantly until the contents thicken. Remove the mixture from the heat and strain through a sieve, then add liqueur and vanilla extract (1 teaspoon).

Soak gelatin in 60 ml warm water. At the same time, whip the cream and combine it with the yolk and citrus cream. At this point it's time to add the gelatin. Pour the mousse into the mold on top of the cake and put it in the refrigerator to set for several hours.

Once the cake has hardened, you can start making the glaze. It will require the juice of one orange and about a glass of powdered sugar. Mix them and the glaze is ready. You can add orange dye for a brighter color. Distribute it over the surface of the dessert, let it cool and serve the cake.

Video of making colored glaze

When cooking the glaze, you should never allow it to burn. Therefore, you cannot be distracted for a second and stir it intensively all the time. Otherwise, it may have a bitter taste and you will have to start the work all over again.

You don't have to buy chocolate for the glaze - you can use cocoa instead. 100 grams of ready-made chocolate in the recipe will replace 50 grams of cocoa and 50 grams of butter or cream.

If the buttercream frosting doesn't seem white enough, add just a little blue dye– it will set off the yellowness, and you will get a snow-white decor.

Once you've frosted the cake, be sure to refrigerate it for at least three hours to set. And when you cut it, do not forget to heat the knife, otherwise the coating may crack.

What dyes can be used

As we wrote above, you can prepare glaze both with “chemical” food colors and with natural ones, from the juice of berries and vegetables. With food coloring, the color will be more “clean,” but using natural coloring can calm you down, and you will fearlessly put a piece of cake on your child’s plate, even if the dessert is covered with green icing.

By the way, orange glaze can be made from orange juice, not just add food coloring or carrot juice. To prepare the chocolate coating, mix cocoa with butter, sour cream and sugar.

You can make icing of almost any color using one or another dye.

Basic recipe with glucose syrup

The recipe for colored glaze for drips on the cake is based on chocolate and glucose syrup.

150 g chocolate (dark for brown glaze, white if you plan to use dyes);
150 ml glucose syrup;
150 g granulated sugar;
100 ml condensed milk;
12 g gelatin;
135 ml of water (reserve 60 ml of water for soaking gelatin).

Soak the gelatin in advance. Bring the glucose syrup and sugar to a boil and simmer together for a while. Cool.

Pour gelatin, condensed milk, dye into the syrup and combine everything with crumbled chocolate. Beat the mixture with a blender and make sure no bubbles form. To do this, hold the blender only in one direction and slightly inclined, or use a special attachment.

Cool the whipped mass for several hours, then heat it in the microwave to 35 degrees and carefully pour it onto the surface of the cake, previously leveled with cream on top and sides (perfect for light cream cheese). The cake icing should spread on its own; there is no need to level it with anything. If you want to get drips and not completely “glaze” the cake, then just pour a little slower and less to control the situation.

If you took white chocolate and did not use dye, you will get white glossy glaze. And you can even do it with dyes rainbow cake, dividing the syrup into several parts and coloring it in different colors, and then carefully covering the baked goods with “enamel”.

What to do if there is no glucose syrup?

You can make your own glucose syrup. Take two-thirds (by weight) glucose tablets or powder and one-third water and boil together until the glucose dissolves. Then add glycerin, pour into glass jar and store in the refrigerator for up to several months. From 64 grams of glucose, 36 grams of water and 1 teaspoon of glycerin, 100 grams of glucose syrup is obtained.

Milk chocolate recipe

The easiest way, perhaps, is to make glaze from milk chocolate(and from any other). You will only need a bar (100 grams) of chocolate without additives (it is better to take quality product- cheap ones can curdle) and five spoons of milk. Place the broken chocolate in a dry bowl, add milk and melt in a water bath, stirring regularly. All! You can use the glaze for its intended purpose.

Butter icing

Creamy icing does not harden to a solid state, so it is used both for cakes and Easter cakes, and even simple buns. Its original color is milky white, so it is very easy to paint.

To prepare it 2/3 cup heavy cream pour into a saucepan, add 2 tablespoons of butter and heat over medium heat until the butter has dissolved. Pour 3 cups of powdered sugar and a little vanillin into the cream, mix, remove from the burner and immediately beat with a mixer at high speed.

Wait for the glaze to cool to a warm state and apply it to the cake.

Frosting recipe with cocoa and cream

Made from cocoa and cream thick glaze with a rich taste.

Melt 30 grams of butter in 130 ml of cream. Add 90 grams of cocoa powder to the warm liquid. When it dissolves, gradually stir in two cups of powdered sugar. Let the glaze cool slightly before using.

Chocolate glaze can be decorated with additional colored crafts - sprinkles, confectionery figurines or flowers.

The ideal coating for a mousse cake is a mirror glaze with invert syrup.

To obtain invert syrup, in a thick-bottomed saucepan, heat 130 ml of water and 300 grams of sugar, bringing it to complete dissolution and the liquid to a boil over low heat. Then add 1/3 teaspoon citric acid. Cooking time – another 25-35 minutes until thickened to the consistency of liquid honey, cool and store in the refrigerator in a glass jar.

For the glaze, we will take 150 ml of introvert syrup (can be replaced with glucose), 150 grams of sugar and 60 ml of water and bring the mixture to a boil. 150 grams white grated chocolate mix with 100 ml of condensed milk and pour syrup over them. Add soaked gelatin and the necessary dye. Now you need to carefully beat everything with a blender so that no bubbles form - with them the glaze will look less aesthetically pleasing.

Before application, the glaze must be heated to 33-25 degrees. Pour it in a circular motion from the center of the cake, without touching it with foreign objects, so as not to disturb the perfect gloss. Once it begins to harden, you can add additional decorations to the surface of the cake.

Honey Glaze Recipe

Original recipe for glaze with honey and coconut milk. For it, we will take half a bar of dark chocolate, grate it and put it in a water bath, after mixing it with 10-15 grams of cocoa, 35 ml coconut milk and 30 ml of honey until everything is dissolved. Place 40 grams of butter into a hot but not boiling mass and stir until the mass is homogeneous.

This glaze is thick, apply it to the cake, leveling it with a knife or pastry spatula.

Caramel glaze

Soak 5 grams of gelatin, and dilute 10 grams of starch in 30 ml of water. In a saucepan with a thick bottom, standing over low heat, pour 100 grams of sugar and add 10 grams of lemon juice, prepare caramel.

As soon as the pan is removed from the stove, pour in 70 ml of water and 130 ml of heavy cream, stirring continuously. Put it back on the fire, add a whisper of salt and starch, and let it boil. When the mass has cooled to 50 degrees, stir in the gelatin and cool at room temperature.

Vanilla frosting

A very simple vanilla frosting recipe. Melt 1 teaspoon of butter, add a glass of powdered sugar, 2 teaspoons of milk, a pinch of salt and a quarter teaspoon vanilla extract. Whisk everything together.

Lemon glaze

For 100 grams of powdered sugar, take 3-4 teaspoons of lemon juice. Mix. Add more juice if necessary. Sweet and sour glaze is ready.

Orange glaze

Prepared in the same way orange glaze. You can also add orange zest to it.

Coating of cakes and pastries

To get a beautiful and evenly poured cake, you need a special grid on which it is placed when it is removed from the mold, and only after that they begin to pour the icing.

To make smudges, you will need two colors of glaze. For example, first green icing is applied to the surface of the dessert, it is given time to “set”, and then it is poured onto the “top” of the cake. a large number of pink glaze so that it flows over the edges. It is advisable to cool it a little in advance so that it becomes more viscous and flows more slowly - there the smudges will be more pronounced and picturesque.