Oil roses are a thing of the past, figurines of mastic are not relevant - confectionery, like cooking, are fashionable. The cake glaze is a stylish coating, thanks to which the sweet creation takes on individual features. Technical variety, recipe and ingredients will help to display modern trends in your favorite sweets.
How to make the icing for the cake?
The recipe for glaze for a cake involves joining two or more components together in certain proportions and sequences. Decide on the basis and choose the accompanying products, on which the taste and color depends. A variety of application techniques and range of products will make it possible to realize culinary dreams and transform baking. Beginners should try their hand at making sugar icing for the cake.
Ingredients:
- powdered sugar - 225 g;
- hot water - 40 ml.
Preparation
- Sift the powder into a bowl. Gradually pouring in water, rub the mixture.
- Whisk the mixture until smooth. Immediately apply to the product.
- It is pleasant to surprise with a rich taste - glaze from water and sweet powder.
Glaze for cocoa and milk cake
The recipe for the glaze of cocoa for a cake is an excellent option to give the dessert a soft, oily shine. The four components included in the composition, can cope with the task posed. Lovers of spicy notes can enhance the taste of vanilla or mint. Slightly cooled, thick coating well holds the shape and gives the finished baking a beautiful appearance.
Ingredients:
- sugar - 4 tbsp. spoons;
- cocoa - 4 tbsp. spoons;
- milk - 4 tbsp. spoons;
- oil - 70 g.
Preparation
- Cake glaze "4 spoonfuls" is a great way to not go to the notebook with recipes.
- Thoroughly rub the first pair of list components.
- On a slow fire, melt the butter in the milk and, stirring, add the dry mixture.
- Bring to a boil and remove.
Chocolate glaze for chocolate cake
Chocolate glaze for a cake is a popular variant of decorating a holiday delicacy. Simple products from the refrigerator at the right proportions will turn the ordinary product into an unforgettable masterpiece. The choice is yours: bitter or milky, condensed milk or cream, essence or a few drops of alcohol - these additions will emphasize the individuality of the dessert.
Ingredients:
- black chocolate - 150 g;
- sugar - 4 tbsp. spoons;
- sour cream - 250 g.
Preparation
- Chop the chocolate with a grater.
- Sweetener with sour cream, put on a plate.
- Stirring to bring to homogeneity.
- Combine with chocolate and hold on the plate for a couple of minutes.
- A thick, homogeneous mass is the main sign of the correct glaze for a cake.
White cake frosting
White chocolate frosting for a cake is an elegant solution in solemn events. It is difficult to imagine wedding treats made in other colors. Snow-white decoration has several options, while the key to a successful result is a water bath. Such a technique will not only uniformly melt the mass, but also positively affect the density.
Ingredients:
- white chocolate - 200 g;
- powdered sugar - 170 g;
- milk - 2 tbsp. spoons.
Preparation
- Before you make chocolate icing for the cake, melt the first element of the list with a water bath.
- Mix the powder with milk and pour into the melted mixture.
- Whisk with a mixer and immediately apply to the confectionery.
Mirror icing for cake - recipe
Glossy icing for a cake - modern clothes, thanks to which, the delicacy does not demand additional furniture. A technically complex process will be much simpler with the purchase of a thermometer, and the available products that make up the framework will help you decide on the color and texture. The shelf life of the finished product is especially attractive.
Ingredients:
- gelatin - 15 g;
- water - 135 ml;
- sugar - 150 g;
- invert syrup - 150 g;
- black chocolate - 150 g;
- Condensed milk - 100 g.
Preparation
- Pour gelatin 60 g of water.
- Mix the remaining liquid, syrup and sweetener in the container. Mass bring to a boil and remove from heat.
- Chocolate melt and combine with a condensed milk, whisk.
- All liquid components are poured into the blender bowl and, gradually pouring in gelatin, mix.
- Strain through a sieve and apply to the frozen surface of the baking.
Color cake glaze
Surprise the guests by applying a multi-colored coating for your favorite pie, and you will not only find yourself a skilful confectioner, but also add a dish of elegance. Fans of natural ingredients can safely use berry syrups, and innovators - food colorings. In any case, imagination and skillful hands will help modernize the dessert.
Ingredients:
- water - 90 ml;
- powdered sugar - 100 g;
- Strawberry syrup - 100 ml;
- white chocolate - 100 g;
- cream - 60 ml;
- food coloring - 5 ml;
- sheet gelatin - 10 g.
Preparation
- Before you make a colored glaze for the cake, pour gelatin 60 ml of liquid and leave for half an hour.
- Water powder and syrup put on a fire and bring to a boil.
- Chocolate and cream warm, combine with syrup and whisk with a blender.
- Add the diluted gelatin, and then the dye, continuing to whisk the mass.
- Sieve through the sieve glaze for the cake, put it for a couple of hours in the cold.
- Preheat if necessary.
Glaze for cocoa cake with sour cream
Cooking glaze for a cake requires certain skills and knowledge. Using a smart covering, make sure in its properties and "behavior" on the finished products. Wrong choice leads to a sad result - unattractive appearance of your favorite dessert. This option perfectly beautifies large delicacies, keeping mobility at any temperatures.
Ingredients:
- sour cream - 2 tbsp. spoons;
- sugar - 3 tsp.
- cocoa - 2 tsp.
- oil - 70 g.
Preparation
- The first three products are heated and, stirring, achieve homogeneity.
- Remove from the plate, enter the oil and whisk until fluffy.
- Dense mass will not spread during application and retain the original texture.
Caramel icing for cake
Sugar glaze for the cake is a stylish classic decoration. Simple and light, beautifully covering and tasty. She is a constant neighbor of various mousses and jelly-like desserts , it also looks appropriate on the top of a multi-tiered creation. In the era of confectionery minimalism, this recipe is a worthy option for the implementation of clear lines and smooth shapes.
Ingredients:
- gelatin - 5 g;
- water - 200 ml;
- sugar - 180 g;
- starch - 10 g;
- cream 35% - 150 ml.
Preparation
- Dissolve the gelatin in 50 ml of liquid.
- In cold cream, enter the starch and stir.
- Pour the sweetener into the frying pan and melt, without stirring, until light brown.
- Pour in the remaining warm liquid and, stirring, bring to a boil.
- Pour caramel into the starch mass, enter the gelatin and whisk.
- Keep the finished product in the refrigerator.
- If necessary, heat up to 27 degrees.