The appearance of a cake or other dessert is as important as taste, especially if it is intended for celebration. We offer options for making glazes, which you can decorate your product and make it simply irresistible.
Recipe for a mirror chocolate coating for a cake
Ingredients:
- chocolate - 55 g;
- cocoa powder 85 g;
- cream - 85 ml;
- water filtered - 150 ml;
- granulated sugar - 255 g;
- gelatin - 8 g.
Preparation
First of all, soak in cleaned water eight grams of gelatin according to instructions on the package. Mix sugar in a scoop or a small saucepan with cocoa powder, pour cream and one hundred and fifty milliliters of water and, stirring constantly, warm up to a boil and immediately remove from heat. Throw the dark chocolate broken into small slices and soaked gelatin and stir well until complete dissolution. Now strain the mass through a strainer and cool to room temperature.
Place the well-cooled cake on the grate and cover it with a mirror glaze. Immediately shift the cake to a dish and send it to the refrigerator for at least two hours.
White sugar icing - recipe
Ingredients:
- powdered sugar - 100-120 g;
- butter - 20 g;
- milk - 20 ml;
- Vanilla - to taste;
- salt - 1/4 of a pinch.
Preparation
Prepare sugar icing will not be difficult. Melt the butter, add milk, sugar powder, vanilla and salt, stir until a homogeneous creamy mass is obtained. The density of the glaze can be adjusted by adding powdered sugar or milk.
This glaze can be used to decorate cookies, brewed cakes, cakes and even cakes. To get colored glaze it is enough to add food colors to it or to tint it with fruit juice, replacing it with milk.
Royal icing - recipe
Ingredients:
- protein of one egg;
- citric acid - 0.5 g;
- powdered sugar - 150-200 g.
Preparation
In an ideally clean and dry bowl, sift through a fine strainer sugar powder, add egg white, a little lemon acid, stir and beat with a mixer for ten minutes until a fluffy and smooth mass is obtained. If desired, the glaze can be dyed with food coloring to produce the desired color.
Royal glaze is used to cover gingerbread, cookies, cakes and drawing on products. From this glaze it is possible to make various figures or patterns for the subsequent use of them when decorating cakes. To do this, print out the desired stencil on the paper sheet, put it under the clerical file and, squeezing out a little of the royal glaze through the cut corner of the package, we repeat the pattern of the stencil. We let the pattern dry, remove it from the file and use it to decorate the cake.
Color mirror glaze for cake - recipe
Ingredients:
- gelatin - 12 g;
- purified water - 135 ml;
- granulated sugar - 150 g;
- invert syrup - 150 g;
- chocolate white - 150 g;
- Condensed milk - 100 g.
- the gel stain is a few drops.
Preparation
Twelve grams of powdered gelatin is soaked for a while in sixty grams of cold, cleaned water. In the ladle we pour the remaining water, pour in the sugar, add invert syrup and put it on the fire. Heat the mass to a boil and completely dissolve the sugar.
Simultaneously, melted white chocolate, mix it with condensed milk in a deep container and mix. Next, pour the syrup into the chocolate mixture and mix. Gelatin heat a little on the fire until dissolved, but to a temperature of not more than seventy degrees and pour into the remaining components. Add a few drops of gel color and mix well. You can use a blender for this purpose.
Now strain the glaze through a strainer to get rid of the bubbles, cool it to a temperature of 30-35 degrees depending on whether you completely cover the cake or want to cover the top and get a stitch. It is necessary to cool the glaze up to 30 degrees for streaks, and to cover the whole cake 32-35 degrees. The temperature here is very important, and it is necessary to control it with a kitchen thermometer, otherwise the result will be disappointing.
Finished glaze coat a well-cooled cake, ideally (if possible) to hold it before this one hour in the freezer.