How to make a glaze?

Baking should not only be tasty and aromatic, but also pleasant to the eye. It is for this purpose that there is a glaze that can make masterpieces of culinary art from the most uncomplicated cakes, muffins and buns. Moreover, a good glaze is able not only to decorate, but also to improve the taste of baking. What glaze to choose and how to do it correctly we will tell you today.

How to make a protein glaze for cakes and rolls?

This glaze is not only amazingly tasty, but also very beautiful. Merengue can decorate even the most ordinary-looking pastries. So, let's get started.

Ingredients:

Preparation

Whisk the squirrels until soft peaks with the addition of a pinch of salt. To make the foam the right consistency, the proteins must be cold and a bit loose. Grind sugar into powder. With a thin trickle, whisking the whites continuously, introduce the powdered sugar. Whisk the squirrels until a strong shiny peak. Cover the baking with glaze, giving it a shape at your discretion. After a while, the icing will solidify, and the baking can be served to the table.

How to make sugar icing for cookies and gingerbread?

Ingredients:

Preparation

Grind the sugar into a fine powder. Stir the powder with hot milk until smooth. Cover the cooled products with frosting. While it is not frozen, the pastry can be decorated with confectionery powders. Allow the glaze to harden.

How to make colored glaze?

To make colored glaze, you need to add sugar or protein food colors, previously diluted in warm water. Instead of chemical dyes, you can use fruit and vegetable juices: strawberries and raspberries for red, spinach for green, carrots for orange, orange for yellow, beets for purple and cherry for burgundy. Do not worry, the vegetables will not leave their taste in the glaze.

How to make a lemon glaze for a cupcake?

Ingredients:

Preparation

Dissolve the sugar in hot water to the state of liquid sour cream. Add the lemon juice to a smooth glossy state.

How to make chocolate icing?

Ingredients:

Preparation

Melt the chocolate in a water bath with the addition of water. Remove from the heat and add honey to the hot chocolate - this will make the glaze glossy, and the baking will look like from an expensive confectionery. Cover the pastries and put them in a cool place. After a while, the glaze will become outwardly firm, but it will be easy to cut and not break.

How to make a thick frosting cake?

Very often in confectionery you can see beautiful cakes decorated with marzipan figurines. The product itself is also covered with mastic - thick glaze. We will tell you how to make such icing at home.

Marzipan mastic

Ingredients:

Preparation

Scald the almonds with boiling water - so it's easier to peel the skin - peel and dry in the oven. Leave the almonds to dry for 12 hours. Sugar is dissolved in powdered sugar. From half the sugar powder with the addition of water, cook the syrup. Dried almonds chop into flour together with the remainder of the powdered sugar. Add syrup in batches, mixing marzipan. It should become elastic, like plasticine. Also in marzipan, you can add food colors to color. To cover the cake, roll the marzipan into a layer 5-7 mm thick and cover the cake. Align the sides with a culinary spatula. From the remnants you can sculpt figurines to decorate the cake.

Mastic from marshmallow

Marshmallow - zephyr-like sweets, reminiscent of pastilles. They are sold in departments with sweets. To make mastic, it is better to use white sweets.

Ingredients:

Preparation

Place the marshmallow in a small container, add water and heat on a water bath (you can still use a microwave oven) - the mass will increase in volume. If you want to tint the mastic, add dyes when the sweets are already swelling. Stir in a homogeneous mass. In small portions add sugar powder to the mass, mixing the mastic. Lay the mass on the work surface, sprinkled with powdered sugar, and knead the mastic. Cover in the same way as with marzipan.