Donuts are usually coated with glaze. You can sprinkle the top with sweet colored sprinkles, which are usually used on Easter cakes. You can make the icing for this popular dessert yourself. It is worth noting that it can also be used to cover other baked goods - muffins, buns, cakes, rolls. We will tell you below what kind of glaze you can prepare for donuts.

Chocolate glaze for donuts is considered the most popular, along with the usual white coating. A simple and easy way to make chocolate glaze for donuts in just a few minutes.

• a glass of sugar;
• half a glass of water;
• 60 g dark chocolate;
• 50 g butter.

Dissolve sugar in water and place over medium heat. The grains should completely dissolve. After this, pour the chocolate cubes into the syrup and use a spoon to help it dissolve. Wait for the chocolate mixture to boil. Then you can add butter and melt it. Stirring with a whisk, boil for 10 minutes until all ingredients are dissolved until smooth. The glaze is ready, all you have to do is let it cool and apply it to the donuts with a brush. The finished mass should flow thickly from the spoon, which means it can be used.

On a note. You can speed up the cooling of the glaze by placing the container in ice water.

Strawberry recipe

Soft pink glaze with strawberry flavor complements a dessert like donuts very well. It is recommended to prepare fresh berries not grown in a greenhouse during the season - then the taste will be truly amazing.

Ingredients for strawberry frosting:

• a glass of sugar;
• 100 g butter;
• 2 squirrels;
• 1 tsp. lemon juice;
• 70 g strawberries.

The preparation goes like this:

1. Beat the whites with sugar and lemon juice. The result will be a fairly thick mass of bright white color.
2. Melt the butter and pour into the mixture, mix well.
3. Grind the strawberries in a blender until smooth and creamy and add to the glaze. Mix everything well until smooth.

On a note. If after use there is a little glaze left, you can cover it tightly with film to prevent it from weathering or hardening, and put it in the refrigerator. You can store it for up to ten days, more is not advisable.

Vanilla

The classic glaze is vanilla and snow-white in color. It is no less popular than chocolate. It is often used not only to cover donuts, but also other baked goods - rolls and Easter cakes.

Fragrant and quick to prepare, the glaze is made from:

• a packet of vanillin;
• 1 cups powdered sugar;
• pinches of salt;
• 1 tsp. butter;
• 2 tsp. high fat milk.

Melt the butter, let cool slightly. Combine all the products in one bowl and beat for a long time until a homogeneous thick consistency. It is better to do this with a submersible mixer - this way the mixture whips faster and turns out thicker than when mixing by hand with a whisk.

On a note. Vanilla glaze, when prepared using cream with at least 33% fat content instead of milk, turns out thicker. If you like a finer structure, you can add a little boiled water at the end of preparation.

Made with caramel and salt

Caramel glaze for donuts turns out very tasty, slightly mirror-like, and can be used to cover various baked goods - muffins, cakes.

Procedure:

1. Soak 5 g of gelatin in water.
2. Separately add 10 g of starch and 30 ml of water. Mix.
3. Pour 150 g of sugar and 1-2 tsp of lemon juice into a dry deep frying pan, melt and cook until caramel brown.
4. Remove from heat, gradually add 70 ml of water and 130 ml of heavy cream, remembering to stir. Place back on the heat, add a pinch of salt and cook, stirring.
5. Add starch water and gelatin to the caramel and mix well. Cook for a few more minutes
6. Pass through a sieve and let cool to thirty degrees.

The caramel has a slightly viscous consistency. It is more convenient to apply to desserts with a silicone baking brush. You can decorate the top with chocolate chips or chopped walnuts.

From marmalade

An unusual version of glaze is marmalade mass. To make it aromatic and with a certain taste, it is recommended to select a product of one type, for example, with an apple, pear or cherry base.

To prepare, prepare:

• 200 g plain marmalade;
• 4 tbsp. l. Sahara;
• 50 g butter;
• 2 tbsp. l. sour cream.

Melt the marmalade, butter and sugar over low heat, remembering to stir occasionally with a silicone spatula. As soon as the mixture begins to boil, note the time and simmer for a quarter of an hour, stirring. When the mixture begins to thicken, you can turn off the heat. Cool slightly and then proceed to coating the baked goods.

On a note. There will be small pieces of marmalade in the glaze that did not have time to dissolve. They look very nice, but you can remove them with a spoon if you wish.

Simple sugar icing

Sugar icing is prepared from a minimal amount of ingredients, which makes it especially affordable. Sweet in taste, quick to prepare, it is easy to prepare at home and will become indispensable for those who like to prepare quick and tasty recipes.

A simple sweet frosting is made from:

• 3 egg whites;
• 2 cups sugar (powdered powder is recommended);
• 2 tsp. lemon juice.

This option does not require much preparation at all:

1. The three ingredients are thoroughly beaten with a mixer or immersion blender.
2. Then you can add a drop of food coloring or use it in pure white form.

It is suitable for decorating cakes, Easter cakes, donuts or cupcakes.

Make a white glaze from powdered sugar, egg white or chocolate, and your sweet dish is guaranteed a snow-white outfit.

Let's look at the most common recipes for preparing white icing for a wide variety of confectionery products.

White glaze - general principles of preparation

Powdered sugar is always used to make white icing.

It must be sifted through a fine sieve.

Separate the whites from the eggs and beat them until a homogeneous white foam is obtained.

Instead of powdered sugar, you can use granulated sugar.

Heat the whipped mixture over low heat, stirring continuously.

White icing for “Classic” cake

To prepare the glaze the classic way, you only need water and powdered sugar.

Ingredients:

One glass of powdered sugar;

Four table. spoons of water.

Cooking method:

Powdered sugar is sifted and poured into a small ladle or saucepan. The dishes are placed on low heat and warm water is gradually added. The mixture is heated until thickened, stirring all the time. When the mixture reaches a certain density and viscousness, the glaze is ready.

White icing for butter cake

If you add butter or margarine to the glaze and replace the water with milk, it will become whiter in color and denser in consistency.

Ingredients:

One glass of powdered sugar;

150 grams of margarine or butter;

Two tables. spoons of milk.

Cooking method:

Place the sifted powdered sugar into a deep bowl. The milk is heated and gradually poured in a small stream into a bowl of powder. Stir the mixture well during the process. Margarine or butter is melted in a metal bowl and, when thickened, poured into the glaze. The resulting mixture is thoroughly mixed until smooth.

White icing for chocolate cake

You can make frosting using white chocolate. Add vanillin and the fudge will be fragrant.

Ingredients:

150 grams of white chocolate;

5 table. spoons of whole milk;

150 grams of butter;

Salt on the tip of the knife;

Two tables. spoons of sugar;

Half a teaspoon of vanillin.

Cooking method:

White chocolate must be broken into bars. Cut the butter into pieces, place in a saucepan or deep bowl and place in a water bath. The melting mixture is stirred until it becomes a thick, homogeneous mass. Then add salt, granulated sugar and vanilla sugar, pour in milk. Stir everything thoroughly and after a few minutes the glaze is removed from the water bath and left to cool. To do this, the bowl with the prepared mixture can be placed in a container with cold water. Beat the cooled chocolate mass for five to ten minutes with a broom, blender or mixer at low speed. When the glaze begins to pull away from the spoon, it is ready.

White glaze “Mint”

This type of glaze is suitable for shortbread and cottage cheese baking. Looks original, tastes good.

Ingredients:

Four table. spoons of sour cream (preferably homemade);

50 grams of powdered sugar;

Half a teaspoon of mint syrup.

Cooking method:

In a small dish or bowl, mix sour cream and powdered sugar. Place on low heat and bring to a boil, stirring continuously. Cook on low gas for five to seven minutes, add mint syrup at the end. Mix everything well and remove from the stove. The prepared glaze is immediately applied to the surface of the baked products. The mint glaze dries within an hour.

White icing for Easter cakes and cupcakes

Frosting is an indispensable decoration when baking Easter cakes or cupcakes with raisins. Salt and lemon juice will keep the glaze from dripping off your browned pastries.

Ingredients:

One glass of powdered sugar;

One egg white;

One teaspoon of lemon juice.

Cooking method:

The white is separated from the yolk, lemon juice is added and beaten until a dense airy mass is obtained. Gradually add powdered sugar and continue beating. To prevent the white icing from forming streaks, add a little salt at the end of whipping.

Cake with white icing “Summer Kiss”

Who doesn't love cakes? There probably won't be any like that. White frosting, berries and crispy cakes, isn't this a real pleasure? Prepare a cake with fresh berries. It is ideal for both tea and dessert wines.

Ingredients:

400 grams of premium flour;

250 grams of butter;

8 table. Spoons of cold water;

One glass of sour milk;

Half a tea spoons of salt;

One chicken egg.

For cream:

400 grams of butter;

Two glasses of red currants;

Two glasses of black currants;

Two glasses of sugar.

For the glaze:

300 grams of powdered sugar;

One table. spoon of hot water.

Cooking method:

To prepare puff pastry for a cake, margarine or butter is chopped with flour until smooth, gradually adding water and mixing. The dough is then rolled out into a sausage shape and cut into six pieces. Roll out each part, place it on a baking sheet and bake in the oven. The top of the flatbread is pricked with a fork in several places.

To prepare the cream, melt the butter and beat it. The currants are ground with sugar (red currants are separate from black currants) and the resulting berry syrup is added to the butter. Mix everything thoroughly. To prepare the glaze, powdered sugar is mixed with hot water and ground until smooth.

The finished cakes are coated with cream so that a layer of red currants, a layer of black currants, etc. are obtained. The cake is topped with prepared white glaze and placed in the refrigerator for three hours.

Cakes with white icing “Royal Feast”

Glaze is also used to make delicious cakes. Add walnuts or pine nuts to the fudge; they will give the baked goods an exquisite taste.

Ingredients:

One glass of starch;

One can of condensed milk;

Two chicken eggs;

Half a tea. spoons of soda;

Salt on the tip of a knife.

For the glaze:

One bar of white chocolate;

100 grams of walnuts.

Cooking method:

Pour condensed milk, two eggs into the pan, add salt and soda. Stir thoroughly, add all the starch little by little, pour the dough into molds, filling them one-third full. Bake in the oven at medium temperature. To prepare the glaze, white chocolate is melted and mixed with crushed walnuts. The finished cakes are coated with white icing.

Cakes with white glaze “Raspberry Mystery”

Cakes are always a great way out to meet unexpected guests, simply surprise old friends, or come up with a treat for the holiday table.

Ingredients:

One glass of flour;

Three eggs;

150 grams of butter;

One glass of sugar;

One tea a spoonful of soda slaked with vinegar.

For cream:

200 grams of raspberry and blackberry puree;

One and a half glasses of cream;

15 grams of gelatin.

For the glaze:

250 grams of powdered sugar;

50 grams of milk powder;

25 grams of starch;

Two egg whites.

Cooking method:

Beat eggs with sugar, add softened butter, soda, flour. Bake three biscuit cakes and cool them. To prepare the filling, leave the gelatin in cold water for one hour, then dissolve it in hot raspberry puree. The mixture is cooled to a temperature of 15-20 degrees and mixed with whipped cream. Each layer of sponge cake is covered with ready-made jelly. To prepare the glaze, milk powder, powder and starch are mixed into a homogeneous powder. The biscuit is cut into pieces in the form of “handkerchiefs” and each cake is covered with icing. Fresh raspberries or blackberries are placed on them.

"Oysters" with white glaze

You can make the most delicious oysters from rich yeast dough. Dip them in freshly whipped glaze, pat dry, and enjoy your homemade baked goods.

Ingredients:

1 kg flour;

Two glasses of milk;

200 grams of butter;

8 table. spoons of sugar;

60 grams of yeast;

Two chicken eggs;

Salt is on the tip of the knife.

For filling:

300 grams of poppy seeds;

300 grams of honey.

For the glaze:

50 grams of butter;

¼ glass of milk;

Two tables. spoons of sugar;

One egg;

Three table. spoons of cocoa.

Cooking method:

Knead the dough according to the basic recipe for rich yeast dough. When it comes up a second time, place it on a cutting board greased with vegetable oil. Then they are divided into 30-40 parts and each is rolled out into rectangular layers of 10x10 cm. Each of them is greased with melted butter. Poppy seeds are mixed with honey and applied in a thin layer over all squares. After this, roll into rolls and place on a greased baking sheet. After 10-15 minutes, place in a hot oven. Bake for thirty to forty minutes.

While the oysters are baking, prepare the glaze. Milk is mixed with sugar, egg and cocoa, whisked and placed on low heat. When it boils, boil for another 10-15 minutes, stirring continuously. Then cool slightly and beat with butter. The glaze is ready. Remove the oysters one at a time from the baking sheet, dip the top side into the glaze and place them on a dry cutting board to allow the glaze to cool. Then they are placed on a beautiful dish and served with tea.

Donuts with white glaze

Pour snow-white glaze over homemade deep-fried donuts. The secret to preparing them is that the deep fat should be heated well enough, but at the same time the oil should not be too hot. In this case, the products will burn, and the middle will remain raw. Before lowering into fat, the product must be cleaned of flour using a soft brush so that the deep fat does not become contaminated.

Ingredients:

Seven eggs;

500 grams of milk;

200 grams of butter;

300-350 grams of flour;

600-700 grams of vegetable oil.

For the glaze:

100 grams of granulated sugar;

120-150 grams of milk;

A packet of vanilla.

Cooking method:

Boil milk with butter, add flour and stir. When the mass becomes homogeneous, cool it, then add one egg at a time, without ceasing to stir. Heat vegetable oil in a saucepan, dip a spoon in it, take a little dough and drop it into the boiling fat. Remove the finished donuts with a slotted spoon and place on parchment paper.

While the donuts are cooling, prepare the glaze. To do this, pour hot milk into the sugar and stir until it completely dissolves. Then put this mixture on high heat and bring to a boil, then reduce the heat and cook the glaze until tender. A few minutes before the end of cooking, add vanillin. Remove the glaze from the heat and whisk until white foam forms. The consistency of the fondant should resemble sour cream. Cooled donuts are dipped in glaze and placed on a plate. Before serving, donuts can be sprinkled with grated chocolate.

The glaze is applied to the finished flour products with a culinary brush immediately after cooking, since it dries very quickly.

If the glaze dries before you have a chance to spread it on your baked goods, heat the fudge on gas or in the microwave.

Remember that cold whites whip faster than room temperature ones.

If the glaze does not thicken for a long time, place the bowl with ice cubes.

To speed up the thickening process and density of the glaze, use freshly squeezed lemon juice.

To avoid burning the glaze, cook it in a non-stick pan.

If you do not plan to treat your children with cooked flour products, add a little rum to the glaze.

Apply decorative sprinkles to the glaze immediately before it has time to dry.

In the preparation of each dessert there are processes that can be omitted (the delicacy will not suffer much from this), but if you are not lazy, then eaters will receive not only gastronomic, but also aesthetic pleasure. Thus, icing for cookies will give homemade baked goods individuality and unique beauty.

This glaze is easy to prepare and hardens fairly quickly after being applied to cookies, but there is a limited range of colors. It can be, like chocolate, dark brown, light brown (from milk chocolate) and white. The color of white chocolate fudge can be changed with fat-soluble food coloring, but it's unlikely to be found in the average kitchen.

So, dark (milk or white) chocolate icing is made from:

• 100 g chocolate;
• 60 ml milk;
• 10 g butter;
• 250 g powdered sugar.

Step-by-step preparation:

1. Make a steam bath. Pour milk into a bowl over boiling water and put a piece of butter in it.
2. When the butter melts, add a bar of finely broken chocolate. After all three ingredients become a homogeneous liquid mixture, sift the powder. Mix thoroughly.

Strawberry recipe

Bright fudge with a rich berry flavor for coating gingerbread, donuts and cookies can be made from fresh or frozen berries. Raspberries, blackberries, blueberries, cherries, cranberries or, as in this example, strawberries are suitable for making glaze using this method.

For berry glaze based on strawberries you should take:

• 200 g finely ground powdered sugar;
• 100 g fresh or frozen strawberries;
• 15-30 ml of drinking water.

Sequence of work:

1. Blend the washed and dried berries with a blender into a homogeneous mass, which should then be strained through a sieve to remove the seeds and remaining intact berry fibers.
2. Add hot water to the sifted powdered sugar and mix. Then pour in small doses and rub the berry base with a spoon. You need enough strawberry puree so that all the powder dissolves and the fondant becomes shiny and homogeneous, but at the same time viscous and thick.
3. The berry glaze should be used immediately, since during storage the fermentation process may begin, which can lead to digestive problems.

How to make vanilla frosting?

Each fondant has its own characteristics. For example, gingerbread cookie frosting may have a neutral flavor because the ginger flavor does not need to be added, but regular sugar cookies can be made with a flavorful vanilla frosting.

To make vanilla frosting you need:

• 270 g powdered sugar;
• 13 ml milk;
• 5 g butter;
• 3 g table salt;
• 2 g vanillin powder.

Preparation:

1. Melt a piece of butter with milk in the microwave.
2. Add salt, vanilla and sifted powdered sugar to the hot creamy milk mixture. Stir the mixture until smooth and you can start baking.

Made with caramel and salt

Delicious sticky caramel, prepared at home, can make even ordinary shortbread cookies not only tasty, but also beautiful if piped with a pastry bag. Salt added to the caramel frosting will reduce the sweetness of the fudge and add an extra note of flavor.

For the salted caramel frosting you will need:

• 125 ml cow's milk cream, 33% fat;
• 30 g butter;
• 165 g granulated sugar;
• 65 ml of purified drinking water;
• 3-5 g coarse sea salt to taste.

How to make caramel for frosting cookies:

1. In a small container, heat almost to a boil, but under no circumstances boil the cream and butter. These products should be as hot as possible when added to caramel.
2. In a separate saucepan, combine water and sugar. First, cook the syrup over low heat until the sugar dissolves, then increase the heat and cook without stirring (you can only tilt it slightly from side to side) until it has a beautiful caramel color.
3. After reaching the desired shade, pour hot butter and cream into the saucepan, add salt and quickly stir the mixture with a whisk until smooth. Return the caramel to the heat for a couple more minutes to cook to the desired thickness.
4. Transfer the caramel into a glass container for later storage. After a few hours of cooling, you can start decorating the cookies.

Colored icing for cookies

A simple cookie can be turned into an original greeting card with a slight movement of a confectionery cornet filled with colored glaze. Thus, a simple confectionery product can become an exclusive gift that will be easy to give even to a schoolchild.

The composition of colored glaze includes only four ingredients:

• 1 chicken egg white;
• 150-200 g finely ground powdered sugar;
• 15 ml lemon juice;
• food coloring of the desired color.

The process of creating sweet paints for painting cookies:

1. Pour the protein into a clean, fat-free (for example, lemon juice) small bowl. Then sift powdered sugar into it in small portions and rub with a fork (silicone spatula or spoon). Using a mixer in this case is unacceptable.
2. When the glaze has the required consistency, add lemon juice to it and divide the total mass into separate portions, each of which is colored in the desired color with food coloring. To make the already colored glaze thicker, you should mix powder into it to make the fondant thinner - add a little water.

Food coloring is the easiest way to color cookie icing. If you don’t have them, then turmeric will help you achieve a bright orange color, spinach will help you get green, beets will help you get red, and lavender petals will help you get purple.

How to make marmalade?

Multi-colored icing with different fruit flavors can be made from ready-made marmalade. From such multi-colored icing you can create entire stained glass windows on cookies. A plain coating with pieces of undissolved marmalade will also look very nice.

Ingredient proportions for marmalade glaze:

• 200 g marmalade;
• 80 g sugar;
• 50 g butter.

Prepare in the following way:

1. Cut the marmalades into smaller arbitrary pieces. Place sugar, butter and crushed marmalade in a small bowl of suitable size.
2. Build a steam bath on the stove and place a container with the prepared ingredients on it. Heat everything until the sugar is completely dissolved and a more homogeneous state is achieved (with or without undissolved pieces of marmalade).
3. Remove the glaze from the stove and after cooling slightly, cover the baked goods with the warm mixture.

Simple sugar icing

No matter how many recipes for various confectionery fudges a housewife has in her arsenal, she should know how to make icing for cookies from a minimum set of products, which can help out in any unforeseen situation.

Simple sugar glaze includes:

• 200 g powdered sugar;
• 60 ml of drinking water.

Preparation:

1. Combine the powder with water and heat over low heat until smooth and homogeneous. When heating the glaze, you must constantly stir it with a wooden or silicone spatula.
2. Decorate the finished cookies with hot sugar fudge. The same coating can be used for gingerbread cookies and buns.
3. For a pleasant rum aroma, ¾ of the water can be replaced with rum. This glaze can be eaten by adults and children, since all alcohol will evaporate under the influence of heat.

Cocoa glaze is an indispensable ingredient in any holiday cake if there are true lovers of baking with chocolate among the guests. Of course, cocoa powder cannot replace natural chocolate melted in a water bath, but the taste of cocoa glaze prepared on its basis can change any baked goods beyond recognition and give it new colors of taste.

When preparing cocoa glaze, sugar or powdered sugar must be added to it; these ingredients are responsible for the sweet component. In order to regulate the consistency of the glaze, vegetable or animal fats are added to it. For these purposes, products such as vegetable oil, sour cream, milk and butter are used. Having decided on all the ingredients, all that remains is to mix them well, and then, depending on the specific recipe, heat them in a water bath, or bring them almost to a boil over low heat.

Step-by-step video recipe

Heating the glaze makes it homogeneous and results in an even color shade. When the glaze reaches the desired condition, you can immediately pour it over homemade baked goods: cakes, muffins, pies, pastries, etc. Quite often, cocoa icing is used to decorate desserts and sweet snacks. As it cools, the glaze hardens in an even layer and forms an appetizing crust, thereby giving any dish its own flavor.

If you have the desire and mood, you can “play” with the color of the glaze. It depends not only on the quality of the cocoa powder, but also on what you will use to cook it. The lightest glaze will be prepared with water, a little darker with sour cream and milk. To increase the aroma and richness, add a few cubes of dark or milk chocolate.

This glaze is versatile. It is perfect for any cake: shortbread, sponge cake, custard, etc. The filling will also not matter much, since it is difficult to find a product that would not be combined with chocolate.

Ingredients:

• 3 tbsp. l. Sahara
• 5 tbsp. l. milk
• 3 tbsp. l. cocoa
• 70 g butter

Cooking method:

1. Pour sugar into the pan.
2. Heat the milk a little and pour 2 tbsp into the sugar. spoons.
3. Add the slightly melted butter along with cocoa powder to the pan.
4. Mix all the ingredients together and place on low heat, stirring constantly.
5. After the oil has dissolved, add 3 tbsp. spoons of warm milk and mix again.
6. Remove the glaze from the heat and let it cool slightly, after which you can use it for its intended purpose or simply eat it with a spoon.

Chocolate glaze made from cocoa and sour cream

The richest version of the glaze, which is obtained due to sour cream. The glaze will be thick and hold its shape perfectly in any baked goods.

Ingredients:

• 5 tbsp. l. sour cream
• 5 tbsp. l. Sahara
• 5 tbsp. l. cocoa powder
• 50 g butter

Cooking method:

1. Place sour cream in a metal bowl and add granulated sugar to it.
2. Add cocoa to the main ingredients and mix thoroughly.
3. Place the container with the mixture on medium heat and stir constantly with a wooden spatula or spoon.
4. A few moments before the glaze boils, remove it from the heat.
5. Add butter to the mixture and mix again until smooth.

Chocolate glaze made from cocoa without milk

If you don't have milk in the refrigerator, you can make the glaze without it. You just need to replace it with regular boiled water, and you’re done.

Ingredients:

• 3 tbsp. l. powdered sugar
• 2 tbsp. l. cocoa powder
• 2 tbsp. l. water
• 1 tsp. butter

Cooking method:

1. Pour powdered sugar and cocoa into a saucepan and mix them together.
2. Pour water over the ingredients and place on low heat.
3. Stir constantly until the mass becomes homogeneous.
4. When the glaze has cooled a little, add butter and stir. Then we use it in the desired recipe.

Now you know how to make cocoa glaze. Bon appetit!

Among fans of baking and desserts, there are a considerable number of those who prefer all kinds of goodies covered with glaze. Previously, it was used to cover only small baked goods. It can make baked goods sweeter and keep them fresh for a long time. The fashion of covering cakes with it appeared only in the 7th century. There is a story about a French chef who first came up with the idea of ​​covering a mountain of small wedding cakes with a layer of icing as a symbol of unity.

Each housewife has her own recipe. Some of them do it simply: buy a bar of chocolate, melt it in a water bath and pour it over the product. But, in our opinion, it is much tastier and more correct to prepare from cocoa.

The basic ingredients in this confectionery coating are cocoa and sugar (powdered sugar). Then sour cream or milk, flour or starch, or condensed milk can be added to them. Often a piece of butter or margarine is added to the glaze, which gives it a glossy finish.

Cocoa can give an appetizing look to even a cake that is not entirely successful on the outside. To apply it evenly, pour it all into the middle of the cake, and then use a wide knife to level it from the center to the edges. To decorate the sides of the product, you need to use thicker fondant.

You can apply the glaze using a pastry bag or simply make streaks on the surface of the product using a wooden stick. Cookies covered with chocolate enamel can be given an elegant look if you decorate them with ready-made colored sprinkles on top.

To ensure that the chocolate coating turns out delicious and is applied well, strictly follow the recipe. A lack of sugar can make it bitter, and a lack of milk or sour cream or butter can make it too thick.

Before preparing a large batch of glaze, make a test and make sure that the resulting taste will harmoniously combine with the taste of the entire product.

Recipe for chocolate glaze made from cocoa and sugar

1. Mix cocoa, sugar (3 tablespoons), add just a little water (about 2 tablespoons) and cook until thick.
2. Remove the hot mixture from the heat and immediately stir in the butter (30 g piece). As soon as the butter melts, pour it over the cake.

Recipe for chocolate glaze made from cocoa, sour cream, sugar, butter.

1. Boil sour cream (2 tbsp) until thick.
2. Add to it about 2 teaspoons of cocoa, butter (50 g) and sugar (3 tbsp). Boil everything until thickened.

Recipe for chocolate glaze made from cocoa and egg whites

Beat 2 egg whites with a glass of sugar, then carefully add cocoa (about 2 tbsp) and beat again.

Recipe for chocolate glaze made from cocoa, sugar, margarine, flour and milk

Mix over heat, stirring constantly, margarine (1/4 pack 200 g), sugar (5 tbsp), milk (2 tbsp) and half a tbsp. flour. Add cocoa (about 3 tbsp).

As soon as the mixture becomes homogeneous, remove it from the heat without letting it boil.

There is another recipe for making glaze that deserves special attention. The basic components make excellent chocolate enamel, which can be applied to both cold and hot baked goods, which is very convenient. In addition, it does not harden as quickly as the ones above, which means you can apply it slowly. It is ready instantly.

Glaze-express

Sift cocoa and sugar into a dry bowl - 3 tbsp., - 1 tbsp. Add 3-3.5 tablespoons of very cold boiled water to the resulting mixture and immediately stir well.