Good afternoon friends! Today, professional confectioners have learned to make real masterpieces by decorating cakes and pastries. These are figures of people and animals, intricate patterns and paintings, not a cake, but a work of art. Did you know that you don’t have to be a super-master to amaze your family with excellent baked goods. It is enough to know how to make mirror glaze at home.

The composition of the shiny glaze is a kind of emulsion that has a water part in the form of syrup and an oil component - chocolate. An amazing palette of colors and unusual shine, and the surface is so smooth that when you get closer, you can see your reflection. Hence, apparently, the name.

To be honest, for a long time I was sure that all these desserts, amazing the imagination, were nothing more than some kind of clever trick. Well, such a perfectly smooth, shiny coating cannot be edible. But it turned out that it can! And even more - it’s not at all difficult to do it yourself.

How to make mirror glaze at home

Don't think that homemade mirror glaze recipes are beyond your capabilities. In fact, you only need knowledge of a few nuances and subtleties, and the rest will depend on your desire and good mood. If this is your first time making glaze, then you probably have questions, which I will try to answer as fully as possible:

What can be decorated

A glaze called mirror is prepared for coating mousse dessert products - cakes, pastries, soufflés, since they have a perfectly smooth surface. And this is an indispensable condition for achieving specularity and the desired shine effect.

To prepare such desserts, special pastry rings or silicone molds are usually used, which make it possible to obtain such an absolutely smooth surface.

Sometimes used in traditional cakes, but usually they are not completely covered, just the top. In this case, the glaze flows down in beautiful streaks.

What you need for cooking

Glasage, also called mirror glaze, can be made from products that are quite accessible to everyone. These are gelatin, sugar, chocolate, glucose syrup, molasses, food coloring, cocoa, vanillin, condensed milk. Agree, all this is sold in stores.

The cooking technology requires high precision, so in addition you will need:

• Cooking thermometer to select the correct operating temperature.
• Electronic balance.
• Blender with a tall glass.

How to choose the right temperature for making glaze

After heating all components, the glaze is whipped with a blender. At the same time, an indispensable condition for successful glazing is compliance with the temperature regime. Maintaining the operating temperature is very important, since glazing is the final stage in working with cakes. If you spoil it, you will nullify all previous efforts.

• Depending on the type, the working temperature for whipping is considered to be 29 - 39 o C. On average - 32 o C.
• A lower temperature will cause the mixture to “set” before it has time to coat the dessert. Although... there are some subtleties here: if you are going to make beautiful drips on the cake, choose the lowest temperature possible - 29 - 30. At a higher temperature, the drips will quickly roll down and harden into puddles.
• Glaze that is too hot will flow very quickly, leave gaps, and you will not achieve the desired effect.
• It is also important that the cake is properly frozen, take it out just before you start working with the frosting.

Mirror glaze for cake - basic recipe

This is a universal option for making mirror glaze, and once you master it, you can master it with others.

• Leaf gelatin – 12 gr.
• Water – 75 gr. (note that water is weighed in grams).
• Sugar, white chocolate, glucose syrup - take 150 g. each component.
• Condensed milk – 100 gr.
• Dye – 3 – 4 drops.

Step-by-step cooking recipe:

1. Soak the gelatin in very cold water. almost icy water. If you don’t find sheet, take regular powder, it is also filled with water, but the ratio is 1:6. This means that at 12 gr. You need to take 72 grams of powder. water.
2. Place condensed milk and chopped chocolate into a blender glass.
3. Separately, pour water into a saucepan, add sugar and syrup, heat the mixture over low heat until the sugar dissolves. Do not stir the mixture, just shake or move around in the pan.
4. When the mixture boils, measure it with a thermometer - you need to bring the mixture to a temperature of 103 o C. Bring it up, and immediately remove from the heat. It’s important to know here: overcook it and the glaze will become too thick; undercook it and it will run off.
5. Pour the syrup into a glass of blender, squeezed gelatin into it and monitor the temperature - it should drop to 85 o C. Stir everything carefully.
6. Add a couple or three drops of the desired dye and start working with the blender at minimum speed. Beat a little, then decide on the color and add coloring if needed.

Tip: hold the blender at an angle of 45°, and when working, turn only the glass. Then you will see how a funnel forms in the mass and bubbles go into it. There shouldn’t be many of them, and if you do everything right, there won’t be any at all.

If bubbles do form, remove them by straining the glaze through a sieve and then covering with cling film to prevent a film from forming on the surface of the glaze.

After this, place the container in the refrigerator to stabilize for 12 hours (overnight).

The next morning, check the mirror glaze for quality. If you press on it with your finger, it should become elastic and spring back.

Before decorating the cake:

• Warm the glaze in the microwave, blend again and measure the temperature. Working – 30 – 35 degrees – adjust if necessary.
• Quickly strain the mixture through a sieve and into a pitcher with a spout (this will make it easier for you to work with), and remove the frozen cake from the freezer.

Important! Start decorating the cake right away. If it sits for even a couple of minutes, condensation will form on it, causing the glaze to quickly drain. And the temperature of the glaze will drop.

Colored mirror glaze

As I said above, mirror glaze is a water-oil emulsion. Based on this, dyes for it are selected. They must be both fat- and water-soluble.

Confectionery gel dyes are popular among culinary experts, which are added in drops to achieve the desired color. In addition, you can take fat-soluble dry dyes.

• For a stunningly pure white, add titanium dioxide, a powder that produces a stable white pigment.
• You will get a pearlescent effect if you add silver or golden kandurin powder.

Attention! Frozen mirror glaze will become a more saturated and bright color than warm one. Keep this in mind when adding dyes.

By the way, if you dip a white plastic spoon into the mixture and freeze it, you can find out the color of the future cake without pouring it.

A few more tips:

• If the frosting is glass, scoop it up and use it for decoration, but only if there are no cake crumbs in it. If you get it, pass the mixture through a sieve, and then it can be used again.
• Make sure that no condensation forms, otherwise the glaze will wrinkle.
• If the glaze has thickened too much, you need to warm it up in the microwave again and continue working. Thus, it can be heated several times.
• Excess glaze can be collected and left in the refrigerator for a month - longer storage is not provided. Cake, and other confectionery products filled with
• mirror glaze, cut with a hot dry knife.

Chocolate mirror glaze - recipe

Mirror glaze, called chocolate, is the most popular in home preparation. Decorate the cake, the pastry, and the soufflé. If you don’t find molasses, make the syrup yourself, as described below.

• Gelatin - sachet.
• Sugar – 240 gr.
• Water – 95 gr. Molasses – 80 gr.
• Cream, the fattest, more than 30% - 160 gr.
• Cocoa powder – 80 gr.

1. Soak gelatin: 30 ml for powder. water, leaf - 200 ml.
2. Add molasses and sugar to the water, bring to a boil, and at the same time boil the cream in a separate bowl.
3. Combine the cream with syrup, add cocoa in small portions.
4. Stir, add the swollen gelatin and start beating the glaze. The temperature of the mixture for decorating cakes is 37 o C.

Honey mirror glaze for cake

Instead of glucose syrup, if you don’t find it, you can successfully use regular honey. Or make your own syrup (recipe below). The honey aroma will give your cake a special taste.

• Water – 75 gr.
• Leaf gelatin – 12 g.
• Sugar, natural liquid honey, white chocolate - 150 g each. Condensed milk - 100 g.
• Dye.

How to make the glaze:

1. The preparation of the mirror mixture is completely similar to the basic recipe. Just note that the honey must be liquid; to do this, melt it in a water bath.

Mirror glaze with homemade syrup

This syrup is called invert, which is very easy to make yourself. Used instead of molasses and glucose syrup.

How to prepare it:

1. Take: 350 gr. sugar, hot water – 155 ml, citric acid – 2 g. (this is 2/3 teaspoon) and baking soda - 1.5 g. (a quarter of a teaspoon).
2. Place sugar in hot water and cook until boiling. When this happens, add citric acid and cook for 20 minutes, covering with a lid. The syrup will turn light golden brown.
3. Remove from heat. Dilute the soda with a dessert spoon of water and pour into the syrup. Something like an explosion will happen. When the bubbles subside, the syrup is ready. It resembles liquid honey in color and consistency.

How to make mirror glaze:

• Gelatin – 7 gr.
• Sugar, white chocolate and invert syrup - 100 g of each component.
• Condensed milk – 70 gr.
• Dyes.

1. Soak the gelatin. Heat water, add sugar, syrup and bring temperature to 103 degrees. Pour in condensed milk and add chocolate. Stir, add the desired dye and gelatin.
2. Beat with a blender (glaze temperature should be 30 - 35 degrees). Send it to the cold. Warm to desired temperature before using for decoration.

We will tell you several recipes on how to prepare mirror chocolate glaze. This beautiful decoration for a culinary product will make a cake and any other baked goods even tastier.

How to make chocolate frosting

As we have already said, if you apply chocolate glaze to a cake, pastry, ice cream, etc., they will not only become more beautiful, but also much tastier. You won't forget the excellent taste of fresh fruit when you coat it with chocolate.

What kind of chocolate is best, what needs to be done to get the desired consistency, that is, homogeneous? To prepare, we only need pure chocolate. There is no need to buy tiles filled with raisins, nuts, etc.

Not every type of chocolate (porous, white and dark varieties) is suitable for our business. If you use porous chocolate, the glaze of the desired consistency almost never comes out as a result of heat exposure.

Glossy chocolate glaze will be obtained from high-quality white chocolate. White icing is also suitable for rolls, cakes and other types of confectionery because it can be tinted in various shades. To melt white chocolate, you need to prepare a water bath. The tile should be placed in vegetable oil and food coloring of the color that is needed should be added.

To make this coating, you can also use culinary, dessert, fondant, or couverture chocolate. Their main difference is the amount of cocoa in the composition.

It is best to melt culinary chocolate, but dessert chocolate has better taste. The glaze from it will be thick, so you need to strictly follow the recipe and dilute the chocolate in milk or butter. Then the mass will not be too dense.

Couverture contains a large amount of cocoa butter. This glaze will be very sweet and smooth.

Mirror glaze

The shiny chocolate glaze according to this recipe is prepared without the use of glucose, so there is no need to buy ingredients at the confectionery store and prepare invert syrup, which replaces glucose. Another name for this glaze is. It is great for work because it is easy to apply to the surface and comes out very tasty.

Some housewives do not use glaze due to excessive sweetness. But this glaze is not at all cloying, so if you yourself or people close to you have a sweet tooth, the glaze will certainly suit you.

To prepare it, add 12 g of gelatin to cold water (60 ml). Then in a saucepan with a thick bottom you need to put sugar - 240 g, which is filled with water (80 ml). The consistency must be brought to a boil.

After this, 80 g of cocoa powder must be sifted through a sieve and added to the boiling syrup. You need to cook for about 1 minute.

Liquid cream (160 g) with a fat content of 35% must be boiled, added to the melted gelatin and mixed.

Mix both liquids to obtain a homogeneous consistency. You can blend using an immersion blender. Try to fix it and not lift it so that bubbles do not appear.

If the glaze sits for a while, it becomes uniform and smooth. To do this, set it aside for several hours, or better yet, for a day. If you don’t have that much time, you need to cool the glaze to a temperature of about 30 degrees or a little less. It is now ready to use.

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Milk chocolate frosting

Dessert lovers will certainly not remain indifferent to milk glaze. The recipe for making it is very simple; we don’t need sophisticated ingredients. The resulting mixture is used for glazing sweets, cakes, cheesecakes and other sweet dishes.

The peculiarity of this glaze is that you can get either a thin or thick layer - at your discretion. To prepare, we only need a chocolate bar. If you want to apply multiple layers or need a lot of glaze, just take a few tiles. You can also experiment by melting several varieties at the same time. The result will be an original coating.

So, take milk chocolate and break it into pieces. We choose quality chocolate. The better the tile, the easier it will be to melt, and the tastier the glaze will be. To melt, prepare a water bath.

Pre-lubricate the walls with vegetable oil (can be replaced with butter) to prevent burning. Now melt the chocolate until it becomes a glaze. During the cooking process, the mixture must be stirred regularly.

Your glaze is ready, apply it to the confectionery product and put it in the refrigerator to harden.

Colored mirror glaze

In order to prepare colored glaze, we will need the following ingredients:

• gelatin;
• glucose syrup (invert syrup, molasses, liquid honey are suitable instead);
• White chocolate;
• condensed milk;
• sugar;
• water;
• dye.

Cooking method:

1. The measured 12 g of gelatin should be filled with water (60 ml). Place 150 g of sugar in a saucepan, and then add water and invert syrup (75 ml and 150 ml, respectively).
2. Now our mixture needs to be put on fire and boiled until the sugar is completely dissolved.
3. Melt 150 g of chocolate in a water bath. The same can be done in the microwave. Be careful not to overheat the dish, otherwise the chocolate will not be suitable for further preparation.
4. The water bath should be made in such a way that the boiling water does not touch the container with chocolate.
5. As soon as the water boils, turn off the heat immediately and stir the chocolate regularly until it is completely melted.
6. If the process takes place in the microwave, you need to put the chocolate in for 15 seconds, then take it out, stir, put it in again and continue until the bar has completely melted.
7. Now you need to pour the chocolate into a blender glass. You don’t have to use it, but then the process will take longer. Add 100 g of condensed milk to the chocolate. It must also be of high quality. Since the taste greatly affects the glaze, it is better to buy one that does not contain plant ingredients. Ideally, there will be only sugar and milk.
8. Then you need to pour the heated invert syrup onto this mixture. This all needs to be mixed (of course, the process is not easy, but it needs to be done).
9. Add gelatin little by little and mix again, followed by dye (color of your choice). If it is gel, just a few drops will be enough. All this needs to be stirred thoroughly again.

A blender will be your best assistant in this matter. It should be held at an angle of 45 degrees. When lowering the blender into the glaze, do not lift it so that bubbles do not appear.

Our glaze is ready, it can be applied to confectionery products.

1. Recipe with chocolate and condensed milk:

75 g water

150 g sugar

150 g glucose

100 g condensed milk

12 g gelatin (180 bloom) or 10 g gelatin (200 bloom)

150 g white chocolate (milk, black) coloring

Simply pour the gelatin in the leaves with a large amount of cold water (if it is powder, then pour 6 parts of water into 1 part of gelatin, you will get a gelatin mass, then use all of it). Bring water, sugar and glucose to 103C, you can immediately add dye. Pour over chocolate, condensed milk, add gelatin, you can add more coloring. Punch with a blender. Cover with cling film and refrigerate overnight. Operating temperature 33-35C. But be guided by the consistency of the glaze.

2. Icing with cocoa powder (I really love it):

25 g water

115 g cream

160 g sugar

50 g cocoa powder

6 g gelatin

Soak gelatin in cold water. Bring water, cream and sugar to a boil. Add squeezed gelatin. Pour cocoa powder into a glass, pour in our boiling mixture, and puree with a blender. Cool in the refrigerator overnight. Operating temperature 35C.

3. Chocolate and cream glaze:

265 g chocolate

6 g gelatin

175 g cream

40 g water

30 g glucose

25 g odorless vegetable oil

Soak gelatin in cold water. Melt the chocolate. Bring the cream, water and glucose to a boil, pour over the chocolate, add gelatin, pour in the butter and puree with a blender. Operating temperature 37C.

4. Colored cream icing:

180 g sugar

45 g water

200 g cream 35%

45 g milk

60 g glucose syrup

6 g gelatin

Soak gelatin in cold water. Bring cream and milk to a boil. Separately, bring water and sugar to 110C, add to cream and milk. Stir in glucose and cook until smooth. Add gelatin. Operating temperature 30C.

5. Berry glaze with pectin:

90 g sugar

8 g pectin NH

15 g glucose

195 g seedless berry puree or juice

145 g water

6 g gelatin

Heat the puree, water and glucose. Add sugar and pectin, bring to a boil, stirring. Boil for 1-2 minutes. Add the swollen gelatin. Operating temperature 30C

6. Glaze on berry puree:

100 g berry puree

70 g milk

45 g cream 33%

25 g sugar

45 g glucose

320 g white chocolate

7 g gelatin

Soak gelatin in cold water. Bring the puree, milk, cream, sugar and glucose to a boil, pour in the chocolate. Add gelatin, beat with a blender. Operating temperature 28C.

7. Glaze on berry puree:

500 g berry puree

2 vanilla pods

160 g water

150 g glucose

185 g sugar

18 g pectin NH

50 g gelatin mass

80 g cold-cooked neutral glaze

Bring water, puree, vanilla seeds and glucose to a boil. Add sugar and pectin. Bring to a boil and simmer for 2 minutes. Add gelatin mass and neutral glaze. Punch with a blender. Operating temperature 70C.

8. Caramel glaze:

170 g sugar

140 g water

140 g cream

23 g sugar

14 g cornstarch

7 g gelatin

Make dry caramel from 170 g of sugar. Simultaneously heat water and cream to a boil. Pour into the prepared caramel and stir gently. Add sugar (23g) with cornstarch, bring to a boil, brew for 1 minute. Add the swollen gelatin. Operating temperature 25C.

9. Cream icing: 180 g cream

260 g sugar

70 g water

20 g gelatin coloring

Soak gelatin in cold water. Boil sugar and water to 120C, pour into hot cream, stirring constantly. Add gelatin and coloring. Punch with a blender. Operating temperature 33-34C.

10. Chocolate glaze:

130 g sugar

130 g glucose

55 g water

10 g gelatin

71 g milk

15 g milk powder

165 g chocolate coloring

Bring sugar, glucose and water to a boil. Mix milk with milk powder, add to sugar syrup, bring to a boil. Add gelatin, pour over chocolate, add coloring. Punch with a blender. Operating temperature 27-28C.

11. Chocolate glaze:

795 g sugar

285 g water

160 g cocoa powder

170 g cream 33%

27 g gelatin

100 g dark chocolate

Bring sugar, water, cocoa, cream to a boil. Add gelatin. Cool to 67C, pour over chocolate. Punch with a blender. Operating temperature 30C.

12. Chocolate glaze:

360 g sugar

120 g cocoa powder

280 g water

210 g cream

22 g gelatin

Pour sugar into a saucepan and sift cocoa on top. Make a well in the center and add water, stirring constantly. Place the pan with the pasta on the heat and add the cream. Over medium heat, stirring constantly, bring to a boil, cook for 3 minutes. Remove from heat, add soaked gelatin. Strain through a sieve. Operating temperature 33-35C.

13. Chocolate glaze with condensed milk:

22.5 g gelatin

125 g water

225 g sugar

225 g glucose

225 g white chocolate

160 g condensed milk

90 g neutral glaze coloring

Bring sugar, water and glucose to a boil, pour over chocolate, condensed milk and gelatin. Punch with a blender. Add neutral glaze. Punch with a blender.

14. Praline Glaze:

600 g almond praline

300 g cream

900 g neutral glaze

100 g water

16 g gelatin

Heat the neutral glaze to 70-80C. Heat the cream, add soaked gelatin and praline. Punch with a blender. Add neutral glaze and water, beat with a blender. Operating temperature 35C.

15. Chocolate glaze:

150 g water

250 g sugar

100 g cocoa powder

150 g cream

15 g gelatin

Heat water and sugar until sugar dissolves. While stirring, add cocoa powder and cream. Bring to a boil, stirring with a whisk. Strain through a sieve. Cool to 5-60C, add swollen gelatin. Operating temperature 27-28C.

16. Coffee frosting with chocolate and caramel:

10 g gelatin

250 g fine sugar

415 g cream

125 g condensed milk

165 g milk chocolate

84 g chilled espresso

Prepare dry caramel, pour hot cream. Add condensed milk, swollen gelatin, pour over chocolate, add expresso. Punch with a blender. Operating temperature 36-38C.

Good and delicious cakes to everyone!

There is nothing complicated in making mirror glaze. Difficulties arise at the time of coating the products with glaze - the surface of the products must be perfectly smooth.
There are many recipes for making mirror glaze (in culinary terminology - glaze), they differ in content - cocoa, white chocolate, dark chocolate are used; they differ in the amount of ingredients - in some places there is more sugar, in others water, in others chocolate; differ in the availability of products - in some recipes you need to use glucose, corn syrup, invert syrup, titanium dioxide.
I present the easiest and most accessible recipe for mirror glaze.
The glaze, as the name implies, has a bright, smooth, reflective surface. The first photo shows how a bouquet of flowers is reflected on the surface.
It tastes pleasant - sweet with a strong chocolate aroma. If you use dark chocolate or cocoa to prepare the glaze, then the specific bitterness will remove the excess sweetness, and if you use white chocolate, the glaze will turn out very sweet.
The glaze does not harden to a solid state, but remains elastic, like marmalade.

COMPOUND

1 cup sugar (200g), 110ml water, 0.5 cups 33~35% fat cream (125g), 50g cocoa or 100g dark chocolate, 10g gelatin

Soak gelatin in 50 grams of water.

Pour sugar into a saucepan and pour 60 grams of water.
Bring to a boil over high heat until the sugar is completely dissolved.
Add heavy cream.

Bring to a boil and remove from heat.
Place broken chocolate or sifted cocoa into the syrup.

Stir gently until the chocolate has dissolved or until all the cocoa has been incorporated into the liquid without leaving any lumps.

Place the swollen gelatin into the hot mixture.

Continue stirring gently until all the gelatin has dissolved.
You can mix the frosting with an immersion blender, holding it at an angle and not lifting it above the surface of the frosting to prevent bubbles from forming in the frosting.
Strain the glaze through a fine sieve.

Cover the glaze with cling film so that it lies on the surface without an air gap. This will prevent the glaze from weathering.

Leave the glaze to cool.
To properly stabilize the glaze, it must be placed in the refrigerator overnight after cooling.

If there is no time, then bring the glaze to body temperature or slightly lower - a drop of glaze applied to the inner bend of the arm should not be felt.
If the glaze was kept in the refrigerator, then heat it to a liquid state in the microwave or in a water bath.

Then cool again to body temperature (working temperature of the glaze is 30~35°C).

After the glaze reaches the desired temperature, pour it onto the leveled surface of the product. The more glaze, the smoother it will lie on the product. It is best to apply the glaze in two stages - pour the first layer, wait 2-3 minutes and pour a second time.
To ensure that the glaze does not drip off the cream, but hardens immediately, the product must be kept in the refrigerator for 8~10 hours or in the freezer for 2 hours before coating with glaze.

To frost the sides of the cake, place the cake on a wire rack. Place a tray lined with foil under the grill. After coating the top, pour the frosting evenly in a circle around the edge of the cake. In this case, part of the glaze will flow onto the tray.
Dried glaze can be scraped off the tray, reheated and reused.
Place the glazed product in the refrigerator until completely hardened.

It happens that with high humidity in the room, the glaze on the product after removal from the refrigerator becomes covered with drops of water.
In this case, the drops should be carefully blotted with the corner of a well-absorbing napkin, being careful not to touch the glaze.

The frosting can be stored in the refrigerator in a covered container for 5~7 days.

Chocolate icing for a cake is one of the most common dessert decorations. Many housewives mistakenly believe that the process of preparing it is too long and complicated. However, it is not. See for yourself by making your own cake frosting at home!

The main advantage when making chocolate frosting is that you can use almost any type of chocolate and cocoa powder.

The taste will not be affected, but will differ slightly from each other.

Cocoa glaze can be prepared if you don’t have all the necessary ingredients on hand, namely a chocolate bar and cream.

What you will need:

• cocoa powder – 2 teaspoons;
• sugar – 4 tbsp. spoons;
• drain butter – 50 g;
• milk – ½ tbsp.

Mix cocoa and sugar in a small bowl. Then milk is added to them, and the mixture is thoroughly mixed again. Prepare the butter in advance. Milk, sugar and cocoa are placed on the stove and heated over low heat until thickened. When the consistency becomes more liquid, you need to immediately add oil, remembering to stir constantly. The glaze is cooked until it becomes sticky like honey.

How to cook with sour cream?

Glaze prepared with the addition of sour cream always turns out very tasty and easily spreads on the surface of the cake.

What you will need:

• sour cream 20% - 100 g;
• sugar – 5 tbsp. spoon;
• drain butter – 50 g;
• cocoa powder – 6 tbsp. spoon;
• salt – ½ teaspoon.

Take a small saucepan, put sour cream, butter, sugar and salt in it. Turn on a small fire on the stove and stir the mixture constantly. As soon as the sour cream and butter begin to soften and melt, add cocoa powder in a timely manner. Don't forget to stir and make sure the glaze doesn't burn. The fire should always be low.

During cooking, the glaze begins to gradually thicken. Readiness should be checked with a wooden spatula: if the mixture has a consistency similar to thick and liquid sour cream, then we can assume that the glaze is ready. Before applying to the cake, you need to let it cool for a couple of minutes at room temperature.

With added cream

Creamy chocolate glaze is a traditional recipe used by most modern confectioners to decorate their sweet culinary masterpieces.

What you will need:

• chocolate – 150 g;
• cream – 50 g;
• drain butter – 30 g

The chocolate bar is broken into portioned pieces, placed in a bowl and completely melted in a water bath. After it has completely melted, add a piece of butter. Stir and wait until the butter softens so that it is easier to combine with liquid chocolate. Then pour the cream into the bowl and bring the mixture to a homogeneous mass. After removing from the water bath, the glaze must be cooled before using to decorate the cake.

Recipe for white or dark chocolate bars

First of all, before using any chocolate bar, make sure that it does not contain any impurities: chopped nuts, hazelnuts, caramel, etc. Otherwise, such chocolate will be unsuitable for further use for making glaze.

What you will need:

• any chocolate – 100 g;
• milk – 1 glass.

To make it easier to remove the glaze from the bowl where it will be cooked, you can grease the chocolate bar with butter. Make sure there is no water. Break the chocolate into portions, place it in the container of your choice and add milk. This is necessary so that the glaze does not turn out too thick. Otherwise, it will set very quickly and unevenly on the cake.

Start heating the mixture in a water bath, remembering to stir constantly so that the glaze does not burn. It is best to use a dry wooden spoon for this purpose. When it acquires a plastic consistency, you can cover the surface of the cake with it, without allowing it to cool completely.

With cocoa and milk

Try making an original and delicious glaze from cocoa powder, additionally using milk.

What you will need:

• cocoa powder – 2 tbsp. spoons;
• milk – ½ tbsp.;
• drain butter – 30 g;
• powdered sugar - ½ tbsp.;
• vanillin – ½ teaspoon.

Cocoa and powdered sugar are mixed together in a saucepan. Add milk to the mixture and mix thoroughly. Place the pan on the stove with low heat and cook until the glaze becomes foamy. After this, remove from the stove, leaving to cool slightly. Add melted butter and beat with a mixer, so the glaze will be more flexible and easier to apply to dessert.

Mirror glaze for cake

Mirror glaze for a cake can turn a dessert into a truly real work of culinary art. But when preparing it, you need to constantly maintain a high temperature, otherwise the icing will roll off the cake and you won’t get a beautiful effect.

What you will need:

• sugar – 250 g;
• molasses – 80 g;
• gelatin – 15 g;
• cream – 150 ml;
• cocoa powder – 80 g.

First of all, you need to soak the gelatin in 30 ml of water until completely dissolved. Then molasses and sugar are brought to a boil in 100 ml of water. After this, separately boiled cream is added to it. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with a regular chocolate bar.

By this time, the gelatin will have swelled well and will be ready to be added to the glaze. Heat it and add to the resulting mixture. After this, beat the glaze a little in an immersion blender and make sure that its temperature is at least 37 degrees. Now the sweetness is ready to decorate the cake.

With added oil

Chocolate glaze, which has butter among its ingredients, is also a traditional and quick recipe. It can be used when you urgently need to decorate a cake or other recipe, but all the necessary ingredients are not at hand.

What you will need:

• drain butter – 50 g;
• milk or cream – 30 ml;
• cocoa powder – 3 teaspoons;
• sugar – 4 teaspoons.

Sugar and cocoa are mixed in a mug or separate bowl so that both bulk components combine without forming lumps. Then milk or cream is added and the glaze mixture is mixed again.

The bowl is placed on the stove and brought to a boil. After this, butter is immediately added and the glaze is stirred until it is completely dissolved. While the icing has not cooled and hardened, pour it over the prepared cake layer.

What you will need:

• milk – ¼ tbsp.;
• milk chocolate – 1 bar;
• sugar – 1 tbsp. spoon;
• piece of plum oils

As with the rest of the recipes, you first need to melt the chocolate using a double boiler or microwave. Place a bowl on a hot stove, pour in milk, add sugar and stir the mixture thoroughly until the granulated sugar crystals are completely dissolved. After this, melted chocolate is added to them, and the glaze is mixed again until a homogeneous mass is obtained.

The result is a tasty and liquid glaze, which is very convenient for decorating cakes and other confectionery products. It hardens almost immediately after application, but it will not be too hard.

How to cover a cake with chocolate icing?

To properly coat a cake with chocolate icing, you need to follow several rules that will make the dessert the most successful:

1. It is best to use cream, cherry, apricot or strawberry filling for sponge cake layers. All these flavors complement chocolate most successfully, and the dessert will not seem so cloying.
2. There are no special restrictions regarding the chocolate used. Real dark chocolate of the highest quality is best suited for this purpose, but you can also use a regular confectionery bar. Sweets containing nuts, raisins, marmalade, caramel and porous tiles are strictly not suitable.
3. To add some zest to the glaze, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
4. The cake is covered with exclusively liquid and warm glaze. It is placed on a wire rack and poured over the top from a ladle or bowl using a culinary wooden spatula to level the surface.