Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. It is used to cover cakes and pastries, to paint on gingerbread cookies and cookies, to fill the tops of cupcakes, etc.

Glaze is not only beautiful, but also useful. Thanks to it, baked goods stay fresh longer. In addition, this cupcake decoration is very easy to prepare and not expensive. The only products you need are sugar and water. This is for the simplest frosting. But there are many recipes for this decoration; sometimes it seems that as many confectioners in the world, there are as many recipes, or even much more: everyone has at least two favorites.

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Glaze, like any other product, has its own rules, and if you follow them, your baked goods will always be beautiful, fragrant and impressive.

Consistency

The glaze should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, will set quickly and will not drain. If you followed the recipe and the glaze turned out too thin, add a spoonful of powdered sugar, and if it turned out too thick, add a teaspoon of hot water.

Different goals

Liquid glaze is poured over the tops of cupcakes or donuts. Glaze with the consistency of 20 percent sour cream is used for patterns and designs on cakes. Or you can make the icing even thicker and use it to glue one half of the cake to the other. A brush will help with this.

Powder

It needs to be ground very carefully. Right within a few minutes. And when you open the lid of the coffee grinder, a “sugar smoke” should come from the powder. Yes, and of course, it’s best to make your own powder, not store-bought. Moreover, it is done very quickly.

In addition, it is better to sift the powder.

Lemon juice

It is often used as a substitute for water when making glazes. And sometimes they add a few drops to the glaze for flavor. Lemon juice gives the glaze a great taste and smell. And if the baked goods are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On whites and yolks

With eggs, the glaze acquires a rich taste and a soft, dense consistency. Protein glaze is often used for Easter cakes or for drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such glaze in the oven. Although this is often not mentioned in recipes.

Place the product in an oven heated to 100 C or a little more, even a little heating will protect you from salmonella, since it dies at 70 C.

With butter

When making icing for cakes, fat and butter are often added. The glaze with it turns out soft, creamy, it is well suited for cakes. The option with chocolate or cocoa and butter looks especially beautiful.

Secret: If you brush the cake with a thin layer of jam before frosting, the frosting will lie perfectly evenly and will shine very beautifully.

Dyes

It is often recommended to add food coloring to the glaze; with it, the color turns out bright, and the product takes on a festive, cheerful look. Of course, there is nothing wrong with using food coloring from a bag, but you can add natural coloring products to the icing. For example, a spoonful of raspberry jam - you get a red color and a magical raspberry aroma. A pinch of turmeric and a piece of butter will give you an intense orange tint.

Secret: For glaze it is better not to use porous chocolate. And if you add a spoonful of cocoa to the chocolate, the color will be more saturated.

How to apply?

Liquid glaze for Easter cakes and cupcakes is applied with a brush. You can apply it in several layers. The glaze for painting is applied using a pastry syringe. By the way, you can use a regular disposable syringe.

Simple glaze

200 g powdered sugar

4 tbsp. l. hot water

Step 1. Mix powder and water and place on low heat.

Step 2. Cook, stirring, until the glaze becomes smooth. Approximately 5-7 minutes.

Step 3. Pour hot glaze over gingerbread cookies or buns.

Egg yolk glaze

5 yolks

1.5 cups powdered sugar

3-4 tbsp. freshly squeezed orange juice

Step 1. Beat the yolks with orange juice until a stable foam forms.

Step 2. Gradually introduce previously sifted powder. Stir everything until smooth.

Step 3. Cover the cake or cookies with icing and dry in the oven at approx. 100 C.

Glaze with rum

1 cup powdered sugar

3 tbsp. Roma

1 tbsp. l. hot water

Step 1. Sift the powdered sugar.

Step 2. Add water and rum and grind very thoroughly. Cover cupcakes or pastries.

Chocolate glaze

100 g chocolate

3 tbsp. l. water

1 tbsp. l. butter

100 g powdered sugar

Step 1. Break the chocolate into pieces, add hot water and heat until the chocolate dissolves.

Step 2. Then add softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Good to use for patterns

1 cup powdered sugar

1 tsp lemon juice

Step 1. Beat the whites until stiff foam.

Step 2. Sift the powder into the egg whites and beat very well again. Add lemon juice.

Step 3. Fill a pastry syringe or bag with icing. Apply a pattern to a cake, cookies or gingerbread.

Butterscotch icing

200 g hard toffees

40 g butter

1/4 cup milk

1-2 tbsp. l. powdered sugar

Step 1. Heat butter and milk in a saucepan.

Step 2. Add toffee and powder, cook until the candies are completely dissolved, stirring constantly.

Step 3. Apply to the cake in several layers.

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 are all accustomed to the fact that confectionery products, to give them an appetizing appearance and delicious taste, are covered with all kinds of sweet glaze, which is prepared from a variety of ingredients (fruit fillings, powdered sugar, milk, butter, sour cream, eggs, chocolate, starch, condensed milk, cocoa) . But the main, popular and most favorite coating is chocolate glaze, which is suitable for decorating absolutely all types of baked goods, making it sweeter, more attractive and preserving the freshness of the product for a long time. Let's learn how to make a variety of chocolate glazes at home to make our confectionery products more perfect.

Rules for working with chocolate icing

You can prepare chocolate glaze by melting pure chocolate in a water bath, adding a little white chocolate or butter, but it is worth considering that this type of coating quickly hardens, crumbles and is only suitable for cakes with a perfectly flat and smooth surface. Therefore, the base of any chocolate mixture for coating cakes, muffins, rolls, cookies, marshmallows, pastries, sweets, eclairs, homemade pies is prepared from a cocoa product, the dry residue of which must be at least 25%.

When making chocolate glaze, you must adhere to certain rules:

• The finished product should be coated with glaze when it has completely cooled. If you do this “hot on the heels,” your perfect chocolate glaze will be covered with an unattractive web of cracks of varying depths.
• Chocolate icing cannot be applied to baked goods while it is hot, as it will simply spread over your product, ruining its appearance.
• If you want to add gloss to your glaze, add a small piece of butter or margarine to it, if it is not originally included in the original recipe.
• At the beginning of cooking, be sure to sift the cocoa; such a simple manipulation will saturate it with oxygen and make it more airy.
• In order to evenly distribute the chocolate glaze over the product, pour it all into the center of the baked goods, then carefully distribute it from the center to the edges. Treat the sides of the product with thicker frozen fondant.
• Glaze made with powdered sugar hardens quickly.
• In order to diversify the taste of the glaze, you can add a little vanilla, mint, cinnamon or any special flavoring. Chocolate glaze harmonizes perfectly with coconut flakes, rum, cognac and vanilla.
• The most important rule: you can adjust the thickness of the chocolate glaze, prepared yourself, by adding or subtracting sugar, cocoa or liquid ingredients.

Simple recipe for chocolate glaze

The recipe for this type of chocolate coating is the simplest, easy to remember and can be used as the basis for any other cocoa-based recipe.

You will need the following composition of products:

• 5 tbsp. l. milk (can be replaced with water), cocoa powder, sugar;
• 50 g butter.

Preparation does not take much time and effort: a mixture of sugar and cocoa powder is poured into butter melted over low heat in milk. Everything is stirred until completely dissolved and brought to a boil.

Standard Glittery Chocolate Glaze Recipe

To prepare the most common fudge, you will need the following ingredients:

• 5 tbsp. l. natural cocoa powder;
• 3 tbsp. l. water, any alcohol and powdered sugar;
• 40-50 ml high fat cream (can be replaced with butter);
• vanilla or cinnamon;
• To improve the taste and texture of the glaze, you can add 50-60 g of dark chocolate.

Pour the required amount of water into a container placed in a water bath, add a mixture of cocoa and powdered sugar into it, stir until completely dissolved. Then add cream, alcohol and flavoring.

Chocolate frosting with sour cream

The principle of preparing this type of glaze is similar to the first, the only difference is that sour cream is added at the very end, adjusting the consistency of the product. This type of glaze is more like a cream in texture; it has a peculiar thickness and a special taste due to the addition of sour cream.

Prepare the ingredients:

• 5 tbsp. l. cocoa powder;
• 4 tbsp. l. sour cream;
• 3 tbsp. l. powdered sugar, water;
• flavoring

Chocolate glaze based on condensed milk

This type of coating will be beautiful, tasty and glossy. Mix and grind 3 tbsp. l. butter, condensed milk and cocoa powder. Heat everything over low heat, bringing to a boil.

To ensure that the chocolate glaze you prepare turns out perfect, do not forget to strictly follow the chosen recipe. Remember that a deficiency or excess of any product can completely change the taste of the coating, and with it the decorated dish.

Can be compared with the work of artists. At the same time, painters have no idea what the final touches of the paintings will be. But pastry artists always know what they will do. As a rule, the final touch in their work is icing, which is used to cover a variety of cakes, gingerbreads, cookies, pastries and cupcakes.

Variety of icing sugar

At this point, cooks can show all their creativity, since sugar glaze can be quite varied. What all of its types have in common is the fact that they are all made using sugar or powder.

Various ingredients can be added here. Among them, egg whites, starch, milk, cream, butter, sour cream, cocoa, juices and vanilla are very often used.

The powder is mixed with milk until it reaches a soft paste. Then sugar syrup is added, and flavoring is also added here. After this, you can begin to beat the resulting mixture. Whisk until the cake icing becomes smooth and shiny.

After obtaining the optimal result, you need to divide the glaze into small cups and add the desired color to each cup. A characteristic feature is that the more of the corresponding dye is added, the brighter the color of the icing on the cake will subsequently turn out. When frosting cookies, for example, you need to dip them in colored icing or spread it on with a small brush. During the painting process, sugar icing, the recipe for which was described above, is poured into a special pastry syringe, after which various colored designs are applied to the cake.

Gingerbread cookies with a translucent sugar glaze and white streaks are very tasty. The composition of this glaze is quite simple. This includes water and sugar. The peculiarity of her recipe is the secret of preparation and the direct method of glazing the gingerbread.

You need to take one glass of granulated sugar and half a glass of plain water, which is poured into the pan. Then you need to dissolve sugar in it and bring this mixture to a boil. You need to boil, constantly skimming off the foam until large transparent bubbles appear.

After cooling such a glaze, flavorings should be added to it, including vanilla, almond or rum. After this, you need to cool it a little more and you can start glazing. On relatively large products, sugar glaze for gingerbread is applied with a brush. Small ones can simply be immersed in syrup, stirring carefully and then removing them with a slotted spoon. After this, you need to place the gingerbread cookies on a wire rack, so that the excess syrup will drain and the rest will harden. This will make gingerbread glaze.

These are the various recipes for sugar icing that exist today, serving as the final wonderful touch to any confectionery creation.

If you don't have time to make intricate decorations for home baking, icing will help you out. It is made with cocoa, real chocolate, sour cream, condensed milk or honey. The cake can be completely covered with icing, decorated with inscriptions, or even used as a layer for cake layers. The glaze is prepared quickly; you don’t need any special skills.

Some tricks will help you decorate your birthday cake in an original way:

1. When cooking, the glaze must always be stirred vigorously, otherwise it will burn and become bitter.
2. Chocolate can always be replaced with cocoa powder, just follow the proportions: if the recipe says “100 grams of chocolate,” take instead 50 grams of cocoa powder and 50 grams of butter, cream or condensed milk.
3. After decorating the cake covered with glaze, refrigerate for at least 3 hours.
4. Light glaze can be tinted with food coloring. One drop of blue dye will give a light glaze a snow-white tint, neutralizing the yellowness of the butter.

It is more convenient to heat the chocolate for glaze in the microwave, after covering the container with a lid.

Mirror glaze

This cake coating is shiny, smooth, and very durable. When cutting the cake into portions, the knife must be heated, otherwise the icing may crack.

Ingredients:

1. Chocolate (white can be combined with food coloring, black) – 1.5 bars;
2. Glucose syrup – 150 milliliters;
3. 150 grams of sugar;
4. Condensed milk – 100 milliliters;
5. Gelatin (+ 60 milliliters of water) – 12 grams;
6. 75 milliliters of water.

Cooking process:

1. First, soak the gelatin in water and let it swell.
2. Mix glucose syrup and sugar in a saucepan, put on fire and boil.
3. Boil a little, remove from heat, cool.
4. Add gelatin to the cold syrup, and pour in condensed milk.
5. At this stage, food coloring is added if the chocolate for the glaze is white and a different coating color is needed.
6. Chop the chocolate, add syrup, and beat with a blender.
7. Refrigerate the mixture overnight. In the morning, warm it up in the microwave to 35 degrees, beat it again if necessary and cover the cake. When decorating, simply pour the icing evenly onto the surface of the cake without smoothing it with a knife.
8. Refrigerate for 3-4 hours to harden.

Icing

This cake covering is the easiest to prepare and the most festive. The snow-white color on the surface of the dessert gives it solemnity and elegance. In addition, products for such glaze can be found in the refrigerator of any housewife.

Ingredients:

1. Powdered sugar – 200 grams;
2. Lemon juice – 1–2 tablespoons;
3. Vanilla – 1 packet.

Cooking process:

1. Sift the powdered sugar into a fine sieve, preferably twice.
2. Squeeze the juice out of the lemon and strain.
3. Pour the juice into the powder in a stream, stirring the mixture with a whisk.
4. When you get a viscous mass, beat it at high speed with a blender.
5. Finally, add vanilla or other essence as desired.
6. If you add 1 egg white to the composition, you will get a fairly viscous and elastic glaze (icing). You can not only cover the cake with it, but also create amazing snow-white decorations, figures, and inscriptions.

Honey and Coconut Milk Glaze

This unusual chocolate glaze based on liquid honey and coconut milk is very sweet and slightly sticky. It has excellent covering properties and fills all the unevenness on the cake.

Ingredients:

1. Coconut milk – 35 milliliters;
2. Cocoa powder – 10–15 grams;
3. Honey – 30 milliliters;
4. Half a bar of dark chocolate;
5. A piece (about 40 grams) of butter.

Cooking process:

1. Blend the chocolate with a blender or grate it on a coarse grater.
2. Mix it with sifted cocoa powder, milk and honey.
3. Place the dishes over low heat, preferably in a water bath.
4. Stirring, bring the mixture to a boil and cook until all ingredients are dissolved.
5. Add a piece of butter to the slightly cooled mass, stir until it dissolves.
6. Apply the sauce to the surface of the cake and spread it with a knife.

Chocolate sour cream glaze

This baking coating is soft and delicate. You can apply the glaze in a fairly thick layer, and it will not flow, but it will not harden either. Can serve as a layer for cakes. For this filling, sour cream must be fatty and without excessive acid.

Ingredients:

1. Sugar – 6 teaspoons;
2. Sour cream – 30 grams;
3. Cocoa powder – 2.5 teaspoons;
4. Butter – 20 grams.

Cooking process:

1. Mix sugar and cocoa powder, pour into a saucepan with thick walls.
2. Pour in sour cream, lightly whisk and place the mixture on low heat.
3. Stirring, boil the mixture.
4. Remove from heat, cool slightly and melt a piece of butter in the mixture, stir and cover the prepared cake. Refrigerate.

Glaze with condensed milk

Chocolate glaze based on condensed milk - very sweet, plastic, sticky. Serves as an optimal basis for further decorating the cake with mastic, icing figures and gluing parts.

Ingredients:

1. Cocoa powder – 20 grams;
2. Butter – a teaspoon;
3. Condensed milk – 1 glass.

Cooking process:

1. Mix condensed milk and sifted cocoa powder in a thick-walled bowl.
2. Place over low heat, boil and cook for no more than one minute, always stirring.
3. Cool the boiled mixture slightly, then add a piece of butter and stir it into the glaze.
4. Cover the cake and leave it to cool for a few hours.

Ganache

This French chocolate frosting recipe is different in that it does not use powdered sugar or pure sugar. Real high-quality white or milk chocolate gives all the sweetness to the filling.

Ingredients:

1. Chocolate – 180 grams;
2. A glass of 35 percent cream;
3. 50 milliliters of liqueur (like Baileys).

Cooking process:

1. Bring the cream to a boil in a thick-bottomed saucepan.
2. Chop or break the chocolate.
3. Remove the cream from the heat and immediately dip the chocolate pieces into it.
4. Stir until they are all dissolved. Pour liqueur into cooled ganache.
5. You can also use dark chocolate instead of white. In this case, the best flavoring will be rum or cognac, and the process for preparing all varieties of ganache is identical.

Colored chocolate icing

Chocolate-based cake coatings don't just have to be brown or white. To decorate cakes, you can prepare colored icing with the addition of food coloring.