The mesmerizing mirror glaze on desserts can excite the minds of home cooks.

And to be honest, I previously thought, until I tried to make it myself at home, that such cakes, “dressed” in glossy glaze, were simple Photoshop.

Well, how can a cake be as polished, smooth and reflective as... It turns out that it can, and everyone can succeed the first time.

Just cooking is half the battle. Now how can you apply it to the cake to get such stunning glossy beauty? And it’s very simple, you just need to know the technology, which we’ll talk about now, and bake a “suitable” cake (, mousse).

So, an exciting moment in the cooking process. The cake is waiting to be decorated, and the icing is ready, covered with cling film and waiting to “come out” of the refrigerator.

Stunning mirror desserts still excite the minds of even those who have already tried to create such masterpieces on their own. A couple of disadvantages of mirror coating still exist:

• It is difficult enough to take a photograph of a dessert so as not to be reflected on the surface of the cake or pastry;
• the very sweet coating of the mirror glaze can drag on the knife when cutting into the dessert.

If it’s difficult to shoot without reflection, no problem - just let it reflect, which is confirmed by the name of the glaze. But you can cut a cake covered with glaze beautifully and without damage if you use a slightly warmed knife, and work with a cold one. You can effectively cut the confectionery product with a knife at room temperature, if you simply do not freeze the dessert at all.

The remaining secrets and subtleties of applying capricious glaze can be learned from the process itself, presented below.

Ingredients

ready leveled cake (frozen)

Inventory

fridge

freezer

microwave

culinary thermometer

blender or mixer

lattice or cake stand

long knife or spatula

Filling process step by step

“Release” the glaze from the refrigerator. Without removing the film, place it on heating in or in a water bath. We need a product with a temperature of about 35° (it is better to measure the temperature with a special device).

It is permissible to store colored glaze in any convenient container, most importantly, covered.

Do not overheat the color mixture, as the icing will take a long time to cool on the cake and will not cover the cake tightly.

Now let's get back to the blender. We need to punch the mixture again, avoiding the formation of bubbles on the surface. If they do form, strain the mixture through a sieve.

Bringing the glaze into “working” condition

We remove the frozen dessert from the freezer, and then from the mold, if it was stored in the original baking position.

It is worth noting: Do not hold the cake in your hands for a long time, otherwise condensation will form on the product, which will ruin the mirror glaze coating. And thanks to warm hands, the unevenness on the cake that appeared during freezing can be smoothed out with your fingers.

Let's prepare a wire rack on which to place the frozen dessert: a cake or... Place a container under the grill to collect excess colored glaze.

If the cake is slightly irregular in shape, and we need the glaze to wrap around its lower edges, then we will place the base on a kind of pedestal. That is, for everything that is at hand in the kitchen, but of a smaller diameter.

The surface of many cakes is flat, so you will need to remove excess glaze before it hardens. We take a spatula or a long knife and confidently draw it across the surface. This way we will not only remove excess, but also make the surface less sweet and smooth.

Although, if you are not confident in your own actions, then you can leave it for your first culinary exploits, so as not to spoil the culinary work.

Let's wait a little while the glaze sets on the product. After all, it was frozen, so it will happen extremely quickly.

Just as carefully, holding the cake with a spatula and your hand from below, we transfer it to the substrate, which will become the presentation base.

It is permissible to use whatever your heart desires as decoration. After all, the main thing is that we managed to prepare a mirror glaze and successfully cover it with it.

With mirror glaze you can perform various “tricks” that will appeal to lovers of exquisite culinary masterpieces. What we will tell you in detail and show in the photo.

A mandatory holiday decoration is a cake. Many people want to amaze and surprise guests with the stunning appearance of this delicacy. Not everyone can afford to order a cake from professional pastry chefs. Then a new, stunning decoration option will come to the rescue, which even a simple housewife can handle. Mirror glaze for a cake will turn ordinary homemade cakes into a work of art and will definitely delight your guests.

Making mirror chocolate glaze at home is easy, the main thing is to approach this process correctly. Products required are ordinary and affordable.

In order for the glaze to turn out flawless, the temperature regime must be observed. Mousse cakes that need to be frozen are suitable for coating. Thanks to temperature changes: warm icing and ice cake, the coating will be smooth and even.

Ingredients:

• water – 30 ml for gelatin;
• cocoa – 80 g;
• sugar – 240 g;
• cream – 160 g, fat content 30% or more;
• molasses – 80 g;
• gelatin - package;
• water – 95 ml.

Preparation:

1. Pour gelatin into a bowl and add water. Set aside.
2. Pour the remaining water into the pan and add sugar.
3. Add molasses, stir. Boil.
4. Remove from the stove.
5. Heat the cream separately.
6. Mix sweet, hot water with cream.
7. Mix.
8. Add cocoa. Stir.
9. At this time, the gelatin should become swollen. Heat. Mix.
10. Pour into saucepan with cream. Mix.
11. Take a high container. Pour mixture.
12. Prepare the blender.
13. Place in container. Beat.
14. The temperature regime should be strictly followed. For the mass to be ideally distributed, 37 degrees is required. If the temperature is lower, it should be heated, if the temperature is higher, it should be cooled.

Color mixture for decoration

Try making the mirror glaze colored. It will perfectly decorate your baked goods. A simple decoration will make the dessert look delicious.

Ingredients:

• sugar – 150 g;
• gelatin - pack;
• water-soluble dye – 5 ml;
• molasses – 150 ml;
• condensed milk – 100 ml;
• white chocolate – 150 g;
• water – 75 ml.

Preparation:

1. Soak the gelatin according to the instructions on the package.
2. Pour sugar into a saucepan and add water.
3. Add molasses and stir.
4. When the sugar has dissolved, pour in the gelatin.
5. Place the chocolate, broken into pieces, into another pan and melt. You should use a quality product; a cheap type of chocolate will not work. The appearance of the glaze depends on the quality.
6. When the chocolate mass has melted, pour in condensed milk. Next is the resulting syrup. Stir.
7. Pour in the dye and beat with a blender.
8. While whipping, you need to watch for bubbles, there should be few of them.

Caramel gloss

There is nothing more beautiful than a cake that has a mirror image. The glaze, evenly distributed over the delicacy, is mesmerizing and eye-catching. This dessert does not require special decoration.

Ingredients:

• gelatin – 10 g;
• instant coffee – 1 tbsp. spoon;
• sugar – 360 g;
• cream – 290 g;
• water – 290 g.

Preparation:

1. Pour water into the pan, add sugar.
2. Boil until the syrup acquires a caramel color.
3. Boil the cream in a separate container and pour into the caramel. Mix.
4. Boil for a couple of minutes.
5. Gelatin must be soaked according to the recommendations indicated on the bag.
6. Combine with caramel mass, the temperature of which is 60 degrees.
7. Mix. Strain.

White cake icing

Ideal for mousse cake that has been in the freezer for at least 12 hours.

Ingredients:

• glucose – 150 g;
• white chocolate – 150 g;
• sugar – 150 g;
• gelatin – 10 g;
• water for gelatin – 60 ml;
• condensed milk – 100 ml;
• water – 75 ml.

Preparation:

1. Pour water into the pan, add the amount of sugar, add glucose. Boil. The sugar should completely dissolve.
2. Melt the chocolate separately and mix with condensed milk.
3. Mix gelatin with water and leave. Melt. Pour into syrup. Mix.
4. Pour into chocolate mixture. Beat. A blender will handle this task.
5. Cool to 38 degrees so that the icing fits perfectly on the cake.

Honey based recipe

Many people are afraid to take on the task of preparing glaze, believing that it is a complicated process and that nothing will definitely work out. It is very easy to make glaze at home using simple ingredients.

Ingredients:

• sugar – 150 g;
• any dye can be used;
• condensed milk – 100 ml;
• water – 60 ml for gelatin;
• water – 135 ml;
• white chocolate – 150 g;
• liquid honey – 150 g;
• gelatin – 12 g.

Preparation:

1. Pour gelatin into a container and add water. Let stand according to instructions.
2. After this, you cannot melt or bring to a boil.
3. Pour sugar into the pan.
4. Pour in honey. Fill with water, you will need 75 ml.
5. Boil.
6. Melt the chocolate separately. You can't overheat.
7. Pour chocolate into a tall container. On top - condensed milk.
8. Pour in honey mixture.
9. Stir.
10. Pour in gelatin.
11. Add some dye and stir.
12. Turn on the blender, beat.
13. Take a sieve. Spill the mass. This will help get rid of the bubbles.

Mousse cake with mirror glaze

This is a dessert that is delicate on the inside, delicious and elegant in appearance.

Ingredients:

For the strawberry confit:

• fresh strawberries – 260 g;
• water – 35 ml;
• lemon juice – 1 teaspoon;
• rum – 4 teaspoons;
• gelatin – half a pack;
• sugar – 80 g.

For the chocolate mousse:

• water – 60 ml;
• gelatin – 10 g;
• white chocolate – 85 g;
• sugar – 4 teaspoons;
• cream – 250 ml (first portion);
• vanilla sugar – packaging;
• cream – 150 ml (second portion);
• egg yolk – 2 pcs.

Glaze:

• dye – 1.5 g;
• white chocolate – 150 g;
• condensed milk – 100 ml;
• invert syrup – 150 ml;
• sugar – 150 g;
• gelatin – 10 g.

For the almond brownie:

• sugar – 90 g;
• white chocolate – 50 g;
• ground almonds – 30 g;
• butter – 90 g;
• dark chocolate – 50 g;
• egg – 2 pcs.;
• wheat flour – 50 g;
• dark chocolate – 90 g.

Preparation:

1. First you need to make the brownies by melting the butter.
2. Melt the chocolate separately.
3. Pour sugar into a container. Pour in the oil. Mix.
4. Add chocolate. Beat.
5. Pour in the eggs.
6. Add almonds, then flour. Stir.
7. Pour into mold.
8. Place in the oven. 160 degree mode.
9. After cooking, cool.
10. Now it's the turn of the confit. Place strawberries in a saucepan and add sugar. Cook.
11. Soak the gelatin.
12. After swelling, combine with strawberry mixture.
13. Pour lemon juice.
14. Add rum. Mix.
15. Pour the mixture into a silicone mold and freeze.
16. Prepare chocolate mousse. To do this, pour two types of sugar into the pan. Pour in the yolks.
17. Grind.
18. Heat the cream (the first portion), it should become hot.
19. Pour over sugar. Boil until the mixture thickens.
20. Soak the gelatin.
21. Cool the thickened mass slightly. Place the gelatin, which has already swelled by this point.
22. Place the chocolate pieces.
23. Turn on the blender, beat.
24. Separately, pour the second portion of cream into the container. Beat.
25. Add to mixture. Mix.
26. Use a pan larger than the brownie size. Place half of the mousse. To freeze.

Cake assembly:

1. Place strawberry confit on top of the frozen mousse.
2. Pour in some of the remaining mousse that has not been frozen.
3. Cover the brownie.
4. Fill the free space in the mold with the remaining mousse. Place in the freezer for 12 hours.

Glaze:

1. Pour glucose syrup into the pan.
2. Add sugar.
3. Pour water. Mix. Boil.
4. Pour the grated chocolate into the pan.
5. Pour in condensed milk. Mix.
6. Soak the gelatin in advance. When it swells, melt it.
7. Pour into the pan.
8. Add dye.
9. Beat.
10. Remove frozen pastry from pan.
11. Place the cake on a wire rack.
12. Place a baking sheet underneath.
13. The glaze should have a temperature of 33 degrees.
14. Drizzle over the cake.
15. When the mass has set, decorate with sheet chocolate.
16. Place on a plate.

Cooking secrets and tricks

1. Bubbles can ruin the whole look. To ensure that there are few of them, you need to hold the blender correctly, the mass should be drawn into one stream. To do this, place the device at a slight angle. If it was not possible to beat correctly and a lot of bubbles have formed, you can remove them with a spoon or pass the mass through a sieve.
2. The glaze does not completely harden on the treat. Therefore, it is not very convenient to cut; the mass drags behind the knife. To avoid cutting problems, you need to heat the knife and keep the cake cold.
3. To make it easier to move the drenched treat onto the dish, use a spatula or kitchen spatula.
4. For the glaze to be perfect, the temperature must be maintained. If the mass is cold, it will roll off the surface and the mirror effect will not work. If the heat is too high, you will get drips that will ruin the appearance of the cake. Always use a food thermometer to help you reach the desired temperature.
5. The finished glaze can be stored in the refrigerator for several days. Before use, warm the composition to the desired temperature.

Today I will be making colored glaze, more often called mirror glaze, to cover and decorate the cake. I will make it with white and dark chocolate. In my recipe with step-by-step photos, I will share all the secrets and indicate the most important points that you definitely need to pay attention to when cooking at home. If you follow all the recommendations, you will get a beautiful, bubble-free mirror glaze for the cake. It will lie in an even layer and will not slide off your dessert.

Ingredients:

For white gloss:

• 100 grams of white chocolate;
• 100 grams or confectionery glucose;

For dark gloss:

• 100 grams of dark chocolate 72%;
• 100 grams of invert syrup or confectionery glucose;
• 70 grams of condensed milk 8.5%;
• 10 grams of gelatin + 60 ml of cold water.

For the syrup:

• 100 grams of white sugar;
• 50 ml cold water.

How to make mirror glaze for a cake

We start making glaze by preparing gelatin. Soak the gelatin and leave it to swell.

Pour condensed milk, invert syrup or confectionery glucose into a mixer bowl or a wide-necked cup and break the white chocolate into small pieces.

Pour sugar into a thick-bottomed pan and distribute it over the entire bottom. Carefully pour water into the very center. It's better to do this with a tablespoon. From the center, the water itself will distribute throughout the sugar. Let the syrup boil on the fire. We forget that in the house there are spoons, whisks and all sorts of other utensils that can be used to mix the syrup. The only thing that is allowed is to rock the pan a little from side to side to ensure even boiling. Bring the syrup to 121°C and remove from heat.

Place the swollen gelatin into a bowl of chocolate and pour the prepared syrup over the entire mass.

We take an immersion blender, lower it into the bowl at an angle of 45° and begin to punch through the entire mass without lifting the blender up. If you hold the blender level and periodically lift it, the glaze will be filled with oxygen and the coating on the surface of your finished cake will not be smooth, but will contain bubbles and will ruin the appearance of your dessert.

As soon as the mass has become completely homogeneous, cover with cling film in contact with the glass. If you simply cover the glass with film, condensation will form on the surface of the mirror glaze.

We follow exactly the same procedure when preparing chocolate glaze. To do this, simply replace white chocolate with dark, bitter chocolate.

When the colored mirror glaze for the cake is ready, leave it to cool on the table. After cooling completely, put it in the refrigerator.

Before use, the glaze must be melted in a water bath. The operating temperature is 36°C, but nothing bad will happen if your thermometer shows 34°C-37°C. The main thing is that there is no less and no more (!). The mirror glaze should be applied to a well-frozen product.

If you need a colored mirror glaze, then use prepared white chocolate glaze as a base. To do this, simply add fat-soluble food coloring to it just before adding to the dessert.

If you need to get a pure white color (like a sheet of paper) - add ½ tsp. isomalt. My photo shows the addition of gold kandurin to give the glaze a pearlescent hue.

For convenience, I always prepare a double volume of white chocolate glaze. This mirror glaze for the torus can be stored in the refrigerator for no more than two weeks.

Hello, my dear friends! You probably guessed from my absence for a month that something was going on. Even the absence of events is an event when it is outside the norm. Oh how I twisted it!

I twisted it - I unwind it.

For several years I thought about moving my brainchild to a “new home”. There were many reasons for this, and at the end of last year I decided: New year - new beginnings. And this is not only symbolic. January is the ideal time for this: while you, I’m sure, were enjoying the holidays, pleasant meetings and delicious food, I dived into the wilds of a world unfamiliar to me and worked on creating a new website. I believe that you will love it!

With pure culinary mania

and sincerely delicious wishes,

Galina Artemenko

Source https://vku.life/zhizn-vkusnaja/

Hi Hi! I continue my series of pre-New Year selections, and today it’s time for... snacks! Again! There just can’t be too many of them...

So, today we are preparing the cutest mini muffins with cheese, a snack cake with olives, onions and nuts, as well as a deliciously served liver cake.

How to prepare a lot of snacks for the holiday table and not get wasted? Snack butters! This is one of my favorite table themes, and today we are preparing as many as six types!

Hi Hi! The crazy time continues when you want to manage everything at the same time and be able to relax. In December, the topic of finding balance is more relevant than ever: what you still want to do, but not at any cost, and what is better to leave (either for later, or in the past year).

Eventually the New Year will come! So I offer you two recipes to complete your snack table. Fish snacks are always a thing, right?

My definite top thing that I always leave (for later or in the past year, depending on the mood) is spring cleaning. Honestly, I never do spring cleaning! The traditional top time for this “joy” is either before the New Year or before Easter. The risk, as they say, is maximum! But it’s not for nothing that I put the word “joy” in quotes, since I don’t like to devote any long time to putting things in order, even if I do everything that needs to be done little by little over a period of time. So I’m not much of a “hostess” (one of my least favorite words, by the way!), and I try to maintain cleanliness with regular routine cleaning. But I still decide to do something rare at this time of year. For example, this year I washed the curtains.

You can judge me for this approach to housekeeping or not – in this matter, as in food, everything can be expressed in just one word: TASTE. Someone loves sparkling cleanliness and is ready to restore it, devoting time to this throughout the week. Someone is completely ready to live in complete chaos. Some people want to do everything themselves, but for others it is better to entrust the care of cleanliness to a professional. The main thing, in my subjective opinion, is the sanitary measures necessary for a normal life, peace of mind and a satisfied state at the end. I believe that if the lampshades are not washed, but the brain does not let it go, you need to either accept the reality and calm down, or wash the lampshades. The example about lampshades is not accidental - I just plan to accept them as they are.

Cleaning is cleaning, and the New Year will come, as I already said at the very beginning. The two recipes that I am sharing today are from my book (where these recipes are presented in a step-by-step version).

Homemade sprats

I'll start with them. This recipe was amazing for me: when I prepared them, I couldn’t believe that the capelin from which they are prepared in this case could actually taste exactly the same as sprats from a jar! And you can call sprats a thing of the past century, “you need to move forward, not back,” but in my head a sandwich made of black bread with sprats and pickled cucumber is something amazing!

800 g fresh frozen capelin
2 tbsp. l. black tea (medium or small leaf is better)
2 tbsp. l. vegetable oil
2 tbsp. l. soy sauce
1 tsp. natural liquid smoke
1 tsp. mustard seeds
1 tsp. salt
0.5 tsp. Sahara
5 black peppercorns
3 allspice peas
2 clove buds
1 bay leaf

Thaw the fish, remove the heads and entrails.

Pour 1 cup of boiling water over the tea leaves and leave for 10-15 minutes, then strain. Next, I will describe the process for a multicooker, but the same thing can be done simply on the stove, or in the oven! So...

Pour the tea leaves into the multicooker bowl, add salt, sugar, soy sauce, liquid smoke, vegetable oil and all the remaining spices. Place the capelin in the resulting marinade with their backs up, trying to position the fish tightly to each other.

Select the “Extinguishing” operating mode, time – 1 hour. At the end of the program, switch the multicooker to the “Simmering” mode, if your model has one, and cook for another hour. If there is no such mode, select the heating mode for 1 hour. When the multicooker is finished operating, turn it off and leave the capelin under the closed lid until it cools completely, and only then can the fish be transferred to a convenient container.

For cooking on the stove just simmer the capelin on the lowest possible heat for 2 hours and leave to cool under the lid.

For cooking in the oven send the container with the fish there and cook at 150° for 1 hour under a lid or foil, then turn off the oven and leave the capelin in it until it cools.

Mackerel rillette

This is a wonderful and very easy to prepare snack! Try replacing standard lightly salted or smoked mackerel with it on your holiday table - it’s much more interesting.

1 fresh frozen mackerel
1 onion
150 g dry white wine
80 g smoked fish (I used salmon)
2 tbsp. l. fish sauce (if you don’t have it, replace it with soy sauce)
1 tbsp. l. vegetable oil
2 bay leaves
6 green onions
salt, pepper - to taste

Thaw the mackerel and cut off the head, thoroughly clean the entrails and rinse the carcass. Cut the onion into rings and place into the multicooker bowl along with the bay leaf. Place mackerel on top. Season with salt and pepper. Pour in the wine, close the multicooker lid and cook in the “Baking” mode for 15 minutes.

Using forks, cut the fish carcass into small fiber pieces, removing the backbone and bones. Add smoked fish, cut into small cubes, to the mackerel. Chop the green onions and mix with the fish base. Season the rillette with salt and pepper, pour in vegetable oil and add fish sauce. Mix thoroughly.

This pate is best served on pieces of toasted bread.

***
Let me remind you about my book with recipes for a multicooker - this is a whole hundred of a wide variety of recipes, among which you will find simple and quick recipes for every day, as well as recipes for special occasions. Everything from soups to baked goods and drinks. You can buy it

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Baking should not only be tasty, but also look beautiful. In this case, glossy glaze will be an ideal option for decorating any cake. It will shine, drawing attention to the dessert, and graceful drips along the edges will make you eat it instantly. You can use mirror filling not only in mousse delicacies, but also in classic cakes.

How to make mirror glaze on a cake

Any housewife who has ever dealt with baking knows how difficult this task is. As soon as you deviate a little from the recipe, the result is not at all what it should be. The appearance of the product served to the table is doubly important. Sometimes a properly prepared cream can save the situation by covering, for example, a cracked cake. Mirror glaze can create an ideal surface if, in liquid form, it is evenly placed on the product and decorated with confectionery sprinkles.>

The question of how to prepare mirror glaze for a cake worries many modern housewives, but it is not too difficult. The glaze is prepared using gelatin mixed with glucose syrup, which can be replaced with sugar. Be sure to have a culinary thermometer in the kitchen to measure the temperature of the glaze: it should be 32 degrees. If the mixture is too cold, it will quickly harden, and you simply won’t have time to even out the coating. The hotter one will spread over the finished product.

Mirror glaze for cake - recipe with photo

At home, many housewives can prepare culinary masterpieces that the chefs of successful confectionery shops will envy. Step-by-step recipes, invented independently or found on the Internet, allow you not only to prepare mousse and sponge desserts, but also to decorate them correctly. Before you prepare this or that confectionery product, think it over carefully in your head, because glossy cake icing allows you to embody the most incredible ideas.

Since the basis for such decoration is the same in all variations, it is not difficult to imagine. The recipe for mirror glaze for a cake allows you to add chocolate components, and you can use both milk and white chocolate. Confectioners even manage to combine both of these options to decorate the cake. Such masterpieces look great in the photo, as do those filled with colored mirror glaze. The beauty can be decorated with fruit or marzipan on top.

White cake icing

Colors mean a lot not only when choosing an image or designing an apartment, but also in cooking. White is traditionally associated with purity, the first snow and holidays. For baking, this is one of the most advantageous options. If you want to make a fancy cake or pastry, let it shine by replacing regular buttercream with mirror glaze.

Ingredients:

• glucose syrup – 155 g;
• leaf gelatin – 12 g;
• condensed milk – 90 g;
• granulated sugar – 155 g;
• water – 77 ml;
• white chocolate – 155 g.

Cooking method:

1. Before making the white frosting for the cake, soak the gelatin. The water should be as cold as possible.
2. Pour water, glucose syrup and sugar into a small saucepan. It is necessary to ensure that the crystals dissolve. After boiling, bring the clear solution to a temperature of 103 degrees.
3. Place condensed milk and chopped chocolate in a blender container, pour hot syrup over everything.
4. When the mass has cooled to a temperature of 85 degrees, add pre-squeezed gelatin. Stir carefully.
5. At minimum speed, mix the ingredients with a blender, avoiding the appearance of bubbles.
6. Cover the mixture with cling film and refrigerate for at least 12 hours.
7. Before pouring, the glaze must be heated in a microwave oven, mixed with a blender to achieve the desired temperature.

Colored cake icing

When a delicious dessert is prepared for a child, it is important to decorate it in such a way as to attract the child’s attention and give him pleasure. Food coloring is often used for such purposes, since only they can give a beautiful color to the glaze. For example, if you are baking a cake for a girl, use a pink one; for a boy, it is recommended to buy a blue one. Before making colored icing, make sure that the products you use do not contain harmful additives.

Ingredients:

• condensed milk – 100 g;
• dry gelatin – 12 g;
• granulated sugar – 150 g;
• glucose syrup – 150 g;
• food coloring;
• water.

Cooking method:

1. Pour gelatin with ice water in a ratio of 1:6.
2. Mix 75 g of water with glucose syrup, add sugar, and put on fire. Wait until the sand has completely melted. Bring to a boil.
3. Pour the resulting syrup over the condensed milk and mix gently. The temperature should be approximately 85 degrees.
4. Add gelatin and mix again.
5. Add dye drop by drop, controlling the intensity of the color.
6. Run the blender without allowing any bubbles to form.
7. Place the mixture in the freezer, covered with film, for 12 hours. Before use, warm up to operating temperature and use the blender again.

Chocolate mirror glaze

There is never too much sweetness, both inside and outside. Mirror chocolate glaze for covering a cake is popular not only as a decoration, but also as a tasty addition to the main product. In culinary photos, such desserts look almost the most appetizing and tempting: especially if you can see the reflection of the berries on the surface of the cake. Make the sponge or mousse mixture before making the glaze and put it in the refrigerator.

Ingredients:

• leaf gelatin – 12 g;
• glucose syrup – 80 g;
• granulated sugar – 240 g;
• heavy cream – 160 g;
• cocoa powder – 80 g;
• water – 100 g.

Cooking method:

1. Soak the gelatin in cold water for 10 minutes.
2. Place a small ladle of cream over low heat. Warm it up a little.
3. Boil the solution of glucose syrup, water and sugar until it reaches 111 degrees.
4. The cream brought to a boil must be poured into the resulting syrup, removing it from the heat.
5. Stir in cocoa powder.
6. When placed on the fire, the chocolate mirror glaze for the cake should boil.
7. Add gelatin by squeezing it out. Using a blender, achieve homogeneity of the mass.

White chocolate frosting for cake

If you have problems buying glucose syrup, and you want to cover mousse or other dessert so that it shines, you can use regular honey. Glazed cake will only benefit from the introduction of such a component, since it will be decorated with pleasant honey notes that go well, for example, with fruit and white chocolate. The glossy finish will not suffer at all from this replacement either.

Ingredients:

• gelatin – 12 g;
• liquid honey – 150 g;
• white chocolate – 150 g;
• water – 75 g;
• condensed milk – 100 g;
• granulated sugar – 150 g.

Cooking method:

1. Soak gelatin according to instructions.
2. Boil sugar syrup with water, gradually adding honey to the hot mixture.
3. Grind the chocolate and combine with condensed milk. Fill the mixture with 85-degree syrup.
4. Squeeze out the gelatin and mix with the remaining ingredients.
5. Use a blender until the mixture is smooth.
6. When reaching 30-35 degrees, mirror glaze can be used.

How to decorate a cake with icing

Preparing the decoration for the confectionery product is only half the job. It is important to know how to frost a cake correctly. To do this, you need to follow a number of simple instructions:

• Stick to the operating temperature – 30-35 degrees.
• Before frosting the cake, use a blender and strain the mixture through a sieve to remove any bubbles.
• Do not let condensation form on the cake, otherwise the glaze will drain.
• Smooth out the glaze immediately before it hardens.
• After pouring, put the finished product in the refrigerator.

Video: Cake with mirror glaze

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