Mirror glaze- an impressive glossy coating for modern mousse cakes and pastries. However, you can also cover traditional cakes with it, but not completely, but only the top, so that the icing drips down in beautiful drips.

To get the perfect colored mirror glaze you need to follow some simple rules:

• The temperature of the cake itself is very important: it must be well frozen and you need to take it out of the freezer immediately before pouring the glaze. If you take it out earlier, condensation will form on the surface and will negate all your efforts.
• To prepare the glaze, glucose syrup is required, but it can be replaced with corn syrup or invert syrup; liquid honey is also suitable, but it gives a strong aftertaste. How to prepare invert syrup?
• Natural dyes such as beet juice or berries are not suitable for mirror glaze; if you don’t have any dye, there seems to be only one way out: make a glaze simply based on chocolate, but an inventive mind suggests that this is not the only solution. The glaze can be colored using sugar syrups for cocktails; they come in very bright colors (blue - Blue Curacaut, green - mint, pink - raspberry, etc.). We will analyze this recipe below, but the color will not be so bright, because... adding too much extra ingredient can ruin the consistency of the glaze.
• The glaze has a working temperature at which it is poured onto a cake or pastry; this temperature is from 28 to 35 degrees, depending on the recipe. It is very important to observe it, because plus a few degrees - and the glaze will drain too much, gaps will form, and minus - it will set before it has time to cover the cake, leaving a greasy layer on top.
• If the icing is used for drips on the cake, its temperature should be lower - about 28 degrees.
• Some people cool the glaze until it thickens, and then bring it to the desired temperature in a water bath or in the microwave - making their life more difficult for some unknown reason.
• After covering the cake with mirror glaze, you should put it in the refrigerator, not the freezer.

Below we will look at how to prepare glossy glaze for cakes and pastries using different recipes, depending on the available products, because glucose and dyes are not available in all cities.

Feel free to ask questions in the comments.

The most common recipe for mirror glaze.

For a cake with a diameter of 20 cm.

Have taken…

• glucose or invert syrup - 150 g
• sugar - 150 g
• water - 75 ml + 60 ml (for gelatin)
• condensed milk - 100 g
• chocolate (white, milk, black) - 150 g
• gelatin - 15 g
• food coloring - to taste

... and we do

1. Pour 60 ml of water into the gelatin and set it aside until it swells.
2. Place sugar, syrup in a saucepan and add 75 ml of water. Place on the fire and bring to a boil, stirring constantly. Then turn the heat to low and continue stirring until the sugar and syrup are completely dissolved.
3. In a mixing bowl, put chocolate broken into slices, swollen gelatin and pour in condensed milk. It must be chosen correctly, good condensed milk contains only milk and sugar, there should be no plant components.
4. Pour hot syrup over everything, add coloring and start blending with a blender until smooth.

Advice:

The blender must be held at a slight angle and not rise above the surface of the glass, otherwise a lot of bubbles will form. If bubbles still form, then the whipped mass must be passed through a sieve.

Our mirror colored glaze is ready. Now you need to cover it with cling film and put it in the refrigerator to cool it to operating temperature - 35 degrees.

Advice:

If you do not have a special thermometer, then you can be guided by tactile sensations, because 35 degrees is almost the temperature of the human body. If you feel warm, your frosting has not cooled enough yet; it will be ready when you feel neither cold nor warm.

Colored mirror glaze without dye.

This recipe will be useful for those who could not find food coloring, as well as for those who did not find ready-made glucose syrup, but found the powder (in the store on the diet food shelves) and do not know what to do with it.

For a cake with a diameter of 25 - 30 cm.

Have taken…

• Glucose powder – 200 g
• Water – 70 ml + 60 ml + 80 ml
• White chocolate – 250 g
• Gelatin – 20 g
• Sugar - 250 g
• Condensed milk - 160 g
• Colored syrup for cocktails - 60 g

... and we do

The principle of preparing this glaze is no different from the previous one. If you have ready-made syrup, but no dye, then this recipe will also work. You will need 230 g of finished syrup.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking 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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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

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 will distribute itself 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.

The cake is unremarkable. The base is a chocolate chiffon sponge cake. Here I wrote how I prepared it, except that 25 grams were added to this cake. cocoa powder. Cream - sour cream soufflé with lemon zest. The coating is chocolate gloss. Actually, I want to write a little about him.

Chocolate glaze:
- 275 ml milk
- 100 g sugar
- 25 grams of glucose syrup (I didn’t have it, I know that the replacement is incorrect, but I still used liquid honey)
- 65 grams of dark chocolate
- 9 grams of gelatin (about 2.5 leaves)
Bring the milk mixture with all ingredients to a boil. Fill the gelatin with water to swell. Boil the mixture over very low heat for 5 minutes. Then add the squeezed and swollen gelatin, stir well and remove from heat. Cool to 18-20 degrees.
At first the mixture is very liquid. This is a little alarming. Even after cooling, it seems that it will completely drain from the cake :))) But if you wait a few minutes, the glaze will thicken. When the consistency becomes similar to regular chocolate frosting, coat the cake.


What do I end up with? The coating is even and smooth. I worked with a slightly frozen cake, since the sour cream soufflé is very airy, I was afraid that the glaze would float. But no. Everything “grabbed” wonderfully and froze almost immediately.
The only negative, but this is already during slicing, the glaze peels off from the soufflé. I think that for such a coating the cake needs to be leveled with a thicker cream.
Overall I liked the coverage. Next, there are thoughts of mastering other types of glaze.

P.S. At the request of those interested in the cake, I will add a recipe for sour cream soufflé.
0.5 l of fat sour cream (usually I use 20%)
120-150 grams of powdered sugar (optional and to taste)
7 g gelatin
zest of 0.5 lemon

1. Place the sour cream in a fine sieve and leave in the refrigerator for 2-3 hours so that the excess whey drains and the sour cream becomes thicker.
2. Soak the gelatin and leave to swell (according to the instructions on the package).
3. Grate the lemon zest on a fine grater.
4. Set aside 2-3 tbsp. spoons of sour cream. Beat the rest of the sour cream with powdered sugar and lemon zest into a fluffy foam.
5. Heat the reserved sour cream with gelatin until the gelatin is completely dissolved (but do not boil!). Cool to room temperature.
6. Continuing to beat the soufflé, pour in the sour cream-gelatin mixture in a thin stream.
7. Leave the soufflé in the refrigerator for 15-20 minutes (to stabilize).
8. Place the cake on the bottom of the mold, cover 2/3 with the soufflé. Cover with the second cake layer and add the rest of the soufflé. Place the mold in the refrigerator to allow the soufflé to completely harden.
9. Cover the cake with chocolate frosting.