Color smudges on the cake. Icing for the cake - we comprehend the art of decorating confectionery

Increasingly, modern cakes look more like works of art than confectionery. Not only professional chefs, but also home bakers can create spectacular decorations for their creations, such as mouth-watering chocolate smudges that make the cake so seductive and photogenic. Let's figure out how to quickly and beautifully make chocolate smudges on the cake.

What you need for cooking

The reason for the popularity of chocolate smudge decor is that it looks very beautiful and appetizing, and it does not require any complicated tools or expensive ingredients to create. It is only necessary to follow the recipe exactly and understand the application technique.

One of the main problems of all novice pastry chefs is to make sure that the smudges flow down to the middle of the height of the cake.

In order to prepare and apply the chocolate mixture, we will need:

• a saucepan or small saucepan to melt the chocolate;
• heat-resistant bowl;
• glass or cup;
• pastry bag;
• kitchen scales;
• scapula or spatula;
• spoon.

Chocolate smudges can be made on almost all creams, such as cream cheese, cream cheese, sundae, ganache, swiss butter meringue, etc.

Depending on the recipe, a mixture of ganache is used to obtain chocolate smudges (you will need chocolate and cream) or just icing (we use chocolate and butter). To obtain colored smudges, various dyes are added.

When choosing chocolate, you should give preference to a higher quality product with a cocoa content of at least 70% and without any additives.

If the icing thickens as the smudges start, put the bowl in the microwave for 5-10 seconds and continue cooking

Usually dark or milk chocolate is used, which creates smudges. But if you need to play in contrast, decorating a dark cake with cocoa with a light or colored decor, you can take white chocolate as a basis, adding natural or artificial colors if necessary.

How to make frosting

1. We chop large tiles with a knife into small pieces so that they melt faster into a homogeneous mass.
2. We melt chocolate: in a water bath, using a pastry bag, or using a microwave.
3. We put a saucepan or saucepan with a small amount of water on the stove. When the water boils, reduce the heat and place a bowl with chocolate pieces on top. Stir it until we get rid of lumps. When using a microwave, put the chocolate in a plate and put it in the oven for 15-20 seconds, then take it out and turn it over. Repeat until it becomes soft.
4. Pour the completely melted chocolate into a cup or glass and add pieces of butter (70–80 g of butter per 100 g of chocolate) at room temperature. Stir the butter with chocolate until a completely homogeneous mixture is obtained - without lumps. Cool until the icing takes on a consistency reminiscent of kefir - not very thick and not too liquid.

Oil is necessary in order to make the taste of the glaze softer and more delicate, and the right temperature will protect the cream from delamination in the future.

How to make ganache

Ganache - chocolate cream with the addition of cream - is another option for decorating cakes and other confectionery. It holds its shape perfectly, creating a smooth surface, and is very easy to prepare.

1. Mix chocolate and cream in a ratio of 2:1 for dark chocolate, 3:1 for milk and white. We use cream for ganache at least 33%, only boiled.
2. Finely chop the chocolate and pour the pieces into a container with hot cream, leave for a few minutes to melt the chocolate and stir thoroughly until a homogeneous mass is obtained, keeping on low heat.
3. We put the prepared mixture in the refrigerator for several hours, during which time it will stabilize and become more dense. Such icing is not absorbed into the cakes and keeps perfectly on the cake even in the heat.

There are three varieties of ganache - on cream, on butter and on cream with the addition of butter

How to frost a cake

The resulting chocolate mixture is applied to the already cooled cake. Using a spatula, pour some frosting into the center of the cake and carefully spread the chocolate towards the edges. Using a spatula or spoon, push the icing down and let it drain evenly, thus getting beautiful drops of chocolate. The spoon can be replaced with a small pastry bag and, using the same principle, make neat smudges along the edge of the dessert.

It is important to remember that the smoother the surface of the cake, the more accurately the chocolate strips will lie down.

Cake when applying chocolate icing must be cooled.

To make the smudges look more beautiful, we make them of different heights, adjusting the length of the strips with the help of the amount of chocolate icing. It is better not to lower them to the very bottom of the cake to avoid the appearance of unappetizing puddles.

If you still have doubts and are afraid to spoil the pastries, you can first practice smudges on a chilled inverted glass.

Chocolate smudges can be combined with other decorations: berries, fruits, nuts, cookies, sweets and everything that fantasy suggests.

It is enough to pass once with a spoon around the cake so that drops of icing flow beautifully around the edges.

Video: learning to make chocolate smudges

Examples of cakes with beautiful chocolate smudges

Not only professional confectioners, but also housewives surprise more and more with their magnificent desserts made using the technique of chocolate smudges. Today, all the necessary ingredients and tools are available in stores, and there are many videos on the Internet for self-learning the secrets of cake making.

Chocolate smudges can look interesting on a cake in combination with a rose in a contrasting color.

Using chocolate icing, you can create the effect of spilled chocolate from a cone

Cakes decorated with icing or ganache can be of various shapes and sizes, including small cakes.

4 RECIPES FOR COLOR GLAZING FOR STRIPS ON THE CAKE 1. Icing sugar - 100 g glucose syrup - 100 g water - 50 g condensed milk - 70 g gelatin - 8 g white chocolate (you can use milk or dark chocolate with a cocoa content not higher than 56%) - 100 g food coloring Preparation 1. Soak sheet gelatin (8 g) in a bowl with plenty of very cold water for 5-10 minutes. Advice. If you use powdered rather than sheet gelatin, then 8 g of powdered gelatin should be poured into 48 g of water and left to swell for 40-60 minutes. 2. Place chopped white chocolate (100 g) and condensed milk (70 g) in a bowl or tall plastic measuring cup. Set aside. 3. Pour sugar (100 g) into a small ladle or pan, put glucose syrup (100 g) and pour water (50 g). 4. Bring water with sugar and glucose to a boil and boil to 103°C (if you don't have a thermometer, let the syrup boil for about 2 minutes). Pour hot syrup over chocolate with condensed milk and leave for 2 minutes. 5. Add squeezed sheet (or swollen powder) gelatin to chocolate. 6. Add food coloring. Advice. Powder or gel food coloring can be used to prepare the glaze. If the dye is gel or powder (fat soluble), then add it to the icing before punching it with a blender. Powdered, fat-soluble dyes give the glaze a brighter color (compared to other dyes). If the glaze is water soluble, add it to the syrup. To obtain a white glaze - add white dye (titanium dioxide), because. the glaze without the addition of coloring will have a yellowish milky tint and will not turn out to be pure white. 7. Break through the glaze with an immersion blender, being careful not to create bubbles in the glaze. Advice. We break the frosting with a blender, turning the chocolate with the rest of the ingredients into a homogeneous emulsion, which makes the frosting smoother and shiny. But there are subtleties that need to be taken into account. Fresh, just cooked glaze tends to form a lot of bubbles, which are formed when the blender is not positioned correctly. Therefore, gently immerse the blender in the glaze, at an angle of 45 ° C. The blender should be completely immersed in the glaze, but at the same time, not at the bottom of the measuring cup, but close to the surface. It is necessary to try to find such a position of the blender, when, in the process of punching, a pattern in the form of a triangle is formed on the surface of the glaze, it can be called differently - a kind of small funnel that sucks in the incoming air and rare air bubbles that form. Also, listen to the sound that the blender makes - over time, you will learn to navigate by the sound whether the blender is properly immersed in the glaze. We break through the icing at the slowest speed of the blender - this is also an indispensable condition for icing without bubbles. 8. Tighten the finished glaze with cling film so that the film adheres to the surface. 9. Put in the refrigerator for 12-24 hours to stabilize - during this time it will thicken and when pressing on the surface of the thickened glaze, some resistance should be felt, i.e. the glaze should not be liquid, but elastic. Before coating, the glaze must be brought to a working temperature of 30-35 ° C, heated, in a microwave or in a water bath. Check the temperature with a cooking thermometer. Icing is applied to a completely frozen product (cake). 2. Based on milk Ingredients: Powdered sugar (without a slide) - 4 tbsp. l. Flour (without a slide) - 4 tsp White chocolate - 4 tbsp. l. Milk - 4 tbsp. l. Butter - 50 g Food coloring of the desired color. Preparation: 1) Mix dry ingredients (flour, powdered sugar), sift. 2) Put the milk and butter on the stove until the butter dissolves, then add the chocolate and stir. 3) Gradually add the flour mixture to the milk with butter and chocolate and mix everything very quickly and intensively so that there are no lumps. 4) At this stage, add the dye and bring to a gloss over a not very high heat, remove from heat and stir constantly until it cools, about 28-30 C, then pour over the cold (!) Cake and gently level with a spatula until smudges form. 3. Based on cream Ingredients: 40 g cream, 33% fat 70-90 g chocolate, white or milk 40 g butter Preparation: 1) Pour the cream into a saucepan, put on the stove and heat, but do not bring to a boil. Remove from stove. 2) If you want to make colored smudges on the cake, it's time to add gel food coloring to the cream. 3) Add chocolate or chocolate icing to hot cream. Stir with a whisk until the chocolate is completely melted. 4) Enter the butter. Stir with a whisk until smooth. 5) Cool the icing to 27-35 degrees. It will become sticky in texture. Our frosting is ready to be applied to the cake. 6) Apply the icing on a cold cake, previously leveled with cream. The cream can be anything - butter, ganache, cream with mascarpone. 7) Spoon frosting onto the top of the cake. Smooth with a pastry spatula. 4. Perfect icing for smudges! We will need: - chocolate - cream (20% - 33% fat. Keep in mind that the thickness of the glaze will depend on the fat content of the cream. Here it is important to find exactly the consistency that suits you and with which you are most comfortable working) Mix chocolate and cream in a 50/50 ratio. Melt in the microwave or over a water bath. If melting in the microwave, put the bowl of chocolate and cream into the oven in pulses for 30 seconds, stirring well each time. After the mass has melted, you can add food coloring. Apply icing to the cake, forming smudges. Remember! Your cake needs to be very well chilled for the drips to set on it. 5. On gelatin Beautiful, tasty and easy-to-prepare icing! Ingredients: 100 g of white chocolate 75 g of condensed milk 30 g of butter A pinch of salt 4 g of gelatin 2 tbsp of water 30 g of heavy cream Preparation: 1. Soak gelatin in water. 2. In a water bath, mix chocolate, condensed milk, butter and salt. Mix until the chocolate is completely melted. 3. Remove from the bath, add cream and diluted gelatin. 4. To get the color, add white dye and any color. 5. Cool to room temperature and apply to a pre-leveled and frozen cake. Ready! Author of the photo - iriska_sweets

If you don’t have time to make intricate decorations for home baking, icing will help you out. It is made on the basis of 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 cakes. The glaze is prepared quickly, you do not need special skills.

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

1. When cooking, the glaze must always be vigorously stirred, otherwise it will burn and will be bitter.
2. Chocolate can always be replaced with cocoa powder, just follow the proportions: if the recipe says “100 grams of chocolate”, take 50 grams of cocoa powder and 50 grams of butter, cream or condensed milk instead.
3. After decorating the cake, covered with icing, 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.

Chocolate for icing is more convenient to heat in the microwave, after covering the container with a lid.

mirror glaze

This cake topper is shiny, smooth, and very durable. When cutting the cake into portioned pieces, the knife must be warmed up, otherwise the icing may crack.

Ingredients:

1. Chocolate (white can be combined with food coloring, black) - 1.5 tiles;
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. We add gelatin to cold syrup, pour condensed milk there.
5. At this stage, food coloring is added if the chocolate for the icing is white and a different coating color is needed.
6. Grind chocolate, pour syrup, beat with a blender.
7. We put the mass in the cold for the night. In the morning we heat it in the microwave to 35 degrees, if necessary, beat again and cover the cake. When decorating, simply pour the icing evenly onto the surface of the cake, without smoothing it with a knife.
8. We clean in the cold for 3-4 hours to harden.

Icing

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

Ingredients:

1. Powdered sugar - 200 grams;
2. Lemon juice - 1-2 tablespoons;
3. Vanilla - 1 package.

Cooking process:

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

Glaze with honey and coconut milk

Unusual chocolate icing based on liquid honey and coconut milk is very sweet, slightly viscous. It has excellent covering properties, fills all the irregularities 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. Break the chocolate with a blender or grate on a coarse grater.
2. Mix it with sifted cocoa powder, milk and honey.
3. Put the dishes on a small fire, preferably in a water bath.
4. While stirring, boil the mixture and boil it until all the components are dissolved.
5. Add a piece of butter to a slightly cooled mass, stir to dissolve it.
6. Spread the sauce on the surface of the cake and spread it with a knife.

Chocolate and sour cream glaze

Such a coating for baking is soft, 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. Sour cream for this filling must be used fatty, 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, beat lightly with a whisk and put the mass on a small fire.
3. While stirring, bring the mixture to a boil.
4. Remove from the stove, cool slightly and melt a piece of butter in the mass, mix and cover the prepared cake. Put away in the cold.

Glaze with condensed milk

Chocolate icing based on condensed milk is very sweet, plastic, sticky. It serves as an optimal basis for further decorating the cake with mastic, icing figures and gluing details.

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 on a small fire, boil and boil for no more than one minute, be sure to stir.
3. Let the boiled mixture cool slightly, then add a piece of butter and mix it into the glaze.
4. Cover the cake and put it away to cool for a few hours.

ganache

This French chocolate icing recipe is different in that it does not use icing 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 liquor (like Baileys).

Cooking process:

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

Colored chocolate icing

Chocolate-based cake topping can be more than just brown or white. For decorating cakes, you can prepare colored icing with the addition of food coloring.

Modern confectioners are a real discovery for me! Looking through the pages of sites, Instagram, you can find bewitching works, from which it is difficult to look away. And after closing the photo, it pops up in your thoughts for a long time. I am delighted with the current trends in the confectionery world. Cakes of the 21st century are, without exaggeration, masterpieces! But, as you know, fashion is a fickle lady, it changes very quickly, and what is in trend today may earn the stigma of “last century” tomorrow. Let's discuss how, today, you can give a zest to the cake, and bring your work closer to a masterpiece?

The answer is quite simple - make smudges on the cake. This is not a difficult technique that every pastry chef, even a beginner, can master. The main thing is to focus and keep proportions. A sense of proportion plays a rather large role. A cake with smudges looks neat and attractive only if the icing flows down in thin streams of different lengths. Cake drips are one of the most versatile designs. It goes well with fresh berries, candy, floral decoration. Depending on the theme, they can be chocolate or colored.

Secrets of the "correct" glaze

Chocolate icing is great for creating smudges -. There are many recipes. However, obtaining an excellent result depends not so much on the ingredients as on the preparation technology.

1. It can only be applied to a chilled product.
2. It is very important that the glaze has the right consistency. If it is too thick, you will get pot-bellied worms, and if it is too liquid, smudges will drain onto the substrate, forming chocolate puddles.
3. Before applying, be sure to check the temperature by applying to the skin of the hands. It shouldn't burn. Too hot frosting will ruin your creation.
4. Volumetric smudges on a chocolate cake look more impressive. This point again depends on the density.

So, let's look at the recipe for making this wonderful glaze.

Chocolate smudges

The recipe for a cake with chocolate smudges involves the use of the following ingredients:

• Dark chocolate from 50% - 90 g;
• Cream with a fat content of 33% - 70 ml.;
• Butter - 40 g.

Cooking process

For such confectionery experiments, it is highly desirable to use a scale. But, in principle, you can do without them by adjusting the density using the sample method on chilled dishes, described above.

1. We heat the cream to a temperature of about 70 degrees (do not bring to a boil!). Remove from fire.
2. Finely chop the chocolate, add to the heated cream. Do not be alarmed, at first the mass will seem stratified. Keep stirring, the cream will become homogeneous.
3. Add butter cut into pieces. Some pastry chefs do not use it, but this ingredient gives a chic glossy sheen to ganache.
4. Glaze is ready. Next is a matter of technology, so to speak! Use our recommendations for its application.

During the execution of smudges, the ganache changes its consistency, freezes. Control this moment! Either work quickly or heat up the frosting as you work.

As practice shows, it is better to perform such manipulations with a small spoon, but you can also use a pastry bag. Who is comfortable. When the smudges are done, fill in the central part of the top of your masterpiece.

colored glaze

Colorful desserts attract the eyes of both adults and children. If you are preparing for a children's party, use colored smudges for a cake as a design. "The head of the holiday", in this case, will not be left without compliments.

Ingredients:

• White chocolate - 65 g;
• Vegetable oil - 20 g;
• Food coloring.

Cooking process

1. Melt the chocolate in the microwave, stirring every 15 seconds, or over a double boiler. Make sure the bowl is dry. The ingress of even one drop of water is highly undesirable.
2. Add vegetable oil (refined, odorless) to melted chocolate.
3. The next step is to add color. Mix everything thoroughly until a uniform color.
4. Take out the pre-chilled dessert and pour the icing, starting from the edges. Then we fill the center, leveling everything with a spatula.

We have tried to describe in as much detail as possible the essence of this unpretentious process! Share in the comments how your expectations and reality coincided?)) We hope this article will contribute to the development of someone's confectionery talent.

Meet "Dark Larry", a discovery cake for all chocoholics on the planet. The proportions and ingredients of the dough give us indecently sticky cakes that are so porous that they weigh nothing, while being amazingly soft and juicy. A strong chocolate taste will put even the sensational “Cake for one-two-three” on the shoulder blades, and this is a serious request, do you agree? A real revolution in ingredients, their proportions and cooking technology. And if you promise to follow all the steps exactly, this cake will become your favorite. He absorbed the best from the world of brownies, chocolate cakes and airy mousses, thereby becoming the standard of chocolate cake. I even admit that a third of readers will not even have time to make cream for cakes, because they will no longer be. In general, it's best not to try the finished cakes or pieces before you assemble the cake, otherwise you will have to come up with stories about why the cake disappeared. And at the same time, I give a long-awaited step-by-step guide to chocolate icing, beautiful smudges and the fashionable kandurin today.

Look, a 16-18 cm cake will be cooked, for other diameters I will make a traditional plate at the end. We take the ingredients as much as I write in the text and in the composition, we don’t take the photo into account, here I experimented with the number of cakes.

Sift dry ingredients into a large bowl: flour (375 g), cocoa (90 g), baking powder (10 g), soda (7 g). Please use the best quality cocoa. No green packs. We need taste, color, and the absence of particles that squeak on the teeth. I recommend Barry Callebaut Belgian alkalized to everyone, I have it in my shop.

Repeatedly said that you need to mix everything carefully, with a whisk. Especially mixtures where there is soda or baking powder. Otherwise, you may have different parts of the cake in composition, in one there are more of these agents and the cakes will go in bubbles. We take it aside.

And in the mixer bowl we combine any vegetable oil (150 g) and sugar (450 g). The attentive reader will notice that my oil is green in color. These are grape seeds, I decided to try it, and I liked it. Not only is the color cool while cooking, but there are also no familiar smells. But this is not critical, replace with your favorite oil.

Beat well with a mixer. It is clear that such butter will not whip into foam, like butter, so we just wait for the uniformity of the mass. I continue to test the SMEG mixer, I will soon be ready to give a review.

Then lower the speed to low and add all the eggs (3 pcs) and vanilla extract (5 g). For vanilla, everything is as usual, we do not replace vanilla or chemical flavors, it is better not to add anything. Beat the mass for 2 minutes.

We introduce half of the dry mixture. We beat.

Pour milk (150 g), the temperature is not important here.

And now the most interesting - hot coffee (340 g). Once again I draw your attention - yes, grams. Because the bowl is on the scales and it's easier than measuring with glasses. You can take instant coffee, brew it yourself or use a coffee machine. The main thing is boiling water. By the way, if for some reason you are afraid of coffee, just add water. What is happening at this moment? Boiling water activates the baking powder, and although we are used to seeing it work already in the oven, in this case we need air in the dough right away. Then you will see the difference. The second moment, cocoa is brewed. It literally turns into hot chocolate (we have cocoa, fats and temperature to heat up), so the cakes will be surprisingly darker. Alcohol (75 g) must also be sent there. I took Marsala, you can whiskey, cognac, liqueurs, in short, everything that has a pleasant tart flavor (not wine, of course). Again, special housewives can replace this with water or juice.

Beat on low speed and add the rest of the dry ingredients.

Look, we get quite a lot of dough. Now is the time to decide how we will bake. It is more convenient for me to bake one cake at a time, so I made for my 16th form and I will bake SIX cakes. The weight of each dough is about 300 grams. In principle, if you are in a hurry, you can make three doubles (then just cut off). If you are confident in your abilities, you can make two calls (in each form, then you will have three cakes). The dough will be liquid, this may confuse you. Do not be alarmed if everything was done with weights - it means that you have the right dough, and even though it seems that it runs straight - this is normal.

We bake at 180 degrees, preheated the oven, top and bottom.

We bake a single cake for about 25 minutes, if there are more servings in the form, the time will increase. There is a subtle point here - the dough is very dark, and in the process of baking it will turn completely black, so you may not catch the moment when the cake burned out. Check with a skewer, as soon as it comes out dry - take it out. You can simply press the center of the cake with your finger, as the pros do, if the cake springs, it is clear that it is completely baked. The remaining cakes can be safely baked for exactly the same amount of time. And don't worry about the dough, it will wait. There will be a bump on top, we all know that it will need to be trimmed.

They took it out of the mold immediately, put it on a wire rack and removed the parchment. We use it again for the next games. I always turn the cake over so as not to deform the bottom important edge.

So in turn we bake all the cakes. We repeat every time. For silicone, only parchment at the bottom, but I would make these cakes in metal.

When the cakes have cooled completely, wrap in cling film and put in the refrigerator for a couple of hours (better at night). During this time, moisture from the center of the cake is distributed to the edges, and the film does not allow it to leave the cakes. Look, the cake seems to be sticky. It turns out so juicy, it's unbelievable.

We cut the cakes to the same thickness, we talked about this in a special lesson.

Since the cakes are very wet, I line each with parchment so that they do not stick together.

Next cream. I took my standard, 2.5 servings. Which cream to take you, decide for yourself. Also in portions - this is always an individual parameter. It is clear that we tint it with dye, I take those that I have in my store - Americolor. For some reason, few people go to the Mistress section for a note, there is a collection of creams, choose the one you like, everyone has their own taste.

We are building a cake.

We follow the geometry.

Remember about the rough coating.

Now about the icing, I will add this block in , but let it be here too. The first thing we need is a well-cooled cake. It's great if you cover it with cream in the evening, and pour glaze over it in the morning. A cold cake will help to quickly cool the icing and it will harden in beautiful smudges.

How do I make frosting? Dark chocolate and butter. You can also use ganache, but you still need cream.

For such a cake, you will need about 80 grams of chocolate, I took it with a margin. If you take tiles, chop them finely, we need a homogeneous paste, and if there are large pieces, they melt for a long time and the process stretches.

Melt in my favorite way - a pastry bag in boiling water. This way you will NEVER overheat the chocolate.

Once the chocolate has melted, pour it into a wide bowl.

Add chopped pieces of cold butter. The calculation is this - for 100 grams of chocolate - 60-80 grams of butter. Why is it? Firstly, the chocolate will shine, and secondly, the icing will be softer on the cake, and not become a hard crust that cannot be cut and eaten.

Stir the mass with a silicone spatula until smooth. If the chocolate does not cope with the oil, you can put it in the microwave. 15 seconds, removed, mixed everything, another 15 seconds. You should get an emulsion - that is, a completely homogeneous mass without lumps.

Let the chocolate frosting cool down a bit. At first, it will run from the shoulder blade like water, it will gradually become thicker, like kefir, this is the state we need. In the meantime, let's get decorating. Many asked to tell about kandurin. This is a harmless powder of gold or silver color (I have it in the store). Used for coloring and decoration.

For example, we can cover blackberries with it. Pour the part onto a plate, dip a soft brush into it and gently grease the berries. It is clear that we will work gently with raspberries, but we will not stand on ceremony with strawberries at all. You can cover the berries completely or lightly dust them.

And here is how the cakes are covered. Pick up kandurin on a brush, bring it to the surface of the cake by 4 cm and blow strongly on the side of the cake. Gold dust is applied to the sides of the cake. You can't just apply with a brush. Hair streaks will be visible and the gold layer will be too thick. And in this way you very clearly regulate the density of application. I went over the bottom third of the cake like this, creating a slight gradient. At first it may not work for you, but gradually you will understand the essence. We apply dust again and again, to the desired shade. Clearly, the darker the cream, the more beautiful and obvious the gold coating will be.

And now for the frosting. I made a video. And now I'm summarizing everything for you. First - the cake is cold, waiting in the refrigerator. Secondly, the chocolate icing is liquid, without lumps, similar in texture to kefir, it flows from a spatula like a ribbon.

Prepare a small spatula or spatula. We will “draw” our smudges with it. Pour frosting onto the center of the cake. It is necessary to pour so much that 1.5-2 cm remain from the edges. And carefully, slowly distribute the icing with a spatula from the center to the edges. To get a smudge, you just need to “push” the icing down with a spatula, that’s all, gravity and the cold sides of the cake will do the rest. If you want thicker smudges, cool the icing a little more. But it seems to me that not everyone likes a thick hat of chocolate, so we have cute smudges. Did you notice that they are different heights? This is also achieved by the fact that we bring more or less glaze to the edge of the cake with a spatula. Practice, I think that your second cake will turn out perfect.

When the glaze has cooled, you can also cover it with kandurin, it will give a pleasant shine and specularity.

I chose the color of the cream in the theme of Halloween, but at the usual time you can take turquoise, it looks good with the filling.

By the amount of dough for cakes (3-6 cakes from 1.5 to 2.5 cm):