Gel for decorating cakes at home. Dolce Vita Gloss: Confectionery Gel

Confectionery gel is designed to decorate fruit pies, pastries, cakes and other confectionery products. The surface covered with such a gel becomes shiny and prevents the fruit from drying out and fermenting.

Usually, the industry uses a ready-made gel (glaze), made on the basis of various thickeners. At home, it is quite easy to prepare food gel and use it to cover cakes and pastries.

To prepare a confectionery gel at home, you will need 15 g (1 tbsp. L) of gelatin, 100 ml of water, 180 g (1 tbsp.) of sugar, 50 g of glucose or honey and a tiny pinch of citric acid. Gelatin must be soaked in 50 ml of water and allowed to swell. Mix sugar with water, glucose, citric acid, then heat the syrup until the sugar dissolves. Heat the soaked gelatin to dissolve it, that is, the liquid with gelatin should become transparent, but you should not bring it to a boil - this way the gelatin loses its properties. Mix the syrup with gelatin until the ingredients are combined. Before use, the confectionery gel should be cooled to room temperature. After being applied to cakes and pastries, the gel does not solidify completely, but gives the products a “live” shine.

Store the gel in a closed container in the refrigerator. It will become quite viscous.

Before using the gel, you need to warm it up a little so that it becomes more liquid.

You can apply the gel on fruits with a brush, or you can dip medium-sized berries and pieces of fruit directly into the gel.

Citric acid and glucose are needed to prevent sugaring (crystallization) of the gel. If they are not added, then over time crystals form in the gel, it will thicken and become opaque.

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Decor gel - application features for cakes

Decor gel is a real lifesaver for a confectioner! This magical substance performs many functions. It is used to secure and protect decor elements on the surface of the cake, as well as enhance the aesthetics of the finished dessert.

Decor gel can be transparent or colored. Economical options have a neutral taste. More expensive gels may have a slight aftertaste of fruits, berries, marzipan. Decor gel is used for gluing waffle pictures on cakes and helps to give them a certain taste.

What is decor gel used for?

Decorating confectionery with small elements. Butterflies or figurines from wafer sheets, chocolate figurines, confectionery sparkles - all this can be easily fixed with decor gel. This becomes especially important when applying waffle pictures on mastic cakes. Mastic is a dry and rather capricious surface, which is very easy to spoil. Applying the decor gel allows you to prepare the mastic for laying the waffle picture, ensures quick setting and excellent fixation.
Dry protection. Waffle pictures, fruits and other types of decorations can suffer even after a few hours of storage! Protection with decor gel easily solves this problem. Thanks to the decor-gel layer, the surface of the wafer sheet does not crack, dry out or break.
Aesthetics. Decor gel allows you to make the color of the surface of the cake more saturated. In addition, the gel transparent texture looks original and attracts attention. It resembles jelly, but at the same time it is more stable during storage and transportation.
Protection against formation of condensate. When placing a cake in a refrigerator equipped with a No Frost system, there is a high probability of condensation forming on the surface of the confectionery. Biscuit, mastic, wafer sheets are afraid of moisture. Applying a decor gel helps protect the confectionery from getting wet.
Decoration of cakes, pastries and fruits. Decor gel allows you to create original effects. If you dip berries into it, you can get unusual and very beautiful tools for decorating cakes or pastries! Decor gel is also suitable for decorating cheesecakes and other cakes, it allows you to give a beautiful shine to the surface of the product.

On sale are decor gels of various densities. The liquid consistency is suitable for decorating cakes with figurines and wafer sheets. Such a gel is easily distributed over the surface of the product with a brush and dries quickly. The denser texture of the decor gel is ideal for decorating the surface of the cake. Such a product has impeccable aesthetics and protects decor elements from dryness, moisture and mechanical damage.

Secrets of using decor gel

For applying the decor gel, experienced confectioners recommend using artificial bristle brushes with a wide surface. The larger the area of the tool, the faster it will be possible to evenly distribute the decor gel.

When distributing the gel over the surface of the waffle picture, it is necessary to ensure that the movements of the brush are in the same direction. This will help prevent premature swelling or damage to the image.

If the instructions indicate that the gel must be heated before use, it is not recommended to heat it on the stove. It is enough to use a water bath or place a plate of gel in the microwave for a few seconds, then stir until smooth with a pastry brush.

How to make decor gel yourself

Decor gel can be made at home from the available ingredients:

granulated gelatin - 1 tbsp. spoon;
cool boiled water - 100 g;
liquid honey - 1.5 tbsp. spoons;
granulated sugar - 1 tbsp. spoon;
citric acid - a pinch;
food coloring - if necessary.

The section presents confectionery decor gels for drawings and inscriptions on cakes produced by Modecor Italiana S.r.l., Italy. The proposed decor gels are packaged in tubes with a thin spout. They are very convenient in work, because they do not spread on the surface of the decorated product, including even on cream. The assortment includes chocolate gels, colored transparent and white matte gels and gels with metallic and pearlescent shades.

Chocolate gels

Nut chocolate gel packaged in tubes
The number of tubes in the set - 40 pcs.
The weight of this tube is 23 gr.
Order is a multiple of one set
Order code - 24194

Buy chocolate gel possible by ordering the product code.

Clear and frosted gels

A set of multi-colored decor gels in tubes with a thin spout. There are 4 (four) colors in the set - yellow, red, green, blue. Tube weight - 20 gr.
Order is a multiple of one set
Order code - 23201A

The weight of one tube is 20 gr.

The order is a multiple of the package
Order code - 23200D

The presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 gr.
The number of tubes in the package - 20 pcs.
The order is a multiple of the package
Order code - 23200E

The presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 gr.
The number of tubes in the package - 20 pcs.
The order is a multiple of the package
Order code - 23200K

The presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 gr.
The number of tubes in the package - 20 pcs.
The order is a multiple of the package
Order code - 23200L

The presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 gr.
The number of tubes in the package - 20 pcs.
The order is a multiple of the package
Order code - 23204G

Decorgels with mettalik effect

A set of multi-colored gels with the effect of mettalik in tubes. There are 4 (four) colors in the set - silver, ruby, gold, white. Tube weight - 20 gr.
Order is a multiple of one set
Order code - 23206A

The presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 gr.
The number of tubes in the package - 20 pcs.
The order is a multiple of the package.
Order code - 23205D

The presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 gr.
The number of tubes in the package - 20 pcs.
The order is a multiple of the package.
Order code - 23205H

The presence of gluten - no (GLUTEN FREE)
The weight of one tube is 20 gr.
The number of tubes in the package - 20 pcs.
The order is a multiple of the package.
Order code - 23205I

Usually, the industry uses a ready-made gel (glaze), made on the basis of various thickeners. At home, it is quite easy to prepare food gel and use it to cover cakes and pastries.

Adviсe!

Store the gel in a closed container in the refrigerator. It will become quite viscous.

Before using the gel, you need to warm it up a little so that it becomes more liquid.

You can apply the gel on fruits with a brush, or you can dip medium-sized berries and pieces of fruit directly into the gel.

Citric acid and glucose are needed to prevent sugaring (crystallization) of the gel. If they are not added, then over time crystals form in the gel, it will thicken and become opaque.

"If they don't have bread, let them eat cake!"Marie Antoinette

What, besides the taste, which we can only guess about, causes delight at the sight of a dessert? His finish! The tastiest cake can be left without compliments in the absence of proper decoration, while confectionery mediocrity will be given a standing ovation only because its appearance has been conjured.

Dessert must be beautiful. The decor determines, if not everything, then a lot. Mastic, marzipan, sugar beads, waffle pictures, glazes and creams…

The assortment of jewelry allows you to realize any sweet dream, and we will talk about such an “accessory” as decor gel confectionery, thanks to which fruit and berry cakes in the supermarket can look fresh and appetizing for a long time, violating the laws of nature.

Jelly gloss significantly improves the appearance and extends the shelf life, protecting fruits and berries from drying out and fermentation.

In fact, the scope of the decorative gel is wider. Glitter muffins, cupcakes, cakes, pies, cheesecakes and biscuits - by and large, everything, except for pastries, which peremptorily should be crispy and crumbly.

When and why?

Cake Coating Gel, cakes and other sweet company - an artistic touch with wide functionality:

protects pastries from drying out and spoilage;
gives the dessert a finished and sleek look;
suitable for covering waffle pictures;
used for glazing fruits and berries;
used for drawing drawings and inscriptions;
adds a flavor-aromatic note to the overall harmony.

A professional confectioner without gel is like without hands, but at home there is more than one use for the product if desserts are a popular dish on your menu.

Understanding the variety of gel glazes is easy. Their range is primarily divided into two large groups - hot and cold gels.

hot-cold

Hot gels - first of all, the story of how to turn the surface of the cake into a mirror surface, and only then - everything else. As the name implies, they require heating, during which they turn into a fluid-viscous mass, convenient for pouring.

Read the instructions when buying. Some require boiling, for others boiling is unacceptable. But all withstand (should) repeated heating, which allows you to use the product again and again without losing a drop.

Cold application gels do not require heating and are a product that is completely ready for use. Take and use.

You cannot achieve an ideal mirror surface with this viscous glaze, but if you use a wide spatula sweepingly and confidently, you can recreate an approximate surface.

But for glazing fruits - an impeccable product. And, most importantly, only it is suitable for lubricating waffle bills.

Decor gel for a waffle picture is not a luxury, but a necessity. It will protect against condensation, improve color reproduction and prevent damage to the picture when cutting the cake.

This is in general. In particular, confectionery gels are shiny and matte, mirror and mother-of-pearl, powdery and jelly-like, neutral and flavor-aromatic, colorless and colored.

By the way, if you need decor gel glitter, colored or cherry-flavored, it is not at all necessary to look for "the same, but with mother-of-pearl buttons." Any neutral gel is easily converted into what you need by adding dyes and flavors.

Pay attention, if you follow innovations in food design, to kandurin - a gold or silver dye based on mica. Added to confectionery gel, it will add gloss and shine to the glaze.

The best gel

The best confectionery gel is quality. And the quality can be domestic. What distinguishes the right gel from a capricious and unpredictable glaze?

Good gel:

perfectly keeps on any surfaces, without being absorbed and without migrating;
unpretentious in work - it pours well or is smeared with a spatula / brush;
does not reach for the knife when cutting glazed confectionery;
tolerates freezing well, and does not lose its “face” when thawed.

The best gel can be spoiled by improper storage. In general, decor gel is a long-lived product, if you provide it with suitable living conditions, and this is a dry, cool and shady place, far from sources of heat and sunlight.

Such a place can be a refrigerator, if you put the gel in an airtight container, isolating it from moisture.

VIDEO INSTRUCTION

What to replace?

There is dessert, but no gel. Familiar?

If we are not talking about mirror glazing of surfaces, but, for example, about “gluing” decorative elements (wafer picture), the gel can be replaced with liquid honey, light jam, thick syrup, cake cream or condensed milk.

In all other cases, we gather our courage and prepare an alternative according to any of the recipes below.

Himself a confectioner: how to prepare a decor gel at home?

Confectionery gel is an inexpensive pleasure. Pleasure is sold in miniature tubes (with and without a “spout”), ordinary plastic containers and awe-inspiring buckets.

The main thing is worth a penny, even overseas. There is nothing to be worth. Syrup, thickeners (pectin, agar), "lemon", preservative - there are no exotic ingredients in the composition of the confectionery gel, and preparing it at home is a feasible task for people capable of culinary feats like a cake or pastry.

Confectionery gel on gelatin

To prepare your own decor gel, prepare 1 tbsp. l. gelatin, 100 ml of water, 1 cup of sugar, 50 g of liquid honey or glucose and a modest pinch of citric acid. Ready? Let's get started!

Soak the gelatin in 50 ml of water until it swells. Dissolve the prepared gelatin without boiling, and combine with the syrup.
Prepare a syrup from sugar, glucose / honey, citric acid and water, mixing and heating the ingredients until the sugar is completely dissolved and boil the sweet mass a little.
Cool the gel to room temperature and use. Store leftovers in the refrigerator, warming up the product in a water bath or in a microwave oven before use.

Confectionery gel on agar-agar

Do you follow a vegan lifestyle? Jelly glaze can be prepared without sacrifice - from agar-agar.

Pour agar (1.5 g) with cold water (100 ml), bring to a boil and boil until it is completely dissolved.
Pour sugar (100 g) and, stirring, bring to a boil again. After 4-5 minutes, remove the agar-sugar syrup from the heat.
After cooling a little, add citric acid, if necessary - dye and flavor. Dessert glazing can be carried out at a gel temperature of 35 degrees.
Unused glaze is suitable for reuse. Just heat it above the melting point and cool to 35 degrees.

Tasty life is not forbidden. And sweet even for adults is delicious. This is how our body works, which reacts to sugar with an abundant release of dopamine - the hormone of pleasure and euphoria.

Remember, sugar is a tricky product. It is addictive, similar to a drug. Perhaps next time, instead of packing fruit between cake and pastry gel, eat it without ceremony?

Confectionery gel: properties

Calories: 260 kcal.

Energy value of the product Confectionery gel: Proteins: 0 g.

Fats: 0 g
Carbohydrates: 65 g

Gel confectionery needed to give an aesthetic look to homemade cakes. This is a surprisingly simple decoration for confectionery, which, when cold, has the appearance of a delicate jelly.

It has long been known that in cooking, not only the taste of the product, but also its external design are of great importance. It is confectionery gel that is recognized as the best way to decorate. Fresh fruits look impeccable in the design of this product, and besides, it allows them to preserve their natural beauty and taste.

Even the simplest cupcake, decorated with confectionery gel, will take on the exquisite look of a restaurant delicacy prepared by a highly professional confectioner.

The commercially prepared gel is presented in a rich range of colors, so you can easily match the color of the celebration, dilute the monotony on the table and bring a rainbow mood with a bright confection or emphasize the natural beauty of the berries with a neutral filling option.

The taste of the product will depend on the amount of citric acid, but most often it is pleasantly cooling and does not clog the taste of the main product. Flavorings are not used in this type of product in order to avoid turning the filling into a banal jelly.

Where can I get confectionery gel?

Where can I get confectionery gel? We will answer: buy it in specialized stores or do it yourself at home. In any case, the use and application of the gel will be identical.

A self-made confectionery gel will differ from a similar product only in terms of shelf life, but at the same time it will be more harmless due to the absence of preservatives, and, of course, the product will be cheaper in price.

In containers up to three liters, neutral-colored gels are most often sold. But colored products by many manufacturers can be produced in the same large weight, although this is not necessary, because any neutral gel can be easily turned into a colored one by adding a drop of liquid dye to the substance, and then thoroughly mixing the mass until it reaches a uniform color.

The cost of the blank in such packaging, of course, is quite high, but if you intend to use the product often, then such a container will be beneficial to you. It is worth focusing on the fact that these gels most often need to be heated in a water bath before use.

How to choose a quality product?

How to choose a quality product? This question worries beginner confectioners no less than the previous one.

The main criteria that should be followed when choosing a finished confectionery gel are:

low degree of absorption into the surface of the product;
homogeneous composition that pours well;
good spreadability;
ability to stay on the surface;
fast solidification and preservation of a given shape.

Also, a quality product does not reach for the knife when cutting the finished product. Ideally, a high-quality gel should lie evenly over the entire surface of the baking. In rare cases, it is necessary to level the product with a confectionery spatula, which confectioners-decorators use when coating products with sugar mastic.

Usage

The use of confectionery gel is quite wide. The main application of soft fill is glazing, and the purpose of this product is to:

protection of baking from drying out;
use for drawing drawings and inscriptions;
giving a finished aesthetic appearance to confectionery;
covering waffle printed pictures and fruits.

It is advisable to use the product if the confectioner wants to get a glossy, almost mirror-like surface of the finished product.

They are filled with:

cupcakes;
cakes;
cheesecakes;
cookies;
cakes.

Using the gel is very easy. If you are using a homemade filling, then this product definitely belongs to the category of hot gel, and to cover the surface, it is enough just to gently pour pastries or berries using a teaspoon for this purpose.

Industrially prepared gels are offered to consumers in dosage form, for example, in tubes with different tips. Multi-colored painting gels can be packaged in soft-bodied felt-tip pens or tubes, like medicines. Such gels are classified as cold applied products.

Composition and recipe

The composition of the product does not contain any mysterious components. Therefore, even housewives with little experience in the preparation of confectionery will not find it difficult to make this interesting and attractive home decor.

The recipe for preparing a basic neutral product, which differs from multi-colored fills in the absence of food coloring, is very simple. You will need:

Pure water - 100 ml;
Agar-agar - 1.5 grams;
Sugar - 100 grams;
Citric acid - a quarter of a spoon.

From this amount of ingredients, you can easily get ten tablespoons of wonderful delicate decor. To obtain a colored glaze, you will need to add the color of the desired shade to the mass.

Cooking the product is not much different from cooking the usual jelly for us. First of all, you need to pour the gelling agent with half the norm of water and leave it for twenty minutes at room temperature for proofing. In the remaining liquid, in the meantime, you need to carefully dissolve granulated sugar with dye (optional) and citric acid. The signal for readiness will be the swelling of agar-agar and an increase in the initial volume of liquid that is noticeable to the eye. Mix well the resulting mass before sending it to the syrup.

Having noticed the above, feel free to proceed with the preparation of the gel. To do this, pour sweet water into a small ladle and heat it to 80 degrees. Now, in a thin stream with constant stirring, pour in the sticky mass. Heat everything together and let the mass turn into liquid jelly, and then remove the product from the stove. After cooling it to 40 degrees Celsius, you can start pouring surfaces.

I would like to note that the confectionery gel prepared with agar-agar can be stored for a long time and used to decorate products by heating the right amount to a liquid state in a water bath. But if you do not set goals to prepare the filling for the future or do not have the opportunity to buy agar, then, without hesitation, replace it with ordinary gelatin. Determine the amount of gelatin from the proportions indicated on the packaging of the dry matter, because it may vary slightly from manufacturer to manufacturer.

Terms and conditions of storage

Storage conditions for confectionery gel are not difficult. The product should not be frozen, but it is quite possible to store this gelled decor in the refrigerator. The main condition for maintaining the declared quality of the confectionery gel is to protect it from drying out or penetration into the container of extraneous moisture, so the container with the product should always be tightly closed.

A product prepared at home can be easily stored for up to three months, and an industrially produced product for about one year.

Using confectionery gel will help decorate your everyday life and make it varied. Any housewife, even the most inexperienced, having this interesting product in stock, will be able to surprise everyone with her culinary skills, turning an ordinary biscuit cake or an airy cupcake into a confectionery masterpiece.

Confectionery gel is designed for decorating baking - birthday cakes, pies, muffins, pastries and many other products. Properly prepared product gives the product a finished look, originality and makes it even more beautiful, tasty and appetizing.

Features of use

Confectionery gels are used in the process of making fruit pies, cheesecakes. They are easy to use, endure freezing and retain taste characteristics when thawed. Edible gel is not only a beautiful and tasty addition to all kinds of pastries, but also an excellent coating that prevents drying and spoilage of fruits and berries and can be used for any cake ingredients. The edible gel does not solidify completely, but creates the effect of a shiny coating on the finished baking.

In the range of pastry shops and supermarkets, a wide selection of ready-made gels with different flavors. Wherein boxes, packaging, cups for desserts do not affect the safety of the product at all and do not deform the gel. At the same time, anyone can prepare the coating on their own according to the following recipe, saving money and being confident in the quality of the ingredients.

How to make confectionery gel at home

For cooking you will need:

a tablespoon of gelatin;
a glass of sugar;
50 grams of glucose;
a pinch of citric acid.

The addition of glucose and citric acid is necessary in order for the product to last as long as possible: the ingredients prevent the gel from sugaring, which thickens quite quickly, loses transparency and deteriorates. First, dissolve the gelatin in warm water and leave for a while. Sugar, glucose and acid are also poured with a small amount of liquid, turn on a small fire and heat until all ingredients are completely dissolved. Ready gelatin is heated until the product becomes completely transparent, but the mixture should not be brought to a boil - boiled gelatin will not thicken at all. Then mix all the products until a homogeneous consistency.

Before use, the confectionery gel must be cooled to 20-25C, and if the product had to be stored in a refrigerator, warmed up. The composition should be applied with a pastry brush - the tool ensures uniform distribution and greatly simplifies the coating process. The prepared gel can be used for fruits and berries, and should be stored in the refrigerator, in a closed container.

Hi Hi! Crazy time continues when you want to do everything at the same time and be able to relax. In December, the topic of finding a 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).

Finally, the New Year will come! So I offer you two recipes in order to complement the snack table. Fish snacks are always on point, right?

My unequivocal top of what I always leave (for later or in the past year - it’s how the mood will be here) is general 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 was not in vain that I put the word “joy” in quotation marks, since I don’t like to devote some long time to putting things in order, even if everything you need to do little by little for some time. So the “hostess” (one of my least favorite words, by the way!) is so-so from me, and I try to maintain cleanliness with the usual routine cleaning. But here's something rare at this time of year, I still decide. For example, this year I washed the curtains.

You can blame 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 induce it, devoting time to this throughout the week. Someone polar ready to live in complete chaos. Someone wants to do everything on their own, but for someone 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 in the end. I believe that if the plafonds are not washed, but the brain does not let go, you either need to accept the reality and calm down, or wash the plafonds. About ceiling lamps, the example is not accidental - I just plan to accept them as they are.

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

homemade sprats

I'll start with them. This recipe was terrible for me: when I cooked them, I could not believe that the capelin, from which they are prepared in this case, can really taste exactly the same as sprats from a can! And you can call sprats the last century, “you need to move forward, not backward”, but in my head a black bread sandwich with sprats and pickled cucumber is something amazing!

800 g freshly frozen capelin
2 tbsp. l. black tea (medium or small leaf is best)
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 cloves
1 bay leaf

Defrost the fish, remove the heads and entrails.

Pour the tea leaves with 1 cup boiling water and leave for 10-15 minutes, then strain. Further, I will describe the process for a multicooker, but you can do the same thing just on the stove, or you can do it 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 to it. Lay the capelin in the resulting marinade with the backs up, trying to arrange the fish tightly to each other.

Select the operating mode "Extinguishing", 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. At the end of the multicooker, 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 simply simmer the capelin on the lowest possible heat for 2 hours and leave to cool under the lid.

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

Mackerel Riyette

This is a wonderful and very easy snack to prepare! Try to replace the standard slightly salted or smoked mackerel on the festive table with it - it's much more interesting.

1 freshly frozen mackerel
1 bulb
150 g dry white wine
80 g smoked fish (I have salmon)
2 tbsp. l. fish sauce (if not available, substitute soy sauce)
1 st. l. vegetable oil
2 bay leaves
6 green onions
salt, pepper - to taste

Defrost the mackerel and cut off the head, carefully clean the insides and rinse the carcass. Cut the onion into rings and, together with the bay leaf, send it to the multicooker bowl. Lay the 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.

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

Serve such a pate well on slices of toasted bread.

***
Let me remind you about my book with recipes for a slow cooker - this is a whole hundred of the most diverse recipes, among which you will find simple and quick recipes for every day, as well as recipes for special occasions. Everything from soups to pastries and drinks. You can buy it in the labyrinth (for residents of Russia), and residents of Ukraine I advise you to look at this address.
I am extremely happy when, after purchasing a book, you write to me about your impressions! So don't be shy - I'm grateful for any feedback from you. At the top of the page there are links to all my social networks (I respond most quickly on Facebook and Instagram). If you would like to purchase an autographed book, please contact me.

- this is a real lifesaver for a confectioner! This magical substance performs many functions. It is used to secure and protect decor elements on the surface of the cake, as well as enhance the aesthetics of the finished dessert.

What is decor gel used for?

Decorating confectionery with small elements. Butterflies or figurines from wafer sheets, chocolate figurines, confectionery sparkles - all this can be easily fixed with decor gel. This becomes especially important when applying waffle pictures on mastic cakes. Mastic is a dry and rather capricious surface, which is very easy to spoil. Applying the decor gel allows you to prepare the mastic for laying the waffle picture, ensures quick setting and excellent fixation.
Dry protection. Waffle pictures, fruits and other types of decorations can suffer even after a few hours of storage! Protection with decor gel easily solves this problem. Thanks to the decor-gel layer, the surface of the wafer sheet does not crack, dry out or break.
Aesthetics. Decor gel allows you to make the color of the surface of the cake more saturated. In addition, the gel transparent texture looks original and attracts attention. It resembles jelly, but at the same time it is more stable during storage and transportation.
Condensation protection. When placing a cake in a refrigerator equipped with a No Frost system, there is a high probability of condensation forming on the surface of the confectionery. Biscuit, mastic, wafer sheets are afraid of moisture. Applying a decor gel helps protect the confectionery from getting wet.
Decoration of cakes, pastries and fruits. Decor gel allows you to create original effects. If you dip berries into it, you can get unusual and very beautiful tools for decorating cakes or pastries! Decor gel is also suitable for decorating cheesecakes and other cakes, it allows you to give a beautiful shine to the surface of the product.

Secrets of using decor gel

How to make decor gel yourself

Decor gel can be made at home from the available ingredients:

granulated gelatin - 1 tbsp. spoon;
cool boiled water - 100 g;
liquid honey - 1.5 tbsp. spoons;
granulated sugar - 1 tbsp. spoon;
citric acid - a pinch;
food coloring - if necessary.

Gel for decorating cakes at home. Dolce Vita Gloss: Confectionery Gel