Blue cake with smudges. Recipe for Lemon Mousse Cake with Orange Color Glaze

When the hostess begins to master the creation of pastries, she faces the question of decorating ready-made treats. One of the simple, often budgetary, but spectacular options for decorating cakes, muffins, pies and cakes is icing. How to cook this mass correctly, how to use it and what varieties does it have?

How to make frosting

Classic recipe such a cake coating consists of hot water and powdered sugar(less often - granulated sugar). However, this does not end there: among the components of the glaze, you can see lemon juice, which bleaches the mixture, gelatin and / or egg white, allowing it to harden. For it can be used:

• cocoa;
• chocolate;
• milk;
• alcohol;
• fruit juice.

It is important to know how to decorate a cake with icing - liquid is poured into the center with spoons, allowing it to distribute itself. Thick (on mastic, etc.) is laid over the entire surface, leveling with a special silicone spatula. The sides are processed separately, for this it is recommended to put the cake with icing on a special podium that matches the diameter of the baking base, or on round grate.

cake icing recipe

Taking into account the fact that this mass can be used not only for coating, but also for the purpose of gluing parts together, or for making individual relief elements, the glaze recipe must be chosen, having decided on its purpose. Among the options below, you can find the simplest compositions that even a young hostess can handle, and multicomponent ones that require a special careful approach.

Chocolate

• Cooking time: 35 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 1884 kcal.
• Cuisine: French.

Leading chefs are sure that high-quality chocolate icing on a cake should not be prepared from cocoa powder, but from cocoa beans and similar butter. However, these components are difficult to get, and the price is not budgetary, especially if the hostess wants to practice cooking and applying glaze on sweet dessert. Good Alternative option- from chocolate. take dark tiles with maximum simple composition.

Ingredients:

• condensed milk - a glass;
• bitter chocolate - 200 g;
• cream liqueur(Baileys is ideal) - 50 ml.

Cooking method:

1. Having arranged water bath, boil the cream.
2. Reduce burner power to 20%. Pour in the chocolate broken into pieces.
3. Stir until it melts and all components form a homogeneous mass. Remove from stove.
4. Add liqueur, mix again. Use the cover warm.

Mirror

• Cooking time: 45 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 3756 kcal.
• Purpose: on the festive table.
• Cuisine: French.

Mirror icing for a cake among confectioners is called "glazage" and requires well-established culinary skills. It is mainly used for cold desserts. The basis is gelatin, which provides a beautiful gloss on the surface. Second important condition- color saturation: transparent glazing is not customary. How to cook such a complex, but very beautiful glaze? Step by step recipe with the photo below should help you figure out its main nuances.

Ingredients:

• glucose syrup - 250 g;
• condensed milk - 200 g;
• sugar - 200 g;
• chocolate - 300 g;
• water - 150 ml;
• gelatin - 20 g.

Cooking method:

1. Bring glucose syrup and water to a boil.
2. Add sugar, mix.
3. Pour the working mass into a blender or beat with a whisk.
4. Add condensed milk, grated chocolate. Be sure to keep beating, and if a mixer/blender is used for this, it is held at an angle so there are no bubbles.
5. Let the gelatin swell (the amount of water is determined by the manufacturer's instructions). Introduce into the future glaze when it cools down (55-60 degrees).
6. Stir, strain the liquid through cheesecloth - if you skip this step, the coating will not shine.
7. Use when the glass temperature drops to 35 degrees.

From cocoa

• Cooking time: 10 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 2594 kcal.
• Purpose: on the festive table.
• Kitchen: home.
• Difficulty of preparation: medium.

Looking for good and fast option frosting for smudges on a cake that has liquid consistency but it freezes quickly. Try this recipe for chocolate icing from cocoa, proven by hundreds of housewives. It is budgetary, light, the taste of the finished mass is not inferior to the classic one, which needs to be cooked on a chocolate bar. Condensed milk gives density and density.

Ingredients:

• butter - 200 g;
• condensed milk - a glass;
• cocoa powder - a glass.

Cooking method:

1. Melt butter with condensed milk.
2. Add cocoa while whisking.
3. Pour over cake while frosting is moderately hot.

Sugar

• Servings: 10 persons.
• Calorie content of the dish: 1178 kcal.
• Purpose: on the festive table.
• Cuisine: English.

Classic powdered sugar frosting great option for coating biscuits, shortbread cookies, gingerbread at home. She always helps out housewives who have empty fridge and kitchen cabinets, because you can always find some sugar and grind it. Lemon juice is an optional element, responsible only for the whiteness of the finished mass. Important nuance this recipe - you need to glaze the cake very quickly, since the product has a high solidification rate.

Ingredients:

• powdered sugar - 300 g;
• water - 5 tbsp. l.;
• lemon juice - 1 tbsp. l.

Cooking method:

1. Carefully sift the powdered sugar several times, forming a slide.
2. Pour into the center hot water, immediately whisking everything with a whisk.
3. If the mass turns out to be liquid, add a little powdered sugar or starch.
4. Pour in the lemon juice, continuing to beat until the mixture is fluffy.

White

• Cooking time: 25 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 3260 kcal.
• Purpose: on the festive table.
• Kitchen: home.
• Difficulty of preparation: medium.

Perfect white icing for a cake that has an airy structure and does not become denser over time? Perhaps if you cook it on a protein basis with butter. A few drops lemon juice deprive of random hints of yellowness. This icing can be used as a cap for cupcakes and a layer for cakes - a delicious and outwardly attractive dessert is guaranteed.

Ingredients:

• butter 82% - 300 g;
• eggs (protein) - 3 pcs.;
• powdered sugar - 250 g;
• lemon juice - 2 tsp

Cooking method:

1. Beat the cold whites vigorously, gradually adding powdered sugar with teaspoons.
2. When you achieve a uniform mass, put the container with it on the burner.
3. Continuing to beat, wait until the glaze base thickens and turns white.
4. Remove from stove, let cool.
5. Beat separately soft butter pour in the lemon juice.
6. Combine both masses by turning on the mixer for this. Use the frosting immediately to decorate your cake.

color

• Servings: 10 persons.
• Calorie content of the dish: 1579 kcal.
• Purpose: on the festive table.
• Kitchen: home.
• Difficulty of preparation: easy.

When hostesses master basic options sugar and protein coatings for desserts, they wonder how to make colored icing for the cake. For this purpose, you can use any white base recipe by adding food coloring or fruit juice to it. Or try delicious honey variant with agar, chocolate and berry syrup(you can do it yourself). If you need a glossy surface, add 7-10 g of gelatin here.

Ingredients:

• honey - 50 g;
• sugar - 70 g;
• white chocolate - 130 g;
• fat cream - 40 g;
• berry syrup - half a glass;
• agar-agar - 2 tsp;
• water - 30 ml.

Cooking method:

1. Mix sugar with honey and berry syrup in a saucepan. Warm up.
2. Add water, stir.
3. Pour boiling water over agar-agar (according to the manufacturer's instructions).
4. Heat cream with broken chocolate separately so that the last component melts. Remove from burner.
5. While whipping this mass, add sugar-berry syrup into it.
6. Carefully fold in the gelatin so that no lumps form.
7. If necessary, enhance the color with confectionery coloring. The operating temperature of this coating is 45 degrees.

Protein

• Cooking time: 40 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 1972 kcal.
• Purpose: on the festive table.
• Kitchen: home.
• Difficulty of preparation: medium.

Simple delicious icing from protein and sugar is used mainly for decorating cookies - if it is prepared for a cake, then often in order to create individual relief elements. Such a quick-setting icing keeps its shape perfectly, so with a slight adjustment of the recipe, it becomes a mastic, which is covered with cakes. From it it is also convenient to cut out figures for decorating a dessert.

Ingredients:

• granulated sugar- 240 g;
• powdered sugar - 250 g;
• egg white;
• citric acid - 1 g;
• gelatin - 7 g;
• water - 75 ml.

Cooking method:

1. Soak the gelatin.
2. Make sugar syrup by boiling it with water.
3. Enter citric acid, swollen gelatin. Stir.
4. Beat the protein with a mixer until the mass adds much in volume.
5. Add powdered sugar, continue beating until you get a fluffy air cap.
6. Transfer this mass to the sugar-gelatin mixture, make a soft elastic lump. Use immediately or store for up to a day by covering the container with the cake icing product with a damp towel.

Velvet

• Cooking time: 15 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 1433 kcal.
• Purpose: on the festive table.
• Cuisine: European.
• Difficulty of preparation: easy.

Velvet cake icing makes ready dessert very expensive and elegant, and it is created in a couple of minutes. However, to use it, you will need an airbrush that resembles an airbrush. Before glazing, the cake must be carefully cooled and placed on a rotating podium. Use a velvet coating preferably for mousse or yogurt desserts.

Ingredients:

• chocolate - 100 g;
• cocoa butter - 100 g.

Cooking method:

1. Melt chocolate with cocoa butter, mix.
2. Cool the mixture to 40 degrees, pour into the spray gun. Spray.

On milk

• Cooking time: 15 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 673 kcal.
• Purpose: on the festive table.
• Kitchen: home.
• Difficulty of preparation: easy.

Delicate milk icing for a cake in terms of calories looks much more attractive than creamy or oily. Adds zest coffee aroma obtained from grains. Such a glaze will easily drain over the dessert, but it will also quickly harden, so you need to cook it right before using it. Keep an eye on the freshness of the milk, otherwise it will curdle when boiled.

Ingredients:

• milk - 100 ml;
• coffee beans- 3 tbsp. l.;
• powdered sugar - 100 g;
• starch - 30 g.

Cooking method:

1. Warm milk, pour coffee beans into it. Cook for a quarter of an hour.
2. Catch them, throw them away.
3. Pour in powdered sugar, starch. Whisk. Let cool slightly and use for cake.

Creamy

• Cooking time: 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 1387 kcal.
• Purpose: on the festive table.
• Cuisine: French.
• Difficulty of preparation: difficult.

Those who love the caramel note in desserts should figure out how to cook cream icing. It is glossy, so it is recommended for cakes with a perfect flat surface. It is advisable to pre-use mousse cream under the glaze, or at least thick jam, which is leveled with a spatula. The recipe is written as detailed as possible, so its development should not be difficult for you.

Ingredients:

• cream 35% - 175 g;
• gelatin - 7 g;
• brown sugar - 200 g;
• water - 175 g;
• corn starch - 1 tbsp. l.

Cooking method:

1. Soak the gelatin.
2. After sifting the starch twice, pour over the cream (they should be cold!), mix, getting rid of lumps.
3. Heat the sugar in a pan, wait until it darkens and begins to melt. The power of the burner is minimal, it is impossible to interfere.
4. When the sugar has a caramel color, carefully pour in the warmed water. Increase the heat under the pan so that the mass boils.
5. Add cream with starch, remove from the burner.
6. When the mass has cooled slightly, add gelatin. Mix. Operating temperature - 27 degrees.

Glasage for cake - cooking secrets

Professionals assure housewives who are engaged in home baking for the first time that it is easy to make icing if you know the basic rules and nuances. For the perfect dessert, you also need to take into account the features of using each type of coating:

• The classic density of any glaze is medium, like fat sour cream.
• Professionals advise preparing additional cream for icing if a mirror thin coating is planned.
• If you're wondering how to make chocolate frosting, don't buy porous bars.
• Cream under the icing, if it is glossy, you can not use, but then the cake needs to be frozen, otherwise the coating will fall badly.
• To change the color, you can choose and natural dyes: berry juice, some spices. Factory formulations must be water soluble.
• Cakes used for protein blend, it is advisable to hold in a hot (100 degrees) oven for several minutes to exclude possible salmonellosis.
• There should be no condensation on the surface of the dessert before applying the glaze, otherwise it will deform in a few hours.
• The mass, which will then become glossy, needs to be whipped at a very slow mixer speed - this way you will avoid bubbles.
• Before painting on a glazed cake, keep it in the refrigerator for a quarter of an hour.

Video

For smudges on a small cake with a diameter of 18 cm, we need 65 g of white chocolate.

Melt it in the microwave in a pulsed mode: heat it for 15-20 seconds, take it out, turn it over, heat it again, etc. No need to wait until all the chocolate is melted, stir it, and it will “reach” from its own heat and the heat of the bowl (if it's not plastic). Make sure that water does not get into the chocolate, let the bowl be completely dry and clean.

Here's what we'll get.

Now we add 20 g to our chocolate vegetable oil without smell! Anyone! The main thing - odorless, refined. Sunflower or corn oil works well.

Mix well! Do not worry, the mass will seem liquid, but it should be so.

These are powdered food colorings that I really like, first of all, for their versatility: they are suitable for everything. They can be used to color cream, icing, mastic and, most importantly, chocolate! Without any special additives and dances with tambourines! Moreover, the consumption for chocolate turns out to be small, but if in a bright saturated color you want to color the cream, the dye will still take a lot.

If you want snow-white smudges, use titanium dioxide, simply in powder, you do not need to dilute with anything, but you need to mix well.

Carefully, until smooth, mix our glaze for future color smudges. See, she's pretty skinny.

We take out our already leveled and well-chilled cake. You don't need to chill it in the freezer, you can just chill it in the fridge.

Place the frosting in a small pastry bag, we tie it so that she does not run away anywhere and it is more convenient for us to work.

Carefully cut off the small tip of the bag with scissors and make smudges along the edge of the cake.

The obligatory decoration of the holiday is a cake. Many want to amaze and surprise guests with a stunning view of this delicacy. Not everyone can afford to order a cake from professional confectioners. Then a new, stunning version of the decoration will come to the rescue, which you can handle and simple housewife. Mirror icing for the cake will turn the usual homemade cakes into a work of art and will surely delight guests.

Chocolate mirror glaze made from cocoa

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

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

Ingredients:

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

Cooking:

1. Pour gelatin into the dishes, pour in water. Set aside.
2. Pour the remaining water into the pan, add sugar.
3. Add molasses, mix. Boil.
4. Remove from stove.
5. Heat cream separately.
6. Mix sweet, hot water with cream.
7. Mix.
8. Pour in cocoa. Stir.
9. At this time, the gelatin should become swollen. Heat up. Mix.
10. Pour into saucepan with cream. Mix.
11. Take a high capacity. Pour the mixture.
12. Prepare blender.
13. Place in container. Whisk.
14. Should be strictly followed temperature regime. In order for the mass to be ideally distributed, 37 degrees are needed. If the temperature is lower, it should be heated, more - cool.

Color mix for decoration

Try making a colored mirror glaze. It will perfectly decorate your pastries. Thanks to simple decoration, the dessert will look delicious.

Ingredients:

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

Cooking:

1. Soak the gelatin according to package instructions.
2. Pour sugar into a saucepan, pour water.
3. Add molasses, stir.
4. When the sugar has dissolved, pour in the gelatin.
5. In another saucepan, put the chocolate, broken into pieces, melt. Should be used quality product, a cheap kind of chocolate will not work. The type of glaze you get depends on the quality.
6. When chocolate mass melted, pour condensed milk. Next is the resulting syrup. Stir.
7. Pour in the dye, beat with a blender.
8. While whipping, you need to monitor the bubbles, they should be small.

The icing for the cake is designed to turn the dessert into a real embodiment of beauty and elegance. Banal oil roses are out of fashion for a long time and you will not surprise anyone with them. The severity and conciseness of forms, the smoothness of the surface and the exquisite decor are welcomed.

The top skill of a cook is the ability to glaze cakes. This is real art. It takes more than one year of practice to get a beautiful, neat dessert surface.

The principle of decorating with glaze resembles the process of puttying in construction work. The cake is placed on a rotating stand, spread a small part of the icing. The dessert is smoothly turned and at the same time the icing is distributed over its entire surface using a culinary spatula. The thickness of the glaze is regulated by the force of pressure on the spatula. The weaker you press on the tool, the thinner the layer becomes.

Special skill is needed when decorating with mirror glaze. She got this name for her really mirror surface. Let's start with the fact that before glazing already assembled cake freeze - this is how the ideal smoothness of the surface is achieved, and the glaze lies flawlessly even. The cake is placed on a wire rack, under which a baking sheet is placed, and the icing is poured onto the dessert with a quick movement. In this case, the cake is slightly tilted in different sides to glaze evenly glass down. Then the excess is removed from the lower edges of the cake, and the dessert is left to defrost.

Try it and you will succeed!

This icing is well suited for decorating cakes or all kinds of pastries, such as eclairs. After cooking, the glaze must be kept in the refrigerator for several hours, then heated, and only then proceed to decorate the dessert.

Ingredients:

• bitter chocolate - 130 g;
• cream - 100 ml.

Cooking method:

1. Melt the chocolate in a water bath or microwave (defrost mode).
2. Pour the cream into a saucepan, put on slow fire, bring to a boil, but do not give a boil.
3. Pour a third of the cream into the melted chocolate, stir from the center to form an emulsion.
4. Pour in another third of the cream and mix in the same way.
5. Add the rest of the cream, mix the icing until smooth.
6. We quickly beat the mass with a blender, make sure that a lot of air does not get in and bubbles do not appear on the surface of the glaze.
7. We cover the icing cling film, put in the refrigerator for several hours, preferably at night.
8. Before glazing the cake, warm the icing a little in the microwave, its temperature should be about 30 ° C.

Interesting from the network

This glaze is prepared on the basis of cocoa, chocolate is not added to it. It has a soft texture and rich bright chocolate taste. Good for decorating various desserts. Glaze should be made at least a day before making the cake. A special advantage of this recipe is that the icing can be long time(up to two to four weeks) store in the refrigerator. An important caveat - before decorating the cake, the icing should have a temperature of 37 ° C. The ingredients are designed to cover one small cake.

Ingredients:

• cocoa powder - 75 g;
• sugar - 170 g;
• cream - 90 ml (fat content more than 33%);
• sheet gelatin - 12 g (you can also use powder);
• water - 100 ml.

Cooking method:

1. Soak leaf gelatin in in large numbers water. We leave for 7 minutes.
2. In a separate saucepan, combine sugar and cocoa, mix well.
3. Add cream to dry mixture boiled water, mix.
4. We put the mixture on low heat, stirring, bring to a boil. Let it boil for a minute and remove.
5. Squeeze the sheet gelatin from excess liquid, add to the icing, mix.
6. Pour the icing into a tall glass with a spout, cover with cling film on top, put in the refrigerator for a day.
7. Before use, the glaze is heated to 37 ° C in a microwave or in a water bath.
8. For glazing, freeze the dessert, put it on a wire rack, from the bottom of which we install wide dish or baking sheet.
9. With a quick, precise movement, pour the icing onto the surface of the cake. With a metal spatula (spatula), evenly distribute the icing over the dessert. We do everything very quickly, since the glaze sets almost instantly.
10. We let the dessert stand for about 3 minutes, lift it with a spatula and remove the icing strands from the bottom edges of the cake.
11. Next, leave the dessert at room temperature for complete defrosting or put in the refrigerator, depending on how quickly you need a finished cake.

Prepared on the basis universal prescription white glaze. To give the desired color, add water-soluble food coloring. This glaze has a special advantage - it gives the cake a stunning glossy look. A prerequisite is that before decorating the dessert, the glaze must have a temperature of 35-38 ° C.

Ingredients:

• glucose syrup - 150 g;
• sugar - 150 g;
• water - 75 g;
• condensed milk - 100 g;
• White chocolate- 150 g;
• food coloring of the desired color;
• gelatin - 15 g.

Cooking method:

1. Soak gelatin in cold water (follow the instructions on the package).
2. Pour glucose, sugar, water into a separate saucepan, bring to a boil.
3. Melt the chocolate in the microwave, combine with condensed milk, mix. Add sugar syrup.
4. Once again bring the mixture to a boil and remove from heat, add gelatin and stir until it is completely dissolved.
5. Beat the mass with a blender, make sure that bubbles do not appear on the surface. Cover with cling film, put in the refrigerator overnight.
6. Before glazing, heat up to 35 ° C and paint with dye.

This frosting is great for sponge cake, it can be used to decorate cakes and various desserts. It is most convenient to cover a frozen cake with white icing. Then the surface of the dessert becomes smooth, and the icing fits perfectly. You can add dry dye to it, instant coffee, coffee extract- beautiful color options will turn out. The taste of glaze is well set off by a pinch of vanilla.

Ingredients:

• milk - 125 ml;
• cream - 125 ml;
• gelatin - 8 g;
• white chocolate - 150 g.

Cooking method:

1. Prepare gelatin according to package directions. If powdered gelatin is used, then soak it in water, leave for 40 minutes. We heat the swollen gelatin over low heat until completely dissolved, avoiding boiling. Soak sheet gelatin in large quantities cold water for 5-7 minutes, then squeeze out the liquid.
2. Break white chocolate into pieces, melt in a water bath.
3. Pour milk and cream into a small saucepan. Bring to a boil. We take it off the stove.
4. Add prepared gelatin and melted chocolate. Mix the glaze with slow movements in one direction. It is important to ensure that air does not get in, otherwise bubbles will form on the surface of the glaze. If this happens, knock the pan on the table several times to let the air out. Mix the mass until completely homogeneous.
5. We put the cake on the wire rack, under which we place a baking sheet or a plate for draining the glaze. Pour the icing over the cake, without leveling anything. The frosting should spread on its own.

Now you know how to make icing for the cake according to the recipe with a photo. Bon appetit!

Glazing cakes and various confectionery products is a rather painstaking process and requires some practice. If you have any difficulties with how to prepare the icing for the cake, pay attention to the advice of experienced chefs:

• Glucose syrup is used as a plasticizer, it makes the glaze more elastic. It can be purchased at a specialized pastry shop or ordered from an online store. If this is not possible, then try increasing the amount of condensed milk indicated in the recipe. Glucose can also be substituted corn syrup or honey.
• If you add food coloring to the glaze, you can achieve a beautiful multi-colored surface.
• Excess icing left after decorating the cake, if crumbs did not get into it, can be collected from the baking sheet and used later (recipe 2).
• It is advisable to have a suitable set of tools for glazing the cake. You will need a rotating stand (on which the cake is placed), a spatula (a small spatula to work with confectionery) and spatula. A professional spatula can be replaced with an ordinary wide kitchen knife from stainless steel.

The fashion for fat cream roses is over. Now the love of confectioners - colored glaze for the cake. It can be transparent or opaque, all possible colors and different tastes, depending on the additives. It opens up huge scope for creativity. Do you want to surprise your guests with pastries whose surface is covered with green icing in marble stains? Or mirror glaze, like on a cake in an expensive restaurant?

Unlike the mastic that has already become boring to many, which, of course, gives a lot of room for creativity, but few people like to eat it, the icing pleases not only the eye, but also taste buds. Most often it is used on mousse cakes to emphasize them. perfect shape glossy sheen. It is usually based on chocolate, sugar or powdered sugar, which increases the calorie content of the dish, but sometimes you can risk a figure for a tempting piece, right?

How to make colored frosting

Decorating cakes with colored icing with streaks is very popular. “Flowing” drops fascinate us from photos on Instagram and blogs of culinary masters, and we really want to repeat this beauty!

Colored icing for smudges on a cake at home is not at all as difficult as it seems at first glance. She may be different colors. They are achieved by using food coloring or natural dyes to make the glaze bright. Glaze acquires color depending on the type and concentration of the additive. To make the glaze pink, it is made with a drop of red dye or cherry juice. Cakes with icing Pink colour often baked for wedding celebrations and decorated on top with white elements and figurines of the bride and groom. If the amount of cherry juice is increased, then the color will be burgundy. Beets will give purple. Purple icing for baking will look very unusual in combination with a pie or cookie.

Red icing will still require a dye or, if you agree to a softer tone, then cranberries, for example, will come in handy. But cakes with red icing will certainly attract all the sweet tooth in the room. The green icing for the cake will come out after adding the unexpected for confectionery ingredient- spinach juice. Orange glaze is prepared, as you might have guessed, if you add carrot juice. But to get yellow, blue to blue or other multi-colored glaze, you still have to use "chemistry", albeit safe. It is prepared even mother-of-pearl.

Multi-colored icing for cakes is prepared according to many recipes, although most often they are interested in how to make sweet sugar or chocolate icing. Chocolate glaze(preparing on the basis of chocolate) can be both brown and colored as expected. Colored mirror glaze for cake is very popular - the product covered with it shines like polished.

A cake with colored icing with smudges always looks very elegant and interesting and will become a highlight holiday table. But you can still pick up bright sweets, fruits, sprinkles to decorate the cake.

Ingredients

Colored icing for smudges on the cake is prepared according to different recipes. In most cases, the ingredients include chocolate, milk or white, or cocoa. An almost indispensable element is sugar, without sugar syrup you will not get a mirror glaze. And dye. Often the icing is made only from syrup and dye.

Also, the icing may contain butter, condensed or regular milk, cream, coffee, egg whites, lemon juice and white wine. Of course, not all at the same time, but the variety of recipes gives a wide scope for creativity - the color, taste, density, and calorie content vary.

Cooking methods

There are many ways to make colored icing for a cake. Roughly they can be divided into two types: requiring heat treatment and not requiring. The second is usually prepared for egg whites, and for the first syrup is boiled.

Consider, for example, making lemon mousse cake with orange glaze. This dish is very sunny and is prepared without baking. Acts as a crust shortbread(400-450 grams) mixed with 120 grams softened butter. "Dough" knead until more or less plastic mass, cover with cling film and put in the fridge to cool for a while. Then we lay it out on the bottom of a detachable form, evenly distributing it along the bottom and forming low sides. We send the base back to the refrigerator so that the oil freezes.

For mousse, take the juice of one lemon (70 ml) and two oranges (170 ml) and their finely grated zest (1 tablespoon), 200 grams of sugar and the yolks of six eggs, as well as 30 ml orange liqueur, 2 teaspoons of gelatin and 360 ml of cream high fat. Mix juice, zest, sugar and yolks in a saucepan and put on medium fire stirring constantly until its contents thicken. Remove the mixture from heat and strain through a sieve, then add the liqueur and vanilla extract (1 teaspoon).

Soak gelatin in 60 ml of warm water. In parallel, whip the cream and combine them with a cream of yolks and citrus fruits. At this point, it's time to add the gelatin. Pour the mousse into the mold on top of the cake and refrigerate for several hours to solidify.

When the cake has hardened, you can start preparing the glaze. It will require the juice of one orange and about a glass of powdered sugar. We mix them - and the glaze is ready. Possible for more bright color add orange dye. We distribute it over the surface of the dessert, let it cool and serve the cake on the table.

Video of making colored glaze

When cooking the glaze, in no case should it be allowed to burn. Therefore, you can not be distracted even for a second and mix it intensively all the time. Otherwise, it may have a bitter aftertaste and the work will have to start over.

You don't have to buy chocolate for the icing - you can use cocoa instead. 100g finished chocolate in the recipe, 50 grams of cocoa and 50 grams of butter or cream will be replaced.

If the buttercream frosting doesn't seem white enough, add just a little bit. blue dye- it will shade the yellowness, and you will get a snow-white decor.

Once you've covered the cake with frosting, don't forget to refrigerate it for at least three hours to set. And when you cut it, do not forget to heat the knife, otherwise the coating may crack.

What dyes can be used

As we wrote above, you can make icing with both “chemical” food colorings and natural ones, from the juice of berries and vegetables. With food coloring, the color will turn out to be more “clean”, but using natural ones can calm you down, and you will fearlessly put a piece of cake on a child’s plate, even if the dessert is covered with green icing.

By the way, orange icing can be made from orange juice and not just add food coloring or carrot juice. For cooking chocolate coating mix cocoa with butter, sour cream and sugar.

You can make glaze in almost any color using one or another dye.

Basic recipe with glucose syrup

The recipe for colored icing for smudges on the cake is based on chocolate and glucose syrup.

• 150 g chocolate (dark for brown icing, white - if you plan to use dyes);
• 150 ml glucose syrup;
• 150 g of granulated sugar;
• 100 ml of condensed milk;
• 12 g gelatin;
• 135 ml of water (60 ml of water are left for soaking gelatin).

Soak the gelatin first. Glucose syrup and sugar are brought to a boil and boiled together for a while. We cool.

Pour gelatin, condensed milk, dye into the syrup and combine everything with chopped chocolate. Beat the mass with a blender and make sure that bubbles do not form. To do this, we hold the blender only in one direction and slightly inclined or take a special nozzle.

We cool the whipped mass for several hours, after which we heat it in the microwave to 35 degrees and carefully pour it onto the surface of the cake, previously lined with cream on top and sides (great for light cream cheese). The icing for the cake itself should spread, it is not necessary to level it with anything. If you want to get drips, and not completely “glaze” the cake, then just pour a little slower and less to control the situation.

If you took white chocolate and did not use dye, you will get a white glossy glaze. And with dyes you can even do rainbow cake, dividing the syrup into several parts and coloring it in different colors, and then carefully covering the pastries with “enamel”.

What to do if there is no glucose syrup?

Glucose syrup can be prepared independently. Take two thirds (by weight) of glucose tablets or powder and one third of water and boil together until the glucose dissolves. Then add glycerin, pour into glass jar and store in the refrigerator for up to several months. From 64 grams of glucose, 36 grams of water and 1 teaspoon of glycerin, 100 grams of glucose syrup comes out.

milk chocolate recipe

Perhaps the easiest way to make glaze from milk chocolate(and from any other). You only need a bar (100 grams) of chocolate without additives (it is better to take a quality product - a cheap one can curl up) and five tablespoons of milk. Put the broken chocolate into a dry bowl, pour over milk and melt in a water bath, stirring regularly. All! You can apply the frosting as directed.

Creamy glaze

Creamy icing does not harden to a solid state, so it is used both for cakes and for Easter cakes, and even simple buns. Its original color is milky white, so it is very easy to color.

To cook it 2/3 cup heavy cream pour into a saucepan, add 2 tablespoons of butter and heat over medium heat until the butter dissolves. Pour 3 cups of powdered sugar and a little vanillin into the cream, mix, remove from the burner and immediately beat with a mixer at high speed.

Waiting for frosting to cool down warm state and put it on the cake.

Recipe for icing with cocoa and cream

Made from cocoa and cream thick glaze with rich taste.

Melt 30 grams of butter in 130 ml of cream. Add 90 grams of cocoa powder to a warm liquid. When it dissolves, gradually stir in two cups of powdered sugar. Before using, the glaze should be slightly cooled.

Chocolate icing can be decorated with additional colored crafts - powders, confectionery figurines or flowers.

The ideal coating for a mousse cake is a mirror glaze with invert syrup.

To obtain invert syrup, in a thick-bottomed saucepan, heat 130 ml of water and 300 grams of sugar, bringing it to complete dissolution, and the liquid to a boil over low heat. Then add 1/3 teaspoon citric acid. Cooking time - another 25-35 minutes until thickened to the consistency of liquid honey, cool and store in the refrigerator in a glass jar.

For the glaze, we will take 150 ml of introvert syrup (can be replaced with glucose), 150 grams of sugar and 60 ml of water and bring the mixture to a boil. 150 grams of white grated chocolate mix with 100 ml of condensed milk and fill them with syrup. Add soaked gelatin and necessary dye. Now you need to gently beat everything with a blender so that bubbles do not form - with them the icing will look less aesthetically pleasing.

Before applying the glaze must be heated to 33-25 degrees. Pour it in a circular motion from the center of the cake, without touching it with foreign objects, so as not to disturb the perfect gloss. After it begins to harden, you can install additional decorations on the surface of the cake.

honey frosting recipe

Original glaze recipe with honey and coconut milk. For him, we will take half a bar of dark chocolate, grate it and put it to heat in a water bath, after mixing it with 10-15 grams of cocoa, 35 ml coconut milk and 30 ml of honey, until everything is dissolved. In a hot, but not boiling mass, put 40 grams of butter and mix it until the mass is homogeneous.

This glaze is thick, we apply it on the cake, leveling it with a knife or a pastry spatula.

caramel icing

We soak 5 grams of gelatin, and dilute 10 grams of starch in 30 ml of water. Pour 100 grams of sugar and 10 grams of lemon juice into a saucepan with a thick bottom, standing on low heat, and prepare caramel.

As soon as the pan is removed from the stove, pour in 70 ml of water and 130 ml of heavy cream, stirring constantly. We put it on fire again, add a whisper of salt and starch, let it boil. When the mass has cooled to 50 degrees, stir in the gelatin and cool at room temperature.

vanilla icing

Very simple recipe vanilla glaze. Melt 1 teaspoon of butter, add a glass of powdered sugar, 2 teaspoons of milk, a pinch of salt and a quarter teaspoon of vanilla extract. We whip everything.

lemon glaze

For 100 grams of powdered sugar, we take 3-4 teaspoons of lemon juice. We mix. Add more juice if needed. Sweet and sour glaze is ready.

orange glaze

Orange glaze is prepared in the same way. You can also add orange zest to it.

Covering cakes and pastries

To get a beautiful and evenly drenched cake, you need a special grill, on which it is installed when it is removed from the mold, and only after that they begin to pour the icing.

To make smudges, you need a glaze of two colors. For example, first, green icing is applied to the surface of the dessert, it is given time to “grab”, and then it is poured onto the “crown” of the cake. a small amount of pink icing so that it flows over the edges. It is advisable to cool it a little in advance so that it becomes more viscous and flows more slowly - there the smudges will be more pronounced and picturesque.