Making a mirror glaze for a cake. Mirror glaze for cake and pastries

Prepare the ingredients.

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.

Place chopped white chocolate (100 g) and condensed milk (70 g) in a bowl or tall plastic measuring cup. Set aside.

Pour sugar (100 g) into a small ladle or pan, put glucose syrup (100 g) and pour water (50 g).

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.

Add squeezed sheet (or swollen powder) gelatin to chocolate.

Add food coloring.

Advice. Powder or gel food coloring can be used to prepare the glaze. If the color is gel or powder (fat soluble), then add it to the icing before punching it with a blender (as shown in my photo - I use a fat soluble powder color). 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. Also, the color and saturation of the finished glaze will depend on the quality of the dyes.
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.

Break through the frosting with an immersion blender, being careful not to create bubbles in the frosting.

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.

Tighten the finished glaze with cling film so that the film adheres to the surface.

Put in the refrigerator for 12-24 hours to stabilize - during this time it will thicken and when you press 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 product, the glaze must be brought to a working temperature of 30-35 ° C, heated, it is in the microwave or in a water bath. Check the temperature with a cooking thermometer.
Glaze is applied to a completely frozen product: before applying the glaze, we check its temperature again and pour the product with quick and confident movements, with a fairly strong stream, directly from the spout of the measuring cup (this is why such a measuring cup is convenient for making glaze).

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 decoration will come to the rescue, which even a simple hostess can handle. Mirror icing for the cake will turn ordinary homemade cakes into a work of art and will definitely delight guests.

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. Thanks 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. You should strictly follow the 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. With a simple decoration, the dessert will look amazing.

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. A quality product should be used, a cheap type of chocolate will not work. The type of glaze you get depends on the quality.
6. When the chocolate mass has melted, pour in the condensed milk. Next - 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.

caramel glaze

There is nothing more beautiful than a cake that has a mirror image. Glaze, evenly distributed over the delicacy, fascinates, attracts the eye. Such a dessert does not require special decor.

Ingredients:

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

Cooking:

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

White icing for cake

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

Ingredients:

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

Cooking:

1. Pour water into a saucepan, add sugar, add glucose. Boil. Sugar should be completely dissolved.
2. Separately, melt the chocolate, mix with condensed milk.
3. Mix gelatin with water, insist. Melt. Pour into syrup. Mix.
4. Pour into chocolate mixture. Whisk. A blender will do the job.
5. Cool to 38 degrees so that the icing fits perfectly on the cake.

Recipe based on honey

Many people are afraid to take on the preparation of glaze, believing that this is a complex process and that nothing will work out for sure. At home, it is very easy to prepare a glaze using simple products.

Ingredients:

• sugar - 150 g;
• dye, you can use any;
• condensed milk - 100 ml;
• water - 60 ml for gelatin;
• water - 135 ml;
• white chocolate - 150 g;
• liquid honey - 150 g;
• gelatin - 12 g.

Cooking:

1. Pour gelatin into a container, pour water. Withstand according to the instructions.
2. After that, melt, do not bring to a boil.
3. Pour sugar into a saucepan.
4. Pour in honey. Pour in water, you need 75 ml.
5. Boil.
6. Melt chocolate separately. You can't overheat.
7. Pour chocolate into a tall bowl. Above - condensed milk.
8. Fill with honey.
9. Stir.
10. Pour in gelatin.
11. Drop the dye, stir.
12. Turn on the blender, beat.
13. Take a sieve. Spill mass. This will help get rid of the bubbles.

Mousse cake with mirror glaze

This is the most delicate inside, delicious dessert with an elegant look.

Ingredients:

For strawberry confit:

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

For chocolate mousse:

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

Glaze:

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

For the almond brownie:

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

Cooking:

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

Cake assembly:

1. On the frozen mousse, put the strawberry confit.
2. Pour out some of the remaining mousse that has not been frozen.
3. Cover the brownies.
4. Fill the free space in the form with the remaining mousse. Put in the freezer for 12 hours.

Glaze:

1. Pour glucose syrup into a saucepan.
2. Pour in sugar.
3. Pour water. Mix. Boil.
4. Pour the grated chocolate into the bowl.
5. Pour in condensed milk. Mix.
6. Soak gelatin ahead of time. When it swells, melt.
7. Pour into a saucepan.
8. Attach dye.
9. Whisk.
10. Take the frozen pastry out of the mold.
11. Put the cake on the rack.
12. Place a baking sheet underneath.
13. Glaze should have a temperature of 33 degrees.
14. Water the cake.
15. When the mass has seized, decorate with sheet chocolate.
16. Transfer to a platter.

Secrets and tricks of cooking

1. Bubbles can ruin the whole look. In order to have few of them, it is necessary to hold the blender correctly, the mass should be drawn into one stream. To do this, place the device at a slight inclination. If it was not possible to beat correctly and a lot of bubbles formed, they can be removed with a spoon or pass the mass through a sieve.
2. The icing does not fully set on the treat. Therefore, it is not very convenient to cut, the mass reaches for the knife. To avoid slicing problems, the knife must be heated and the cake must remain cold.
3. To make it easier to move the filled delicacy to the dish, use a spatula or kitchen spatula.
4. In order for the glaze to be perfect, the temperature regime must be observed. If the mass is cold, it will roll off the surface and the mirror effect will not work. With strong heating, smudges will turn out that will spoil the look of the cake. Always use a food thermometer to help you reach the right temperature.
5. Ready glaze can be stored in the refrigerator for several days. Before use, heat the composition to the desired temperature.

Every time you make a cake, the same question arises - how do we decorate it? An excellent option for decorating a cake can be the preparation of a mirror glaze. But not everyone knows how to cook it right. We suggest that you familiarize yourself with the recipe and now you will definitely know how to make a mirror glaze for a cake at home. And a cake decorated in this way will look just gorgeous!

We will need to prepare a mirror glaze for the cake:

• Water - 75 ml
• Gelatin - 1 tablespoon
• honey - 150 ml
• Sugar - 150 grams
• Condensed milk - 150 grams
• Milk chocolate - 150 grams

How to make a mirror glaze for a cake

Gelatin is soaked for 20 minutes in a small amount of water 9 30 milliliters will be enough). Mix the rest of the water with honey and sugar, put on fire, bring to a boil and boil for 2 minutes.

Remove the syrup from the heat, carefully add gelatin dissolved in water, condensed milk and chocolate broken into small pieces. Stir quickly and thoroughly until the chocolate and gelatin are completely dissolved. Well, our mirror glaze is ready!

Now it remains to correctly apply the icing on the cake. Place the finished cake on the rack. We spread the icing on the cake with a spoon and in no case smear it. It should flow freely from the cake (for this we placed the cake on the wire rack).

To prevent air bubbles from forming on the surface, the icing can be poured onto the cake through a sieve. When the cake is completely covered with mirror glaze, put it in the refrigerator for a couple of hours to solidify.

Did you know that it is not necessary to be a super-master to impress your loved ones with great pastries. It is enough to know how to make mirror glaze at home. Today, professional confectioners have learned how to make real masterpieces by decorating cakes and pastries. These are figurines of people and animals, intricate patterns and paintings, not a cake, but a work of art.

The composition of the shiny glaze is a kind of emulsion, which has a water part in the form of syrup and an oil component - chocolate. An amazing palette of colors and unusual brilliance, and the surface is so smooth that when you get closer, you can see your reflection. Hence, apparently, the name.

To be honest, for a long time I was sure that all these desserts, amazing the imagination, are nothing more than some kind of clever trick. Well, such a perfectly smooth, shiny coating cannot be edible. But it turned out that it can! And even more - it is not at all difficult to make it yourself.

How to make mirror glaze at home

Do not think that homemade mirror coating recipes are beyond your power. In fact, you only need to know a few nuances and subtleties, and the rest will depend on your desire and good mood. If this is your first time making glaze, then you will probably have questions that I will try to answer as fully as possible:

What can be decorated

A glaze called mirror glaze is prepared to cover mousse dessert products - cakes, pastries, soufflés, since they have a perfectly smooth surface. And this is an indispensable condition in achieving specularity and the desired effect of shine.

In the preparation of such desserts, special confectionery rings or silicone molds are usually used, which make it possible to obtain such an absolutely smooth surface.

It is sometimes used in traditional cakes, but usually they are not completely covered, but only the top. Glaze in this case flows down beautiful streaks.

What is needed for cooking

Glasage - this is also called icing, can be made from products that are quite accessible to everyone. These are gelatin, sugar, chocolate, glucose syrup, molasses, food coloring, cocoa, vanillin, condensed milk. Agree, all this is sold in stores.

The cooking technology assumes high accuracy, so in addition you will need:

• Cooking thermometer to choose the right working temperature.
• Electronic balance.
• Blender with a tall glass.

How to choose the right frosting temperature

After heating all the components, the glaze is whipped with a blender. At the same time, an indispensable condition for successful glaze is the observance of the temperature regime. It is very important to observe the operating temperature regime, since glazing is the final stage in working with cakes. Spoil - nullify all previous efforts.

• Depending on the type, the working temperature of whipping is considered to be 29–39 o C. On average, 32 o C.
• The lower temperature will cause the mixture to "seize" before it has time to coat the dessert. Although ... there are some subtleties here: if you are going to make beautiful drips on the cake, choose the lowest temperature possible - 20-30. At a higher one, the streaks will quickly roll down and freeze in puddles.
• Too hot glaze will flow very quickly, leave gaps, and you will not achieve the desired effect.
• It is also important that the cake is well frozen, take it out just before you start working with the icing.

Colored mirror glaze

As I said above, glaze is a water-oil emulsion. Based on this, dyes are selected for it. They must be both fat and water soluble.

Popular among cooks are confectionery gel colors, which are added in drops to achieve the desired color. In addition, you can take fat-soluble dry dyes.

• For a stunningly pure white color, add titanium dioxide, a powder that gives a stable white pigment.
• You get a pearly effect by adding silver or golden kandurin powder.

Attention! The hardened mirror glaze will become more saturated and bright in color than warm. Keep this in mind when adding dyes.

By the way, if you dip a white plastic spoon into the mixture and freeze it, you can find out the color of the future cake without filling it.

A few more tips:

• If the icing is glass, collect it and use it for decoration, but only if it does not contain cake crumbs. If hit, pass the mixture through a sieve, and then it can be used again.
• Make sure that no condensation forms, otherwise the icing will wrinkle.
• Too thick glaze, reheat in the microwave and continue working. Thus, it can be heated several times.
• Excess glaze can be collected and left in the refrigerator for a month - longer storage is not provided.
• Cake, and other confectionery products filled with a mirror coating, are cut with a hot dry knife.

Mirror glaze for cake - basic recipe

This is a universal option for making glaze like a mirror, having mastered which you can handle others.

Take:

• Leaf gelatin - 12 gr.
• Water - 75 gr. (Note that water is weighed in grams).
• Sugar, white chocolate, glucose syrup - take 150 gr. each component.
• Condensed milk - 100 gr.
• Dye - 3-4 drops.

Step by step cooking recipe:

1. Soak the gelatin in very cold, almost icy water. You will not find a sheet, take the usual powder, it is also filled with water, but the ratio is 1:6. This means that at 12 gr. powder you need to take 72 gr. water.
2. Put the condensed milk and chopped chocolate into a glass of a blender.
3. Separately, pour water into a saucepan, add sugar and syrup there, heat the mixture over low heat until the sugar dissolves. Do not stir the mixture, but simply shake in a saucepan or move around.
4. When the mixture boils, measure it with a thermometer - you need to bring the mixture to a temperature of 103 o C. Bring it up, and immediately remove from heat. It is important to know here: digest - the icing will become too thick, if not cooked - it will drain.
5. Pour the syrup into a glass of a blender, squeezed gelatin there and monitor the temperature - it should drop to 85 ° C. Stir everything gently.
6. Add a couple - three drops of the desired dye and start working with a blender at minimum speed. Whisk a little, then decide on a color and add coloring if needed.
7. Tip: Hold the blender at a 45-degree angle, and only turn the glass as you work. Then you will see how a funnel forms in the mass and bubbles go into it. There should not be many of them, and if you do everything right, then there will not be at all.
8. If bubbles still form, remove them by straining the icing through a sieve and then covering with cling film so that no film forms on the surface of the icing.
9. After that, put the container in the refrigerator to stabilize for 12 hours (overnight).
10. In the morning, check the mirror coating for quality. If you press it with your finger, then it should become elastic and springy.

Before decorating the cake:

1. Warm the icing in the microwave, beat again with a blender and measure the temperature. Working - 30-35 degrees - adjust if necessary.
2. Quickly strain the mixture through a sieve and into a jug with a spout (this will make it easier for you to work), and remove the frozen cake from the freezer.

Important! Start decorating the cake right away. If it stands for at least a couple of minutes, condensation will form on it, due to which the glaze will quickly drain. Yes, and the temperature of the glaze will drop.

Chocolate mirror glaze - recipe

The icing, which is called chocolate, is the most popular in home cooking. And decorate the cake, and the cake, and the soufflé. You will not find molasses, make the syrup yourself, as described below.

Take:

• Gelatin - sachet.
• Sugar - 240 gr.
• Water - 95 gr. Molasses - 80 gr.
• Cream, the fattest, more than 30% - 160 gr.
• Cocoa powder - 80 gr.

How to do:

1. Soak gelatin: for powder 30 ml. water, leaf - in 200 ml.
2. Add molasses and sugar to the water, set to boil, at the same time boil the cream in a separate bowl.
3. Combine cream with syrup, add cocoa in small portions.
4. Stir, add the swollen gelatin and start whipping the icing. The temperature of the cake decoration mixture is 37 o C.

Honey mirror glaze for cake

Instead of glucose syrup, if you can’t find it, you can successfully use ordinary honey. Or make your own syrup (recipe below). The honey flavor will give your cake a special flavor.

Take:

• Water - 75 gr.
• Sheet gelatin - 12 gr.
• Sugar, natural liquid honey, white chocolate - each 150 gr. Condensed milk - 100 gr.
• Dye.

How to make frosting:

1. The preparation of the mirror mixture is completely similar to the basic recipe. Just note that honey should be liquid - melt it in a water bath.

Icing with homemade syrup (step by step)

This syrup is called invert, which is very easy to make yourself. Used instead of molasses and glucose syrup.

How to cook it:

1. Take: 350 gr. sugar, hot water - 155 ml, citric acid - 2 gr. (this is 2/3 teaspoon) and baking soda - 1.5 gr. (a quarter of a teaspoon).
2. Put sugar in hot water and boil until boiling. When this happens, add citric acid and cook for 20 minutes with the lid on. The syrup will turn a light golden color.
3. Remove from fire. Dilute the soda with a dessert spoon of water and pour into the syrup. There will be something like an explosion. When the bubbles subside, the syrup is ready. It resembles liquid honey in color and consistency.

How to prepare a mirror finish:

• Gelatin - 7 gr.
• Sugar, white chocolate and invert syrup - each component 100 gr.
• Condensed milk - 70 gr.
• Dyes.

Cooking:

1. Soak the gelatin. Heat water, add sugar, syrup and bring the temperature to 103 degrees. Pour in the condensed milk and add the chocolate. Stir, put the desired dye and gelatin.
2. Beat with a blender (glaze temperature should be 30 - 35 degrees). Send to the cold. Before using for decoration, heat to the desired temperature.

How to decorate a cake with mirror glaze - photo

It's nice when a cake made at home and decorated with mirror glaze is not only amazingly delicious, but also stunningly beautiful. Do not be afraid, learn and let all your cakes become masterpieces. With love… Galina Nekrasova.

Many people think that mirror glaze is just the work of Photoshop on pictures. But in fact, a similar result is quite simple to obtain if you prepare the decoration according to a proven recipe. That is what we are going to tell you about in this article.

A mirror glaze cake has a glossy, mirror-like surface. Modern confectioners often use these secrets to transform mousse desserts, traditional cakes and pastries. Gloss coating can be white, chocolate or colored.

In the old days, craftsmen deftly sculpted figures from mastic or decorated sweets with syrup. Today, this is already in the past and many are interested in what kind of glaze recipe will allow you to recreate the surface of the cake, similar to a mirror. Let all your household and guests be amazed by your skill and professionalism in the culinary business.

How easy it is to make a mirror glaze

All the ingredients that are included in the cake with mirror glaze must be preheated, because the main point is the implementation of the temperature regime. So, all the secrets of mirror glaze are presented below and step by step:

1. The optimum whipping temperature should be 30 degrees. But the indicators are allowed to vary within 29-39º.
2. It is important that the cake is well frozen before glazing. You need to get it out of the freezer immediately before applying a mirror coating to its surface.
3. If your goal is to make beautiful stains on the cake, then it is worth maintaining the lowest temperature of 20-30 degrees. As the temperature rises, the drips may solidify in the form of puddles.
4. Hot shiny icing can leave gaps and lighter spots that can ruin the appearance of the cake.
5. The formation of condensate is also unacceptable, because as a result, the mirror glaze for the cake may wrinkle.
6. The mass is stored in the refrigerator for a short time, before re-use it must be reheated.

It is also necessary to take into account that it is necessary to work with glazing immediately after its manufacture. In the refrigerator, the mirror icing for the cake is stored in a dish covered with cling film for no more than a day.

The most common mistakes

Before you cover the cake, you must foresee and prevent the most common mistakes.

A thin layer of glazing after application, as a result, the sides are visible:

1. The syrup was cooked incorrectly, that is, it turned out to be liquid. Most likely, the temperature regime was not achieved taking into account the recommendations.
2. Multi-colored colored glaze must also have a certain temperature when applied to the cake. Most likely, this indicator was lower or higher than expected.
3. Such a discrepancy with expectations could occur due to incorrectly squeezed initially gelatin. Excess moisture can give an uneven, smooth and runny finish.
4. We remind you: before decorating the cake, it must be thoroughly cooled or chilled.

The prepared glaze turned out to be too thick or came in lumps:

1. You need to quickly remove the syrup during cooking, when it reaches a temperature of 29-39 degrees. Then the covered cake will become tasty and beautiful.
2. During application, the operating temperature was below the optimum. The frosting set ahead of time.

What actions need to be taken in case air bubbles for some reason formed on the surface of the decor and froze in this form:

• while mixing the workpiece, you worked too sharply and actively;
• use of technology - the blender should be kept at an angle of 45 degrees and only the bowl should be rotated;
• a day after you store the mirror glaze in the refrigerator, the foam with bubbles must be carefully removed with a tablespoon;
• to cover cakes with your own hands, it is worth repeatedly passing the workpieces through a sieve with small shaking.

The reasons why the mirror glaze became matte, deformed:

• glucose syrup and dessert should be removed directly from the refrigerator before application;
• Initially, before coating, it is worth wiping the dessert with a warm, dry palm.

Simple but invaluable tips:

1. Silicone molds should not just be good, but of the highest quality.
2. The cake should be removed from the workpiece very carefully.
3. The freezer must be empty when freezing cakes. The cake is placed on a flat surface, such as a cutting board.

Mirror glaze preparation video

https://youtu.be/Ka0tdV8uDK8

Mirror glaze with invert syrup

Here is a recipe for mirror glaze with invert syrup, according to which you can create a real culinary masterpiece. Here is a step-by-step recipe that you need to carefully follow:

1. Gelatin must be soaked in ice water. If you have not found sheet gelatin, take an ordinary powdered one. But in this case, stick to the exact proportions. Count 1:6 gelatin to water. And this means that if there are 12 g of gelatin powder in a bag, then you need to take 72 g of water and put the container aside. The powder needs to swell for one hour.
2. Chopped and melted chocolate and condensed milk are added to the bowl of an immersion blender.
3. In a separate iron bowl, mix water, sugar and glucose syrup in the amount indicated in the list of ingredients. On low heat, you need to melt the mixture, but do not interfere with the spoon, but only slightly move the metal container from side to side.
4. When to remove the mixture from the fire, the thermometer will tell you. When you see the designation 103 degrees, you should remove the dishes from the heat and set them aside. If you digest the future glaze, it will thicken and nothing can be done with it, and if you don’t cook it, it will drain. There will be gaps on the surface.
5. In a blender bowl, add the squeezed gelatin (it is what creates the shine on the surface) and the syrup cooked on the stove.
6. Before blending all the cooked ingredients with a blender, it is worth checking the operating temperature. It should be 85 degrees, pour everything into the mass and gently knead.
7. Add a couple of drops of food coloring and run the blender on low speed. Slightly whisk all the products into a single mass. Add more dyes if not enough. But remember that when frozen, the glaze looks brighter.
8. With this method of making glaze, the blender should be held at an angle of 45 degrees. You only need to rotate the bowl. There should not be many bubbles during whipping.
9. Leave the mass in the bowl, covered with cling film. To obtain a gloss effect and stabilize the consistency, the prepared mass is placed in the refrigerator for 12 hours. Usually at night.
10. If in the morning you press on the mass, and it will spring, then you did everything right.
11. During the further preparation of the mirror glaze, it should be melted in the microwave and then beat again with a blender before applying to the cake. But it is worth carefully monitoring the temperature regime. The operating temperature should be 30-35 degrees. It can be adjusted if necessary.
12. The mixture must then be passed through a sieve to remove excess air bubbles and poured into a jug with a spout. The last action will facilitate the process of confectionery decoration.
13. Remove the cake from the freezer and immediately cover the dessert with the prepared glaze. Don't forget to monitor the temperature.
14. If the colored mirror glaze stands for several minutes, condensation may appear on its surface. This is the biggest reason glossy icing can run off.
15. If the frosting remains, it can be stored under cling film in the refrigerator. Just warm it up before coating.

If you did everything right, you can even see your reflection on the surface of the confectionery decoration.

Ingredients and how to cook

Having mastered the recipe for mirror glaze at home, you will cope with other options for preparing this amazing confectionery decoration. For this you will need:

• gelatin in sheets;
• water - 75 g (using a kitchen scale, it is necessary to weigh it in g, not ml);
• sugar - 150 g;
• invert syrup - 150 g;
• white chocolate - 150 g;
• condensed milk - 100 g;
• food colored dyes, which can be purchased in special confectionery departments.

All the above products are available and sold in ordinary stores, supermarkets. Having mastered the recipe for mirror glaze and acquiring all the necessary ingredients, you can call yourself a master in the confectionery business. You can make red, green and even black cake toppings.

Equipment needed for cooking

To prepare a glaze, everything must be foreseen with great accuracy. Therefore, as an inventory you will need:

• cooking thermometer;
• kitchen electronic scales;
• immersion blender with a high bowl.

A cooking thermometer that will allow you to measure the required temperature. If the icing has low readings on the thermometer, then it will be difficult to distribute it on the surface of the cake. In another case, too warm glaze may spread and is unlikely to resemble mirror glass after solidification.

The same can be said about the accuracy in measuring the weight of each ingredient. You should not do everything by eye - this is the worst mistake in the manufacture of colored glaze.

And with the help of an immersion blender, it will be possible to achieve the necessary consistency, which in the future will need to cover the delicacy.

What to do if there is no glucose syrup

In this case, you can use honey instead of glucose syrup. Honey taste and aroma will be just an additional plus for your delicacy.

You need to take:

• water - 75 g;
• sheet gelatin - 12 g;
• condensed milk - 100 g;
• white chocolate, sugar, liquid natural honey - each ingredient should be taken in 150 g;
• food coloring.

The recipe for making glass glaze with honey is similar to the base one, which uses invert syrup. It is only important to observe one basic rule: honey must be liquid. And for this it will need to be melted in a steam bath.

Alternatively, this syrup can also be prepared by yourself. You will get a white mirror glaze, and if you add a dye, it will be colored.

Store in the refrigerator, covered with cling film, up to 1 month.

• sugar - 350 g;
• hot water 155 ml;
• citric acid - 2/3 teaspoon;
• baking soda - 1.5 g.

step by step

1. Add sugar to hot water, mix well until the sugar dissolves. Then put on fire and keep there until boiling.
2. After the mixture boils, add citric acid to it and let it boil under the lid for another 20 minutes. Please note that the syrup should be light golden in color.
3. Soda must be diluted with a dessert spoon of water. The presented mixture must be poured into syrup. There will be something like an explosion. It is worth the wait and the homemade syrup will be ready when all the accumulations of bubbles have subsided. It will be very similar in texture to honey.

Mirror chocolate icing

In home cooking, chocolate mirror glaze is considered a favorite. This decoration is great for such delicacies as "Daniella", "Bird's milk", they look great with all kinds of mousses. Also, a cake with mirror glaze looks great in a company with a variety of powder, mastic, candied flowers, as well as in combination with other shades of confectionery coating. Glossy icing on the cake is very beautiful in appearance, but the taste will exceed all your expectations.

Of the ingredients you will need:

• a bag of gelatin;
• sugar - 240 g;
• water - 96;
• molasses (you can also take liquid honey, or cook it yourself) - 80 g;
• fat cream (more than 30%) - 160 g;
• cocoa powder - 80 g;
• vanillin - 1 sachet;
• crushed or chopped dark chocolate - 50g.

Step by step recipe

1. First, soak the gelatin in water. Follow the instructions on the package. If you threw out a bag with a detailed description, then you will need our hint. It is necessary to pour gelatin in powder with water, at the rate of 1 tablespoon of the product for half a glass of liquid. Leave the gelatin to swell in water for 1 hour. Remember that instant gelatin swells in half an hour.
2. Now it is worth preparing a water bath, in which a container with swollen gelatin is placed. Bring to complete dissolution without stopping stirring. Secret: if you let the gelatin boil, then the protein and collagen will be destroyed, after which the dish itself will no longer harden. If you were unable to achieve the desired result, the correct way out would be to throw away the boiled gelatin, it will no longer be usable. Filling on the cake will not work if you add spoiled gelatin to it.
3. In a separate container, add sugar, cocoa and vanilla, bring to a homogeneous mass. Gradually add cream and water. Do it very carefully.
4. The mirror glaze mixture will gradually heat up on the stove and boil. Watch carefully and mix it with a whisk. When you prepare a glossy glaze, remember that it will stick to the sides of the dish.
5. Then add the previously chopped dark chocolate and let the mass cool slightly.
6. Gelatin makes the delicacy glossy, mirror-like. So it's time to add it to the workpiece and mix well.
7. Strain the workpiece through a strainer, leave to stabilize in the refrigerator for at least 20 hours and proceed to decorate the confectionery.
8. We remind you that the working temperature for decorating cakes is 37 degrees.

Now you know how to make cocoa mirror glaze. It looks very impressive on numerous confectionery masterpieces.

And let's add a couple of secrets in the end

1. When cutting a cake with glossy icing, problems often arise. Sometimes a glaze can stick to a knife, what to do about it? There is a way out and the recipe is very simple - you need to cool the dessert a lot and heat the knife well. Then you shouldn't have any problems in the future.
2. If you decide to let the cake freeze in the form, then you need to carefully pull it out of there. To do this, use the ring tape.
3. A thick layer of glaze can also be leveled with a spatula.

Experienced cooks can prepare a delicious cake with mirror glaze, but for many beginners it turns out without any problems if you adhere to the operating temperature and all the nuances of the cooking technology.