Smudges on the icing cake. For cooking we need

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

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

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

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

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

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

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

We introduce half of the dry mixture. We beat.

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

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

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

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

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

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

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

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

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

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

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

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

We are building a cake.

We follow the geometry.

Remember about the rough coating.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

mold diameter (cm)	16-18	20-22	24+
servings of dough	1	2	3

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 ordinary homemade cakes into a work of art and will definitely 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 to do mirror glaze color. 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 - 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.

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• Chocolate from 50% - 90 g
• Cream from 33% - 70 g
• Butter - 40 g

close Ingredient printing

I already talked about decorating cakes with chocolate smudges (otherwise - drips) and showed them in a post about. But since this technique is very popular today, many novice home confectioners, as well as those who just want to make cakes on family holidays, are interested in how to make them correctly and beautifully, I decided to allocate a separate article for this topic.

Chocolate smudges! Appetizing, glossy, intriguing! They look super: beautiful and “fashionable”, and they seem to be very easy to work with. This is where the trick lies. Most often, for those who make smudges for the first time, they turn out not at all the same as in the picture. experienced craftsman. The layer of chocolate ganache is thin, it happens that it even shines through, and smudges directly reach the very, very bottom and puddles form on the plate. The correct smudges are voluminous, convex and “stop” long before the substrate.

Well, I suggest doing it like this.

First, level the cake and put it in the refrigerator. And if the filling allows, then in the freezer - for 15-20 minutes. In this case, it is super important that the cake is very well chilled!

While the cake is cooling, prepare chocolate ganache. It is to them that we will make smudges. The indicated amount of ingredients is enough for smudges for a cake with a diameter of 18 cm.

We take 70 g of cream high fat- from 33%. Pour them into a saucepan, put on fire, bring to a boil and turn off!

We put in this saucepan 90 g dark chocolate(from 50%, I usually take 70%).

Stir with a silicone spatula until the mixture is homogeneous. It won't happen right away, don't worry! First there will be something like this:

... but soon the mixture will thicken, acquire a slight viscosity and shine.

In order to enhance the gloss, add 40 g of butter.

And again stir until smooth!

It turns out such a shiny and, if I may say so, densely flowing chocolate mass.

For beautiful chocolate smudges, we really need the right consistency. It needs to be “caught”, felt. And, perhaps, you will have to spoil more than one cake until this understanding comes :) Although, I hope my writing here will help you save a certain amount nerve cells:) So, consistency. Ganache should not be thick, but it should not be completely liquid, like water, either! The right ganache flows like a thick liquid, like some kind of varenets, for example. But even if the ganache seems thick to you, do not rush to add cream. Maybe it's all about the temperature. By experience, my colleagues and I found out that the working temperature of ganache, the one at which its consistency is most suitable for creating chocolate smudges, is about 33 degrees. Therefore, if you are thick, check the temperature. It is likely that in the process, for example, of stirring the chocolate or after adding cold butter, the ganache has thickened, simply because it has cooled down. You can put on water bath(only so that the water does not touch the bottom of the saucepan with chocolate) for a couple of minutes.

Here you go. Ganache is ready, the consistency is right, the temperature is good, it's time to make smudges! We take out the cake from the refrigerator or freezer and pour the ganache a little bit along the edge with a spoon. We are closely monitoring how it is distributed. For those who have these smudges - one of the first, I do not advise you to immediately pour all the ganache into the middle of the cake and wait until it drains beautifully. It’s logical: if we apply a little bit, we have the opportunity to track the quality of the ganache and improve it, and pour it right away - while there is little experience, it’s not known how it will go, I think few people want to spoil it with one movement whole cake!

Thus, we make smudges around the entire circumference of the cake. If the ganache thickens a little during the process, heat it in a water bath, but just a little!

And then fill in the middle. Here in the photo, my ganache was already thick enough to spread freely, and I helped him with a spoon. The perfectly smooth center was not important to me, because a rich fruit decor was planned. But I could get a smoother middle if I warmed up the ganache a little - to fluidity, and carefully, slowly, controlling the process, poured it into the middle of the cake.

So our fashionable delicious decor is ready!

Experiment, and let the results always please you!

And I never tire of thanking the cake shop Cakebomb for invaluable tips on working with chocolate smudges!

UPD: Of course, smudges can also be made from milk chocolate, and from white, but there will be other proportions. I recently tried to cook from milk: 60 g of chocolate and 40 g of cream melted in the "impulse" mode in the microwave (20 seconds each, stir, warm again, etc.), added 1 tsp. butter, mixed well and "distributed" the chocolate in the form of smudges around the circumference of the cake. Here's how it happened!

I will try to make it on white chocolate, I will also write and show!

If the time to make intricate jewelry for home baking no, frosting will save you. It is made on the basis of cocoa, real chocolate, sour cream, condensed milk or honey. The cake can be completely covered with icing, decorated with inscriptions, or even used as a layer for cakes. The glaze is prepared quickly, you do not need special skills.

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

1. When cooking, the glaze must always be vigorously stirred, otherwise it will burn and will be bitter.
2. Chocolate can always be replaced with cocoa powder, just follow the proportions: if the recipe says “100 grams of chocolate”, take 50 grams of cocoa powder and 50 grams of butter, cream or condensed milk instead.
3. After decorating the cake, covered with icing, refrigerate for at least 3 hours.
4. Light glaze can be tinted with food coloring. one drop blue dye will give light glaze snow-white shade, neutralizing the yellowness of the butter.

Chocolate for icing is more convenient to drown in microwave oven, having previously covered the container with a lid.

mirror glaze

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

Ingredients:

1. Chocolate (white can be combined with food coloring, black) - 1.5 tiles;
2. Glucose syrup - 150 milliliters;
3. 150 grams of sugar;
4. Condensed milk - 100 milliliters;
5. Gelatin (+ 60 milliliters of water) - 12 grams;
6. 75 milliliters of water.

Cooking process:

1. First, soak the gelatin in water and let it swell.
2. mix glucose syrup and sugar in a saucepan, put on fire and boil.
3. Boil a little, remove from heat, cool.
4. Add gelatin to cold syrup, pour in the condensed milk.
5. At this stage, food coloring is added if the chocolate for the icing is white and a different coating color is needed.
6. Grind chocolate, pour syrup, beat with a blender.
7. We put the mass in the cold for the night. In the morning we heat it in the microwave to 35 degrees, if necessary, beat again and cover the cake. When decorating, simply pour the icing evenly onto the surface of the cake, without smoothing it with a knife.
8. We clean in the cold for 3-4 hours to harden.

Icing

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

Ingredients:

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

Cooking process:

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

Glaze with honey and coconut milk

Unusual chocolate icing based on liquid honey and coconut milk is very sweet, slightly viscous. It has excellent covering properties, fills all the irregularities on the cake.

Ingredients:

1. Coconut milk - 35 milliliters;
2. Cocoa powder - 10-15 grams;
3. Honey - 30 milliliters;
4. Half a bar of dark chocolate;
5. A piece (about 40 grams) of butter.

Cooking process:

1. Break the chocolate with a blender or grate on a coarse grater.
2. Mix it with sifted cocoa powder, milk and honey.
3. Put the dishes on a small fire, preferably in a water bath.
4. While stirring, boil the mixture and boil it until all the components are dissolved.
5. Add a piece of butter to a slightly cooled mass, stir to dissolve it.
6. Spread the sauce on the surface of the cake and spread it with a knife.

Chocolate and sour cream glaze

Such a coating for baking is soft, delicate. You can apply the glaze in a fairly thick layer, and it will not flow, but it will not harden either. Can serve as a layer for cakes. Sour cream for this filling must be used fatty, without excessive acid.

Ingredients:

1. Sugar - 6 teaspoons;
2. Sour cream - 30 grams;
3. Cocoa powder - 2.5 teaspoons;
4. Butter - 20 grams.

Cooking process:

1. Mix sugar and cocoa powder, pour into a saucepan with thick walls.
2. Pour in sour cream, beat lightly with a whisk and put the mass on small fire.
3. While stirring, bring the mixture to a boil.
4. Remove from the stove, cool slightly and melt a piece of butter in the mass, mix and cover the prepared cake. Put away in the cold.

Glaze with condensed milk

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

Ingredients:

1. Cocoa powder - 20 grams;
2. Butter - a teaspoon;
3. Condensed milk - 1 glass.

Cooking process:

1. Mix condensed milk and sifted cocoa powder in a thick-walled bowl.
2. Place on a small fire, boil and boil for no more than one minute, be sure to stir.
3. Let the boiled mixture cool slightly, then add a piece of butter and mix it into the glaze.
4. Cover the cake and put it away to cool for a few hours.

ganache

This french recipe chocolate icing is different in that it does not use powdered sugar or pure sugar. Real high-quality white or milk chocolate gives all the sweetness to the filling.

Ingredients:

1. Chocolate - 180 grams;
2. A glass of 35 percent cream;
3. 50 milliliters of liquor (like Baileys).

Cooking process:

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

Colored chocolate icing

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

Colored chocolate icing is often used to cover mousse cakes and pastries. Today, the "competitor" of glaze, perhaps, can only be "Chocolate velor" :)))
Glaze, covering confectionery products with a thin chocolate veil, evenly colors them in all possible colors and shades, emphasizing the shape of the products, and giving them a beautiful gloss. And the icing is also called mirror icing, because, looking at a cake or pastry covered with icing, you can see your reflection in it :))
This is a variant of one of the most affordable frosting recipes that is quick and relatively easy to make. This glaze has not only advantages, but also some disadvantages that are better to keep in mind. I spoke about the advantages above, and the disadvantages include the fact that the icing is quite sweet, although I won’t say that it’s cloying. Because the icing is quite viscous, it can reach for the knife when cutting the cake. And also the icing brings some extra milky taste in the product - it is not pronounced and, in principle, usually goes well with other tastes and textures in the product, but this just needs to be kept in mind;) Also, note that the icing must be prepared in advance 12-24 hours before use, because it needs time to stabilize.
Also, I tried some other types of colored icing to cover mousse cakes. And if someone is interested, I will keep this in mind and eventually add other options so that everyone can choose what he likes best and suits a particular product.

Ingredients

sugar	100 g
glucose syrup (can be substituted invert syrup)	100 g
water	50 g
condensed milk	70 g
gelatin	8 g
White chocolate(can be milky or dark, not higher than 56% cocoa)	100 g
food coloring
Required (special) inventory and tools for work:
- ladle or small saucepan (volume about 1 liter)
- tall measuring plastic cup or bowl
- cooking thermometer
- immersion blender
- cling film(for storing finished glaze)

Step by step recipe with photo

Prepare the ingredients.

Soak sheet gelatin (8 g) in a bowl with big amount 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 out hot syrup on chocolate with condensed milk and leave for 2 minutes.

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

Add food coloring.

Advice. For the preparation of glaze, you can use powder or gel food colorings. 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). Fat-soluble powder dyes color the glaze in a more bright colors(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.
For glaze white color- 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.

Beat 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 icing tends to form a large number bubbles that form when the blender is in the wrong position. 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, it should not be at the bottom 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 formed air bubbles. 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.