Recipes for making chocolate icing to decorate pastries. Chocolate smudges - master class

To make a cake you will need:

• 200 gr. baked cookies (ideally "savoyardi");
• 6 large chicken eggs;
• 125 gr. granulated sugar;
• 1 glass of citrus juice, such as orange;
• 75 gr. butter;
• 1 lemon or 2 limes;
• 50 ml. orange liqueur;
• 300 ml. heavy cream for whipping;
• 1 st. a spoonful of dry granulated gelatin.

To prepare the glaze:

• 2-3 juicy oranges;
• 550 gr. powdered sugar.

Every housewife faces the question of decorating a dish, especially after home baking has been mastered. Serve a beautiful homemade cake, which is covered with colored icing for the cake, for the hostess is considered the height of culinary excellence.

But many are worried and wary that something might go wrong, and often refuse such a design. But in vain!

Glossy color cake icing is the simplest and most budgetary tool, not only as a decoration for baking, but also to hide and disguise small flaws after cooking, to make the dessert elegant and appetizing.

How to make the right icing for decorating cakes?

The classic glaze recipe is quite simple, and consists of ordinary granulated sugar or powder and water. But the list of ingredients does not end there, because citric acid may also be present in the homemade colored white chocolate icing for the cake.

As well as chocolate and cocoa powder, condensed milk and butter, fruit or berry syrup, jams and jams, agar-agar or gelatin, which allow the glaze to harden firmly on the surface, and even chopped nuts for texture.

It is easy to convince of this by looking at cakes with colored icing, photos of which can be easily found on the Internet.

Equally important is the correct distribution of glaze on the surface, for example, liquid glaze must be poured into the center so that it flows naturally along the sides. The thick one is distributed over the entire surface, leveling it with neat strokes with a special silicone spatula. But not everyone knows how to make colored icing for a cake.

The side parts of the cake must be decorated separately, therefore, for convenience, the finished cake must be placed on a special “podium”, which matches the size of the baking itself, although a round grill can also be dispensed with. It's a miracle how the mirror glaze for the cake looks good on any pastry.

Let's take an example of how to quickly, with little or no effort, prepare a colored icing for a cake recipe with a photo. Citrus fruits will be responsible for the main taste in our dessert, so our icing will be bright and sunny in summer. Icing for the cake, the recipe of which you will definitely like, will be described below.

Recipe for Lemon Mousse Cake with Orange Color Glaze

An incredibly simple and quick recipe is perfect for those housewives who have little time to prepare desserts. The cake does not need pre-baking, as cookies are used for its preparation, and we will tell you in detail how to make colored icing for the cake.

Making mousse cake step by step:

1. Grind cookies in a blender or food processor to the state of breadcrumbs. After the “dough” for the cake is ready, you can prepare a mousse or colored icing for smudges on the cake.
2. Add softened butter, form a “likeness” of dough with your hands, carefully mixing the butter into dry crumbs. Form a ball, wrap in parchment or cling film and put in the refrigerator to cool the resulting mass a little.
3. Spread the dough on a greased springform pan, making small sides. Put the mold in the refrigerator, and while the cake hardens, start preparing the mousse. Remember that we still need to prepare the colored icing for the cake, the recipe without glucose is perfect for diabetics.
4. To do this, remove the zest from citrus fruits by rubbing the skin on a fine grater. In order for the dessert not to be bitter, it is necessary to remove only the colored layer, without affecting the white base near the pulp. Transfer the zest to a suitable container. Beautiful cakes with smudges of colored icing and photos will cause appetite not only for the sweet tooth.
5. Roll the peeled lemons on the table, and then squeeze all the juice out of them thoroughly. Mix with zest and orange juice, add granulated sugar, liquor and mix well. Colored chocolate icing for the cake will go well with the aroma of citrus fruits.
6. Separate the whites from the yolks, the whites can be frozen for the preparation of icing sugar, and the yolks are slightly beaten and added to the juice and zest. Put the mass on medium heat, and stirring regularly, wait until the resulting mass hardens. Strain it through a sieve or cheesecloth. This cake can be decorated with colored chocolate cake icing.
7. Dissolve the gelatin in cold water, and while it swells, beat the cream well. Mix fruit mousse, gelatin and cream, spread over the surface of the cooled cake. You can prepare colored icing for a cake with smudges, the recipe of which will pleasantly surprise you with its speed.
8. Transfer the mold carefully to the refrigerator and wait for it to solidify completely, this will take a couple of hours. In the meantime, while the mousse cake hardens, there is time to start preparing the glaze. How to prepare colored icing for cakes at home?
9. Squeeze out all the juice from the oranges, mix with powdered sugar. To give the glaze a slightly caramel flavor, powdered brown sugar or a small amount of liquid honey will help.

How to make colored mirror glaze for a cake? Heat the mass, and boil it in such a way that a thick, transparent orange syrup is obtained. After the mass becomes thick, it must be cooled by pouring it into another dish and do not miss the moment for applying to the mousse cake.

When the mirror glaze for the cake, according to the recipe, is applied to the cake and starts to harden, the cake decorated with colored glaze must be cooled again, and after a couple of hours it can be served at the table set for tea drinking.

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, the already assembled cake is frozen - this is how the perfect smoothness of the surface is achieved, and the icing 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. At the same time, the cake is slightly tilted in different directions so that the icing 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 a slow fire, bring to a boil, but do not let it 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 with cling film, put it 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 stored for a long time (up to two to four weeks) 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 plenty of water. We leave for 7 minutes.
2. In a separate saucepan, combine sugar and cocoa, mix well.
3. Add cream and boiled water to the dry mixture, 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 a 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 it in the refrigerator, depending on how quickly you need the finished cake.

Prepared on the basis of a universal white glaze recipe. 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 icing is well suited 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, instant coffee, coffee extract to it - you get beautiful color options. 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 a large amount of 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 replaced with 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 turntable (on which the cake is placed), a spatula (a small spatula for working with pastry) and a spatula. A professional spatula can be replaced with an ordinary wide stainless steel kitchen knife.

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

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

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

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

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

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

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

We introduce half of the dry mixture. We beat.

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

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

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

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

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

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

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

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

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

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

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

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

We are building a cake.

We follow the geometry.

Remember about the rough coating.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 additional milky taste to 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 is needed prepare 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 over time I will add other options so that everyone can choose what he likes best and suits a particular product.

Ingredients

Step by step recipe with photo

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.

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 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.

When there are no opportunities to prepare complex decorations for cakes and other homemade pastries, icing will come to the rescue. The confectionery component is able to turn pastries into a real work of art. It comes in different types: chocolate, mirror, ganache, sugar. The list is quite large, because you can make icing from various ingredients. Her choice will depend on tastes, ingredients, time and complexity of preparation.

mirror glaze

Such decoration requires great skill and many years of practice. Mirror glaze is rightfully considered an art and a standard of beauty, its ideal shape and beauty will not leave anyone indifferent. But, as with any other work of art, decorating pastries will require a lot of time and effort. Such a glaze got its name because of the surface, which, if the requirements are met, really looks like a mirror. But when transporting and cutting an already finished confectionery product, you must be careful. A dense film can easily crack.

You can prepare a mirror glaze from white and dark chocolate. White in most cases is used in conjunction with food coloring to obtain a colored mass.

Preparing the mirror glaze

Ingredients:

• Gelatin - 15 g.
• Condensed milk - 125 ml.
• Syrup - 200 ml.
• Chocolate - 2 bars (180 g).
• Drinking water - 100 ml + 75 ml for gelatin.
• Sugar sand - 200 g.

Cooking sequence:

1. Soak gelatine in warm water until soft.
2. Warm the syrup and mix it with sugar. Put this mixture in a water bath.
3. Stirring constantly, bring the sugar to the syrup completely.
4. Remove syrup from heat and cool.
5. Add the swollen gelatin and condensed milk to the cooled syrup and mix thoroughly.
6. If food coloring is required to prepare the glaze, at this stage they are added to the mass and mixed until a uniform color.
7. Melt the chopped chocolate in a water bath, mix with syrup and beat with a blender.
8. The finished mass should be placed in the refrigerator for 10 hours.
9. The same step is recommended for baking. When it is frozen, the surface becomes smooth, and the finished composition will be covered more evenly.
10. After the refrigerator, heat the mirror glaze to 30 degrees, beat again and quickly pour this mass onto pastries without smoothing it further.
11. To harden the glaze, you need to put it in the refrigerator for a few more hours.

Smudges - as a decoration for desserts

If there are no opportunities and experience in working with a mirror composition, but there is a desire, you can facilitate the process and decorate homemade smudges on the cake. The cooking process, of course, will be facilitated, but the beauty of the decoration will not fade from this. The ingredients for this method are identical to the mirror glaze components. The difference lies in the application technique.

If care and skill are required in working with mirror glaze, then a novice cook can also cope with smudges. It is enough to turn on the fantasy. With the help of cutlery, it is easy to create smudges from colored icing on the cake. When the process is over, the pastry must also be removed in the refrigerator to harden.

original recipe

For the following recipe for colored icing for smudges on a cake, which, by the way, has a low cost, you will need only three ingredients:

• sunflower refined deodorized oil - 40 ml;
• white or dark chocolate - 130 g;
• food coloring.

The process of preparing colored glaze for smudges on the cake:

1. First you need to melt the chocolate in a water bath. It is important to constantly stir it.
2. After you need to pour in and mix until a liquid mass.
3. Add food coloring to the composition and beat with a blender.
4. Place the resulting frosting in a pastry bag.
5. The cooled cake should be placed on a wire rack with a stand.
6. It is required to apply the composition for dessert along the edge in the form of smudges.
7. The remaining mass can be distributed over the baking surface.

Thus, the process of making colored icing for cakes at home is not difficult. If desired, any confectioner can get the desired composition, you just need to carefully follow the cooking technology, take into account the amount of ingredients, and everything will work out!