In the article we will tell you how to make a mirror icing for a cake made of chocolate or with colorful spills of a color palette. We will also help you choose the filling and learn the secrets of preparing the most unusual coating.
Glasazh - what should it be?
Mirror glaze, the name of which everyone is used to in everyday life, is called glazage. It is a viscous sweet mass for coating confectionery. It is prepared according to different recipes:
- Dark chocolate icing should be warm and reach 37 degrees when working with it.
- A mass made from white chocolate should be cooled.
- Colored icing for coating cakes is completely cooled.
- It is possible and necessary to mix different portions of glaze - this is how erosions and random random stains sometimes turn out, if that was intended.
Important! Glazage should not be condensed. When this occurs, gently wet the moisture. The same is done for velvet coating.
Classics of the genre: mirror icing for cake coating
The most famous and simplest glaze recipe is a typical gelatin glaze. It is suitable for mousse cakes, biscuit and others. We will tell you how to make a mirror icing for a cake quickly and simply:
- Of the ingredients you will need: condensed milk (150 g), a bag of gelatin, 170 g of granulated sugar, white porous chocolate (250 g), glucose or invert syrup (230 ml) and filtered water (by eye). All products must be at room temperature. Cool the syrup, warm the water.
- Add sugar with glucose to the stewpan. Stirring, add water, but not more than 80 ml.
- Melt the mixture over low heat, stirring constantly. Remove the sugar mass from the heat until the grains are completely dissolved.
- In another bowl, melt the chocolate, breaking it into pieces in advance. Gently combine with condensed milk.
- Dilute gelatin in 70 ml of water. After 20-25 minutes, send to the microwave until completely dissolved.
- Cool gelatin slightly and pour slowly into the sugar mass. After stirring, add melted chocolate and beat with a blender until a homogeneous consistency is obtained.
The mass must "rest". Having prepared the cake, the glaze should be heated to 38-40 degrees. In the process of working with glaze, it cools down. So the coating will be smooth, even and without air bubbles.
What should be the filling under the icing?
Not every surface is smooth, not every cake is perfect. However, this is not about the arithmetic plane, but about the consistency of the upper layer of dessert. With a glance, you can process cakes, cakes, pies and other pastries. Confectionery secrets have long ceased to be a secret. In order not to change the recipe and constantly do not look for ideal conditions for how to make a mirror glaze at home, it is important to correctly prepare the cake for processing from the very beginning:
- Desserts with chocolate coatings should be frozen - 12-16 hours in a cooling or storage chamber.
- Airy light cupcake topped with hot.
- A biscuit or a cake with butter filling and an upper finishing layer is cooled to 1-4 degrees in the refrigerator for 6-8 hours.
- To prevent condensation from forming during operation, let it appear initially, leaving the cake at room temperature for 20-30 minutes.
- As soon as moisture is removed, immediately begin to water the cake with icing.
- If the top of the product heats up, softens, and the glazage cools down and starts to “tan”, it is recommended to re-cool the dessert.
These tips and tricks help to achieve the perfect consistency of the glaze, even edges and excellent aesthetic appearance, which is also important in the confectionery business.
Colored mirror surface: brightness and sweetness "in one glass"
If the classic glasazh is not endowed with brilliance, and you need to achieve reflection of the joyful faces of guests at all costs, the recipe changes:
- Basic foods such as chocolate, gelatin, sugar and condensed milk remain unchanged. From the new water-soluble dye, molasses and powdered sugar were added instead of regular sugar.
- Soak gelatin according to the scheme, melt sugar in a water bath, previously mixed with water. At this point, add caramel syrup.
- Melt chocolate separately. While it is hot, mix gelatin with syrup.
- Add condensed milk to the syrup and pour chilled chocolate only at the end. When the mass becomes homogeneous, add dye.
Important! To make the glaze mirror-like and shiny, you need to pour in kandurin. For 1 liter of mass, 1 packet (30 g) of kandurin falls. Here's how to make mirror glaze at home.
Glossy Chocolate Cake
Every confectioner knows that chocolate icing is created for smudges. But few people know how to make chocolate icing a mirror. For Opera and Sacher cakes, porous chocolate is used. It is softer, airier and easier to lay on the most complex cakes.
There are three main ways to mirror even dark chocolate:
- Instead of real chocolate, cocoa powder is placed.
- Shine can be added with the help of titanium dioxide - a food confectionery additive.
- Translucent glaze is stained for density, depth and color saturation.
Other, rare recipes apply only to certain types of desserts.
"Mirror" honey cake
Are you curious how to make a mirror icing for a honey-based cake? The recipe involves replacing only one ingredient that is able to influence the structure and "behavior" of the sticky mass. If instead of condensed milk, honey is added to gelatin in an equal ratio, the glazage will turn out to be elastic and thick. Titanium dioxide and strong food coloring are not required to create color depth.
Recall how to make a mirror-glazed mousse cake in the next video.
How to cover a mousse cake?
Mousse dessert is a type of meringue with a base and filling. It is covered with velor or glossy finish. The basis is necessarily a biscuit. It can be vanilla, chocolate, almond diquase. The filling is necessarily berry, and the cream layer is Anglese. Accents are added exactly at the stage of cream formation - nut paste or white chocolate.
A delicate “cloud” of flavors is diluted with nuts or crunchy layers. Mousse is often creamy, lavender and coffee. The finished cake is also frozen, which allows you to make any form of dessert and not lose them. Understanding how to make a mousse cake with mirror icing correctly, you can achieve the perfect combination of tastes.
Interesting! Velor is applied with a spray gun when an ideal temperature difference is created. Glaze is never cooked in cream or butter - the main difference between the two types of coatings. The exception is cosmic glaze, which combines chocolate, butter and gelatin syrups.
"Marble" and "glass" - glaze "space" and its painting
After studying various recipes, a clear concept appears on how to make a mirror icing for the cake. However, the attention is drawn to desserts, which are full of colorful palettes of colors of cold and warm colors. Cosmos remains mysterious both in the literal and in the confectionery sense.
It has been declassified how to make “space” mirror glaze, coat it with a cake and make guests enjoy the view before enjoying the taste. As they say, it is better to see once.
How to cover a cake?
When the glaze is ready, its temperature must be maintained, heated to working. It was said that the mass should be warm and reach 30-38 degrees. Knowing how to make a mirror glaze according to the recipe, you need to understand what composition this or that temperature is suitable for. The mode is determined in advance, a water bath is being prepared.
Cake from the freezer does not immediately cover. It is slightly warmed so that moisture formed on the surface is removed on time. Then then the confectioner looks to see if there is an ice layer. Mousse cakes are covered in the same way: first the condensate is removed, then it is poured with a sweet mass.
Important! Any dessert is placed on a stand. A rotating design is desirable. This will help to evenly coat the cake. The bowl with the icing should be directed in a circle, filling the cake quickly with a dense layer.
What dyes to use?
Separately, it should be said about food colors.
- There is kandurin, which is often used to create a glaze with reflux. This is a mother-of-pearl shade, the meaning of which is brightness, not color saturation.
- Liquid dyes (helium) mix better. If the glaze needs to be repainted, the helium dye sets with the color of the mass and saturates it with new pigments.
- Dry friable dyes do not stain the thick mass well, but they create stains well. This icing is used in cases where you need to color the cake in several separate colors, without mixing them together.
Now you know how to make colored mirror glaze and coat any cake with it. Consider practical tips and experiment with color.
Some useful tips
To make a mirror glaze at home according to the rules and standards is to study the technology, secrets and features of the preparation of each recipe:
- Smooth icing can be obtained if the cake is stone. In a literal sense. It needs to be frozen. This is the only way to create the perfect surface.
- If the icing moves out, not the composition needs to be changed. Thin crust of ice after freezing can adversely affect glaze. Ice is known to contribute to poor adhesion to a smooth surface. Velor apex is not a guarantee of roughness as an adjacent base.
- To avoid bubbles, do not whisk the icing to the peaks. It is better to prefer a blender with a flat leg to a regular vertical one.
- Thick glaze is not diluted with water, but with sugar syrup. It will not drain, form smudges.
- Glucose and invert syrups are different products. The first is prepared on the basis of starch, which is boiled for several hours with dilute sulfuric acid, the second is obtained by hydrolysis of sucrose, which during the hydrolysis is broken down into fructose and glucose.
- Mousse cakes are often covered with velor glaze - the velvety surface is prepared in the same way as glossy. Only the glamor is thick, and the velor is liquid.
- Desserts already covered with the final layer must be stored in the refrigerator. Before serving, warm at room temperature to make the stone cake soft inside. It can be cut.
All known glaze recipes can be prepared at home. It’s easy, fun and tasty. On average, it takes up to 2 days to prepare one cake with subsequent processing. During this time, glaze is made. On the third day, a dessert is made out and, if necessary, stored until serving. Technological features are taken into account after defrosting the finished dish.