Glaze and color glaze for smudges on the cake

When there is no opportunity to prepare complex decorations for cakes and the rest of home baking, frosting will come to the rescue. The confectionery component is able to turn pastries into a real work of art. It can be of different types: chocolate, mirror, ganache, sugar. The list is quite large, because you can prepare glaze from various ingredients. Her choice will depend on the tastes, ingredients, time and complexity of the preparation.

Mirror glaze

Such decoration requires a lot of 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, like for any other work of art, decorating baking will require a lot of time and effort. Such a glaze got its name because of the surface, which, given the requirements, really looks like a mirror. But when transporting and cutting a finished confectionery product, you must be careful. A thick film can easily crack.

You can make mirror glaze from white and black chocolate. White in most cases is used in conjunction with food dyes to obtain colored mass.

Cooking Mirror Glaze

Ingredients:

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

Cooking sequence:

1. Soak gelatin in warm water until swelling.
2. Microwave the syrup and mix it with sugar. Put this mixture in a water bath.
3. Constantly stirring, bring to complete dissolution of sugar in syrup.
4. Remove syrup from heat and refrigerate.
5. Add swollen gelatin and condensed milk to the cooled syrup and mix thoroughly.
6. If food coloring is required for the preparation of the glaze, at this stage they are added to the mass and mixed until a uniform color.
7. Melt the crushed 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 coated evenly.
10. After the refrigerator, you should heat the mirror glaze to 30 degrees, beat again and quickly pour this mass on the baking dish, without smoothing in the future.
11. To freeze 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 working with the mirror composition, but there is a desire, you can facilitate the process and decorate homemade cakes with colored glaze for 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 with the components of the mirror glaze. The difference is in the application technique.

If in work with mirror glaze care and skill are required, then a novice cook can cope with smudges. Just turn on the fantasy. Using cutlery, it is easy to create smudges from colored glaze on the cake. When the process is over, the baked goods must also be put in the refrigerator to set.

Original recipe

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

• refined deodorized sunflower 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. Then you need to pour the butter into the chocolate and mix to a state of liquid mass.
3. Add food coloring to the composition and beat with a blender.
4. Place the resulting glaze in a pastry bag.
5. Chilled cake should be placed on a wire rack with stand.
6. To apply the composition for dessert is required along the edge in the form of smudges.
7. The remaining mass can be distributed over the baking surface.

Thus, the process of preparing colored icing for cakes at home does not have anything complicated in it. 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!