Doing it yourself with lace is not very difficult. However, the process of decorating desserts requires a special creative imagination from the chef. After all, if you do not know how to draw, then you are unlikely to get beautiful and graceful figures. Although some housewives resort to one trick. They make patterns using various patterns.
Today we will tell you about how to make an aising for lace with your own hands. In addition, a master class on drawing various patterns will be presented to your attention. Using the tips below, you can decorate absolutely any desserts.
general information
Before telling you how to make an aising for lace with your own hands, you should tell what it really is.
Aising is a sugar-protein drawing mass, which is intended for the manufacture of three-dimensional patterns decorating confectionery. Initially, such a base turns white. But if there is a special need, then it can be made colored by adding various food colors.
Cooking features
Do-it-yourself lacing is quick and easy. After observing all the prescription requirements, you should have a fairly thick and plastic mass. As a rule, it is obtained by grinding sifted icing sugar with fresh egg white. Also, some acidifier (for example, fresh lemon juice, cremortartar, dry citric acid, etc.) is necessarily added to these ingredients. This is necessary in order to make the protein mass more plastic and supple.
How to make icing plastic?
As mentioned above, icing for a cake or other confectionery should be as flexible as possible. Sometimes this effect is difficult to achieve, adding only one acidifier to the base. In this case, experienced cooks require the additional use of glucose syrup or a small amount of glycerin. However, the last ingredient can make the protein mass so sticky that it will be difficult for you to peel it off the polyethylene backing. That is why this component is recommended to be used when the subsequent detachment of ice is not supposed. As a rule, this happens in cases when the protein mass is deposited directly on the surface of the dessert.
Other ways to create
Do-it-yourself icing can be done not only with the use of protein. Indeed, to create such a drawing mass, there are other ingredients. For example, the use of albumin is a very popular way to prepare a confectionery base. One kilogram of this substance replaces about 316 egg whites. In addition, there are other ingredients that are most often used not at home, but in industrial production.
Iceing: a recipe, a workshop on the preparation of protein mass
When seeing the final results, many people have doubts as to whether they can make such an ornament with their own hands. I would like to say one thing: you won’t try, you won’t know.
In general, it should be noted that icing for a cake, as well as other confectionery products, is not as difficult to do as it seems from the very beginning. The main thing in this case is to strictly comply with all prescription requirements. Otherwise, the protein mass will not turn out such a consistency, which is extremely necessary for the preparation of various lace and patterns.
So, aising, the photo of which is presented in this article, requires the use of the following products:
- fresh chicken egg white - 1 pc.;
- sifted icing sugar - about 250 g;
- fresh lemon juice or dry citric acid - about ½ dessert spoon;
- strong glucose solution - dessert spoon (use as desired).
Product preparation process
Before you make an icing at home, you should prepare all the ingredients. First, egg white must be carefully separated from the yolk. Moreover, hitting the second component to the first is unacceptable. Otherwise, the decoration will not work.
Having freed the protein from the yolk, it should be placed in a deep bowl and slightly beat with a fork. The objective of this procedure is not to make a lush and resistant foam, but to break the viscous structure of the component by converting it into a liquid mass. Excess air bubbles in the ice mass are not welcome.
As for the powder, it should be done using a coffee grinder or purchased in a store already ready-made. If you were unable to buy this product, we recommend that you simply sift granulated sugar through a very fine sieve. As you know, a sweet loose ingredient always contains a certain amount of powder.
The process of preparing the elastic mass
So, the time has come to tell you about how icing is done. A recipe, a master class on the preparation of this treat will certainly help you decorate cakes and other confectionery.
After the egg white is slightly beaten with a fork, powdered sugar should be gradually added to it. In this case, the ingredients must be regularly ground until a homogeneous mass is obtained.
After a few minutes of intensive stirring (approximately in the middle of preparation), dry citric acid must be added to the sweet egg protein. If you decide to use fresh lemon juice, then it is better to pour it at the very end, along with a strong glucose solution. By the way, at the end of the obtained homogeneous mass should be added and the desired food color (optional).
Thus, by adding sugar powder in egg white and grinding everything intensively, you should get a stable, uniform, viscous and plastic mass. On this, the preparation of ice is considered complete.
Types of drawing protein mass
We talked about how to make liquid drawing mass. But sometimes culinary experts also need flexible icing. How to cook it? This requires the use of more powdered sugar. In other words, it needs to be added until the protein mass stops sticking to the palms. As a result, you should get an icing mastic. She is good at covering figured cakes or pastries. To do this, the resulting mass must be slightly dusted with powdered sugar, and then rolled into the desired shape using a rolling pin. By the way, in mastic, as in liquid icing, you can also add food colors, giving it one or another shade.
What is it used for?
As you can see, aising for lace (the recipe for protein mass was considered above) does not require the use of many expensive and rare products. It is made from completely affordable and simple ingredients that are available to every housewife.
So why is such a mass necessary at all? As a rule, it is used to make unusual patterns for decorating cakes and pastries. Although often culinary specialists use sweet rice mass to create an independent dessert. In this case, various figures and patterns are made from ice. If you decide to please your loved ones with original sweetness, we suggest creating a Christmas tree, various animals, snowflakes and more.
Jewelery Shapes
Those cooks who do not know how to beautifully draw patterns use stencils for icing. It can be children's books with large flowers, animals, butterflies, snowflakes. In this case, you will get flat decorations that can be easily stuck into the surface of the cake or cake.
If you need to make a three-dimensional pattern, then we suggest using a book spread. This method often forms fluttering butterflies and other laces.
There is another original technique, thanks to which you can independently make complex structures out of ice. For example, at home, carriages, strollers, cars, etc. For this, it is necessary to make stencils of individual parts of the object in advance, apply the protein mass to them using a cornet (through the film) and leave at room temperature for 2 days. After this time, the icing will completely harden. In the future, all the details of the three-dimensional structure should be interconnected using thick sugar syrup for this.
We decorate protein patterns
Now you know how to use stencils for icing. But if it’s not enough for you just to make beautiful volumetric or flat patterns, then we suggest additionally decorating them with the help of confectionery beads, powders and other. However, it is recommended to do this immediately after the protein mass is applied to the stencil. After all, after hardening, the icing becomes solid, and nothing can be glued to it. At least if you do not use a component such as thick sugar syrup.
The procedure for working with the drawing protein mass
If you don’t know how to draw patterns by yourself using icing, we recommend using ready-made templates. Or you can just apply children's coloring books. So, let’s take a closer look at how to work with the drawing protein mass.
1. A plastic film is applied to the selected paper template or placed in a regular transparent document bag. The main advantage of such a bag is that the protein mass departs very well from it. If you doubt it, then for better adhesion of the formed products, the plastic film is lubricated with a small layer of olive oil.
2. Freshly prepared rice protein mass is placed in a special cornet, on which a suitable nozzle is worn in advance. If you don’t have such a pastry bag, then an ordinary plastic bag is also suitable, in which you need to cut a corner.
3. Squeeze the icing onto the stencil, or rather, onto the plastic film laid on it, should be slowly and evenly. If you have artistic skills, you can do without patterns, painting with a protein mass, only armed with imagination. It should be noted that icing is often deposited directly on the surface of the finished confectionery. At the same time, you should be aware that in no case should the paint mass be applied to cream, biscuit or other wet surfaces.
4. After the icing has been deposited, it should be left to dry at room temperature. This can take you about 1-3 days, depending on the size of the pattern and the humidity of the room.
5. Dried jewelry and parts are carefully removed from the substrate, and then used for their intended purpose. It should be noted that it is better to carry out this action on the edge of a flat surface, starting from the corner of the plastic film, which is carefully pulled down.
Due to the fact that such decorations are very fragile, they should be prepared with a margin in quantity. If the products break down during removal from the substrate, then they can be used as a separate dessert and simply served with tea.
Useful Tips
Now you know how to quickly and easily make an ice mass at home. To make sure that you have prepared the sweet base correctly, you should look at its consistency. Classic aising should not drain on sloping surfaces. In the event that the mass is liquid, then the formed products should first be dried to thicken in a horizontal position. And only then put on a curved surface.
If you need to get openwork spherical products, then the protein mass needs to be applied to inflated balloons (air) lubricated with olive oil. After the cream has dried, they are pierced, and then the shells are removed from the resulting jewelry.
Storage method
Jewelry and figurines made from icing can be stored for a long time if they are placed in boxes and kept at room temperature. The humidity should not be too high.
It should also be noted that patterns of protein mass should in no case be stored in a refrigerator. After all, after staying in cold air they quickly liquefy. That is why pre-shaped decorations are placed on cakes and pastries exclusively before serving to the festive table.