Glaze and color glaze for smudges on the cake

Delicious and beautifully decorated food, including cakes, can be a great pleasure. Whoever prepares confectionery delicacies for the festive table at home, tries to give them a unique look. If there is not enough time to create a masterpiece, then glaze comes to the rescue. There are many options for cooking it and you need skills. But a novice housewife can create glazed smudges on a treat.

Pick your recipe

Glaze is a pastry trick that will help create a masterpiece from any pastry. It happens mirror, opaque or color. No special products are required; they are almost always present in the kitchen. To create ideal glaze surfaces, skill and practice are needed, and a young pastry chef can also beautifully arrange the edges of baking in the form of smudges.

Before the experiment, it is still recommended to study step-by-step photos or watch video recipes with the comments of experienced chefs. Prepare the necessary tools and products or replace with those that are at hand, but be sure to follow the cooking method.

Glaze smudges

Essential ingredients such as gelatin and glucose syrup are present in all glaze recipes. You can replace one form of gelatin with another, you just need to calculate the amount and temperature of the water to soak. But syrup can not be replaced. It is included for elasticity and good adhesion of the finished glaze. You can buy a thickener in specialized stores or order online.

To prepare a classic base, you will need the following ingredients:

• dark chocolate - 200 g;

• condensed milk - 120 g;

• granulated sugar, syrup - 150 g each;

• gelatin - 15 g;

• water - 75 g.

The step-by-step process of glaze preparation:

1. Put gelatin in a cup, pour warm water and leave to swell.

2. In a separate bowl put on the stove: sugar, syrup, water and heat until sugar is completely dissolved. Do not mix the mixture, only slightly shake the container.

3. After boiling the mass, measure the temperature with a cooking thermometer and remove from heat after reaching 105 degrees.

4. Melt the chocolate in a water bath and add the condensed milk.

5. In the blender bowl, move the chocolate mixture, the underlying syrup and gelatin.

6. Beat with a submersible blender at low speed until smooth. It is important to hold the whipping tool correctly in relation to the contents of the bowl. The angle of inclination should not be more than 45 degrees and rotate the bowl, not a blender.

7. Pour the finished product into a container or plastic bag, firmly press the glaze to the surface and put it in the refrigerator for 12 hours.

Decorating the finished cake

1. Remove the glazage from the refrigerator, check for elasticity and warm to operating temperature in the microwave / oven with minimal heating.

2. After reaching 30 - 32 degrees, beat at low speed with a mixer and pour into a pastry bag. Choose a nozzle as desired (you can use the usual tablespoon).

3. Take out the cake of their refrigerator and start applying the original drips. There are many variations, you choose! Tip: do not make thick spills of glamor. It is better to apply with rare strips and different heights. In this case, their full runoff onto the substrate is unacceptable.

   

4. The top of the cake can be decorated with fruits, spread candied candied fruits or peaks of whipped cream. Ready to put a masterpiece in the cold for a couple of hours and can be served.

One small trick: mirror glaze can be prepared in advance and stored in the refrigerator in a tightly closed bag for 30 days.

Colored smudges

When using plain white chocolate, various food colors / gels are used. To achieve the desired shade, they are added in drops, given the fact that the frozen glaze is a couple of tones more intense.

Prepare a colored glaze can be based on milk, cream, water.

Option 1

This formulation provides the following proportions of the components:

• butter and cream - 50 g each;

• chocolate (any, even air) - 100 g;

• dyes are preferred.

Walkthrough:

1. Pour cream into an enameled pan and bring to a boil.

2. Add paint dropwise, stir with a spatula.

3. Next, put crushed chocolate, butter and mix until soft.

4. Cool the mixture slightly and vigorously mix with a mixer until it is viscous.

5. Pour the mass into a plastic bag, cut off the corner.

6. Apply smudges on a chilled surface of a confectionery product in an arbitrary way. To distribute the remains of a glossy on a surface of a product with the pallet.

7. Decorate the top with any berries, ready-made culinary sprinkles or handmade gingerbread cookies.

Stand in the cold for at least 5 hours before serving.

Option 2

Ingredients:

• powdered sugar, chocolate chips, water, flour - 5 dessert spoons each;

• butter - 70 g;

• food coloring.

Cooking method:

1. In a bowl, mix water, oil and heat.

2. Pour the crumbs, mix and keep on low heat.

3. Mix and sift the dry components, in parts, introduce into the mixture on the stove. Stir constantly to avoid crumpling.

4. Add paint dropwise and knead continuously until a uniform, shiny consistency is formed.

5. Remove from the stove, cool to 25 - 28 degrees and proceed to decorate the cold cake blanks or any dessert.