Shiny and smooth glaze will perfectly decorate any confection. On top of it, you can apply cream patterns, mastic figures or colored sugar sprinkles. And the choice of color and taste of the glaze depends solely on personal preference.
It is necessary
-
- For glaze
- cooked without heating:
- 200 g icing sugar;
- 3-4 st. tablespoons of carrot
- cherry
- beetroot or spinach juice;
- 2 tbsp. tablespoons of lemon juice;
- 2 egg whites.
- For glaze
- cooked with
- heated:
- 300 g sugar;
- 100 g of water;
- 3-4 st. tablespoons of carrot
- cherry
- beetroot or spinach juice.
- For coffee glaze:
- 200 g icing sugar;
- 2 tbsp. spoons of strong hot natural coffee;
- 1 teaspoon of butter.
- For the cocoa frosting:
- 200 g icing sugar;
- 2 tbsp. spoons of cocoa powder;
- 3-4 st. spoons of hot milk;
- 1 tbsp. a spoonful of butter;
- 5 g vanillin.
- For chocolate glaze:
- 100 g of chocolate;
- 3 tbsp. spoons of water;
- 100 g icing sugar;
- 1 tbsp. a spoonful of butter.
- For transparent glaze:
- 200 g icing sugar;
- juice of half a lemon;
- 1 tbsp. a spoonful of dry white wine.
- For the green pistachio frosting:
- 100 g sugar;
- 50 g peeled pistachios;
- 3/4 Art. spoons of fragrant rose water;
- several crystals of citric acid;
- 1 handful of greens of spinach
Instructions
Step 1
Combine sifted icing sugar, egg white, lemon juice. Add carrot juice for orange, beetroot for purple, cherry for burgundy, and spinach for green. Stir well so that the mass becomes homogeneous without lumps.
Step 2
Pour the sugar over with water to make the glaze over the fire. Heat the mixture and cook, stirring constantly for about 5 minutes, until it becomes a thick syrup. Use a wooden spoon to scoop off the resulting frothy sugar. Pour the syrup onto a plate, add the juice as desired and stir with a spoon or knife until firm. When the glaze has cooled and hardened, knead it with slightly damp hands. Melt the frosting over the steam before using.
Step 3
For the coffee glaze, combine sifted icing sugar, strong hot coffee, and melted butter. Rub thoroughly with a wooden spoon until a shiny glaze is obtained.
Step 4
Sift the icing sugar and cocoa powder into a bowl to make the cocoa frosting. Pour in hot milk and add softened butter, add vanillin and stir until smooth.
Step 5
Prepare the chocolate frosting. Break the chocolate into small pieces, cover with hot water. Put on low heat and heat until the chocolate is completely dissolved. Pour in the icing sugar, add the melted butter and rub.
Step 6
Pour the transparent icing on the cake or baba. Mix sugar and lemon juice, add white wine and grind until thick.
Step 7
Surprise your guests with green glaze. Grind the peeled pistachios finely. Add sugar, rose water and citric acid to the nuts. Cut off the roots of the spinach, wash it, put it in boiling water and cook for about 5 minutes without covering the pan with a lid. This will preserve its green color better. Squeeze the spinach out of the water and rub through a sieve several times. Add the spinach puree to the hazelnut mixture and stir until smooth.
