The icing is used to decorate cakes, pastries and cookies. The smooth and shiny surface of the glaze makes baked goods even more attractive and appetizing. On top of the glaze, sweet masterpieces are decorated with a variety of creams or mastic figures.
It is necessary
-
- Cocoa powder chocolate icing
- cocoa powder (50 g)
- icing sugar (200 g)
- water (3 tablespoons)
- butter (50 g)
- Chocolate glaze
- dark chocolate (200 g)
- coffee cream (1 tablespoon)
- butter (20 g)
- Sugar-protein glaze
- powdered sugar (1 glass)
- proteins (2 pieces)
- lemon juice (1 tsp)
- Chocolate mint glaze
- chocolates (10 pieces)
- lollipop (1 piece)
- water or milk (3 tablespoons)
- Chocolate honey glaze
- honey (3 tablespoons)
- water (2 tablespoons)
- dark chocolate (20 g)
- butter (30 g)
Instructions
Step 1
Cocoa powder chocolate glaze.
Mix cocoa powder with icing sugar, add 3 tbsp. spoons of water and put in a water bath. Stir the mixture constantly with a spoon. Once the chocolate mass is smooth, add the butter, melt it completely. Remove the frosting from the heat and immediately pour over the product.
Step 2
Chocolate glaze.
Melt dark chocolate with 1 tbsp. a spoonful of cream in a water bath or in the microwave. Add butter and reheat the mixture. The hot frosting will be shiny and stringy.
Step 3
Sugar-protein glaze.
Sift the icing sugar through a sieve into a bowl. Add egg whites and beat with a mixer or whisk until fluffy. Pour in a few drops of lemon juice and whisk again. The glaze is white. If you need a colored glaze, add syrup or juice of sea buckthorn, red currant, beet or orange instead of lemon juice. Accordingly, you get a yellow, pink, burgundy and orange glaze.
Step 4
Chocolate mint glaze.
Place chocolates and crushed peppermint in a saucepan, add 3 tbsp. spoons of water or milk. Melt the candies with constant stirring. Pour the melted chocolate-mint icing over the cake.
Step 5
Chocolate honey glaze.
Stir 2 tablespoons of honey in a ladle. spoons of water. Put on low heat and cook until the mixture begins to caramelize. Place the chocolate pieces, stirring occasionally, and melt the chocolate. Remove the ladle from the heat and add a lump of butter. Stir the frosting well, chill slightly, and coat your cake.
