Glazed mirror glaze will be the perfect option for decorating a birthday cake. Its shine attracts attention to the dessert, and the graceful drips of pouring along the edges of the cake layers further whet the appetite. You can use mirror glaze in both mousse treats and classic cakes.
A glaze glaze for desserts is being prepared based on gelatin mixed with glucose syrup. If desired, it can be replaced with sugar syrup or liquid honey.
To create a glaze, it is necessary to have a culinary thermometer to measure the temperature of the glaze, it should be 32 ° C. If the mass is too cold, it will quickly harden and you will not have time to level the coating. The hotter icing will spread over the cake and ruin the overall look.
Various glazed mirror glaze recipes allow you to add chocolate components. The use of dark, white or milk chocolate is allowed. Experienced pastry chefs often successfully combine these options in order to decorate the cake in a special way.
Such masterpieces, filled with colored mirror glaze, look especially great if decorated with fruits or marzipan.
White icing glaze for cake: a step-by-step recipe
Even if you are preparing not an elegant, but an ordinary cake or cake, let it shine, for this you can replace the usual butter cream with a mirror glaze.
You will need:
- sheet gelatin - 10 g;
- glucose syrup - 150 g;
- condensed milk - 90 g;
- water - 75 ml;
- sugar - 150 g;
- white chocolate - 150 g.
Step-by-step process
For the classic white cake frosting, soak plain gelatin. An important condition: the water must be as cold as possible.
Pour water into a small saucepan, add glucose syrup and sugar. Stir the mixture until the crystals are completely dissolved. The clear solution should boil.
After that, grind the chocolate and put it together with the condensed milk in a blender container, pour all this with hot syrup.
Check with a kitchen thermometer when the mass reaches a temperature of 85 ° C, then add the pre-squeezed gelatin. Mix gently.
Mix all the ingredients with a blender at a minimum speed, being careful not to form bubbles in the mass. Pull cling wrap over the bowl and refrigerate for at least 12 hours.
Before pouring the cake, preheat the glaze in the microwave, stirring occasionally with a blender until the desired temperature is 32 ° C.
Homemade recipe for colored glaze glaze
Make sure the food coloring you use is free of harmful additives before preparing your colored frosting.
You will need:
- condensed milk - 100 g;
- glucose syrup - 150 g;
- gelatin - 12 g;
- sugar - 150 g;
- food coloring;
- ice water.
Pour dry gelatin with water in a ratio of 1 to 6. Mix 75 g of water in a saucepan with glucose syrup, add granulated sugar, put on fire. Stir until the sand is completely dissolved. Bring the mixture to a boil.
Pour condensed milk with the resulting syrup, mix gently. The temperature of the resulting mass should be approximately 85 ° C.
Put the swollen gelatin in it, mix again. Add dye drop by drop, stirring and focusing on the color intensity you want. Beat everything with a blender, not allowing bubbles to appear.
Cover the finished glaze with foil and refrigerate for 12 hours. Before use, the glaze must be warmed up to operating temperature and whipped again with a blender.
Chocolate Mirror Glaze Recipe
Mirror chocolate icing for the cake is popular not only as a decoration, but also as a delicious addition to the main dessert. Prepare a mousse or sponge cake base before starting the frosting and refrigerate.
You will need:
- sheet gelatin - 12 g;
- granulated sugar - 240 g;
- cream (20%) - 160 g;
- glucose syrup - 80 g;
- cocoa powder - 80 g;
- water - 100 g.
Cover the gelatin with cold water and let sit for 10 minutes. Pour the cream into a small ladle and heat it over low heat.
In a separate saucepan, prepare a solution of glucose syrup, sugar and water, it should reach a temperature of 111 ° C, then remove it from the heat. Bring the cream to a boil and pour into the resulting syrup.
Stir in cocoa powder. Put all the chocolate mass back on the fire and let it boil. Squeeze out excess water and add to a common pot. Whisk everything with a blender until smooth. The glaze is ready.
Mirror glaze made of liquid honey and white chocolate
Instead of glucose syrup, ordinary liquid honey can be used to make a mirror glaze. With such a glaze, a mousse or biscuit dessert will shine perfectly with a gloss. And the glaze for the cake itself will benefit a lot from the inclusion of such a component in the composition. The pleasant honey notes of the filling will go well with white chocolate and, for example, with fruits.
You will need:
- gelatin - 12 g;
- liquid flower honey - 150 g;
- white chocolate - 150 g;
- condensed milk - 100 g;
- water - 75 g;
- granulated sugar - 150 g.
Soak the gelatin for swelling according to the instructions. Make a sugar syrup with water. When the sugar dissolves, gradually add honey to the hot mixture. The syrup should eventually reach a temperature of 85 ° C.
Chop chocolate and mix with condensed milk. Pour syrup over both components. Mix the squeezed gelatin with the total mass and beat everything with a blender until the glaze is homogeneous. Once it has cooled down to 32 ° C, it can be used to decorate a dessert.
