Mirror And Colored Icing For Smudges On The Cake

2024 Author: Brandon Turner | [email protected]. Last modified: 2024-01-11 14:29

Delicious and beautifully presented 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 making it and skills are needed. But a novice hostess can also create glazed smudges on a delicacy.

Frosting is a confectionery gimmick that can help you create a masterpiece from any baked item. It can be mirrored, matte or colored. No special products are required, they are almost always present in the kitchen. It takes skill and practice to create perfect glaze surfaces, and a young pastry chef will be able to beautifully shape the edges of baked goods in the form of smudges.

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

Mirror glaze drips

All glaze recipes contain essential ingredients such as gelatin and glucose syrup. You can replace one form of gelatin with another, you just need to calculate the amount and temperature of water for soaking. But the syrup cannot be replaced. It is included for elasticity and good adhesion of the finished glaze. You can purchase a thickener from specialized stores or 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.

Step-by-step glaze preparation process:

1. Put gelatin in a cup, cover with warm water and leave to swell.
2. In a separate bowl, put on the stove: sugar, syrup, water and heat until the sugar is completely dissolved. Do not stir the mixture, just shake the container slightly.
3. After the mass has boiled, measure the temperature with a cooking thermometer and remove from heat when it reaches 105 degrees.
4. Melt the chocolate in a water bath and add the condensed milk.
5. Transfer the chocolate mixture, the hardened syrup and gelatin into the blender bowl.
6. Whisk with an immersion blender on low speed until smooth. It is important to hold the whipper correctly in relation to the contents of the bowl. The tilt angle should not be more than 45 degrees and rotate the bowl, not the blender.
7. Pour the finished product into a container or plastic bag, press firmly to the glaze surface and refrigerate for 12 hours.

1. Remove the glaze from the refrigerator, check for elasticity and warm up to operating temperature in a microwave / oven with minimal heat.
2. Upon reaching 30 - 32 degrees, beat at low speed with a mixer and pour into a pastry bag. Choose a nozzle at will (you can use a regular tablespoon).

3. Take out the cake from the refrigerator and start applying the original drips. There are many variations, you can choose! Tip: do not make thick glaze spills. Better to apply in sparse stripes and of varying heights. In this case, their complete runoff onto the substrate is unacceptable.

   

4. You can decorate the top of the cake with fruit, lay out candied fruits or peaks of whipped cream. Put the finished masterpiece in the cold for a couple of hours and can be served.

One little trick: Mirror frosting can be prepared in advance and stored in the refrigerator in a tightly closed bag for 30 days.

Colored smudges

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

You can prepare colored glaze based on milk, cream, water.

This recipe provides for the following proportions of the components:

• butter and cream - 50 g each;
• chocolate (any, even airy) - 100 g;
• dyes are optional.

Step by step guide:

1. Pour the cream into an enamel pot and bring to a boil.
2. Add paint drop by drop, stir with a spatula.
3. Then put chopped chocolate, butter and stir until softened.
4. Cool the mixture slightly and stir vigorously with a mixer until stringy.
5. Pour the mass into a plastic bag, cut off the corner.
6. Apply smudges on the cooled surface of the confectionery in an arbitrary manner. Spread the rest of the glaze over the surface of the product with a spatula.
7. Decorate the top with any berries, ready-made culinary sprinkles or handmade gingerbread cookies.

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

Ingredients:

• powdered sugar, chocolate chips, water, flour - 5 dessert spoons each;
• butter - 70 g;
• food coloring.

Cooking method:

1. In a bowl, combine water, oil and heat.
2. Add crumbs, mix and keep on low heat.
3. Mix and sift dry components, add portions to the mixture on the stove. Stir constantly to avoid clumping.
4. Add paint drop by drop and stir continuously until a uniform, shiny consistency is formed.
5. Remove from the stove, cool to 25 - 28 degrees and start decorating a cold cake or any dessert.

Simple drip option

This is the easiest and no less interesting option for decorating cakes.

Of the necessary ingredients, a bar of chocolate, sugar and milk / water are enough.

1. In a frying pan, melt the sugar in the milk.
2. Throw in the chocolate crumbs and cook until caramel is thick, but do not burn.
3. Pour into a glass with a spout and stir until the mixture cools down to room temperature.
4. Pour gently in the center of the cake and use a knife to smoothly distribute the filling to the edges. Not too fast, so as not to glass streams down. Further, if desired, supplement the composition with confectionery chips.

Turn on your imagination, experiment. An original dish prepared and decorated independently at home will bring a lot of pleasure for the eyes and stomach. Bon Appetit!