Today I will be making a colored glaze, more commonly referred to as a mirror glaze, to cover and decorate the cake. I will cook it with white and dark chocolate. In my recipe with step-by-step photos, I will share all the secrets, point out the most important points which you need to pay attention to when cooking at home. If you follow all the recommendations, you will get a beautiful, bubble-free mirror glaze for the cake. It will lay down in an even layer and will not slip off your dessert.

Ingredients:

For white glaze:

• 100g white chocolate;
• 100 grams or confectionery glucose;

For dark gloss:

• 100 grams of dark chocolate 72%;
• 100 grams of invert syrup or confectionery glucose;
• 70 grams of condensed milk 8.5%;
• 10 grams of gelatin + 60 ml of cold water.

For syrup:

• 100 grams of white sugar;
• 50 ml cold water.

How to make a mirror glaze for a cake

We start making a glaze with the preparation of gelatin. Soak the gelatin and leave it to swell.

Pour condensed milk, invert syrup or confectionery glucose into a mixer bowl or into a cup with a wide neck, break white chocolate into small pieces.

Pour sugar into a saucepan with a thick bottom and spread it over the entire bottom. Carefully pour water into the center. It is better to do this with a tablespoon. From the center, the water itself will be distributed throughout the sugar. We put the syrup on the fire. At the same time, we forget that in the house there are spoons, whisks and all other utensils with which you can mix the syrup. The only thing that is allowed is to shake the pan a little from side to side for an even boil. We bring the syrup to 121 ° C and remove from heat.

We lower the swollen gelatin into a bowl with chocolate and pour the whole mass with the prepared syrup.

We take an immersion blender, lower it into the bowl at an angle of 45 ° and start punching through the entire mass without lifting the blender up. If you keep the blender level and raise it periodically, the glaze will fill with oxygen and the coating on the surface of your finished cake will not be smooth, but in bubbles and ruin the appearance of your dessert.

As soon as the mass has become completely homogeneous, cover cling film in contact with the glass. If you simply cover the glass with cling film, condensation will form on the surface of the mirror glaze.

We do exactly the same procedure when preparing chocolate glazing. To do this, just change the white chocolate to black, bitter.

When the colored mirror glaze for the cake is ready, leave it to cool on the table. After complete cooling, put in the refrigerator.

Before use, the glaze must be melted in a water bath. The operating temperature is 36°C, but nothing bad will happen if you have 34°C-37°C on the thermometer. The main thing is that it should be no less and no more (!). Apply mirror glaze needed for a well-frozen product.

If you need a colored mirror glaze, then use the prepared white chocolate glaze as a base. To do this, simply add fat-soluble food coloring to it just before serving on dessert.

If you need to get a pure white color (like a sheet of paper) - add ½ tsp. isomalt. My photo shows the addition of gold kandurin to give the glossy pearl effect.

For convenience, I always prepare a double volume of white chocolate glazing. Such a mirror glaze for a torus is stored in the refrigerator for no more than two weeks.

Once I saw on TV how confectioners decorated cakes with an incredible glossy icing that reflected their appearance - it was a glaze: chocolate mirror glaze for cake. A spectacular glossy finish has become very fashionable today - it simply attracts the eye. And I decided to try to make the same mirror glaze at home: with chocolate flavor. The result exceeded all my expectations. Try it too.

Ingredients:

• gelatin - 8 grams;
• sugar - 250 grams;
• cocoa powder - 80 grams;
• cream 33% - 80 milliliters;
• water - 150 milliliters;
• black chocolate - 50 grams;

Chocolate mirror glaze for cake. Step by step recipe:

1. Soak the gelatine in water according to the package directions. But if you do not have instructions: pour dry gelatin with cold boiled water (with the calculation of 1 tablespoon of gelatin per half a glass of water) and leave it for 1 hour to swell. If you have instant gelatin, then it will swell in 25-30 minutes.
2. Then put the gelatin on water bath for complete dissolution, stirring occasionally. It will dissolve in 10 minutes. Advice. It is very important not to let the gelatin boil, because at 100 degrees the collagen protein is destroyed. And such gelatin loses its gelling properties. This process is irreversible and such gelatin can no longer be used for cooking.
3. After complete dissolution, the gelatinous liquid must be cooled slightly, to approximately 50 - 60 degrees. And now the gelatin is completely ready for further use.
4. It is equally important not to freeze gelatin: that is, you can not put it in the freezer. When frozen, gelatin crystallizes and when thawed, it will exfoliate. Which is also unacceptable for cooking with gelatin.
5. Pour sugar and cocoa into a separate pan, mix everything thoroughly. Then add the cream and water alternately.
6. We put the mixture for the future chocolate icing on the stove and, stirring constantly, bring to a boil. It is very important to constantly stir with a whisk, because the glaze burns quickly.
7. Remove the chocolate mixture from the heat and add the crushed dark bitter chocolate to it.
8. When chocolate glaze cool a little, make it “mirror”, that is, add soaked gelatin. Once again, mix everything.
9. We filter the finished chocolate mirror glaze through a strainer and cool to room temperature. Read more:

For white glaze:

• 100 grams of white chocolate;

For dark gloss:

• 100 grams of dark chocolate 72%;
• 100 grams of invert syrup or confectionery glucose;
• 70 grams of condensed milk 8.5%;
• 10 grams of gelatin + 60 ml of cold water.

For syrup:

• 100 grams of white sugar;
• 50 ml cold water.

How to make a mirror glaze for a cake:

1. We start making a glaze with the preparation of gelatin. Soak the gelatin and leave it to swell.
2. Pour condensed milk, invert syrup or confectionery glucose into a mixer bowl or into a cup with a wide neck, break white chocolate into small pieces.
3. Pour sugar into a saucepan with a thick bottom and spread it over the entire bottom. Carefully pour water into the center. It is better to do this with a tablespoon. From the center, the water itself will be distributed throughout the sugar. We put the syrup on the fire. At the same time, we forget that in the house there are spoons, whisks and all other utensils with which you can mix the syrup. The only thing that is allowed is to shake the pan a little from side to side for an even boil. We bring the syrup to 121 ° C and remove from heat.
4. We lower the swollen gelatin into a bowl with chocolate and pour the whole mass with the prepared syrup.
5. We take an immersion blender, lower it into the bowl at an angle of 45 ° and start punching through the entire mass without lifting the blender up. If you keep the blender level and raise it periodically, the glaze will fill with oxygen and the coating on the surface of your finished cake will not be smooth, but in bubbles and ruin the appearance of your dessert.
6. As soon as the mass has become completely homogeneous, cover with cling film in contact with the glazing. If you simply cover the glass with cling film, condensation will form on the surface of the mirror glaze.
7. We do exactly the same procedure when preparing chocolate glazing. To do this, just change the white chocolate to black, bitter.
8. When the colored mirror glaze for the cake is ready, leave it to cool on the table. After complete cooling, put in the refrigerator.
9. Before use, the glaze must be melted in a water bath. The operating temperature is 36°C, but nothing bad will happen if you have 34°C-37°C on the thermometer. The main thing is that it should be no less and no more (!). Apply mirror glaze to a well-frozen product.
10. If you need a colored mirror glaze, then use the prepared white chocolate glaze as a base. To do this, simply add fat-soluble food coloring to it just before serving on dessert.
11. If you need to get a pure white color (like a sheet of paper) - add ½ tsp. isomalt. My photo shows the addition of gold kandurin to give the glossy pearl effect.
12. For convenience, I always prepare a double volume of white chocolate glazing. Such a mirror glaze for a torus is stored in the refrigerator for no more than two weeks.

Ingredients:

• gelatin in the form of sheets - 12 grams;
• white chocolate - 155 grams;
• drinking water - 85 ml;
• condensed milk with sugar - 115 ml;
• granulated sugar - 155 grams;
• glucose syrup - 155 ml;
• food coloring - as needed.

Cooking:

1. We begin the preparation of mirror glaze for the cake, according to the presented recipe with a photo step by step, with the preparation of gelatin. We will need gelatin plates, as well as cold water. The plates are placed in a bowl, and then filled with water. If there is no sheet gelatin at home, then granular gelatin can be used, it is poured with 72 milliliters of water and left for one hour.
2. Now you should take a tall glass or a large bowl, it is very convenient to use a special glass for a blender. The required amount of condensed milk is poured into it, white chocolate is also spread there, which was previously finely chopped.
3. A saucepan is taken, water is poured into it, and then glucose syrup and granulated sugar are added. The mass moves to the fire and gradually heats up, the syrup will be ready when the granulated sugar is completely dissolved in water. Some confectioners advise not to stir the syrup with a spoon, just move the saucepan slightly on the stove. This will speed up the process of dissolving the sugar.
4. As soon as the mixture begins to boil, it is necessary to measure its temperature, so it is better to prepare a thermometer in advance. At this stage, the mixture is stirred with a spoon and brought to a temperature of 104 degrees. This temperature is necessary for the reason that it is at this moment that the mass will be ready.
5. If you do not cook the syrup, then the future decoration for the dessert will simply drain. But it’s also impossible to overexpose the mass on fire, because as a result, the multi-colored mirror icing for the cake, according to the indicated recipe with the photo, will become thick, and it will be difficult for her to cover the cake.
6. Hot syrup can be immediately poured into a glass for a blender, where there is already condensed milk and white chocolate. The mass is left for a while, it is necessary to wait until the chocolate melts and the syrup cools to 85 degrees. At this time, prepared gelatin can be poured into the mixture.
7. If gelatin is used in the form of a powder, then it must first be melted with a steam bath, or use a microwave oven. The resulting composition is thoroughly mixed with a spoon to obtain the most uniform consistency.
8. Four drops of any dye are added to the resulting mass, and then a blender is immersed in a glass and the device is turned on at minimum speed. The color of the future glaze will immediately begin to change. If you need to get a more saturated shade, then the dye can be used in more. After cooling, the glaze may have a slightly different shade, if you want to see it, then put a spoon in the freezer, and then dip it into the resulting mass.
9. It is very important to keep the blender at a 45-degree angle, and also to beat at a low speed. If you do not follow these rules, then as a result, bubbles will be present in the mass, which will spoil the appearance of the glaze. When small bubbles nevertheless began to form, it is quite easy to get rid of them by straining the finished mirror mass.
10. As soon as the multi-colored mirror icing for the cake, according to the proposed recipe with a photo step by step, is ready, it is covered with cling film. The film must be placed directly on the surface of the mass, since glucose syrup can create a thin film on the surface of the mixture. The finished icing is sent to the refrigerator for twelve hours, it is best to leave it in the evening and all night. This is necessary to stabilize the composition.
11. After the specified time, you can see what we ended up with. To do this, they press the product with their fingers, if the mass is springy and has elasticity, then we got the perfect design for the cake.
12. It is impossible to use the mass in this form, for this reason it is heated with a microwave, and you can also use a steam bath. The temperature of the heated mass should not exceed 35 degrees.
13. The cake is covered with the finished mirror mixture, and it is important to do it quickly, and then put the dessert in the refrigerator.
14. If you leave for at least five minutes, the icing will become warmer, and small drops of water will form on the surface of the cake. This will cause the decoration to simply drain off the treat.

In the previous version, we prepared multi-colored mirror icing for the cake, in this recipe with a photo, white icing is presented step by step. To prepare such a decoration, we need to prepare white chocolate or powdered sugar. This recipe includes chocolate, but if necessary, it can be easily replaced. It is a bar of white chocolate that will help make the decoration smoother and silkier.

Ingredients:

• cream of high fat content from 35% - 115 ml;
• vanilla powder - 1 pack;
• simple white chocolate - 145 grams;
• gelatin in granules - 1 pack;
• cow's milk - 115 ml.

Cooking method:

1. About 55 milliliters of water is poured into a small container, and then gelatin powder is poured into the same place. The mass is left aside for a while so that the gelatin granules have time to swell well.
2. Now we need cream, in this case it is important to use only a fatty product, otherwise the glaze will turn out to be of the wrong consistency. The cream is mixed with milk in a saucepan, and then transferred to the fire. The mass is brought to a boil, and then removed from the heat and cools slightly.
3. Chocolate is added to the still hot milk mixture, it is first broken into small pieces. The creamy mass is mixed until the pieces of chocolate are completely dissolved in it. Now, already swollen gelatin is poured into the same mixture and vanilla powder is added. Everything is mixed so that the gelatin disperses.
4. The finished mass is filtered through a sieve so that there are no small bubbles left in it, this is important when creating a mirror surface on the cake. You can use the product to cover the dessert only after it has cooled to 35 degrees. You can also store this glaze in the refrigerator for some time, but before using the mass is heated in a water bath.

Required products:

• fat cream not less than 33% - 315 ml;
• gelatin in granules - 1 pack;
• milk chocolate without additives - 85 grams;
• molasses - 1 glass;
• granulated sugar - 265 grams.

Cooking process:

1. To create a mirror glaze for a cake with your own hands, according to the proposed recipe with a photo step by step at home, you need to prepare gelatin. It is filled with water and left for forty-five minutes. In the meantime, gelatin is infused, you can start preparing the glaze.
2. To begin with, granulated sugar and a glass of liquid molasses are combined, sweet caramel is boiled from this mass, while sugar cannot be interfered with, otherwise the caramel will quickly harden. The readiness of the syrup is determined by its shade, as soon as it becomes caramel, you can remove the mass from the heat.
3. Heavy cream is added in a thin stream to the still hot syrup, the cream is also brought to a boil beforehand. With the introduction of cream, the mass is constantly mixed to make the glaze homogeneous. Grate chocolate first, so it dissolves faster. As soon as the caramel mixture is ready, it is gradually added to the grated chocolate, while the icing is continuously mixed.
4. Finally, dissolved gelatin is added to the cake decoration, and then the mass is thoroughly whipped with a blender. If you want to get the effect of mother-of-pearl, you should pour five grams of golden kandurin into the glaze.

Ingredients:

• granulated sugar - 245 grams;
• gelatin in sheets - 13 grams;
• glucose syrup - 82 ml;
• cocoa powder - 85 grams;
• purified water - 110 ml;
• fat cream - 175 ml.

Cooking method:

1. To prepare chocolate mirror glaze for a cake, according to the presented recipe with a photo step by step, you need to prepare gelatin by placing it in cool water. Then the heavy cream is heated, for this they are poured into a small ladle.
2. We begin to cook a syrup consisting of glucose syrup, granulated sugar and drinking water. Cook the mixture until it reaches a temperature of 109 degrees. Boiling cream is gradually poured into such a syrup, the mass is removed from the heat and everything is thoroughly mixed.
3. The last step is to add cocoa powder, mix again and put on fire until boiling. Squeezed gelatin is added to the hot mixture and everything is whipped with a blender.

A very important detail: the cake must be well chilled. The icing that flows through the grate can be strained through a strainer again and cover the cake with it again. finished cake in chocolate mirror glaze, put in the refrigerator for 2 hours. Transfer from the grill to a dish or cake stand should be done quickly, with a sharp and clear movement.

Chocolate mirror glaze is suitable for cakes such as " bird's milk”, “Daniella”. I love making mousse cakes and topping them different types mirror glaze. White icing is excellent if you replace cocoa with powdered milk, and black bitter chocolate - on white. If you want to surprise your guests and treat your loved ones with something new and unusual, decorate your product with chocolate mirror glaze. There will be no limit to surprise and delight.

Mirror glossy glaze can be of different colors, which are achieved using food colors, but there are also some changes in the recipe: for example, condensed milk, glucose syrup and others are added. And the combination of different colors of icing on one cake looks very beautiful, spectacular and unusual, decorating with a pastry bag, combination with different powders and even candied natural flowers: the image of which in a mirror glaze is especially captivating.

Even if you are a novice confectioner, with the help of the secrets that you will find on our site "I love to cook", your dishes will be able to compete the best chefs fashionable restaurants.

One of the biggest disadvantages of homemade cakes is that they are very difficult to decorate beautifully. Today you will learn how to make a glaze, which will be an excellent material for decorating a homemade cake.

Glassage is a paste for layering, filling, coating of cakes, pastries and frozen desserts. The main ingredient is gelatin. As a rule, glaze is chocolate or colored. Today we will offer several recipes for this pasta.

How to make chocolate glaze

• cream 33% - 240 ml,
• water - 290 ml,
• sugar - 360 grams,
• cocoa powder - 120 grams,
• gelatin - 12 grams.

• Pour gelatin with water according to the instructions given on its package.
• Combine cream, water and sugar. We mix.
• Put on fire, bring to a boil.
• Pour cocoa into the boiling mass. We mix. Cook for another 5 minutes.
• Let the mass cool to about 60 degrees and introduce gelatin.
• We mix. Strain through cheesecloth or strainer.
• Cooled down to about 40 degrees, we cover the dessert with a glaze.

Color Glasage

• sugar - 300 grams,
• white chocolate - 300 grams,
• glucose syrup - 300 grams (can be replaced with molasses),
• milk - 200 ml,
• water - 150 ml,
• gelatin - 30 grams,
• titanium dioxide - 1 teaspoon.

• Pour gelatin with a small amount of water (we take it from the volume indicated in the list of ingredients).
• In a separate bowl, dilute the milk with the remaining water.
• Add sugar. We mix. We put on fire.
• As soon as the milk syrup boils, add glucose / molasses.
• Bring the mass to a boil and remove from heat.
• We introduce swollen gelatin into the mixture. Mix until a homogeneous mass is formed.
• Pour the hot mass through a sieve onto the chopped chocolate. Mix thoroughly.
• Add titanium dioxide (sold in the same departments where they sell food colorings).
• We beat the mixture with a submersible blender (preferably hold the blender at an angle of 45 degrees, this will prevent air from entering our glazing).
• We send the finished glaze to the refrigerator for 8-10 hours. After this time, it is ready for use. Do not forget to heat it up to operating temperature (36 degrees) and paint it in the desired color.

Color glaze on condensed milk

• sugar - 150 grams,
• glucose - 150 grams,
• white chocolate - 150 grams,
• condensed milk - 100 grams,
• water - 75 grams,
• gelatin - 12 grams,
• food coloring - optional.

• We prepare gelatin according to the manufacturer's recommendations indicated on the pack.
• We combine sugar, water and glucose. Pour the mixture into a saucepan and bring to a boil.
• Break the chocolate into pieces. Pour hot syrup over it.
• Add condensed milk, swollen gelatin.
• Blend the mixture in a blender.
• Add the dye of the desired color to the mass. Beat well again, cover with cling film and put in the refrigerator. Before use, the glaze must be heated in microwave oven or in a water bath up to 36 degrees.

Culinary success to you, dear visitors of our portal!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Baking should not only be tasty, but also look beautiful. In this case glossy glaze would be perfect for decorating any cake. It will shine, drawing attention to the dessert, and graceful streaks along the edges will make you instantly eat it. You can use mirror fill not only in mousse treats, but also in classic cakes.

How to make mirror icing on a cake

Any hostess who has ever dealt with baking knows how difficult this task is. It is worth deviating a little from the recipe, and it turns out not at all what it should have been. The appearance of the product served to the table is doubly important. Sometimes a properly prepared cream can save the situation by covering, for example, a cracked cake. Mirror glaze can create the perfect surface if liquid, spread evenly on the product and decorate with confectionery sprinkles.>

The question of how to prepare a mirror glaze for a cake worries many modern housewives, but it is not too difficult. Glaze is prepared on the basis of gelatin mixed with glucose syrup, which can be replaced with sugar. Be sure to have a cooking thermometer in the kitchen to measure the temperature of the glazing: it should be 32 degrees. Too cold mass will quickly harden, and you simply do not have time to level the coating. Hotter will spread over the finished product.

Mirror glaze for cake - recipe with photo

At home, many housewives can cook culinary masterpieces, which will be the envy of the chefs of successful confectioneries. Step-by-step recipes, invented on your own or found on the Internet, allow you not only to prepare mousse and biscuit desserts, but also to decorate them correctly. Before you prepare this or that confection, carefully think it over in your head, because the glossy icing for the cake allows you to embody the most incredible ideas.

Since the basis for such decoration is the same in all variations, it is not difficult to fantasize. The mirror glaze recipe for the cake allows you to add chocolate ingredients, and you can use both milk and white chocolate. Confectioners even manage to combine both of these options to decorate the cake. Such masterpieces look great in the photo, as well as those that are filled with colored mirror glass. From above, beauty can be decorated with fruits or marzipan.

White icing for cake

Colors mean a lot not only when choosing an image or designing an apartment, but also in cooking. White is traditionally associated with purity, the first snow and the holiday. For baking, this is one of the most winning options. If you want to make a fancy cake or cupcake, let it shine by swapping out your regular buttercream for a mirror glaze.

Ingredients:

• glucose syrup - 155 g;
• sheet gelatin - 12 g;
• condensed milk - 90 g;
• granulated sugar - 155 g;
• water - 77 ml;
• white chocolate - 155 g.

Cooking method:

1. Before you do white icing for the cake, soak the gelatin. Water should be as cold as possible.
2. Pour water, glucose syrup and sugar into a small saucepan. It is necessary to achieve that the crystals dissolve. After boiling, bring the clear solution to a temperature of 103 degrees.
3. Put the condensed milk and chopped chocolate in a blender container, pour over everything with hot syrup.
4. When the mass has cooled to a temperature of 85 degrees, put the pre-squeezed gelatin. Stir gently.
5. Mix the ingredients with a blender at minimum speed, avoiding the appearance of bubbles.
6. Cover the mixture with cling film and refrigerate for at least 12 hours.
7. Before pouring, the glaze must be heated in a microwave oven, mixed with a blender, reaching the desired temperature.

Colored icing for cake

When delicious dessert is prepared for the child, it is important to decorate it in such a way as to attract the attention of the child and give him pleasure. Often, food coloring is used for such purposes, since only they can give a beautiful color to the glaze. For example, if you are baking a cake for a girl, use pink, but for a boy, it is recommended to buy blue. Before you do colored glaze, make sure that the products used do not contain harmful additives.

Ingredients:

• condensed milk - 100 g;
• dry gelatin - 12 g;
• granulated sugar - 150 g;
• glucose syrup - 150 g;
• food coloring;
• water.

Cooking method:

1. Pour gelatin with ice water in a ratio of 1:6.
2. Mix 75 g of water with glucose syrup, add sugar, put on fire. Wait until the sand is completely melted. Bring to a boil.
3. Pour the condensed milk with the resulting syrup, mix gently. The temperature should be around 85 degrees.
4. Put gelatin, mix again.
5. Add dye drop by drop, controlling the intensity of the color.
6. Work with a blender, avoiding the formation of bubbles.
7. Put the mixture in the freezer, covered with cling film, for 12 hours. Before use, warm up to operating temperature and use the blender again.

Chocolate mirror glaze

There is never too much sweetness, both inside and out. Mirror chocolate icing for cake coating is popular not only as a decoration, but also as delicious addition to the main product. On the culinary photos such desserts look almost the most appetizing, tempting: especially if you can see the reflection of berries on the surface of the cake. Make a biscuit or mousse blank before you prepare the glaze, and put it in the refrigerator.

Ingredients:

• sheet gelatin - 12 g;
• glucose syrup - 80 g;
• sugar sand - 240 g;
• heavy cream - 160 g;
• cocoa powder - 80 g;
• water - 100 g.

Cooking method:

1. Soak gelatin in cold water for 10 minutes.
2. Place a small saucepan of cream over low heat. Warm up a little.
3. Boil a solution of glucose syrup, water and sugar until it reaches 111 degrees.
4. The cream brought to a boil must be poured into the resulting syrup, removing it from the heat.
5. Stir in cocoa powder.
6. The chocolate mirror glaze for the cake put on the fire should boil.
7. Add gelatin by squeezing it out. Use a blender to achieve a homogeneous mass.

White chocolate icing for cake

If you're having trouble buying glucose syrup and want to top your mousse or other dessert so it's shiny, you can use regular honey. Glasage for a cake will only benefit from the introduction of such a component, as it will be decorated with pleasant honey notes, which go well with, for example, fruits and white chocolate. The glossy finish will not suffer from this replacement either.

Ingredients:

• gelatin - 12 g;
• liquid honey - 150 g;
• white chocolate - 150 g;
• water - 75 g;
• condensed milk - 100 g;
• granulated sugar - 150 g.

Cooking method:

1. Soak gelatin according to instructions.
2. Boil sugar syrup with water, gradually adding honey to the hot mixture.
3. Grind chocolate, combine with condensed milk. Pour the mass with 85-degree syrup.
4. Squeeze out the gelatin and mix with the rest of the ingredients.
5. Work with a blender until the composition is homogeneous.
6. When reaching 30-35 degrees, mirror glaze can be used.

How to decorate a cake with icing

Prepare decoration for confectionery- that's only half the job. It is important to know how to cover the cake with icing correctly. To do this, you must follow a number of simple instructions:

• Stick to the operating temperature - 30-35 degrees.
• Before you cover the cake with frosting, work with a blender and strain the mixture through a sieve to remove bubbles.
• Do not let condensation form on the cake, otherwise the glaze will drain.
• Spread the frosting right away before it sets.
• After pouring, remove the finished product in the refrigerator.

Video: Cake with mirror glaze

Having created a delicious dessert, I want to somehow decorate it, transform it.

We already know how to prepare a mirror glaze, as well as get up with it . Today we will try to make a berry-based mirror glaze according to two simple recipes.

Universal glaze from berry puree will be a real find for a skilled hostess:

• the coating for the cake is prepared for 20-30 minutes;
• the product is absolutely natural, does not have artificial dyes;
• will delight appearance rich in flavor and aroma.

So, consider the two most common berry glaze recipes.

Ingredients

To make berry puree:

200 grams of strawberries (you can use any other berry)

400 grams of powdered sugar

3-4 st. spoons of drinking water

To prepare the berry glaze:

390 grams of berry puree

290 grams of drinking water

180 grams of sugar sand

30 grams of glucose syrup (invert syrup)

16 grams pectin NH

15 grams of crystalline or sheet gelatin

Inventory

hob

deep capacity

saucepan

tablespoon

How to make berry puree cake frosting

Soak gelatin in water in a ratio of 1:6. Set aside, but for now let's take a look at the berries.

Rinse the berries well under running water.

We'll clear the stalks.

Ingredients

100 grams of berry puree (the puree recipe is presented above)

70 grams of milk

45 grams of heavy cream (33%)

25 grams of sugar sand

45 grams glucose syrup (invert syrup)

320 grams of white chocolate (you can use porous)

7 grams of crystalline gelatin (or sheet)

Inventory

hob

tablespoon

saucepan

How to make White Chocolate Berry Puree Cake Frosting

Let's move on to the gelatin. Pour the crystals of the product with clean water, and leave to swell.

In a separate bowl, which can be used in an open fire, we mix our ingredients: milk, berry puree, granulated sugar, and glucose syrup. Put the mixture on fire and bring to a boil.

Melt white chocolate slices in or over a water bath.

Let's combine two compositions: milk-sugar and chocolate. We mix everything well. We introduce gelatin into the mass. We break the composition using a blender.

When the composition becomes homogeneous, strain it through a sieve. And we will send it to storage until the filling of the culinary dessert for serving.

Use for filling frozen desserts. The indicator of the working temperature of the composition is 28 °.