How to cover a cake with mirror glaze. Mousse cake with mirror icing: a step-by-step recipe with a photo

21.08.2020

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

How to make mirror icing on a cake

Any housewife who has ever dealt with baking knows how difficult this task is. It is necessary to deviate a little from the recipe, and the result is not at all what it should have been. The appearance of the product served at 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 a perfect surface if it is laid flat on top of the product in liquid form and decorated with confectionery sprinkles.>

The question of how to make a mirror icing for a cake worries many modern housewives, but it is not too difficult. A glaze is being prepared based on gelatin mixed with glucose syrup, which can be replaced with sugar. It is imperative to have a culinary thermometer in the kitchen to measure the temperature of the glaze: it should be 32 degrees. Too cold a mass will quickly harden, and you simply will not have time to level the coating. The hotter one will spread over the finished product.

Mirror cake icing - recipe with photo

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

Since the basis for such a decoration is the same in all variations, it is not difficult to fantasize. The recipe for a mirror icing for a cake allows you to add chocolate components, and you can use both milk and White chocolate... Confectioners even manage to combine both of these options to decorate the cake. Such masterpieces in the photo look great, like those that are flooded with colored mirror glaze. 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 cleanliness, first snow and celebration. For baking, this is one of the most advantageous options. If you want to make a fancy cake or brownie, let it shine by replacing the regular one. butter cream on 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:

Soak the gelatin before making the white cake frosting. The water should be as cold as possible.
Pour water, glucose syrup and sugar into a small saucepan. It is necessary to ensure that the crystals dissolve. After boiling, bring the clear solution to a temperature of 103 degrees.
Put the condensed milk and chopped chocolate in a blender container, pour over everything with hot syrup.
When the mass has cooled to a temperature of 85 degrees, put the pre-squeezed gelatin. Stir gently.
Mix the ingredients with a blender at minimum speed, avoiding bubbles.
Close the mixture cling film place in the cold for at least 12 hours.
Before pouring, the glaze must be heated in microwave oven, mix with a blender until the desired temperature is reached.

Colored icing for cake

When delicious dessert is being prepared for the child, it is important to decorate it in such a way as to attract the child's attention and give him pleasure. Often used for such purposes food colorings because only they can give a beautiful color to the glaze. For example, if you are baking a cake for a girl, use pink; for a boy, it is recommended to buy a blue one. Before you do colored glaze make sure the products you use are free of harmful additives.

Ingredients:

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

Cooking method:

Pour gelatin with ice water in a 1: 6 ratio.
Mix 75 g of water with glucose syrup, add sugar, put on fire. Wait for the sand to completely melt. Bring to a boil.
Pour condensed milk with the resulting syrup, mix gently. The temperature should be around 85 degrees.
Add gelatin, stir again.
Add the dye drop by drop, controlling the intensity of the color.
Use a blender to avoid bubbles.
Put the mixture in the freezer, covered with plastic wrap, for 12 hours. Preheat to operating temperature before use and use blender again.

Chocolate mirror glaze

There is never too much sweetness, both inside and outside. Mirrored chocolate glaze for covering the cake is popular not only as a decoration, but also as tasty addition to the main product. On culinary photos such desserts look almost the most delicious, tempting: especially if you can see the reflection of berries on the surface of the cake. Make a biscuit or mousse blank before making the frosting and refrigerate.

Ingredients:

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

Cooking method:

Soak gelatin in cold water for 10 minutes.
Put a small ladle of cream on low heat. Heat slightly.
Boil a solution of glucose syrup, water and sugar until it reaches 111 degrees.
The cream brought to a boil must be poured into the resulting syrup by removing it from the heat.
Stir in cocoa powder.
Put the chocolate mirror icing on the fire to boil.
Add the gelatin by squeezing it out. Use a blender to achieve a uniform mass.

White chocolate frosting for cake

If you are having trouble buying glucose syrup, and you want to cover mousse or other dessert so that it shines, you can use regular honey. The glaze for the cake will only benefit from the inclusion of such a component in the composition, since it will be decorated with pleasant honey notes that go well, for example, with 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:

Soak gelatin according to instructions.
Boil sugar syrup with water, gradually adding honey to the hot mixture.
Grind chocolate, combine with condensed milk. Pour 85-degree syrup over the mixture.
Squeeze out the gelatin and mix with the rest of the ingredients.
Blender until smooth.
When reaching 30-35 degrees, mirror glaze can be used.

How to decorate a cake with icing

Making a decoration for a pastry is only half the job. It is important to know how to glaze the cake properly. To do this, you must follow a number of simple instructions:

Stick to a working temperature of 30-35 degrees.
Before icing the cake, use a blender and strain the mixture through a sieve to remove any bubbles.
Do not allow condensation to form on the cake, otherwise the glaze will drain.
Smooth out the glaze immediately before it has set.
After filling, remove ready product in the refrigerator.

Video: Cake with mirror icing

It seems that quite recently there was a time when a cake decorated with oil flowers and figurines delighted almost any person. But times change, and you won't surprise anyone with confectionery with banal decorations.

Today professional chefs learned to do really amazing things. Real copies of figures of people and animals, intricate designs, whole paintings and even photographs are now often decorated with cakes and pastries.

But you don't have to be a super professional to impress your friends or family. It is enough to learn how to make mirror glaze, and then a simple cake will turn into a real work of art.

Highlights of making and using mirror glaze

Mirror glaze, or as it is also called glazed, is made from products that can be bought in almost any store. Typically, the main ingredients are water, sugar, gelatin, glucose syrup and chocolate. Depending on the type of glaze, dyes, cocoa, vanilla, condensed milk, molasses and other ingredients are also added.

After mixing and heating all the components, the future glaze must be whipped with a blender. At the same time, it is imperative to monitor the temperature. Depending on the type of glaze, the working temperature is from 29⁰C to 39⁰C. If the glaze is colder than the set temperature, then it will begin to roll and the mirror effect will not work. If the glaze is too hot, drips will form on the cake, or the icing will drip down altogether.

When glazing, care must be taken to avoid condensation. Otherwise, the glaze will wrinkle and ruin the appearance.

You can work with the glaze immediately after preparation or after a day. It should be stored in the refrigerator, previously covered with cling film. You can also use the remains of the glaze, only the composition should be the same.

Most often, mousse cakes or pastries, as well as soufflés, are covered with mirror glaze, since they require freezing. This will ensure an even and smooth distribution of the glaze over the surface of the confection.

Shimmering Glossy Cake Icing Recipes

Chocolate glaze

The first step is to soak the gelatin. If the gelatin is powder, then 30 ml of water will be enough, if leafy - about 200 ml of water is needed.

Boil water with sugar and molasses. Remove mixture from heat and add separately boiled cream.

While stirring the resulting mass, pour in the cocoa or chocolate bar and mix well again.

During this time, the gelatin will have time to swell and can be added to the glaze. Powdered gelatin must be slightly heated before use. If the gelatin is sheet, it is squeezed out and added to the resulting mixture.

The glaze is almost ready. It remains to pour it into a special tall glass, lower the hand blender and beat a little.

The glaze temperature should be 37 ° C.

Color glaze

Required components:

Gelatin - 1 pack;
75 ml of water;
150g sugar;
150 ml molasses;
1.5 white chocolate bars;
100 g of condensed milk;
5 g of water-soluble dye.

The approximate cooking time is 15 minutes.

The calorie content of colored glaze is 342 kcal per 100 g.

Combine sugar, molasses and water, put on fire. After the sugar dissolves, gelatin can be added (it must be soaked in advance).

Melt the white chocolate in a separate bowl. At the same time, the chocolate should be best quality that only you can find. The taste and quality of the glaze itself depends on this.

First pour the condensed milk into the melted chocolate, and then the syrup, then mix, add food coloring and beat with a submersible blender.

When whipping, it is important that the bubbles form as little as possible, otherwise you can spoil the appearance of the glaze. Therefore, the blender should tilt slightly and touch the bottom of the pan.

You can pour the cake.

Caramel Mirror Glaze

Gelatin - 15 g;
Sugar - 260 g;
Treacle - 1 faceted glass;
Cream (35% fat) - 300 ml;
Milk chocolate - 75 g.

Cooking time is 20 minutes.

Caloric content per 100 g - 365 kcal.

Combine sugar with molasses and boil caramel. At the same time, do not stir the sugar, so that the mixture does not harden.

After a while, the syrup will turn caramel color. This means it's time to remove the mixture from the heat and add the boiled cream. They need to be poured in gradually, constantly mixing the resulting mass.

Pour the resulting caramel into the grated chocolate. Add diluted gelatin and mix.

The final step, as always, is to “break through” the glaze with a blender.

To obtain a pearlescent hue, golden kandurin (about 5 g) is added at the stage of adding gelatin.

Decorated Frosting Mousse Cake Recipe

Strawberry confit:

Fresh strawberries - 260 g;
Sugar - 80 g;
Water - 35 ml;
Rum - 4 tsp;
Gelatin - ½ pack;
Lemon juice - 1 tsp

Chocolate mousse:

Egg yolk - 2 pcs.
Gelatin - 10 g;
Sugar - 4 tsp;
Vanilla sugar - 1 pack;
Cream (1) - 150 ml;
Cream (2) - 250 ml;
White chocolate - 85 g;
Water - 60 ml.

Gelatin - 1 pack;
Sugar - 150 g;
Invert syrup - 150 ml;
Condensed milk - 100 ml;
White chocolate - 150 g;
Water-soluble dye - 1.5 g.

Almond brownie:

Dark chocolate - 90g;
Butter - 90g;
Wheat flour - 50g;
Ground almonds - 30g;
Sugar - 90g;
Eggs - 2 pcs.
Dark and white chocolate for decoration - 50 g each.

Cooking time - 3.5 hours.

Caloric content 100 g - 348 kcal.

Cooking brownies

Mix melted butter and chocolate with sugar and beat a little with a mixer, add eggs. Turn off mixer, add almonds with flour and mix well.

Bake cake in silicone mold half an hour (160 ⁰С). The finished cake must be cooled.

Making strawberry confit

Combine strawberries with sugar, boil. Dissolve gelatin (previously soaked) in the strawberry mixture, pour in lemon juice and rum. Mix and freeze the ingredients in a silicone mold.

Making chocolate mousse

Rub the yolks with two types of sugar, pour two tablespoons of hot cream, mix. Pour in 150 ml of cream and thicken everything over low heat.

Cool the resulting mass a little, add gelatin (swollen), pieces of white chocolate and beat with a blender. In a separate bowl, beat the cream (250 ml) and add portions to the previously prepared mixture. Fill the mold with half of the chocolate mousse and place in the freezer to set. The shape should be larger than the diameter of the strawberry confit and almond brownie.

Assembling the cake

On frozen chocolate mousse put in strawberry confit, pour over a lot of mousse and brownie. Fill the free space of the mold with the rest of the mousse, and cool the cake in freezer 14 hours.

Glaze preparation

Combine water, sugar and glucose syrup and bring the mixture to a boil. Mix the grated chocolate and condensed milk, pour in the hot syrup, stirring constantly. Add the gelatin and dye dissolved in advance, beat with a blender, avoiding the formation of bubbles.

After the cake has solidified, you can begin to create beauty. To do this, remove the cake from the mold and place it on a support or wire rack (place a baking sheet covered with paper at the bottom). Bring the icing to a temperature of 33⁰C and pour over the cake. Once the icing has set a little, you can decorate the cake with sheets of white and dark chocolate.

Stendhal mousse cake with two-color glossy glaze

Ingredients for Cherry Mousse:

Cream (33% fat) - 150 ml;
Cherry puree - 80 g;
Egg yolk - 2 pcs.;
Sugar - ¼ glass;
Corn starch - 3 tsp;
Gelatin - 1 tsp.

For vanilla mousse:

Cream (33% fat) - 250 ml;
Egg yolk - 2 pcs.;
Powdered sugar - 60 g;
Milk - 250 ml;
Gelatin - 3 tsp

Colored glaze (red):

Gelatin - 7 g;
Sugar - 75 g;
Treacle - 75 ml;
White chocolate - 75 g;
Water - 500 ml;
Condensed milk - 50 ml;
Red food coloring.

Chocolate glaze:

Gelatin - 4 g;
Dark chocolate - 25 g;
Water - 40 ml;
Cream (33% fat) - 40 ml;
Cocoa - 40 g;
Sugar - 125 g.

For decoration:

Grated chocolate;
Fresh cherry.

Cooking time - 2.5 hours.

Caloric content 100 g - 299 kcal.

can be cooked with several variations and it is a great dish every time.

Lavash snacks with crab sticks will help you out when you need to quickly prepare something for a feast. and recommendations.

Light okroshka on kvass - simple and tasty dish, without which it is simply impossible to imagine a summer menu.

Making cherry mousse

Pour a little less than half of the cream into a saucepan and heat a little. Then, in a thin stream, add the separately whipped mixture of yolks, sugar and starch, while stirring constantly. Bring the resulting mixture to the state of thick sour cream over low heat (outwardly it will still look like custard).

When the cream has cooled down a little, add the gelatin soaked in advance and let cool. Then beat the remaining cream with the cherry puree and cream.

Put one chocolate crust into a split form, then the resulting mousse. Place the second biscuit on top and put it in the freezer for 3-4 hours.

Making vanilla mousse

Mix icing sugar with yolks and beat well. Continuing to beat, add boiled milk (in a thin stream). Bring the mixture to a boil and cook a thick cream.

Whip the cream into a strong foam and mix gently with the cooled cream. Stir the soaked gelatin in the cream.

Glaze preparation

To prepare red glaze, boil a mixture of water, molasses and sugar, add condensed milk, chocolate (pre-melt), gelatin diluted in water and red food coloring. Mix thoroughly with a blender to avoid bubbles.

For chocolate glaze, mix cocoa with sugar in a metal bowl, add water and cream, stir again. Bring the chocolate mass to a boil, stirring with a whisk or spatula. Cool slightly and dissolve the pre-prepared gelatin. Beat the icing with a blender or whisk.

Assembling the cake

Cover the baking sheet with a thick film, put a pastry ring with a diameter of 24 cm on it. Pour a third of the vanilla mousse into the ring and cool the cake in the freezer.

After a few hours, put the biscuits with a cherry layer in a mold with vanilla mousse and pour over the remaining vanilla mousse. Put the cake in the cold for 14 hours.

After complete hardening, remove the cake from the mold and, turning it over, place it on the stand. Pour some of the cake with chocolate icing and wait for a while. Pour the other half with red glaze. You can decorate the flower joint with fresh cherries and grated chocolate.

To minimize the formation of bubbles, the blender should be held at a slight incline to "pull" the mass in one stream. If, nevertheless, it was not possible to avoid the ingress of air into the glaze, then the bubbles can be removed with a spoon or passed the mixture through a sieve. There is also a special emulsion blender attachment.

When slicing a cake, there is often a problem where the icing is drawn by the knife. You can avoid this by first heating the knife a little. At the same time, the cake should be very chilled.

If the glaze layer is too thick, you can remove it with a spatula. Also, spatula is useful when removing cakes and cakes from the wire rack so that the glaze threads do not hang down.

A special ring tape will help to pull the cake out of the mold. It fits into the ring before assembling the cake and helps keep the edges of the product straight.

And if the mirror glaze did not work out the first time, do not despair. The more training, the better the result!

Bon Appetit!

What could be more beautiful for a cake than mirror icing. The cooking recipe is very simple and unpretentious if you know some of the nuances. I really love using this kind of frosting to cover various desserts.

Such cakes and pastries look very elegant and elegant. They can be prepared as a gift and, I am sure, the birthday person will not be disappointed.

Mirror glaze recipe

Ingredients:

calculation for a cake with a diameter of 16-24 cm.

100 g sugar
100 g of glucose syrup or invert syrup (read how to make it)
100 g white chocolate (milk or black up to 55% can be used)
50 ml of water
70 g of condensed milk
2 tsp gelatin (10g + 60 ml of water)

I would like to say a few words about gelatin. The fact is that gelatin can be of different strengths from 130 to 270 bloom and how much gelatin is needed directly depends on this. It happens that even gelatin of the same strength, but different manufacturers behaves differently. Therefore, carefully examine the icing when the cake is defrosted. If it has retained its delicate structure and stretches a little for the knife when you cut the cake, you did everything right and the amount of gelatin is just the right amount. And in order not to disturb the beauty, use a hot, wet knife for cutting. If the glaze has become dense, as if "rubbery" and has faded a little, then your gelatin is strong and the next time you can reduce its amount by 20, or even 30%.

How to make colored frosting

Soak the gelatin and let it swell.
Pour the condensed milk into a tall narrow bowl and break the white chocolate. Put the swollen gelatin there.
Pour water, invert syrup and sugar into a saucepan.
Place the saucepan on the stove and on low heat until the sugar is completely dissolved. Bring the syrup to a boil and cook to 103 ° (if there is no thermometer, about a couple of minutes).
Pour the hot syrup over the condensed milk and gelatin chocolate.
Let the mixture stand for a couple of minutes and beat with a blender.

The blender must be immersed completely and kept at an angle so that foam does not form (if it does appear, you will need to carefully remove it).

It is recommended to immediately add white food coloring (titanium dioxide) to the glaze to remove its transparency. In this case, after adding the main color, this icing can be used to cover the cake in one layer and its color will be uniform over the entire surface.

But this is according to your desire, you can not add it, the cake will still be beautiful, only a little lighter at the edges.

How to glaze a cake

I sometimes break this rule, immediately add the main color and cover the cake when the icing has cooled to the desired temperature, and sometimes I make it in advance and put it in the refrigerator until the next day. The glaze structure becomes smoother.

Before coating, the glaze temperature should be 32-36 °. But since gelatin is different for everyone, be guided by the density of the mass.

When cooling or standing, cover it with cling film in contact with the surface so that a film does not form on the surface.

Cover the cake or cakes as soon as you take them out of the freezer to prevent condensation from forming.

Collect the remaining icing and store in the refrigerator for 3-5 days or in the freezer for up to 3 months. It can be reused.

I wish you creative success!

Video - How to prepare glazed

Bon Appetit!

Here are some recipes for making a mirror chocolate icing. it beautiful decoration To culinary product will make cake and any other baked goods even tastier.

How to make chocolate frosting

As we have already said, if you put chocolate glaze on a cake, pastry, ice cream and, they will become not only more beautiful, but also much tastier. You will not forget the delicious taste of fresh fruits when you apply them to them with a chocolate crust.

Which better chocolate suitable, what needs to be done to make it the desired consistency, that is, homogeneous? For cooking, we only need pure chocolate. There is no need to buy tiles filled with raisins, nuts, etc.

Not every type of chocolate (porous, white and dark varieties) is suitable for our business. If you use porous chocolate, as a result heat exposure the glaze of the desired consistency almost never comes out.

Glossy Chocolate Frosting is made from quality white chocolate. For rolls, cakes and other types of confectionery, white glaze is also suitable because it lends itself to tint in various shades. To melt white chocolate, you need to prepare a water bath. Place the tile in vegetable oil and add food coloring of the desired color.

You can also use culinary, dessert, fondant, or couverture to make this coating. Their main difference is in the amount of cocoa in the composition.

It is best to melt culinary chocolate, but dessert chocolate has the best taste. The icing from it will be thick, so you need to strictly adhere to the recipe and dilute the chocolate in milk or butter. Then the mass will not be too dense.

The couverture contains a large amount of cocoa butter. This glaze will turn out to be very sweet and smooth.

Mirror glaze

This recipe's glittering chocolate frosting is made without the use of glucose, so there is no need to buy ingredients from a candy store and prepare an invert syrup that replaces glucose. Another name for such a glaze is. It is great for work because it is easy to apply to the surface and comes out very tasty.

Some housewives do not use glazes due to excessive sweetness. But such glaze is not at all cloying, so if you yourself or people close to you have a sweet tooth, glaze will certainly do.

To prepare it, 12 g of gelatin must be poured cold water(60 ml). Then in a saucepan with a thick bottom, you need to put sugar - 240 g, which is filled with water (80 ml). Bring the consistency to a boil.

After that, 80 g of cocoa powder must be sieved through a sieve and added to the boiling syrup. You need to cook for about 1 minute.

Liquid cream (160 g) with 35% fat should be boiled, added to the melted gelatin and mixed.

We mix both liquids to get a homogeneous consistency. You can knock down with a hand blender. Try to fix it and not lift it so that bubbles do not appear.

If the glaze stands a little, it becomes uniform and smooth. To do this, we set it aside for several hours, or better for a day. If you don't have that much time, you need to cool the glaze to a temperature of about 30 degrees or a little less. It is now ready to use.

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Milk chocolate frosting

Dessert lovers will surely not remain indifferent to milk glaze. The recipe for its preparation is very simple, we do not need exquisite ingredients. The resulting mixture is used for glazing sweets, cakes, cheese curds and other sweet dishes.

The peculiarity of such glaze is that you can get both a thin and a thick layer - at your discretion. For cooking, we only need a chocolate bar. If you want to cover multiple layers or need a lot of glaze, just grab a few tiles. You can also experiment by melting several varieties at the same time. The result is the original finish.

So let's take milk chocolate, break it into pieces. Choosing high quality chocolate. The better the tile, the easier it will be to melt, and the better the glaze will be. Prepare a water bath for melting.

We pre-lubricate the walls vegetable oil(can be replaced with creamy) so as not to burn. Now melt the chocolate until it becomes icing. Stir the mixture regularly during the preparation process.

Your icing is ready, we put it on the pastry and put it in the refrigerator to freeze.

Colored mirror glaze

In order to prepare the colored glaze, we will need the following ingredients:

gelatin;
glucose syrup (invert, molasses, liquid honey are suitable instead);
White chocolate;
condensed milk;
sugar;
water;
dye.

Cooking method:

Measured 12 g of gelatin must be filled with water (60 ml). Put 150 g of sugar in a saucepan, and then fill it with water and invert syrup (75 ml and 150 ml, respectively).
Now our mixture needs to be put on fire and boiled so that the sugar is completely dissolved.
Melt 150 g of chocolate in a water bath. The same can be done in the microwave. Make sure not to overheat the dish, otherwise the chocolate will not be suitable for further cooking.
Water bath should be done in such a way that the boiling water does not touch the container with chocolate.
As soon as the water boils, turn off the fire immediately and stir regularly until the chocolate is completely melted.
If the process takes place in the microwave, the chocolate must be set for 15 seconds, then removed, stirred, put again and so on until the bar is completely melted.
Now the chocolate needs to be poured into a blender glass. It may not be used, but then the process will take longer. Add 100 g of condensed milk to the chocolate. It must also be of high quality. Since the taste strongly affects the glaze, it is better to buy one in which there will be no plant components. Ideally, it contains only sugar and milk.
Then you need to pour the heated invert syrup onto this mixture. All this needs to be mixed (of course, the process is not easy, but it needs to be done).
Little by little we add gelatin and mix again, then there is a dye (color of your choice). If it's gel, just a few drops will do. All this needs to be mixed well again.

In this case, a blender will be the best assistant. It needs to be held at a 45 degree angle. When lowering the blender into the icing, do not lift it up so that bubbles do not appear.

Our glaze is ready, it can be applied to confectionery.

Did you know that it is not at all necessary to be a super-master to impress your family with great baking. It is enough to know how to make mirror glaze at home. Today, professional pastry chefs have learned how to make real masterpieces decorating cakes and pastries. These are figurines of people and animals, intricate patterns and paintings, not a cake, but a work of art.

The composition of the glittering glaze is a kind of emulsion with an aqueous part in the form of a syrup and an oily component - chocolate. An amazing palette of colors and an unusual shine, and the surface is so smooth that you can see your reflection if you come closer. Hence, apparently, such a name.

To be honest, for a long time I was sure that all these desserts, amazing imagination, are nothing more than some clever trick. Well, such a perfectly smooth, shiny coating cannot be edible. But it turned out that it can! And even more - it's not at all difficult to make it yourself.

How to make mirror glaze at home

Don't feel like homemade mirror finish recipes are too much for you. In fact, you only need knowledge of a few nuances and subtleties, and the rest will depend on your desire and good mood. If this is the first time you started cooking glaze, then you will surely have questions to which I will try to answer as fully as possible:

What can be decorated

A glaze called a mirror glaze is prepared for covering mousse dessert products - cakes, pastries, soufflés, since they have a perfectly smooth surface. And this is an indispensable condition for achieving specularity and the desired shine effect.

In the preparation of such desserts, special pastry rings or silicone molds, which make it possible to obtain such an absolutely smooth surface.

It is sometimes used in traditional cakes, but usually they are not completely covered, but only the top. In this case, the glaze flows down in beautiful streaks.

What you need to cook

Glaze - this is also called glaze, can be made from products that are quite accessible to everyone. These are gelatin, sugar, chocolate, glucose syrup, molasses, food colors, cocoa, vanillin, condensed milk. Agree, all this is sold in stores.

The cooking technology assumes high precision, so in addition you will need:

Cooking thermometer for the right working temperature.
Electronic balance.
Blender with a tall glass.

How to choose the right frosting temperature

After heating all the components, the glaze is whipped with a blender. In this case, an indispensable condition for a successful glaze is the observance of the temperature regime. It is very important to observe the working temperature regime, since glazing is the final stage in working with cakes. Spoil - negate all previous efforts.

Depending on the type, the working temperature of whipping is considered to be 29–39 o C. On average - 32 o C.
A lower temperature will cause the mixture to “set” before it has time to cover the dessert. Although ... there are some subtleties: if you are going to make beautiful streaks on the cake, choose the lowest temperature possible - 20-30. At a higher one, the drips will quickly slide down and solidify in puddles.
Too hot glaze will flow very quickly, leave gaps, and you will not achieve the desired effect.
It is also important that the cake is frozen properly, remove it just before you start working with the icing.

Colored mirror glaze

As I said above, glaze is a water-in-oil emulsion. Based on this, dyes are selected for it. They must be both fat and water soluble.

Confectionery gel dyes are popular among culinary specialists, which are added by drops to achieve the desired color. You can also use fat-soluble dry colors.

For a stunningly pure white, add titanium dioxide, a powder that produces a stable white pigment.
You get a pearlescent effect by adding silver or golden candurin powder.

Attention! The cured mirror glaze will become more intense and bright color than warm. Consider this when adding colorants.

By the way, if you dip a white plastic spoon into the mixture and freeze it, then you can find out the color of the future cake without pouring it.

A few more tips:

If the frosting is glass, collect it and use it for decoration, but only if it does not contain cake crumbs. If hit, pass the mixture through a sieve, and then it can be used again.
Make sure that no condensation forms, otherwise the glaze will wrinkle.
Too thickened glaze, reheat in the microwave and continue working. Thus, it can be heated several times.
Surplus glaze can be collected and left in the refrigerator for a month - more long storage not provided.
Cake, and other confectionery products filled with a mirror finish are cut with a hot dry knife.

Mirror cake frosting - basic recipe

This is a versatile option for making glaze like a mirror, having mastered which you can cope with others.

Take:

Leaf gelatin - 12 gr.
Water - 75 gr. (note, water is weighed in grams).
Sugar, white chocolate, glucose syrup - take 150 gr. each component.
Condensed milk - 100 gr.
Dye - 3-4 drops.

Step-by-step cooking recipe:

Soak the gelatin in very cold, almost ice-cold water. You will not find a sheet, take an ordinary powder one, it is also poured with water, but the ratio is 1: 6. This means that 12 grams. powder you need to take 72 gr. water.
Fold the condensed milk and chopped chocolate into a blender glass.
Separately pour water into a saucepan, add sugar and syrup there, heat the mixture over low heat until the sugar dissolves. Do not stir the mixture, just shake or stir in a saucepan.
When the mixture boils, measure it with a thermometer - you need to bring the mixture to a temperature of 103 o C. Brought it, and immediately remove it from the heat. It is important to know here: overcook - the glaze will become too thick, if you do not cook it, it will drain.
Pour the syrup into a blender glass, squeezed gelatin there and watch the temperature - it should drop to 85 ° C. Stir everything gently.
Add a couple or three drops of the desired dye and start working with the blender at minimum speed. Whisk a little, then decide on the color and add dye if needed.
Tip: hold the blender at a 45 ° angle, and only turn the glass when working. Then you will see how a funnel is formed in the mass and bubbles go into it. There shouldn't be a lot of them, and if you do everything right, then there won't be at all.
If bubbles do form, remove them by filtering the glaze through a sieve and then covering with cling film so that a film does not form on the glaze surface.
Then place the container in the refrigerator to stabilize for 12 hours (overnight).
Check the quality of the mirror finish the next morning. If you press on it with your finger, then it should become elastic and springy.

Before decorating the cake:

Warm the icing in the microwave, beat again with a blender and measure the temperature. Working - 30-35 degrees - adjust if necessary.
Quickly strain the mixture through a sieve and into a jug with a spout (this will be more convenient for you to work), and remove the frozen cake from the freezer.

Important! Start decorating the cake right away. If it stands for at least a couple of minutes, condensation forms on it, due to which the glaze will drain off quickly. And the temperature of the glaze will drop.

Chocolate mirror glaze - recipe

The icing, which is called chocolate, is the most popular in home cooking... Decorate the cake, cake, and soufflé. If you will not find molasses, make the syrup yourself, as described below.

Take:

Gelatin - sachet.
Sugar - 240 gr.
Water - 95 gr. Sweet water - 80 gr.
Cream, the fattest, more than 30% - 160 gr.
Cocoa powder - 80 gr.

How to do:

Soak gelatin: 30 ml powder. water, leaf - in 200 ml.
Add molasses and sugar to the water, bring to a boil, at the same time boil the cream in a separate bowl.
Combine cream with syrup, add cocoa in small portions.
Stir, add the swollen gelatin and start whisking the frosting. The temperature of the cake decorating mixture is 37 o C.

Honey mirror icing for cake

Instead of glucose syrup, if you don't find it, you can use regular honey with success. Or make your own syrup (recipe below). The honey aroma will give your cake a special flavor.

Take:

Water - 75 gr.
Sheet gelatin - 12 gr.
Sugar, natural liquid honey, white chocolate - 150 gr each. Condensed milk - 100 gr.
Dye.

How to make the frosting:

The preparation of the mirror mixture is completely the same. basic recipe... Just note that honey must be liquid - melt it in a water bath.

Homemade syrup frosting (step by step)

This syrup is called invert, which is very easy to make yourself. Used instead of molasses and glucose syrup.

How to prepare it:

Take: 350 gr. Sahara, hot water- 155 ml, citric acid- 2 gr. (this is 2/3 teaspoon) and baking soda - 1.5 gr. (a quarter teaspoon).
Put sugar in hot water and cook until boiling. When this happens, add citric acid and cook for 20 minutes, covered with a lid. The syrup will turn light golden in color.
Remove from heat. Dilute the baking soda with a dessert spoon of water and pour into the syrup. Something like an explosion will happen. When the bubbles have settled, the syrup is ready. In color and consistency, it resembles liquid honey.

How to prepare a mirror finish:

Gelatin - 7 gr.
Sugar, white chocolate and invert syrup - 100 grams of each component.
Condensed milk - 70 gr.
Dyes.

Preparation:

Soak the gelatin. Heat water, add sugar, syrup and bring the temperature to 103 degrees. Pour in condensed milk and add chocolate. Stir, add the desired dye and gelatin.
Beat with a blender (glaze temperature should be 30 - 35 degrees). Send it out in the cold. Warm up to the desired temperature before using for decoration.

How to decorate a cake with mirror glaze - photo

It's nice when a cake made at home and decorated with mirror glaze is not only awesomely tasty, but also amazingly beautiful. Do not be afraid, study and let all your cakes become masterpieces. With love ... Galina Nekrasova.