Who does not dream of making such a cake to evoke admiration? Particular attention should be paid to the decoration of confectionery. White icing for cake, ganache, mastic, pralines - there are a lot of decoration options. To understand the art of preparing various types of glaze, our tips will help.

Classic white icing for cake

This type of glaze is considered the main and simplest, not requiring special skills, but it is he who gives the bakery a solemn and presentable appearance. The nobility and laconicism of snow-white glaze is appropriate in any situation: whether it is a wedding cake, Easter cake or eclairs.

To prepare, you will need:

  • powdered sugar - 1 cup;
  • citric acid - 1-2 teaspoons;
  • water - 6 tablespoons.

Procedure:

  1. Sugar powder is sifted through a fine sieve, citric acid and water are added.
  2. With constant stirring, the mass is heated over low heat, avoid boiling.
  3. The resulting mixture was triturated until uniform.

Attention! This type of glaze dries very quickly. Therefore, it is prepared immediately before application to the product.

Birthday cakes or charlotte coated with white icing will give the usual home-made tea party a festive atmosphere.

Cooking with cream

Creamy glaze has the property not to harden quickly, unlike the basic version. Features ease and speed in cooking. Glaze with cream is prepared when no rush in serving is required.

 

To prepare, you will need:

  • butter - 2.5 tablespoons;
  • powdered sugar - 3 cups;
  • cream 25-30% fat - 180 grams.
  • vanillin - 0.5 teaspoon.

Procedure:

  1. In a thick-bottomed bowl, butter and cream are mixed.Melt over low heat, mixing thoroughly. Boil the composition is not necessary!
  2. Powdered sugar and vanillin are added to the bulk, and whipped in a hot state with a mixer until smooth.

Creamy glaze is used to decorate various desserts: fruit salads, ice cream, homemade cakes.

The recipe for a mirror glaze

This special type of glaze, when properly prepared, has a reflective surface. Following the proportions and following the recommendations, cooking at home will not be a hassle.

Would need:

  • high-quality chocolate (if the color of the glaze is planned to be brown, dark chocolate is taken, for color - white) - 150 grams;
  • glucose syrup - 150 grams;
  • icing sugar - 150 grams;
  • condensed milk - 100 grams;
  • gelatin - 12 grams;
  • water - 135 grams;
  • dye.

It is possible to make glucose syrup on your own: 64 grams of powdered glucose or tablets, 36 grams of water are taken. All boils until completely dissolved. Glycerin is added, the composition is thoroughly mixed. It is stored in a refrigerator in a glass vessel for up to 3 months.

Procedure:

  1. Of the total amount of water, 65 grams is taken, where gelatin is soaked.
  2. Glucose syrup and sugar are mixed, over low heat, almost brought to a boil.
  3. With constant stirring, gelatin, the rest of the water, condensed milk, crushed chocolate, dye are introduced into the syrup. Everything is whipped with a mixer or blender, preventing the formation of bubbles.
  4. Usually bubbles form anyway. To get rid of them - we pass the icing through a fine strainer.
  5. Cool the resulting mass at room temperature for 2-3 hours, and then heat in the microwave to a temperature of 35-36 degrees.
  6. Cooked glaze cover the product from above, pouring a thin stream.

Important! The surface of the cake should get perfect evenness. For this, a paste of a mixture of 200 grams of oil and 200 grams of boiled condensed milk is used.

Mirror icing for the cake will give the product an attractive look and add a touch of festive mood.

How to make icing for smudges

Pies decorated with smudges turn pastries into a spectacular cake.

 

For cooking you will need:

  • fat cream (fat content of at least 25-33%) - 70 grams;
  • dark chocolate - 80 grams;
  • butter - 70 grams.

Procedure:

  1. In a saucepan with a thick bottom, warm the cream, add crushed chocolate.
  2. Put oil in the cooked mass.
  3. Mix everything thoroughly and cool to a temperature of 28 degrees.
  4. Decorate the cooled cake with the finished icing. If the icing cools down and begins to drain poorly, it is recommended to warm it up and continue decorating.

Flowing icing will give the cake an attractive look and an element of completeness.

Chocolate Flavored Coating

Ganache is chocolate icing, but not just melted chocolate, poured onto the product. For a real ganache, you should try a little.

To prepare, you will need:

  • condensed milk - 100 grams;
  • dark chocolate - 240 grams;
  • cocoa - 1 tablespoon;
  • butter - 200 grams;
  • powdered sugar - 1 tablespoon.

Procedure:

  1. Dice butter and leave at room temperature.
  2. Break the chocolate into small pieces and melt in a steam bath.
  3. Combine softened butter with condensed milk and icing sugar, beat with a mixer until smooth.
  4. Add cocoa to give a richer flavor and color.
  5. Remove melted chocolate from the fire, allow to cool to a very warm state.
  6. Combine everything together, carefully displace.

Ganache is ready! We cover the cake with warm icing. At this temperature, ganache is malleable, convenient when making dessert.

Meringue Glaze

Feature of the meringue is a delicate and airy consistency. It is used to smear cake shortcakes, added to fruit desserts and ice cream.

For cooking you will need:

  • chilled egg whites - 2 pcs.;
  • powdered sugar - 130 grams;
  • butter - 130 grams.

Procedure:

  1. Beat the proteins with a mixer until large bubbles appear and volume increases.
  2. Pour sugar powder in a thin stream to the proteins, without ceasing to whisk.
  3. In a water bath, heat the resulting mixture, constantly stirring with a whisk, until the contents become dense and snow-white. Remove from the stove, continuing to beat until completely cooled.
  4. In a separate bowl, thoroughly beat the butter and add to the protein mass in small portions, continuing intensive beating.
  5. The finished mixture will be 2 times the initial set of ingredients. This means that the frosting of the meringue is ready.

Meringue - a delicious and original decoration for all types of desserts. In combination with berries or chocolate, you can diversify the taste.

White chocolate icing

The dessert will add originality to the decoration with white chocolate icing. This species has a more delicate flavor than dark chocolate icing.

To prepare, you will need:

  • white nonporous chocolate - 150 grams;
  • icing sugar - 100 grams;
  • milk - 2 tablespoons.

Procedure:

  1. Place small pieces of chocolate in a water bath.
    Attention! You can’t melt white chocolate just in a saucepan. Even with the slightest overheating, it can turn into a shapeless lump!
  2. Mix milk and powdered sugar.
  3. All ingredients are combined, and with continuous stirring, bring to a homogeneous mass.
  4. The final step is to whisk the resulting glaze with a blender or mixer.

Such glaze is successfully used to decorate Easter baking. Feature - the surface remains sticky, which allows the use of decorative dusting.

Beautiful dessert design

It is possible to arrange a holiday for the family if you beautifully arrange the cake.

Glittering dessert can be decorated with fruit slices or marzipan figurines of fairy-tale characters. Such a product is appropriate for a children's holiday.

The openwork pattern is beautiful and easy to prepare. Food foil is placed on a flat surface. Using a culinary syringe, various ornate patterns are applied with glaze. After solidification, the drawing is carefully removed from the foil and placed on the prepared surface. The cake takes on a solemn appearance.

A cake decorated with a spider web looks original. A minimum of effort and skill is required. A cobweb pattern is applied to the prepared surface, previously coated with white icing and well-cured, with dark chocolate icing. The combination of white and dark colors is suitable for any celebration.

You can arrange a holiday for your family and brighten up everyday life with the help of an unusually decorated dish. And it does not matter whether the cake is decorated in a minimalist style, or the hostess will put all her skill and imagination into the decoration. The main thing is that a piece of soul is invested in the dish, the most valuable thing that can be shared with loved ones and relatives.

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