Mirror icing for cake - 6 recipes

Mandatory holiday decoration - cake. Many people want to impress and surprise guests with a stunning view of this delicacy. Ordering a cake from professional confectioners is not affordable for everyone. Then a new, stunning version of the decoration will come to the rescue, which a simple housewife can handle. Mirror icing for the cake will turn ordinary homemade cakes into a work of art and will surely arouse admiration of the guests.

Cocoa Chocolate Mirror Glaze

It’s easy to make mirror chocolate at home, the main thing is to approach this process correctly. Products required are ordinary and affordable.

To make the glaze flawless, the temperature regime should be observed. Mousse cakes are suitable for coating, which need to be frozen. Due to temperature differences: warm glaze and ice cake, the coating will turn out smooth and even.

Ingredients:

• water - 30 ml for gelatin;
• cocoa - 80 g;
• sugar - 240 g;
• cream - 160 g, fat content of 30% or more;
• molasses - 80 g;
• gelatin - a package;
• water - 95 ml.

Cooking:

1. Pour gelatin into the dishes, pour water. To leave.
2. Pour the remaining water into the pan, add sugar.
3. Add molasses, mix. Boil.
4. Remove from the stove.
5. Separately warm the cream.
6. Mix sweet, hot water with cream.
7. Mix.
8. Pour in cocoa. Stir.
9. At this time, the gelatin should become swollen. Heat up. Mix.
10. Pour into a saucepan with cream. Mix.
11. Take high capacity. Pour the mixture.
12. Prepare a blender.
13. Place in a container. Beat.
14. It is necessary to strictly follow the temperature regime. For the mass to be perfectly distributed, 37 degrees is necessary. If the temperature is less, it should be heated, more - cool.

Color mix for decoration

Try to make the mirror glaze color. It will perfectly decorate your pastries.Thanks to a simple decoration, the dessert will look delicious.

Ingredients:

• sugar - 150 g;
• gelatin - a pack;
• water-soluble dye - 5 ml;
• molasses - 150 ml;
• condensed milk - 100 ml;
• white chocolate - 150 g;
• water - 75 ml.

Cooking:

1. Soak gelatin according to package instructions.
2. Pour sugar into the pan, pour water.
3. Add molasses, stir.
4. When the sugar has dissolved, pour in the gelatin.
5. In another pan, put the chocolate, broken into pieces, melt. You should use a quality product, a cheap type of chocolate will not work. What kind of glaze will turn out depends on the quality.
6. When the chocolate mass has melted, pour the condensed milk. Following is the resulting syrup. Stir.
7. Pour in dye, beat with a blender.
8. During whipping, you need to monitor the bubbles, they should be few.

Caramel Glazage

There is nothing more beautiful than a cake that has a mirror image. Glaze, evenly distributed over the delicacy, fascinates, attracts the eyes. This dessert does not require special decor.

Ingredients:

• gelatin - 10 g;
• instant coffee - 1 tbsp. a spoon;
• sugar - 360 g;
• cream - 290 g;
• water - 290 g.

Cooking:

1. Pour water into the pan, add sugar.
2. Boil until the syrup has a caramel color.
3. Boil the cream in a separate container, pour into caramel. Mix.
4. Boil a couple of minutes.
5. Gelatin must be soaked according to the recommendations indicated on the bag.
6. Combine with caramel mass, the temperature of which is 60 degrees.
7. Mix. Strain.

White icing for cake

Ideal for a mousse cake that has been in the freezer for at least 12 hours.

Ingredients:

• glucose - 150 g;
• white chocolate - 150 g;
• sugar - 150 g;
• gelatin - 10 g;
• water for gelatin - 60 ml;
• condensed milk - 100 ml;
• water - 75 ml.

Cooking:

1. Pour water into the pan, add the norm of sugar, add glucose. Boil. Sugar should be completely dissolved.
2. Melt chocolate separately, mix with condensed milk.
3. Mix gelatin with water, insist. Melt. Pour into syrup. Mix.
4. Pour into a chocolate mass. Beat. The blender will cope with this task.
5. Cool to 38 degrees so that the icing fits perfectly on the cake.

Honey Recipe

Many are afraid to undertake the preparation of glaze, believing that this is a complex process and it will certainly not work. At home, it is very easy to make a glasse using simple products.

Ingredients:

• sugar - 150 g;
• dye, you can use any;
• condensed milk - 100 ml;
• water - 60 ml for gelatin;
• water - 135 ml;
• white chocolate - 150 g;
• liquid honey - 150 g;
• gelatin - 12 g.

Cooking:

1. Pour gelatin into the container, pour water. To sustain according to the instructions.
2. After this, melt, bring to a boil is impossible.
3. Pour sugar into the pan.
4. Pour in honey. Pour with water, 75 ml will be required.
5. Boil.
6. Melt the chocolate separately. It is impossible to overheat.
7. Pour chocolate into a high capacity. Top - condensed milk.
8. Pour with honey.
9. Stir.
10. Pour in gelatin.
11. Drop the dye, stir.
12. Turn on the blender, beat.
13. Take a sieve. Spill the mass. This will help get rid of the bubbles.

Mirrored Mousse Cake

It is the most delicate inside, delicious dessert with an elegant look.

Ingredients:

For strawberry confit:

• fresh strawberries - 260 g;
• water - 35 ml;
• lemon juice - 1 tsp;
• rum - 4 tsp;
• gelatin - half packs;
• sugar - 80 g.

For chocolate mousse:

• water - 60 ml;
• gelatin - 10 g;
• white chocolate - 85 g;
• sugar - 4 tsp;
• cream - 250 ml (first serving);
• vanilla sugar - packaging;
• cream - 150 ml (second portion);
• egg yolk - 2 pcs.

Glaze:

• dye - 1.5 g;
• white chocolate - 150 g;
• condensed milk - 100 ml;
• invert syrup - 150 ml;
• sugar - 150 g;
• gelatin - 10 g.

For almond brownie:

• sugar - 90 g;
• white chocolate - 50 g;
• ground almonds - 30 g;
• butter - 90 g;
• dark chocolate - 50 g;
• egg - 2 pcs.;
• wheat flour - 50 g;
• dark chocolate - 90 g.

Cooking:

1. First you need to make brownie, to do this, melt the butter.
2. Melt the chocolate separately.
3. Pour sugar into the container. Pour in oil. Mix.
4. Add chocolate. Beat.
5. Pour in the eggs.
6. Pour almonds, then flour. Stir.
7. Pour into mold.
8. Clean in the oven. 160 degree mode.
9. After cooking, cool.
10. Now it's time for the conf. Put strawberries in a saucepan, cover with sugar. Cook.
11. Soak gelatin.
12. After swelling, combine with the strawberry mass.
13. Pour lemon juice.
14. Add rum. Mix.
15. Pour the mass into a silicone mold, freeze.
16. Make chocolate mousse. To do this, pour sugar of two varieties into the pan. Pour in the yolks.
17. Grind.
18. Heat the cream (first portion), they should become hot.
19. Pour into sugar. Boil until thickened.
20. Soak gelatin.
21. Cool the thickened mass slightly. Place gelatin, which is already swollen by this time.
22. Put pieces of chocolate.
23. Turn on the blender, beat.
24. Separately, pour a second portion of cream into the container. Beat.
25. Add to mixture. Mix.
26. Take a larger shape than the brownie. Place half of the mousse. To freeze.

Cake assembly:

1. On a mousse that has frozen, put a strawberry confit.
2. Pour part of the remaining mousse that has not been frozen.
3. Cover the brownie.
4. Fill the empty space with the remaining mousse. Put in the freezer for 12 hours.

Glaze:

1. Pour glucose syrup into the pan.
2. Pour in sugar.
3. Pour water. Mix. Boil.
4. Pour the grated chocolate into the pan.
5. Pour the condensed milk. Mix.
6. Soak gelatin in advance. When swells, melt.
7. Pour into the pan.
8. Attach the dye.
9. Beat.
10. Remove the frozen pastries from the mold.
11. Put the cake on the wire rack.
12. Place a baking sheet below.
13. Glaze should have a temperature of 33 degrees.
14. Pour the cake.
15. When the mass has set, garnish with chocolate sheet.
16. Rearrange on a dish.

Secrets and tricks of cooking

1. Bubbles can ruin the whole view. In order to have few of them, it is necessary to hold the blender correctly, the mass should be pulled in one stream. To do this, place the device under a slight inclination. If it was not possible to beat well and many bubbles formed, they can be removed with a spoon or pass the mass through a sieve.
2. Glaze does not completely freeze on a treat. Therefore, it is not very convenient to cut, the mass reaches for the knife. To avoid problems with slicing, it is necessary to heat the knife, and the cake should remain cold.
3. To make the filled dainty easier to move to the dish, use a spatula or a kitchen spatula.
4. In order for the glaze to be perfect, the temperature should be observed. If the mass is cold, it will slide off the surface and the mirror effect will not work. With strong heating, smudges will appear that spoil the look of the cake. Always use a food thermometer that will help you achieve the required temperature.
5. Ready glaze can be stored in the refrigerator for several days. Before use, warm the composition to the desired temperature.