Homemade cake frosting. Chocolate icing, cocoa recipe - icing is smooth, hard, shiny

Many housewives love to cook homemade desserts. Cakes or a cake with chocolate icing will please adults and children, especially if you strictly adhere to the cooking recipe. A glaze of white or dark chocolate will be an excellent option for decorating bird's milk desserts, biscuit cakes and other homemade pastries.

In order for the fondant to get the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you need to get a matte or glossy mixture. Classic chocolate icing on the cake is prepared quickly and easily. Each housewife has her own recipes and secrets for making fudge for pies and cupcakes, but there are a few basic rules for how to make chocolate icing for a cake:

1. The consistency should not be very thick or runny. The ideal option would be a creamy mass, because it is more convenient to apply it to the product. This mixture will harden faster.
2. If you get a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick diluted with a spoonful of warm water.
3. It is better to make powder yourself from sugar using a coffee grinder. The finished powder must be further sieved.
4. If you replace the water with lemon juice, then the chocolate icing for the cake will turn out sour, which will give an unusual taste to the sweet dish.
5. If you want a lean option, just melt the tile.
6. Many recipes call for the addition of butter for extra softness.
7. If you apply jam from berries or fruits on the product before glazing, then the mass will lie in a perfectly even layer.

Chocolate icing - recipe

You can make a mass from confectionery tiles or cocoa: depending on which recipe for chocolate icing for the cake you liked. You can use the resulting composition for applying inscriptions, connecting cakes, decorating. An experienced hostess knows that glazed pies always look more attractive than untreated ones, so it's worth taking a few minutes to prepare the composition. The classic base involves the use of sugar, cocoa, milk or water.

Below are a few photo recipes describing how to make chocolate icing for a cake. Before using the fondant, it is recommended to cool a little so that it does not spread over the dish. If using buttercream, cool the mixture even more. Distribute better with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.

cocoa cake icing

The presented photo recipe will tell you how to cook a delicious plastic mass to decorate confectionery. When hardened, a dense glossy crust will be obtained. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Cocoa chocolate icing is suitable for topping cupcakes, sweet pies, cakes or creamy desserts such as soufflés.

Ingredients

• milk - 4 tablespoons;
• butter - 50 g;
• cocoa - 1 spoon;
• sugar - 4 tablespoons.

Cooking

1. Melt butter over low heat.
2. Add granulated sugar with milk to the saucepan.
3. Cook until sugar is completely dissolved.
4. Sift cocoa powder through a sieve, add to the milk mixture.
5. Warm everything up for about two minutes.
6. Let the mixture cool before decorating the cake.

Icing for cocoa and milk cake

Many recipes call for cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, dense. There are many photo recipes that provide for different proportions of products. By experimenting, you can constantly get glaze from cocoa and milk of different shades and tastes. Coconut flakes, nuts, confectionery dressing will add originality.

Ingredients

• milk - 3 tablespoons;
• vanillin;
• granulated sugar - 5 tablespoons;
• cocoa powder - 6 tablespoons;
• butter - 50 g.

Cooking

1. Combine all ingredients in an enameled bowl.
2. Boil in a water bath, constantly stirring the composition.
3. Check readiness by dropping a little frosting on a saucer. The drop should solidify immediately.

Chocolate cake icing

The easiest way to prepare frosting is to melt a bar of dessert chocolate. You can use varieties of white, milky or dark, depending on personal preference. Chocolate icing for a chocolate cake is a quick way to decorate a product (as in the photo). For the recipe below, you need to take a bar with a cocoa content of 72%.

Ingredients

• milk - 5 tablespoons;
• chocolate without additives - 100 g.

Cooking

1. Break the tile, put in a bowl, greased with oil. Water cannot be added.
2. Add milk to ensure the desired density of the glaze mass.
3. Put a bowl of food in a water bath.
4. Heat until completely melted at a temperature of 40 degrees. Constantly stir the composition with a dry spoon until it melts.

White chocolate icing

If a homemade cake is being prepared for a special occasion, you can use white chocolate for icing. With such a coating, the dessert will become truly elegant. The mass is suitable for decorating rolls, cakes or creamy jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, vanilla. Below is a classic recipe with a photo.

Ingredients

• powdered sugar - 180 g;
• white chocolate - 200 g;
• milk - 2 tablespoons.

Cooking

1. Break the tile, place in a bowl.
2. Place the container in a water bath.
3. Add powdered sugar.
4. Pour in a spoonful of milk.
5. Constantly stir the mass until a thick homogeneous paste is obtained.
6. Remove bowl from stove.
7. Add a spoonful of milk.
8. Beat the mass with a blender.
9. Use the product until it has cooled down.

Chocolate glaze on sour cream

The mass prepared according to this recipe will turn out to be thick, with a characteristic sour taste. Cocoa cake icing with sour cream is suitable for dense homemade cakes or cookies, you can cover its traditional sausage with nuts. It will not drain or sugar, but will immediately lay down with a beautiful mirror surface. If desired, you can additionally decorate the product with butter cream, nuts, candied fruit.

Ingredients

• sour cream - 2 tablespoons;
• cocoa - 2 tablespoons;
• powdered sugar - 4 tablespoons;
• vanilla sugar - half a teaspoon;
• butter - 1 tablespoon.

Cooking

1. Combine powder, sour cream, vanilla and cocoa in a bowl.
2. Put on low fire.
3. Cook for 3-5 minutes, stirring constantly.
4. Remove bowl from fire.
5. Add butter, mix.
6. Apply to cakes until cool.

Mirror glaze for cake

Glasage looks especially beautiful and festive on homemade pies. Mirror chocolate icing to cover the cake is prepared with a special syrup or with the addition of a small amount of gelatin. Such a mass freezes very beautifully on the surface of the product. If the glaze will come out with bubbles, you can pass it through a sieve before applying it to the cake. You will need a thermometer: you can use the mass when it cools down to 35 degrees.

Ingredients

• glucose syrup - 150 g;
• water - 135 ml;
• sugar - 150 g;
• condensed milk - 100 g;
• gelatin - 15 g;
• chocolate - 150 g.

Cooking

1. Gelatin pour 65 ml of water.
2. Place sugar, syrup, water in a bowl.
3. Put on a small fire.
4. Stir constantly until the sugar dissolves.
5. Place broken chocolate, condensed milk, gelatin in another bowl.
6. Pour in hot syrup. Beat with a blender and cool to the desired temperature.

Chocolate and cream frosting

The presented recipe is a classic, so it definitely will not let novice cooks down. Chocolate icing made from cream and chocolate will make even the simplest cake gourmet. It will take a little time and a standard set of products to cook the glaze. The chocolate bar for the recipe can be milky, white or dark. Due to cream and butter, the mixture will turn out shiny, plastic, thick.

Ingredients

• chocolate - 100 g;
• cream 30% - 3 tablespoons;
• butter - 40 g.

Cooking

1. Break the chocolate bar apart and place in a clean, dry bowl.
2. Put in a water bath.
3. Add oil.
4. Stir the composition until a homogeneous consistency.
5. Whip cream.
6. Gently fold the cream into the chocolate mixture.

Chocolate and Butter Glaze

One of the easiest and most proven methods for preparing a composition for confectionery glazing is chocolate icing from chocolate and butter. Chocolate can be chosen to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, put them on top of the icing.

Ingredients

• semi-sweet chocolate - 125 g;
• butter - 50 g;
• heavy cream - 3 tablespoons.

Cooking

1. Place ingredients in a metal bowl.
2. Heat in a water bath, stirring.
3. Refrigerate before use.

Milk chocolate glaze

This recipe is suitable for those who are going to please the household with cakes, muffins, thin dough rolls. Fragrant milk chocolate icing for the cake will turn out sweet, with an original aftertaste. The surface of the glazed cake will turn out matte, and if you want to achieve a mirror shine, you need to add oil to the composition.

Ingredients

• low-fat cream - 150 g;
• chocolate - 180 g.

Cooking

1. The tile is broken, placed in a bowl.
2. Add cream.
3. Heat over low heat until a homogeneous mass is obtained.

How to cover a cake with chocolate icing

It is important to know not only how to prepare a mass for decorating a pie or cupcake at home, but also how to properly pour the product with a sweet mixture. Glazing is a simple procedure: even a novice hostess can decorate a cake. The main rule is that the chocolate icing for the cake should cool slightly, but not thicken, so that the composition does not start to drain from the cake or turn into a lump.

Decorating the cake with chocolate icing is recommended to be done with a rubber brush. If you are making a dessert with a dense dough, try using apricot or peach jam or strawberries for an extra layer of lubrication. Coat the cake, leave for a few hours.

After that, you need to put the cake on the wire rack and you can start decorating it: pour over chocolate, leveling the surface with a spatula or a rubber brush. If desired, the product can be additionally decorated with nuts, berries, confectionery dressing. Cool the cake for several hours in the refrigerator or on the balcony.

Chocolate icing for cake at home recipe

Cocoa icing is used to decorate homemade cakes and give it additional flavor accents. Glaze is used to cover cakes, muffins, homemade cookies, use it as a sweet sauce for pancakes, ice cream and all kinds of desserts. With the help of glaze, they make inscriptions on cakes, draw patterns. With icing, homemade cakes, and indeed any sweet dish, takes on a competitive look and certainly surpasses factory-made confectionery in all respects.

Making glaze does not require special knowledge and skills. It is prepared from the available ingredients - cocoa powder, sugar, water or milk. To make the fondant smooth and silky, fat is added to the glaze. It can be butter, milk, fat sour cream.

Making a delicious frosting is not difficult, but skill and experience do not come immediately. Without knowledge of the subtleties, the glaze tends to turn out to be too thick and harden before you apply it to the product. Or too liquid, and therefore drain from the cake onto the dish. May crack when dry or not look very good. We will tell you how to make cocoa icing correctly and reveal little secrets with which your icing will be the final touch to the portrait of a great dessert.

Photo of chocolate icing from cocoa powder for cake

Chocolate icing for the cake turns out to be plastic, does not form a dense crust when solidified, has a thick creamy consistency, a glossy, shiny surface. Properly prepared icing does not drip, covers the cake with an even mirror surface, has a rich chocolate flavor. This glaze is best made from first-class butter and dark cocoa varieties.

Ingredients for the recipe:

• butter 50 g.
• milk 4 tbsp. spoons
• sugar 4 tbsp. spoons
• cocoa 1 tbsp. spoon

How to make cocoa frosting for cake:

1. Melt the butter in a small saucepan over low heat. Pour milk and sugar into melted butter. Cook, stirring, until sugar dissolves.
2. Add cocoa. To avoid lumps, you can sift it through a sieve. Warm up 1-2 minutes. Glaze is ready.
3. Allow glaze to cool slightly before use. It will thicken slightly and will not drip off the cake.

Photo of chocolate icing from cocoa for cookies

Icing according to this recipe is suitable for cookies, muffins, gingerbread and cakes. It hardens, covers the products with a hard candied matte crust, does not stick to hands. Such cookies can be put to children at school without fear that they will get dirty. A hard glaze is prepared from the same ingredients as in the previous recipe, but the products are mixed in a different sequence.

Ingredients for the recipe:

• sugar ½ cup
• cocoa 1 tbsp. spoon
• milk 3 tbsp. spoons
• oil ½ teaspoon

Cooking method:

1. Mix sugar and cocoa. Add milk (you can make glaze on water). Cook over a slow window, stirring, until the sugar is completely dissolved and the mass begins to foam.
2. At the very end, put the butter. Stir until oil dissolves. Oil can not be put at all. It gives the glaze a shine and makes it softer.

Feed method: Dip the items in the hot glaze until it has cooled. If you do not have time, just reheat the contents over low heat.

Photo of thick cocoa and sour cream glaze

The icing on sour cream turns out to be thick, has a characteristic milky sourness, does not flow, but does not sugar. It covers the product with a beautiful glossy surface. On top of the glaze, you can make patterns with butter cream, decorate the cake with nuts, candied fruits, marzipan figurines.

Ingredients for the recipe:

• cocoa 2 tbsp. spoons
• powdered sugar 4 tbsp. spoons
• sour cream 2 tbsp. spoons
• butter 1 tbsp. spoon
• vanilla sugar ½ teaspoon

Method for making cocoa and sour cream glaze:

1. Combine powdered sugar, cocoa, vanilla sugar and sour cream in a bowl. Put on the weakest fire, cook, stirring continuously for 3-5 minutes.
2. Remove glaze from heat. Stir in a tablespoon of butter. Let the glaze cool slightly. Apply to product warm.

Icing from cocoa powder on water

Photo of glaze from cocoa powder on water

The question often arises of how to make a homemade cake beautiful if there are no special artistic abilities and skills for this. Help out chocolate icing. Apply it with a grid on the finished product. It will turn out beautiful and tasty. For these purposes, the simplest glaze on water is prepared. It is liquid when hot, and when it cools it hardens, retaining the pattern.

Ingredients for the recipe:

• cocoa powder 3 tbsp. spoons
• sugar ½ cup
• water 3 tbsp. spoons

How to make cocoa powder frosting:

1. Mix sugar and cocoa powder. Add water. Mix well so that there are no lumps. Put on fire and cook until the sugar is completely dissolved.
2. Apply the finished icing to the cake while hot. It quickly cools and hardens. If the frosting has hardened before you applied it, heat it up again.

Feed method: Glaze according to this recipe can decorate not only pastries, but also ice cream, curd mass, pancakes, thick milk porridge for children.

Cocoa frosting is the easiest and safest way to decorate homemade desserts. The advantages are that the frosting is very easy to prepare, and if something goes wrong, it is easy to fix the situation. True, for this it is not superfluous to know how to prepare cocoa icing in accordance with all the rules. To do this, use the little tricks from knowledgeable chefs:

• To make the glaze smooth, homogeneous, without lumps, mix cocoa with sugar, and even better with powdered sugar, and only then add liquid (milk, water, sour cream).
• Make the icing shiny allows butter or fat sour cream.
• Too thick glaze must be reheated by adding a little water or milk. To thicken the rare glaze, add powdered sugar and boil the mass for 1-2 minutes over low heat.
• Allow glaze to cool slightly before use. Hot glaze liquid. She'll just slide onto the platter.
• To give the glaze an interesting flavor, you can add vanilla sugar, lemon zest, cognac or rum to the mass.
• Hot icing should not be applied over buttercream. The oil will melt. For these purposes, use glazes that do not sugar. Cover the product with glaze when it is almost cool.

The thought of icing a baked cake can make you horrified and run to the nearest bakery. However, topping your favorite cake with a perfectly smooth layer of icing is easy! Try one of these three methods for a perfectly glazed cake and treat your beautiful pastries to all your friends and family.

Steps

Start of glazing

Let the pie cool. The biggest mistake you can make when frosting a cake is using a hot cake and cold frosting. If the cake is even a little warm, it will still melt the icing, which will then spread and wet the top layer, making it raw. In addition, the cold glaze will not spread smoothly enough, and a lot of crumbs will form.

• You must definitely wait for the moment when both the cake and the icing are at the same temperature - room temperature. You can wait several hours, but this is necessary to obtain a completely smooth layer of glaze.
• If the cake is cooling on a work surface, place a medium-sized slice of sandwich bread on top of the cake. This will keep it from drying out and help keep it fresh.

1. Flatten the pie. When you bake the cake, it will most likely rise in the center in the form of a small dome. This is perfectly normal, but it makes it difficult to apply the icing in an even, smooth layer, as it will slide off the convex surface of the cake. To avoid this, take a serrated knife (preferably for cutting the pie) and cut a thin horizontal layer from the top of the pie so that the top and bottom of the pie are parallel to each other.

   • If possible, cut off the top layer of the cake while it is still in the baking dish. This will help you get a smoother surface.
   • If your cake has multiple layers, cut off the top layer of any cakes you have baked.

2. Assemble the pie. When the cake is cool and the top is even, prepare it for icing by placing it on a round piece of cardboard or a cake dish. Lay strips of wax paper about 2 inches (5 cm) wide around the edges of the dish under the bottom of the pie to keep the dish clean. When you have finished icing the cake, the waxed paper will need to be removed. The easiest way to frost a cake is on a special rotating cake stand, which you can buy at many hardware stores.

   • Get your cake frosting tools ready, including a special spatula and a wide scraper to smooth the frosting. Do not use a knife or rubber spatula. They are easier to use but will not give the desired smooth finish.
   • If you like, you can use a piping bag with an icing tool to apply the first layer of icing. Using a pastry bag, you can also decorate the finished cake with various tops.

3. Apply crumb catcher. This is the initial thin layer of icing, designed to bind loose crumbs on the surface of the cake before applying the final layer of icing. Apply the crumb catcher with a cookie cutter spatula, spreading room temperature frosting over the top and sides of the cake.

   Glazing the cake with the upside down method

   1. Cut out the cardboard bottom. Measure the size of your cake using the bottom of your baking dish and cut out a piece of cardboard the same size. Attach it with a piece of duct tape to the rotating cake stand.

      Add wax paper. Cut out a large piece of wax paper or baking paper and place it on the cardboard and cake platter. The paper should completely cover the dish and its edges, hanging down on the sides. Tape it to the cardboard so it doesn't slide back and forth as you glaze.

      Apply the top layer of glaze. Use a spatula to apply a 0.5-1 inch (1.2 - 2.5 cm) thick layer of glaze directly onto the waxed paper. Completely fill in the area of ​​waxed paper, under which there is a cardboard outline. If needed, add some extra frosting around the edges.

      Put the cake on the frosting. Take the crumb-catcher-covered cake out of the fridge and invert it onto the frosting. Do this slowly so that the cake is exactly on the frosting.

      Cover the sides of the cake with frosting. Spread a generous amount of frosting on the sides of the cake with a spatula. Add in excess, as you will still scrape off the excess at the end with a wide scraper knife.

      Align the sides. Take your scraper knife and hold it steady as you slowly turn the pie plate. Since excess glaze will collect on it, wipe it off and soak it in warm water. Wipe off any icing that gets on the wax paper.

      Refrigerate or freeze the cake. Place the pie dish in the refrigerator or freezer and let the icing harden. Depending on the temperature, this can take from half an hour to several hours.

      Finish glazing. When the frosting is firm to the touch, remove the cake from the refrigerator. Peel off the wax paper and remove the cake from the dish. Remove the cardboard outline from the dish and invert the cake onto the dish. Then slowly peel off the wax paper until you find a perfectly smooth surface underneath.

Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. They cover cakes and pastries with it, draw on gingerbread cookies and cookies, pour the tops of cupcakes and.

Glaze is not only beautiful, but also useful. Thanks to it, pastries stay fresh longer. In addition, it is very easy to prepare this decoration for a cupcake, and not expensive. All you need is sugar and water. This is for the simplest frosting. But there are many recipes for this decoration, sometimes it seems that how many confectioners there are, there are so many recipes, or even much more: everyone has at least two favorites.

Read also:

Glaze, like any other product, has its own rules, and if you follow them, then baking will always be beautiful, fragrant and spectacular.

Consistency

The frosting should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, quickly grab and will not drain. If you followed the recipe and the icing is too runny, add a tablespoon of powdered sugar, and if it's too thick, add a teaspoon of hot water.

different purposes

Liquid icing is poured over the tops of cupcakes or donuts. The icing of the consistency of 20 percent sour cream is used for patterns and drawings on cakes. And you can make the icing even thicker - and use it to glue one half of the cake with the other. A brush will help with this.

Powder

It needs to be grinded very carefully. Right in a few minutes. And when you open the lid of the coffee grinder, “sugar smoke” should come from the powder. Yes, and of course, handmade powder is best, not purchased. Moreover, it is done very quickly.

In addition, the powder is better to sift.

Lemon juice

They are often used as a substitute for water when making glazes. And sometimes a few drops are added to the glaze for flavor. Lemon juice gives the glaze a great taste and smell. And if the pastries are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On whites and yolks

With eggs, the glaze acquires a rich taste and a soft, dense texture. Protein glaze is often used for Easter cakes or drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such a glaze in the oven. Although often in recipes this is not mentioned.

Put the product in an oven heated to 100 C or a little more, even a small heat will protect you from salmonella, as it dies at 70 C.

With butter

When making icing for cakes, fat and butter are often added. The icing with it is soft, creamy, it is well suited for cakes. The option with chocolate or cocoa and butter looks especially beautiful.

Secret: If the cake is smeared with a thin layer of jam before icing, then the icing will lie perfectly evenly and will shine very beautifully

Dyes

It is often recommended to add food colorings to the glaze, with them the color turns out bright, and the product takes on a festive cheerful look. Of course, there is nothing wrong with using food coloring from a bag, but you can put natural coloring products in the icing. For example, a spoonful of raspberry jam - so the red color will turn out, and a magical raspberry flavor. An intense orange tint will give a pinch of turmeric and a piece of butter.

Secret: for icing it is better not to take porous chocolate. And if you add a spoonful of cocoa to chocolate, the color will be more saturated.

How to apply?

Liquid icing for Easter cakes and muffins is applied with a brush. It can be applied in several layers. The icing for drawing is applied using a confectionery syringe. You can, by the way, use a regular disposable syringe.

simple icing

200 g powdered sugar

4 tbsp. l. hot water

Step 1. Mix powder and water, put on a small fire.

Step 2 Cook, stirring, until glaze is smooth. Approximately 5-7 minutes.

Step 3 Pour hot icing over gingerbread cookies or buns.

Egg yolk glaze

5 yolks

1.5 cups powdered sugar

3-4 tbsp freshly squeezed orange juice

Step 1. Beat the yolks with orange juice until a stable foam forms.

Step 2 Gradually introduce powder, previously sifted. Stir everything until smooth.

Step 3 Cover cake or biscuits with icing, dry in the oven at approx. 100 C.

Glaze with rum

1 cup powdered sugar

3 tbsp Roma

1 st. l. hot water

Step 1. Sift the powdered sugar.

Step 2 Add water and rum and grind very thoroughly. Cover cupcakes or cakes.

Chocolate glaze

100 g chocolate

3 art. l. water

1 st. l. butter

100 g powdered sugar

Step 1. Break the chocolate into pieces, add hot water to it and heat until the chocolate has melted.

Step 2 Then put the softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Good to use for patterns

1 cup powdered sugar

1 tsp lemon juice

Step 1. Beat the protein until a steep foam.

Step 2 Sift the powder into the protein and beat very well again. Add lemon juice.

Step 3 Fill a confectionery syringe or bag with glaze. Apply the pattern to the cake, cookies or gingerbread.

Butterscotch glaze

200 g firm toffee

40 g butter

1/4 cup milk

1-2 tbsp. l. powdered sugar

Step 1. Heat butter and milk in a saucepan.

Step 2 Add toffee and powder, cook until the sweets are completely dissolved, stirring constantly.

Step 3. Apply on the cake in several layers.

If you don’t have time to make intricate decorations for home baking, icing will help you out. It is made on the basis of cocoa, real chocolate, sour cream, condensed milk or honey. The cake can be completely covered with icing, decorated with inscriptions, or even used as a layer for cakes. The glaze is prepared quickly, you do not need special skills.

Some tricks will help you decorate your birthday cake in an original way:

1. When cooking, the glaze must always be vigorously stirred, otherwise it will burn and will be bitter.
2. Chocolate can always be replaced with cocoa powder, just follow the proportions: if the recipe says “100 grams of chocolate”, take 50 grams of cocoa powder and 50 grams of butter, cream or condensed milk instead.
3. After decorating the cake, covered with icing, refrigerate for at least 3 hours.
4. Light glaze can be tinted with food coloring. One drop of blue dye will give a light glaze a snow-white tint, neutralizing the yellowness of the butter.

Chocolate for icing is more convenient to heat in the microwave, after covering the container with a lid.

mirror glaze

This cake topper is shiny, smooth, and very durable. When cutting the cake into portioned pieces, the knife must be warmed up, otherwise the icing may crack.

Ingredients:

1. Chocolate (white can be combined with food coloring, black) - 1.5 tiles;
2. Glucose syrup - 150 milliliters;
3. 150 grams of sugar;
4. Condensed milk - 100 milliliters;
5. Gelatin (+ 60 milliliters of water) - 12 grams;
6. 75 milliliters of water.

Cooking process:

1. First, soak the gelatin in water and let it swell.
2. Mix glucose syrup and sugar in a saucepan, put on fire and boil.
3. Boil a little, remove from heat, cool.
4. We add gelatin to cold syrup, pour condensed milk there.
5. At this stage, food coloring is added if the chocolate for the icing is white and a different coating color is needed.
6. Grind chocolate, pour syrup, beat with a blender.
7. We put the mass in the cold for the night. In the morning we heat it in the microwave to 35 degrees, if necessary, beat again and cover the cake. When decorating, simply pour the icing evenly onto the surface of the cake, without smoothing it with a knife.
8. We clean in the cold for 3-4 hours to harden.

Icing

This cake topping is the easiest to make and the most festive. The snow-white color on the surface of the dessert gives it solemnity and elegance. In addition, products for such a glaze can be found in the refrigerator of any hostess.

Ingredients:

1. Powdered sugar - 200 grams;
2. Lemon juice - 1-2 tablespoons;
3. Vanilla - 1 package.

Cooking process:

1. Sift the powdered sugar on a fine sieve, preferably twice.
2. Squeeze the juice from the lemon and strain.
3. Pour the juice into the powder in a stream, stirring the mass with a whisk.
4. When you get a viscous mass, beat it at high speed with a blender.
5. At the end, add vanilla or other essence as desired.
6. If you add 1 egg white to the composition, you get a fairly viscous and elastic glaze (icing). She can not only cover the cake, but also create amazing snow-white decorations, figurines, inscriptions.

Glaze with honey and coconut milk

Unusual chocolate icing based on liquid honey and coconut milk is very sweet, slightly viscous. It has excellent covering properties, fills in all the irregularities on the cake.

Ingredients:

1. Coconut milk - 35 milliliters;
2. Cocoa powder - 10-15 grams;
3. Honey - 30 milliliters;
4. Half a bar of dark chocolate;
5. A piece (about 40 grams) of butter.

Cooking process:

1. Break the chocolate with a blender or grate on a coarse grater.
2. Mix it with sifted cocoa powder, milk and honey.
3. Put the dishes on a small fire, preferably in a water bath.
4. While stirring, boil the mixture and boil it until all the components are dissolved.
5. Add a piece of butter to a slightly cooled mass, stir to dissolve it.
6. Spread the sauce on the surface of the cake and spread it with a knife.

Chocolate and sour cream glaze

Such a coating for baking is soft, delicate. You can apply the glaze in a fairly thick layer, and it will not flow, but it will not harden either. Can serve as a layer for cakes. Sour cream for this filling must be used fatty, without excessive acid.

Ingredients:

1. Sugar - 6 teaspoons;
2. Sour cream - 30 grams;
3. Cocoa powder - 2.5 teaspoons;
4. Butter - 20 grams.

Cooking process:

1. Mix sugar and cocoa powder, pour into a saucepan with thick walls.
2. Pour in sour cream, beat lightly with a whisk and put the mass on a small fire.
3. While stirring, bring the mixture to a boil.
4. Remove from the stove, cool slightly and melt a piece of butter in the mass, mix and cover the prepared cake. Put away in the cold.

Glaze with condensed milk

Chocolate icing based on condensed milk is very sweet, plastic, sticky. It serves as an optimal basis for further decorating the cake with mastic, icing figures and gluing details.

Ingredients:

1. Cocoa powder - 20 grams;
2. Butter - a teaspoon;
3. Condensed milk - 1 glass.

Cooking process:

1. Mix condensed milk and sifted cocoa powder in a thick-walled bowl.
2. Place on a small fire, boil and boil for no more than one minute, be sure to stir.
3. Let the boiled mixture cool slightly, then add a piece of butter and mix it into the glaze.
4. Cover the cake and put it away to cool for a few hours.

ganache

This French chocolate icing recipe is different in that it does not use icing sugar or pure sugar. Real high-quality white or milk chocolate gives all the sweetness to the filling.

Ingredients:

1. Chocolate - 180 grams;
2. A glass of 35 percent cream;
3. 50 milliliters of liquor (like Baileys).

Cooking process:

1. Bring the cream to a boil in a heavy bottomed saucepan.
2. Chop or break the chocolate.
3. Remove the cream from the heat and immediately dip the pieces of chocolate into them.
4. Stir until they are all dissolved. Pour the liqueur into the chilled ganache.
5. You can also use dark chocolate instead of white. In this case, rum or cognac will be the best flavoring, and the process of preparing all varieties of ganache is identical.

Colored chocolate icing

Chocolate-based cake topping can be more than just brown or white. For decorating cakes, you can prepare colored icing with the addition of food coloring.