Cake fondant - the best recipes for decorating homemade desserts. Chocolate, milk, sugar fondant

In the preparation of each dessert there are processes that can be omitted (the delicacy will not suffer much from this), but if you are not lazy, then eaters will receive not only gastronomic, but also aesthetic pleasure. Thus, icing for cookies will give homemade baked goods individuality and unique beauty.

Chocolate icing for cookies

This glaze is easy to prepare and hardens fairly quickly after being applied to cookies, but there is a limited range of colors. It can be, like chocolate, dark brown, light brown (from milk chocolate) and white. Fondant color from white chocolate can be modified with fat-soluble food colorings, but they are unlikely to be found in the average kitchen.

So, dark (milk or white) chocolate icing is made from:

100 g chocolate;
60 ml milk;
10 g butter;
250 g powdered sugar.

Step-by-step preparation:

Do steam bath. Pour milk into a bowl over boiling water and put a piece of butter in it.
When the butter melts, add a bar of finely broken chocolate. After all three ingredients become a homogeneous liquid mixture, sift the powder. Mix thoroughly.

Strawberry recipe

Bright fudge with a rich berry flavor for coating gingerbread, donuts and cookies can be made from fresh or frozen berries. Raspberries, blackberries, blueberries, cherries, cranberries or, as in this example, strawberries are suitable for making glaze using this method.

For berry glaze based on strawberries you should take:

200 g finely ground powdered sugar;
100 g fresh or frozen strawberries;
15-30 ml of drinking water.

Sequence of work:

Blend washed and dried berries in a blender homogeneous mass, which should then be strained through a sieve to remove the seeds and remaining intact berry fibers.
Add to sifted powdered sugar hot water and stir. Then pour in small doses and rub the berry base with a spoon. Strawberry puree you need so much so that all the powder dissolves, and the fondant becomes shiny and homogeneous, but at the same time viscous and thick.
Use berry frosting should be done immediately, since during storage the fermentation process may begin, which can lead to digestive problems.

Professional confectioners use it to decorate their sweet masterpieces. different types sweet decor, but for the soul homemade baked goods Most often, cake fondant is used. But it can also be different in color and taste: chocolate, sugar, milk, marmalade, cream.

Classic sugar fondant for cake

This lipstick is suitable for covering Easter cakes, rum women, donuts, pastries and cakes. If desired, it can be painted in any color using food coloring. Moreover, gels can be painted ready mass immediately before applying to the cake, and it is better to add dry ones at the stage of boiling the syrup so that the color is uniform.

Proportions of components for sugar decoration:

250 g fine sugar;
150 ml water;
2.5 ml lemon juice.

Recipe step by step:

Pour sugar into a thick-bottomed saucepan and pour hot water and stir until all crystals are completely dissolved. Brush off any sweet grains stuck to the walls of the dish with a wet silicone brush and put the sugar solution on the fire.
After the syrup boils, cover the saucepan with a lid and simmer the mixture, without stirring, until it forms a soft ball - when a drop of syrup reaches ice water It will be easy to roll into a soft caramel ball.
Pour in lemon juice and quickly stir. Then cool the syrup to 30 degrees in an ice bath. Beat the cooled liquid with a wooden spatula until it turns snow-white and curls into a mass of small crystals.

If there is no lemon in the kitchen, its juice can be replaced with a solution citric acid. To do this, it is enough to dissolve one measure of volume (for example, a teaspoon) of acidic crystals in two measures of hot water.

The finished fondant just needs to be heated to 40-45 degrees and you can start glazing cakes and other confectionery.

Chocolate decoration

It’s hard to imagine your favorite “Prague” cake in a classic design with any other decor. Chocolate coating is the most common decoration for home baking. It's easy to make from readily available non-exotic ingredients and just as easy to use.

Prepare homemade chocolate fudge for the cake from:

60 ml milk;
80 g sugar;
40 g cocoa powder;
50 g butter.

Dessert should not only be tasty, but also beautiful! And fondant for cakes will help a lot with this, which, however, can decorate not only a large work culinary arts, but also small ones - cakes, muffins, rolls, eclairs... There are three types of fondants: very similar soft dough, in the form of a viscous liquid (decorations from this are applied with a culinary syringe) and simply liquid - they are also called glaze. Any of them serves one purpose: to make the delicacy even more tasty and tempting in appearance. As usual, there are a great many recipes. We will tell you how to make a cake using the most popular methods and using a variety of ingredients.

Classic sugar fudge

This is, one might say, a basic recipe. Tasty, beautiful and easy. For this decoration, take half a kilo of sugar and an incomplete glass (150 ml) of water. Both components are combined in a saucepan, it is placed on low heat, and the contents are cooked while stirring until all the sugar has dissolved. After boiling, the pan is removed from the heat, the foam and sugar adhering to the walls are removed, and the container is returned to the stove. Eliminate stirring at this stage for the cake; after four minutes of boiling, lemon juice (about a tablespoon) is poured into the syrup and cooking continues for another minute. When the mass, poured in small quantities into cold water, you can roll it into a soft ball - the fondant for cakes is ready. It is poured into a wide, low bowl, ice is laid on top, after cooling to body temperature, the fudge is whipped until it stops sticking and becomes very light in color. If you want it to become dough-like, leave it on the counter for a day, covered with a damp cloth and a lid. However, you can use fondant for decoration right away.

Creamy fudge

The principle of its preparation is approximately the same. In a bowl, combine half a glass of cream (as thick as possible), a glass of sugar, a little vanillin and forty grams of butter. When boiling, this cake fondant must be constantly stirred, otherwise it will definitely burn. Its readiness is checked in the same way as in the previous recipe. You should start checking when the mass becomes a soft cream color. By the way, fudge good not only as a decoration. If you pour it into bowls and leave it in the refrigerator for half an hour, you will get a wonderful independent dessert.

Protein fudge

Another professional culinary method how to make fondant for a cake. You don't even need to cook this one. The whites are separated from two eggs and carefully beaten until they are more than four times in volume. Without stopping working with the mixer, add two large spoons of lemon juice and - little by little - a little more than a glass (300 g) of powdered sugar. In principle, when you achieve a dense, fluffy foam, the cooking can be considered complete. But if you wish, you can add strained jam or syrup - then your cake fondant will become colored and acquire a fruity smell.

Fudge from No. 1

Coffee, chocolate and cocoa decorations are especially popular among children. That is why there are several recipes for making cake fondant using these ingredients. All options can be considered successful. The ones we have chosen are rather universal, since they are suitable for any dessert and do not require much time for preparation. The first cocoa cake fondant is based on milk: three quarters of a glass of sugar mixed with two tablespoons of cocoa powder, poured with four tablespoons of hot milk and heated over low heat until the sugar dissolves. You have to stir constantly. After removing from the stove, add a rather large piece of butter, about 70 grams, into the pan. It is better to soften it in advance so that it melts faster. If you are satisfied with the liquid cake fondant, you can stop there and pour over the dessert right away. If you want a classic dense one, you will have to cook it for some more time, and then beat it with a blender or mixer and cool it.

Cocoa fudge: recipe No. 2

She will need thick sour cream- Naturally, homemade is most suitable. If desired, you can replace it with cream, also homemade, since you can’t buy so much fat in the store. This recipe for cake fondant suggests the following ratio of products (in tablespoons): two spoons of sour cream, one of sugar, two of cocoa. Since the base is very thick, it is better to take sugar in powder, and not to buy ready-made, but to grind the sugar in a coffee grinder. All ingredients are combined, placed in a saucepan and heated very, very slowly over low heat. Stir, stir and stir again! And it is better to take non-stick cookware. When the cake fondant thickens and begins to bubble, it is removed, cooled and poured onto dessert. For fluffiness, you can pre-whip it.

how to choose chocolate

The cocoa version is often called chocolate, but this is not entirely fair. Real chocolate fudge for the cake is made from the slab delicacy. However, not every chocolate is suitable for icing. There are several conditions that must be met:

Chocolate must be “pure”, without fillers such as caramel, nuts, raisins and other things.
Porous varieties do not provide the required uniformity and density and will have to be discarded.
If you use dark chocolate, you need to use one with a high cocoa content - 72% will be just right.
Amazing fondant for cakes is made from We remind you: do not use porous ones!

There are some doubts about some options that are quite suitable, but it is quite difficult to guess which one is suitable. So opt for either black or white.

Chocolate fudge: how to make it

The process begins with melting the chocolate. Take a completely dry container, break a 100-gram chocolate bar, put it in it and fill it with five spoons of milk. Getting ready water bath: take a deep saucepan and pour enough water into it so that it does not reach the bottom of the bowl with chocolate and milk. If boiling water touches the bottom, the chocolate will melt too quickly, and an unaesthetic whitish coating will form on the cooled chocolate. It is equally important to place the bowl on the pan in such a way that the mass in it is not touched by steam - otherwise the chocolate will thicken so quickly that you will not have time to bring it to the cake. Therefore, its diameter should be significantly larger than a pan intended for a bath. Condensation is strictly prohibited: even a drop of water will not allow you to achieve the desired density of the fondant. For the same reasons, you need to stir the mass with a perfectly dry spoon. When the chocolate is completely melted, turn off the heat and leave the bowl on the pan to prevent its contents from setting prematurely. Better cake To cover, place next to the stove.

White chocolate fudge

Its preparation is similar to cooking black glaze. How is the recipe different? chocolate fudge for a white variety cake, this means adding butter and replacing milk with cream or sour cream. First, 100 grams of broken white chocolate are poured into three tablespoons of thicker cream, melted again in a water bath, and forty grams of butter are added to the fudge after turning off the stove.

Honey-chocolate fudge

She has a very unusual taste, although it would seem that only one ingredient was added! Chocolate will do any - both white and black (taking into account, of course, the above conditions). All the same 110 g of the main component are melted in 4 tablespoons of milk, and after removing from the stove, first add butter (50 g piece), and after thoroughly stirring - honey, 4 teaspoons. You need to knead everything quickly so that the fondant does not have time to set.

Any fondant for cakes can be supplemented with vanilla or cinnamon, a drop of rum or cognac; and in the already prepared one you can enter coconut flakes or ground nuts.

More recently, confectioners used snow-white sugar fudge only to cover rum baba and “stripe” cakes. shortcrust pastry. Today, with the help of this classic confectionery glaze They decorate almost all baked goods - from cupcakes and gingerbread cookies to cakes and Easter cakes.

Basic recipe for making sugar fudge

To make classic sugar lipstick you will need the following ingredients:

bulk sugar – 500 g;
warm water – 150 ml;
freshly squeezed lemon juice– 1 tbsp. l.

The approximate preparation time for fudge is 35-45 minutes.

Preparing the base for sugar fudge

In a thick-walled saucepan, combine sugar and water, boil the mixture for several minutes over medium heat until completely dissolved. granulated sugar. After boiling, remove the pan from the heat and skim off the foam that has formed on the surface of the syrup. Then use a damp cloth or pastry brush to gently wipe off any sugar crystals stuck to the inside of the pan. Next, put the dishes back on the fire. Boil the boiling syrup for 4-6 minutes without stirring. About a minute before the end of cooking, add in sugar mixture freshly squeezed lemon juice.

Removing the “ball test”

Now is the time to do the so-called “ball test”. Scoop up a small amount of syrup with a spoon and place it in a prepared container of chilled water. Remove the frozen sugar mass from the spoon and try to form a ball out of it (it should be soft and pliable). If you can’t form a ball, boil the syrup for another 1-2 minutes, then test again.

Pay attention! To avoid overcooking the syrup, remove the saucepan from the heat or reduce it to low while taking the sample.

Cooling the sugar syrup

After a successful “ball test”, it is necessary to cool the sugar mixture as quickly as possible to 40-50°C. To do this, pour it into a wide bowl and place it on an ice pack. To make the syrup cool faster, stir it periodically with a wooden spatula. It is most convenient to check the temperature of the mixture using a special kitchen thermometer.

Kneading the sugar mass

After this, thoroughly beat the syrup cooled to the recommended temperature with a mixer at medium-high speed (for a mixer, use a dough hook attachment). While whipping, the sugar concentrate will gradually change its golden hue to snow-white. A homogeneous plastic texture and a light matte shine are the main signs that the fondant is ready. On average the conversion process liquid caramel into a viscous, pliable mass takes no more than 15 minutes. The finished lipstick should “rest” - place it in a plastic container, cover with a damp cotton napkin and place in the refrigerator. A day later sugar icing can be used for its intended purpose.

Note! Before decorating the confectionery, the cooled fondant is transferred to a heat-resistant container, lightly kneaded with a wooden spatula and heated in a water bath to 50°C.

Secrets of working with sugar fudge

If this is your first time working with sweet fudge, pay attention to the recommendations of experienced confectioners:

To color the basic white fudge, you can use freshly squeezed juices from bright fruits and vegetables, are most often used as flavorings strong coffee, berry toppings, vanilla extract And alcoholic drinks(for example, cognac, rum, liqueur).
Properly prepared sugar fondant is both plastic and pliable, so molded figures and other things can be easily formed from it. decorative elements for decorating baked goods.
Sugar icing holds up well long-term storage, so it is often prepared for future use. The finished fudge is wrapped in moistened parchment or gauze, transferred to an airtight container and placed in the refrigerator. The remaining unused glaze is stored in the same way.