Preparing chocolate for the cake. Honey and Coconut Milk Glaze

Confectionery glaze is a sweet semi-finished product that is intended to cover various confectionery. This product adds more attractiveness to desserts. appearance and improves them taste characteristics. Even the most ordinary cake, after being covered with glaze, acquires a special taste and aroma. Often rolls, cakes, candies, waffles, as well as ice cream, marshmallows and sweet cheeses are covered with confectionery glaze.

At the moment, there are four main types of this semi-finished product:

• chocolate glaze (ganache) - twenty-five percent consists of natural cocoa products, and this number includes twelve percent cocoa butter;
• milk glaze - includes dry cocoa (15%), powdered milk(12%), cocoa butter (5%), milk fat (2,5%);
• white glaze - it contains cocoa butter (10%), milk powder (14%), fat milk product (2,5%);
• sugar glaze - seventy-eight percent consists of dry substances, as well as sugar and purified water.

Besides this, there is also royal icing, but, as a rule, it is used not as a cream, but to create confectionery decorations. From such a semi-finished product it is convenient to make both simple figures and very complex compositions.

Mirror and colored confectionery glazes are also very common. In the first case, the product is prepared with gelatin, and in the second, with food coloring. When mixing these two semi-finished products, an unusual but very original glaze is obtained.

Today you can buy confectionery icing in almost every sweets store. Usually it looks like chocolate bar or small disks (see photo). Before use, the sweet semi-finished product must be melted to a temperature of 55 degrees. Already melted glaze may also be sold, for example, in tubes or buckets.

How to properly prepare confectionery icing at home?

To properly prepare confectionery glaze at home, It is recommended to take into account some subtleties in the process of preparing it.

• Homemade frosting should not be too thin or too thick. In both cases, the product will be inconvenient to work with. The consistency of the confectionery glaze should resemble sour cream.
• To make glaze, it is better to use homemade powdered sugar. In addition, it is very easy to do it yourself. To do this, you just need to grind it thoroughly granulated sugar in a coffee grinder.
• Plain water can be replaced natural juice lemon. This will give the glaze more rich taste and aroma. If desired, lemon juice can be mixed with water.
• IN homemade frosting It is recommended to add eggs. These products thicken its consistency and also give it a yellow tint.
• If the glaze is prepared for cakes, then it is recommended to include butter. This is how the sweet semi-finished product becomes tender and soft, and its consistency resembles cream.
• Confectionery icing will become much brighter and more attractive if you add food coloring to it, thanks to which the product can be painted absolutely any color.
• It is not recommended to cook this product made of porous chocolate.

The table below shows several ways to prepare homemade confectionery glaze, which we recommend that each of you use.

The main advantage of the types of glaze mentioned above is that they contain only natural ingredients. Based on this, such sweet semi-finished products can safely be considered products that are healthy for the body.

Confectionery glaze is very delicious semi-finished product and an indispensable product in the preparation of many desserts.

Find out how to make delicious chocolate glaze at home from our selection of recipes: thick and viscous, mirror-like and even lean. The choice is yours!

• cream 33% – 110 ml
• dark chocolate – 100 gr
• butter - 30 g

Pour cream into a saucepan. Add butter.

Melt.

Add chopped chocolate.

Stir until the chocolate is completely dissolved.

Recipe 2: how to make chocolate frosting for a cake

• Cocoa powder - 3 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Milk - 4 tbsp. spoons
• Butter - 60 grams

Pour the milk into a saucepan and add cocoa and sugar. Place on low heat.

Stirring constantly, cook until the sugar is completely dissolved.

Then add the butter and cook the mixture for several minutes until the butter melts and the mixture becomes homogeneous.

Apply the finished glaze to the cake before it cools. This is how beautiful it turns out.

Recipe 3: Chocolate frosting made from cocoa powder and butter

This chocolate glaze recipe will be useful for decorating a wide variety of cakes and desserts. One serving is enough to decorate a small cake.

• Cocoa powder – 2 tsp.
• Sugar – 4 tbsp.
• Milk – 1 tbsp.
• Butter – 50 g

Pour sugar into a ladle or small saucepan and sift cocoa powder.

Add a spoonful of milk and stir.

Place on the stove and bring to a boil. Then add soft butter.

Continuing to stir, boil the glaze for 2-3 minutes.

Let it cool slightly before adding the chocolate cocoa frosting to the cake. After applying the glaze, put the dessert in the refrigerator. Bon appetit!

Recipe 4: how to make chocolate icing from cocoa

• cocoa powder - 4 teaspoons
• milk - 3 tbsp.
• Sunflower oil - 3 tbsp.
• sugar - 8 tbsp.

Recipe 5: chocolate glaze with lean starch

This glaze does not need to be boiled, there is not a drop of oil in it, it behaves perfectly when applied to baked goods, and looks quite decent on culinary products. It can be applied both hot and cold baked goods, and also, the glaze does not harden at lightning speed, so you can work with it slowly.

• Cocoa powder - 3 tbsp. no slide
• Powdered sugar - 3 tbsp. no slide
• Potato starch - 1 tbsp. no slide
• Water (boiled, iced) - 3-4 tbsp.

Sift starch, powdered sugar and cocoa through a strainer. It is better to take proven, good quality cocoa.

Pre-cool the water by adding a piece of ice to it, or keep it in freezer. In a bowl, mix sifted cocoa, powdered sugar, starch, mix everything well.

Add cold water to the dry mixture and mix thoroughly with a spoon, as if you were rubbing water into the mixture.

By adding 3 tablespoons of water you get thick glaze, which goes well on cupcakes.

The glaze applies tightly and looks velvety, after drying it does not stick, you can run your hand over it, it does not leave marks.

By adding a little more water, literally a teaspoon, you will get more liquid glaze. But it also applies well and does not drip off the muffins.

Recipe 6: cocoa and sour cream glaze (step-by-step photos)

This glaze can be stored in the refrigerator for a week, and if desired, you can make a reserve and freeze it (warm in a water bath before using).

• butter - 2 full tablespoons;
• sugar - 2 tablespoons;
• cocoa powder - 2 tablespoons (without a slide);
• sour cream - 1/3 cup.

The glaze should be prepared exclusively in a water bath. To do this, pour water into a small saucepan (2/3 of the saucepan), and place a deep plate or salad bowl on top, the diameter of which is equal to or greater than the diameter of the saucepan.

The first ingredient that is sent to water bath- this is oil. We bring it to a state at which the oil becomes liquid.

Then add sugar to the butter and mix everything until smooth. Wait a couple of minutes until the sugar melts.

Then add cocoa powder to the mixture and stir the mixture intensively with a spoon or wooden spatula for a minute.

Pour sour cream into the mixture (fat content does not matter) and bring the glaze to a homogeneous state. This will take two to three minutes. The readiness of the glaze can be determined by its uniform glossy appearance and the absence of grains of sugar in it.

Filming ready-made glaze from cocoa in a water bath and let it cool slightly (but not harden). Then we cover the cake, pastries or sand baskets with fruit, scooping it up with a spoon and spreading it over the surface with light movements.

Recipe 7: chocolate icing for Easter cake (with photo)

It doesn’t take much time to make chocolate icing from cocoa for Easter cake. This chocolate glaze is suitable not only for Easter cakes, but also for cupcakes and cakes. It is also lower in calories than frosting with added butter and chocolate.

• Egg white - 2 pieces
• Sugar - 70 grams
• Cocoa - 1 tbsp. spoon

Combine the whites and sugar in a saucepan and place in a water bath.

Using a mixer, beat for 5 minutes.

Then add cocoa powder and mix gently. This glaze does not harden like regular sugar glaze, but remains soft.

Recipe 8: how to make mirror chocolate glaze

• 1 glass of sugar (200g),
• 110ml water,
• 0.5 cups 33~35% fat cream (125g),
• 50g cocoa or 100g dark chocolate,
• 10g gelatin

Soak gelatin in 50 grams of water.

Pour sugar into a saucepan and pour 60 grams of water. Bring to a boil over high heat until the sugar is completely dissolved. Add heavy cream.

Bring to a boil and remove from heat. Place broken chocolate or sifted cocoa into the syrup.

Stir gently until the chocolate has dissolved or until all the cocoa has been incorporated into the liquid without leaving any lumps.

Place the swollen gelatin into the hot mixture.

Continue stirring gently until all the gelatin has dissolved.

You can mix the frosting with an immersion blender, holding it at an angle and not lifting it above the surface of the frosting to prevent bubbles from forming in the frosting.

Strain the glaze through a fine sieve.

Cover the glaze with cling film so that it lies on the surface without an air gap. This will prevent the glaze from weathering.

Leave the glaze to cool. To properly stabilize the glaze, it must be placed in the refrigerator overnight after cooling.

If there is no time, then bring the glaze to body temperature or slightly lower - a drop of glaze applied to the inner bend of the arm should not be felt.

If the glaze was kept in the refrigerator, then heat it to a liquid state in the microwave or in a water bath.

Then cool again to body temperature (working temperature of the glaze is 30~35°C).

After reaching the glaze required temperature, pour it onto the leveled surface of the product. The more glaze, the smoother it will lie on the product. It is best to apply the glaze in two stages - pour the first layer, wait 2-3 minutes and pour a second time.

To ensure that the glaze does not drip off the cream, but hardens immediately, the product must be kept in the refrigerator for 8~10 hours or in the freezer for 2 hours before coating with glaze.

To frost the sides of the cake, place the cake on a wire rack. Place a tray lined with foil under the grill. After coating the top, pour the frosting evenly in a circle around the edge of the cake. In this case, part of the glaze will flow onto the tray.

Dried glaze can be scraped off the tray, reheated and reused.
Place the glazed product in the refrigerator until completely hardened.

It happens that with high humidity in the room, the glaze on the product after removal from the refrigerator becomes covered with drops of water.

In this case, the drops should be carefully blotted with the corner of a well-absorbing napkin, being careful not to touch the glaze.

The frosting can be stored in the refrigerator in a covered container for 5~7 days.

Recipes for making cream and other confectionery decorations

chocolate glaze

25 minutes

475 kcal

5 /5 (1 )

How to make a cake more beautiful, tastier and give it a status or noble look? Of course, cover it with chocolate glaze. With her even the most regular cake will look completely different. It can be made quite quickly from what you have on hand. In my recipes I will tell you how to make delicious and super shiny chocolate frosting for a cake using different ingredients.

Chocolate frosting recipe for chocolate cake

Kitchen appliances: whisk, large and small saucepan.

List of ingredients

Step-by-step preparation

1. We will need two pans of different diameters. Pour water into the large one so that the bottom of the small pan touches it, and put it on the fire.
2. When the water is hot, break the chocolate into pieces and place in a small saucepan.
   
   
   You can use chocolate circles or drops instead of a bar.
3. When the chocolate starts to melt, add sugar.
   
   
4. Take a whisk and stir until the chocolate and sugar are completely dissolved.
   
   
5. Add milk or cream and continue stirring until smooth.
   
   
6. Remove the pan from the water bath and add the oil.
   
   
7. Mix vigorously with a whisk until the butter and chocolate are completely combined.
8. We got it smooth glitter glaze, which must be cooled before use.
   
   

Video recipe

See how to make chocolate frosting from chocolate in detailed recipe on video.

HOW TO MAKE CHOCOLATE GLAZING FROM CHOCOLATE #chocolate #frosting

Chocolate Glaze made from Chocolate Milk and Butter
CHOCOLATE GLAZE
Ingredients:
Chocolate 100 gr.
Milk from 100 ml
Sugar 35 gr.
Oil 1 dessert spoon
Do on steam bath.
=========================
==================================================================
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2016-11-14T13:40:38.000Z

This glaze can be used in or to cover.

Chocolate frosting recipe for a cake made from cocoa powder and milk

• Number of servings: one.
• Cooking time: 25 minutes.
• Kitchen appliances: whisk, bowl, pan, sieve.

List of ingredients

• 150 g cocoa powder;
• 150 g sugar;

• 220 ml milk;
• 100 g butter.

Step-by-step preparation

Simple glaze

On our website there are many desserts that use a similar glaze, including.

Mirror glaze
This glaze creates a perfectly smooth, shiny surface. And the cakes with it look simply excellent.


It is a little troublesome to prepare. But I offer a simplified version of it. In addition to the ingredients for the main recipe, we will need:

• 14 g granulated gelatin;
• 70-80 ml of water.

1. Soak the gelatin in water, stir and give it time to absorb the liquid.
2. Prepare the glaze according to the basic recipe.
3. At the end, add gelatin and stir the mass until it is completely dissolved.
4. Cool the glaze to body temperature and pour it over the cake.

I often make this glaze for...

Video recipe

Do you need to decorate a cake, but you don’t know how to make chocolate icing from cocoa? Then watch this video which shows in detail how easy it is to do.

Chocolate glaze from cocoa

Ingredients:
6 tbsp. Sahara;
6 tbsp. cocoa powder;
100 gr. butter;
15 tbsp. milk.

I buy cocoa powder here http://cacaogold.com.ua/
10% discount using promo code Kulinarnye prikljuchenija

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2016-05-23T10:13:13.000Z

Chocolate glaze made from cocoa and sour cream

• Number of servings: one.
• Cooking time: 25 minutes.
• Kitchen appliances: whisk, saucepan.

List of ingredients

• 150 g sugar;
• 150 g sour cream;
• 150 g cocoa powder.

The easiest and fastest chocolate glaze without chocolate

For the glaze, we need to mix cocoa, sour cream and sugar in equal parts, the glaze is ready instantly and is suitable for cakes, pastries, fruits, for everything, Bon appetit
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2015-11-20T17:00:01.000Z

How to frost a cake

There are several ways to apply frosting to a cake. They depend on density, purpose and design. Cover the cake with glaze using a pastry spatula or spatula. Either the entire cake is coated with it, or just the top. In order not to keep the cake suspended, it is placed on a special rotating stand. And in order to cover only the top with glaze, a split ring is put on the cake, clamped and the glaze is poured. After it hardens, you just need to remove the ring. Instead, you can use a strip of cardboard, which is secured around the cake with thread.

In order to fill the entire cake with an even layer of glaze, place it on a stand or wire rack. And they, in turn, are placed on a tray or large dish, onto which the chocolate will flow. Filling starts from the center and moves in a spiral towards the edge. This way you can cover the entire cake or make beautiful drips on the sides.

If you need to make a perfectly even chocolate layer, then before applying the glaze, the cake is leveled using curd or, and is also suitable for this.

Did you manage to decorate your masterpieces with glaze according to my recipes? I'm looking forward to your feedback. And if you have your own options for chocolate glaze, then share them with us.

To prepare the cake you will need:

• 200 gr. baked cookies (ideally savoiardi);
• 6 large chicken eggs;
• 125 gr. granulated sugar;
• 1 glass of citrus juice, such as orange;
• 75 gr. butter;
• 1 lemon or 2 limes;
• 50 ml. orange liqueur;
• 300 ml. heavy cream for whipping;
• 1 tbsp. spoon of dry granulated gelatin.

To prepare the glaze:

• 2-3 juicy oranges;
• 550 gr. powdered sugar.

Every housewife faces the question of decorating a dish, especially after cooking has been mastered. homemade baked goods. Serve beautiful home cake, on which is applied colored glaze for a cake, for the housewife it is considered the height of culinary skill.

But many are worried and wary of what might go wrong, and often refuse such registration. But in vain!

Glossy colored cake icing is the simplest and most budget-friendly product not only for decorating baked goods, but also for hiding and camouflaging small flaws after cooking, making the dessert elegant and appetizing.

How to make the right icing for decorating cakes?

The classic glaze recipe is quite simple, and consists of regular granulated sugar or powder and water. But the list of ingredients does not end there, because the homemade colored glaze contains: white chocolate For the cake, citric acid may also be present.

As well as chocolate and powdered cocoa powder, condensed milk and butter, fruit or berry syrup, preserves and jams, agag-agar or gelatin, which allow the glaze to harden firmly on the surface, and even chopped nuts for texture.

It’s easy to be convinced of this by looking at cakes with colored icing, photos of which can easily be found on the Internet.

Equally important is the correct distribution of the glaze on the surface, for example, liquid glaze must be poured into the center so that it flows down naturally On the sides. The thick one is distributed over the entire surface, leveling it with neat strokes with a special silicone spatula. But not everyone knows how to make colored icing for a cake.

The side parts of the cake must be decorated separately, so for convenience ready cake it is necessary to place it on a special “podium”, which coincides with the size of the baked goods itself, although it is quite possible to get by with a round lattice. It's amazing how good it looks mirror glaze for cake colored on any baked goods.

Let's look at an example of how to quickly, with almost no effort, prepare colored icing for a cake recipe with photo. Will be responsible for the main taste in our dessert citrus fruits, so our glaze will be bright and sunny in summer. Cake icing color recipe which you will definitely like will be described below.

Recipe for lemon mousse cake with orange colored glaze

Incredibly simple and quick recipe Perfect for those housewives who have little time to prepare desserts. The cake does not require pre-baking, since cookies are used to prepare it, and we will tell you in detail how to make colored icing for the cake.

Preparation of mousse cake step by step:

1. Grind the cookies in a blender or food processor until breadcrumbs. After the “dough” for the cake is ready, you can prepare mousse or colored icing for drips on the cake.
2. Add softened butter, form a “semblance” of dough with your hands, thoroughly mixing the butter into the dry crumbs. Form into a ball and wrap in parchment or cling film and put it in the refrigerator so that the resulting mass cools a little.
3. Spread the dough over the greased springform, making small sides. Place the mold in the refrigerator, and while the cake hardens, start preparing the mousse. We remember that we still need to prepare colored icing for the cake; the recipe without glucose is perfect for diabetics.
4. To do this, you need to remove the zest from citrus fruits by rubbing the skin on a fine grater. To prevent the dessert from becoming bitter, you only need to remove the colored layer without touching the white base of the pulp. Transfer the zest to a convenient container. Beautiful cakes with drips of colored glaze and photos will whet the appetite not only among those with a sweet tooth.
5. Roll the peeled lemons on the table and then thoroughly squeeze all the juice out of them. Mix with zest and orange juice, add granulated sugar, liqueur and mix well. Colored chocolate frosting for a cake will go well with the aroma of citrus fruits.
6. Separate the whites from the yolks; the whites can be frozen for cooking. sugar icing, and beat the yolks a little and add to the juice and zest. Place the mass on medium heat, and stirring regularly until the resulting mass hardens. Strain it through a sieve or cheesecloth. This cake can be decorated with colored chocolate cake icing.
7. Dissolve gelatin in cold water, and while it swells, whip the cream well. Mix fruit mousse, gelatin and cream, spread over the surface of the cooled cake. You can prepare colored icing for a cake with drips, the recipe of which will pleasantly surprise you with its speed.
8. Carefully transfer the mold to the refrigerator and wait until it hardens completely, this will take a couple of hours. Well, for now mousse cake hardens, there is time to start preparing the glaze. How to prepare colored icing for cakes at home?
9. Squeeze all the juice from the oranges and mix with powdered sugar. Crushed into powder will help give the glaze a slightly caramel aroma. Brown sugar or a small amount of liquid honey.

How to make colored mirror icing for a cake? Heat the mass and boil it until it becomes thick, clear syrup orange color. After the mass becomes thick, you need to cool it, pour it into another bowl and do not miss the moment to apply it to the mousse cake.

When the mirror glaze for the cake, colored according to the recipe, is applied to the cake and begins to harden, the cake decorated with colored glaze must be cooled again, and after a couple of hours it can be served to the table set for tea.

Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. It is used to cover cakes and pastries, to paint on gingerbread cookies and cookies, to fill the tops of cupcakes, etc.

Glaze is not only beautiful, but also useful. Thanks to it, baked goods stay fresh longer. In addition, this cupcake decoration is very easy to prepare and not expensive. The only products you need are sugar and water. This is for the simplest frosting. But there are many recipes for this decoration; sometimes it seems that as many confectioners in the world, there are as 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, your baked goods will always be beautiful, fragrant and impressive.

Consistency

The glaze should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, will set quickly and will not run off. If you followed the recipe and the glaze turned out too thin, add a spoonful of powdered sugar, and if it turned out too thick, add a teaspoon hot water.

Different goals

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

Powder

It needs to be ground very carefully. Right within a few minutes. And when you open the lid of the coffee grinder, a “sugar smoke” should come from the powder. Yes, and of course, the best powder is made with your own hands, not store-bought. Moreover, it is done very quickly.

In addition, it is better to sift the powder.

Lemon juice

It is often used as a substitute for water when making glazes. And sometimes they add a few drops to the glaze for flavor. Lemon juice adds glaze great taste and smell. And if the baked goods 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 consistency. Protein glaze 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 glaze in the oven. Although this is often not mentioned in recipes.

Place the product in an oven heated to 100 C or a little more, even a little heating will protect you from salmonella, since it dies at 70 C.

With butter

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

Secret: If you brush the cake with a thin layer of jam before frosting, the frosting will lie perfectly evenly and will shine very beautifully.

Dyes

It is often recommended to add food coloring to the glaze; with it, 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 also add natural coloring products to the glaze. For example, a spoon raspberry jam- so the color will turn out red, and magical raspberry flavor. A pinch of turmeric and a piece of butter will give you an intense orange tint.

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

How to apply?

Liquid glaze for Easter cakes and cupcakes is applied with a brush. You can apply it in several layers. The glaze for painting is applied using a pastry syringe. By the way, you can use a regular disposable syringe.

Simple glaze

200 g powdered sugar

4 tbsp. l. hot water

Step 1. Mix powder and water and place on low heat.

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

Step 3. Pour hot glaze 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 previously sifted powder. Stir everything until smooth.

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

Glaze with rum

1 cup powdered sugar

3 tbsp. Roma

1 tbsp. l. hot water

Step 1. Sift the powdered sugar.

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

Chocolate glaze

100 g chocolate

3 tbsp. l. water

1 tbsp. l. butter

100 g powdered sugar

Step 1. Break the chocolate into pieces, add hot water and heat until the chocolate dissolves.

Step 2. Then add 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 whites until stiff foam.

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

Step 3. Fill a pastry syringe or bag with icing. Apply a pattern to a cake, cookies or gingerbread.

Butterscotch frosting

200 g hard toffees

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 candies are completely dissolved, stirring constantly.

Step 3. Apply to the cake in several layers.