How to make a mirror glaze for a cake: ingredients, a recipe with a description, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the article we will tell you how to make a mirror icing for a chocolate cake or with colorful splashes of a color palette. We will also help you choose the filling and learn the secrets of preparing the most unusual coating.

Glassage - how should it be?

Mirror glaze, the name of which everyone is used to in everyday life, is called glaze. This is a viscous sweet mass for coating confectionery. Prepared according to different recipes:

• Dark chocolate icing should be warm and reach 37 degrees when working.
• White chocolate mass must be chilled.
• Colored icing for cake topping is completely chilled.
• It is possible and necessary to mix different portions of the glaze - this is how blurs and chaotic arbitrary divorces sometimes turn out, if it was intended that way.

Important! Glassazh should not be covered with condensate. When this occurs, gently blot moisture. The same is done for velvetcoverage.

Classic of the genre: mirror icing for cake toppings

The most famous and simple icing recipe is a typical glaze on gelatin. It is suitable for mousse cakes, sponge cakes and others. How to make a mirror glaze for a cake quickly and easily:

1. Of the ingredients you will need: condensed milk (150 g), a bag of gelatin, 170 g of granulated sugar, porous white chocolate (250 g), glucose or invert syrup (230 ml) and filtered water (by eye). All foods must be at room temperature. Cool the syrup, heat the water.
2. Add sugar with glucose to the saucepan. While stirring, add water, but not more than 80 ml.
3. Melt the mixture over low heat, stirring constantly. Remove the sugar mass from the heat until the grains are completely dissolved.
4. In another bowl, melt the chocolate, breaking it into pieces in advance. Gently combine with condensed milk.
5. Gelatin dissolve in 70 ml of water. Microwave after 20-25 minutes until fully opened.
6. Let the gelatin cool slightly and slowly pour into the sugar mass. After stirring, add the melted chocolate and beat with a blender until a homogeneous consistency is obtained.

The mass should "rest". Having prepared the cake, the glaze should be heated to 38-40 degrees. As you work with the glaze, it will cool down. So the coating will be smooth, even and without air bubbles.

What should be the filling under the glaze?

Not any surfacesmooth, not every cake is perfect. However, this is not about the arithmetic plane, but about the consistency of the top layer of the dessert. Glasage can process cakes, cakes, pies and other pastries. Confectionery secrets have long ceased to be a secret. In order not to change the recipe and not constantly look for ideal conditions for how to make a mirror glaze at home, it is important to properly prepare the cake for processing from the very beginning:

• Desserts with chocolate coatings should be frozen - 12-16 hours in a refrigerator or storage room.
• Puffy light cake topped hot.
• Biscuit or cake with butter filling and the top final layer is cooled to 1-4 degrees in the refrigerator for 6-8 hours.
• So that condensation does not form during operation, let it appear initially by leaving the cake at room temperature for 20-30 minutes.
• As soon as the moisture is removed, you should immediately start watering the cake with icing.
• If the top of the product heats up, softens, and the glaze cools down and starts to “tan”, it is recommended to cool the dessert again.

These tips and tricks help you achieve perfect frosting consistency, smooth edges and excellent aesthetics, which are also important in confectionery.

Colored mirror surface: brightness and sweetness "in one glass"

If the classic glaze is not endowed with brilliance, but you need to achieve the reflection of the joyful faces of the guests at any cost, the recipe changes:

1. Main products likelike chocolate, gelatin, sugar and condensed milk, remain unchanged. The new one adds water soluble coloring, molasses and powdered sugar instead of regular sugar.
2. Soak the gelatin according to the scheme, melt the sugar in a water bath, mixing it with water beforehand. At this point, add caramel molasses.
3. Melt the chocolate separately. While hot, mix the gelatin with the syrup.
4. Add condensed milk to the syrup and only at the end pour in the chilled chocolate. When the mass becomes homogeneous, add dye.

Important! To make the icing mirror and shiny, you need to pour kandurin. For 1 liter of mass, there is 1 package (30 g) of kandurin. Here's how to make mirror glaze at home.

Glossy chocolate cake

Every confectioner knows that chocolate icing is made for smudges. But few people know how to make chocolate icing mirror. Porous chocolate is used for Opera and Sacher cakes. It is softer, more airy and easier to lay down on the most difficult cakes.

There are three main ways to mirror even dark chocolate:

• Real chocolate is replaced with cocoa powder.
• Add shine with titanium dioxide, a confectionery food additive.
• Semi-transparent glaze is repainted for density, depth and color saturation.

Other, rare recipes only apply to certain types of desserts.

"Mirror" honey base cake

Are you wonderingHow to make a mirror glaze for a cake based on honey? The recipe involves the replacement of only one ingredient, which is able to influence the structure and "behavior" of the viscous mass. If, instead of condensed milk, honey is added to gelatin in equal proportions, the glaze will turn out to be elastic and thick. No titanium dioxide or strong food coloring needed to create color depth.

Recall how to make mirror glaze mousse cake in the next video.

How to cover the mousse cake?

Mousse dessert - a kind of meringue with a base and filling. It is covered with a velor or glossy finish. The base is definitely a biscuit. It can be vanilla, chocolate, almond dacquoise. The filling is necessarily berry, and the cream layer is anglaise. Emphasis is added precisely at the stage of cream formation - nut paste or white chocolate.

A gentle “cloud” of flavors is diluted with nuts or crispy layers. Mousse is often creamy, lavender and coffee. The finished cake is also frozen, which allows you to make any form of dessert and not lose them. By understanding how to make a mirror glaze mousse cake correctly, you can achieve the perfect combination of flavors.

Interesting! Velor is applied with a spray gun when an ideal temperature difference has been created. Glaze is never prepared with cream or butter - the main difference between the two types of coatings. The exception is space glaze, which combines chocolate, butter and gelatin syrups.

"Marble" and "glass" - glaze"space" and its painting

After studying different recipes, a clear concept of how to make a mirror glaze for a cake appears. However, desserts that are full of multi-colored palettes of colors of cold and warm shades attract attention. The cosmos remains mysterious both in the literal and in the confectionery sense.

Declassified how to make cosmos mirror glaze, cover the cake with it and make guests admire the view before enjoying the taste. As they say, it's better to see once.

How to cover the cake?

When the icing is ready, its temperature must be maintained, heated to working temperature. It was said that the mass should be warm and reach 30-38 degrees. Knowing how to make a mirror glaze according to a recipe, you need to understand what composition this or that temperature is suitable for. The mode is determined in advance, a water bath is being prepared.

The cake from the freezer is not covered immediately. It is slightly warmed up so that the moisture formed on the surface is removed in time. Then the confectioner then looks to see if there is an ice layer. Mousse cakes are covered in the same way: first, the condensate is removed, then it is poured with a sweet mass.

Important! Any dessert is placed on a stand. It is desirable to have a rotating structure. This will help coat the cake evenly. The icing bowl should be guided in a circle, pouring the cake quickly in a dense layer.

Which dyes to use?

Separately worth mentioning food coloring.

1. There is kandurin,which is more often used to create a glaze with ebbs. This is a pearlescent hue, the meaning of which is the brightness, not the saturation of the colors.
2. Liquid dyes (helium) mix better. If the glaze needs to be recolored, the helium coloring sets with the color of the mass and saturates it with new pigments.
3. Dry friable dyes do not color a thick mass well, but create stains well. This icing is used in cases where you need to paint the cake in several separate colors without mixing them together.

Now you know how to make colored mirror glaze and cover any cake with it. Consider practical advice and experiment with color.

Some useful tips

To make mirror glaze at home according to the rules and standards of the norm means to study the technology, secrets and features of preparing each recipe:

1. Even glaze can be obtained if the cake is made of stone. Literally. It needs to be frozen. This is the only way to create a perfect surface.
2. If the icing moves out, it is not the composition that needs to be changed. A thin crust of ice after freezing can adversely affect the glaze. It is known that ice contributes to poor adhesion of a smooth surface. A velor top is not guaranteed to be as rough as an adherent base.
3. To avoid bubbles, don't whip frosting to peaks. It is better to prefer a blender with a flat foot to a regular vertical one.
4. Thick glaze is diluted not with water, but with sugar syrup. She won'trun off, form smudges.
5. Glucose and invert syrups are different products. The first is based on starch, which is boiled for several hours with dilute sulfuric acid, the second is obtained by hydrolysis of sucrose, which is split into fructose and glucose during hydrolysis.
6. Mousse cakes are often covered with velor glaze - a velvety surface is prepared in the same way as a glossy one. Only the glaze is thick, and the velor is liquid.
7. Desserts already covered with the final layer must be stored in the refrigerator. Before serving, warm at room temperature so that the inside of the stone cake becomes soft. It can be cut.

All known icing recipes can be made at home. It's easy, fun and delicious. On average, it takes up to 2 days to prepare one cake with subsequent processing. During this time, the glaze is made. On the third day, a dessert is made and, if necessary, stored until serving. Technological features are taken into account after defrosting the finished dish.