Depending on what kind of appearance of the dessert you are trying to achieve and what ingredients you have for this, you can choose one or the other glaze recipe from this article. Simple or complex, glossy, matte, thick, liquid, based on chocolate or cocoa - we will talk about each of them further.
Chocolate glaze recipe for cake
This simple chocolate icing includes only two ingredients mixed in a 2: 1 ratio - this is butter and chocolate. This foundation of the basics will help you in a few minutes decorate pastries whether it's a cake, a cake or a biscuit .
Before you can make chocolate icing for a cake, choose the chocolate itself armed with your own taste preferences. Break the tile into pieces of arbitrary shape and size, and then place the container in a water bath with one part of the butter. Regularly stirring, melt the chocolate pieces, allow the glaze to cool down and proceed to decorating.
How to cook chocolate coating for cocoa cake?
For this recipe, you can only use cocoa, but we recommend that you combine it with chocolate to make the flavor more rich and rich.
Ingredients:
- chocolate - 180 g;
- cocoa powder - 2 tbsp. spoons;
- cream - 55 ml;
- butter - 5 g.
Preparation
Preliminary dividing the chocolate bar into slices, put them in a heat-resistant container and place them over boiling water. Immediately afterwards, add cocoa, cream and butter. As soon as the chocolate pieces disperse, the glaze can be removed from the fire and used to cover the baking.
Mirror chocolate coating for cake
Demonstrate their confectionery skills any hostess can with the help of an incredibly popular now mirror glaze. The name of the product speaks for itself: an ideal mirror surface covering a treat, will allow consumers to see their reflection.
Ingredients:
- water 75 ml;
- sugar - 125 g;
- cocoa - 45 g;
- gelatin (leaf) - 7 g;
- cream - 75 ml.
Preparation
Following the instructions, soak the sheets of gelatin in the water. Put 75 ml of water on a fire and dissolve sugar crystals in it. Then send cocoa and cream, begin to stir intensively, waiting for the beginning of the boil. Pass the glaze through a sieve and cool to 60 degrees. Next, dilute gelatin sheets in hot glaze and wait for the chocolate mirror glaze for the cake to reach room temperature.