Glossy allows you to even give a festive look. Thanks to it, sweet products retain freshness longer and acquire a specific taste. From our article you will learn how to make glossy icing for a cake, and we will also tell you some secrets of its preparation.

Chocolate glaze

We offer you a simple recipe that will help you decorate cupcakes and sweet pies. For the glaze you will need the following products:

• Powdered sugar - 100 grams.
• Cocoa - three tablespoons.
• Milk - five tablespoons.
• Butter - one and a half spoons.
• Vanillin - to taste.

The recipe for glossy cake icing is very simple:

• Mix powdered sugar with cocoa powder, add warm milk, soft milk and vanilla.
• Mix the ingredients thoroughly.

Please note that the glaze dries very quickly, so make it after the baked goods are ready.

Glossy for cake

We hope you enjoy this original recipe. The glaze prepared using it turns out to be quite liquid and does not harden instantly. Therefore, you can safely apply it to hot or cold baked goods. In addition, the glaze does not need to be cooked, and the ingredients used are the simplest:

• Ice water - four tablespoons.
• Potato starch - a tablespoon (without top).
• Cocoa - three tablespoons.
• Powdered sugar - three tablespoons.

You can prepare glossy icing for the cake using the following recipe:

• Mix the dry ingredients and sift them through a sieve into a bowl.
• Add water to them and stir.

Using this amount of ingredients, you can make a coating for eight cupcakes or one small cupcake.

Caramel glossy glaze for cake. Recipe with photo

You can decorate homemade baked goods in different ways. This time we suggest you prepare caramel glaze.

Ingredients:

• Fine sugar (granulated) - 180 grams.
• Warm water - 150 grams.
• Cream - 150 grams.
• Corn starch - 10 grams.
• Leaf gelatin - five grams.

How to make glossy cake frosting? Read the recipe for a beautiful decoration below:

• Prepare all the ingredients and place them on the table. Please note that while cooking you will not have time to search for them.
• Soak the gelatin in cold water.
• Mix cold cream with sifted starch.
• Heat a dry frying pan with a thick bottom on the stove and pour sugar into it. Wait until it turns light brown. Please note that it should not be stirred, but only shaken periodically.
• Gently pour warm water into the caramel and stir. When the sugar has dissolved, add the cream and mix the ingredients with a whisk.
• Squeeze out the gelatin sheet and also add it to the frying pan.

The finished product can be stored in the refrigerator for several days, and in the freezer for about a month. Before use, the product must be heated in a microwave oven.

Glaze for painting

Many art lovers prefer to decorate baked goods with multi-colored icing. Please note that the usual method of preparing this product does not suit us. We need a dense glaze that will not crumble after drying.

We will need:

• One egg white.
• Powdered sugar - 200 grams.
• Lemon juice.

Glossy colored cake icing is prepared as follows:

• First, separate the white from the yolk.
• Sift the powder through a sieve.
• Carefully combine the sugar with the protein - this should be done gradually, carefully adding small portions of powder.
• Using a whisk or silicone spatula, mix the ingredients until the glaze turns snow-white.
• Add lemon juice to it and stir the products for a few more minutes.
• To get the desired color, use food coloring - mix it with a small amount of glaze and start decorating.

To prevent the product from drying out prematurely, it must be covered with cling film. To draw, use a parchment bag or file.

Protein glaze

This product is an ideal decoration for Easter cakes, cookies and cupcakes. However, it is often used to decorate homemade cakes, sometimes giving the icing the desired color.

We will need the following products:

• Egg white - one.
• Sugar - half a glass.
• Water - half a glass.

Glossy protein cake icing is prepared as follows:

• Pour water into a saucepan and mix it with sugar.
• Cook the syrup over low heat, stirring it constantly.
• After a while, turn up the heat to evaporate the excess water.
• Beat one egg white and carefully pour it into the cooled thick syrup. If necessary, double or triple the servings.

Butter icing

Another simple recipe for sweet decoration for homemade cakes and pastries. You can see the list of ingredients here:

• Butter - four tablespoons.
• Sugar - one glass.
• Cream - 150 ml.
• Vanilla.
• Salt.

How to prepare glossy cake icing? We recommend you the following recipe:

• Place the oil in a non-stick pan or any other thick-bottomed pan.
• When the butter melts, add sugar to it and, stirring the products with a wooden spatula, cook the mixture for five minutes.
• Pour the cream into the saucepan and, stirring with a whisk, cook the glaze for another ten minutes.
• Cool the product, remembering to constantly stir it, and then add a little vanilla extract or vanilla sugar.

The cooled product turns out thicker than it was when hot.

Glaze “Four spoons”

This recipe is easy to remember because it only requires four ingredients:

• Sugar.
• Cocoa.
• Milk.
• Butter.

To prepare the glaze you only need:

• Grind cocoa with sugar.
• Melt the butter over low heat and mix it with milk.
• Combine the products and bring them to a boil.

Royal icing

The sweet decoration will make your baked goods look great. If you wish, you can mix the finished glaze with any food coloring and give it the desired shade.

We will need products:

• Dry cream - four tablespoons.
• Powdered sugar - 150 grams.
• Potato starch - one tablespoon.
• Kefir - two tablespoons.
• Lemon juice - two tablespoons.

Prepare glossy “Royal” cake icing as follows:

• Combine the dry ingredients in one bowl and mix them well.
• Add kefir and lemon juice.

If you want the glaze to be thinner, you can add more liquid ingredients. Next, we will offer you several recipes for cakes that use glossy glaze to decorate.

Soufflé cake

This simple dessert can be prepared not only on holidays, but also on weekdays. To prepare it we will use only the simplest products.

Ingredients:

• Chicken eggs - four pieces.
• Sugar - one glass.
• Wheat flour - one glass.
• Gelatin - one tablespoon.
• Egg whites - six pieces.
• Powdered sugar - one glass.
• Citric acid - a quarter teaspoon.
• Raspberries (or any other berries) - one glass.

How to make a cake with glossy icing? Read the delicious dessert recipe here:

• First, prepare the sponge cake. You will need to separate four whites and beat them with sugar using a mixer. After this, add the yolks one at a time and sift the flour through a sieve.
• The dough must be mixed well and then poured into a springform pan greased with butter.
• When the biscuit is ready, cut it lengthwise into two equal parts.
• Next you should prepare the soufflé. To do this, put gelatin in water and then heat it over fire until completely dissolved.
• Beat the egg whites with citric acid, gradually adding powdered sugar and gelatin. After this, add the berries to the soufflé.
• Place half of the sponge cake in the springform pan again, fill it with jelly, and place the second part of the cake on it.
• Place the mold in the refrigerator for one hour.
• Prepare the glaze - melt a chocolate bar and 50 grams of butter in a water bath. Cover the cake with the mixture and place it in the refrigerator for a few more minutes.

Decorate the dessert as you wish. For example, you can use pieces of fruit or fresh berries, mint leaves and chocolate chips. After this, cut the cake into portions and serve it to the table.

Walnut cake with white icing

This simple dessert is prepared very quickly and has an original taste. The decoration for it will be made from proteins, sugar and lemon juice. If you want to make the cake more colorful, add food coloring in the color you want to the frosting.

What products will we use? Read the list of products below:

• Eggs - six pieces.
• Powdered sugar - six tablespoons.
• Cookie powder - one teaspoon.
• Ground crackers - one tablespoon.
• Ground nuts - six tablespoons.
• Rum - two tablespoons.
• Sugar - one glass.
• Water - one glass.
• Protein - two pieces.
• Sugar (for filling) - two teaspoons.
• Lemon juice - one teaspoon.
• Vanilla sugar - to taste.

Dessert recipe:

• Grind six eggs with powdered sugar for a quarter of an hour.
• Gradually add cookie powder, crackers and nuts. Add a spoonful of cognac.
• Grease a baking dish with oil, sprinkle the bottom with flour and place the well-kneaded dough on the bottom.
• Prepare syrup from one glass of sugar, a glass of water and a spoon of cognac.
• Cool the finished cake and place on a plate. Make several punctures with a needle and fill them with thick syrup.
• Prepare the glaze. To do this, beat two whites with lemon juice, white and vanilla sugar until foamy.

Decorate the cake with icing and wait until it hardens. Serve dessert with hot tea or coffee.

Chocolate cake with almonds

Delicious pastries will look great on your table during a children's or adult party.

Ingredients for the dough:

• Dark chocolate - 120 grams.
• Almonds - 50 grams.
• Butter - 100 grams.
• Wheat flour - 50 grams.
• Corn starch - one teaspoon.
• Chicken egg - three pieces.
• Brown sugar - 100 grams.

For the glaze:

• Cognac - 10 ml.
• Natural coffee - two tablespoons.
• Dark chocolate - 60 grams.
• Almond petals - 50 grams.
• Butter - 40 grams.

We will prepare a cake with glossy glaze according to the following recipe:

Conclusion

We will be glad if you like cakes with glossy glaze, photos and recipes of which we have posted in this article. Prepare delicious desserts for your family on holidays and weekdays, surprising your loved ones with new tastes!

To make the glaze without lumps, you must first stir the sugar and cocoa powder and only then add water. Otherwise, you won't be able to mix the glaze well.

If you are making white frosting from melted chocolate, you will need to add a couple of tablespoons of milk or sour cream. Without this, the icing will be too thick and will harden on the cake faster than you can spread it.

Instead of granulated sugar, it is better to use chocolate powder - then the glaze will be prepared much faster. And you can add a little vanilla to the cocoa powder frosting for flavor or orange zest if you are making a citrus cake.

Chocolate glaze made from cocoa powder

To make chocolate frosting at home you will need:

• 2 tbsp. spoons of cocoa powder
• 3 tbsp. spoons of milk
• ½ cup powdered sugar
• 30 g butter
• ½ teaspoon vanilla

Mix sugar and cocoa powder in an enamel saucepan. Add milk to them and stir well. Place over low heat and cook, stirring constantly, until the glaze begins to foam. Then remove from heat. Wait about 10 minutes for the glaze to cool slightly and thicken. Then add butter and beat with a mixer - this will make the delicacy softer.

Photo by KateSmirnova/iStock/Getty Images Plus/Getty Images

To frost the cake, place it on a wire rack over a tray. Then slowly pour the frosting into the middle of the cake and spread evenly with a spatula from the center to the edges. Then level the side of the cake. Excess glaze will drain into the tray through the grate. After this, put the cake in the refrigerator and wait until the glaze hardens.

If the glaze is too thick and does not spread well over the cake, return it to the pan, add a little water and bring to a boil again. You can add thickness to a too thin glaze using sugar.

Make the glaze- This is one of the most common ways to decorate baked goods deliciously and beautifully. You can use store-bought glaze, but it’s best to make it yourself at home. It will be much cheaper and healthier than store-bought icing. The main thing in this matter is to know exactly what kind of glaze you want to prepare. And there are quite a lot of its types. We will look at the most common of them in our article, and also get acquainted with the most popular recipes for making glaze.

First, let's look at what types of glaze exist today:

chocolate;

caramel;

marmalade;

sugar;

dairy;

Each type of glaze is good in its own way and suitable for different purposes. Using different types of glaze, you can decorate cakes, gingerbread cookies, buns and any other baked goods in an interesting and unusual way. It’s not at all difficult to prepare such a delicious decoration. The main thing is to know the ingredients that need to be mixed, as well as the method by which it is done. Now, having become acquainted with the general list of types of glaze, let's find out how to prepare it correctly.

Chocolate

There are many varieties of chocolate glaze. It can be either dark or light. Both matte and shiny. In this case, we will look at the classic version of chocolate glaze. In order to make it, you will need the following ingredients:

100 grams of powdered sugar,

3 tablespoons cocoa,

5 tablespoons of milk,

1.5 tablespoons softened butter,

vanillin optional.

Let's get started: take all the bulk products and mix them together in one bowl, then slightly warm the fresh milk and gradually add it to the resulting mixture. Stir the ingredients, add butter and stir again. You need to achieve a uniform consistency. But be careful: this glaze hardens very quickly, so it must be done after your baked goods are ready and standing next to you, waiting for glazing.

The glaze made according to this recipe turns out very tasty and shiny. It covers your baked goods in an even layer and gives it some charm.

Caramel

Caramel glaze, made at home with your own hands, gives dishes a light caramel flavor and also covers the surface of baked goods with a beautiful glossy layer. In order to properly make caramel glaze, you need the following ingredients:

180 grams of instant sugar,

150 grams of warm water,

150 grams of cream (fat content not less than 35%),

10 grams cornstarch,

5 grams of leaf gelatin.

To begin, take the cream and sift the starch into it, mixing it all well, then soak the gelatin in cold water and let it brew. Now find a frying pan with a thick bottom and heat it over medium heat, then pour the required amount of sugar into it. Melt it until you get a liquid brown mass. It is not recommended to stir or interfere with the melting process. If you really can’t wait, you can turn the pan a little, but don’t touch the caramel with your hands or cutlery! It should melt on its own.

Slowly and carefully pour warm water into the finished caramel, mix it all, and bring to a boil, constantly stirring the liquid during the process. Carefully pour the finished caramel mass into the mixture of cream and starch, while simultaneously stirring the contents of the container with a pastry whisk.

Now you can add pre-soaked gelatin to the caramel mass, which must be squeezed out thoroughly before adding. Mix the contents of the container thoroughly and your glossy caramel glaze is ready. It is advisable to apply it on perfectly flat surfaces to achieve a stunning effect.

Marmaladnaya

Marmalade glaze can make any of your baked goods incredibly attractive and unusual, as well as give it a special taste. To prepare you will need:

12 gummy candies,

4 tablespoons sugar,

50 grams of butter,

2 tablespoons of sour cream.

Cut the marmalade candies into small pieces, then find a small saucepan and place the marmalade slices there. After this, add sour cream with sugar, as well as softened butter. Stir well and place over medium heat until the marmalade begins to melt. After boiling, cook for about 15 minutes, stirring the mixture regularly, and when the glaze thickens, remove it from the heat, let it cool a little and you can decorate your baked goods with it.

Sugar

Sugar icing has many names: white, white, gingerbread, Easter cake icing, and so on. But, despite the large number of names, she still has one cooking method. And in order to make your own beautiful sugar icing at home, you will need a simple list of ingredients:

one egg white,

half a glass of sugar,

half a glass of water.

If you need more glaze, increase the amount of ingredients.

Choose a small saucepan, pour water into it and add sugar, then put it on low heat and stir the mixture until the sugar is completely dissolved. After this, increase the heat and ensure that the water from the pan completely evaporates to form a viscous syrup. Beat the egg white thoroughly and begin to slowly pour it into the sugar mixture, remembering to stir it constantly. Beat the resulting mixture again, and your sugar glaze is ready.

Dairy

Milk icing for a cake is often made from milk chocolate. To make your own milk glaze at home, stock up on the following ingredients:

180 grams of milk chocolate,

150 milliliters low-fat cream.

The chocolate should be broken into small pieces, then put them in a saucepan and pour cream on top. Place this mixture on low heat and stir regularly. Cook until the chocolate melts. After this, you can remove the pan from the heat, cool your icing a little and decorate the cake with it.

Honey

Honey glaze is another type of chocolate glaze, but it hardens much more slowly and has a slightly different taste. To prepare it you need:

3 tablespoons honey,

2 tablespoons sour cream,

2 tablespoons cocoa powder,

30 grams of softened butter.

Making honey glaze is very simple. To do this, you need to thoroughly mix all the ingredients together, then place them in a saucepan and put on medium heat. Cook, stirring, until boiling. Once the glaze comes to a boil, let it simmer for a few more minutes, then turn off the heat, let the glaze cool, and you can spread it on your baked goods.

Pastries, cakes, cookies and some types of buns are covered with glaze. The surface of the products should be smooth, so pastries and pies are first coated with a thin layer of jam, which closes all the pores. The glaze should be moderately thick; if it turns out to be too liquid, you need to add powdered sugar; add liquid to the glaze that is too thick.

Simple chocolate frosting

The simplest glaze is made from sugar and water with the addition of cocoa.

Ingredients:

• Cocoa powder (2 tablespoons)
• Sugar (half a glass)
• Water (3 tablespoons)

Preparation:

Mix sugar with cocoa powder and add water. Stir well and put on fire. Cook the glaze over low (very low) heat, stirring constantly. First the sugar will dissolve, then the syrup will begin to bubble. After bubbles appear, cook the glaze for another minute and remove from heat. Let the glaze cool down and thicken: if it’s hot, it will be too runny; if it’s completely cooled, it will sugar up and harden.

Note:

For a children's cake or choux pastries, you can add a little butter to the still warm chocolate sugar glaze and beat it with a mixer. This will make the glaze taste softer.

Chocolate glaze with sour cream

The most common homemade chocolate frosting recipe. It turns out similar to real dark chocolate, has a specific sourness that dilutes the cloying sugar. Great for frosting a cake.

Ingredients:

• Sour cream (100 g)
• Sugar (3 tablespoons)

Preparation:

Mix sour cream, sugar and cocoa in a saucepan and brew over low heat, stirring constantly. As soon as the glaze boils, add the butter and continue cooking until the butter has dissolved. Then remove from heat, cool slightly and put it to work: glaze a cake, pastries or cupcake.

Note:

The glaze cools quickly, and when cooled it thickens greatly, but does not harden.

Chocolate glaze with starch

An original way to prepare chocolate glaze without brewing. It does not require butter or sour cream, it does not harden very quickly and can be applied to both hot and cooled baked goods.

Ingredients:

• Potato starch (tablespoon)
• Cocoa (3 tablespoons)
• Powdered sugar (3 tablespoons)
• Water (3 tablespoons)

Preparation:

Pour sifted powdered sugar, starch and cocoa into a bowl. Add very cooled water and mix well. That's all! The finished glaze can be used to coat baked goods. By the way, the specified amount of products is enough for icing, which can cover eight cupcakes (mini-cakes).

Glittery chocolate glaze

Another recipe for “cold” glaze preparation. It turns out almost real chocolate, only shiny.

Ingredients:

• Milk (half a glass)
• Cocoa (3 tablespoons)
• Butter (one and a half tablespoons)
• Vanilla

Preparation:

Mix cocoa with powdered sugar and dilute with warm milk. Add softened butter and a pinch of vanillin there. Grind until you get a shiny glaze.

Note:

The glaze hardens quickly, so you need to make it after baking.

Professional chocolate glaze

Of course, it’s difficult to compete with professionals. But everything is in our hands. And if we know the recipe for real professional chocolate glaze, then why not try making this delicious, shiny and beautiful “smear”.

Ingredients:

• Butter (tablespoon)
• Condensed milk (tablespoon)
• Cocoa powder (tablespoon)

Preparation:

As you can see, it’s very easy to remember the composition of this glaze: everything is one to one. And preparing it turns out to be even easier. You need to melt the butter (the fattier the better), add condensed milk and cocoa to it. Mix everything, grind and cover your confectionery creations with the finished glaze.

Chocolate frosting in the microwave

Do you like to cook in the microwave? Then this glaze recipe is just for you.

Ingredients:

• Butter (2 tablespoons)
• Milk (3 tablespoons)
• Cocoa powder (3 tablespoons)
• Sugar (half a glass)
• A third of a bar of dark chocolate

Preparation:

Heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put the chocolate there and put everything in the microwave. After three to four minutes, remove, mix and use the finished glaze for its intended purpose (to cover a cake, cupcake or pastries).

Dark chocolate glaze

Perfect for such a famous Sacher cake. And any other cakes can also be successfully coated with this glaze. It also goes well with coconut flakes.

Ingredients:

• Dark chocolate (2 bars)
• Powdered sugar (half a glass)
• Milk (2 tablespoons)

Preparation:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. Place on the heat and cook, stirring, until the glaze turns into a thick paste.

Chocolate-nut glaze

How about chocolate, but only white? You can also make unusual chocolate glaze from it, for example, nut one.

Ingredients:

• Butter (one third of a pack)
• Powdered sugar (half a glass)
• White chocolate bar
• Milk (teaspoon)
• Nuts (any)
• Vanilla

Preparation:

Remove the butter from the refrigerator and leave for a while until it becomes soft. Put the broken chocolate bar and butter into a saucepan and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanillin. Stir and remove from heat. The glaze is ready.

Lemon glaze

Ingredients for lemon glaze: 200 grams of powdered sugar, 2 tbsp. spoons of lemon juice, 2 tbsp. spoons of hot water.

Grind the powdered sugar and sift through a sieve into a bowl, add lemon juice and hot water and stir with a wooden spoon until the glaze turns into a homogeneous shiny mass. The orange glaze is prepared in the same way.

Strawberry and raspberry frosting

Ingredients for strawberry and raspberry glaze: 200 g powdered sugar, 3 tbsp. spoons of strawberry or raspberry juice, 1-2 tbsp. spoons of hot water.

Prepared in the same way as lemon glaze (see previous recipe).

Berry glaze

Having prepared another confectionery masterpiece, we think about how to decorate it. And the answer is completely simple - Berry glaze. A universal decoration that takes just 20 to 25 minutes to prepare, it will delight you not only with its appearance and aroma, but also with its amazingly rich taste. We present to your attention a unique and breathtakingly delicious - Berry Glaze!

Ingredients for making berry glaze:

For 300 grams of finished product:

1. Powdered sugar - 200 grams
2. Strawberries - 100 grams
3. Pure distilled water - 1 - 2 tablespoons

Equipment for making berry glaze:

1. Colander
2. Blender
3. Tablespoon
4. Deep bowl - 2 pieces
5. Kettle
6. Plate
7. Fine mesh sieve
8. Wooden kitchen spatula
9. whisk
10. Storage containers
11. Fridge

Making berry glaze.

Step 1: prepare the berries

Peel the required amount of strawberries, place them in a colander and rinse under a small stream of cold running water. Then leave the berries in a colander for 10 - 15 minutes to drain excess liquid.

Step 2: Chop Strawberries

Place the washed strawberries in a blender bowl and grind the berries to a mushy, homogeneous consistency without lumps, turning on the device at the highest speed. This process will take you no more than 2 - 3 minutes, or even less.

Step 3: Prepare the powdered sugar

Take the required amount of powdered sugar and sift it into a deep bowl using a fine mesh sieve. Turn the stove on high, place a kettle on it with a small amount of clean distilled water and bring the liquid to a boil.

Step 4: puree the strawberry puree

While the kettle is boiling, shake the sieve you used to sift the caster sugar over the sink, thereby getting rid of any excess sugar dust. Then place it on the surface of a deep bowl and place the strawberry mixture in it. Using a wooden spatula, press the strawberry mixture through a sieve to remove the strawberry fibers inherent in all types of berries. As a result, you should be left with juice with a small amount of very crushed pulp.

Step 5: combine strawberry mixture and powdered sugar

Now add the required amount of already boiled water to a bowl with sifted powdered sugar. Then start adding strawberry juice in parts, mixing the dry ingredient with the liquid mass using a whisk. Mix the ingredients until smooth until you are sure that all the powdered sugar has completely dissolved in the strawberry juice, and the liquid mass has become slightly thick, viscous, homogeneous and shiny.

Step 6: Store the Berry Glaze

Berry glaze is best used immediately after preparation. But if you have a small amount of this fragrant mass left, you can put it in a clean, dry, preferably pre-sterilized glass jar and close it with a tight lid. Berry glaze can be stored in the refrigerator for no more than 7 days. If the glaze hardens too much in the refrigerator, it can be softened in a steam bath, using a double boiler, or simply placing the jar of glaze under running hot water. After this time, it is better to get rid of this product, as the berries will begin to deteriorate, ferment and sour, which can lead to stomach upset.

Step 7: Serve the Berry Glaze

It is advisable to use the berry glaze immediately after preparation. This aromatic viscous mass is poured over donuts.

Decorate with cookies and gingerbread.

Sponge cakes.

Easter cakes and cupcakes.

They also prepare layers for amazingly delicious cakes. An easy to make and versatile berry frosting your whole family will love. Enjoy!

Berry frosting can be made with all types of juicy berries, such as blueberries, raspberries, cherries, currants, cranberries, to name just a few options.

When preparing the berry glaze, you can combine several types of berries at once, such as strawberries, blackberries and currants.

If you are using too sweet a berry, you can acidify the finished glaze with a small amount of concentrated lemon juice.

You can give your glaze a pleasant vanilla aroma by adding vanillin to the finished product on the tip of a knife, but be careful with this ingredient, do not forget that pure vanillin is bitter.

To prepare berry glaze, you can use both fresh and frozen berries.

Rum glaze

Ingredients for rum glaze: 200 g powdered sugar, 3 tbsp. spoons of rum, 1 tbsp. spoon of hot water.

Sift the powdered sugar through a sieve into a bowl, pour in hot water and rum and stir with a wooden spoon into a shiny glaze. Rum glaze can also be prepared with rum essence. For this, take 4 tbsp. spoons of hot water and 3-4 drops of rum essence.

Coffee glaze

Ingredients for coffee glaze: 200 g powdered sugar, 4 tbsp. tablespoons coffee extract (made from 1 tablespoon coffee), 1 teaspoon butter

Sift the powdered sugar through a sieve into a bowl, add the hot coffee extract and butter and grind with a wooden spoon into a shiny glaze.

Cocoa glaze

Ingredients for cocoa glaze: 200 g powdered sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. spoon of butter, vanillin.

Sift powdered sugar and cocoa through a sieve into a bowl, add hot milk, softened butter and mix into a shiny glaze.

Chocolate glaze

Ingredients for chocolate glaze: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. spoon of butter, 100 g of powdered sugar.

Break the chocolate into pieces, add hot water and heat until the chocolate has dissolved. Then add softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Ingredients for protein glaze: 2 egg whites, 200 g powdered sugar, 1 tbsp. spoon of lemon juice.

Sift the powdered sugar through a sieve into a bowl, add the egg whites and lemon juice and stir quickly until a glaze forms. The egg glaze can be seasoned with rum, coffee extract, cocoa and other seasonings.

Colored glaze

Ingredients for colored glaze: 200 g powdered sugar, 3-4 tbsp. spoons of carrot, cherry, beet, spinach juice (1 1/2 tablespoons of lemon juice, used only when preparing glaze from beets, carrots and spinach).

Sift the powdered sugar through a sieve into a bowl, add the juice and grind into a shiny glaze.

Butter icing

Ingredients for butter icing: 1 cup sugar, 1 cup 20% cream, 1 teaspoon butter, vanilla sugar.

Place the cream and sugar in a small saucepan and cook, stirring, for 10-15 minutes until the glaze thickens, add butter, season with vanilla sugar and use immediately

Brown buttercream frosting

Ingredients for brown buttercream frosting: 1 cup sugar, 2 tbsp. spoons of cocoa, 1 glass of 20% cream, 1 teaspoon of butter, vanilla sugar.

Mix cocoa with sugar, add cream. Cook the mixture, stirring, in a small saucepan until the glaze thickens, add butter and season with vanilla sugar.

Little tricks

In order for your experiments with glaze to be fruitful, listen to the advice of experienced confectioners:

1. 1The glaze on the baked goods should first be applied in a thin layer, and a thicker layer should be placed on top.
2. 2It is better not to pour very hot glaze over confectionery products - let it cool slightly.
3. 3To correctly determine the readiness of the brewed glaze, use the “finger method”: if a finger dipped into the glaze endures, then it is ready for use.
4. 4It is advisable to use icing based on powdered sugar using the “cold” method immediately, as it hardens quickly.
5. 5Hot glaze should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the glaze or simply sprinkle the cream with cocoa powder or powdered sugar.
6. 6Chocolate glaze goes well with coconut, vanilla, rum and cognac.

These are the little tricks and such different recipes for making chocolate glaze - a “haute couture” confectionery product. Let's join the high culinary fashion?

A FEW MORE USEFUL TIPS

Mix sifted powdered sugar, egg white, lemon juice. For an orange glaze, add carrot juice, for a purple glaze, add beet juice, for a burgundy glaze, add cherry juice, and for a green glaze, add spinach juice. Stir thoroughly until the mixture becomes homogeneous without lumps.

Surprise your guests with green frosting. Finely crush the peeled pistachios. Add sugar, rose water and citric acid to the nuts. Cut off the roots of the spinach, wash it, put it in boiling water and cook for about 5 minutes without covering the pan with a lid. This will preserve its green color better. Squeeze the spinach from the water and pass through a sieve several times. Add the spinach puree to the nut mixture and stir until smooth and thick.

Food should be tasty and visually attractive - that's obvious. The appetizing appearance of a dish makes us indulgent and we are ready to overlook small taste sins. Chocolate frosting is to a cake like a little black dress is to a woman - both should be at the ready to highlight the advantages and hide the flaws.

What is glaze

Gingerbread cookies, sweets, sponge cakes and cakes, Easter cakes and gingerbreads are covered with glaze. You can decorate the cake with cream roses or candied fruit, but many types of baked goods require icing.

This is a sweet frozen syrup. You can cover the entire surface or part of it with chocolate, or draw a flower on the gingerbread - it’s a matter of taste. Chocolate glaze made from chocolate or cocoa makes donuts and cakes even tastier and prevents baked goods from going stale. Marshmallows and chocolate-covered ice cream, glazed strawberries or glazed cheese curds can be prime examples of how they take on a new flavor when combined with chocolate.

Types of glaze

1. Sugar. Even a child can mix powdered sugar with water, so this type can be considered basic. The glaze is 80% sugar and turns white when it hardens, although the syrup can be colored with juice.
2. Confectionery. Consists of cocoa products, sugar and fat. This type of glaze is used in the food industry, but it is difficult to call it healthy due to questionable fats. Chocolate glaze made from cocoa, prepared at home, is a classic option, tasty and easy to prepare.
3. Chocolate. In addition to sugar and cocoa, it contains cocoa butter - this is the usual composition of dark chocolate. White chocolate coating also contains milk fat.

Basic rules for making glaze

There is nothing complicated about this, but homemade chocolate icing for a cake requires compliance with several rules:

• The consistency of homemade chocolate glaze resembles sour cream. It should not be too thick or liquid, then the mass will quickly settle into an even layer and not drain. You can thicken the glaze with a spoon of powdered sugar and dilute it with a small amount of hot water.
• If you need to glue the halves of the cake together, prepare a thick mass. Donuts and cupcakes are poured with liquid glaze.
• It is better to make powdered sugar yourself rather than buy ready-made ones. Grind the granulated sugar in a coffee grinder for several minutes; a cloud of sugar will rise from the finished powder.
• If the baked goods are very sweet, it is advisable to add lemon juice to the glaze instead of water or along with it. Pleasant sourness and aroma will make the taste even more interesting.
• The butter in the recipe ensures that the soft fudge doesn't crumble. Creamy chocolate frosting is great for cakes.
• The mass will settle into a perfectly even layer if applied to the jam.
• It is better not to make chocolate icing for a cake from porous chocolate.
• To make the color more saturated, you need to add a spoonful of cocoa powder to the chocolate.
• Liquid fondant can be applied in several layers with a brush. It is convenient to draw with icing using a pastry syringe.

Chocolate icing – top 5 recipes

All recipes are tested in practice and approved. You can diversify the taste by adding vanillin, cinnamon, a teaspoon of rum or cognac. The fondant should be cooled before application so that you can control how it spreads over the surface.

Before making chocolate glaze, stock up on a wide brush, kitchen silicone spatula or spatula. You can melt butter and chocolate bars in a water bath; you can also use a microwave in low mode for these purposes.

Cocoa glaze

Chocolate icing for cakes, rolls, pies and creamy desserts can be made from cocoa. The set crust will be glossy and dense if you use dark cocoa and quality butter. This is the simplest, most basic recipe.

Products:

• Milk - 4 tbsp. l.
• Butter - 50 g
• Cocoa powder -1 tbsp. l.
• Powdered sugar - 4 tbsp. l.

Preparation:

1. Melt the butter in a saucepan over low heat or a water bath.
2. Add milk and powdered sugar while stirring vigorously.
3. Cook until smooth.
4. Carefully add cocoa, stirring the mixture so that no lumps form.
5. Heat for 2 minutes.
6. Cool slightly.

pros: Making cocoa glaze is easy; it takes a long time to harden, so you can work slowly. The thick mass is easy to level.
Minuses: May not harden and remain soft.

Glaze made from cocoa and cream (milk, sour cream)

Using dairy products is the simplest answer to the question of how to make cocoa chocolate coating soft and shiny. You can add crushed nuts, coconut flakes and other powders to a mass based on cream, sour cream or milk.

Products:

• Cream (sour cream, milk) - 3 tbsp. l.
• Powdered sugar - 5 tbsp. l.
• Cocoa - 6 tbsp. l.
• Butter - 50 g.
• Vanillin packet

Preparation:

1. Mix everything in an enamel container.
2. Heat in a water bath and cook, stirring, until the chocolate is smooth.
3. If a drop of glaze on a dry saucer hardens quickly, the fudge is ready.

pros: The glaze is delicious and shiny. It remains soft for a long time, so it is easy to spread evenly over the surface.
Minuses: It may not freeze.

Dark chocolate frosting

The easiest way to make chocolate frosting for a cake is from a chocolate bar. Any unfilled variety will work, but the 72% dark chocolate coating will have a richer flavor.

Products:

• Milk - 5 tbsp. l.
• 100 gram chocolate bar
• Half a teaspoon of butter

Preparation:

1. Grease the bottom of the container with oil.
2. Break the chocolate bar and add milk.
3. Melt over steam and stir for a few minutes.
4. Apply the mixture warm; if it starts to cool, you can warm it up a little.

pros: This is a well-hardening chocolate glaze, it should be applied warm. The taste depends on the type of chocolate.
Minuses: The glaze layer may be fragile.

White chocolate frosting

White icing will make the birthday cake truly elegant and festive.

Products:

• White chocolate bar – 200 g
• Powdered sugar - 180 g
• 30 percent cream - 2 tbsp. l.

Preparation:

1. Melt the crushed chocolate bar in a water bath.
2. Add powdered sugar, add a spoonful of cream and cook until the mixture thickens.
3. Add a second spoon of cream.
4. Beat with a blender until fluffy.
5. Use the glaze without waiting for it to cool.

pros: Pleasant consistency and delicate taste.
Minuses: It is easy to overheat during cooking, causing insoluble lumps to form.

Mirror glaze (option 1)

Chocolate mirror glaze looks very festive. Its preparation is somewhat more complicated than that described in previous recipes, but the efforts will pay off - the cake, sponge roll, souffle, cookies are transformed like Cinderella before the ball.

Products:

• Black or white chocolate - 50 g
• Cocoa - 80 g
• Cream 30 percent - 80 ml
• Water - 150 ml
• Powdered sugar - 250 g
• Gelatin - 8 g

Preparation :

1. Soak gelatin in water. There are always detailed instructions on the packaging about time, temperature and volume of water.
2. Mix sugar and cocoa powder in a saucepan, add water and cream.
3. Heat the mixture over low heat. As soon as bubbles appear, remove from heat.
4. Grind the cooled chocolate on a grater or in a blender.
5. Add chocolate and gelatin to the mixture and mix well.
6. Strain through a sieve and cool to room temperature.
7. Place the cooled cake on a wire rack and cover with frosting.
8. Place the cake in the refrigerator for a couple of hours.

Mirror glaze (option 2)

The recipe uses glucose syrup. The ingredient is well known to confectioners and experienced housewives, but most are hearing this name for the first time. This is a transparent and viscous product with the consistency of honey, it has a very pleasant caramel taste without sugary cloying. Confectionery glucose is produced from starch and sold in plastic containers. The syrup is used when baking baked goods so that cakes, rolls and pies do not go stale for a long time. Glucose in the glaze is needed for elasticity.

Products:

• Glucose syrup - 150 g
• Powdered sugar - 150 g
• Water - 135 ml
• Condensed milk - 100 g
• Chocolate - 150 g
• Gelatin - 15 g

Preparation:

1. Pour gelatin into 60 ml of water
2. Mix glucose syrup, powdered sugar and water in a saucepan.
3. Heat the mixture over low heat. Stir until smooth and do not allow to boil.
4. In another container, melt the chopped chocolate.
5. Add condensed milk and gelatin. Stir.
6. Add hot syrup and mix vigorously, you can use a blender or mixer.
7. Cool to room temperature. If time allows, place the bag of icing in the refrigerator for several hours, then warm it up slightly by dipping it in hot water.
8. Apply to a cooled surface.

pros: Pronounced chocolate taste. The finished glaze can be stored in the refrigerator for several weeks. Before use, it must be heated to +37°C. The frozen glaze with gelatin does not crumble or stick.
Minuses: If the technology or temperature conditions are violated, the glaze may not harden. You need to level the mass over the surface with clear, short movements, and this requires some experience.

How to apply chocolate glaze

Glazing is not a very complicated process, although it doesn’t always work out the first time. Even an imperfect layer of chocolate won't ruin your cake, and with experience you'll develop your own set of rules. We can warn you against the main mistakes of a novice pastry chef:

• Allow the glaze to cool and thicken slightly before applying, but do not wait until it clumps together.
• It is advisable to cover cakes made from dense cake layers with a thin layer of jam before glazing. Coat the sides and top with apricot or strawberry jam a few hours before frosting. Then place the cake on a wire rack and pour chocolate over it. Level the surface with a spatula or pastry brush. After this, place the finished cake in the refrigerator.
• It is more convenient to prepare the glaze in a water bath - this way nothing will burn and it will be easier for you to achieve a uniform consistency.
• Start applying the chocolate mixture from bottom to top and from edge to middle.
• First, apply a thin layer of chocolate, which will serve as the base for the finish. Cool in the refrigerator. After this, the second layer will lie flat.
• If uneven surfaces appear while applying the glaze, spray with water and smooth with a spatula.
• Glaze that is too thin can be thickened with a little flour.

A theoretical cooking course is necessary, but you will only gain real experience through practice. If the chocolate glaze is not perfect the first time you make it, don't be discouraged - this almost always happens. Practice on small cupcakes or buns, and very soon you will masterfully turn the cake into a work of confectionery art.