How to make a sugar decoration for a cake. Caramel glaze: preparation technology, detailed recipes

Sugar glass is nothing more than hard candy. In appearance, it is very similar to ordinary glass, except that it can be eaten.

Caramel comes from the Latin word “cannamella” (sugar cane). Caramel was first prepared by the Indians, who roasted sugar cane leaves over a fire. This, of course, was a completely different caramel, but a start was made. In our usual form, caramel appeared in France in the 16th century. Nowadays, caramel is very popular and is used in the manufacture of sweets, medicinal lollipops, and also as a sauce for desserts.

Today we will prepare sugar glass and decorate the cake with it.

Ingredients for caramel:

• 265 g sugar
• 160 ml water
• 80 ml corn syrup (light)

Preparing caramel:

Using a brush, lubricate the silicone mat vegetable oil. Place the greased mat in a baking pan (the pan should be smaller than the mat so that the caramel does not spread).

Place all ingredients in a thick-bottomed saucepan. Place the pan over medium heat and, stirring constantly, bring the mixture to a boil.

As the mixture boils, it will gradually become transparent. Continue stirring so that the mixture does not stick. After boiling, measure the temperature of the mixture with a thermometer. Heat until the mixture reaches 149 degrees (this is important: if you remove from heat earlier, the caramel will remain sticky). This heating stage can last from one to two hours.

When the mixture reaches 149 degrees, remove the pan from the heat. If you want colored caramel, you can add a drop of Americolor gel coloring and quickly stir until the color is uniform. I used three colors - Fuchsia, Electric Pink and Violet.

It is worth noting here that caramel darkens when heated. And if you underexpose or overexpose it, the color will be different.

Now let's prepare the cake.

Biscuit ingredients:

• 4 squirrels
• 4 yolks
• 120 g sugar
• vanillin or vanilla sugar
• 115 g flour

Preheat the oven to 150 degrees.

Beat the whites with half the sugar until stiff peaks form.

If you have a second mixer, simultaneously beat the yolks with the remaining sugar and vanilla until creamy and white. If there is no second mixer, then it is better to beat the yolks first, because... while they are waiting in line for beating, they dry out, and in ready-made sponge cake grains of yolk will be visible.

Sift half the flour into the yolk mixture and stir until smooth. Then add the second half of the flour and 1/3 of the whites.

Ingredients for cream:

• cream 33%-35% 100 ml
• sugar 80-100 g
• cream cheese 500-560 g
• vanilla sugar

Lightly beat the cream with sugar and vanilla sugar.

Then add cheese. Beat the mixture at medium speed until smooth.

Assembling the cake.

Cut the cooled biscuit into layers of equal height. This is convenient to do using a special string for cutting biscuit.

We grease the first cake layer from below with cream and place it on the base with cream. Soak the cake on top with syrup (heat water, sugar in a 1:1 ratio until the sugar dissolves, add berries, remove from heat, strain). If desired, you can add berries or other filling. Cover the top of the cake with a layer of cream.

Layer by layer we assemble the entire cake (I have 5 cake layers, because I baked two servings of sponge cake).

Place the cake in the refrigerator to thicken the cream structure.

We make the cream for covering the cake in the same way as for impregnation, only we replace vanilla sugar with vanillin (so that there are no black grains of vanilla). Add dye if desired. I used Americolor Turquose gel dye.

We take the cake out of the refrigerator. Fill a pastry bag with a “Tube” tip with cream. Cover the entire cake with cream.

If you don't have a pastry bag at hand, you can apply the cream using a spatula.

Level the cream by pressing it firmly onto the cake with a spatula.

For the cake.

I did bake it, which I promised to share. And since I baked it as a birthday present, I wanted to decorate it in a special way, and then I remembered the videos of French confectioners on You tube creating masterpieces from caramel.

Work experience with caramel I had it, as did almost every child who grew up in the Soviet Union during times of shortages. There was sugar and a burning desire to eat something sweet! And so, satisfying our childhood desires, we made candies, made toffees and milk fudge.

The most important thing in this matter is to cook it correctly. caramel. I succeeded, so I’ll boldly tell you how to do it.

My creative idea was this: to make a hemisphere surrounded by 5 caramel petals, a kind of “five-flower” I had to get.

For this you needed:

• steel ladle (hemisphere)
• 5 identical tablespoons

First, let's grease our “forms” with vegetable oil.

Cooking caramel.

The 3:1 ratio is very easy to remember, so for 3 parts sugar you need 1 part water.

Mix in a ladle or small saucepan required quantity sugar, I took 150 grams of sugar and 50 grams of water. Place the ladle over medium heat and cook the mixture until amber in color. Next, you will need a frying pan or container with cold water.

Place the ladle with caramel in the water for about 30 seconds to cool (be careful, there will be a lot of steam); the caramel should thicken as it cools, becoming like viscous honey. The main thing is not to overcool the mixture at this moment. If suddenly the mixture thickens too much, put it back on slow fire and heat with constant stirring.

Now we draw zigzag stripes onto the mold, in particular the ladle, with caramel to get the result an openwork hemisphere. It’s a pity that I didn’t manage to photograph this particular moment; I had both hands in action, but there was no one at home. But I think you’ll figure it out :) We do the same with the spoons, pouring caramel over them. The result is clearly visible in the photo. The edges need to be trimmed with scissors before the caramel hardens, this will make it easier to remove caramel decorations from the form. Now it is important to wait until it cools completely.

When caramel decorations When they have hardened, carefully remove them, remembering that caramel is very fragile.

I still had caramel left and I drew fancy patterns on a silicone mat (you can use baking paper). After they hardened, I added my carmel composition to the Napoleon cake.

I would like to know your opinion about my experience and the results caramel decorations in comments.

I hope you found the article useful and will encourage you to take on your next culinary feat!

It's no secret that sweet pastries complete the holiday meal. Decorating sweet pastries will help you show new facets of your abilities. When designing confectionery products, each woman acts as a designer:You can draw with cream, protein, fruit or flour drawing masses, as well as liquid chocolate. You can demonstrate your skills in making small sculptures, in the language of specialists - making figures and flowers from chocolate, marzipan, caramel.
It is better to start with simple ones and gradually move on to more complex types of decoration.

How to make caramel flowers

How to make such a beautiful and tasty decoration.

Caramel is another product made from sugar with the addition of flavoring, coloring and aromatic substances.

Basic caramel recipe:
Pour sugar into a saucepan, add hot water and stir until completely dissolved. Wash off any sugar adhering to the inner edges of the pan, then place it over high heat and cook without stirring.

As soon as the syrup begins to boil, remove the foam with a spoon and wash off any splashes from the edges of the pan again. sugar syrup, cover it tightly with a lid and cook the syrup until it tastes like caramel. The caramel is ready when small quantity syrup, cooled in cold water, unable to roll the ball. If you cook less, you will get fudge, from which, after cooling, you can roll it into a ball.