How to make a drip cake. How to make beautiful chocolate smudges on a cake

If the time to make intricate jewelry for home baking no, frosting will save you. It is made on the basis of cocoa, real chocolate, sour cream, condensed milk or honey. The cake can be completely covered with icing, decorated with inscriptions, or even used as a layer for cakes. The glaze is prepared quickly, you do not need special skills.

Some tricks will help you decorate your birthday cake in an original way:

When cooking, the glaze must always be vigorously stirred, otherwise it will burn and will be bitter.
Chocolate can always be replaced with cocoa powder, just follow the proportions: if the recipe says “100 grams of chocolate”, take 50 grams of cocoa powder and 50 grams of butter, cream or condensed milk instead.
After decorating the cake, covered with icing, refrigerate for at least 3 hours.
Light glaze can be tinted with food coloring. One drop of blue dye will give a light glaze a snow-white tint, neutralizing the yellowness of the butter.

Chocolate for icing is more convenient to drown in microwave oven, having previously covered the container with a lid.

mirror glaze

This cake topper is shiny, smooth, and very durable. When cutting the cake portioned pieces the knife must be warmed up, otherwise the glaze may crack.

Ingredients:

Chocolate (white can be combined with food coloring, black) - 1.5 tiles;
Glucose syrup - 150 milliliters;
150 grams of sugar;
Condensed milk - 100 milliliters;
Gelatin (+ 60 milliliters of water) - 12 grams;
75 milliliters of water.

Cooking process:

First, soak the gelatin in water and let it swell.
mix glucose syrup and sugar in a saucepan, put on fire and boil.
Boil a little, remove from heat, cool.
We add gelatin to cold syrup, pour condensed milk there.
At this stage, adding food coloring if the icing chocolate is taken white and a different coating color is needed.
Grind chocolate, pour syrup, beat with a blender.
We put the mass in the cold for the night. In the morning we heat it in the microwave to 35 degrees, if necessary, beat again and cover the cake. When decorating, simply pour the icing evenly onto the surface of the cake, without smoothing it with a knife.
We clean in the cold for 3-4 hours to harden.

Icing

This cake topping is the easiest to make and the most festive. The snow-white color on the surface of the dessert gives it solemnity and elegance. In addition, products for such a glaze can be found in the refrigerator of any hostess.

Ingredients:

Powdered sugar - 200 grams;
Lemon juice - 1-2 tablespoons;
Vanilla - 1 package.

Cooking process:

Sift the powdered sugar on a fine sieve, preferably twice.
Squeeze the juice from the lemon and strain.
Pour the juice into the powder in a stream, stirring the mass with a whisk.
When you get a viscous mass, beat it at high speed with a blender.
At the end, add vanilla or other essence as desired.
If you add 1 egg white, you get a fairly viscous and elastic glaze (icing). She can not only cover the cake, but also create amazing snow-white decorations, figurines, inscriptions.

Glaze with honey and coconut milk

Unusual chocolate glaze based on liquid honey and coconut milk, very sweet, slightly viscous. It has excellent covering properties, fills in all the irregularities on the cake.

Ingredients:

Coconut milk - 35 milliliters;
Cocoa powder - 10-15 grams;
Honey - 30 milliliters;
Half a bar of dark chocolate;
A piece (about 40 grams) of butter.

Cooking process:

Break the chocolate with a blender or grate on a coarse grater.
Mix it with sifted cocoa powder, milk and honey.
Put the dishes on a small fire, preferably on water bath.
While stirring, boil the mixture and boil it until all the components are dissolved.
Add a piece of butter to a slightly cooled mass, stir to dissolve it.
Spread the sauce on the surface of the cake and spread it with a knife.

Chocolate and sour cream glaze

Such a coating for baking is soft, delicate. You can apply the glaze in a fairly thick layer, and it will not flow, but it will not harden either. Can serve as a layer for cakes. Sour cream for this filling must be used fatty, without excessive acid.

Ingredients:

Sugar - 6 teaspoons;
Sour cream - 30 grams;
Cocoa powder - 2.5 teaspoons;
Butter - 20 grams.

Cooking process:

Mix sugar and cocoa powder, pour into a saucepan with thick walls.
Pour in sour cream, beat lightly with a whisk and put the mass on a small fire.
While stirring, bring the mixture to a boil.
Remove from the stove, cool slightly and melt a piece of butter in the mass, mix and cover the prepared cake. Put away in the cold.

Glaze with condensed milk

Chocolate icing based on condensed milk is very sweet, plastic, sticky. It serves as an optimal basis for further decorating the cake with mastic, icing figures and gluing details.

Ingredients:

Cocoa powder - 20 grams;
Butter - a teaspoon;
Condensed milk - 1 glass.

Cooking process:

Mix condensed milk and sifted cocoa powder in a thick-walled bowl.
Place on a small fire, boil and boil for no more than one minute, be sure to stir.
Let the boiled mixture cool slightly, then add a piece of butter and mix it into the glaze.
Cover the cake and put it away to cool for a few hours.

ganache

This french recipe chocolate icing is different in that it does not use powdered sugar or pure sugar. Real high-quality white or milk chocolate gives all the sweetness to the filling.

Ingredients:

Chocolate - 180 grams;
A glass of 35 percent cream;
50 milliliters of liquor (like Baileys).

Cooking process:

Bring the cream to a boil in a heavy bottomed saucepan.
Chop or break the chocolate.
Remove the cream from the heat and immediately dip the pieces of chocolate into them.
Stir until they are all dissolved. Pour the liqueur into the chilled ganache.
You can also use dark chocolate instead of white. In this case, rum or cognac will be the best flavoring, and the process of preparing all varieties of ganache is identical.

Colored chocolate icing

Chocolate-based cake topping can be more than just brown or white. For decorating cakes, you can prepare colored icing with the addition of food coloring.

For smudges on a small cake with a diameter of 18 cm, we need 65 g white chocolate.

Melt it in the microwave in a pulsed mode: heat it for 15-20 seconds, take it out, turn it over, heat it again, etc. No need to wait until all the chocolate is melted, stir it, and it will “reach” from its own heat and the heat of the bowl (if it's not plastic). Make sure that water does not get into the chocolate, let the bowl be completely dry and clean.

Here's what we'll get.

Now we add 20 g to our chocolate vegetable oil without smell! Anyone! The main thing - odorless, refined. Sunflower or corn oil works well.

Mix well! Do not worry, the mass will seem liquid, but it should be so.

These are powdered food colorings that I really like, first of all, for their versatility: they are suitable for everything. They can be used to color cream, icing, mastic and, most importantly, chocolate! Without any special additives and dances with tambourines! Moreover, the consumption for chocolate turns out to be small, but if you want to paint the cream in a bright saturated color, the dye will still take a lot.

If you want snow-white smudges, use titanium dioxide, simply in powder, you do not need to dilute with anything, but you need to mix well.

Carefully, until smooth, mix our glaze for future color smudges. See, she's pretty skinny.

We take out our already leveled and well-chilled cake. You don't need to chill it in the freezer, you can just chill it in the fridge.

We place the icing in a small pastry bag, tie it up so that it does not run away anywhere and it is more convenient for us to work.

Carefully cut off the small tip of the bag with scissors and make smudges along the edge of the cake.

Ingredients:

Chocolate (bitter, milk or white) - 100 g;
Cream (can be replaced with milk) - 2 tablespoons

Before you start making chocolate and cream cake frosting, you need the right chocolate. For this prescription will do black, milk or white, but you should not take porous types of chocolate. Aerated chocolate, when heated, rarely achieves the required density and uniformity of consistency in the glaze.

Classic frosting recipe

This cooking option is the easiest and does not require much time. You can cover the whole cake with such icing or draw original patterns using a pastry bag and your imagination. Despite the simplicity of the recipe, the icing is shiny and delicious!

The classic recipe involves the use of dark chocolate with at least 72% cocoa. It is impossible to take chocolate with fillings, cookies, nuts or raisins for cooking.

First, melt the chocolate bar in a water bath, stirring gently. It is better to cook the cream on medium heat and stir constantly.
When the chocolate is already homogeneous mass, add 2 tablespoons of cream (or milk).
Allow frosting to cool slightly before decorating cupcakes or cake.
But don't wait too long to cool down. The approximate temperature of the glaze when decorating should be about 40 degrees.

Chocolate icing is stored in the refrigerator, before use it is only necessary to warm it up. In a microwave oven, the icing can overheat and will no longer be suitable for decorating confectionery.

How to make frosting for smudges?

Icing for smudges on a chocolate cake is prepared according to the same recipe, but there are a few secrets for successful application:

Firstly, the cake must be well chilled beforehand: just put the cake or cakes smeared with cream for an hour in the refrigerator.

Secondly, the approximate temperature of the glaze for decoration should be about 40 degrees, if the temperature is lower, then smudges will not work.

And finally, thirdly, use a pastry bag to form smudges. If you don't have a pastry bag handy, take a tight bag and fill it with frosting. Tie up the bag and cut off the corner of the thickness of which there will be smudges. Use one hand to spread the chocolate icing and use the other hand to rotate the cake.

The rotating plate makes the process easier, and if you have helpers, then you have 4 hands at your disposal! Spread the frosting around the edges in an up and down motion. It is not even necessary to cover the entire cake with icing, especially if you have on hand for decoration fresh fruits and berries. Bright summer colors look appetizing next to chocolate.

Subject to these simple conditions, you will get perfect smudges!

Chocolate and Butter Cake Icing

Ingredients:

Chocolate - 100 g;
Cream (or milk) - 4 tablespoons;
Butter - 50 g.

This glaze is softer and not suitable for smudges, but is great as a base layer for mastic.

An interesting icing is obtained from white chocolate, and in the presence of food coloring, you can make a icing of pink, blue or any other color. To do this, a couple of drops of gel dye are added to the finished glaze. If you use loose paints, then add the dye at the tip of the knife and into the still hot mass.

It is recommended to use gel dyes for making colored glaze at home to get a more saturated color. This glaze is more like a cream and is suitable even for a layer of cakes. Prepared according to the same principle as in the previous recipe, only at the end you need to add butter.

This glaze, when solidified, is softer than in the previous recipe. If you are going to continue to decorate the cake, for example, with mastic, then it is better to apply the icing in 2-3 stages. The more layers you apply, the smoother your foundation will be. After cooling, you can already decorate the cake with mastic and create pastry masterpieces!

If you are a fan of simpler cakes, then you can decorate the cake with fruits, coconut flakes or colorful sprinkles.

Cake icing without chocolate

Ingredients:

Cocoa - 3 tablespoons;
Powdered sugar - 5 tablespoons;
Milk or cream - 5 tablespoons;
Butter - 30 g;
Vanillin.

Didn't have chocolate at home? No problem. Use cocoa powder for chocolate icing without chocolate. But to enhance the taste, you can add almond flavor or vanillin. Do not forget that the cream should not sour. Choose the highest quality and freshest products.

First, stir the dry ingredients, then add milk and mix.
Without ceasing to interfere, put the icing in a water bath, you can also cook simply in enamelware such a glaze, but to avoid burning, it is better to cook in a water bath.
As soon as the icing without chocolate begins to foam, it can be removed from heat and butter added.
But do not stop stirring until the icing has cooled a little.
For more uniform consistency whip the cream with a mixer.

Now you know what is sweet life? You can choose any chocolate icing recipe that you like and spoil your loved ones with delicious chocolate desserts. Everything will be in chocolate!

When there are no opportunities to prepare complex decorations for cakes and other homemade pastries, icing will come to the rescue. The confectionery component is able to turn pastries into a real work of art. He happens different types: chocolate, mirror, ganache, sugar. The list is quite large, because you can make icing from various ingredients. Her choice will depend on tastes, ingredients, time and complexity of preparation.

mirror glaze

Such decoration requires great skill and many years of practice. Mirror glaze is rightfully considered an art and a standard of beauty, its ideal shape and beauty will not leave anyone indifferent. But, as with any other work of art, decorating pastries will require a lot of time and effort. Such a glaze got its name because of the surface, which, if the requirements are met, really looks like a mirror. But when transporting and cutting ready-made confectionery need to be careful. A dense film can easily crack.

You can prepare a mirror glaze from white and dark chocolate. White in most cases is used in conjunction with food coloring to obtain a colored mass.

Preparing the mirror glaze

Ingredients:

Gelatin - 15 g.
Condensed milk - 125 ml.
Syrup - 200 ml.
Chocolate - 2 bars (180 g).
Drinking water - 100 ml + 75 ml for gelatin.
Sugar sand - 200 g.

Cooking sequence:

Soak gelatin in warm water until swelling.
Warm the syrup and mix it with sugar. Put this mixture in a water bath.
Stirring constantly, bring the sugar to the syrup completely.
Remove syrup from heat and cool.
Add the swollen gelatin and condensed milk to the cooled syrup and mix thoroughly.
If food coloring is required to prepare the glaze, at this stage they are added to the mass and mixed until a uniform color.
Melt the chopped chocolate in a water bath, mix with syrup and beat with a blender.
The finished mass should be placed in the refrigerator for 10 hours.
The same step is recommended for baking. When it is frozen, the surface becomes smooth, and the finished composition will be covered more evenly.
After the refrigerator, heat the mirror glaze to 30 degrees, beat again and quickly pour this mass onto pastries without smoothing it further.
To harden the glaze, you need to put it in the refrigerator for a few more hours.

Smudges - as a decoration for desserts

If there are no opportunities and experience in working with a mirror composition, but there is a desire, you can facilitate the process and decorate homemade smudges on the cake. The cooking process, of course, will be facilitated, but the beauty of the decoration will not fade from this. The ingredients for this method are identical to the mirror glaze components. The difference lies in the application technique.

If care and skill are required in working with mirror glaze, then a novice cook can also cope with smudges. It is enough to turn on the fantasy. With the help of cutlery, it is easy to create smudges from colored icing on the cake. When the process is over, the pastry must also be removed in the refrigerator to harden.

original recipe

For the following recipe for colored icing for smudges on a cake, which, by the way, has a low cost, you will need only three ingredients:

sunflower refined deodorized oil - 40 ml;
white or dark chocolate- 130 g;
food coloring.

The process of preparing colored glaze for smudges on the cake:

First you need to melt the chocolate in a water bath. It is important to constantly stir it.
After you need to pour in and mix until a liquid mass.
Add food coloring to the composition and beat with a blender.
Place the resulting frosting in a pastry bag.
The cooled cake should be placed on a wire rack with a stand.
It is required to apply the composition for dessert along the edge in the form of smudges.
The remaining mass can be distributed over the baking surface.

Thus, the process of making colored icing for cakes at home is not difficult. If desired, any confectioner can get the desired composition, you just need to carefully follow the cooking technology, take into account the amount of ingredients, and everything will work out!

To make a cake you will need:

200 gr. baked cookies (ideally "savoyardi");
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 st. a spoonful 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 home baking has been mastered. Serve beautiful home cake, on which colored icing for the cake is applied, for the hostess is considered the height of culinary excellence.

But many are worried and wary that something might go wrong, and often refuse such a design. But in vain!

Glossy color cake icing is the simplest and most budgetary tool, not only as a decoration for baking, but also to hide and disguise small flaws after cooking, to make the dessert elegant and appetizing.

How to make the right icing for decorating cakes?

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

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

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

Equally important is the correct distribution of glaze on the surface, for example, liquid glaze must be poured into the center so that it drains 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 finished cake must be placed on a special "podium", which coincides with the size of the baking itself, although it is quite possible to get by with a round grill. Wonder how good it looks mirror glaze for cake colored on any pastries.

Let's take an example of how to quickly, with little or no effort, prepare a colored icing for a cake recipe with a photo. Citrus fruits will be responsible for the main taste in our dessert, so our icing 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 Color Glaze

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

Making mousse cake step by step:

Grind cookies in a blender or food processor until smooth. breadcrumbs. After the “dough” for the cake is ready, you can prepare a mousse or colored icing for smudges on the cake.
Add softened butter, form a “likeness” of dough with your hands, carefully mixing the oil into dry crumbs. Form into a ball, wrap in parchment or cling film and place in the refrigerator to cool the resulting mass a little.
Spread the dough over the oiled detachable form by making small bumpers. Put the mold in the refrigerator, and while the cake hardens, start preparing the mousse. Remember that we still need to prepare the colored icing for the cake, the recipe without glucose is perfect for diabetics.
To do this, remove the zest from citrus fruits by rubbing the skin on a fine grater. In order for the dessert not to be bitter, it is necessary to remove only the colored layer, without affecting the white base near the pulp. Transfer the zest to a suitable container. beautiful cakes with smudges of colored icing and photos will cause appetite not only for the sweet tooth.
Roll the peeled lemons on the table, and then squeeze all the juice out of them thoroughly. Mix with zest and orange juice, add granulated sugar, liquor and mix well. Colored chocolate icing for the cake will go well with the aroma of citrus fruits.
Separate the whites from the yolks, the whites can be frozen for cooking icing sugar, and beat the yolks a little and add to the juice and zest. Put the mass on medium heat, and stirring regularly, wait until the resulting mass hardens. Strain it through a sieve or cheesecloth. This cake can be decorated with colored chocolate cake icing.
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 smudges, the recipe of which will pleasantly surprise you with its speed.
Transfer the mold carefully to the refrigerator and wait for it to solidify completely, this will take a couple of hours. In the meantime, while the mousse cake hardens, there is time to start preparing the glaze. How to prepare colored icing for cakes at home?
Squeeze out all the juice from the oranges, mix with powdered sugar. Powdered brown sugar or a small amount of liquid honey.

How to make colored mirror glaze for a cake? Heat the mass, and boil it in such a way that it turns out thick, clear syrup orange. After the mass becomes thick, it must be cooled by pouring it into another dish and do not miss the moment for applying to the mousse cake.

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