Cooking glaze for cake

Fashion has a serious impact on all aspects of human life. Culinary art, in particular, decoration of confectionery products, is no exception. And if fifteen or twenty years ago in the fashion were fanciful and numerous decorative elements, then today on the crest of the wave - laconism and severity.

So, if you are trying to decorate your cake in accordance with the fashion trends, then the best choice will be the icing for the cake. Since using a traditional oil cream it is impossible to obtain the necessary smoothness of the surface and to achieve the fineness and elegance of the pattern lines.

In order to decorate the cake with icing, special tools are needed - a pastry knife (a wide knife can be used) and a rule is a plastic plate with a perfectly smooth and smooth surface. For the convenience of work, you also need a rotating stand, on which you will need to install a cake.

How is the icing for the cake? A tray with a product prepared for decoration is mounted on a rotating stand, part of the glaze is laid on it. Now you need to untwist the stand and, holding the spatula at an acute angle to the surface of the cake, smoothen the glaze. The harder you press the spatula, the finer the glaze will be. The thickness of the layer is influenced by the angle at which you will hold the spatula, the closer it is to ninety degrees, the more glaze will be removed, that is, the layer will be thinner.

After leveling the glaze, the cake is removed from the stand and, with the help of the surface rule, the ideal smoothness is given. The movement of the rule starts from the far side of the cake, that is, we drive the instrument in the direction of "to itself". The pressure should not change during the entire movement. If the first time to achieve smoothness failed, the operation must be repeated.

After that, the remains of the glaze are removed from the edges of the cake, and the product is left for two to three hours to dry the top layer. Now you need to apply the frosting to the cake on the side surfaces. If the cake has a round shape, then it is again installed on the stand and the glaze is applied with a spatula. In square cakes, glaze is first covered with opposite sides, forming equal angles, and after the applied layer dries, cover the remaining two sides with glaze.

But how to prepare the icing for the cake? There are many recipes . For example, sugar cane is the simplest. In order to cook it, you need to sift 225 grams of powdered sugar in a bowl and dilute it with two or three tablespoons of hot water, all the while massaging the mass with a spoon. Glaze in density should resemble homemade sour cream, and whisk and grind it until it becomes homogeneous and lush. Important point: the sugar coating dries very quickly, so it should be applied to the cake immediately after cooking.

The chocolate icing for the cake is prepared this way. 175 grams of chocolate should be broken into pieces and put it in a saucepan, where 150 ml of low-fat cream is poured. Heat this mass over a small fire, stirring constantly. We wait until the chocolate has completely melted, and remove the pan from the fire, adding 30 grams of butter, stir it. Apply this glaze is better cooled.

Very tasty caramel icing is prepared from candy-toffee. For two hundred grams of toffee (such as "Golden Key" or "Kis-kis"), we need a quarter of a glass of cream or milk, 40 grams of butter and a couple of spoons of powdered sugar. In hot milk we put candies and melt them on low heat. Then add to the mass of powdered sugar and butter. Caramel glaze must be applied in a warm form.

It's enough just to make a protein glaze. One protein takes 150 grams of powdered sugar and a little lemon juice. Protein whisk, gradually pouring powdered sugar. At the end of whipping, when we get a thick, steady foam, add a little lemon juice.

Similarly, the royal icing is prepared, which is often used to decorate wedding cakes. This kind of glaze is used both for coating the surface of the cake, and for applying a variety of patterns. We connect two refrigerated proteins with a quarter teaspoon of lemon juice and rub until homogeneous. Now we pour 150 grams of sifted sugar powder to the proteins and again thoroughly mix. Gradually add about three hundred grams of powdered sugar, grinding the mixture. Our glaze should be lush, uniform and rather thick.

In any glaze, you can add various flavors (vanillin, cognac, citrus peel) or food colorings.