How to make a glaze

Glaze is chocolate, sugar. It covers the top of confectionery products - cakes, cakes, buns, gingerbread and cookies. It should be moderately thick and not very liquid.

Several cooking tips and applying glazes:

In order for the surface of the cake or other product to look even, it needs to be lubricated with thin jam, and then the icing, or first lubricate the glaze with a thin layer, and then thicker.
After cooking, the glaze slightly cool it, and then we already apply.
Hot icing should not be watering the product with cream cream, but if necessary, then we cover the cream with a jam, sprinkle cocoa or sugar powder, and then apply the glaze.
Chocolate glaze in taste is combined with brandy, rum, vanilla and coconut chips.

1
How to do the glaze chocolate thick?

Such a glaze to taste resembles bitter chocolate, thick, suitable for lubricating the top of the cakes.

For glaze you need:

100 g sour cream;
3 tbsp. Sugar spoons;
2 tbsp. spoons of butter creamy;
3 tbsp. Spoons of cocoa powder.

Cooking:

We mix the sour cream with sugar and cocoa, cooking on a slow fire all the time stirring until it thickens, about 10 minutes.
We intervene the oil, let it dissolve, continue to mix until the glaze will get a glossy shine.
I immediately smear the cake at once, otherwise cooled, it thickens.

2
How to make a chocolate glaze that does not require brewing?

Such a glaze does not harden for a long time, it can be applied to hot and cold cakes, buns and cookies.

For chocolate glaze you need:

1 tbsp. spoon starch potato;
3 tbsp. Spoons of dry cocoa, water and sugar powder.

Cooking:

We mix with a powder cocoa and starch, we pour ice water and smear well. Gothic is ready.

3
How to make chocolate glaze, which professional confectioners use?

For professional glaze you need:

1 tbsp. A spoonful of butter, condensed milk and cocoa powder.

Cooking:

We melt oil, add cocoa to it and condensed milk, and you can lubricate cakes, eclairs, cakes and buns.

4
How to make a glaze lemon?

Lemon glaze is suitable for lubricating donuts, cookies, cakes, cupcakes and gingerbread.

For lemon glaze, you need:

2 tbsp. spoons of lemon juice and hot water;
200 g of sugar powder.

Cooking:

We mix the juice with hot water, add sugar powder and rub until the icing is shiny. You can lubricate fresh pastries.
You can also prepare a berry glaze, only instead of lemon juice you need to add a berries puree: strawberries, raspberries, black or red currant, cherries, cranberries.

5
How to make a blubber glaze to decorate cakes?

For protein glaze, you need:

1 cup of sugar powder;
1 Eggs protein;
lemon juice on your taste.

Cooking:

We mix the cooled protein and sugar powder, rub it, until the mass turns, adding the lemon juice gradually, we try to taste. Ready glaze should be shiny, glossy.
We apply the glaze to the cakes, and put in a warm oven, or dried, laying out on the table.

6
How to do iced icing with gelatin?

The glaze with gelatin will not crumble on the finished product, suitable for cupcakes, cakes and buns.

For sugar glaze you need:

1 cup of sugar;
1 Chain. spoon gelatin instant;
2 chain. Cocoa powder spoons;
6 tbsp. Water spoons.

Cooking:

Gelatin fill 2 tbsp. spoons of cold boiled water and let it swell 5-10 minutes.
Sugar pour the remaining water, and cook syrup, stirring until all sugar is dissolved.
We add gelatin and interfere until it is completely dissolved.
We are whipped with a mixer until you packed, 2-3 minutes.
Glaze Delim on 2 parts: one - white, the other is tinted in another color (yellow, orange - turmeric, carrot juice; pink, burgundy - beet juice; green - spiny juice or spinach; purple - juice of red cabbage; brown - cocoa powder, soluble coffee).
The top of the cupcake is failed in a brush in a white glaze, and drip down a drop of another color, and then we make divorces that resemble a marble pattern or stars.
Such a glaze freezes quickly (in 5 minutes).

Now we have learned to cook the glaze, which can be decorated with cakes, cupcakes, buns and cakes.