How to make leaks on the cake

Lects on the cake give a dessert a very spectacular, appetizing appetizer. That is why experienced confectioners and choose this method of decorating the cake. No need to be a specialist to create the original design of a sweet dessert. In our article you will find simple and "workers" tips, how to make beautiful leaks on the cake.

1
Recipe Glazes for Lects

It is from the quality of the glaze will depend on the appearance of the sublishes. If you just melt the chocolate tile, then you will not be able to do beautifully on the cake. Your attention is a glaze recipe that is ideal for creating a sweet treat.

Required ingredients:

chocolate drops - 100 g;
liquid cream (15% fat) - 80 ml.;
creamy oil - 1 tbsp.

You can use confectionery drops from both white and black chocolate. By adding the food dye to the white glaze, you will get the desired shade or the color of the lifettes.

1 step - Put cream into a saucepan, put on fire and bring to a boil;
2 step - chocolate droplets put into a deep glass plate and pour hot cream;
3 step - rhythmically stirring the wedge of the resulting mass until it acquires chocolate color;
4 step - soften the creamy oil and add to chocolate, we continue to rhythmically mix;
5 step - to prepare a water bath, put a plate with chocolate and continue to beat the mass with the help of a whisk (stirred until the chocolate is completely melted and we will not make lumps in the mass);
6 step - give glazes a little cool before starting the cake.

Lects from this glaze are obtained very elegant, thin and neat.

2
Thick glaze for expressive sublists

You can prepare a chocolate glaze, which will create the effect of volumetric ottes. It is suitable for cakes with a large mass, such as wedding.

Required ingredients:

gelatin - 2 g;
waters are warm - 1 tbsp.;
chocolate drops - 100 g;
liquid cream (15% fat) - 50 ml.

The glaze absolutely does not have the taste of gelatin. It remains the same chocolate.

1 step - soak gelatin in warm water and leave to swelling;
2 step - cream boil in a saucepan and a thin jet pour into the prepared gelatin;
3 step - we thoroughly mix so that the lumps are not formed in it;
4 step - pour the resulting mass into chocolate drops;
5 Step - chocolate put on a water bath, rhythmically interfere with a wedge to completely dissolved chocolate.

3
Checking properly cooked glaze

After you prepared the glaze, do not hurry to immediately begin to decorate the confectionery masterpiece. First, the finished glaze should be checked to make sure that it will look like on the cake.

1 step - Take a glass jar or a glass with smooth walls, send it to the refrigerator for 1 hour (approximately such a temperature will be your cake before the start of its design);
2 step - chilled bank turning over, carefully pour a small amount of glaze with a dessert spoon on the walls of the container and see what it turns out;
3 step - if the smoke will not reach the middle of the bank, then the glaze turned out to be too thick and it must be diluted with warm cream (if the mass turned out to be too liquid, you need to melt some more chocolate drops);
4 step - the glaze that has passed the check can be used to decorate the cake.

4
Cake decoration by subtep

When the glaze was prepared and passed the check, you can start decorating the cake. You can work with a conventional dessert spoon for working with liquid icing, and it is necessary to use a paper or polyethylene cornet.

1 step - in a spoon, type the glaze (it should be warm);
2 step - Turn the spoon down to get a glaze from it and slowly move throughout the cake office;
3 step - droplets will begin to appear on the cake, it is not necessary to stop their movement (they will stop themselves);
4 Step - decorated cake to remove into the refrigerator for pouring outputs.

So that the leaks look well, the cake must be kept in the refrigerator a couple of hours.