Glaze for cake

Step-by-step preparation

Cooking time: 1 day 1 hr

1. STEP 1

   

   How to make frosting for a cake? Prepare your food. Any gelatin will do - sheet or powder. Take filtered water. Choose natural condensed milk, without vegetable additives. Fat-soluble dye, color of your choice.

2. STEP 2

   

   Soak the gelatin in ice water. You can replace some of the water with pieces of ice. Soak the leaf for no more than 7-10 minutes, then remove it and squeeze it out. If you have powdered gelatin, fill it with ice water in a ratio of 1:6, that is, 12 g of gelatin will take 72 g of water. Measure everything on electronic scales.

3. STEP 3

   

   Take a tall jug or glass from an immersion blender, put condensed milk in it, and finely chopped white chocolate on top.

4. STEP 4

   

   Combine water, sugar and glucose syrup in a saucepan, put on fire and gradually heat the mixture to 40°C until the sugar dissolves. At this point, there is no need to stir the sugar; move the saucepan slightly on the stove, this will help the sugar dissolve faster.

5. STEP 5

   

   After the sugar has dissolved, increase the heat and wait until the mixture boils. Start measuring the temperature of the syrup with an electronic thermometer. Stirring with a spoon, bring the syrup to a temperature of 103°C. At this stage it is very important to monitor the temperature: if the syrup is not cooked enough, the glaze will drain from the sides of the cake

6. STEP 6

   

   Pour the hot syrup into a jug with condensed milk; this will cause the chocolate to begin to melt. Measure the temperature of the contents of the jug again.

7. STEP 7

   

   When the temperature reaches 85°C, add gelatin. The swollen powdered gelatin can first be slightly melted in the microwave and poured into a jug. Mix everything carefully.

8. STEP 8

   

   Add a few drops of coloring and begin blending the mixture with an immersion blender at low speed until a smooth emulsion is obtained. Hold the blender nozzle at an angle of 45 degrees - this way you will avoid the formation of bubbles that go into the resulting funnel.

9. STEP 9

   

   If bubbles do form, strain the glaze into another jug ​​through a sieve. Cover it with cling film in contact and put it in the refrigerator for 12-24 hours to ripen and stabilize.

10. STEP 10

    

    After a day, remove the glaze from the refrigerator and bring it to a working temperature of 30-35°C in the microwave. You can pour it over well-frozen mousse cakes or pastries that have a perfectly smooth surface.

11. STEP 11

    

    Glasage is executed perfectly if nearby objects are reflected in it, like in a mirror. Have beautiful desserts!

Comments on the recipe

Esenija

12.11.2023

4.9

Man, the look turned out great... I immediately recognized your hand from the photo... very beautiful

olgaS

12.11.2023

4.5

Thank you! I will try! Instead, I'll give you this recipe:

Ira

12.11.2023

4.6

Mila_nik, this is aerobatics, of course, I would never do this, such subtleties in preparation, but I thought that there was nothing special in preparing such beauties when I looked at such cakes in store windows. Thank you for such beauty, it made me happy!

Nika

12.11.2023

4.6

What a beauty, I'm just delighted!!!! Very, very cool!!! Thank you very much for mk!!!

TUFomanKa

12.11.2023

4.9

Bore/formalist question: the recipe calls for 75 ml of water. Then we soak the gelatin in 72 grams of water. Actually, these 72 grams were used. Then in the text - water, syrup and sugar are mixed. Is this another 75 ml that needs to be taken, in addition to what went into the gelatin? And so as not to have to go twice, do we add the gelatin, when it needs to be added, with the water in which it was floating or squeeze it out? It is clearly stated there about sheet metal, but I have powder, it “can be melted.” Should I heat it with water or drain the water and then heat it?