Tasty glaze for cake – one of final strokes in creation of a festive dish. The dessert for a special case has to be unusual therefore each hostess has the recipe of a sweet covering. If you the beginning confectioner, try to prepare him, following these simple recommendations, from egg whites, chocolate, cocoa of powder, a desi and other ingredients.
Proteinaceous glaze for cake
Ingredients:
- 2 egg whites; - 4 tablespoons of icing sugar.
Beat the cooled whites a nimbus or the mixer at an average speed to air foam. Pour into it in the small portions icing sugar and continue to shake up sweet egg mix to density, saturated white color and the soft (falling-down) peaks. Make registration glaze cake or a biscuit right after preparation, otherwise it will dry up.
If whites are badly beaten, put a bowl for 20 minutes in the fridge or impose with ice. Besides, it is possible to add a pinch of salt or several drops of fresh lemon juice to an egg mixture.
On the basis of proteinaceous glaze the color covering of any shade easily becomes, for this purpose it is enough to mix of it with dye, preferably natural. The teaspoon of crimson or beet juice will give red or burgundy color, carrot or orange juice – orange, hot coffee – brown, spinach broth – green, saffron infusion – yellow and so forth.
Chocolate cover for cake, a biscuit
Ingredients: - 100 g of white or dark chocolate; - 100 g of a desi; - 3 tablespoons of milk; - salt pinch; - 1.5 tablespoons of sugar; - 1/3 tsps of vanillin. Break a chocolate tile on pieces, cut a desi, put everything in a stewpan or a small pan and establish on a water bath. Continuously stir slowly the thawing weight with a wooden scapula not to allow burning. As soon as it becomes uniform, add vanillin, sugar and salt, and after their dissolution carefully pour in milk. Prepare a chocolate cover before solidification, then remove ware from a plate. At once lower it in the big container with ice water for 30-40 seconds then shake up 5-10 minutes the mixer until it begins to lag behind nozzles quietly.
Plain dark glaze for cake
Ingredients: - 3 tablespoons of powder of cocoa; - 4 tablespoons of milk; - 60 g of a desi; - 3 tablespoons of sugar.
Too friable or uneven surface of cake can be smoothed, having thinly missed the mark it with dense jam. Wait until it dries up, and you apply glaze.
Connect in a pan milk, powder cocoa and sugar, heat on slow fire. You cook a chocolate syrup, constantly stirring slowly until it gains uniform consistence. Throw a desi, let's it thaw, to interfere completely with brown weight, and set aside ware. Take a flat scapula and immediately smear a biscuit or cake, quickly distributing glaze on its surface. If all of you tarried, and tasty glaze stiffened, just warm up it.