Glaze is the most popular and uncomplicated decoration of home-made baking, but a cake with a mirror glaze, even from a home-made pastry chef, will always look enchanting. So maybe it's time to tame her Majesty's mirror glaze, or glazage?

How to make mirror glaze with your own hands

There are many different glazed recipes, but for homemade confectioners, the following will do, without hard-to-reach ingredients and powders. Of course, questions may arise about glucose syrup and food coloring. Both of these products can be bought at a specialized pastry shop or ordered online or replaced.

Glucose syrup is replaced with inverted syrup or liquid honey. Instead of dye, you can’t take fruit juice, but you can make icing on dark or milk chocolate.

The composition of home mirror glaze:

  • 12 g of gelatin powder;
  • 135 ml of water (of which 60 ml for swelling gelatin);
  • 150 g of sugar;
  • 150 g of glucose syrup or its analogue;
  • 100 g of condensed milk;
  • 150 g of chocolate.

Step-by-step algorithm:

  1. Pour gelatin in the prescription norm of water and leave it so that its granules absorb all the moisture.
  2. Pour the remaining water into sugar and glucose syrup. Send the mixture to fire and warm until all components are dissolved and boil.
  3. Melt the chocolate until liquid. This must be done very carefully so that the product does not curl from overheating.
  4. In a tall glass of the blender send liquid chocolate, condensed milk, hot syrup. Stir the mixture with a spatula, and when its temperature reaches 60 - 70 degrees, introduce a loose trickle of dissolved gelatin.
  5. After that, you can add food coloring and break the glaze with a blender to a perfectly smooth state, trying to minimize the appearance of bubbles on the surface and holding the blender leg, tilting at an angle of 45 degrees.
  6. Next, strain the glasssage through a fine-mesh sieve to remove the resulting bubbles, cover with a film in contact and remove for half a day in the cold to ripen.

You can stain the glaze with gel dyes, dry, paste-like or fat-soluble. To make the color of the mass after staining more vivid and saturated, the mass should be bleached by adding a little white food coloring (titanium dioxide) to it.

What cakes can be coated with mirror glaze

Traditionally, mousse desserts are covered with such glaze, or glazed, but absolutely any cake can be turned into a fashionable one, with a surface that is shiny and smooth, like a mirror.

Only in the case when the surface of the mousse is not glazed, it is necessary to observe several mandatory conditions:

  1. The cake should be covered with a perfectly even layer of chocolate ganache or white icing.
  2. Before coating the dessert with a glance, the dessert should be sent for 3 to 4 hours, and preferably all night in the freezer, so that it freezes well.
  3. After applying the glaze, she should be allowed to stand for 10 to 15 minutes, so that she “grasps,” and then send the cake to the shelf of the refrigerator to defrost for 5 to 7 hours.

Thus, observing these simple rules, you can cover with bright glossy icing cakes from biscuit, sand, puff and other cakes. You can fill the entire surface of the cake or limit it only to the top, forming beautiful smudges on the sides.

Important: so that smudges do not reach the bottom, forming unaesthetic puddles at the foot of the dessert, the temperature of the dessert should be no more than 28 - 30 degrees.

The right cake coating technology

If it turned out to prepare a mirror glaze, then this is only 50% success. The remaining 50% will depend on how much the pastry chef applies the glaze correctly.

For the design process to go without a hitch, you will need the following tools:

  • hand blender;
  • Microwave;
  • cooking thermometer;
  • grill or stand;
  • the container where the remaining glaze will drain;
  • long and wide knife or shoulder blade.

Cake filling process:

  1. Remove the icing from the refrigerator, heat it in the microwave to the operating temperature (35 ° C), kill with a blender and strain through a sieve.
  2. Remove the frozen ganache-covered cake from the freezer. If the dessert is mousse, remove it from the silicone mold.
  3. Transfer the dessert to the wire rack, under which there is a container for draining excess. If the cake has an irregular shape, then it is better to install it on a pedestal. This will help grab the bottom edges.
  4. Further, icing is poured on top of the cake. First, the mixture is poured into the center, and then distributed around the perimeter, so that the sides are covered. From the flat surface of the dessert, you can remove the excess glaze with a wide knife or spatula.
  5. After waiting 10 to 15 minutes until the icing “seizes”, raise the cake on your hand and wrap the hanging thin threads of glaze and flows under the bottom.

After all the manipulations, it remains only to transfer the cake to the substrate and add optional decorative elements from chocolate, berries or caramel if desired.

Strawberry Mousse Cake with Mirror Glaze

Mousse cake with mirror glaze usually, in addition to a layer of mousse and glaze, also has a base layer of biscuit / shortcrust pastry, as well as a layer of berry or fruit confit / compote.

Consider the simplest version of such a dessert with strawberries, for which you will need:

  • 300 g shortbread cookies;
  • 40 g soft butter;
  • 60 g of condensed milk;
  • 500 g of strawberries (200 g for confit and 300 g for mousse);
  • 250 g of sugar (50 g for confit and 200 g for mousse);
  • 10 g of starch;
  • 35 g of gelatin (10 in confit and 25 in mousse);
  • 60 ml of water;
  • 500 ml cream for whipping.

Cooking Technology:

  1. Crush the cookies until crumbs and mix with soft butter and condensed milk, then tamp in the cooking ring, which will be 2 cm less than the shape for assembly, and freeze.
  2. For confit, stir sugar with starch, pour in the puree of strawberries and boil until thick. Then remove from heat and introduce pre-soaked and melted gelatin. Pour the cooled berry mass into a mold, 2 cm less than the mold for filling the cake, and freeze.
  3. For strawberry mousse, puree the berries with a blender, and then pass through a sieve, mix with sugar and instant gelatin. Warm everything up to uniformity, constantly mixing and not allowing heating above 60 degrees. Beat the cream into a lush foam, and then in several stages introduce strawberry puree with gelatin, stirring with a spatula or mixer.
  4. Pour about 1/3 of the mousse into the silicone mold for the future dessert, remove for 5 minutes in the freezer so that it “grabs” a little. Next, lay out a layer of frozen compote, pour the rest of the mousse, and drown the cake from the shortbread cookies last.

Ready dessert sent to the freezer, and after freezing, pour with a mirror glaze prepared according to the recipe above.

Cooking with sponge cakes

Fans of traditional cakes can also decorate their pastries using fashionable technique.

To do this, bake your favorite cake with biscuit cakes, make a mirror glaze and additionally prepare an oil cream from:

  • 180 g of softened butter;
  • 50 g of powdered sugar;
  • 75 g (or 125 g, if done without powder) of condensed milk.

The sequence of actions:

  1. Beat soft oil with powder and condensed milk in a gentle and airy cream, with which to smooth the surface and sides of the product. Then put the dessert in the refrigerator for several hours.
  2. Most often, biscuit cakes are decorated with beautiful smudges from glasazh. For them, it is necessary to transfer the icing into a pastry bag, cut off the tip and, quickly moving along the outer edge of the cake, apply smudges, and finally distribute the glazed top.

So that smudges do not "float away" you need to work very quickly so that condensation does not have time to act on the cream.

Dessert with Coconut and Pineapple

Pineapple confit, coconut praline and almond biscuit, buried in the most delicate mousse on coconut milk - these are exotic that will not leave anyone indifferent. If it seems that doing such a miracle at home is not realistic, then you just need to carefully study the technology, and it turns out that there is nothing complicated, and all the ingredients are available.

So, for an almond biscuit you need to take:

  • 1 egg
  • 24 g sugar;
  • 16 g butter;
  • ½ g of baking powder;
  • 30 g of wheat flour;
  • 10 g of almond flour.

For a crispy coconut layer, the following should be prepared:

  • 24 g waffles (corn flakes);
  • 26 g coconut flakes;
  • 70 g of white chocolate;
  • 30 g of butter.

The composition of the exotic pineapple confit will include:

  • 300 g pineapple;
  • 25 g of sugar;
  • 10 g of starch;
  • 10 g of gelatin;
  • 60 ml of water.

To make mousse in coconut milk, you need to take:

  • 200 ml of coconut milk;
  • 2 yolks of chicken eggs;
  • 50 g of sugar;
  • 25 g of white chocolate;
  • 250 ml of heavy cream;
  • 10 g of gelatin;
  • 50 ml of water.

Working process:

  1. For a biscuit, warm the egg with sugar in a steam bath until all the grains are dissolved, then beat in a lush foam, to which add a mixture of both types of flour and baking powder. Lastly, pour melted butter over the edge of the bowl and stir. Bake a 16 cm biscuit.
  2. For a crunchy layer, beat the waffles (flakes) into crumbs, combine them with coconut flakes, melted butter and chocolate. Tamp the resulting mass in a ring (Æ16 cm) and freeze.
  3. Pineapples turn into a mashed blender, mix with sugar and starch and boil for 5 minutes, otherwise the acid will not work gelatin. Prepared gelatin is added to the fruit puree that has cooled down to 60 degrees. Confit also freeze in a 16 cm ring.
  4. For mousse in coconut milk, brew the yolks with sugar, in a hot cream, melt the chocolate and gelatin swollen in water.When the cream has cooled to 20 degrees, combine it with whipped cream.

When all the components of the cake are ready, it remains only to collect dessert, drowning confit, roasting and biscuit in the form with mousse. While the cake is frozen, prepare a mirror glaze and other decorative elements, for example, isomalt pineapple, and then make a dessert.

Cosmic Cake with Mirror Glaze

At one time it was very popular to give stars. In this case, the birthday man received a certificate confirming that somewhere in the universe there is a heavenly body named by his name. But you can give your loved one a whole galaxy - a cake with mirror glaze in the "space" technique.

 

To turn your favorite birthday dessert into a galaxy, you will need:

  • mirror glaze;
  • dark blue, bright blue, raspberry and purple food colors;
  • silver kandurin;
  • sugar balls of different sizes in silver color.

How to decorate a cake:

  1. Divide the glaze into four parts and color: two large parts in primary colors (blue and blue) and two servings (literally 50 ml each) in raspberry and violet.
  2. Set the frozen cake on a stand. Pour primary colors into one container, mix gently, but do not mix, then pour on the cake. From above randomly apply strips of auxiliary colors. Carefully remove excess with a spatula.
  3. Let the cake stand for several minutes, and then use a brush to powder it with a silver sheen and scatter stars - sugar balls on top.

The beauty of this technique is that it is almost impossible to spoil the decor, and each time a new unique galaxy will be obtained.

"Red Velvet"

New trends in the confectionery business could not help but even touch on classic recipes that have been tested over the years. That is how the red velvet mousse cake appeared under the mirror glaze.

To cook it, you will need to bake a red "velvet" biscuit from this set of products:

  • 1 egg
  • 160 g of sugar;
  • 45 g butter;
  • 95 g of vegetable oil;
  • 140 g of flour;
  • 5 g of cocoa;
  • 1.5 g of salt;
  • 2.5 g of soda;
  • 2 g of vanillin;
  • 3 ml of white wine vinegar;
  • 95 g fatty kefir or buttermilk;
  • red dye.

In order not to use dye, you can color the cake with beet juice, but in this case, baking soda and vinegar should be replaced with a baking powder.

The second component of the cake is a cranberry confit. If desired, this berry can be replaced with any other red color, but cranberry sourness will simply blend in perfectly with the taste of mousse on a sparkling drink.

Proportions of components for the berry layer:

  • 225 g chopped blender in mashed cranberries;
  • 6 g of sheet gelatin (for powder, you need another 60 ml of water);
  • 10 g of starch;
  • 65 g of sugar.

The composition of the mousse, which will envelop all this splendor, will include:

  • 10 g of sheet gelatin (for powder, take 100 ml of water);
  • 170 g of dry or semi-dry champagne;
  • 20 g of lemon juice;
  • 130 g of sugar;
  • 130 g of heavy cream;
  • 30 g of water;
  • 2 eggs.

Cooking:

  1. For biscuit cake, you can simply put all the ingredients into the mixer and mix them at medium speed until smooth. Bake one cake (Æ 18 cm) from the resulting dough. Allow it to lie down overnight in the refrigerator, wrapping it with foil, and then cut out two cakes from it with a diameter of 16 cm and a thickness of 1 cm
  2. Cranberry confit is prepared in the same way as strawberry in the cake recipe above. The mass that has cooled to room temperature is frozen in a ring (Æ 16 cm).
  3. In a stewpan, heat champagne and lemon juice with 30 g of sugar. Grind another 30 g of sweetener with yolks, which are then brewed in hot champagne until thick. Beat cream into lush foam and put in the refrigerator.
  4. From the remaining sugar and water, boil the syrup, which is boiled to 117 degrees, and then inject into a whipped squirrel in a thin stream. Mix half of the resulting meringue with whipped cream, and the second with champagne custard. Then combine both masses.
  5. Collect the cake in a ring or silicone mold, filling it as follows: 1/3 mousse, sponge cake, 1/3 mousse, cranberry confit, 1/3 mousse and second cake.

Before sending to the refrigerator, the last biscuit cake must be pressed a little into the mousse so that it is completely equal to it. After freezing, cover the dessert with white mirror glaze.

Three Chocolate Cake

Dark chocolate glaze, casting a mirror shine, is requested as an adornment of the Three Chocolates mousse classic.

For this cake you will need to bake a chocolate biscuit, taking:

  • 100 g butter;
  • 100 g of powdered sugar;
  • 2 eggs;
  • 130 g of flour;
  • 20 to 40 g of cocoa powder;
  • 4 - 5 g of baking powder.

On top of the chocolate biscuit there will be three layers of mousse from different types of chocolate (dark, milk and white).

The following are the proportions for one serving of mousse, so you will need to take three times as many products and three different types of chocolate on the cake:

  • 2 yolks;
  • 45 g of sugar;
  • 150 g of milk;
  • 150 g of chocolate;
  • 9 g of gelatin;
  • 90 ml of water;
  • 250 g of confectionery cream.

The sequence of actions:

  1. Beat soft butter with sweet powder, introduce one egg at a time and mix from loose components. Bake a cake from this test. When it cools, cut off the upper crust and cut it to the size of the future cake.
  2. For mousse, grind the yolks with sugar, combine with milk and brew until thick. Stir the pieces of chocolate and gelatin soaked in water in a hot cream. When the mixture has cooled to room temperature, combine it with cream whipped into a stable foam.
  3. Set the ring on a serving plate, lining its sides with a thick film. Place a biscuit and pour dark chocolate mousse on top. Put the dessert in the refrigerator. When this mousse hardens, pour milk chocolate mousse on top, and after it hardens - from white chocolate.

Garnish a frosted dessert with a mirror icing on dark chocolate. As an additional decor, you can make chocolate feathers from three types of chocolate.

As you can conclude, even without buying food colors with mirror glaze, you can create a real masterpiece, and if you spend a little money on dyes and kandurin, it’s easy to give your loved ones even a whole galaxy.

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