What is icing or how to decorate pastries. Chocolate icing for cake: recipes Meaning of icing

- (German Glasur - from Glas - glass), 1) vitreous protective and decorative coating on ceramics, fixed by firing (transparent or not ... encyclopedic Dictionary

Glaze

- J. German. watering, ant, glassy gloss, induced through fire on stone (clay) dishes. Glazed, glazed, glazed... Dictionary Dahl

Glaze

- Thick sugar syrup for the preparation of candied fruits, for dousing finished flour products. and 1 more definition Ozhegov's dictionary

Glaze

- A thin vitreous layer on the surface of ceramic products, formed due to the melting and subsequent solidification of a special... Construction dictionary

Glaze

- - vitreous protective and decorative coating on ceramics, fixed by firing. Historical dictionary

GLAZE

- And, pl. no, w. 1. Glossy glassy alloy, which is used to coat earthenware, faience, etc. dishes. To glaze - to cover ... Dictionary of foreign words

glaze

- (on ceramic dishes), for the first time at Poroshin, 1764; see Christiani 58. From it. Glasur - the same; cf. Kluge-Götze 209. Barely... Vasmer's etymological dictionary

glaze

- EYE "UR, glaze, pl. no, female (German Glazur). 1. A special glossy alloy that covers the dishes (do not... Explanatory Dictionary of Ushakov

Types of glazes

Glazes can be transparent or opaque, colorless or tinted, glossy or matte. The basis of the glaze is kaolin, quartz and feldspar. Metal oxides are also added to the composition of the glaze.

Depending on the method of preparation, glazes are divided into raw and fritted. Raw glazes are the simplest: all components are crushed and mixed with water to a certain density of glaze slip. To obtain fritted glaze, the components of the glaze mixture are fritted, that is, fused (usually at a temperature of 1200-1300 ° C), as a result of which insoluble silicates and other compounds are formed. After melting, the frit is poured into a container with water, where it cools down, then dried and carefully ground in a mortar.

There are glazes of tight and fusible. Refractory are used for porcelain, fireclay, hard faience. Their melting point is 1125-1360 °C. For majolica, glazes are taken that melt at a temperature of 900-1100 ° C.

colored glazes

To decorate porcelain and majolica products, brightly colored colored glazes are often used, the so-called. watering. The color is achieved by introducing metal oxides and salts into the colorless glaze. So, cobalt oxide gives a color from light to dark blue; chromium oxide - green, and in the presence of tin - pink, red; copper oxide is used to obtain emerald green, blue-green glazes, as well as copper-red glazes for restoration firing; compounds with manganese give brown, pink colors; iron oxide - from yellow and red to brown and black, etc.

Notes

Literature

• Mendeleev D.I.,// Encyclopedic Dictionary of Brockhaus and Efron: In 86 volumes (82 volumes and 4 additional). - St. Petersburg. , 1890-1907.

Links

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Synonyms:

See what "Glaze" is in other dictionaries:

- (German Glasur, from Glas glass). A vitreous layer applied to earthenware, faience, porcelain dishes and tiles, imparting shine to them and preventing water seepage, otherwise called. ant. 2) outer white shiny layer of teeth, called ... ... Dictionary of foreign words of the Russian language

Coating confectionery products (gingerbread, cookies, sometimes pies and cakes) with a dense, thin shell of sugar tinted with food coloring (zest), or a mixture of sugar and chocolate or eggs (complex glaze or couverture). Usually… … Culinary Dictionary

Coating, enamel, glaze, murava, chandeliers Dictionary of Russian synonyms. glaze glaze Dictionary of synonyms of the Russian language. Practical guide. M.: Russian language. Z. E. Alexandrova. 2011 ... Synonym dictionary

glaze- and, well. glaçure, German. glaze. 1. Alloy for coating ceramic products. Sl. 18. The glaze, which he knows how to make, greatly decorates pottery. Schumacher Report 548. On the newly invented in France painting on porcelain without glaze. Poroshin Zap. 53.… … Historical Dictionary of Gallicisms of the Russian Language

GLAZE- (irrigation, murava), a vitreous mass covering a clay product with a layer impervious to liquids. It is obtained by firing clay products, the so-called "shard", in special kilns, due to the melting of the covering ... ... Big Medical Encyclopedia

Glaze- - a vitreous coating on ceramic products, protecting them from the destructive action of liquids and gases, as well as giving them a more spectacular appearance. [Terms of the Russian architectural heritage. Pluzhnikov V.I., 1995] Glaze - ... ... Encyclopedia of terms, definitions and explanations of building materials

GLAZE, glazes, pl. no, female (German: Glazur). 1. A special glossy alloy that is used to cover dishes (not glass). The glaze cracked and crumbled. 2. Sugar syrup specially prepared for boiling fruits in it and for decorating sweet flour ... Explanatory Dictionary of Ushakov

glaze- GLAZE, book. ant, book lining, book watering GLAZED, glazing, glazing, glazing, knizhn. grumpy, bookish ant, bookish pouring, book watering, book irrigation … Dictionary-thesaurus of synonyms of Russian speech

Glaze- - a thin vitreous layer on the surface of ceramic products, formed due to melting and subsequent solidification of a specially applied ceramic mass of a certain composition. Glaze improves physical and chemical and decorative qualities... Builder's Dictionary

- (German Glasur, glass from Glas), 1) a vitreous protective decorative coating on ceramics, fixed by firing (transparent or opaque, colorless or colored). 2) A layer of hardened sugar on fruits, sweet flour products ... Modern Encyclopedia

- (Germ. Glasur from Glas glass), 1) a vitreous protective decorative coating on ceramics, fixed by firing (transparent or opaque, colorless or colored). 2) A layer of frozen transparent sugar on fruits, sweet flour products ... Big Encyclopedic Dictionary

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Many housewives love to cook homemade desserts. Cakes or a cake with chocolate icing will please adults and children, especially if you strictly adhere to the cooking recipe. A glaze of white or dark chocolate will be an excellent option for decorating bird's milk desserts, biscuit cakes and other homemade pastries.

How to make chocolate icing for a cake

In order for the fondant to get the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you need to get a matte or glossy mixture. Classic chocolate icing on the cake is prepared quickly and easily. Each housewife has her own recipes and secrets for making fudge for pies and cupcakes, but there are a few basic rules for how to make chocolate icing for a cake:

1. The consistency should not be very thick or runny. The ideal option would be a creamy mass, because it is more convenient to apply it to the product. This mixture will harden faster.
2. If you get a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick diluted with a spoonful of warm water.
3. It is better to make powder yourself from sugar using a coffee grinder. The finished powder must be further sieved.
4. If you replace the water with lemon juice, then the chocolate icing for the cake will turn out sour, which will give an unusual taste to the sweet dish.
5. If you want a lean option, just melt the tile.
6. Many recipes call for the addition of butter for extra softness.
7. If you apply jam from berries or fruits on the product before glazing, then the mass will lie in a perfectly even layer.

Chocolate icing - recipe

You can make a mass from confectionery tiles or cocoa: depending on which recipe for chocolate icing for the cake you liked. You can use the resulting composition for applying inscriptions, connecting cakes, decorating. An experienced hostess knows that glazed pies always look more attractive than untreated ones, so it's worth taking a few minutes to prepare the composition. The classic base involves the use of sugar, cocoa, milk or water.

Below are a few photo recipes describing how to make chocolate icing for a cake. Before using the fondant, it is recommended to cool a little so that it does not spread over the dish. If using buttercream, cool the mixture even more. Distribute better with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.

From cocoa

The presented photo recipe will tell you how to cook a delicious plastic mass to decorate confectionery. When hardened, a dense glossy crust will be obtained. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Cocoa chocolate icing is suitable for topping cupcakes, sweet pies, cakes or creamy desserts such as soufflés.

Ingredients:

• milk - 4 tablespoons;
• butter - 50 g;
• cocoa - 1 spoon;
• sugar - 4 tablespoons.

Cooking method:

1. Melt butter over low heat.
2. Add granulated sugar with milk to the saucepan.
3. Cook until sugar is completely dissolved.
4. Sift cocoa powder through a sieve, add to the milk mixture.
5. Warm everything up for about two minutes.
6. Let the mixture cool before decorating the cake.

From cocoa and milk

Many recipes call for cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, dense. There are many photo recipes that provide for different proportions of products. By experimenting, you can constantly get glaze from cocoa and milk of different shades and tastes. Coconut flakes, nuts, confectionery dressing will add originality.

Ingredients:

• milk - 3 tablespoons;
• vanillin;
• granulated sugar - 5 tablespoons;
• cocoa powder - 6 tablespoons;
• butter - 50 g.

Cooking method:

1. Combine all ingredients in an enameled bowl.
2. Boil in a water bath, constantly stirring the composition.
3. Check readiness by dropping a little frosting on a saucer. The drop should solidify immediately.

From chocolate

The easiest way to prepare frosting is to melt a bar of dessert chocolate. You can use varieties of white, milky or dark, depending on personal preference. Chocolate icing for - a quick way to decorate a product (as in the photo). For the recipe below, you need to take a bar with a cocoa content of 72%.

Ingredients:

• milk - 5 tablespoons;
• chocolate without additives - 100 g.

Cooking method:

1. Break the tile, put in a bowl, greased with oil. Water cannot be added.
2. Add milk to ensure the desired density of the glaze mass.
3. Put a bowl of food in a water bath.
4. Heat until completely melted at a temperature of 40 degrees. Constantly stir the composition with a dry spoon until it melts.

From white chocolate

If a homemade cake is being prepared for a special occasion, you can use white chocolate for icing. With such a coating, the dessert will become truly elegant. The mass is suitable for decorating rolls, cakes or creamy jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, vanilla. Below is a classic recipe with a photo.

Ingredients:

• powdered sugar - 180 g;
• white chocolate - 200 g;
• milk - 2 tablespoons.

Cooking method:

1. Break the tile, place in a bowl.
2. Place the container in a water bath.
3. Add powdered sugar.
4. Pour in a spoonful of milk.
5. Constantly stir the mass until a thick homogeneous paste is obtained.
6. Remove bowl from stove.
7. Add a spoonful of milk.
8. Beat the mass with a blender.
9. Use the product until it has cooled down.

On sour cream

The mass prepared according to this recipe will turn out to be thick, with a characteristic sour taste. Cocoa cake icing with sour cream is suitable for dense homemade cakes or you can cover its traditional sausage with nuts. It will not drain or sugar, but will immediately lay down with a beautiful mirror surface. If desired, you can additionally decorate the product with butter cream, nuts, candied fruits.

Ingredients:

• sour cream - 2 tablespoons;
• cocoa - 2 tablespoons;
• powdered sugar - 4 tablespoons;
• vanilla sugar - half a teaspoon;
• butter - 1 tablespoon.

Cooking method:

1. Combine powder, sour cream, vanilla and cocoa in a bowl.
2. Put on low fire.
3. Cook for 3-5 minutes, stirring constantly.
4. Remove bowl from fire.
5. Add butter, mix.
6. Apply to cakes until cool.

Mirror

Glasage looks especially beautiful and festive on homemade pies. prepared with a special syrup or with the addition of a small amount of gelatin. Such a mass freezes very beautifully on the surface of the product. If the glaze will come out with bubbles, you can pass it through a sieve before applying it to the cake. You will need a thermometer: you can use the mass when it cools down to 35 degrees.

Ingredients:

• glucose syrup - 150 g;
• water - 135 ml;
• sugar - 150 g;
• condensed milk - 100 g;
• gelatin - 15 g;
• chocolate - 150 g.

Cooking method:

1. Gelatin pour 65 ml of water.
2. Place sugar, syrup, water in a bowl.
3. Put on a small fire.
4. Stir constantly until the sugar dissolves.
5. Place broken chocolate, condensed milk, gelatin in another bowl.
6. Pour in hot syrup. Beat with a blender and cool to the desired temperature.

From chocolate and cream

The presented recipe is a classic, so it definitely will not let novice cooks down. Chocolate icing made from cream and chocolate will make even the simplest cake gourmet. It will take a little time and a standard set of products to cook the glaze. The chocolate bar for the recipe can be milky, white or dark. Due to cream and butter, the mixture will turn out shiny, plastic, thick.

Ingredients:

• chocolate - 100 g;
• cream 30% - 3 tablespoons;
• butter - 40 g.

Cooking method:

1. Break the chocolate bar apart and place in a clean, dry bowl.
2. Put in a water bath.
3. Add oil.
4. Stir the composition until a homogeneous consistency.
5. Whip cream.
6. Gently fold the cream into the chocolate mixture.

With butter

One of the easiest and most proven methods for preparing a composition for confectionery glazing is chocolate icing from chocolate and butter. Chocolate can be chosen to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, put them on top of the icing.

Ingredients:

• semi-sweet chocolate - 125 g;
• butter - 50 g;
• heavy cream - 3 tablespoons.

Cooking method:

1. Place ingredients in a metal bowl.
2. Heat in a water bath, stirring.
3. Refrigerate before use.

Milk chocolate

This recipe is suitable for those who are going to please the household with cakes, muffins, thin dough rolls. Fragrant milk chocolate icing for the cake will turn out sweet, with an original aftertaste. The surface of the glazed cake will turn out matte, and if you want to achieve a mirror shine, you need to add oil to the composition.

Ingredients:

• low-fat cream - 150 g;
• chocolate - 180 g.

Cooking method:

1. The tile is broken, placed in a bowl.
2. Add cream.
3. Heat over low heat until a homogeneous mass is obtained.

How to cover a cake with chocolate icing

It is important to know not only how to prepare a mass for decorating a pie or cupcake at home, but also how to properly pour the product with a sweet mixture. Glazing is a simple procedure: even a novice hostess can decorate a cake. The main rule is that the chocolate should cool slightly, but not thicken, so that the composition does not start to drain from the cake or turn into a lump.

Decorating the cake with chocolate icing is recommended to be done with a rubber brush. If you are making a dessert with a dense dough, try using apricot or peach jam or strawberries for an extra layer of lubrication. Coat the cake, leave for a few hours.

After that, you need to put the cake on the wire rack and you can start decorating it: pour over chocolate, leveling the surface with a spatula or a rubber brush. If desired, the product can be additionally decorated with nuts, berries, confectionery dressing. Cool the cake for several hours in the refrigerator or on the balcony.

Video

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What is covered with cakes and pastries, sweets and biscuits, Easter cakes and gingerbread - all this is called icing. It can be very different, but invariably decorates confectionery, both in appearance and in taste. Actually, it is a confectionery semi-finished product, without which it is difficult to imagine some pastries. It is a sweet syrup, in a liquid form or already frozen on the surface of the product - such products are called glazed. Glaze is not only tasty, but also healthy! Thanks to her, cooked goodies remain fresh for more than one day.

What is glaze?

There are many types of glaze, here are the main ones:

• Sugar. This is the simplest type, to obtain it, it is enough to mix powdered sugar with water. Moreover, dry matter, that is, powder, should be at least 78% of the mixture.
• Confectionery. This type is most often used to cover industrial confectionery products. It consists of sugar, cocoa products and fat. This fat replaces cocoa butter, and, accordingly, such a glaze is the least useful. But, unfortunately, it is with this kind of her that we have to deal most often.
• Well, perhaps the most popular and widespreadicing - chocolate. It is used to cover sweets and eclairs, gingerbread and biscuits, cookies and muffins, and, of course, one of the most famous uses -chocolate icing for cake. Only a product that contains at least 25 percent of the dry residue of cocoa products can be called realchocolate icing. Moreover, the content of cocoa butter should be at least 12 percent. They make it not only from dark chocolate,milk glaze and white chocolateno less common. It has slightly different solids content standards than for black.White chocolate icing for cake- it is original and beautiful, and therefore we advise you to pay special attention to it.

glaze rules

For any type of glaze, there are a number of rules, under which it will ideally fit on confectionery and will not cause problems in work. Firstly, it must be of the right consistency - not very thick and not very liquid. Only then can it be well applied to the product, but at the same time it will not spread over it. If the glaze is too thick, you can add a little water to it, and hot. If liquid - a little powdered sugar.

The second rule concerns powdered sugar, which is used to make the glaze. Firstly, it should be very small, and secondly, it should be well sifted so as not to stray into lumps. It is better to make your own frosting with a coffee grinder, rather than using a ready-made glaze - then you will definitely get a crumbly, not a matted ingredient.

Chocolate glaze recipes

chocolate icing recipesthere is a sea, all of them differ not only in the nuances of cooking, but also in the composition of the products. If you're wonderinghow to make chocolate frosting for cakeor sweets, for cakes or gingerbread: read and write. We will bring you a few differentchocolate icing recipes: chocolateor cocoa powder, with or without additives.

• Chocolate and cream frosting. In order to cook it, you will need the obvious set of ingredients, which is reflected in the name:cream and chocolate. Glazethis one is pretty easy to prepare. You need to take 150 grams of dark chocolate and break it into pieces. Then put the saucepan in a water bath, and place the chocolate there. Pour 125 ml of cream there and stir until the chocolate melts and the mass becomes homogeneous. That's all,chocolate icing from chocolateready. You just have to cool it to the right consistency.
• Chocolate and Butter Glaze. It is prepared mainly from black, butwhite chocolate icing according to this prescriptioncan also be cooked. For her, you will need 125 grams of chocolate, 50 grams of butter and 3 tablespoons of cooking cream.How to make chocolate frostingand oils? It's as simple as that: put all the ingredients in one saucepan or ladle and put on the smallest fire. Stirring constantly, melt the chocolate and bring the mass to a homogeneous state. Then let it cool down a bit and apply. If you have done thischocolate icing for cake, be careful about the consistency - so that until you finish applying it, it does not become very thick.
• Chocolate and milk glazewith honey. For this glaze you will need: 100 grams of chocolate, 4 teaspoons of honey, 4 tablespoons of powdered sugar, 4 tablespoons of milk, 50 grams of butter. Melt chocolate in a water bath, and then add milk and powder there. Stir until the mass becomes homogeneous. After removing from heat, add oil and mix well. And at the very end, add honey. Suchchocolate glaze fit for chocolate cake, for biscuit or cookies, and for any other type of baking.
• Icing from cocoa powder. We talked abouthow to make chocolate frosting, but there is a way to make conditionally “chocolate” icing without it. To do this, you will need 5 tablespoons of cocoa, 1 cup of sugar and 125 ml of water. Mix water with sugar and simmer the syrup over low heat, and when it starts to thicken, add cocoa. Let the mixture cool slightly and apply to pastries.

As you can see, it is not at all difficult to prepare a decoration for your culinary masterpieces, and the products that are used for this are in every home. It is enough to devote a little time to this, and your homemade cake will become a real confectionery masterpiece, and homemade gingerbread cookies will become a work of art.