Icing for coating a cake with cocoa. How to make chocolate glaze with cocoa powder. Simple chocolate glaze with cocoa and milk

Cocoa glaze is an essential ingredient in any Christmas cake, as there will be chocolate popsicle lovers among the guests. Of course, cocoa powder cannot replace natural chocolate melted in a water bath, or the taste of cocoa glaze prepared on its basis, so you can change the flavor completely and give it a new taste.

When preparing a glaze from cocoa, add zukor or zucchini powder, whose ingredients are similar to licorice. In order to regulate the consistency of the glaze, vegetable or vegetable fats are added to it. For these purposes, vikorista products such as rosemary oil, sour cream, milk and top butter. Having identified all the ingredients, you need to mix them well, then, depending on the specific recipe, heat in a water bath, or bring to a boil over low heat.

When heating the glaze, keep it uniform and bring the color to an even shade. If the glaze reaches the required condition, you can immediately pour it over homemade pastries: cakes, muffins, pies, dough, etc. Cocoa glaze is often used to decorate desserts and sweet snacks. By the time the glaze finishes, it catches with a smooth ball and creates an appetizing sparkle, thereby imparting its own specialness to the glaze.

If you are in a fancy mood, you can “play around” with the color of the glaze. It should be kept not only from the cocoa powder, but also from whatever you are cooking it with. The lightest glaze will be prepared in water, a little darkened with sour cream and milk. To enhance the aroma and richness, add a few cubes of black or milk chocolate.

Chocolate icing for cake with cocoa

This glaze enhances its versatility. This is perfect for any kind of cake: shortbread, biscuit, custard, etc. The filling is also not of particular significance, because it is difficult to find a product that is not eaten with chocolate.

Ingredients:

• 3 tbsp. l. tsukru
• 5 tbsp. l. milk
• 3 tbsp. l. cocoa
• 70 g vershkova butter

Cooking method:

1. The tsukor is poured into the saucepan.
2. The milk is heated and poured into 2 tbsp. spoons.
3. Lightly melt the butter and add the cocoa powder to the pan.
4. Mix all the ingredients together and put them on a small fire, stirring them gradually.
5. After the oil has been reduced, add 3 tbsp. spoons of warm milk and mix again.
6. We remove the glaze from the fire and let the crumbs cool, after which you can drink them according to the indications or simply eat them with a spoon.

Chocolate glaze with cocoa and sour cream

The richest version of the glaze, which is similar to a cup of sour cream. The glaze will be thick and will perfectly shape the shape of any shape.

Ingredients:

• 5 tbsp. l. sour cream
• 5 tbsp. l. tsukru
• 5 tbsp. l. cocoa powder
• 50 g vershkova butter

Cooking method:

1. Place sour cream in a metal bowl and add curd sand to it.
2. It boils down to the main ingredients of cocoa and mixes thoroughly.
3. Place the mixture in a medium simmer and stir steadily with a wooden spatula or spoon.
4. A few minutes before the glaze begins to boil, we remove it from the fire.
5. Add topped butter to the mixture and mix again until smooth.

Chocolate glaze made from cocoa without milk

If you don’t have milk in the refrigerator, you can prepare the glaze without it. It is enough to simply replace it with boiled water and on the right in the cap.

Ingredients:

• 3 tbsp. l. sugar powder
• 2 tbsp. l. cocoa powder
• 2 tbsp. l. drive
• 1 tsp. tops oil

Cooking method:

1. In a saucepan, add the pulp and cocoa powder and mix them together.
2. Pour water over the ingredients and place on a small fire.
3. Stir continuously until the mixture becomes homogeneous.
4. If the glaze is a little cold, add a top of butter | And stir. Please refer to the required recipe.

Now you know how to prepare glaze with cocoa. Delicious!

Cocoa glaze is easy to learn how to make. For this you don’t need any serious culinary skills. In just about 10 minutes, you will have a wonderful chocolate “topping” ready for any homemade tart, as in the presence of such an “all-spinning ball” only one wins. Finally, I want to give you a couple of tips on how to prepare cocoa glaze correctly and deliciously:

• The rich glaze tastes like cocoa powder, so choose products from proven producers;
• The topping oil must be added to the glaze at the end of cooking, so that it will taste the best;
• Make sure that the glaze does not boil by the time it sits on the fire;
• The finished cocoa glaze needs to be applied only to the top of the cake until it has cooled down. Otherwise, a more presentable appearance can be achieved by zipping with molasses.

The cocoa glaze in one step completely changes the appearance of any cake. It becomes barvishy and appetizing, decorating the skin with homemade tea and Christmas licorice. The taste of the cocoa glaze itself is reminiscent of chocolate, making the dessert even richer.

For cocoa glazes, add zukor or zukr powder. Also, to achieve the required consistency, vikoryst and vegetable fats are used. These may include dairy products, varieties of vershkova and olive oil. Mix all ingredients together, then heat well in a saucepan or bring to a boil in accordance with the recipe.

During the boiling process, the glaze thickens, develops a uniform consistency and even color. At this point, remove from the stove and allow to cool slightly. Confectionery syrups are decorated with warm cocoa glaze. At room temperature, it is already very liquid, becoming an integral part of any dessert.

The color of the finished glaze is based on selected products and cocoa powder. For example, the water or tops of the glazes will be light, the bottom will be milk or sour cream. For a more rich filling, you can add a small piece of dark or milk chocolate before it.

This glaze is perfect for cream cakes, regardless of the filling or the composition of the cakes. Squeeze the sour cream and add a top of butter, make it very tasty and add fat. This allows the glaze to better shape and not run off. It catches him too. How to make chocolate glaze for a cake with cocoa is discussed in the following recipe:

Ingredients:

• 5 tbsp. l. cocoa powder;
• 5 tbsp. l. sour cream;
• 50 g vershkova butter;
• 5 tbsp. l. tsukru.

Cooking method:

1. Place sour cream in a small saucepan and add tsukor.
2. Add cocoa powder there and mix everything well.
3. Place the saucepan over medium heat and stir steadily with a spatula.
4. Remove the glaze from the fire a few seconds before boiling.
5. Add a dash of top butter to the hot chocolate mixture. And mix thoroughly again.

Tsikave iz merezhi

The gentlemen have confirmed that the chocolate glaze contains a certain dairy ingredient. It’s no less important that if you mix sweet cocoa powder, just enough water will suffice. Such a substitution will change the calorie content of the finished herb; the savory fruit may also cause a little harm.

Ingredients:

• 2 tbsp. l. cocoa powder;
• 3 tbsp. l. sugar powder;
• 2 tbsp. l. drive;
• 1 tsp. top oil.

Cooking method:

1. Place cocoa powder and cinnamon powder in a saucepan and mix.
2. Pour purified water over the animal and add a little fire.
3. Stir vigorously until the glaze is smooth.
4. Cool the saucepan slightly, add|add| vershkova butter|mastila| and mix.

Chocolate glaze for Easter cake will become acceptable and irresistible to the diversity of a great meal. It's not only original, but delicious for a standard protein glaze. By adding not just a little cocoa, but a small piece of chocolate, you can add an additional note of flavor to the recipe for chocolate icing for a cake or pastry. With this glaze it will be much easier to lay it on top of the Easter egg. You can add all the traditional decorations on top of it.

Ingredients:

• 5 tbsp. l. cocoa powder;
• 50 g vershkova butter;
• 10 g chocolate;
• 1 ½ tbsp. l. starch;
• 4 tbsp. l. milk;
• 150 g of sugar powder;
• Vanilla.

Cooking method:

1. In a castrulian bowl, mix milk and pulp powder and cook over low heat.
2. Stirring frequently, bring the mixture to a boil.
3. Cut the chocolate into small pieces and add|add| milk in a boiling pot.
4. Add topped butter to the fire pan as well.
5. When the chocolate is completely broken and instead of a pan of cream, add cocoa powder and starch.
6. Stir the glaze vigorously again, breaking up all the breasts.
7. Cool the saucepan to room temperature and decorate the Easter eggs.

Now you know how to prepare cocoa glaze with a recipe and photo. Delicious!

Cocoa glaze is an ideal decoration for any licorice drink, which makes the herb not only attractive in appearance, but also tasty. Just pour this confectionery mixture over the prepared pie or cake, and you will immediately become a regular holiday celebrant. Tim, who loves homemade whiskey, definitely needs to know this recipe on how to prepare chocolate glaze from cocoa powder for all occasions of life:

• To ensure that the glaze is thick and sticks well, it is necessary to prepare it using only sweet cocoa powder. It is not recommended to add cocoa-based products for children;
• To ensure that the glaze is thinner and easier to lay on the cake, you need to add a little topping butter|mastila| at the very end of preparation;
• It is not possible to bring the glaze to a boil; you just need to roll it until it reaches uniformity, and remove it from the burner until the bulbs appear;
• For glaze-fondant, it is better to use cinnamon powder, or even the most basic sugar. It has a more delicate consistency and breaks down more quickly during the cooking process;
• Apply the cocoa glaze only to a cooled baking dish, otherwise it may drip.

Cocoa glaze is simple and without pretentiousness and will help you decorate a cake, pie or other pastry. Using additional chocolate fudge, you can effectively decorate Christmas cakes, add richness to the dessert, or add other confectioner’s flaws when preparing the dish.

How to make glaze with cocoa?

Doctors, on what basis the chocolate glaze with cocoa is prepared, you can find out further.

1. If the recipe for making cocoa glaze is based on the addition of milk, toppings and oil, such fondant can be added to decorate the dessert. It comes out smooth, brilliant and catches you kindly. It is often necessary to sprinkle molasses on the edges of the bowl.
2. A simple glaze of cocoa in water will be smooth, and the taste will not be as soft as milk-based, but no less savory.
3. You can make the glaze with cocoa alone, or add dark chocolate, the consistency of the glaze will be smooth and the flavor will be richer.
4. Glossy or “mirror” glazes are obtained when gelatin is added to the mixture, and cocoa cream must be added to melted chocolate.
5. The cocoa glaze is mixed with sour cream or condensed milk, so that the germs do not leak out during the process.

Glaze with cocoa and milk

The easiest way to decorate your homemade cake is to make cake icing with cocoa milk. Drizzled with such fondant, the lasoshka can be decorated with original molasses on the top of the viroba. Also, if the consistency of the upper ball is too thin, it will allow the lower glaze to ooze out. Cream is used to cover the cake, the cream can be used to decorate cupcakes or as a topping before freezing.

Ingredients:

• cocoa powder – 4 tbsp. l.;
• tsukor – 1 tbsp. l.;
• milk – 1 tbsp.;
• vershkova butter – 50 g.

Preparation

1. Mix cocoa and cinnamon.
2. Using a thin spoon, add milk into the dry mixture, stir, breaking up the breasts.
3. Heat the masa until boiling, cook for 5-7 minutes|minutes|.
4. Place the container, cool the mixture, add butter, stir.
5. Warm the glaze from milk and cocoa.

The plate will turn out so tasty that you can eat it with a spoon. It is used to decorate a variety of different malts: cakes, donuts, muffins, eclairs. A little sour taste of sour cream goes wonderfully with chocolate. The main advantage of this wonderful fudge is that you don’t need to cook it! If you replace the brown zukor with the white one, the glaze comes out with a caramel flavor.

Ingredients:

• cocoa – 3 tbsp. l.;
• sour cream – 150 ml;
• water – 100 ml;
• tsukor – 100 g;
• vanilla

Preparation

1. Mix zukor, vanilla and cocoa.
2. Add water to thicken the porridge without breasts.
3. Add sour cream, mix well and immediately follow the instructions.

Glaze with cocoa and oils

This recipe for cocoa glaze is as simple and laconic as others like it. The fondant appears soft, glossy and very rich. Add more chocolate to the warehouse and the taste will become brighter. This glaze sets well in the refrigerator and holds its shape without becoming too hard and does not spread. With this cream you can create writing on the surface of the cake.

Ingredients:

• cocoa – 5 tbsp. l.;
• Oliya – 100 g;
• milk chi water – 150 ml;
• dark chocolate – 50 g;
• tsukor – 100 g.

Preparation

1. Mix zukor and cocoa, pour in the liquid, stir, adding to the breast.
2. Throw chocolate chips and heat until boiling. Boil 10 khvilins.
3. Throw cocoa butter into the glaze, stir and immediately stir for recognition.

Glaze with cocoa and water

Our kind of icing is prepared with cocoa and water for the cake. Її vikorist for a full and partial coating of dessert. For greater flavor, add vanilla bean or a couple of drops of alcohol (white rum or liqueur) to add a special aroma and glossy shine to the chocolate coating. If you need a different version of the cream, replace the oil with vegetable oil (coconut, for example) or do not stiffen it at all.

Ingredients:

• tsukor – 100 g;
• cocoa-4 tbsp. l.;
• rum - 20 ml;
• water – 100 ml;
• Oliya – 50 g.

Preparation

1. Mix zukor and cocoa, add water, stir.
2. Heat the masa until boiling, add rum. Cook for 10 minutes, stirring gradually.
3. Add the glaze, cool the bits, add butter, stir.
4. Vicorize the cake icing warm.

And cocoa is prepared according to the principle of creating ganache. As a result, a cream comes out, which covers the dough with a thin ball and covers the mixture. For greater flavor, add a little extra dark chocolate, which will definitely thicken the glaze. Stir off the glaze following this recipe to form a cake with molasses on the sides.

Ingredients:

• chocolate – 50 g;
• cocoa - 100 g;
• tops – 250 ml;
• Oliya – 50 g;
• tsukor – 100 g.

Preparation

1. Heat the tops of the saucepan, throw in the chocolate chips, and melt it.
2. Mix cocoa and tsukor vigorously, pour warm chocolate tops into the dry sumish, stir, breaking up the breasts.
3. Warm the cream over low heat until thickened, set aside.
4. Throw in the butter, stir and steep it all at once.

Delicious and sweet licorice glaze with condensed milk and cocoa, the smoothie is prepared without any fuss. You don’t have to add Tsukor to this vipadka. To add extra flavor, you can add confectionery flavorings: chocolate, rum and vanilla. If you don’t add the cavy aroma, you can brew espresso or vikorist granules. This glaze can be used to coat eclairs or donuts.

Ingredients:

• cocoa - 100 g;
• kava rozchinna - 2 tsp;
• condensed milk – 200 g.

Preparation

1. Mix cocoa and kava.
2. Combine condensed milk with dry milk and leave until all the granules are broken up.
3. Vikoristovuvati can be done right away.

The most effective and especially popular is with cocoa. It is possible to earn money as a pastry chef-cob, the result will be positive in any case. The secret of a beautiful coating is added gelatin. To add cocoa cream to the recipe, add melted dark chocolate to add richness of flavor and color. Stir out a small amount of cream to cover a small cake or 10-12 cupcakes.

Ingredients:

• tops – 100 ml;
• water – 100 ml;
• cocoa - 50 g;
• chocolate – 50 g;
• Cucumber powder – 150 g;
• gelatin – 10g.

Preparation

1. Soak the gelatin.
2. Mix cocoa with cherries and chocolate chips, pour water and tops.
3. Bring the masa to a boil.
4. Pass the glaze through a sieve, removing the breast and grains.
5. Add the gelatin to the hot chocolate; once it has swelled, stir until the granules are broken up.
6. Use the glazes if you want to cool them down to room temperature.

Glaze with cocoa without cucru

Desserts often turn out too sweet, sometimes boring. In such a situation, the taste of lasoshchiv can be smoothed out using glaze with cocoa powder without adding cucumber. Add the flavor of the cream to the aromatic flavors of vanilla, syrup or alcohol. Often pour this glaze over frost or other pulps, especially licorice.

Ingredients:

• cocoa - 100 g;
• milk and low-fat tops – 100 ml;
• rum - 50 ml.

Preparation

1. Whip the cocoa into a metal container, pour the tops (or milk) into the mixture.
2. Stir the breasts, heat the masa until boiling, cook on low heat for 10 minutes.
3. Add rum, stir, and cool the glaze.

Cocoa, prepared in a micro-furnace oven, does not interfere with any other pastry created in the traditional way. It is important to stir the mixture for 10 seconds after spending an hour at the microwave, stitching so that the glaze does not boil before all the ingredients are mixed. Stir out a small amount of cream to cover a small cake.

An article about how you can prepare chocolate glaze and how to prepare it.

Chocolate glaze For applying to cakes, cupcakes, Easter cakes and dough, do not cook it with chocolate. It can be prepared with cocoa powder added to new milk or sour cream, milk that thickens, zucchini and top butter. This glaze turns out better for the taste and color than for the chocolate.

Axis to please the confectionery when working with glaze:

• You can add vanillin, rum, cognac, shavings of coconut to the chocolate glaze; the stench alone will miraculously add.
• The glaze, which does not stick out when cooked, is very hard, so it needs to be applied immediately after cooking.
• It is not possible to cover a cake with hot glaze if it has already been coated with butter cream, unless it is necessary, then first cover the cream with rare jams or add cocoa, and then with the glaze.
• You can’t cover a hot cake with glaze; it needs to cool a little.
• Apply a thin ball of glaze to the confectionery pan first, and then add it.

How to make icing for a cake with cocoa?

Cake, decorated with chocolate glaze and cocoa

Chocolate glaze itself is a decoration for fancy desserts. Before that, the glaze can be smoothed over uneven cakes, and then decorated with butter and other ingredients from butter, protein or sour cream.

Chocolate icing with cocoa for cake

Recipe:

1. The Castrulian has a laugh povsklyanka tsukru, 2 tbsp. spoons of dry cocoa, 3 tbsp. spoons of milk And cook the sumish until it thickens.
2. Cool a little, add more a pinch of vanilla, 30 g of top butter And beat until smooth.
3. Place the glaze in the middle of the baked top crust, spreading it over the entire surface, edges and edges so that the glaze drips down the sides.
4. Place the cake in a cold place overnight; the frankie can be served before tea.

The cake is first coated with sour cream, and then the tops are coated with chocolate cream and cocoa.

This glaze can be used to make frostings on cream, if the top cake is covered with some cream.

Note. If the glaze has become cold and has thickened, it is bad to smear on the cake, you need to heat it up, adding a little water, and if it is rare, boil the curd with a spoon.

Glaze with cocoa and condensed milk, recipe

Piece of cake covered with chocolate glaze made with cocoa and condensed milk

Glaze with cocoa and condensed milk

Recipe:

1. Laughing at the pot cans of milk to thicken, 2 tbsp. spoons of cocoa and cook until smooth.
2. Having realized the fire, let’s add it 0.5 tbsp. spoons of vershkova oil..
3. Immediately pour the cake over and leave to cool.

A cake coated with chocolate glaze made with cocoa, butter and condensed milk, which is cured in confectionery shops.

Chocolate glaze made from cocoa, frosted by professionals

This glaze recipe is sold by professionals in confectionery shops. Vin is even simpler.

Recipe:

1. Melt in a castrulian 1 tbsp. a spoonful of top butter|mastila|, add|add| cocoa and condensed milk, 1 tbsp. lies.
2. It's good that you can decorate your lip.

Recipe for glaze made from milk powder and cocoa

A piece of cake, decorated with chocolate glaze, cocoa and milk powder

Glaze with cocoa and milk powder

Recipe:

1. Filled 1 tbsp. spoon gelatin 0.5 bottles of water And let’s let it get dirty.
2. It's funny for 1 tbsp. spoons of cocoa and milk powder, 4 teaspoons of cinnamon, add 0.5 bottles of water and heat until all ingredients are mixed.
3. Soggy gelatin can also be dissolved on fire, but not allowed to boil.
4. I mix hot gelatin, I boil the sum of powdered milk, vershkova butter (30 g), and stir again.
5. The glaze is ready, decorate the cake with it and let it cool.

In just a few minutes, the glaze will be set, and the cake can be served before tea.

Recipe for glaze with milk and cocoa

Sliced ​​cake coated with chocolate glaze made from cocoa and milk

Glaze with cocoa, milk and boroshna

The thickness of such glaze depends on the milk and beard taken for the recipe, the more beard, the thicker the glaze, and the more milk, the higher.

Recipe:

1. The stainless steel saucepan is heated for 1 tbsp. spoons of beard and cocoa, popsicles of tsukru, 75 ml of milk, everything is mixed, and cook stirring, at low boiling point, until the required thickness.
2. We mix it up and add it 50 g vershkova butter, stir until the oil is completely broken up.

The glaze is vicorized for coating doughs and cakes.

Note. The presence of top oil in the glaze gives it a sparkle.

Pisna chocolate glaze with cocoa, recipe

Frosty, pour sweet chocolate glaze with cocoa

Pisna chocolate glaze with cocoa

Recipe:

1. Mixable in enamel bowl 2 tbsp. spoons of cocoa, 3 tbsp. spoons cucru, 4 tbsp. spoons of water and cook on low heat for the whole hour, without spoiling.
2. Having realized the fire, let’s add it 1/3 part tea. spoons of cinnamon and 1 teaspoon. spoon of cognac, we mix everything at once.

Hot glaze is used to cover pies, cakes, cupcakes, and cold is used for frosting.

Profiteroles filled with frosting, decorated with sweet chocolate glaze with cocoa

Pisna chocolate glaze using cold method

The recipe for this sweet glaze with cocoa is original and does not contain any jam. Yogo can be prepared at the hotel, in nature.

This glaze is not harder and can be used to coat both hot and cold malts.

Recipe:

1. Mixable in a deep plate 3 tbsp. spoons of sugar powder without breasts, 1 tbsp. spoon of potato starch, 3 tbsp. spoons of cocoa.
2. Addable 3 tbsp. spoons of very cold water Once again, it seems that the glaze can be cured.

Donuts decorated with white glaze and sweet chocolate glaze with cocoa

Recipe for glaze with cocoa and oil

Cupcake, decorated with chocolate glaze, prepared with cocoa and top butter.

Chocolate glaze with cocoa and top butter

Recipe:

1. The Kastrulian has it together 3 tbsp. spoons cucru, 2 tbsp. spoons of milk, 3 tbsp. spoons of cocoa, 60 g of top butter, put everything in place and let it cook until the oil melts.
2. Thin it further 3 tbsp. spoons of milk And cook further, stirring.
3. If the glaze is thick, it can be added 2-3 more tbsp. spoons of milk.

Once the glaze is ready, it can be poured out of spoons with thick streams.

How to prepare berries with cocoa?

Custard pastry covered with thick chocolate glaze with cocoa

Gusta

The glaze is even wider. I relish it like dark chocolate, ale with sourness.

Recipe:

1. Stir in castrulets 100 g sour cream, 3 tbsp. spoons cucru and cocoa cook over low heat, stirring all hour.
2. When the glaze boils, add it 2 tbsp. spoons of vershkova oil And boil until the oil melts.
3. Let the fire soak up and immediately cover the cake and dough with it, otherwise it will become cold and thicken greatly.

Chocolate glaze with cocoa and sour cream

Half nut in chocolate glaze with cocoa and sour cream

Chocolate glaze with cocoa and sour cream

Recipe:

1. The castrula is connected to stainless steel 2 tbsp. spoons of cocoa, 3 tbsp. spoons of cucru, addable 2 tbsp. spoons of sour cream, stir, and set to cook until the glaze thickens (10-12 quilins), stirring all hour.
2. If the glaze is too thick, add more 30 g vershkova butter And heat it further until the oil breaks down.
3. Take it out of the fire and immediately decorate the fresh pastry with glaze, or you can prepare a dessert from the half-cake in the glaze.

How to make cocoa glaze in a micro-furnace oven?

Paska, covered with chocolate glaze, cooked with cocoa in a microchicken oven, and sprinkled with peas

Chocolate glaze with cocoa in a microchicken oven

Recipe:

1. Heated on fire 3 tbsp. spoons of milk and pivsklyanka tsukru.
2. Utensils for a microfiber oven have a connector 2 tbsp. spoons of top butter|mastila|, 3 tbsp. spoons of cocoa, warm licorice milk, 1/3 of a dark chocolate bar, we place everything in a microchvilion stove. The glaze will be ready in 4 hvilini.

We cover the top of doughs, Easter cakes, cakes and muffins with glaze.

A beautiful buttery glitter of cocoa glaze will give an appetizing look to your cakes, cupcakes, doughnuts and donuts. It can also be used to decorate ice cream, licorice, semolina, porridge and other desserts.

Video: Chocolate glaze. The secret of preparation. Video recipe

The gentleman's skin is important when baking cakes. You can prepare them both on Christmas Day and on New Year’s Day to please your family. With additional chocolate glaze you can make delicious cakes. It's easy to prepare and finish it. For the smut - add some culinary tricks so that the consistency of the glaze is consistent. It is suitable for coating not only cakes, but also any other pastry.

Zagalni principles

First you start preparing the chocolate glaze for the chocolate cake, you need to check the ingredients. The production technology must be chosen depending on the surface you want to produce: matte or glossy. The gentleman’s skin prepares the glaze in a carved way, revealing his advantages to the fullest. However, follow the rules of preparation:

For the cocoa cake

The recipe for this recipe is very simple. It is ideal for buns, pies, muffins and cakes. When caught, a thick glossy sparkle emerges. Look out for an appetizing vipka. To prepare the glaze, take the following products:

1. Milk – 50 ml.
2. Vershkov butter - 50 g.
3. Tsukor – 4 tablespoons.
4. Cocoa – 1 tablespoon.

Sequence of actions:

1. Put butter|butter| into a saucepan and heat it over low heat.
2. Add milk and tsukor to the pan. Gently stir the masa until the rind is broken up.
3. Add cocoa powder until combined.
4. Continue cooking for 3 minutes|minutes|.
5. Before decorating the cake, let the mixture cool.

Some confectionery products do not require an effective design, for example, glaze. Most often I want it to be chocolate.

The recipe for this cake coating is very simple. For this you need to melt a bar of chocolate and mix it with milk. You can have both black and white chocolate. You will need 120 g of chocolate and 50 ml of milk.

Sequence of actions:

If you would like to prepare a coating of dark chocolate, use dark chocolate instead of cocoa of at least 72 degrees.

Mirror glaze

This type of cake coating is prepared on the basis of special syrups. It’s worth trying to make the vipka more appetizing and savory. You will need the following products:

Steps for preparation:

Based on sour cream

Many gentlemen have received a recipe for chocolate glaze for a cake with sour cream. It is also necessary to carefully cover the oven and dough. Overflow of products:

1. Low-fat sour cream - 3 tablespoons.
2. Cocoa powder – 3 tablespoons.
3. Vanillin – half a teaspoon.
4. Cucrow powder – 5 tablespoons.
5. Vershkov oil - 35-40 g.

Preparation:

1. Mix vanilla, cocoa and sugar powder into the mixture.
2. Pour in the sour cream and mix it with the dry mixture.
3. Place it on a high heat and cook for 5-7 minutes. It is very important to stir them together gradually.
4. Remove the bowl from the heat and add the required amount of top oil|mastila|to it. If you can’t create anything, the consistency of the glaze will be like cream.
5. After you apply the glaze to the cake, you need to put it in the refrigerator for 20-30 minutes.

Cream ganache

For most cakes, the best coating is chocolate glaze. The recipe with added tops is very simple. It is ideal for cobs, as all dishes do not require any culinary skills.

Overflow of products:

1. Dark chocolate without additives – 100 g.
2. Vershkov butter - 50 g.
3. Tops with 30% fat - 3 tablespoons.

Cooking method:

1. Break the chocolate into small pieces and place in a bowl.
2. Place in a water bath and, when the chocolate begins to melt, add a splash of olive oil.
3. Mix thoroughly in a bowl until smooth and continue to cook over low heat for a long time.
4. Beat the tops with a stand mixer and mix them well with the chocolate mass.
5. After about 10 minutes, the mixture will cool down and you can apply it to the top of the cake.

A few tips on how to make your cake look more presentable.

Before you coat the cake with glaze, you need to let it cool. To ensure that it does not drip from the cake, it is necessary to bring it to a temperature a little more than a room per room. And if you over-trim it, it may turn into breast meat.

Decorate the cake with the best glaze using a gum penzlik. So that you don't have to sand the surface of the cake, spread it with an additional ball of jam. After this, you can pour chocolate over the cake, decorate it with fruits, berries, peas or colorful sprinkles.

Do not use chocolate to prepare the glaze. If you buy a cheap product, you will benefit from the taste and taste of all confectionery products.

If you are preparing the glaze on the stove, there is no need to boil it at all times. As a result, the consistency will not be as acceptable, and the top of the butter will not be a good situation.

You can specially pour warm glaze over the cake while it’s still warm. This is necessary in order to make molasses, which is how your confectionery will become beautiful. Here it is necessary to be too careful with one’s likenesses, even though such actions are not appropriate.

After glazing and decorating the cake, refrigerate it for a few years. Your cake will be even more delicious and will decorate your Christmas table.

Respect, just TODAY!