How to cover a cake with chocolate at home beautifully

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Prepared by: Julia

04/15/2020 Cooking time: 15 min

Any cake needs a beautiful design. If you fill the cake with chocolate glaze, it will turn out not only very beautiful, but also delicious. I’ll tell you how to prepare the right glaze below.

What you need to make the glaze

The decor made from chocolate smudges looks very appetizing and beautiful, and you don’t need any special equipment or expensive products to create it. You just need to strictly follow the recipe and understand the application technique. One of the main problems for confectioners is that it is difficult to make the chocolate drips flow down almost to the middle of the cake.

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It is important not only to know how to cover a cake with chocolate, but also how to prepare it correctly. To do this you will need:

• heatproof bowl;
• small saucepan or saucepan;
• kitchen scales;
• cup or glass;
• pastry bag;
• spoon and spatula.

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Chocolate can be applied to almost any cream. Depending on the recipe, you can use ganache or just frosting. To prepare colored smudges or glazes, you can add various dyes to chocolate. It is important to choose a quality product with at least 70% cocoa content without additives.

The most delicious chocolate glaze - video recipe

And for those who lack clarity in recipes, I suggest watching a very good video of making classic chocolate glaze. It will turn out very tender, homogeneous and thick, will not spread too much and will simply freeze perfectly on your cake or pastries.

As you can see, chocolate glaze is incredibly easy to prepare, and it plays a significant role in both the appearance of the dessert and its taste. Be sure to try cooking it according to one of the recipes above, and the most familiar dish will become a little different.

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How to melt chocolate correctly

Chocolate glaze is not only very tasty, but also beautiful. Few housewives decide to use it, as they consider it quite difficult to prepare. However, this is not quite true.

To cover the cake with melted chocolate, it must be prepared correctly. You need to take the highest quality product. It's easiest to melt special confectionery chocolate, but dessert chocolate tastes much better.

You can quickly melt it in a steam bath. First you need to break the chocolate into pieces. For a water bath, take two saucepans. They should vary in volume. Place the smaller one in the larger one, but so that it remains suspended. Pour some water into a large container, place it on the stove and wait for the water to boil.

Then place the chocolate pieces in a small bowl or saucepan, place it in the prepared water bath and reduce the heat slightly. Stir the chocolate until it melts. Then add butter and 1-2 tbsp. l. milk. All this will help make the chocolate soft on the inside and crispy on the outside. It will take approximately 10 minutes to prepare.

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Take 150 g of dark natural chocolate and the same amount of heavy cream. Mix everything. Melt in a steam bath, but make sure that the bottom of the smaller saucepan does not fall into the water.

Stir continuously to obtain a soft, viscous mass. To thicken the chocolate, you need to let it cool a little, and then beat it with a mixer and you can cover the cake. If you need a glaze that hardens quickly enough, you should add butter.

You can also prepare the cake topping in the microwave. To do this, you need to take a container that is suitable for a microwave oven. It should be completely dry. Place the container with the chocolate pieces in the microwave and set the temperature to the lowest setting. It only takes 1 minute to melt 50 g of chocolate. However, this process may take longer.

Much depends on the type of chocolate used and the type of microwave oven. It is very important that it does not overheat. It is best to melt it in several stages, periodically open the microwave oven and stir the glaze to prevent boiling. It is worth remembering that this is not the best option for decorating a cake, since such chocolate does not have shine, and the surface of the confectionery coating will not be smooth after hardening.

Brown buttercream frosting

We have already figured out how to properly pour chocolate over a cake. Now let's look at the secrets of making brown buttercream icing. In appearance, it is an appetizing sweet mass that goes well with different types of baked goods. Pastry chefs often use butter icing to decorate pies. To prepare you will need:

• a glass of cream;
• a glass of sugar;
• 2 tablespoons cocoa;
• teaspoon of cocoa;
• a little vanilla sugar.

Butter icing

To decorate the baked goods, mix sugar and cocoa, pour cream over the mixture and place on low heat. Stirring constantly, add butter and vanilla sugar. Remove the thickened mass from the heat, cool slightly and use to decorate pies. How to decorate a cake with chocolate drips using creamy brown frosting? After waiting for the mixture to cool slightly, apply it evenly to the top of the confectionery product, leveling it with a spatula. Immediately after decoration, the product does not need to be placed in a cold place. To ensure beautiful drips, give the fondant a little time to spread over the surface.

How to make glaze

Many people are interested in how to cover a cake with chocolate evenly and beautifully at home. To do this, you first need to prepare the perfect glaze. Break the chocolate into pieces so that they melt faster into a homogeneous mass. Place it in a water bath and stir until all the lumps are gone.

Pour the completely melted chocolate into a glass or cup, add butter. For 100 g of chocolate you will need 70-80 g of butter. Stir everything so that there are no lumps. Cool until it reaches a consistency similar to kefir. After this, you can apply it to the cake.

With smudges and fruits

Chocolate drips can be successfully combined with fruits and berries. This allows you to create a beautiful and original cake decoration.

What ingredients will you need?

• 1 tbsp. chopped dark chocolate (175 g);
• 1 tbsp. heavy cream (230 g);
• 8 medium whole strawberries.

Step-by-step cooking process

1. Place the dark chocolate chips in a heatproof bowl and set aside.
2. Heat the heavy cream in a heatproof container in the microwave for 45 seconds. - 1 minute until they start to bubble slightly. If you don't have a microwave, you can heat them over low heat in a saucepan until they start to boil and then remove from the heat immediately.
3. Next, you need to carefully pour the chocolate chips with heavy cream, making sure that it is completely covered, and leave for 1-2 minutes.
4. Then you need to slowly stir the mixture until the cream and chocolate are completely combined and the ganache is even and glossy.
5. Cover it with plastic wrap and set it aside until it cools to room temperature.
6. After this, you need to pour the ganache over the strawberries, spread them over the surface of the cake along the edge and apply drips near each of them (using a plastic bottle or spoon).

Milk chocolate frosting

It will help give the confectionery a sweet and delicate, but not cloying taste. To prepare you need:

• ¼ glass of milk;
• 1 chocolate bar;
• 1 tbsp. l. granulated sugar;
• a piece of butter.

Melt the dark chocolate over a steam bath or in the microwave. In a separate saucepan, mix milk with sugar and heat until the granulated sugar crystals are completely dissolved. Add melted chocolate to the mixture and stir until smooth. The result is a delicious glaze that is quite simple and convenient to decorate confectionery products with.

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Not many people know how to pour chocolate over a cake covered with cream so that everything turns out very beautiful. To do this, the confectionery product must be placed in the refrigerator so that the cream hardens well and becomes dense. The glaze should be allowed to cool slightly so that it is slightly warm, as the cream may melt. After applying the chocolate to the cake, it should be placed in the refrigerator immediately.

They greet you based on their clothes and see you off...

The well-known folk proverb can be applied to the confectionery business, since it is wisdom that is applicable in most cases. The appearance of a flour product matters, but it should not be an end in itself. Buttercream still occupies a dominant place in cooking, but has begun to be used in more limited quantities. Jewelry made from it has become more modest, simple and laconic. The decor of finished confectionery products is made with white-brown or colored cream in delicate tones.

This approach allows the dessert to look flawless. The quantity of additional products should not exceed the weight of the main semi-finished product.

In Western countries, pastry artists are looking for modernity in simplifying the appearance of cakes and pastries, in eliminating excesses. The flat surface is decorated with a grid or line patterns made of chocolate glaze, with a subtle ornament. However, as a result of simplification, confectionery products lose their festivity and do not correspond to the solemnity of the ceremony of a wedding or anniversary evening. Our confectioners develop their own methods and methods, in which simplicity and conciseness are combined with traditional elegance and splendor in the appearance of the products. Recently, national motifs have been widely used. Glaze helps confectioners with this.

How to make colored icing

Colorful and bright desserts literally attract attention. You can use colored icing as a cake decoration. The following ingredients will be required:

• 65 g white chocolate;
• 20 g vegetable oil;
• food coloring.

Melt the chocolate in the microwave, stirring every 15 seconds or in a steam bath. The bowl needs to be dry. Water ingress is highly undesirable. Add refined vegetable oil to melted chocolate. Then add dye.

Mix everything well until smooth and beautiful color. Remove the pre-chilled dessert and pour the glaze, starting from the edges. Then fill the center and smooth everything out with a spatula.

Creating chocolate smudges

In this case, let's try applying the frosting to just the edge! Inside you can either fill it with the same emulsion, decorate it with berries or come up with your own decor

Important points:

• On the top cake, the icing line is made as even as possible. Approximately 1.5-3cm from the edge,
• it is convenient to release drops from the edge with a teaspoon, bag or 20 mm syringe,
• After finishing working with smudges, smooth the chocolate layer at the top with a spatula.

How to make ganache

This is chocolate cream prepared with the addition of cream. This is a very good option for decorating various confectionery products. The ganache holds its shape very well.

Mix chocolate and cream in a ratio of 2:1 for dark and 3:1 for white and milk. Cream must be used with a fat content of at least 33%. They should just be boiling. Chop the chocolate and pour it into a container with hot cream, leave for a few minutes, and then stir until smooth, keeping it on low heat.

Place the prepared mixture in the refrigerator until completely hardened. This glaze holds well and does not get absorbed into the cakes and does not run off the cake even in hot weather.

With condensed milk

To create drips, chocolate ganache can be prepared by adding condensed milk and butter instead of cream. This glaze has a sweeter flavor and the consistency remains quite soft even after it hardens.

What ingredients will you need?

• 2 tbsp. l. softened unsalted butter;
• 0.25 tbsp. whole condensed milk;
• 120g dark chocolate, finely chopped or grated.

Step-by-step cooking process

1. Place the chopped or grated chocolate in a medium-sized heatproof container and set aside.
2. Place condensed milk and butter in a small saucepan and place over medium heat, cook for 2-3 minutes, stirring occasionally, until the butter has completely melted.
3. Then increase the heat to medium-high and cook for a couple more minutes until tiny bubbles appear around the edges of the pan. Do not let the condensed milk boil, otherwise it will burn.
4. Next, you need to pour the milk mixture into the container with the chocolate and let it sit for 5 minutes, then start stirring vigorously until all the pieces have dissolved and the mixture becomes glossy and smooth.

How to cover a cake with chocolate

Once everything is ready, you can immediately begin decorating the dessert. Many people think that glazing is quite complicated and only a pastry chef can handle it. However, it is not. You just need to know how to cover a cake with chocolate at home to give it a delicious and attractive look. You need to apply the glaze while it is still warm.

To do this, you need to place the confectionery product on a wire rack and pour chocolate on top of it from a saucepan, carefully leveling its surface with a spatula. Then put it in the refrigerator to cool and you can surprise your guests with your culinary masterpieces.

The chocolate covered cake (photo) is very appetizing in itself. However, it can be further decorated. For example, fill it with white chocolate and make curls from chocolate chips.

How to evenly cover a cake with chocolate is of interest to many housewives, since not everyone knows how to do it correctly. It’s quite easy to do this with a spatula and brushes, with which you can evenly distribute the glaze.

Many people are interested in how to properly cover the end of a cake with chocolate to get beautiful edges. There is no need to water it. It is best to apply the chocolate with a spatula from bottom to top. On top you just need to pour it in the center and carefully spread it over the surface of the cake. The chocolate mass must be carefully smoothed with a spatula, pressing it to the surface.

Gold or silver streaks

One of the most impressive ways to decorate cakes is with golden or silver streaks. To do this, you will need to prepare white chocolate ganache (according to any recipe) and apply it to the dessert using the chosen method. Then you need to refrigerate the cake until the drips set and become hard to the touch.

After this you will need the following equipment and ingredients:

• a small, clean paint brush (you can also use a larger brush to speed up the process of covering the top of the cake);
• edible paint, gold or silver confectionery dust;
• any flavored strong alcoholic drink (required only when using confectionery dust).

If you are using edible paint, you can apply it directly to the white chocolate drips to add color and shine. If using glossy confectionery dust, you will need to pour it into a small bowl and add just a small amount of strong alcohol to create the color. It should be applied with a brush to the frozen ganache, and the alcohol will evaporate as it dries.

It is important to keep in mind that painting gold takes quite a lot of time, especially if you want to get a very neat surface.

How to cover a cake with white chocolate

White chocolate is an ideal coating for biscuits made with cocoa. This will create a kind of contrast. Moreover, it will be not only visual, but also tasteful. Before you decide how to evenly coat your cake with white chocolate, you need to prepare it properly. For the glaze you need to take:

• 1 bar of white chocolate;
• 1 tsp. gelatin;
• 30 ml cream;
• 20 ml condensed milk.

Melt small pieces of chocolate in a steam bath, add condensed milk and cream. Set the resulting mass aside. Melt the gelatin according to the instructions, and after it swells, add it to the mass.

Place the cake on a wire rack and pour glaze over it. Place in the refrigerator. It is important not only to know how to cover a cake with white chocolate, but also to remember that all ingredients must be of high quality. To prepare the glaze, you need to use full-fat condensed milk and cream. This coating will look very appetizing.

Chocolate drips based on cream and chocolate

Moving on to chocolate melted in cream, I immediately want to dispel the myth that only 33% cream is suitable for the emulsion. But no! Drips can also be made from regular 10% cream. An excellent emulsion for creating drips is also obtained from baked milk with a fat content of 4%.

So, what do we need for the glaze:

• Chocolate (bitter) – 50 g;
• Cream (10%) – 40 ml.

A few words after that regarding the ingredients. It doesn’t matter what kind of chocolate you use: bitter, milk, black or white. This will only affect how much cream is needed. We need such a proportion that the consistency of the glaze is suitable for neat drips.

Preparation:

1. Break the chocolate and pour in the cream.
2. Place the bowl in the microwave for 30 seconds.
3. Stir until the chocolate has melted and the emulsion is smooth without bubbles or lumps. If there are still lumps, let the glaze sit for 10-15 seconds. in the microwave.
4. You can tell that the desired consistency has been obtained by the glaze flowing down in a stream.

“Even out” the consistency:

• If the stream flows too quickly and the emulsion is runny, you can add a little chocolate. If necessary, melt in a slow cooker.
• If the glaze drips from the spoon in heavy drops, add cream.
• If over time you notice that the emulsion has begun to thicken, it needs to be heated. The most optimal temperature is 27-30 degrees.

That is, make sure that your frosting is warm and has the consistency of cream. Adjust if necessary. And each time after adjustment, thoroughly mix the emulsion. You need to add chocolate or cream a few drops or a small piece. IDEALLY, THE DROPS SHOULD “REACH” TO THE MIDDLE OF THE CAKE AND FROZEN! Not everyone will turn out the same and at the same distance from each other. And that’s the beauty of smudges!

How to make drips on a cake

You can surprise your family and friends with a delicious cake decorated with dripping chocolate. This is quite simple to do; the most important thing is to take into account the technology for their implementation. Using glaze, you can create a simply unique effect of chocolate spilling from a cone.

The resulting mixture must be applied to the cooled confectionery product. Answering the question of how to cover a cake with drips of chocolate, it must be said that it is quite simple to do. To do this, use a spatula to pour a little glaze into the very center of the cake and carefully spread it to the edges. Using a spoon or spatula, push the chocolate down and let it drip evenly to create nice drips. You can also make drips using a pastry bag along the edge of the dessert.

You need to remember that the smoother the surface of the cake, the neater the chocolate strips will look. To make the smudges look more beautiful, you need to make them of different lengths, adjusting them with chocolate glaze. It is best not to lower them to the base of the dessert to avoid puddles.

First, you can try to make smudges on an inverted chilled glass. You can also combine them with various decorations, namely nuts, berries, cookies, fruits, and candies. Knowing how to cover a cake with drips of chocolate, you can create a real culinary masterpiece.

Where to start cooking?

First you need to make the cake itself. Most often, sponge cakes are baked using an oven or multicooker, which are soaked in delicate cream or fudge to taste. A very good option is to use apricot, cherry or cream impregnation. The listed types highlight the taste of chocolate very well. Now you can begin the creative process - decorating the dessert.

Which chocolate should you choose? It is best to use premium quality dark dark chocolate. Of course, you can save money and buy confectionery, but connoisseurs of the culinary arts admit that dessert chocolate has more valuable taste qualities, from which the cake will only benefit. One hundred and fifty grams of chocolate will be enough for an average cake.

To prepare the glaze, you can use cocoa powder if you need to save money.

Tips and tricks

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It is very important to understand not only how to cover a cake with chocolate, but also how to prepare the frosting correctly. You must know the basic rules and take into account the advice of experienced chefs. While preparing the glaze, it must be stirred constantly so that it does not burn or boil.

The composition may be different, however, the main components do not change. This is chocolate, sour cream or heavy cream, butter. An ideal glaze should drip off the spoon very slowly.

How to evenly coat a cake with chocolate so that it turns out beautifully and appetizingly, the advice of professional confectioners will tell you. There are two ways to use this decor. In the first case, you need to place the finished baked goods on a tray and pour over the top simply from a cup.

You can also spread the glaze over the surface of the cake, however, to do this, you need to periodically dip it in boiling water and then carefully smooth the surface. In this way, a positive result can be achieved. In order for the surface of the cake to be smooth and shiny, and not matte, it must first be coated with thick jam.

You can add a little flour to the glaze to make its consistency thicker and prevent it from spreading over the surface.

Chocolate vegan ganache

Classic ganache is prepared from heavy cream with any chocolate in a 1:1 ratio or other ratios. The vegan version of the recipe uses plant-based milk substitutes, which are almost always quite runny.

Therefore, their quantity in relation to chocolate should be small, and they should be added very slowly and carefully.

What ingredients will you need?

• 3.6 kg dessert or dark vegan chocolate;
• 180 ml plant milk (eg soy, almond or oat).

Step-by-step cooking process

1. Combine the chopped chocolate and plant milk in a small saucepan and heat, stirring (whisking) constantly over moderate heat. Do not stop stirring to prevent the chocolate from burning.
2. As soon as the mixture becomes homogeneous, you need to remove it from the stove and, if necessary, adjust the consistency. To do this, add additional vegetable milk 1 tbsp. l., stirring thoroughly each time and checking the thickness of the ganache.

Cake Recipes

The waffle cake covered with chocolate and nuts is very tasty and can be prepared very quickly and easily. To do this you will need:

• 250 g butter;
• 2 cans of boiled condensed milk;
• 16 waffle cakes.

For the glaze you need to take:

• 50 ml cream 20%;
• 50 g vegetable oil;
• 100 g chocolate;
• chopped almonds for decoration.

Mix condensed milk and 200 g butter. Beat everything with a mixer until smooth. Grease the cakes with cream. Prepare the glaze. To do this, melt the chocolate in a steam bath, add cream and butter. Mix everything thoroughly. Cover the cake with frosting and garnish with sliced ​​almonds. Place in the refrigerator overnight.

Delicious lemon cake covered in chocolate. The recipe for its preparation is quite simple. This is a very tasty dessert with a citrus aroma and airy cake layers. For baking, it is better to use a mold with a diameter of 20 cm, so that the cake after baking will be taller and more fluffy, so that it can be cut into several thinner cakes.

Sour cream in fudge makes it more tasty, elastic and prevents it from bursting after hardening, so you should not replace it with milk. To prepare you will need:

• 2 eggs;
• 350 g granulated sugar;
• 150 g cocoa;
• 300 g flour;
• 200 g butter;
• 2 tsp. baking powder;
• 0.5 tsp. baking soda;
• 7 tbsp. l. sour cream;
• 1 lemon;
• 200 ml milk;
• 150 g semolina.

Beat the eggs until stable foam, add 150 g of granulated sugar, vanilla and beat again until the sugar dissolves. Add soda, baking powder, a little salt, cocoa and sifted flour. Then put 150 g of butter into the dough and beat at low speed, add 3 tbsp. l. sour cream and beat again. The consistency of the dough should be similar to thick sour cream.

Line the pan with parchment, place half of the dough in it and bake the cake in an oven preheated to 180 degrees for 20-30 minutes. You need to bake the second cake in exactly the same way.

Mix semolina with milk and cook until thick. Peel the lemon, place it in a blender bowl and beat with 200 g of sugar. Beat a stick of butter with a mixer. Cool the thick semolina, beat together with butter, add lemon and sugar and mix everything again until smooth. Cut each cake into 2 parts, grease with cream. Place the cake in the refrigerator for 4 hours.

For the glaze, mix 3 tbsp. l. granulated sugar, 4 tbsp. l. natural cocoa powder, 50 g butter and 4 tbsp. l sour cream. Boil the mixture for 5-7 minutes. Cool and apply to cake. Instead of fondant, you can use icing made from natural chocolate.

Secrets, subtleties, tricks - cook with a twist!

Now you know how to prepare chocolate fondant, all that remains is to familiarize yourself with some subtleties that will make the dessert tasty, properly baked and beautiful. Use only soft butter - in this case the dough will be homogeneous, so the product will bake well. It is better to take bitter chocolate, with a high percentage of cocoa, since it is considered more natural, and desserts with it have a refined taste. It is better to cool the eggs before beating so that the foam becomes lighter and airier, and if you want to achieve a particularly fluffy dough, add a little salt to the eggs during the beating process. It is better to beat the yolks and whites separately, and then combine them into a total mass.

In some recipes, cocoa is added instead of flour, and in this case the baked goods are more weightless and tender. You should remove the fondant from the oven as soon as a film appears on it. This means that he has reached the required degree of readiness. Chocolate fondant can also be baked in the microwave, slow cooker and convection oven.

How to beautifully decorate a cake

It’s not enough to know how to pour chocolate over a cake correctly. You also need to decorate it beautifully to make it a real work of art. For this you can use fruits, berries, halves of nuts, various dragees, sweets, waffles.

Chocolate products are also perfect as decoration. To do this, you can simply make thin shavings out of it. In addition, openwork lattices, fans, and chocolate leaves, which can be made from the remaining glaze, look beautiful.

Source

The most important thing in confectionery is taste!

Decorating with icing, sugar mastic, and caramel has recently become increasingly widespread and is widely used for making products without cream. Products prepared in this way are more shelf stable.

Decoration with protein cream, which is distinguished by its tenderness, elegance, effectiveness, and pleasant taste, has become widespread. A very modern and promising option is marshmallow mixture, which is more shelf-stable than others, especially in the summer. In addition, this cream has a pleasant fruity taste.

Jelly creates a beautiful impression in combination with fresh and canned fruits. Candied fruits are used in their natural form as a supplement. You can cut into thin slices, diamonds and lay out in the form of flowers or mosaics.

Various toppings made from powdered sugar (white, with cocoa powder), biscuit crumbs of various colors, toppings from fondant, crushed nuts and chocolate are becoming increasingly common. Sprinkles are used to decorate not only the sides, but also the surfaces of the product, and create decorations using stencil templates. Sometimes it is combined with other components: creams, meringues, chocolate figures.

A very economical and modern option are ready-made decorations made from chocolate, marmalade, curly meringue and dry sponge cake (mushrooms, curls, etc.). These decorative elements are used simultaneously with cream, fondant, etc.

Chocolate provides great opportunities for decorating flour confectionery products. From it you can make sprinkles, glaze, shavings, cast decorations in the form of leaves and various figures, and make a drawing mass for making inscriptions and ornaments. Chocolates and industrially produced figurines can be used for this purpose.

Obviously, chocolate glaze is an indispensable product. It is both the basis for the presentation and a completely independent product. And chocolate icing using cream is a universal combination of practicality, beauty and excellent taste!

Colored fondant

Food coloring gives us the opportunity to diversify our decor beyond just black and white streaks. We can make them in all the colors of the rainbow. Such chocolate drips will look especially beautiful on a cake with mousse or covered with yogurt cream. However, you need to take the appropriate dyes. If they are fat soluble, we do this.

1. Melt a bar of white chocolate.
2. Pour in 30 grams of refined vegetable oil.
3. Stir.
4. When the glaze has cooled to 30 degrees, add food coloring.
5. We adjust its amount to get the color of the desired intensity.

If we have regular food coloring, we proceed differently. Prepare creamy ganache. Let it cool and add the dye.

Only side leaks

It happens that we want to decorate the top of the product somehow differently. Not with glaze, but, for example, with cream or mousse. How to pour chocolate over a cake with drips so that they are only on the side and do not affect the top of the product? Prepare fudge for the streams according to the recipe you like. But we reduce the amount of all ingredients. Take a spoon and scoop out a small amount of fondant. We drip in the right place and watch how the liquid instantly solidifies and flows down.

Some cooks use a bag. But for this you need to fill your hand, because you need to squeeze the bag over a certain distance. The work will go better if you place the cake on a rotating surface. Now you know how to decorate your culinary masterpiece with delicious drips.

Every housewife should know how to pour chocolate over a cake in order to pamper sweet-toothed relatives or surprise even the most picky guests. This delicacy is guaranteed to become the star of any holiday table, attracting admiring glances and receiving the highest score in terms of taste. Perhaps only a few will refuse a delicious piece of homemade cake with aromatic chocolate glaze. This dessert is a special, incomparable pleasure.

Even a novice cook can coat a cake with chocolate icing. For some reason, it is mistakenly believed that this is a rather difficult trick. In fact, you need to know a few secrets, using which you can surprise your loved ones with a sweet masterpiece.

Classic recipe and its variations

First, let's look at the basic recipe for making glaze. In the classic recipe:

• Vegetable oil – 6 g.
• Sugar or powdered sugar – 150 g.
• Milk – 20 g.
• Potato starch – 10 g.

If you need to make a cake with white icing, then you won’t have to add any additional ingredients, but if you want to make it in any color, then you should add 1 drop of food coloring. You will learn more about how to make white glaze and colored options later in the article.

1. To achieve the desired result, buy finely ground powdered sugar. If you have a coffee grinder at home, you can make your own. Start by combining the dry ingredients.
2. Mix starch and powdered sugar in a bowl. Then gradually pour milk into the dry mixture, while constantly stirring the contents of the bowl.
3. The proportion of milk is not exact, since the result depends on the quality of the powder. An additional 2-3 g of milk may be needed.
4. With the help of such manipulations, you will get a thick paste. Milk can be replaced with orange juice. After this, vegetable oil should be added to the composition. Bring to readiness in a water bath. The composition should not boil.
5. In order for the cake icing to acquire the desired shade, you can add gel food coloring to it. Some cooks use natural additives.
6. If you are still inclined to use artificial dyes, then be careful and do not overdo it.
7. If the mastic is made as in the proportion indicated in the article, then for painting you need to add 1 drop of coloring matter. To achieve a better result, you can drop the dye onto a spoon and from there add the required amount of pigment to the mastic.

Budget option for fudge

Expensive chocolate can be replaced with cheap cocoa powder. Since the product is reheated, the difference will be little noticeable.

1. Lightly heat five tablespoons of milk.
2. Dissolve 4 tbsp in it. l. sugar and 1 tbsp. l. butter.
3. Stir until all the crystals disappear.
4. Only after this carefully add two tablespoons of cocoa powder. Its quantity can be adjusted depending on the color of the fudge - milk or dark chocolate - you want to achieve.
5. The more cocoa, the brighter the bitterness will be felt. Therefore, the amount of sugar needs to be increased.

How to make smudges on a cake made from chocolate prepared in such a cheap way? The technology remains unchanged. The cake should sit in the refrigerator for at least four hours. And the fudge should be moderately hot. You can experiment on a glass first to check the consistency of the glaze.

Solid on the outside, liquid on the inside

In French cuisine, there are two versions of this cake - fondant au chocolat (“melting chocolate”) and moelleux au chocolat (“soft chocolate”). In the first case, the chocolate filling is very liquid, in the second it is soft and airy. Naturally, these recipes for chocolate fondant use different proportions of products, and the cooking time and temperature vary. It is very important not to overcook the dessert in the oven, otherwise the liquid filling will harden and you will end up with a regular cake.

Fondane is made from chocolate sponge dough, which is made from butter, sugar, eggs, flour, cocoa or chocolate. First, eggs and sugar are mixed, then butter and chocolate, and then both mixtures are combined together. The dessert recipe is quite simple, the most important thing is to follow the exact proportions, and everything will work out! Cream, white chocolate, alcohol, aromatic herbs and spices are often used in the preparation process.