Mousse for mirror glaze. Mousse cake with mirror icing and fruit layer
Recently, amazingly beautiful mirror cakes have gained popularity. They are delicate in taste and minimalistic in appearance, but they look amazing and fascinate with their unusual shine. Such cakes will appeal to Libra striving for perfection, Taurus who love to cook, and Leo will definitely like the fact that you can see your reflection in the cake. But such a wonderful cake will surprise and impress representatives of any zodiac signs!
Mirror Cake Glaze
A properly prepared mirror icing for cake decorating has a perfect mirror structure. The glaze is made on various products: chocolate, fruit puree, cream, cocoa and much more.
Mirror cakes usually prepared on the basis of mousse, in their composition - a thin biscuit, filling and mousse. The mirror glaze is suitable for mousse and other desserts that require freezing, as they have a smooth surface to achieve the required smooth effect.
How mirror cakes are made
Mirror cakes became especially popular when the Ufa craftswoman Olga Noskova became an Instagram star, uploading photos of her works there. Photos of cakes with icing, developed according to her unique recipe, were reprinted by famous world publications, and Britney Spears called them "too beautiful to eat." Olga Noskova has been nominated for The Shorty Awards, which go to the most popular social media accounts.
For her cakes, she uses Belgian and Swiss chocolate, natural-based French dyes, various berries and fruit purees.
It seems that such a wonderful cake cannot be made at home, but if you know the technology and the exact formula of the ingredients, all this is quite real.
How to make your own mirror glaze at home
Mirror glaze usually contains water, sugar, gelatin, glucose syrup and chocolate. To make a miracle cake frosting at home on our own, we need a culinary thermometer for the exact temperature.
Homemade mirror glaze recipe:
- 150 g glucose syrup
- 150 g granulated sugar
- 75 g water
- 12 g gelatin
- 60 g water for gelatin
- 100 g condensed milk
- 150 g white chocolate
- Dye for the desired color
- Soak gelatin in cold water... Mix water, sugar and glucose syrup and bring to a boil. Add the swollen gelatin to the boiled mixture and mix well.
- Separately mix the condensed milk with the white chocolate. Pour the syrup over the mixture of chocolate and condensed milk.
- Add color and whisk the mixture in a hand blender at an angle to avoid bubbles.
- Then cover the glaze with cling film and refrigerate for 12 hours.
- Before applying to the cake, the icing should be 35 degrees (reheat in the microwave or in a water bath).
- Get the cake prepared in advance (it must be completely frozen in the freezer). It is advisable to use a mousse for a smooth surface.
- Now you need to cover the cake with icing. Put the cake on a wire rack, a baking sheet under the wire rack, and carefully pour the icing over the cake. It is more convenient to fill in three stages - one third of the mixture each. The glaze at the specified temperature will flow on its own. If necessary, smooth with a spatula, but only quickly, the glaze quickly sets.
- Chill the cake again (you can put it in the freezer for an hour). Cut with a hot dry knife.
photo of mirror cakes with magic icing
Mirror glaze is an effective glossy finish for modern cakes and pastries.
Most often used in mousse desserts, but sometimes it is used to cover and traditional cakes, however, in this case, as a rule, not completely, but only the top, so that the glaze flows down in beautiful streaks.
1. Recipe on chocolate and condensed milk:
75 g water
-150 g sugar
-100 g of condensed milk
-12 g gelatin (180 bloom) or 10 g gelatin (200 bloom)
-150 g white chocolate (milk, black)
-dye
Pour gelatin in the leaves simply with a large amount of cold water (if powder, then pour 6 parts of water into 1 part of gelatin, get a gelatinous mass, then use it all).
Bring water, sugar and glucose to 103C, you can immediately add a dye.
Pour condensed milk over chocolate, add gelatin, you can add more color. Punch with a blender.
Cover with cling film and refrigerate overnight.
Working temperature 33-35C. But focus on the consistency of the glaze.
2. Glaze with cocoa powder:
25 g water
-115 g heavy cream
-160 g sugar
-50 g cocoa powder
-6 g gelatin
Soak gelatin in cold water.
Bring water, cream and sugar to a boil. Add squeezed gelatin.
Pour cocoa powder into a glass, pour out our boiling mixture, break through with a blender.
Cool in the refrigerator overnight. Working temperature 35C.
3. Glaze on chocolate and cream:
265 g chocolate
-6 g gelatin
175 g heavy cream
-40 g water
-30 g glucose syrup 43%
-25 g vegetable oil without smell
Soak gelatin in cold water. Melt the chocolate.
Bring the cream, water and glucose to a boil, pour over the chocolate, add the gelatin, pour in the butter and beat with a blender. Working temperature 37C.
4. Colored frosting on cream:
180 g sugar
-45 g of water
-200 g cream 35%
-45 g milk
-60 g glucose syrup 43%
-6 g gelatin
Soak gelatin in cold water. Bring the cream and milk to a boil.
Bring water and sugar separately to 110C, add to cream and milk.
Stir in glucose, bring to homogeneity over the fire. Add gelatin.
Working temperature 30C.
5. Berry glaze on pectin:
90 g sugar
-8 g NH pectin
-15 g glucose syrup 43%
-195 g seedless berry puree or juice
-145 g water
-6 g gelatin
Heat puree, water and glucose. Add sugar and pectin, bring to a boil, stirring occasionally.
Boil for 1-2 minutes. Add swollen gelatin. Working temperature 30C.
6. Icing on berry puree:
100 g berry puree
-70 g milk
-45 g cream 33%
-25 g sugar
-45 g glucose syrup 43%
-320 g white chocolate
-7 g gelatin
Soak gelatin in cold water. Bring puree, milk, cream, sugar and glucose to a boil, pour out the chocolate.
Add gelatin, punch with a blender. Working temperature 28C.
7. Glaze on berry puree. Option 2:
500 g berry puree
-2 vanilla pods
-160 g water
-150 g glucose syrup 43%
-185 g sugar
-18 g of pectin NH
-50 g gelatinous mass
-80 g neutral frosting, cold cooking
Bring water, puree, vanilla seeds and glucose to a boil. Pour in sugar and pectin. Bring to a boil and simmer for 2 minutes.
Add gelatinous mass and neutral glaze. Punch with a blender. Working temperature 70C.
8. Caramel glaze:
170 g sugar
-140 g water
-140 g heavy cream
-23 g sugar
-14 g corn starch
-7 g gelatin
Make dry caramel with 170 g sugar. Simultaneously heat water and cream to a boil.
Pour into the finished caramel, stir gently. Pour in sugar (23g) with cornstarch, bring to a boil, brew for 1 minute.
Add swollen gelatin. Working temperature 25C.
9. Glaze on cream:
180 g heavy cream
-260 g sugar
-70 g water
-20 g gelatin
-dye
Soak gelatin in cold water. Boil sugar and water to 120C, pour into hot cream, stirring constantly.
Add gelatin and color. Punch with a blender. Working temperature 33-34C.
10. Chocolate glaze:
130 g sugar
-130 g glucose syrup 43%
-55 g water
-10 g gelatin
-71 g milk
-15 g milk powder
-165 g chocolate
-dye
Bring sugar, glucose and water to a boil. Mix milk with milk powder, add to sugar syrup, boil.
Add gelatin, pour over chocolate, add color. Punch with a blender. Working temperature 27-28C.
11. Chocolate glaze No. 2:
795 g sugar
-285 g water
-160 g cocoa powder
-170 g cream 33%
-27 g gelatin
-100 g dark chocolate
Bring sugar, water, cocoa, cream to a boil. Add gelatin.
Cool to 67C, pour over chocolate. Punch with a blender. Working temperature 30C.
12. Chocolate glaze:
360 g sugar
-120 g cocoa powder
-280 g water
-210 g cream
-22 g gelatin
Pour sugar into a saucepan, sift cocoa on top. Make a spike in the center, and, stirring constantly, add water.
Put the saucepan with the pasta on the fire and add the cream. Bring to a boil over medium heat, stirring constantly, cook for 3 minutes.
Remove from heat, add soaked gelatin. Strain through a sieve. Working temperature 33-35C.
13. Chocolate icing on condensed milk:
22.5 g gelatin
-125 g of water
-225 g sugar
-225 g glucose syrup 43%
-225 g white chocolate
-160 g of condensed milk
-90 g neutral glaze
-dye
Bring sugar, water and glucose to a boil, pour over chocolate, condensed milk and gelatin.
Punch with a blender. Add neutral glaze. Punch with a blender.
14. Glaze with praline:
600 g almond praline
-300 g heavy cream
-900 g neutral glaze
-100 g of water
-16 g gelatin
Heat the neutral glaze to 70-80C. Heat the cream, add soaked gelatin, praline. Punch with a blender.
Add neutral glaze and water, punch with a blender. Working temperature 35C.
15. Chocolate glaze:
150 g water
-250 g sugar
-100 g cocoa powder
-150 g heavy cream
-15 g gelatin
Heat water and sugar until sugar dissolves. While stirring, add cocoa powder, pour in cream. Bring to a boil, stirring occasionally with a whisk. Strain through a sieve.
Cool to 5-60C, add swollen gelatin.
Working temperature 27-28C.
16. Coffee glaze with chocolate and caramel:
10 g gelatin
-250 g caster sugar
-415 g heavy cream
-125 g of condensed milk
-165 g milk chocolate
-84g chilled espresso
Prepare dry caramel, pour hot cream over. Add condensed milk, swollen gelatin, pour over chocolate, add expresso. Punch with a blender. Working temperature 36-38C.
Making a mousse cake with a mirror icing is not easy at first glance. However, if there is a desire and a little patience, the result will exceed all expectations. The cake turns out to be tender, it has a rich taste. Decorated with mirror glaze, the mousse cake looks beautiful and effective. It creates a sense of celebration even before the first bite is eaten.
Allocate at least two days to prepare and prepare the cake. This does not mean that all this time you will have to constantly cook something and settle in the kitchen. Just leave the finished base cake to lie for 5-8 hours. It is better to leave the mirror glaze in the refrigerator overnight. The whole ready cake before coating you have to freeze, which will take 5 hours. But the wait is worth it!
Decorating with mirror glaze is just some kind of pastry magic! When I first tried to decorate a cake with it, I was surprised at how simple it is and how beautiful it turns out. It is only important to cook it correctly and adhere to simple rules:
- only frozen cake can be covered with mirror glaze
- condensation must not be allowed on the surface to be coated
- you need to work quickly and confidently
Sponge cake base
Ingredients
eggs - 3 pcs.
sugar - 1/3 tbsp.
cocoa - 1/6 tbsp
flour - 1/6 tbsp.
soda - ½ tsp
wine vinegar - 2 tsp
- For the cake, let's take a simple recipe chocolate biscuit.
- Beat the eggs with sugar into a fluffy mass until its volume triples, add vinegar.
- Sift flour, cocoa and baking soda, and then stir with a spatula to the egg mixture.
- Bake the biscuit until fully cooked in a round shape with a diameter of at least 2 cm less than the future cake. Check readiness with a toothpick, and do not open the oven for the first 20-25 minutes.
- We keep the finished biscuit for at least 5 hours, then cut it to the desired thickness and level it.
Mirror glaze recipe
Mirror glaze is prepared at home in the same way as in pastry shops. It is also called glazed. The ingredients are the same, the technology is the same. Do not replace glucose syrup with anything else, as it gives the desired glaze viscosity. An alternative would be invert syrup, which must be prepared beforehand.
Ingredients:
gelatin - 12 g
water - 70 g + 75 g
sugar - 150 g
glucose - 150 g
white chocolate - 150 g
condensed milk - 100 g
- Soak gelatin in boiled cold water (70 g) and let stand until it swells.
- Pour water into a stainless steel ladle with a thick bottom, add sugar and glucose syrup. Put this mixture on fire and let it boil. The sugar should be completely dissolved.
- Put pieces of white chocolate in a blender bowl, add condensed milk and gelatin. Pour in hot syrup and punch through the entire mixture with a blender, adding the desired dye.
- The glaze surface must be covered with foil in contact. If a lot of air bubbles have formed, you can strain it through a fine sieve.
- The mirror icing for the cake should stand in the refrigerator and cool. Better to let it stabilize for 8 hours.
Fruit confit
Ingredients:
fruit - 350 g
sugar - 100 g
starch - 12 g
gelatin - 10g
water - 60 g
- In this cake for the fruit layer, I used peaches and plums in half. She peeled and pitted the fruit, covered it with sugar and let them run the juice.
- Then you need to bring the fruit to a boil, boil it a little to completely soften.
- Dissolve the starch in one or two tablespoons of water and add to the fruit.
- Add the soaked gelatin last (it will dissolve in hot fruit puree).
- Wrap a split ring of the same diameter as for the biscuit with cling film. Place the ring on a flat tray and pour the chilled confit into it.
- Allow the fruit confit to solidify in the freezer for easy handling.
Lemon cream mousse
Ingredients:
cream cheese- 250 g
cream 33% - 300 g
sugar - 100 g
lemon juice - 3 tablespoons
white chocolate - 90 g
½ lemon zest
gelatin - 10 g
water - 60 g
- Add sugar to lemon juice and heat over low heat until sugar dissolves.
- Soak the gelatin in water and then add it to the hot lemon syrup.
- Melt white chocolate in this mixture.
- Whip the cream into a dense cream, add the cream cheese and lemon mixture.
We collect and decorate the cake
- We put a ring covered with cling film and laid with side tape on the flat surface of the tray.
- Place the biscuit on the bottom. It can be soaked fruit syrup or cognac-based impregnation.
- Put the frozen fruit confit on top of the biscuit and fill it with mousse.
- We send the cake to the freezer, if possible, for the night.
- Before decorating, remove the glaze from the cold, heat to 35 degrees and punch again with a blender.
- Remove the frozen cake from the ring, remove the side tape. Place the cake on a stand over a large tray where the icing will drain.
- Pour glaze over the cake, remove excess with a pastry spatula and let the glaze set. Then remove the drips from the bottom of the cake and set it with spatulas on the substrate.
You can decorate the cake with chocolate or fresh flowers. They need to be properly prepared in advance. It is better to take flowers from a flower shop to avoid getting into the cake along with insect buds. Wrap the legs of the buds with cling film or special tape.
You can also decorate the cake with ready-made gel. You can buy a special confectionery gel at the DelGusto store. By clicking on this link http://delgusto.ua/ua/kategoria-geli you can choose a gel for every taste and color.
- 12 g of powdered gelatin;
- 135 ml of water (of which 60 ml - for the swelling of gelatin);
- 150 g sugar;
- 150 g glucose syrup or equivalent;
- 100 g of condensed milk;
- 150 g of chocolate.
- Pour gelatin with a prescription rate of water and leave so that its granules absorb all the moisture.
- Add the remaining water to the sugar and glucose syrup. Send the mixture to the fire and heat until all components are dissolved and boil.
- Melt the chocolate until it is liquid. This must be done very carefully so that the product does not curl up from overheating.
- Send into a tall glass of a blender liquid chocolate, condensed milk, hot syrup. Stir the mixture with a spatula, and when its temperature reaches 60 - 70 degrees, introduce the dissolved gelatin in a thin stream.
- Then you can add food coloring and blend the glaze with a blender until perfectly smooth, trying to minimize the appearance of bubbles on the surface and holding the blender leg at an angle of 45 degrees.
- Next, strain the glazed through a fine mesh sieve to remove the bubbles that have arisen, cover with a foil in contact and remove for half a day in the cold for ripening.
- The cake should be covered with a perfectly even layer chocolate ganache or white glaze.
- Before covering the dessert with glaze, the dessert should be sent for 3 - 4 hours, and preferably overnight in the freezer, so that it freezes well.
- After applying the glaze, it should be allowed to stand for 10 - 15 minutes so that it "grabs", and then send the cake to the refrigerator shelf for defrosting for 5 - 7 hours.
- submersible blender;
- Microwave oven;
- culinary thermometer;
- lattice or stand;
- container where the remaining glaze will drain;
- a long and wide knife or blade.
- Remove the glaze from the refrigerator, heat it in the microwave to operating temperature (35 ° C), interrupt with a blender and strain through a sieve.
- Remove the frozen ganache-covered cake from the freezer. If the dessert is mousse, remove it from the silicone mold.
- Transfer the dessert to the wire rack, under which there is a container for draining the excess. If the cake is not in the correct shape, then it is better to place it on a pedestal. This will help grip the bottom edges.
- Further, the icing is simply poured onto the cake on top. First, the mixture is poured into the center, and then distributed around the perimeter so that the sides are covered. Excess frosting can be removed from the flat surface of the dessert with a wide knife or spatula.
- After waiting 10 - 15 minutes, until the frosting "grabs", lift the cake on your hand and wrap hanging thin threads of frosting and nodules under the bottom.
- 300 g shortbread cookies;
- 40 g soft butter;
- 60 g of condensed milk;
- 500 g of strawberries (200 g - for confit and 300 - for mousse);
- 250 g of sugar (50 g - for confit and for 200 - in the composition of the mousse);
- 10 g starch;
- 35 g of gelatin (10 - in confit and 25 - in mousse);
- 60 ml of water;
- 500 ml whipping cream.
- Crush the cookies to crumbs and mix with soft butter and condensed milk, then tamp them into a culinary ring, which will be 2 cm smaller than the assembly mold, and freeze.
- For confit, stir sugar with starch, pour in mashed strawberries and boil until thick. Then remove from heat and add pre-soaked and melted gelatin. Pour the cooled berry mass into a mold that is 2 cm smaller than the cake mold and freeze.
- For strawberry mousse mashed berries with a blender, and then pass through a sieve, mix with sugar and instant gelatin. Warm up everything until smooth, stirring constantly and not allowing heating above 60 degrees. Beat the cream into a lush foam, and then in several steps add the strawberry puree with gelatin, stirring with a spatula or a mixer.
- Pour about 1/3 of the mousse into the silicone mold for the future dessert, put it in the freezer for 5 minutes, so that it “grabs” a little. Next, lay out a layer of frozen compote, pour out the rest of the mousse, and the last to drown the shortbread cake in it.
- 180 g softened butter;
- 50 g icing sugar;
- 75 g (or 125 g, if made without powder) of condensed milk.
- Beat soft butter with powder and condensed milk into a delicate and airy cream, with which to level the surface and sides of the product. Then put the dessert in the refrigerator for several hours.
- Most often, biscuit cakes are decorated with beautiful glaze drips. For them, transfer the icing to a pastry bag, cut off the tip and, quickly moving along the outer edge of the cake, apply smudges, and finally distribute the glaze from above.
- 1 egg;
- 24 g sugar;
- 16 g butter;
- ½ g baking powder;
- 30 g wheat flour;
- 10 g almond flour.
- 24 g waffles (cornflakes);
- 26 g coconut flakes;
- 70 g white chocolate;
- 30 g butter.
- 300 g pineapples;
- 25 g sugar;
- 10 g starch;
- 10 g gelatin;
- 60 ml of water.
- 200 ml coconut milk;
- 2 chicken egg yolks;
- 50 g sugar;
- 25 g white chocolate;
- 250 ml heavy cream;
- 10 g gelatin;
- 50 ml of water.
- For a biscuit, heat the egg with sugar in a steam bath until all the grains are dissolved, then beat into a fluffy 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 sponge cake.
- For a crispy 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.
- Turn pineapples into mashed potatoes with a blender, mix with sugar and starch and boil for 5 minutes, otherwise the acid will not work gelatin. Cooled to 60 degrees fruit puree introduce prepared gelatin. Freeze the confit in a 16 cm ring.
- For mousse, boil the yolks with sugar in coconut milk, melt chocolate and gelatin swollen in water in hot cream. When the cream has cooled to 20 degrees, combine it with whipped cream.
- mirror glaze;
- dark blue, bright blue, raspberry and purple food colors;
- silvery kandurin;
- sugar balls of different sizes, silver color.
- Divide the mirror glaze into four parts and paint: two large parts in the main colors (blue and light blue) and two portions (literally 50 ml each) in raspberry and purple.
- Place the frozen cake on the stand. Pour the main colors into one container, mix slightly, but do not mix, then pour onto the cake. On top, randomly apply stripes of auxiliary colors. With a spatula, carefully remove the excess.
- Let the cake stand for a few minutes, then use a brush to sprinkle it with silver glitter and scatter the stars - sugar balls on top.
- 1 egg;
- 160 g sugar;
- 45 g butter;
- 95 g of vegetable oil;
- 140 g flour;
- 5 g cocoa;
- 1.5 g salt;
- 2.5 g of soda;
- 2 g vanillin;
- 3 ml white wine vinegar;
- 95 g of fatty kefir or buttermilk;
- red dye.
- 225 g blended cranberry puree;
- 6 g of sheet gelatin (for powder, you will need another 60 ml of water);
- 10 g starch;
- 65 g sugar.
- 10 g of sheet gelatin (for powder, take 100 ml of water);
- 170 g dry or semi-dry champagne;
- 20 g lemon juice;
- 130 g sugar;
- 130 g heavy cream;
- 30 g of water;
- 2 eggs.
- For a biscuit crust, you can simply fold all the ingredients into the mixer dj and mix them on medium speed until smooth. Bake one cake from the dough (Æ 18 cm). Let it rest in the refrigerator overnight, wrapping it in foil, and then cut out two cakes with a diameter of 16 cm and a thickness of 1 cm from it.
- The cranberry confit is prepared in the same way as the strawberry confit in the cake recipe above. Cooled down to room temperature the mass is frozen in a ring (Æ 16 cm).
- In a saucepan, 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 the cream until fluffy and refrigerate.
- Boil the syrup from the remaining sugar and water, boil it to 117 degrees, and then add it in a thin stream to the whipped egg whites. Mix half of the meringue with whipped cream, and the other with custard on champagne. Then combine both masses.
- Collect the cake in a ring or silicone mold filling it in as follows: 1/3 mousse, biscuit cake, 1/3 mousse, cranberry confit, 1/3 mousse and second cake.
- 100 g butter;
- 100 g icing sugar;
- 2 eggs;
- 130 g flour;
- 20-40 g of cocoa powder;
- 4 - 5 g baking powder.
- 2 yolks;
- 45 g sugar;
- 150 g of milk;
- 150 g of chocolate;
- 9 g gelatin;
- 90 ml of water;
- 250 g of pastry cream.
- Beat soft butter with sweet powder, add eggs and a mixture of free-flowing ingredients one by one. Bake a cake from this dough. When it cools down, cut off the top crust and trim it to the size of the future cake.
- For the mousse, grind the yolks with sugar, combine with milk and brew until thick. Stir the pieces of chocolate and gelatin soaked in water in the hot cream. When the mixture has cooled to room temperature, combine it with the cream, whipped into a stable foam.
- Place the ring on the serving dish, lining its sides with a thick film. Place the biscuit and pour the dark chocolate mousse on top. Put the dessert in the refrigerator. When this mousse has set, pour the milk chocolate mousse on top, and after it has set, pour the white chocolate mousse.
Recently, such a thing as mousse cake has become more and more popular. It is most convenient to make them in silicone molds - in this case, the cake has a perfectly smooth surface. For a mousse cake with a mirror glaze, a silicone mold is, in fact, a must. Because if you use cling film lining the form, the folds can remain visible and spoil the appearance of the finished product. This is perhaps the only difficulty in preparing such a cake. Everything else that I will show is very easy and does not require any special skills, technique or experience. I liked the recipe for this mousse precisely for its elementary simplicity, even a novice pastry chef can handle it. To increase the volume, whipped cream is used in it, and a small amount of gelatin acts as a stabilizer.
The amount of mousse in the recipe is sufficient to fill a mold with a volume of approximately 1200 ml. I have a standard shape that matches the diameter of the purchased biscuit cakes. If someone has a bit more cake form - splash the cake on the mousse, let it protrude very little, it will not be scary. But the cake of a larger diameter than the shape will still have to be cut.
Three lemon zest on a fine grater and squeeze the juice. Scrape the seeds out of the vanilla; the pod is not needed.
Whisk the mascarpone with lemon zest, juice, vanilla and granulated sugar.
Whip 200 ml of cream until hot peaks.
Chop the chocolate.
Soak gelatin in cold water for 5 minutes (or for another time indicated on your package).
Melt the chocolate with 100 ml of cream until completely dissolved over medium heat with continuous stirring.
Dissolve pre-squeezed gelatin in ganache.
For two or three doses, we mix the mass with mascarpone into the ganache until the lumps are completely dissolved.
Stir in the whipped cream into the resulting mass, also in a couple of steps and also until completely dissolved.
We put the silicone mold on a solid base, pour the mousse into it, smooth it slightly.
We put a biscuit on top of the mousse, carefully press it to the mousse. We place the entire structure, together with the rigid base, in the freezer until the mousse cake hardens. It takes several hours. I got used to making mousses from the evening of the previous day, and the next day to glaze and thaw.
Heat the mirror glaze in the microwave and stir until the lumps are completely dissolved. I have 4 minutes on the "Defrost" mode.
Cover the glaze surface with cling film and let it cool for about an hour. It should be no longer hot, but still fluid. During this time, bubbles leave the glaze almost completely.
Only after you have made sure that the icing has cooled down enough, remove the cake from the freezer, take it out of the mold and place it on a wire rack or on a raised platform from which the icing can drain freely. In short, not on a serving plate, it's not ready yet.
Quickly pour the icy cake with mirror glaze. If there are bubbles (I actually had very few of them), they need to be pierced with a needle in the very first minutes after applying the glaze. Put the cake covered with icing to thaw in the refrigerator. For a few hours. Necessarily in the refrigerator, not at room temperature!
A ready-made mousse cake with a mirror glaze can be decorated with berries and mint before serving, but this, in principle, is absolutely not necessary.
The cake has a balanced taste. Mousse - almost not sweet and with lemon sourness, glaze - on the contrary, consider it pure sugar.
Well, here's our cutaway cake after being moved to a serving plate.
Glaze is the most popular and uncomplicated decoration homemade baked goods, but a cake with mirror icing, even from a home pastry chef, will always look enchanting. So maybe it's time to tame her Majesty mirror glaze, or glaze?
There are many different recipes glaze, but for home confectioners, the one below is suitable, without hard-to-find ingredients and powders. Of course, questions may arise about glucose syrup and food colors... Both of these products can be bought from a specialty candy store or ordered online or replaced.
Replace the glucose syrup with inverted syrup or liquid honey. Instead of a dye, you can't take fruit juice, but you can make a frosting on dark or milk chocolate.
Homemade mirror glaze composition:
Step by step algorithm:
You can paint the glaze with gel dyes, dry, paste-like or fat-soluble. To make the color of the mass after staining brighter and more 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 a glaze, or glaze, but absolutely any cake can be turned into a fashionable one, with a shiny and smooth surface like a mirror.
Only in the case when it is not the surface of the mousse that is glazed, several prerequisites must be met:
Thus, observing these simple rules, you can cover cakes made of biscuit, shortcake, puff and other cakes with bright glossy icing. You can fill the entire surface of the cake or limit yourself only to the top, forming beautiful smudges on the sides.
Important: so that the smudges do not reach the very bottom, forming unaesthetic puddles at the bottom of the dessert, the temperature of the dessert should be no more than 28 - 30 degrees.
Correct cake coating technology
If you succeed in preparing a mirror glaze, then this is still only 50% of success. The remaining 50% will depend on how the pastry chef applies the glazing correctly.
To make the design process go without a hitch, you will need the following tools:
Cake pouring process:
After all the manipulations, it remains only to transfer the cake to the substrate and add additional decorative elements made of chocolate, berries or caramel, if desired.
Mousse cake with strawberries and mirror icing
Mousse cake with mirror glaze usually, in addition to a layer of mousse and glaze, also has a layer of biscuit / shortcrust pastry base, 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:
Cooking technology:
Send the finished dessert to the freezer, and after freezing, pour over the mirror glaze prepared according to the recipe above.
Cooking with biscuit cakes
Lovers of traditional cakes can also decorate their pastries with trendy techniques.
To do this, you need to bake your favorite cake with biscuit cakes, make a mirror glaze and additionally cook butter cream from:
Priority of actions:
So that the smudges do not "float away" you need to work very quickly so that condensation does not have time to appear on the cream.
Dessert with coconut and pineapple
Pineapple confit, coconut praline and almond biscuit, drowning in the most delicate mousse on coconut milk- here is exotic that will not leave anyone indifferent. If it seems that it is not realistic to create such a miracle at home, then you just have 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:
For a crunchy coconut layer, prepare:
The exotic pineapple confit will include:
To make coconut milk mousse, you need to take:
Progress:
When all the components of the cake are ready, it remains only to collect the dessert, sinking confit, roasted nuts and biscuit in a form with mousse. While the cake is freezing, prepare mirror icing and other decorative items, such as isomalt pineapple, and then decorate the dessert.
Space cake with mirror icing
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 after him. But you can give your loved one a whole galaxy - a cake with mirror icing in the "space" technique.
To turn your favorite birthday dessert into the galaxy, you will need:
How to decorate a cake:
The beauty of this technique is that it is almost impossible to spoil the decor, and each time you get a new unique galaxy.
"Red Velvet"
New trends in confectionery could not help touching even the classic recipes, tested over the years. This is how the “Red Velvet” mousse cake appeared under the mirror glaze.
To prepare it, you will need to bake a red velvet biscuit from the following set of products:
To avoid using dye, you can color the cake. beet juice, but soda and vinegar in this case should be replaced with baking powder.
The second component of the cake is cranberry confit. If desired, this berry can be replaced with any other red color, but the cranberry sourness will just perfectly harmonize with the taste of mousse on a sparkling drink.
The proportions of the components for the berry layer:
The composition of the mousse, which will envelop all this splendor, will include:
Preparation:
Before sending to the refrigerator, the last biscuit cake needs to be pressed a little into the mousse so that it is completely equal to it. After freezing, cover the dessert with white mirror glaze.
Cake "Three Chocolates"
Dark chocolate glaze, shimmering with a mirror shine, and asks as a decoration for the mousse classic "Three Chocolates".
For this cake, you will need to bake a chocolate biscuit by taking:
On top of the chocolate sponge cake will be three layers of mousse made from different types of chocolate (dark, milk and white).
Below are the proportions for one serving of mousse, so you will need to take three times as many products and three different kinds chocolate:
Priority of actions:
Decorate the frozen dessert with mirror glaze on dark chocolate... As an additional decoration, you can make chocolate feathers from three types of chocolate.
As one can conclude, even without buying food coloring with mirror glaze, you can create a real masterpiece, and if you spend a little on dyes and candurin, it is easy to give your loved ones even a whole galaxy.