How to cover the cake for glossy icing. Mirror cakes are the perfect dessert

Each of us is a little child. And we still choose from two unfamiliar candies the one with the prettier wrapper. We think that if it's beautiful, then it's delicious. And the task of any confectioner is to create the highest fair harmony between taste and appearance. Today we will do exactly what we will create a very beautiful "wrapper" for different types of desserts. It's a mirror glaze! How to cook it correctly and what mistakes can be encountered? Let's find out today.

A mirror glaze recipe that has never let me down

I will share my favorite recipe.
Once upon a time I heard that the kitchen is comparable to the laboratory. Each component is important here, its quality, weight and other characteristics. Since then, I have never doubted the veracity of this hypothesis. And there are recipes that confirm this. The recipes do not indicate “to taste”, not “a pinch”, and not even “by eye”. Everything is important there. It is described what, how, in what sequence and with what to connect.
These recipes are huge! The chance of a dish failing is reduced to a minimum. And all because everything is described in detail to the smallest detail.
This recipe is exactly where you need to follow the instructions, and then you will understand how easy it is to become the creator of the perfect mirror glaze.

Ingredients:

• Sugar - 150 gr;
• Water - 75 gr;
• Glucose syrup (molasses or invert, or corn syrup) - 150 gr;
• Leaf gelatin - 12g;
• White chocolate (the best quality you can afford) - 150 gr;
• Condensed milk - 100 gr;
• Dye. I don't say how much you need. Focus on the color you want to get. But keep in mind that the frozen glaze will be brighter.

In addition to products, tools are also needed. There are a lot of recipes where we can easily do without some products or replace one tool with one that is more convenient for us to work with (or which one is available). But frosting is a very delicate thing. And in order for us to succeed, in addition to bowls and stewpans, we need suitable tools:

• Scales;
• Thermometer;
• Submersible blender.

This is the basic recipe. There are many others, such as chocolate, fruit, cream, etc. If you have favorite recipes that you personally tested, share! Tell us how you cook in the comments and show off photos of your work! It will be great to see everything!

How to make mirror glaze (step by step recipe with photos):

1. Soak gelatin in water.
2. We combine water, sugar and glucose syrup.
3. We send the mixture to the fire. Heat up to 103 C, stirring constantly. Sugar should be completely dissolved. Set aside from the fire and stirring, cool a little, to about 60 C.
4. Squeeze out the gelatin and add to the mixture. We mix.
5. We melt the chocolate. This can be done in one of the ways: in a water bath, you can put the chocolate in a pastry bag and hold it in boiling water, in the microwave in pulses (hold for 15 seconds, take it out and mix. And so several times until the chocolate melts).
6. We combine condensed milk with chocolate.
7. Add syrup mixture. Pour it into the chocolate in a thin stream. We mix.
8. Add dye drop by drop. This makes it easier to choose the right color.
9. Holding the blender almost vertically, and without raising it above the mixture, mix the glaze.
10. Now it's time to make sure you did everything right. In the glaze you will see yourself!
11. Bubbles! If you see a small amount of bubbles in your glaze, you need to pass the mixture through a fine sieve. If after the second time the bubbles still remain, you will have to redo the glaze.
12. To work with the glaze, you need to cool (or heat) it to 29-35. The ideal "working" temperature is selected individually, empirically, on average - it is 32 C

Take note: if the icing is to be used for smudges on the cake, its temperature should be lower, from my experience, no more than 30 C, about 28-29 C. Otherwise, the smudges will go down to the very bottom of the cake and will stand on the substrate ugly puddles.

How to work with glaze:

• To make it convenient to water desserts, pour the icing into a container with a spout.
• Desserts must have a flat surface.
• Desserts are pre-frozen in the freezer.
• We put the products on a support above the tray, where the glaze will drain.
• We pour the icing slowly, but with confident movements in a spiral.
• !!! Periodically check the temperature of the glaze. Before measuring the degrees, mix the icing. If necessary, heat up.
• Let it sit for a few minutes (about 3).
• Carefully remove the finished product from the support. We remove the threads from the flowing glaze and transfer the desserts to a dish, tray, substrate.
• We send for 3-6 hours in the refrigerator. The larger the product, the longer it should stay in the refrigerator.

You can decorate the cake or pastry before putting the dessert to cool.

Analysis of errors. Subtleties. Nuances. Mirror Glaze Secrets

Color

Want to get more saturated color? - Use glucose syrup.
What are the requirements for dry dye? We have chocolate in the recipe. With this in mind, the dye must be fat-soluble.
How to get a snow-white glaze color? - To do this, add titanium dioxide as a dye.
Is it possible to recolor the frosting? - Yes.
If the color of the glaze is translucent, how can I add density to the color? - Using titanium dioxide. Adding it is also worth a drop.
Can I make silver or gold icing? Certainly! - With the help of kandurin, which will take a lot to make the color distinct and saturated.

Cooking

How not to spoil the icing while mixing products? - Do not create bubbles. It depends on the position of the blender. It should be almost vertical and not rise above the surface of the icing. Otherwise, you run the risk of preparing a bubble glaze, but not a mirror one at all (we will definitely use this method when the “broken glass” or “exploded volcano” styles are in fashion.)
In what dishes is it more convenient to prepare the correct glaze? — Tall and narrow glass.
What to do if there are bubbles in the finished glaze? - If there are few of them, you can pass the mixture through a strainer 1-2 times. If there are a lot of bubbles, prepare another glaze; this one no longer works.

Glaze work

Why is the optimal temperature for glaze - 29-35 degrees? - It is convenient to work with it, it will quickly harden and will be even and smooth. At lower temperatures lumps may form. If the temperature is higher, such a glaze will simply drain from the dessert. And if the dessert is mousse or covered with cream, we run the risk of spoiling its appearance with warm icing. If the surface is a hemisphere, then the glaze itself will flow down.
What is the best way to apply glaze on a surface? - You can use a baking sheet, but it is better to take a special grill or from the oven. Place the products on the grid at a small distance from each other to make it easier to work and cover all sides evenly. Pour frosting into a bowl with a spout. Water in a circular motion from the center to the edges. All movements are slow and smooth. Instead of a grate, you can use any pot or three-liter jar as a hill.

If the glaze does not hold, but slides off the surface of the product. Why? And how to prevent? - Perhaps when the cake was in the refrigerator, it froze so hard that a thin layer of ice appeared on its surface. Now that you've taken it out, that ice melts and the icing slides off. Before work, iron the product with your hands. Then, and only then, start icing.
How to smooth the icing if the surface of the dessert is flat on top? - With a spatula.
How to achieve an impeccably smooth surface of a dessert using icing? - 2 conditions are important:

1. Initially, you need the surface of the cake or pastry to be even. A mousse top coat is ideal.
2. The product must be very cold. Then the glaze will instantly harden evenly and flawlessly.

Is it possible to cover the product with two layers of glaze? - Yes. After the first layer, you need to take a short break. But first you should check the temperature of the glaze, and if necessary, heat it up.
How many times can the finished glaze be reheated? - Doesn't matter. The number of heatings does not affect the quality.
What if the frosting is at the right temperature for us, but it's still too thick and awkward to work with? - You can add a couple of teaspoons of sugar syrup (water and sugar in equal proportions).
Is it possible to use the same glaze that glass from finished products? - Yes. If there are no crumbs and pieces in it.

Should the operating temperature be the same for white or dark chocolate icing? - No. It is believed that for dark chocolate icing, the temperature should be several degrees higher. Here it is worth focusing on how it is convenient for you to work personally. A glaze with a higher temperature will be thinner.

Product appearance and design

When and how to remove a cake (cake) from the grill? - After 3 minutes, the icing more or less "grabbed", and now you can remove the dessert from the stand. This must be done with a very thin spatula. If necessary, if the product is large, you can use two spatulas.
How to get rid of the drops of glaze frozen at the bottom of the dessert? - Not with your hands! So that the icing does not stick and does not reach for the fingers. It will be possible to carefully remove the drops while removing the dessert from the grate. To do this, the product is slightly lifted with a spatula, and rotated several times on the grid in one direction and the other.

How to mask imperfections?

- The frosting is very soft. It's easy to break. What to do?

- You can easily decorate a flaw with nuts, chocolate, berries, cream, etc.

- How to decorate a dessert covered with icing?

“Of course, we didn’t try so hard to hide such beauty. However, to make the design interesting, sometimes you need a couple of strokes. For example, mix different colors and shades of glaze. Come up with a berry composition. Or, make figurines out of chocolate, mastic or marzipan.

— The product is cold and condensation may appear. Can it ruin the look of the dessert?

- Unfortunately yes. Therefore, try to very gently blot the droplets with a napkin without touching the surface.

How to cut a cake without damaging the beauty?

- Dessert must be cold. But the knife is dry and warm.

Storage

Can frosting be stored? How to do it right?

- Can. In the refrigerator, cover with cling film so that it touches the surface of the glaze (in contact).

- How to use the frosting that was stored in the refrigerator?

Just warm it up to the right temperature.

How long does the frosting keep?

- About a month.

- Can I mix the frosting that was stored in the refrigerator with the one that was made right now?

- If the cooking recipes are identical, you can.

If I missed something, feel free to ask questions! I will gladly answer everything!

And good luck with your experience!

Another option for decorating a cake can be, which is very easy to use.

The cake is considered the main decoration of the holiday, but only if it looks appropriate. Many housewives prepare treats on their own, so they are actively interested in how to make mirror glaze. You can easily prepare the filling for the cake on your own at home. We offer the best icing recipes as well as mousse cake. Believe me, the guests will not remain indifferent and will appreciate your efforts.

White mirror icing for the cake: "a classic of the genre"

This option is suitable for a classic mousse cake, which has already been infused in the freezer for about 10-14 hours.

Ingredients:

• condensed milk - 120 gr.
• gelatin - 12 gr.
• granulated sugar - 160 gr.
• white chocolate (not porous) - 160 gr.
• glucose - 150-160 gr.
• filtered water - in fact

1. Prepare a saucepan or other heat-resistant container. Pour sugar with glucose into it, add 80 ml. water. Put on the most minimal fire, simmer and stir until the grains dissolve.

2. In another bowl, break the chocolate, put it in a steam or water bath, melt completely and combine with condensed milk.

3. Dilute gelatin in 70 ml. water, leave for 20 minutes. Then heat in the microwave until it becomes liquid, and add to the sugar mass.

4. Enter the chocolate composition here, arm yourself with a blender and start whipping the icing until smooth. Leave until cool.

5. It is worth remembering that for a perfect cake decoration, the icing should reach 38 degrees. Then she will cover the treat and lie flat.

Colored mirror glaze

Since you can make mirror glaze not only using classical technology, consider this recipe for a color fill for a cake. At home, you will need the following components:

• condensed milk - 120 gr.
• chocolate in briquettes (white) - 160 gr.
• molasses - 150 gr.
• granulated sugar - 0.15 kg.
• gelatin - 11-13 gr.
• food water-soluble dye (color of your choice) - 3 ml.

1. Mirror icing for the cake begins with soaking gelatin, the recipe is simple: mix the granules with 60 ml. filtered water, wait a third of an hour before swelling.

2. Now work on the granulated sugar. Pour it into a saucepan, enter 80 ml. water, stir. Add caramel syrup, send to a small fire and melt.

3. When the contents form a homogeneous syrup, add the gelatin mixture melted in the microwave. In a separate bowl, melt the chocolate, pour in the condensed milk and syrup.

4. Stir the contents, add the dye. You can divide the mixture into several parts and supply each of them with a different pigment.

5. Now take a blender, beat the icing. Keep the device at a minimum in order to avoid a large accumulation of bubbles.

Chocolate mirror icing on the cake

Mirror icing for the cake looks good in this version, so we hope that the chocolate filling recipe will be useful to you. Most importantly, take the following components:

• gelatin - 14 gr.
• cocoa (powder composition) - 75 gr.
• molasses - 90 gr.
• granulated sugar - 230-250 gr.
• high-fat cream - 170 ml.

Before you make a mirror glaze, you should remember that it is ideal for mousse cake, which was previously aged at home in the freezer. Due to temperature differences, the coating is perfect.

1. So, combine gelatin in the indicated amount with 40 ml. water, wait a third of an hour.

2. Take a saucepan, mix granulated sugar and 90 ml in it. water. Enter the molasses, send it to the fire and wait for the dissolution of all the granules.

3. Remove the syrup from the burner. Pour the cream into a clean saucepan, heat, combine with a warm sugar mass.

4. Send the swollen gelatin to the microwave and melt to the consistency of water. Stir in the main ingredients, start adding and at the same time sift the cocoa powder.

5. Mix until smooth with an immersion blender. Then bring the fill to about 37-38 degrees. It is this mode that ensures that the glaze is distributed perfectly.

Honey mirror glaze for cake

If you still don’t know how to make a mirror glaze on a cake, we recommend that you familiarize yourself with the honey filling variation. Ingredients required for glazing:

• condensed milk - 110-120 gr.
• gelatin - 13 gr.
• granulated sugar - 0.15 kg.
• food coloring (color of your choice) - 1 ml.
• chocolate (in briquettes, white) - 160 gr.
• honey - 140 gr.

1. Before you make a mirror glaze, you need to prepare the ingredients and the base for the cake. Soak gelatin in 65 ml. water, let it reach a third of an hour at home.

2. After the specified time, place the plate with gelatin in the microwave. Heat until liquid, set aside. In another saucepan, you need to combine sugar with 140 ml. water, melt and add honey.

3. Now break the chocolate, move it into a bowl and place it in a water bath. Melt it, combine with condensed milk and sugar-honey mixture. Bring to homogeneity, pour in gelatin.

4. It's time to tint the fill using food pigment. The color is optional, the quantity is also indicated conditionally. Enter the dye and mix the ingredients with a blender.

5. It is very important to prepare the mass without bubbles. To this end, professional confectioners take a fine-grained kitchen sieve and pour the glaze through it several times.

Caramel mirror glaze

• granulated sugar - 370 gr.
• gelatin - 12 gr.
• instant coffee - 20 gr.
• filtered water - 0.3 l.
• fat cream - 0.3 l.

To prepare a truly unusual delicacy, you need to know how to make a mirror glaze. There are many variations of filling for a cake, so start experimenting at home.

1. Fill a saucepan with water, stir in granulated sugar and coffee. Boil the mixture to a caramel color over a lazy fire. At the same time, bring the cream to a boil. After that, combine them with caramel.

2. Simmer the composition for 2-3 minutes. Remember to stir regularly. Soak the gelatin according to package directions. Since it is not difficult to prepare a mirror glaze for a cake, proceed further.

3. Stir the soaked gelatin into the caramel mass. Keep in mind that by this time it should cool down to 60 degrees. Whisk the ingredients thoroughly and strain.

Mousse cake with mirror glaze

If you want to make the most delicate mousse cake, you should carefully prepare. The dessert will turn out with a mirror glaze, if you carefully study the presented recipe.

Strawberry Confit:

• gelatin - 8 gr.
• lemon juice - 10 ml.
• fresh strawberries - 270 gr.
• rum - 40 ml.
• granulated sugar - 85 gr.
• water - 40 ml.

Chocolate mousse:

• gelatin - 10 gr.
• sugar - 40 gr.
• water - 65 ml.
• vanilla sugar - 20 gr.
• chocolate (briquette, white) - 90 gr.
• raw yolk - 2 pcs.
• cream (first portion) - 245 ml.
• cream (second portion) - 150 ml.

Glaze:

• gelatin - 12 gr.
• any dye - 1.5 gr.
• condensed milk - 0.1 l.
• white chocolate - 160 gr.
• granulated sugar - 150 gr.
• invert syrup - 140 ml.

Almond Brownie:

• chocolate (white, briquette) - 60 gr.
• bitter chocolate - 50 gr.
• granulated sugar - 90 gr.
• egg - 2 pcs.
• ground almonds - 35 gr.
• dark chocolate - 95 gr.
• wheat flour - 50 gr.
• butter - 100 gr.

Before you make a mirror glaze, you should arm yourself with all the ingredients for the cake. Start the process at home.

Brownie preparation:

1. Melt the butter in a suitable container. In a separate container, do the same with chocolate.

2. Pour sugar into a cup and pour in the oil. Stir the composition and add chocolate to it. Beat with a mixer. Add eggs, flour and almonds to the resulting mass.

3. Mix thoroughly and pour into a separate form. Bake in the oven at 160 degrees until done. Remove to refrigerator.

Confit preparation:

1. Send the washed berries to the pan and sprinkle them with sugar. Boil the ingredients on a lazy fire. In the meantime, soak the gelatin. Combine strawberry mass with it.

2. Pour lemon juice and rum into a common cup. Mix it up. Pour the mass into the silicone mass. Send to freeze.

Chocolate mousse preparation:

1. Pour two types of sugar into a refractory container. Enter the yolks and grind the ingredients thoroughly. Heat the first batch of cream separately. They shouldn't boil. Pour the mixture into the sugar.

2. Simmer the ingredients on a lazy fire until thickened. In the meantime, prepare the gelatin. The finished composition should be slightly cooled. After that, add gelatin and mix.

3. Pour the mass into a blender bowl, add chocolate pieces. Whip the second portion of the cream in a separate bowl. Pour into the total mass and stir. Freeze half of the mixture in the mold.

Cake assembly:

1. Take out the frozen mousse and place the strawberry confit on it. Pour unfrozen mousse over this. Next comes the brownies.

2. Fill the remaining space in the form with the remaining mousse. Send the cake to the freezer for 13 hours.

Glaze preparation:

1. Since it’s easy to make a mirror glaze for a cake, let’s move on. At home, use a saucepan and add glucose syrup to it.

2. Mix water with granulated sugar. Send to the fire and wait for the boil. Stir the ingredients regularly. Grind the chocolate on a grater and put it into the pan. Pour in the condensed milk, stir.

3. Do not forget to soak the gelatin in advance. After swelling, send it to the pan. Mix in the dye. Beat the mass with a mixer. Next, remove the frozen workpiece from the mold and put it on the wire rack.

4. Place the rack on the baking sheet. Glaze should cool to 37 degrees. Pour it over the cake. When the mass seizes, decorate the delicacy with chocolate petals.

If you didn’t know how to make mirror glaze before, detailed recipes will help solve the actual issue. A unique decoration can be used not only for the cake, but also for any baking at your discretion. Don't be afraid to experiment at home.

mirror glaze- spectacular, glossy, noble coating of cakes and pastries! But how beautiful she is, how capricious she is! We analyze the most common mistakes in its preparation. Now your sweets will be perfect!

Hi all!

For a long time we did not replenish the section, but we must! And today we will devote our article, more precisely, to the most common mistakes that occur during its preparation. The professional training portal for confectioners The Chef will help us with this! The guys answered the questions that most often torment novice confectioners who have begun to conquer the mirror glaze, or, in the language of the masters, glaze. We combined this information with experience, and we got a great chest of useful tips!)

Recipes mirror glaze mass, and the number only multiplies. Caramel, on gelatin, condensed milk, cream, pectin, berry puree ... We also have a troika on the site - and. The most simple, working, running recipes. And it seems that everything is verified to the smallest detail, described in detail, but, one way or another, troubles happen: it either drains from the sides, then it lies in waves or with bald spots, then it loses its luster, then ... In general, it turns out that the glaze is a guy with skittish!

If anyone has forgotten the rules for working with mirror glaze, we recall.

• The icing is prepared in advance, preferably 12 hours before use, and this time is kept under the “vkontakt” film in the refrigerator.
• Before use, the glaze is heated to operating temperature. For each recipe and composition, it can be different - from about 27 to 40 degrees. Experienced confectioners often focus not even on temperature, but on consistency: the icing should be fluid, but not too fluid. It is difficult to explain this, therefore, in fact, they came up with the concept of “working temperature” so that there was at least some kind of guideline.
• Only frozen (or in extreme cases very well frozen) cakes are poured with icing! You can cover both mousse and sponge cakes with it, but the latter should be well aligned and - again! - frozen. Cream for alignment - any stable!
• It is necessary to allow excess glaze to drain, so the blanks are placed on a wire rack or other surface, the area of ​​\u200b\u200bwhich is less than the area of ​​\u200b\u200bthe base of the cake.
• The drained icing can be collected and reused - but in no case on the same cake: the second layer is unlikely to lie flat. Put the icing in the refrigerator, and within a week you can cover another dessert with it)
• You can’t freeze the glaze, otherwise it will lose its shine, for which we all love it so much! However, if you used the recipe on dextrose, then the gloss will remain after freezing. But such recipes are rarely used by home confectioners.

So, those are the basics.

And now - actually, errors.

Icing runs off the sides of the cake - completely or almost completely

Well, firstly, perhaps you were in a hurry and did not let her “ripen”. The fact is that gelatin needs time to earn its full potential. It's 6-7 hours. That is why the glaze is prepared in advance. And it’s better to infuse the icing for 12 hours, to be sure) No, seriously, in the leading confectionery schools, this is exactly how much time is allotted for the “ripening” of the icing. And one more thing - if you are worried, start with dark chocolate icing recipes: they are stronger and set faster on the cake.

Secondly, it is likely (although you will now deny it)), your cake was not cold enough. For better adhesion, the cake should be downright icy! Therefore, take the blank out of the ring or mold, put it back in the freezer for a while and only then fill it with glaze, because during the time that you get the cake out of the ring (which, due to lack of practice, can be very difficult), he will have time to absorb a little room temperature and it won't be so cold anymore.

The third is condensation. Yes, again, while we are fiddling, taking the cake out of the mold, it manages to be covered with tiny droplets of water due to the temperature difference. And they will also interfere with a good grip. Therefore - again! - we don’t keep the cake at room temperature for a long time before glazing, and just before pouring, we wipe it with a clean hand, removing possible condensation.

Glaze falls in waves

There is only one answer here: you did not bring the temperature to the working temperature - the glaze is too cold! If you don't have enough experience yet to recognize the correct glaze consistency, but want (which is completely normal!) to avoid such problems, freeze some mousse in small molds and fill them with glaze before icing the main product. You can try dipping a well-chilled spoon into the glaze, for example, but this test is not always 100% correct.

Bubbles on glaze

Not scary, but unpleasant: the aesthetic side of the issue suffers. Of course, bubbles can be covered with decor, but their presence still speaks of the insufficient level of professionalism of the confectioner in the field of modern mousse cakes and the not very high quality of the coating. And if you planned a design in the style of minimalism, then the bubbles will simply spoil the whole concept for you. In short, ideally, you need to learn how to cover cakes with glaze without bubbles! They appear at the stage of preparing the glaze, when you actively mix all the ingredients. Before use, according to technology, it is necessary to “break through” the glaze with a submersible blender. This procedure, in theory, should rid the mixture of bubbles, but this is not always the case. It happens, on the contrary: the bubble blender only adds! Therefore, it is extremely important to “punch” strictly according to the rules: in a tall glass, tilting it slightly and fixing the blender nozzle in one place, without moving it back and forth. You need to find the optimal position of the nozzle, in which the blender will make a quiet, characteristic sound. But a lot depends on the blender itself, on the structure of its nozzle. In other words, you need to feel your technique, make friends with it. And this, of course, also comes with practice. And if you want to see right now clearly how to break through the icing in order to rid it of bubbles, this can be done in the lessons of The Chef online academy, for example, or.

The icing quickly fades on the cake!

And this is the most mysterious mistake, annoying and very unpleasant! After all, glaze is called mirror glaze for that: it is glossy, glitters and you can look into it like in a mirror! But it often happens that just a few minutes after coating, the glaze becomes dull (And there is nothing to be done about it. Why is this happening? Even chefs admit that there is no normal, logical explanation for this phenomenon. But, of course, there are suspicions!) a common opinion is that the glaze is simply weathered, dried. Therefore, experienced craftsmen advise to pack the cake in a box as soon as possible and put it in the refrigerator in it to defrost. They say it helps to keep the shine and the very "mirror". It has also been noted that how quickly the icing will wind up depends on the model of the refrigerator: the better everything is ventilated inside, the faster the icing becomes matte. In general, again and again - negotiate with your equipment, in the confectionery business all these devices are not just machines, but really friends and helpers!

And further! When adding dyes to the glaze, remember that their color fully appears only over time (about a day), so you can not evaluate the result immediately. On the cake, the shade may change.

Thank you for your attention!

If you have questions on this topic, leave them in the comments, we will try to help in every possible way online.

A real culinary hit of recent times is a cake with a mirror glaze (aka glaze). Many housewives, seeing the beautiful, shiny coating of the dessert, think that only professionals can make it. Although you can decorate a similar decor at home, if you know a couple of tricks.

Creating a glaze is no easy task. However, such a coating can turn the most ordinary cake or pastry into a masterpiece.

Composition of ingredients:

• gelatin - 12 g;
• water - 70 ml (plus 75 ml to combine sugar with syrup);
• food coloring of the desired color;
• sugar - 150 g;
• condensed milk - 100 g;
• white chocolate - 150 g;
• invert syrup - 150 g.

Of the indicated list of products, syrup is the hardest to find. There is a way to make mirror glaze without it. It is allowed to replace it with liquid honey or home-made syrup. It will require 350 g of sugar, 155 ml of hot water, a pinch of soda and 2/3 teaspoon of citric acid.

Cooking method:

1. Soak gelatin sheets or powder in ice water for 1 hour.
2. Pour the melted chocolate and condensed milk into the blender bowl.
3. Separately, in a metal bowl, combine sugar, syrup and water, put on a slow fire. It is impossible to interfere with the composition with a spoon, because this will lead to the formation of bubbles, you can only slightly rotate the dishes to prevent burning. As soon as the thermometer shows that the temperature of the mixture has reached 103 degrees, remove it from the heat.
4. Add squeezed gelatin and syrup to the chocolate-condensed mixture, measure the temperature again. Kneading is allowed only if it is 85 degrees. Then the dye is added. It is important not to overdo it with it, because in finished form the glaze looks brighter than in the dishes.
5. During whipping, the device is held at an angle of 45 degrees without movement. Only the bowl rotates, otherwise foam will appear. The resulting composition must be kept in the cold for 12 hours. After that, the glaze should spring back when pressed.
6. The mixture must be heated to 30-35 degrees and beat again before direct use.
7. Pass the glaze through a sieve to remove bubbles and pour into a bowl with a spout.
8. Cover the cake with mirror glaze. If it is colored, then it must be used immediately after beating, otherwise droplets will appear on it and the glossy effect will not work.

Leftovers can be refrigerated for several days. But before use, the mixture must be warmed up and whipped.

For which cakes is it better to use this icing

In order for the decoration to look spectacular, the surface of the dessert must be even. Therefore, not every cakes and pastries can serve as the basis. Mousse products and cheesecakes are suitable. But there is a way to decorate any other cake with mirror glaze. However, for this you will have to first level the surface. Chocolate ganache can become such an intermediate coating. If you plan to decorate the cake with light glazing, then it is better to use white icing for leveling.

How to properly cover a cake

The second most important stage is the distribution of mirror glaze over the finished product. If you break the technology, you can spoil even the perfect glaciation.

Cake Covering Rules:

1. The product must be pre-frozen in the freezer on a perfectly flat surface (you can install it on a cutting board). If a mousse cake with a mirror glaze is planned, then it is frozen in a durable silicone mold.
2. Place a wide dish in the working area, where excess glaze will drain, and on top of it a grate (the one installed in the oven will do).
3. Place the product to be coated on the resulting composition and pour the glaze in the center. If the cake is even, then it will automatically distribute itself around the entire perimeter. Light roughness and excess can be removed with a spatula or a knife with a wide blade.
4. Let the glaze dry for about 15 minutes, lift the cake and remove excess coating (you can simply tuck them).

The cake decorated with icing must be re-cooled, ideally 1 hour in the freezer. Glasage sticks strongly when cutting, so cutting into portions must be done with a heated and dry knife.

Space cake with mirror glaze

Such a dessert will help to shock and delight guests. And this is not surprising, given what extraordinary beauty it turns out.

Composition of ingredients:

• frozen mousse cake with brownie base - 1 pc.;
• mirror glaze - 1.5 l;
• sugar stars - a small handful;
• sugar glitter - to taste;
• gel food coloring - blue, blue, purple, black, fuchsia.

You can limit yourself to buying dyes in only 3 shades - blue, black and fuchsia, and make the rest yourself by mixing and adjusting saturation.

Cooking method:

1. Pour the finished glaze into 6 deep plates and color with dyes of the desired color (leave 1/6 of the glaze uncolored). Fuchsia and black need about 40-50 ml.
2. Again, merge the entire multi-colored mass together. At the same time, you can’t mix it too much, because you get a single tone. Space cake suggests the presence of colored streaks. Therefore, a couple of movements with a shoulder blade are enough.
3. Set the frozen cake on a wire rack with a tray and apply space glaze on it.
4. Let the masterpiece stand for about 10 minutes and decorate with stars and sparkles.

If you can't find a star decoration, you can replace it with silver sugar balls. On the finished product, they successfully imitate star clusters.

"Red Velvet"

A classic cake of this type can also be decorated with mirror glaze. On the cut, such a dessert will look very impressive due to the alternation of red and white layers.

Composition of ingredients:

• mirror glaze - 600-700 ml;
• red biscuit cakes with a diameter of 16 cm - 2 pcs.;
• raspberry jelly - 200 g;
• cream 33% - 200 ml;
• yolks - 4 pcs.;
• cream cheese - 290 g;
• sugar - 70 g;
• honey - 50 g;
• gelatin - 7 g;
• water - 30 ml.

To form the cake, you will need an 18 cm diameter mold so that the cakes covered with mousse can freely enter it.

Cooking method:

1. Dilute gelatin according to the instructions. Whisk the yolks until foamy.
2. Prepare syrup from 70 g of sugar and 35 ml of water.
3. Pour the boiling syrup into the yolk foam in a thin stream, without stopping the mixer.
4. Mix the swollen gelatin with honey and heat until the components dissolve.
5. Combine with the egg base and gently fold in the cheese. Add whipped cream to this.
6. Fill the silicone mold with a third of the creamy mousse, drown the red biscuit cake in it. Then lay out a layer of raspberry jelly in a spiral and cover it with mousse.
7. Gently cover with the second cake layer and fill the mold with the rest of the mousse. Freeze product.
8. Cover the cake with mirror glaze.

For decoration, you can use a colorless glaze or add a pink, purple or red dye to it. If there is no need to obtain a bright and saturated color, then it is better to tint the glaze with beetroot or berry juice.

Treat "Three Chocolates"

For lovers of goodies from cocoa beans, a cake that combines three types of this product at once will be an excellent holiday option. The chocolate icing in a mirror format will give a greater effect to the product.

Composition of ingredients:

• chocolate biscuit - 1 cake;
• chocolate mirror glaze - 600 ml;
• fat cream - 750 ml;
• gelatin - 27 g;
• chocolate (bitter, milk and white) - 450 g;
• yolks - 6 pcs.;
• milk - 450 ml;
• water - 270 ml;
• sugar - 135 g.

Cooking method:

1. Adjust the cake to the size of the assembly form.
2. Make 3 types of chocolate mousse. To do this, boil the yolks and milk whipped with sugar until thick. Then divide into 3 parts, add chocolate of the desired color and gelatin swollen in water to each. At the very end, add whipped cream.
3. Line the assembly form with cling film. There should be no wrinkles. Place a sponge cake on the bottom and cover it with dark chocolate mousse. Send in the cold until it seizes. Do the same gradually with the two remaining mousses.

Freeze the finished cake and cover with chocolate mirror glaze.

With coconut and pineapple flavor

Exotic notes always favorably set off desserts. And if you arrange a dessert with a glaze, then the dish will do honor to any feast.

Composition of ingredients:

• almond biscuit - 1 cake with a diameter of 16 cm;
• coconut mousse - 600 ml (prepared as standard using 200 ml of coconut milk);
• pineapple confit - 400 g;
• corn flakes - 25 g;
• white chocolate - 70 g;
• butter - 30 g;
• coconut flakes - 25 g;
• mirror glaze - 600 ml.

Cooking method:

1. Mix cereal, shavings, chocolate and butter. Tamp the mass in a detachable form and allow to harden. Then layer with mousse.
2. Pour the first layer with pineapple confit. When it grabs, carefully lay the biscuit.
3. Pour the coconut mousse over the dessert and send it to the freezer.

On this product, yellow glossy or lime colors will look spectacular. Pieces of tropical fruits can be an additional decor.

Sponge cake with mirror glaze

Due to the fact that biscuit products do not have an even structure, the technology of coating them with glaze is complicated by the need for additional alignment.

Composition of ingredients:

• biscuit cake - 1 pc.;
• mirror glaze of the desired color - 600-700 ml;
• condensed milk - 75 g;
• soft butter - 180 g;
• powdered sugar - 50 g.

Cooking method:

1. Beat butter, condensed milk and powder until creamy. Put on the cake.
2. It is possible to level the surface as much as possible and remove the product in the cold.
3. If, as a result, the dessert has some roughness, then it must be corrected with another layer of cream or only side smudges should be made from mirror glaze.

After the applied decor has hardened, you can safely distribute the glaze on the surface of the product. A pre-made frame will not allow the glaze to spread.

How to cook with strawberries

No matter how delicious the combination of pastries and mousse is, you will inevitably want to diversify it. Strawberries will cope with the task 100%.

Composition of ingredients:

• round biscuit or sand cake base - 1 pc.;
• strawberries - 500 g (300 g - in mousse, the rest - in confit);
• cream - 500 ml;
• glaze - 600 ml;
• sugar - 250 g (200 g - in mousse, 50 g - in confit);
• water - 50 ml;
• starch - 1 tbsp. spoon with a slide;
• gelatin - 35 g (25 g - in mousse, the rest - in confit).

Cooking method:

1. Puree the berry. Set aside 200 g and mix with starch and sugar. Boil down and add swollen gelatin (half of the total volume). Allow the confit to cool slightly, then pour into a mold that has a smaller diameter than the finished cake. Send the workpiece to the freezer.
2. Strain the remaining puree, mix with gelatin and sugar. Warm up, but make sure that the heat does not exceed 60 degrees.
3. Whip the cream and gradually combine with the berry mass.

The cake is assembled in a silicone mold. At the same time, the mousse layer is alternated with the confit, and then with the test base. The cake should not protrude from the mousse, so it should be slightly pressed into the product and frozen. After the final hardening of the dessert, it is covered with glazing.

One of the secrets of the mirror glaze recipe is the exact observance of the temperature regime and dosage. Therefore, you need to get a kitchen scale and a thermometer. Then the preparation of the glaze will become a matter of technology.

No related content

If sweets were awarded an Oscar, mousse cakes would no doubt garner an impressive collection of gilded figurines. A juicy biscuit, a cloud of airy mousse with an appetizing surprise in the form of a crunchy crumble or a sweet confrie inside, and on top of all this magnificence - a shiny mirror glaze or, if a professional with a culinary spray gun in his hand, fleecy velour. A real masterpiece of taste! Believe me, such a cake is worth spending time, effort, and a certain amount on its preparation.

Mousse perfection

While the whole world enthusiastically ate the Napoleon and Sacher cakes smeared with cream on holidays or savored the tender Tiramisu, European confectioners worked hard, inventing something special to impress the audience satiated with classic desserts. And they didn’t waste their time in vain, since through their efforts such a miracle of culinary thought as a mousse cake was born, which in one fell swoop broke all stereotypes about how this delicacy should look like.

First of all, the mousse cake has only one cake, which serves as the basis of the entire dessert. This role is usually played by the "king of baking" biscuit: classic, vanilla, honey, chiffon, marzipan. It happens to be at the base of the delicacy and chocolate brownie, and exquisite dacquoise walnut cake, crispy on the outside and tender inside, and almond Gioconda, and even shortcrust pastry.

A fluffy cap of mousse rises above the biscuit - fruit, berry, nut, cream, chocolate or coffee. And inside the eater is waiting for a filling of waffle crumbs, nuts, chocolate, custard or fruit and berry puree thickened with gelatin. It all depends on the intention of the confectioner.

Cake, filling and mousse - "three pillars" of the famous dessert

However, mousse cakes are famous not only for their exquisite flavor and texture combinations, but also for their spectacular appearance, so none of them can be considered complete without an impressive coating. We won’t talk about “velor” desserts this time, they can only be built with the help of special devices, for which it makes no sense to fork out if you are not a professional chef. But about the mirror glaze, which turns the dessert either into a huge Christmas tree toy, or into an exquisite candy, we will mention. She's definitely worth it.

Mousse cake is not an easy treat. Depending on the recipe, it can take from 2-3 hours to a day to cook (keep in mind that most mousse cakes "come to condition" in the refrigerator for 8-12 hours). Without sufficient skill, it is difficult to master such work in one sitting, so beginners can take advantage of the experience of the author of the article. Since the eternal workload, multiplied by no less eternal laziness and a little sloppiness, did not allow the creator of this opus to devote several hours in a row to baking, the idea came up to break the preparation of the cake into stages. So on the first day a biscuit was born, on the second the fruit confrie for the filling was prepared and frozen, on the third the mousse was whipped and the cake was assembled, and on the fourth it was time for the icing. As a result, the dessert reached the table on time, although not without some overlays.

Gallery of mousse cakes with mirror glaze

Two cakes are no longer a classic, but also a perfectly acceptable option. If you get a spectacular shape, the cake will turn out even more beautiful. Confri, coolie, compote - lots of filling options Mousse cakes have an impressive look Design plays an important role Agree, looks appetizing? No wonder mousse desserts are gaining popularity Such a delicacy will honor any hostess A real work of art!

What is mousse and how is it prepared?

Although the cake is nominally the basis of the dessert, the exponentially growing popularity of cakes is based on a completely different component. Namely, on a sweet mousse, which is churned on the basis of heavy cream, curd cheese or custard. Almost always, it contains gelatin, thanks to which the sweet cloud acquires elasticity and easily holds the given shape, without losing one of its main qualities - lightness.

The exact composition of the mousse depends on the preferences of the cook or the eaters for whom he creates his delicacy, but it is not recommended to select the ingredients at random. Do not forget that the filling will be located inside the mousse, which should be combined with it to taste, so it is better for inexperienced cooks not to experiment in this matter, but to follow the recipe exactly.

Beating the mousse is the penultimate stage in the preparation of the cake, after which the sweet masterpiece is collected in a mold and sent to the refrigerator or freezer before moving on to the final touch, that is, applying a mirror coating (glazing).

Glamor glaze

If the mirror glaze is not the most significant flavor component of the mousse cake, then its role in the design of the dessert is difficult to overestimate. It is she who gives the delicacy that very impressive look that will make the guests let out a sigh of admiration together.

Sometimes a second layer of base glaze is applied on top of the first layer, allowing you to create spectacular stains on the surface of the cake.

Mirror glaze differs from the usual culinary glaze, which usually covers homemade cakes, in several ways:

• it is really mirror, that is, glossy and shiny, reminiscent of molten glass;
• it requires a certain heating temperature, which most chefs recommend not trying to determine “by eye”, but using a culinary thermometer;
• it is not applied with a spatula or spatula, but is carefully poured onto the cake from above, having previously installed it on a wire rack with a substrate.

As a rule, mirror glaze includes glucose (invert) syrup or molasses. And also water, condensed milk, sugar, chocolate, cocoa, cream, vanilla, dye and everything that the chef thinks to add to it.

Video: how to make invert syrup for glazing

Mousse Cake Recipes

1. Silicone cake mold. You can do without silicone, just from this it will be easier to extract a delicacy prepared for the glaze.
2. Cake ring or smaller biscuit mold. Do not forget, he will have to completely hide under the mousse.
3. Small curly molds like those in which ice is frozen - for the filling.
4. Mixer or blender (it is advisable to have both on hand, since a mixer is convenient to whip the mousse, and an immersion blender will be very useful when making glaze).
5. A culinary spatula or, at worst, a wide flat knife to spread the icing over the surface of the cake and easily transfer the cake itself from place to place.
6. Fighting spirit and smile.

As mentioned above, professionals use a special thermometer to create a mirror glaze. If you have it, great. If not, do as you please. The author of this article, for example, decided that spending money on a thing that you do not plan to use in the future is not worth it. Perhaps that is why, or perhaps because of not quite straight hands (this option cannot be ruled out either), the glaze turned out to be far from being as smooth and mirror-like as the author imagined in his dreams. Which, however, did not affect the taste of the cake, so decide for yourself.

Silicone molds make the task much easier

• classic cake with berries;
• "sunny" pumpkin cake;
• cake "Three chocolates";
• and just chocolate cake with nuts.

But in order not to re-describe the cooking steps common to all mousse cakes each time, we divided the article into blocks:

• biscuit baking;
• filling preparation;
• mousse preparation;
• frosting recipe;
• cake assembly.

Are we getting started?

We bake a biscuit

Although mousse-based desserts saw the light in the 18th-19th centuries of the last millennium, mousse cakes are a relatively young delicacy, so it’s too early to talk about the classics in its traditional sense. Any mousse cake can be called conditionally classic, having three parts in its composition: sponge cake, creamy mousse and berry filling. Just such a recipe you will find below. But if you want to taste a cake with a crispy nut layer inside or build it from three types of mousse, you will have such an opportunity.

Honey cake for a classic cake with berries

You will need:

• wheat flour - 150–160 g;
• egg - 1 pc.;
• butter - 7–8 g;
• honey - 20–25 g;
• sugar - 65 g;
• soda - 1/2 tsp

Cooking.

1. Combine honey, butter and sugar in a saucepan or saucepan and heat over medium heat until the sugar dissolves and the mass becomes homogeneous. Do not worry if the mixture darkens a little during the cooking process, this is normal.

   

   As it warms up, the mixture will darken slightly.

2. Remove the saucepan from the heat, add soda to it and stir vigorously. There is no need to extinguish it with vinegar or lemon, high temperature and honey will do it for you, as the foam that appears in the saucepan and the mass increasing in volume will let you know.

   

   The mass will begin to bubble and increase in size.

3. Beat in the eggs, gradually add the flour and knead the dough. Be careful here: you may need a little less flour than indicated in the recipe, so add it in parts and watch the consistency of the dough. As soon as it becomes elastic, the goal is achieved.

   

   After adding flour, the dough brightened

4. Roll out the dough on a floured table into a layer 5–7 mm thick.

   

   For the cake you need a 1-2 cm thick cake

5. Transfer to a baking sheet lined with baking paper, prick with a fork in several places and bake in an oven preheated to 180 ° for 5-10 minutes.

   

   Dough pricked with a fork will not puff up when baking

6. Allow the cake to cool slightly, and then cut out the biscuit to the size of the mold.

   

   Korzh is ready!

If you manage to find buckwheat or linden honey in the store - or better in the market, the aroma of baking will turn out to be more saturated. You can opt for chestnut, but it tends to give the dough a little tartness, which not everyone will like.

Soft biscuit for pumpkin cake

You will need:

• wheat flour - 50 g;
• sugar - 40 g;
• eggs - 2 pcs.;
• baking powder - 1/2 tsp;
• butter.

Cooking.

1. Arm yourself with a mixer and beat the eggs with sugar. The mass should increase in volume by about 2-3 times.

   

   Use a mixer, it's faster

2. Sift the flour with the baking powder and add it to the egg mass, kneading the dough with a spatula from the bottom up.

   

   Sifted flour will add airiness to the dough

3. Line a baking dish with parchment paper, grease the bottom and sides with butter.

   

   Nothing will burn or stick with parchment.

4. Pour the dough into the mold and send it to the oven preheated to 180 ° for a quarter of an hour.

   

   The biscuit is ready if there is no dough left after piercing with a toothpick

5. Let the finished biscuit cool down and remove it from the mold.

   

   If the cake is too plump, cut it lengthwise and freeze one half.

Savoyardi for the Three Chocolates cake

It seems that a chocolate or coffee base just asks for such a cake. But there will be plenty of chocolate in this dessert anyway, so we suggest you prepare something else: a biscuit according to the Savoiardi dough recipe - the very one from which soft, melting cookies for Tiramisu are baked.

You will need:

• wheat flour - 50 g;
• egg - 2 pcs.;
• sugar - 50 g;
• powdered sugar - 30 g;
• Baileys liqueur - 40 ml.

Cooking:

1. Crack the eggs and separate the whites from the yolks. Divide the sugar into two parts, adding one to the yolks and the other to the whites. Beat both: whites - into a steep foam, yolks - until the sugar grains are completely dissolved.

   

   Both protein and yolk, you need to beat well

2. Combine both masses, gently mixing them with a spatula.

   

   Stir with a spatula from top to bottom

3. Without stopping to wield a spatula, add the sifted flour to the mixture.

   

   Add flour gradually

4. Prepare a baking dish: cover with parchment, grease the sides with oil.

   

   Go well with a piece of butter on the sides of the form

5. Transfer the dough to a plastic bag with the end cut off (in case you don't have a pastry bag with nozzles) and carefully, moving from the center to the edges, release the dough in a spiral into a mold. Sprinkle it with powdered sugar.

   

   The dough can be shifted with a spoon, but it is more convenient with a bag

6. Bake the biscuit in a preheated 180° oven for 10-15 minutes, then let cool and soak in the liqueur.

   

   If you plan to serve the cake to children, replace cocoa liquor

Video: dacquoise for chocolate cake with nuts

Cooking stuffing

The most common filling for a mousse cake is, perhaps, berry-fruit cream (creme) and confri. We invite you to prepare them. Sea buckthorn and orange go well with pumpkin mousse, almost any berry goes well with classic creamy mousse, so you can choose to your taste here. Well, for the chocolate cake, since it was decided to put a dacquoise at its base, we will prepare a crispy nut parlin. Only the Three Chocolates cake will be left without a filling - its three multi-colored layers will delight you with a rich palette of flavors.

berry cream

You will need:

• fresh or frozen berries - pitted cherries, raspberries, strawberries, cranberries, blueberries - 130 g;
• yolks - 2 pcs.;
• gelatin - 5 g;
• white chocolate, broken into small pieces - 40 g;
• sugar - 2 tbsp. l. for sweet berries and 3-4 for sour.

Cooking.

1. Puree the berries with a blender. If using raspberries, run them through a sieve to get rid of the pits, which will ruin the consistency of the dessert and get stuck in your teeth.

   

   Choose your berries

2. Soak the gelatin according to package directions, let it swell and add to the chocolate.

   

   Chocolate drops specially designed for melting are very convenient.

3. Beat the yolks with sugar until white.

   

   Switch mixer to high speed

4. Add berry puree to the yolks, mix well and heat over low heat until thickened, continuously whisking it intensively with a fork or whisk.

   

   It is better for inexperienced housewives to hold the puree in a water bath - so it definitely does not burn

5. Pour the thickened berry mass into a container where gelatin and chocolate are waiting in the wings, let them stand for 1-2 minutes, beat everything with a blender and cool to room temperature.

   

   Chocolate broken into small pieces melts quickly in hot puree

6. Pour the creme into the biscuit ring lined with cling film to get a thin layer of filling. Or do otherwise and spread the berry mass into molds - this way you will get figures that look good in mousse. In both cases, the container with the berry mass will need to be placed in the freezer.

   

   Today in stores you can find forms for any occasion.

An excellent addition to the cream will be confri from the video recipe below. In this case, first make the confri, freeze it in a biscuit mold, and then pour the cream on top and send it back to the freezer. You will get a two-layer berry filling. In addition, confries can also be frozen in ice cube trays.

Video: cherry confri

Crispy nut layer

You will need:

• milk chocolate - 100 g;
• butter - 1 tbsp. l.;
• puffed rice - 80 g;
• parline of almonds and hazelnuts - 175 g.

Cooking.

Video: how to make a parline

We bring down the mousse

Let's move on to the sweet "zest" of sensational cakes - airy mousses that will crown your dessert. And since mousse, as a rule, is made according to the same scheme, we will give a recipe for its preparation in the form of a general algorithm so as not to describe the same sequence of actions four times. Uncover your mixers!

So, you will need…

For the classic cake:

• milk - 230 ml;
• cream with a fat content of 33% - 400 ml;
• white chocolate - 320 g;
• gelatin - 12 g;
• vanilla extract (can be replaced with cinnamon) - to taste.

For pumpkin cake:

• the pulp of baked in the oven and pureed pumpkin - 350-400 g;
• cream with a fat content of 33% - 500 ml;
• orange juice - 50–70 ml;
• powdered sugar - 125 g;
• gelatin - 25 g.

For the Three Chocolate Cake:

• chocolate dark bitter - 200 g;
• milk chocolate - 200 g;
• white chocolate - 200 g;
• milk - 120 ml;
• cream with a fat content of 33% - 900 ml;
• butter - 90 g;
• gelatin - 30 g.

For chocolate mousse:

• dark chocolate - 150 g;
• milk - 220 ml;
• cream with a fat content of 33% - 450 ml;
• gelatin - 15 g;
• vanilla extract - to taste.

Cooking.

1. First of all, soak the gelatin as directed on the package.

   

   Gelatin should swell

2. Next, prepare the base for the mousse:
   
3. Whip the pre-chilled cream to stiff peaks and fold it in portions into the prepared mousse base, which has cooled to 35–40°. You need to do this very carefully, with the movements of the shoulder blade from top to bottom, but with high quality - you should get a homogeneous mass without streaks and inclusions.

   

   No sudden movements! Cream must not fall

Once the mousse is ready, you can proceed to the assembly of the cake.

Dessert Assembly Order

Biscuit on the table, confries and parlin in the freezer, and you just shook off the last drops of whipped mousse from the spatula ... It's time to move on to the most interesting and crucial stage: to collect a single delicious masterpiece from scattered sweet pieces. And you will not do this in the traditional way, starting with the base cake and ending with the top, but exactly the opposite, because mousse cakes are stacked upside down in the form.

1. Put a part of the mousse on the bottom of the mold - about half - and put it in the freezer for 5-7 minutes so that the mousse begins to set.

   

   You only need half of the mousse at first

2. Return the form to the table, spread the prepared filling over the slightly frozen mousse: berry confri and cream - for a classic or pumpkin cake; parline - for chocolate.

   

   If you have frozen confries in small molds, spread them randomly over the surface of the mousse.

3. Pour the filling with the rest of the mousse.

   

   The cake is almost done

4. Put the biscuit on top, slightly drowning it in mousse.

   

   The biscuit should neither protrude too much from the mousse, nor drown in it.

5. With a wide knife or spatula, remove the remaining mousse that has protruded above the edges, cover the form with cling film and refrigerate for 8-12 hours. After that, the cake can be removed from the mold and turned upside down with a biscuit. That's it, you can proceed to the final step - decorating the dessert with mirror glaze.

   

   It remains only to decorate

If we are talking about the Three Chocolates cake, the assembly order remains unchanged. You simply skip the filling step and successively pour all three layers of mousse into the mold: white chocolate, milk chocolate and dark chocolate. Send each new layer for 5-10 minutes in the freezer to let it harden.

Two glaze options

The cake is almost ready, it remains to decide what kind of icing you will cover it with. We offer two options to choose from. The first recipe is the classic one used by professional chefs. The second glaze can not rightfully be called a mirror glaze, but if there is no invert syrup at hand and there is no desire to cook it, you can use the “budget” variation of the glaze.

Video: universal mirror glaze recipe

A simplified way to prepare a glaze

You will need:

• water - 100 ml;
• high-fat cream - 100 g;
• cocoa - 60 g;
• sugar - 175 g;
• gelatin - 12 g.

Cooking.

1. Soak gelatin according to package directions.

   

   Gelatin will add shine and viscosity to the glaze.

2. Pour sugar into water and heat over medium heat until the grains dissolve.

   

   By the time the water boils, the sugar will have time to dissolve.

3. Let the syrup boil, reduce the heat and boil the mass for another 5-8 minutes.

   

   The syrup will start to thicken slightly.

4. Add cocoa and cream, stir.

   

   Thanks to cocoa, your frosting will have the aroma and taste of chocolate.

5. Remove the saucepan with the syrup from the heat and add the gelatin to it.

   

   Glaze without invert syrup is not as mirror-like, but still delicious

Video: coffee mousse cake Heart

Ways to decorate mousse cakes - photo gallery

Why not decorate the cake with marshmallows? Figured chocolates will come in handy And here we used two layers of glaze Dried berries? Why not? Here is a real artist! simple and cute Romantic motifs - what you need for a birthday cake Makes you think of summer, right? For fantasy lovers You can buy chocolate decor elements or make your own. Sponge cake - "biscuit sponge" - a newfangled way to decorate cakes

Video: how to decorate a mousse cake

Mousse desserts sometimes look so that inexperienced housewives give up in advance: is it really possible to cook such beauty on your own ?! You can, no doubt about it! To do this, you do not need to complete a cooking course or look for special ingredients in stores. All you need is your ardent desire and a little diligence, and the mousse cake will certainly submit to you, so don't be afraid to experiment.