A glaze on cakes or pastries looks beautiful – there are various ways to decorate your baked goods, such as with a fruity icing or a chocolate glaze. In my family, my chocolate glaze is known as 'blown-out tire'. I don't know, it just doesn't work for me, but here are a few tips so that your cake doesn't look like a broken tire:
Tips for a perfect glaze on cakes and pastries
Jam as a base before glazing
First, coat the pastry or cake with a thin layer of jam. The jam seals the cake pores and makes it easier to spread the glaze. To do this, warm the jam in a water bath so it is easier to spread.
Glaze for a cake
What is a glaze? A glaze is a shiny coating or a coating mass for, for example, cakes or pastries.
Heat the glaze in a water bath and let it cool down. The glaze should be “lip-warm”, i.e., it should still feel pleasantly warm on the lip. If it is too hot, too much glaze will run off the cake; if it is too cold, it cannot be spread evenly.
Choosing the glaze
When choosing the glaze, always make sure it is matched to the cake, for example, chocolate icing for marble cake, lemon icing for pound cake, etc.
Nice side effect:the cake stays moist and fresh longer with glaze.
What types of glazes are there?
- Chocolate glaze:Glaze with chocolate or cocoa
- Egg white glaze:Glaze made from egg white and powdered sugar
- Piping glaze:pipable glazes, are piped onto the baked goods or are suitable for lettering or drawing
- Chocolate fondant
- Condé glaze:consists of egg white, powdered sugar, lemon juice, and finely chopped almonds
- Sugar glazes
- ganache
You can find recipes for glazes here: Recipes for Glazes to Decorate Tortes or Cakes
Shiny cake glaze
If your cake glaze appears too matte, brush some cognac over the set glaze. Then the surface will shine beautifully again.
Fixing cakes with multiple layers
To prevent Cakes with multiple layers do not slip when glazing, stick the layers together with a few raw spaghetti. This way nothing slips until the glaze has hardened.
Storage
Glazed baked goods (cakes, pastries, etc.) should be kept cool, but not in the refrigerator. This means if you have a cool room, it helps the glaze look better, because the temperature difference between the refrigerator and the room air changes the appearance of glazes – and not for the better.
Cutting a cake with caramel glaze
To be able to cut cakes or pastries with caramel icing nicely, you only need butter: simply pull the knife through the
Read also:Â Decorate cakes, muffins or cookies beautifully
Photo by Sabine, meinhaushalt.at
