How To Frost A Cake

Time for reading: ~2 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

To glaze means to pour, cover, give gloss to something, in this case to cover with a sweet shell, and not necessarily with chocolate icing. The icing can be either chocolate ganache, sugar icing, or icing with the addition of gelatin.

Cake icing with chocolate

Let's take a closer look at how to glaze so that it is both glossy and beautiful, and without unwanted streaks on the plate. To do this, you need to follow some recommendations: first, the surface of the cake or what we will glaze is apricot - from the word apricot, with which we cover the dry surface of a biscuit or cake.

Apricoting is recommended in the case of coating with glaze or other working material (marzipan, mastic) for better and smoother adhesion to the surface. Without apricot it is also possible to cover all surfaces of cakes. For glossy chocolate icing, you can add either cognac or any vegetable oil without flavorings.

Recipes with the ingredient chocolate icing

Recipes with apricot confiture ingredient

Ingredients:

Chocolate glaze
Apricot confiture
Cognac

We will need:

parchment paper
Lattice
Putty knife
A spoon
Cooking brush

How to glaze a cake step by step instructions with a photo

Step 1

Let's prepare the ingredients we need: a ready-made cake, cognac (2 tablespoons), cooked still warm glaze (200 grams), according to any recipe, and apricot confiture or jelly (40 ml), preferably without fruit.

Step 2

In the prepared still warm glaze, add 1-2 tbsp. l. cognac, mix well so that the mass is homogeneous. We add cognac for flavoring and, most importantly, for gloss. Cool down to around 40°C.

Step 3

Or add any vegetable oil without flavorings in a ratio of 10: 1 for the shine of chocolate icing, that is, about 10 grams of oil per 100 g of icing. Let's mix well. Cool down to around 40°C.

Step 4

We put the paper under the grate. The icing from the cake will flow freely onto this paper when glazing. The paper should be larger than the diameter of the cake.

Step 5

Put a cake or pie on the grill. There is paper under the grate.

Step 6

We heat the confiture until hot and liquid. Let's mix. Remove large pieces of fruit. Using a brush, apply a thin layer of confiture - apricot the entire desired surface of the cake. Make sure that there are no pieces of apricot on the surface, otherwise there will be bumps. Let's let it dry.

Step 7

Then pour gradually into the middle of the surface of the cake, you can use a spoon, still well warm and pouring glaze. Glaze should spread freely over the entire surface. To do this, you can tilt the grill with the cake in different directions. Excess frosting will run down and through the grate onto the paper.

Step 8

Then we level the glaze with a spatula and let it dry for about 20 minutes, but not in the refrigerator. Or we apply uneven patterns with a spatula and leave it like that. Glazing after drying can be repeated if you want a very even surface. You can use the glaze that has dripped onto the paper again.

Step 9

After 20 minutes, we finally decorate or serve without decoration. Glazed cake is ready.

How To Frost A Cake

CHAPTERS (Table Of Contents)

Cake icing with chocolate

How to glaze a cake step by step instructions with a photo

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