The details of the preparation and application of glaze
In the continuation of the article on the preparation of glossy glaze, we will tell you about the intricacies of this process.
The main difficulty is the appearance of bubbles on the surface of the glaze. When you punch a mix with a mixer – hold it at an angle so that a wave-strip wave is drawn in. Make sure your hand mixer does not create foam. Cover the glaze with a film. Leave it in the cold until the next day.
When the icing is standing, remove the film. If there were a lot of bubbles, remove the top frothy layer. Warm up the glaze to 35 C. The icing can now be pierced, you will feel that now its tendency to generate bubbles is much lower than when it was completely fresh. At the same time, watch the tilt of your hand mixer – avoid bubbles.
If the icing is very thick at 35 ° C, then add 1: 1 syrup. When you prepare the icing next time, remove it from the heat at the time of boiling.
In order for the glaze to be evenly distributed, it must be applied on a completely flat surface. Such a surface is obtained by freezing this surface.
If you collect the cake in a ring, put a ring ribbon for the cakes on its sides. After freezing the ring is easily removed from the mold thanks to such a tape. When you remove it from a well-frozen cake, the boards will be mirrored. Take a warm wrist on the sharp upper edge of the cake – it will look softer. Without sharp edges, the glaze will drain more actively.
Condensate is something to avoid. If when applying glaze on the surface of the cake was condensate, the glaze is likely to shrink to the next morning in the refrigerator. In the freezer, everything will remain stable.