Tip 1: How to cook colored sugar icing
Tip 1: How to cook colored sugar icing
Smooth colored glaze is very populardecoration of many confectionery products, on top of which are applied cream patterns, sugar powder or mastic. Prepare this glaze can be easily and quickly at home, most importantly - know the recipes and the right ingredients.
List of ingredients
For colored sugar glaze cooked withoutheating, you need 200 g of powdered sugar, 2 egg whites, 3-4 tablespoons of cherry, carrot, spinach or beet juice, as well as 2 tablespoons of lemon juice. For the glaze made with heating, you need to take 300 g of sugar, 3-4 tablespoons of the above vegetable or fruit juices and 100 grams of water. To make coffee icing, you need 200 g of powdered sugar, 1 teaspoon of butter and 2 tablespoons of hot strong natural coffee. If desired, a small amount of sweet alcohol can be added to the colored sugar icing. To prepare the cocoa glaze, 200 g of powdered sugar, 2 tablespoons of cocoa powder, 1 tablespoon of butter, 5 g of vanillin and 3-4 tablespoons of hot milk. For chocolate glaze you need to take 100 g of any chocolate, 100 g of powdered sugar, 1 tablespoon of butter and 3 tablespoons of water. To prepare a transparent glaze, you need 200 g of powdered sugar, 1 tablespoon of dry white wine and juice of half a lemon. A beautiful green glaze can be prepared from 100 g of sugar, 1 bunch of green spinach, 50 g of peeled pistachios, several crystals of citric acid and ¾ tablespoon of fragrant rose water.Preparation of colored glaze
First of all, it is necessary to mix the siftedsugar powder with lemon juice and protein. To obtain orange glaze, carrot juice is added to these components, purple color is achieved due to beet juice, green - spinach juice, and burgundy - cherry. The resulting mass must be thoroughly mixed until completely homogeneous. To weld the colored glaze, you need to pour the sugar with water and cook the mixture for 5 minutes before thickening, removing the foam with a spoon. Then the syrup pours out onto the plate, mixes with the juice and mixes to a solid state. Before using hardened colored glaze, it is sufficient to melt above the steam and pour it over the dessert. In order to prepare a bright green glaze, it is necessary to fine-chop pistachios, add citric acid, rose water and sugar to them, and spinach and cook without lid for 5 minutes. Welded spinach should be carefully wrung out of the water and wiped several times through a sieve, after which the spinach puree is added to the nut mass and mixed with it of a homogeneous, thick consistency.Tip 2: Marshmallow sugar mastic
Marshmallow - a variety of souffle, sweetness is verypopular in English-speaking countries. It has a pronounced sweet taste and elastic consistency and is sold, packaged in sachets. Souffle sweets are very fond of children, and mistresses use marshmallow as the basis for home mastic, from which you can sculpt flowers, animals, little people and other decorations for cakes and cakes.
Preparation of sugar mastic
To prepare mastic from marshmallow it is simple, the main thing- do not save on powdered sugar. Buy it more, and choose a quality product of very fine grinding. Sugar crystals, trapped in powder, can spoil the finished mastic. Therefore, before use, the finished product is best sifted. In the sale you can find marshmallow of different colors. Most often there is a white and pink soufflé, but there are blue, cream, lilac or greenish sweets. Before you start making mastics, sort them by color. If you are planning to paint finished products, prefer a white soufflé. For modeling colors, you can use color.The color of the mastic can be enhanced by adding ready-made food dyes in the form of a liquid or paste.You will need:- 100 g marshmallow - 1.5 cups of fine powdered sugar - 1 tablespoon lemon juice. Put the souffle in a bowl, add lemon juice and melt in a microwave oven until smooth. If necessary, add food color and mix. Slightly cool the mass and pour sugar powder into it, constantly mixing the mixture. When the mass becomes thick enough, lay it out of a bowl on a wooden board and knead by hand, continuing to pour the powdered sugar. Finished mastic has a uniform, plastic texture, it does not spread out and does not stick to the hands. If the mass begins to crumble, sprinkle it with water, sprinkle more powder and pour a few seconds. Wipe the mastics tightly in a food film and place in the refrigerator for half an hour. When the mass freezes, you can start creating figures.
If you have left unused mastic, tightly wrap it in a film and put it in the refrigerator for storage.
