No boring frosting! Build on MIRROR GLAZE

Mirror - colored mirror coatings

The mirror-like glossy frosting for desserts has certainly not escaped the attention of every good confectioner. Trends also change in gastronomy, and proven glazes are replaced by MIRROR GLAZE - a mirror glaze that we can prepare for any dessert or cake. Its production is relatively simple and the final icing on the cake is a culinary experience :-) And what's even better; we can prepare it in different colors. The sleek mirror look will show off your skill as well as your reflection! Indeed, this glaze is as shiny as a freshly cleaned mirror.

PREPARATION OF MIRROR COATING

Some claim that desserts with this kind of topping are artificial and inedible. After all, to prepare them, we need raw materials that we usually have at home. We tried mirror frosting from Liana clear gelatin and from Liana whipped cream stiffeners (in more than 20 flavors in our e-shop www.liana.sk ).

Mirror mirror glaze made of clear Liana Gelatin

We need:
9 g Liana clear gelatin
130 g of whipping cream
125 g water
225 g granulated sugar
30 g Liana dark cocoa

Approach:
Let the clear gelatin swell in 50 g of water. Bring the remaining water, sugar, cream and cocoa to a boil, stirring constantly. Let it boil for 1-2 minutes for a perfect connection of the ingredients. Set aside and immediately mix in the swollen gelatin. Allow to cool to 30°C and pour over the cooled cake or dessert. Let it harden in the refrigerator for a few minutes.

Mirror colored coatings from Liana stiffeners

Simple preparation, excellent fresh taste, amazing shine, the glaze does not break at all when cutting!

We need:
200 g whipped cream thickener CHERRY Liana or another flavor
120 ml warm water
150 g Liana white chocolate or Liana white frosting
60 ml of whipping cream

For higher gloss and density:
1 KL Gelatin clear Liana
1 PL water

Approach:
Mix the sour cherry stabilizer well with warm water. Heat the white chocolate / frosting with whipping cream in a microwave oven or in a water bath until the chocolate melts. Mix the melted chocolate with the stabilizer mixture and strain through a sieve. Immediately pour frozen cake, cookies, cake on a baking sheet ...

Tips for working with mirror glaze from Liana whipped cream stiffeners

1, it is best to pour the frosting on the prepared cake on a narrow base so that the excess frosting can flow into the container placed under the cake,

2, pour the icing over the cookies on a wire rack, under which we place a container to drain the excess icing,

3, we pour the dessert on the tray on a tray with higher edges, if we do not want to pour the edges of the dessert,

4, if we want a thicker layer of frosting on the cake or if all the parts are not completely covered, cover the cake with another layer of frosting that has flowed from the cake,

5, for a higher gloss or a thicker consistency of the frosting, add 1 KL of clear Liana Gelatin dissolved in hot water to the finished mixture before pouring and pour immediately.