You will need
- pastry spatula;
- long spatula.
- Chocolate glaze
- 1/4 Cup melted butter;
- 1 / 2 Cup unsweetened cocoa powder;
- 1 / 3 Cup milk or cream;
- 1 tsp vanilla essence;
- 1 / 4 tsp salt;
- 3 cups of powdered sugar.
- White glaze
- 250 grams unsalted butter;
- 1 Cup of vegetable oil;
- 1 tablespoon of vanilla extract;
- 6 tbsp milk;
- 7 cups of powdered sugar;
- 1 drop blue food coloring.
Before you start glazurovki cake, remove the silicone brush crumbs from the surface and edges, cover with clingfilm and place in the fridge for a few hours.
Remove the dish under a cake or a special stand, wrap the baking paper edges so that you do not have to clean them or write inelegant zakopanym.
Some people think that it is logical and convenient to cover the cake with icing from top to bottom. This is not so. Take a pastry spatula and apply the first frosting to the sides of your cake, from the bottom up. Apply a first thin layer of frosting to "seal" the sides and to avoid getting crumbs in your ideal coverage. Put the cake in the fridge for 10-15 minutes.
Remove the cake from the refrigerator and spread the icing on top of his smooth thick, gently flatten the surface with a long spatula.
The frosting spatula, apply a thick layer of frosting on sides of cake, take a long spatula and pressed against the glaze, circle around the cake. Smooth with a spatula the connection of the side and the top layer of glaze.Spray cake spray a small amount of water and with a spatula smooth the remaining roughness.
Chocolate glazur large bowl, with electric mixer on low speed, mix melted butter and cocoa powder. Gradually add the icing sugar, add a little warm milk or cream, continue to mix. When the mixture become smooth, add the vanilla essence and salt. Also in the frosting you can add a little flavored alcoholic beverages ( liqueurs, cognac, rum).
White Glasurit bowl, put butter, pour in vanilla extract and vegetable oil. Turn the mixer on a little sokrost and start mixing, add one Cup of powdered sugar and a tablespoon of milk. Mix thoroughly, without switching speed. Add another Cup of powder and a spoon of milk. Mix again. Repeat until until all the milk and powder. Add a drop of food coloring and literally one minute beat on medium speed. Blue dye – the secret of perfectly white frosting, it needs to neutralize the yellow color of butter.
For the first experience with icing is better to take the cupcake, then to practice on single-tier cakes and only then move on to multilayer.