Mirror Glaze Cake

author Tasty   1 year ago
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🔥 REZEPT für Perfekte farbige Mirror-Glaze ❤️

🇩🇪Deutsch, 🇺🇸English, 🇷🇺Русский 👇👇👇 MEIN BLOG: http://vanilletanz.blogspot.de FACEBOOK: https://www.facebook.com/VanilleTanz ODNOKLASSNIKI: https://ok.ru/vanilletanz INSTAGRAM: http://bit.ly/2viEWgN -------------------------------------------------------------------------------------- DEUTSCH: ✅ Ich stelle euch hier ein einfaches Rezept für eine farbige Spiegelglanz-Glasur vor. Dieses Rezept wird von den meisten Konditoren verwendet. Die Glasur könnt ihr sowohl farbig gestalten oder mit Titandioxid ganz weiß färben. ✅ Zutaten für eine Ø 20cm Torte bis 7 cm Höhe - 50ml Wasser - 100g Zucker - 100g Glukosesirup (z.B. von Grafschafter) - 65g gezuckerte Kondensmilch (z.B. Milchmädchen) - 100g weiße Schokolade (klein gehackt) - Gelatinmasse aus 6g gemahlener Gelatine und 36g kaltem Wasser - Gel Farbstoff ✅Aufbewahrung und Haltbarkeit - Die fertige Glasur ist verschloßen und mit Frischhaltefolie abgedeckt im Kühlschrank bis zur einer Woche haltbar - Die überschüßige, abgetropfte Glasur kann wiederverwendet werden, wenn sie frei von Tortenrückständen ist - Die Glasur kann eingefroren werden und ist in dieser Form Monate haltbar 👉 Das Video hat deutschen Untertitel! ................................................................................... ENGLISH: ✅ I show you a simple recipe for a colored mirror glaze, which is used by most pastry chefs. You can colored this glaze or get white mirror glaze with titanium dioxide. ✅ Ingredients for a cake Ø 20cm and 7cm height - 50ml of water - 100g sugar - 100g glucose syrup - 65g of sweetened condensed milk - 100g white chocolate (chopped) - Gelatin mass (6g of gelatine powder and 36g of cold water) - food color or titanium dioxide ✅Storage - Transfer the mirror glaze mixture to a jar, and cover the surface of the glaze with plastic wrap. Fresh made glaze can be stored in the refrigerator in a clean airtight container for up to 10 days. - You can reuse the excess glaze by scraping up the drippings and storing for up to 4 days in the refrigerator - The glaze can also be frozen for months. ...................................................................................... РУССКИЙ : ✅ Я представляю вам простой рецепт зеркальной глазури, который популярен среди кондитеров. Эту глазурь можно покрасить пищевыми красителями или сделать белую глазурь с помощью оксида титана. ✅ Ингредиенты для торта Ø 20cm х 7 cm - 50мл воды - 100г сахара - 100г глюкозового сиропа - 65г сгущёнки - 100г белого шоколада - Желатиновая масса из 6г желатина и 36г холодной воды. ✅Хранение и срок годности - Готовая глазурь покрытая пищевой плёнкой хранится в холодильнике неделю. - Остатки стёкшей глазури можно использовать повторно, если в неё не попали крошки от торта. - Глазурь можно заморозить и хранить в таком виде несколько месяцев. 👉 В видео доступны русские субтитры .................................................................................... Music: Music: http://www.bensound.com

전세계 케익 장인들의 말도안되는 손놀림 ㄷㄷ

세계 케익 데코 천재와 장인들의 놀라운 손기술의 명장면을 모아 봤습니다. 케익은 전통적으로 독일, 일본에 명장이 많다고 합니다. All rights reserved by (c) 충격주의보 Music and clips allowed by original authors.

HOW TO MAKE CAKE ART DECORATING SATISFYING #CakesDecorating Mirror Glaze #2018

Gelatin, BIRTHDAY CAKES DECORATING TUTORIAL, Cake Decorating Ideas; chocolate cake, cake diy, cake decorating birthday kids, cake fondant, cake buttercream, cake royal icing #CakesDeorating Thanks for watching, Don't forget like, comment & subscribe! THANK YOU SO MUCH.. This video is pure made by those skilled in decorating cakes and cookies, we greatly admire their work, if you (the owner) are not welcome and would like to delete this video. Copyright issue? please contact us via email "Trinsipit@gmail.com" or private messaging system YouTube. We will respectfully remove it, thank you. Music By Elektronomia • http://youtube.com/Elektronomia • http://hyperurl.co/Elektronomia_Spotify • http://soundcloud.com/elektronomia • http://facebook.com/Elektronomia • http://twitter.com/Elektronomia • http://instagram.com/elektronomia Alan Walker Facebook https://www.facebook.com/alanwalkermu... SoundCloud https://soundcloud.com/alanwalker Twitter https://twitter.com/IAmAlanWalker YouTube https://www.youtube.com/user/DjWalkzz Instagram https://www.instagram.com/alanwalkerm...

Glaseado espejo sobre mousse de yogur y frambuesa | Mirror Glaze | Quiero Cupcakes!

NOTA: Esta tarta se debe conservar en la nevera o refrigerador para que el glaseado y la mousse se mantengan en perfectas condiciones. Además, así también la mousse se terminará de descongelar y volverá a tener una textura perfecta ;) ♡ Vídeo paso a paso para hacer una tarta mousse de yogur con frambuesa bañada con glaseado espejo. La mousse de frambuesa la he hecho con mermelada. Por lo que podéis cambiar la mermelada por el sabor que más os guste y personalizarla como queráis ;) ♡ Si te gusta el vídeo dale al “ME GUSTA” y comparte el enlace :) ****************************************­********************* ►¿Quieres enviarnos alguna cosita? Quiero Cupcakes NºAPDO: 508 Crta. Antigua de Valencia 75-77 08914 Badalona (España) ****************************************­********************* ► Vídeo anterior: Cheesecake Japonés de 3 ingredientes ➜ https://youtu.be/LNh9a5Ut8yc ****************************************­********************* ► Nuestro canal personal “En casa con Pam y Fer" ➜ http://www.youtube.com/c/EncasaconPamyFer ****************************************­********************* ¿Te gusta lo que llevo puesto? ► Top encaje blanco: http://goo.gl/ermiYO ****************************************­********************* ►► INGREDIENTES ➜ 12 -14 raciones ◄◄ ►BASE ● 250g Galletas María ● 120g Mantequilla ► MOUSSE DE FRAMBUESA ● 200g Mermelada de frambuesa (o la que más os guste) ● 200ml Nata para montar (crema para batir o crema de leche) con 35% de Materia Grasa ● 1 Cda Grenetina o gelatina en polvo sin sabor (10g - 6 hojas o láminas de gelatina) ● 75ml Agua fría (5 Cdas) ► MOUSSE DE YOGUR ● 375g Yogur natural (3 yogures de 125g c/u) ● 100g Azúcar blanco ● 90ml Agua fría (6 Cdas) ● 2 Cdas Grenetina o gelatina en polvo sin sabor (20g - 12 hojas o láminas de gelatina) ● 400ml Nata para montar (crema para batir o crema de leche) con 35% de Materia Grasa ► GLASEADO ESPEJO ● 250ml Agua ● 300g Azúcar blanco ● 200ml Leche condensada ● 300g Chocolate blanco ● 2 Cdas Grenetina o gelatina en polvo sin sabor (20g - 12 hojas o láminas de gelatina) ● Colorante alimentario Rojo o color frambuesa ► DECORACIÓN ● Chocolate blanco ● Frambuesa ● Hojita de menta ****************************************­********************* ➜ Si queréis más información visitad www.quierocupcakes.com ➜ Podéis estar atentos a todas nuestras novedades en las principales redes sociales: ■ Facebook: https://www.facebook.com/quierocupcakesbcnPag ■ Twitter: http://twitter.com/Quiero_Cupcakes ■ Instagram: http://instagram.com/quierocupcakesbcn ■ Pinterest: http://pinterest.com/QuierocupcakBCN ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Música Intro: Santo Rico de Twin Musicom está sujeta a una licencia de Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/) Artista: http://www.twinmusicom.org/ Música fondo: Life of Riley de Kevin MacLeod está sujeta a una licencia de Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/) Fuente: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400054 Artista: http://incompetech.com/

Decoración Pasteles Increíbles 2017 - Ideas Sencillas para Decorar Tortas

Decoración Pasteles Increíbles 2017 - Ideas Sencillas para Decorar Tortas ►CANAL SECUNDARIO: Cosas Increíbles. Donde encontrarás las mejores comidas callejeras, artistas increíbles y mucho más! SUSCRÍBETE! https://www.youtube.com/channel/UCs1zXbC7hkyz2440tWrRq_g Las mejores recopilaciones de comida de Instagram. Donde podrás encontrar la comida más golosa de Youtube, recetas muy ricas y sencillas y decoración de pasteles increíbles. También recopilaciones de la mejor comida callejera. Twitter: https://twitter.com/ComidaInstagram 2º Canal con las recopilaciones más sorprendentes! https://www.youtube.com/channel/UCwC1UXAmDDoMn95NSDkIX8Q Los derechos de autor de este video no me pertenecen, le pertenecen a su respectivo creador. CREADOR: Si eres el propietario de alguno de los videos y no estás de acuerdo con que aparezca, puede contactar conmigo via Twitter @ComidaInstagram o si prefiere a través de un e-mail a comidainstagramyoutub@gmail.com

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Inspired by - https://www.chefiso.com/p/white-chocolate-mirror-glaze-recipe

How to make a shiny mirror glaze cake!

Here is what you'll need!

White Chocolate Mousse
Servings: 1

INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)

PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.


Mirror Glaze
Servings: 1

INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice

PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!


Mirror Glaze Cake
Servings: 8-10

INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze

PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i

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