The most universal decoration for a cake is chocolate icing. It is done very quickly and easily. Learn how to melt chocolate so that the coating does not crack later.
How to melt chocolate for the icing on the cake
There are two ways to melt chocolate, one of which is faster. For example, the finished chocolate bar can easily be melted in a water bath and in the microwave.
But there is a nuance: if the chocolate is overheated, the icing on the cake will surely crack in three hours. Moreover, when the temperature is too high, it becomes too thick and lumps appear. It can burn and acquire unpleasant bitterness. So it is best not to melt it in the microwave.
Consider another feature. To avoid spoiling the icing, never pour water into the melted chocolate and cover with a lid. Water turns the chocolate into a more liquid mass in consistency, depriving it of traction. The result is that no icing is made on such a recipe.
To melt dark chocolate, follow the instructions:
- Pour the water into a wide pan and bring to the boil.
- In a smaller bowl, fold the pieces of shredded chocolate bars into a bowl.
- When the water has boiled, reduce the heat to a minimum.
- Place the bowl of chocolate on a pan of hot water. Make sure that the bottom of the bowl does not sink into boiling water and the chocolate does not get a drop of water.
- Add a slice of butter per 100 g bar to the chocolate, 20 / 30 g, then share 2 tbsp of fat (30 / 40 percent).
- Stir the mixture constantly with a silicone blade, so all the ingredients are mixed.
The entire procedure will take no more than 10 minutes. The result is an excellent icing, which will easily lay on the pastry and gain a crispy, flat crust when cooled.
How to melt white chocolate on a cake
Unlike black, melting white chocolate is harder. There's very little cocoa butter in this dessert, so the icing can be uneven.
To make a white chocolate icing on a cake, learn a few subtleties:
- Boil the water in a saucepan. When the water boils, turn off the heat and wait until the bubbles are gone.
- Only then put a bowl of broken chocolate bars on a water bath.
- If you want to use white melted chocolate to make the label, don't add either cream or butter. Just melt the chocolate until it's homogeneous.
- To make the icing for the cake, add a mixture of sugar powder and 3 percent milk to melted white chocolate. Milk will require 2 liters of milk and one glass of powder per bar of chocolate.
- Use a blender to make the chocolate-milk-sugar mixture homogeneous.
- To cover the cake with white chocolate, wait until the mixture is warm and the pastry is not hot. Use a pastry shovel or spoon.
If you want to make a beautiful cake decoration in the form of a white chocolate icing with undertones, add cream and butter to the recipe. A 125g bar will require 3 litres of cream and 50g of butter. Put all the ingredients in a bowl at the same time and melt until uniform on a water bath.
Use the suggested recipes and melt the chocolate bar to decorate your cake. The procedure will take no more than 10 minutes.
And if you've done everything right, the coverage will be perfect. Brag about your results!