Sweets for cake, rolls and rum, step-by-step recipes with photos. Sugar, lemon, creamy fudge at home

Who does not like buns with tenderConfectionery glaze? And how delicious turns a cake with chocolate fondant (not to be confused with a sweet for eyebrows)! Yes, and the fragrant rum woman becomes much more appetizing with a snow-white cap made of sugar fudge. Fondant is truly a perfect decoration for any baking. It is quite sweet, quite plastic and perfectly keeps the shape. But there is one small drawback - the preparation of glaze in the home is fraught with many "pitfalls. That's why not every mistress succeeds in mastering the preparation of this confectionery decoration the first time. In our today's article, we not only picked up the best recipes for you, but we will share with you the little tricks of preparing this delicious decor. There are different types of sweets: Anastacia (Anastasia), English rose, Astri, Orange, Avn, Taup, Vanilla, etc.

Chocolate fondant for a cake at home - step by step recipe with a photo

The most complications arise whenself-cooking is chocolate fudge: someone is too liquid, someone slips from the cream, and someone takes a lump. We agree that it is difficult to achieve the correct consistency and color of the glaze. But only if you do not observe the exact proportions of ingredients and the order of all stages. If you follow the step-by-step instructions completely, which you will find further on, even a novice confectioner will be able to cook a chocolate fudge for a cake.

Important! Cooking fondant for a cake for this recipe you needthe day before the decoration of the finished product. Chocolate fondant needs to stay in the refrigerator for about 24 hours - then it will find a beautiful mirror image.

Necessary ingredients:

water - 50 ml.

sugar - 150 gr.

cocoa - 50 gr.

fatty cream - 95 gr.

sheet gelatin - 3 pcs. 2 gr each. each

Step-by-step instruction

To begin with, we soak gelatin in cold water. In a deep saucepan, we dilute water and sugar. Bring the sugar syrup to a boil over medium heat.

As soon as the syrup boils, let's sift the cocoa powder into it. In the process of adding cocoa, do not forget to stir our sweetness to avoid the appearance of a lump.

In a separate saucepan, boil the cream.

On a note! It is best to prepare a chocolate glaze is very fat cream, at least 25%.

Add the cream to the sugar syrup with cocoa and mix thoroughly.

Important! Use a whisk to mix the ingredients during the preparation of fondant. An ordinary spoon can damage the delicate consistency of the glaze.

Now gently add gelatin to the sweet and mix the mass until the gelatin is completely dissolved in it.

Send the chocolate fudge to the refrigerator insealed container for the whole night. Before you start decorating the cake with a sweet, heat it in a sauté pan over a small fire to 37-38 degrees, no more. Apply the glaze warm, gently spreading it over the entire surface.

Sweet from sugar powder - step-by-step recipe with photo

The most popular and at the same time the simplestThe recipe for fudge is a variant of powdered sugar and lemon juice. It turns out sugar fondant is very delicate and quite plastic. Therefore, it is often used to decorate Easter cakes and Christmas cookies.

Important! One of the main secrets of the ideal glaze - inquality powdered sugar. It should be very fine, without any impurities, ideally dry. Therefore, it is best to grind the powder from the sugar house in a coffee grinder. And from the right powder when opening the lid should go easy "sugar smoke."

Necessary ingredients:

powdered sugar - 150 gr.

lemon - 1/2 pcs.

cold water - 1 tbsp. l.

Step-by-step instruction

The recipe is extremely simple: pour the powdered sugar into a deep plate. Be sure to sift the powder through a fine strainer several times.

Add the water a little bit and spoon knead the plastic mass. Water must be cold and boiled.

On a note! A little trick for those who want to cookcolored sugar fondant. Instead of water, take the same amount of fruit juice. Fondant will get the same shade as the juice itself, and its taste will be supplemented with light fruit notes.

Now add two teaspoons freshly squeezed lemon juice or orange. Neither lemon nor orange juice in such a small amount does not stain our sugar fondant.

We knead the spoon mass until it becomes liquid and glossy.

Ready sugar sweet is sent to a package or container. We let it cool in the refrigerator for several hours. Then you can decorate with fudge cakes, rolls or biscuits.

On a note! To distribute the fondant evenly, it is more convenientjust apply it with a confectionery bag. If you do not have one, then transfer the fondant to a normal transparent package and cut one of the corners. The resulting analogue of the confectionery bag will help you not only to apply a sweet even layer, but also to decorate the baking with different patterns from the glaze.

Delicate sweetness from milk and sugar - a recipe at home

Depending on the composition and amountingredients classic sweet, which is traditionally decorated with pastries, can be turned into an independent dessert - sweets. One of the most delicious recipes is the variation of sweetening from milk and sugar, a description of which you will find further.

On a note! In this recipe we suggest you mastermaking sweets from white sweets. But if desired, the candy can be made colorful using gel food colors. You can also use a variety of confectionery presses and interesting shapes for ice to give ready-made sweets a more attractive look.

Necessary ingredients:

butter - 5 tbsp. l.

powdered sugar - 3 tbsp. l.

milk powder - 400 gr.

milk - 1 tsp.

crushed almonds - 2 tbsp. l.

Step-by-step instruction

First, soften the butter. To do this, leave it at room temperature for a while.

Soft oil should be put in a bowl and add to it sugar powder. Beat the mass with a mixer to form an airy light mixture resembling a cream.

In the cream, add the milk powder mixed withusual. Hands knead the dough to make it resemble a medium softness fudge. Finished sweets should be plastic enough and keep the shape well.

On a note! The usual milk in this recipe can be replaced with cream of medium fat.

Now add ground almondNuts and knead sweet again. With wet hands you need to pinch off small pieces and roll balls - candy. Inside each candy-fudge put a piece of nuts.

Spread the fondant on parchment paper and send it to the refrigerator for an hour or two until it is completely solidified. Serve with tea or coffee.

Delicious fondant for a rum woman - recipe step by step

Fondant is a traditional decoration for a rum woman. She makes this batch more tender and "smart". Prepare a sweet fudge for a rum at home is not difficult. See for yourself with our next recipe!

Necessary ingredients:

powdered sugar - 300 gr.

proteins - 2 pcs.

lemon - 1/2 pcs.

Step-by-step instruction

Chop the eggs and separate the proteins from the yolks. For fudge, we will use only proteins.

We sift the powdered sugar several times.

In a deep bowl, mix sugar powder with protein and juice from half a lemon.

On a note! The sweeter the baking, the more lemon juice should be added to the finished glaze. It is the lemon juice that will balance the taste of the dessert, removing the sugary sweetness and adding baking freshness.

We knead the fondant with a spoon until it becomes smooth and smooth.

A ready rumba grandmother is dipped in the glaze and turned over to make beautiful stains. You can apply the sweetener with a spoon or confectionery bag.

On a note! To glaze lay a dense beautiful layer and after drying does not crack and do not crumble always put it on a warm (not hot!) Baking.

Fast fondant for buns - step-by-step recipe with photo

This variant of fudge from the category "in a hurry"when you need to quickly decorate pastries, and there is absolutely no time to prepare a complex decor. Preparing for landing in just five minutes and is best combined with buns and sweet pies.

Necessary ingredients:

lemon - 1 pc.

powdered sugar - 250 gr.

Step-by-step instruction

Lemon washing, we shall fill with boiling water and we rub on a grater a lemon zest.

Squeeze the juice of one lemon into a measuring glass. It is most convenient to do this with a special nozzle or hand juicer.

Sugar powder is sieved through a fine strainer.

Add the lemon zest to the powder.

Mix and start small portionsto introduce lemon juice. Be sure to stir with a wooden spoon to avoid the formation of lumps. The finished glaze is cooled in the refrigerator and applied to buns or any other baking spoon.