Cake icing will not only enrich its taste, but also give it a beautiful appearance. There are plenty of recipes and ways to make the perfect icing, but it turns out that you only need to do one thing and it will be perfect and will not run off. Here’s a proven confectioner’s advice.
What to do if the chocolate icing is too thin? The key is tempering the chocolate
Often, even though the recipe is followed, the icing doesn’t work out. Sometimes it is too thick, dull or too thin. What to do with this? It turns out that you only need to spend a few minutes and it will come out beautifully shiny and cover the cake perfectly. The key to such an icing is tempering. Most often, we use ready-made boards that have been previously tempered at a temperature of up to 32 degrees Celsius, so when preparing the icing, the procedure must be repeated once again.
How to make melted chocolate icing? Do one thing and it will be perfect
Tempering is the process of melting, cooling and heating chocolate. Thanks to this, the chocolate will shine nicely and it will not melt quickly in the mouth. To prepare the icing, melt the crushed chocolate in a pot with a little milk. We heat it to a temperature of 46-49 degrees and then cool it. Then we heat it again. This process will make the cocoa butter settle and the icing will not be too liquid, so it will set quickly when we pour it over the cake. You can perform a quick test to see if the icing will run. Just take a little and spread it on baking paper. This way we will check how quickly it sets.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
