Usually I use this recipe. It’s simple and standard recipe for glazing. But you can use any other recipe to get this spiderweb effect.
Glaze recipe:
the red one on the video.
75 g water
100 g sugar
100 g glucose
66 g of condensed milk
8 g of gelatin 180b
100 g of white chocolate
red food coloring
Soak the gelatin in cold water. Bring water, sugar and glucose to a boil and stir in the
squeezed gelatin. Pour the hot syrup on the chocolate and condensed milk. Mix with a blender, add the red food colouring and emulsify.
Neutral glaze:
the white one on the video
315 g water
155 g sugar
132 g dextrose
45 g sugar
10 g NH pectin
70 g glucose
0,5 g citric acid
White food coloring
Heat water with sugar, dextrose and glucose at 40°C/104°F. Add the NH pectin and the rest sugar mixed together, bring to a boil, add the citric acid and boil for 3-4 minutes. Allow to cool. Keep in fridge. For 1 cake you need only a few tablespoons.
Spiderweb glazing effect:
Bring almost to a boil neutral glaze and keep it in a saucepan. Heat metal spatula. Immediately cover cake with mirror glaze. Pour a little amount of hot neutral glaze over the spatula and hold it over the mirror glaze. You have to do it very quickly, right after glazing. The result will depend on the neutral glaze, temperature, force clicking on spatula, the amount of glaze and so on. Every time you will get a new pattern!
Рецепт глазури с эффектом паутины / леопарда
В своей работе на мастер-классах я обычно использую этот рецепт, так как он менее капризный и вероятность, что все ляжет гладко больше, чем с другими. Это традиционный базовый рецепт, который используют многие шефы и домашние кондитеры. Тем не менее, можно использовать любой другой удобный рецепт. Верхнее покрытие прозвали “Леопардом”.
Зеркальная глазурь:
75 г воды
100 г сахара
100 г глюкозы
66 г сгущенного молока
8 г желатина листовой 180Б
100 г шоколада белого
Краситель красный
Воду смешать с сахаром и глюкозой, уварить до 103 градусов. Вылить на сгущенное молоко с шоколадом, желатином и красителем. Пробить блендером. Использовать через сутки при 35 С.
Нейтральная глазурь:
315г воды
155г сахара
132г декстрозы
45г сахара
10г пектина NH (ничем не заменяю)
70г глюкозы
0,5г лимонной кислоты
Сложить в сотейник сахар, декстрозу, воду и глюкозу, нагреть все до 40С. Добавить сахар смешанный с пектином. Довести до кипения. Добавить лимонную кислоту и проварить 3-4 минуты. Довести почти до кипения нейтралку и оставить в горячем сотейнике рядом. Нагреть металлическую спатулу горелкой. Тут же глазировать торт зеркальной глазурью. Налить немного нейтралки на горячую спатулу и провести ею поверх зеркальной. Все делать нужно очень быстро.
Результат будет зависеть от нейтральной глазури, температуры, силы нажатия на спатулу, количества глазури и тд. Каждый раз будет новый узор. Нейтральную глазурь можно хранить в холодильнике, для одного торта нужно пару столовых ложек. Красим её в любой цвет пищевыми красителями. В данном рецепте я использую декстрозу, но ее можно заменить сахаром или глюкозой, при этом изменится консистенция. Я делала на сахаре, тоже все работает. Разница в том, что сама глазурь будет слаще (коэффициент сладости у декстрозы гораздо меньше сахара), плюс будет другая консистенция и главное свойство декстрозы – она уменьшает точку замерзания, чтобы глазурь не морщилась,также придаёт вязкость и густоту. С сиропом глюкозы у вас тоже все получится, но опять таки результат будет незначительно другой. Учитывая, что для “Леопарда” нужно буквально немного нейтралки, сильно на результат это не повлияет. Главное сделать несколько попыток:-)
55 comments
Hi! Can you please tell me if glucose powder or glucose syrup is used? Thank you!
Hi! I work with glucose syrup.
Hi Dinara, thanks for the recipe, it’s great.
Can I make with this recipe also a dark Mirror Glanze, or have i to change some
ingredients in this recipe.
Best regards
Bernd
Hi! I have never tried it, but you can)
Chef Dinara gracias por compartir sus recetas y admiro mucho su trabajo es hermoso e increíble, una duda la dextrosa por que es más recomendable sustituirla para no afectar mucho el resultado final?
Hello Gabriel! Thank you! Yes, you can You can replace dextrose with ordinary sugar.
What is the shelf life of MIRROR GLAZE ?
Hello Shon. Up to one week in the fridge and a month in the freezer.
OK THANKS DINARA KASKO
Hi . I love the recipe
Can you tell me which brand of NH pectine do you used ?
Thank you so much
Also I want to know if a neutral glaze frome a store will work ?
Salut Dinara,
J’aime beaucoup ce que tu fais…..c’est très créatif, et très inspirant!!!!
J’ai essayé le spider web effect sur des gâteaux, sans grand succès…..est ce que tu pourrais me dire La température du miroir qu’on met en premier sur le gâteau?
Aussi, est-ce que le glaçage dessus doit être très liquide, ou bien un peut épais?
Est-ce que tu utilize du dioxide de titanium pour le colorant blanc et à quel poid pour 100 gramme de gel neutre?
Merci Dinara,
Mario
Hallo can ou advice online shop to buy pectineNH
Thanks Albina
Hello Albina! It depends on where you are from. I guess you are from the Netherlands. I think you can find a lot of online shops with pectineNH there and in Belgium.
Hi Dinara! Do you have a mousse recipe?
Hola Dinara, realmente estoy asombrada y enamorada de todo lo que usted realiza!!! La felicito, es sorprendente!
Soy de Argentina y todavía no se llegan a ver mucho este tipo de tortas. Me gustaría saber sobre el glaseado rojo, a qué temperatura (en centígrados) utiliza para glasear a la torta? y usa la misma temperatura para el glaseado blanco?
Muchas gracias!!!
Hola Martina! Yo las hago! 🙂 Milla Huayen en face.
Hi Dinara! In the neutral Glaze recipe , when do you add the white coloring ? Thank you ! You are amazing!
Hello Dinara,
Thanks for the recipe, everything you made looks amazing!
Anyway, I couldn’t find NH pectin anywhere in my country.
I did find pectin, but I wasn’t sure which type was it, so I just try it with your recipe and it turned out too sticky.
Is there any substitute for NH pectin?
Thanks a lot!
Здравствуйте, подскажите, можно заменить пектин nh на цитрусовый apc?
Hi Dinara, What is the difference between natural glaze and Red glaze?
When to use one rather than the other?
At what temperature to use the glaze?
Thx very much.
Is the ordinary sugar or dextrose same as raw sugar??
Thanks
can you substitute the white chocolate for milk or dark chocolate ?
Hello!
It depends on the recipe.
Priviet Dinara. Thanks a lot for sharing your knowledge. However, I was wondering if you could also share the right temperature of the cake and the glaze itself for glazing. I appreciate your help. Spasiba.
Hello!
Usually I keep my cakes in freezer -30C and glaze can be +30-35C
Hello!
If you steel need the recipe we can send to your email.
Dear Dinara,
Congratulations for your “pieces of art” !
thank you for the recipies that you share with us.
One question : could you pls giveus more details for the citric acid that you mention in your recipies ?
I am from Greece, “googled” it and there are different kinds with hudge difference in the price
I would appreciate your help.
thank you in advance
Hello, Hara!
We have ordinary citric acid in each store. Just powderd citric acid.
Hello dinara, thank you for the recipe first; I have a question: at what temperature donI have to heat the mirror glaze and the glaze for the spider’s effect?
Hello! Mirror glaze need to be 30-38C, neutral glaze 70-80C
Hello!
When do you add your white food coloring into the recipe? Can you also use a different color?
Thank you!
Hello! Yes of course. Any colors
Hi chef, I am a big fan of your work, can tou tell me the diference of desxtrose and glucose? I though I was the same thing
Hello! These are two different ingredient. Usually I work with powdered dextrose and glucose syrup
Can I ask the usable temperature of red color glazing and the neutral glazing for spider web please ?
Hello! Red glaze need to be 30-38C, neutral glaze 70-80C
Is it just plain sugar or caster sugar?
Hi!
I love your art!
Can I know for how many people(or cake) is the recipe of each glaze? It seems weird that the red one is much less than the white one but I may be wrong.
Thanks
Simone
Also I would like to know how long the neutral glaze needs to cool in the fridge before heating up and hold it on the mirror glaze?
Thanks!
Hi Dinara. How do you get neat edges at the bottom of the cake without the dripping glaze? And when moving it the spatula often leaves a mark when removing it. Thanks
Hi Dinara. I like your work. It is real pieces of art. Do you make private classes. If yes can you send me details about it please ?
Absolutely stunning glaze! You call for 180 bloom gelatin. I’m having trouble finding this in the U.S. Can leaf/sheet gelatin be substituted? And if so, would you use silver or gold? It seems that silver would be softer at a 160b equivalent, and gold being firmer at 200b. Thank you!
This post is worth everyone’s attention. Where can I find out
more?
Hy! Can I use citrus pectin in this recipe? Because I can’t buy pectin NH in my country. Or what can I do? Can I replace it?
Hi, Dina
What Type of Acid Citric ? Monohydrate or Anhydrous .
And Can i know what brand of food coloring you using ?
Different: Sosa, DecoRelief, IBS, Kondipro, ChefRubber
Hello! Monohydrate
Hi there,
Do you use powdered or leaf gelatine in your recipe
Many thanks
It doesn’t matter. Just 180B
Hi, i did the neutral glaze exactly like the recipe but added blue color but the effect didn’t work, any reason why that might happen. Thank you
Sveiki aciū už tiek naudingų patarimų. Ar būtų galima pabendrauti individualiai ? Norečiau ir daugiau iš jūsų išmokti. Su pagarba .
Hi there do you need to refrigerate both the neutral and mirror glaze overnight in the fridge for it to set for 12 hours and then warm it up again to use the next day? Or can we just make and use it right away over a frozen cake? Thank you.
It’s looking amazing