Cake & cake glaze

A colorful, delicately sweet frosting is the perfect addition to moist cakes, muffins and cake pops. Although chocolate is readily available and easy to work with, temperature fluctuations damage coatings of this type in just a few minutes due to the tension they create. We introduce you to cake icing and explain the benefits of irresistible decoration.

Advantages of cake glazes

The sweet, colored drops consist largely of vegetable oils and have the advantage that coatings made of this material break less quickly than chocolate. The insensitivity to temperature fluctuations also offers an advantage over a chocolate coating. This is particularly ideal when making cake pops: to prevent the coating from running, the small, round cakes on a stick are often cooled down considerably. While a chocolate coating shows cracks or unevenness after strong temperature differences, the surface of a cake glass coating remains smooth and even.

Another advantage is the wide range of colors. Especially colors in the blue spectrum are difficult to produce with chocolate. White chocolate leads to greenish discoloration, while the color in brown chocolate is difficult or impossible to see. The sweet drops are also available not only in different colors, but also different flavors, such as lemon or mint. In general, the drops have a vanilla-like, sweetish basic taste.

Cake icing processing

Whether over a water bath or in the microwave, cake icing is easy to prepare. However, when it melts in its pure state, it has a viscous consistency. While this is suitable for fine decorations, it makes it difficult to frost cakes, cupcakes and cake pops. The viscosity of the mass can be influenced by adding vegetable or coconut fat. For example, a liquid mass of candy melt can be created with which baked goods of any kind can be iced.

Cake icings and other coatings for decorating your baking creations can be found in many variations in our online store.