РОВНЫЕ ПОДТЁКИ для ТОРТА без ЖЕЛАТИНА. Как сделать шоколадную глазурь для покрытия торта и подтёков

In this video I show how to make colored chocolate glaze for an even coating of the cake and smooth drips. You can apply this chocolate glaze to any type of cream: all types of butter creams, cream cheese and even to protein-custard cream, which is what I show in this video. The cake should be cooled before applying the glaze. In this video, my cake is 22 cm in diameter and 11 cm in height and is covered with protein-custard cream INGREDIENTS: for making chocolate glaze to cover half of the cake, 22 cm in diameter and 11 cm in height 50 g of white chocolate with a cocoa content of at least 20% (*NOT CONFECTIONERY ICING!!!!!!) 30 g of 30% fat cream at room temperature 5 g of high-quality margarine (like Pyshka, Rama) WATER-SOLUBLE GEL DYES! Link to video on making protein-custard cream with a hand mixer:    • БЕЛКОВО-ЗАВАРНОЙ крем РУЧНЫМ МИКСЕРОМ! ИТА...   Link to making protein-custard cream with a stationary/planetary mixer:    • БЕЛКОВО-ЗАВАРНОЙ КРЕМ! Итальянская меренга...   A MIRACLE SPONGE CAKE ALWAYS WORKS OUT! Without separating eggs! Without baking powder. Simple, budget-friendly, DELICIOUS:    • ЧУДО-БИСКВИТ Без разрыхлителя. Без разделе...