Brightly Colored Icing

Preparation

1. Hydrate the gelatin in cold water for about 5 minutes.
2. Place the sugar and water in a saucepan over low heat. Heat it without stirring, only gently moving the saucepan until it reaches 103ºC.
3. Put the condensed milk in a large bowl.
4. Once the syrup reaches 103ºC, pour it into the bowl with the condensed milk. Stir gently until it is completely dissolved.
5. Add the glucose and stir until it is completely dissolved.
6. Add the white chocolate to the bowl and stir until it is completely dissolved and the mixture is homogeneous.
7. Incorporate the previously hydrated gelatin, well-drained, and dissolved in 36 ml of hot water. Stir until fully integrated.
8. Add a small amount of food coloring and mix well. Continue adding small amounts of coloring until the desired shade is achieved.
9. Pass the mixture through a fine-mesh strainer to remove any impurities. Allow to cool slightly, then place in the refrigerator for 24 hours.
10. The next day, gently heat the mixture until it reaches 30ºC, stirring occasionally.
11. Pour the mixture over the cake, previously placed on a rack with a plate underneath to catch the excess.
12. Run a long spatula or the blunt side of a long knife to smooth the surface of the cake.