Guide to Glaze Cake - Mirror Glaze Cake
Equipment
- Kitchen Scale
- Spatula
- Knife
- Cutting Board
- Immersion Hand Blender
Ingredients
- 6 Gelatin Sheets blade
- 150 gram Glucose Syrup
- 150 gram Sugar
- 90 gram Water
- 100 gram Condensed milk
- 150 gram White chocolate Valrhona or Callebaut
- Paste Color Choose the desired color
Instructions
- Soak the gelatin in cold water for about 20 minutes. Bring glucose, sugar, and water to a boil until the sugar is dissolved. You can stir gently with a spatula.
- Add condensed milk, and remove from the heat. Add the gelatin and stir carefully into the mixture to avoid creating air bubbles.
- Chop the chocolate and put it in a tall jug, then add the warm liquid.
- Add the white food coloring and use your immersion blender at a slight angle in the jug very slowly to avoid bubbles. It’s important to keep the immersion blender still and not to move it up and down, as this creates bubbles.
- Now blend the glaze until it’s smooth.
- You are now ready to use the color you choose, blend again until you achieve the color you want. Then remove air bubbles with a spatula and let it cool to 35 degrees Celsius (95 degrees Fahrenheit). You can also pour the glaze through a sieve so the bubbles disappear.
- Take your cake out of the freezer and place it on a wire rack with a tray underneath to collect the excess glaze. Pour the glaze over the frozen cake, preferably twice. If you see any bubbles, you can remove them with a needle.
- You can create many beautiful effects with glaze, simply by adding different colors and pouring in patterns or scraping the cake’s surface in various ways. You can, for example, create a spiderweb effect with white colors, and much more.
Notes
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