Ingredients
- 150 gram Sugar
- 150 gram Glucose Syrup
- 100 gram Condensed milk
- 85 gram Water
- 150 gram White chocolate
- 6 Gelatin Sheets or 3 tsp gelatin powder
- Paste Color
Instructions
- Put the gelatin sheets in cold water.Bring sugar, syrup, and water to a boil. When the sugar syrup starts boiling, stir the gelatin into the hot syrup.Stir the condensed milk into the sugar syrup.Chop the chocolate into smaller pieces and pour the syrup over the chocolate so it melts the chocolate. Stir gently in the syrup until the chocolate is completely melted.Strain the syrup into a measuring jug and add the desired gel food color. Use an immersion blender to mix the chocolate syrup with the color.Hold the immersion blender at an angle in the syrup without whipping air into the glaze.Allow the fully blended glaze to cool down to 30-35 degrees Celsius (86-95 degrees Fahrenheit) before pouring it over the ice-cold cake.
Notes
If the glaze is too hot, it will melt the cake and both the cake cream and glaze will run off the cake.
If the cake is too hot, the glaze will also run off the cake.
But if the glaze is too cold, it will not run anywhere.
So, do not bring out the cake until the glaze is completely ready.