Is there more to our food than meets the eyes or we get what we see? Let’s make chocolate glaze and see if our cakes will be the same!
As I recently have some time, I was searching on the web last week. Looking to find fresh, challenging ideas, inspiring recipes that I have never tasted before, to surprise my family with. Looking for a while but couldn’t discover any interesting things. Just before I thought to give up on it, I stumbled on this scrumptious and simple dessert by chance. It seemed so mouth-watering on its photo, that called for instant actions.
It absolutely was not so difficult to imagine the way it’s made, its taste and just how much my husband might enjoy it. Mind you, it is very easy to keep happy the man when it comes to cakes. Yes, I am a blessed one. Or maybe he is.Anyhow, I went to the blog: Suncakemom and followed the precise instuctions that had been combined with nice pics of the operation. It really makes life faster and easier. I could suppose it’s a bit of a effort to take photographs down the middle of baking in the kitchen because you will often have sticky hands therefore i pretty appreciate the time and energy she devote to build this blogpost .
With that said I’m empowered presenting my personal formulas in a similar fashion. Many thanks the thought.
I was fine tuning the initial mixture create it for the taste of my loved ones. Need to mention it absolutely was an incredible outcome. They loved the flavour, the structure and loved having a sweet such as this during a lively workweek. They ultimately requested lots more, more and more. Thus the next time I’m not going to commit the same miscalculation. I am going to twin the quantity to get them delighted.
For more Mirror Glaze check out SunCakeMom
We can use gelatine powder or gelatine sheets, it makes no difference. Soak gelatine (aka bloom) in water until it gets a rubbery consistency.
Preferably in a double boiler, heat water and dissolve the cocoa powder by slowly stirring it until smooth and lump free. A simple pot on the heater can also be used but mind not to burn the cocoa.
Once we get a smooth cocoa paste, slowly stir in the cream. Be careful not to create bubbles while stirring. This recipe will result a light colored mirror glaze. For darker glaze just replace parts of the cream or the whole of it with water.
Dissolve the rubbery gelatine and add any additional sweetener if required.
Filter the mirror glaze through a fine mashed sieve as a precaution. As we haven’t used chocolate but only cocoa powder it shouldn’t be any hard pieces floating around but it’s better to stay safe then sorry.
Set it aside and let it cool to 86°F / 30°C. This part is important as too cold glaze will not spread as easily creating bumps and uneven surface while too hot glaze will run off the cake, not leaving thick enough layer to cover the cake.
Before pouring the glaze on a cake, check for any skin on top of the glaze. We used cream not milk so sometimes there isn’t skin on top but if there is any, just strain the glaze again and then pour it over the cake. Also check for air bubbles and pour the glaze form a low height to prevent the creation of undesired bubbles in the glaze.