This is my first attempt at this amazingly satisfying cake decorating technique. It was a very exciting and exhilarating experience. And as my cake pictures suggest, the end result was totally on mark. I'll be trying many other techniques of cake decoration but for now I'm going to bask in my happiness and the shiny, silky chocolate glazed cake.
Ingredients:
Chocolate Mirror Glaze
75 grams dark chocolate. I used semi sweet chocolate chips.
1/4 cup cocoa powder
1/4 cup water
1/2 cup castor sugar
1/4 cup sweetened condensed milk
1 tablespoon vanilla extract
1/2 cup fresh full fat cream
1/4 cup cold water to soak and bloom the powdered gelatin.
2 1/2 teaspoons of powdered gelatin
Method:
Tools to have in hand. Fine mesh strainer, immersion blender and your frozen cake that you want to glaze.
In a saucepan, add water, castor sugar and condensed milk and bring it to boil.
Allow it to simmer on medium heat for couple of minutes.
Simultaneously in a small bowl, add gelatin powder to the cold water and let bloom for 5 minutes. Â
Now, add cocoa powder to the saucepan and stir it until well combined.
Add in bloomed gelatin to the simmering sauce pan and stir until completely melted and remove from the heat. Add in your vanilla extract.Â
Pour the mixture over chocolate chips and let it stand for 5 minutes.
Then whisk to combine. Use the immersion blender to remove any remaining chunks or unmelted chocolate.
Pass the mixture through the mesh strainer to remove any bits of chocolate or gelatin.
Let the mixture cool to 32 degree celsius (body temperature) before pouring over your frozen cake.
Place frozen cake on top of a bowl which in turn should be placed on a large baking sheet or pan to catch the extra glaze.
Now once the setting is done, pour your smooth glaze starting from the centre of the cake and slowly moving outwards. This will ensure even flow resulting in smooth surface.
Wait for a couple of minutes for the extra glaze to drip off. Trim of the drips with a hot knife and slowly with the help of a large spatula transfer the glazed cake onto a cake stand.
Voilla!! You are done!!
Tips:
The cake should be frozen for a smooth finish. Hence should be baked in advance and refrigerated.
The glaze should be around 32 - 36 degree celsius. About your body temperature.
The glaze can be made in advance and refrigerated. To use, simply rewarm and re-emulsify the chilled glazed.
You could some gum paste flowers, chocolate shavings and gum paste leaves to further decorate your cake.
Take care Lovely people.