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 a little time, I was looking on the web yesterday. Trying to find fresh, stirring tips, inspirational recipes that I’ve never tasted before, to surprise my loved ones with. Searching for a long time yet couldn’t discover lots of interesting things. Right before I wanted to give up on it, I came upon this tempting and easy treat by chance. The dessert looked so scrumptious on its photos, it called for rapid actions.
It had been not so difficult to imagine the way it’s created, its taste and how much my husband will love it. Actually, it is extremely simple to please him in terms of desserts. Anyhow, I visited the website: Suncakemom and simply used the step-by-step instuctions that were coupled with nice snap shots of the task. It really makes life quite easy. I can suppose it is a slight inconvenience to shoot pics in the middle of baking in the kitchen as you normally have sticky hands therefore i really appreciate the hard work she placed in to build this post .
That being said I’m inspired presenting my personal recipes similarly. Thanks for the concept.
I had been fine tuning the main recipe to make it for the taste of my loved ones. I’ve got to say it was a terrific outcome. They enjoyed the flavor, the thickness and enjoyed getting a sweet such as this in the middle of a busy week. They ultimately demanded more, a lot more. So next time I’m not going to commit the same miscalculation. I am going to twin the amount to keep them delighted.
The Mirror glaze recipe is provided by 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.