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Mirror Glaze

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 currently have some time, I had been browsing on the web yesterday. Attempting to find fresh, intriguing thoughts, inspiring recipes that We have never used before, to astonish my loved ones with. Looking for a long time but couldn’t discover lots of interesting things. Right before I wanted to give up on it, I discovered this fabulous and simple dessert by accident at Suncakemom. The dessert looked so yummy on its pic, it called for rapid actions.

It had been not so difficult to imagine just how it’s made, its taste and how much my hubby is going to like it. Actually, it is extremely easy to keep happy the man in terms of desserts. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I visited the website and followed the detailed instuctions that have been coupled with nice shots of the operation. It really makes life much simpler. I could imagine that it’s a bit of a hassle to shoot pics in the middle of baking in the kitchen as you may most often have gross hands so that i seriously appreciate the commitment she placed in to build this post and recipe easily followed.

With that said I am inspired presenting my own, personal recipes in the same way. Many thanks the idea.

I had been tweaking the original formula to make it for the taste of my loved ones. Need to mention it turned out a great outcome. They loved the taste, the consistency and loved having a delicacy like this during a lively week. They quite simply demanded lots more, many more. So next time I am not going to commit the same mistake. I am going to double the amount to get them pleased.

More Chocolate Mirror Glaze Recipe like this on SunCakeMom

Gelatine

We can use gelatine powder or gelatine sheets, it makes no difference. Soak gelatine (aka bloom) in water until it gets a rubbery consistency.

Chocolate

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.

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