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 lately have a little time, I had been browsing on the internet last week. Looking to find fresh, challenging thoughts, inspiring recipes that We have never tasted before, to treat my family with. Searching for a long time unfortunately couldn’t find lots of interesting stuff. Right before I thought to give up on it, I discovered this scrumptious and simple treat by chance on Suncakemom. It seemed so tempting
on its pic, that required instant action.
It was easy to imagine just how it’s created, its taste and how much my husband will probably like it. Mind you, it is quite easy to please the guy in terms of cakes. Yes, I am a blessed one. Or maybe he is.Anyway, I went to the page and simply used the step-by-step instuctions which were accompanied by great pics of the operation. It just makes life less difficult. I can imagine that it’s a slight inconvenience to take photographs in the middle of baking in the kitchen because you most often have gross hands thus i seriously appreciate the time and energy she placed in to build this blogpost .
That being said I’m empowered to present my very own recipes in a similar way. Thanks for the concept.
I had been fine tuning the initial recipe create it for the taste of my family. I’ve got to say that it was an awesome outcome. They enjoyed the flavor, the overall look and enjoyed having a delicacy like this in the midst of a busy week. They ultimately demanded lots more, more and more. Hence the next occasion I am not going to make the same mistake. I am gonna double the volume to keep them pleased.
You can find the original Mirror Glaze Recipe and more at 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.