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 most recently have some time, I was surfing on the internet yesterday. Attempting to find new, exciting thoughts, inspirational recipes that I’ve never tasted before, to impress my loved ones with. Looking for quite some time but couldn’t come across lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this scrumptious and simple treat simply by luck at Suncakemom. It seemed so delightful on its photo, it required urgent actions.
It absolutely was not so difficult to imagine just how it is made, its taste and just how much boyfriend will probably like it. Actually, it is quite simple to impress the man in terms of desserts. Yes, I am a lucky one. Or possibly he is.Anyways, I got into the webpage and simply followed the simple instuctions that have been accompanied by wonderful pics of the task. It really makes life less difficult. I can imagine that it’s a bit of a effort to shoot snap shots down the middle of baking in the kitchen as you typically have gross hands so that i seriously appreciate the hard work she devote to build this blogpost and recipe easily followed.
With that in mind I’m empowered presenting my own, personal recipe in the same way. Many thanks the concept.
I was fine tuning the original mixture to make it for the taste of my family. I must say it was an awesome outcome. They enjoyed the flavour, the thickness and loved having a treat such as this in the middle of a busy workweek. They ultimately wanted lots more, many more. Hence next time I’m not going to commit the same miscalculation. I’m likely to twin the amount to keep them delighted.
Mirror Glaze Recipe was first invented 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.