Glossy Cake Glaze

Beautiful, original design for a festive table! Cake glaze is a shiny, glossy coating. Glazing adds incredible beauty to desserts that attract our attention with their extraordinary mirror shine and palette of colors. Preparing it is not as difficult as it might seem.
cook time: 25h
Isla Thatcher
Glossy Cake Glaze

Nutrition Facts (per serving)

375
Calories
9g
Fat
62g
Carbs
4g
Protein

Ingredients (3 portions)

Basic:

Sugar 150 g
Water (plus 72ml for soaking gelatin) 75 ml
Gelatin (sheet or powder) 12 g
Condensed milk 100 g
Food coloring 1 g
White chocolate 150 g
Invert syrup 150 g

Recipe instructions

Step 1

Step 1
How to make frosting for a cake? Prepare your food. Any gelatin will do — sheet or powder. Take filtered water. Choose natural condensed milk, without vegetable additives. Fat-soluble dye, color of your choice.

Step 2

Step 2
Soak the gelatin in ice water. You can replace some of the water with pieces of ice. Soak the leaf for no more than 7-10 minutes, then remove it and squeeze it out. If you have powdered gelatin, fill it with ice water in a ratio of 1:6, that is, 12 g of gelatin will take 72 g of water. Measure everything on electronic scales.

Step 3

Step 3
Take a tall jug or glass from an immersion blender, put condensed milk in it, and finely chopped white chocolate on top.

Step 4

Step 4
Combine water, sugar and glucose syrup in a saucepan, put on fire and gradually heat the mixture to 40°C until the sugar dissolves. At this point, there is no need to stir the sugar; move the saucepan slightly on the stove, this will help the sugar dissolve faster.

Step 5

Step 5
After the sugar has dissolved, increase the heat and wait until the mixture boils. Start measuring the temperature of the syrup with an electronic thermometer. Stirring with a spoon, bring the syrup to a temperature of 103°C. At this stage, it is very important to monitor the temperature: if the syrup is not cooked enough, the glaze will drain from the sides of the cake; overcook — the syrup will be very thick, and you will not be able to pour it over the cake.

Step 6

Step 6
Pour the hot syrup into a jug with condensed milk; this will cause the chocolate to begin to melt. Measure the temperature of the contents of the jug again.

Step 7

Step 7
When the temperature reaches 85°C, add gelatin. The swollen powdered gelatin can first be slightly melted in the microwave and poured into a jug. Mix everything carefully.

Step 8

Step 8
Add a few drops of coloring and begin blending the mixture with an immersion blender at low speed until a smooth emulsion is obtained. Hold the blender nozzle at an angle of 45 degrees — this way you will avoid the formation of bubbles that go into the resulting funnel.

Step 9

Step 9
If bubbles still form, strain the glaze into another jug through a sieve. Cover it with cling film in contact and put it in the refrigerator for 12-24 hours to ripen and stabilize.

Step 10

Step 10
After a day, remove the glaze from the refrigerator and bring it to a working temperature of 30-35°C in the microwave. You can pour it over well-frozen mousse cakes or pastries that have a perfectly smooth surface.

Step 11

Step 11
Glasage is executed perfectly if nearby objects are reflected in it, like in a mirror. Have beautiful desserts!

Additional rubrics

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