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 was surfing on the internet the other day. Trying to get fresh, intriguing ideas, inspiring recipes that I’ve never tested before, to amaze my family with. Hunting for quite some time unfortunately could not find any interesting stuff. Right before I thought to give up on it, I came upon this tempting and easy treat simply by chance. It seemed so mouth-watering on its snapshot, that called for urgent action.
It was simple enough to imagine how it’s created, how it tastes and how much my husband will probably want it. Actually, it is extremely simple to please him in terms of treats. Yes, I am a lucky one. Or perhaps he is.Anyway, I got into the webpage: Suncakemom and simply followed the simple instuctions which were coupled with great images of the procedure. It just makes life less difficult. I could suppose it is a slight inconvenience to shoot photographs down the middle of cooking in the kitchen because you normally have gross hands and so i seriously appreciate the time and effort she put in to make this blogpost .
With that in mind I am empowered presenting my own, personal dishes in the same way. Many thanks the thought.
I had been fine tuning the main mixture create it for the taste of my loved ones. Need to tell you it turned out a terrific success. They enjoyed the taste, the consistency and loved getting a sweet like this during a stressful week. They basically demanded even more, a lot more. Thus next time I’m not going to make the same mistake. I am likely to multiply the quantity .
You can find the original Mirror Glaze 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.