![]() ![]() When tinting the glaze, make your colors slightly brighter than desired - they thin out when poured and become more subtle.When ready to pour, take the cake out of the freezer and set the cake on the cardboard cut-out on top of the wire rack. Set up a glaze-pouring station in advance: A rimmed baking sheet with a wire rack works well.This will help the glaze run off the sides of the cake, instead of pooling on a plate. Place your cake on a cardboard cut-out the exact size of the cake.In a heavy-based saucepan add glucose, sugar, condensed milk, and remaining water. Divide the water into two place vegetarian gelatin or agar-agar in one half and let sit for 3 to 5 minutes to bloom. With that said, even glaze that's at the perfect temperature will run off a bit, so don't worry about that. Have all your ingredients ready so you do not leave out anything.If it's too hot, it will be too thin and run off the cake too much - and if it's too cold, it will be too stiff and won't coat the cake properly. Even though it might seem a bit fussy, using a thermometer is key here because the glaze has to be at 90° Fahrenheit when you pour it.You can experiment with other colors or even do without the glaze altogether - a white cake looks just as elegant.Clinton Kelly, host of Food Network's "Spring Baking Championship," shows how to make a viral mirror cake - and the key is getting the glaze right. Once the glazing has dried, you'll be able to see your reflection in the cake's surface. Let the mirror glaze dry before serving the cake. Pour the mirror glaze over the cake in a circular motion so that the excess glaze drips down onto the baking tray.Pour the 3 portions of colored mirror glaze into a large pitcher in any order and stir the mixture with a wooden skewer to create a marble effect. Use food coloring to color the 3 portions of mirror glaze – 1 white, 1 pink, and 1 red. Pour the mixture through a sieve and divide it into 3 equal portions. Pour the mixture over the chopped white chocolate and puree with an immersion blender until smooth. Squeeze the liquid out of the soaked gelatin sheets and stir them into the mixture until dissolved. For the mirror glaze, heat a saucepan over medium heat, add the sugar, water, and sweetened condensed milk, and whisk until combined.Remove the cake from the springform cake pan, flip it over so that the mousse-covered top is facing up, and balance the cake on the glasses. Once the white chocolate mousse has set, arrange 3 drinking glasses in a triangle in the center of a baking tray.Spread the rest of the white chocolate mousse over the cake and place the other cake half on top. Jump to Recipe Print Recipe Chocolate mirror glaze is so beautiful and shiny It always makes a fabulous impression and is the perfect topping for a chocolate dessert Chocolate mirror glaze is a shiny coating made from chocolate, cocoa powder, sweetened condensed milk and gelatin. Remove the frozen cake from the 8-inch cake pan and press it into the white chocolate mousse in the 9-inch springform cake pan, with the jam layer facing down.Pour half of the white chocolate mousse into a 9-inch springform cake pan and smooth out the top. Remove the saucepan from the heat, let the mixture cool, and fold in the whipped cream. Add the chopped white chocolate and stir until the mixture is smooth and the chocolate has melted. In a small bowl place the gelatin and 1/4 cup (50ml) cold water and let swell for 5-10 minutes. Squeeze the liquid out of the soaked gelatin sheets and stir them into the milk until dissolved. In a small bowl place the gelatin and 1/4 cup (50ml) cold water and let swell for 5-10 minutes. For the white chocolate mousse, heat the milk in a saucepan over medium heat.Spread the strawberry jam over the bottom of the 8-inch cake pan, press 1 of the cake halves into the jam, and transfer the pan to the freezer. Once the cake has cooled, remove it from the pan and cut it in half horizontally. ![]() Pour the cake batter into a greased 8-inch cake pan and cook in a preheated oven at 350☏ for 30 minutes. Add the flour, salt, vanilla extract, and baking powder and mix until smooth.
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