Mirror Glaze without using a Thermometer
We've all seen the spectacular cakes covered in glossy mirror glaze. These cakes are truly breathtaking and the designs and colours are limited by your imagination. I've adapted this recipe to be made without a thermometer and the best part is it doesn't dull when refrigerated. In fact I think it gets glossier when brought to room temperature after refrigeration. The Tefal Cuisine Companion is perfect for making this extraordinary glaze. You will need a cake covered 1/2 cm thick with the white chocolate buttercream which can be found by typing 'buttercream' in the search function. The buttercream has to be super smooth and the buttercream iced cake has to be refrigerated at least 4 hours or overnight before glazing.
Note: It is important to use a good quality white chocolate. I use Cadbury White Chocolate Melts.
Note: Have all ingredients weighed and ready before starting the recipe. This is important so you don't lose any heat in the bowl by stopping to weigh ingredients.
Note: The final mixing time will depend on how many colours you will be using. One colour will need 1 hour 10 mins, 2 to 3 colours will need 1 hour.
15 gms Powdered Gelatine
80 gms Water
100 gms Water extra
200 gms Caster Sugar
200 gms Glucose Syrup
200 gms Cadbury White Chocolate Melts
150 gms Condensed Milk
Gel Food Colouring
Bloom gelatine in 80 gms water. To bloom gelatine add water to small bowl and start stirring the water vigorously with a fork, whilst stirring vigorously add the gelatine quickly and keep stirring for a further 10 seconds. There should be no lumps of undissolved gelatine. Leave to bloom.
Insert Mixing Blade. Stopper out.
Add 100 gms water, caster sugar and glucose.
Sp3:70deg:5mins scraping bowl with spatula after 2 minutes.
Sp3:100deg:1min.
Tear bloomed gelatine into about 8 pieces and add to bowl.
Sp3:1min or until dissolved.
Add white chocolate and condensed milk.
Sp3:3mins.
Sp8:30sec.
Sp1:1 hour 10 mins if using 1 colour or Sp1:1 hour if using 2 to 3 colours.
Pour the glaze into bowl/s, or if using one colour you can pour into 2 litre capacity glass jug, add gel colouring and mix with spoon. Break up any bubbles with the back of the spoon.
Support cake on upturned steamer bowl or upturned cake tin (slightly smaller than cake) placed in baking dish. Pour Glaze over cake through fine mesh sieve to catch any bubbles making sure the top and sides of cake are covered. Do not touch or use anything to smooth the cake. Leave to drip for 5-10 minutes then use a spatula or knife to remove any drips from the bottom of cake by pushing the drips under the cake. To remove cake to serving plate slide a large cake lifter under cake, place on serving plate and using a metal spatula lift the cake gently to remove the cake lifter.
Note: Have all ingredients weighed and ready before starting the recipe. This is important so you don't lose any heat in the bowl by stopping to weigh ingredients.
Note: The final mixing time will depend on how many colours you will be using. One colour will need 1 hour 10 mins, 2 to 3 colours will need 1 hour.
15 gms Powdered Gelatine
80 gms Water
100 gms Water extra
200 gms Caster Sugar
200 gms Glucose Syrup
200 gms Cadbury White Chocolate Melts
150 gms Condensed Milk
Gel Food Colouring
Bloom gelatine in 80 gms water. To bloom gelatine add water to small bowl and start stirring the water vigorously with a fork, whilst stirring vigorously add the gelatine quickly and keep stirring for a further 10 seconds. There should be no lumps of undissolved gelatine. Leave to bloom.
Insert Mixing Blade. Stopper out.
Add 100 gms water, caster sugar and glucose.
Sp3:70deg:5mins scraping bowl with spatula after 2 minutes.
Sp3:100deg:1min.
Tear bloomed gelatine into about 8 pieces and add to bowl.
Sp3:1min or until dissolved.
Add white chocolate and condensed milk.
Sp3:3mins.
Sp8:30sec.
Sp1:1 hour 10 mins if using 1 colour or Sp1:1 hour if using 2 to 3 colours.
Pour the glaze into bowl/s, or if using one colour you can pour into 2 litre capacity glass jug, add gel colouring and mix with spoon. Break up any bubbles with the back of the spoon.
Support cake on upturned steamer bowl or upturned cake tin (slightly smaller than cake) placed in baking dish. Pour Glaze over cake through fine mesh sieve to catch any bubbles making sure the top and sides of cake are covered. Do not touch or use anything to smooth the cake. Leave to drip for 5-10 minutes then use a spatula or knife to remove any drips from the bottom of cake by pushing the drips under the cake. To remove cake to serving plate slide a large cake lifter under cake, place on serving plate and using a metal spatula lift the cake gently to remove the cake lifter.
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