Friday, May 23, 2014

LACQUER GLAZE(MIRROR GLAZE) CHOCOLATE



2 tbsp + 2 tsp cold water
1 1/2 tspUnflavored Gelatin
1/2 cupsugar
1/4 cupwater
1 tbspCorn Syrup
2/3 cupUnsweetened Cocoa
1/4 cupHeavy Cream

 In a small bowl, stir together the first listed water and gelatin;  cover with plastic to prevent evaporation; set aside.

In a small pan. combine the sugar and 1/4 cup water; whisk over heat until dissolved then remove pan from heat; add the corn syrup and whisk. Add the cocoa and whisk until smooth and glossy. Add the cream.

Return the mixture to the heat and bring to a boil stirring with a spatula. Remove from heat and strain into a metal bowl. Cool 10 minutes.

Stir in the Gelatin/water mix and stir until no longer streaky.

Strain into a glass bowl. Do Not use metal as it will import an undesirable flavor if glaze is stored in it. Cool a few minutes.

How to Glaze a Cake:
1. Ice your cake with your desired frosting or ganache, make sure it is applied smoothly and bust any bubbles with a sharp needle as any imperfections will show thru the glaze.

2. Start at center of cake working out to the sides. Allow cake to set 30 minutes til glaze stops dripping.

3. Allow glaze to set for 4 hours or until barely tacky. It is at its shiniest within 6 hrs of pouring the glaze.

4. Decorate cake as desired
Tips
* To revive the shine, use a hair dryer on low heat and wave over the cake or use a soft brush


Note: I love this mirror look on cakes. I found this recipe on Cake Central.

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