I’d like to start by saying that naked and semi-naked cakes are in trend, however there is a longer tradition for covering, frosting and dressing cakes. There is an infinity of Frosting recipes for a cake, cupcake, vegan cake, etc.
In this series we are going to talk about 4 Classic FROSTING universes:
BUTTERCREAM & CREAM CHEESE /
FUDGES and GANACHES /
In this post we focus on GLAZES If you want to see other posts in this series about Frosting:
Thin enough to drip, Glazes don’t need to be applied with a spatula. A liquid is poured over a cake or cupcake, and it hardens over time. Perfect for Bundle Cakes and Pound Cakes. The so well-known Lemon Drizzle Cakes use a fruit glaze to “drizzle” over the cake. The glaze as falls creates cute shape like drops, lines, etc.
To prepare a typical Glaze like the one in this picture, you’ll need/
Confectioners’ sugar, a liquid such as Milk, Fruit Juices or Coffee
Whisk together 2 Parts of Confectioner’s Sugar with 1/4 Part of Cream, to this mixture, add little by little any of the liquids you chose. Mix until desired consistency is achieved 😉 it should be thick but pourable
Now, one thing os for sure: MIRROR GLAZE is all around, seems like the latest hottest trend that everyone is putting out there. Everywhere one looks, guess who’s there? : yeap! mirror glaze. It takes, in many cases Gelatin which makes it shine, and food coloring to get creative with design like in starred skies, painting-like Entremet or bold design surfaces. The most important thing is that it shines and reflects, that you can almost actually see your face in it, like in a real mirror
It looks really astonishing and that’s why is so popular right now. All we need to know is that’s a bit more complex than the previous recipe for glaze up here, but is learnable. I think is worth it too, for the sake of beauty. Sometimes it makes me think of “nail art” instead of Cake decoration, but maybe that’s just me
Mirror Glaze: A Recipe /
1½ Cups | 300g Granulated Sugar
⅔ Cup | 200g Sweetened Condensed Milk
½ Cup + 1 Tablespoon | 150 ml Water
2 Tablespoons | 19g Gelatin Powder
½ Cup | 125 ml Water
2 Cups | 350g White Chocolate Chips
Gel Food Coloring (any color you love)
-Add the sugar, sweetened condensed milk, and water to a medium sized saucepan and heat over medium low heat, stirring occasionally
-Pour the water into the powdered gelatin and mix with a spoon. Leave for a few minutes
-When the sugar, sweetened condensed milk, and water begins to simmer remove from the heat and add the swelled gelatin. Stir until the gelatin has dissolved
-Pour the hot liquid on top of the chocolate chips and leave to sit for 5 minutes to melt.
-Use a whisk to stir the glaze until the chocolate has completely melted.
-Add the gel food coloring and stir until well mixed. Leave the glaze to cool.
-Once the glaze has cooled to 37C/ 90F pour it over the frozen cake which is on top of a cup sitting on a tray to catch the drips.
-Leave the glaze to set for 15 minutes before using a spatula to remove the drips.
-Transfer the cake to the fridge to set for a few hours before serving
General Tips & Tricks about Mirror Glaze
-Mirror Glaze works better over cold / frozen cake surfaces
-Agar Agar could be used as a substitute for Gelatin in the case of Vegan Glaze
-Always avoid whisk and mix the ingredients of the glaze abruptly, this creates bubbles that then will pop on the surface of the cake, making it uneven
-If Bubbles pop on the surface of the cake, de-bubble poking at them with a cake tester or needle
-The ideal temperature to pour a mirror glaze is 36-37 Celsius / 90 Fahrenheit. It should feel like body-temperature. Not cold and not hot, just warm. Get a thermometer if you want to go perfectionist and picky
-Always place your cake on top of a stand or rack before pouring the glaze, you want it to cover all as it drips
-A mirror glazed cake should be cut 3-4 hours after the glazing, allow to set
-A mirror-glazed cake can be refrigerated but only if you cover completely in an airtight container, refrigerate for up to 36h
-To create a marble effect: have your cake all covered in glaze, drop some other color on the surface, and spread with an offset spatula, uniformly
More on Frosting
General TIPS about FROSTING
-A Cake should be flattened on the top before being FROSTED
-When using a Double Boiler, your bowl should never touch the boiling water and should not let the steam scape, always prevent water from getting into melted chocolate
-A Cake should be Room Temp before being FROSTED
-FROSTING should not be hot in the moment of the action, room temp is optimal
-You can loosen up your frosting with a bit of Cream/Milk/Water if is too solid before FROSTING
-A pedestal for cakes or rotating turntable is ideal to place your cake for FROSTING
-A serrated long knife is ideal to cut cake in even layers, if you’re planning to use frosting in between (9 ‘’ long minimum)
-Use an offset Spatula if possible to FROST, better than any knife or other kind of spatula
-Place a cardboard or plate under your cake before FROSTING and DECORATING, it should be 1 ‘’ wider than your cake, so you can easily transport it from there
-Transport your cake in a high enough cake carrier, so the top isn’t ruined