Chocolate Marble Mirror Glaze Cake

A freshly made glaze is best stored in a refrigerator in an airtight container for up to 10 days.

Chocolate marble mirror glaze cake.

Place the cake on a stand over a sheet tray to catch any excess glaze. Swirl them gently with a spoon. A glazed cake does not need to be chilled however the determining factor is the filling. The mirror glaze will stay shiny for a day or two.

Remove the smoothed buttercream cakes from the fridge or freezer must be fully chilled before glazing and place on a circular object on top of a large baking sheet to catch the run off glaze. And step by step instructions on making a super sexy chocolate mirror. It sets nicely over layers of biscuit chocolate mousse and rum syrup and keeps decorative swiss meringues in place for a truly decadent treat. Store glaze in the fridge in an airtight container for up to 1 week.

Carefully pour the glaze over the cake. When you are ready to use the glaze make sure each one is around 90 96 f 32 35 c. Covered with shiny chocolate mirror glaze and topped with strawberries. Makes glaze for a dozen 10 inch cakes.

700 grams chocolate white or dark 24 5 ounces. A mirror glaze cake is when a shiny glaze made of chocolate sweetened condensed milk and gelatin is poured over a frozen cake and it has a super shiny appearance like a mirror. 500g enough to glaze an 8 inch cake. Pour the colored glazes back into the biggest bowl of black and blue glaze.

Spray two 8 inch cake pans with baking spray and line the bottoms with parchment rounds. Learn the easy way to master tempering chocolate like a pro and why you need to do it. The chocolate mirror glaze recipe i m sharing with you today is very easy to make. Preheat the oven to 350 degrees f.

Pouring the mirror glaze over the cake. This chocolate mousse cake has a layer of chocolate cake on the bottom strawberry jelly layer in the middle and lots of homemade chocolate mousse. Notes when using white chocolate mirror glaze. Certain fillings need to be kept in a fridge.

I like to rest the cake on a small cake pan or a wide and short glass. Begin pouring the onto the center of the cake then slowly work your way out to the edges. Whisk together the flour baking powder and salt in a bowl.