Welcome to the Cake Decorators Q&A
CHOCOLATE MIRROR GLAZE
I recently made a chocolate cake and topped it with what the recipe called a mirror glaze..350g chocolate, 3teaspns veg oil. It was beautifully shiny,but the next day it dulled and developed “watermark” dots in places. It also hardened, so to cut through the topping without it cracking, I had to heat the knife. That worked ok and it tasted delicious despite having set to more of a chocolate bar consistency ( like the Mr Kipling cupcakes) Can anyone please tell me how to achieve a lasting mirror glaze finish, together with a set, but softer consistency? Also without the watermarks!
Many thanks.
Deane-Mae
Hi Deane-Mae
Try using 30g of butter instead of oil. Once the glaze is poured don’t over work it with the pallet knife because it will lose the shine. If the covering is a bit bumpy, use the cool setting of a hair drier to even it out, not getting too close to the cake. Leave to set at room temperature.
