Warm up the cream with sugar and glucose, then add the gelatin mass and pour onto the chocolate. Blend to make a nice emulsion, and mix with the mirror glaze. Use on frozen cake at 35/40°C.
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You can play with food colours in powder or liquid to add specific colours to your glazes. It’s possible to prepare the mixture in advance, store in the refrigerator, and simply warm it up when needed, adding any colour you want or even mixing two different glazes together. It’s better to always blend the glaze before using to avoid bubbles. These recipes are freezing stable, so to make your work easy, you can freeze the glazed cakes for your shop
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