Is there more to our food than meets the eyes or we get what we see? Let’s make chocolate glaze and see if our cakes will be the same!

As I recently have some time, I had been surfing on the web the other day. Trying to get new, fascinating thoughts, inspiring dishes that I have never tried before, to delight my loved ones with. Looking for a long time yet could not find any interesting stuff. Right before I thought to give up on it, I stumbled on this scrumptious and easy treat simply by chance. It seemed so delicious on its snapshot, it called for fast action.

It was not difficult to imagine the way it’s created, how it tastes and how much my hubby might want it. Mind you, it is quite simple to delight him when it comes to desserts. Anyways, I visited the webpage: Suncakemom and simply followed the simple instuctions that had been coupled with nice graphics of the process. It really makes life quite easy. I can suppose it’s a slight hassle to shoot photos in the middle of baking in the kitchen because you most often have gross hands therefore i highly appreciate the time and energy she devote to build this post and recipe conveniently followed.

With that in mind I’m encouraged presenting my very own dishes in the same way. Many thanks for the idea.

I was tweaking the main mixture to make it for the taste of my loved ones. I’ve got to mention that it was an awesome outcome. They loved the flavor, the thickness and enjoyed getting a sweet like this during a lively workweek. They basically demanded lots more, more and more. So the next time I’m not going to make the same mistake. I’m likely to double the volume .

The origanal Mirror Glaze is from SunCakeMom

Gelatine

We can use gelatine powder or gelatine sheets, it makes no difference. Soak gelatine (aka bloom) in water until it gets a rubbery consistency.

Chocolate

Preferably in a double boiler, heat water and dissolve the cocoa powder by slowly stirring it until smooth and lump free. A simple pot on the heater can also be used but mind not to burn the cocoa.

Once we get a smooth cocoa paste, slowly stir in the cream. Be careful not to create bubbles while stirring. This recipe will result a light colored mirror glaze. For darker glaze just replace parts of the cream or the whole of it with water.

Dissolve the rubbery gelatine and add any additional sweetener if required.

Filter the mirror glaze through a fine mashed sieve as a precaution. As we haven’t used chocolate but only cocoa powder it shouldn’t be any hard pieces floating around but it’s better to stay safe then sorry.

Set it aside and let it cool to 86°F / 30°C. This part is important as too cold glaze will not spread as easily creating bumps and uneven surface while too hot glaze will run off the cake, not leaving thick enough layer to cover the cake.

Before pouring the glaze on a cake, check for any skin on top of the glaze. We used cream not milk so sometimes there isn’t skin on top but if there is any, just strain the glaze again and then pour it over the cake. Also check for air bubbles and pour the glaze form a low height to prevent the creation of undesired bubbles in the glaze.