Probably the biggest worry of all beginners who have no experience even with a classic recipe is whether they can manage to glaze the prepared cake properly before the mix hardens. In most cases, they start to glaze too soon and then there is nothing left on the cake. The problem can also occur with different shapes of cakes, where the mix needs to be looser. Fearing that the glaze would flow down all the way, they wait too long, and at the end there is an ugly layer on the cake that destroys the overall impression of their culinary endeavour. So, how to do it better?
Mix the mixture with water and heat above 80 °C while stirring, but don’t exceed 90 °C (it must not boil for a longer time). Remove the processed mix and let it drop to the application temperature while stirring occasionally. Occasional stirring prevents the formation of foam. If the foam is formed, remove it or strain the mix before mixing.
Shine is always important. Insufficiently shiny glaze means that you didn’t spend enough time mixing it.
The mixture can be mixed with a stick blender almost immediately, but we recommend to wait until the glaze temperature drops to 35 °C or less. The mix is thicker at this temperature and there will be no risk of air bubbles from mixing. When the glaze reaches the desired consistency, it can be applied.
Pay attention to how the stick blender is put in the mix in all cases of mixing. The blender must be inserted in such a way that no air bubble is created near its blade. Always insert it from as horizontal a position as possible.
When you have a beautifully shiny glaze and want to apply it, always use a spatula or wooden spoon to reach into the mix and pull out to see the trickle flowing down the spatula. If it is too thin, the mix will flow down the product faster. At best, a thin layer will remain on the surface, at worst, there will be nothing left at all. Such consistency is too loose even for large multi-tiered cakes. We don’t want to mention temperatures strictly, because they can be misleading. There is a difference in application temperature with 500 g of water and 600 g of water per kg of product. Likewise, the difference is whether we have a fresh mix or use glaze prepared in advance and pulled out of fridge. Fresh one can have an application temperature of up to 23 °C, but the one prepared in advance (thanks to cocoa butter and its “ripening” in the product) can have the same application consistency at 28 °C. For this reason, we recommend focusing more on consistency rather than temperature.
For small, rounded atypical shapes, it is recommended that the glaze is thicker so that it does not flow down as quickly, see the video EGG GLAZING.
For classic and multi-tiered cakes, where we want to use one type of glaze, the resulting consistency can be like thinner honey. The glaze will cover well, but at the same time there will be no larger layers on the cake surface. However, in the case of multicoloured glazes, thicker glazes are needed to prevent the colours from blending. More about each effect below.
Product under glazing:
In what condition must the glazed product be? First of all, it should be noted that the glaze is applied on the coatings (not on the dry base!!!). The ideal basis is a frozen cake, ideally made in silicone tins, because it is perfectly smooth on its surface. This makes the mirror glaze effect even more distinguished. But the glaze can also be applied to cakes that are only properly chilled – i.e. cakes of classic shapes that are hand-coated. Whether it is simple or multi-tiered cakes, you need to be precise with coating. The glaze remains on the cake in a thin layer, so it tends to show any unevenness. So, if allowed by the tin, it is better to put the cake into adjustable frame.
Colours and leftovers
In order to make the most of the prepared glaze, it is good to observe the following rules:
1) For crumbly cakes, it is preferable to transfer it to a pad of the same diameter before glazing (to prevent the base from crumbling into the mix), or you can place the cake on a wire rack outside the drip tray. After glazing, move the cake with the grid aside again and then remove the cake from the grid.
2) When using multiple colours, try to combine them to create a colour that can be reused when the leftovers are mixed. But if you like experimenting, it doesn’t matter – in the end, everything can end up as a black glaze or consumed by mixing it in Perfect glaze chocolate mix deep brown.
3) Store the remaining glaze in a clean closed container for the next application. When using previously prepared glaze from the fridge, lightly heat the mix in a bain-marie or in a microwave oven (do not melt completely, we would have to wait unnecessarily long for it to cool down to the application temperature). After heating, mix with a stick blender. The glaze prepared in this way can be applied almost immediately.