23
Trying to get a mirror glaze smooth on a birthday cake took me three hours and a whole bottle of corn syrup.
I finally got it right by heating the glaze to exactly 113 degrees and pouring it from two feet above the cake, so has anyone found a less dramatic method?
3 comments
Log in to join the discussion
Log In3 Comments
jakeb813d agoMost Upvoted
Honestly, the corn syrup might be part of the problem. It makes the glaze way too sticky and thick. I always use light corn syrup, or even better, swap half of it for clear glucose syrup. It gives you a thinner mix that sets just as shiny. You shouldn't need to pour it from such a crazy height. Try warming it a bit less and pouring from just above the cake, then use a bench scraper to smooth it.
8
jessica7073d ago
Agree with @jakeb81 about swapping the corn syrup. I've had even better luck using all clear glucose syrup, which is much thinner. Heat it only to about 105 degrees and pour from just six inches up, then tilt the cake stand to help it flow over the sides smoothly.
4