Thank you so much for the video. 😍😍 u mentioned that the cake has to be real in the freezer or refrigerator ? And pour the receipt right away thank you
I was looking for a recipe without glucose, this works ? What about the temps, do you have to bring the mixture to 103 degrees C and then bring it down to 35 degrees before applying it ?
1. do I have to use the immersion blender to blend the food colouring or I can jut use whisk 2. does it have to be mousse cake only or I can use it with any other cakes like butter cake etc I really hope u can answer my questions. thanks !
Thank you for your mirror glaze tutorial which looks easy and feasible for a beginner like me 1) No glucose syrup is needed for this recipe and it will still be shiny? 2) If food colouring gel is added, does it need to be an oil-based one as there is chocolate in it? 3) Can we keep and reuse the remaining mirror glaze for another small cake? If so, we just need to reheat the glaze to the 32C?
To both questions. It already has water so you can colour with gel. Any frosting g that hardens in the freezer is good to be used, just make sure the finishing is assmooth as possible
Hey hope you'll see this. How does the glaze set? Does it set soft like the gel people use for strawberry shortcakes, or does it firm up like an icing?
@glucosepop I want to figure out a way to get a firmer consistency I'm thinking arrowroot powder with ultra fine sugar and a little butter. Almost like a donut glaze but the arrowroot should make it shinier than the cornstarch in powdered sugar. Maybe sub the butter for some maltodextrin and add a bit of gelatin. It would at least turn out interesting.
I had a question 1.All through once after adding condensed milk the mixture remains on heat ,even while mixing in the chcolate and taken off the heat once a certain consistency is reached .because i dont see the cooking top anywhere throughout .so mybwuestion is at what point you took it off the heat?
Thanks so much for this quick video that gets straight to the point!
Thank you for your support
Yes it is👍🏻
Thank you, just was just the perfect amount and it was so easy to make.
Thanks for this recipe I love this❤
Thank you for your support!
Maine marble cake search Kiya toh aapki video samne aai , beautiful cake and clear discription.thanks for sharing, banane ki koshish karoongi
Thanks for this recipe ❤
👍🏻good recipe
Very nice idea 👍👍👍
Beautiful
I'll try your recipe... thanks you
I would like to see the result:)
Thank you so much for the video. 😍😍 u mentioned that the cake has to be real in the freezer or refrigerator ? And pour the receipt right away thank you
It has ti be frozen.
Thank you Mr show me how. one day soon I will try to do like you. can't wait to join the look good book cakes.
I was looking for a recipe without glucose, this works ? What about the temps, do you have to bring the mixture to 103 degrees C and then bring it down to 35 degrees before applying it ?
1. do I have to use the immersion blender to blend the food colouring or I can jut use whisk
2. does it have to be mousse cake only or I can use it with any other cakes like butter cake etc
I really hope u can answer my questions. thanks !
1. Whisk will create bubbles, so yes, use immersion blender
2. It does not need to be mousse, but it needs to be smooth and frozen
Thank you for your mirror glaze tutorial which looks easy and feasible for a beginner like me
1) No glucose syrup is needed for this recipe and it will still be shiny?
2) If food colouring gel is added, does it need to be an oil-based one as there is chocolate in it?
3) Can we keep and reuse the remaining mirror glaze for another small cake? If so, we just need to reheat the glaze to the 32C?
1. Correct
2. I use oil based
@@glucosepop Thank you for your prompt response. Would you please also let me know question 3 as well?
@eitherphone sry didn’t see it. Yes, you can reuse it id there’s no mousse, sponge etc…
@@glucosepop Thank you so much, you're the best! 👍🙏😘
Perfect!
1- Can I do this with water base gel food color? And with powder?
2- Can I cover a chilled buttercream cake with it?
Thank you so much
To both questions. It already has water so you can colour with gel. Any frosting g that hardens in the freezer is good to be used, just make sure the finishing is assmooth as possible
for gelatin use cold or hot water?
Hi Nadya, cold water
@@glucosepop thank you for your answer, i'll try your recipe🤗🤗
Thank you for watching. Good luck with it. Would like to see the result:)
Soak gelatin in cold water, then you can microwave it and add.
Hey hope you'll see this. How does the glaze set? Does it set soft like the gel people use for strawberry shortcakes, or does it firm up like an icing?
More like gel
@glucosepop I want to figure out a way to get a firmer consistency I'm thinking arrowroot powder with ultra fine sugar and a little butter. Almost like a donut glaze but the arrowroot should make it shinier than the cornstarch in powdered sugar. Maybe sub the butter for some maltodextrin and add a bit of gelatin. It would at least turn out interesting.
@eclipticpeak8452 let me know how that turns out:)
Can we use compound chocolate?
I didnt try. Let me know:)
I had a question
1.All through once after adding condensed milk the mixture remains on heat ,even while mixing in the chcolate and taken off the heat once a certain consistency is reached .because i dont see the cooking top anywhere throughout .so mybwuestion is at what point you took it off the heat?
Hi….the glaze looks amazing.May i know the brand name of the gelatin brand ??
Thank you. I got gelatin from a local health food store… nothing special
1. do you add the gelatin when still boiling on stove , or remove from stove ?
2. what type of foor coloring? gel\water?
Never put gelatin while on stove. Turn off the heat, and then add it.
I use gel colours.
Once poured on cake, can it be stored in fridge after? Or will it lose the glaze (shiney) look?
I freeze it for some time and it’s ok. It might loose some shine after few days in the fridge, I guess.
Will this glaze be stable in tropical climate?
I didn’t try but it should be ok for some time:)
How to make chocolate glaze
Sugar, glucose, water, cocoa powder, heavy cream… try TH-cam search for the exact measurements
How do you describe the taste
I would say sweet, caramel-ish, gummy, vanilla…:)
Thumbs up, but I definitely would NOT call it easiest 🤷🏻♂️
If you have some other that is simpler, pls, do share. I’ll be happy to change the thumbnail:)