HI! I tried this glaze yesterday and it set up kind of dull...maybe with your experience you might have some advice? :)
I was trying to glaze a cold cake (mousse filling) and according to Ms. Medrich's books, this is the glaze she uses on cold cakes.
Do you have any experience with glazing cold cakes using this glaze? (I noticed you emphasized to bring the cake to room temperature).
also, the cake I was trying to glaze consisted of just 2 genoise layers sandwiching a 1.5 inch thick mousse layer (I built the whole thing in a ring/springform, chilled to set, then removed the mold).
for such a cake, is crumb-coating the sides before glazing necessary? (the mousse is a bit difficult to crumb-coat because it was cold! I tried... :D)
I hope you'll be able to help me! I'm a newbie at these fancy cakes :)
I think chocolate ganache is more what you are looking for if you want a beautiful glossy shine. This recipe is more like a soft fudge icing when set.
Login To Leave A Comment