Tuesday, 10 December 2013

Chocolate lacquer glaze (mirror glaze)

 
This glaze should be shiny & silky smooth. 
Do not whip or mix to quickly as this will create tiny trapped bubbles and you won't have a smooth finish. Follow the method carefully then you will get this result. 
The better quality the cocoa powder the darker your lacquer glaze will be. 
This recipe requires patience and you can make this a day ahead and chill in the fridge. 
 
 
 Recipe for the chocolate lacquer glaze aka mirror glaze.

Ingredients:
1/4 cup cold water
2 tsp gelatine
2/3 cup granulated sugar
1/3 cup water
1 tbsp + 1 tsp corn syrup
3/4 cup + 2 tbsp cocoa powder 
1/3 cup double cream
 
 
 
 
 
 
 

 
Method:
Pour 1/4 cup cold water in a small mixing bowl, sprinkle gelatin over the top and set aside. 
In a small saucepan, whisk together sugar and 1/3 cup water over medium heat. When the sugar completely melts, take off heat and a whisk, stir in corn syrup, then add the cocoa.
Stir in double cream and return pan to medium heat.
Bring the mixture to the boiling point, remove from heat and strain into a metal bowl.

Be aware that you could burn the saucepan quickly so keep watching it! 

Cool until an instant-read thermometer reads 122 – 140 F.
Stir in softened gelatin until completely dissolved.
Strain the glaze into a bowl and let cool until thermometer reads 80F 
(best temperature to glaze the cake)
You can keep this in the fridge up to 2 weeks. When you take it out, heat it in short bursts in the microwave until it reaches 80f. 

Red velvet cake made with chocolate lacquer glaze
 
 
 
 Chocolate lacquer glaze coated over chocolate sponge with fresh cream & fruits

 
 
 

 
 

38 comments:

  1. what is corn syrup and double cream ?

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    Replies
    1. Corn syrup is liquid glucose, double cream is fresh cream that you use to whip up for cakes or desserts.

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    2. Can I use glucose in replacement for the corn syrup? Tnx!

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  2. Beautiful cake Mandy. Reading your blog for the first time and loving the great tips. I have a question. I do not have a thermometer. How do I know when to stop the cooling for the glaze and when to add the gelatine. Thanks in advance. I hope you had a great christmas.

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    Replies
    1. Hi Aiesha, you can add the gelatin 5 minutes after its been taken off the heat. Just make sure its still hot enough to dissolve the gelatin completely. And when the glaze is cooling after about 30 minutes, it should be thick like the texture of glucose syrup. That's when it's ready to glaze. But different room temperature would take longer for the cooling process. You can try using a back of a spoon to coat it and if it drips off very slowly then its perfect, dripping off too quickly its still needs cooling. Hope that helps.

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  3. Can I replace corn syrup to honey?

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    Replies
    1. Hi RN,
      Yes use honey if you don't have corn syrup. It's added to have that shiny coat.

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  4. Hi Mandy, just to check your Strawberry cake half coated with chocolate mirror glaze need how many percent of above chocolate mirror glaze? I don't think I decorate cake often so don't want to waste ingredients? Thanks.

    Regards,
    Yvonne Chan

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  5. Hi Mandy!
    Can the double cream be substituted with fresh cream?

    Regards
    Sreya

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    Replies
    1. Hi sreya, Here in the UK double cream is fresh cream.

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  6. Thank you so much! Will be trying out your recipe today!

    Regards
    Sreya

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  7. Replies
    1. We call it double cream in UK, its called heavy cream in other parts of the country.

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  8. dear mandy, hw to convert cup to g?

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    Replies
    1. Jinyi, you can find the conversion on googles.

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  9. I noticed you used double cream. Is it okay to let it sit at room temperature? Is it okay to let it sit for 1 day?

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    Replies
    1. It's absolutely safe to leave out as the cream have been cooked. You treat it like how you would ganache but this recipe has less cream.

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  10. Hi mandy, what do you cover the cakes with before you put the glaze on please? is it buttercream?

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    Replies
    1. It's fresh cream or you can use a non dairy cream.

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  11. Hi mandy, can this glaze be made in colour too, if one wants to have a coloured glaze?

    Thank you!

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    Replies
    1. You can try the white mirror glaze and add food colouring or jam. This recipe is on the blog, type it in search to find it.

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  12. This is awesome stuff. Could you also tell the procedure for making colored glaze for cakes.
    I hav tried gelatin n crush but it starts tasting bad after a day only.

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    Replies
    1. I have a white chocolate mirror glaze recipe, type in search for the recipe.

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  13. Hi Mandy, how did you make or where did you get those chocolate designs with prints that you use for decorations. Thanks

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    Replies
    1. Hi sorry for the late reply, it's chocolate transfer sheets.

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  14. Hello! How many cups of glaze does this recipe yield?

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  15. All your cake looks awesome! Better than some of our local cake shop.

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  16. Hi Mandy,

    I tried to follow closely.. However, my mixture turned into dough when cocoa powder was added.. i had to increase amount of water.. Would like to confirm if the amount of cocoa powder is 3/4 cup + 2 tbsp ie 207g (177g + 30g)?

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  17. I live in Amsterdam . I do not know what double cream is called here. Can i use any whipping cream ? and also can u help me in how to use China grass for this recipe ?

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  18. Hi Mandy,

    Can this glaze be frozen for future use? I made way too much!

    Thanks!

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  19. This was bitter! Way too much cocoa!

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  20. This comment has been removed by the author.

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  21. Hi,my name is judy. Here in America,we don't have any double cream, what should I use instead?

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  22. How do you store the glazed cake & how long can it be stored for? Thank you x

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  23. Hi. This recipe can cover what size ofcake?

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  24. What are those 'leaves' from with that orange ball inside the leaves on the little cake? Thanks

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