Frequently Asked Questions & Answers
Can I use this technique on a regular frosted cake?
My mix was too thin and ran off of the cake! Why did you sell me this horrible recipe?!
What is glucose syrup? Can I use something else?
Can I use regular chocolate instead of white chocolate?
Sure! But only if you send me a piece of your cake.
What chocolate do you recommend?
Can I make the glaze ahead of time to use later?
Check out the recipe below for details on how to create that lovely shine.
- 15g gelatin powder (2 packets of traditional US packaged gelatin)
- 80g cold water (1/3 cup)
- 100g water (1/3 cup + 1½ tablespoons)
- 200g sugar (slightly under 1 cup white granulated sugar)
- 200g glucose or corn syrup (2/3 cup) (I prefer to use pure glucose, which has less water)
- 150g (1/2 cup) sweetened condensed milk
- food coloring (I prefer the gel here)
- Note: Your best results will be had by using a kitchen scale. Baking is all about precision!
- Bloom gelatin in the cold water. Allow to sit.
- Boil water, sugar, glucose in a saucepan over medium heat until fully dissolved.
- Remove from heat and add in gelatin.
- Add the condensed milk to the mixture.
- Pour entire warm mixture over chocolate. Allow to sit for 5 minutes.
- For best results, use an immersion blender to combine until perfectly smooth and shiny.
- Alternatively, you can stir carefully.
- Allow to sit before moving cake.
- Rest to set. You may refrigerate before serving.
- Find more recipe on SouthernFATTY.com