Ingredients
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For cake
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2 Eggs
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1.75 cups All purpose flour
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0.25 cup Hershey's cocoa powder
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2 cups Powdered sugar
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1.5 tsp Baking powder
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1.5 tsp Baking soda
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1 tsp Salt
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1cup Milk
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1 cup Boiling water
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2 tsp Vanilla extract
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0.5 cup Vegetable oil
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For frozen cake
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1.5 cup Whipping cream
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0.5 cup Homemade chocolate sauceCheck our Homemade chocolate sauce recipe
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For Mirror glaze
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175 grams White chocolate
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75 grams Water
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150 grams Sugar
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100 grams Condensed milk
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10 grams Powdered gelatin
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As per colour preference Gel food color (tomato red)
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1 Unglazed frozen cake
Directions
Special Paradise love Cake
For making your special occasion more special with our Special mirror glaze cake.
Mirror glaze is a stunning technique to decorate mousse cakes, entremets, and pastries. Deeply rooted in French tradition of haute pastry, this simple and easy technique will give your pastries a professional polish.
Steps
1
Done
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For chocolate sponge cakeHeat oven to 350 f. Grease and flour two 9-in. Heart baking pans. |
2
Done
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For Freezing cakeBeat 1.5 cup whipping cream till fluffy. Add 1/2 cup chocolate sauce and mix well. Now take the cake mould and place butter paper on all the side. Cut the cake into 2. And then cut each part little bit from the sides, so that it can be easily placed in a mould. Before poring the glaze on the cake make sure the cake is completely frozen. This will make it easier to handle and the glaze will set and cling to it immediately. |
3
Done
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For Mirror glazeBloom the gelatin in cold water and set it aside while you heat the liquids |
4
Done
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This should take about 5-10 minutes for all of the chocolate to fully melt. Use an immersion blender fully submerged into the liquid to avoid introducing any air bubbles. Blend this until the entire mixture is smooth and homogenous.Blend the food dye into the mirror glaze |
5
Done
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Allow the mirror glaze to cool to the target temperature, which is about 92°F (33°C). Make sure you stir periodically to prevent a film from forming on the top. When the glaze is between 90°F and 94°F (32°C - 34°C), it is ready to be poured over the cake. At this point be very careful not to introduce bubbles since the glaze is very viscous and they will not pop on their own. You must manually pop them or strain the mixture through a sieve. |
6
Done
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For setting the GlazeNow keep the cake on a cake tray. Place the cake tray in a vessel as the glaze will fall down from the cake. For glazing round cakes, pour the glaze in a circular motion from the center, then scrape off the top with a flat spatula. Pour the mirror glaze over the top of the cake until it starts running down the sides Mirror glaze is ready. Decorate it and refrigerate it. |
7
Done
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NoteIf glaze is left Refrigerate it can be used again. |