Tag Archives: glazing rack

Updated GF Ultimate Chocolate Fudge Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Ultimate Chocolate Fudge Cake for Easy to Make Very Special Mother's Day CakesIt’s time to revisit this Ultimate Chocolate Fudge Cake to make this dessert easier and more foolproof.   is not only gluten-free but perfect for Passover.  I can’t even begin to guess how many of these Ultimate Chocolate Fudge Cakes we made at the bakery but I do remember having to glaze and cut 69 at one point for a banquet – 1104 pieces.  It seemed like they would never end.  For a brief moment, I almost gave up on chocolate.

Remember when the flourless chocolate cakes took everyone by storm?  They were everywhere.  The problem was most of them were dry, dry, dry and not worth the trouble.  Just because something is flourless doesn’t make it good!  However, this Ultimate Chocolate Fudge Cake is ultra-smooth and has a deep, intense chocolate taste without being bitter or overwhelming. Continue reading

The Glaze -A Fundamental of Pastry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished UltimateLast week the Ultimate Chocolate  Fudge Cake used a glaze.  This week I want to go more in depth as the glaze is one of the important techniques in pastry making and quite easy once it has been mastered.  This liquid brown coating has an intense flavor since it has no sugar other than that in the chocolate.  We glazed small single layers or individual cakes to four layer wedding cakes as seen below. Large Glazed CakesAfter setting it has a beautiful sheen and the glaze itself is set softly but firmly.  However, if you touch it a fingerprint will be left.  It cannot be used as a coating for chocolates as it is too soft.  For this discussion, we are using a dark chocolate glaze.

The glaze is dark chocolate and cream to which other ingredients such as cornsyrup, butter and flavorings can be added.  Our Cream Glaze, consisting of cream and chocolate, was used for almost everything we glazed with the exception of one cake that required a butter instead of cream.   The glaze can also be set out at room temperature to firm up.  We did this often and used it as a filling for cakes as well as to undercoat cakes that were to receive no other finish, such as decoratifs, vermicelli or sprinkles – all the same by different names.  Once set up, the finished item can be held at room temperature.  See sprinkles blog. Continue reading