Last 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. After 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