- 15g gelatin powder (2 packets )
- 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)
- 150g (1/2 cup) sweetened condensed milk
- 200g chocolate ( it must be REAL chocolate, not melts or oil-based)
- gel food coloring
- Make the cake. If using a traditional buttercream, leave a thin, very cleanly done crumb coat. For best results, freeze cake.
- 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 a blender to combine until perfectly smooth and shiny.
- Alternatively, you can stir carefully.
- Check the temperature of the mix. It is ready when the temperature reaches 32C/90F. This is important to not get to correct texture and pour. It may take a while to cool. Stir carefully while waiting. use a thermometer if you have one.
- When ready to glaze the cake, cover a surface or rimmed baking sheet with plastic wrap for easy cleanup (keeping the bottom of a spring form pan or small plate on the bottom of the cake) above the pan. You want to be able to pour and have the excess run off.
- You can color the glaze in individual containers with gel food colouring. Have all of your colors ready and at 32C before starting. They will maintain temperature for a decent amount of time, but you will want to work quickly.
- To get a gradient or different color design, pour the base color completely around the top of the cake. Use plenty to cover all spots. Immediately pour other colors.
- To finish, take a long offset spatula and hold it perfectly level to the top.
- Swipe the spatula across the top, just barely above the cake level to remove excess. This will leave your finish looking flat and perfect.
- Allow to sit before moving cake.
- Rest to set. You may refrigerate before serving.
(not my recipe)