a Martha Stewart Demo
I always love the look of the cake that is so smooth, perfectly covered with a satiny Chocolate Glaze. It’s so shiny it’s like a mirror!!
A few years ago I attempted it and what a disaster! Though it was a disaster, I would browse at fine bakeries and see that satin glaze and I kept saying to myself “one of these days I’m going to do that glaze and the cake will be just perfect” Ha ha ha!! Today was that day…
I like to learn from the best, so I pulled out a book by Francois Payard (keep reading this blog and you are soon to learn a lot about Chef Payard) and sure enough on Page 36 he had a Chocolate Glaze recipe. “Ok… Ok… I’m going to do it and it is going to come out just perfect“. I frosted and filled the velvety Chocolate cake with Chocolate/Coffee Buttercream then to the freezer it went. I let it sit in the freezer for about 2 hours… Now the fun begins.
I made the glaze and did a test on the cake. It came out alright. I…think…I’m ready. I began pouring and it looked so beautiful. Then it didn’t flow down the cake like it should have so I smoothened it out a bit, then spatula marks were all over it and it wasn’t that perfectly smooth. Well…. a challenge well taken… the results were not perfect but pretty close. What I learned… the glaze needs to be a little warmer so it will flow when it hits that freezing cold cake. Will I do it again… of course… in a heartbeat!!
THE FINAL RESULTS