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What kind of glazing is this? [PIC]

post #1 of 18
Thread Starter 

http://postimage.org/image/i0j11gmnl/

 

Not the chocolate part driziling over the cake but the marbled part. The marble effect I think was done with caramel, I know it can be hard to be determine through a photo but I think this kind of glazing isn't really uncommon. Anyone has any idea? Thanks in advance you guys!


Edited by Merar - 3/10/13 at 11:34am
post #2 of 18

Picture wont come up.

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CHEFED
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post #3 of 18
Thread Starter 

Can you please check now?

post #4 of 18
Maybe like a napoleon, with fondant striped and drag a knife through
post #5 of 18
Thread Starter 

I don't think this is a fondant though, I am guessing it has something to do with powdered sugar.

Any ideas?

post #6 of 18

Wild guess: a thin layer of white chocolate ganache glaze, with scribbles of dark chocolate while it is still fluid, so the dark chocolate marbles and "melts" into the soft ganache a little.

 

The cut side does not look sharp, but it doesn't drag down, either.  At first I though tit might have been a white chocolate disk of some sort, but if it were, the cut edge might not be so smooth all along the edge, it would have shattered if it had been place on the cake before it was cut. It could even be the type of crust on this dessert.  Do you have a description of what it is (was)?

post #7 of 18
Thread Starter 

I went all the way and bought it. I tried to make poured fondant at home (recipe I got from the internet, not sure if it was successful), If you see the cake you notice that the topping is a cover by itself and be removed as a blanket, would a poured fondant do that? The one I just made was denser and sticks to whats beneath. The topping itself is very smooth and not sticky at all! 

 

post #8 of 18

I see that you have spooned some from the point.

Did you eat it?

Was it creamy?

What did it taste like?

I ask because, to me, looks likes a custard of some sort.

Thick and shiny, egg yolk based..maybe a curd?

 

mimi

post #9 of 18
Thread Starter 
I don't think so because you can remove it (think of it as a blanket on the cake) it tasted sweet, no specific flavor. This is why I think powder sugar is involved somehow.
post #10 of 18
Can you peel it all the way off in one layer?
Taste a bit and describe it.
Is it chewy?
Could be a gelatin based topping.
Why don't you just ask them?
Surprising the amt of info you will get just by asking nicely.

mimi
post #11 of 18
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post

Can you peel it all the way off in one layer?
Taste a bit and describe it.
Is it chewy?
Could be a gelatin based topping.
Why don't you just ask them?
Surprising the amt of info you will get just by asking nicely.

mimi

mimi they don't know. This is a cafe not a bakery, they receive these cakes and sell they have no idea other than the basic layers LOL come on give me more credit than that I search for recipes wherever I go but unfortunately almost impossible to track down the source.

post #12 of 18
Thread Starter 

Oh as for the taste it is not chewy and very sweet, which is why I think powder sugar is involved some how. Some people suggested it is poured fondant but I tried it at home and the result was not the same (not this blanket-y thing)

post #13 of 18

Could be glaçage with too much gelatin.

post #14 of 18
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post

Can you peel it all the way off in one layer?
Taste a bit and describe it.
Is it chewy?
Could be a gelatin based topping.
Why don't you just ask them?
Surprising the amt of info you will get just by asking nicely.

mimi


mimi this is a cafe,they do not know, they receive the cakes and then sell them. you would be surprised to see the limit I go for to get recipe but tracking this one was impossible for me!

post #15 of 18
Quote:
Originally Posted by Dobzre View Post

Could be glaçage with too much gelatin.

That is exactly what I think it is.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #16 of 18
Thread Starter 
Quote:
Originally Posted by petalsandcoco View Post

That is exactly what I think it is.

 

Petals.


I did taste it few minutes ago and I did taste WHITE CHOCOLATE. Supposedly it is a glacage wouldn't the end result be sticky? I tried something similar but it came out sticky and not like this one. I touched it several times but you won't even see my fingerprint on it. Check this picture I have been saving this cake in my fridge to figure out what on earth is this layer!! I peeled it here a bit. It peels of like a blanket but sticks to the layer beneath,

 


Edited by Merar - 3/15/13 at 11:32am
post #17 of 18

I agree with Dobzre and Petals; it's a white chocolate mirror glaze (aka glacage).  With a good quality white chocolate, you'll get the yellowish tone, and you might not need to add extra gelatin to it; and it will be sweet, and you'll be able to peel it back when it's chilled and cut.  The second picture is much better than the first one!
 

post #18 of 18
Thread Starter 
Quote:
Originally Posted by JCakes View Post

I agree with Dobzre and Petals; it's a white chocolate mirror glaze (aka glacage).  With a good quality white chocolate, you'll get the yellowish tone, and you might not need to add extra gelatin to it; and it will be sweet, and you'll be able to peel it back when it's chilled and cut.  The second picture is much better than the first one!
 


I've never tried to make white chocolate glaze but I did make chocolate glaze several times with gelatine and the end result was "sticky" glaze. I mean if you were to put your finger on it even after cooling it would still get on your finger, so how does that differ in this case? Do you have a recipe in mind I can do an experiment? The ones I find online are chocolate glaze

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