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How to properly glaze a frosted cake.

post #1 of 3
Thread Starter 

I can't seem to be able to glaze a frosted cake correctly no matter how many different methods that I use.  I have first tried with a mousse cake and I managed to make it perfectly smooth. However I made a butter cream frosted cake and after smoothing down the sides and top I let it sit in the freezer for a little before attempting to glaze it. I had let the glaze cool to the proper temperature(90 to 95 Degrees Fahrenheit) as well but when I glazed it I came across the usual problem of some parts sticking faster than others giving it the affect as if it were melting.
If anyone can help it would be very appreciated. It's been driving me crazy!

post #2 of 3

What is the recipe for your glaze?

 

Also, sometimes (a lot of times) people use nuts or chocolate shavings to cover the problem areas, especially the bottoms and edges.

post #3 of 3
Ok we'll I suggest you use Darren Purchase's chocolate glaze!
I could see you getting those results using a very thick ganache instead of a glaze.
If you don't like the bottom edge make a firm choc ganache and pipe shells or small rosettes around the base.
I suggest also that maybe you could try airbrushing it has a beautiful finish if done well, as long as the cake and fillings are smooth on the outside.

Hope this helps smile.gif
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