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Pour your glaze at exactly 90 degrees F. Too warm and it will run off your cake. Too cold and it won’t be smooth Make sure your entremet is frozen and fresh outta the freezer so that it sets the gelatin and chocolate in the glaze quickly Make sure you put your cake on top of a cake pan or glass so that the glaze can drip off easily.
You can also use regular cake iced in plain old buttercream to make a mirror glaze cake with frosting. Make sure it’s really really smooth though and frozen for a least an hour before you put that glaze over the top. Once you put the glaze on, let the cake chill in the fridge until you’re ready to slice into it.
Grease a 9-inch cake pan or use a silicone mold. Slice the chilled gelatin into cubes and gently toss together; tip into the prepared cake pan. Pour 1 cup cold water into a bowl and sprinkle unflavored gelatin over water; let sit until dissolved, 2 to 3 minutes. Add 1 cup boiling water and stir until gelatin is dissolved.
For perfectly clear glass, use isomalt. This recipe makes a small amount, but it can be doubled, tripled or quadrupled. *Note: A candy thermometer is needed for this recipe. Begin by greasing the surface of a large metal cookie sheet with shortening. Set aside. Next, add granulated sugar to a 1 or 2 quart saucepan.
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