Glycerine is a versatile ingredient that can be used in various baked goods, including cakes, cookies, and bread. It is typically added to batter cake formulations at levels ranging from 2.0 up to 15.0 (based on flour weight). The higher the glycerin dose, the more tender the product and more prone to post-baking collapse due to its sticky nature.
In royal icing, adding a touch of glycerine adds shine and prevents the icing setting hard and dry. This makes it easier to apply to cakes and guarantees a smooth cut when slicing. For a softer set, add 1 tsp of glycerine for every 500g of icing sugar, and 2 tsp per 500g for a nice glossy finish. Bakers use glycerine to extend that fresh-baked texture for longer, and cake decorators use it to keep icing soft.
To make homemade rolled fondant, sieve the icing sugar, whisk the egg whites in a large bowl until they become frothy. Add the icing sugar to the egg whites, a spoonful at a time, and fold in. Add the lemon juice and glycerin.
A touch of glycerine in royal icing adds shine and prevents the icing setting hard and dry. This makes it far easier to apply to cakes, and guarantees a nice smooth cut when slicing. Add 1 tsp of glycerine for every 500g of icing sugar for a softer set and 2 tsp per 500g for a nice glossy finish.
When adding glycerine to cakes, use 1 teaspoon of glycerine per 100g flour. Dr. Oetker Glycerine is mainly used to prevent a very hard set with royal icing but can also be mixed with rose water in a 1:3 ratio or with aloevera gel and rose water in a 1:1 ratio.
Glycerine is best used on madeira type recipes or chocolate cakes with whisked egg whites folded in and having a dense drier texture. By adding a few teaspoons of glycerin to your cake batter before baking, you can keep your cake fresh for longer.
📹 Glycerin by www.SweetWise.com
Kathy shares her secrets about using Glycerin to increase shelf life in baked goods like cupcakes and cakes by using Glycerin to …
📹 Mirror Glaze Cake
How to make a shiny mirror glaze cake! Here is what you’ll need! White Chocolate Mousse Servings: 1 INGREDIENTS 8 egg yolks …
I made this cake for my cousin’s birthday party. It was really good, but the white chocolate mousse was way too sweet. I suggest adding the sugar to taste. Also, I could not find gelatin sheets, so I used Knox powdered gelatin instead. I could taste a hint of it in the glaze though. You don’t have to use an immersion blender. You can use a hand mixer, or even a spoon. It’s a delicious recipe!
This worked out well for us! My kids love color, so we made a purple aalmond cake instead of yellow cake. We also used apricot preserves i stead of strawberry! We did red, pink, and orange glaze! So fun to make and super delicious to boot! I didnt have gelatin sheets, so used 5 tablespoons powder and 1 cup water to great affect.
I got bored with all the recipes that finally they don’t give the reflection effect. I ve tried so many combinations and i finally think that i reached a very good point. If somebody likes he can try it and tell me if he or she likes the visual effect. Ingridients For the syrup 1) 60 gr. water 2) 40 gr. sugar For the bloomed gelatin 1) 24 gr. cold water 2) 8 gr. gelatin (ground) For the choco mixture 1) 84 gr. white chocolate, chopped (over 30% cocoa butter) 2) 128 gr. glucose syrup 3) 88 gr. sweetened condensed milk Food paste color PREPARATION Bloom the gelatin in the cold water for 5 minutes. Put together all the ingridients for the choco mixture and gently warm the in a microwave, stirring them until the white chocolate melts. Boil the water sugar for the syrup in a small pot for 1 minute, then remove from heat. Put the gelatin mixture in to the syrup and stir untill disolved. Pour the liquid over the chocolate mixture and using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. Finally put the food color. Continue with the blender until it becomes a smooth liquid. Sieve the mix to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth.Let it cool. When you are ready to use the glaze, make sure the temperature is between 35- 33 C.
I’m part way through making this. It looked like a lot of glaze, so I have two cakes frozen and ready to go. Planning to make the glaze here in a little bit. Here’s the thing. The mousse is SUPER soft! I’m thinking the whole thing is just going to be mush. So I guess you keep it frozen? I saw the dude with the fail article and I don’t want that to happen. So I guess I’ll glaze the and then pop them back in the freezer. What do you think? I’m scared! Also, it’s a little known fact that strawberry jam doesn’t freeze solid in the average American freezer! Which means that it doesn’t easily come out of the pan. Next time I’ll use some Pam or something before I put in the jam.
Wait, this is about a mirror glaze cake. Why is the comment section about “Are we are “Biologically” omnivores?” Don’t you understand the Darwinian theory? Even* if our recent ancestors WERE herbivores, There’s something called evolution that gave us the ability. Keep in mind, We are all relatives to bacteria that only ate chemical waste from underwater volcanos. *We are from omnivorous mammals. We have the teeth, digestive system, and fossils to prove so. Also, I read the argument that we aren’t omnivores because we can’t run fast, to catch prey. Phew. We could run cheetah speeds at one point, and some of us still can. But you see, we invented something called farming, which removed the need for hunting, we didn’t need super speed anymore. It didn’t matter how fast you could run, making the gene less favorable. So, long story short. We did run fast because we needed to hunt. But when we didn’t need to hunt when people could farm, so we didn’t need to run. Phew. Another stupid argument is if we come from omnivores, how come we get cancer and fat from eating burgers? LOL, have you ever seen a bear? Or a seal? Fat city. Some animals don’t get fat like us because they have heavy fur, or they don’t need it for long term, ect. hibernation. They don’t need fat. The protein is more useful otherwhere. And we get the cancers and fats from eating food that is, wait for it, cooked. Fried in grease. So, as a result, we do get increased cancer rates and obesity rates because of the grease, not the meat.
DO NOT MAKE THIS CAKE! Yes, it’s gorgeous. Yes, the results are stunning to behold. Does that mean you should fall for its wiles and guiles? NO!!! Why? I’ll tell you why. I’ve always been a bit adventurous and experimental with my cooking, so I decided to make this for the first (and only) time on my sister’s birthday. I started preparing it the night before so that I could have all of the freeze time that the cake requires. After a while, I only had the cakes made, one cake frozen to the strawberry jam, and the egg-cream mix made and setting in the fridge for the mousse. That was fine. I always take forever the first time I make a recipe because I’m so ridiculous about double-checking myself and being way too cautious, plus I was burning the midnight oil and we all know that that is an inefficient fuel source. I was too tired to finish the mousse that night, so I finished it early the next morning and threw the assembled cake in the freezer because we spent the whole day at the beach, so it had plenty of time to freeze solid. All was well. We got back from the beach, I made the glaze, poured that stuff like a pro and the cake was lookin’ like the treat it should have been. The trouble started when we tried to eat it. First of all, I broke my grandma’s metal cake server trying to cut the darn thing (and yes, it had been left out 20 min after pouring the glaze so it wasn’t frozen solid still, in case you were doubtin’ me), then when we finally got the massive hockey puck served up, I naively and jokingly commented “boy, I hope this tastes good after all that!
Tip (if you would want to recreate this): If you can’t find sheets of gelatin, then using 5 packs of powdered gelatin will work fine. I made this one the other week and I couldn’t find gelatin sheets, so I just poured 5 packs of powdered gelatin directly into the water sugar condensed milk mixture after taking it off the heat and it worked fine
Hello, I Need some help!The last sentence About the White chocolate cream: “Carefully fold in the white chocolate mixture into the cream…”. which cream do you mean? If I am Right, it is already put into the egg-sugar-cream. Do you mean the left over cream? If yes, which state does it have? chilled, room Temperature, liquid, stirred foamy? Can I Freeze the remaining glazing or does it destroy the structure? I hope you will still answer comments from such a quiet old article. pls forgive my bad English!
Made this for a birthday party and it was delicious! Even though I messed it up a little since I used the Knox powder gelatin and too much water, it actually looked pretty decent especially since the glaze took a couple pours to get just right. Also, that white chocolate mousse recipe doubles as creamy french vanilla ice cream, just saying 🙂
I tried this recipe…the glaze was an utter failure because the size and type gelatin sheet was not specified: 15 sheets of the gelatin I had (Platinum) were entirely too many. The cake and mousse were delicious, but the glaze was the consistency of multiple wads of chewed bubblegum, maybe even thicker. I will try this recipe again, but with different recipe.
They should make a warning in front of the article: “Do not try this at home, it won’t work anyway.” Let’s just say, I had a beautiful mirror glaze at the bottom of my bowls … not on the cake. Oh, please freeze the cake in a silikon form, otherwise you can not pop the frozen cake out, that’s what I learned.
15 sheets of gelatin? I tried this today. The mirror glaze is like rubber. Most recipes say 20g or 4 sheets. I thought this one was odd as I’ve made things like panna cotta before which uses 3 sheets, but I’m pretty new to this so I thought I would follow the recipe exactly. Seriously, I could re-sole my shoes with this stuff once it set.
I made this. It was brilliant. The only difference is I made a Victoria sponge and cut those in half making 4 layers which I sandwiched using homemade raspberry and vanilla jam and this white mousse recipe. I then used that mousse to make a crumb cover and in-between freezing built that layer up 3 times to make a smooth conventionally covered tall cake. I then used this glaze recipe and made red and yellow glazes to cover in swirl patterns. It came out fantastic.