Saturday, 28 December 2013

Making of the mini mango mousse cake border.

My mini mango mousse cake is completed and this is how I made the chocolate border. 

I've prepared a mini mango mousse cake and chilled overnight in the fridge.
It's ready to take out of the tin for some more decorating. 


White chocolate mirror glaze


This glaze has a pearly shimmer to it, it's so versatile & you can add food colour to it.
If you don't want to add food colouring then put a tablespoon of your favourite jam.
You can keep this refrigerated in an air tight container for up to 2 weeks. 

85g cream
20g water 
15g corn syrup
130g good quality white chocolate (melted)
2g gelatine dissolve in 1. Tbsp water
12g oil 
Few drops of food gel colouring 

Bring to boil the cream, water & corn syrup.
Pour over slowly to the melted white chocolates. 
Using a ballon whisk constantly whisk to combine, it will look curdle as soon as you add the liquid to the chocolate, but keep stirring and it will come together like thick syrup.
Once this is all combined add the soften gelatine and whisk until it has all dissolved then gradually the oil. This gives it a lovely shimmer and loosen it up. 
Add food colour to the colour you wish to achieve or jam. 
This glaze is ready to coat on a chilled cake when it is really thick, it should look like glucose syrup.

Tastes really good and so easy to make. 
You can use on mousse cakes and buttercream cakes. 

Decorate with mini orange macarons, recipe can be found here.
I also used chocolate lacquer glaze, recipe is here