I always had a love-hate relationship with the mirror glaze. The reason being: If it goes right it’s beautiful and if it goes wrong it’s completely wrong. Well, these shiny and magical mirror glazes on the cake look so mesmerizing that I cannot stop myself from practicing it, again and again, to make it even better. Making these mirror glazes with perfection is a bit complicated but with a few outstanding tips and practice, you can flaunt your designs like a professional. Check out these tips and just wait for the words of appreciation which are on their way. Also, you can use the flavor of your choice but I am using Chocolate as an example to make things more understandable and clear.
# If your Glaze doesn’t hold on Pastries and Slide Off
The Glaze was used at too high temperature: Importance of Temperature
It is really important to keep an eye on the temperature if you desire a flawless layer of mirror glaze on your pastry or cakes. Before you apply it on the top make sure the glaze is at exact 35ᵒ C. For a perfect, smooth, and even layer, temperature plays a vital role in giving your glaze the best fluidity to cover the complete cake or pastry.
If the temperature is too high, it can melt the outer layer and make the glaze to slide off. If it is too cold, it will only remain on the top and won’t cover the whole of your baked items. Trust me the wrong temperature has made me fallen into troubles many times. Make sure you avoid it.
Also, the temperature of your baked goods is also important. Before you coat them with the layer of your glaze ensure that they should be frozen at -18ᵒ C. where a lower temperature can create air bubbles in it, a higher temperature can let your baked goods melt due to the warm glaze.
Condensation on the Frozen Pastries
Another reason your glaze can slide off without clinging to the surface is condensation on your frozen cakes and pastries. But not to worry about it because I have an amazing tip for you. What you need to do: Take out one cake or only a few pieces of pastries from the freezer at one time and glaze them right there. Then do the same with your next batch. Isn’t that so easy?
Your Glaze is too Diluted: Importance of Right Ingredients
Repeat with me “I will always maintain a right balance in my recipe and will take care of the right temperature”. Yeah, that’s true if you aim for the mirror glaze which should have an enticing color, amazing taste, and a mirror-like gloss, you need to understand the importance of balance. It means you should always use the correct ingredients in correct proportions.
For instance, while making chocolate glaze, the amount of cocoa powder or chocolate should be correct in combination with other ingredients. Believe me, that way you’ll never fail to bring out tempting gloss in your mirror glaze.
# If your Glaze doesn’t Shine when applied on your Baked Goods
The Glaze cannot be kept in a Freezer
Honestly, I am very obsessed with these shiny glazes and many a time I end up with some extra glaze. Well, it was a problem then but now I can easily store them for reuse. There are some chocolate glazes that you cannot store in fridge or freezer as due to the moist environment they tend to lose their gloss and ultimately their appeal.
But if you have a lot left over, simply remember two crucial points: Keep it air-tight and cold. Although, a vacuum sealer is an ideal tool for the same but if you go the route of zipper bags, ensure that you press out as much air as possible.
# If your Glaze has Air-Bubbles in it
When air is mixed Accidentally
I am sure you don’t want to ruin that tempting appeal of your perfectly smooth glaze because of a blunder. This can happen if you don’t avoid mixing air bubbles in your glaze mixture. To prevent such heart-broken situation, you need to all the ingredients together using a stick blender at low speed in a high, narrow recipient. Also, make sure you gently move it up and down while mixing and the blade should remain under the liquid’s surface every time.
When your Glaze is not Fluid enough: Importance of Fluidity
We have discussed above what happens when your glaze in too diluted and what to do in that case. Always remember that your glaze should be runny but also viscous enough to be applied easily and to stick to your baked goods. The right choice of chocolate always gives better end results with the correct fluidity.
Chocolate with lower fluidity can provide you with way too thick mirror glaze that makes it easier to retain air bubbles. Similarly, chocolate with higher fluidity can provide you with a stiff glaze, which can make it very difficult with cutting your cake or pastry.