Vegetarian version of the white chocolate mirror glaze has been in my to do list for long. I have even tried it so many times and failed it. So I just stopped trying. But my readers and viewers haven’t stopped asking me about it. I used to reply that I will do, but didn’t get the needed push to do it. When I went to Delhi, I met with one of Vaishali’s nieces who wanted a recipe for white chocolate glaze so that she can make it for her kid’s first birthday. I promised her that I will post a video immediately.
When I returned home, I baked a chocolate cake, and decided to make a simple white chocolate ganache glaze. But then I decided to make the mirror glaze as I had all the ingredients. I used agar agar powder/ veg gelatin and made the glaze. I was not at all confident looking at the viscosity of the glaze. The usual glazes are so runny and when poured on the cake, they immediately become thick. But it is not the case with agar agar powder. It acts so different from the gelatin and I still find it difficult to manipulate it.
But then when I tried pouring the glaze on top of the cake, it worked wonderfully and didn’t keep on dripping and it set so nicely on the cake. But still dark chocolate mirror glaze is my favourite. In the video I have frosting cake part in fast motion where as the glazing is in normal speed. If you want to see just the glaze, skip on to 3:43 on the video.
These are the recipes I used for the cake and ganache:
My Best Eggless Chocolate cake (click for recipe) recipe – One baked in a 7″ square tin
My Dark Chocolate Ganache (click for recipe) made with 400 gm of dark chocolate and 200 gm of cream
Recipe for the White Chocolate Glaze:
Amul Low Fat Cream – 170 gm
Water – 60 gm
Liquid Glucose – 30 gm
White Chocolate – 260 gm
Oil – 25 gm
Veg Gelatin / Agar Agar – 4 gm
Chop white chocolate and place in a bowl.
In a sauce pan add cream, water, liquid glucose, oil and veg gelatin and mix.
Keep this on medium flame and cook until the mixture turns gloopy.
Pour it into the chocolate bowl and mix them well.
If there are chocolate chunks remaining, heat it either in microwave or double boiler until the glaze is left without any chocolate lumps.
Strain it through a metal sieve and the glaze is now ready.
Divide the galze into portions, if you are planning on multi coloured glaze.
Colour all the batches according to your wish.
Glazing The Cake With The mirror glaze:
Fill and frost a cake with whatever frosting you like.
Refrigerate the cake until it is set firm. You can even freeze the cake if using fresh cream for frosting.
Place a ring in middle of a tray, place the frosted cake on the ring, so that the tray holds all the dripping glaze.
Pour the glaze on the cake evenly covering all the sides.
If using multi colours, add them accordingly.
Gently tap the tray so that the excess glaze drips off.
Using a knife or a spatula or a fork, remove the dripping glaze from the cake.
Gently remove the cake and place it on a cake board.
Decorate the bottom sides with edible pearls, crushed nuts, rice crispies or chocolate chips.
Refrigerate the cake until the glaze sets.
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