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My attempt at a 'simple' mirror glaze cake for my niece's birthday in Portland went hilariously wrong.
I followed a recipe that said to use exactly 150 grams of white chocolate for the glaze, but mine turned out more like thick, lumpy paint. When I poured it, it just slid right off the sides and pooled on the plate in a sad, shiny puddle. Has anyone in a humid place like Portland actually gotten a mirror glaze to work, or is it just a cruel internet trick?
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the_charlie20d ago
My buddy in Seattle tried that mirror glaze thing last year for his kid's party. He had the same puddle disaster, swore it was the recipe's fault. Turns out his freezer wasn't cold enough, the cake was still kinda soft in the middle. He got it to work later by freezing it overnight and checking the glaze temp with a thermometer, not his finger. That humidity just makes everything a bit more tricky.
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lane.emma20d ago
Honestly that "cruel internet trick" line is so real. I had the same thing happen last summer, also in Portland. The humidity here is a silent cake killer. Tbh the chocolate amount is less important than the temperature of your cake and your glaze. Your cake needs to be frozen solid, like rock hard, and your glaze should be barely warm to the touch. If either one is off, you get that sad puddle.
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What about the type of chocolate though? I had a batch fail because I used cheap chocolate chips with stabilizers, they just wouldn't set right even when the temps were perfect. Switched to a plain baking bar and it worked.
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