Perfect Mirror Glaze

Method

1. 50 ml of cold water pour on 10 g of gelatin and let it swell for 10-15 minutes. and it wouldn't be me if I didn't spill. 150 ml of cold water. 170 g of granulated sugar. 120 g of condensed milk boiled and set aside add swollen gelatin to the hot mass let dissolve. 15 g corn syrup (may not be) add 200 g of white chocolate (I gave Callebaut) chocolate must have a high content of cocoa butter let cool and color with food color cake must be well-cooled, preferably to frozen the glaze flowed from the cake at the recommended temperature of 35 ° C.
   ▶ watch in the video (0:30)
2. The glaze remained on the cake until it was 29 ° C. Remember that the right glaze temperature is very important with watering do not rush at 29°C the glaze resembles boiled pudding to make the icing harden faster, freeze the cake before watering, clean the edges, fold into a tray put the rest of the glaze in the refrigerator, where it will last for several days if necessary, heat it in warm water and use it for another cake cakes were made of cottage cheese and strawberries in the second cake it was easier to the glaze heated to 29 ° C on the cake holds well.
   ▶ watch in the video (2:59)
3. This is the right temperature and the density of the icing when applying the glaze, do not rush, wait for the right temperature the beginnings are difficult, but hold on the second attempt will definitely be successful, as in my case we can decorate with fresh fruit third cake I sprayed velvety chocolate sprayed from a distance of 30 cm, it is also a very interesting finish cakes. I used the rest of the mirror glaze for the decoration surface of cake really reminds velvet. This is a very nice and quick cake arrangement such was my first experience with mirror glaze.
   ▶ watch in the video (6:17)
4. I am glad that you watched my amateur video until the end.
   ▶ watch in the video (9:31)