Galaxy Mirror Glaze

 

Ingredients

Sponge Cake

White Chocolate Ganache

  • 300g white chocolate
  • 100ml double cream

Glacage

  • 150g caster sugar
  • 150g glucose
  • 150g white chocolate
  • 75ml water
  • 105g condensed milk
  • 3tsp unflavoured powdered gelatin (and 75ml water)

Recipe

Sponge Cake

 

White Chocolate Ganache

  1. Break the white chocolate into chunks or alternatively grate into a glass microwavable bowl.
  2. Pour over the double cream and mix thoroughly with a spoon.
  3. Place the bowl in the microwave at you medium setting (I use 600 watts)  and stir.
  4. If there are still any lumps of white chocolate put it back in the microwave in 20 second intervals stirring between each stage.
  5. You should be left with a yellow liquid with a thick consistency. Leave it to cool to room temperature and then place in the fridge for 30 minutes.
  6. When you take out the ganache it should now be more firm and will have a spreadable consistency. Using an electric hand whisk, whisk the ganache for around 3-5 minutes until you have a very pale, light and fluffy ganache.
  7. Using a turn table spread the ganache in a thin layer around the cake and over the top to form a crumb coat and chill for an hour until the ganache is very firm.
  8. Use the rest of the white chocolate to cover the crumb coat and use a cake smoother to get sharp edges and then place back in the fridge to become solid.

Glacage

  1. Mix the gelatin and water and let it soak for 5 minutes to activate it.
  2. Break the white chocolate into pieces and mix with the condensed milk and gelatin in a large microwavable bowl.
  3. In a medium saucepan add sugar, glucose and water. Heat on low until sugar dissolves and the syrup becomes clear.
  4. Increase heat to medium and bring to 103C.
  5. Pour over chocolate mixture. Allow to stand for a few minutes.
  6. Blender with a hand blender for a few minutes until nice a smooth. I added a touch of whitener to give the glaze more opacity. Try not to get air bubbles.
  7. Place cling wrap over the glaze, right over the surface so as not to have it form a skin. Chill in the fridge for 12 hours. Can last 3 days.

Final Assembly

  1. Remove the cling film and microwave on a 50% power or 600 watts in 20-30 second increments until it is a runny liquid.
  2. Separate the glaze into 5 or 6 bowls and add food colourings  ( I used blues, purples, reds, whites and pinks), then mix until fully combined. (You will want to have a base of which you have the most of ( Mine was Dark blue).
  3. Put your cake on top or a mug or wide cup and put this over a baking tray.
  4. Pour you base colour in a circular motion across the top of the cake. (Don’t worry if yours doesn’t quite reach the edges.)
  5. Using spoons drop lines of the different colours and using a long angled spatula smear it back and forth in a slightly curvy motion to create the galaxy effect.
  6. Use the spatula to wipe away the drips having left the cake to rest for around 5 minutes.
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