Cake Central › Cake Forums › Cake Talk › Cake Decorating › Chocolate Explosion'ith Sarah Bernhardt Choc Glaze
New Posts  All Forums:Forum Nav:

Chocolate Explosion'ith Sarah Bernhardt Choc Glaze

post #1 of 13
Thread Starter 
My husband wanted something different for fathers day and we decided on a Chocolate Explosion cake. The glaze I used was delicious and very easy.

Thanks for looking!

Annette in AZ
LL
post #2 of 13
Looks Great! So smooth! thumbs_up.gif
post #3 of 13
Quote:
Originally Posted by mamalove

My husband wanted something different for fathers day and we decided on a Chocolate Explosion cake. The glaze I used was delicious and very easy.

Thanks for looking!

Annette in AZ



what did you use for the glaze? looks yummy!
Ute
Reply
Ute
Reply
post #4 of 13
Thread Starter 
Yes, the glaze was/is delicious! I couldn't stop dipping my finger into it! It is Sarah Bernhardt's chocolate glaze....and so easy to do!\\

Annette in AZ
post #5 of 13
That looks so yummy!!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
post #6 of 13
I have tryed to search for Sarah Bernhardt's chocolate glaze. I can not find it, could you e-mail me the recipe.. it looks so good. Thanks.
sue_dye@yahoo.com
post #7 of 13
That looks yummy! I have not tried that glaze yet either. I need to get with it. Great cake!
post #8 of 13
Well, either you will love it or not, that seems to be a split decision. It is an old recipe that has become popular with cake decorator's recently, but it truly has been around forever, though not under that name.
It does make a lovely look, but some folks find it too rich. So either you will love it or find it too rich for your tastes, but all agree, it makes a nice look and is easy to work with.
Great looking cake.
Hugs Squirrelly Cakes
post #9 of 13
Could someone post the recipe for the glaze?

Thanks,
Cindy
post #10 of 13
Here it is:
Chocolate Glaze
8 ounces good quality chocolate chips
6 ounces butter - at room temperature and cut into chunks or pieces
1 tbsp. Karo clear corn syrup or other folks use regular corn syrup, some don't use any - the corn syrup makes it shinier according to some folks
Now folks seem to like to use the Guittards but use your favourite brand of chocolate chips making sure they are real chocolate and not just chocolate flavoured.
I do not follow the method of putting a double boiler on medium heat with the bottom half full of warm water. I would prefer the method of putting the chocolate into the top of a double boiler or into a metal bowl that is over another bowl that contains boiled water Anyway, place chocolate chips and butter chunks and the Karo syrup in the top pot or bowl and stir until almost completely melted. The chocolate will melt before the butter does, personally I melt it all. Anyway, if some bits of butter are not melted remove it from the heat and continue stirring until everything is melted. Then cool it until it is about the consistency of a chocolate syrup. You can pour it over a filled cake or you can allow it to sit and get firm and use your icing spatula to spread it on your cake.
If you wait too long to pour it, you can either reheat it on low heat or you can use a hair blower over the glazed cake until it gets shiny and smooths out.
post #11 of 13
Wow, that was quick! Thanks for the recipe. I will have to try that sometime.

Cindy
post #12 of 13
Thread Starter 
Sorry the recipe has taken so long...I was out of town and just checked the boards...but here is the recipe:

Sarah Bernhardt's chocolate glaze

8 oz quality chocolate chips...1 1/4 cups
6 oz butter - room temp, cut into pieces....1 1/2 sticks
1 T karo clear corn syrup

Place all ingredients in double boiler. Heat over medium setting and stir just till chocolate chips are melted and only a few spots of unmelted butter remain. Remove from heat and stir gently until all has melted. Cool till the consistency of Hershey's chocolate ice cream syrup for pouring over a filled cake, or allow to set till firm and apply to cake with an icing spatula.

The most important thing about this glaze is not to heat to a complete liquid state..it overheats and sets too firm. This recipe is from Alice Medrich's book "Cocolat."


***What I did was make a double batch. I crumb coated the cake first and got it all nice and smooth and then poured on the second batch. I had enough for decorations.
post #13 of 13
Sorry Mamalove, didn't know if you were onsite and were available to respond.
Hugs Squirrelly Cakes
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Chocolate Explosion'ith Sarah Bernhardt Choc Glaze