Originally Posted by irisinbloom
Squirrelly thanks so much for all the info on this topic. Just one more question, I noticed you mentioned Sarah Berhardt type icing in your post, don't mean to sound stup, but who is she and what type icing does she use. I feel sometimes like I live a sheltered life all I do is go to work and come home, but coming home is the fun part because I get to play catch up and read all the great stuff here on CC that I have missed all day.
Sorry it came up in another post. It is a popular name for an old recipe that was posted in a recent book. I just called it that because a lot of people are familiar with the name.
Here is the recipe again:
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 its 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.