Chocolate Glaze?

Decorating By sarajohnson Updated 23 Oct 2006 , 2:22pm by czyadgrl

sarajohnson Cake Central Cake Decorator Profile
sarajohnson Posted 23 Oct 2006 , 2:07pm
post #1 of 2

I baked my cake and put frosting on it, now I want to cover the entire thing in a nice shiny and thick chocolate glaze. I want to use godiva chocolate (which I used in the entire cake). Do I just melt that and pour it over? or is their amounts of something else i have to add?

Thank you

1 reply
czyadgrl Cake Central Cake Decorator Profile
czyadgrl Posted 23 Oct 2006 , 2:22pm
post #2 of 2

I replied to a post recently with a recipe for my favorite glaze/ganache.
http://www.cakecentral.com/cake-decorating-ftopicp-440167-.html#440167

It does call for mixing semi-sweet and bittersweet, but that is only for getting the flavor desired. I like dark chocolate, so I used ALL bittersweet. I'm sure whatever type of Godiva goes in will be AMAZING!

To answer your question specifically, if you just melt the chocolate and pour it over, it will harden back up pretty much to it's original state. It wil snap when cutting into the cake, and may cause the chocolate around to break away at the same time. So mixing the chocolate with a fat of some type will help keep it softer on the cake, but still looks solid. Some recipes call for butter and some for whipping cream, so you can try whatever you have on hand or prefer to use.

Also, be sure to let the glaze/ganache cool to about room temp before pouring over the cake. It will go on thicker and not melt the icing below.

Good luck!

Quote by @%username% on %date%

%body%