Black glaze

Black glaze - photo 1 | Debic

Black glaze

A technique for making your cakes or pastries stand out. You can also keep them longer.

Equipment needed
  • Measuring cup
  • Microwave
  • Palette knife
  • Grid or ring





 - photo 1 | Debic

Heat the glaze to a temperature of 32-34°C.

 - photo 1 | Debic

Remove the cake from the tin and place it on a steel ring.

 - photo 1 | Debic

Cover the cake generously with glaze.

 - photo 1 | Debic

Level the cake with a palette knife.

 - photo 1 | Debic

Remove from the ring and remove glazing drops from the bottom. Tip: Use a small pallet knife.

 - photo 1 | Debic

Place on a plateau and keep in the refrigerator.


  • Glaze straight from the freezer
  • You can also use this technique for pastries
  • Link with technology ingredients of the technology above

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