A technique for making your cakes or pastries stand out. You can also keep them longer.Equipment needed
- Measuring cup
- Palette knife
- Grid or ring
Heat the glaze to a temperature of 32-34°C.
Remove the cake from the tin and place it on a steel ring.
Cover the cake generously with glaze.
Level the cake with a palette knife.
Remove from the ring and remove glazing drops from the bottom. Tip: Use a small pallet knife.
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