Mirror Glaze (Recipe 1)
Basic mirror glaze, suitable for chocolate, vanilla, and caramel cakes.
Ingredients
Apricot jam
1 lb 4 oz (600 g)
Glucose
6 oz (180 g)
Sugar
3 oz (90 g)
Instructions
1
Heating and Cooling
Heat all ingredients to boiling point, then cool to room temperature
2
Whipping
Whip at high speed for 1 minute
3
Usage
Use as a topping for chocolate, vanilla and caramel cakes
