Chocolate Glaze
for glaze covers 2500 mm x 1mm |
Heat in large 1L bowl (30s)
milk |
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heavy cream |
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corn syrup |
Add in and mix until smooth, nuking as necessary
chocolate |
Assembly
cake layers |
|
recipe mousse |
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recipe chocolate butter cream in pastry bag with star tip |
|
recipe glaze (115F/46C for pouring) |
Even out cake layers by cutting rounded tops.
Put 1 layer on cake turntable Add mouse Cover with other layer.
Crumb coat using butter cream.
Chill until hard on outside (20-30m freezer) Glaze, transfer to cake board.
Add bottom border and roses using butter cream Chill.