I've been doing mirror glazed cakes for a while, and finally decided to try a spider web effect. It "kind of worked", but of course it could have been a little better. I include a photo, it is a lemon-blueberry entremet cake.
I would like to know a little more about the chemistry behind the effect - I know it is mainly due to a contrast of temperature between the freshly poured mirror glaze (at around 98F but sitting on a frozen surface, so it immediately cools down a lot) - and the hot (perhaps 125F) neutral glaze with the contrasting color. My question is - apart from the temperature, is there a difference in density that is needed? anybody knows how the neutral glaze compares to most mirror glaze formulas in terms of density? I know I could try and calculate it, but I am using a store-bought neutral glaze and the precise composition is not available.
can a spider web effect be produced with mirror glaze at low temp and a similar composition of glaze at higher temperature? Probably it would not "smear" as nicely, though...
I am rambling... but honestly, I've searched for more explanations on this everywhere... no luck