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Lovebaking2125

Lovebaking2125


I made a mistake and pushed submitt button...sorry.I'm new here

On 11/1/2015 at 7:20 AM, The Choc Doc said:

Hi all,

 

Does anyone know how to glaze cakes like Gerald Sattler?  See:

 

 

 

 

 

In particular, the second video when it pans to the back large patisseries, where you get what I call a "giraffing" effect (!) - you can see this in some of his videos, he adds the normal chocolate mirror glaze, then adds other colours on a palette knife going forward then back to create the "swipe", but the colours repel each other.

 

I suspect this is either due to more water in one than fat in the  other or an alcohol base for the second colour (using titanium oxide as base white?), but I don't really have the time right now to try out all different combos!

 

I saw one video in another language where they suggest the first glaze is at usual temp (say, 35oC) and then the second colour is at 65oC. I tried this with a white chocolate based glaze however I could not achieve the cool separation pattern so ended up doing some lateral swipes with my small pallete knife from it. Looks ok-ish but not happy:

 

pink_flower.jpg

 

Would love to better know this technique - any thoughts or help appreciated!

 

Thanks,

TCD

 

Lovebaking2125

Lovebaking2125

On 11/1/2015 at 7:20 AM, The Choc Doc said:

Hi all,

 

Does anyone know how to glaze cakes like Gerald Sattler?  See:

 

 

 

 

 

In particular, the second video when it pans to the back large patisseries, where you get what I call a "giraffing" effect (!) - you can see this in some of his videos, he adds the normal chocolate mirror glaze, then adds other colours on a palette knife going forward then back to create the "swipe", but the colours repel each other.

 

I suspect this is either due to more water in one than fat in the  other or an alcohol base for the second colour (using titanium oxide as base white?), but I don't really have the time right now to try out all different combos!

 

I saw one video in another language where they suggest the first glaze is at usual temp (say, 35oC) and then the second colour is at 65oC. I tried this with a white chocolate based glaze however I could not achieve the cool separation pattern so ended up doing some lateral swipes with my small pallete knife from it. Looks ok-ish but not happy:

 

pink_flower.jpg

 

Would love to better know this technique - any thoughts or help appreciated!

 

Thanks,

TCD

 

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