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