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Different type of Marble cake...
- Thread starter maycee
- Start date
I think I might have everything for this. I wish she'd given the strength for the gelatin.
But wouldn't the cake have to be perfectly smooth too? Unless this liquid is so viscous that it fills in any pitting in the cake surface.
I also don't understand how you can get those colors with anything other than white chocolate. Okay, maybe the purple ones can handle a light chocolate base.
Must test this!
Ah, now I can see she's using the dark chocolates as is. The colored ones are probably all white chocolate, then colored.
I was unable to view the photos in Michael's link...the one below views for me.
STUNNING!
http://www.independent.co.uk/arts-entertainment/the-glazing-on-these-cakes-is-so-perfect-its-borderline-pornographic-a7023986.html#gallery
But wouldn't the cake have to be perfectly smooth too? Unless this liquid is so viscous that it fills in any pitting in the cake surface.
I also don't understand how you can get those colors with anything other than white chocolate. Okay, maybe the purple ones can handle a light chocolate base.
Must test this!
Ah, now I can see she's using the dark chocolates as is. The colored ones are probably all white chocolate, then colored.
I was unable to view the photos in Michael's link...the one below views for me.
STUNNING!
http://www.independent.co.uk/arts-entertainment/the-glazing-on-these-cakes-is-so-perfect-its-borderline-pornographic-a7023986.html#gallery
Can anyone access this link? It uses gelatin leaves for the glaze.
https://issuu.com/gulfgourmet/docs/gg_may_2015_web
https://issuu.com/gulfgourmet/docs/gg_may_2015_web
It's a recipe for "Chocolote Delice, Coconut Tuille, Raspberry Soil, Coconut Ice Cream and...
White Chocolate and Coconut Raspberries" and it calls for two leaves of gelatin, not mention of strength. It appears to be individual servings of the described dish.
You can search the magazine by clicking on the magnifying glass along the lower right bottom of the screen - that recipe appears on page 27 of the magazine. I cannot see a way to link directly to that page, or else I would.
White Chocolate and Coconut Raspberries" and it calls for two leaves of gelatin, not mention of strength. It appears to be individual servings of the described dish.
You can search the magazine by clicking on the magnifying glass along the lower right bottom of the screen - that recipe appears on page 27 of the magazine. I cannot see a way to link directly to that page, or else I would.
This might be just up your alley for figuring out what to use - the formula part makes my eyes cross
but when it comes to these things I'm more of a hands-on kind of person. I'd get some gelatin and experiment, based on this little nugget:
1 sheet of gelatin will set 100 ml of liquid into a soft texture (that can be turned).
With 125 ml of liquid, the texture will be wobbly (must be served in a glass).
https://www.chefsteps.com/ingredients/gelatin
but when it comes to these things I'm more of a hands-on kind of person. I'd get some gelatin and experiment, based on this little nugget:
1 sheet of gelatin will set 100 ml of liquid into a soft texture (that can be turned).
With 125 ml of liquid, the texture will be wobbly (must be served in a glass).
https://www.chefsteps.com/ingredients/gelatin