I wanted a cook cake frosting that was appropriate for a 95 year-old. I thought a white glaze would be nice, and ended up doing white chocolate, a bit of corn syrup, a few sheets of glelatin (silver) and created this art deco marbled cake. The birthday girl was happy, so I was too!
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2 comments:
The formulation you used is very intriguing. It reminds me of modeling chocolate, with gelatin added, so I'm imagining it's stiffer than stiff. I suppose there's quite a bit of water added?
No water at all and it wasn't stiff. Think - thin ganache. White chocolate at a 2:1 ratio is quite thin. A regular white ganache is often 4:1. The gelatin is what holds this together. And once it was chilled and cut, it cut just like a soft ganache. It was quite nice.
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