Or more to the point, how to get the right consistency of glaze so that it’s nice and thick but still flows. Why do this? Well, for one thing, it just looks lovely to have an opaque glaze. I don’t mean a thick icing; I mean about 1/8″ or so of opaque glaze that covers a total of maybe 1/3 to 1/2 of the surface of the cake. I think it’s much more visually appealing to not have the cake showing through the glaze. Unless that’s what you’re going for.
The other reason I like a thicker glaze is that it reduces waste. If your glaze is thin, most of it ends up on the counter or on the waxed paper or whatever that you have under the cake. With a thick glaze, I generally only lose a total of maybe 1-2 Tablespoons of glaze.
Anyway, I hope you enjoy the video. This is the first video I’ve made since attending the Mixed Conference last weekend and learning some key secrets of videography from the delightful duo of Denise and Laudalino (Lenny) from Chez Us. So, whataya think? Dig that crazy B Roll!
Thanks for watching, and have a lovely day.