PMAT Live! Episode 22: How to Glaze a Cake

Posted on December 7, 2012 by Jennifer Field

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.

 

 

 


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Related posts:

  1. PMAT Live! Episode 20: How to Cover a Cake with Fondant
  2. PMAT Live! Episode 13: Working with Puff Pastry–The Riveting Conclusion to the Two-Part Puff Pastry Series
  3. PMAT Live! Episode 16: Pastry Questions Answered
  4. PMAT Live! Episode 15: An Even Temper
  5. PMAT Live! Episode 11: Cinnamon Rolls, Baby!

About Jennifer Field

Former Special Education teacher turned pastry chef. Now I marry my two passions by teaching people how to cook and bake through my website, blog and my video series.
Posted in feature, Pastry Techniques, PMAT Live | Tagged , , , |
  • http://vanillasugarblog.com vanillasugarblog

    LOVE the tropical music!

    • http://www.pastrychefonline.com/ onlinepastrychef

      Thanks, Dawn! I figured my Beach Friends would get a kick out of it! :)

  • http://profiles.google.com/lizzy.do Lizzy Do

    Excellent video…I think I saw some B-roll…well done! PS…I hope you share the latte cake…still dreaming about that!

    • http://www.pastrychefonline.com/ onlinepastrychef

      Yes–B Roll! But I shot it at the same time I was shooting A Roll, with the same camera. There was a lot of editing out of extraneous camera-still-rolling-while-I-moved-the-tripod stuff! lol

      the rec for that cake is on the fb page. I’ll shoot you the link, Liz. :)

  • http://profiles.google.com/lizzy.do Lizzy Do

    PS…yes, I sprayed my pie plate with Pam before adding the meringue for the Chocolate Angel Pie. I was kind of surprised that it still rose up the sides after that, but it worked like a charm :)

    • http://www.pastrychefonline.com/ onlinepastrychef

      Good to know. I had a crisis when I made a daquoise crust a couple of years ago. :/

  • Trish Preedin

    What a wonderful way to glaze. I always get mine a bit too thin and glaze the plate as well as the cake. Thank you for sharing.

    • http://www.pastrychefonline.com/ onlinepastrychef

      Hey, you’re welcome @trishpreedin:disqus ! Another way that doesn’t necessarily involve bashing the cake on the counter repeatedly (although I enjoy that a lot!) is to use a very thick glaze on a very slightly warm cake. The gentle heat will be just enough to make your glaze run down the sides slowly and attractively. :)

  • Trish Preedin

    Another cool idea. However, I made a cchocolate cake for a Christmas party I went to last night, and I decorated it by first frosting with a cream cheese buttercream then did the glaze over that, after which I decorated with a poinsettia decoration. It turned out phenomenally. I had raves and the glaze was beautiful. I would not be able to use the warm cake for that.

    • http://www.pastrychefonline.com/ onlinepastrychef

      Nope–it’s just another trick to have in your arsenal, Trish. The cake sounds lovely. :)