Mirror glaze your expectations

Tomorrow there’s a friendly gathering for which I’ll be bringing some cakes, the type of cake that’s called a monoportion. I don’t like that word, it seems to be adding a 50% markup to the prices, but at the same time, I know that making 10+ individual cakes with high esthetic expectations is draining.

From LoveAndOliveOil — I haven’t tried this recipe, but the photo shows what kind of glaze I was going for. I won’t be sharing my photos here, because I still need to make additional cream and decor for the cakes.

Monoportions are usually made out of liquids with the addition of gelatin. Those liquids are then frozen in a mold of a desired shape. Often you put the frozen bit into another mold, pour a different liquid on it, and freeze everything again. It’s a lengthy process, taking up a lot of space in a standard home freezer for at least 3 days.

I made them for the winter holidays, and I complained about how dense the glaze was. I was following a recipe from culinary workshops, and it stated that the glaze needs to be poured when its temperature is between 25–35 degrees — something that didn’t match what we did, and that glaze at 35 degrees didn’t want to be a liquid anymore.

This time I may have exaggerated on the other side — the glaze was a bit too hot. It wasn’t hot enough to destroy the cream it supposes to cover, but it didn’t stick that well to the cake, giving sheer coverage.

Additionally, the molds I was using for the cakes were a bit too soft, and my freezer shelves aren’t 100% flat by design, so some of the cakes…