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Give your cake the ultimate wow factor with Kirsten Tibballs' stunning marbled glaze. 


  • 18g gold gelatine sheets

  • 160g water

  • 126g caster sugar

  • 185g glucose 

  • 160g pulp free apricot jam 

  • 115g condensed milk

  • 207g Callebaut W2 White Chocolate

  • 10g white titanium oil soluble colour 

  • 7g yellow oil soluble colour 

  • 4g pink oil soluble colour 


  • 1.

    Pre-soak the gelatine in a bowl of chilled water until it becomes soft and pliable.

  • 2.

    In a suitable saucepan, boil the water, sugar and glucose, remove from the heat and add in the apricot jam and re-boil (most of the apricot jam will dissolve, but you may still have some small pieces which is ok to remove from the heat).

  • 3.

    Remove the liquid from the stove and add in the condensed milk and pre-soaked gelatine.

  • 4.

    Pour over the white chocolate and emulsify with a stick blender. Strain into a jug and sieve in the white titanium oil colour, then re-emulsify with a stick blender.

  • 5.

    Separate the glaze by retaining half the white glaze and place a quarter in one jug and a second quarter in a second jug. Sieve the yellow colour into one jug and emulsifier it with a stick blender.

  • 6.

    Colour the last quarter by sieving in the pink colour, cool the glazes to 30-34°C (If the glaze is too thick, adjust as necessary with sugar syrup or water).

  • 7.

    Once at the right temperature, layer the different colours in a jug starting and ending with the white (the thinner the layer of colours the thinner the stripes, the thicker the layers are the bolder your stripes will be).

  • 8.

    Set up the frozen cake on a ring with a mat underneath. Pour the prepared layered glaze over the cake. Once it stops dripping, trim the drips of glaze off with a small sharp knife. Place the finished cake onto a plate or board.


To learn more from Kirsten, you can attend her Savour School in-person or online.

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