Give your cake the ultimate wow factor with Kirsten Tibballs' stunning marbled glaze.
Pre-soak the gelatine in a bowl of chilled water until it becomes soft and pliable.
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).
Remove the liquid from the stove and add in the condensed milk and pre-soaked gelatine.
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.
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.
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).
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).
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.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
To learn more from Kirsten, you can attend her Savour School in-person or online.
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