↑點擊"世界烘焙配方"關注cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="636" data-ratio="0.8564814814814815" data-s="300,640" src="http://buymedsaustralia.com/file/upload/202211/15/130035141.jpeg" data-type="png" data-w="1080" >視覺沖擊力極強的單色“紅絲絨”來自加拿大淋面女神Ksenia Penkina還記得前幾天她的另一個純色嗎？戳下圖可以穿越tgq6?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點擊進入均可下載當日配方、視頻或圖片文件，省去大家自己復制黏貼的麻煩，配方文件無任何水印設置；“提取碼”因近日度娘抽風搞怪，暫不提供無碼下載服務，只能按她的規(guī)矩來，所以下載之前先把這個“提取碼”復制一下~另外，部分地區(qū)可能因為某些不可抗原因導致無法直接點擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。紅絲絨蛋糕RED VELVET ENTREMETBy Ksenia Penkinamakes2×18cm cakes紅絲絨海綿蛋糕【919克】（6個直徑18CM海綿蛋糕量）158 克……全蛋180 克……玉米油 90 克……33%稀奶油 81 克……20%酸奶油 3 克……小蘇打粉180 克……細砂糖210 克……面粉 9 克……純可可粉 8 克……泡打粉適量克……紅色食用色素制作：1、將烤箱預熱至160℃，同時將三個直徑16CM的金屬蛋糕圈模具包裹鋪墊鋁箔紙。2、將全蛋、玉米油、稀奶油、酸奶油、小蘇打粉和細砂糖放入攪拌缸中，手動攪拌均勻。3、在另一個盆中，將面粉、可可粉和泡打粉混合過篩，然后加入到“步驟2”中。4、加入適量紅色食用色素，攪打至光滑的海綿蛋糕面糊狀態(tài)。5、分別倒入三個模具內。6、入烤箱烘烤25-30分鐘，出爐后靜置冷卻。7、切掉底部和頂部的烘烤層，然后將每個蛋糕切為兩片，稍后要制作的成品蛋糕每個需要兩片，冷凍待用。覆盆子果凍【631克】（3個直徑16CM夾心量）440 克……覆盆子果茸108 克……細砂糖 18 克……玉米淀粉 65 克……吉利丁凍（250 Bloom，1:6）制作：1、將果茸放入厚底平底鍋中加熱。2、將細砂糖和玉米淀粉拌勻，緩慢撒入“步驟1”的鍋中拌勻。3、煮沸1分鐘后，離火。4、將吉利丁凍加入拌勻，分別倒入3個保鮮膜包底的直徑3 x 16 CM的環(huán)形模具內，冷凍。紅色鏡面淋面【1350克】150 克……水300 克……細砂糖300 克……葡萄糖漿（DE 43）100 克……吉利丁凍（250 Bloom，1:6）200 克……甜煉乳300 克……純脂白巧克力適量克……水溶性紅色素制作：1、將水、細砂糖和葡萄糖漿放入一個較大的厚底平底鍋中。2、同時，將吉利丁凍、甜煉乳和純脂白巧克力幣放入一個塑料量杯中。3、將“步驟1”開始加熱煮沸至103℃。4、離火，沖入“步驟2”的量杯中。5、用均質機/攪拌棒充分攪拌乳化，并加入色素繼續(xù)攪拌至光滑細膩。6、保鮮膜貼面密封，冷藏24小時。7、次日，將其放入微波爐內加熱至微稠狀態(tài)。8、用均質機/攪拌棒充分攪拌乳化至光滑細膩并適合淋面的狀態(tài)。9、最佳使用溫度為29-39℃之間。紅色巧克力噴砂【400克】200 克……可可脂200 克……白巧克力適量克……油性紅色素制作：1、將可可脂放入微波爐內融化，加入白巧克力幣，用均質機攪拌乳化均勻。2、再將油性色素加入，繼續(xù)攪拌乳化均勻。3、加熱至40-50℃，倒入巧克力噴砂機內使用。※專業(yè)巧克力噴砂機或油漆噴槍均可，可以調節(jié)噴砂口的大小來調整到最佳噴砂細膩效果。馬斯卡彭慕斯【1800克】（3個直徑18 CM的量）720 克……33%稀奶油162 克……蛋黃162 克……細砂糖 54 克……水108 克……吉利丁凍（250 bloom，1:6） 54 克……轉化糖漿540 克……高脂馬斯卡彭干酪（室溫）制作：1、將稀奶油打發(fā)至5至6成發(fā)，冷藏。2、將蛋黃、細砂糖和水按如下步驟制成“炸彈面糊”：①、將蛋黃放入攪拌機中高速打發(fā)。②、同時，將細砂糖和水在厚底平底鍋中煮至118℃。③、將糖漿緩緩沖入正在打發(fā)的蛋黃中。④、保持持續(xù)攪打直至整體降溫至45℃。3、將吉利丁凍和轉化糖漿在微波爐內融化至45℃，然后與馬斯卡彭干酪混合拌勻。4、接著，按序將炸彈面糊（即“步驟2”）、馬斯卡彭混合料（即“步驟3”）和“步驟1”打發(fā)冷藏的稀奶油依次拌勻。5、立刻按下述的組裝方式灌模使用。組裝方式※可以選用φ18CM的硅膠模具或慕斯圈，或者選用其他形狀模具；組裝以如下倒置順序完成。1、先在模具底部擠入1CM厚度的“馬斯卡彭慕斯”。2、放入一片“紅絲絨海綿蛋糕”，接著繼續(xù)擠入“開心果抹茶慕斯”，放入冷凍脫模的“覆盆子果凍”，再擠入最后一層“開心果抹茶慕斯”。3、最后蓋上第二片“紅絲絨海綿蛋糕”封底，冷凍。噴砂與淋面1、準備紅色的鏡面淋面和紅色巧克力噴砂。2、將完全冷凍的慕斯脫模，放在轉盤和直筒容器上，用巧克力噴砂機噴“紅色巧克力噴砂”，控制好距離，不要太近，一邊噴一邊轉動蛋糕，直至蛋糕被巧克力噴砂完全均勻覆蓋。如果擔心噴砂會散射到工作臺其他位置，則可以使用紙箱或專用噴砂箱。3、快速噴砂操作，確保噴砂及蛋糕不會融化，噴砂后立刻放回冷凍15-20分鐘，期間可以準備淋面，蛋糕務必要充分完全冷凍后方可淋面，當然如果淋面已經(jīng)準備好，則可以冷凍幾分鐘至噴砂穩(wěn)定即可繼續(xù)。4、將冷凍的噴砂蛋糕取出，將回溫至29-39℃的“紅色鏡面淋面”淋在蛋糕覆蓋一半的表面上，操作的速度越快，淋面呈現(xiàn)的效果就越光滑，要避免出現(xiàn)結塊和瑕疵。5、稍靜置待多余的淋面滴落后，用抹刀將底部清理整齊，輕輕放在蛋糕底托上。頂部的“心形抱枕”為同樣配方和同樣的噴砂淋面處理方法。6、放入冷藏自然解凍約5-7個小時，起初的幾個小時內，因為蛋糕內部是冷凍狀態(tài)，表面會看到一層白色的冰霜，但慢慢會逐漸蒸發(fā)，最后完全消失。7、頂部以巧克力環(huán)、覆盆子（或其他紅色漿果）、翻糖花等裝飾。喜歡原汁原味繼續(xù)CHEF的英文版tgq6?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點擊進入均可下載當日配方、視頻或圖片文件，省去大家自己復制黏貼的麻煩，配方文件無任何水印設置；“提取碼”因近日度娘抽風搞怪，暫不提供無碼下載服務，只能按她的規(guī)矩來，所以下載之前先把這個“提取碼”復制一下~另外，部分地區(qū)可能因為某些不可抗原因導致無法直接點擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。RED VELVET ENTREMETBy Ksenia Penkinamakes2×18cm cakesRED VELVET SPonGE(6×16 CM SPONGES)158 g eggs180 g corn oil 90 g heavy cream, 33% 81 g sour cream, 20% 3 g baking soda180 g sugar210 g flour 9 g cocoa powder, 100% 8 g baking powder qs g red food colourProcess:1. Preheat the oven to 160°C and cover 3×16cm pastry rings with foil.2. In a bowl, combine the eggs, corn oil, heavy cream, sour cream, baking soda, andsugar and whisk by hand until well blended.3. In a second bowl, sift the flour, cocoa powder, and baking powder together andthen combine with the mixture in the first bowl.4. Add the red food colour as needed, combining all until you have an even andsmooth sponge.5. Spread the sponge evenly in the prepared pastry rings.6. Bake for 25–30 minutes, then set aside to cool.7. Cut off the top and bottom of the sponge, then cut the middle part intotwo pieces, so you have two sponges for each cake, which makes it 6 sponges for3 cakes. Freeze.RASPBERRY ConFIT(3×16 CM INSERTS)440 g raspberry purée108 g sugar 18 g cornstarch 65 g gelatin massProcess:1. Put the purée in a pot.2. Combine the sugar and cornstarch, and then gradually whisk it into the purée.3. Bring to a boil and boil for 1 minute, and then remove it from the heat.4. Stir in the gelatin mass and cast the mixture into 3×16cm rings, and then freeze.MIRROR GLAZE150 g water300 g sugar300 g glucose syrup, 43DE100 g gelatin mass200 g sweetened condensed milk300 g couverture white chocolate qs g water-soluble food coloursProcess:1. Combine the water, sugar, and glucose syrup in a large pot.2. Combine the gelatin mass, condensed milk, and chocolate in a large cup.3. Bring the ingredients in the pot to a boil at 103°C.4. Remove the pot from the heat and combine with the mixture in the cup.5. Emulsify with a hand blender and add the required food colours.6. Refrigerate for 24 hours to stabilize before using.7. After 24 hours, heat the glaze in a microwave until the consistency is semi-thick.8. Emulsify with a blender until the glaze reaches your desired fluidity.9.The temperature should range between 29 and 39°C.RED VELVET200 g cocoa butter200 g white chocolate qs g oil-soluble food coloursProcess:1. Melt the cocoa butter in a microwave, add the chocolate, and blend.2. Add oil-soluble food colours as required.3. Heat up to 40–50°C, pour into a spray gun cup and use as required.**A professional spray gun or a hardware paint sprayer both work well for the velveteffect if it has a small wheel that you can adjust to control the grain size.MASCARPONE MOUSSE(3×18 CM CAKES)720 g heavy cream, 33%162 g egg yolks162 g sugar 54 g water108 g gelatin mass 54 g inverted sugar540 g high-fat mascarpone (room temperature)Process:1. Semi-whip the cream and place it in the fridge.2. Make pate à bombe with the egg yolks, sugar, and water as follows:i. Start whipping the egg yolks at a high speed.ii. At the same time, combine the sugar and water in a pot and heat to 118°C.iii. While the yolks are still whipping, slowly pour in the syrup.iv. Continue whipping until it cools to 45°C.3. Melt the gelatin mass and inverted sugar in the microwave to 45°C and combinewith the mascarpone.4. In the following order, combine the paté à bombe, mascarpone mixture, andwhipped cream.5. Assemble the full cake using all the inserts.ASSEMBLYYou can assemble this cake in 18cm silicone moulds or pastry rings. Otherwise, youcan use any other cake mould or shape of your choice. Assemble the cake upsidedown, as follows:1. Pour a 1 cm layer of mascarpone mousse into the mould.2. Add one red velvet sponge, followed by a thin layer of the mousse, the raspberryconfit, and then another thin layer of mousse.3. Add one more red velvet sponge to finish..Freeze.VELVET & GLAZE EFFECT1.Prepare a red mirror glaze and a red velvet.2.Remove your cake from the freezer and place it on a tall cup and turntable for aneven spread. You can also use a large box to avoid spraying velvet around your workarea. Spray in circular motions from a medium distance, constantly turning the cakefor an even overall coverage. Spray until you can no longer see the cake through thelayer of velvet.3.Immediately return the cake to the freezer for 15–20 minutes while you prepare theglaze. The cake should be fully frozen before you glaze it.4.Remove your cake from the freezer and glaze one side in any motion. The faster youglaze, the straighter and smoother the coverage will be, avoiding glaze lumps andimperfections.5.Wait until any excess glaze stops dripping, then remove the bottom drops with aspatula or knife. Carefully place your cake on a cake board or plate.6.Allow it to defrost in the fridge for 5–7 hours. For the first few hours, while the cakeis still frozen, you'll see a white frost on top of the velvet side. This will eventuallyevaporate and disappear when the cake is fully defrosted.7.Decorate with berries, fondant flowers, or any other decoration of your choice.表走開，看彩蛋哦~—▼傳送門 · 戳下圖·有配方▼—關注“世界烘焙配方”sjhbpf進入世界頂級烘焙殿堂！全球最新烘焙資料、最炫蛋糕圖片、最時尚面包大師作品，全球名店產(chǎn)品展示，最詳盡的配方食譜！點擊閱讀原文，傳送至下載鏈接（百度云盤）轉載請標注：轉自微信公眾號：世界烘焙配方戳一下在看嘛~你又不會懷孕！ 預覽時標簽不可點
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還記得前幾天她的另一個純色嗎？戳下圖可以穿越
tgq6?今日配方下載提取碼
每天20:30更新，每篇文末左下角“閱讀原文”點擊進入均可下載當日配方、視頻或圖片文件，省去大家自己復制黏貼的麻煩，配方文件無任何水印設置；“提取碼”因近日度娘抽風搞怪，暫不提供無碼下載服務，只能按她的規(guī)矩來，所以下載之前先把這個“提取碼”復制一下~另外，部分地區(qū)可能因為某些不可抗原因導致無法直接點擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。
makes2×18cm cakes紅絲絨海綿蛋糕【919克】（6個直徑18CM海綿蛋糕量）158 克……全蛋180 克……玉米油 90 克……33%稀奶油 81 克……20%酸奶油 3 克……小蘇打粉180 克……細砂糖210 克……面粉 9 克……純可可粉 8 克……泡打粉適量克……紅色食用色素制作：1、將烤箱預熱至160℃，同時將三個直徑16CM的金屬蛋糕圈模具包裹鋪墊鋁箔紙。2、將全蛋、玉米油、稀奶油、酸奶油、小蘇打粉和細砂糖放入攪拌缸中，手動攪拌均勻。3、在另一個盆中，將面粉、可可粉和泡打粉混合過篩，然后加入到“步驟2”中。4、加入適量紅色食用色素，攪打至光滑的海綿蛋糕面糊狀態(tài)。5、分別倒入三個模具內。6、入烤箱烘烤25-30分鐘，出爐后靜置冷卻。7、切掉底部和頂部的烘烤層，然后將每個蛋糕切為兩片，稍后要制作的成品蛋糕每個需要兩片，冷凍待用。覆盆子果凍【631克】（3個直徑16CM夾心量）440 克……覆盆子果茸108 克……細砂糖 18 克……玉米淀粉 65 克……吉利丁凍（250 Bloom，1:6）制作：1、將果茸放入厚底平底鍋中加熱。2、將細砂糖和玉米淀粉拌勻，緩慢撒入“步驟1”的鍋中拌勻。3、煮沸1分鐘后，離火。4、將吉利丁凍加入拌勻，分別倒入3個保鮮膜包底的直徑3 x 16 CM的環(huán)形模具內，冷凍。紅色鏡面淋面【1350克】150 克……水300 克……細砂糖300 克……葡萄糖漿（DE 43）100 克……吉利丁凍（250 Bloom，1:6）200 克……甜煉乳300 克……純脂白巧克力適量克……水溶性紅色素制作：1、將水、細砂糖和葡萄糖漿放入一個較大的厚底平底鍋中。2、同時，將吉利丁凍、甜煉乳和純脂白巧克力幣放入一個塑料量杯中。3、將“步驟1”開始加熱煮沸至103℃。4、離火，沖入“步驟2”的量杯中。5、用均質機/攪拌棒充分攪拌乳化，并加入色素繼續(xù)攪拌至光滑細膩。6、保鮮膜貼面密封，冷藏24小時。7、次日，將其放入微波爐內加熱至微稠狀態(tài)。8、用均質機/攪拌棒充分攪拌乳化至光滑細膩并適合淋面的狀態(tài)。9、最佳使用溫度為29-39℃之間。紅色巧克力噴砂【400克】200 克……可可脂200 克……白巧克力適量克……油性紅色素制作：1、將可可脂放入微波爐內融化，加入白巧克力幣，用均質機攪拌乳化均勻。2、再將油性色素加入，繼續(xù)攪拌乳化均勻。3、加熱至40-50℃，倒入巧克力噴砂機內使用。※專業(yè)巧克力噴砂機或油漆噴槍均可，可以調節(jié)噴砂口的大小來調整到最佳噴砂細膩效果。馬斯卡彭慕斯【1800克】（3個直徑18 CM的量）720 克……33%稀奶油162 克……蛋黃162 克……細砂糖 54 克……水108 克……吉利丁凍（250 bloom，1:6） 54 克……轉化糖漿540 克……高脂馬斯卡彭干酪（室溫）制作：1、將稀奶油打發(fā)至5至6成發(fā)，冷藏。2、將蛋黃、細砂糖和水按如下步驟制成“炸彈面糊”：①、將蛋黃放入攪拌機中高速打發(fā)。②、同時，將細砂糖和水在厚底平底鍋中煮至118℃。③、將糖漿緩緩沖入正在打發(fā)的蛋黃中。④、保持持續(xù)攪打直至整體降溫至45℃。3、將吉利丁凍和轉化糖漿在微波爐內融化至45℃，然后與馬斯卡彭干酪混合拌勻。4、接著，按序將炸彈面糊（即“步驟2”）、馬斯卡彭混合料（即“步驟3”）和“步驟1”打發(fā)冷藏的稀奶油依次拌勻。5、立刻按下述的組裝方式灌模使用。組裝方式※可以選用φ18CM的硅膠模具或慕斯圈，或者選用其他形狀模具；組裝以如下倒置順序完成。1、先在模具底部擠入1CM厚度的“馬斯卡彭慕斯”。2、放入一片“紅絲絨海綿蛋糕”，接著繼續(xù)擠入“開心果抹茶慕斯”，放入冷凍脫模的“覆盆子果凍”，再擠入最后一層“開心果抹茶慕斯”。3、最后蓋上第二片“紅絲絨海綿蛋糕”封底，冷凍。噴砂與淋面1、準備紅色的鏡面淋面和紅色巧克力噴砂。2、將完全冷凍的慕斯脫模，放在轉盤和直筒容器上，用巧克力噴砂機噴“紅色巧克力噴砂”，控制好距離，不要太近，一邊噴一邊轉動蛋糕，直至蛋糕被巧克力噴砂完全均勻覆蓋。如果擔心噴砂會散射到工作臺其他位置，則可以使用紙箱或專用噴砂箱。3、快速噴砂操作，確保噴砂及蛋糕不會融化，噴砂后立刻放回冷凍15-20分鐘，期間可以準備淋面，蛋糕務必要充分完全冷凍后方可淋面，當然如果淋面已經(jīng)準備好，則可以冷凍幾分鐘至噴砂穩(wěn)定即可繼續(xù)。4、將冷凍的噴砂蛋糕取出，將回溫至29-39℃的“紅色鏡面淋面”淋在蛋糕覆蓋一半的表面上，操作的速度越快，淋面呈現(xiàn)的效果就越光滑，要避免出現(xiàn)結塊和瑕疵。
5、稍靜置待多余的淋面滴落后，用抹刀將底部清理整齊，輕輕放在蛋糕底托上。頂部的“心形抱枕”為同樣配方和同樣的噴砂淋面處理方法。6、放入冷藏自然解凍約5-7個小時，起初的幾個小時內，因為蛋糕內部是冷凍狀態(tài)，表面會看到一層白色的冰霜，但慢慢會逐漸蒸發(fā)，最后完全消失。7、頂部以巧克力環(huán)、覆盆子（或其他紅色漿果）、翻糖花等裝飾。
tgq6?今日配方下載提取碼
makes2×18cm cakesRED VELVET SPonGE(6×16 CM SPONGES)158 g eggs180 g corn oil 90 g heavy cream, 33% 81 g sour cream, 20% 3 g baking soda180 g sugar210 g flour 9 g cocoa powder, 100% 8 g baking powder qs g red food colourProcess:1. Preheat the oven to 160°C and cover 3×16cm pastry rings with foil.2. In a bowl, combine the eggs, corn oil, heavy cream, sour cream, baking soda, andsugar and whisk by hand until well blended.3. In a second bowl, sift the flour, cocoa powder, and baking powder together andthen combine with the mixture in the first bowl.4. Add the red food colour as needed, combining all until you have an even andsmooth sponge.5. Spread the sponge evenly in the prepared pastry rings.6. Bake for 25–30 minutes, then set aside to cool.7. Cut off the top and bottom of the sponge, then cut the middle part intotwo pieces, so you have two sponges for each cake, which makes it 6 sponges for3 cakes. Freeze.RASPBERRY ConFIT(3×16 CM INSERTS)440 g raspberry purée108 g sugar 18 g cornstarch 65 g gelatin massProcess:1. Put the purée in a pot.2. Combine the sugar and cornstarch, and then gradually whisk it into the purée.3. Bring to a boil and boil for 1 minute, and then remove it from the heat.4. Stir in the gelatin mass and cast the mixture into 3×16cm rings, and then freeze.MIRROR GLAZE150 g water300 g sugar300 g glucose syrup, 43DE100 g gelatin mass200 g sweetened condensed milk300 g couverture white chocolate qs g water-soluble food coloursProcess:1. Combine the water, sugar, and glucose syrup in a large pot.2. Combine the gelatin mass, condensed milk, and chocolate in a large cup.3. Bring the ingredients in the pot to a boil at 103°C.4. Remove the pot from the heat and combine with the mixture in the cup.5. Emulsify with a hand blender and add the required food colours.6. Refrigerate for 24 hours to stabilize before using.7. After 24 hours, heat the glaze in a microwave until the consistency is semi-thick.8. Emulsify with a blender until the glaze reaches your desired fluidity.9.The temperature should range between 29 and 39°C.RED VELVET200 g cocoa butter200 g white chocolate qs g oil-soluble food coloursProcess:1. Melt the cocoa butter in a microwave, add the chocolate, and blend.2. Add oil-soluble food colours as required.3. Heat up to 40–50°C, pour into a spray gun cup and use as required.**A professional spray gun or a hardware paint sprayer both work well for the velveteffect if it has a small wheel that you can adjust to control the grain size.MASCARPONE MOUSSE(3×18 CM CAKES)720 g heavy cream, 33%162 g egg yolks162 g sugar 54 g water108 g gelatin mass 54 g inverted sugar540 g high-fat mascarpone (room temperature)Process:1. Semi-whip the cream and place it in the fridge.2. Make pate à bombe with the egg yolks, sugar, and water as follows:i. Start whipping the egg yolks at a high speed.ii. At the same time, combine the sugar and water in a pot and heat to 118°C.iii. While the yolks are still whipping, slowly pour in the syrup.iv. Continue whipping until it cools to 45°C.3. Melt the gelatin mass and inverted sugar in the microwave to 45°C and combinewith the mascarpone.4. In the following order, combine the paté à bombe, mascarpone mixture, andwhipped cream.5. Assemble the full cake using all the inserts.ASSEMBLYYou can assemble this cake in 18cm silicone moulds or pastry rings. Otherwise, youcan use any other cake mould or shape of your choice. Assemble the cake upsidedown, as follows:1. Pour a 1 cm layer of mascarpone mousse into the mould.2. Add one red velvet sponge, followed by a thin layer of the mousse, the raspberryconfit, and then another thin layer of mousse.3. Add one more red velvet sponge to finish..Freeze.VELVET & GLAZE EFFECT1.Prepare a red mirror glaze and a red velvet.2.Remove your cake from the freezer and place it on a tall cup and turntable for aneven spread. You can also use a large box to avoid spraying velvet around your workarea. Spray in circular motions from a medium distance, constantly turning the cakefor an even overall coverage. Spray until you can no longer see the cake through thelayer of velvet.3.Immediately return the cake to the freezer for 15–20 minutes while you prepare theglaze. The cake should be fully frozen before you glaze it.4.Remove your cake from the freezer and glaze one side in any motion. The faster youglaze, the straighter and smoother the coverage will be, avoiding glaze lumps andimperfections.5.Wait until any excess glaze stops dripping, then remove the bottom drops with aspatula or knife. Carefully place your cake on a cake board or plate.6.Allow it to defrost in the fridge for 5–7 hours. For the first few hours, while the cakeis still frozen, you'll see a white frost on top of the velvet side. This will eventuallyevaporate and disappear when the cake is fully defrosted.7.Decorate with berries, fondant flowers, or any other decoration of your choice.
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