The Art of Cake Toppings 

Chocolate Glaze

Ingredients

Dark chocolate roughly chopped                          200 g

Unsalted butter                                                         90 g

Method

  1. Melt the chocolate and butter in a heat proof bowl over a pan of simmering water.
  2. Stir frequently until melted and smooth. Leave to one side to cool a little.
  3. Pour the chocolate over the top of the cake while still in the baking tin.
  4. Or as desired, if decorating a whole cake.
  5. Before it sets completely, use a fork to create a zig zag pattern in the chocolate.
  6. Score the chocolate topping into individual slices to make it easier to slice when ready to eat.

Chocolate Fudge Covering

Ingredients

Dark Chocolate                                                     300 g

Unsalted Butter (softened)                                  150 g

Silver Spoon Icing Sugar                                     100 g

Cocoa Powder                                                        15 g

Milk As Needed

Method

  1. Melt the dark chocolate with the butter together in a bowl over a pan of simmering water.
  2. Meanwhile, sieve together the icing sugar and cocoa powder in a separate bowl.
  3. Once melted, add the icing sugar and cocoa powder gradually to the chocolate mix and beat with an electric mixer.
  4. Add a touch of milk if a thinner consistency is desired.
  5. Allow to cool before using as a frosting on a cake.

Dark Chocolate Ganache

Ingredients

Heavy Cream                                                         500 ml

Pure Dark Chocolate                                           500 gm

Method

Place finely chopped chocolate into a heat-proof glass or metal bowl.

  1. Heat cream on the stovetop until just simmering.
  2. Note: If it's boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate. 
  3. Let the two sit for a few minutes before stirring.
  4. Stir until smooth.
  5. After you stir the chocolate and warm cream together, use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more. 
  6. But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.
  7. Your glaze is ready to use when it's between 30-35 degrees.

White Chocolate Ganache

Ingredients

Heavy Cream                                                       300 ml

White Chocolate                                                 600 gm

Method

Place finely chopped chocolate into a heat-proof glass or metal bowl.

  1. Heat cream on the stovetop until just simmering.
  2. Note: If it's boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
  3. Let the two sit for a few minutes before stirring.
  4. Stir until smooth.
  5. After you stir the chocolate and warm cream together, use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more. But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.
  6. Your glaze is ready to use when it's between 30-35 degrees.

Coffee Chocolate Ganache

Ingredients

Heavy Cream 300 ml

White Chocolate 600 gm

Coffee Granules 3 tablespoons

Method

Place finely chopped chocolate into a heat-proof glass or metal bowl.

  1. Place coffee granules in a small bowl and mix with a little boiling water stir until dissolved.
  2. Heat cream on the stovetop until just simmering.
  3. Note: If it's boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate and add the coffee
  4. Let the two sit for a few minutes before stirring.
  5. Stir until smooth.
  6. After you stir the chocolate and warm cream together, use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more.  
  7. But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.
  8. Your glaze is ready to use when it's between 30-35 degrees.

Caramel Drizzle Recipe

Ingredients

Granulated sugar                                              200 grams

Unsalted butter, room temperature                85 grams

Heavy cream, room temperature                        60 ml

Table salt                                                               2 grams

Method

  1. Turn stove to medium heat and place a pot over the heat.
  2. Pour in sugar gradually, wait until the sugar is mostly liquified, then add in the next bit of sugar.
  3. As the sugar melts it will gradually deepen in colour.
  4. Stir occasionally until the sugar is fully dissolved and is an amber colour.
  5. Turn off the heat.
  6. Slowly mix in the softened butter slowly a little at a time) then stir in the heavy cream and salt.
  7. The mixture will be very thin but will thicken as it cools.
  8. Pour into a separate container, then place in fridge to cool for 20 minutes.

Salted Caramel Frosting

Ingredients

Unsalted butter, room temperature 500 grams

Icing sugar                                                              950 grams

Salt                                                                            6 grams

Heavy cream                                                           15 grams

Vanilla essence                                                        4 grams

Caramel Drizzle Sauce                                         125 grams

Method

  1. Beat the butter on a medium speed for 30 seconds with a paddle or whisk attachment, until smooth.
  2. Mix in the vanilla and salt on a low speed.
  3. Slowly add in the icing sugar a little at a time Alternating with the heavy cream and caramel drizzle, which will help thin the frosting.
  4. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.

Note: This recipe will provide enough to cover 1 x 6 to 8 inch cake.