
The Art of Cake Toppings

Chocolate Glaze
Ingredients
Dark chocolate roughly chopped 200 g
Unsalted butter 90 g
Method
- Melt the chocolate and butter in a heat proof bowl over a pan of simmering water.
- Stir frequently until melted and smooth. Leave to one side to cool a little.
- Pour the chocolate over the top of the cake while still in the baking tin.
- Or as desired, if decorating a whole cake.
- Before it sets completely, use a fork to create a zig zag pattern in the chocolate.
- 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
- Melt the dark chocolate with the butter together in a bowl over a pan of simmering water.
- Meanwhile, sieve together the icing sugar and cocoa powder in a separate bowl.
- Once melted, add the icing sugar and cocoa powder gradually to the chocolate mix and beat with an electric mixer.
- Add a touch of milk if a thinner consistency is desired.
- 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.
- Heat cream on the stovetop until just simmering.
- 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.
- Let the two sit for a few minutes before stirring.
- Stir until smooth.
- 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.
- 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.
- Heat cream on the stovetop until just simmering.
- 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.
- Let the two sit for a few minutes before stirring.
- Stir until smooth.
- 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.
- 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.
- Place coffee granules in a small bowl and mix with a little boiling water stir until dissolved.
- Heat cream on the stovetop until just simmering.
- 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
- Let the two sit for a few minutes before stirring.
- Stir until smooth.
- 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.
- 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
- Turn stove to medium heat and place a pot over the heat.
- Pour in sugar gradually, wait until the sugar is mostly liquified, then add in the next bit of sugar.
- As the sugar melts it will gradually deepen in colour.
- Stir occasionally until the sugar is fully dissolved and is an amber colour.
- Turn off the heat.
- Slowly mix in the softened butter slowly a little at a time) then stir in the heavy cream and salt.
- The mixture will be very thin but will thicken as it cools.
- 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
- Beat the butter on a medium speed for 30 seconds with a paddle or whisk attachment, until smooth.
- Mix in the vanilla and salt on a low speed.
- 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.
- 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.