Ingredients
| Glaze | |
|---|---|
| Safire hot glaze | 200 g |
| Water | 200 g |
| Diamond Glaze Neutral (cold gel) | 1000 g |
| Total | 1400 g |
Method
- 1
Step 1: Boil hot glaze with water, blend into Diamond Glaze.
- 2
Step 2: Use at 32–35 °C over frozen mousse cakes.
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Glazes & Mousses1 product from our range
Glaze to Cover Mousse Cake
Mirror glaze for mousse cakes using Diamond Glaze.
Recipe ingredients and methods are available in both English and Thai.
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