CHOCOLATE GLAZE posted by dillonsmimi; adapted by Sarah Phillips and Kelly CA © 2010 Sarah Phillips baking911.com
Makes 12 to 14 servings
SARAH SAYS: Kelly and I show you how to use this delicious glaze over our stabilized whipped cream filled and frosted Cherry Pink Tuxedo Cake!
Food styling and photos by Kelly CA © Sarah Phillips baking911.com
Also used with the Nutella Raspberry Bliss Cake 
MIMI SAYS: This is from Rebecca Rather, which we have heavily adapted. I make it often and it holds up great. Note that this is poured over stabilized whipped cream without any meltage. This is the first time I had worked with golden syrup and I loved the "what is that flavor?" factor it gave the recipe.
CHOCOLATE RECIPE HELP
INGREDIENTS
4 ounces high quality semi sweet chocolate, chopped into evenly sized 1/4-inch pieces
1/2 cup heavy whipping cream, heat until just boiling
1/4 cup Lyle's Golden Syrup*
2 teaspoons vanilla extract
SARAH SAYS: *Lyle’s Golden Syrup, made by Tate & Lyle, is pure cane sugar syrup with a mild caramel flavor. It is widely available in grocery stores. Substitute with light corn syrup if you cannot locate.
INSTRUCTIONS
1. Pour steaming hot (not boiling) cream over chopped chocolate and stir until melted.
2. Add the syrup and vanilla. Then, combine.
3. Pour into measuring cup with pouring spout. Press a piece of plastic wrap on its surface.
4. Set aside and let cool for about 20 minutes. This also allows it to thicken to a pouring consistency.
HOW TO GLAZE THE CAKE
SARAH SAYS: Kelly and I show you how to use this delicious glaze over our stabilized whipped cream filled and frosted Cherry Pink Tuxedo Cake!
