Ingredients

The following ingredients have 4 Servings
  • 2 tbsp powdered gelatine (15g)
  • 80 ml | ⅓ cup cold water (to bloom the gelatine)
  • 200 g | 1 cup granulated sugar
  • 200 g | 7oz corn syrup / glucose
  • 100 ml | 1/3 cup + 1 tbsp water
  • 150 g | 5.3oz sweetened condensed milk
  • 200 g | 7oz white chocolate chips (or a bar chopped into small pieces)
  • selection of soft gel paste food colours
  • lustre powder (optional)
  • selection of sprinkles (optional)
  • 1 cake covered in buttercream (frozen for at least 2 hours)

Instruction

  • Put the powdered gelatine in a small bowl and add the cold water. Allow it to 'bloom' - it will swell and become almost solid. Set aside.
  • Put the sugar, corn syrup and water into a saucepan and heat until sugar dissolves. Do not allow it to boil.
  • Take off the heat and stir in the gelatine until it melts.
  • Add the condensed milk and stir until smooth.
  • Put the chopped chocolate into a bowl and pour the hot mixture over it. Allow it to sit for a couple of minutes then stir slowly using a balloon whisk. Start from the centre and increase your stirring motion outwards until the glaze is completely smooth.
  • Strain the glaze using a fine sieve and discard any solids.
  • Add a small amount of your base colour into the glaze and stir until smooth. Adjust until you are happy with the colour.
  • Pour a small amount of the glaze into three smaller bowls and tint each bowl a complementary colour (I used blue, black and purple).
  • Check your glaze has reached 30C/89F before using with a digital thermometer. It can be a couple of degrees either side of this temperature.
  • Remove the cake from the freezer. Place on tin set over a rimmed tray to catch the excess glaze.
  • Smooth the top of the cake with a palette knife so it is as even and smooth as possible.
  • Pour the base colour glaze over the entire cheesecake, starting at the edges and filling in the centre.
  • Drizzle the contrasting colours over the top to create and interesting pattern – work quickly before the glaze has a chance to set.
  • Add a dusting of lustre powder or other decorations if you like. Leave the glaze to set and cake to come to room temperature before serving.
  • If you are not serving immediately, keep in the fridge until ready to slice.