"Janet" > wrote in message
...
>
> "JMF" > wrote in message
> ...
>>I have now seen something twice, and I'm wondering if anybody can tell me
>>how to do it (e.g. a recipe):
>>
>> A friend bought a chocolate cake from a world-champion (literally, he
>> claims) pastry chef, which was basically ganache, the whole cake. The
>> cake had a chocolate glaze, all around (top and sides) -- like, say, a
>> Sacher Torte. Except that this was a very, very thin glaze, and certainly
>> not hardened at all.
>>
>> Then I saw this kind of thin glaze again on another occasion.
>>
>> I make a chocolate cake with a ganache layer on top, and it occurred to
>> me that that this kind of thin, not-hardened glaze would be a nice thing
>> to do for it. But the only glaze recipes I know about give you a rather
>> thicker glaze, whereas this one seems to be millimeter thin, almost
>> liquid -- and yet somehow manages to be "set" at the same time.
>>
>> Can somebody shed some light on this?
>>
>> John
>
>
> Have you tried either the Chocolate Cream or Chocolate Butter glaze in The
> Cake Bible by Rose Levy Beranbaum?

No, I haven't - don't have that book. Can this glaze get "very thin"?

John