Chocolate Glaze: Kirsten Tibballs

Chocolate Glaze: Kirsten Tibballs

Glazed cakes are like magic; so perfect, so shiny. We’re obsessed with bright colours and polished finishes lately, and it seems customers are too. So, who better to show us how to make a shimmery, glorious chocolate glaze than the Queen of Chocolate herself?

Kirsten Tibballs has been glazing cakes since just after she started working full-time as an apprentice, when the recipe was predominantly chocolate and cream.

“We have since discovered that if you have too much chocolate your glaze will be dull,” she says.

“Lots of cream and gelatine to set it is a great base for you to start adding your own flavours and colours.”

According to Kirsten, there are many types of glazes and applications, and understanding the ingredients and the part they play in creating a glaze is important for you to perfect a glaze to create on your own.

“From there, you can create so many different adaptations,” she says.

“At Savour we’ve created fruit glazes, chocolate glazes and of course, played with colour.

“One of my favourites is the spider glaze – it provides a great modern finish to a cake.”

Glaze cakes look so perfect they may appear complicated, but it’s actually a fairly simple process.

“You just need to make sure the consistency of the glaze is right – that’s the hard part,” Kirsten says.

“It’s important not to mix it too much as that creates air bubbles.

“If your glaze becomes too thick, add water in increments by teaspoon.

“It will probably take someone first starting out some time to get it right, but once you know what works, it’s not that complicated at all.”

Kirsten says the shine you can achieve on a glaze is exceptional and draws the eye to the cake, and it’s easy to create a completely different look by just changing the colours.

“I think colour is going to be a huge trend for 2017 and glazes lend themselves to it really easily,” she says.

“Also modern shaped cakes utilising the broad range of silicon moulds that are now available.”

With new shaped cake moulds coming out all the time, not all of the shapes are suitable for glazing however, as some may cause the glaze to pool in the centre for example.

“Savour School has developed a shine glaze that is suitable for spraying,” Kirsten says.

“I think you will see more and more of these technical methods to adapt with equipment that is being developed.”


336g Thickened cream 35% fat
90g Water
505g Caster sugar
170g Cocoa powder 22-24%
140g Neutral glaze
14g Gold gelatine sheets


Pre-soak the gelatine in a bowl of chilled water until it becomes soft and pliable, drain off the excess water and leave the gelatine at room temperature.

Bring the cream, water and sugar to a boil.

Add the sieved cocoa powder and neutral glaze and return to a boil.

Emulsify with a stick blender, add the pre-soaked gelatine and strain.

Place plastic wrap on the surface of the glaze. Allow the glaze to cool to between 32-35°C, emulsify with a stick blender before glazing a cake of your choice.

Chocolate Glaze

Pictured is a frozen mousse cake.

Kirsten uses Bulla thickened cream and Callebaut cocoa powder

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