What You’ll Need:
1 ¼ Cups Raspberry Puree, perfect puree
1 ¼ Cups Sweet and Condensed Milk
¾ Cups Orange Juice
3 Cups Sugar, granulated
2 Tablespoons Lemon Zest
1 ¼ Cups Water
4 Tablespoons Powdered Gelatin
¾ Cup White Chocolate
1 Tablespoon Vanilla Extract
2 Teaspoons Red Food Color
What to Do:
- Bloom gelatin in 1 ¼ cups of water. Set aside.
- In a medium sized saucepot, combine the raspberry puree, sweet and condensed milk, sugar, orange juice and lemon zest. Heat until bubbles form around the edges of the pot. Remove from heat.
- Add in the bloomed gelatin and mix to melt the gelatin.
- Place the scaled white chocolate into a large mixing bowl.
- Pour the hot liquid over the white chocolate.
- With an immersion blender, blend the mixture until smooth. Do not aerate!
- Strain the mixture through a fine mesh strainer.
- Add the vanilla extract and red color and mix to combine.
How to Glaze:
- Cool the glaze to 92’F. The best temperature for glazing cakes is between 90-92’F.
- Place infinity cake onto sheet tray lined with wire rack.
- Pour glaze over cake.
- Tap the tray on the table to remove the excess glaze.
- Remove glazed cakes from wire racks with a large off-set spatula.
- Dredge the base of the cake with dried red velvet cake crumbs.
- Carefully transfer cakes to 8” round cake boards with the help of an off-set spatula.
- Glaze cakes day of. Do not keep glazed cakes for more than 2 days.
Chef’s Note — Cake must be frozen for best glaze coverage! Cakes can be filled, masked and wrapped in plastic and frozen for one month. Glaze as you need.