This cake glaze is gelatine-free and suitable for vegans because it uses MSK UltraGel 5 as a gelling agent.  UltraGel is a seaweed-based gelling agent specifically developed for a soft, elastic texture and a smooth mouth-feel.

  • 20g Sugar (A)
  • 250g Water
  • 60g Sugar (B)
  • 700g Glucose
  • 4g Sodium Citrate
  • 2g Citric Acid
  • 6g MSK UltraGel 5
  • Colour and Flavour to taste

Blend the UltraGel 5 with Sugar A. Disperse the powder blend in hot water (85°C or above), stirring vigorously for 1–2 minutes, until the powder is completely dispersed and the solution becomes clear.

Add Sugar B and Glucose Syrup to the solution and boil over a low heat for 5 minutes, stirring frequently to prevent the sugar from caramelizing or burning. Allow to cool own to 60–65°C.

Add the sodium citrate, citric acid, flavours and colours to the cooled solution and allow to cool at room temperature (20–25°C) for at least 24 hours for maximum performance.

To decorate

Weigh out the desired amount of glaze and stir until a honey-like consistency is achieved. Add 10% of room temperature water and stir evenly until a homogenous free-flowing solution is achieved. No heating is necessary. The amount of water added depends on the desired consistency for the glaze.

Pour the glaze solution onto the cake until all sides are covered evenly. Let the cake stand for about 15 minutes to allow the Glaze to settle and set.