INGREDIENTS

• Bobajoy 
• 15 g Gelatin Powder 
• 1/3 Water Glass Cold Water
• 200 g Granulated Sugar 
• Half Water Glass Milk Jam 200 g White Chocolate 
• Food Dye 
• 200 g Corn Syrup (2/3 Water Glass)

PREPARATION

First, bake the cake and after it cools down, put it in a mold a little wider than the cake. Cover the cake with cream or mousse,

let it rest it in the refrigerator for 1 day for a silky texture. Add the gelatin into the cold water and let it rest. Let the water sugar and corn syrup boil well in medium heat.

Take it off the stove and add the gelatin and mix it. Add the milk jam to the mixture. Pour the warm mixture over the chopped white chocolate and let it rest for 5 minutes.

 Blend it with a blender for the best results.

The mixture is ready to use when it reaches 32 degrees. Add food dye to the mixture at this stage and mix it carefully.

Pour the mixture you have prepared on the cake and let the whole mixture flow. After resting for 1 hour in the refrigerator, add Bobajoys.

 You can use this technique for almost every cake and pie.
But remember that the best results come out with multi-layer cakes. Bobajoy flavored Mirror cake is ready.

Bon Appetit!