What does practice make?

Perfect, of course. This is a lesson it's wonderfully easy to remember in hindsight but by then it's too late. Today was spent cake decorating and a lot of my time was spent prepping the cake for a mirror glaze. However, as you may have guessed from my tone, things didn't go quite to plan.   Mirror glaze, or glacage brillant to give it its posh sounding French name, is poured over cakes where it sets with a mirror finish. I've seen it and thought that with the cake I had in mind a mirror finish would work a treat. What could be easier? Bake a sponge, shape it, cover it in butter icing, cool it and pour over the glaze. Easy! Practice? Who needs practice?   I did apparently because I would have found out very quickly that to get a nice even surface, the glaze should have a slope to run off so gravity can work its magic. What I found out was that by pouring it onto a flat surface I created a puddle. Added to which, I had shapes that I wanted coated in the glaze but all they did was make it even harder for the glaze to spread itself out.   Fortunately it has not been a total catastrophe. You can still make out the shapes and I was able to encourage the glaze to spread itself out a bit on top of which, the cakes recipients are six so as long as they get cake, they'll be happy.    I'd love to get it right so will probably be looking for any excuse to cover everything in glacage brillant to get some practice, though I'm sure it won't be too regular an event cos it's as far from healthy as I can produce without serving up kentucky-fried haribo star mix with marshmallow and candy floss sauce. You only get a sneaky peek today. The big reveal is tomorrow. Kirk out Chefsebastian.com