New This Month

Chocolate Glaze for Miniature Yellow Butter Cakes

Top our Miniature Yellow Butter Cakes with this glaze.

  • Yield: Makes 3/4 cup

Source: Martha Stewart Living, October 2009


  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream


  1. Place chocolate in a small bowl. Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate. Let stand for 2 minutes, then stir to combine. Pour glaze over cakes. Glaze can be refrigerated for up to 5 days. Reheat glaze in a double boiler or a heatproof bowl set over a pot of simmering water before using.

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