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5 from 1 vote

Mirror Glaze Cake

Follow my easy mirror glaze recipe to glaze any cake. You will need a cake covered in buttercream with a smooth finish that has been frozen for at least two hours or overnight.
Prep Time15 mins
Chilling time for cake2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Continental
Keyword: Mirror Glaze, Mirror Glaze Cake, Mirror Glaze Recipe
Servings: 8
Calories: 406kcal
Author: Lucy Parissi | Supergolden Bakes

Ingredients

Mirror Glaze Recipe

    Makes enough to cover a 20cm/9in layer cake or frozen cheesecake

    • 2 tbsp powdered gelatine (15g)
    • 80 ml | ⅓ cup cold water to bloom the gelatine
    • 200 g | 1 cup granulated sugar
    • 200 g | 7oz corn syrup / glucose
    • 100 ml | 1/3 cup + 1 tbsp water
    • 150 g | 5.3oz sweetened condensed milk
    • 200 g | 7oz white chocolate chips or a bar chopped into small pieces
    • selection of soft gel paste food colours
    • lustre powder optional
    • selection of sprinkles optional
    • 1 cake covered in buttercream frozen for at least 2 hours

    Instructions

    • Put the powdered gelatine in a small bowl and add the cold water. Allow it to 'bloom' - it will swell and become almost solid. Set aside.
    • Put the sugar, corn syrup and water into a saucepan and heat until sugar dissolves. Do not allow it to boil.
    • Take off the heat and stir in the gelatine until it melts.
    • Add the condensed milk and stir until smooth.
    • Put the chopped chocolate into a bowl and pour the hot mixture over it. Allow it to sit for a couple of minutes then stir slowly using a balloon whisk. Start from the centre and increase your stirring motion outwards until the glaze is completely smooth.
    • Strain the glaze using a fine sieve and discard any solids.
    • Add a small amount of your base colour into the glaze and stir until smooth. Adjust until you are happy with the colour.
    • Pour a small amount of the glaze into three smaller bowls and tint each bowl a complementary colour (I used blue, black and purple).
    • Check your glaze has reached 30C/89F before using with a digital thermometer. It can be a couple of degrees either side of this temperature.
    • Remove the cake from the freezer. Place on tin set over a rimmed tray to catch the excess glaze.
    • Smooth the top of the cake with a palette knife so it is as even and smooth as possible.
    • Pour the base colour glaze over the entire cheesecake, starting at the edges and filling in the centre.
    • Drizzle the contrasting colours over the top to create and interesting pattern – work quickly before the glaze has a chance to set.
    • Add a dusting of lustre powder or other decorations if you like. Leave the glaze to set and cake to come to room temperature before serving.
    • If you are not serving immediately, keep in the fridge until ready to slice.

    Video

    Notes

    Mirror Glaze Equipment & Ingredients

    This is the type of recipe that demands a certain set of tools and ingredients (contains affiliate links)
    • Sugar, water and glucose (or corn syrup)
    • Powdered gelatine
    • Sweetened condensed milk
    • White chocolate - ideally good quality white chocolate chips or a bar cut into very small pieces
    • Food coloring in a variety of strong tints - my favourite brand is Americolor 
    • White Lustre powder (Sugarflair is my preferred brand)
    • Sprinkles and decorations (optional - work with your colour theme)
    • You will also need a frozen cake that’s covered in a smooth coating of buttercream – ideally Swiss Meringue buttercream
    • Thermapentemperature is absolutely key in making mirror glaze, do not attempt the recipe without it. If the glaze is too hot it will simply drip off the cake. 

    Nutrition

    Calories: 406kcal | Carbohydrates: 77g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 141mg | Fiber: 1g | Sugar: 61g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg