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.
Servings: 8
Calories: 406kcal
Equipment
Ingredients
Mirror Glaze Recipe
- 2 tbsp (15g) powdered gelatin
- ⅓ cup (80ml) cold water to bloom the gelatine
- 1 cup (200g) granulated sugar
- ¾ cup (200g) liquid glucose or light corn syrup
- ⅓ cup + 1 tbsp (95ml) water
- 5.3 oz (150g) sweetened condensed milk
- 7 oz (200g) white chocolate chips
- selection gel food colors
You Will also Need
- 1 8-inch layer cake covered in buttercream frozen for at least 2 hours
- luster powder optional
- selection of sprinkles optional
Instructions
Prepare the mirror glaze
- Put the powdered gelatin in a small bowl and add the cold water. Allow it to 'bloom' - it will swell and become almost solid. Set aside.2 tbsp (15g) powdered gelatin , ⅓ cup (80ml) cold water
- 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 gelatin until it melts.
- Add the condensed milk and stir until smooth.5.3 oz (150g) sweetened condensed milk
- Put the 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.7 oz (200g) white chocolate chips
- 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.selection gel food colors
- 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 89°F (30°C) before using with a digital thermometer. It can be a couple of degrees either side of this temperature.
Pour glaze over the cake
- Remove the cake from the freezer. Place on tin set over a rimmed tray to catch the excess glaze.1 8-inch layer cake covered in buttercream
- 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 cake, starting at the edges and moving in towards the centre.
- Drizzle the contrasting colours over the top to create and interesting pattern – work quickly before the glaze has a chance to set.
Finishing touches
- Add a dusting of luster powder and any other decorations if you like. Leave the glaze to set and cake to come to room temperature before serving.luster powder, selection of sprinkles
- If you are not serving immediately, keep in the fridge until ready to slice.
Video
Notes
- Set up your work station so that everything is ready – once the glaze is made you will need to work quickly. Oh and a personal tip from me to you – don’t wear a fuzzy sweater!
- Temperature is the key! Use your Thermapen to check the glaze has reached the optimum temperature before pouring. Continue to check the temperature especially in smaller bowls, you might need to quickly reheat those in the microwave if they cool too quickly.
- Choose your colour scheme and if
- you are unhappy with the colour of your mirror glaze cake then allow it to set first. Use a small amount of an accent colour (make sure it is heated to the right temperature) then add a small pattern over the cake to add visual interest.
- Use a pin to pop any small air bubbles in the glaze before it sets.
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
