chocolate mirror glaze

Recipe video above. Deceptively easy - if you follow my steps! The 3 key things for a flawless, reflective mirror glaze are:1. Smooth frosting and level cake - because bumps and dents show up on shiny glazes. See my tutorial for How to Make Frosting Smooth on Cakes; 2. Ensure the glaze is completely smooth (just follow my recipe); and3. Ensure the glaze is at 30°C/86° so it spreads smoothly for a thin, flawless finish. Proper Mirror Glazes are no thicker than 3mm and are not made with condensed milk, for superior results (read in post for more info).Inactive cooling time includes time to cool Chocolate Ganache though directions to make and spread are in separate recipes (see Ganache recipe and Smooth Frosting post).

Chocolate Mirror Glaze

x 20cm / 8" chocolate cake (2 layers) ((Note 1))

batches Dark Chocolate Ganache ((Note 2))

water ((just cold tap water))

tsp gelatine powder ((Note 3))

water

cream (, pure / regular whipping cream (Note 4))

cocoa powder (, unsweetened, preferably dutch processed (Note 5))

+ 2 tbsp white sugar (, caster/superfine (Note 6))

Gold dust and gold leaf ((Note 7))

Refrigerate cake layers for at least 1 hour until well chilled (for easier handling). Then trim cake to make it level and frost cake with chocolate ganache so it&#039;s smooth and level by following the tutorial in this post: How to Frost Cakes Smoothly.

After the Ganache is smooth and level, refrigerate for at least 1 hour before coating with Mirror Glaze.

Cake and Ganache Frosting preparation:

Bloom gelatine: Place water in a small bowl. Then sprinkle gelatine across surface, mix just so all the powder is wet. Leave for 5 minutes - it will become like a rubber consistency. (This is called &quot;blooming gelatine&quot;)

Whisk cocoa and water: Place cocoa and water in a medium saucepan then mix until virtually lump free - it will be like a paste.

Add cream and sugar: Add a splash of cream then mix - it will loosen up. Add remaining cream and sugar, then GENTLY mix to combine - do not mix vigorously, do not use a whisk (Note 7).

Bring glaze to boil: Turn stove onto medium high heat. As soon as it comes to the boil, remove from the stove.

Dissolve gelatine: Add gelatine lump, then GENTLY stir until it dissolves and you have a smooth glossy glaze. There may be some white foam - that&#039;s ok.

Make Mirror Glaze:

Strain 1: Using a shallow bowl and small fine mesh strainer, strain the glaze into a bowl so the glaze falls the bare minimum distance. If you pour from a height, this creates bubbles = bad!

Bubble Check: twist the bowl back and forth between your hands rapidly - this will make any bubbles rise and gather in the centre. If you see bubbles, see Note 8: Bubble Troubleshooting.

Cool glaze: Cover with cling wrap, pressing the cling wrap onto the surface of the glaze to prevent a skin from forming. Cool on the counter for 2 hours until it reaches 30°C/86°F. See Note 9 for overnight refrigeration.

Strain 2: Just before pouring over the cake, strain the glaze into a jug. As before, tilt the jug and strainer as you pour the glaze in to minimise the distance the glaze has to fall.

Cool &amp; Strain Mirror Glaze:

Transfer cake to rack: Remove cake from fridge, transfer onto a rack. (Note 9 for how I do it) Place rack on a tray to catch the run off.

Pour over mirror glaze: Starting in the middle of the cake, pour the glaze on, moving around in a circle gradually moving to the outer edge of the cake, to make the glaze spread across the surface and drape like curtain down the sides. Try to do it in one motion without breaking the pour for the most perfect surface, and pour with confidence with a thick stream rather than a thin drizzle (might set too quick and leave drips).

Ensure all sides are fully coated - if not, quickly do a little pour to coat the naked patches.

Transfer cake to platter: Before the mirror glaze sets (takes ~10 minutes), move the cake to a cake platter (Note 9 for my method).

Fix blemishes - use excess glaze on the tray to fill gaps / tears, then smooth over with a warm palette knife (either lightly warm with a blow torch or dip into warm water and wipe). See video for demo.

Glazing!

Use a tall jug and fill with warm tap water. Dip a knife in, then wipe dry. Make one cut.

Then clean knife, dip in warm water, dry, make another cut to cut one wedge. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! See note for storage

The Perfect Slice with neat layers:

The Speckled Robin&#39;s Egg Cheesecake is a fantastic mix of flavors and textures, blending the creamy goodness of classic cheesecake with a nice crunch from bits of Oreo. Wrapped up in a silky chocolate ganache nest, it brings in a rich chocolate taste that goes perfectly with the smooth cheesecake.

Speckled Robin's Egg Cheesecake

g cream cheese

sugar

tsp vanilla extract

heavy cream

tsp gelatine (powder)

water (hot)

Oreo Cookies (crushed)

Oreo Cookies (left whole)

dark chocolate

g heavy cream (hot)

water (cold)

70 g sweetened condensed milk

g white chocolate

g glucose

g sugar

blue food color

cocoa powder

vanilla extract (more if needed)

Begin by blending the softened cream cheese with sugar in a large bowl using a hand mixer on medium speed until the mixture is smooth and creamy.

Add vanilla extract and the chilled heavy cream, continuing to mix until the mixture thickens to a firm consistency.

In a small bowl, combine gelatine powder with hot water, stirring until fully dissolved.

If undissolved granules remain, briefly microwave the mixture for 5 seconds, then stir again.

Slowly add this gelatine mixture to the cream cheese mixture, mixing thoroughly to ensure it is well incorporated.

Gently fold the crushed Oreos into the cream cheese mixture using a silicone spatula, ensuring even distribution without deflating the mixture.

Transfer the cheesecake mixture into a piping bag fitted with a large round tip. Pipe the mixture into silicone egg moulds, leaving a slight space at the top.

Press a whole Oreo onto each filled mould, ensuring it&#39;s slightly embedded.

Freeze the moulds overnight to set.

Cheesecake Egg

Place the chopped dark chocolate in a bowl. Pour hot heavy cream over the chocolate, letting it sit for a minute to melt the chocolate, then stir until smooth and glossy.

If chocolate lumps persist, microwave the mixture for 30 seconds and stir again.

Allow the ganache to cool in the refrigerator, stirring every 10 minutes until it reaches a piping consistency.

Chocolate Ganache Nest

Sprinkle gelatine over cold water in a small bowl, mixing gently. Allow it to bloom for 5 minutes.

In a saucepan, combine glucose syrup, water, and caster sugar.

Stir over low heat until the sugar dissolves, then increase the heat, bringing the mixture to a boil.

Boil for one minute or until it reaches 103°C/217°F on a candy thermometer.

Pour the hot syrup over the combined sweetened condensed milk and white chocolate in a heatproof jug. Let it sit for 5 minutes without stirring to allow the chocolate to melt.

Use an immersion blender to mix the contents until smooth, taking care to keep the blender submerged to avoid introducing air bubbles.

Add blue gel food coloring and blend again until the color is uniform.

Allow the glaze to cool to a pouring temperature of 32-35°C (89-95°F), checking with a candy thermometer.

Blue Mirror Glaze

Carefully remove a frozen cheesecake egg from its mould. Place it on a small cup or stand over a plate to catch excess glaze.

Pour the cooled blue mirror glaze over the egg, ensuring even coverage.

Mix cocoa powder with vanilla extract in a bowl to create a thin, paint-like consistency.

Dip a food-safe brush into the mixture and flick the bristles with your finger to create speckles across the glazed cheesecake eggs.

Apply a small amount of ganache onto a cake board as adhesive.

Transfer the glazed egg onto the board.

Fill a piping bag with the remaining ganache and pipe around the base of the egg to form a nest.

Assembly and Finishing Touches

I can't wait to make these for my bible study ladies! It's eggs-actly what I needed!

https://www.youtube.com/watch?v=QlsCkUY3U_g

↓↓↓↓↓↓↓ Click for the Written Recipe ↓↓↓↓↓↓↓

Written recipe: https://cupcakesavvyskitchen.com/speckled-robins-egg-cheesecake-recipe/

EQUIPMENT/INGREDIENTS (Affiliate)
Visit my Amazon Storefront for my fave equipment:
https://www.amazon.com/shop/cupcakesavvy

RECIPES YOU MIGHT LIKE:
https://youtu.be/klmuLxDadzw?si=-ulxmCaZkzq5cJCg
https://youtu.be/_9htelFjYRU?si=wCkg4qFvpawlzcQM
https://youtu.be/hu9nZlgaDWE?si=TpXuX6YN4bdC_R8O

FOLLOW ME:
https://www.facebook.com/CupcakeSavvy/
https://instagram.com/cupcakesavvyskitchen/
http://www.cupcakesavvy.com.au/
https://www.youtube.com/channel/UCmzkM2dXSzPpay-kh1Aqfog


MUSIC: 
Sweet as Honey - Silent Partner
Spring in My Step - Silent Partner
Blue Skies - Silent Partner

#EasterEgg #Eggless #Cheesecake

Eggless Mirror Glaze Speckled Easter Egg Cookies and Cream Cheesecake Entremet

Top 2 chocolate mirror glaze recipes from across the web

The most viewed chocolate mirror glaze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Mirror Glaze

Speckled Robin's Egg Cheesecake

Top 2 chocolate mirror glaze recipes from across the web

The most viewed chocolate mirror glaze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Mirror Glaze

Speckled Robin's Egg Cheesecake

The most viewed chocolate mirror glaze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine