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:

Here's what you need: chocolate cake mixes, butter, vanilla, milk, powdered sugar, water, sugar, sweetened condensed milk, gelatin, white chocolate, black food coloring, navy blue food coloring, light blue food coloring, purple food coloring, pink food coloring, white food coloring

Galaxy Mirror Glazed 'Box' Cake Recipe By Tasty

chocolate

butter, softened

vanilla

milk

sugar

oz sweetened condensed milk, 1 can

gelatin

26 oz white chocolate, chopped, over 30% cocoa butter

black food coloring

navy blue food coloring

light blue food coloring

purple food coloring

pink food coloring

white food coloring

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Tasty

Galaxy Mirror Glazed 'Box' Cake Recipe by Tasty

Prepare the cakes according to the package, or use your favorite cake recipe.

To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.

Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.

Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.

Place the second cake over the layer of buttercream.

Frost the entire cake to create the crumb layer, creating a smooth surface.

Place the cake in the freezer to keep cold.

For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.

Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.

Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.

Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.

Pour the glaze through a sieve into a large bowl to remove any excess bubbles.

Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).

Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.

In the next bowl, add the navy blue food coloring and stir.

In the next bowl, add the lighter blue food coloring and stir.

In the next bowl, add the purple food coloring and stir.

In the next bowl, add the pink food coloring and stir.

When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.

Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.

Dip a brush into the white food coloring and fling it onto the cake to create stars.

https://vid.tasty.co/output/75707/landscape_480/1517348827

I used Justin Iso's mirror glaze recipe to make the cake I used for the Ocean Wave Mirror Glaze tutorial and it turned out awesome!&nbsp;

Mirror Cake Glaze Recipe

oz Granulated Sugar

oz Sweetened Condensed Milk

oz Water

tsp Gelatin Powder

Water

oz White Chocolate (high quality

White Food Coloring

Add the sugar and first quantity of water to a medium-sized saucepan and heat over medium-low heat, stirring occasionally.

Pour the  second quantity of water into the powdered gelatin and mix with a spoon. Leave to fully absorb for 15 minutes.

Combine white chocolate and sweetened condensed milk in large heat proof container

When the sugar and water mixture begins to simmer (do not boil), remove from the heat and add the bloomed gelatin. Stir until the gelatin has dissolved.

Pour the hot liquid on top of the chocolate chips and sweetened condensed milk and leave to sit for 5 minutes to melt.

Use a whisk or immersion blender to stir the glaze until the chocolate has completely melted.

Add the gel food coloring and stir until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool.

Once the glaze has cooled to 90º F / 32º C, pour it over the frozen cake which is on top of a cup, sitting on a tray or plate with a edge to catch the drips.

Leave the glaze to set for 5 minutes before using a hot knife to remove the drips.

Enjoy your cake right away or refrigerate until serving. Keep in mind that glaze loses it's shine after 24 hours so if you're making this for a client make sure you pour the same day as delivery.&nbsp;

Instructions

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

Mirror glaze is a sweet glaze made from sugar, sweetened condensed milk, chocolate and gelatin. It is poured over frozen cakes and desserts to make a super shiny coating that you can actually see your reflection in (hence the name mirror glaze). 

This is our most popular recipe on the website and people love making mirror glaze cakes! Add colors to change up the look of your mirror glaze cakes. 

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Mirror Glaze Recipe | Sugar Geek Show

Mirror glaze cakes don&#x27;t have to be hard! This simple recipe only uses 5 ingredients, and can be poured over a chilled buttercream cake.

Easy Mirror Glaze Recipe

sugar (300 grams)

water, room temp (180 grams)

sweetened condensed milk (170 grams)

digital thermometer

gel food coloring

Begin by mixing 1 envelope of about 2...

Begin by mixing 1 envelope of about 2 1/2 tsp gelatin in a bowl with 1/4 cup of water. Set aside to let it bloom while you begin the glaze.

Pour 1 1/2 cups of granulated sugar, 3/4...

Pour 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup sweetened condensed milk in a heatproof bowl.

Heat for 90 seconds on high power in...

Heat for 90 seconds on high power in the microwave.

Remove the mixture and stir the mixture. Pour...

Remove the mixture and stir the mixture. Pour in the bloomed gelatin, and whisk until the gelatin is fully dissolved. 

Melt the white chocolate chips in microwave by...

Melt the white chocolate chips in microwave by heating it in 30 second intervals, stirring between each interval. Once the white chocolate is fully melted, pour the chocolate into the warm gelatin mixture.

Carefully whisk mixture until fully combined. Pour through...

Carefully whisk mixture until fully combined. Pour through a sieve to remove any chunks of unmelted chocolate or stubborn bits of gelatin.

Continue to stir occasionally (to prevent a skin...

Continue to stir occasionally (to prevent a skin from forming), until the glaze has reached 90 degrees, or is just slightly warm to the touch.

Divide the glaze evenly between four bowls. Color...

Divide the glaze evenly between four bowls. Color them different shades using gel food coloring. To create this galaxy mirror glaze, color them blue, purple, black, and pink.

Pour each color of glaze back into one...

Pour each color of glaze back into one large bowl, alternating colors and drizzling the colors together as you pour them.

Place a chilled buttercream cake (in the freezer...

Place a chilled buttercream cake (in the freezer at least 10 minutes or the fridge for 1 hour) on top of a circular object smaller than the cake board, and set this on top of large baking sheet to catch the run-off glaze.

Begin pouring the glaze onto the center of...

Begin pouring the glaze onto the center of the cake, then slowly work out to the edges of the cake in a circular motion until the cake is fully covered.

Let the glaze continue to drip for about...

Let the glaze continue to drip for about 10 minutes then scrape away excess glaze from the bottom of the cake board using a small offset spatula. 

https://mediavine-res.cloudinary.com/video/upload/rm4j1y1tbgifcufgxxdr.mp4

<p>Mirror glaze cakes don&#x27;t have to be hard! This simple recipe only uses 5 ingredients, and can be poured over a chilled buttercream cake.</p>

Easy Microwave Mirror Glaze Recipe

This mirror glaze is a super easy, shiny and fun recipe, made when pouring chocolate, sweetened condensed milk and gelatin over frozen cake.

The Best Mirror Cake Glaze

Granulated Sugar

Sweetened Condensed Milk

Gelatin Powder

½ Cup | 125 ml Water

White Chocolate Chips

Gel Food Coloring

Frozen Cake

Add sugar, sweetened condensed milk, and water to a medium-hot saucepan over medium-high heat, stirring occasionally.

Pour the water into the powdered gelatin and mix it with a spoon. Let it swell for a few minutes.

When the sugar, sweetened condensed milk and water start to simmer, remove from the heat and add the swelled gelatin. Stir until the gelatin has dissolved.

Pour the hot liquid over the chocolate chips and let them melt for 5 minutes.

Stir the glaze with a whisk until the chocolate is completely melted.

Add the food colouring gel and stir until everything is well mixed. Let the glaze cool down.

Once the glaze has cooled to 37C | 90F pour it over the frozen cake which is on top of a cup sitting on a tray to catch the drips.

Let the glaze last 15 minutes before removing the drips with a spatula.

Put the cake in the fridge before serving and let it rest for a few hours.

Great British Baking Show, part II - Gluten-free Praline and White Chocolate Mirror-glaze Cake

eggs

yolks

vanilla extract

Tablespoon glycerin

Simona's flour mix

salt

hazelnuts

salt flakes

g sugar

g fish gelatine powder

heavy cream

g glucose syrup

Heat the oven to 350° Fahrenheit. Line the bottom of two 8u0022 cake pans with parchment paper and grease generously.

Melt the butter, then pour into a medium bowl and set aside to cool. Put the eggs, egg yolks, sugar and vanilla into the heatproof bowl of a stand mixer and whisk with a hand wire whisk until combined. Set the bowl over a pan of simmering water (the base of the bowl should not touch the water) and whisk. Using the hand whisk for a couple of minutes, just until the mixture feels warm when you dip in your little finger. and the sugar has dissolved - you shouldn't feel any gritty grains of sugar. Remove the bowl from the pan and put the bowl in place in the mixer fitted with the whisk attachment. Whisk on high speed until the mixture is thick and mousse-like and it has reached the ribbon stage.

Whisk the flour and salt into another bowl. Once the egg mixture is at ribbon stage, add the glycerin. Scoop out a cupful and stir it into the cooled butter; set aside. Add a third of the flour mixture on to the rest of the egg mixture and gently fold in. Repeat twice to mix in the rest of the flour, then fold in the butter mixture.

Divide the batter equally between the prepared pans, and bake for 20 to 25 minutes, until the sponges are well risen and golden, and they spring back slightly when touched.

Run a knife around the inside of each pan, and leave to cool on a cooling rack.

For the genoise sponge

Reduce the oven temperature to 325° Fahrenheit. Place the hazelnut onto a baking sheet and roast until golden brown, 10 to 15 minutes. Let them cool, then chop roughly and spread onto a baking sheet, lined with parchment paper that was previously greased.

Put the sugar and water into a medium pan and heat gently, until the sugar has dissolved. Turn up the heat and bring the syrup to the boil, until it turns a rich chestnut-colored caramel. Immediately pour it over the nuts on the baking sheet, covering them.

Quickly sprinkle the sea salt then leave until cold. Once set, break the praline into shards. Save a few of the best looking shard for the decoration, and grind the rest in a food processor to make a paste.

For the praline paste

Place the egg whites and sugar in the bowl of a stand mixer and whisk until well combined.

Set the bowl over a pan of simmering water (the base of the bowl should not touch the water) and whisk constantly until the mixture reaches the temperature of 150 degrees Fahrenheit on a sugar thermometer.

Remove the bowl from the pan and put it in place on the mixer fitted with the whisk attachment. ons.Whisk on high speed to make a thick white meringue. Keep whisking until the meringue has cooled to room  temperature, then start adding the butter by the tablespoon, until it's all incorporated and the buttercream is smooth and silky..

Fold 6 to 8 tablespoons of praline paste into the buttercream - according to your taste, the rest of the praline will be used for the decorations. Set aside.

For the Swiss buttercream

Put the sugar, water, and vanilla in a small pan and heat gently until the sugar has dissolved. Bring to the boil then simmer for a minute. Remove from the heat.

For the vanilla syrup

Use a cake board and place one sponge layer on top, crust side down. Brush generously with the vanilla syrup. Leave to soak for 10 minutes.

Transfer 1/4 cup of the buttercream to a small bowl for the piped decorations, cover and set aside. Spoon about a quarter of the remaining buttercream on top of the layer, and spread evenly.

Set the other sponge on top of the first layer, crust side up, and brush with the rest of the syrup. Leave for 10 minutes, then use half of the remaining buttercream to evenly coat the top and sides of the cake.  Chill until firm.

Repeat to cover the cake with the rest of the buttercream ( except for that reserved for decoration) - make sure this coating is completely smooth so the mirror-glaze doesn't have bumps. Now give the cake a thorough chilling in the fridge for about 30 minutes ( or freezer if time is short).

Assemble the cake

Put the gelatin in a microwave safe bowl with two tablespoons of cold water to bloom, for about 5 minutes.  Place the chocolate into a heatproof bowl.

Gently heat the cream, glucose, sugar and water in a medium pan, stirring constantly, until melted and smooth, then bring to the boil. Pour over the chocolate in a thin, steady stream, stirring gently until smooth.

Warm the gelatin in the microwave until it completely dissolves, then add tothe chocolate cream mixture and stir in until melted. Blitz with a hand blender to make sure the mixture is completely smooth - take care notto introduce froth or bubbles. Leave until cool and thickened but still fluid, stirring frequently.

For the mirror glaze

Remove the cake from the fridge and place on a rack set over a tray to catch the drips. Carefully pour the white chocolate mirror-glaze over the cake to completely and evenly cover the top and sides. Leave to set before transferring to a cake stand.To decorate the cake, spoon the reserved buttercream into a piping bag and pipe small 'dots' on to the top of the cake in a slightly diagonal line. Add the shards of praline and a little of the praline paste to this line and around the bottom.

Finish assembling the cake

This recipe will make five 3-inch dome cakes. It can also be made and assembled in one 9-by-5-inch loaf pan, or doubled and assembled in an 8 or 9-inch round silicone pan or springform pan.

Top 8 mirror glaze recipes from across the web

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Top 8 mirror glaze recipes from across the web

The most viewed 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

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Mirror Cake Glaze Recipe

Easy Mirror Glaze Recipe

The Best Mirror Cake Glaze

Great British Baking Show, part II ...

Chocolate Covered Strawberry Mousse...

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