mirror glaze cake

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:

Hazelnut Chocolate Mirror Glaze Cake

unsweetened chocolate, chopped

cocoa powder

espresso powder

brown sugar

sugar

all-purpose flour

salt

baking soda

vanilla extract

hazelnut bakery emulsion

unsalted butter,

buttermilk

blanched hazelnuts, toasted

cones,

70 % dark chocolate, chopped

dark corn syrup

hazelnut liqueur

hazelnut praline paste from above

heavy cream

icing sugar

sea salt salt, divided

% chocolate

gelatine powder

light corn syrup

sweetened condensed milk

white chocolate, chopped fine

70 % dark chocolate,

gold sprinkles

Preheat oven to 350F/180 C. Grease, flour and line with parchment paper two 10-inch heart-shaped pans or two 9-inch round pans.

Combine chocolate, cocoa, espresso powder and hot water in a medium heatproof bowl or double boiler, set over an inch of barely simmering water. Stir constantly with a rubber spatula until chocolate is melted, 1-2 minutes. Then add 2 tbsp (25 g) granulated sugar and cook, stirring until thick and glossy, 1-2 minutes. Remove from heat and set aside to cool.

Whisk flour, baking soda and salt together in a medium bowl. Set aside.

Combine buttermilk, hazelnut emulsion and vanilla in a small bowl. Set aside.

Using a stand mixer with the whisk attachment, whip egg and egg yolk on medium speed until combined. Add brown sugar and remaining granulated sugar. Increase speed to high and whip until doubled in volume, about 2-3 minutes.

Change from the whisk to the paddle attachment and add cooled chocolate mixture. Mix on medium speed until fully combined, 30 – 45 seconds. Scrape down the bowl.

Add butter, one piece at a time, mixing 10 seconds after each addition.

Add flour in 3 additions, alternating with milk in 2 additions, mixing to incorporate between each addition.

Remove bowl from mixer and give a final stir by hand, making sure to incorporate anything from the bottom of the bowl that didn’t get mixed in.

Divide batter between prepared pans and smooth tops with a rubber spatula.

Bake until a toothpick inserted in the centre comes out clean, 15-20 minutes.

Let cakes cool in pans on a rack for 10 minutes then remove from pans, discard parchment paper and cool completely on racks, about 2 hours.

Heat sugar with 4 tbsp water over medium heat until it reaches a golden caramel colour. Do not stir the mixture or it may crystalize. You can shake the pan every so often to combine.

Pour in the toasted hazelnuts and mix with a greased heat-proof spatula.

Turn out onto a foil or silicone lined baking sheet and smooth to an even layer. Allow the praline to cool and harden.

Break off 2/3 of the praline and process to a paste in the food processor with hazelnut emulsion. Set aside 150 g for the paste to add to the hazelnut mousse. Put the rest into a bowl for the hazelnut crunch.

Roughly chop the rest of the praline and add to the paste that has been set aside for the crunch along with the waffle cone pieces. (the chocolate will be added just before the cake assembly.)

Whisk together sugar, water and 3/4 tsp salt in the medium saucepan.

Cook over medium-high heat until the mixture turns an amber caramel color, gently shaking the pan every so often. DO NOT STIR or your caramel may crystallize!

Remove the pan from heat and whisk in butter and cream. Be careful, as liquid may bubble up.

Transfer caramel sauce to a bowl and chill in the fridge until ready to use. If the mixture hardens, you can soften it in the microwave by reheating for 20-30 seconds.

Combine gelatin and 4 tbsp water in a small bowl. Let sit for 5 minutes.

In a heat-proof bowl, combine egg yolks, 2 tbsp water, corn syrup, and hazelnut liqueureur.

Beat over a pot of simmering water until the mixture is thick and forms ribbons. The temperature of the eggs should reach 160F. Remove from heat.

Microwave the gelatin for 20-30 seconds until melted. Add to the egg mixture. Beat the mixture until it is cool.

In a separate bowl, whip the cream, sugar, hazelnut emulsion and vanilla to stiff peaks. Gently fold into the egg mixture and set aside.

Line one of your pans with plastic wrap that goes over the edges of the pan. Lay one cake layer inside the pan. If you have acetate to make a collar, tuck it around the perimeter of the cake, between the cake and the pan. This will help to make your layers more even on the sides.

Brush the cake with 1/2 tbsp hazelnut liqueur.

Complete the praline crunch by melting the chocolate and adding reserved chopped hazelnuts, hazelnut paste and waffle cones. Spread over the cake. Freeze for 15 minutes to solidify the chocolate.

Soften the caramel in the microwave, if needed then spread over the hazelnut crunch layer. Sprinkle with 1/4 tsp sea salt. Freeze 30 minutes.

Spread the hazelnut mousse over the caramel layer. Brush the 2nd cake layer with 1/2 tsp hazelnut liqueur then place over top of the hazelnut mousse. Freeze the cake for 2 hours until the mouse has solidified.

30 minutes before removing the cake from the freezer, Pour 150ml (2/3 cup) of the double cream into a small pan and bring to just below boiling point. Pour over the chopped chocolate and stir to a smooth ganache. Stir in a pinch of salt. Leave to cool to lukewarm.

Meanwhile, whisk the remaining 250ml (1 cup) of cream and vanilla to soft peaks and fold into the cooled ganache, one third at a time.   Put in the fridge for 20 minutes to firm up a bit.

Turn the cake out onto a cake board that is about 1 cm larger than the cake. Spread the chocolate mousse over the top and sides of the cake in an even layer. Chill in the freezer until completely frozen. I recommend overnight. Once the cake is frozen, use a butter knife to smooth out any bumps in the mousse so that they don't show through the glaze.

In a small bowl, mix together gelatin and 80 g water. Let sit for 5 minutes.

In a medium saucepan, bring sugar, corn syrup and 100 g water to a simmer. Stir frequently until sugar is dissolved.

Add bloomed gelatine and sweetened condensed milk.

Place the two chopped chocolates in two separate bowls. Pour 490 g of the condensed milk mixture over the dark chocolate and 240 g over the white chocolate. Let sit for 5 minutes. Blend mixture with a whisk or immersion blender

Strain each mixture into separate containers to get rid of any bubbles

Stir the gold powder into the white chocolate mixture.

 Let cool to 32-35 C (90-95 F). Pour the white chocolate mixture into the dark chocolate mixture. Give a gentle stir to mix the colours slightly.

Place your frozen cake on top of an overturned bowl or baking pan that is smaller than the cake, set in a rimmed baking sheet to catch the glaze that drips off. Pour glaze over top of cake starting from the center and then going over the top in any pattern you would like. Let set for 15-20 minutes.

Use a knife to cut drips off the bottom of the cake then move to a cake plate. Press gold sprinkles into the bottom edge for a more clean edge, if you wish.

Full Mirror Glaze Galaxy Cake recipe with colorful galaxy cake pop planets, a galaxy cake, a galaxy vanilla buttercream, and a galaxy mirror glaze. Outside a shiny and colorful galaxy mirror glaze and inside a galaxy cake with four different planets.

Mirror Glaze Galaxy Cake Recipe

eggs

white sugar ((100 grams))

butter, soft ((113 grams))

flour ((120 grams))

tsp baking powder

tsp salt

milk, room temperature ((240 milliliters))

flour ((270 grams))

butter ((170 grams))

white sugar ((250 grams))

vanilla bean* (or 1 tsp vanilla extract)

butter ((340 grams))

sugar,

vanilla vanilla

tbsp milk

water ((180 milliliters))

7 1/2 tsp powdered gelatin ((35 grams))

white couverture chopped ((12 oz / 350 grams))

white sugar ((300 grams))

water ((90 milliliters))

corn syrup ((245 grams))

sweetened condensed milk ((230 grams))

Microwave butter for about 15-20 seconds until very soft and a bit melted. Set aside.

Preheat oven to 350°F / 175°C.

With a handheld or stand mixer fitted with a whisk or paddle attachment, mix eggs on medium-high speed until combined for about 1 minute. Add sugar and mix until light and creamy for about 2-3 minutes. Add butter and mix until creamy. In the end, add flour, baking powder, and salt and mix until fully combined and smooth.

If you want to make the same planets like me, separate batter in 6 bowls and color with navy blue, purple, green, Aztec blue (teal tone), yellow, red, and white. Use gel or paste food coloring. Depending on your food coloring brand, add a few drops to your batter until you reach the desired color.&nbsp;If you want to use more of one color and less of another, consider the required amount of batter per color while separating into bowls. I added to every portion a bit of white to lighten up the colors.

Use a 20 cake pop mold. Spoon red and yellow batter into a few mold for the sun (the side of the mold without the holes). Blue and green (with a bit of white if desired) for the Earth, teal with a bit of white for Uranus, and purple with a bit of white for Neptune. Fill until level with a very slightly heaping and draw a few swirls with a skewer. Place the second side of the cake pop mold on top (the one with the hole) and close tightly.&nbsp;Bake for about 18-20 minutes. I baked mine for 20 minutes. Let cool in the mold&nbsp;until you are done with the cake batter. Set aside.

Galaxy Cake Pop Planets

Line two 8-inch baking pans with parchment paper by cutting 8-inch circles for the bottom and about 2-3 inch wide strips for the sides. Use very less baking spray underneath the paper that it sticks to the pan for easier filling.

In a&nbsp;small&nbsp;bowl, whisk milk and egg whites until combined. Set aside.

In another small bowl combine flour, baking powder, and salt and stir to combine. Set aside.

With a handheld or stand mixer fitted with a whisk or paddle attachment mix butter and sugar on medium speed until creamy and combined for about 1-2 minutes. Add vanilla* and mix until combined. Mixing on low speed, alternately add dry and wet mixtures, beginning and ending with dry ingredients. I added the dry ingredients in 3 batches and the wet ingredients in 2. Mix until smooth and combined.

I used 4 colors for the galaxy cake batter. Black, white, pink, and Aztec blue (teal tone). Divide batter into 2 big and 2 small bowls. Add black food coloring and white food coloring in the two big bowls and pink and a bit of Aztec blue in the two small bowls. Add white if you want to lighten up the colors.&nbsp;

Spoon about 1/4 of the colored batter alternately in the two pans equally until the bottom is covered. Gently draw a pattern. Be careful that you don't mix up the colors. Place 10 cake pops planets in each pan. Spoon remaining batter on top of the planets.&nbsp;Bake for about 27-30 minutes until a toothpick centered in the middle comes out clean (don't pick inside a cake pop). Let cool in pans for about 10 minutes then transfer to a wire rack to cool completely.

Galaxy Cake

Mix butter with a whisk attachment on medium speed until creamy for about 2 minutes. Add 1 cup sugar at the time and mix on low speed until combined. Add salt and mix to combine. Mix in vanilla* and milk until smooth and fully incorporated. Divide buttercream into 4 bowls. I used black, white, blue, and pink. Add white to lighten up the colors if desired.&nbsp;Spoon the colored buttercream alternately into a piping bag.

Galaxy Vanilla Buttercream

Place bottom cake layer with a cake board underneath on a turner. Pipe a thin layer of buttercream on top.&nbsp;Even with a big offset spatula by placing the edge of the spatula on top of the cream horizontally&nbsp;and spin the cake around. Place the second cake layer on top. Pipe remaining buttercream on top and the sides until the cake is fully covered. Level the top with the spatula like you did with the bottom cake layer until buttercream is smooth and even.&nbsp;

To level the buttercream on the sides, plant the spatula next to one side uprightly and spin the cake around. Take care that you keep the same angle while spinning the cake around. Smooth the edges by leveling the top again and push frosting very slightly and carefully to the edges. Then level the edges on the sides again and repeat until edges are smoothed.

Freeze cake with the board underneath for about 1 hour that the buttercream is very firm and doesn't melt away while glazing.

Frost the cake

Add ¾ cup of water and gelatin in a small bowl and stir to combine. Let bloom for about 10 minutes. It needs to be firm to touch.

Place chopped couverture in a big bowl and set aside.

In a small saucepan bring sugar, 3/8 cup water, and corn syrup over medium heat to a boil and simmer for about 2-3 minutes. Remove from stove and stir in bloomed gelatin and condensed milk until combined. Pour over couverture, cover with a towel and let stand for about 2 minutes.&nbsp;

Mix with a handheld emersion blender until smooth, and no lumps remain. Strain and separate mirror glaze in 5 bowls. Two big ones, and 3 smaller ones.&nbsp;Add Aztec blue and navy blue in a 3:1 ratio in one big bowl. Add black and navy blue in equal amounts to the second big bowl. In the 3 small bowls, add purple, pink, and Aztec blue (teal tone). Add white to brighten up the colors if needed.&nbsp;

Galaxy Mirror Glaze

Line a cookie or baking sheet with parchment paper. Place a vase upside down in the middle. Remove cake from the freezer and place on top of the vase.

The mirror glaze needs to be 90°F / 32°C while glazing that it is not too thin and not too thick. Use a candy thermometer. When your glaze is too hot, let it stand until it cools down a bit. This will go very fast. Otherwise, the glaze doesn’t stick to your cake and is too runny. When the glaze is too cold, it is too sticky, and you can’t pour it over your cake. In this case, warm it up in the microwave for a few seconds.

Pour the blue from the first big bowl into the very dark space blue in the second big bowl. Give it a few gentle swirls and draw a pattern. Don't mix up the colors.&nbsp;Pour over cake beginning on the top and then let drip over the sides until the cake is fully glazed.&nbsp;Drip with a spoon a few lines of teal, purple, and pink on top. Go with the lines of the light and dark blue pattern.&nbsp;

Brush with a big offset spatula over the top of the cake to smooth the colors. Sprinkle a bit of black pearl dust and white food coloring on top of the cake with a brush.

Let dry for about 1/2 hour then transfer to the fridge and chill for 2 hours. Cut cake with a very warm knife (warm with hot water then dry) for best cutting results. Store leftovers in an airtight container in the fridge up to 3 days.

Glaze the cake

https://content.jwplatform.com/videos/BubNv10x.mp4

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)

chocolate

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.

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