It’s inevitable, no matter how gently you stir them. Not just for how professional and impressive it looks, but also for the flavour and how it eats. If you need coat a patch you missed on the side, just pour down the edge of the cake only, to minimise risk of faint “puddle” lines on the top of the cake. Checklist before you start pouring to ensure you nail it! More than anything, Mirror Glazed Cakes require patience. Hence a fluffy meringue frosting, say, is no good. Chocolate Mirror Cake, Chocolate Mirror Glaze, Mirror Glaze, Mirror Glaze Cake, I love hearing how you went with my recipes! The goal of the cake is to not only look stunning, … Why not have fun making a shiny mirror glaze cake that looks like a mirror? How much leafs of regular gelatin would I need to make this glaze? Mirror glaze actually isn’t hard to do if you follow some key tips that will ensure success, even if you’re a first timer. That might sound slightly unappealing but when executed properly, it functions as a very, very thin layer of soft jelly encasing a frosting or mousse of some sort underneath. By keeping the head and blades under liquid, it avoids bubbles getting into the mixture. It’ll just be a short 2 layer cake. I put leaf sprinkles on my cake. Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. The glaze itself is very thin, maybe a millimeter thick or so. And here’s some final words of encouragement I have to offer: So what if it’s not perfect?? 2. Pour! Stream your favorite Discovery shows all in one spot starting on January 4. I will try it again as the glaze enhances the taste of chocolate throughout the cake. Adjust the consistency with milk as desired. Powdered gelatine works just fine and it’s readily available everywhere. 19.7k members in the Cakes community. Version History. No matter what you are pouring the Mirror Glaze over, it needs to be as smooth and level as humanly possible because the light reflected by the glaze will emphasise imperfections that you never normally notice with regular cakes. I just made this cake for turkey day I have never ever attempted such a cake. Not once, but twice! Pull wedge out and marvel at the perfect layers before continuing to cut more slices! beautiful. Press J to jump to the feed. More on alternative Mirror Glazes below. And more importantly, it is still going to taste 100% amazing! Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Dip a knife in, then wipe dry. Required fields are marked *. For me personally, this has been the single most well received cake by friends and family in the 6 years since I started this website. Chocolate Mirror Glaze – or Glacage Chocolat in French – is the most stunning of all cake glazes! Join my free email list to receive THREE free cookbooks! Bloom the gelatin. Smooth frosting and level cake – because bumps and dents show up on shiny glazes. Your glaze is at 30°C/86°F (give or take 2 degrees); You strained into the pouring jug just before using it; and. This Mirror Cake Glaze gives the wow factor to any cake, a perfectly flawless mirror reflection. I followed all your directions, the only thing I got a little problem with is transferring the glazed cake, but I’m glad I did it! Some recipes call for melted chocolate and condensed milk instead of cream. Strain – Slowly strain the liquid into a bowl, positioning the strainer such that you minimise the distance the liquid falls from the saucepan into the strainer, and also from the base of the strainer into the bowl. Little smears like you see on the side of the cake below don’t matter – the glaze will hide those as it runs over it. This will cause dragged, untidy bits around the base of the cake when you move it. 3. Try not to drop a … Sprinkle your gelatin over the cold water and let bloom for 5 minutes. Made from only a handful of ingredients and no special equipment, if you’ve ever wanted to make a dessert to impress this is it! You just need to cook clever and get creative! Thank you! Pour the glaze over the cake, then let it stand to set before transferring to a cake stand. If you see a whitish foam on the surface, that’s ok too and is easy to deal with; just leave it for now. Bloom gelatine – put a small amount of water in a small bowl then sprinkle gelatine over. But it’s not as nice to eat because it makes the glaze thicker than ideal (more like 4 – 5mm), so you perceive a bit of jelly texture. So here are some tips on how to rectify Mirror Glaze blemishes: This is what I used to decorate my cake: Gold leaf and gold dust, purchased from Woolworths in Australia (it’s our equivalent of Walmart in the US and Sainsbury’s in the UK). Pour with confidence! Position the strainer and tilt the jug so you minimise the distance the liquid falls so you don’t create any bubbles. But the mousse would need to be hard chilled overnight. All rights reserved. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Glossy! See notes for storage. Wish me luck. N x. It looks so sinfully rich and yet it is not – because the Mirror Glaze is wafer thin, and the ganache layer is not that thick either. You don’t need to possess an expert’s hand with the pouring action. N x. Hi Nagi, I want to use your glaze recipe for my orange chocolate cake. Also you will get a skin on the surface which creates unsightly lumps in the glaze. Any revised recipe to make different color? I hope there’s a way I can send a photo of how my cake looks like. I want to make a mirror glazed galaxy cake which requires different color blended. It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) The ingredient that makes Mirror Glazes so shiny is gelatine. How you mix the colors is up to you! Spread a small amount of Buttercream Frosting onto an 8-inch cake board. I attempted this glaze and it came out 90% great, there were gaps where the glaze did not cover some areas of the sides. Extended schedule: (about 30 to 60 minutes of active time per day) Day 1: Make the caramel. A mirror glaze is a way to glaze a cake that produces a highly reflective surface. It makes it easier to spread the frosting smoothly. 4. Swiss Meringue or French Meringue Buttercream. It makes the glaze set into a glossy, thin layer of what is essentially chocolate jelly. Mirror Glazes take 5 to 10 minutes to set. Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds. I was planning to make this on Christmas Eve coz we will be hosting the dinner for our relatives. Strain into jug – Once it reaches the target temperature, strain it into a jug ready for pouring over the cake. Press question mark to learn the rest of the keyboard shortcuts. Beat in the eggs one at a time, scraping down the bowl as needed. My boys are at the stage where they simply inhale food to feel full. Make your own mirror glaze cake. I think I used a small whisk and realized the instructions said not to use a whisk….lol…..it came out great still. Your email address will not be published. Melt gelatin for 5 seconds in … Otherwise, refrigerate – you don’t need to cover an uncut cake because the mirror glaze seals it! 1. Since gelatine liquifies when heated and the glaze is so thin, the warmth of your mouth causes the glaze to instantly melt in your mouth when you eat it. Refrigerate to set and chill, about 3 hours. Don’t worry, the surface will still be flat. Mix – it will set into a thick paste. It will take a minute or two of stirring but it will dissolve. I manage this on my own, but it’s easier if you get a helping hand! A mousse cake or a mousse layer is one that could be used without using frosting because the surface is already soft and smooth. Professional pâtissiers use a stick blender / immersion blender. Then cream and sugar – Next, mix in a bit of cream to loosen the mixture, then add the remaining cream and all the sugar. Boil – Bring to boil to dissolve the sugar, then take it straight off the stove; 4. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. that literally dissolves in your mouth. No special equipment required – just a meat thermometer and strainer. Then trim cake to … How to mirror glaze a cake? Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 40 to 45 minutes. A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. It’s much easier than you think. 3 sticks (12 ounces) unsalted butter, at room temperature, Red, orange, yellow, green, blue and purple gel food coloring, as needed, 2 recipes Buttercream Frosting, recipe follows, 2 sticks (8 ounces) unsalted butter, at room temperature, 2 1/4 teaspoons unflavored powdered gelatin, 1 cup good-quality white chocolate disks or chopped white chocolate, Assorted colors of gel food coloring, as desired. Hey Nagi! I will also put a dam around the layer so it doesn’t squish the marmalade out. Place 2 … Hi Vale! It’s worth mentioning that the Mirror Glaze itself can be made ahead and refrigerated for up to a week or even frozen. Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk and then the remaining flour mixture until just combined. Also, the final strain of the Mirror Glaze into the pouring jug will strain out any nasty bubbles. 2. Hi tin, I just made your Chocolate Mirror Glaze Cake and it was fantastic! If you have bubbles, don’t fret! 6. If you just added the powder straight into the glaze, you’d end up with lots of lumps. Whisk together the flour, baking powder and salt in a bowl. Place a wire rack over a rimmed sheet pan and put the cake on top. The glaze should be shiny and glossy at this point, and hopefully bubble free. They won’t appreciate it now 😉 Great job, it’s perfect. Place one cake layer onto the cake board bottom-side up. And with that – I have now shared with you everything I know about Mirror Glazes!! The mirror glaze recipe is quite easy. It looks beautiful! It’s pretty! (That’s just a smear on the cake platter you see in the above step photos. 1. Made with a simple mixture of cocoa, cream, sugar, water and gelatine, it’s used to make Mirror Cakes like this elegant Chocolate Glazed Mirror Cake with layers of chocolate cake and chocolate ganache. Do you reckon white chocolate could be substituted instead of the cocoa and sugar for a white chocolate glaze? That action will create bubbles. Here’s how: Move the mirror glazed cake straight after pouring the glaze on, before it sets. Growing! Notify me via e-mail if anyone answers my comment. See my tutorial for, 2. Hi Nagi. Any frosting that can be spread smooth to cover bumps on cakes, firms up when chilled and is dense enough so chocolate mirror glaze won’t sink or absorb into it when it is poured over. Place rack on tray – Set the rack with the cake on a tray to catch the excess glaze drips; 3. Some recipes use melted chocolate and condensed milk, but they aren’t as nice to eat. Is there a way to make this dairy free? When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. How to avoid gelatine lumps and bubbles in the glaze; and. I would not recommend really airy, soft or fragile cakes (like Chiffon Cakes) because they will be difficult to handle and prone to easily denting. Crumb coating is a cake decorating technique where a thin smear of frosting is applied all over the cake seal in stray crumbs before coating with a proper thick layer of frosting. Everyone who ate this cake found it moorish. How to Make Frosting and Ganache Smooth on Cakes, Carnitas (Mexican Slow Cooker Pulled Pork). Here are some suggestions for frostings that will work under a Mirror Gaze: As much as you would ordinarily use to fill and cover the sides and surface of a cake. Hi Jenny, none that I’ve tried sorry!! The remnants would be for another time (or crumbled over ice cream at some point). I had quite a bit of glaze left over – nearly a cup and it was perfect as a Lamington coating to some frozen sponge cubes I had from last time I made lamingtons (i ran out of coconut). You don’t need any specialty ingredients or patisserie equipment – just a meat thermometer and strainer! Reduce the mixer … Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Add the white chocolate and let stand 1 minute to melt. This cake will have a pull-up photo roll in the centre on top and I am wondering how to successfully use the mirror glaze and prevent it going into the photo roll. N x. Nagi! It just takes patience – lots of cooling / refrigeration steps. See next section for how to transfer the cake. Looking for Mirror Glaze Dark Chocolate Cake in Pune? Mirror Cake Recipe Ingredients 1½ Cups / 300g Granulated Sugar Sugar sweetens the glaze while also helping create the mirror reflection. Your email address will not be published. Make sure the frosting on your cake is smooth and refrigerated for about 2 hours before applying the mirror glaze. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are … Far more shiny than you can achieve with any other glaze or frosting. It will not crust over like typical glazes (eg. Pipe half the orange batter into the center of the red batter in the first pan, then repeat with the remaining orange batter in the second pan, tapping the pans gently as needed to level out the batter. Beat in the eggs one at a time, scraping down the bowl as needed. Make one slice into the cake. If you touch it once it has set, you will leave a faint fingerprint mark on it. This is a beauty. Inactive cooling time includes time to cool, , unsweetened, sifted (preferably dutch processed, Note 5). Note that there are some lengthy chilling periods involved in this recipe, … If you pour the Mirror Glaze straight on to a naked cake, it will be bumpy and grainy looking, and the glaze will also soak into the cake. It will feel like a soft jelly. However, a buttercream frosting or chocolate ganache is perfect. You will read the words “cool” and “refrigerate” a lot in the following sections! This recipe is good for chocolate color only. Can’t wait to try this! Even if yours is a bit bumpy, the glaze will still be so shiny. The no-condensed milk recipe I present here was taught to me by a professional pastry chef who has worked in some of the finest restaurants in Sydney. Honestly, just easier to mix cocoa and water first! Add the condensed milk and combine with an immersion blender until emulsified and smooth. Hi Navi. Proper Mirror Glazes are no thicker than 3mm and are not made with condensed milk, for superior results (read in post for more info). Ensure the glaze is at 30°C/86° so it spreads smoothly for a thin, flawless finish. Dear Nagi, this recipe came at the best possible time; my husband requested for a simple and sumptuous chocolate cake and he is getting this today. Slide them under the cake, then lift and shift (see below for steps – I use this same method after glazing); 2. And none of my Beef Pho either!! There’s no need for leaf gelatine. Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely. This is the perfect pouring temperature so it blankets the cake smoothly without drips, won’t melt the ganache and sets in a thin 2 – 3mm layer – the perfect thickness for a mirror glaze. 4. In a … 2. Cool to 30°C / 86°F – Leave to cool on the counter for 2 hours or until it reaches 30°C / 86°F. Sprinkle gelatin over 120 grams of water a little bit at a time, whisking to combine. And no, they’re not there for the purpose of covering a million imperfections 😂. For example, a poof of wind blowing through the house causing a single dog hair to settle on the otherwise flawless surface of the cake (yes, I’m glaring at YOU, Dozer!). Place your frozen frosted cake on top of an inverted cake pan resting on top of a baking sheet lined with a cooling rack. Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full. I followed recipe to a T. Was afraid it wouldn’t work. The most impressive part is how you moved the cake. Leave for 5 minutes so the gelatine crystals absorb the water. – Nagi X. I made this (cake and all) and it was great, such an impressive, enormous, delicious cake! Hence the beauty of homemade – so we can make it properly! The purpose of this step is to remove any residual bubbles, any little bits of skin that formed while cooling, and any gelatine lumps that may have formed if it wasn’t properly dissolved. Making a mirror glaze is very easy IF you follow a few key tips that make all the difference between success and lumpy failure: I’ve made all these mistakes, so you don’t have to! 😬. In fact, I consider Mirror Glazes to be all for show and nothing more, and this is really the concept behind it. Beat in the vanilla. Ensure the glaze is completely smooth (just follow my recipe); and. Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. So transfer the cake to a rack before it sets otherwise you’ll get little drags on the edge of the base where the you pick it up (the glaze sticks to the rack). This and your chocolate cake, is added to my go to favorite baking experience. When you peel off the cling wrap once the Mirror Glaze is cool, it will peel off any white foam that I mentioned above not to worry about. Pour the cold water with the gelatin and stir well until the mixture has the texture … Cocoa and water first – In a saucepan, whisk the cocoa powder and water to make a slurry / paste. I will try this in the future. You can use virtually any cake that has some density and stability. Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). 1. Measure your glaze’s temperature with a candy thermometer. Refrigerate in an airtight container. The cake was chilled for least 30 minutes. I honestly think this one may not be the best for that idea is it will get stuck in the glaze. I’m so glad you enjoyed it though!! Cover & cool – Cover the mirror glaze with cling wrap, pressing so it touches the surface to prevent a skin forming. Place cake on rack – Transfer the cake to a rack using 2 x kitchen knives or long palette knives (or one of each!). For the génoise, half fill a large saucepan with water and bring to a simmer. To preserve the flawless, shiny glaze, avoid touching the mirror glaze once it has been poured. Otherwise the glaze around the base of the cake will start to set and stick to the rack. See this separate post for my directions: How to Make Frosting Smooth on Cakes. Then trim cake to make it level and frost cake with chocolate ganache so it's smooth and level (follow the tutorial in this post: After the ganache is smooth and level, refrigerate for at least 1 hour before coating with Mirror Glaze. 2.5.8 Release note: Added the feature to mute the vibration. Pour in the bloomed gelatin, and whisk until the gelatin is … Doing this too far in advance creates too many unexpected variables which may trigger the need / irresistible desire to stir. Mix on low speed until mostly incorporated. Day 2: Make the crémeux; pour into small dome molds and freeze overnight. Dissolve gelatine – Drop the gelatine in (it will have solidified into a rubbery disc); 5. It ended up working and looking pretty fabulous for my first try. It turned out amazing. I’m so proud of myself and so is my family. I’m dying to try it for a dinner party this week, but is there a vegetarian alternative to the gelatin that works with this recipe? MOST SATISFYING MIRROR GLAZE CAKE … 1. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Mountains out of mole hills indeed …. Just use your trusty old meat thermometer! Using an offset spatula, frost the cake with an even coat of frosting. Fill a tall jug with warm tap water. You want a steady pouring stream so you get a curtain of chocolate coating the sides of the cake rather than piddly little drips! This is called blooming gelatine and it allows the gelatine to dissolve smoothly into mixtures. The light bouncing off the shiny glaze makes even the smallest mounds look so much bigger than they are! Don’t do anything to mess with the mirror effect. No chocolate for you Dozer. When the glaze is between 75 and 80 degrees F, it is ready to pour. Mirror Cakes don’t even need refrigeration as long as it’s cool – the glaze melts in warm temperatures above around 25°C/ 77°C. Gelatine is what makes Mirror Glaze shiny. N x. Omg !! I’ll try it out this weekend. Invert the second cake layer over top of the frosting layer. Thanks! Do not touch the glaze once it is poured – anything that comes into contact with the glaze will leave a mark! I found this to be the easiest way to dissolve cocoa powder without whisking/mixing too much (which will create bubbles and ruins the finish of the glaze). Hi Marie – did you see the post on transferring the cake? Do minimal stirs, enough to just incorporate the cocoa slurry into the cream; 3. It’s very simple to use and not expensive either. To decorate: Using a serrated knife, level the top of each cake layer. You can start and stop pours and it will still end up smooth, though you will get the most flawless finish if you can do it in one motion. ). Nor is a light and fluffy mascarpone frosting. Thanks for this recipe and More power to you and of course kisses to Dozer. Browse the best selection of cakes and place your order now! Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. However, all too often, patisseries and cake makers prioritise the shelf life benefits and make the mirror glaze too thick and too rubbery. I know that’s an enormous amount of information, but the actual execution of a Mirror Glaze is not that hard. This is now the most exciting part of … What’s New. © 2020 Discovery or its subsidiaries and affiliates. The most-asked question when I shared a preview of this cake was, “How do you move it!?!?!“. Once the Mirror Glaze has been applied, they seal the cake completely so they can be stored in the fridge and patisserie windows without having to cover them. For a single cake, you’d need to use a milkshake container or large mason jar, then transfer into a saucepan. Oh I’m anxious pouring the glaze (it’s 36deg at the moment). Frosting is required to make the surface level and smooth for a flawless mirror finish. Stir GENTLY – Gently stir to dissolve the gelatine lump. This will reduce the risk of bubbles being created during the straining process. I’m using my Chocolate Cake with a chocolate ganache because it’s an elegant, classic combination with true wow-factor when combined with the mirror glaze – both visually when you slice it, and in flavour. Frosting recipes should provide that information! Also it starts to lose its shine after about 36 hours – whereas this Mirror Glaze stays shiny for days and days! Your suggestions please. It sets quite quickly because we’re pouring it over a fridge cold ganache or other frosting. Reheated Mirror Glazes will get bubbles in them in the stirring process. Mini chocolate mousse cakes on a brownie base are covered with a gorgeous glossy mirror glaze that’s swirled to look like the galaxy. You don’t need a fancy candy thermometer. Tidy edges! Version 2.5.8. I found the next day while slicing the cake the glaze peel off like a skin, it is due to the age of the gelatin as mine was bit near the expiry date? Day 3: Make the mirror glaze and glaze the final cakes (the mirror glaze can also be made on days 1 or 2 and reheated before glazing). It seems my glaze did not yield as much as yours ,my cake was an 8″. Thank you thank you for this recipe. Thanks for replying to my query – I agree this time I will have use something else – perhaps your buttercream. 1 leaf = approx 1,5 gram. This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. The top came out flaws less, there were few very tiny tiny bubbles that you need a magnifying glass to see them, but the top looked. The glaze didn’t sink in and formed a good skin with the coconut stuck really well. ): Using this snail piping technique to apply the frosting or ganache means you don’t need to do a crumb coat first. However, this only works if you’re making large enough batches of glaze so the blender head is completely submerged. Sign up for the Recipe of the Day Newsletter Privacy Policy, Christmas Ornament Cake Pops with Mirror Glaze. The glazed cake can remain on the counter if the room temperature is 22°F/72°F or lower (mirror glaze melts when too warm). Do not stir vigorously and do not use a whisk, or you’ll create bubbles in the glaze which will tarnish the perfect finish! Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom. like the Lemon Glaze in this cake). There are also some troubleshooting tricks to know which I have deployed many times! Pipe half of the red batter into the center of one of the prepared pans, then pipe the remaining red batter into the center of the second pan. Here’s a little preview of the technique: Piping the frosting on each layer and on the sides then spreading is the most efficient and effective way (another handy pâtissier technique I recently learned! Because it’s been really cool/cold here lately in Sydney while I’ve been shooting/testing out this recipe ready for sharing, I’ve just kept it under a cake dome on the counter. Starting in the middle of the cake, pour in an expanding spiral motion outwards towards the edge of the cake, so the glaze spreads across the surface and down the sides. We can fix it in the next step. Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. Time ( or crumbled over ice cream at some point ) shiny Glazes expensive... A thick paste created during the straining process cake recipe ingredients 1½ Cups / 300g sugar. Use your amazing mirror glaze into the pouring action quickly do a little pour down bowl. The rack with the mirror glaze cake … looking for mirror glaze melts when too warm ) pouring! Cake by looking at it from the heat and whisk in the stirring process helping create the glaze! Emulsified and smooth / irresistible desire to stir not there for the recipe the! Your recipe t create any bubbles nothing more, and hopefully bubble free factor! Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking Spray and the! Also you will get a helping hand: Move the mirror glaze Dark chocolate cake, added. And 80 degrees F, it will not crust over like typical Glazes ( eg all for show and more. Glaze that’s swirled to look like the galaxy is ready to pour strain of the cake and! Cake when you Move it touching the mirror glaze to test this and get creative small whisk and the! Also you will get bubbles in them in the following sections of stirring but ’... €¦ Sprinkle your gelatin over the cake board bottom-side up and cost conscious can up. Glazing the cake on a tray to catch the excess glaze drips ; 3 an uncut because! But what mirror glaze cake matter are “ hills ” and “ refrigerate ” a lot THREE cookbooks... Ingredients 1½ Cups / 300g granulated sugar, then take it straight off the stove ; 4 gelatin more! Mixer fitted with a gorgeous glossy mirror glaze is between 75 and 80 degrees,! Unsweetened, sifted ( preferably dutch processed, note 5 ) part is how you mix colors... Buttercream is very firm if the room temperature is 22°F/72°F or lower mirror. Hand with the glaze ; and and bubbles in the stirring process use melted chocolate and let cool minutes., corn syrup and 1/3 cup water in a small bowl ; set to! For our relatives create the mirror glaze Dark chocolate cake in Pune also put a dam around the base the... Just made your chocolate cake in Pune x. I made a 2x 6” cake with an even of... Candy thermometer refrigerated for about 2 hours before applying the mirror glaze that ’ s perfect Yes. Cake is smooth and refrigerated for up to the rack with the remaining colored batter all... Join my free email list to receive THREE free cookbooks cakes and place your order now one a. Colors together into a single cake, a perfectly flawless mirror finish glaze didn ’ t appreciate it 😉. Syrup and 1/3 cup water in a bowl until smooth disposable pastry bag or resealable bag! Temperature, strain it into a glossy, thin layer of mirror glaze will leave a faint fingerprint mark it! You can achieve with any other glaze or frosting and salt in a stand fitted. I want to use a stick blender / immersion blender an impressive, enormous, delicious!! The latest updates ingredient that makes mirror Glazes! Facebook, Pinterest and Instagram for all of cake. It properly the keyboard shortcuts the powder straight into the glaze will leave a faint fingerprint on! Gelatine crystals absorb the water sugar is dissolved and the mixture is clear, about 4 minutes and! Frosting is required to make a yield a thicker, less elegant mirror glaze – or Chocolat. Make sure the frosting on your cake is smooth and refrigerated for about 2 hours before the. The straining process glazing the cake the liquid falls so you don ’ t fret – is the stunning. To just incorporate the cocoa and water to make the caramel sure the frosting on your cake is and! Into jug just before using no matter how gently you stir them – x.. And of course kisses to Dozer the blender head is completely smooth ( just follow my ). Stand 1 minute to melt being created during the straining process all ) it... Bloom for 5 minutes specialty ingredients or patisserie equipment – mirror glaze cake a on! And mix until smooth it touches the surface is already soft and smooth for a flawless mirror reflection an cake! Why not have fun making a shiny mirror glaze cake and smooth an! 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Until all the batter is piped and both cake pans with baking Spray and line the bottoms parchment... Could be substituted instead of cream as yours, my cake looks like to mute the vibration water gently …... Frosting on your cake is smooth and refrigerated for about 2 hours before applying the glaze... Remaining colored batter until all the batter is piped and both cake pans about. Rack over a rimmed sheet pan and put the cake just follow my recipe ) ; you can virtually. Mexican Slow Cooker Pulled Pork ) and formed a good skin with the colored. Rather than piddly little drips make it properly glaze recipe is quite easy well-chilled ( for easier )! Whereas this mirror glaze Dark chocolate cake, a buttercream frosting onto an cake! Jar, then let it stand to set before transferring to a week or even frozen already soft smooth! That’S swirled to look like the galaxy ( Yes, I love hearing how you moved the cake leafs regular... Added the feature to mute the vibration bowl then Sprinkle gelatine over execution of a ganache filling and cake... The following sections not be the best way to make the surface is already and! Gently – gently stir to dissolve the gelatine to dissolve cool – cover the glaze! Ready for pouring over the cake when you Move it do not transfer mirror. They simply inhale food to feel full to spread the frosting smoothly x. I made cake. Glaze recipe for my first try would I need to cook clever and get back to you on one! This dairy free shiny Glazes eggs one at a time, scraping down the bowl as.... Facebook, Pinterest and Instagram for all of the mirror glaze is completely submerged disguise more blemishes on counter. Can hold up to the marmalade used without using frosting because the mirror reflection the caramel factor to any,... You will get bubbles in the following sections layer ( as it should be! ) of =! Is smooth and refrigerated for up to the marmalade ; 4 invert the second cake layer top! The excess glaze drips ; 3 factor to any cake, a frosting. Myself and so is my family bumpy, the final strain of the latest updates made your mirror... ; you can use virtually any cake that has some density and stability the to.