Mirror Glaze Cake
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5.0
9 reviews
Excellent
Mirror Glaze Cake
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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.
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Ingredients
Mirror Glaze Recipe
Makes enough to cover a 20cm/9in layer cake or frozen cheesecake
- 2 tbsp powdered gelatine (15g)
- 80 ml | ⅓ cup cold water to bloom the gelatine
- 200 g | 1 cup granulated sugar
- 200 g | 7oz corn syrup / glucose
- 100 ml | 1/3 cup + 1 tbsp water
- 150 g | 5.3oz sweetened condensed milk
- 200 g | 7oz white chocolate chips or a bar chopped into small pieces
- selection of soft gel paste food colours
- lustre powder optional
- selection of sprinkles optional
- 1 cake covered in buttercream frozen for at least 2 hours
Instructions
- Put the powdered gelatine in a small bowl and add the cold water. Allow it to 'bloom' - it will swell and become almost solid. Set aside.
- 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 gelatine until it melts.
- Add the condensed milk and stir until smooth.
- Put the chopped 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.
- 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.
- 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 30C/89F before using with a digital thermometer. It can be a couple of degrees either side of this temperature.
- Remove the cake from the freezer. Place on tin set over a rimmed tray to catch the excess glaze.
- 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 cheesecake, starting at the edges and filling in the centre.
- Drizzle the contrasting colours over the top to create and interesting pattern – work quickly before the glaze has a chance to set.
- Add a dusting of lustre powder or other decorations if you like. Leave the glaze to set and cake to come to room temperature before serving.
- If you are not serving immediately, keep in the fridge until ready to slice.
Notes
- This is the type of recipe that demands a certain set of tools and ingredients (contains affiliate links)
- This is the type of recipe that demands a certain set of tools and ingredients (contains affiliate links)
- Sugar, water and glucose (or corn syrup)
- Sweetened condensed milk
- White chocolate - ideally good quality white chocolate chips or a bar cut into very small pieces
- Food coloring in a variety of strong tints - my favourite brand is Americolor
- White Lustre powder (Sugarflair is my preferred brand)
- Sprinkles and decorations (optional - work with your colour theme)
- You will also need a frozen cake that’s covered in a smooth coating of buttercream – ideally Swiss Meringue buttercream
- Thermapen – temperature is absolutely key in making mirror glaze, do not attempt the recipe without it. If the glaze is too hot it will simply drip off the cake.
- Digital scales – I use a scale for all my bakes but it is especially useful for mastering tricky skills like macarons or mirror cakes
- Fine strainer for getting rid of any lumps
- Cake boards – useful when covering cakes with buttercream
- Sugar, water and glucose (or corn syrup)
- Powdered gelatine
- Sweetened condensed milk
- White chocolate - ideally good quality white chocolate chips or a bar cut into very small pieces
- Food coloring in a variety of strong tints - my favourite brand is Americolor
- White Lustre powder (Sugarflair is my preferred brand)
- Sprinkles and decorations (optional - work with your colour theme)
- You will also need a frozen cake that’s covered in a smooth coating of buttercream – ideally Swiss Meringue buttercream
- Thermapen – temperature is absolutely key in making mirror glaze, do not attempt the recipe without it. If the glaze is too hot it will simply drip off the cake.
- Digital scales – I use a scale for all my bakes but it is especially useful for mastering tricky skills like macarons or mirror cakes
- Measuring spoons
- Immersion blender (optional) for blending the glaze
- Fine strainer for getting rid of any lumps
- Palette knife – for scraping the glaze as it drips off the cake
- Cake boards – useful when covering cakes with buttercream
- Cake lifter – for transferring cakes safely
Nutrition Information
Show Details
Calories
406kcal
(20%)
Carbohydrates
77g
(26%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
12mg
(4%)
Sodium
83mg
(3%)
Potassium
141mg
(4%)
Fiber
1g
(4%)
Sugar
61g
(122%)
Vitamin A
58IU
(1%)
Vitamin C
1mg
(1%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 77g | 26% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 12mg | 4% |
| Sodium | 83mg | 3% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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