How to Make the Most Trending Colored Mirror Glaze Cakes

Desserts are made to appeal to the senses and make our mouths water. They need to smell delicious, look delicious, and most importantly, taste delicious. Mirror glaze cakes are a treat for the senses, especially sight.

If you’ve ever wanted to make one of these silky and shiny cakes yourself, you’re in luck. You’re about to learn everything you need to know about mirror glaze cake decorating, including the glaze ingredients, how to make several different varieties of glaze, and how to use it to transform a simple cake into something truly extraordinary.

What You Will Need

  • Mixing bowls

Glass bowls are great for working with mirror glaze. It’s easier to see when the glaze is thoroughly mixed and colored to your liking.

  • Heavy duty saucepan

You’ll be doing some serious boiling and you want to make sure your saucepan can take the heat. Thin or overused saucepans could lead to burnt sugar and ruined glaze.

  • Candy thermometer

Mirror glaze needs to be heated to a certain temperature (for some recipes) and can only be poured at certain temperatures (for all recipes). A quality candy thermometer is a must.

  • Immersion blender

Mirror glaze looks best when it’s completely smooth. This can be accomplished with a whisk and a small arm workout, but an immersion blender simplifies this step.

  • Storage container

Mirror glaze can be made ahead of time. If you plan on making it a day or two before you pour it, use a clean storage container that is microwave safe for reheating.

  • Pouring device

Measuring cups work great. If your storage container allows you to easily pour the glaze, that works as well. You must work quickly with these glazes so make sure you’re using something that won’t slow you down and is easy to scrape with a silicone spatula if needed.

Mirror Graze Cakes Recipes

Traditional Mirror Glaze

  • 2/3 cup sweetened condensed milk1
  • ½ cups sugar
  • ½ cup + 1 tablespoon water
  • 2 tablespoons gelatin powder, unflavored
  • ½ cup water
  • 2 cups white chocolate chips

Step - by - Step Procedure

1. In a small bowl, bloom gelatin in ½ cup + 1 tablespoon water and set aside.

2. In a saucepan, mix corn syrup, ½ cup of water, and sugar. Bring to a boil while stirring frequently.

3. Once boiling, add gelatin mixture and condensed milk. Whisk until smooth.

4. Place chocolate in a large bowl. Pour hot mixture over chocolate and let sit for several minutes.

5. Whisk until smooth, using an immersion blender if desired.

6. Press glaze through a strainer into a storage container. Color as desired with gel coloring.

7. Glaze can be poured once it reads between 90 and 95 degrees Fahrenheit.


Chocolate Mirror Glaze

  • 4 ounces sweetened condensed milk6 ounces semi-sweet chocolate chips
  • ¾ cup sugar
  • 4 ounces water
  • 1 tablespoon + 1 teaspoon powdered gelatin
  • ¼ cup cold water
  • 3 tablespoons cocoa powder
  • 2 teaspoons light corn syrup

Step - by - Step Procedure

1. In a small bowl, bloom gelatin in ¼ cup of cold water and set aside.

2. In a saucepan, mix water and sugar. Bring to a boil while stirring frequently.

3. Once boiling, add condensed milk and cocoa powder. Whisk to combine. Add bloomed gelatin and stir until melted.

4. Place chocolate in a large bowl. Pour hot mixture over chocolate and let sit for several minutes.

5. Begin to stir chocolate. Add corn syrup as it begins to melt.

6. Whisk until smooth, using an immersion blender if desired.

7. Press glaze through a strainer into a storage container. Color as desired with gel coloring.

8. Glaze can be poured once it reads between 90 and 95 degrees Fahrenheit.


Vegetarian Mirror Glaze

  • 8 ounces white chocolate chips
  • ½ cup sweetened condensed milk
  • 1 cup sugar
  • ¾ cup corn syrup
  • 7 tablespoons cold water
  • ½ cup very hot water
  • 4 teaspoons agar

Step - by - Step Procedure

1. In a small bowl, bloom agar in hot water and set aside.In a saucepan, mix corn syrup, cold water, and sugar. Heat until mixture measures at least 150 degrees Fahrenheit.

2. Add bloomed agar. Bring mixture to a boil, allowing it to boil rapidly for 1-2 minutes.

3. Remove from heat. Add condensed milk and whisk until smooth.

4. Place chocolate in a large bowl. Pour hot mixture over chocolate and let sit for several minutes.

5. Whisk until smooth, using an immersion blender if desired.

6. Press glaze through a strainer into a storage container. Color as desired with gel coloring.

7. Glaze can be poured once it reads between 90 and 95 degrees Fahrenheit.

Pouring Your Glaze

Ready for the fun part? Here’s how to properly pour your mirror glaze.

  • Start by prepping your work area. No matter how you pour, things are about to get a bit messy, so cover your work surface with some plastic wrap.
  • Next, place your cake on a raised surface over the plastic wrap. This could be an upside-down glass or plastic container. Just make sure it’s strong enough to balance the cake.
  • Color your glaze as desired if you haven’t already. You can stick with one color or make several (use a separate bowl for each). Use gel food coloring for the most vibrant shades.
  • Before your pour your first drop, make sure that all of your glaze is between 90 and 95 degrees Fahrenheit.
  • Start to pour your glaze over the cake. You’ll want to move quickly, especially if using more than one color in order to get a marbled effect. Don’t be afraid to pour more than you need. The excess will run off the cake but this will ensure an even coat.
  • Once the glaze has been poured, use an offset spatula to gently level the glaze. Use as little pressure as possible, using the spatula to guide any excess glaze to the sides of the cake.
  • Don’t move the mirror glaze cake until the glaze has completely set. Once it has, it can be stored in the refrigerator until you’re ready to serve.

Tips and Tricks for Mirror Glaze Cakes

Don’t skip the candy thermometer

Mirror glaze isn’t something you can guess at. Like all baking, science plays a major role in the success of this dessert. For the glaze to set, it must be at the proper temperature. Only a candy thermometer will give you the accuracy you need for the outcome you want.

Use real chocolate

When it comes to buying chocolate for baking, you get what you pay for. It’s crucial when you’re making a mirror glaze recipe that you buy real chocolate. It might cost a little more, but going with a cheaper version will leave you with a runny glaze that doesn’t set. Make sure your chocolate has cocoa butter listed as an ingredient and avoid brands that add oil.

Always freeze your cake

Mirror glaze begins to set when it hits a cold surface. If you pour the glaze onto a room-temperature cake, gravity will take over and your counters will be covered in liquid glaze. For best results, freeze your cake overnight before pouring the glaze. Make sure you give your cake enough time to soften before it’s time to serve it.

For perfection, smooth your cake

With mirror cakes, it’s all about smoothness. Your cake must be frosted for the glaze to work. You can either top it with a mousse, which should provide you with a smooth finish with the help of a mold, or a layer of buttercream. Just be sure to smooth out the entire surface of the cake before placing it in the freezer.

Conclusion

Baking is hard work but when making one of these beauties, the labor is more than worth it.Now that you know how to make mirror glaze cakes, you can bring them to all sorts of family functions, work parties, or just make them at home for a fun dessert for the kids.

One of the best things about mirror cakes is that no two ever look alike. So, have fun trying different color combinations and pouring techniques. Let your inner artist out and start glazing!

Amanda Bentley has 5 years’ experience in the food and beverage industry and currently works as a Content writer at Qavashop. Qavashop.com is an online store for all the "coffee aficionados" located in the GCC. Apart from providing its customers with quality coffee machines and consumables, it also provides them with skilled, knowledgeable advice on how to make their own restaurant quality espresso at home.

Emily Mathews
 

Hi, I am Emily Mathews. I grew up in a small town in Tennessee, where I learned how to cook fabulous local dishes from my Mother. I have 3 children and they enable me to cook from my heart every day. I am also passionately interested in creating globally inspired food with locally grown ingredients.

Click Here to Leave a Comment Below 0 comments

Leave a Reply: