Mirror glaze cakes, also known as “shiny cakes,” are the latest craze in the cake world. These stunning cakes are impressive yet surprisingly easy to make. With this simple recipe and a few tips, you’ll master the mirror glaze technique every time.
A mirror glaze cake gets its beautiful shine from a chocolate and sugar glaze that includes gelatin. This glaze is poured over a frozen cake, often called an entremet (so fancy and French!). You can use different colors and shaped molds to create a frozen cake with a super reflective surface, giving the cake its “mirror” name.
The glaze is made from sweetened condensed milk, a bit of chocolate, water, gelatin, and sometimes flavourings and colors. Thanks to the gelatin, the glaze sets without becoming hard, and it stays a bit sticky.
Not only does mirror glaze look amazing, but it also tastes great. It’s sweet but not overly so, and it blends perfectly with the cake and its fillings. Using gelatin on a cake might sound strange, but the result is delicious!
Mirror Glaze Recipe
Equipment
- Small Bowl
- Large heatproof bowl
- Medium-sized saucepan
Ingredients
- 10 oz Granulated Sugar
- 7 oz Sweetened Condensed Milk
- 5 oz Water first part
- 4 tsp Gelatin Powder
- 2.5 oz Water second part
- 7 oz High-Quality White Chocolate like Valrhona
- 2 drops White Food Coloring
Instructions
- Mix gelatin powder with 2.5 oz water and let it sit for 15 minutes.
- Heat 10 oz sugar and 5 oz water in a saucepan over medium-low heat, stirring occasionally.
- Combine 7 oz white chocolate and 7 oz sweetened condensed milk in a large heatproof bowl.
- Once the sugar-water mixture starts to simmer (do not boil), remove from heat and stir in the bloomed gelatin until dissolved.
- Pour the hot mixture over the chocolate and sweetened condensed milk, and let sit for 5 minutes.
- Whisk or blend the mixture until smooth and the chocolate is fully melted.
- Add 2 drops of white food coloring and stir well.
- Strain the glaze through a fine sieve to remove any lumps.
- Allow the glaze to cool to 90ºF (32ºC).
- Place the frozen cake on top of a cup on a tray or plate to catch drips.
- Pour the cooled glaze over the frozen cake, covering it evenly.
- Let the glaze set for 5 minutes.
- Use a hot knife to remove any drips from the bottom.
- Serve immediately or refrigerate until serving.
Notes
- Use high-quality white chocolate for the best taste and shine.
- Make sure the frozen cake is very cold before pouring the glaze.
- Stir the gelatin mixture well to avoid lumps.
- Be careful not to let the sugar and water mixture boil.
- Serve the cake the same day for the best shine.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 54g |
| Protein | 45g |
| Fat | 55g |
| Cholesterol | 110mg |
| Sugar | 58g |
| Iron | 1mg |
| Calcium | 64mg |
How Do I Store a Cake With Mirror Glaze?
Store the cake in the refrigerator to keep it fresh. Place it in an airtight container or cover it loosely with plastic wrap to prevent it from drying out. Keep in mind that the glaze will lose its shine after 24 hours, so for the best presentation, serve the cake the same day you glaze it.
Can I Freeze a Cake With Mirror Glaze?
It’s not recommended to freeze a cake with mirror glaze. Freezing can cause the glaze to become dull and sticky once thawed. The condensation that forms during thawing can also ruin the smooth, reflective finish. If you must freeze the cake, do so before applying the glaze.
What Should I Do If My Glaze is Too Thick?
If your glaze is too thick, reheat it gently. Place the glaze in a heatproof bowl and warm it over a pot of simmering water or use short bursts in the microwave, stirring frequently. Aim to get the glaze back to around 90ºF (32ºC) for the perfect pouring consistency. Be careful not to overheat, as this can cause the gelatin to break down and the glaze to lose its shine.
