The white mirror cake glaze is a glossy coating made from white chocolate, sugar, and gelatin, creating a reflective surface when poured over cakes. To make it, these ingredients are melted, blended, and strained to achieve a smooth texture.
Once prepared, it’s poured over cakes, setting to create a shiny, elegant finish resembling a mirror. Serve cakes adorned with this glaze for special occasions, adding a touch of sophistication and allure to desserts.
Leftovers can be stored in an airtight container in the refrigerator for up to a week, though reheat gently before use to restore the desired consistency.
Alternatively, freeze the glaze for longer storage, ensuring it’s tightly sealed to prevent freezer burn. Thaw frozen glaze in the refrigerator overnight and reheat as needed before serving.
White Mirror Glaze Cake Recipe
Equipment
- Mixing bowl
- Blender or food processor
- Spatula
- Cake stand or cooling rack
Ingredients
- 200 g White chocolate
- 100 g Granulated sugar
- 100 ml Water
- 100 ml Heavy cream
- 10 g Gelatin powder
- Food coloring optional
Instructions
- Prepare the Gelatin: In a small bowl, sprinkle the gelatin powder over 50ml of cold water and let it bloom for about 5-10 minutes until it becomes spongy.
- Make the Sugar Syrup: In a medium saucepan, combine the granulated sugar and 50ml of water. Heat over medium heat, stirring constantly until the sugar dissolves completely. Bring the mixture to a gentle boil and then remove it from the heat.
- Melt the Chocolate: In a heatproof bowl, melt the white chocolate either over a double boiler or in the microwave, stirring occasionally until smooth.
- Combine Ingredients: Add the bloomed gelatin to the hot sugar syrup and whisk until the gelatin is completely dissolved. Then pour this mixture over the melted white chocolate. Stir until well combined.
- Blend the Mixture: Transfer the mixture to a blender or food processor and blend until smooth. This step helps to ensure a smooth and glossy finish to the glaze.
- Strain the Mixture: Pass the blended mixture through a fine sieve to remove any lumps or air bubbles. This step is crucial for achieving a perfectly smooth mirror glaze.
- Cool the Glaze: Allow the glaze to cool slightly until it reaches around 90°F (32°C). This temperature is optimal for pouring over cakes.
- Color (Optional): If desired, add food coloring to achieve the desired hue. Gel food coloring works best for mirror glazes as it won’t affect the consistency of the glaze.
- Glaze the Cake: Place your cake on a cooling rack set over a baking sheet to catch any drips. Slowly pour the glaze over the cake, starting from the center and working your way outward, ensuring the entire surface is covered.
- Smooth the Surface: Use a spatula to gently smooth the surface of the glaze, working quickly before it begins to set.
- Allow to Set: Let the glazed cake set at room temperature for about 10-15 minutes, or until the glaze is firm to the touch.
- Serve: Once the glaze is set, transfer the cake to a serving platter and enjoy!
Notes
- Ensure that all utensils and equipment are completely clean and dry before starting to prevent any contamination or unwanted textures in the glaze.
- Be careful not to overheat the gelatin mixture, as overheating can cause the gelatin to lose its thickening properties.
- For a more vibrant color, use gel food colouring rather than liquid food coloring, as liquid colouring can affect the consistency of the glaze.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 210 kcal |
| Fat | 13g |
| Saturated Fat | 8g |
| Cholesterol | 22mg |
| Sodium | 26mg |
| Carbohydrates | 19g |
| Sugar | 22g |
| Protein | 5g |
How Do I Store Leftover Glaze?
Store any leftover glaze in an airtight container in the refrigerator for up to 1 week. Before using it again, gently reheat the glaze in the microwave or over low heat until it reaches a pourable consistency.
Can I Make the Glaze Ahead of Time?
Yes, you can prepare the glaze ahead of time and store it in the refrigerator until ready to use. Just make sure to reheat it gently before pouring it over the cake to achieve the desired consistency.
Can I Use Milk Chocolate Instead of White Chocolate For the Glaze?
Yes, you can substitute milk chocolate for white chocolate if you prefer. Just keep in mind that it will change the flavor and color of the glaze.
