Mirror Glaze Recipe
Ever wanted to create one of those beautifully enrobed cakes in various hues of mirror glaze? This fool-proof mirror glaze recipe is your secret to pastry perfection.
- Serves: 10 persons
- 1Tbsp + 2 tsp powdered gelatin
- ¼cup cold water
- ⅔cup condensed milk
- ½cup + 2 tablespoons water
- 1 ½cups granulated sugar
- 2 ⅓cups white chocolate chunks
- 1teaspoon vanilla extract, optional
- Gel food coloring, optional
Step 1Gather the ingredients
Step 2Bloom the powdered gelatin by placing the 1/4 cup cold water in a small bowl. Sprinkle the powdered gelatin over the water, then quickly stir using a small whisk or fork until it starts to thicken. Set aside and let it sit to fully gel, about 5 minutes.
Step 3Meanwhile, whisk together the condensed milk, sugar, and 1/2 cup + 2 tablespoons warm water in a small pot; bring to a simmer over medium-high heat. Once the mixture reaches a simmer, turn off the heat and whisk in the bloomed gelatin until fully dissolved and no clumps remain.
Step 4Place the white chocolate in a bowl. Pour the hot liquid mixture through a fine mesh sieve over the chocolate. Let the mixture sit for 2 minutes, then whisk together until smooth. Whisk in the vanilla extract, if using.
Step 5Completely submerge the immersion blender into the glaze and blend without raising above the glaze to avoid air bubbles forming. If using food color, add gel a couple drops at a time until desired color is reached, and blend thoroughly.
Step 6Transfer the glaze into any type of pouring vessel like a quart container or liquid measuring cup pitcher. Let it sit, giving it a stir every 5 minutes until the glaze reaches 90 to 94 F on an instant read thermometer.
Step 7While you wait for the glaze to cool, set up your glazing station. Line a sheet tray bigger than your cake with a piece of parchment paper. Place a pint container or bowl upside down on top of the parchment. Use something sturdy as this will act as a platform for your cake and make it easier to clean the edges once glazed.
Step 8Once the glaze has reached 94 F, take your cake out of the freezer and place on top of the upside-down bowl or whatever you are using as your "platform." Pour the glaze over the cake starting from the center, then continue to pour in a circular motion outward. Once all the sides are coated gently tap the sheet tray on the counter to shake off any excess glaze.
Step 9Let the cake sit for 1 to 2 minutes until the glaze is completely set. Use a small paring knife to trim off any glaze drippage and then use a large offset spatula to gently transfer the cake to your serving platter.