Mirror Cake Glaze Recipes

Steps:

• Stir gelatin and 1/2 cup lukewarm water in a small bowl and let sit 5 minutes.
• Cook sugar, condensed milk, vanilla, salt, and 3/4 cup water in a medium saucepan over medium heat, stirring occasionally, until mixture begins to bubble, about 4 minutes. Add bloomed gelatin and stir until dissolved.
• Remove from heat and add chocolate chips, stirring constantly, until melted. Strain through a fine-mesh sieve into a large bowl, then divide glaze among 3 or 4 bowls. Color each with food coloring as desired. Let cool, stirring occasionally to stop a skin from forming, until glaze is just cool enough to touch (100-95°F), 10-12 minutes.
• Pour half of color one into a large bowl, then pour half of color two into the center, followed by half of color three and half of color four, if using. Repeat with remaining glaze to form concentric circles of different colors in bowl.
• Set a chilled, smoothly frosted cake on a cake pan or overturned bowl set inside a rimmed baking sheet or large tray to catch drips. Pour colored glaze over, sweeping back and forth across cake as you pour, to form a marbled pattern. Resist the temptation to touch glaze once it's poured; it will start to set as soon as it hits the cold cake. Let glaze drip about 10 minutes, then clean up edges with a small offset spatula or butter knife. Transfer cake to a serving platter and chill at least 30 minutes or up to 1 day.
• Using a warmed sharp knife, cut cleanly through cake, wiping knife with a warm damp towel between each slice.

Steps:

• Place 3 tablespoons of water in a small bowl and whisk in the gelatin. Set aside to bloom for a few minutes.
• Combine the sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring to a boil and cook, stirring, until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and whisk in the bloomed gelatin, whisking until dissolved. Add the white chocolate and allow to sit 1 minute to melt. Add the condensed milk and 1 teaspoon of white gel food coloring. Combine with an immersion blender until emulsified and smooth. Let cool until the mixture registers 100 degrees F on an instant-read thermometer.
• Divide the glaze evenly among 3 small bowls. Using an immersion blender, add 3 drops of fuchsia food coloring to the first bowl and combine. Add 4 drops of purple food coloring to the second bowl and combine. Add 5 drops of blue food coloring to the third bowl and combine. The temperature of the colored glazes should be 95 degrees F before pouring.
• Place your frozen frosted cake on top of an inverted cake pan resting on top of a baking sheet lined with a cooling rack. Starting at the center of the cake, pour the glazes over it, alternating to swirl the colors. Use a small offset spatula to create more swirls if desired. Dust with flakes of gold leaf. Refrigerate the cake for 1 to 2 hours before serving.

Steps:

• Spread the jam evenly into the bottom of a round 8-inch (20 cm) cake pan, then place one of the cake rounds on top. Freeze completely.
• In a 9-inch by 3-inch (23 cm 8 cm) by silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
• Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse.
• Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
• Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
• Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
• When the mirror glaze is between 90 and 96°F (32 - 35°C) , pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards.
• You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one.
• Enjoy!

Steps:

• Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
• Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
• Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
• Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It's okay to go slow, just make sure it's all blended with as little bubbles as possible, which will show up in the final product.
• Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
• Separate the glaze into different containers and color them to your desire.
• We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
• When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you'd like, then glaze your cake!

Steps:

• Soak the gelatine in 80ml cold water for 5 mins. Heat the sugar, glucose and 100ml water gently in a pan until the sugar dissolves. Bring to the boil until it reaches 103C. Remove from the heat. Add the soaked gelatine and stir until smooth. Stir in the condensed milk.
• Put the white chocolate into a bowl. Pour over the warm condensed milk mixture and leave for 5 mins. Stir until smooth. Test the mixture with a sugar thermometer - when it cools to 30C it is ready to use. Stir occasionally as it cools to prevent a skin forming.
• For a perfect finish, the glaze has to flow over the cake and drip off the bottom edge. For this, stand the cake on a plate smaller than its base, balance this on a small bowl, then put on a clingfilm-lined baking sheet.
• Divide the glaze between three bowls to as many as you want. Stir gel food colour into each to make different shades. Pour over the cake, alternating colours so they form flowing patterns and cover the buttercream. Any excess will drip off the base. Leave to set for 25 mins. Transfer to a cake stand to serve.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base of three 18cm sandwich tins with baking parchment. Beat the butter, sugar and vanilla together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of fine salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
• Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
• While the cake is cooling, make the buttercream icing. Beat together the butter, icing sugar and vanilla until pale and fluffy, beating in 4-6 tbsp hot water to loosen the mixture if necessary.
• Stack the sponges, spreading the buttercream over each one using a palette knife, then use the palette knife to roughly coat the outside of the cakes with the remaining buttercream to create a crumb coat. Chill in the fridge for 30 mins.
• Using more of the icing, spread it over the chilled cake using your palette knife so that there's an even layer of buttercream across the whole cake and over the top. Chill in the fridge for 2 hrs until set, or ideally overnight.
• To make the mirror glaze, soak the gelatine leaves in cold water for 5 mins until softened completely, then drain. Put the sugar, 200ml water and the condensed milk in a pan, whisk together, bring to the boil, then whisk in the drained gelatine leaves. Put the white chocolate in a bowl, pour over the sugar mix in the pan and leave for 1 min to melt. Whisk everything together, then divide into three bowls.
• Using the gel colourings, colour each bowl a different shade. Put one of the colours that you would like to use as an accent colour on top to one side. Stir all of the colours occasionally leaving them to sit until they reach 30-32C so they are thick enough to glaze the cake without being too thin and running off the edges. Once at that temperature, pour the remaining two colours on top of each other and stir slightly to marble them together.
• Place your chilled iced cake onto a cooling rack set in a deep tray (to collect the excess glaze). Pour over the mirror glaze which should be at 30-32C, allowing it to drip down the sides. Drizzle over the accent colour you've saved then, using a paint brush, flick over some gold lustre, if using. Leave it to set completely before slicing and serving. Will keep, in the fridge, for up to three days.