Mirror Glaze Cake - Recipe & Video
Updated: Apr 30, 2020
Mirror glaze cakes are not only beautiful, but they're so fun to make! I myself love art, and the process of making a mirror glaze cake reminds of a paint pour (when you pour acrylic paints onto a canvas and create cool patterns). There are a few things to getting a mirror glaze cake right though, and I've shared some tips below to help any of you who would like to give it a go! :)
Tips for getting your mirror glaze perfect:
1) Make sure your glaze is at the correct temperature before pouring it onto the cake. It should be around 30°C or 90°F. If it's too cold, it will be too thick to pour, but if it's too hot, it will be too thin and won't cover the sides of your cake (and you also run the risk of melting your cake too!)
2) Make sure your cake is very cold before you pour the mirror glaze on top. Ideally, you should leave your cake to refrigerate overnight, then pop it into the freezer for about an hour before you pour the glaze on top. This will help the glaze set when it's poured over the cake.
3) Give the glaze time to set before serving it. Ideally you'd leave it for a couple of hours before it is served.
If you'd like to see how a mirror glaze cake comes together, you can check out my video on YouTube on how to make a mirror glaze cake!
Prep time: 35 minutes │ Cook Time: 10 minutes │ Total time: 45 minutes.
Yield: One large cake
- 1½ Cups (300g) Granulated Sugar
- ⅔ Cup (200g) Sweetened Condensed Milk
- ½ Cup (118g) Water (to be mixed at the beginning with the condensed milk and sugar)
- 2 Tablespoons (19g) Gelatin Powder
- ½ Cup (125 ml) Water (for blooming the gelatin)
- 2 Cups and 1 tablespoon (360g) White Chocolate Chips
- Gel Food Coloring
1) Combine the sugar, sweetened condensed milk, and water in a saucepan and bring it to a simmer over a medium heat.
2) While the mixture is heating up, bloom your gelatin by placing the powdered gelatin in 1/2 a cup of water. Let it sit for a few minutes to give the gelatin time to swell.
3) Once the sugar mixture begins to simmer, remove it from the heat and stir in the swelled gelatin until it is fully dissolved.
4) Pour the hot liquid on top of the white chocolate and leave to sit for 5 minutes to give the chocolate some time to melt.
5) After 5 minutes, use a whisk to mix the chocolate together until fully incorporated. Mix gently to prevent air bubbles from forming.
6) Once the mixture if fully incorporated, you can now mix in your food colouring. Once the colouring is well mixed, leave the glaze to cool until it comes to about 30°C or 90°F.
7) Once the glaze has cooled, pour it over the cold cake (which should be placed on a raised platform like a cup, with a tray on the bottom to catch the excess drips).
8) Leave the glaze to set for atleast 15 minutes before using a small spatula or knife to remove the drips on the bottom of the cake.
9) If you'd like to add anything around the bottom of the cake, the best time is to do it now before transferring it onto a cake stand or cake board.
10) Leave to set in the fridge for another few hours to allow the glaze to fully set before serving.
If you do try this recipe out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures if you try this recipe out, so don't forget to tag me on Instagram @cakesbymk.nz :)