“Shiny” Cakes are all the rage.
They are stunning to look at and seem like they take a master to make them.
Well I have some good news, I’m no master, and I CAN MAKE ‘EM!
The important thing to remember is to have a SUPER cold dessert, preferably frozen overnight and ensuring that the glaze has come down to the correct temperature range before pouring.
Really that’s it.. I promise!!
Follow the recipe as written and you want to make everything shine!!!

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Ingredients
- 133 g Water
- 300 g Sugar
- 50 g Glucose or clear corn syrup
- 150 g Condensed Milk
- 2.5 packets Gelatin knox brand (17.5g)
- 1/2 cup Water to bloom gelatine
- 350 g White Chocolate
Ingredients
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Instructions
- Bloom Gelatin in 1/2 cup cold water (15 minutes).
- Boil water, sugar, condensed milk and glucose together until temperature .of 104F is reached.
- Remove from heat and add gelatine, stir until melted.
- In heat proof bowl add white Chocolate.
- Pour hot syrup over the mixture.
- Let set for a minute or two.
- Blend gently using immersion blender, not to incorporate air . Or whisk by hand until smooth.
- Poor through sieve to remove any lumps.
- Add white food color as a base and then any other desired color (Can split batch to make multiple colors)
- Allow temperature of glaze to come down to 89F-92F before pouring over frozen dessert.
Recipe Notes
Your cakes will be that reflective that you'll have no trouble fixing your hair in them 😉
Grab the recipe for the Diplomat cream here
Facebook Live video, pouring the glaze happens near the end!
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