Mirror Glaze… You know, those shiny cakes!

“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!!!

Print Recipe

Mirror Glaze Recipe

Servings

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

Servings 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

Instructions

1. Bloom Gelatin in 1/2 cup cold water (15 minutes).
2. Boil water, sugar, condensed milk and glucose together until temperature .of 104F is reached.
3. Remove from heat and add gelatine, stir until melted.
4. In heat proof bowl add white Chocolate.
5. Pour hot syrup over the mixture.
6. Let set for a minute or two.
7. Blend gently using immersion blender, not to incorporate air . Or whisk by hand until smooth.
8. Poor through sieve to remove any lumps.
9. Add white food color as a base and then any other desired color (Can split batch to make multiple colors)
10. 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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