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Stunning White Mirror Glaze Cake

Category: Sweet Treats to Satisfy Any Craving

Whip up a gorgeous white mirror glaze that'll make any cake pop with that fun, shiny look. Start by letting gelatin soak so the glaze has strength, then warm together white chocolate, syrup, and heavy cream for that rich, glossy vibe. Use a blender, then strain it so everything gets silky smooth. Wait for it to cool down just right before you pour. If you want it to stand out, swirl in a dab of gel color. Cover a cold cake so it gets even, then tidy it up quick and set it aside for a flawless, reflective top. This is a simple wow-factor topping that'll make everybody look twice.

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Barbara Chef
Updated on Sat, 07 Jun 2025 13:35:39 GMT
A white cake with a shiny top layering. Highlight
A white cake with a shiny top layering. | cookwithcarla.com

With this dreamy white mirror glaze, your cake turns into a stunner that could pass as something from a fancy bake shop. The glassy shine instantly makes anything look ultra special. First time I poured this silky goodness over a cake, no one believed I'd made it myself!

The first time I made this for my daughter’s birthday, I was sure it would flop but it set up perfectly and everyone wanted to know my trick.

Gorgeous Ingredients

  • Gelatin powder: Holds it all together so you get a glass-gloss look Use plain, good-quality unflavored powder here
  • Heavy cream: Lends the glaze a smooth rich finish and creamy mouthfeel Choose the full fat for best shine
  • Water: Needed for activating the gelatin and to cook your sugar syrup Use filtered water for cleanest flavor
  • Granulated sugar: Sweetens and thickens the glaze and dissolves nicely if it’s extra fine
  • Food coloring (optional): Mixes in easily for whatever color you’re after Gel food coloring lets you keep the texture glistening
  • White chocolate: The key step for both pretty shine and sweet taste Pick out the best chocolate bars you can afford

Easy Step-by-Step

Serve It Up:
Move your cake to a plate and wait for the crowd to be wowed
Set and Forget:
Leave your cake to rest for ten to fifteen minutes till the glaze is firmed up and touch-dry
Smooth Quickly:
Use a spatula fast to cover any bare bits before the glaze starts thickening up
Glaze Time:
Set your cake on a rack with a tray under it Start pouring at the center and let the glaze cover it from the top out to the edges
Get Colorful (if you want):
Stir in a couple drops of gel color if you like and mix well so the color is even all over
Chill the Glaze:
Give the glaze a rest till it’s about ninety degrees Fahrenheit That’s just right for pouring smoothly without melting the cake
Strain for Smoothness:
Push the blended glaze through a fine sieve to ditch any bits or bubbles for a perfect top
Blend It All:
Pop the whole mix into a food processor or blender Blend till it looks glassy and super silky This gets you the best shine
Mix It Together:
Toss the soft gelatin into your hot sugar syrup and whisk fast to melt it Pour that all over the chocolate and stir till it’s nice and uniform
Melt the Chocolate:
Drop your white chocolate into a microwave-safe bowl or double boiler and melt slow Stir well so you don’t get any lumps
Make the Syrup:
Heat sugar and water in a pot, stirring as you go Wait for it to softly boil, then pull it off
Bloom the Gelatin:
Sprinkle gelatin over cool water, let sit till it puffs up and looks spongy This makes sure it’ll melt in smoothly
A white cake with a glaze on top. Highlight
A white cake with a glaze on top. | cookwithcarla.com

Honestly, it’s the white chocolate that makes both the gleam and taste pop Every time I use it, I think of giggling with my sister as we tried to decorate cakes and ended up making a mess (but tasty messes!)

Keeping It Fresh

Pop your finished cake in the fridge without covering it for up to three days The glaze keeps the cake moist If you end up with extra glaze, store it airtight in the fridge and gently warm it when you’re ready to use again

Switch Ups

You can swap in white candy melts if you’re okay with a milder flavor For a no-dairy version, coconut cream is your pal Always use plain powdered gelatin so your glaze actually sets up

Ways to Show Off

For max shine, chill the cake before serving so you get super clean slices Glaze is gorgeous on little cakes and cupcake tops too Throw on some gold leaf or edible pearls for a fancier finish

A Bit of Backstory

French pastry chefs wanted desserts to steal the show so they made mirror glazes famous Instagram helped spread the trend Now you can nail those glossy French looks from your own kitchen

Recipe FAQs

→ What's the point of using gelatin in mirror glaze?

Gelatin keeps the glaze firm and slick. It makes the top smooth and bright once you pour it on.

→ Is it alright to color the white mirror glaze?

You sure can. Add some gel food colors for bold looks and the glaze will still set perfectly.

→ How do I keep the glaze from getting bubbles?

Get it super smooth by blending well, then pour it through a fine strainer. That does the trick.

→ When do I pour mirror glaze for the best shine?

Let the glaze cool down to about 90°F, then pour over a really cold cake for an even, shiny coat.

→ How should I put mirror glaze on a cake?

Stick your cake on a rack over a tray. Start pouring in the middle and spread out fast with a spatula.

mirror glaze cake

Smooth white chocolate gives cakes a glassy, bright finish everyone loves. Fast to make and super pretty.

Prep Time
15 min
Cook Time
20 min
Total Time
35 min

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 5 Servings

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

→ Mirror Glaze Parts

01 200 g finely chopped white chocolate
02 100 ml heavy cream
03 Gel food coloring if you want
04 100 g sugar
05 10 g powdered gelatin
06 100 ml water, split in two

Steps

Step 01

Move the finished cake to your favorite plate and get ready to dig in.

Step 02

Let your glazed cake chill on the counter for 10 to 15 minutes until the coating's set and feels firm.

Step 03

While the glaze is still wet, gently swipe a spatula to fix any areas that aren’t perfectly even.

Step 04

Put the cake on a rack over a baking sheet. Start pouring from the center so it flows and covers the sides naturally.

Step 05

If you're up for it, squirt in the gel color and mix until the color’s solid all through.

Step 06

Leave the glaze on the counter until it’s around 32°C. You want it just right for that mirror shine.

Step 07

Push the glaze through a mesh strainer. This knocks out lumps or big bubbles.

Step 08

Toss the glaze into your blender or food processor and buzz it until super glossy and all silky.

Step 09

Pour your hot syrup with dissolved gelatin over the melted chocolate. Stir in the heavy cream too, and keep going 'til it’s all blended in.

Step 10

Take the bloomed gelatin and whisk it into your steamy syrup so it melts all the way.

Step 11

Grab a microwave or double boiler to melt the white chocolate chunks while stirring until runs smooth.

Step 12

Toss sugar and half of the water in a pot. Stir as you heat it, wait for the sugar to vanish, then let it reach a boil. Kill the heat.

Step 13

In a tiny bowl, scatter gelatin over 50 ml cool water. Wait 5-10 minutes and it'll turn spongy.

Notes

  1. Keep gear squeaky clean and dry so you don’t get weird texture in your glaze.
  2. If you nuke the gelatin too hard, it won’t gel right. Go easy with the heat.
  3. Gel color really pops and keeps things smooth, while the liquid stuff can mess up your glaze’s feel.

Required Equipment

  • Mixing bowl
  • Blender or food processor
  • Spatula
  • Cake stand or cooling rack
  • Saucepan
  • Fine sieve
  • Heatproof bowl
  • Baking sheet

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has dairy (white chocolate and cream).

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 210
  • Fat: ~
  • Carbs: ~
  • Protein: ~