Highlight
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
Highlight
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.
Ingredients
→ Mirror Glaze Parts
Steps
Move the finished cake to your favorite plate and get ready to dig in.
Let your glazed cake chill on the counter for 10 to 15 minutes until the coating's set and feels firm.
While the glaze is still wet, gently swipe a spatula to fix any areas that aren’t perfectly even.
Put the cake on a rack over a baking sheet. Start pouring from the center so it flows and covers the sides naturally.
If you're up for it, squirt in the gel color and mix until the color’s solid all through.
Leave the glaze on the counter until it’s around 32°C. You want it just right for that mirror shine.
Push the glaze through a mesh strainer. This knocks out lumps or big bubbles.
Toss the glaze into your blender or food processor and buzz it until super glossy and all silky.
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.
Take the bloomed gelatin and whisk it into your steamy syrup so it melts all the way.
Grab a microwave or double boiler to melt the white chocolate chunks while stirring until runs smooth.
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.
In a tiny bowl, scatter gelatin over 50 ml cool water. Wait 5-10 minutes and it'll turn spongy.
Notes
- Keep gear squeaky clean and dry so you don’t get weird texture in your glaze.
- If you nuke the gelatin too hard, it won’t gel right. Go easy with the heat.
- 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: ~