mirror glaze cake (Print)
Smooth white chocolate gives cakes a glassy, bright finish everyone loves. Fast to make and super pretty.
# 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:
01 -
Move the finished cake to your favorite plate and get ready to dig in.
02 -
Let your glazed cake chill on the counter for 10 to 15 minutes until the coating's set and feels firm.
03 -
While the glaze is still wet, gently swipe a spatula to fix any areas that aren’t perfectly even.
04 -
Put the cake on a rack over a baking sheet. Start pouring from the center so it flows and covers the sides naturally.
05 -
If you're up for it, squirt in the gel color and mix until the color’s solid all through.
06 -
Leave the glaze on the counter until it’s around 32°C. You want it just right for that mirror shine.
07 -
Push the glaze through a mesh strainer. This knocks out lumps or big bubbles.
08 -
Toss the glaze into your blender or food processor and buzz it until super glossy and all silky.
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.
10 -
Take the bloomed gelatin and whisk it into your steamy syrup so it melts all the way.
11 -
Grab a microwave or double boiler to melt the white chocolate chunks while stirring until runs smooth.
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.
13 -
In a tiny bowl, scatter gelatin over 50 ml cool water. Wait 5-10 minutes and it'll turn spongy.
# Notes:
01 -
Keep gear squeaky clean and dry so you don’t get weird texture in your glaze.
02 -
If you nuke the gelatin too hard, it won’t gel right. Go easy with the heat.
03 -
Gel color really pops and keeps things smooth, while the liquid stuff can mess up your glaze’s feel.