Also, the final strain of the Mirror Glaze into the pouring jug will strain out any nasty bubbles. The no-condensed milk recipe I present here was taught to me by a professional pastry chef who has worked in some of the finest restaurants in Sydney. See next section for how to transfer the cake. Just use your trusty old meat thermometer! 1. Your suggestions please. The mirror glaze will start to set after about 10 minutes. I manage this on my own, but it’s easier if you get a helping hand! Also it starts to lose its shine after about 36 hours – whereas this Mirror Glaze stays shiny for days and days! Measure your glaze’s temperature with a candy thermometer. Mirror glaze actually isn’t hard to do if you follow some key tips that will ensure success, even if you’re a first timer. Just wondering if the ganache and glaze can hold up to the marmalade? Filling only though! Made from only a handful of ingredients and no special equipment, if you’ve ever wanted to make a dessert to impress this is it! The light bouncing off the shiny glaze makes even the smallest mounds look so much bigger than they are! Don’t hesitate or do a thin stream. How much leafs of regular gelatin would I need to make this glaze? Then trim cake to … Browse the best selection of cakes and place your order now! I just made this cake for turkey day I have never ever attempted such a cake. That might sound slightly unappealing but when executed properly, it functions as a very, very thin layer of soft jelly encasing a frosting or mousse of some sort underneath. Soak the gelatine in 80ml cold water for 5 mins. Chocolate Mirror Glaze – or Glacage Chocolat in French – is the most stunning of all cake glazes! There’s no need for leaf gelatine. They won’t appreciate it now 😉 Great job, it’s perfect. How to Make Frosting and Ganache Smooth on Cakes, Carnitas (Mexican Slow Cooker Pulled Pork). How to mirror glaze a cake? Hi Nagi, I am planning to use your amazing mirror glaze recipe for my granddaughter’s 21st cake. Ensure the glaze is completely smooth (just follow my recipe); and. You don’t need any specialty ingredients or patisserie equipment – just a meat thermometer and strainer! Don’t worry, the surface will still be flat. 1 leaf = approx 1,5 gram. Your email address will not be published. MOST SATISFYING MIRROR GLAZE CAKE … It looks so sinfully rich and yet it is not – because the Mirror Glaze is wafer thin, and the ganache layer is not that thick either. Is there a way to make this dairy free? Wish me luck. Rich Chocolate Glaze Chop both types of chocolate and place them in a heat-proof bowl. This and your chocolate cake, is added to my go to favorite baking experience. I think I used a small whisk and realized the instructions said not to use a whisk….lol…..it came out great still. Swiss Meringue or French Meringue Buttercream. 3 sticks (12 ounces) unsalted butter, at room temperature, Red, orange, yellow, green, blue and purple gel food coloring, as needed, 2 recipes Buttercream Frosting, recipe follows, 2 sticks (8 ounces) unsalted butter, at room temperature, 2 1/4 teaspoons unflavored powdered gelatin, 1 cup good-quality white chocolate disks or chopped white chocolate, Assorted colors of gel food coloring, as desired. I will try this in the future. Place 2 … like the Lemon Glaze in this cake). I was planning to make this on Christmas Eve coz we will be hosting the dinner for our relatives. Dissolve gelatine – Drop the gelatine in (it will have solidified into a rubbery disc); 5. Dear Nagi, this recipe came at the best possible time; my husband requested for a simple and sumptuous chocolate cake and he is getting this today. Voila! Make one slice into the cake. To preserve the flawless, shiny glaze, avoid touching the mirror glaze once it has been poured. This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. Remove the mixture and stir the mixture. But removing them is easy – just pass a blow torch or even a lighter lightly across the surface of the mirror glaze where the bubbles are, and watch in wonder as the bubbles disappear! Not just for how professional and impressive it looks, but also for the flavour and how it eats. And none of my Beef Pho either!! Transfer each color to a separate disposable pastry bag or resealable ziptop bag. Since gelatine liquifies when heated and the glaze is so thin, the warmth of your mouth causes the glaze to instantly melt in your mouth when you eat it. Day 3: Make the mirror glaze and glaze the final cakes (the mirror glaze can also be made on days 1 or 2 and reheated before glazing). N x. Hoi Sanne, according to Dr Oetker: 1 gram of leaf = 1 gram of powder. 1. Do minimal stirs, enough to just incorporate the cocoa slurry into the cream; 3. 3. Position the strainer and tilt the jug so you minimise the distance the liquid falls so you don’t create any bubbles. The mirror glaze recipe is quite easy. Dip a knife in, then wipe dry. I made a 2x 6” cake with your recipe. Hi Navi. Hence a fluffy meringue frosting, say, is no good. It will make a cake look impressive, but like most things in life, it’s what’s underneath that really matters! 😬. Make your own mirror glaze cake. You can start and stop pours and it will still end up smooth, though you will get the most flawless finish if you can do it in one motion. It looks beautiful! Once the Mirror Glaze has been applied, they seal the cake completely so they can be stored in the fridge and patisserie windows without having to cover them. So transfer the cake to a rack before it sets otherwise you’ll get little drags on the edge of the base where the you pick it up (the glaze sticks to the rack). Tidy edges! Strain – Slowly strain the liquid into a bowl, positioning the strainer such that you minimise the distance the liquid falls from the saucepan into the strainer, and also from the base of the strainer into the bowl. Add the white chocolate and let stand 1 minute to melt. Thanks for this recipe and More power to you and of course kisses to Dozer. I would not recommend really airy, soft or fragile cakes (like Chiffon Cakes) because they will be difficult to handle and prone to easily denting. If you need coat a patch you missed on the side, just pour down the edge of the cake only, to minimise risk of faint “puddle” lines on the top of the cake. Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom. The purpose of this step is to remove any residual bubbles, any little bits of skin that formed while cooling, and any gelatine lumps that may have formed if it wasn’t properly dissolved. Press question mark to learn the rest of the keyboard shortcuts. Press J to jump to the feed. Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. Place a wire rack over a rimmed sheet pan and put the cake on top. Bloom the gelatin. Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Also you will get a skin on the surface which creates unsightly lumps in the glaze. Strain into jug – Once it reaches the target temperature, strain it into a jug ready for pouring over the cake. There are also some troubleshooting tricks to know which I have deployed many times! Fill a tall jug with warm tap water. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! Hi, It turned out amazing. Mix on low speed until mostly incorporated. But what does matter are “hills” and dents. How you mix the colors is up to you! Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. You don’t need to possess an expert’s hand with the pouring action. This is called blooming gelatine and it allows the gelatine to dissolve smoothly into mixtures. – Nagi X. I made this (cake and all) and it was great, such an impressive, enormous, delicious cake! I’m so glad you enjoyed it though!! Your glaze is at 30°C/86°F (give or take 2 degrees); You strained into the pouring jug just before using it; and. Here’s a little preview of the technique: Piping the frosting on each layer and on the sides then spreading is the most efficient and effective way (another handy pâtissier technique I recently learned! Thanks! Hi tin, I just made your Chocolate Mirror Glaze Cake and it was fantastic! Let's decorate and have fun. Looking for Mirror Glaze Dark Chocolate Cake in Pune? For me personally, this has been the single most well received cake by friends and family in the 6 years since I started this website. The glaze didn’t sink in and formed a good skin with the coconut stuck really well. Otherwise, refrigerate – you don’t need to cover an uncut cake because the mirror glaze seals it! Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely. Melt gelatin for 5 seconds in … Smooth frosting or ganache finish on cakes, 1. Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Ensure the glaze is at 30°C/86° so it spreads smoothly for a thin, flawless finish. I’ll try it out this weekend. Whisk together the flour, baking powder and salt in a bowl. This Mirror Cake Glaze gives the wow factor to any cake, a perfectly flawless mirror reflection. 3. 6. It seems my glaze did not yield as much as yours ,my cake was an 8″. Checklist before you start pouring to ensure you nail it! This is the perfect pouring temperature so it blankets the cake smoothly without drips, won’t melt the ganache and sets in a thin 2 – 3mm layer – the perfect thickness for a mirror glaze. Boil – Bring to boil to dissolve the sugar, then take it straight off the stove; 4. You can use virtually any cake that has some density and stability. You pour the glaze on while it’s warm and it sets on to pof the cake. It’s worth mentioning that the Mirror Glaze itself can be made ahead and refrigerated for up to a week or even frozen. Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. Pour the glaze over the cake, then let it stand to set before transferring to a cake stand. The top came out flaws less, there were few very tiny tiny bubbles that you need a magnifying glass to see them, but the top looked. Beat in the eggs one at a time, scraping down the bowl as needed. But the mousse would need to be hard chilled overnight. Well done again,Nagi. However, all too often, patisseries and cake makers prioritise the shelf life benefits and make the mirror glaze too thick and too rubbery. Join my free email list to receive THREE free cookbooks! It ended up working and looking pretty fabulous for my first try. Crumb coating is a cake decorating technique where a thin smear of frosting is applied all over the cake seal in stray crumbs before coating with a proper thick layer of frosting. Version 2.5.8. This will reduce the risk of bubbles being created during the straining process. I’m so proud of myself and so is my family. Can’t wait to try this! A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. The glazed cake can remain on the counter if the room temperature is 22°F/72°F or lower (mirror glaze melts when too warm). Reduce the mixer … It’s inevitable, no matter how gently you stir them. It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) 1. Hence the beauty of homemade – so we can make it properly! Otherwise the glaze around the base of the cake will start to set and stick to the rack. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand … I’m dying to try it for a dinner party this week, but is there a vegetarian alternative to the gelatin that works with this recipe? 19.7k members in the Cakes community. And more importantly, it is still going to taste 100% amazing! Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are … This recipe is good for chocolate color only. Here’s how: Move the mirror glazed cake straight after pouring the glaze on, before it sets. TOP TIP: Try to do it in one motion – that is, once you start pouring, don’t stop until all the sides are covered. Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full. Beat in the eggs one at a time, scraping down the bowl as needed. Some recipes use melted chocolate and condensed milk, but they aren’t as nice to eat. ): Using this snail piping technique to apply the frosting or ganache means you don’t need to do a crumb coat first. 4. In fact, I consider Mirror Glazes to be all for show and nothing more, and this is really the concept behind it. You don’t need a fancy candy thermometer. In a nutshell, here is how to glaze a Mirror Cake: A flat, even cake surface is essential for beautiful smooth, flawless mirror glazes because the shiny nature of the glaze makes bumps and moulds highly visible. Add the vanilla, increase the speed to medium high and mix until smooth. Refrigerate in an airtight container. If you see a whitish foam on the surface, that’s ok too and is easy to deal with; just leave it for now. Why not have fun making a shiny mirror glaze cake that looks like a mirror? The filling would have marmalade jam on top of a ganache filling and the cake will be crumb coated with chocolate ganache. Version History. I attempted this glaze and it came out 90% great, there were gaps where the glaze did not cover some areas of the sides. I want to make a mirror glazed galaxy cake which requires different color blended. (Yes, I said meat thermometer!). However, a buttercream frosting or chocolate ganache is perfect. It just takes patience – lots of cooling / refrigeration steps. It calls for patience above all else (you will read the words “cool” and “fridge” a lot! No chocolate for you Dozer. More on alternative Mirror Glazes below. Pour! How to achieve the perfect thickness and temperature so that when you pour it, it’s not too thin or thick, and doesn’t melt the ganache. Starting in the middle of the cake, pour in an expanding spiral motion outwards towards the edge of the cake, so the glaze spreads across the surface and down the sides. Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds. Place the chilled cake onto a wire rack fitted inside a baking sheet. If you pour the Mirror Glaze straight on to a naked cake, it will be bumpy and grainy looking, and the glaze will also soak into the cake. They make a yield a thicker, less elegant Mirror Glaze that’s also overly sweet. Your email address will not be published. 2.5.8 Release note: Added the feature to mute the vibration. My boys are at the stage where they simply inhale food to feel full. Nor is a light and fluffy mascarpone frosting. Do not transfer the mirror glaze into the pouring jug until just before using. For the génoise, half fill a large saucepan with water and bring to a simmer. I will also put a dam around the layer so it doesn’t squish the marmalade out. This will cause dragged, untidy bits around the base of the cake when you move it. Honestly, just easier to mix cocoa and water first! Tidying up blemishes is a useful trick to have up your sleeve with Mirror Glazed Cakes because although we are after all seeking perfection here, life doesn’t always go to plan. Stir GENTLY – Gently stir to dissolve the gelatine lump. Sprinkle gelatin over 120 grams of water a little bit at a time, whisking to combine. Far more shiny than you can achieve with any other glaze or frosting. Mirror Cake Recipe Ingredients 1½ Cups / 300g Granulated Sugar Sugar sweetens the glaze while also helping create the mirror reflection. Little smears like you see on the side of the cake below don’t matter – the glaze will hide those as it runs over it. Pour in the bloomed gelatin, and whisk until the gelatin is … But it’s not as nice to eat because it makes the glaze thicker than ideal (more like 4 – 5mm), so you perceive a bit of jelly texture. Hey Nagi! Mirror Cakes don’t even need refrigeration as long as it’s cool – the glaze melts in warm temperatures above around 25°C/ 77°C. Thank you thank you for this recipe. How to avoid gelatine lumps and bubbles in the glaze; and. Beat in the vanilla. For example, a poof of wind blowing through the house causing a single dog hair to settle on the otherwise flawless surface of the cake (yes, I’m glaring at YOU, Dozer!). No special equipment required – just a meat thermometer and strainer. Pour with confidence! It makes it easier to spread the frosting smoothly. Even if yours is a bit bumpy, the glaze will still be so shiny. Hi Nagi. Spread a small amount of Buttercream Frosting onto an 8-inch cake board. Everyone who ate this cake found it moorish. Thanks for replying to my query – I agree this time I will have use something else – perhaps your buttercream. It makes the glaze set into a glossy, thin layer of what is essentially chocolate jelly. Hi Jenny, none that I’ve tried sorry!! Transfer before it sets! I found the next day while slicing the cake the glaze peel off like a skin, it is due to the age of the gelatin as mine was bit near the expiry date? I followed recipe to a T. Was afraid it wouldn’t work. The glaze should be shiny and glossy at this point, and hopefully bubble free. Then cream and sugar – Next, mix in a bit of cream to loosen the mixture, then add the remaining cream and all the sugar. Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. Extended schedule: (about 30 to 60 minutes of active time per day) Day 1: Make the caramel. When the glaze is between 75 and 80 degrees F, it is ready to pour. Making a mirror glaze is very easy IF you follow a few key tips that make all the difference between success and lumpy failure: I’ve made all these mistakes, so you don’t have to! So you don’t perceive a “jelly” texture and barely notice it is there! Beat in the vanilla. Hi Stephanie, it will change the texture unfortunately – something I’ll need to test! Inactive cooling time includes time to cool, , unsweetened, sifted (preferably dutch processed, Note 5). If you just added the powder straight into the glaze, you’d end up with lots of lumps. It will feel like a soft jelly. By keeping the head and blades under liquid, it avoids bubbles getting into the mixture. Using an offset spatula, frost the cake with an even coat of frosting. ); You can use mirror glaze on virtually any cake; and. Sprinkle your gelatin over the cold water and let bloom for 5 minutes. Not once, but twice! Glossy! N x. Make sure the frosting on your cake is smooth and refrigerated for about 2 hours before applying the mirror glaze. Any frosting that can be spread smooth to cover bumps on cakes, firms up when chilled and is dense enough so chocolate mirror glaze won’t sink or absorb into it when it is poured over. Hi Marie – did you see the post on transferring the cake? Clean knife, dip in warm water and dry again. Pipe half of the red batter into the center of one of the prepared pans, then pipe the remaining red batter into the center of the second pan. Add the condensed milk and combine with an immersion blender until emulsified and smooth. Any revised recipe to make different color? Ensure all sides are fully coated – if not, quickly do a little pour down the sides to coat the naked patches. (That’s just a smear on the cake platter you see in the above step photos. See my tutorial for, 2. Place one cake layer onto the cake board bottom-side up. Here are some suggestions for frostings that will work under a Mirror Gaze: As much as you would ordinarily use to fill and cover the sides and surface of a cake. That action will create bubbles. ). Place your frozen frosted cake on top of an inverted cake pan resting on top of a baking sheet lined with a cooling rack. 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