Christmas Ornament Cake Pops With Mirror Glaze Recipes

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HOLIDAY MIRROR GLAZE POKE CAKE



Holiday Mirror Glaze Poke Cake image

This festive dessert will be the hit of your holiday party -- and your social media feed. It relies on flavored gelatin inside and out -- it's used as a shortcut ingredient in the vibrant red glaze, and on the inside, you'll find fun green streaks in the vanilla cake.

Provided by Food Network Kitchen

Categories     dessert

Time 4h25m

Yield 8 to 10 servings

Number Of Ingredients 9

One 15.25-ounce package white cake mix (plus required ingredients)
One 3-ounce package lime-flavored gelatin
Two 16-ounce containers vanilla frosting
One 3-ounce package raspberry-flavored gelatin
1 cup sugar
1/4 cup light corn syrup
1 cup good-quality white chocolate discs or chopped white chocolate
1/4 cup sweetened condensed milk
Red gel food coloring, for decorating

Steps:

  • Prepare the cake layers in two 8-inch cake pans according to the package directions; let cool completely in the pans on a rack. Level the domed tops of the cakes with a serrated knife, then invert the cakes out of their pans. Clean and dry the cake pans; return the cooled cakes cut-side up to the pans. Poke the cakes every 1/2 inch with a chopstick.
  • Stir together the lime gelatin and 1 cup boiling water in a small bowl until completely dissolved; let cool for 10 minutes. Pour over the cakes and refrigerate until the gelatin is absorbed, about 30 minutes.
  • Remove the cakes from the pans (if they stick, dip the pans in hot water for 10 seconds to loosen). Place one cake on a large plate. Frost the top with 1 cup of the frosting in an even layer. Top with the second cake and frost the whole cake with the remaining frosting, making it as smooth as possible. Freeze for 1 hour.
  • Meanwhile, stir together the raspberry gelatin and 1/4 cup boiling water in a small bowl until completely dissolved.
  • Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and stir in the raspberry gelatin mixture and the white chocolate. Let sit until the chocolate has melted, about 2 minutes. Stir in the condensed milk and blend with an immersion blender until completely smooth. Let the mixture cool to 95 degrees F on an instant-read digital thermometer.
  • Remove the cake from the freezer and place on a cooling rack set over a rimmed baking sheet. Pour about two-thirds of the raspberry-white chocolate glaze over the cake. Swirl several drops of red food coloring into the remaining glaze and then pour it over the cake (the whole cake should be covered in the glaze). Let set for 15 minutes, then transfer the cake to a serving platter and refrigerate until firm, 1 to 2 hours.

MIRROR GLAZE CAKE



Mirror Glaze Cake image

Provided by Food Network

Categories     dessert

Time 5h45m

Yield 10 to 12 servings

Number Of Ingredients 23

Nonstick baking spray, for the cake pans
4 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
3 cups granulated sugar
3 sticks (12 ounces) unsalted butter, at room temperature
6 large eggs, at room temperature
4 1/2 teaspoons pure vanilla extract
2 cups whole milk, at room temperature
Red, orange, yellow, green, blue and purple gel food coloring, as needed
2 recipes Buttercream Frosting, recipe follows
1 recipe Mirror Glaze, recipe follows
4 cups confectioners' sugar
2 sticks (8 ounces) unsalted butter, at room temperature
Pinch kosher salt
2 teaspoons vanilla extract
1 to 2 tablespoons milk
2 1/4 teaspoons unflavored powdered gelatin
1 cup granulated sugar
1/3 cup light corn syrup
1 cup good-quality white chocolate disks or chopped white chocolate
1/2 cup sweetened condensed milk
Assorted colors of gel food coloring, as desired

Steps:

  • Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds.
  • Whisk together the flour, baking powder and salt in a bowl. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk and then the remaining flour mixture until just combined.
  • Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. Transfer each color to a separate disposable pastry bag or resealable ziptop bag. 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. Pipe half the orange batter into the center of the red batter in the first pan, then repeat with the remaining orange batter in the second pan, tapping the pans gently as needed to level out the batter. Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full.
  • Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 40 to 45 minutes. Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely.
  • To decorate: Using a serrated knife, level the top of each cake layer. Spread a small amount of Buttercream Frosting onto an 8-inch cake board. Place one cake layer onto the cake board bottom-side up. Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. Invert the second cake layer over top of the frosting layer. Using an offset spatula, frost the cake with an even coat of frosting. Refrigerate to set and chill, about 3 hours.
  • Place the chilled cake onto a wire rack fitted inside a baking sheet. When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. Pour the glaze over the cake, then let it stand to set before transferring to a cake stand.
  • Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired.
  • Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom.
  • Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes.
  • Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. Add the white chocolate and let stand 1 minute to melt. Add the condensed milk and combine with an immersion blender until emulsified and smooth.
  • Divide the glaze into bowls and color as desired. When the glaze is between 75 and 80 degrees F, it is ready to pour.

MIRROR GLAZE CAKE



Mirror Glaze Cake image

Provided by Wanna Make This?

Categories     dessert

Time 2h35m

Yield 12 servings

Number Of Ingredients 11

One 1/4-ounce packet unflavored powdered gelatin
1 cup sugar
1/3 cup light corn syrup
1 cup good-quality white chocolate chips or discs (30 percent cocoa butter)
1/2 cup sweetened condensed milk
White gel food coloring
Fuchsia gel food coloring
Purple gel food coloring
Blue gel food coloring
1 frosted 9-inch layer cake on a cake board, frozen
Edible gold leaf, for dusting

Steps:

  • Place 3 tablespoons of water in a small bowl and whisk in the gelatin. Set aside to bloom for a few minutes.
  • Combine the sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring to a boil and cook, stirring, until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and whisk in the bloomed gelatin, whisking until dissolved. Add the white chocolate and allow to sit 1 minute to melt. Add the condensed milk and 1 teaspoon of white gel food coloring. Combine with an immersion blender until emulsified and smooth. Let cool until the mixture registers 100 degrees F on an instant-read thermometer.
  • Divide the glaze evenly among 3 small bowls. Using an immersion blender, add 3 drops of fuchsia food coloring to the first bowl and combine. Add 4 drops of purple food coloring to the second bowl and combine. Add 5 drops of blue food coloring to the third bowl and combine. The temperature of the colored glazes should be 95 degrees F before pouring.
  • Place your frozen frosted cake on top of an inverted cake pan resting on top of a baking sheet lined with a cooling rack. Starting at the center of the cake, pour the glazes over it, alternating to swirl the colors. Use a small offset spatula to create more swirls if desired. Dust with flakes of gold leaf. Refrigerate the cake for 1 to 2 hours before serving.

CHRISTMAS ORNAMENT CAKE POPS WITH MIRROR GLAZE



Christmas Ornament Cake Pops with Mirror Glaze image

With a little dip of shiny homemade mirror glaze and a simple gold-dusted candy decoration, these cake pops look just like adorable mini ornaments. The sweet combination of cranberry and orange adds awesome holiday flavor while boxed cake mix makes these treats easy to pull off.

Provided by Zac Young

Categories     dessert

Time 3h40m

Yield about 36 cake pops

Number Of Ingredients 15

One 15.25-ounce box yellow cake mix (plus required ingredients)
1 1/4 cups white chocolate chips
3 tablespoons heavy cream
1/4 teaspoon orange extract
1/2 cup dried cranberries, finely chopped
One 11-ounce bag white chocolate chips (about 2 cups)
3 tablespoons vegetable shortening or coconut oil
Two 1/4-ounce packets unflavored gelatin
1 cup water
1 1/2 cups granulated sugar
2/3 cup sweetened condensed milk
One 11-ounce bag white chocolate chips (about 2 cups)
Green and red gel food coloring
36 mini peanut butter cups, such as Reese's Minis
Edible gold pearl dust, such as Wilton Pearl Dust in gold

Steps:

  • For the cake pops: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
  • Meanwhile, put the white chocolate and heavy cream in a small microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and add the orange extract; stir to combine.
  • When cool, crumble the cake finely into a large bowl and add the dried cranberries and orange-white chocolate ganache. Mix with a rubber spatula or your hands until the mixture is very well combined, completely moistened and holds together when pinched.
  • Using a 3/4-ounce scoop, scoop rounded mounds of the mixture and shape into balls and place on a baking sheet. You should have about 36 balls. Refrigerate until firm, about 30 minutes.
  • For the white chocolate shell: Put the white chocolate chips and vegetable shortening in a medium microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and stir once more to make sure no lumps remain.
  • Dip the tip of a lollipop stick into the chocolate shell and stick halfway into a cake ball. Dip the entire cake ball in the chocolate shell, letting any excess drip off, then press the stick into the Styrofoam block to stand upright. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled and set, about 1 hour.
  • For the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine the remaining 3/4 cup water in a small saucepan with the granulated sugar and sweetened condensed milk. Bring to a simmer over medium-high heat until the sugar has dissolved, about 3 minutes. Remove from the heat, then add the gelatin mixture and stir to dissolve.
  • Put the white chocolate chips in a large bowl and set a fine-mesh strainer on top. Pour the gelatin mixture through the strainer to catch any small lumps; remove the strainer. Let stand 5 minutes for the chocolate to soften, then stir with a rubber spatula until smooth. Tint with food coloring (divide the glaze in half if you are using more than 1 color), then let sit, stirring occasionally, until thickened and a thermometer registers 90 degrees F. Transfer to a tall, wide glass container (such as a wide-mouth mason jar) for easy dipping.
  • Working one at a time, dip the cake pops into the mirror glaze to completely coat letting any excess drip off. Return to the foam board (it may continue to drip for a minute or two). Transfer to the refrigerator to set completely, about 1 hour. (Even after setting, mirror glaze stays sticky, so make sure to space the pops apart).
  • Using a small, clean art brush, dust the peanut butter cups with edible gold pearl dust, then place one on top of each cake pop "ornament" (see Cook's Note). Keep chilled until ready to serve.

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