Matrix Mirror Glaze Cake Recipe By Tasty

GALAXY MIRROR GLAZED 'BOX' CAKE RECIPE BY TASTY

Steps:

• Prepare the cakes according to the package, or use your favorite cake recipe.
• To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
• Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
• Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
• Place the second cake over the layer of buttercream.
• Frost the entire cake to create the crumb layer, creating a smooth surface.
• Place the cake in the freezer to keep cold.
• For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
• Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
• Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
• Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
• Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
• Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
• Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
• In the next bowl, add the navy blue food coloring and stir.
• In the next bowl, add the lighter blue food coloring and stir.
• In the next bowl, add the purple food coloring and stir.
• In the next bowl, add the pink food coloring and stir.
• When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
• Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
• Dip a brush into the white food coloring and fling it onto the cake to create stars.
• Enjoy!

MIRROR GLAZE CAKE RECIPE BY TASTY

Steps:

• Spread the jam evenly into the bottom of a round 8-inch (20 cm) cake pan, then place one of the cake rounds on top. Freeze completely.
• In a 9-inch by 3-inch (23 cm 8 cm) by silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
• Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse.
• Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
• Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
• Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
• When the mirror glaze is between 90 and 96°F (32 - 35°C) , pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards.
• You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one.
• Enjoy!

MIRROR GLAZE RECIPE BY TASTY

Steps:

• Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
• Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
• Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
• Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It's okay to go slow, just make sure it's all blended with as little bubbles as possible, which will show up in the final product.
• Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
• Separate the glaze into different containers and color them to your desire.
• We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
• When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you'd like, then glaze your cake!

MIRROR CAKE BY DUFF GOLDMAN RECIPE BY TASTY

Steps:

• Bloom gelatin by mixing gelatin into cold water and letting it sit for at least 5 minutes.
• Heat granulated sugar, corn syrup, and water on a stove top to a boil.
• In a bowl, combine the white chocolate chips, sweetened condensed milk, and solidified gelatin.
• Pour the hot sugar mixture over the chocolate, condensed milk, and gelatin. Cover with a cloth until chocolate is soft.
• Mix thoroughly until all chocolate is completely melted.
• Add desired color and titanium dioxide to the hot mixture. Mix until there are no air bubbles.
• Let mixture cool to 90°F (33°C), then pour over the frozen cake.
• Note, this recipe works best on a cake covered in a frozen mousse, but will also work with a cake covered in frozen buttercream frosting.
• Enjoy!

MATRIX MIRROR GLAZE CAKE RECIPE BY TASTY

Steps:

• Prepare the cake layers: Using a 2-inch round cutter, cut out a circle from the center of the black cake. Using a 4-inch round cutter, cut out a ring from the center of the same cake. Using a 6-inch round cutter, cut out another ring from the center of the cake. Set aside and repeat with the green cake. You should have 4 pieces of black cake and 4 pieces of green cake.
• Reassemble the rings of the black and green cakes to create 2 layers with alternating colors, resembling bull's-eyes.
• Place an 8-inch cardboard cake round on a turntable. Spread a small dollop of chocolate frosting on the cake board and place a cake layer on top. Spread an even layer of frosting over the cake, then place the second layer on top. Spread an even layer of frosting over the top and sides of the cake, smoothing flat. Freeze the cake for at least 1 hour, up to overnight.
• Make the mirror glaze: Add the white chocolate chips to a medium bowl and set aside.
• Place the gelatin sheets in a small bowl with ½ cup water. Set aside to bloom for 10 minutes.
• Add the remaining ½ cup water, the sugar, and sweetened condensed milk to a small saucepan and bring to a gentle simmer over medium heat. Remove the pot from the heat.
• Remove the gelatin sheets from the water and add to the saucepan. Whisk until dissolved.
• Strain the gelatin mixture through a fine-mesh sieve into the bowl with the white chocolate chips and whisk until the chocolate chips have melted and the mixture is smooth.
• Add the black food coloring and silver luster dust, and whisk to combine. Continue whisking constantly until the glaze has cooled to 90°F (32°C), 30-40 minutes.
• Place the frozen cake on a wire rack set over a baking sheet. Slowly pour the glaze over the top of the cake, allowing it to drip down the sides until the cake is fully coated. Let the cake rest until the glaze has set completely, about 20 minutes.
• Transfer the cake to a serving plate, then slice and serve.
• Enjoy!

GLUTEN-FREE OMBRé CAKE RECIPE BY TASTY

Steps:

• Make the cakes: Preheat the oven to 350°F (180°C). Grease 3 8-inch (20 cm) round cake pans with nonstick spray and line with parchment paper.
• Add the beets, raspberries, and milk to a blender. Blend until mostly smooth. Strain the mixture through a fine-mesh sieve into a medium bowl, pressing the solids with a spatula to extract as much liquid as possible. You should have about 2 cups (480 ml) total. Discard the solids. Reserve ½ cup (120 ml) of beet-milk mixture for the frosting. Set the remaining beet-milk mixture aside.
• Add the flour, baking powder, salt, sugar, and butter to a large bowl. Mix on medium speed with an electric hand mixer for 2-3 minutes, until the mixture is sandy in texture.
• Add the egg whites and vanilla and mix on medium speed until combined, scraping down the sides of the bowl as needed.
• Add ⅔ cup (160 ml) of the beet-milk mixture to the batter and beat to combine. Measure 2 cups (230 G) of batter and transfer to one of the prepared pans. Spread in an even layer.
• Add ⅓ cup (70 ml) more of the beet-milk mixture to the remaining batter and beat to combine. Measure 2 cups of batter and transfer to another prepared pan. Spread in an even layer.
• Add ½ cup (120 ml) more of the beet-milk mixture to remaining batter and beat to combine, then transfer to the remaining prepared pan and spread in an even layer.
• Bake the cakes for 30-35 minutes, until a toothpick inserted in the center comes out clean and the cake pulls away from the sides of the pan. Transfer the cakes to a wire rack to cool for 5-10 minutes, until safe to handle. Turn the cakes out of the pans and let cool completely on the wire rack. Note: The darkest cake may need to bake for up to 5 minutes longer than the other cakes, as it contains the most liquid.
• While the cakes cool, make the frosting: In a small saucepan, whisk together the reserved ½ cup (120 ml) beet-milk mixture and the flour. Cook over medium-low heat for 2-3 minutes, whisking continuously, until the mixture thickens. Remove from the heat and transfer to a small bowl. Cover tightly with plastic wrap, pressing it directly against the surface so a skin doesn't form, then transfer to the refrigerator and let cool completely.
• In a large bowl, use an electric hand mixer to cream together the butter, vanilla, and salt on high speed until smooth. Sift in the powdered sugar and beat on low speed until incorporated and the frosting is smooth.
• Add 2 tablespoons the beet-flour mixture and beat to combine. Transfer ½ cup (55 G) of frosting to each of 2 small bowls.
• Add 2 tablespoons of the beet-flour mixture to one of the small bowls of frosting and mix to combine.
• Add ¼ cup (55 G) of the beet-flour mixture to the other small bowl of frosting and mix to combine.
• Transfer the two darker frostings to piping bags fitted with ½-inch (1 ¼ cm) round tips.
• Assemble the cake: Place the cardboard round on the cake turntable.
• Trim off the domed tops of the cakes.
• Spread a dab of frosting in the center of the cardboard round. Center the darkest cake on the cardboard round. Using an offset spatula, spread about ½ cup (55 G) of the lightest frosting over the top of the cake in an even layer about ½ inch (1 ¼ cm) thick. Spread ¼ cup (80 G) raspberry jam over the frosting. Place the next lightest cake layer on top and repeat frosting and filling with another ½ cup (55 G) of the same frosting and the remaining ¼ cup (80 G) jam. Top with the lightest cake layer.
• Dollop 1 cup (115 G) of the lightest frosting on top of the cake. Using the offset spatula, spread the frosting in an even layer across the top, starting from the center and working toward the outer edge. Cover the sides of the cake with frosting, working from top to bottom down the sides. Remove and reserve any excess frosting. Holding a bench scraper against the side of the cake, slowly spin the turntable to help spread the frosting into a thin "naked" layer. Remove excess frosting from the bench scraper as necessary. Refrigerate the cake for 20 minutes, until the frosting is set.
• To create the ombre effect, heap the remaining light frosting on top of the cake. Smooth over the top and push just over the sides, about 1 inch (2 ½ cm) down. Pipe the medium frosting along the middle 2 inches (5 cm) of the cake. Pipe the darkest frosting along the bottom 2 inches (5 cm) of the cake. Holding a bench scraper against the side of the cake, slowly spin the turntable to help smooth the frosting, wiping away the excess. Smooth the top and sides.
• Heap the raspberries on top of the cake.
• Slice and serve.
• Enjoy!

MARBLED 4TH OF JULY 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Grease and line 3 9-inch (20 cm) round cake pans with parchment paper.
• Set aside 1 bowl of cake batter - this will be the white part of the cake. Add 2 teaspoons of red food coloring to another bowl of batter, mixing until fully incorporated. Add 2 teaspoons of blue food coloring to the last bowl of batter, mixing until fully incorporated.
• Take 1 cup (115 G) of each batter and carefully pour into each of the 3 cake pans. Repeat, alternating colors, until all of the batter is used. Gently stir to blend the colors in each pan.
• Bake according to package instructions, or until a toothpick inserted in the center of a cake comes out clean.
• Line a baking sheet with parchment paper and lay 3 wooden skewers 4 inches (10 cm) apart.
• In a small heat-proof bowl, melt the red hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the red candy in a star pattern over the skewers. Cool for 5 minutes.
• In another small glass bowl, melt the blue hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the blue candy in a star pattern over the red candy. Cool for 10 minutes before gently prying away from the parchment.
• Remove all the cakes from the pans and let cool completely before continuing.
• With a serrated knife, removed the domed tops from each cake layer and set aside the excess cake.
• Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer.
• Add 1 cup (115 G) of frosting on top of the cake, spreading evenly across the top and sides with a spatula.
• Dab the blue and red frosting around the sides cake, alternating from top to bottom, about 3 inches (7 cm) apart.
• Using a spatula, smear the red and blue frosting onto the sides of the cake.
• Place the firework skewers on top of the cake.
• Enjoy!

PULL-APART CHRISTMAS BUNDT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease 2 12-cavity mini Bundt pans with nonstick spray and lightly dust each mold with flour, shaking out the excess.
• Fill each cavity about ¾ of the way with the cake batter.
• Bake for 12-15 minutes, or until cakes have risen and the tops are golden brown. Let cool for 5 minutes before removing from the pan.
• In a medium bowl, combine 1 container of vanilla frosting with the green food coloring. Add half of the remaining container of frosting to a separate medium bowl and combine with 3 drops of red food coloring. Reserve the remaining white frosting.
• Trim the bottoms of all but 2 of the bundt cakes so they sit flat, reserving the trimmings in a large bowl.
• Add the 2 remaining mini bundt cakes to the bowl with the trimmings and crumble, then add 3 tablespoons of the white frosting and stir until well combined and the mixture holds together.
• Portion the cake mixture into 10 1-tablespoon balls, rolling in your hands until smooth. Freeze until ready to coat.
• Add the white chocolate to a medium microwave-safe bowl. Microwave in 30-second increments, stirring between, until completely melted.
• Transfer half of the melted white chocolate to a separate bowl and dye one bowl with the remaining 3 drops of red food coloring.
• Line a baking sheet with parchment paper.
• Using a skewer, dip 5 of the frozen cake balls into each color chocolate until fully coated, letting the excess drip off. Place the cake balls on the prepared baking sheet and let the chocolate set for 5 minutes, or until solid.
• Assemble the wreath: Transfer the green frosting to a piping bag fitted with a stipple tip. Transfer the red frosting to a piping bag fitted with a ribbon tip.
• Arrange the mini bundt cakes on a serving platter in 2 concentric circles. Pipe the green frosting on top of each cake and in the gaps between the cakes. Use the red frosting to pipe a bow at the bottom of the wreath. Arrange the cake balls on top as "ornaments." Dust with the powdered sugar.
• Enjoy!