Mirror Glaze Recipes

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MIRROR GLAZE



Mirror Glaze image

Provided by Dan Langan

Categories     dessert

Time 20m

Yield Enough for one 8-inch cake

Number Of Ingredients 7

One .25-ounce packet unflavored powdered gelatin
1 cup good-quality white chocolate discs or chopped white chocolate (at least 30 percent cocoa butter)
1/2 cup sweetened condensed milk
1 teaspoon liquid white food color gel
1 cup granulated sugar
1/3 cup light corn syrup
Powdered food colors in assorted colors

Steps:

  • Bloom the gelatin by pouring 3 tablespoons of cool water into a small bowl and sprinkling the gelatin evenly over top. Allow the gelatin to sit until it has absorbed the water.
  • Place the white chocolate, sweetened condensed milk and white food color into a medium heat-proof bowl.
  • Combine the sugar, corn syrup and 1/4 cup of water in a small saucepan. Stir gently to ensure that the sugar is moistened. Heat the mixture over high heat until boiling and allow to boil for a minute or two until the syrup is clear. Remove the pot from the heat and stir in the bloomed gelatin. Pour the syrup and gelatin mixture into the bowl of chocolate and milk and allow to sit for 30 seconds before stirring until smooth.
  • Use an immersion blender to emulsify the glaze, making sure that the head of the blender stays below the surface of the glaze. This will ensure your glaze doesn't become aerated. Pour the glaze through a fine sieve if there are any lumps or air bubbles.
  • Color the glaze with powdered food colors by separating the desired amount of glaze into individual containers and stirring in the color. Mirror glaze should be poured when the temperature reaches 94 to 95 degrees F.

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.

GALAXY MIRROR GLAZED 'BOX' CAKE RECIPE BY TASTY



Galaxy Mirror Glazed 'Box' Cake Recipe by Tasty image

Here's what you need: chocolate cake mixes, butter, vanilla, milk, powdered sugar, water, sugar, sweetened condensed milk, gelatin, white chocolate, black food coloring, navy blue food coloring, light blue food coloring, purple food coloring, pink food coloring, white food coloring

Provided by Alix Traeger

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 16

2 chocolate cake mixes, 2 boxes, prepared according to package
2 cups butter, softened
2 teaspoons vanilla
1 tablespoon milk
6 cups powdered sugar
1 ¼ cups water
1 ½ cups sugar
15 oz sweetened condensed milk, 1 can
15 sheets gelatin
26 oz white chocolate, chopped, over 30% cocoa butter
black food coloring
navy blue food coloring
light blue food coloring
purple food coloring
pink food coloring
white food coloring

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 RECIPE BY TASTY



Mirror Glaze Recipe by Tasty image

Here's what you need: water, sugar, sweetened condensed milk, gelatin sheets, white chocolate, gel food coloring

Provided by Alvin Zhou

Categories     Desserts

Yield 8 servings

Number Of Ingredients 6

1 ¼ cups water
1 ½ cups sugar
14 oz sweetened condensed milk, 1 can
15 gelatin sheets
26 oz white chocolate, chopped, over 30% cocoa butter
1 tablespoon gel food coloring, of choice

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!

Nutrition Facts : Calories 699 calories, Carbohydrate 96 grams, Fat 33 grams, Fiber 0 grams, Protein 15 grams, Sugar 96 grams

MIRROR CAKE GLAZE



Mirror Cake Glaze image

This creamy white-chocolate glaze sets with a mirror-like shine when poured over a smoothly frosted cake. For a gorgeous marbled effect, layer several colors of glaze into one bowl before pouring it over the cake.

Provided by Anna Stockwell

Categories     Cake     Dessert     Valentine's Day

Yield Makes about 4 cups

Number Of Ingredients 7

2 tablespoons plus 1 teaspoon unflavored gelatin (3 packets)
1 3/4 cups sugar
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 1/2 cups white chocolate chips (about 15 ounces)
3-4 different shades of food coloring

Steps:

  • Stir gelatin and 1/2 cup lukewarm water in a small bowl and let sit 5 minutes.
  • Cook sugar, condensed milk, vanilla, salt, and 3/4 cup water in a medium saucepan over medium heat, stirring occasionally, until mixture begins to bubble, about 4 minutes. Add bloomed gelatin and stir until dissolved.
  • Remove from heat and add chocolate chips, stirring constantly, until melted. Strain through a fine-mesh sieve into a large bowl, then divide glaze among 3 or 4 bowls. Color each with food coloring as desired. Let cool, stirring occasionally to stop a skin from forming, until glaze is just cool enough to touch (100-95°F), 10-12 minutes.
  • Pour half of color one into a large bowl, then pour half of color two into the center, followed by half of color three and half of color four, if using. Repeat with remaining glaze to form concentric circles of different colors in bowl.
  • Set a chilled, smoothly frosted cake on a cake pan or overturned bowl set inside a rimmed baking sheet or large tray to catch drips. Pour colored glaze over, sweeping back and forth across cake as you pour, to form a marbled pattern. Resist the temptation to touch glaze once it's poured; it will start to set as soon as it hits the cold cake. Let glaze drip about 10 minutes, then clean up edges with a small offset spatula or butter knife. Transfer cake to a serving platter and chill at least 30 minutes or up to 1 day.
  • Using a warmed sharp knife, cut cleanly through cake, wiping knife with a warm damp towel between each slice.

MIRROR GLAZE CAKE



Mirror glaze cake image

Wow family and friends with a showstopping mirror glaze cake. Perfect for a birthday cake, we used pink, blue and purple food colourings for our glaze

Provided by Liberty Mendez

Categories     Dessert

Time 2h30m

Number Of Ingredients 16

345g butter, softened
345g caster sugar
3 tsp vanilla paste
6 large eggs
345g self-raising flour
1½ tsp baking powder
3 tbsp milk
400g unsalted butter, softened, plus extra for the tin
800g icing sugar
1 tsp vanilla paste
7 gelatine leaves
200g sugar
200g condensed milk
350g white chocolate, finely chopped
gel food colouring (we used pink, blue and purple)
gold lustre (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line the base of three 18cm sandwich tins with baking parchment. Beat the butter, sugar and vanilla together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of fine salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
  • Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
  • While the cake is cooling, make the buttercream icing. Beat together the butter, icing sugar and vanilla until pale and fluffy, beating in 4-6 tbsp hot water to loosen the mixture if necessary.
  • Stack the sponges, spreading the buttercream over each one using a palette knife, then use the palette knife to roughly coat the outside of the cakes with the remaining buttercream to create a crumb coat. Chill in the fridge for 30 mins.
  • Using more of the icing, spread it over the chilled cake using your palette knife so that there's an even layer of buttercream across the whole cake and over the top. Chill in the fridge for 2 hrs until set, or ideally overnight.
  • To make the mirror glaze, soak the gelatine leaves in cold water for 5 mins until softened completely, then drain. Put the sugar, 200ml water and the condensed milk in a pan, whisk together, bring to the boil, then whisk in the drained gelatine leaves. Put the white chocolate in a bowl, pour over the sugar mix in the pan and leave for 1 min to melt. Whisk everything together, then divide into three bowls.
  • Using the gel colourings, colour each bowl a different shade. Put one of the colours that you would like to use as an accent colour on top to one side. Stir all of the colours occasionally leaving them to sit until they reach 30-32C so they are thick enough to glaze the cake without being too thin and running off the edges. Once at that temperature, pour the remaining two colours on top of each other and stir slightly to marble them together.
  • Place your chilled iced cake onto a cooling rack set in a deep tray (to collect the excess glaze). Pour over the mirror glaze which should be at 30-32C, allowing it to drip down the sides. Drizzle over the accent colour you've saved then, using a paint brush, flick over some gold lustre, if using. Leave it to set completely before slicing and serving. Will keep, in the fridge, for up to three days.

Nutrition Facts : Calories 1133 calories, Fat 60 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 139 grams carbohydrates, Sugar 116 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium

MIRROR GLAZE



Mirror glaze image

The temperature of the glaze has to be just right. Too hot and it won't be thick enough; too cool and it won't flow over the cake. Stir the ingredients for the glaze - don't whisk as this will create air bubbles. You can make the sponge and the glaze mixture up to 3 days ahead but you'll need to apply the glaze on the day you'll be serving the cake. Store the baked sponge in an airtight container and the glaze in the fridge. To use glaze from the fridge, microwave for 10 seconds at a time until it's just thin enough to pour.

Provided by Frosina

Time 35m

Yield Makes 1 cake

Number Of Ingredients 0

Steps:

  • Soak the gelatine in 80ml cold water for 5 mins. Heat the sugar, glucose and 100ml water gently in a pan until the sugar dissolves. Bring to the boil until it reaches 103C. Remove from the heat. Add the soaked gelatine and stir until smooth. Stir in the condensed milk.
  • Put the white chocolate into a bowl. Pour over the warm condensed milk mixture and leave for 5 mins. Stir until smooth. Test the mixture with a sugar thermometer - when it cools to 30C it is ready to use. Stir occasionally as it cools to prevent a skin forming.
  • For a perfect finish, the glaze has to flow over the cake and drip off the bottom edge. For this, stand the cake on a plate smaller than its base, balance this on a small bowl, then put on a clingfilm-lined baking sheet.
  • Divide the glaze between three bowls to as many as you want. Stir gel food colour into each to make different shades. Pour over the cake, alternating colours so they form flowing patterns and cover the buttercream. Any excess will drip off the base. Leave to set for 25 mins. Transfer to a cake stand to serve.

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