How to make a mirror glaze for cakes? It is actually simpler than it looks.
I was asked by a friend if I could make a cake for his Mum’s birthday and since I haven’t baked a proper birthday cake in a while I was more than happy to do it! We all know that feeling when you get super excited about something and your head is almost spinning around with thoughts – that was me! I wanted something really nice and as my friend’s Mum is a very classy lady I wanted something elegant and not too “in your face”. While searching through Pinterest I found something called “mirror glaze” and that was it, I knew this is what I’m going to make!
There are a lot of different recipes for mirror glaze cake, some more complicated than others. I decided to go for a mirror glaze made with sweetened condensed milk, gelatine and white chocolate chips so I could add some food colouring to it and make it in my friend’s Mum favourite colour – purple. Once I made the glazing I splashed a little on the plate and mixed it with some food colouring, just to see if it sets nicely before I covered my cake. I also added some edible holographic glitter for a wow effect 🙂
In this post, I’m going to show you how to make a mirror glaze for cakes as I don’t have the inside pictures of the actual cake, I made a simple cocoa cake with caramel buttercream and caramel fudge pieces inside and as a frosting, I used chocolate mousse, then I covered it with a bit of edible holographic glitter and blueberries covered in silver powder and edible silver leaf pieces.
The cake was a hit, the birthday girl loved it and that was most important!
- 350 g chocolate chips (use either white if you want to add some food colouring or dark for a plain dark chocolate mirror glaze)
- 150 ml water + some more to dissolve gelatine
- 300 g caster sugar
- 200 g sweetened condensed milk
- 20 g gelatine
- food colouring of your choice
In a small bowl place, gelatine and pour in some water just to cover it, let it sit for 10 minutes.
In a large pan mix together water and caster sugar, bring it to boil then reduce the heat and cook until sugar dissolves. Add condensed milk and cook for 3-5 minutes on low heat. Set aside, add chocolate chips and gelatine, mix well until both chocolate and gelatine melts and the glaze resembles a smooth sauce. Using a hand blender, blend the glaze for a couple of minutes just to get rid of any undissolved pieces of gelatine. Sieve the glaze through a fine mesh to remove any air bubbles. Leave to cool, the glaze should have a temperature of 30 – 35 C.
Before you glaze the cake add a few drops of food colouring of your choice and mix until you get the colour you want. This type of glaze can be used for almost any cake, mine was covered in chocolate mousse so before I glazed it I left in the fridge overnight, then in the freezer for 2 hours just before glazing. You can use it on a regular frosting too, just make sure that your cake was kept in the fridge for a couple of hours before.