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How to master the mirror glaze cake trend in 6 simple steps

Always wished you could recreate the magical mirror glaze cake at home? Well now you can by following these easy steps below!

by: Katelyn Williams of The Kate Tin | 10 Nov 2017

They’re mesmerizing to watch and so shiny that you should be able to see your reflection in one, mirror glaze cakes have completely taken over the internet and we’re in love!

While they look super fancy and complicated to make, with a few easy tips and a bit of practice, you can be showing off your own designs and waiting for the ‘wows’. 

Mirror glaze cakes have been around for a while – pastry chefs have been using the glaze to top everything from opera cakes to entremets (layered mousse cakes), but it’s only recently that home bakers are attempting the hypnotic designs. Here’s how you can nail the trend:

Start with a smooth, blank canvas. Mirror glazes work best on mousse cakes as the surface is completely flat allowing the glaze to cover it evenly. You can use a standard chocolate mousse and layer it with sponge and jelly – whatever your heart desires. I like to use a silicone mould as it makes unmoulding easier – you can find them at baking and plastic shops. 

Freeze your mousse cake – it should be completely solid. This will make it easier to handle and the glaze will set and cling to it immediately. 

Prepare the glaze:

75ml water
150g sugar
100g condensed milk
8g powdered gelatin sprinkled over 2 tbsp water 
175g white chocolate, finely chopped

Place the water, sugar and condensed milk in a saucepan and bring to the boil.  Remove from the heat and add the bloomed gelatin. Stir until dissolved then add the chopped chocolate and stir until melted. Set the bowl over an ice bowl and whisk gently (not vigorously as you don’t want to make bubbles) until the glaze thickens and reaches 26 degrees Celsius. Decant the mirror glaze into a jug.  

To make various colours, divide the glaze into separate jugs and tint each a different colour using gel food colouring. 

Place the frozen mousse on a wire cooling rack set over a clean baking sheet, to catch the glaze. 

Working quickly, pour the glaze generously over each of the domes and allow it to run off. Once the glaze sets and stops dripping, use a palette knife to lift it off the wire rack and place it on a serving dish. Any leftover glaze can be stored and reused simply by heating it up again. 

TIP: If the mirror glaze gets too thick, simply blast it with a hairdryer to warm it up. 

ALSO READ: How to make your own rainbow bagel


Read more on: cakes  |  food trends  |  baking

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