How to Make A Mirror Glaze Cake
Mirror glaze cakes are here to stay. It seems like, they've gone from simple plain glaze cakes to the exotic galaxy, and marbled effects. Learn to make the perfect mirror glaze cakes with these fun and inspiring tutorials. While some of these tutorials work as inspiration showing you the different techniques, others have the recipe included as well.
What is a mirror glaze?
Well, if you are still new to mirror glaze, the simplest way to explain is - A white chocolate glaze that is made with gelatin and condensed milk. The condensed milk is what gives the glaze that mirrors the quality we so desire.
The most common cake or entremets used as a base is usually a mousse cake. Often this mousse cake can include a jello insert making it an exotic entremets dessert. For example, a chocolate mousse cake with a raspberry jello insert or a Mango mousse cake with lemon jello insert.
Whatever you use as a base, it usually needs to be frozen or chilled until firm. So when the room temperature glaze is poured the mousse won't melt away.
The best part is that the glaze is really simple and easy to make. The disadvantage of mirror glaze is that you have to make four times the quantity you need leaving you with excess.
With regards to taste? The glaze is sweet but since most of it is poured over a very thin layer coats the cake. The rest that flows down is excess and can be saved for later use.
Creme de la creme -Best Mirror Glaze Cake Tutorials
Like I said above, there are many online tutorials for this mirror glaze cake. Some are great as inspiration and have no recipe, while some give you the whole scoop.
You can see some great techniques here on this video on how to use the mirror glaze
Veena Azmanov has two recipes and tutorials - well detailed and explained.
Classic Mirror Glaze - recipe here
Vegetarian mirror Glaze - recipe here
Here is a beautiful galaxy mirror glaze cake by Rosana Pansino
Another beautiful mirror cake is by Cookies Cupcakes and Cardio
I'd love to hear your thoughts, please comment.