I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Freeze cake for 1 hour until buttercream is very firm. – Nagi x. Hungry for more? Slide them under the cake, then lift and shift (see below for steps – I use this same method after glazing); 2. For the génoise, half fill a large saucepan with water and bring to a simmer. In a … 1. Add the condensed milk and combine with an immersion blender until emulsified and smooth. I put leaf sprinkles on my cake. But removing them is easy – just pass a blow torch or even a lighter lightly across the surface of the mirror glaze where the bubbles are, and watch in wonder as the bubbles disappear! I was planning to make this on Christmas Eve coz we will be hosting the dinner for our relatives. Reduce the mixer … Don’t do anything to mess with the mirror effect. Just use your trusty old meat thermometer! Cool to 30°C / 86°F – Leave to cool on the counter for 2 hours or until it reaches 30°C / 86°F. Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Proper Mirror Glazes are no thicker than 3mm and are not made with condensed milk, for superior results (read in post for more info). Your email address will not be published. TOP TIP: Try to do it in one motion – that is, once you start pouring, don’t stop until all the sides are covered. 2.5.8 Release note: Added the feature to mute the vibration. I hope there’s a way I can send a photo of how my cake looks like. Then trim cake to … Hi Marie – did you see the post on transferring the cake? Mirror glaze actually isn’t hard to do if you follow some key tips that will ensure success, even if you’re a first timer. Oh I’m anxious pouring the glaze (it’s 36deg at the moment). 2. If you’ve always wanted to but been too intimidated by the thought of producing beautiful French patisserie-style cakes, Chocolate Mirror Glaze is an excellent place to start because: It’s a great show-off cake, one that everyone oohs and ahhs over how shiny and reflective the glaze is – just like a mirror! Bloom gelatine – put a small amount of water in a small bowl then sprinkle gelatine over. Checklist before you start pouring to ensure you nail it! Tag me on Instagram at. I made a 2x 6” cake with your recipe. Even if yours is a bit bumpy, the glaze will still be so shiny. Cocoa and water first – In a saucepan, whisk the cocoa powder and water to make a slurry / paste. It’s worth mentioning that the Mirror Glaze itself can be made ahead and refrigerated for up to a week or even frozen. This is called blooming gelatine and it allows the gelatine to dissolve smoothly into mixtures. There’s no need for leaf gelatine. Starting in the middle of the cake, pour in an expanding spiral motion outwards towards the edge of the cake, so the glaze spreads across the surface and down the sides. Adjust the consistency with milk as desired. If you see a whitish foam on the surface, that’s ok too and is easy to deal with; just leave it for now. Make your second cut to get your wedge. Strain – Slowly strain the liquid into a bowl, positioning the strainer such that you minimise the distance the liquid falls from the saucepan into the strainer, and also from the base of the strainer into the bowl. Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom. Day 2: Make the crémeux; pour into small dome molds and freeze overnight. Not once, but twice! Hence a fluffy meringue frosting, say, is no good. They make a yield a thicker, less elegant Mirror Glaze that’s also overly sweet. Hi tin, I just made your Chocolate Mirror Glaze Cake and it was fantastic! Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely. Hi Sanne, I’d need to test this and get back to you on that one! Here’s a little preview of the technique: Piping the frosting on each layer and on the sides then spreading is the most efficient and effective way (another handy pâtissier technique I recently learned! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Otherwise, refrigerate – you don’t need to cover an uncut cake because the mirror glaze seals it! It makes it easier to spread the frosting smoothly. I’m so proud of myself and so is my family. beautiful. A mirror glaze is a way to glaze a cake that produces a highly reflective surface. There are also some troubleshooting tricks to know which I have deployed many times! Dec 17, 2020. When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. Dear Nagi, this recipe came at the best possible time; my husband requested for a simple and sumptuous chocolate cake and he is getting this today. It turned out amazing. Pour in the bloomed gelatin, and whisk until the gelatin is … Thank you! Melt gelatin for 5 seconds in … Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Hi, It sets quite quickly because we’re pouring it over a fridge cold ganache or other frosting. Version 2.5.8. Bloom the gelatin. I just made this cake for turkey day I have never ever attempted such a cake. This makes sure that your frosting isn't melting away while glazing the cake. Fill a tall jug with warm tap water. Ensure the glaze is completely smooth (just follow my recipe); and. 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. To decorate: Using a serrated knife, level the top of each cake layer. 19.7k members in the Cakes community. Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Don’t worry, the surface will still be flat. It just takes patience – lots of cooling / refrigeration steps. The glazed cake can remain on the counter if the room temperature is 22°F/72°F or lower (mirror glaze melts when too warm). 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. Spread a small amount of Buttercream Frosting onto an 8-inch cake board. The glaze itself is very thin, maybe a millimeter thick or so. It calls for patience above all else (you will read the words “cool” and “fridge” a lot! Stir GENTLY – Gently stir to dissolve the gelatine lump. – Nagi X. I made this (cake and all) and it was great, such an impressive, enormous, delicious cake! And here’s some final words of encouragement I have to offer: So what if it’s not perfect?? Place 2 … Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. 3. Not just for how professional and impressive it looks, but also for the flavour and how it eats. Boil – Bring to boil to dissolve the sugar, then take it straight off the stove; 4. It just needs to be reheating gently then stirred very gently until it is once again smooth and pourable, and then cooled to 30°C/86°F as required by the recipe. Also, the final strain of the Mirror Glaze into the pouring jug will strain out any nasty bubbles. Press question mark to learn the rest of the keyboard shortcuts. Transfer each color to a separate disposable pastry bag or resealable ziptop bag. ). Refrigerate in an airtight container. Glossy! Do not stir vigorously and do not use a whisk, or you’ll create bubbles in the glaze which will tarnish the perfect finish! 1. No chocolate for you Dozer. Making a mirror glaze is very easy IF you follow a few key tips that make all the difference between success and lumpy failure: I’ve made all these mistakes, so you don’t have to! The most impressive part is how you moved the cake. Mirror Cakes don’t even need refrigeration as long as it’s cool – the glaze melts in warm temperatures above around 25°C/ 77°C. For a single cake, you’d need to use a milkshake container or large mason jar, then transfer into a saucepan. I found the next day while slicing the cake the glaze peel off like a skin, it is due to the age of the gelatin as mine was bit near the expiry date? Position the strainer and tilt the jug so you minimise the distance the liquid falls so you don’t create any bubbles. 4. 2. But what does matter are “hills” and dents. Thanks for replying to my query – I agree this time I will have use something else – perhaps your buttercream. We can fix it in the next step. Clean knife, dip in warm water and dry again. Important: Only strain into jug just before using. I haven’t tried jam but I’ve tried stabilised cream (it squishes out when I cut) but the actual construction part will work just fine if you “dam” the jam. The mirror glaze recipe is quite easy. You can start and stop pours and it will still end up smooth, though you will get the most flawless finish if you can do it in one motion. Professional pâtissiers use a stick blender / immersion blender. The glaze should be shiny and glossy at this point, and hopefully bubble free. If you just added the powder straight into the glaze, you’d end up with lots of lumps. So transfer the cake to a rack before it sets otherwise you’ll get little drags on the edge of the base where the you pick it up (the glaze sticks to the rack). This is a beauty. You pour the glaze on while it’s warm and it sets on to pof the cake. Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. This is the perfect pouring temperature so it blankets the cake smoothly without drips, won’t melt the ganache and sets in a thin 2 – 3mm layer – the perfect thickness for a mirror glaze. And no, they’re not there for the purpose of covering a million imperfections 😂. The ingredient that makes Mirror Glazes so shiny is gelatine. That might sound slightly unappealing but when executed properly, it functions as a very, very thin layer of soft jelly encasing a frosting or mousse of some sort underneath. N x. Hoi Sanne, according to Dr Oetker: 1 gram of leaf = 1 gram of powder. ): Using this snail piping technique to apply the frosting or ganache means you don’t need to do a crumb coat first. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Dissolve gelatine – Drop the gelatine in (it will have solidified into a rubbery disc); 5. To preserve the flawless, shiny glaze, avoid touching the mirror glaze once it has been poured. Because it’s been really cool/cold here lately in Sydney while I’ve been shooting/testing out this recipe ready for sharing, I’ve just kept it under a cake dome on the counter. Gelatine is what makes Mirror Glaze shiny. © 2020 Discovery or its subsidiaries and affiliates. Do not touch the glaze once it is poured – anything that comes into contact with the glaze will leave a mark! Dip a knife in, then wipe dry. Place one cake layer onto the cake board bottom-side up. Make one slice into the cake. Hey Nagi! ); You can use mirror glaze on virtually any cake; and. Whisk together the flour, baking powder and salt in a bowl. In a nutshell, here is how to glaze a Mirror Cake: A flat, even cake surface is essential for beautiful smooth, flawless mirror glazes because the shiny nature of the glaze makes bumps and moulds highly visible. I followed all your directions, the only thing I got a little problem with is transferring the glazed cake, but I’m glad I did it! Smooth frosting or ganache finish on cakes, 1. Chocolate Mirror Cake, Chocolate Mirror Glaze, Mirror Glaze, Mirror Glaze Cake, I love hearing how you went with my recipes! Rich Chocolate Glaze Chop both types of chocolate and place them in a heat-proof bowl. Growing! Add the vanilla, increase the speed to medium high and mix until smooth. Nor is a light and fluffy mascarpone frosting. 3 sticks (12 ounces) unsalted butter, at room temperature, Red, orange, yellow, green, blue and purple gel food coloring, as needed, 2 recipes Buttercream Frosting, recipe follows, 2 sticks (8 ounces) unsalted butter, at room temperature, 2 1/4 teaspoons unflavored powdered gelatin, 1 cup good-quality white chocolate disks or chopped white chocolate, Assorted colors of gel food coloring, as desired. The mirror glaze will start to set after about 10 minutes. Invert the second cake layer over top of the frosting layer. Thank you for demystifying mirror glaze!! Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full. I had quite a bit of glaze left over – nearly a cup and it was perfect as a Lamington coating to some frozen sponge cubes I had from last time I made lamingtons (i ran out of coconut). Tidying up blemishes is a useful trick to have up your sleeve with Mirror Glazed Cakes because although we are after all seeking perfection here, life doesn’t always go to plan. For example, a poof of wind blowing through the house causing a single dog hair to settle on the otherwise flawless surface of the cake (yes, I’m glaring at YOU, Dozer!). And none of my Beef Pho either!! Your suggestions please. Extended schedule: (about 30 to 60 minutes of active time per day) Day 1: Make the caramel. Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. Measure your glaze’s temperature with a candy thermometer. The light bouncing off the shiny glaze makes even the smallest mounds look so much bigger than they are! The filling would have marmalade jam on top of a ganache filling and the cake will be crumb coated with chocolate ganache. Sprinkle gelatin over 120 grams of water a little bit at a time, whisking to combine. that literally dissolves in your mouth. Why not have fun making a shiny mirror glaze cake that looks like a mirror? Here’s how: Move the mirror glazed cake straight after pouring the glaze on, before it sets. Browse the best selection of cakes and place your order now! N x. Hi Nagi, I want to use your glaze recipe for my orange chocolate cake. So you don’t perceive a “jelly” texture and barely notice it is there! It looks so sinfully rich and yet it is not – because the Mirror Glaze is wafer thin, and the ganache layer is not that thick either. 6. Any frosting that can be spread smooth to cover bumps on cakes, firms up when chilled and is dense enough so chocolate mirror glaze won’t sink or absorb into it when it is poured over. However, this only works if you’re making large enough batches of glaze so the blender head is completely submerged. Thanks! This and your chocolate cake, is added to my go to favorite baking experience. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Swiss Meringue or French Meringue Buttercream. N x. N x. Nagi! See this separate post for my directions: How to Make Frosting Smooth on Cakes. Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. Note that there are some lengthy chilling periods involved in this recipe, … Mirror Glazes take 5 to 10 minutes to set. The cake was chilled for least 30 minutes. Strain into jug – Once it reaches the target temperature, strain it into a jug ready for pouring over the cake. Powdered gelatine works just fine and it’s readily available everywhere. You don’t need a fancy candy thermometer. 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. 4. It makes the glaze set into a glossy, thin layer of what is essentially chocolate jelly. When the glaze is between 75 and 80 degrees F, it is ready to pour. Remove the mixture and stir the mixture. Wish me luck. Pour with confidence! 1 leaf = approx 1,5 gram. Hi Nagi. It’s very simple to use and not expensive either. This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. Transfer before it sets! It will make a cake look impressive, but like most things in life, it’s what’s underneath that really matters! Chocolate Mirror Glaze – or Glacage Chocolat in French – is the most stunning of all cake glazes! Place rack on tray – Set the rack with the cake on a tray to catch the excess glaze drips; 3. Looking for Mirror Glaze Dark Chocolate Cake in Pune? Mix – it will set into a thick paste. Reheated Mirror Glazes will get bubbles in them in the stirring process. Try not to drop a … You just need to cook clever and get creative! I manage this on my own, but it’s easier if you get a helping hand! By keeping the head and blades under liquid, it avoids bubbles getting into the mixture. Do minimal stirs, enough to just incorporate the cocoa slurry into the cream; 3. See my tutorial for, 2. How you mix the colors is up to you! The Mirror Glaze will remain shiny and sparkly for days – unlike ones made with condensed milk which lose their shine after a day or so. I will try this in the future. It’ll just be a short 2 layer cake. Thank you thank you for this recipe. If you pour the Mirror Glaze straight on to a naked cake, it will be bumpy and grainy looking, and the glaze will also soak into the cake. How to achieve the perfect thickness and temperature so that when you pour it, it’s not too thin or thick, and doesn’t melt the ganache. And with that – I have now shared with you everything I know about Mirror Glazes!! You don’t need to possess an expert’s hand with the pouring action. MOST SATISFYING MIRROR GLAZE CAKE … I’m dying to try it for a dinner party this week, but is there a vegetarian alternative to the gelatin that works with this recipe? It’s inevitable, no matter how gently you stir them. Press J to jump to the feed. (That’s just a smear on the cake platter you see in the above step photos. Here are some suggestions for frostings that will work under a Mirror Gaze: As much as you would ordinarily use to fill and cover the sides and surface of a cake. I will try it again as the glaze enhances the taste of chocolate throughout the cake. I honestly think this one may not be the best for that idea is it will get stuck in the glaze. Ensure all sides are fully coated – if not, quickly do a little pour down the sides to coat the naked patches. Leave for 5 minutes so the gelatine crystals absorb the water. Then cream and sugar – Next, mix in a bit of cream to loosen the mixture, then add the remaining cream and all the sugar. Crumb coating is a cake decorating technique where a thin smear of frosting is applied all over the cake seal in stray crumbs before coating with a proper thick layer of frosting. What’s New. It will take a minute or two of stirring but it will dissolve. This is now the most exciting part of … The goal of the cake is to not only look stunning, … Filling only though! The glaze didn’t sink in and formed a good skin with the coconut stuck really well. Pour! I would not recommend really airy, soft or fragile cakes (like Chiffon Cakes) because they will be difficult to handle and prone to easily denting. It’s pretty! More than anything, Mirror Glazed Cakes require patience. 2. You don’t need any specialty ingredients or patisserie equipment – just a meat thermometer and strainer! Pour the cold water with the gelatin and stir well until the mixture has the texture … The no-condensed milk recipe I present here was taught to me by a professional pastry chef who has worked in some of the finest restaurants in Sydney. Hi Nagi, I am planning to use your amazing mirror glaze recipe for my granddaughter’s 21st cake. Far more shiny than you can achieve with any other glaze or frosting. Hi Vale! Frosting recipes should provide that information! How to mirror glaze a cake? I’ll try it out this weekend. Place cake on rack – Transfer the cake to a rack using 2 x kitchen knives or long palette knives (or one of each!). It will feel like a soft jelly. I want to make a mirror glazed galaxy cake which requires different color blended. Is there a way to make this dairy free? N x. Omg !! Don’t hesitate or do a thin stream. 😬. Refrigerate to set and chill, about 3 hours. I will also put a dam around the layer so it doesn’t squish the marmalade out. Smooth frosting and level cake – because bumps and dents show up on shiny glazes. 1. I’m so glad you enjoyed it though!! In fact, I consider Mirror Glazes to be all for show and nothing more, and this is really the concept behind it. The most-asked question when I shared a preview of this cake was, “How do you move it!?!?!“. In the Netherlands, leaf gelatin is more common. Check your cake by looking at it from the side. Doing this too far in advance creates too many unexpected variables which may trigger the need / irresistible desire to stir. Beat in the eggs one at a time, scraping down the bowl as needed. Your email address will not be published. Required fields are marked *. But was wondering if you tried it before. It will not crust over like typical glazes (eg. A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. Voila! You will read the words “cool” and “refrigerate” a lot in the following sections! If you touch it once it has set, you will leave a faint fingerprint mark on it. I found this to be the easiest way to dissolve cocoa powder without whisking/mixing too much (which will create bubbles and ruins the finish of the glaze). Thanks for this recipe and More power to you and of course kisses to Dozer. Since gelatine liquifies when heated and the glaze is so thin, the warmth of your mouth causes the glaze to instantly melt in your mouth when you eat it. You want a steady pouring stream so you get a curtain of chocolate coating the sides of the cake rather than piddly little drips! Your glaze is at 30°C/86°F (give or take 2 degrees); You strained into the pouring jug just before using it; and. Mirror Cake Recipe Ingredients 1½ Cups / 300g Granulated Sugar Sugar sweetens the glaze while also helping create the mirror reflection. Also you will get a skin on the surface which creates unsightly lumps in the glaze. The remnants would be for another time (or crumbled over ice cream at some point). Hence the beauty of homemade – so we can make it properly! Galaxy Mirror Glaze. All rights reserved. But the mousse would need to be hard chilled overnight. Place a wire rack over a rimmed sheet pan and put the cake on top. I’m using my Chocolate Cake with a chocolate ganache because it’s an elegant, classic combination with true wow-factor when combined with the mirror glaze – both visually when you slice it, and in flavour. More on alternative Mirror Glazes below. Version History. Everyone who ate this cake found it moorish. Made with a simple mixture of cocoa, cream, sugar, water and gelatine, it’s used to make Mirror Cakes like this elegant Chocolate Glazed Mirror Cake with layers of chocolate cake and chocolate ganache. For me personally, this has been the single most well received cake by friends and family in the 6 years since I started this website. It looks beautiful! Divide the glaze into bowls and color as desired. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are … Whisk together the flour, baking powder and salt in a bowl. Just wondering if the ganache and glaze can hold up to the marmalade? This recipe is good for chocolate color only. Heat the sugar, glucose and 100ml water gently in … Some recipes call for melted chocolate and condensed milk instead of cream. How much leafs of regular gelatin would I need to make this glaze? Made from only a handful of ingredients and no special equipment, if you’ve ever wanted to make a dessert to impress this is it! Thank you, Hi Jean – NO IDEA! How to avoid gelatine lumps and bubbles in the glaze; and. I use the same method I used to move the cake on to the rack for glazing once the ganache is on, to shift the finished glazed cake to its serving platter: Using two palette or kitchen knives. Once the Mirror Glaze has been applied, they seal the cake completely so they can be stored in the fridge and patisserie windows without having to cover them. Cover & cool – Cover the mirror glaze with cling wrap, pressing so it touches the surface to prevent a skin forming. Beat in the vanilla. Sprinkle your gelatin over the cold water and let bloom for 5 minutes. You can use virtually any cake that has some density and stability. Then trim cake to make it level and frost cake with chocolate ganache so it's smooth and level (follow the tutorial in this post: After the ganache is smooth and level, refrigerate for at least 1 hour before coating with Mirror Glaze. Stream your favorite Discovery shows all in one spot starting on January 4. (Yes, I said meat thermometer!). It’s much easier than you think. Soak the gelatine in 80ml cold water for 5 mins. That action will create bubbles. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds. like the Lemon Glaze in this cake). Any revised recipe to make different color? This is the best way to ensure you get a perfect, flawless surface. Let's decorate and have fun. Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. Join my free email list to receive THREE free cookbooks! It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) Very appealing for practical purposes! Beat in the eggs one at a time, scraping down the bowl as needed. Day 3: Make the mirror glaze and glaze the final cakes (the mirror glaze can also be made on days 1 or 2 and reheated before glazing). Some recipes use melted chocolate and condensed milk, but they aren’t as nice to eat. Little smears like you see on the side of the cake below don’t matter – the glaze will hide those as it runs over it. Can’t wait to try this! Mountains out of mole hills indeed …. See next section for how to transfer the cake. This Mirror Cake Glaze gives the wow factor to any cake, a perfectly flawless mirror reflection. Have never ever attempted such a cake stand oven to 350 degrees F. Spray two 8-inch cake board up. Large enough batches of glaze so the blender head is completely smooth ( just follow my )... 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