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Gabriel Montenegro
Gabriel Montenegro

Easy and Delicious Mirror Glaze Cake Recipe with Video Tutorial

How to Make a Stunning Mirror Cake

A mirror cake is a cake that has a glossy and reflective surface, created by pouring a thin layer of chocolate glaze over a smooth and chilled cake. It is one of the most eye-catching and elegant desserts you can make, and it is sure to wow your family and friends.

mirror cakes

But how do you make a mirror cake? Is it difficult or complicated? What ingredients and equipment do you need? In this article, we will answer all these questions and more, and show you how to make a stunning mirror cake at home.

The basic components of a mirror cake

A mirror cake consists of three main components: a sponge cake, a buttercream or mousse filling, and a mirror glaze. Let's take a look at each of them in more detail.

The sponge cake

The sponge cake is the base of your mirror cake, and it can be any flavour you like. You can use your favourite recipe, or follow this simple one:

  • Preheat the oven to 180C/160C fan/gas mark 4. Grease and line three 18cm round cake tins with baking paper.

  • In a large bowl, beat together 345g of softened butter, 345g of caster sugar, and 3 teaspoons of vanilla paste with an electric mixer until pale and fluffy.

  • Add 6 large eggs, one at a time, beating well after each addition.

  • Sift in 345g of self-raising flour, 1.5 teaspoons of baking powder, and a pinch of salt. Fold in gently with a metal spoon.

  • Add enough milk (about 3 tablespoons) to make a dropping consistency.

  • Divide the batter evenly among the prepared tins and smooth the tops with a spatula.

  • Bake for 25 to 30 minutes or until golden and springy to the touch.

  • Let the cakes cool slightly in the tins, then transfer to a wire rack to cool completely.

The buttercream or mousse filling

The buttercream or mousse filling is what gives your mirror cake its shape and structure. It also adds flavour and creaminess to your cake. You can use any kind of buttercream or mousse you like, as long as it is firm enough to hold up the weight of the glaze. Here is an easy recipe for vanilla buttercream:

  • In a large bowl, beat together 400g of unsalted butter, softened, with an electric mixer until smooth.

  • Gradually add in 800g of icing sugar, beating well after each addition.

  • Add in 1 teaspoon of vanilla paste and beat until fluffy. If the mixture is too stiff, add some hot water (about 4 to 6 tablespoons) to loosen it up.

The mirror glaze

The mirror glaze is the star of your mirror cake The mirror glaze is the star of your mirror cake, as it gives it that shiny and smooth finish that looks like a mirror. It is made with white chocolate, gelatin, sugar, water, and condensed milk, and it can be coloured with gel food colouring to create different effects. Here is a simple recipe for mirror glaze:

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  • In a small bowl, whisk together 2 tablespoons of gelatin and 1/4 cup of cold water. Set aside to let the gelatin bloom.

  • In a medium saucepan, combine 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup of condensed milk. Bring to a boil over medium-high heat, stirring occasionally.

  • Remove from the heat and add the bloomed gelatin. Stir until the gelatin dissolves completely.

  • Add 12 ounces of white chocolate chips and stir until melted and smooth.

  • Divide the glaze into separate bowls and add gel food colouring as desired. Stir well to combine.

  • Let the glaze cool slightly until it reaches 90F on a digital thermometer.

The steps to make a mirror cake

Now that you have all the components ready, it's time to assemble and glaze your mirror cake. Here are the steps to follow:

Bake the sponge cake and let it cool completely

Use a serrated knife to level the tops of the cake layers if needed. You can also trim the edges to make them more even.

Make the buttercream or mousse and fill the cake layers

Place one cake layer on a cake board or plate. Spread some buttercream or mousse evenly over the top. Repeat with another cake layer and more buttercream or mousse. Top with the final cake layer and press lightly to adhere.

Crumb coat and chill the cake

Use an offset spatula to spread a thin layer of buttercream or mousse over the entire cake, sealing in any crumbs. This is called a crumb coat, and it will help you achieve a smooth surface for the glaze. Refrigerate the cake for at least an hour or until firm.

Make the mirror glaze and colour it as desired

Follow the recipe for mirror glaze above, or use your own recipe. Divide and colour the glaze as you like. You can use one colour or multiple colours for different effects.

Glaze the cake and decorate it with gold lustre or other toppings

Place the chilled cake on a wire rack over a baking sheet lined with parchment paper. This will catch any excess glaze that drips off the cake. Pour the glaze over the cake, starting from the center and moving outward in a circular motion. Make sure to cover the entire cake with glaze. You can use a spatula to smooth out any gaps or bubbles if needed.

If you want to create a marble effect, you can pour different colours of glaze over each other before they set. You can also swirl them gently with a skewer or toothpick.

If you want to add some sparkle to your mirror cake, you can sprinkle some gold lustre dust or edible glitter over the glaze while it is still wet.

Let the glaze set for about 15 minutes before transferring the cake to a serving plate or stand. You can also decorate your mirror cake with fresh berries, chocolate shavings, macarons, or any other toppings you like.

The tips and tricks to achieve a perfect mirror cake

Making a mirror cake may seem intimidating at first, but with some practice and patience, you can master this technique and impress everyone with your stunning creations. Here are some tips and tricks to help you along the way:

Use a good quality white chocolate for the glaze

The white chocolate is what gives your glaze its shine and stability, so make sure to use a good quality one that has at least 30% cocoa butter. Avoid using candy melts or white chocolate chips that have vegetable oil or other additives, as they may not melt properly or set well.

Use gel food colouring instead of liquid or powder

Gel food colouring is more concentrated and vibrant than liquid or powder food colouring, and it will not affect the consistency of your glaze. You only need a few drops to achieve your desired colour. You can also mix different colours to create custom shades.

Use a thermometer to check the temperature of the glaze

The temperature of The temperature of the glaze is very important, as it determines how well it will coat and set on the cake. If the glaze is too hot, it will be too thin and runny, and it may melt the buttercream or mousse underneath. If the glaze is too cold, it will be too thick and lumpy, and it may not cover the cake evenly or smoothly.

The ideal temperature for the glaze is around 90F, which is slightly warmer than body temperature. You can use a digital thermometer to check the temperature of the glaze before pouring it over the cake. If the glaze is too hot, you can let it cool down slightly while stirring occasionally. If the glaze is too cold, you can reheat it gently in


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