Easy Mirror Glaze Recipe
Mirror glaze cakes don't have to be hard! This simple recipe only uses 5 ingredients and can be poured over a chilled buttercream cake.
Nutrition Facts
Ingredients
Instructions
Mix 1 envelope of about 2 1/2 tsp of gelatin in a bowl with 1/4 cup of water. Set aside to let the gelatin bloom while you begin the glaze. NOTE: The amount of gelatin differs from the video shared on YouTube in 2016. I have revamped the recipe to reduce the volume, and the scaled-down version uses 1 envelope or 2 1/2 tsp of gelatin. It makes enough to glaze 2, 8-inch layer cakes.
Pour 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup of sweetened condensed milk into a heatproof bowl.
Heat for 90 seconds on high power in the microwave. Remove the mixture from the microwave and give it a good stir. The sugar should be mostly if not fully dissolved at this point. If it isn't, heat the mixture in additional 10-second intervals until it is.
Add in the bloomed gelatin and whisk until the gelatin is fully dissolved.
Melt 2 cups of mini white chocolate chips in the microwave by heating them in 15-second intervals, stirring between intervals. Once the white chocolate is fully melted, pour the white chocolate into the warm gelatin mixture.
Carefully whisk the mixture until fully combined. Pour through a sieve to remove any bits of unmelted chocolate or stubborn bits of gelatin.
Divide the glaze evenly between four bowls. Color them in different shades using gel food coloring. To create this galaxy mirror glaze, color them blue, purple, black, and pink.
Continue to stir occasionally (to prevent a skin from forming) until the glaze has reached 90°F/32°C, or is just slightly warm to the touch.
Pour each color of glaze back into one large bowl, alternating colors and drizzling the colors together as you pour them.
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Continue Reading at Chelsweets →Chef's Notes
NotesOne batch of this mirror glaze makes about 4 cups, which is enough glaze to cover two eight-inch layer cakes. The recipe can be cut in half if needed.
Tips for Making the Best Mirror Glaze Cake
This recipe can be used on any type of buttercream cake that is properly chilled. I do not recommend pouring it over a cake covered in whipped cream.
Make the cake on a cake board that is the same size as the cake layers. It allows the glaze to drip directly off the bottom of the cake and makes it easier to get a clean, finished look.
Don't use this mirror glaze recipe on fondant. It can do weird things to the fondant and create a goopy mess.
I prefer using mini white chocolate chips in this recipe, but any good-quality white chocolate chip or finely chopped white chocolate bar will work.
The glaze should be thin enough to pour over the cake, but thick enough that it is opaque and has a vibrant color. If you start to pour and it seems too thick or thin, adjust the temperature as needed to get it to the desired consistency.
Do not use flavored Jello in place of the unflavored gelatin in this recipe.
Making This Recipe in Advance & Storage Tips
If you plan to eat the cake within a few hours after pouring the glaze, leave it out at room temperature.
If you pour the glaze in advance, store the cake in the fridge. Remove the cake from the fridge a couple of hours before you plan to cut into it.
Make this mirror glaze ahead of time or save leftovers! Once it's made, wrap the bowl or container with plastic wrap and store in the fridge for up to a week.
To use chilled glaze, heat the bowl in the microwave for 15-20 second intervals until it reaches 90°F/32°C and is the right consistency.
Use leftover glaze to top cupcakes, cookies, or even ice cream!
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