Easy 5 Ingredient Mirror Glaze Recipe

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Mirror glaze cakes have taken the internet by storm, and I decided it was about time that I try making one!! Although the traditional mirror glaze recipe involves more ingredients and additional equipment, this easy, 5 ingredient recipe makes the technique way more approachable. I was shocked by how quickly I was able to make this, and how easy it was to do.

Traditionally mirror glaze cakes involve pouring the glaze over a perfectly smooth, mousse-covered cake. I experimented, and found that you can easily pour it over a classic buttercream cake, as long as the frosting is extremely smooth. This glaze easily covered two, six-inch, buttercream cakes. However, the cakes must be fully frozen (4+ hours in the freezer).

The recipe I used can be found below, and I’ve also made a tutorial on my YouTube channel!

Mirror  Glaze:

  • 1.5 cups sugar
  • 1 cup water
  • 2/3 cup sweetened condensed milk
  • 2 cups white chocolate chips
  • 2 Tbsp. unflavored gelatin (bloomed in 1/4 cup of additional water)

Optional:

  • gel food coloring (black, blue, pink, and purple)
  • edible glitter

Equipment:

  • medium sized pot
  • sieve
  • thermometer

Instructions:

Mix the gelatin in a bowl with 1/4 cup of water, and set aside to let it bloom while you begin the glaze. Over a medium heat, stir together the sugar, 1 cup of water, and sweetened condensed milk. Stir occasionally, until the mixture begins to bubble. At this point, pour in the gelatin, and stir until fully dissolved. Then turn off the heat, and gently pour in the white chocolate chips. Stir slowly, until all the white chocolate has melted. Pour through a sieve into a large bowl, then divide the glaze evenly between five bowls. Leave one uncolored, and color the other bowls black, purple, blue, and pink. Continue to stir occasionally to stop a skin from forming, until the glaze has reached 85 degrees, or is about room temperature.

Once the glazes have cooled slightly, pour half of the black into the large bowl. Then pour about 2/3 of the purple, blue, and pink glazes on top of the black, in a swirling motion. Drizzle some small drops of the white glaze on top of the colors.

Remove the smoothed buttercream cakes from the freezer (must be fully frozen!! I recommend freezing for at least 4 hours before glazing), and place on a circular object, on top of a large baking sheet. I placed a 4-inch cake pan underneath my cake, then slowly poured the glaze on the cake. I began pouring the glaze over the edges, then worked my way into the center. Once I had fully covered the cake, I sprinkle a line of edible glitter over the top. I let it continue to drip for about 10 minutes, then placed the cake in the fridge.

See? So easy!!!

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For my second cake, I used all the same colors except for the black, and I colored the white glaze yellow.

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To see more of my creations, you can also follow me on Instagram and YouTube!!

Instagram: @chelsweets
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41 thoughts on “Easy 5 Ingredient Mirror Glaze Recipe

  1. Hi Chelsey! Love this easy recipe for the glaze but I had a quick question. Once the glaze is on the cake, do you recommend storing it in the fridge or at room temp? I need to go ahead and glaze the cakes the day before I serve them and just wanted to check. Thanks so much!

  2. Hi! I’m super tempted to try making this sometime soon! Your work is beautiful! I was hoping to ask what brand of food coloring you use?

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  4. Hello!! Everything worked out perfectly until the glazing part. Once I started to pour, the glaze melted off the cake into a blotchy mess. I even tried doing multiple layers after a few minutes and it still does not look right. I have read everywhere the cake and frosting needs to be frozen when adding the glaze, but is that incorrect?

      • Yes, I tried pouring it over a buttercream frosting that was completely frozen (12+ hours) along with the cake. I noticed some recipes use glucose or light corn syrup, but I wanted to avoid the ingredient if I can. This is my first time with this so I experimented with thawed cake and frosting as well, but it did the same thing. I cannot figure out what I did wrong!

      • Hmm what temperature was the glaze when you poured it? Maybe it was still a little bit too warm?? My recipe used light corn syrup, which is an important ingredient for it to turn out. Did you use a different recipe or substitute something else in for it?

      • That’s it! You don’t have light corn syrup on the list of ingredients!! How much do I need? I poured it as close to 85 degrees as I could. Dealing with multiple colors can be difficult. haha

      • So sorry TOTALLY having a brain fart!! I was thinking of a different recipe I’ve tried in the past. The amount of sugar and water in this recipe, along with the sweetened condensed milk make it so you don’t need corn syrup, like in other recipes. Yes, it’s hard to maintain the temperature while trying to get all the colors mixed and combined before pouring!! haha

  5. How many layers of 6″ vanilla cake did you use. Should I use your vanilla cake recipe and the american buttercream frosting? Can this cake be frozen after it is glazed? I don’t think I need two mirror cakes in the same week.
    Thanks and I live for your blog!!

    • I used two thin layers! You can freeze it after, but it will not be as shiny!! You can also just make one larger cake, these two cakes were very small (6 inch cake rounds), and was only about 3 inches tall!

  6. Thank you for your easy to follow recipes and tutorials.
    As a -not professional baker- mom of a 3 y/o with a Moana party, we had amazing success using your go to vanilla cake, American buttercream and easy mirror cake recipes to create an amazing cake that really even impressed me!
    I did some tests and found that the mirror cake frosting tastes best fresh (the sweetened condensed milk taste fades with time).
    The waves were made with uneven buttercream and looked like whitecaps and the mirror frosting really topped off the look of water with varied colors!
    Thank you! Not sure how to share a picture…

  7. Just wondering, if I pour this mirror glaze on frozen mini cakes.. Will the glaze last well or could it melt in the 25+ Degree heat in a shaded area when kept for at least 5 hours? Thanks

    • The gelatin in the glaze should be set and keep it’s shape, but I’ve never had a mirror glaze cake in that warm of a setting! 5 hours is a long time, so I am not sure it will hold up that long!!

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  12. I am looking to do this mirror glaze on a cake for silent auction, so the cake would be sitting out all day. Will it hold up?

    • I’m not sure, but I’ve made a sweetened condensed milk out of coconut milk for a banana pudding! Not sure it would work with this glaze, but you could try that?

  13. A bit confused on the water part. You say 1c is needed and 1/4c is needed for the gelatin. Do we take 1/4c from the 1c and use what’s left for the condensed milk and sugar?

  14. Going to try this soon but had a question. If you use a frozen cake and then glaze it how long does it then take for the cake to thaw and does that result in any condensation forming?

    • it depends on how large of a cake you glaze, but it takes 2-3 hours. Once the cake is glazed, if you don’t plan to leave it out/eat it shortly after, I recommend putting it in the fridge! Condensation shouldn’t be an issue on the glaze. Hope that helps!

  15. Can I use Swiss meringue buttercream? I’m wondering if the glaze will melt it since is so much lighter than the American buttercream.

  16. i can not get a deep purple color for my glaze been practicing all week 😦 have to make this cake for Saturday 😦 help

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