Easy Mirror Glaze Recipe

Mirror glaze cakes have taken the internet by storm, and I decided it was about time that I try making one!!

While we may think using a mirror glaze is a new technique or decoration, traditional pastry chefs have been doing mirror glazed for decades.  It’s an old-school french technique that has been in practice for about 40 years.

What Is A Mirror Glaze?

Traditional mirror glaze recipes can seem complicated! I’ve seen recipes with ingredients I’ve never heard of. However, at the base of every mirror glaze recipe, sugar and gelatin are the key ingredients.

Most recipes heat the mixture to allow the gelatin to dissolve and combine with the other ingredients. The glaze is then allowed to cool a bit being poured over a chilled cake.

A lot of what gives the mirror glaze its shine is it being poured at the right temperature, which is around 110 degrees F.

Traditional mirror glaze recipes set at 90 degrees F, so they have to be warmer when they’re poured.

My easy mirror glaze recipe is a bit different, so I actually like to pour my glaze when it’s around 90 degrees F!

My recipe includes a couple different ingredients that make it unique, and change the temperature it sets at.

Galaxy Mirror Glaze! This easy mirror glaze recipe is made with only 5 ingredients, and is so easy to make!!

How Is This Easy Mirror Glaze Recipe Different From A Classic Mirror Glaze?

The biggest difference? White chocolate. I don’t know if you’ve ever tasted plain gelatin (or even smelled it), but it is simply disgusting.

Every time I mix plain gelatin with water to allow it bloom, my gag reflex kicks in.

With that being said, I wanted to add something to this recipe to cover that flavor! The easiest thing to add was white chocolate and sweetened condensed milk. These are the primary flavor of this mirror glaze.

By adding in both of these ingredients, you’re also giving the glaze a white base, which will make it easier to color.

These ingredients also make the mirror glaze a tiny bit thicker, and more forgiving. It covers the cake in a thicker layer of glaze that a traditional mirror glaze.

The only downside is that the white chocolate does make the glaze a tiny bit less shiny!!

This mirror glaze will reflect everything when it’s poured, but overtime, it loses its shine. I recommend adding it shortly before you plan to serve the cake.

Why Is This Recipe Easier Than A Normal Mirror Glaze?

Traditional mirror glaze recipe involves more ingredients and additional equipment. This easy, five ingredient recipe makes the technique way more approachable.

Another bonus?! It’s made just using your microwave!! If you don’t have a microwave though, you can totally use a stovetop/double boiler to heat the mixture and melt the chocolate.

While this all seems insanely simple, it does help to have a digital thermometer, so you know exactly when your glaze is ready to be poured at 90 degrees)

I was shocked by how quickly I was able to make this, and how easy it was to pour over a cake.

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!

The key to pouring it over buttercream is that the cake is thoroughly chilled, and that the frosting is super smooth.

When I say thoroughly chilled, I mean that the cakes must be fully frozen and firm to the touch (1+ hour in the freezer). 

This mirror glaze cake is inspired by mermaids!

How Much Mirror Glaze Does One Batch Make?

This easy mirror glaze easily covered two, six-inch, buttercream cakes. It would also easily cover one eight-inch cake.

While mirror glaze cakes are beautiful to make, they involve pouring tons of glaze over the cake. This is necessary to make sure the cake is fully covered in glaze.

You can try to salvage the mirror glaze that runs off, but it can be more difficult to reuse if your combine colors. 

I have never reused mirror glaze, but in theory you should be able to refrigerate leftover glaze in an airtight container.

If you can reheat it to the right temperature (about 110 degree F) and get it the right consistency, it should still set as it cools.

How To Color This Mirror Glaze Recipe

While this mirror glaze is galaxy themed, you can really create so many different looks with different colors.

When creating different colors or glaze, it’s super important that you use gel food coloring to color this glaze.

Gel food coloring creates vibrant shades, because it is a lot more concentrated than liquid food coloring. 

This also means you don’t have to use much to get the color you’re after. If you try to use liquid food coloring, you will have to use a ton to get bright colors, and this can throw off the consistency of the glaze.

Pouring mirror glaze over chilled buttercream cake

How Do You Make This Easy Mirror Glaze Recipe?

To make this easy mirror glaze, begin by mixing the gelatin in a bowl with 1/4 cup of water.

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 bloomed gelatin, and stir until fully dissolved.

Melt the white chocolate chips in microwave by heating and stirring in 30 second intervals.

Once the white chocolate is fully melted, pour the chocolate into the warm gelatin mixture. Carefully whisk mixture until fully combined.

To make this glaze into a galaxy mirror glaze, divide the glaze evenly between four bowls. Color the bowls black, purple, blue, and pink using gel food coloring.

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.

Continue to stir the bowl(s) of mirror glaze occasionally to stop a skin from forming, until the glaze has reached 90 degrees, or is slightly warm to the touch.

IMG_4139 (2)

Pouring The Mirror Glaze Over The Cake

Remove the smoothed buttercream cakes from the freezer (must be fully chilled in the freezer for 1 hour before glazing), and place on a circular object, on top of a large baking sheet (to catch the run-off glaze).

Begin pouring the onto the center of the cake, then slowly work your way out to the edges. Once the cake is fully covered, sprinkle a line of edible glitter over the top.

Let the glaze continue to drip for about 10 minutes, then use an offset spatula to scrape away any drips from the cake board.

The glaze should be mostly set. Place the cake in the fridge if you don’t plan to eat it within a few hours. 

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

It also looked beautiful!! I think I’m just a sucker for mirror glaze cakes though!! ๐Ÿ˜›

IMG_4155 (2)

Let Me Know What You Think!

If you try this easy mirror glaze recipe, Iโ€™d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment ๐Ÿ™‚

Also be sure to tag me @chelsweets and use the hashtag #chelsweets, so I can see your beautiful creations on social media!

Yield: 3 cups of glaze

Easy Mirror Glaze Recipe

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.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 35 minutes


Mirror Glaze Recipe

  • 1 1/2 cups granulated sugar (300 grams)
  • 3/4 cup water, room temp (178 grams)
  • 2/3 cup sweetened condensed milk (200 grams)
  • 2 cups miniature white chocolate chip (350 grams)
  • 2 Tbsp unflavored gelatin (18 grams), bloomed in 1/4 cup of additional water


  • digital thermometer
  • gel food coloring
  • microwave


  1. Begin by mixing the gelatin in a bowl with 1/4 cup of water. Set aside to let it bloom while you begin the glaze.
  2. Pour 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup sweetened condensed milk in a heat proof bowl.
  3. Heat for 1 minute on high power in the microwave.
  4. Remove the mixture, and stir to incorporate the ingredients. Pour in the bloomed gelatin, and stir until it's fully dissolved.ย 
  5. Melt the white chocolate chips in microwave by heating it in 30 second intervals, stirring between each interval. Once the white chocolate is fully melted, pour the chocolate into the warm gelatin mixture.
  6. Carefully whisk mixture until fully combined.
  7. Continue to stir occasionally (to prevent a skin from forming), until the glaze has reached 90 degrees, or is just slightly warm to the touch.
  8. Divide the glaze evenly between four bowls. Color them different shades using gel food coloring. To create this galaxy mirror glaze, color them blue, purple, black, and pink.
  9. Once the glazes have cooled slightly, pour them back into one large bowl, alternating colors and drizzling the colors together as you combine them.
  10. Place a chilled buttercream cake (in the freezer at least 1 hour) on top of a circular object smaller than the cake board, and set this on top of large baking sheet (to catch the run-off glaze).
  11. Begin pouring the glaze onto the center of the cake, then slowly work out to the edges of the cake in a circular motion until the cake is fully covered.
  12. Let the glaze continue to drip for about 10 minutes, then scrape away excess glaze from the bottom of the cake board using a small offset spatula.ย 
  13. If you plan to eat the cake within a few hours, leave out at room temp. Or if made this cake in advance, place the cake in the fridge, to allow the cake to slowly thaw. Remove from the fridge a couple hours before you plan to cut into it.


One batch of this mirror glaze makes more than enough glaze to cover one, eight inch layer cake.

Nutrition Information


3 cups

Serving Size


Amount Per Serving Calories 1226 Total Fat 42g Saturated Fat 25g Trans Fat 0g Unsaturated Fat 13g Cholesterol 47mg Sodium 201mg Carbohydrates 204g Net Carbohydrates 0g Fiber 0g Sugar 203g Sugar Alcohols 0g Protein 16g

148 thoughts on “Easy Mirror Glaze Recipe

  1. I am confused that use of condensed milk and white chocolate makes the glaze too sweetened, tell the solution, and some guys use icing gel instead of condensed milk and gelatin, what would you recommend? Please answer

    1. The glaze does get a bit less shiny as it sits! I’d recommend pouring it right before you plan to eat it, or adding a bit less white chocolate to make it shine more <3

  2. I trialled this before my event and it was a success then of course had to fail for the actual event. Confused! You have put 2 different methods up so I’m picking I did both and one worked out and the other didn’t. The results for me were polar opposites. Do not recommend trying this for any cake that is required even a day post-glazing if you are in humid or warmer weather. Even with a freezer and commercial chiller to keep it, it virtually melted off when it came out to room temp…Scarred for life.

    1. Hi Alyce! I am so sorry to hear that :/ I don’t live in a humid environment, but the gelatin in the recipe should set almost like jello. I am so sorry it was such a disaster for your event!!

  3. Hi. How are you? I wish to try this in a few weeks but I am making a Nutella buttercream cake. So the icing will be brown. Will the colours for the mirror glaze still show up? Or only if I use the darker colours? Thank you.

    1. Hi Zainab! Sadly I don’t recommend using a colorful glaze on a chocolate cake! The colors just don’t show up the same, and it looks a lot less vibrant. if you plan to use darker colors, it should work though! Hope that helps, happy baking!

  4. I tried your recipe on 2 tester cakes and worked great. But on the 3rd and real event cake, the glaze thinned out along small portions of the edges showing my buttercream below. My cake was in freezer for 2 hours and the glaze was at low to mid 90 degrees before pouring. Can I add another layer of glaze on top of the 1st which has already set?

    1. Hi Martha!

      So sorry to hear that! I’ve never tried double glazing a cake before, but I think it should work! as long as the first glaze is super chilled, I think it should stay set as you pour the second layer over. Really hoping that works, please let me know how it turns out!!

    1. Hi Catherine,

      So sorry to hear that! If the glaze is too warm when it’s poured, it can cause it to be too thin, and look translucent. Did you let it cool to the recommended temperature? I’d suggest letting it cool a bit more next time. That will also help prevent it from melting your buttercream.

      It’s also super important that the cake is fully chilled before you pour the glaze. If the frosting is fully firm to the touch, the glaze shouldn’t have an impact on it. Hope that helps!

  5. For cupcakes Iโ€™d think you could freeze them after frosting them and dip in the mirror glaze, pull up and let excess dip off and flip right side up to set. In my head it works anyway ๐Ÿ™‚

    1. Haha I’ve been dreaming of doing that for the longest time, but I keep putting it off for some reason!!! I feel like it should too ๐Ÿ™‚

  6. Have you ever added corn syrup? Saw a recipe just like yours but it also had corn syrup. Just wondering how that would change things.

    1. Corn syrup thickens the glaze, and makes it a bit shinier! I found it also makes it harder to get the consistency right and have it set properly, which is why i donโ€™t include it in mine ?? Hope that helps, happy baking!!

    1. Hi Sarah! Sadly I donโ€™t know of anything you can successfully substitute for chocolate in this recipe ? Iโ€™m so sorry!!

  7. Could I freeze the glazed cake? Or is there a recipe I could use for freezing a cake? I need to decorate one for my granddaughters birthday but it isnโ€™t for 2 weeks and I only have time today.

    1. Hi Cheryl,

      You can totally freeze a mirror glazed cake, but it will lose it’s shine. You can freeze pretty much any of my other cake recipes though! Just be sure to transfer it to the fridge a day before you plan to bring it to room temp, so that you don’t get a ton of condensation. Hope that helps, happy baking!!

    1. Hi Andrea,

      I’m not quite sure what icing color is! as long as it’s a thick food coloring (like gel food coloring made by americolor or wilton), that should work great! Hope that helps, happy baking!

  8. Im doing my 3 tiered wedding cake, stacked before pour. Ive done this recipe before but everytime the glaze sets so gummy you need a bread knife to get through it.
    What would cause that pls? I want a very thin layer that slices through just like icing.
    Also, i need to do the cake on fri and store it in the venues fridge til sat 500 wedding. Will it thaw overnight in their fridge and be ok set out 2 hours before cutting pls?

    1. Hi Rebecca,

      I’d recommend pouring it at a slightly warmer temperature, to make a thinner layer that’s easier to cut!

      I think letting it sit in a fridge overnight would be fine! it needs to be out for at least 2 hours to help it come to room temp before you cut into it, so that sounds like a good plan. Hope that helps, happy baking!

Let me know what you think!