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 (1+ hour in the freezer).
While this mirror glaze is galaxy themed, you can really create so many different looks with different colors. It is very important that you use gel food coloring to color this glaze, as oppose to liquid food coloring.
Gel food coloring with allow you to achieve super vibrant shades, without throwing off the consistency of the glaze.
Below is a full tutorial showing exactly how I make this mirror glaze:
To make this 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 five bowls. Leave one uncolored, and color the other bowls black, purple, blue, and pink. 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 85 degrees, or is about room temperature.
Remove the smoothed buttercream cakes from the freezer (must be fully chilled!! I recommend freezing for at least 1 hour before glazing), and place on a circular object, on top of a large baking sheet (to catch the run-off glaze).
I placed a 4-inch cake pan underneath my cake, then slowly poured the glaze on the cake.
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 placed the cake in the fridge.
For my second cake, I used all the same colors except for the black, and I colored the white glaze yellow.
See? So easy!!!
MICROWAVE Mirror Glaze Recipe
A mirror glaze is a classic french technique that can seem quite intimidating!! I've simplified my mirror glaze recipe to make it super easy to make, and it only uses 5 ingredients!! It also can be made using just a microwave!
Mirror Glaze Ingredients
- 1.5 cups granulated sugar
- 1 cup water, room temp
- 0.66 cups sweetened condensed milk
- 2 cups miniature white chocolate chip (or 12 oz of white chocolate)
- 2 Tbsp unflavored gelatin (bloomed in 1/4 cup of additional water)
- digital thermometer
- green gel food coloring
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. Pour the sugar, 1 cup of water, and sweetened condensed milk in a heat proof bowl. Heat for 1 minute on high power in the microwave.
Remove the mixture, and stir to incorporate the ingredients. Pour in the bloomed gelatin, and stir until it's 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.
Continue to stir occasionally to stop a skin from forming, until the glaze has reached 85 degrees, or is about room temperature.
Divide the glaze evenly between three bowls. Color them different shades of green using gel food coloring.
Once the glazes have cooled slightly, pour them back into one large bowl, alternating colors and drizzling the colors together as you combine them.
Place fully chilled buttercream cake (chilled 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).
Begin pouring the glaze onto the center of the cake, then slowly work out to the edges of the cake in a circular motion. 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.
Place the cake in the fridge, to allow the glaze to set, and to slowly thaw the cake.