Easy 5 Ingredient Mirror Glaze Recipe

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).

IMG_4139 (2)

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.

IMG_4155 (2)

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!

Course Dessert
Cuisine American
Keyword chelsweets mirror glaze, easy mirror glaze, simple mirror glaze
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 large layer cake


Mirror Glaze Ingredients

  • 1.5 cups granulated sugar
  • 3/4 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
  • 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. Pour the sugar, 3/4 cup of water, and sweetened condensed milk in a heat proof bowl. Heat for 1 minute on high power in the microwave.

  2. Remove the mixture, and stir to incorporate the ingredients. Pour in the bloomed gelatin, and stir until it's fully dissolved. 

  3. 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.

  4. Continue to stir occasionally to stop a skin from forming, until the glaze has reached 85 degrees, or is about room temperature.

  5. 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.

  6. 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).

  7. 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. 

  8. Place the cake in the fridge, to allow the glaze to set, and to slowly thaw the cake.

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

Published by


I work in finance during day, and like to think of myself as a baker by night! Follow me here at Chelsweets.com, on instagram @chelsweets, and on YouTube (http://www.youtube.com/c/ChelsweetsBakery ) to see my creations :D

82 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!

      1. You think there is any risk of doing it the day before if kept in the fridge…like colors running, etc? Thanks!!

      2. I use the knox brand, and I got it at Morton Williams (my local grocery store). Whole Foods also has unflavored gelatin, and I think most large grocery stores should too <3

  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?

  3. 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?

      1. 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!

      2. 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?

      3. 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

      4. 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

  4. 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!!

    1. 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!

  5. 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…

  6. 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

    1. 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!!

  7. 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?

    1. 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?

  8. 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?

  9. 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?

    1. 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!

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

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

  12. so I was thinking of doing a paint splatter cake but would most likely do a base color of black do you think it would mess up the bottom tier to add a second tier (a relatively small cake in all)? Also could you maybe post a tutorial how we might accomplish a paint splattered 2 tier cake? I am wanting to make it for my birthday which is august 14th. Thanks 😊

    1. however, whatever you use to splatter a black frosting will need to be very opaque and bright! idk if ganache would be strong enough in color to show up well!

  13. hi, quick question. I live in puerto rico, lots of humidity. I’m afraid of the cake sweating after i take it out the freezer. Will that mess up my glaze??

    1. You can try letting it sit in the fridge for a couple hours before pouring to try to manage the condensation! I honestly am not sure, it’s not as humid in NYC so I haven’t run into that issue, so sorry!

  14. Hey, nice recipe! I want to try it out. btw, a quick question, can I prepare the glaze a day prior, and pour it over the cake on the next day? And where should I store the glaze? In the fridge or at room temperature?

    1. you can, but it forms a film. I would place a layer of saran wrap directly on top of the glaze and put it in the fridge. The following day, heat it up to the appropriate temperature, then you should be able to pour it just fine!

  15. Hello–I have a couple of questions: I am making a two layer 9×13 cake that will be covered with buttercream, and I will freeze before trying this technique. Will this recipe be enough glaze for a cake that size?

    Secondly, can I use “Wilton Icing Colors” to color this, or do I have to use a gel that is in liquid form? Hope you don’t mind replying quickly–starting to work on this tomorrow! 🙂 Thanks!!

    1. I have never tried the recipe on the size of cake, so i’m not quite sure! However, I do always have tons of leftovers!!Any gel food coloring should work !! Happy baking!

  16. Hi, is there a specific reason why recipes call for white chocolate chips? Not really a fan of it. Can I sub dark choco chips or take out the chocolate (white/dark/reg) chips for that matter? Thanks!

    1. the different types of chocolate have different amounts of cocoa butter, so they cannot be swaped! However, there are tons of chocolate mirror glaze recipes out there if that’s what you prefer! I haven’t made a chocolate mirror glaze yet. Thanks!

  17. Hi Chelsweets, Do you think this would work poured over a cream cheese frosting? (as long as the cake and frosting is frozen?) Would the mirror glaze flavor and the cream cheese flavor mesh well?

  18. I tried this for the first time today, on my daughters 18th birthday, and I’m so happy with the results! I didn’t have edible glitter but will definitely get some for next time. I can’t wait to try different colors! Thank you so much for the recipe! I love watching your videos too!

  19. Hi, I have a question for you. If you freeze the cake, how long does it take for the cake to thaw? And also if the cake has been in de freezer for more than 4+ hours does it take longer for the cake to thaw?

    1. It depends on the size of the cake! It can take anywhere from 3-6 hours! I usually place the cake in the fridge after glazing, which helps it thaw slightly, then take it out a few hours before I plan to cut into it!

  20. I watched your YouTube tutorials as I was determined to make a lava looking cake for my son’s Jurassic World cake. It came out great! I received so many compliments on my cake. Thank you for sharing your recipes.

  21. Your video says to use 2/3 c sweetened condensed milk, your recipes says 3/4 c, or 1 14oz can, which is 1-1/4 c. So, which is correct?

    1. 2/3 cup! Sorry about that, I just switched over to using recipe cards on my blog posts and am still working out some glitches! Thank you for catching that!

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