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!
- 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)
- gel food coloring (black, blue, pink, and purple)
- edible glitter
- medium sized pot
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!!!
For my second cake, I used all the same colors except for the black, and I colored the white glaze yellow.
To see more of my creations, you can also follow me on Instagram and YouTube!!