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 before 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 can be made just using your microwave!! If you don’t have a microwave, 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 (90 degrees F).

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 chilled and firm to the touch. This means at least 20 minutes in the freezer, or at least an hour in the fridge.

This mirror glaze cake is inspired by mermaids!

How Much Mirror Glaze Does One Batch Make?

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

While this style of cake is 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 glaze that runs off, but it can be more difficult to reuse if your colors combine. 

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 create so many different looks with different colors.

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

Pouring mirror glaze over chilled buttercream cake

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.

IMG_4139 (2)

Pouring The Mirror Glaze Over The Cake

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

I like to rest the cake on a small cake pan or a wide and short glass.

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!! 😛

IMG_4155 (2)

Additional Tips for Making the Best Glaze:

  • This recipe can be used on any type of buttercream cake, as long as it’s properly chilled
  • If possible, make the cake on a cake board the same size as the cake layers to allow the glaze to drip directly off the bottom of the cake.
  • Don’t use this mirror glaze recipe on fondant – it can do weird things to the fondant, and create a goopy mess
  • I prefer using mini white chocolate chips, but any white chocolate chip (or finely chopped white chocolate bar) will work
  • You glaze should be thin enough to pour over over your cake, but thick enough that it is opaque and has a vibrant color. If you start to pour and it seems to thick or thin, adjust the temperature to get it to the consistency.
  • Do not use flavored jello in place of the unflavored gelatin in this recipe.
  • Pour the glaze just before serving the cake if possible, for it to be as shiny as possible.

Making This Recipe in Advance & Storage Tips:

  • If you plan to eat the cake within a few hours after pouring the glaze, leave it out at room temp.
  • If you pour the glaze in advance, store the cake in the fridge. Remove the cake from the fridge a couple hours before you plan to cut into it.
  • Make this mirror glaze ahead of time or save leftovers! Once it’s made, wrap the bowl with plastic wrap store in the fridge for up to a week.
  • To use chilled glaze, heat the bowl in to the microwave for 15-20 second intervals until it reaches the right consistency
  • Use leftover glaze to top cupcakes, cookies, or even ice cream!
image of easy mirror glaze cake

Other Recipes You Might Like:

Let Me Know What You Think!

If you try this easy mirror glaze recipe, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment 🙂

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

Yield: 4 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


  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. 
  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. Pour each color of glaze back into one large bowl, alternating colors and drizzling the colors together as you pour them.
  10. Place a chilled buttercream cake (in the freezer at least 20 minutes, or the fridge for 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


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

If you plan to eat the cake within a few hours after pouring the glaze, leave it out at room temp.

If you pour the glaze in advance, store the cake in the fridge. Remove the cake from the fridge a couple hours before you plan to cut into it.

Make this mirror glaze ahead of time or save leftovers! Once it's made, wrap the bowl with plastic wrap store in the fridge for up to a week.

To use chilled glaze, heat the bowl in to the microwave for 15-20 second intervals until it reaches the right consistency

Use leftover glaze to top cupcakes, cookies, or even ice cream!

Nutrition Information


4 cups

Serving Size


Amount Per Serving Calories 919Total Fat 31gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 10gCholesterol 35mgSodium 151mgCarbohydrates 153gFiber 0gSugar 152gProtein 12g

156 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 I’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 🙂

    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 🙂

  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 don’t include it in mine ?? Hope that helps, happy baking!!

  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 isn’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!

  9. I’m curious – have you tried this with chocolate instead of white chocolate? I’m not worried about colour, because I’m happy for it to just be chocolate colored, but I’m thinking of putting the glaze on top of a chocolate peanut butter cake, so I don’t think white chocolate will taste as good. But I haven’t seen mirror glaze using regular chocolate.

    1. Hi Abigail,

      I haven’t tried this recipe with regular chocolate, but I think that should work! If you try it please let me know how it turns out <3 I’d love to know!

    1. Hi Nicole,

      Liquid food coloring can throw off the consistency of the glaze and won’t give you as vibrant of a color. I don’t recommend it, so sorry!

  10. Just tried this- it did not work out well. Not sure why but my colours all muddled together and looks horrible. The glaze ended up extremely thin and didn’t cover the cake nicely at all. Followed the directions exactly so not sure what happened.

    1. Hi Lindio,

      Sounds like the glaze wasn’t warm enough when you poured it over the cake! Sometimes the strength of your microwave can impact how warm your glaze gets. Next time I’d recommend heating it for slightly longer, and make sure the consistency is thinner before pouring it. It also really helps if you have a thermometer on hand to check too. Hope that helps, happy baking!

    1. Hi Lisa,

      So sorry to hear that! Did they blend together after you poured the glaze, or before? Did you accidentally stir the colors together?? Hopefully we’ll be able to figure out what went wrong!

Let me know what you think!