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). I’ve also included the full video tutorial below!
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 also a full tutorial showing exactly how I make this mirror glaze:
- 1 1/2 cups granulated sugar
- 1 cup water
- 2/3 cup sweetened condensed milk (1 14 oz can.)
- 2 cups miniature white chocolate chips (12 oz.)
- 2 envelopes unflavored gelatin (roughly 2 Tbsps, or 1/2 oz.) – bloomed in 1/4 cup of additional water
- gel food coloring (black, blue, pink, and purple)
- edible glitter
- Medium sized pot
- Digital thermometer
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 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.
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 chilled!! I recommend freezing for at least 1 hour 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.
Here is the full video tutorial: