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.ย 

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!! ๐Ÿ˜›

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, Iโ€™d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment ๐Ÿ™‚

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

Yield: 4

Easy Mirror Glaze Recipe

This galaxy mirror glaze cake is made with the easier

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 1 envelope of about 2 1/2 tsp 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 heatproof bowl.
  3. Heat for 90 seconds on high power in the microwave.
  4. Remove the mixture and stir the mixture. Pour in the bloomed gelatin, and whisk until the gelatin is 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. Pour through a sieve to remove any chunks of unmelted chocolate or stubborn bits of gelatin.
  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 10 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 about 4 cups, which is 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



Serving Size


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

212 thoughts on “Easy 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. Pingback: Torta Galaxia
    1. Sadly I haven’t tested out this recipe with gelatin leaves! but from looking online, it sounds like one package (1 tablespoon) of powdered gelatin equals 4 sheets. This recipe uses 2 tablespoons, so it sounds like you should use 8 sheets for this recipe!

  4. 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

    1. You can buy measuring cups from most shops that sell baking equipment. For me it used to be frustrating because in the UK we don’t use ‘cups’ as measurements haha. But you can usually buy measuring cups wherever you’re from… that’s what the cups refer to here.

  5. 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!

  6. 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…

  7. 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!!

  8. 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?

  9. 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?

  10. 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!

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

  12. i can not get a deep purple color for my glaze been practicing all week ๐Ÿ™ have to make this cake for Saturday ๐Ÿ™ help

  13. 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!

  14. 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!

  15. 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!

  16. hey, nice recipe! i wanna try it out. a quick question btw, Can i make the glaze a day prior and pour it over the cake on the next day? will the glaze hold its shine? and should i store the glaze in the fridge? or at room temperature?
    Thank You in advance. ๐Ÿ™‚

    1. I’d recommend making it the day of! it doesn’t take long to make, and is shiniest right after it’s poured! it will lose shine overtime :/

  17. 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! ๐Ÿ™‚ 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!

  18. 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!

  19. 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?

  20. 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!

  21. 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!

  22. 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.

  23. 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!

    1. It should be! the gelatin in the glaze allows it to set and stay in place! The glaze will get less shiny overtime though!! <3

  24. Hi, Chelsea, thank you for sharing this recipe. I was wondering, if I only have a studio size mini fridge, would it be okay to make this cake and refridgerate it? Would it come out the same if the cake is not frozen but refridgerated before and after glazing? How long would the cake have to refridgerate before mirror glazing? Would I be able to make a jello cake covered with a white chocolate ganache buttercream under this glaze? Also, has anyone ever mentioned staining of the mouth if using just black gel food coloring with the mirror glaze? And, would I be able to put fondant decorations on the mirror glaze before or after it sets? I?d like to try this for the first time for my honey?s birthday in Dec. I?ll definately fill you in with how things went if this is possible. Thank you :)?

    1. yah, that should work as long as you refrigerate it overnight <3 I haven’t experienced any complaints with staining of the mouth, but it can vary based on how much food coloring you use. If you do want to add fondant decorations, I recommend doing so after the glaze has set, and right before you serve the cake. Hope that helps, happy baking <3

      1. Hi, Chelsea. Thank you for your response. Next time I make this recipe on a cake I will make sure I just make cake and not a jello cake. It came out too moist and started falling apart, when I removed the two round cake from the trays they were in and stacked them, just by frosting them with the white chocolate ganache buttercream. And, I used way too much gel food coloring that it really colored my tongue dark blue. I didn?t use fondant decorations either. The cake came out super sweet and the mirror glaze was hard to cut in to with a fork. Not bad for my first time but mirror glaze is not for me. I did, however, have fun making everything and putting it together. Again, thank you for posting this recipe. ๐Ÿ™‚

      2. haha that sounds like quite an experience!! it’s definitely not for everyone, but I’m glad you enjoyed the process ๐Ÿ™‚

  25. Ok, I’m going to try this but 0.66 cups?! That’s 5.28 ounces….that’s a weird measurement. How exactly do you measure it out?

  26. Hi! Thanks for the recipe! Most other recipes for mirror glaze say it is pretty crucial to use high quality white chocolate. Could you tell me what brand of white chocolate chips you have had success with?

    1. Hi Megan! Sure, I like to use the Whole Foods mini chocolate chips! I think they have a great taste, and they melt really easily. This recipe is much more forgiving than most mirror glaze recipes, but I also recommend using a white chocolate with a taste you enjoy, because it’s the main flavor in this glaze ?

  27. It looks fabulous!

    Just wondering if I will need to buy a sugar thermometer or if the mirror glaze can be made without one?

    1. Thanks! You can definitely go off of feeling, but it’s a bit less precise, especially if you’ve never made a mirror glaze cake before!

  28. I make small desserts this is something I would like to try on a mini cake. I am making cupcakes this weekend, have you tried this on a cupcake or something small like that?

    1. I haven’t, but I’ve wanted to! I think it would be messy though, it really runs, and I haven’t been able to think of a way to not have it run down the liners! Maybe if the cupcakes are frosted and totally frozen, the glaze would set quickly though! Let me know how it goes if you try it ๐Ÿ™‚ I’d love to know!

  29. How can I remove the bubbles from the glaze? Its full of them and i don’t want to pour it like that. Can it be rewarmed or I have to use it right away?

    1. I recommend pouring it through a sieve to make it really nice and smooth! Leftovers can be rewarmed /reused <3

  30. Unfortunately this was a fail for me. I am wondering if the gelatin was the culprit as it didnโ€™t really mix in well with the chocolate. In a mousse recipe I make, it states to microwave the gelatin after blooming until it all melts. Perhaps doing that would have helped.

    1. yes, the gelatin definitely needs to be fully dissolved for the glaze to work! It sounds like your mixture may not have been warm enough when the bloomed gelatin was added :/ I’m so sorry!

  31. Hi! Planning to make this for the first time and I’m corcern about the amount of glaze. It will be a 9×4 cake, will it be enough glaze, have you try to double the recipe?

  32. Hi! I will try to make this soon and Im concerned about the amount of glaze. It will be a 9×4 cake, is this recipe enough, have you double the recipe in the past? Thanks

  33. Would love to use this on a few scattered round cakes as part of my daughter wedding cake table. Any suggestions to create a marbling of ivory and gold, burgundy and gold or navy and gold.

    1. You can add luster dust or edible glitter into the mirror glaze, or dust it on top! It won’t really marble through in thick streaks, but it’ll make it shimmer!

  34. 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

  35. 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!!

  36. 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!

  37. 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!

  38. For cupcakes Iโ€™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 ๐Ÿ™‚

    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 ๐Ÿ™‚

  39. 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 donโ€™t include it in mine ?? Hope that helps, happy baking!!

    1. Hi Sarah! Sadly I donโ€™t know of anything you can successfully substitute for chocolate in this recipe ? Iโ€™m so sorry!!

  40. 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 isnโ€™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!

  41. 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!

  42. 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!

  43. 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 didnโ€™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!

    1. Hi Rona,

      It will work as long as the ganache is a white chocolate ganache / light in color! If it’s a chocolate ganache the colors won’t be as vibrant / colorful and they’ll be harder to see.

    1. Hi Katie,

      You can! You can substitute sheet gelatin for powdered gelatin in any recipe by using the following scaling:

      1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin.

  44. This recipe was so easy to make!!! And it honestly keeps a pretty good shine for a while! My sons birthday was a week ago and the leftover cake is still pretty shiny! This came together in minutes!! But quick tip if you make your buttercream with shortening instead of butter you’ll want to freeze the cake overnight to make sure that soft shortening is solid enough to hold the glaze on (some of my frosting melted away but not enough to wreck the cake it still turned out fantastic!

  45. Hi I made a normal velvet cake mix with butter icing then i used your mirror glaze recipe i was a bitt nervous as i was not able to find any Gel coloring due to lockdown so i used different food colorings but i then put the mane color blue on first let it stand for few seconds then i used little red with gold dust on top my sons loves his space planet cake for his 7 birthday . thanks for a great recipe! from South Africa???

    1. Aw that’s wonderful to hear Nadia!! I’m so happy it turned out so well ๐Ÿ™‚ Thank you for sharing!!

  46. So the cake is not as shiny the next day. I wonder if you needed to make ahead of time if you mist the cake with an alcohol like ever clear to make it shine. Kind of like one would do with fondant or royal icing to get the shine.

  47. I had a similar problem Lisa. Perhaps I mixed kelly green, purple, royal blue and orange. When poured over the cake, if you looked closely you could see almost an iridescent look, but it mostly read as solid forest green. When I did this the first time, I poured the colors on from their individual containers. Here, when I poured them into a single container to pour them over the cake, they combined on their own. Worked better for me to pour them on separately.

  48. With all of this covid stuff, my daughter turning 6 is pretty bummed that we canโ€™t have a big family birthday celebration. I told her we can still make it special. I ordered gel food coloring and edible luster dust and we just did a practice mirror glaze galaxy cake (sheโ€™s really into stars). Would love some tips based on what I experienced.
    1. Do I need to use a lot of food coloring? My colors werenโ€™t as vibrant as yours. I thought they were pretty bold. But when I poured the in the cake the Black seemed more grey and everything kinda ran together.
    2. I could still kinda see through the glaze, especially on the sides – was it too cool/warm? Feels like it shouldโ€™ve been a little thicker…
    3. It felt like my colors mixed together more than yours both when I poured them into my big bowl and on the cake….thoughts?
    I appreciate your time!! Just trying to make all of this Coronavirus stuff full of fun memories?

    1. Hi Eliese,

      I totally understand, and that’s so sweet of you to make her an extra special cake!!

      I do add a generous squeeze of americolor gel food coloring to each color I make, to make the colors really vibrant!

      If you’re having issues with the colors running together, I’d recommend pouring the black base first, then drizzling the brighter colors over it to help them really pop!

      If the glaze seems a little see through it’s either a bit too warm when you poured it, or you might want to add a bit more white chocolate. Letting it cool or adding more chocolate will make it more opaque. Based on your description I’d say let it cool a bit more next time ๐Ÿ™‚

      hope that helps, and that your daughter’s cake is a big hit!! happy baking!

  49. Hi Chelsea.

    This is a good recipe but please specify
    whether the temperature is Degrees Celsius or Degrees Fahrenheit.

    I assumed it was Degrees Celsius and ended melting off the butter-cream on the sides of the cake.

    I realised my error and will try again next time

    Thank you

  50. Hi! How are you recommending gel coloring, which is a water-based coloring, when you have a fat (chocolate) as a component? That usually makes the chocolate get thicker and/or seize, so the glaze gets lumpy. Usually with chocolate, you need to use a fat-soluble coloring, like a powder. If you use this gel, you’d have to use something like “Flo-Coat” first.

    1. Hi Michael,

      Because there are other ingredients / liquids included in this glaze, the gel food coloring does not cause it to seize. I totally agree if you added gel food coloring to straight white chocolate, it would cause it to seize. However it works great in this recipe! No need for flo coat.

  51. Hi,
    I just wanted to say I love your videos,I love baking and I do it for a hobby .I love Creating things that others have never done before. I worked at the Walmart bakery for about four years and created an apple for teachers made out of a cupcake and also a coffee cup made out of a cupcake and other things.But I just wanted to let you know your videos are awesome and Iโ€™ve learned more on your website than I have ever learned before thank you.

    1. That’s awesome Shannon! Baking is definitely a wonderful creative outlet, and I’m sure make a lot of incredible cakes ๐Ÿ™‚ I bet your customers love you!

      And thank you! I’m so happy to hear that!! Happy baking <3

  52. I am getting ready to make my son’s graduation cake and want to mirror glaze 3 square 9″ x 9″ x 3″ cakes. Can I triple this recipe and it still work or should I make individual batches?

    1. Hi Dawn,

      This recipe actually makes a lot of mirror glaze, so I think if you double it you should have enough for that size of cake! This recipe works fine if you double it and make just one batch. It does lose it’s shine overtime, so I recommend adding the glaze shortly before you plan to cut in and serve the cake if possible.

      Hope that helps, and that your Son’s graduation cake turns out great ๐Ÿ™‚

    1. It can be used on cake pops, and it does eventually set kind of like jello from the gelatin in the glaze. However it isn’t hard to the tough! It’s almost a little sticky. Hope that helps, happy baking!

  53. Well I tried your process for this glaze, and did not exactly work out as planned.. Although I used a premium white chocolate chip, the chocolate was trying to scorch rather then just melt as it should have. So I wound up with tiny chocolate bits in the glaze..The colors didnt exactly stream out as I would have liked but other then the chocolate issue lol, the rest of process went fine. I think I will try mixing the colors into one bowl and then pouring onto cake next time.. So although this didnt come out perfect, I am not dissuaded from trying again lol.. (Practice makes perfect lol)

    1. Haha I love your attitude Tina!!

      Next time you can also pour the glaze through a strainer before coloring it to make sure there’s no unmelted bits of chocolate stuck in there <3 I hope your next go at it turns out great!

  54. Nice recipe! I found some of the chocolate didn’t fully combine into the glaze mixture – ran it through a sieve and that took the bits out.

    Also I always find my glazes run off the cake too quickly and only leave a thin, see-through layer – I added three layers of glaze, waiting a few minutes between each one, and this helped a lot. Also found it poured well down to about 27 degrees C, and seemed to stick a bit better at the cooler temp.

    1. Hi Izzy,

      That’s good to know! Are you using gelatin sheets or gelatin powder? Also, what type of white chocolate are you using? The consistency and thickness can definitely vary a bit based on those factors, and I’m so happy you found a method that works best for you ๐Ÿ™‚

  55. Hi! I had a question about the storage and apply when ready tip… So should you color before or after you store it? I’m assuming after based on the wording, because I’m guessing you wouldn’t combine before putting in the fridge and you said cover bowl not bowls lol! Just don’t want to ruin all my hard work… I’m making this for Blueberry Entremets which doesn’t have a galaxy mirror just a purple (plus I like yours better) and it’s a long process so by the time I’m to the glaze I’ll just want to have everything done and ready to put together the following day lol! THANKS!!

  56. Hi, Iโ€™m planning to use this recipe for my moms bday cake.Its really hard to find gel coloring in our country.Will it make a difference if I use liquid coloring instead of gel??:/

  57. hey,Im planning to use a mirror glaze for the first time on my cake .Its hard to find gel food coloring in our country will it make a difference if I use liquid coloring instead?

  58. Hi! I wanted to cover a cheesecake with this glaze for a birthday. I have a couple questions I hoped you could help me with.
    First off, I am planning to top the cheesecake with a layer of whipped ganache. Because the glaze is warm when poured, would it melt or deflate the ganache?
    Also, would it be able to adhere on all the different layers(ganache, cheesecake, and crust)? Or should I frost everything with the whipped ganache first(assuming it probably won’t melt or deflate)?
    How much time before serving should I glaze it (I want to leave it at room temperature as cheesecake tends to get hard when cold)?
    Lastly, like many other commenters, I also only have liquid food colouring. I don’t need a very bright glaze though, a pastel colour would also be satisfactory. Can I use 2-3 drops of the colouring without affecting the temperature?

    Please reply soon.

    Thank you!

  59. I bloomed my 2 tbsp of gelatin in 1/4 cup water like instructed. When the instructions say to pour the gelatin, did you mean scrape it out? Because it was very thick and not liquid. Also after I tried to dissolve it as well as I could, the gelatin still had little bits throughout the glaze. I’m wondering if it should call for more water or less gelatin.

  60. Hey! I love how easy this recipe is. I used it to make my nieceโ€™s birthday cake for her 8th b-day. She requested a skateboard cake so I used a square and round cake to make the shape and then Covered it I. A mirror glaze of her favorite colors. However I did notice a bit of an issue. I watched ur video and read you directions. In the video you said to use 2 TBSP (2 envelopes) of gelatin but in the written instructions it says to use 2 TSP (1 envelope). That is a pretty big difference. I followed the video that said 2 envelopes so hopefully itโ€™s ok, we havenโ€™t tasted it yet. It looks pretty good so Iโ€™m hoping that means I did it ok.

  61. Hey Chels! Just wanted to ask if you know if the measurements will change if I use Agar Agar instead of the gelatin? Is it still 2 tsp?

  62. SOS! makin this in the morning. can you lease confirm if it’s 2 TBSP or 2 TSP of gelatin and 1/4 cup water? There seems to be a discrepancy between the video and written recipe.

  63. I noticed that discrepancy too and would love to know which measurement it should be before I attempt! (Using powdered gelatine)

  64. Hi there! Your video and comments all say two tablespoons for the gelatin, but the written recipe says teaspoons just FYI. Made it yesterday and I think thatโ€™s where I made an error, but attempting again today! ๐Ÿ™‚

  65. Hey! I think there’s an error with the amount of gelatine you listed, in your youtube video its 2 tablespoons, but here its only 2 and 1/4 teaspoons?

  66. Hi, have a question making a red velvet cake & cutting into small squares (like petite fours) once cut can i freeze them & then pour the glaze without icing them? thank you

  67. I loved the glaze, it turned out really well! I saw a few pics & videos of mirror glaze cakes online and thought I really want to try that. I stumbled upon this recipe and I’m glad I did! It was easy and the best bit is you don’t need any extra kitchen ware to make it.
    Thank you xx

  68. Hi Chelsey,
    My daughter and I will be attempting a mirror glaze cake next weekend using this recipe. With regards to the amount of glaze this recipe makes…if we make the buttermilk cake recipe you link to in the post (which says it makes 3 x 8โ€ cake layers), will the amount of glaze in this recipe be enough to cover that cake?

  69. Hey Iโ€™m making my first mirror glaze cake for my boyfriendโ€™s 18th birthday. Iโ€™m only 16, but I love baking and I practice a lot. The only issue I had was that I thought the glaze was too runny. I think that has to do with temperature? Would a cooler temp be better?

  70. A โ€œcupโ€ is actually a different size in UK vs USA vs NZ/Australia so it is confusing as a measurement in recipes. A metric measuring cup is 250 millilitres, a US cup is a little less.

Let me know what you think!