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 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’s made just using your microwave!! If you don’t have a microwave though, 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 at 90 degrees)

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 frozen and firm to the touch (1+ hour in the freezer). 

This mirror glaze cake is inspired by mermaids!

How Much Mirror Glaze Does One Batch Make?

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

While mirror glaze cakes are 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 mirror glaze that runs off, but it can be more difficult to reuse if your combine colors. 

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 really create so many different looks with different colors.

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

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.

Pouring mirror glaze over chilled buttercream cake

How Do You Make This Easy Mirror Glaze Recipe?

To make this easy 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 four bowls. Color the bowls black, purple, blue, and pink using gel food coloring.

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 90 degrees, or is slightly warm to the touch.

IMG_4139 (2)

Pouring The Mirror Glaze Over The Cake

Remove the smoothed buttercream cakes from the freezer (must be fully chilled in the freezer for 1 hour before glazing), and place on a circular object, on top of a large baking sheet (to catch the run-off glaze).

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!! 😛

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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: 3 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


Mirror Glaze Recipe

  • 1 1/2 cups granulated sugar (300 grams)
  • 3/4 cup water, room temp (178 grams)
  • 2/3 cup sweetened condensed milk (200 grams)
  • 2 cups miniature white chocolate chip (350 grams)
  • 2 Tbsp unflavored gelatin (18 grams), bloomed in 1/4 cup of additional water


  • digital thermometer
  • 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.
  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. Once the glazes have cooled slightly, pour them back into one large bowl, alternating colors and drizzling the colors together as you combine them.
  10. Place a chilled buttercream cake (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).
  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. 
  13. If you plan to eat the cake within a few hours, leave out at room temp. Or if made this cake in advance, place the cake in the fridge, to allow the cake to slowly thaw. Remove from the fridge a couple hours before you plan to cut into it.


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

Nutrition Information


3 cups

Serving Size


Amount Per Serving Calories 1226 Total Fat 42g Saturated Fat 25g Trans Fat 0g Unsaturated Fat 13g Cholesterol 47mg Sodium 201mg Carbohydrates 204g Net Carbohydrates 0g Fiber 0g Sugar 203g Sugar Alcohols 0g Protein 16g

126 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 🙁 have to make this cake for Saturday 🙁 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. 🙂

    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! 🙂 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. 🙂

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

  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 🙂 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 didn’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

Let me know what you think!