Easy Microwave Mirror Glaze Recipe

I’ve already shared my Easy Mirror Glaze Recipe (made with only 5 ingredients!!), which helped make the mirror glaze technique much more approachable. However, I wanted to simplify the process even further, and am now sharing a modified mirror glaze recipe that can be prepared using just a microwave!!!

Microwave Mirror Glaze needs to be a thing! I’m not kidding, this take roughly 5 minutes in the microwave to whip up. I’m 99% sure this is the simplest mirror glaze recipe out there! I wanted to make a mermaid-inspired mirror glaze, so I used some light shades of pink, purple, blue, and green. In addition to making microwave mirror glaze a thing, I also want to make mermaid glaze a thing! So many goals, so little time.

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There are a few things you need to know before you begin making your mirror glaze:

  • You must use unflavored gelatin; the sugar in regular jello throws off the recipe
  • I recommend using miniature white chocolate chips if possible, they melt the fastest
  • If you want to color the mirror glaze, be sure to use gel food coloring. It won’t throw off the consistency of the glaze like liquid food coloring
  • Be sure to pour the glaze over a fully frozen, very smooth cake. I prefer to pour this over cakes frosted with buttercream, but you an also pour it over frozen mousse.

The ingredients needed can be found below:

Mirror  Glaze:

  • 1.5 cups sugar
  • 1 cup water
  • 2/3 cup sweetened condensed milk
  • 2 cups white chocolate chips (miniature work best, but regular are fine too)
  • 2 Tbsp. unflavored gelatin (2 envelopes), bloomed in 1/4 cup of water


  • gel food coloring (in this glaze I used pink blue, green, and purple)
  • edible glitter
  • large offset spatula (for color swipe over the top of the glazed cake)


  • large, heat-proof bowl
  • 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. Combine together the 1 1/2 cups of sugar, 1 cup of water, and 2/3 cup sweetened condensed milk in a heat-proof bowl. Heat for 1 minute at full power, and remove from microwave. Stir, and heat for another minute. Next, add in the gelatin (it will be very firm), breaking it up into smaller pieces. Heat for an additional minute, then add in half of the white chocolate chips (1 cup). Gently stir to ensure all the chips are submerged. Heat for an additional minute, then remove and slowly stir. The white chocolate chips should be mostly melted. Stir in remaining chocolate, and heat for another minute. Remove from microwave, and let the mixture sit for a minute. This will allow the heat from the mixture to continue to melt any remaining bits of white chocolate. Stir slowly, until all the white chocolate has melted. The glaze should be perfectly smooth, and roughly 130 degrees F at this point.

If there are still bits of white chocolate, heat for additional 30 second intervals (stirring between), until all the chocolate is fully incorporated. Divide the glaze evenly between four bowls. Color the bowls pink, purple, blue, and green. Continue to stir occasionally to stop a skin from forming, until the glaze has reached 90 degrees, or is slightly above room temperature. My glaze took about 20 minutes to cool to the right temperature.

Once the glazes have cooled slightly, pour all of the pink into a large bowl with a pouring spout. Then pour drizzle in 2/3 of the purple, blue, and green glazes on top of the pink.

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Remove the smoothed buttercream cake from the freezer (must be fully frozen!! I recommend freezing for at least 2 hours before glazing), and place on a tall, circular object, on top of a large baking sheet. I elevated my cake with a a small cake pan, then slowly poured the glaze on the cake.

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I began pouring the glaze over the edges, then worked my way into the center. Once I had fully covered the cake, I swiped a bit more blue onto the top of the cake with a large offset spatula. I then sprinkled some edible glitter over the top. I let it continue to drip for about 5 minutes, then scraped the excess from the base, and placed the cake in the fridge.

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See? So easy!!! My cake was a three layer cake made with seven inch cake rounds. This glaze recipe easily covered a cake this size, and I had plenty of leftover glaze. It can be stored in the fridge in an airtight container, and reheated to be used in the future. However, the glaze can develop a skin, so be careful!


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I work in finance during day, and like to think of myself as a baker by night! Follow me here at Chelsweets.com, on instagram @chelsweets, and on YouTube (http://www.youtube.com/c/ChelsweetsBakery ) to see my creations :D

14 thoughts on “Easy Microwave Mirror Glaze Recipe

  1. you state that the glaze develops a film. So do you recommend glazing day of party or can you store it in the refrigerator over night and it be okay? Thanks!

  2. i used a swiss merinque buttercream and when i glazed it the glaze didn’t seem to want to stick to spots on the edges…any idea why? cheers!

  3. How long does the glaze keep, and how would you recommend reheating the glaze? I did a trial run today for a birthday cake next weekend, and I have a TON of glaze that I would love to just save and use later this week.

    1. It keeps for up to 3 weeks, and you can reheat it to reuse it! However, it can form a skin, so be sure to put some saran wrap on top of it when storing it in the fridge! 🙂

  4. […] I haven’t done too much baking while pregnant (much more eating than baking!), but a few months ago for Father’s Day, I decided to try out a mirror glaze for the very first time. These drool-worthy, vibrantly colored glazes have taken over Instagram as the latest craze and I couldn’t resist giving it a try. I went looking for an easy beginner’s recipe and came across Chelsweets’ aptly named “Easy Microwave Mirror Glaze.” […]

  5. We actually just did a cake with fondant instead of icing, and did the mirror glaze over it. It did pretty good, although was a little dark since we did chocolate flavored fondant, but otherwise, worked just fine and was a really smooth cover due to the fondant! 🙂

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