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.
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.
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.
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 The Mirror Glaze Over The Cake
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!! 😛
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!
Other Recipes You Might Like:
- Microwave Mirror Glaze Recipe
- Colored drip recipe
- Chocolate Blackout Cake
- Dark Chocolate Strawberry Drip Cake
- Salted Caramel Drip Cake
- Oreo Drip Cake
- Drip cake ideas & inspiration
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!
Mirror Glaze Recipe
- 2 1/2 tsp or 1 envelope of powdered unflavored gelatin (7 grams), bloomed in 1/4 cup of additional water
- 1 1/2 cups granulated sugar (300 grams)
- 3/4 cup water, room temp (180 grams)
- 2/3 cup sweetened condensed milk (170 grams)
- 2 cups miniature white chocolate chip (350 grams)
- 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.
- Pour 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup sweetened condensed milk in a heatproof bowl.
- Heat for 90 seconds on high power in the microwave.
- Remove the mixture and stir the mixture. Pour in the bloomed gelatin, and whisk until the gelatin is fully dissolved.
- 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.
- Carefully whisk mixture until fully combined. Pour through a sieve to remove any chunks of unmelted chocolate or stubborn bits of gelatin.
- 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.
- 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.
- Pour each color of glaze back into one large bowl, alternating colors and drizzling the colors together as you pour them.
- 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.
- 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.
- 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!
Amount Per Serving Calories 919Total Fat 31gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 10gCholesterol 35mgSodium 151mgCarbohydrates 153gFiber 0gSugar 152gProtein 12g