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. To do this, 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.
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.
Make The Mirror Glaze
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 heatproof 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 the melted white chocolate.
Slowly stir, until the white chocolate is fully incorporated.
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.
Then pour drizzle in 2/3 of the purple, blue, and green glazes on top of the pink.
Once the glazes have cooled slightly, pour all of the pink into a large bowl with a pouring spout.
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.
I elevated my cake with a a small cake pan, then slowly poured the glaze on the cake.
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.
Swipe a bit more blue onto the top of the cake with a large offset spatula, and sprinkle some edible glitter over the top.
Let the glaze continue to drip for about 10 minutes, then placed the cake in the fridge.
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!
Mirror Glaze Recipe
- 2 1/2 tsp or 1 envelope of powdered unflavored gelatin (7g), bloomed in 1/4 cup of additional water
- 1 1/2 cups granulated sugar (300g)
- 3/4 cup water, room temp (180ml)
- 2/3 cup sweetened condensed milk (170g)
- 2 cups miniature white chocolate chip (350g)
- Mix 1 envelope of about 2 1/2 tsp of gelatin in a bowl with 1/4 cup of water. Set aside to let the gelatin bloom while you begin the glaze. NOTE: The amount of gelatin differs from the video shared on YouTube 7 years ago. I have revamped the recipe over the years and this recipe turns out best with 1 envelope or 2 1/2 tsp of gelatin.
- Pour 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup of sweetened condensed milk in a heatproof bowl.
- Heat for 90 seconds on high power in the microwave. Remove the mixture from the microwave and give it a good stir. The sugar should be mostly if not fully dissolved at this point. If it isn't, heat the mixture in additional 10-second intervals until it is.
- Add in the bloomed gelatin and whisk until the gelatin is fully dissolved.
- Melt the white chocolate chips in the microwave by heating them in 15-second intervals, stirring between intervals. Once the white chocolate is fully melted, pour the white chocolate into the warm gelatin mixture.
- Carefully whisk the mixture until fully combined. Pour through a sieve to remove any bits of unmelted chocolate or stubborn bits of gelatin.
- Divide the glaze evenly between four bowls. Color them in different shades using gel food coloring. To create this galaxy mirror glaze, color them blue, purple, black, and pink.
- Continue to stir occasionally (to prevent a skin from forming) until the glaze has reached 90 F / 32 C, or is just slightly warm to the touch.
- 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 for 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 the large, rimmed baking sheet to catch the run-off glaze.
- Begin pouring the glaze over the center of the cake, then slowly work your way out to the edge of the cake in a circular motion until the cake is fully covered.
- Let the glaze drip for about 10 minutes, then scrape away any excess glaze from the bottom of the cake board using a small offset spatula.
Yield: One batch of this mirror glaze makes about 4 cups, which is more than enough glaze to cover one, eight-inch layer cake.
Tips for Making the Best Mirror Glaze Cake
- This recipe can be used on any type of buttercream cake that is properly chilled. I do not recommend pouring it over a cake covered in whipped cream.
- Make the cake on a cake board that is the same size as the cake layers. It allows the glaze to drip directly off the bottom of the cake and makes it easier to get a clean, finished look.
- 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 in this recipe, but any good-quality white chocolate chip or finely chopped white chocolate bar will work.
- The glaze should be thin enough to pour over the cake, but thick enough that it is opaque and has a vibrant color. If you start to pour and it seems too thick or thin, adjust the temperature as needed to get it to the consistency.
- Do not use flavored Jello in place of the unflavored gelatin in this recipe.
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 temperature.
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 or container with plastic wrap and store in the fridge for up to a week.
To use chilled glaze, heat the bowl into the microwave for 15-20 second intervals until it reaches 90 F / 32 C and is 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