How To Make A Mirror Glaze Cake

Separately prepare a plain white cake from a box mix or following your favorite recipe and frost it with.

How to make a mirror glaze cake. For the mirror glaze. 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. Leave to fully absorb for 15 minutes. Place the chopped white chocolate in a large.

Two ounce packets unflavored gelatin 1 cup water at room temperature 1 cups granulated sugar cup sweetened condensed milk one 11 ounce bag white chocolate chips gel food coloring in desired colors. Set aside for 5 to 10 minutes for. Pipe half of the mousse into the mold. Then place the insert into the mousse and fill the entremet mold with the rest of the mousse.

Pour the liquid over the chocolate letting it sit for 2 3 minutes to allow the chocolate to soften. To make the glaze add sugar sweetened condensed milk and water to a medium saucepan over medium low heat. I like to rest the cake on a small cake pan or a wide and short glass. Pour the second quantity of water into the powdered gelatin and mix with a spoon.

Pour over the warm condensed milk mixture and leave for 5 mins. For a donut mirror glaze cake you will need a two part mold for the insert and the mousse. Instructions add the sugar and first quantity of water to a medium sized saucepan and heat over medium low heat stirring. Stir occasionally as it cools to prevent a skin forming.

Bloom the gelatin in 8 cups 2 liters of cold water for 5 minutes then wring the gelatin sheets of excess water and mix into the sugar mixture. Test the mixture with a sugar thermometer when it cools to 30c it is ready to use. Meanwhile set up your. For the glaze boil the water sugar and condensed milk in a pot for 1 minute then remove from heat.

Sprinkle the gelatine into a small bowl and stir in half of the water cup. For a perfect finish the glaze has to flow over the cake and drip off the bottom edge. Bloom the gelatin sheets in 8 cups 2 liters of cold water for 5 minutes then wring the gelatin sheets of excess water and mix into the sugar mixture. Place the cake in the freezer to keep cold.

Mix gelatin powder and water together in a separate. Boil the water sugar and condensed milk in a pot for 1 minute then remove from heat.