6. I’ll try it out this weekend. Bloom the gelatin. Rich Chocolate Glaze Chop both types of chocolate and place them in a heat-proof bowl. Extended schedule: (about 30 to 60 minutes of active time per day) Day 1: Make the caramel. Transfer before it sets! The no-condensed milk recipe I present here was taught to me by a professional pastry chef who has worked in some of the finest restaurants in Sydney. Whisk together the flour, baking powder and salt in a bowl. If you just added the powder straight into the glaze, you’d end up with lots of lumps. That might sound slightly unappealing but when executed properly, it functions as a very, very thin layer of soft jelly encasing a frosting or mousse of some sort underneath. Ensure the glaze is completely smooth (just follow my recipe); and. It just takes patience – lots of cooling / refrigeration steps. Hi, There’s no need for leaf gelatine. Do you reckon white chocolate could be substituted instead of the cocoa and sugar for a white chocolate glaze? Then trim cake to … I will also put a dam around the layer so it doesn’t squish the marmalade out. Your suggestions please. Also it starts to lose its shine after about 36 hours – whereas this Mirror Glaze stays shiny for days and days! Freeze cake for 1 hour until buttercream is very firm. Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely. Hence a fluffy meringue frosting, say, is no good. Stir GENTLY – Gently stir to dissolve the gelatine lump. The Mirror Glaze will remain shiny and sparkly for days – unlike ones made with condensed milk which lose their shine after a day or so. Make your second cut to get your wedge. Place your frozen frosted cake on top of an inverted cake pan resting on top of a baking sheet lined with a cooling rack. Soak the gelatine in 80ml cold water for 5 mins. I found this to be the easiest way to dissolve cocoa powder without whisking/mixing too much (which will create bubbles and ruins the finish of the glaze). Transfer each color to a separate disposable pastry bag or resealable ziptop bag. Hence the beauty of homemade – so we can make it properly! Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). The glazed cake can remain on the counter if the room temperature is 22°F/72°F or lower (mirror glaze melts when too warm). Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. It’s pretty! Mix – it will set into a thick paste. Thanks for this recipe and More power to you and of course kisses to Dozer. Here are some suggestions for frostings that will work under a Mirror Gaze: As much as you would ordinarily use to fill and cover the sides and surface of a cake. The most impressive part is how you moved the cake. I’m so proud of myself and so is my family. To preserve the flawless, shiny glaze, avoid touching the mirror glaze once it has been poured. Smooth frosting or ganache finish on cakes, 1. I made a 2x 6” cake with your recipe. The most-asked question when I shared a preview of this cake was, “How do you move it!?!?!“. Since gelatine liquifies when heated and the glaze is so thin, the warmth of your mouth causes the glaze to instantly melt in your mouth when you eat it. Thank you! Do not touch the glaze once it is poured – anything that comes into contact with the glaze will leave a mark! This is the perfect pouring temperature so it blankets the cake smoothly without drips, won’t melt the ganache and sets in a thin 2 – 3mm layer – the perfect thickness for a mirror glaze. I think I used a small whisk and realized the instructions said not to use a whisk….lol…..it came out great still. I honestly think this one may not be the best for that idea is it will get stuck in the glaze. Pipe half of the red batter into the center of one of the prepared pans, then pipe the remaining red batter into the center of the second pan. How to avoid gelatine lumps and bubbles in the glaze; and. Galaxy Mirror Glaze. Otherwise, refrigerate – you don’t need to cover an uncut cake because the mirror glaze seals it! If you see a whitish foam on the surface, that’s ok too and is easy to deal with; just leave it for now. Swiss Meringue or French Meringue Buttercream. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. 2. It will feel like a soft jelly. Leave for 5 minutes so the gelatine crystals absorb the water. Mirror Cake Recipe Ingredients 1½ Cups / 300g Granulated Sugar Sugar sweetens the glaze while also helping create the mirror reflection. It’s much easier than you think. The top came out flaws less, there were few very tiny tiny bubbles that you need a magnifying glass to see them, but the top looked. This is a beauty. Hi Navi. Crumb coating is a cake decorating technique where a thin smear of frosting is applied all over the cake seal in stray crumbs before coating with a proper thick layer of frosting. We can fix it in the next step. I manage this on my own, but it’s easier if you get a helping hand! Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. Powdered gelatine works just fine and it’s readily available everywhere. Dissolve gelatine – Drop the gelatine in (it will have solidified into a rubbery disc); 5. Any revised recipe to make different color? Once the Mirror Glaze has been applied, they seal the cake completely so they can be stored in the fridge and patisserie windows without having to cover them. This Mirror Cake Glaze gives the wow factor to any cake, a perfectly flawless mirror reflection. More than anything, Mirror Glazed Cakes require patience. Press J to jump to the feed. Place cake on rack – Transfer the cake to a rack using 2 x kitchen knives or long palette knives (or one of each!). I will try it again as the glaze enhances the taste of chocolate throughout the cake. Sprinkle gelatin over 120 grams of water a little bit at a time, whisking to combine. Pipe half the orange batter into the center of the red batter in the first pan, then repeat with the remaining orange batter in the second pan, tapping the pans gently as needed to level out the batter. You can start and stop pours and it will still end up smooth, though you will get the most flawless finish if you can do it in one motion. I haven’t tried jam but I’ve tried stabilised cream (it squishes out when I cut) but the actual construction part will work just fine if you “dam” the jam. Thank you for demystifying mirror glaze!! Made from only a handful of ingredients and no special equipment, if you’ve ever wanted to make a dessert to impress this is it! Hi Jenny, none that I’ve tried sorry!! ). Just wondering if the ganache and glaze can hold up to the marmalade? Dec 17, 2020. When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. You don’t need a fancy candy thermometer. However, all too often, patisseries and cake makers prioritise the shelf life benefits and make the mirror glaze too thick and too rubbery. Don’t do anything to mess with the mirror effect. Little smears like you see on the side of the cake below don’t matter – the glaze will hide those as it runs over it. 19.7k members in the Cakes community. Hi Sanne, I’d need to test this and get back to you on that one! Try not to drop a … So transfer the cake to a rack before it sets otherwise you’ll get little drags on the edge of the base where the you pick it up (the glaze sticks to the rack). More on alternative Mirror Glazes below. 4. How much leafs of regular gelatin would I need to make this glaze? I put leaf sprinkles on my cake. Thank you, Hi Jean – NO IDEA! I followed recipe to a T. Was afraid it wouldn’t work. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. (That’s just a smear on the cake platter you see in the above step photos. You just need to cook clever and get creative! For the génoise, half fill a large saucepan with water and bring to a simmer. It will not crust over like typical glazes (eg. If you pour the Mirror Glaze straight on to a naked cake, it will be bumpy and grainy looking, and the glaze will also soak into the cake. It’s very simple to use and not expensive either. So you don’t perceive a “jelly” texture and barely notice it is there! Even if yours is a bit bumpy, the glaze will still be so shiny. Beat in the eggs one at a time, scraping down the bowl as needed. Tag me on Instagram at. beautiful. I had quite a bit of glaze left over – nearly a cup and it was perfect as a Lamington coating to some frozen sponge cubes I had from last time I made lamingtons (i ran out of coconut). Smooth frosting and level cake – because bumps and dents show up on shiny glazes. The remnants would be for another time (or crumbled over ice cream at some point). Do minimal stirs, enough to just incorporate the cocoa slurry into the cream; 3. Slide them under the cake, then lift and shift (see below for steps – I use this same method after glazing); 2. Mirror glaze actually isn’t hard to do if you follow some key tips that will ensure success, even if you’re a first timer. I want to make a mirror glazed galaxy cake which requires different color blended. It seems my glaze did not yield as much as yours ,my cake was an 8″. Required fields are marked *. This is the best way to ensure you get a perfect, flawless surface. In the Netherlands, leaf gelatin is more common. Measure your glaze’s temperature with a candy thermometer. It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) Glossy! Beat in the eggs one at a time, scraping down the bowl as needed. Important: Only strain into jug just before using. 3. Also you will get a skin on the surface which creates unsightly lumps in the glaze. Not once, but twice! Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. Press question mark to learn the rest of the keyboard shortcuts. N x. Omg !! In a … It’s inevitable, no matter how gently you stir them. They won’t appreciate it now 😉 Great job, it’s perfect. You will read the words “cool” and “refrigerate” a lot in the following sections! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. I hope there’s a way I can send a photo of how my cake looks like. The goal of the cake is to not only look stunning, … (Yes, I said meat thermometer!). Add the vanilla, increase the speed to medium high and mix until smooth. Hi Nagi. This makes sure that your frosting isn't melting away while glazing the cake. Refrigerate to set and chill, about 3 hours. Nor is a light and fluffy mascarpone frosting. 1. Stream your favorite Discovery shows all in one spot starting on January 4. like the Lemon Glaze in this cake). Proper Mirror Glazes are no thicker than 3mm and are not made with condensed milk, for superior results (read in post for more info). Then cream and sugar – Next, mix in a bit of cream to loosen the mixture, then add the remaining cream and all the sugar. Pour with confidence! However, a buttercream frosting or chocolate ganache is perfect. Let's decorate and have fun. A mirror glaze is a way to glaze a cake that produces a highly reflective surface. Pour! This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. N x. Hoi Sanne, according to Dr Oetker: 1 gram of leaf = 1 gram of powder. Very appealing for practical purposes! My boys are at the stage where they simply inhale food to feel full. Make one slice into the cake. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! What’s New. Why not have fun making a shiny mirror glaze cake that looks like a mirror? Gelatine is what makes Mirror Glaze shiny. Add the condensed milk and combine with an immersion blender until emulsified and smooth. Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full. Mirror Glazes take 5 to 10 minutes to set. Here’s a little preview of the technique: Piping the frosting on each layer and on the sides then spreading is the most efficient and effective way (another handy pâtissier technique I recently learned! MOST SATISFYING MIRROR GLAZE CAKE … Hey Nagi! It looks so sinfully rich and yet it is not – because the Mirror Glaze is wafer thin, and the ganache layer is not that thick either. No chocolate for you Dozer. How to Make Frosting and Ganache Smooth on Cakes, Carnitas (Mexican Slow Cooker Pulled Pork). And here’s some final words of encouragement I have to offer: So what if it’s not perfect?? Divide the glaze into bowls and color as desired. If you’ve always wanted to but been too intimidated by the thought of producing beautiful French patisserie-style cakes, Chocolate Mirror Glaze is an excellent place to start because: It’s a great show-off cake, one that everyone oohs and ahhs over how shiny and reflective the glaze is – just like a mirror! But removing them is easy – just pass a blow torch or even a lighter lightly across the surface of the mirror glaze where the bubbles are, and watch in wonder as the bubbles disappear! Far more shiny than you can achieve with any other glaze or frosting. It ended up working and looking pretty fabulous for my first try. How you mix the colors is up to you! – Nagi x. Hungry for more? 1 leaf = approx 1,5 gram. If you need coat a patch you missed on the side, just pour down the edge of the cake only, to minimise risk of faint “puddle” lines on the top of the cake. Do not transfer the mirror glaze into the pouring jug until just before using. Is there a way to make this dairy free? Can’t wait to try this! Inactive cooling time includes time to cool, , unsweetened, sifted (preferably dutch processed, Note 5). Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom. All rights reserved. Refrigerate in an airtight container. 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