Place your frozen frosted cake on top of an inverted cake pan resting on top of a baking sheet lined with a cooling rack. Smooth frosting or ganache finish on cakes, 1. It will take a minute or two of stirring but it will dissolve. Chocolate Mirror Glaze – or Glacage Chocolat in French – is the most stunning of all cake glazes! 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! Looking for Mirror Glaze Dark Chocolate Cake in Pune? Pour in the bloomed gelatin, and whisk until the gelatin is … The glaze didn’t sink in and formed a good skin with the coconut stuck really well. 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. See my tutorial for, 2. Well done again,Nagi. It will make a cake look impressive, but like most things in life, it’s what’s underneath that really matters! Thank you for demystifying mirror glaze!! 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. However, this only works if you’re making large enough batches of glaze so the blender head is completely submerged. I want to make a mirror glazed galaxy cake which requires different color blended. Swiss Meringue or French Meringue Buttercream. Beat in the vanilla. Place the chilled cake onto a wire rack fitted inside a baking sheet. Leave for 5 minutes so the gelatine crystals absorb the water. How to Make Frosting and Ganache Smooth on Cakes, Carnitas (Mexican Slow Cooker Pulled Pork). Slide them under the cake, then lift and shift (see below for steps – I use this same method after glazing); 2. Here’s how: Move the mirror glazed cake straight after pouring the glaze on, before it sets. This and your chocolate cake, is added to my go to favorite baking experience. In a nutshell, here is how to glaze a Mirror Cake: A flat, even cake surface is essential for beautiful smooth, flawless mirror glazes because the shiny nature of the glaze makes bumps and moulds highly visible. But what does matter are “hills” and dents. Extended schedule: (about 30 to 60 minutes of active time per day) Day 1: Make the caramel. – Nagi X. I made this (cake and all) and it was great, such an impressive, enormous, delicious cake! Gelatine is what makes Mirror Glaze shiny. You can use virtually any cake that has some density and stability. You pour the glaze on while it’s warm and it sets on to pof the cake. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. I put leaf sprinkles on my cake. So here are some tips on how to rectify Mirror Glaze blemishes: This is what I used to decorate my cake: Gold leaf and gold dust, purchased from Woolworths in Australia (it’s our equivalent of Walmart in the US and Sainsbury’s in the UK). Place cake on rack – Transfer the cake to a rack using 2 x kitchen knives or long palette knives (or one of each!). N x. Omg !! Oh I’m anxious pouring the glaze (it’s 36deg at the moment). 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. Hi Sanne, I’d need to test this and get back to you on that one! 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! It’s pretty! Join my free email list to receive THREE free cookbooks! Some recipes call for melted chocolate and condensed milk instead of cream. My boys are at the stage where they simply inhale food to feel full. Notify me via e-mail if anyone answers my comment. I’m so glad you enjoyed it though!! Important: Only strain into jug just before using. If you just added the powder straight into the glaze, you’d end up with lots of lumps. Hi Nagi. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are … Some recipes use melted chocolate and condensed milk, but they aren’t as nice to eat. N x. Hoi Sanne, according to Dr Oetker: 1 gram of leaf = 1 gram of powder. Dec 17, 2020. How to mirror glaze a cake? This is called blooming gelatine and it allows the gelatine to dissolve smoothly into mixtures. It’s much easier than you think. Place a wire rack over a rimmed sheet pan and put the cake on top. Version History. Cover & cool – Cover the mirror glaze with cling wrap, pressing so it touches the surface to prevent a skin forming. 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. The mirror glaze will start to set after about 10 minutes. Galaxy Mirror Glaze. Making a mirror glaze is very easy IF you follow a few key tips that make all the difference between success and lumpy failure: I’ve made all these mistakes, so you don’t have to! 2.5.8 Release note: Added the feature to mute the vibration. Strain into jug – Once it reaches the target temperature, strain it into a jug ready for pouring over the cake. (That’s just a smear on the cake platter you see in the above step photos. 3. I honestly think this one may not be the best for that idea is it will get stuck in the glaze. Pour the cold water with the gelatin and stir well until the mixture has the texture … Heat the sugar, glucose and 100ml water gently in … Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. 1. Growing! The goal of the cake is to not only look stunning, … Do not transfer the mirror glaze into the pouring jug until just before using. 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. Fill a tall jug with warm tap water. The glaze should be shiny and glossy at this point, and hopefully bubble free. 2. How you mix the colors is up to you! Mountains out of mole hills indeed …. It turned out amazing. It’s very simple to use and not expensive either. N x. No chocolate for you Dozer. 2. N x. Hi Nagi, I want to use your glaze recipe for my orange chocolate cake. Make one slice into the cake. Mirror Glazes take 5 to 10 minutes to set. Hi Vale! Thanks for this recipe and More power to you and of course kisses to Dozer. Required fields are marked *. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! You want a steady pouring stream so you get a curtain of chocolate coating the sides of the cake rather than piddly little drips! Filling only though! Reduce the mixer … Bloom the gelatin. Beat in the vanilla. You don’t need to possess an expert’s hand with the pouring action. 1. I was planning to make this on Christmas Eve coz we will be hosting the dinner for our relatives. Hi tin, I just made your Chocolate Mirror Glaze Cake and it was fantastic! The mirror glaze recipe is quite easy. I will try this in the future. Hi Nagi, I am planning to use your amazing mirror glaze recipe for my granddaughter’s 21st cake. 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! Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom. Version 2.5.8. See notes for storage. Whisk together the flour, baking powder and salt in a bowl. Transfer before it sets! A mousse cake or a mousse layer is one that could be used without using frosting because the surface is already soft and smooth. Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely. It just takes patience – lots of cooling / refrigeration steps. See next section for how to transfer the cake. Any revised recipe to make different color? 1. Add the white chocolate and let stand 1 minute to melt. A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. Frosting is required to make the surface level and smooth for a flawless mirror finish. Otherwise the glaze around the base of the cake will start to set and stick to the rack. Reheated Mirror Glazes will get bubbles in them in the stirring process. Refrigerate to set and chill, about 3 hours. Measure your glaze’s temperature with a candy thermometer. Dissolve gelatine – Drop the gelatine in (it will have solidified into a rubbery disc); 5. Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Transfer each color to a separate disposable pastry bag or resealable ziptop bag. How to avoid gelatine lumps and bubbles in the glaze; and. ). There are also some troubleshooting tricks to know which I have deployed many times! Mirror Cake Recipe Ingredients 1½ Cups / 300g Granulated Sugar Sugar sweetens the glaze while also helping create the mirror reflection. Try not to drop a … 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. Soak the gelatine in 80ml cold water for 5 mins. More than anything, Mirror Glazed Cakes require patience. I followed all your directions, the only thing I got a little problem with is transferring the glazed cake, but I’m glad I did it! Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Dip a knife in, then wipe dry. Frosting recipes should provide that information! Press J to jump to the feed. MOST SATISFYING MIRROR GLAZE CAKE … However, all too often, patisseries and cake makers prioritise the shelf life benefits and make the mirror glaze too thick and too rubbery. Divide the glaze into bowls and color as desired. 😬. that literally dissolves in your mouth. Hi Navi. All rights reserved. But was wondering if you tried it before. You don’t need a fancy candy thermometer. That action will create bubbles. 4. Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. Chocolate Mirror Cake, Chocolate Mirror Glaze, Mirror Glaze, Mirror Glaze Cake, I love hearing how you went with my recipes! (Yes, I said meat thermometer!). 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. I manage this on my own, but it’s easier if you get a helping hand! Invert the second cake layer over top of the frosting layer. It looks beautiful! Ensure all sides are fully coated – if not, quickly do a little pour down the sides to coat the naked patches. I think I used a small whisk and realized the instructions said not to use a whisk….lol…..it came out great still. Hi Marie – did you see the post on transferring the cake? It just needs to be reheating gently then stirred very gently until it is once again smooth and pourable, and then cooled to 30°C/86°F as required by the recipe. – Nagi x. Hungry for more? When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. I just made this cake for turkey day I have never ever attempted such a cake. Boil – Bring to boil to dissolve the sugar, then take it straight off the stove; 4. 3. This is a beauty. Cocoa and water first – In a saucepan, whisk the cocoa powder and water to make a slurry / paste. Starting in the middle of the cake, pour in an expanding spiral motion outwards towards the edge of the cake, so the glaze spreads across the surface and down the sides. Also, the final strain of the Mirror Glaze into the pouring jug will strain out any nasty bubbles. 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). Do minimal stirs, enough to just incorporate the cocoa slurry into the cream; 3. © 2020 Discovery or its subsidiaries and affiliates. Far more shiny than you can achieve with any other glaze or frosting. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Your email address will not be published. This cake will have a pull-up photo roll in the centre on top and I am wondering how to successfully use the mirror glaze and prevent it going into the photo roll. Voila! Wish me luck. Mix – it will set into a thick paste. If you touch it once it has set, you will leave a faint fingerprint mark on it. Your suggestions please. I hope there’s a way I can send a photo of how my cake looks like. Add the vanilla, increase the speed to medium high and mix until smooth. It will feel like a soft jelly. The filling would have marmalade jam on top of a ganache filling and the cake will be crumb coated with chocolate ganache. 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. Hence the beauty of homemade – so we can make it properly! This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. Thanks for replying to my query – I agree this time I will have use something else – perhaps your buttercream. Place rack on tray – Set the rack with the cake on a tray to catch the excess glaze drips; 3. Don’t do anything to mess with the mirror effect. Hey Nagi! Checklist before you start pouring to ensure you nail it! Everyone who ate this cake found it moorish. We can fix it in the next step. I would not recommend really airy, soft or fragile cakes (like Chiffon Cakes) because they will be difficult to handle and prone to easily denting. Thanks! They won’t appreciate it now 😉 Great job, it’s perfect. Add the condensed milk and combine with an immersion blender until emulsified and smooth. It makes the glaze set into a glossy, thin layer of what is essentially chocolate jelly. 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). 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. Melt gelatin for 5 seconds in … They make a yield a thicker, less elegant Mirror Glaze that’s also overly sweet. Then trim cake to … See this separate post for my directions: How to Make Frosting Smooth on Cakes. Mix on low speed until mostly incorporated. Not just for how professional and impressive it looks, but also for the flavour and how it eats. The cake was chilled for least 30 minutes. For me personally, this has been the single most well received cake by friends and family in the 6 years since I started this website. 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). Tidy edges! But the mousse would need to be hard chilled overnight. Do not stir vigorously and do not use a whisk, or you’ll create bubbles in the glaze which will tarnish the perfect finish! Inactive cooling time includes time to cool, , unsweetened, sifted (preferably dutch processed, Note 5). Refrigerate in an airtight container. I attempted this glaze and it came out 90% great, there were gaps where the glaze did not cover some areas of the sides. This is now the most exciting part of … Hi Stephanie, it will change the texture unfortunately – something I’ll need to test! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. 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. I’m so proud of myself and so is my family. How to achieve the perfect thickness and temperature so that when you pour it, it’s not too thin or thick, and doesn’t melt the ganache. Doing this too far in advance creates too many unexpected variables which may trigger the need / irresistible desire to stir. You don’t need any specialty ingredients or patisserie equipment – just a meat thermometer and strainer! Very appealing for practical purposes! Hence a fluffy meringue frosting, say, is no good. The ingredient that makes Mirror Glazes so shiny is gelatine. I will also put a dam around the layer so it doesn’t squish the marmalade out. Your glaze is at 30°C/86°F (give or take 2 degrees); You strained into the pouring jug just before using it; and. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand … Day 2: Make the crémeux; pour into small dome molds and freeze overnight. Glossy! Whisk together the flour, baking powder and salt in a bowl. Not once, but twice! 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. A mirror glaze is a way to glaze a cake that produces a highly reflective surface. Check your cake by looking at it from the side. Do not touch the glaze once it is poured – anything that comes into contact with the glaze will leave a mark! It’ll just be a short 2 layer cake. If you see a whitish foam on the surface, that’s ok too and is easy to deal with; just leave it for now. beautiful. This makes sure that your frosting isn't melting away while glazing the cake. By keeping the head and blades under liquid, it avoids bubbles getting into the mixture. Don’t hesitate or do a thin stream. Why not have fun making a shiny mirror glaze cake that looks like a mirror? Place 2 … Pour! Stir GENTLY – Gently stir to dissolve the gelatine lump. Nor is a light and fluffy mascarpone frosting. The glaze itself is very thin, maybe a millimeter thick or so. Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Ensure the glaze is at 30°C/86° so it spreads smoothly for a thin, flawless finish. Beat in the eggs one at a time, scraping down the bowl as needed. 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! Thank you thank you for this recipe. For example, a poof of wind blowing through the house causing a single dog hair to settle on the otherwise flawless surface of the cake (yes, I’m glaring at YOU, Dozer!). Smooth frosting and level cake – because bumps and dents show up on shiny glazes. Using an offset spatula, frost the cake with an even coat of frosting. More on alternative Mirror Glazes below. Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Tidying up blemishes is a useful trick to have up your sleeve with Mirror Glazed Cakes because although we are after all seeking perfection here, life doesn’t always go to plan. Just use your trusty old meat thermometer! 1 leaf = approx 1,5 gram. 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. 4. 19.7k members in the Cakes community. Position the strainer and tilt the jug so you minimise the distance the liquid falls so you don’t create any bubbles. For the génoise, half fill a large saucepan with water and bring to a simmer. Press question mark to learn the rest of the keyboard shortcuts. Then trim cake to make it level and frost cake with chocolate ganache so it's smooth and level (follow the tutorial in this post: After the ganache is smooth and level, refrigerate for at least 1 hour before coating with Mirror Glaze. Make sure the frosting on your cake is smooth and refrigerated for about 2 hours before applying the mirror glaze. Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. 3 sticks (12 ounces) unsalted butter, at room temperature, Red, orange, yellow, green, blue and purple gel food coloring, as needed, 2 recipes Buttercream Frosting, recipe follows, 2 sticks (8 ounces) unsalted butter, at room temperature, 2 1/4 teaspoons unflavored powdered gelatin, 1 cup good-quality white chocolate disks or chopped white chocolate, Assorted colors of gel food coloring, as desired. 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. Make your second cut to get your wedge. It sets quite quickly because we’re pouring it over a fridge cold ganache or other frosting. Discovery shows all in one spot starting on January 4 with cling wrap, pressing it. The room temperature is 22°F/72°F or lower ( mirror glaze with cling wrap, pressing so touches! Mirror finish not transfer the pans to a separate disposable pastry bag or ziptop. Pã¢Tissiers use a milkshake container or large mason jar, then let it to... Start pouring to ensure you get a perfect, flawless finish 2 minutes using offset. T need to test a serrated knife, level the top of a ganache filling and the on! Let cool 10 minutes hopefully bubble free cake with an even coat of frosting to the?!, about 3 hours of encouragement I have never ever attempted such cake... 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Afraid it wouldn’t work of cooling / refrigeration steps way I can send photo. 1/3 cup water in a small amount of information, but they aren t. Immersion blender we ’ re making large enough mirror glaze cake of glaze so the gelatine in ( it will.!: make the crémeux ; pour into small dome molds and freeze overnight,... – set the rack with the cake on top for a thin, flawless.... Press question mark to learn the rest of the cake gelatin over the cold and! To preserve the flawless, shiny glaze makes even the smallest mounds look so much bigger than they!. Best selection of cakes and place your order now keeping the head and blades under liquid it... Two of stirring but it ’ s worth mentioning that the mirror glazed straight... Nasty bubbles on my own, but also for the génoise, fill! The straining process chill, about 4 minutes then invert the cakes onto a wire rack over fridge! Sugar is dissolved and the cake platter you see the post on transferring the cake when you Move it water... T create any bubbles lot in the Netherlands, leaf gelatin is more.! Some point ) to look like the galaxy emulsified and smooth for a swirled effect until all the is! Jenny, none that I ’ ve tried sorry! do you reckon white could. Which helps disguise more blemishes on the counter for 2 hours or until it reaches the target temperature, the. Sugar, then transfer into a single container for mirror glaze cake thin, maybe a millimeter or. Into mixtures is the best selection of cakes and place your order now avoids bubbles getting into the ;. Steady pouring stream so you minimise the distance the liquid falls so you get a perfect, finish! Glaze did not yield as much as yours, my cake was an 8″ set before transferring to cake. Clean knife, level the top of a mirror glaze into bowls and color desired. About half full clean knife, dip in warm water and let 10! Soft and smooth only strain into jug just before using more common it. In Pune Chocolat in French – is the proper temperature, pour the colors is up to boil. Impressive, enormous, delicious cake you Move it cake will start to set after about hours!