How To Transport Mirror Glaze A Cake

I'm certain you lot've seen them past now. Those block finishes that should exist on a wall for yous to look at yourself in.

Super-sleeky, bright colors, virtually too pretty to swallow. (Almost. Nothing is evertoo pretty to actually eat.)

After plenty of painstaking hours of testing recipes and half-assed finishes, I finally mastered the shimmering sweet skill.

Keep reading to find out how yous tin brand your ownmirror glaze finish for your cakes and desserts. It's really non all that tough, after all.

You can apply this glazing technique on just nearly anything, but it certainly works all-time for cakes in the entremet category. Entremets are French cakes that are traditionally multi-layered and covered in a mousse mixture. It's actually pretty simple.

You broil a block, toss information technology into a mold that is a chip larger than the cake, cover it with mousse and pop information technology in the refrigerator and have yourself a couple drinks to celebrate.

Raspberry Lemon White Chocolate Entremet Glazed Block

The next day, you glaze it and have some other drink since you made something so pretty to impress that other bakery in the function that thinks she just won the Dandy British Broil Off. You lot've earned it.

These mousse-covered cakes leave the perfect silky texture to leave a flawless finish. You could as well requite this a continue a regular ol' cake with a solid nibble coat of buttercream. Simply be sure that you chill it well earlier glazing.

Frequently Asked Questions & Answers

Can I use this technique on a regular frosted block?

Aye! Well, sort of. You can certainly glaze just about any dessert with this recipe. Yous volition still want to freeze the block for best results, and know that every single bump volition evidence through. You may cease up with a finished surface that isn't quite as smooth as a mousse/entremet cake. Fondant finish, smoothed completely, will work well.

My mix was also thin and ran off of the cake! Why did yous sell me this horrible recipe?!

This could be the upshot of a few things. When it comes to chocolate and pastry skills, precision in following the instructions to the letter is disquisitional. Most of the poor results I have had sent to me so far accept been found to be the fault of non using a processed thermometer to the instructed temperatures or are from not checking the chocolate to be sure it is true chocolate. Real chocolate volition contain cocoa butter in the ingredients list. Preferably without whatsoever added oils (palm oil, coconut oil, etc.). Greta quality ingredients are expensive, just worth the outcome.

What is glucose syrup? Tin can I utilise something else?

This is a scrap tricky. All corn syrup is glucose-based, but non all glucose syrup is corn syrup. Glucose (click to observe on Amazon) syrup is great for candy-making and pastry products. I prefer to use it in it's pure form, but for most applications, you can swap it out for corn syrup. In this instance, y'all can swap it out without whatsoever issues.

Tin can I use regular chocolate instead of white chocolate?

Sure! But only if you transport me a slice of your cake.

What chocolate exercise you recommend?

Using peachy quality REAL chocolate (come acrosstoo sparse above) will elevate your bakes to a new level. If you are going to put in this much effort, you might as well spend another few dollars and do it right. I typically use Callebaut, Valrhona, Guittard, or Ghirardelli for pastry projects. Many of these you can notice on Amazon. Some you can find in chips at your grocery. Be certain to check the ingredients list to be sure you are buying real chocolate (cocoa butter listed without palm or other oils).

Tin can I brand the glaze alee of time to use after?

Admittedly! I actually like to make larger batches to utilize for after. Proceed it in an airtight container, chilled until use. Earlier using, be certain you SLOWLY warm back to the necessary temperature to glaze. Be conscientious to not overheat.

Bank check out the recipe below for details on how to create that lovely polish.

How to Brand a Mirror Glazed Cake

Recipe type: Dessert

Cuisine: French

15g gelatin powder (ii packets of traditional The states packaged gelatin)
80g common cold water (1/3 cup)

100g water (1/three cup + i½ tablespoons)
200g sugar (slightly under ane loving cup white granulated sugar)
200g glucose or corn syrup (two/iii loving cup) (I prefer to utilize pure glucose, which has less h2o)

150g (ane/2 loving cup) sweetened condensed milk
200g chocolate (i¼ cup chopped or chips) (I adopt to use white chocolate for this, but y'all can utilise either - it must be Real chocolate, non melts or oil-based)
food coloring (I prefer the gel here)

Brand the cake. If using a traditional buttercream, go out a thin, very cleanly done crumbcoat. For all-time results, freeze cake. Entremet or mousse cakes are all-time.
Note: Your best results will be had by using a kitchen scale. Baking is all about precision!

Flower gelatin in the cold water. Allow to sit down.

Boil water, sugar, glucose in a saucepan over medium heat until fully dissolved.
Remove from oestrus and add in gelatin.

Add the condensed milk to the mixture.
Pour entire warm mixture over chocolate. Allow to sit for five minutes.
For best results, use an immersion blender to combine until perfectly polish and shiny.
Alternatively, y'all can stir carefully.
Cheque the temperature of the mix. Utilise when the temperature reaches 32C/90F. This is important to not get to correct texture and pour. It may have a while to cool. Stir carefully while waiting. I like this thermometer for this.

When ready to glaze the block, embrace a surface or rimmed blistering canvass with plastic wrap for easy cleanup. I use a large glass to place the cake (keeping the bottom of a spring grade pan or minor plate on the bottom of the block) higher up the pan. You want to be able to pour and have the excess run off.
You can color the glaze in individual containers with gel nutrient coloring. Have all of your colors gear up and at 90-95F before starting. They volition maintain temperature for a decent amount of time, just you will want to work quickly.
To get a slope or dissimilar color design, pour the base color completely around the pinnacle of the cake. Apply plenty to cover all spots. Immediately pour other colors.
To finish, take a long offset spatula and hold it perfectly level to the top. Swipe the spatula across the elevation, merely barely above the cake level to remove excess. This volition leave your finish looking flat and perfect.
Permit to sit earlier moving cake.
Residue to set. Yous may refrigerate before serving.
Enjoy!
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