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There are also some troubleshooting tricks to know which I have deployed many times! 3. Smooth frosting or ganache finish on cakes, 1. Everyone who ate this cake found it moorish. I’m using my Chocolate Cake with a chocolate ganache because it’s an elegant, classic combination with true wow-factor when combined with the mirror glaze – both visually when you slice it, and in flavour. We can fix it in the next step. N x. Omg !! Gelatine is what makes Mirror Glaze shiny. Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. Growing! Refrigerate in an airtight container. Glossy! Whisk together the flour, baking powder and salt in a bowl. This and your chocolate cake, is added to my go to favorite baking experience. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Mirror Glazes take 5 to 10 minutes to set. Looking for Mirror Glaze Dark Chocolate Cake in Pune? 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. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are ⦠Otherwise, refrigerate – you don’t need to cover an uncut cake because the mirror glaze seals it! Thank you thank you for this recipe. Hey Nagi! Dissolve gelatine – Drop the gelatine in (it will have solidified into a rubbery disc); 5. The mirror glaze recipe is quite easy. Tidy edges! 2. Frosting recipes should provide that information! Honestly, just easier to mix cocoa and water first! Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Do you reckon white chocolate could be substituted instead of the cocoa and sugar for a white chocolate glaze? Chocolate Mirror Glaze – or Glacage Chocolat in French – is the most stunning of all cake glazes! N x. This Mirror Cake Glaze gives the wow factor to any cake, a perfectly flawless mirror reflection. It will not crust over like typical glazes (eg. How to avoid gelatine lumps and bubbles in the glaze; and. Position the strainer and tilt the jug so you minimise the distance the liquid falls so you don’t create any bubbles. beautiful. If you see a whitish foam on the surface, that’s ok too and is easy to deal with; just leave it for now. Strain into jug – Once it reaches the target temperature, strain it into a jug ready for pouring over the cake. 3. Refrigerate to set and chill, about 3 hours. Place the chilled cake onto a wire rack fitted inside a baking sheet. I will try this in the future. I want to make a mirror glazed galaxy cake which requires different color blended. Using an offset spatula, frost the cake with an even coat of frosting. Press J to jump to the feed. It will take a minute or two of stirring but it will dissolve. 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. I just made this cake for turkey day I have never ever attempted such a cake. Made from only a handful of ingredients and no special equipment, if youâve ever wanted to make a dessert to impress this is it! Check your cake by looking at it from the side. N x. Hi Nagi, I want to use your glaze recipe for my orange chocolate cake. Strain – Slowly strain the liquid into a bowl, positioning the strainer such that you minimise the distance the liquid falls from the saucepan into the strainer, and also from the base of the strainer into the bowl. In the Netherlands, leaf gelatin is more common. Far more shiny than you can achieve with any other glaze or frosting. Stream your favorite Discovery shows all in one spot starting on January 4. Also it starts to lose its shine after about 36 hours – whereas this Mirror Glaze stays shiny for days and days! Oh Iâm anxious pouring the glaze (itâs 36deg at the moment). MOST SATISFYING MIRROR GLAZE CAKE ⦠Version History. By keeping the head and blades under liquid, it avoids bubbles getting into the mixture. Your glaze is at 30°C/86°F (give or take 2 degrees); You strained into the pouring jug just before using it; and. When the glaze is between 75 and 80 degrees F, it is ready to pour. Any frosting that can be spread smooth to cover bumps on cakes, firms up when chilled and is dense enough so chocolate mirror glaze won’t sink or absorb into it when it is poured over. Itâll just be a short 2 layer cake. In a ⦠This makes sure that your frosting isn't melting away while glazing the cake. Also, the final strain of the Mirror Glaze into the pouring jug will strain out any nasty bubbles. This is a beauty. And here’s some final words of encouragement I have to offer: So what if it’s not perfect?? The goal of the cake is to not only look stunning, ⦠How to Make Frosting and Ganache Smooth on Cakes, Carnitas (Mexican Slow Cooker Pulled Pork). Just use your trusty old meat thermometer! Doing this too far in advance creates too many unexpected variables which may trigger the need / irresistible desire to stir. How you mix the colors is up to you! Your email address will not be published. 1. That action will create bubbles. I was planning to make this on Christmas Eve coz we will be hosting the dinner for our relatives. Do minimal stirs, enough to just incorporate the cocoa slurry into the cream; 3. Soak the gelatine in 80ml cold water for 5 mins. When you peel off the cling wrap once the Mirror Glaze is cool, it will peel off any white foam that I mentioned above not to worry about. © 2020 Discovery or its subsidiaries and affiliates. It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). It will feel like a soft jelly. Hi Nagi, I am planning to use your amazing mirror glaze recipe for my granddaughterâs 21st cake. The filling would have marmalade jam on top of a ganache filling and the cake will be crumb coated with chocolate ganache. To preserve the flawless, shiny glaze, avoid touching the mirror glaze once it has been poured. Tag me on Instagram at. Measure your glazeâs temperature with a candy thermometer. And more importantly, it is still going to taste 100% amazing! Thank you! This is the best way to ensure you get a perfect, flawless surface. This is now the most exciting part of ⦠Thank you, Hi Jean – NO IDEA! Hi Stephanie, it will change the texture unfortunately – something I’ll need to test! 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. Dear Nagi, this recipe came at the best possible time; my husband requested for a simple and sumptuous chocolate cake and he is getting this today. 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. To decorate: Using a serrated knife, level the top of each cake layer. Sprinkle gelatin over 120 grams of water a little bit at a time, whisking to combine. Extended schedule: (about 30 to 60 minutes of active time per day) Day 1: Make the caramel. Sign up for the Recipe of the Day Newsletter Privacy Policy, Christmas Ornament Cake Pops with Mirror Glaze. My boys are at the stage where they simply inhale food to feel full. However, a buttercream frosting or chocolate ganache is perfect. And with that – I have now shared with you everything I know about Mirror Glazes!! Pour the cold water with the gelatin and stir well until the mixture has the texture ⦠2.5.8 Release note: Added the feature to mute the vibration. Here’s how: Move the mirror glazed cake straight after pouring the glaze on, before it sets. Pour the glaze over the cake, then let it stand to set before transferring to a cake stand. Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk and then the remaining flour mixture until just combined. It looks beautiful! Slide them under the cake, then lift and shift (see below for steps – I use this same method after glazing); 2. Hi Sanne, I’d need to test this and get back to you on that one! Invert the second cake layer over top of the frosting layer. Not once, but twice! Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. Dec 17, 2020. Notify me via e-mail if anyone answers my comment. You don’t need a fancy candy thermometer. Your suggestions please. Add the vanilla, increase the speed to medium high and mix until smooth. Make sure the frosting on your cake is smooth and refrigerated for about 2 hours before applying the mirror glaze. More on alternative Mirror Glazes below. Cool to 30°C / 86°F – Leave to cool on the counter for 2 hours or until it reaches 30°C / 86°F. Hi tin, I just made your Chocolate Mirror Glaze Cake and it was fantastic! And no, they’re not there for the purpose of covering a million imperfections ð. 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! Make your second cut to get your wedge. Browse the best selection of cakes and place your order now! Cover & cool – Cover the mirror glaze with cling wrap, pressing so it touches the surface to prevent a skin forming. There’s no need for leaf gelatine. I followed recipe to a T. Was afraid it wouldnât work. I manage this on my own, but it’s easier if you get a helping hand! It’s worth mentioning that the Mirror Glaze itself can be made ahead and refrigerated for up to a week or even frozen. It makes it easier to spread the frosting smoothly. Remove the mixture and stir the mixture. I use the same method I used to move the cake on to the rack for glazing once the ganache is on, to shift the finished glazed cake to its serving platter: Using two palette or kitchen knives. It will make a cake look impressive, but like most things in life, it’s what’s underneath that really matters! (Yes, I said meat thermometer!). The glaze didn’t sink in and formed a good skin with the coconut stuck really well. I attempted this glaze and it came out 90% great, there were gaps where the glaze did not cover some areas of the sides. Mix – it will set into a thick paste. N x. Nagi! Hi Vale! I believe you can make great food with everyday ingredients even if youâre short on time and cost conscious. A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. 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! Version 2.5.8. Bloom gelatine – put a small amount of water in a small bowl then sprinkle gelatine over. Thanks! Beat in the eggs one at a time, scraping down the bowl as needed. Do not transfer the mirror glaze into the pouring jug until just before using. 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. I honestly think this one may not be the best for that idea is it will get stuck in the glaze. 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. Melt gelatin for 5 seconds in ⦠Thank you for demystifying mirror glaze!! 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. Because it’s been really cool/cold here lately in Sydney while I’ve been shooting/testing out this recipe ready for sharing, I’ve just kept it under a cake dome on the counter. Galaxy Mirror Glaze. Thanks for this recipe and More power to you and of course kisses to Dozer. This is called blooming gelatine and it allows the gelatine to dissolve smoothly into mixtures. Transfer before it sets! I’m so glad you enjoyed it though!! Hence the beauty of homemade – so we can make it properly! Some recipes call for melted chocolate and condensed milk instead of cream. You will read the words “cool” and “refrigerate” a lot in the following sections! 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. (That’s just a smear on the cake platter you see in the above step photos. See next section for how to transfer the cake. The light bouncing off the shiny glaze makes even the smallest mounds look so much bigger than they are! They make a yield a thicker, less elegant Mirror Glaze that’s also overly sweet. Divide the glaze into bowls and color as desired. Heat the sugar, glucose and 100ml water gently in ⦠6. 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. No special equipment required – just a meat thermometer and strainer. 4. 19.7k members in the Cakes community. Mirror Cake Recipe Ingredients 1½ Cups / 300g Granulated Sugar Sugar sweetens the glaze while also helping create the mirror reflection. 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! And none of my Beef Pho either!! – Nagi x. Hungry for more? Itâs pretty! 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. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand ⦠Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 40 to 45 minutes. ). Not just for how professional and impressive it looks, but also for the flavour and how it eats. 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. 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. If you touch it once it has set, you will leave a faint fingerprint mark on it. ): Using this snail piping technique to apply the frosting or ganache means you don’t need to do a crumb coat first. The glaze should be shiny and glossy at this point, and hopefully bubble free. 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). Make your own mirror glaze cake. I put leaf sprinkles on my cake. You want a steady pouring stream so you get a curtain of chocolate coating the sides of the cake rather than piddly little drips! Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom. Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. Do not touch the glaze once it is poured – anything that comes into contact with the glaze will leave a mark! Boil – Bring to boil to dissolve the sugar, then take it straight off the stove; 4. I will try it again as the glaze enhances the taste of chocolate throughout the cake. Beat in the vanilla. I think I used a small whisk and realized the instructions said not to use a whisk….lol…..it came out great still. Place 2 ⦠1. Is there a way to make this dairy free? A mousse cake or a mousse layer is one that could be used without using frosting because the surface is already soft and smooth. More than anything, Mirror Glazed Cakes require patience. It just takes patience – lots of cooling / refrigeration steps. Don’t worry, the surface will still be flat. 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. 2. It sets quite quickly because we’re pouring it over a fridge cold ganache or other frosting. Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds. Thanks for replying to my query – I agree this time I will have use something else – perhaps your buttercream. The mirror glaze will start to set after about 10 minutes. Well done again,Nagi. Hi Jenny, none that I’ve tried sorry!! that literally dissolves in your mouth. It makes the glaze set into a glossy, thin layer of what is essentially chocolate jelly. No chocolate for you Dozer. I will also put a dam around the layer so it doesnât squish the marmalade out. The glaze itself is very thin, maybe a millimeter thick or so. Leave for 5 minutes so the gelatine crystals absorb the water. Add the condensed milk and combine with an immersion blender until emulsified and smooth. You just need to cook clever and get creative! If you have bubbles, don’t fret! It turned out amazing. Why not have fun making a shiny mirror glaze cake that looks like a mirror? Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. Sprinkle your gelatin over the cold water and let bloom for 5 minutes. The most-asked question when I shared a preview of this cake was, “How do you move it!?!?!“. Let's decorate and have fun. 4. How to mirror glaze a cake? Made with a simple mixture of cocoa, cream, sugar, water and gelatine, it’s used to make Mirror Cakes like this elegant Chocolate Glazed Mirror Cake with layers of chocolate cake and chocolate ganache. Day 3: Make the mirror glaze and glaze the final cakes (the mirror glaze can also be made on days 1 or 2 and reheated before glazing). 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. Iâm dying to try it for a dinner party this week, but is there a vegetarian alternative to the gelatin that works with this recipe? Reheated Mirror Glazes will get bubbles in them in the stirring process. 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 â the perfect thickness for a mirror glaze. They won’t appreciate it now ð Great job, it’s perfect. I hope thereâs a way I can send a photo of how my cake looks like. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! Day 2: Make the crémeux; pour into small dome molds and freeze overnight. Place a wire rack over a rimmed sheet pan and put the cake on top. Dip a knife in, then wipe dry. Mix on low speed until mostly incorporated. 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! Reduce the mixer ⦠Iâm so proud of myself and so is my family. Do not stir vigorously and do not use a whisk, or you’ll create bubbles in the glaze which will tarnish the perfect finish! Your email address will not be published. TOP TIP: Try to do it in one motion – that is, once you start pouring, don’t stop until all the sides are covered. Place your frozen frosted cake on top of an inverted cake pan resting on top of a baking sheet lined with a cooling rack. Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely. 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. It seems my glaze did not yield as much as yours ,my cake was an 8″. 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. It ended up working and looking pretty fabulous for my first try. This recipe is good for chocolate color only. 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. Join my free email list to receive THREE free cookbooks! Checklist before you start pouring to ensure you nail it! So you don’t perceive a “jelly” texture and barely notice it is there! Then trim cake to ⦠You pour the glaze on while itâs warm and it sets on to pof the cake. No matter what you are pouring the Mirror Glaze over, it needs to be as smooth and level as humanly possible because the light reflected by the glaze will emphasise imperfections that you never normally notice with regular cakes. N x. Hoi Sanne, according to Dr Oetker: 1 gram of leaf = 1 gram of powder. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Whatâs New. You can use virtually any cake that has some density and stability. Place one cake layer onto the cake board bottom-side up. Ensure the glaze is at 30°C/86° so it spreads smoothly for a thin, flawless finish. 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. 2. Wish me luck. Ensure all sides are fully coated – if not, quickly do a little pour down the sides to coat the naked patches. Adjust the consistency with milk as desired. Hence a fluffy meringue frosting, say, is no good. I followed all your directions, the only thing I got a little problem with is transferring the glazed cake, but Iâm glad I did it! You don’t need any specialty ingredients or patisserie equipment – just a meat thermometer and strainer! 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. For a single cake, you’d need to use a milkshake container or large mason jar, then transfer into a saucepan. Place rack on tray – Set the rack with the cake on a tray to catch the excess glaze drips; 3. Important: Only strain into jug just before using. 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 know that’s an enormous amount of information, but the actual execution of a Mirror Glaze is not that hard. I made a 2x 6â cake with your recipe. But was wondering if you tried it before. Clean knife, dip in warm water and dry again. Canât wait to try this! 1. Transfer each color to a separate disposable pastry bag or resealable ziptop bag. 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). Otherwise the glaze around the base of the cake will start to set and stick to the rack. Pour with confidence! Iâll try it out this weekend. Required fields are marked *. 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. Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Hi Nagi. Hi Navi. Spread a small amount of Buttercream Frosting onto an 8-inch cake board. But what does matter are “hills” and dents. Hi Marie – did you see the post on transferring the cake?
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