Tidy edges! Check your cake by looking at it from the side. That action will create bubbles. Place rack on tray – Set the rack with the cake on a tray to catch the excess glaze drips; 3. You want a steady pouring stream so you get a curtain of chocolate coating the sides of the cake rather than piddly little drips! It’s worth mentioning that the Mirror Glaze itself can be made ahead and refrigerated for up to a week or even frozen. https://sugargeekshow.com/recipe/chocolate-mirror-glaze-recipe By keeping the head and blades under liquid, it avoids bubbles getting into the mixture. It looks beautiful! There are also some troubleshooting tricks to know which I have deployed many times! Once poured over frozen entremets, the glacage will cool quickly. For the same reason, strain the glacage through a sieve to remove any stray particles. Hi Vale! … If you just added the powder straight into the glaze, you’d end up with lots of lumps. 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. 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. Do minimal stirs, enough to just incorporate the cocoa slurry into the cream; 3. Many of the pastries found in a traditional French bakery have an outer layer of shiny glaze. Thanks for this recipe and More power to you and of course kisses to Dozer. I will try this in the future. The most impressive part is how you moved the cake. So you don’t perceive a “jelly” texture and barely notice it is there! 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. Prepare chocolate mirror glaze. Dissolve gelatine – Drop the gelatine in (it will have solidified into a rubbery disc); 5. Inactive cooling time includes time to cool, , unsweetened, sifted (preferably dutch processed, Note 5). 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! 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). Don’t hesitate or do a thin stream. And none of my Beef Pho 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. You can use virtually any cake that has some density and stability. 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. But what does matter are “hills” and dents. I have scoured the internet for a recipe that just uses cream and can’t find one! Fill a tall jug with warm tap water. Enter your email for all new recipes, techniques, and videos delivered right to your inbox. I think I used a small whisk and realized the instructions said not to use a whisk….lol…..it came out great still. 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. 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. It sets quite quickly because we’re pouring it over a fridge cold ganache or other frosting. We can fix it in the next step. https://www.epicurious.com/recipes/food/views/mirror-cake-glaze Home | First you need to preheat your oven to 425ºF/230ºC.Sift together your almond flour, sugar, and flour … Far more shiny than you can achieve with any other glaze or frosting. And no, they’re not there for the purpose of covering a million imperfections . Do ensure that the dessert you are going to pour over the glaze is well chilled or frozen before you attempt to pour the glaze over. Do not whip or mix to quickly as this will create tiny trapped bubbles and you won't have a smooth finish. Just wondering if the ganache and glaze can hold up to the marmalade? And more importantly, it is still going to taste 100% amazing! But the mousse would need to be hard chilled overnight. 1 leaf = approx 1,5 gram. N x. Nagi! 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. 1. Would I just replace the proportion of cocoa paste with melted white chocolate? Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute. Hence a fluffy meringue frosting, say, is no good. Frosting is required to make the surface level and smooth for a flawless mirror finish. Hi Nagi, I am planning to use your amazing mirror glaze recipe for my granddaughter’s 21st cake. Hi Stephanie, it will change the texture unfortunately – something I’ll need to test! While you cook the cocoa powder, place 2 tablespoon cold water and sprinkle the gelatin on top and let it bloom for about 5 minutes. I’m so glad you enjoyed it though!! Place the chocolate in a bowl and set aside. Thanks! 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. Otherwise the glaze around the base of the cake will start to set and stick to the rack. Try one of the chocolate mirror glaze recipes shown in our tutorials: they yield beautiful results and can be kept in the freezer after you’ve applied them onto your pastries. 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. Glossy! I manage this on my own, but it’s easier if you get a helping hand! beautiful. There are different kinds of mirror glaze – made with regular or white chocolate … Your suggestions please. Cocoa and water first – In a saucepan, whisk the cocoa powder and water to make a slurry / paste. This recipe is good for chocolate color only. Oh I’m anxious pouring the glaze (it’s 36deg at the moment). The cake was chilled for least 30 minutes. Bloom the gelatin in cold water. There’s no need for leaf gelatine. It’s very simple to use and not expensive either. It will give the glaze the right texture so it holds on the cake for at least 2 days. If you see a whitish foam on the surface, that’s ok too and is easy to deal with; just leave it for now. See notes for storage. The mirror glaze will start to set after about 10 minutes. 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. Is there a way to make this dairy free? https://www.gretchensveganbakery.com/vegan-mirror-glaze-recipe Hi Marie – did you see the post on transferring the cake? 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. It ended up working and looking pretty fabulous for my first try. Thank you thank you for this recipe. 6. Our relaxing video follows a mousse cake with biscuit filling and shiny chocolate glaze coming together. (That’s just a smear on the cake platter you see in the above step photos. The filling would have marmalade jam on top of a ganache filling and the cake will be crumb coated with chocolate ganache. Let the mixture sit for a few minutes until the chocolate is fully melted. This is called blooming gelatine and it allows the gelatine to dissolve smoothly into mixtures. 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). My first one will be using your recipe, but I would like to try some white chocolate mirror glazes so that I can make different colored cakes. Thanks for replying to my query – I agree this time I will have use something else – perhaps your buttercream. 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! 12 oz White Chocolate and 4 oz Heavy Cream. 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. Stir in the vanilla and bloomed gelatin until it is fully dissolved. This glaze produces a very satisfying sheen, albeit without the “snap” of a true chocolate glaze. Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). 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! Chocolate Mirror Glaze – or Glacage Chocolat in French – is the most stunning of all cake glazes! It will not crust over like typical glazes (eg. Very appealing for practical purposes! It should be more like a soft ganache-like gel than a hard shell. Smooth frosting or ganache finish on cakes, 1. I put leaf sprinkles on my cake. This is the best way to ensure you get a perfect, flawless surface. ): Using this snail piping technique to apply the frosting or ganache means you don’t need to do a crumb coat first. This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. You just need to cook clever and get creative! Well done again,Nagi. 700 grams chocolate, white or dark (24.5 ounces), 400 grams condensed milk (14 ounces, 1 3/4 cups), 38 grams powdered gelatin (yes, it's quite a large amount). N x. Hi Nagi, I want to use your glaze recipe for my orange chocolate cake. You don’t need to possess an expert’s hand with the pouring action. 2. I know that’s an enormous amount of information, but the actual execution of a Mirror Glaze is not that hard. Proper Mirror Glazes are no thicker than 3mm and are not made with condensed milk, for superior results (read in post for more info). Make one slice into the cake. Too hot and it won’t be thick enough; too cool and it won’t flow over the cake. You can make the sponge and the glaze mixture up to 3 days ahead but you’ll need to apply the glaze … Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. The light bouncing off the shiny glaze makes even the smallest mounds look so much bigger than they are! This will cause dragged, untidy bits around the base of the cake when you move it. Beat the granulated sugar and butter in a … I’ve read on Dominique Ansel’s chocolate mirror glaze recipe that you can sub the cocoa for white chocolate and a little vanilla extract, but he doesn’t give a recipe or ratios. Some chocolate glazes can’t be stored in a refrigerator or freezer, because a moist environment makes them lose their gloss and, consequently, their appeal. In the Netherlands, leaf gelatin is more common. Hey Nagi! Gelatine is what makes Mirror Glaze shiny. Then trim cake to … But it’s not as nice to eat because it makes the glaze thicker than ideal (more like 4 – 5mm), so you perceive a bit of jelly texture. Doing this too far in advance creates too many unexpected variables which may trigger the need / irresistible desire to stir. If you touch it once it has set, you will leave a faint fingerprint mark on it. 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! 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). Checklist before you start pouring to ensure you nail it! Dip a knife in, then wipe dry. The temperature of the glaze has to be just right. Hi Navi. When the glacage has cooled to 90°F (32°C), it is ready to pour over your entremets. To preserve the flawless, shiny glaze, avoid touching the mirror glaze once it has been poured. White Chocolate baking bars work better than chips. Not just for how professional and impressive it looks, but also for the flavour and how it eats. 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. https://www.tasteofhome.com/recipes/orange-chocolate-mousse-mirror-cake It just takes patience – lots of cooling / refrigeration steps. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. It makes the glaze set into a glossy, thin layer of what is essentially chocolate jelly. Sushi Modern. Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, … Mix – it will set into a thick paste. Also, the final strain of the Mirror Glaze into the pouring jug will strain out any nasty bubbles. Can’t wait to try this! Transfer 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. Scald the cream. In fact, I consider Mirror Glazes to be all for show and nothing more, and this is really the concept behind it. Hi Sanne, I’d need to test this and get back to you on that one! mirror glaze cake recipe | eggless chocolate mirror glaze | chocolate mirror cake with detailed photo and video recipe. This chocolate mirror glaze is a great way to add glamour and shine to a mousse, tart or cake. Smooth frosting and level cake – because bumps and dents show up on shiny glazes. I was planning to make this on Christmas Eve coz we will be hosting the dinner for our relatives. 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. Whisk together the flour, baking powder and salt in a bowl. TOP TIP: Try to do it in one motion – that is, once you start pouring, don’t stop until all the sides are covered. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! This recipe should make enough to glaze at least a dozen 10-inch entremets. Chocolate mirror glaze; Chocolate mirror glaze. 3. Some recipes use melted chocolate and condensed milk, but I’ve found they yield a thicker, less elegant Mirror Glaze that’s also overly sweet. All the white chocolate mirror glaze recipes use sweetened condensed milk. A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. Here is an Easy shinny Chocolate Mirror Glaze using Powder Gelatin (How to make a mirror glaze) Be careful not to introduce too many bubbles since every minor imperfection will show on the surface. Also you will get a skin on the surface which creates unsightly lumps in the glaze. N x. Also it starts to lose its shine after about 36 hours – whereas this Mirror Glaze stays shiny for days and days! Do you reckon white chocolate could be substituted instead of the cocoa and sugar for a white chocolate glaze? But was wondering if you tried it before. Tag me on Instagram at. 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. Bring it just to a boil and turn off the heat. Deeply rooted in French tradition of haute pastry, this simple … 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. It will make a cake look impressive, but like most things in life, it’s what’s underneath that really matters! Do not touch the glaze once it is poured – anything that comes into contact with the glaze will leave a mark! It’s much easier than you think. Your email address will not be published. No special equipment required – just a meat thermometer and strainer. They won’t appreciate it now Great job, it’s perfect. The remnants would be for another time (or crumbled over ice cream at some point). Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Place the chocolate in a bowl and pour the hot liquid over it. A mousse cake or a mousse layer is one that could be used without using frosting because the surface is already soft and smooth. Stir GENTLY – Gently stir to dissolve the gelatine lump. You can save this and use it for future pours. This is called glaçage miroir, or mirror glaze. 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). N x. Omg !! 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. It’ll just be a short 2 layer cake. Cool to 30°C / 86°F – Leave to cool on the counter for 2 hours or until it reaches 30°C / 86°F. Makes glaze for a dozen 10-inch cakes. You can use dark chocolate for chocolate glacage, or white chocolate for white or colored glacage. You can halve or quarter the recipe for a smaller yield. Any revised recipe to make different color? Powdered gelatine works just fine and it’s readily available everywhere. I want to make a mirror glazed galaxy cake which requires different color blended. Legal | I’ll try it out this weekend. It’s pretty! Ensure the glaze is at 30°C/86° so it spreads smoothly for a thin, flawless finish. However, this only works if you’re making large enough batches of glaze so the blender head is completely submerged. However, a buttercream frosting or chocolate ganache is perfect. Hi tin, I just made your Chocolate Mirror Glaze Cake and it was fantastic! The most-asked question when I shared a preview of this cake was, “How do you move it!?!?!“. 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! I will also put a dam around the layer so it doesn’t squish the marmalade out. A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. Nor is a light and fluffy mascarpone frosting. Chef Iso, Mirror glaze cake recipe and tutorial, link; this website is one of the best I found to learn how to make the glaze with clear instructions and simple short videos Barry Callebaut, Troubleshooting: glazes, link ; some good explanations on how chocolate influences the glaze… Adding a little light corn syrup (Karo syrup), makes the chocolate mirror glaze extra shiny and stunning. https://www.allrecipes.com/recipe/246381/the-best-chocolate-glaze Leave it to the Japanese to come up with a beautiful and simple alternative to the high-gloss tempered chocolate coating that so many of us envy but doubt we can pull off without an industrial tempering machine. 1. Press | 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. 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. It will feel like a soft jelly. Ensure the glaze is completely smooth (just follow my recipe); and. It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) Filling only though! Voila! This chocolate mirror glaze is made with semi-sweet chocolate, water, sugar, sweetened condensed milk, unsweetened cocoa powder, gelatin and “a secret ingredient” – light corn syrup. It will take about 15 minutes until it is fully cooled and solidified. I hope there’s a way I can send a photo of how my cake looks like. I want to avoid having too thick of a glaze, like you mentioned in your post. Running out or having to scrape out the last bit will give an uneven finish. Slide them under the cake, then lift and shift (see below for steps – I use this same method after glazing); 2. when making the chocolate mirror glaze. 2. What is Mirror Glaze? The glaze didn’t sink in and formed a good skin with the coconut stuck really well. More on alternative Mirror Glazes below. Mirror Glazes take 5 to 10 minutes to set. Required fields are marked *. For a single cake, you’d need to use a milkshake container or large mason jar, then transfer into a saucepan. 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. Don’t worry, the surface will still be flat. ); You can use mirror glaze on virtually any cake; and. Pour in the bloomed gelatin, and whisk until the gelatin is … I found the next day while slicing the cake the glaze peel off like a skin, it is due to the age of the gelatin as mine was bit near the expiry date? How to avoid gelatine lumps and bubbles in the glaze; and. It works without it as well, but it works better if you use it. Place water, sugar, condensed milk and cocoa powder in a saucepan. Gelatin is used to see the mirror glaze. Chocolate Mirror Cake, Chocolate Mirror Glaze, Mirror Glaze, Mirror Glaze Cake, I love hearing how you went with my recipes! Heat the water, sugar, and condensed milk in a saucepan. A perfectly balanced recipe is also your guarantee for bringing out the typical mirror-like gloss and appetising deep colour in your chocolate glaze. 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!). 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. 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. Your email address will not be published. 1. Bloom gelatine – put a small amount of water in a small bowl then sprinkle gelatine over. If making a dark chocolate glacage, you may wish to add about 100 grams of cocoa powder, which will give a darker color and richer chocolate flavor. However, all too often, patisseries and cake makers prioritise the shelf life benefits and make the mirror glaze too thick and too rubbery. Everyone who ate this cake found it moorish. Boil – Bring to boil to dissolve the sugar, then take it straight off the stove; 4. Thanks! Important: Only strain into jug just before using. This is a beauty. More than anything, Mirror Glazed Cakes require patience. I’m dying to try it for a dinner party this week, but is there a vegetarian alternative to the gelatin that works with this recipe? It makes it easier to spread the frosting smoothly. Hi Jenny, none that I’ve tried sorry!! Mirror glaze is glossy and smooth cake glaze with a sheen, so you can see your reflection in it. 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. Otherwise, refrigerate – you don’t need to cover an uncut cake because the mirror glaze seals it! Since glacage can be reheated repeatedly, you want to make a bulk amount and save the leftovers for future pastries.