MIRROR GLAZE CAKE RECIPE BY TASTY
Here's what you need: white chocolate mousse, strawberry jam, round vanilla cakes, mirror glaze
Provided by Alvin Zhou
Categories Bakery Goods
Yield 8 slices
Number Of Ingredients 4
Steps:
- Spread the jam evenly into the bottom of a round 8-inch (20 cm) cake pan, then place one of the cake rounds on top. Freeze completely.
- In a 9-inch by 3-inch (23 cm 8 cm) by silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
- Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse.
- Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
- Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
- Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
- When the mirror glaze is between 90 and 96°F (32 - 35°C) , pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards.
- You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one.
- Enjoy!
Nutrition Facts : Calories 566 calories, Carbohydrate 132 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 78 grams
MIRROR GLAZE CAKE
Provided by Wanna Make This?
Categories dessert
Time 2h35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Place 3 tablespoons of water in a small bowl and whisk in the gelatin. Set aside to bloom for a few minutes.
- Combine the sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring to a boil and cook, stirring, until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and whisk in the bloomed gelatin, whisking until dissolved. Add the white chocolate and allow to sit 1 minute to melt. Add the condensed milk and 1 teaspoon of white gel food coloring. Combine with an immersion blender until emulsified and smooth. Let cool until the mixture registers 100 degrees F on an instant-read thermometer.
- Divide the glaze evenly among 3 small bowls. Using an immersion blender, add 3 drops of fuchsia food coloring to the first bowl and combine. Add 4 drops of purple food coloring to the second bowl and combine. Add 5 drops of blue food coloring to the third bowl and combine. The temperature of the colored glazes should be 95 degrees F before pouring.
- Place your frozen frosted cake on top of an inverted cake pan resting on top of a baking sheet lined with a cooling rack. Starting at the center of the cake, pour the glazes over it, alternating to swirl the colors. Use a small offset spatula to create more swirls if desired. Dust with flakes of gold leaf. Refrigerate the cake for 1 to 2 hours before serving.
MIRROR GLAZE CAKE WITH EASY WHITE CHOCOLATE MOUSSE
Stun your guests with a beautiful mirror glaze cake! This reflective Mirror Glaze Cake with Easy White Chocolate Mousse is a showstopper for any occasion!
Provided by My Food and Family
Categories Home
Time 8h50m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Melt 1 pkg. chocolate as directed on label; cool completely.
- Beat whipping cream, dry pudding mix and melted chocolate in large bowl with mixer on high speed until mixture forms stiff peaks.
- Place cake on center of bottom of 9-inch springform pan. Spoon enough of the whipped cream mixture into pan to completely fill in space between cake and rim of pan. Spread remaining whipped cream mixture into even layer over top of cake.
- Freeze 6 hours or until firm.
- Sprinkle gelatine over 1/2 cup water in small bowl; set aside. Mix sugar, condensed milk and remaining water in saucepan until blended. Bring to boil, stirring constantly. Add gelatine; cook 1 to 2 min. or until gelatine is completely dissolved, stirring constantly.
- Break remaining white chocolate into small pieces; place in medium bowl. Add gelatine mixture; let stand 5 min. Gently stir until chocolate is completely melted and mixture is well blended.
- Pour 1/4 cup chocolate glaze into each of 2 small bowls; tint glaze in each bowl with different color food coloring. Cover with plastic wrap, pressing wrap directly onto surface of glaze to prevent skins from forming on tops. Let stand at room temperature 1-1/2 hours or until glaze is cooled to 93ºF to 96ºF when tested with instant-read or candy thermometer.
- Meanwhile, tint remaining glaze with food coloring to desired shade; pour through fine-mesh strainer into separate bowl. Cover with plastic wrap, pressing wrap directly onto surface of glaze. Let stand at room temperature 1-1/2 hours or until ready to use.
- Run knife around rim of pan to loosen dessert; remove rim. Smooth side of dessert, if necessary. Invert empty small bowl (8-inch diameter or less) onto rimmed baking sheet; top with dessert. Slowly pour large bowl of chocolate glaze over dessert, completely covering dessert with glaze. Use spoon to drizzle remaining glazes over dessert. Refrigerate 30 min. or until glazes are firm. Discard glaze drippings from baking sheet.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 37 g, Fiber 0 g, Sugar 32 g, Protein 4 g
MIRROR GLAZE MOUSSE CAKE
Our show stopping lemon dessert with mirror glaze finish deserves to be the centrepiece of any dinner table
Provided by Miriam Nice
Categories Buffet, Dessert
Time 55m
Number Of Ingredients 18
Steps:
- Start by making the mousse layer. Grease a 16cm hemisphere tin with sunflower oil. Soak the gelatine in cold water to soften it. Meanwhile, whip the cream until billowy and just holding its shape, but not stiff. Put the lemon curd in a pan with the lemon juice, stir until smooth then bring to the boil. Take off the heat and leave to cool for 1 min then squeeze the excess water from the gelatine and add to the curd mixture, stir until the gelatine has dissolved then pour into the whipped cream. Beat until the mixture is smooth then pour it into your prepared hemisphere mould. Chill in the fridge for 1 hr or until set.
- While the mousse is setting make the sponge base. Heat oven to 200C/180C fan/gas 6. Line a swiss roll tin with baking parchment and grease well with butter. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and pale.
- Fold the flour, baking powder and lemon zest into the egg mixture with a large metal spoon until there are no pockets of flour visible. Gently tip the mixture into your prepared Swiss roll tin and bake in the oven for 15 mins or until lightly golden and springy to the touch. Allow to cool then cut a circle out of the sponge mixture which is big enough to fit snugly into your hemisphere tin on top of the mousse.
- When the sponge is completely cold, spread it with the lemon curd and sit in on top of the set mousse (curd side down) and press down very gently so it sticks. Carefully turn the mousse cake out of the mould so that the mousse is now at the top, and sit it on a wire rack on top of a baking tray. Put the mousse cake in the freezer while you make the mirror glaze.
- To make the mirror glaze soak the gelatine leaves in cold water while you heat up the curd and lemon juice in a small pan. Add the strip of lemon zest and bring to the boil. Take it off the heat and allow to cool for 1 min then remove the lemon zest, and add the gelatine as before, squeezing out the excess water first. Pour the glaze through a sieve into a jug and stir occasionally as it cools. When it has cooled down and is starting to thicken, but can still be poured, take the mousse cake out of the freezer and pour all of the glaze slowly over the surface. The excess will run off into the tray below the wire rack - this is meant to happen. You can then pour it back into the jug and glaze again if you like.
- Softly whip the cream for the decoration, and transfer to a piping bag then pipe dots or spirals tightly a long the edge where the sponge meets the mousse cake. Cut the lemon slices in half and place them in the middle to decorate. Keep in the fridge until you want to serve it. Can be made the day before.
Nutrition Facts : Calories 491 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
MIRROR GLAZE RECIPE BY TASTY
Here's what you need: water, sugar, sweetened condensed milk, gelatin sheets, white chocolate, gel food coloring
Provided by Alvin Zhou
Categories Desserts
Yield 8 servings
Number Of Ingredients 6
Steps:
- Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
- Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
- Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
- Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It's okay to go slow, just make sure it's all blended with as little bubbles as possible, which will show up in the final product.
- Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
- Separate the glaze into different containers and color them to your desire.
- We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
- When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you'd like, then glaze your cake!
Nutrition Facts : Calories 699 calories, Carbohydrate 96 grams, Fat 33 grams, Fiber 0 grams, Protein 15 grams, Sugar 96 grams
GALAXY MIRROR CAKE
Make and share this Galaxy Mirror Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 3h55m
Yield 1 8-inch cake
Number Of Ingredients 19
Steps:
- SPECIAL EQUIPMENT:.
- 4-inch round cutter, pastry bag, 1-inch round pastry tip, candy thermometer, large offset spatula and small paintbrush.
- MAKE THE CAKE:.
- Preheat the oven to 350 degrees F and line 4 (8-inch) cake pans with parchment paper and spray with non-stick cooking spray.
- In a large bowl, stir together cake mixes, eggs, water and oil until thoroughly combined.
- Evenly divide batter between the prepared cake pans. Bake for about 35 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool.
- Once completely cooled, remove from pans. Use a serrated knife to level off the domed tops of the cakes.
- In a large bowl, place the contents of the cans of frosting. Add purple food coloring until the desired color is reached and mix until fully incorporated. Fit piping bag with a large round tip. Add purple frosting.
- Attach one cake layer to a cake board with a dollop of frosting. Place a 4-inch circle cookie cutter in the center of the cake and fully frost around it, leaving the area inside the cookie cutter.
- Then, use the cookie cutter to cut out a center hole in the middle of the next two layers.
- Place a layer on top of the first, frost the ring of cake, then place the next cut layer on top.
- Fill the center cavity of the cake with a mix of galaxy sprinkles, M&Ms, rock candy and Pop Rocks.
- Add a final layer of frosting around the cake ring and attach the last cake layer upside down.
- Frost the top and sides of the cake with a thin, even layer of frosting to trap in any crumbs.
- Chill cake, uncovered, in a fridge for 30 minutes.
- Once chilled, add a 1/2-inch layer of frosting around the entire cake with the remaining frosting. Smooth the tops and sides of the cake. Make sure top coat is straight and level. The smoother the coat of frosting, the better the mirror glaze will adhere.
- Chill in fridge 1 hour.
- MAKE THE GLAZE:.
- Place white chocolate chips in a large bowl. Set aside.
- Whisk together 1/3 cup cold water and gelatin in a small bowl until smooth. Set aside.
- In a small pot over medium-high heat, stir together 1/3 cup plus 2 tablespoons water, sugar and corn syrup. Bring to a boil.
- Remove from heat and whisk in gelatin. Mix until smooth. Add condensed milk and mix until combined.
- Pour mixture over white chocolate chips. Whisk until smooth.
- Stir occasionally while the mixture cools to 95 degrees F, using a candy thermometer.
- Take out 3/4 cup of the mixture and divide between 3 bowls.
- Color the large portion navy blue. Color the three smaller portions light blue, magenta and purple.
- Place cake on an upside bowl glass or cake pan set on a parchment-lined baking sheet. The diameter of the glass or pan should be smaller than the diameter of the cake.
- Once the temperature of the glazes reaches 90 degrees F, pour the dark blue glaze all over the cake. The excess glaze will run down the sides of the cake and into the pan.
- Using a spoon, create streaks across the cake with the light blue, magenta, and purple glazes.
- Gently glide a large offset spatula across the top of the cake to smooth the top and create a marbled effect. Let the excess glaze drip off.
- Use a small paint brush to splatter glitter all over the cake, then sprinkle with silver stars.
- Once the glaze has set, about 20 minutes, cut off the excess glaze drips.
- Cake can be stored, covered, for up to 5 days in the fridge.
Nutrition Facts : Calories 16894.9, Fat 718, SaturatedFat 155.6, Cholesterol 1212.6, Sodium 10208.4, Carbohydrate 2497.5, Fiber 8.3, Sugar 2090.2, Protein 149.4
MIRROR CAKE GLAZE
This creamy white-chocolate glaze sets with a mirror-like shine when poured over a smoothly frosted cake. For a gorgeous marbled effect, layer several colors of glaze into one bowl before pouring it over the cake.
Provided by Anna Stockwell
Categories Cake Dessert Valentine's Day
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Stir gelatin and 1/2 cup lukewarm water in a small bowl and let sit 5 minutes.
- Cook sugar, condensed milk, vanilla, salt, and 3/4 cup water in a medium saucepan over medium heat, stirring occasionally, until mixture begins to bubble, about 4 minutes. Add bloomed gelatin and stir until dissolved.
- Remove from heat and add chocolate chips, stirring constantly, until melted. Strain through a fine-mesh sieve into a large bowl, then divide glaze among 3 or 4 bowls. Color each with food coloring as desired. Let cool, stirring occasionally to stop a skin from forming, until glaze is just cool enough to touch (100-95°F), 10-12 minutes.
- Pour half of color one into a large bowl, then pour half of color two into the center, followed by half of color three and half of color four, if using. Repeat with remaining glaze to form concentric circles of different colors in bowl.
- Set a chilled, smoothly frosted cake on a cake pan or overturned bowl set inside a rimmed baking sheet or large tray to catch drips. Pour colored glaze over, sweeping back and forth across cake as you pour, to form a marbled pattern. Resist the temptation to touch glaze once it's poured; it will start to set as soon as it hits the cold cake. Let glaze drip about 10 minutes, then clean up edges with a small offset spatula or butter knife. Transfer cake to a serving platter and chill at least 30 minutes or up to 1 day.
- Using a warmed sharp knife, cut cleanly through cake, wiping knife with a warm damp towel between each slice.
MIRROR GLAZE CAKE
Wow family and friends with a showstopping mirror glaze cake. Perfect for a birthday cake, we used pink, blue and purple food colourings for our glaze
Provided by Liberty Mendez
Categories Dessert
Time 2h30m
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base of three 18cm sandwich tins with baking parchment. Beat the butter, sugar and vanilla together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of fine salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
- Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
- While the cake is cooling, make the buttercream icing. Beat together the butter, icing sugar and vanilla until pale and fluffy, beating in 4-6 tbsp hot water to loosen the mixture if necessary.
- Stack the sponges, spreading the buttercream over each one using a palette knife, then use the palette knife to roughly coat the outside of the cakes with the remaining buttercream to create a crumb coat. Chill in the fridge for 30 mins.
- Using more of the icing, spread it over the chilled cake using your palette knife so that there's an even layer of buttercream across the whole cake and over the top. Chill in the fridge for 2 hrs until set, or ideally overnight.
- To make the mirror glaze, soak the gelatine leaves in cold water for 5 mins until softened completely, then drain. Put the sugar, 200ml water and the condensed milk in a pan, whisk together, bring to the boil, then whisk in the drained gelatine leaves. Put the white chocolate in a bowl, pour over the sugar mix in the pan and leave for 1 min to melt. Whisk everything together, then divide into three bowls.
- Using the gel colourings, colour each bowl a different shade. Put one of the colours that you would like to use as an accent colour on top to one side. Stir all of the colours occasionally leaving them to sit until they reach 30-32C so they are thick enough to glaze the cake without being too thin and running off the edges. Once at that temperature, pour the remaining two colours on top of each other and stir slightly to marble them together.
- Place your chilled iced cake onto a cooling rack set in a deep tray (to collect the excess glaze). Pour over the mirror glaze which should be at 30-32C, allowing it to drip down the sides. Drizzle over the accent colour you've saved then, using a paint brush, flick over some gold lustre, if using. Leave it to set completely before slicing and serving. Will keep, in the fridge, for up to three days.
Nutrition Facts : Calories 1133 calories, Fat 60 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 139 grams carbohydrates, Sugar 116 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
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MIRROR GLAZE CAKE RECIPE | GREAT BRITISH BAKING SHOW
From pbs.org
Estimated Reading Time 6 mins
- Preheat the oven to 350F. Grease and line two 8in springform cake tins with baking paper.
- For the génoise, half fill a large saucepan with water and bring to a simmer. In a large heatproof mixing bowl, combine the eggs and sugar, then place the bowl over the saucepan (creating a bain-marie).
- Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, or until trebled in volume, pale and it leaves ribbons on the surface when the beater is lifted.
- Gently fold in the orange zest and salt. Sift the flour into the mixture in three batches, gently folding in each batch before adding the next. Slowly pour the melted butter down the side of the bowl and fold in.
- Divide the mixture equally between the prepared cake tins, pouring from as low a height as possible. Place on the middle shelf of the oven and bake for 18-20 minutes, or until they are coming away from the sides of the tin and a cake skewer inserted in the middle comes out clean.
- For the salted caramel sauce, put the butter and light brown sugar in a small saucepan over a low heat and stir until the sugar is melted (about 3 minutes).
- For the cream base, whisk the double cream until stiff peaks form. Then whisk in the salted caramel to make a salted caramel cream. If the mixture is too loose, beat the butter until smooth and add to the salted caramel cream as necessary.
- To assemble the cake, cut each cake in half horizontally to make four layers. Carefully place the first layer on a cake board. Using a palette knife, spread about 5mm of cream on top in an even layer.
- Apply a ‘crumb coat’ of cream all over the cake, ensuring any gaps are filled to give a smooth surface. Make sure there are no overhanging edges as this will affect the mirror glaze later.
- Remove the cake from the fridge and add a final layer of cream all over, finishing it carefully using a palette knife (the smoother the cream, the better the final finish will be).
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