Wedding Marble Mirror Glaze Cake

Directions preheat the oven to 350 degrees f.

Wedding marble mirror glaze cake.

Temperature is key to make the mirror cake succeed. The cake needs to be frozen solid and removed from the freezer just before you pour the warm glaze on. It can be made with dark chocolate white chocolate or colored. For the glaze boil the water sugar and condensed milk in a pot for 1 minute then remove from heat.

A mirror glaze cake is when a shiny glaze made of chocolate sweetened condensed milk and gelatin is poured over a frozen cake and it has a super shiny appearance like a mirror. This method works best with contrasting shades so try bright marbles on a dark chocolate or a white mirror glaze base or mix and match tones on the opposite sides of the spectrum. In a heavy based saucepan add glucose sugar condensed milk and remaining water let come to a boil over low to medium heat. Bloom the gelatin 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.

Place the cake in the freezer to keep cold. Mirror glaze cakes have taken the internet by storm and i decided it was about time that i try making one. Pouring the mirror glaze over the cake remove the smoothed buttercream cakes from the fridge or freezer must be fully chilled before glazing and place on a circular object on top of a large baking sheet to catch the run off glaze. Whisk together the flour baking powder and salt in a bowl.

Instructions have all your ingredients ready so you do not leave out anything divide the water in two place gelatin in one half and let sit for 3 to 5 mins to bloom. I like to rest the cake on a small cake pan or a wide and short glass. Ingredients 10 oz 297 67 g granulated sugar 7 oz 200 g sweetened condensed milk 5 oz 141 75 g water 4 tsp 14 g gelatin powder 2 5 oz 71 g water 7 oz 200 g white chocolate high quality for best results such as valrhona 2 drops white food coloring. Although the traditional mirror glaze recipe inv.

You want to be able to pour and have the excess run off. When ready to glaze the cake cover a surface or rimmed baking sheet with plastic wrap for easy cleanup. Basically the base glaze itself is the same but there is another layer of coloured glaze added on top. I use a large glass to place the cake keeping the bottom of a spring form pan or small plate on the bottom of the cake above the pan.

Beat the granulated sugar and butter in a stand mixer fitted. As a first step you ll need to bake the cake ice it with a crumb coat that s as smooth as possible and freeze overnight.