How To Make Mirror Cake Glaze Recipe

Cook sugar condensed milk vanilla salt and 3 4 cup water in a medium saucepan over medium heat stirring.

How to make mirror cake glaze recipe. Pipe half of the mousse into the mold. Sweetened condensed milk 200 grams 7 oz. For a donut mirror glaze cake you will need a two part mold for the insert and the mousse. It must be frozen completely solid before pouring the glaze.

Sugar 300 grams 1 1 2 cup. Finally top off with the cake base. Once your cake is ready begin to prepare the mirror glaze. Make sure you strain your glaze after you make it so that you don t have any lumps ruining.

Pour your glaze at exactly 90 degrees f. Stir gelatin and 1 2 cup lukewarm water in a small bowl and let sit 5 minutes. Place the chopped white chocolate in a large heat safe bowl. When the sugar.

2 cups miniature white chocolate chip 350 grams. Separately prepare a plain white cake from a box mix or following your favorite recipe. Take white chocolate and mix it in condensed milk and then put the gelatine mixed with water. Mix this into the previous mixture of.

3 4 cup water room temp 178 grams. Mirror glaze recipe first take gelatine with 60 gm of water and mix it. Glucose or light corn syrup 300 ml or 1 1 4 cup. 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.

2 3 cup sweetened condensed milk 200 grams. Mirror glaze recipe 1 1 2 cups granulated sugar 300 grams. Place the smoothly frosted cake in the freezer until very cold and firm at least 2 hours. Easy mirror glaze recipe use a high quality white chocolate with more than 30 cocoa butter for best results.

Completely freeze your cake overnight. 2 tbsp unflavored gelatin 18 grams bloomed in 1 4 cup of additional water. Boil water and put sugar and the glucose syrup and boil it until it reaches temperature. To make the glaze add sugar sweetened condensed milk and water to a medium saucepan.

Then place the insert into the mousse and fill the entremet mold with the rest of the mousse. Try to smooth out the top and sides as much as possible as any imperfection will show through the glaze. Divide the mixture into 3 to 4 bowls. 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.

Water 170 ml 3 4 cup divided. For the glaze gelatin 20 grams or 1 1 2 tbsp. Mix gelatin powder and water together in a separate small bowl.