Mirror Glaze Recipe

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Mousse cakes and mini mousse desserts covered in mirror glaze are very popular. The mirror glaze is so shiny that you can almost see yourself reflected in this glaze. If you want to learn how to make this later trend then this Mirror Glaze Recipe is the one you need.

mousse cake covered with mirror glaze.

What is Mirror Glaze?

Mirror Glaze is the newest way to garnish a cake that gives a very smooth, highly reflective and glossy surface. Beautiful shiny and colorful cakes are everywhere on social media lately. However, this trend is far from new and has been used for a while in French pastry. This glaze is very thin and doesn’t add a lot of flavor to the cake but it add a lot of visual appeal for sure! I remember the first time when I saw cake covered in this glaze, I wanted to taste and learn how to make it. I’ve been taking many classes from professional chefs and practicing this glaze. To be honest, making a mirror glaze is not complicated, except for the last step when you need to pour that glaze over cake or mini cakes. I am sharing my technique and my tips below and you can master this newest trend for desserts.

Ingredients you’ll need

labeled ingredients on the table.
  • unflavored gelatin. for setting the glaze.
  • white chocolate. help to thicken the glaze. Use good quality white chocolate or bar cut into small pieces.
  • sweetened condensed milk. for sweetening the glaze.
  • glucose syrup. this will make the glaze extra glossy and shiny.
  • food coloring. use water based powdered food coloring.
  • water. to activate and hydrate gelatin. Water will thin the glaze, without impacting flavor.
  • sugar. white granulated sugar was used in this recipe. Sugar helps to thicken the glaze. It is important that all the sugar is dissolved completely.

How to make Mirror Glaze

  1. Bloom gelatin. In the small bowl add powdered gelatin and cold water 1. Gently stir with the whisk and let it sit until fully gels and hardens. You may make gelatin mass in advance and store it in the fridge for 2 days.

Tip from Marina: If you use the gelatin leaves, you need to take the same amount of them as the gelatin in grams and soak them in cold water. The gelatin leaves will absorb the right amount of water they need. When ready to use, squeeze leaves out and follow with the recipe.

ingredients for mirror glaze.

2. In the tall plastic cup add white chocolate and sweetened condensed milk. Set aside.

3. In the medium saucepan add water 2, sugar, and glucose syrup. Over medium heat bring mixture to boil at 103oC (217oF). This is very important! Use a thermometer to check the temperature.

4. Pour hot mixture over chocolate and condensed milk. Add food coloring of your choice and gelatin mass. Emulsify with a hand blender. Blend this until the entire mixture is smooth. Split mirror glaze in smaller cups for coloring adjustment. You can add more food color for different shades at this point. Pass mirror glaze through the sieve to remove any gelatin and food coloring clumps.

process of making mirror glaze.

5. Allow the mirror glaze to cool to “working temperature”, which is from 28oC ( 82oF) to 34oC (94oF), and pour over the cake or mini cakes.

Tip from Marina: while waiting for the glaze to cool, make sure to stir the glaze periodically, to prevent a film from forming on top.

How to use mirror glaze

  • for cake. For glazing round mousse cake, pour the glaze in a circular motion from the center and slowly work your way out the edges, until it starts running down the sides. Drizzle additional colors over the base glaze to create a beautiful look. After that scrape off the top with a flat spatula. Let the glazed cake sit for 5-10 minutes, then use a small offset spatula to escape any drips from the cake board.
  • for mini cakes. pour glaze in the center over each mini cake until it is fully covered.

Where to use mirror glaze

This mirror glaze can be used on mousse cakes or mini mousse cakes. As long as the top and sides of the cake are smooth and free of bumps. Do not use glaze to cover mousse cakes that were placed in the silicon mold that made specifically for chocolate velour.

Expert Tips

  • Mirror Glaze must be at proper “working temperature” (see above). If it is too hot, then it will run off the cake. If it is too cold then it will glop and not fully cover the cake.
  • Try not to make many bubbles when emulsifying with an immersion blender. Pope any bubbles with a toothpick after glazing the cake.
  • When glazing cake, place plastic wrap on the table and tall glass jar or cup. Place frozen cake and pour mirror glaze over cake. Roll plastic wrap with leftovers of mirror glaze and squeeze the glaze into the plastic cup for reuse.
  • Pass Mirror Glaze through the sieve a few times as needed to remove bubbles and any clumps.
  • Use right kind of gelatin. In this recipe I am using powdered gelatin 220 Bloom. If you using different straight of gelatin, glaze maybe runny. You need to recalculate gelatin mass.
  • Do not decorate mirror glazed cake with glitter or other toppings as it may ruin the glaze. It is ok to use the Spider web effect.
coloring mirror glaze.

Storage tips

Place mirror glaze in plastic cup, cover with plastic wrap “to contact” and store in the fridge for 2 weeks. When ready to use, heat up in the microwave until half liquid and half thick. Emulsify with an immersion blender and cool to “working temperature”.

If you make this Mirror Glaze Recipe, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe Card

Mirror Glaze Recipe

Mirror Glaze Recipe

Marina
Mirror Glaze Recipe, technique, and tips on how to garnish a cake that gives a very smooth, highly reflective, and glossy surface.
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine French
Servings 3 cups
Calories 797 kcal

Equipment

  • 1 immersion blender
  • 1 medium sauce pan
  • 1 Fine mesh sieve
  • 1 cooking thermometer
  • 1 offset spatula
  • 1 tall plastic cup

Ingredients
  

  • 10 gr powdered gelatin 220 bloom
  • 60 gr water 1
  • 150 gr white chocolate
  • 100 gr sweetened condensed milk
  • 150 gr white granulated sugar
  • 150 gr glucose syrup
  • 75 gr water 2
  • 1 gr water based powdered food coloring

Instructions
 

  • Bloom gelatin. In the small bowl add powdered gelatin and cold water 1. Gently stir with the whisk and let it sit until fully gels and hardens. You may make gelatin mass in advance and store it in the fridge for 2 days. 
  • In the tall plastic cup add white chocolate and sweetened condensed milk. Set aside.
  • In the medium saucepan add water 2, sugar, and glucose syrup. Over medium heat bring mixture to boil at 103oC (217oF). This is very important! Use a thermometer to check the temperature. 
  • Pour hot mixture over chocolate and condensed milk. Add food coloring of your choice and gelatin mass. Emulsify with a hand blender. Blend this until the entire mixture is smooth.
  • Split mirror glaze in smaller cups for coloring adjustment. You can add more food color for different shades at this point.
  • Pass mirror glaze through the sieve to remove any gelatin and food coloring clumps. 
  • Allow the mirror glaze to cool to "working temperature", which is from 28oC ( 82oF) to 34oC (94oF), and pour over the cake or mini cakes. 

Notes

When glazing cake, place plastic wrap on the table and a tall glass jar or cup.
Try not to make many bubbles when emulsifying with an immersion blender. Pope any bubbles with a toothpick after glazing the cake.
 

Nutrition

Serving: 1cupCalories: 797kcalCarbohydrates: 151gProtein: 8gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 22mgSodium: 163mgPotassium: 268mgFiber: 0.1gSugar: 119gVitamin A: 104IUVitamin C: 1mgCalcium: 198mgIron: 0.2mg
Tried this recipe?Let us know how it was!
4.50 from 2 votes (2 ratings without comment)

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