Mirror Glaze Cake. Mirror cake glaze is a shiny cake made by pouring a delicious chocolate sugar glaze that has gelatin in it over a frozen cake, called an entremet (oooh so french). Mirror glaze cake is a cake made with glaze that is so shiny that you can almost see your reflection in it! While this type of glaze works best on smooth mousse cakes, it can work on any cake.
So you can store your cake uncovered in the refrigerator or at room.
Learn how to make a mirror glaze cake at home, with recipe for the glaze and The newest, trendiest way to garnish a cake - the mirror glaze!
In my step-by-step video tutorial, I'll show you how you can.
You can have Mirror Glaze Cake using 17 ingredients and 20 steps. Here is how you cook it.
Ingredients of Mirror Glaze Cake
- You need For of vanilla sponge cake:-.
- Prepare 1 cup + 1/4 cup of maida.
- It's 1 tbsp of powdered sugar.
- It's 1 tbsp of vanilla essence.
- You need 1/2 cup of drinking soda.
- You need 200 grams of Milkmaid.
- It's 50 grams of butter.
- Prepare 1 tsp of baking powder.
- It's 1/2 tsp of baking soda.
- Prepare 1 tbsp of oil.
- It's For of For icing:-.
- Prepare 2 cups of whipped cream.
- Prepare For of mirror glaze:-.
- You need 1 cup of neutral gel.
- It's 2 tbsp of water.
- You need as required of Gel colour - red, blue, orange, green, pink, black.
- You need as required of Silver sprinkle.
Simple recipe to make those beautiful mirror glazed cakes that you've seen all over the place. Keep reading to find out how you can make your own mirror glaze finish for your cakes and desserts. Ever wonder how to make a mirror glaze cake at home? As the glaze cools, place the chilled cake on the wire rack.
Mirror Glaze Cake instructions
- In a big bowl take maida, baking powder, baking soda in a bowl, and mix well..
- Take other bowl put milkmaid, butter, sugar, essence and mix well..
- Put 1/2 cup drinking soda in the wet mix well..
- Add dry ingredients slowly mix very slowly and then only for 30-sec use beater..
- Beat well with a whisk until creamy and thick. Preheat oven to 180℃ for 10 minutes..
- Meanwhile grease a butter paper, lay it in the baking tin and pour the batter to the tin and keep it ready..
- Bake in preheated oven at 180℃ for 30 to 35 mins. Or till a fork inserted into the center of the cake comes out clean..
- Allow the cake to cool down for 15 minutes then invert and remove the butter paper..
- Before cut just waiting for an hour.
- For icing:- Cut cake into three parts. Place one layer on a serving plate, spread sugar syrup on it..
- Then spread whipped cream over the top. Gently place the second layer on top of the frosting. Spread remaining frosting over the top..
- Place third layer on the top of the second layer. Spread remaining cream over the top and sides of the cake..
- For mirror glaze:- Take neutral gell and water mix well..
- Divide the glaze evenly between 4-5 bowls. Add colour gel in different shades using gel food colouring..
- To create this galaxy mirror glaze colour them blue, orange, red, green, pink, black..
- Pour them back into one large bowl alternating colors and drizzling the colors together as you combine them..
- Being pouring the glaze onto the center of the cake them slowly work out to the edges of the cake in a circular motion until the cake is fully covered..
- Let the glaze continue to drip for about 10 minutes, then scrape away excess glaze from the bottom of the cake board using a small offset spatula..
- Place the cake in the fridge to allow the cake to slowly thaw..
- Remove from the fridge a couple hours before you plan to cut into it..
A mirror glaze cake is a very shiny & glossy cake & they look stunning! Is a mirror cake difficult to make? When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. Pour the glaze over the cake, then let it stand to set before transferring to a cake stand. If you love watching videos of cakes getting enrobed with a thick, shiny layer of glaze, we're here to We may earn commission on some of the items you choose to buy.
