We have all seen those beautiful cakes covered in glistening mirror glaze. Whether one color or several colors beautifully intermingled and made extra shimmery with the addition of luster dust, these cakes can look utterly intimidating. They certainly don’t need to be. Follow just a few steps to ensure that your mirror glaze comes out perfectly every time.
- Make sure cake is frozen and frosting is smooth and even.
- Bloom gelatin
- Simmer liquid ingredients together. This is usually a combination of water, sugar and condensed milk.
- Add gelatin and stir until smooth.
- Pour hot mixture over chopped white chocolate.
- Blend until smooth with an immersion blender. Make sure it is submerged to avoid air bubbles.
- Cool glaze to between 90-95 F.
- Strain through a fine mesh sieve if there are still many air bubbles.
- Pour glaze over center of cake and allow to drip down sides.
- Use an offset spatula to gently spread glaze on cake.
