Hi, See notes for storage. How much leafs of regular gelatin would I need to make this glaze? Little smears like you see on the side of the cake below don’t matter – the glaze will hide those as it runs over it. I found the next day while slicing the cake the glaze peel off like a skin, it is due to the age of the gelatin as mine was bit near the expiry date? – Nagi x. Hungry for more? There are also some troubleshooting tricks to know which I have deployed many times! Some recipes call for melted chocolate and condensed milk instead of cream. Cocoa and water first – In a saucepan, whisk the cocoa powder and water to make a slurry / paste. I’m using my Chocolate Cake with a chocolate ganache because it’s an elegant, classic combination with true wow-factor when combined with the mirror glaze – both visually when you slice it, and in flavour. Mirror Cake Recipe Ingredients 1½ Cups / 300g Granulated Sugar Sugar sweetens the glaze while also helping create the mirror reflection. Once the Mirror Glaze has been applied, they seal the cake completely so they can be stored in the fridge and patisserie windows without having to cover them. It just needs to be reheating gently then stirred very gently until it is once again smooth and pourable, and then cooled to 30°C/86°F as required by the recipe. Here are some suggestions for frostings that will work under a Mirror Gaze: As much as you would ordinarily use to fill and cover the sides and surface of a cake. A mousse cake or a mousse layer is one that could be used without using frosting because the surface is already soft and smooth. Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 40 to 45 minutes. Version 2.5.8. The glaze itself is very thin, maybe a millimeter thick or so. Stir GENTLY – Gently stir to dissolve the gelatine lump. Your email address will not be published. By keeping the head and blades under liquid, it avoids bubbles getting into the mixture. Reduce the mixer … Tag me on Instagram at. Strain – Slowly strain the liquid into a bowl, positioning the strainer such that you minimise the distance the liquid falls from the saucepan into the strainer, and also from the base of the strainer into the bowl. We can fix it in the next step. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! Boil – Bring to boil to dissolve the sugar, then take it straight off the stove; 4. 3. Dear Nagi, this recipe came at the best possible time; my husband requested for a simple and sumptuous chocolate cake and he is getting this today. Do not stir vigorously and do not use a whisk, or you’ll create bubbles in the glaze which will tarnish the perfect finish! I would not recommend really airy, soft or fragile cakes (like Chiffon Cakes) because they will be difficult to handle and prone to easily denting. Even if yours is a bit bumpy, the glaze will still be so shiny. When the glaze is between 75 and 80 degrees F, it is ready to pour. I honestly think this one may not be the best for that idea is it will get stuck in the glaze. Nor is a light and fluffy mascarpone frosting. There’s no need for leaf gelatine. The no-condensed milk recipe I present here was taught to me by a professional pastry chef who has worked in some of the finest restaurants in Sydney. Glossy! Then trim cake to make it level and frost cake with chocolate ganache so it's smooth and level (follow the tutorial in this post: After the ganache is smooth and level, refrigerate for at least 1 hour before coating with Mirror Glaze. 6. It turned out amazing. Thanks for replying to my query – I agree this time I will have use something else – perhaps your buttercream. In a nutshell, here is how to glaze a Mirror Cake: A flat, even cake surface is essential for beautiful smooth, flawless mirror glazes because the shiny nature of the glaze makes bumps and moulds highly visible. Powdered gelatine works just fine and it’s readily available everywhere. Hi Nagi. Place rack on tray – Set the rack with the cake on a tray to catch the excess glaze drips; 3. Well done again,Nagi. Sign up for the Recipe of the Day Newsletter Privacy Policy, Christmas Ornament Cake Pops with Mirror Glaze. 1 leaf = approx 1,5 gram. 2.5.8 Release note: Added the feature to mute the vibration. Beat in the eggs one at a time, scraping down the bowl as needed. Otherwise, refrigerate – you don’t need to cover an uncut cake because the mirror glaze seals it! More on alternative Mirror Glazes below. What’s New. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. The top came out flaws less, there were few very tiny tiny bubbles that you need a magnifying glass to see them, but the top looked. Place your frozen frosted cake on top of an inverted cake pan resting on top of a baking sheet lined with a cooling rack. It ended up working and looking pretty fabulous for my first try. 4. Just use your trusty old meat thermometer! This will reduce the risk of bubbles being created during the straining process. In fact, I consider Mirror Glazes to be all for show and nothing more, and this is really the concept behind it. Gelatine is what makes Mirror Glaze shiny. Ensure the glaze is at 30°C/86° so it spreads smoothly for a thin, flawless finish. Divide the glaze into bowls and color as desired. Dec 17, 2020. They won’t appreciate it now 😉 Great job, it’s perfect. Hey Nagi! Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. I was planning to make this on Christmas Eve coz we will be hosting the dinner for our relatives. I will try it again as the glaze enhances the taste of chocolate throughout the cake. Adjust the consistency with milk as desired. But the mousse would need to be hard chilled overnight. Sprinkle gelatin over 120 grams of water a little bit at a time, whisking to combine. Place 2 … 3 sticks (12 ounces) unsalted butter, at room temperature, Red, orange, yellow, green, blue and purple gel food coloring, as needed, 2 recipes Buttercream Frosting, recipe follows, 2 sticks (8 ounces) unsalted butter, at room temperature, 2 1/4 teaspoons unflavored powdered gelatin, 1 cup good-quality white chocolate disks or chopped white chocolate, Assorted colors of gel food coloring, as desired. I just made this cake for turkey day I have never ever attempted such a cake. You don’t need any specialty ingredients or patisserie equipment – just a meat thermometer and strainer! Also, the final strain of the Mirror Glaze into the pouring jug will strain out any nasty bubbles. Note that there are some lengthy chilling periods involved in this recipe, … You don’t need a fancy candy thermometer. Day 3: Make the mirror glaze and glaze the final cakes (the mirror glaze can also be made on days 1 or 2 and reheated before glazing). Heat the sugar, glucose and 100ml water gently in … Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk and then the remaining flour mixture until just combined. Mix on low speed until mostly incorporated. Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. Whisk together the flour, baking powder and salt in a bowl. For me personally, this has been the single most well received cake by friends and family in the 6 years since I started this website. It’s much easier than you think. But was wondering if you tried it before. This and your chocolate cake, is added to my go to favorite baking experience. ); You can use mirror glaze on virtually any cake; and. In a … This recipe is good for chocolate color only. Honestly, just easier to mix cocoa and water first! Invert the second cake layer over top of the frosting layer. Mini chocolate mousse cakes on a brownie base are covered with a gorgeous glossy mirror glaze that’s swirled to look like the galaxy. The most impressive part is how you moved the cake. Beat in the eggs one at a time, scraping down the bowl as needed. TOP TIP: Try to do it in one motion – that is, once you start pouring, don’t stop until all the sides are covered. Fill a tall jug with warm tap water. It will make a cake look impressive, but like most things in life, it’s what’s underneath that really matters! Do minimal stirs, enough to just incorporate the cocoa slurry into the cream; 3. This will cause dragged, untidy bits around the base of the cake when you move it. Professional pâtissiers use a stick blender / immersion blender. It calls for patience above all else (you will read the words “cool” and “fridge” a lot! Thank you, Hi Jean – NO IDEA! Tidying up blemishes is a useful trick to have up your sleeve with Mirror Glazed Cakes because although we are after all seeking perfection here, life doesn’t always go to plan. Wish me luck. Otherwise the glaze around the base of the cake will start to set and stick to the rack. N x. Hoi Sanne, according to Dr Oetker: 1 gram of leaf = 1 gram of powder. It looks beautiful! It will feel like a soft jelly. Hence the beauty of homemade – so we can make it properly! If you pour the Mirror Glaze straight on to a naked cake, it will be bumpy and grainy looking, and the glaze will also soak into the cake. And with that – I have now shared with you everything I know about Mirror Glazes!! Your glaze is at 30°C/86°F (give or take 2 degrees); You strained into the pouring jug just before using it; and. Everyone who ate this cake found it moorish. Thank you thank you for this recipe. I found this to be the easiest way to dissolve cocoa powder without whisking/mixing too much (which will create bubbles and ruins the finish of the glaze). I will try this in the future. If you touch it once it has set, you will leave a faint fingerprint mark on it. However, all too often, patisseries and cake makers prioritise the shelf life benefits and make the mirror glaze too thick and too rubbery. See this separate post for my directions: How to Make Frosting Smooth on Cakes. You don’t need to possess an expert’s hand with the pouring action. ). Frosting recipes should provide that information! Bloom the gelatin. It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) Refrigerate in an airtight container. So here are some tips on how to rectify Mirror Glaze blemishes: This is what I used to decorate my cake: Gold leaf and gold dust, purchased from Woolworths in Australia (it’s our equivalent of Walmart in the US and Sainsbury’s in the UK). And no, they’re not there for the purpose of covering a million imperfections 😂. However, a buttercream frosting or chocolate ganache is perfect. It sets quite quickly because we’re pouring it over a fridge cold ganache or other frosting. Let's decorate and have fun. I’m so proud of myself and so is my family. However, this only works if you’re making large enough batches of glaze so the blender head is completely submerged. See next section for how to transfer the cake. 😬. that literally dissolves in your mouth. So you don’t perceive a “jelly” texture and barely notice it is there! Version History. See my tutorial for, 2. Proper Mirror Glazes are no thicker than 3mm and are not made with condensed milk, for superior results (read in post for more info). beautiful. A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. Mirror Cakes don’t even need refrigeration as long as it’s cool – the glaze melts in warm temperatures above around 25°C/ 77°C. Galaxy Mirror Glaze. Because it’s been really cool/cold here lately in Sydney while I’ve been shooting/testing out this recipe ready for sharing, I’ve just kept it under a cake dome on the counter. The ingredient that makes Mirror Glazes so shiny is gelatine. It’s worth mentioning that the Mirror Glaze itself can be made ahead and refrigerated for up to a week or even frozen. Whisk together the flour, baking powder and salt in a bowl. Hi Navi. Not just for how professional and impressive it looks, but also for the flavour and how it eats. The cake was chilled for least 30 minutes. 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