This Mirror Cake Glaze gives the wow factor to any cake, a perfectly flawless mirror reflection. Made from only a handful of ingredients and no special equipment, if you’ve ever wanted to make a dessert to impress this is it!
Mirror Cake Recipe Ingredients
1½ Cups / 300g Granulated Sugar
- Sugar sweetens the glaze while also helping create the mirror reflection. You aren’t able to reduce the sugar without changing the consistency and the amount of reflection.
⅔ Cup / 200g Sweetened Condensed Milk
- Use any brand here, make sure it’s the kind that is sweetened not evaporated milk.
½ Cup + 1 Tablespoon / 150 ml Water
- Water thins out the glaze, room temperature is good here.
2 Tablespoons / 20g Gelatin Powder
- Gelatin powder can be substituted for sheets here. Instead of 2 Tbsp of powder use 4 sheets of gelatin with the same amount of water.
½ Cup | 125 ml Water
- This measurement is for the gelatin.
2 Cups / 350g White Chocolate Chips
- White chocolate chips or a bar of white chocolate can be used here.
Gel Food Coloring
- Use any gel color you would like here. Liquid coloring cannot be used.
- Mousse Cake is most common but most types of cakes can work. For a chocolate or vanilla cake, crumb coat with buttercream first before applying the glaze.
Watch the video below for step by step instructions for how to make a Mirror Cake
How to Make a Mirror Cake
To start in a medium sized saucepan measure out the sugar.
Add in the sweetened condensed milk and the first measure of water.
Place the saucepan over medium low heat, stirring occasionally.
In a small bowl measure out the powdered gelatin. Pour over the second measure of water and mix until combined. Set to the side to swell.
When the sugar and condensed milk mixture starts to simmer remove it from the heat and add in the swelled gelatin. Mix until dissolved.
Pour the hot liquid over the white chocolate chips and leave to sit for 5 minutes to melt.
Using a whisk to stir the glaze until the chocolate has completely melted.
Add a few drops of your gel coloring a mix to combine. Before using the glaze it needs to be cooled to 37C or 90F. You can measure this with an instant thermometer or by feeling the temperature. It should feel luke warm, like the temperature of water you would add to yeast.
Place the frozen cake over a tray to capture to the run off and pour the glaze slowly over the cake. The glaze should start to thicken and set in place from the coldness of the frozen cake.
Leave the cake for about 20 minutes before transferring to the fridge for another 20 minutes before serving.
Common Questions about this Mirror Cake Recipe
Can I re use the extra glaze?
Yes you can if you use it immediately on a second cake. Unfortunately you can’t save it in the fridge or freezer for later use.
Can I do more colors?
Yes you can. Another great way of making patterns on the cake is dividing the glaze up and using different gel coloring for each. Interchange pouring the different glaze colors over the cake until you have a pattern you’re happy with.
How do I store the Mirror Cake?
The glaze is best on the day you make it so I would recommend serving it same day. If you do have leftovers they need to be stored in the fridge but after time this can dull the cakes reflection.
- 1½ Cups / 300g Granulated Sugar
- ⅔ Cup / 200g Sweetened Condensed Milk
- ½ Cup + 1 Tablespoon | 150 ml Water
- 2 Tbsp | 20g Gelatin Powder
- ½ Cup / 125 ml Water
- 2 Cups / 350g White Chocolate Chips
- Gel Food Coloring
- Frozen Cake
- Add the sugar, sweetened condensed milk, and water to a medium sized saucepan and heat over medium low heat, stirring occasionally.
- Pour the water into the powdered gelatin and mix with a spoon. Leave to swell for a few minutes.
- When the sugar, sweetened condensed milk, and water begins to simmer remove from the heat and add the swelled gelatin. Stir until the gelatin has dissolved.
- Pour the hot liquid on top of the chocolate chips and leave to sit for 5 minutes to melt.
- Use a whisk to stir the glaze until the chocolate has completely melted.
- Add the gel food coloring and stir until well mixed. Leave the glaze to cool.
- Once the glaze has cooled to 37C | 90F pour it over the frozen cake which is on top of a cup sitting on a tray to catch the drips.
- Leave the glaze to set for 15 minutes before using a spatula to remove the drips.
- Transfer the cake to the fridge to set for a few hours before serving.