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. Slide them under the cake, then lift and shift (see below for steps – I use this same method after glazing); 2. Let the mixture sit for a few minutes until the chocolate is fully melted. I manage this on my own, but it’s easier if you get a helping hand! It will take a minute or two of stirring but it will dissolve. Chocolate Mirror Glaze. Hi Vale! Notify me via e-mail if anyone answers my comment. https://www.roadtopastry.com/blog/recipes/cakes/recipe-chocolate-mirror-glaze There are also some troubleshooting tricks to know which I have deployed many times! N x. Nagi! The Mirror Glaze will remain shiny and sparkly for days – unlike ones made with condensed milk which lose their shine after a day or so. Learn the easy way to master tempering chocolate like a pro and why you need to do it. Can’t wait to try this! 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. Heat the water, sugar, and condensed milk in a saucepan. This glaze produces a very satisfying sheen, albeit without the “snap” of a true chocolate glaze. 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. You want a steady pouring stream so you get a curtain of chocolate coating the sides of the cake rather than piddly little drips! Make your second cut to get your wedge. Once poured over frozen entremets, the glacage will cool quickly. How much leafs of regular gelatin would I need to make this glaze? Proper Mirror Glazes are no thicker than 3mm and are not made with condensed milk, for superior results (read in post for more info). This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. Hi Nagi. Adding a little light corn syrup (Karo syrup), makes the chocolate mirror glaze extra shiny and stunning. it is known for its soft, moist, mouth-melting feature which would be appreciated by all age groups. N x. It seems my glaze did not yield as much as yours ,my cake was an 8″. 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). You can make the sponge and the glaze mixture up to 3 days ahead but you’ll need to apply the glaze … You can use dark chocolate for chocolate glacage, or white chocolate for white or colored glacage. For a single cake, you’d need to use a milkshake container or large mason jar, then transfer into a saucepan. 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. Cover & cool – Cover the mirror glaze with cling wrap, pressing so it touches the surface to prevent a skin forming. Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute. And more importantly, it is still going to taste 100% amazing! https://www.tasteofhome.com/recipes/orange-chocolate-mousse-mirror-cake This is a beauty. Beat the granulated sugar and butter in a … It’s much easier than you think. I will try it again as the glaze enhances the taste of chocolate throughout the cake. It works without it as well, but it works better if you use it. See next section for how to transfer the cake. 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. When the glacage has cooled to 90°F (32°C), it is ready to pour over your entremets. Any revised recipe to make different color? It will take about 15 minutes until it is fully cooled and solidified. The glazed cake can remain on the counter if the room temperature is 22°F/72°F or lower (mirror glaze melts when too warm). It sets quite quickly because we’re pouring it over a fridge cold ganache or other frosting. I am excited to start trying mirror glaze cakes! Chocolate lacquer glaze (mirror glaze) This glaze should be shiny & silky smooth. Mix – it will set into a thick paste. N x. Hoi Sanne, according to Dr Oetker: 1 gram of leaf = 1 gram of powder. Also you will get a skin on the surface which creates unsightly lumps in the glaze. Required fields are marked *. If making a dark chocolate glacage, you may wish to add about 100 grams of cocoa powder, which will give a darker color and richer chocolate flavor. For White Chocolate Ganache, use a 3:1 ratio. This cake will have a pull-up photo roll in the centre on top and I am wondering how to successfully use the mirror glaze and prevent it going into the photo roll. Fill a tall jug with warm tap water. 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. For example, a poof of wind blowing through the house causing a single dog hair to settle on the otherwise flawless surface of the cake (yes, I’m glaring at YOU, Dozer!). I will also put a dam around the layer so it doesn’t squish the marmalade out. How to achieve the perfect thickness and temperature so that when you pour it, it’s not too thin or thick, and doesn’t melt the ganache. – Nagi X. I made this (cake and all) and it was great, such an impressive, enormous, delicious cake! 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. Scald the cream. By keeping the head and blades under liquid, it avoids bubbles getting into the mixture. Hi Nagi, I am planning to use your amazing mirror glaze recipe for my granddaughter’s 21st cake. Thank you for demystifying mirror glaze!! I haven’t tried jam but I’ve tried stabilised cream (it squishes out when I cut) but the actual construction part will work just fine if you “dam” the jam. It turned out amazing. Hi Sanne, I’d need to test this and get back to you on that one! Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). The mirror glaze will start to set after about 10 minutes. Checklist before you start pouring to ensure you nail it! The chocolate mixture should first reach a temperature of 60 degrees Celsius/ 140 degrees … Using an immersion blender (or poured into a blender), process until it is very smooth. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! It calls for patience above all else (you will read the words “cool” and “fridge” a lot! Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Too hot and it won’t be thick enough; too cool and it won’t flow over the cake. Otherwise the glaze around the base of the cake will start to set and stick to the rack. This Chocolate Mirror Glaze is usually made a day before the actual assembling of your dessert and heated up to a temperature of between 30-35 deg Celsius so it’s pourable ( Not too thin or not too thick). Enter your email for all new recipes, techniques, and videos delivered right to your inbox. A mousse cake or a mousse layer is one that could be used without using frosting because the surface is already soft and smooth. You can use virtually any cake that has some density and stability. 2. Transfer before it sets! . Swiss Meringue or French Meringue Buttercream. Clean knife, dip in warm water and dry again. Mirror glaze actually isn’t hard to do if you follow some key tips that will ensure success, even if you’re a first timer. My first one will be using your recipe, but I would like to try some white chocolate mirror glazes so that I can make different colored cakes. The temperature of the glaze has to be just right. Do not whip or mix to quickly as this will create tiny trapped bubbles and you won't have a smooth finish. Pour in the bloomed gelatin, and whisk until the gelatin is … ). In fact, I consider Mirror Glazes to be all for show and nothing more, and this is really the concept behind 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? I have scoured the internet for a recipe that just uses cream and can’t find one! It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) More than anything, Mirror Glazed Cakes require patience. Thanks! Sushi Modern. Hence a fluffy meringue frosting, say, is no good. White Chocolate baking bars work better than chips. Hi Jenny, none that I’ve tried sorry!! Dip a knife in, then wipe dry. Place the chocolate in a bowl and set aside. Check your cake by looking at it from the side. TOP TIP: Try to do it in one motion – that is, once you start pouring, don’t stop until all the sides are covered. Make one slice into the cake. For the same reason, strain the glacage through a sieve to remove any stray particles. Remove the mixture and stir the mixture. Do not stir vigorously and do not use a whisk, or you’ll create bubbles in the glaze which will tarnish the perfect finish! Do you have a recipe for white chocolate mirror glaze, or any advice on how to figure out the right proportions? See my tutorial for, 2. You don’t need to possess an expert’s hand with the pouring action. It just takes patience – lots of cooling / refrigeration steps. You don’t need a fancy candy thermometer. Wish me luck. This chocolate mirror glaze is a great way to add glamour and shine to a mousse, tart or cake. Hence the beauty of homemade – so we can make it properly! We can fix it in the next step. I want to make a mirror glazed galaxy cake which requires different color blended. But what does matter are “hills” and dents. ): Using this snail piping technique to apply the frosting or ganache means you don’t need to do a crumb coat first. Honestly, just easier to mix cocoa and water first! If you see a whitish foam on the surface, that’s ok too and is easy to deal with; just leave it for now. This is called glaçage miroir, or mirror glaze. This is the best way to ensure you get a perfect, flawless surface. Leave for 5 minutes so the gelatine crystals absorb the water. Reheated Mirror Glazes will get bubbles in them in the stirring process. And here’s some final words of encouragement I have to offer: So what if it’s not perfect?? Leave it to the Japanese to come up with a beautiful and simple alternative to the high-gloss tempered chocolate coating that so many of us envy but doubt we can pull off without an industrial tempering machine. I know that’s an enormous amount of information, but the actual execution of a Mirror Glaze is not that hard. It should be more like a soft ganache-like gel than a hard shell. mirror glaze cake recipe | eggless chocolate mirror glaze | chocolate mirror cake with detailed photo and video recipe. 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. Home | N x. Omg !! 1. While you cook the cocoa powder, place 2 tablespoon cold water and sprinkle the gelatin on top and let it bloom for about 5 minutes. Creating a perfectly balanced chocolate glaze recipe is crucial to obtain impeccable results. No chocolate for you Dozer. Place the chocolate in a bowl and pour the hot liquid over it. Some recipes use melted chocolate and condensed milk, but they aren’t as nice to eat. This is called glaçage miroir, or mirror glaze. You can save this and use it for future pours. (That’s just a smear on the cake platter you see in the above step photos. Mountains out of mole hills indeed …. Just use your trusty old meat thermometer! 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