Chocolate Mirror Glaze Cake Decoration
That glossy, glass-like finish you see on Instagram-worthy cakes? It’s all thanks to mirror glaze. With gelatin, cocoa, and sugar, you can create a professional-looking, shiny chocolate glaze that turns any cake into a showstopper.
Equipment
- Saucepan
- Mixing Bowls
- Whisk
- Wire Rack and Tray
- Thermometer
Ingredients
Mirror Glaze
- 1/2 cup water for blooming gelatin
- 2 1/2 tsp powdered gelatin or 4 gelatin sheets
- 1 cup granulated sugar
- 1/2 cup water for syrup
- 1/2 cup cocoa powder sifted
- 1/2 cup heavy cream
- 2 tbsp corn syrup or glucose prevents crystallization
Instructions
- Bloom gelatin: sprinkle powdered gelatin over 1/2 cup cold water and let sit 5 minutes. If using sheets, soak in cold water until softened.
- In a saucepan, bring sugar, 1/2 cup water, corn syrup, and heavy cream to a simmer. Stir until sugar dissolves.
- Whisk in sifted cocoa powder until smooth. Remove from heat.
- Add bloomed gelatin and stir until completely dissolved and glossy.
- Let glaze cool to about 90–95°F (32–35°C).
- Place frozen, smooth cake on a wire rack over a tray. Pour glaze steadily over the center, letting it flow naturally over the edges. Do not touch or spread with spatula.
- Allow excess to drip off for 10 minutes, then transfer cake carefully to a serving plate.
Notes
Shine Secret: Gelatin plus cocoa and sugar create the glossy finish. Always glaze at the right temperature—too hot makes it thin and rubbery, too cold makes it dull.
Expert Tips: Sift cocoa to avoid lumps, tap the bowl to remove bubbles, and chill cake completely before glazing. For imperfections, decorate sides with chocolate shavings or nuts.