Homemade Mirror Glaze Cake
This Mirror Glaze Cake recipe turns dessert into art. With its glossy finish, tender cake base, and endless color possibilities, it’s the kind of show-stopping centerpiece that makes every celebration feel unforgettable.
Equipment
- Saucepan
- Mixing Bowls
- Stick Blender
- Wire Rack and Tray
Ingredients
Core Glaze Ingredients
- 2 1/2 tbsp gelatin powder or 4 sheets
- 1/2 cup cold water for blooming gelatin
- 1 1/2 cups granulated sugar
- 2/3 cup sweetened condensed milk
- 3/4 cup heavy cream
- 14 oz white chocolate finely chopped
- gel or powdered food coloring as desired
Optional Flavor Boosts
- 1 tsp vanilla extract
- 1 tsp espresso powder for mocha flavor
- 1/2 cup fruit purée for natural flavor and coloring
Instructions
- Bloom gelatin by sprinkling over cold water. Let sit for 5 minutes.
- In a saucepan, heat sugar, condensed milk, and cream until just simmering.
- Place chopped white chocolate in a bowl. Pour hot mixture over and stir until smooth.
- Stir bloomed gelatin into hot chocolate mixture until dissolved completely.
- Blend with a stick blender until silky, keeping blade under surface to avoid bubbles.
- Divide glaze if making multiple colors. Stir in gel or powdered coloring.
- Cool glaze to about 90°F (32°C).
- Place frozen cake on a wire rack over tray. Pour glaze steadily over cake, letting it cascade down sides.
- Trim drips with a warm knife. Transfer cake to serving plate and thaw before slicing.
Notes
Variations: Try a galaxy glaze with black, purple, and blue; swirl ombre tones; or add fruit purée for natural flavor. For holidays, use red and green with edible glitter.