Mirror Glaze Cake
This glossy, swirly, glass-like glaze makes any cake look like it came from a five-star patisserie. Learn how to pull off this shiny showstopper right in your home kitchen—it’s easier than you think!
Equipment
- Saucepan
- Whisk
- Fine Mesh Strainer
- Thermometer
- Blender or Immersion Blender
- Wire Rack and Sheet Pan
Ingredients
Mirror Glaze
- 1 can sweetened condensed milk (14 oz / 396g)
- 12 oz white chocolate chopped
- 1/2 cup water divided
- 2 1/2 tsp unflavored gelatin powder
- 1 cup granulated sugar
- 1/2 cup glucose syrup or corn syrup
- gel food coloring various colors
Instructions
- Bloom the gelatin: In a small bowl, sprinkle gelatin over 1/4 cup of water and let sit for 5 minutes.
- In a saucepan, combine sugar, glucose syrup, and the remaining 1/4 cup water. Heat over medium heat until just simmering.
- Remove from heat and whisk in bloomed gelatin until fully dissolved.
- Add sweetened condensed milk and chopped white chocolate. Let sit for 1–2 minutes, then blend until smooth and glossy.
- Divide and color glaze as desired using gel food coloring. Let cool to 90°F (32°C) before pouring.
- Place frozen, smooth cake on a wire rack over a tray. Pour glaze slowly over center of cake and let it coat the sides.
- Let glaze set for 10–15 minutes. Transfer cake to serving plate and chill until ready to serve.
Notes
Mirror glaze can be made ahead and stored in the fridge. Reheat gently in the microwave and stir until smooth. Avoid boiling!