I’m sharing with you how to make a Mirror Cake. You don’t need any special equipment and it’s not too difficult to make with this tutorial.
This Mirror Glaze gives the wow factor to any cake, a dessert to impress! The flawless finishes gives a perfect reflection.
So if you would like to learn how to make this Mirror Cake then just follow this Mirror Cake Recipe.
Gel Food Coloring
OTHER BAKING RECIPES
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A printable recipe will be linked on my website here
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ABOUT
Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Saucepan
Wooden Spoon
Mixing Bowl
Cake Stand
Gel Food Coloring
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MIRROR GLAZE RECIPE
1 1/2 Cups | 300g Granulated Sugar
2/3 Cup | 200g Sweetened Condensed Milk
1/2 Cup + 1 Tablespoon | 150 ml Water
2 Tablespoons | 20g Gelatin Powder
1/2 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.
Strawberry and White Chocolate Mousse Cake
250g Crushed Digestives | Graham Crackers
100g Butter
200g White Chocolate
150mls Cream
2 Teaspoons Gelatin Powder
2 Tablespoon Water
300g Strawberries
¼ Cup | 50g Sugar
2 Teaspoons Gelatin Powder
2 Tablespoons Water
500ml Cream
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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– iHerb Use the code PJQ118 for $10 off your first order.
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CAMERA EQUIPMENT I USE
CAMERA
LENS
LENS
TRIPOD
EDITING SOFTWARE
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