Swirl them if you’d like, then glaze your cake. The temperature of the glaze has to be just right. You can make the sponge and the glaze mixture up to 3 days ahead but you’ll need to apply the glaze … More on alternative Mirror Glazes below. Too hot and it won’t be thick enough; too cool and it won’t flow over the cake. Tired Mirror Glaze Cake Recipe: Impress all your guests with this mesmerising mirror glaze amazingness!- One of hundreds of delicious recipes from Dr. Oetker! Stir until smooth. Add the soaked gelatine and stir until smooth. For this, stand the cake on a plate smaller than its base, balance this on a small bowl, then put on a clingfilm-lined baking sheet. Pour over the cake, alternating colours so they form flowing patterns and cover the buttercream. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. For a perfect finish, the glaze has to flow over the cake and drip off the bottom edge. Have a recipe of your own to share?Submit your recipe here. New! Divide the glaze between three bowls to as many as you want. Mirror glaze tips: The temperature of the glaze has to be just right. Recipes. https://sugargeekshow.com/recipe/chocolate-mirror-glaze-recipe Grease and line two 20cm/8in springform cake tins with baking paper. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze. To use glaze from the fridge, microwave for 10 seconds at a time until it’s just thin enough to pour. Choose the type of message you'd like to post, 200g good-quality white chocolate, chopped. You can make the sponge and the glaze mixture up to 3 days ahead but you’ll need to apply the glaze on the day you’ll be serving the cake. We used red and white for this cake. Soak the gelatine in 80ml cold water for 5 mins. For the génoise, half fill a large saucepan with … Sieve the mix into a large jug or vertical container to remove any excess bubbles. Recipe: coloured mirror glaze – will completely cover a 9″ cake, with spare glaze. Preheat the oven to 180C/170C Fan/Gas 4. When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Serves: 30. Stir in the condensed milk. The temperature of the glaze has to be just right. Check your email to confirm your subscription. Stir gel food colour into each to make different shades. Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture. Our relaxing video follows a mousse cake with biscuit filling and shiny chocolate glaze coming together. Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat. Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften. Too hot and it won’t be thick enough; too cool and it won’t flow over the cake. Remove from the heat. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product. Easy recipes and cooking hacks right to your inbox. Watch Liberty Mendez make the perfect mousse cake to help you unwind. Stir the ingredients for the glaze – don’t whisk as this will create air bubbles. Test the mixture with a sugar thermometer – when it cools to 30C it is ready to use. Heat the sugar, glucose and 100ml water gently in a pan until the sugar dissolves. Some recipes use melted chocolate and condensed milk, but I’ve found they yield a thicker, less elegant Mirror Glaze that’s also overly sweet. https://sugargeekshow.com/recipe/chocolate-mirror-glaze-recipe Too hot and it won’t be thick enough; too cool and it won’t flow over the cake. Method. Unwind whilst watching a decadent bavarois dessert being made. Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften. Gelatine – while professional patisseries will use leaf gelatine, I opt for powdered gelatine because it’s more standardised globally, affordable and still yields perfect results.

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