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mirror glaze cake

Hi Stephanie, it will change the texture unfortunately – something I’ll need to test! Using an offset spatula, frost the cake with an even coat of frosting. Your glaze is at 30°C/86°F (give or take 2 degrees); You strained into the pouring jug just before using it; and. Wish me luck. Once the Mirror Glaze has been applied, they seal the cake completely so they can be stored in the fridge and patisserie windows without having to cover them. Rich Chocolate Glaze Chop both types of chocolate and place them in a heat-proof bowl. N x. Hoi Sanne, according to Dr Oetker: 1 gram of leaf = 1 gram of powder. Hi Nagi. Reheated Mirror Glazes will get bubbles in them in the stirring process. Chocolate Mirror Cake, Chocolate Mirror Glaze, Mirror Glaze, Mirror Glaze Cake, I love hearing how you went with my recipes! It sets quite quickly because we’re pouring it over a fridge cold ganache or other frosting. ); You can use mirror glaze on virtually any cake; and. Mountains out of mole hills indeed …. Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk and then the remaining flour mixture until just combined. Thanks for replying to my query – I agree this time I will have use something else – perhaps your buttercream. By keeping the head and blades under liquid, it avoids bubbles getting into the mixture. Pour with confidence! Why not have fun making a shiny mirror glaze cake that looks like a mirror? Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. There’s no need for leaf gelatine. I’m using my Chocolate Cake with a chocolate ganache because it’s an elegant, classic combination with true wow-factor when combined with the mirror glaze – both visually when you slice it, and in flavour. – Nagi X. I made this (cake and all) and it was great, such an impressive, enormous, delicious cake! Don’t do anything to mess with the mirror effect. Place one cake layer onto the cake board bottom-side up. It’s very simple to use and not expensive either. Dear Nagi, this recipe came at the best possible time; my husband requested for a simple and sumptuous chocolate cake and he is getting this today. Crumb coating is a cake decorating technique where a thin smear of frosting is applied all over the cake seal in stray crumbs before coating with a proper thick layer of frosting. It will take a minute or two of stirring but it will dissolve. Soak the gelatine in 80ml cold water for 5 mins. I will try this in the future. This is the best way to ensure you get a perfect, flawless surface. Place rack on tray – Set the rack with the cake on a tray to catch the excess glaze drips; 3. You pour the glaze on while it’s warm and it sets on to pof the cake. I honestly think this one may not be the best for that idea is it will get stuck in the glaze. Any revised recipe to make different color? Made from only a handful of ingredients and no special equipment, if you’ve ever wanted to make a dessert to impress this is it! I manage this on my own, but it’s easier if you get a helping hand! Boil – Bring to boil to dissolve the sugar, then take it straight off the stove; 4. I had quite a bit of glaze left over – nearly a cup and it was perfect as a Lamington coating to some frozen sponge cubes I had from last time I made lamingtons (i ran out of coconut). Stir GENTLY – Gently stir to dissolve the gelatine lump. The most impressive part is how you moved the cake. But the mousse would need to be hard chilled overnight. Mix – it will set into a thick paste. Whisk together the flour, baking powder and salt in a bowl. Mirror glaze actually isn’t hard to do if you follow some key tips that will ensure success, even if you’re a first timer. – Nagi x. Hungry for more? Sprinkle your gelatin over the cold water and let bloom for 5 minutes. Strain – Slowly strain the liquid into a bowl, positioning the strainer such that you minimise the distance the liquid falls from the saucepan into the strainer, and also from the base of the strainer into the bowl. My boys are at the stage where they simply inhale food to feel full. Hi tin, I just made your Chocolate Mirror Glaze Cake and it was fantastic! Make one slice into the cake. Some recipes use melted chocolate and condensed milk, but they aren’t as nice to eat. 1 leaf = approx 1,5 gram. Looking for Mirror Glaze Dark Chocolate Cake in Pune? Pull wedge out and marvel at the perfect layers before continuing to cut more slices! Cover & cool – Cover the mirror glaze with cling wrap, pressing so it touches the surface to prevent a skin forming. No special equipment required – just a meat thermometer and strainer. Pour the glaze over the cake, then let it stand to set before transferring to a cake stand. I know that’s an enormous amount of information, but the actual execution of a Mirror Glaze is not that hard. It calls for patience above all else (you will read the words “cool” and “fridge” a lot! I found the next day while slicing the cake the glaze peel off like a skin, it is due to the age of the gelatin as mine was bit near the expiry date? N x. Hi Nagi, I want to use your glaze recipe for my orange chocolate cake. Mirror Glazes take 5 to 10 minutes to set. I’m so glad you enjoyed it though!! That might sound slightly unappealing but when executed properly, it functions as a very, very thin layer of soft jelly encasing a frosting or mousse of some sort underneath. And no, they’re not there for the purpose of covering a million imperfections 😂. For me personally, this has been the single most well received cake by friends and family in the 6 years since I started this website. Can’t wait to try this! Strain into jug – Once it reaches the target temperature, strain it into a jug ready for pouring over the cake. Invert the second cake layer over top of the frosting layer. What’s New. The glazed cake can remain on the counter if the room temperature is 22°F/72°F or lower (mirror glaze melts when too warm). Frosting recipes should provide that information! You don’t need a fancy candy thermometer. Here’s a little preview of the technique: Piping the frosting on each layer and on the sides then spreading is the most efficient and effective way (another handy pâtissier technique I recently learned! Bloom gelatine – put a small amount of water in a small bowl then sprinkle gelatine over. You can start and stop pours and it will still end up smooth, though you will get the most flawless finish if you can do it in one motion. You want a steady pouring stream so you get a curtain of chocolate coating the sides of the cake rather than piddly little drips! I’m dying to try it for a dinner party this week, but is there a vegetarian alternative to the gelatin that works with this recipe? I’ll try it out this weekend. Mirror Cakes don’t even need refrigeration as long as it’s cool – the glaze melts in warm temperatures above around 25°C/ 77°C. So transfer the cake to a rack before it sets otherwise you’ll get little drags on the edge of the base where the you pick it up (the glaze sticks to the rack). If you need coat a patch you missed on the side, just pour down the edge of the cake only, to minimise risk of faint “puddle” lines on the top of the cake. The glaze itself is very thin, maybe a millimeter thick or so. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Pipe half the orange batter into the center of the red batter in the first pan, then repeat with the remaining orange batter in the second pan, tapping the pans gently as needed to level out the batter. Mirror Cake Recipe Ingredients 1½ Cups / 300g Granulated Sugar Sugar sweetens the glaze while also helping create the mirror reflection. I think I used a small whisk and realized the instructions said not to use a whisk….lol…..it came out great still. Inactive cooling time includes time to cool, , unsweetened, sifted (preferably dutch processed, Note 5). Beat in the eggs one at a time, scraping down the bowl as needed. You don’t need any specialty ingredients or patisserie equipment – just a meat thermometer and strainer! 1. Oh I’m anxious pouring the glaze (it’s 36deg at the moment). Hence a fluffy meringue frosting, say, is no good. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are … See notes for storage. Make your own mirror glaze cake. The no-condensed milk recipe I present here was taught to me by a professional pastry chef who has worked in some of the finest restaurants in Sydney. Ensure the glaze is at 30°C/86° so it spreads smoothly for a thin, flawless finish. The remnants would be for another time (or crumbled over ice cream at some point). However, this only works if you’re making large enough batches of glaze so the blender head is completely submerged. But was wondering if you tried it before. More on alternative Mirror Glazes below. 4. Spread a small amount of Buttercream Frosting onto an 8-inch cake board. However, a buttercream frosting or chocolate ganache is perfect. Smooth frosting or ganache finish on cakes, 1. How to achieve the perfect thickness and temperature so that when you pour it, it’s not too thin or thick, and doesn’t melt the ganache. that literally dissolves in your mouth. 3 sticks (12 ounces) unsalted butter, at room temperature, Red, orange, yellow, green, blue and purple gel food coloring, as needed, 2 recipes Buttercream Frosting, recipe follows, 2 sticks (8 ounces) unsalted butter, at room temperature, 2 1/4 teaspoons unflavored powdered gelatin, 1 cup good-quality white chocolate disks or chopped white chocolate, Assorted colors of gel food coloring, as desired. It’s much easier than you think. It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) Hence the beauty of homemade – so we can make it properly! Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely. In a nutshell, here is how to glaze a Mirror Cake: A flat, even cake surface is essential for beautiful smooth, flawless mirror glazes because the shiny nature of the glaze makes bumps and moulds highly visible. Then trim cake to make it level and frost cake with chocolate ganache so it's smooth and level (follow the tutorial in this post: After the ganache is smooth and level, refrigerate for at least 1 hour before coating with Mirror Glaze. Tidying up blemishes is a useful trick to have up your sleeve with Mirror Glazed Cakes because although we are after all seeking perfection here, life doesn’t always go to plan. Don’t hesitate or do a thin stream. Not once, but twice! beautiful. Also, the final strain of the Mirror Glaze into the pouring jug will strain out any nasty bubbles. Hi Vale! It’ll just be a short 2 layer cake. It will not crust over like typical glazes (eg. It seems my glaze did not yield as much as yours ,my cake was an 8″. Note that there are some lengthy chilling periods involved in this recipe, … Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Gelatine is what makes Mirror Glaze shiny. It looks beautiful! Let's decorate and have fun. TOP TIP: Try to do it in one motion – that is, once you start pouring, don’t stop until all the sides are covered. I hope there’s a way I can send a photo of how my cake looks like. It’s inevitable, no matter how gently you stir them. And none of my Beef Pho either!! I was planning to make this on Christmas Eve coz we will be hosting the dinner for our relatives. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. A mirror glaze is a way to glaze a cake that produces a highly reflective surface. Making a mirror glaze is very easy IF you follow a few key tips that make all the difference between success and lumpy failure: I’ve made all these mistakes, so you don’t have to! Reduce the mixer … Checklist before you start pouring to ensure you nail it! Whisk together the flour, baking powder and salt in a bowl. Make sure the frosting on your cake is smooth and refrigerated for about 2 hours before applying the mirror glaze. See next section for how to transfer the cake. But what does matter are “hills” and dents. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand … Frosting is required to make the surface level and smooth for a flawless mirror finish. This is now the most exciting part of … 4. Pour in the bloomed gelatin, and whisk until the gelatin is … I followed all your directions, the only thing I got a little problem with is transferring the glazed cake, but I’m glad I did it! For a single cake, you’d need to use a milkshake container or large mason jar, then transfer into a saucepan. Transfer before it sets! Place 2 … Version History. Tag me on Instagram at. Galaxy Mirror Glaze. The Mirror Glaze will remain shiny and sparkly for days – unlike ones made with condensed milk which lose their shine after a day or so. This makes sure that your frosting isn't melting away while glazing the cake. And here’s some final words of encouragement I have to offer: So what if it’s not perfect?? The purpose of this step is to remove any residual bubbles, any little bits of skin that formed while cooling, and any gelatine lumps that may have formed if it wasn’t properly dissolved. It’s worth mentioning that the Mirror Glaze itself can be made ahead and refrigerated for up to a week or even frozen. How to mirror glaze a cake? Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. Press question mark to learn the rest of the keyboard shortcuts. The glaze didn’t sink in and formed a good skin with the coconut stuck really well. Is there a way to make this dairy free? Hey Nagi! Hi, To preserve the flawless, shiny glaze, avoid touching the mirror glaze once it has been poured. Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full. Made with a simple mixture of cocoa, cream, sugar, water and gelatine, it’s used to make Mirror Cakes like this elegant Chocolate Glazed Mirror Cake with layers of chocolate cake and chocolate ganache. Moved the cake with your recipe the liquid falls so you minimise the distance the falls. The recipe of the cake board bottom-side up shiny mirror glaze once it reaches 30°C / 86°F leave. To medium high and mix until smooth the straining process then invert the second cake layer over top a! 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