Mirror Glaze Tutorial

Mirror Glaze Tutorial


The newest, trendiest way to garnish a cake - the mirror glaze! In my step-by-step video tutorial, I'll show you how you can recreate this amazing finish at home.

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Mirror Glaze Tutorial

Mirror Glaze Tutorial

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38 Responses to Mirror Glaze Tutorial

  1. Joanne August 7, 2016 at 3:48 pm #

    what do you cover the cake with before the glaze, just regular icing ????

    • tatyanaseverydayfood August 8, 2016 at 9:11 am #

      Yes, I used buttercream frosting for this video

    • Vidiya October 22, 2016 at 3:36 am #

      Should I cover the cake with buttercream

      • tatyanaseverydayfood October 22, 2016 at 9:27 am #

        Yes, cover in butter cream, then let the butter cream set in the refrigerator or freezer

    • Orly November 12, 2016 at 8:26 am #

      Csn you pks advice if i can replace the corn syrop with glocose?
      Thank you

      • tatyanaseverydayfood November 12, 2016 at 10:25 am #

        Yes, you can use glucose in place of the corn syrup; they’re very similar 🙂

  2. Jenifer Hagadorn August 16, 2016 at 11:12 am #

    The recipe calls for 4/5 cups of corn syrup . Which is it exactly ? Thks !

    • tatyanaseverydayfood August 17, 2016 at 10:35 am #

      It’s 4/5-ths of a cup, or 200ml if you have ml on your measuring cup.

  3. Nasreen August 23, 2016 at 8:14 am #

    Will this be sufficient for a 10 inch round cake or an 8inch?

  4. Fatema August 26, 2016 at 12:51 pm #


    For how long I can store it in the Refrigerator?
    Do I have to use thermometer to check if it reached you 90 degree?

    Thank for ur lovely recpies ❤

    • tatyanaseverydayfood August 28, 2016 at 10:46 am #

      The glaze can be stored for a while, up to a week I think… You don’t have to use a thermometer, just make sure the glaze has thickened enough that it would just run off the cake

      • Fatema August 28, 2016 at 11:38 am #

        Thanks ❤

  5. Wendy September 6, 2016 at 1:58 am #

    What is corn syrup, can I use an alternative? What do you do with the left over glaze?

    • tatyanaseverydayfood September 6, 2016 at 9:37 am #

      Corn syrup is very similar to glucose; interchangeable in this recipe! Keep the glaze in a glass container, covered with plastic wrap and in the refrigerator

  6. Moira September 29, 2016 at 10:08 pm #

    To cut the cake do I need to heat the knife ,or does it cut ok?

    • tatyanaseverydayfood September 30, 2016 at 9:47 am #

      Allow the mirror glaze to set for at least a few hours before cutting into it. I find that once it’s set, it’s easier to cut. A heated knife would work great, too! 🙂

  7. Claudette September 29, 2016 at 10:25 pm #

    Thank you Tatyana, this looks amazing…I will try for sure

  8. Sarah October 19, 2016 at 1:18 pm #

    Do you have a substitute for sweetened condensed milk? It’s almost impossible to find where i live.

    • tatyanaseverydayfood October 21, 2016 at 12:27 pm #

      I’m so sorry, I don’t know what you could replace it with… Have you tried purchasing it online?

  9. Isai November 5, 2016 at 10:20 pm #

    Hi .can I glaze the cake and leave in the fridge overnight for the next day. Is the glaze effect still ok?

    • tatyanaseverydayfood November 7, 2016 at 5:51 pm #

      Yes, the glaze needs to be refrigerated either way and it will stay glossy :0

  10. Amaal Farouk November 22, 2016 at 11:45 am #

    What the kind of colors used in this glaz gel base of fondant or oil base of chocolate thanks

    • tatyanaseverydayfood November 23, 2016 at 8:51 am #

      I used concentrated gel food coloring; I’m not sure about the chocolate base…

  11. Almira November 29, 2016 at 11:18 pm #

    Can i use agaragar or carageenan instead of gelatin? Thanks.

    • tatyanaseverydayfood November 30, 2016 at 10:44 am #

      I think agar should work with this recipe, too. The only difference is that agar sets at a higher temperature

  12. Linda January 11, 2017 at 5:34 pm #

    Can the baked cake be put into the freezer after it is iced? Or will the icing end up cracking.
    I would like to make ahead for a birthday 1 week from now.

    • tatyanaseverydayfood January 12, 2017 at 11:31 am #

      Hmm, I’m not sure about freezing the cake… I haven’t tried freezing the icing, it might crack. The cake will be fine in the fridge for 3-4 days

  13. Kima January 12, 2017 at 7:51 pm #

    Can I substitute glucose for the corn syrup? If so would I use the same amount of glucose? Thank you

  14. Kacey smith February 4, 2017 at 5:04 pm #

    Where do you get the gelatain

    • tatyanaseverydayfood February 5, 2017 at 11:15 am #

      Most grocery stores will carry the unflavored gelatin right next to jello 🙂

  15. Annah February 8, 2017 at 3:12 am #

    For how long can I put the cake out for display?

    • tatyanaseverydayfood February 8, 2017 at 7:54 pm #

      I do recommend keeping the cake refrigerated but it should be just fine on display for a few hours

  16. Cynthia October 17, 2017 at 7:23 am #

    Is the recipe the same if you are going to use dark chocolate?

  17. Kim March 25, 2018 at 3:55 pm #

    Is it possible to make the mirror glaze without gelatin or agar to avoid the chewy texture? It’s difficult to cut, peels off the cake and I really don’t like the texture in my mouth…

    • tatyanaseverydayfood March 27, 2018 at 9:26 am #

      Hi! I know exactly what you mean! The gelatin is what helps keep the glaze together so I don’t think it will work with out it. If you really want a glaze, you can try using chocolate ganache, same as I use for drip cakes. It can be poured over the entire cake. It won’t be the same but close to 🙂

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