How to Make a Mirror Glaze (video)
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. Find all the ingredients needed below in both grams and standard American measuring cups. This recipe makes a large batch of glaze, perfect for covering a large cake.
My Mirror Glaze Video Tutorial
Watch my YouTube video recipe for step-by-step instructions and watch me make the mirror glaze! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Ingredients for Cake Glaze
Here are the main ingredients you’ll need to make this cake glaze!
- White Chocolate: you can use either chocolate chips or chocolate melts for this recipe. The chocolate helps thicken the glaze.
- Sweetened Condensed Milk: for sweetening the glaze.
- Corn Syrup: this will make the glaze extra shiny and glossy.
- Unflavored Gelatin: for setting the glaze. Agar gelatin will also work well but it will set at a warmer temperature.
- Food Coloring: use concentrated food coloring for best results.
What cake can I use for a mirror glaze?
This glaze can be used on most mousse cakes and cheesecakes, as long as the top and sides are smooth and free of bumps and lumps; otherwise, the glaze will not set smoothly. If you want to use this recipe for a regular cake, first cover the cake with a crumb coating of buttercream frosting. Make the frosting as smooth as possible, then refrigerate the cake for a few hours or overnight.
This glaze works best if poured over a chilled cake; it will set faster and not run off the sides. I recommend placing your cheesecake or mousse cake into the freezer for 30 minutes, then pour the glaze over.
How to Make a Mirror Glaze
Here’s how to make and use a mirror glaze! It’s easy to do and looks so impressive!
- Prepare your cake ahead of time and keep refrigerated. A well chilled cake works best since it will set the glaze quickly. Place the cake onto a cardboard cake round, then onto a glass or small bowl and onto a baking sheet to catch all the excess glaze.
- Combine the unflavored gelatin and 3/4 cup cold water in a small bowl. Stir to combine and set aside to allow the gelatin to bloom.
- Combine the sweetened condensed milk, white chocolate and 1 teaspoon white food coloring in a tall, heat-resistant container; set aside.
- In a small saucepan, combine the remaining 200ml water, corn syrup and sugar. Stir to combine, then heat over medium heat and bring to a simmer. Simmer for 2 to 3 minutes, then add the bloomed gelatin. Cook for an additional minute or until gelatin is completely dissolved. Pour the hot syrup over the white chocolate and sweetened condensed milk.
- Allow the mixture to stand for a few minutes, then using a stick blender, blend the mixture together until smooth. Cover the container with plastic wrap, touching the glaze to prevent a film from forming. Place the glaze into the refrigerator and allow it to cool to 85-90F. Stir oven to prevent clumps from forming. If any clumps form, blend again until smooth. At 85F, the glaze will be thick and ribbon off of a spatula.
- Once glaze has cooled, add desired food coloring and stir. Pour the glaze over the prepared cake. I like to do a double coat of the glaze. Transfer the cake into the refrigerator for the glaze to set quickly, about 5 minutes. Then use a flat spatula to remove any excess glaze dripping from the bottom of the cake. Use a cake lifter to transfer the cake onto a cake stand.
- Keep glazed cake refrigerated. The glaze will melt and run in a warm room.
How does the mirror glaze taste?
I get lots of questions regarding the TASTE of this glaze. Since it’s made with white chocolate, it tastes like white chocolate jello! It’s not a bad taste and it also won’t compete with the flavor of your cake. This recipe will also work with dark chocolate! Make sure to refrigerate the glazed cake for a few hours for easier cutting.
Share it on Pinterest!
More Recipes!
Enjoyed this mirror glaze decorating tutorial? Check out some of my other recipes you’re sure to enjoy!
- I use this mirror glaze for my ‘No-Bake Grape Cheesecake’ recipe!
- I also love my ‘Chocolate Ganache’ chocolate glaze for cakes and cheesecakes!
Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This simple immersion blender will work perfectly for this recipe!
- A set of nesting glass mixing bowls is a must for food prep.
- These off-set spatulas are perfect for decorating cakes and spreading glaze.
How to Make a Mirror Glaze (video)
Ingredients
- 3 tablespoons unflavored gelatin
- 3/4 cup cold water
- 2/3 cup sweetened condensed milk
- 1 1/4 cups white granulated sugar
- 4/5 cup light corn syrup
- 1 3/4 cup white chocolate
- 4/5 cup water
- concentrated gel food coloring
- white food coloring
- edible gold dust, optional
Instructions
- Prepare your cake ahead of time and keep refrigerated. Place the cake onto a cardboard cake round, then onto a glass or small bowl and onto a baking sheet to catch all the excess glaze.
- Combine the unflavored gelatin and 3/4 cup cold water in a small bowl. Stir to combine and set aside to allow the gelatin to bloom.
- Combine the sweetened condensed milk, white chocolate and 1 teaspoon white food coloring in a tall, heat-resistant container; set aside.
- In a small saucepan, combine the remaining 200ml water, corn syrup and sugar. Stir to combine, then heat over medium heat and bring to a simmer. Simmer for 2 to 3 minutes, then add the bloomed gelatin. Cook for an additional minute or until gelatin is completely dissolved. Pour the hot syrup over the white chocolate and sweetened condensed milk.
- Allow the mixture to stand for a few minutes, then using a stick blender, blend the mixture together until smooth. Cover the container with plastic wrap, touching the glaze to prevent a film from forming. Place the glaze into the refrigerator and allow it to cool to 85-90F. Stir oven to prevent clumps from forming. If any clumps form, blend again until smooth. At 85F, the glaze will be thick and ribbon off of a spatula.
- Once glaze has cooled, add desired food coloring and stir. Pour the glaze over the prepared cake. I like to do a double coat of the glaze. Transfer the cake into the refrigerator for the glaze to set quickly, about 5 minutes. Then use a flat spatula to remove any excess glaze dripping from the bottom of the cake. Use a cake lifter to transfer the cake onto a cake stand.
- Keep glazed cake refrigerated. The glaze will melt and run in a warm room.
Hi
Are corn syrup, glucose syrup and golden syrup the same?
Are they interchangeable in this mirror glaze recipe?
Yes, same thing! 🙂 You can interchange them in this recipe
Hi Tatyana,
What kind of cake would be best suited for a mirror glaze. Thank you.
Regards
From my experience, this works best over mousse cakes, or even ice cream cakes. Any cake can work as long as you smooth the sides down and make sure that they are super even. Once the glaze settles, it really shows any imperfections.
Is it work with cake that frosting with butter cream?
Yes, just make sure to smooth the buttercream and let it set in the refrigerator before adding the glaze!
HI if we have left over glaze and want to use it over another cake, can the glaze be stored for a day?
Hi Tatyana,
Do you have another alternative to mixing if we don’t have a stick blender?
And where did you find the white powder food color? I have looked everywhere and can’t seem to find it.
Thanks!
Michaela
A regular blender or food processor will also work; you just want a smooth mixture. Try craft stores like Michael’s or you can also buy it online here: https://www.amazon.com/Americolor-Paste-Color-75-Ounce-Bright/dp/B000MSZTQA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1474909641&sr=1-1&keywords=white+food+coloring
Hey Tatiana … I made my glaze but it didn’t stick to the cake sides . It dripped all down . The top was great. Do you know what I could possibly did wrong ?
Oh, no! Was your cake chilled? The glaze sticks better if the cake is nice and cold, that way the gelatin sets almost instantly without dripping down the sides. And, it’s okay to pour the glaze over a few times 🙂
Can I substitute some of the gelatin with agar agar? It’s gonna be at room temp for a couple hours and I don’t want it to melt
It should be just fine at room temperature for a few hours. If you still want to use agar, that should be okay although agar sets at a pretty high temperature so it might set too quickly.
Hi Tatyana,
I by accident didn’t use condensed milk I used skimmed milk what do I do now?
Oh, no 🙁 I don’t think it’s going to turn out. Hope you were able to make a second batch