WATCH: How to Make a Mirror Glaze for Cakes
Make a mirror cake glaze that is shining, shimmering, and splendid!
Have you ever seen one of those fancy-looking, super shiny, too-pretty-eat mousse cakes in your favorite hotel buffet, patisserie, or bakery? You can make your own homemade mousse cakes look just like them! This glaze is called a mirror glaze for it’s smooth, shiny effect—and brought to you by the Filipino pastry chef behind Workshop, Le Petit Souffle, and Scout’s Honor, Miko Aspiras!
6 tablespoons plus 2 teaspoons glucose
1/3 cup water
¼ cup plus 1 tablespoon condensed milk
¾ cup white chocolate couverture, chopped
In a sauce pot under low heat, simmer glucose, water, and condensed milk. Once it all comes together, take it off the heat immediately. Do not let the mixture boil.
Place white chocolate in a bowl, pour in hot liquid mix, and stir until chocolate is completely dissolved.
Pass the mixture through a sieve or strainer.
Place a quarter of the mixture into a separate bowl and set aside. Use pink gel food coloring to color the rest of the glaze. Keep the glaze’s temperature at 37 to 40°C.
Place your frozen cake on a wire rick over a baking tray. Pour the pink glaze onto the frozen cake, covering the top and sides of the cake. Pour the white glaze over the pink glaze to create a marbled effect.
Let the excess glaze drip, and place the cake inside the chiller to let the glaze set.
Chef Miko’s mirror glazing tips for success:
Make sure the cake or mousse is totally frozen solid before glazing.
The ideal temperature of the glaze is 37- 40°C, or a tad hotter than your body temperature.
Let the excess glaze drip, then place the cake inside the chiller to set the glaze and for the frozen cake to thaw out at least 2 hours before serving.