Marble Mirror Glaze

Gelatin this is what helps the mirror glaze stick to the cake.

Marble mirror glaze.

It is pretty sticky stuff. 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. White chocolate mirror glaze or glaçage miroir is a technique for decorating cakes that right now is becoming increasingly popular i guess this isn t surprising the marble patterns created are very varied colourful and quite beautiful. 2 big bowls and 3 small bowls.

Mirror glaze cakes have taken the internet by storm and i decided it was about time that i try making one. Ingredients and substitutes mirror glaze. Whisk together the gelatin and 3 tablespoons water in a small bowl. I like to rest the cake on a small cake pan or a wide and short glass.

You did a great job so far. Basically the base glaze itself is the same but there is another layer of coloured glaze added on top. Master the marble effect mirror glaze. It s sweet but not too sweet and the flavors meld well with the cake and fillings.

Mirror glaze is made from sweetened condensed milk a little chocolate water and gelatin and sometimes flavorings and colors. I also used black pearl dust. Mirror glaze has a nice taste. Set aside to bloom.

Begin pouring the onto the center of the cake then slowly work your way out to the edges. You will rock the mirror glaze too. Strain and divide mirror glaze in 5 bowls. So yes a critical element.

Boil the water sugar and condensed milk in a pot for 1 minute then remove from heat. Black navy blue aztec blue purple pink white. If you can t find glucose yo u can use light corn syrup as well. For the mirror glaze i used the following colors.

Bring to a. Although the traditional mirror glaze recipe inv. Mirror glaze sets because of the gelatin but not hard. Pouring the mirror glaze over the cake.

Combine the granulated sugar corn syrup and 1 3 cup water in a medium saucepan. Use a good quality non flavored gelatin for the best results. Glucose this helps prevent the mixture from crystallizing.