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How to make your own stunning mirror cakes

May 20, 2018

In 2017 mirror cakes swept the world.  In the patisserie world they had been around for a while but as people because more and more obsessed with the colourful and shiny desserts they morphed.  

Traditionally they were used to cover mousse cakes (called entreme), petite gateaux and tarts. Now people are using them to cover all manner of cake and dessert.  Or even as a garnish - such as the drip on a drip cake.

 

The most fabulous things about mirror glaze - other than that SHINE - is that it is so easy to colour.  It holds vibrant colour well and is just as effective for pastels. Different colours can be mixed together for a marble or striped effect.  Mirror glaze is so versatile!

 

Mirror glaze was used here as the drip on part of a cake (left) and to cover mousse shaped as ice creams (right)

I'm working on a video so you can see the steps but for those of you who like to get going I've added a recipe below.

 

Ingredients

  • 11g gold gelatine (5.5 sheets)

  • 150g caster sugar

  • 80g water

  • 150g glucose

  • 150g chocolate (see note)

  • 100g sweetened condensed milk

 

Method

  • Soak gelatine in iced water until softened, squeeze out excess water and put aside

  • Combine the water, sugar and glucose in a pan, bring to boil, stir in bloomed gelatine

  • Add chocolate and condensed milk to a jug or bowl.  Pour hot mixture over.  Allow to sit for a couple of minutes for chocolate to soften.

  • Emulsify with a stick blender

  • Add desired colour, mix with stick blender

  • Allow to cool to 35℃ - now it is ready to use!

  • Pour the glaze over the prepared cake allowing gravity to pull it down the sides.

What else do you need

  • A cake that has been covered in buttercream, ganache or mousse.  This should be smooth and frozen

OR

  • Frozen mousse dome or your chosen shape

 

Important things to know

There are a few key points to make your mirror cake (tart or what ever you choose) a success.  

  • When boiling the sugar, water and glucose, only let it get to 103 ℃ otherwise the final glaze will be sticky

  • Pour the glaze at 35 ℃.  Hotter and it will melt the layers underneath, cooler and it will be a clumpy mess.

  • Pour the glaze over a frozen cake.  This helps the glaze set and stick quickly.  Then leave the whole thing to defrost in the fridge

  • You can use white, milk or dark chocolate - depending on the colour and flavour your are after.  Use white for bright colours and dark chocolate for black.

 

Here mirror glaze was used to cover a small mousse dome which was then placed on top of a tart.  It gives another flavour to the tart and a gorgeous colour option

 

 

 

 

 

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