I’m sure you’ve seen them by now. Those cake finishes that should be on a wall for you to look at yourself in. Super-glossy, bright colors, almost too pretty to eat. (Almost. Nothing is ever too pretty to actually eat.)
After plenty of painstaking hours testing recipes and half-assed finishes, I finally mastered the shimmering sweet skill. Keep reading to find out how you can make your own mirror glaze finish for your cakes and desserts. It’s actually not all that tough, after all.
You can use this glazing technique on just about anything, but it certainly works best for cakes in the entremet category. Entremets are French cakes that are traditionally multi-layered and covered in a mousse mixture. It’s really pretty simple. You bake a cake, toss it into a mold that is a bit larger than the cake, cover it with mousse and pop it in the fridge and have yourself a couple drinks to celebrate. The next day, you glaze it and have another drink since you made something so pretty to impress that other baker in the office that thinks she just won the Great British Bake Off. You’ve earned it.
These mousse-covered cakes leave the perfect silky texture to leave a flawless finish. You could also give this a go on a regular ol’ cake with a solid crumb coat of buttercream. Just be sure that you chill it well before glazing.
Check out the recipe below for details on how to create that lovely shine.
- 15g gelatin powder (2 packets of traditional US packaged gelatin)
- 80g cold water (1/3 cup)
- 100g water (1/3 cup + 1½ tablespoons)
- 200g sugar (slightly under 1 cup white granulated sugar)
- 200g glucose or corn syrup (2/3 cup) (I prefer to use pure glucose, which has less water)
- 150g (1/2 cup) sweetened condensed milk
- 200g chocolate (1¼ cup chopped or chips) (I prefer to use white chocolate for this, but you can use either - it must be REAL chocolate, not melts or oil-based)
- food coloring (I prefer the gel here)
- Make the cake. If using a traditional buttercream, leave a thin, very cleanly done crumbcoat. For best results, freeze cake. Entremet or mousse cakes are best.
- Note: Your best results will be had by using a kitchen scale. Baking is all about precision!
- Bloom gelatin in the cold water. Allow to sit.
- Boil water, sugar, glucose in a saucepan over medium heat until fully dissolved.
- Remove from heat and add in gelatin.
- Add the condensed milk to the mixture.
- Pour entire warm mixture over chocolate. Allow to sit for 5 minutes.
- For best results, use an immersion blender to combine until perfectly smooth and shiny.
- Alternatively, you can stir carefully.
- Check the temperature of the mix. Use when the temperature reaches 32C/90F. This is important to not get to correct texture and pour. It may take a while to cool. Stir carefully while waiting. I like this thermometer for this.
- When ready to glaze the cake, cover a surface or rimmed baking sheet with plastic wrap for easy cleanup. I use a large glass to place the cake (keeping the bottom of a spring form pan or small plate on the bottom of the cake) above the pan. You want to be able to pour and have the excess run off.
- You can color the glaze in individual containers with gel food coloring. Have all of your colors ready and at 90-95F before starting. They will maintain temperature for a decent amount of time, but you will want to work quickly.
- To get a gradient or different color design, pour the base color completely around the top of the cake. Use plenty to cover all spots. Immediately pour other colors.
- To finish, take a long offset spatula and hold it perfectly level to the top. Swipe the spatula across the top, just barely above the cake level to remove excess. This will leave your finish looking flat and perfect.
- Allow to sit before moving cake.
- Rest to set. You may refrigerate before serving.
- Find more recipe on SouthernFATTY.com