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 of 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.
Raspberry Lemon White Chocolate Entremet Glazed Cake
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.
Frequently Asked Questions & Answers
- Can I use this technique on a regular frosted cake?
- Yes! Well, sort of. You can certainly glaze just about any dessert with this recipe. You will still want to freeze the cake for best results, and know that every single bump will show through. You may end up with a finished surface that isn’t quite as smooth as a mousse/entremet cake. Fondant finish, smoothed completely, will work well.
- My mix was too thin and ran off of the cake! Why did you sell me this horrible recipe?!
- This could be the result of a few things. When it comes to chocolate and pastry skills, precision in following the instructions to the letter is critical. Most of the poor results I have had sent to me so far have been found to be the fault of not using a candy thermometer to the instructed temperatures or are from not checking the chocolate to be sure it is true chocolate. Real chocolate will contain cocoa butter in the ingredients list. Preferably without any added oils (palm oil, coconut oil, etc.). Greta quality ingredients are expensive, but worth the result.
- What is glucose syrup? Can I use something else?
- This is a bit tricky. All corn syrup is glucose-based, but not all glucose syrup is corn syrup. Glucose (click to find on Amazon) syrup is great for candy-making and pastry products. I prefer to use it in it’s pure form, but for most applications, you can swap it out for corn syrup. In this case, you can swap it out without any issues.
- Can I use regular chocolate instead of white chocolate?
- Sure! But only if you send me a piece of your cake.
- What chocolate do you recommend?
- Using great quality REAL chocolate (see too thin above) will elevate your bakes to a new level. If you are going to put in this much effort, you might as well spend another few dollars and do it right. I typically use Callebaut, Valrhona, Guittard, or Ghirardelli for pastry projects. Many of these you can find on Amazon. Some you can find in chips at your grocery. Be sure to check the ingredients list to be sure you are buying real chocolate (cocoa butter listed without palm or other oils).
- Can I make the glaze ahead of time to use later?
- Absolutely! I actually like to make larger batches to use for later. Keep it in an airtight container, chilled until use. Before using, be sure you SLOWLY warm back to the necessary temperature to glaze. Be careful to not overheat.
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.
- Enjoy!
- Find more recipe on SouthernFATTY.com
Wondering what colors you used for the glaze because they’re literally perfect for the Moana cake I’m making for my daughter’s birthday 🙂
I used colors from the AmeriColor gel 12-pack kit. It’s been a hot minute, but I believe I used the Sky Blue for the base, followed by the Royal Blue for the center lines, and the Violet for the purple side before pushing the offset spatula across in the direction of the darker side. Good luck! Let me know how it goes.
I follow the recepie exactly and it came Wonderful.!! Love it, love it.!!
Happy to hear it!
Can I do a mirror glaze on a cake topped with whipped cream, or would it melt the cream?
I think it will depend…. It you freeze it like you should with other finishes, it may work. If it is just straight whipped cream, I wouldn’t risk all the work to then ruin it. If you are stuck on using whipped cream to finish the cake, I would recommend maybe doing 1/2 whipped cream and 1/2 regular frosting. Or try a stabilized whipped cream (Google that and it will show you what it is — whipped cream with gelatin added, basically). Good luck! Let me know how it goes.
Thanks so much for this recipe. I was thrilled with the result!
Happy to hear! Thanks for commenting.
-Phillip
Hi Phillip,
I loved your recipe..just cant wait to try it on my own..Also the various comments you made on the visitor’s queries would also be useful while i try my hands on this mirror glaze. Just a small query , can i do this with regular muffins as well?
Muffins? Hmmm… You can glaze anything, but if the exterior of whatever you put it on isn’t perfectly smooth, you will see every bump. If that’s ok with you, sure.
Is there a way to replace either the white chocolate, sugar, or condensed milk with something to lower the sugar content in the glaze?
I would not recommend swapping the chocolate out with anything. It is pretty critical to the texture of the glaze. Same with the sugar, unfortunately. I do believe other pastry chefs have swapped the milk for coconut milk, etc., but haven’t tried it myself for an absolute answer.
Could I use evaporated milk instead of condensed milk? Also, could I use a sweetener like Splenda instead of sugar? I am trying to minimize the sugar content since I am making the cake for someone with diabetes.
I have tried this mirror glaze a few times and each attempt after a few hours the shine goes away…any suggestions or thoughts? Thank you for your help.
Hmmmm… that is odd. Are you using a thermometer? Real chocolate (cocoa butter is very important to getting the right look). Typically the shine is from the gelatin. Did you by chance freeze the cake after it was made? That will cause the shine to disappear. It has to only be chilled, not frozen after.
I’ve used the ghirardelli white chocolate and cooled to
90 degree F. Poured over a frozen for two hour buttercream standard cake so I’m lost as to why I can’t get the shine right. When I first pour the mirror glaze it’s perfect but I either leave it out to be served or just place in fridge until ready to serve and that’s when the shine goes away. I’ve tried it with a tad extra gelatin incase humidity here was affecting it, but once that fully cooled it was pretty much like a gummie bear glaze which all the kids loved. I appreciate being able to pick your mind on this.
can you adhere fondant decorations to glaze cakes? I hate cakes covered in fondant but want to make some extra decorations. If so is there a “best” attachment method?
Kind Regards
I haven’t tried, but don’t see why you couldn’t. Just know that the glaze ends up setting and stays quite sticky. Be cautious placing any decorations, because you wont be able to move them without messing up the finish. Good luck! Let me know how it goes.
I am wanting to make a batman cake for a birthday with black glaze and then somehow add a yellow or silver symbol to the top. Any ideas? I believe I saw someone do this by making a fondant decoration to place on top, but i was hoping for the type of effect you can get from a stencil and powdered sugar(if i can figure out a powder item that is bright yellow or silver). I guess I want a painted on type look that is flat instead of sitting there. With everyone mentioning the stickiness, I am worried about laying a stencil on top to apply anything.
I just discovered a gold luster dust…would that work with a stencil or would it not look okay dusted on?
I think luster dust would look GREAT, but be sure it is applied after the glaze is set. Be cautious about the stencil. It will stick to the glaze, even when set. I would hover it over the cake instead of placing it on it directly.
Will the cake get a firm crust on it
Sorta… It ends up kinda like Jello. It won’t be hard, and will stay slightly sticky with a thick layer. It’s an interesting finish. You can certainly decorate it, but you will want to avoid trying to spread much on it.
Hi
Can I use beef gelatin instead ?
Absolutely! Gelatin is gelatin when it comes to this application. My favorite to use is THIS one.
I made it for the first time today. Never tasted a mirror glaze cake before so I have no idea is it that sticky. The glaze looks okay but it’s too thin and didn’t cover the whole cake.
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Great shine! The glaze will definitely stay sticky, but should firm up quite well. Did you use a thermometer to check the temps?
Just curious if this glaze would hold up in heat and humidity? I am making a cake for a wedding that is out doors in southern Louisiana.
Probably depends on how hot and how humid. I make this during summer in Nashville, but would worry a bit if it would be in the sun or out in the 80s, etc. It will certainly melt at the higher end of that.
Hi! So i made the glaze for a cake yesterday. I followed the recipe, both in temperature and weighing everything with a digital scale, but my glaze turned out really sticky? I froze the cake before i applied it – though i covered it in raspberry jam instead of mousse, as i forgot to buy an ingredient, and didn’t mind if the red showed through. (Obviously it didn’t get the smooth finish you got, but i was prepared for that). But the excess that ran off was just as sticky as what stuck to the cake so i don’t think that the jam is why.
when i went to smooth the layer over with a spatula, it stuck to it, making holes that literally looked like peeled latex, and even though i chilled it for almost two hours it didn’t set?
I used glucose and made sure the white chocolate was cocoa-based. I did use gelatin sheets instead of powder though, do you think that could be it? I used the mixture at 32C, but i’m thinking maybe i should’ve mixed it with the colors I’d prepared while it was warmer, instead of stirring it in after it was at the right temp?
Other than that though I really like the recipe!!!
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Beautifully done! — Mirror glaze is going to be very sticky, even when set, by nature (because of the gelatin). Unfortunately, you really can’t use a spatula with this, and have to rely on the cake finish being perfectly smooth to get a great look. I generally use gelatin sheets (actually prefer them), so I don’t think that had anything to do with it. It looks like you did it just right, but just had a few bumps with finishing.
Cheers!
Hello! I made a mirror glaze today for the first time ever using your recipe and it was perfect! Originally I wanted it black for my Oreo cake, it didn’t come out that way I guess due to the white chocolate and/or the buttercream showing through… But I love it more the way it turned out! Very fitting for Oreos! Thank you for your recipe, I’m looking forward to having fun with colours next time! 🙂
Attachment
Love it! You need to swap the white chocolate out for regular chocolate if you want it to stay dark . I think it looks great!
Do you think adding some of that sugar pixie dust to the icing would make it sparkle or do you think that would mess it up?
I think you could probably mix in some luster dust, it would work. I would be cautious with adding sugar ingredients. Maybe split off a bit on the side to test first? I would add it in during the 90 degree hold. If it is actual sugar, it probably won’t melt and you may have to try an alternative luster.
Wonderfully helpful comments and tips, many thanks Phillip! What is your foolproof way to lift the finished cake off the ringform base and transfer it to a cake stand?
Excellent question! Generally, I use a cardboard cake base. I also almost always add a circle of parchment on the very bottom of all of my cakes when I am preparing the pan to start.
Can you use candy melts instead of chocolate ???
You can try… I think it may work out. I haven’t tried, as I much prefer working with real chocolate for texture and flavor.
Hi,
Can the gelatin be replaced with agar agar powder? Also is there a way to make the glaze with dairy free chocolate and omit or replace the condensed milk with something else that’s not dairy?
Thanks.
Hmmm… I’m not sure if you could swap it out. I know that agar is much more firm, and typically used at only 1 part for what would normally be 8 parts gelatin. You should certainly give it a try in a small batch and see.
I don’t have experience with dairy-free chocolate, but as long as you have real cocoa butter in the chocolate, I would think it would work well.
i know sweetened condensed coconut milk exists. i’m not sure how it behaves but would assume it could sub easily.
Might work!
Do you need to ice the cake with butter cream icing before the glaze
Absolutely. You can’t really put anything over the glaze. It does gel, but not enough to apply anything heavy to afterwards. You can decorate a bit, but apply a very smooth buttercream, freeze, and then glaze.
Thanks for the recipe! I’ve had a go this morning (6am recipe testing is the best!) The glaze turned out nice and shiny, however it’s a bit thin. The came shows through in some parts on the sides. Any idea what this would be? I did measure everything out.. was thinking perhaps too much water?
Love morning recipe testing! — Glad you were able to get a good shine. Did you use an accurate thermometer to gauge when the glaze was ready? Typically, I have found that this is where most go wrong. If it is too warm (it takes quite a while to cool, amazingly enough), it will run quickly.
So, quick question… Is there something that can be substituted for chocolate? Or does the chocolate have no effect on the taste of the glaze?
Oh! Also, could I pour the glaze over an angel food cake without frosting it or would that mess everything up?
You could try. It might work if it were frozen and baked well on the edges to prevent any soaking in. Alternatively, you can lightly frost the angel food cake and use that for a smooth finish.
The chocolate is quite important for the glaze. It provides stability and gives the correct viscosity. Not sure what you might be able to replace it with…
I tried the mirror glaze with a frozen mousse cake and the top looks great. However it looks like the glaze did not stick to the sides of the cake! It has turned out streaky, with the mousse cake visible in some parts.
Hmmmm…. I would guess the temperature of the glaze might have been off? Did you measure everything with a scale?
https://uploads.disquscdn.com/images/8f3d69bf74062d2a5ab94de8727910eb48babb17f73167b224887c21befabb40.jpg
Hi Phillip, thank you for your recipe! This is my result. I happy for a first try. I was wondering if I can freeze the glaze that I didn’t use.
Thank you once again.
Looks great! Thanks so much for sharing a picture. — I’ve never frozen it, but i have kept it in the fridge for a while.
If you dont mind, what is the best size of cake for this recipe so I can’t have much mixtures left? And is it okay if I use SMBC frosting? Thanks in advance.
This recipe was made for a single layer 8 inch cake with added mousse around it. I was left with quite a bit, so I think it would be fine for a standard 2-3 layer 8-inch.
As the frozen cake is thawing, does it affect the glaze ?
It would depend on the cake type. With the mousse cakes in this example, it works beautifully. For regular flour cakes, it may change things a bit, but should generally be fine.
Is there a way to make this mirror glaze and have it set solid? Say on a cake pop for example? I know as bad as it sounds my brothers girlfriend has seen the big version and wondered if I could make pop versions for the christening as it’s more versatile and saves hassle of cutting such a beautiful piece.
Absolutely. This recipe sets completely once it has time to cool. All mirror glazes are left a bit stick, though. That’s just the nature of the gelatin that gives it the shine. You will need to keep the pops from touching anything. I’ve played around with pops and have had some beautiful results with making a bowl of the glaze and putting spoonfuls of different colors, swirling the pop when you dip it in and then pushing it into some foam to result upright. It will set pretty solid once it rests.
does a cake covered in mirror glaze have to be refrigerated after it is glazed if nothing else has to be refrigerated and how long will it last unrefrigerated? there doesn’t seem to be anything in the glaze that would have to be refrigerated?
It does not have to be refrigerated, but it does take some time to reqlly solidify and set properly otherwise. I usually find that the finish sets in an hour in the fridge well. If you aren’t chilling it before taking it out, I would allow a couple hours at least before serving.
Phillip if I poured the glaze on macaron shells how long could it remain at room temp without issues? This looks awesome and I want to try it but cold Macs are a nogo … they can be stored chilled or frozen but you would want to eat them until they have counter sat and warmed up. Could you please email me the answer
Awwburreee@gmail.com
Thank you!
Once the glaze sets, it is fine at room temp for quite a while. I would make the macaron shells (PS – We have a great guide for them HERE), chill them in an airtight container for a day or so (the shells actually improve with time resting cold like this), and then glaze and let them rest for an hour or so room temp to set the glaze. My only worry is that the 90 degree glaze may damage the shells, but if you have a solid macaron, it might work.
Let me know!
After applying glaze, can cake be frozen until the use? Will keeping the glazed cake in a freezer spoil the look?
It will keep well, but I wouldn’t freeze -after- glazing. I usually put a glazed cake in the refrigerator. It will keep for a few days chilled. Careful covering it, as plastic wrap will stick and ruin the finish. I use a cake carrier.
Thanks!
So glad to hear that!
Hi Phillip, Thanks for recipe! This was first time I make this glaze, however it turned great! I put cake in cake container ant kept it in freezer. After I took it out, glaze looked shiny and mirrory ,same as right after I made it! Glaze is really sticky so you can either put some toothpicks on the side of the cake and cover it with a plastic wrap or simply put the cake in cake container so it does not touch the glaze. Either way glaze looks grate even if you keep it in freezer and it will not freeze or harden or change the colors.
looks great not grate 🙂
So adding gel balls or fondant and mod chocolate accents cannot be used?
You could certainly add accents after the glaze has set. It remains a bit sticky and will certainly hold onto anything you put on top or the sides.
hi!! do you have a recipe for dark chocolate mousse?? 🙂 i need it to cover my cake :/
I haven’t posted my mousse cake recipe yet. If you search for chocolate entremet you’ll find some great ones until then.
Hello! I am stuck on the glazing. I followed the recipe perfectly and used a buttercream frosting. After I started glazing, it turned into a blotchy mess and did not adhere to the frosting. Is the frosting supposed to be frozen or room temperature? I did it while still frozen, which I thought was correct. What did I do wrong?
Frozen works for mousse. I haven’t glazed buttercream, but others here have with success. It should be cold at least. Did you weigh everything? Did you use a thermometer to make sure that the mixture was at 90°?. That’s where most people go wrong
hhhmmm, I am thawing the other cakes now to try the buttercream at room temperature. Yes, I did my best to keep the mixture at 90°, but since I am trying multiple colors, it is difficult. Trying again!
Is the top of the cake flat?
I tried one flat and one rounded. Both were unsuccessful.
Ugh! Hate to hear that. Did you use true chocolate (contains cocoa butter) or possibly just chocolate chips (that may not be actual chocolate)? Gelatin powder or leaf? — If everything was measured properly (gelatin quantity is quite important) and you used real chocolate at temp, I’m not sure why it wouldn’t coat well. I’ve seen buttercream work fairly well for most. I’ll do my best to try and help you get it sorted.
Hi there. 🙂 You say in one of the answers that water is the enemy of chocolate. Is it possible to make a glaze without chocolate? I would love to make it with carrot juice or violet syrup.
The chocolate is really needed to get the right texture and coating. The cocoa butter in the chocolate base helps to give some of the shine. The gelatin is what really kicks the shine up, though. I wouldn’t leave out the chocolate, but I don’t see why you couldn’t swap the water in Step 2 out with an infused syrup or juice to add some extra flavor. If you use the syrup, I would probably do half syrup (maybe even 1/4) and the rest water to cook with the sugar and glucose. Let me know how it goes if you give it a try!
hi! can i used liquid food coloring? 🙂
Soooo…. yes and no. You technically can use liquid coloring with chocolate bases, but you run the risk of it seizing (it contains water – chocolate’s enemy). I would only use a few drops if you want to try it. Take some of the warm chocolate mix to its own bowl, add the coloring (making sure it combines well), and then mix that back into the full bowl. Gel based is really best, though. Especially if you want intense colors that may require a lot of coloring.
thanks!!!!!
Good luck!
Can you use some of the food coloring as a part of the water in step 2 without worrying about the chocolate seizing?
Matthew –
I don’t see why you couldn’t do that. I would just mix it in when you are adding the gelatin, after it has been removed from the heat.
Hi! i really want to do this glaze for a birthday cake, would the glaze serve if i use white chocolate ganache for cover the cake? I’m afraid the ganache could melt. thanks a lot 🙂
I wouldn’t glaze a ganache covered cake. It will definitely melt. You’ll need a smooth fondant or frozen buttercream crumb coat if you aren’t doing the mousse cake (which is the smoothest).
:O jajajaj OMG! even if the ganache is really really cold?? because i don’t know how to make buttercream or a mousse cake! thanks for answer
I guess you could try freezing the ganache covered cake. But the glaze HAS to be at 90 degrees F to work properly. I would test it out before doing a whole cake with it.
thanks for answering! yeah! i’m going to test it out before doing the cake! 😉
I want to know which type of cake requires mirror glaze? Can we do on baked cake?
This is best used on entremet cakes (mousse covered), but regular cakes can be used. Read through the post and I address that exact question. If using a regular flour cake, you will want to flatten the top, put a thin coat of icing, and chill it first.
Can you please show the recipe …….
This recipe is only for the glaze. If you google “mousse entremet cake” you’ll find lots. Good luck!
hello I tried the mirror glaze for the first time tonight. I frosted the cake and then froze it. for some reason the mirror glaze was very thin and runny even though I followed the recipe. the recipe called for 16 ounces of candy melts in my bag was only 12 ounces. I did not let the mirror glaze cool before applying and my mirror glaze came out very transparent. Should the glaze be cool to room temperature before being applied?
The first thing that sounds wrong is the use of candy melts. You need chocolate. Real chocolate, not oil-based products. Melts and many chips, etc. are not actual chocolate. Look for cocoa butter in the ingredients if using chips. The next problem I see is that you said that you did not let the glaze cool. This recipe is very dependent on temperature. Give the steps another look. You have to cool the glaze down to 90 degrees, using a candy thermometer to check. Unfortunately, you have to be quite precise, as chocolate behaves differently at different temperatures. Good luck!
Thank you for your quick response. Yes, most of the YouTube videos never specified choc vs candy melts. After looking back only one said to cool the mixture before applying. Luckily it was a practice cake and I get to eat it! So now I’ll follow your recipe instead. Can I use karo syrup instead of glucose since it still corn syrup?
Candy melts should probably work ok (especially since it’s basically shortening type oil base that might solidify well), but the temp is where it’s at. The temperatures apply because of the chocolate, so I wouldn’t know where to recommend for melts. Eat away! Hah
Phillip, do you think Karo could be used in place of the glucose? I’m a cooke decorator, and I’m trying to find something that will give areas of my cookie a very high shine, without dulling after a couple of days.
Sure. I’ve used light Karo for this several times.
Great! Thank you for your response! One last question, what is the longest you’ve had the glaze sit before serving? I’m curious as to how long the shine generally lasts.
I’ve had (and actually prefer) this recipe on a mousse cake in the fridge for a couple days before serving, and then leftovers for another 2-3 days after with no change. The shine shouldn’t really fade away. Be sure to seal it up well (plastic wrap will stick, FYI – I use a cake carrier for an airtight seal) and you should be good to go.
Perfect. Thank you again! I appreciate it!
How many days can I keep my cake in the fridge once glazed? Thanks in advance.
I’ve kept them for 2-3 days without any issues. If you need it much longer in advance, I would make the cake, freeze it, and glaze it the night before and refrigerate. Let me know how it goes!
Hello. I made this cake but didn’t follow your recipe. I did not use glucose syrup and was short a few ounces on chocolate. I was amazed by the results but it began to show my vanilla mousse frosting which didn’t matter because it gave it more of an marble effect. However I am baking for my baby shower and can’t make this error. Do you think the lack of corn syrup did this. Also, how long do I freeze the cake for (vanilla cake and chocolate cake). How long may I fridge the mirror glaze before use. I have attached a photo. Thanks.
Glad it worked out well for your first go. Unfortunately, I don’t see any photos attached. I assume that you used a regular flour cake? If so, you will not get a smooth finish from a cake that doesn’t have a smooth finish. The glaze is quite transparent with regard to the finish it is applied to. I used a mousse cake for this, placing acetate paper around it to remove once frozen to keep it quite smooth. What you can do for a regular cake is to put a very smooth fondant layer over it all and work it with a fondant smoother for the best results. You can get a decent result with buttercream as a base as well. Apply a crumb coat, freeze and then apply a second thin frosting coat. Freeze and then smooth it before you apply the glaze.
Hope to see it work well!
I used vanilla mousse as a base and it came out incredibly smoothe. I think my lack of corn syrup could have been the issue. I found your recipe after I tried and noticed yours included corn syrup. But overall it looked amazing.
That might make somewhat of a difference. From the pic (thanks!), it looks like your glaze may not have been as thick or cool as it could be for coating. Did you use a thermometer to check that?
I freeze all of my cakes overnight out of convenience, but give it at least a couple hours.
Thermometer read 90 degrees Fahrenheit. Question is could lack of corn syrup had made it less thick?
Definitely will help thicken. Sounds like you’re on the right track to me.
Thanks for all your help. Just trying to nail it because I want this look for my baby shower cake.
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Hi there I have one question
I made a yellow cake and wanted to make this glaze but it came out to liquidy.
What do you think I do wrong?
From what I read around the web, I tried this too and messed up, I’m trying again soon, maybe you did what I did and didn’t let the mixture cool down to settle. I thought once it was done mixing I just added color and poured it on and it just soaked into my cake.
Yup! All about temperature, really. Good luck!
Did you use a thermometer? It can take a while to cool to the proper temperature.
What kind of raspberry and lemon filling did you use? Was it a jam or a real fruit concoction? Also, was it just regular mousse filling?
It was a real fruit raspberry and lemon curd. The mousse was an entremet mousse recipe that I use. I’ll be posting the cake recipe sometime soon.
Hiya, my daughter used your instructions and wanted me to show you the result. We’re very happy with it! Thank you for the recipe!
Hey CJ — That’s great to hear! Would love to see a picture of it if you have it. You can post here or tag us on social media with @southernfatty. Have a great weekend!
I tried this yesterday! Great recipe and directions, I am by no means an experienced baker or cake decorator… but I was more than happy with my end result. My one flaw was, my crumbcoat needed to be thicker as my cake was darker then the white icing and showed through the mirror glaze (I thought the glaze was more opaque). https://uploads.disquscdn.com/images/bac5b2bb9aa083dbc917f4929d62b705d72bb3032a0142739db04f0f9795896a.jpg
Looks great! I’ll definitely add that point to the post. Good tip for people to have. I usually use acetate paper to keep super-smooth sides on my cakes, but fondant may be another option. You could smooth it and chill, followed by the glaze. Thanks for sharing!
I tried this yesterday! Great recipe and directions, I am by no means an experienced baker or cake decorator… but I was more than happy with my end result. My one flaw was, my crumbcoat needed to be thicker as my cake was darker then the white icing and showed through the mirror glaze (I thought the glaze was more opaque).
Does the brand of white chocolate matter?
Sorry for the delay! — It shouldn’t matter. Just be sure it is true white chocolate, as most chips and grocery store chocolate is vegetable oil and not real chocolate. Look for cocoa butter in the ingredients.
What chocolate would you recommend? And where could i find it, preferable in a store. Thank you !
Finding good chocolate in a store can be tough. I use a few different options, but almost always order it. Guittard is great. Callebaut is one I’ve used. Ghirardelli is prob a good option that you can find easily in stores. Just check the labels and make sure that it is real chocolate. The baking bars are a good choice. I usually use white chocolate for this recipe since it holds colors better. Make sure grocery white chocolate shows cocoa butter in the ingredients, not an oil base.
Can you use Wilton icing coloring? Or does the Gel need to be liquid?
Yup. You should be able to use that just fine.
I’d love to have your recipe for the Raspberry Lemon White Chocolate Entremet Glazed Cake. Is that possible?
Happy to do that. I’ll work on getting it posted sometime soon. It’s a winner!
If you subscribe to our newsletter posts, you’ll get it emailed to you when it’s posted.
Cheers–
Phillip
Once it sets is it sticky? How far in advance can it be made? Do I need to do it the day of or can I do it the day before? Do we keep it refrigerated?
It will be sticky, but will eventually dry a bit. It stays sorta like thick jello on the outside. You can and would be better off to make it the day before. Best to keep in the fridge if using the next day or two. Just don’t put anything directly on the cake (like plastic wrap) or it will smudge it. I use an airtight cake container like this one. Good luck! Let us know how it goes.
-Phillip
Thank you. I am going to try this tomorrow I wondered if you tried it with flavored gelatin? If I wanted it flavored could I use flavored or would an oil be better, like LorAnn?
Oops! Missed this one. I would go with oil to flavor, but it may work either way.
Of course it looks nothing like yours, but all in all I am really happy with my first attempt. I used a 1 layer white cake with buttercream. I am not adventurous enough to try a mousse cake. Next attempt, cake pops.
Thank you for your help.
https://uploads.disquscdn.com/images/d9eb209deb4d2d3522f33c82a9e8d37a5bc4f452b21cdbc1d4a34cdb6018923b.jpg
This looks GREAT! Bravo! — Cake pops would be awesome glazed. I may steal that one 😉
Hi Phillip,
Silly question — but I just want to make sure I fully understand before I waste ingredients! By corn syrup you mean good old light Karo syrup right? I’m currently living in Germany where, unfortunately, glucose is much harder to acquire, especially on short notice. Luckily I can get Karo at the English shop.
Yup! That should work fine.
Hi Phillip,
If really liked this recipe. I wonder if you could show us how to make chocolate glaze please.
Thanks! Chocolate mirror glaze? It would be the same recipe but swap the white chocolate for dark chocolate. I’ll try to use it in a future recipe.
Wow, I really want to try this! I’ve seen pics of these gorgeous finishes and assumed only pro pastry chefs could pull them off, but your instructions make it seem actually doable! Thanks for sharing this.
BTW found your site through the Eater article!
So glad you found it! — Mirror glaze is def one of those things that looks intimidating, but really isn’t all that bad. Just grab a thermometer and give it a go! If you follow along with the blog, you’ll likely see a Halloween twist on this recipe coming up soon.
Cheers,
Phillip
Is it 2/3 cup glucose or corn syrup? It seems like if there’s more water in cs, the quantity would be different. Thank you !
That’s a good observation, for sure. I typically use glucose syrup, but haven’t had any issues swapping them out. Glucose syrup is about 4-5% less water than corn syrup. The time that it takes the mixture to get to the correct temperature may vary a bit depending on what you use, but should still work with the amounts given. Good luck!
What happens after step 5 in the Pouring section? For some reason my instructions cut off at
“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. After
What baking technique have you always wondered about and want to see a tutorial for next? Let us know in the comments below!”
Oops! Should be good now. Good luck!
Thanks so much! I’ll make sure to share my results on Instagram.
mine ran to thin on the sides. I don’t know why?
Did you weigh or use measuring cups? Usually too thin means the glaze didn’t cool enough. Be sure you are checking the temperature with a probe before pouring.
I have the same issue. I weighed everything properly, and pouring over cake with right temperature. I also tried different white chocolate. But never get the nice side. Why?
My first guess would be that the mixture wasn’t stirred completely when checking the temperature. I’ve seen some people check and the actual temp was higher because the prob wasn’t getting an overall ready. Be sure you stir (gently – no air is wanted) and take a middle temp with a good thermometer. My only other guess is that the chocolate or glucose/corn syrup you used had a different moisture content than mine. Did you use true chocolate (ingredients list: cocoa butter for white – NOT oil based). It’s tricky!
I stirred very well. So the temperature is not the issue. I tried both Belgian white chocolate and wilton candy melts for many times. It turns out the candy melts hold the color better. The only thing is I don’t leave the mixture in the refrigerator over night. i will try it today and let you know the result.
Are you using a good candy thermometer? You said candy melts, which makes me think that may be the issue. Candy melts are almost always oil based, and not true chocolate. I would recommend checking the Belgian ingredients to be sure cocoa butter is listed as the main ingredient. Real chocolate and oil based mixes act very differently. Did you use glucose syrup or corn syrup?
This is AWESOME!
Glad you like it!
Thanks!