Southern FATTY

Loosen your bow tie, mint your julep, & stop in for a bite to eat.

How to Make a Mirror Glazed Cake

By 426 Comments

Mirror Glaze Tutorial - SouthernFATTY.com

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.

Mirror Glaze Tutorial - SouthernFATTY.com

Mirror Glaze Tutorial - SouthernFATTY.com

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.

Mirror Glaze Tutorial - SouthernFATTY.com

Mirror Glaze Tutorial - SouthernFATTY.com

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.

Mirror Glaze Tutorial on SouthernFatty.com

Raspberry Lemon White Chocolate Entremet Glazed Cake

 

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.

 

How to Make a Mirror Glazed Cake
 
Print
Prep time
Cook time
Total time
 
Mirror glaze finish for cakes from SouthernFatty.com
Author:
Recipe type: Dessert
Cuisine: French
Serves: 1 cake
Ingredients
Step 1
  • 15g gelatin powder (2 packets of traditional US packaged gelatin)
  • 80g cold water (1/3 cup)
Step 2
  • 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)
Step 3
  • 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)
Instructions
Prep
  1. 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.
  2. Note: Your best results will be had by using a kitchen scale. Baking is all about precision!
Step 1
  1. Bloom gelatin in the cold water. Allow to sit.
Step 2
  1. Boil water, sugar, glucose in a saucepan over medium heat until fully dissolved.
  2. Remove from heat and add in gelatin.
Step 3
  1. Add the condensed milk to the mixture.
  2. Pour entire warm mixture over chocolate. Allow to sit for 5 minutes.
  3. For best results, use an immersion blender to combine until perfectly smooth and shiny.
  4. Alternatively, you can stir carefully.
  5. 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.
Pouring
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Allow to sit before moving cake.
  6. Rest to set. You may refrigerate before serving.
  7. Enjoy!
  8. Find more recipe on SouthernFATTY.com

What baking technique have you always wondered about and want to see a tutorial for next? Let us know in the comments below!

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

  1. I am very interested in learning to do mirror glazes and have been doing a lot of research. I joined an online course, and the teacher says that glucose that has a dextrose equivalent from 42 – 45 is needed. Is that really necessary for a shiny mirror glaze? Thank you.

    Reply

    • Diving deep! I like it. — I’m not completely sure what you are asking. Glucose and dextrose are the same in makeup (both have a formula of C6H12O6). The terms are often used in different ways, so I will need a bit of clarity. Dextrose in food science and pharmaceutical reference is just glucose that is derived from starch (eg: corn — like corn syrup). Glucose syrup is likely just glucose but could be derived from wheat, or other sources. High fructose corn syrup is actually a blend. It’s usually about 45% glucose and 55% fructose, which is super similar to glucose but the chemical structure is a bit different. Could that be the dextrose syrup you are talking about? I assume you are saying that someone said that if you use dextrose you should have the working temperature/pour temp at 42-45. Many recipes do refer to that range for a working temperature when glucose or dextrose are used. I did try that temperature but opt for the lower temperature referenced here because I find that warmer temperatures will often melt the outer layer. 35-38 still gives great fluidity if you work quickly but doesn’t risk melting. Assuming that your other reference also uses condensed milk… That would change things if it is blended into ganache or something different. I tested mine using completely frozen cakes at -18 to -20 C.

      That help? Chemically speaking (nerding out here a bit, but my background is as a research biologist!) I don’t see a necessity to pour at that higher temp and risk melting mousse into the glaze or off of the cake as long as you can pour it well.

      -Phillip
      Have a photo to share? Tag us on social using @southernfatty / #southernfatty!

      Reply

  2. I really like your recipe. I always order cakes online for Mother’s Day via bakery but after reading you I will definitely try it out at home.

    Reply

  3. This was my first attempt using the mirror glaze. You recipe and tips were spot on! Made this cake for my stepmothers 80th Birthday Celebration. Everyone loved it! Can’t wait to see what you’re doing next.
    Jackie

    Attachment

    Reply

  4. This looks amazing for my son’s space birthday. However, he cannot have dairy. Is there a substitute you think would work for the condensed milk?

    Reply

    • Love that! My best recommendation would be to source some sweetened condensed coconut milk and test it out first. Luckily, mirror glaze can be made ahead and tested and if it works, refrigerate until you need to gently bring it back to the correct pouring temperature.

      I haven’t tried this, but as long as it doesn’t split (I assume they emulsify it to prevent that), I don’t see why it wouldn’t work.

      Give this a look:
      https://amzn.to/317B2IG

      Let me know how it goes!

      -Phillip
      Have a photo to share? Tag us on social using @southernfatty / #southernfatty!

      Reply

  6. Can I pour the glaze over whipped cream frosting that has been frozen? I find butter cream to rich for my taste.

    Reply

  7. Wow. Congratulations! I got to browse your book a few months ago and I can say that is very well-written. You deserve to be in the top spot. Thanks for sharing the such information with us to read this.

    Reply

  9. Can you shed some light as to why glucose syrup is included? I’ve reviewed a whole bunch of mirror glaze recipes online, some with syrup and some without, and one thing I can’t figure out is why the proportions of chocolate/gelatin/sugar/condensed milk are all the same regardless of whether the syrup is added. Why doesn’t the addition of a significant amount of syrup require an adjustment to the amounts of the other ingredients? Wouldn’t it change the consistency/sticking power?

    Reply

    • The glucose syrup is included in my recipe because I find that it does a few things for the final product: 1) Taste. I didn’t like the flavor without as much as with. 2) Texture. This is a bit of a multi-faceted point, because glucose syrup (can swap with corn syrup in this recipe – not always true, but works ok here) plays a huge role in the way that the chocolate and sugar (so fat – eg cocoa butter in chocolate – and sugar combination) forms. Sugars inhibit crystalline structures from forming, leaving a more smooth finish. 3) Viscosity – Glucose addition in mirror glaze gives a much better pour and finished thickness. Chocolate and recipes that include sweetened dairy (cond milk) obviously already contain some sugars, but adding this syrup gives the best results for me.

      It is important to note too that glucose SYRUP is not the same thing as glucose sugar. You wouldn’t think that is the case, but it is. Glucose sugar is a monosaccharide (single sugar), where glucose syrup is a di- or poly- saccharide solution with glucose and maltose. That complex sugar and it’s properties that I explained are why I prefer to use it in most pastry applications.

      May have just made it more confusing, but hope that helps with why I used it here.

      -Phillip
      Have a photo to share? Tag us on social using @southernfatty / #southernfatty!

      Reply

  10. Hi, could you post the recipe for that raspberry lemon white chocolate entremet that you use as the example for your mirror glaze? It looks and sounds heavenly!!

    Reply

  12. I did it!
    First attempt worked well.

    My biggest issue was the actual mousse! I’m commenting JUST in case anyone else comes across this that may have this issue. I was serving this cake to young children and was concerned about mousse made with raw egg. So I found a 2 ingredient mousse made with no egg. It worked really well! Until I tried to freeze the cake. It never froze. I had it in my deep freezer for 36 hours. It instantly got soft and taking it out of the mold, I had to manually smooth it. Which is fine but I could see the imperfections. I don’t know if it’s because of the lack of eggs or not, but I think I may just use a regular buttercream crumb coat next time.
    It still worked, but later some of the mousse collapsed and the side fell.
    But the glaze part worked great! I was sad I wasn’t able to save the drippings to use again because the mousse was so soft that quite a bit came off the edges when “trimming” the drips and got into the glaze drippings.
    I’m excited to try again next time!!

    I did try to upload a photo, but I kept getting an error message.

    Reply

  13. Hi Philip, I’m about to try this for the first time. I’ve never done mirror glaze.
    Just to be sure I get it right the first time….Should the order be:
    -make the cake and let it cool
    -frost it
    -freeze it
    -take it out right before it is going to be mirror glazed
    -glaze it
    now what do I do with it??? Put it back in the refrigerator??
    How long does it take to thaw and where should it thaw, in the refrigerator or at room temp?
    I guess i’m a bit confuse as to what temp the cake should be kept at after mirror glazing it?!?
    Please clarify! Thanks so much! I’m doing a tie-dye cake for my daughter’s bday and I’m dying to try a “tie-dye” mirror glaze…any other special tips?
    Looking forward to your response…bday is this weekend and I want to get a practice run in!

    Reply

  14. How large of a cake does this cover? I’m only making a 9-inch 2-layer cake, and I just don’t want a bunch of excess that I end up throwing away.

    Reply

    • You could certainly half the recipe. It does keep well, though. If you want to make a full-batch, it will easily cover a 2-tier 9-inch cake (as in 4 total layers) with some left. To store, just keep in the fridge. Rewarm gently to the application temperature. I’ve stored it for a month or two without any issue.

      -Phillip
      Have a photo to share? Tag us on social using @southernfatty / #southernfatty!

      Reply

  18. My glaze wasn’t thick enough, and it didnt hold color well. Overall, this was a good recipe, and I think that I made the mistake, I would like to know what I did wrong because I would like to make this again.

    Reply

    • Did you check the temperature of the glaze before pouring? And pour it on a frozen cake? What type of color did you use? Gel? Powder? Happy to try to troubleshoot.

      -Phillip
      Have a photo to share? Tag us on social using @southernfatty / #southernfatty!

      Reply

  19. This was a perfect and easy recipe. This was my first attempt and it came out beautifully. I accidentally bought milk chocolate instead of white so my color was darker but still turned out great.

    Reply

  20. Hi, great blog, I’m excited to try this for my daughter’s birthday. I hadn’t thougt about a mousse/entremet and am nervous though would like to try.
    However, two questions: does one freeze the entremet cake as well before glazing? I’d assume otherwise it would be to soft to take the pouring?
    And when you say ‘put it in a mold slightly bigger than the cake’, I guess that would mean, like upside down? Or so that there’s mousse on top? Sorry stupid question probably but totally new concept to me. Thanks

    Reply

    • Thanks! You will need to freeze whatever you are glazing, yes. Entrement/mousse-based cakes that are molded work best, as they are smooth. You can use a standard cake if you put a crumb coat and freeze that as well. You just have to be sure it thaws VERY slowly in the fridge to prevent moisture. Upside down is correct. You want to put mousse in and then you could add the layers, freeze, remove from the mold and turn right side up and glaze. I hope to have an entremet cake tutorial coming soon, so keep an eye out for that.

      Good luck!

      -Phillip
      Tag @southernfatty / #southernfatty if you share anything you’ve made.

      Reply

    • Thanks for sharing your thoughts, Gabrielle. Blogs to me are a place to share more than just a simple recipe. It’s a place for us people (me) to share thoughts, stories, and experiences that provide context for the recipes. That’s why I spend time writing it all out, and why the recipe isn’t at the top. It’s why a lot of people do enjoy the blogs and why others opt to find their recipes elsewhere if they do not. It’s not intended to be a one and done recipe source, but instead is an outlet and community.

      Reply

    • The recipes are at the end and there’s lots of text to allow for more ads you have to scroll through – that way the blogger gets revenue (a very small amount) for the ads you see. It’s the price we pay for the work the blogger does. That’s also why there are affiliate links in the blog; the blogger gets revenue if you buy the products he recommends.

      Reply

      • You got it! I try to post content that is organic and relevant and what I truly enjoy. I think a lot of people don’t understand the true cost of running a blog. Materials, hosting, lots and lots of time. The ads allow me to keep that up. Thanks for you support!

        -Phillip
        Have a photo to share? Tag us on social using @southernfatty / #southernfatty!–

        Reply

    • Is it really so cumbersome to scroll down until your eyes recognize the end of prose-style text and see something that looks like a recipe? This is a super snarky comment aimed at someone who did not invent this system. If you don’t like the way “you people” do things, seek this information through a different venue. Seriously, you need not participate if you’re that offended. I, too, don’t really care for the way it’s arranged, but on what planet would one think that Philip should eschew the ways of the blogosphere (and pay for this himself) because I don’t want to scroll down to reap the benefits of his experience.

      Reply

  24. I tried this recipe and it came out fantastic. Thanks for all the extra tips. I had a hard time finding 35% cocoa butter white chocolate here in Enugu, Nigeria. I was also apprehensive because of the hot weather but it was great. I should send you pictures. God bless!

    Reply

  25. I would like to cover a structure made from rice krispies. (A bowling ball) And I would like to use the glaze to simulate the real look effect. Any suggestions? Especially if I would need to cover first in fondant? Thoughts?? And suggestions welcomed.

    Reply

    • A bit late on this one, but you definitely need to cover it in something smooth. The glaze will only be as smooth as whatever you are pouring it on. Thin fondant would probably be your best bet. It may be difficult to cover the entire ball. May be able to fill a container and float the ball while spinning it to cover evenly. Let me know if you gave it a go!

      Reply

  26. I’ve successfully used this recipe many times previously.. I’ve come back with a rather difficult request.. is it possible to make this sugar free?

    I love baking, and my children very much enjoy my efforts. I’ve recently become diabetic and can no longer enjoy all of my treats alongside my littles. Over the last couple months, I’ve learned some great ways to adapt to diabetes. I have yet to find a mirror glaze that is reliable. Any thoughts?

    Reply

    • I wish I had a quick answer for this one. I’ll have to think on it a bit, as I’m not sure if changing the sugar base will need adjustments with the other ingredients for structure-sake. Sugar’s chemistry plays a big role in this one… Stay tuned!

      Reply

  28. Thank you so much! I followed every word in your tutorial and the results were amazing! Thanks for sharing. I wish I could share the picture of the cake, it looks so profesional thanks to your tutorial.

    Reply

  31. Raspberry Lemon White Chocolate Entremet Glazed Cake
    Going to try this recipe but can’t find the cake recipe for th cake. Please send me link!
    Thank you,

    Reply

  33. Well I think you could do a post on buttercream frosting. I am new to baking and for the love of cakes, I can’t find a good recipe. They all taste too sweet or I mess with recipe so much that it isn’t frosting consistency anymore but I have also tried meringue types and also didn’t like those either as they tasted like plain sugar and butter. I like American buttercream more along the lines of bakery icing but I can never get right consistency to pipe on cake or it’s too sweet to eat. Thanks in advance.

    Reply

  34. I have got golden syrup at home, can i use that as an alternative to the glucose, or will it have to be light corn syrup/glucose…will there be any effect in the cake if i use golden syrup..

    Reply

  36. How can we get to know the temperature of the glaze before pouring, if we don’t have a thermometer? Should it be a little hot or something? Or is it like the room temperature? Or should it be completely cooled? I don’t get that part.

    Reply

    • Unfortunately, you will definitely need a thermometer for this (Step 5). Pastry and chocolate work is very reliant on exact temperatures because of the way that the molecules transform at different temperatures.

      I have this one and use it very often.

      You could risk it and try to do it by feel. The glaze needs to be at 90 F, which is just below body temperature. This would mean it would feel juuuuust slightly cool to touch.

      Reply

    • Unfortunate to hear. The recipe is one of our most popular, and has worked for thousands so far. What type of chocolate did you use? What temperature was the mix when you poured? What kind of cake did you use it on? Was it frozen?

      Reply

      • Pistachio cake with a mouse like frosting and yes I made sure to freeze it the night before. Ghirardelli white chocolate, 90f and it was too thin. I actually let it cool down a little bit to thicken up but that didn’t work either

        Reply

        • Sorry to hear that. I’ve had great success with this recipe, and tested is many, many times for reproducibility. There are unfortunately a lot of factors with these more complicated pastry techniques that are tough to troubleshoot. Thanks for sharing.

          Reply

  44. Hi there, I followed your recipe exactly and my mirror glaze turned out great.
    I have read all the comments and would have liked to include a picture however none of the browsers on my android phone, Kindle Fire or desktop have the “Choose File” option 🙁
    Suggestions from comments that I read that worked, are the following:
    – stir the mirror glaze with the thermometer to get correct temperature of the glaze
    My glaze went on my cake at the right thickness because of this suggestion.

    I would also add that you need to use the same type of container and put the same amount of mirror glaze in each container when you are adding the gel food color. I did use the same type of container but put a bit too much mirror glaze in one container and the temperature of that container took longer to cool to 90F.
    -Make sure your cake is really frozen especially if you live some place hot and humid like I do.
    I was able to mirror glaze over cream cheese frosting. My cake was frosted and in the freezer for 12 hours. I removed it only when I started to pour the mirror glaze on. I had no problems.
    -This type of glaze, you need to really follow the recipe to the letter exactly. Measure exactly, do everything very exactly.
    -I went back to the store for white chocolate with cocoa butter. I bought expensive white chocolate chips thinking I could use those, thank goodness I didn’t.

    Because I can’t control how cool my kitchen is in the summers to my liking I will make mirror glaze again, but wait until one of the colder months. I was able to drive the cake to it’s destination for a birthday gift. My piece of cake I took home, melted in the car on the way home.

    Reply

  45. Hmmm maybe I should use a buttercream frost over the stack, smoothe and freeze then glaze? I think the glaze soaks in a bit to an unfrosted cake…

    Reply

  46. Okey doke I’m doing a triple heart cake stack for my daughter’s birthday. Graduated in size. Have done a practice run with the glaze. Wondering how it’ll go on a cascade down the cake – reckon it should work if I layer them first, make sure the top is flat (ie slice off any mound) and freeze the whole thing. Don’t really want to run the treble as a trial but would like to know if you think that would work.

    Reply

    • Sounds great! I would really suggest glazing each layer indiviaually. You can glaze the entire tiered cake, but you will be very prone to cosmetic issues. Glaze tends to bulk up around where the cakes meet. You can clear it up quickly with an offset spatula, but it can leave you with some problems if the glaze is cooled a bit, etc. Let me know how it goes!

      Reply

  47. Is there any way I can substitute the sweet and condensed milk and chocolate for something healthier? I’m making my friend a cake and she cant have sweet and condensed milk or chocolate.

    Reply

    • That’s a tough one. You need the chocolate for its structure and physical attributes for the glaze. You can make a clear glaze without chocolate, but I don’t think it would hold any color well. I’ll have to try that out before I can offer much more advice. For the condensed milk, you might be able to combine equal parts heavy cream and butter and add about 2-3 tablespoons of sugar to cut it down. Bring to a boil and simmer on very low heat and stir for about 20 minutes to reduce by half. Worth a shot with some effort!

      Reply

  48. Hi Phillip,
    Love this recipe and have used it a lot on desserts etc but I’m wondering if it would work to use a dark or milk chocolate? Technically I would have thought it would work, but then I started second guessing myself and thought I’d ask the expert just to make sure there’s nothing different that needs to be done 🙂
    Thanks for your help!

    Reply

  50. I just made this as a wedding cake for my daughter’s wedding. I did three cheesecakes which I then coated in a lemon mousse froze and glazed. Your recipe worked perfectly. I have tried to put the link below I’m not sure if it will work and it’s not a great picture but I will try to submit one after I get the professional photographers pictures back tomorrow. Here is the link for a close up
    https://photos.app.goo.gl/YuvT9F2qBxhRb2vg2A

    Reply

  52. Do you have to use animal-based gelatin? Is there a vegetarian substitute? I want to make this for my vegetarian daughter for her birthday. 🙂

    Reply

  55. I make a lot of alcohol enhanced frosting. Can you use that instead of cold water like ice cold vodka

    Reply

    • Great question. I assume you are referring to the rehydrating of the gelatin with cold water. The problem I see with replacing this with cold alcohol is that alcohol will most likely cause the proteins and colloids in the gelatin to coagulate instead of reorganize like it does with water. I think you would be left with a gelatin mass that isn’t as smooth to melt and incorporate. The entire function of that water is to rehydrate the gelatin. I don’t think you would get any benefit from using alcohol in that step.

      Hope that helps!

      Reply

  58. My glaze melted my mousse in a couple spots so my corners are a little bumpy now. Does that mean something was wrong with my mousse?

    Reply

    • Hate to hear that. Honestly, that could be from a number of issues. My first question would be if you verified the glaze temperature was correct before you poured it. Did you check it with a thermometer? Next… was the mousse cake frozen completely? It really needs to be solid (overnight) to work well. If it wasn’t either of those things, I would guess that your mousse recipe was a bit off-balance with the ratio of chocolate and gelatin. Give it another go! I will be posting some of my favorite mousse cake recipes here shortly, if you follow along.

      Reply

  59. My cakes are always dry and strong,please I need recipe for it, I will like to know how to make cakes like chocolate, red velvet etc,method of different icing techniques, frosting recipe, ice cream cake and ice cream. Thanks

    Reply

  60. Thank you so much for the education and the recipe! This isn’t my first time making a mirror glaze but it is my first time with a mousse mould cake. I am confident that is cake will be even better than my previous!

    Reply

  64. Hi!
    I’m desperate for the entire recipe for the Raspberry Lemon White Chocolate Entremet Glazed Cake as I’d love to make it this weekend!! It’s exactly what I’ve been looking for! Any chance of getting the recipe?? Pretty please!! Thanks!!

    Reply

  65. Hi Phillip,
    Thank you so much for this recipe. I make a lot of butter cream layer cakes and am keen to try adding a mirror glaze.
    Two questions.
    1) My cakes are often quite tall (4″ or so) for an 8″ wide cake would I need extra glaze to cover all the sides?
    2) When freezing the cake prior to glazing – is the purpose of this just to have a really firm & cold exterior? I want to get the balance right between freezing the buttercream vs freezing the cake solid!
    Thanks in advance. Will definitely tag you on Insta if it works.
    Cheers

    Reply

    • Sorry I missed this earlier. — This should make enough glaze for that. You need the exterior of the cake frozen for the glaze to properly set and give the right finish. You wouldn’t have to have it frozen solid, but I would definately give it an hour or two.

      Reply

  66. OH. M. G. this is the coolest thing I’ve ever made in the kitchen. I donfluid pours of acrylic and attempted to layer my colors (for the “galaxy” look) then swiped some yellow in there too—- it’s shiny and beautiful!! Thank you so much for the expert advice.

    Reply

  67. I just made a lemon Cheesecake and used this fantastic recipe and guess what. It turned out beautiful. I was so nervous about this. I did it. Thank you for the step by step. I measured everything perfectly. Go to my website and it’ll be posting soon.

    Reply

  68. Phillip, I have never posted feedback after using a recipe no matter how great the results were, but … THANK YOU!!!!!! This recipe is BRILLIANT! So easy to follow & my very average mousse cake has been transformed into a work of art. Can’t wait to use it again as well as to try more of your recipes.

    Steph

    Reply

    • Awww! This made my day to hear. I’ve been on the side of making recipes and then finding one that really blows you away. I’m so glad to hear that this one worked out for you. Hopefully, you will have that experience with some of our other recipes in the future.

      Be sure to tag us in any posts with the recipe results on social media! I’d love to see. @southernfatty / #southernfatty.

      Thanks for sharing this!

      Reply

  69. pls, can i do without chocolates and my mirror glaze will still come ot fine, or wat else can i use to substitutes because am unable to get white chocolates here and i need other colours to make

    Reply

  70. Hi, thank you for sharing your recipe and techniques! Very comprehensive! One question, is it alright to reduce the amount of sugar in the glaze since the corn syrup and condensed milk is pretty sweet already? Would reducing the sugar affect the texture or shine of the glaze?

    Thank you

    Reply

    • I’ve had several people ask that same question… I haven’t had the chance to try reducing the sugar, but I think you might be able to get away with reducing it a bit. I wouldn’t eliminate it completely, because it does contribute to the viscosity. I’ll give it a try when I make glaze the next time and report back.

      Reply

  71. Do you have a recipe for the cake and the mousse? also, do you know if there is soy in the white chocolate? I need to make something soy free for my grandson.
    Thanks!!!

    Reply

    • I don’t have the mousse cake (entremet) recipe up yet, but keep an eye out for it in the near future.
      I think you will have to look specifically at the white chocolate that you choose to use for this to be sure there is no soy in it. I assume soy lecithin is something you will want to avoid, which is indeed in a lot of chocolate. I’m sure you can find some pure white chocolate (which is best, anyway) without it with some work.

      Good luck!

      Reply

  72. Thank you southernfatty.com for this amazing recipe…and chef Phillip for answering my questions a year ago. Now I’m a mirror glazed cake master and I’m using this recipe for business. I’m looking forward to making different cakes out of your recipes. God bless you more!

    Reply

    • I haven’t tried myself, but I don’t see why you couldn’t swap it out. Agar powder would be used at a 1:1 (so the same) measurements. If you are using agar flakes, you would use 1 tablespoon of flakes per teaspoon of gelatin.

      Reply

  76. Ok I’m half way thru trying this, so far so good! I did have a thought while I’m waiting for it to cool. Could you use flavored jello like raspberry for instance instead of unflavored gelatin? I think that would combine well with the chocolate flavor but I’m bout sure jello is the same as the Knox

    Reply

    • I think you could use flavored, but you would need to do some work in the amounts. I don’t think you could swap it 1:1, because typical Jell-O mixes aren’t just gelatin. Not sure what the pure gelatin content in those is, but it would be fun to play with. — Hope you enjoy it!

      Reply

  77. I’m trying to decide what kind of cake to glaze. Do you think it would work on an ice cream cake (ie a brick of ice cream, no actual cake)? Or what if I cover the ice cream with fondant.
    Thanks!

    Reply

    • Ohhhh! An ice cream cake would be awesome, I think. I don’t see why it wouldn’t work. You will certainly have to glaze quickly, since a softer base may be prone to melting on the exterior. If it is a smooth top, I don’t see the need for fondant.

      Let me know how it goes! I may give it a try myself this week.

      Reply

    • Hmmm…. Without more information, I’m not sure. Did you use a proper thermometer? Were your ingredients all weighed and the correct quality (chocolate real cocoa butter, gelatin, etc.)? Did you immediately chill the cake after glazing instead of letting it rest to fully set?

      Reply

      • I Followed a recipe that used white chocolate chips. One thing I did not do was chill the cake after the glaze was done dripping.

        Reply

        • Chilling is very, very important to mirror glaze. Not only does it allow you to keep a great shape, but also quickly sets the glaze before it dulls more. I would give that a try. Not knowing what recipe you used, you also need to be sure your chooclate chips are real cocoa butter white chococalte, not oil-based like most grocery store items are. Good luck!

          Reply

    • An artificial or dummy cake? — If so, I think if you are able to get the royal icing VERY smooth, and then freeze it, you could QUICKLY glaze layers (it has to be very col for the glaze to properly adhere and not run too thin). Note that if you have multiple layers, you definitely want to be sure to glaze them individually, let set, then stack carefully after cleaning up your ridges and bottoms.

      Reply

  81. We used this glaze and were impressed with the shine, but ours seemed too thin and didn’t cover the sides of the cake very well without running off. Any advice on how to make it a bit thicker?

    Reply

    • Glad it was shiny! — Did you use a proper candy thermometer to check the glaze temperature before pouring? Also, was the cake completely frozen and glazed immediately out of the freezer? I ask that because condensation that forms if it sits for a few minutes can cause the glaze to run without adhering, giving a thin appearance. If it’s neither of these reasons, you could add a bit more gelatin, but I haven’t found that necessary if the other variables are accurate. Just be sure that the mixture is perfectly smooth if you do.

      Good luck!

      Reply

      • We used the right thermometer but did take it out of the freezer at the beginning of the process, so perhaps that was the issue. Will make sure to leave it in there until the glaze is ready next time and hopefully that will solve it. Thanks!

        Reply

        • It’s pretty simple. Just keep unused glaze in airtight container in the fridge. When you are ready to use it, you can use a water bath if you want, or just transfer the glaze to a heat-safe bowl over top of a bit of simmering water. This is basically a double-boiler, but I like using a bowl that is larger than the saucepan with an inch of water simmering on low. That way you can grab the bowl when you reach the temp (90 F), wipe off the moisture from the bottom (you don’t want any of that water getting into the chocolate mix) and start pouring. Good luck!

          Reply

  83. I’ve noticed that there are recipes with corn syrup and some without. Do you know what the corn syrup does in the recipe?
    Also, if I glaze the mousse cake and put it in the fridge will it loose its mirror effect?

    Thank you

    Reply

    • You may see glucose in place of corn syrup in some recipes. I list corn syrup here because for the traditional home baker, finding pure glucose syrup may be more difficult. They work the same way in this recipe, really. There are a few recipes that don’t use either, but traditionally one or the other will be listed. The syrup acts two-fold. It sweetens the mixture (nobody wants a bland cake finish, right?), and also plays a role in the viscosity of the final glaze. You need that perfect thickness for the glaze to adhere and look perfectly shiny.

      Let me know if you try it out!

      Reply

  84. Hi Phillip

    Thanks for sharing your beautiful cake recipe!
    I’ve enjoyed reading all the tips in the comments section too.
    I just wanted to confirm when to put decorations on the top of the glaze? I guess once it’s fully set and a couple of hours before serving? Thanks

    Reply

    • Ohhhh! That’s a great idea. So… I believe it would. Ish.

      It would need to be frozen (which should be fine for a cheesecake) before glazing.

      My other concern would be the crust. It will show through, but may still look ok.

      Also, be sure that the top is even and not dipped in of the glaze won’t flow properly. It doesn’t do well if it pools on a cake. You can use an offset spatula to quickly spread it without it leaving lines.

      Good luck!

      Reply

  86. Hi Phillip,

    I’d love to try this recipe from start to finish. Do you by chance have the recipe to the cake as well?

    Thank you!

    Reply

  87. I want to make a holiday cake for Christmas I have the cake recipe and everything I want to do but I want to make it mirrored my only question, is it ok to use frosting and freeze it then glaze it or is buttercream better?

    Reply

    • Sorry that I’m seeing this so late, but yes. You can glaze any finish, really. Frosting will obviously not look as smooth as a mousse finished cake. Be sure to get it perfectly smooth, freeze, and then glaze immediately from the freezer.

      Reply

  88. Hi Phillip,

    I’m going to attempt to make this glaze for a wedding cake for this weekend (saturday) curious if Wednesday is too soon or if it will work out okay? Also wondering if I doubled the recipe if I could pour it over a tierd cake (8″ and 10″) or if it’s possible to glaze them seperate and then stack them? Thanks!

    Reply

    • Glazed wedding cake sounds awesome! Sooo… this IS a bit of a complicated recipe for some. With that said, I would strongly suggest that you make the glaze ahead of time (it can keep for a week or two easily in the fridge), simply reheating it gently to the glazing temp of 90 degrees F before pouring over the FROZEN cake.

      If you make this ahead of time, you can make a tester cake to glaze. The cake frosting or fondant has to be extremely smooth. Imperfections will show through the glaze.

      For the tiers, you will most definitely want to do the layers individually. These can be stored cold after glazed, but they certainly have a better shine if you glaze, let it sit at room temperature for 30 minutes or so before cleaning up the bottoms, and then carefully store cold for a couple hours before presenting the cakes.

      Best of luck!

      Reply

  89. This recipe is terrible. My cake was ruined by the glaze. I followed the directions carefully and I messed up my cake.

    Reply

    • Sorry to hear that, Mary. This recipe is actually my most popular one on the site and successfully made by thousands now. I could try to help troubleshoot your problems with some more details.

      What kind of cake did you glaze? Was it frosted? Frozen before glazing? Did you use a thermometer for the chocolate in the glaze? Was it the correct temperature when you applied it?

      Reply

  91. I have a question about gauging the temperature. When I have my glaze sitting in its container, I periodically take the temp. But, it seems to be a different temperature based on where in the container I inserted the thermometer. Middle of the container is one temp, outside edges are another. If I give it a gentle stir, I get a third temp. How to account for this? I’ve yet to let it get cool enough, even when a temperature reading taken from the center is where it’s supposed to be. Help!

    Reply

  92. I have a question about gauging the temperature. When I have my glaze sitting in its container, I periodically take the temp. But, it seems to be a different temperature based on where in the container I inserted the thermometer. Middle of the container is one temp, outside edges are another. If I give it a gentle stir, I get a third temp. How to account for this? I’ve yet to let it get cool enough, even when a temperature reading taken from the center is where it’s supposed to be. Help!

    Reply

  93. I have a question about gauging the temperature. When I have my glaze sitting in its container, I periodically take the temp. But, it seems to be a different temperature based on where in the container I inserted the thermometer. Middle of the container is one temp, outside edges are another. If I give it a gentle stir, I get a third temp. How to account for this? I’ve yet to let it get cool enough, even when a temperature reading taken from the center is where it’s supposed to be. Help!

    Reply

  94. Hi, I’m wondering how the taste is for this and if I added any flavoring if that would affect the consistency or sheen?

    Reply

    • Heya! — It’s kind of odd to explain the texture and flavor of the glaze. It’s almost like a thick jello texture with a white chocolate flavor. You could add flavorings in addition, but I would be cautious since whatever you add will be combined with the flavor of chocolate. If you do add flavors, I would use very concentrated oil flavorings.

      Good luck!

      Reply

  97. I know this is gonna sound a little cliché since everyone has said it already but I just used your recipe and it turned out excellent!! I did everything exactly as you had laid out and it is probably the best baking work I have ever done. One thing that I made sure to do was to use Ghirardelli white chocholate chips and I’m very impressed with the results. One of my friends even commented about how it was the best cake that he had ever seen and it’s true because mirror cakes (done right) are works of art.

    Reply

  98. Hi
    Firstly that’s a lovely looking cake.
    The question I have is what is the purpose of the glucose or corn syrup?

    Reply

  99. How well would this glaze fare over a baked cheesecake? I have seen it used over no-bake cheesecakes, but was hoping to use it on a baked NY-style one.

    Reply

    • Hmmmm… I think it would depend on a few things. Your cheesecake-baking skills would need to be pretty stellar to keep it quite smooth. Be sure to line the spring form with paper to keep it very smooth. Also take care to not overbake and cause any cracks. I prefer to use a thermometer to bake mine. Most people wayyy overbake instead of pulling the cake out early enough and letting it rest. It will continue to bake some and set without cracking if cooked correctly.

      Otherwise, I would just freeze it after completely cooled and then glaze just like you would a cake. If it’s smooth enough, it would probably look pretty good. Good luck!

      Reply

  100. What kind of frosting to use before pouring the glaze above? Is any kind of buttercream / cream frosting / mousse is possible to create a mirror glaze? Most of the videos uses mousse, so im curious if its possible to use normal frosting before the glaze.

    Reply

  101. Can you use Rich’s Bettercreme under the frosting? Provided it’s frozen of course. I really don’t like buttercream or mousse. Too rich.

    Reply

      • If Rich’s is what I think it is (the whipped icing product?), I’m really not sure. I would worry a bit about it melting, but I think if you completely kept it frozen before glazing, it may work out. I’ve not tried the glaze with a lighter, airy undercoat. I’d give it a go. Maybe make the glaze, test it on a bit of frozen icing before doing the whole cake. You can then just rewarm the glaze to 90 degrees and use it again. It keeps very well chilled.

        Reply

    • Hi Mona — While I haven’t tried it myself, the general rule, since agar is much more firm, is to typically use it at only 1 part for what would normally be 8 parts gelatin. So about 2 grams for this recipe. I would consider testing it out by making a tiny second cake on the side before dumping it on a full one.

      Reply

  103. I made this but ran into to the problem of moving it without damaging the finish. Any tips on moving the cake from the pedestal to my cake plate cleanly?

    Reply

    • Sorry to hear that! The best way I have found is:
      – Be sure you have something under the cake bottom when you start. I like these cake rounds a lot.
      – Place the frozen cake on something smaller than the cake base before glazing. A smaller pan or bowl works great.
      – After you glaze, take an offset spatula or sharp knife and run it around the bottom ring. I usually do this about 5 minutes after glazing. You may need to repeat it a second time if the glaze was heavy.
      – Transfer it from this to the serving platter.

      Hope that helps!
      -Phillip

      Reply

  104. Hi Phillip.. I want to try make this for my sister’s birthday.. if I use gelatin powder, may I know how much them in grams? Thanks in advance 🙂

    Reply

  105. Hi Phillip,
    I made the glaze for the first time last week and it wasn’t too bad, but it went dull. Is that because I stored the cake in the fridge overnight after pouring the glaze or because I had some air bubbles?
    What is the best way to store the cake if I glaze it the day before serving?
    Thank you.

    Reply

      • Hi Phillip. I have made a mirror glaze cake before but wjth ordinary frosting. I have never made an entremet before and i dont know how so could you please give me a recipe for it.

        Thanks
        Shazia Jamal

        Ps. I dont know how to post a real comment so i posted a reply

        Reply

  107. Hi Phillip,

    I’ve prepared a cake with jam on it and then covered it with cream composed from whipped cream and Mascarpone cheese.
    Then I freezed the cake.
    On the frozen cake I’ve poured the glaze (at 35 degree Celsius).
    It looked fine (a bit transparent but I guess I need a better chocolate and to cool the glaze a bit more).
    I stored it in the refrigerator …
    I was stoned by what I saw in the morning …
    The cream slipped from the jam (cream+glaze)
    Do you have any idea why ?
    (how can I send a photo?)

    Thank you!!!

    Reply

    • My guess is the whipped cream frosting. Whipped cream melts very quickly, even if tempered with something like mascarpone. If it warms too much, the glaze is going to fall off. I would recommend a different cake finish (fondant, buttercream with high sugar ratio, mousse, etc.).

      Reply

  108. Hi there! Made the glaze and itsturned out great! I am making the cake tomorrow as well as the mousse to cover the cake.
    Just wondering the best way to store this. Room temperature or refrigerator? Also what would be the best method to reheat this to proper pouring temperature?
    Thanks!!

    Reply

    • Great to hear! I just made some myself this weekend. It’s best stored in an airtight container in the refrigerator. When you reheat, just plop it all into a bowl and warm to 90 degree. Be very careful to not heat it too much, or it will risk breaking. I prefer to put it in a heat-safe bowl above some simmering water. Just be sure you wipe ALL of the water off of the bottom so it doesn’t drip when you pour it.

      Be sure to share the final product on social with us! You can tag#SouthernFATTY / @southernfatty.

      Enjoy it,
      Phillip

      Reply

  109. 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 🙂

    Reply

    • 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.

      Reply

  113. 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?

    Reply

  114. Is there a way to replace either the white chocolate, sugar, or condensed milk with something to lower the sugar content in the glaze?

    Reply

    • 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.

      Reply

      • 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.

        Reply

        • Hmmmm… I’m not really sure how this would work. I would lean towards thinking that the sugar in the condensed sweetened milk is important to the finally product texture, but it might be worth a shot. Evaporated milk technically has the same amount of water content as condensed milk, so it could work. Sorry I can’t be of more help. Unfortunately, cakes like this aren’t so low-sugar friendly.

          Reply

  115. 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.

    Reply

    • 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.

      Reply

      • 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.

        Reply

  116. 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

    Reply

    • 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.

      Reply

  117. 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.

    Reply

    • I just discovered a gold luster dust…would that work with a stencil or would it not look okay dusted on?

      Reply

      • 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.

        Reply

    • 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.

      Reply

  120. 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.

    Attachment

    Reply

  121. 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.

    Reply

  122. 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!!!

    Attachment

    Reply

    • 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!

      Reply

  123. 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

    Reply

  124. 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?

    Reply

  126. 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.

    Reply

  128. 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?

    Reply

    • 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.

      Reply

  129. 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?

    Reply

  130. 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.

    Reply

  132. 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.

    Reply

  134. 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.

    Reply

    • 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.

      Reply

  135. 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?

    Reply

    • 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.

      Reply

  136. 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

    [email protected]

    Thank you!

    Reply

    • 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!

      Reply

  139. 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?

    Reply

    • 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

      Reply

      • 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!

        Reply

  140. 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.

    Reply

    • 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!

      Reply

  142. 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 🙂

    Reply

      • :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

        Reply

          • I used white chocolate ganach on my cake, froze it for atmosfæren a week and then covered the frozen cake with the Mirror glaze without any problems. I did let it cool to 30-31 celsius instead, though. My question is whether I can add another layer of the glaze, when the first is set, to increase the opaqueness, as I can see through the glaze like for the oreo cake, but my Color is blue

  144. 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?

    Reply

    • 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!

      Reply

      • 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?

        Reply

        • 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

          Reply

          • 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.

          • 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.

  146. 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.

    Reply

  147. 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?

    Reply

  148. 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?

    Reply

  149. 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!

    Reply

    • 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!

      Reply

  151. 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).

    Reply

        • 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.

          Reply

  155. 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?

    Reply

  156. 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.

    Reply

  158. 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.

    Reply

  159. 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 !

    Reply

    • 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!

      Reply

  160. 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!”

    Reply

      • 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?

        Reply

        • 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!

          Reply

          • 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?

      • BIT URGENT!!! I WOULD APPRECIATE AN ANSWER TODAY AS I HAVE TO GLAZE THE CAKE IN ABOUT 24 HOURS. MY BAD PLANNING DOES NOT MAKE IT AN EMERGENCY FOR YOU BUT PLEASE ANSWER IF ANY OF YOU CAN!

        Hello Philip (and/or anyone else reading this),

        I am following this recipe to the letter. I have read EVERY single word on this page (ESP THE COMMENT SECTION).
        I am getting a decent glaze so far with this recipe and “bad chocolate” !!!!

        My specific questions are : I am unable to get “good white chocolate (with cocoa butter)”. I do not have time to order it online. I am using Nestle Toll house “white chocolate morsels” ..and yes, its got plenty of oils!!

        1) How big a problem is this?
        2) Have you (Philip) or anyone else tried using ‘cheap’ chocolate? How bad was it? I need to glaze the cake tommorow morning so please advise.

        I am making a mouse entremet cake for my child’s first birthday on Sunday APRIL 22 2018. Please respond as soon as you can.

        Cheers
        Vasaq

        Reply

        • Hey Vasaq —

          So glad you are going all in and trying this out. Wish the kiddo a happy birthday for me! The preference for real chocolate is for a few reasons… the cocoa butter certainly gives a bit more shiny appearance (and obviously taste), but you absolutely may swap it our if you have to. You will still get a wonderful result.

          A few pointers — Be absolutely sure your glaze is down to the correct temperature throughout. This is one of the most common mistakes that people make. Stir it well before getting the temperature readings. Always make more than you think you will need. You can store any leftover glaze in the fridge and rewarm it to the pouring temperature to use again.

          Let me know how it goes!

          Best,
          Phillip

          Reply

          • Philip
            you have no idea how specific I’m sticking to your recipe. Almost to a point of a compounding pharmacist (or) walter white cooking meth. For example,. I have three thermometers (just to be safe)…Yesterday I made a black and red practice cake. Today morning I spend some time glazing different colors on an upside-down Pyrex Bowl and learning to use a spatula. I’m an engineer who has little baking experience. This is working out. I’m taking a short break before I glaze the final two cakes. I’m confident and nervous in equal proportions. I will post pictures and summarize my experiences with this kind of glaze. Wish me luck.:-)

Trackbacks

Verified by MonsterInsights