Best Mirror Glaze Recipe for beginners

Mirror glaze cakes are all the trend right now and recipelogy bakers have kindly shared thier Mirror Glaze recipe, and a handful of top tips so you can have a go at home



  1. digital thermometer
  2. gel food coloring
  3. microwave (check this smart microwave)


  • 2 1/2 tsp gelatin bloomed in 1/4 cup of additional water
  • 1 1/2 cups granulated sugar (300 grams)
  • 3/4 cup water, room temp (180 grams)
  • 2/3 cup sweetened condensed milk (170 grams)
  • 2 cups miniature white chocolate chip (350 grams)

Check Also : Caramel Glaze Brownie Mousse Cake

How To Make Mirror Glaze recipe?

Begin by mixing 1 envelope of about 2 1/2 tsp gelatin in a bowl with 1/4 cup of water. Set aside to let it bloom while you begin the glaze.

Pour 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup sweetened condensed milk in a heatproof bowl.

Heat for 90 seconds on high power in the microwave.

Remove the mixture and stir the mixture. Pour in the bloomed gelatin, and whisk until the gelatin is fully dissolved.

Melt the white chocolate chips in microwave by heating it in 30 second intervals, stirring between each interval. Once the white chocolate is fully melted, pour the chocolate into the warm gelatin mixture.

Carefully whisk mixture until fully combined. Pour through a sieve to remove any chunks of unmelted chocolate or stubborn bits of gelatin.

Continue to stir occasionally (to prevent a skin from forming), until the glaze has reached 90 degrees, or is just slightly warm to the touch.

Divide the glaze evenly between four bowls. Color them different shades using gel food coloring. To create this galaxy mirror glaze, color them blue, purple, black, and pink.

Pour each color of glaze back into one large bowl, alternating colors and drizzling the colors together as you pour them.

Place a chilled buttercream cake (in the freezer at least 10 minutes or the fridge for 1 hour) on top of a circular object smaller than the cake board, and set this on top of large baking sheet to catch the run-off glaze.

Begin pouring the glaze onto the center of the cake, then slowly work out to the edges of the cake in a circular motion until the cake is fully covered.

Let the glaze continue to drip for about 10 minutes then scrape away excess glaze from the bottom of the cake board using a small offset spatula.

Read Also : Ultimate Beginners guide to the French macarons

Mirror Glaze Top Tips

Temperature, Temperature, Temperature!

When you are making a mirror glaze, the temperature of the glaze makes a huge difference. A few degrees too hot and you will have a liquid mess, but too cold and your glaze will be too stiff to pour. You need to make sure you keep a close eye on the temperature and have a good digital thermometer. The perfect pouring temperature for me is 28-30°C – but use your judgement, if you can see it is too thick, use the microwave to give it a 5s burst then give it another stir.

Blending the Mirror Glaze is key

A mirror glaze is all about being as smooth and shiny as possible which means having a hand blender is key. blender is key. You want to blend the glaze so that it is really smooth while not incorporating too many air bubbles. This will give your cake a much ‘cleaner’ finish compared to just whisking the ingredients together.

Messy but worth it – Pouring a mirror glaze is a messy job there is no doubt about it. But a great tip is to place cling film. on your table and then put the mirror cake on top of a wire cooling rack. That way the drips will fall through the wire rack and onto the cling film which you can lift up and throw away with no mess!

Storing your mirror glaze

When you create a mirror glaze you often make more than you need to cover your cake. But don’t panic, you can store the glaze covered in the fridge for a day or two, and when you need it, place it in the microwave in intervals of 10s until it is melted around the edges and a bit rubbery in the middle. Give it a good stir and it should all smooth itself out.

Tools for the job

a few key things you need to perfect your glaze is a large palette knife, and a cake lifter. The palette knife is important as once you have poured your glaze, you need to ‘swipe’ the excess off the top to create a flat, smooth finish. A cake lifter is then the perfect little tool to help transfer the glaze from the wire rack to a serving stand.

Quick fix mirror glaze

If you’re in a hurry but still want a showstopping mirror effect – just without the effort – try Cake Angels’ ready-to-use Glossy Mirror Glaze for a super-easy, super-glossy finish that’s ready in seconds – just microwave, pour and admire!

Tips Credits : Lakeland.

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