Mirror glaze or “glaçage miroir” is a technique for decorating cakes that right now is becoming increasingly popular. I am not surprised, the marble patterns that can be created are very varied, colourful and quite beautiful. It is not a new technique but it is one that until yesterday I had not tried. I was set the challenge to see what I could do with this technique, by one of my followers on Facebook. Now I love a challenge and I have been admiring these cakes for a while, so I couldn’t say no. It is a gorgeous technique for decorating cakes but unlike buttercream or sugarpaste, mirror glaze starts as a viscous liquid, think runny honey consistency, which is poured and solidifies as it cools.
There are various recipes to create mirror glazes but below is the recipe that I used. It is enough to cover a 23cm (9in) cake plus some extra to experiment with beforehand.
You will need
Powered Gelatine 19g
White Chocolate Callets (chips) 350g
Sweetened Condensed Milk 200g
Caster Sugar 300g
Cake covered in a smooth covering of buttercream or ganache and well chilled or a cake covered in sugarpaste
- Place the powered gelatine and 125ml of cold water in a small bowl and allow to bloom and absorb all the water.
- Weigh out the chocolate into a large bowl.
- Combine the 150ml water, condensed milk and sugar in a heavy bottom saucepan and bring to a boil.
- Remove from the heat and add the bloomed gelatin and stir until until dissolved.
- Pour the entire hot mixture over the chocolate and stir until smooth.
- Transfer into a clean containers and colour as desired.
- Pour over your chilled buttercreamed or ganached cake once the mixture have cooled to about 35°C – the consistency of runny honey.
Easy intricate marble patterns
This is achieved by briefly mixing a number of coloured glazes together before pouring over a cake. In my example I used a mix of orange and pink mirror glaze.
As I write, this seems to be the most popular way of currently decorating cakes with a mirror glaze. Completely cover your cake with one colour of mirror glaze. Then add pools of one or two different colours of glaze to the top of your cake. Take a palette knife and using a sweeping stroke, first go across the top of your cake in one direction and then in another direction to blend and spread the colours. Gorgeous effects can be achieved very quickly and simply using this technique.
Artistic marbling patterns
When I was set this challenge I didn’t know what I would create, but I knew it would be colourful. I mixed up six colours of glaze, The base colour is pale pink and on top of this I added pools and strips of a darker pink, red, orange, white, blue. I then took a cocktail stick and repeatedly draw it through the colours to create patterns you see below – Gorgeous and such a lot of fun too.
To see me demonstrate this simple technique, take a look at the Facebook live broadcast I made earlier, hopefully it will inspire you to have a go too:
A glazed cake does not need to be chilled, however the determining factor is the filling. Certain fillings need to be kept in fridge.
Freshly made glaze can be stored in a refrigerator in an airtight container for up to 10 days.
The mirror glaze will stay shiny for a day or two. My experimental peices dried out and lost their mirror finish within 24 hours but the cake, which was stored under a glass dome was still shinny after 48 hours.
You can reuse the excess glaze that has dripped off the cake. Simply collect, re-colour and bring to the correct temperature.
Try not to introduce bubbles to the glaze when mixing, the glaze is very viscous and bubbles will not pop on their own. You will have to manually pop them. Straining the mixture through a sieve before using may help.
You can pour the glaze starting at the sides in a circular motion working towards the center, or start from the center and work out to the sides.
I hope you have as much fun with this as I have
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