Glaze For Cakes Recipes

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MIRROR GLAZE CAKE



Mirror Glaze Cake image

Provided by Food Network

Categories     dessert

Time 5h45m

Yield 10 to 12 servings

Number Of Ingredients 23

Nonstick baking spray, for the cake pans
4 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
3 cups granulated sugar
3 sticks (12 ounces) unsalted butter, at room temperature
6 large eggs, at room temperature
4 1/2 teaspoons pure vanilla extract
2 cups whole milk, at room temperature
Red, orange, yellow, green, blue and purple gel food coloring, as needed
2 recipes Buttercream Frosting, recipe follows
1 recipe Mirror Glaze, recipe follows
4 cups confectioners' sugar
2 sticks (8 ounces) unsalted butter, at room temperature
Pinch kosher salt
2 teaspoons vanilla extract
1 to 2 tablespoons milk
2 1/4 teaspoons unflavored powdered gelatin
1 cup granulated sugar
1/3 cup light corn syrup
1 cup good-quality white chocolate disks or chopped white chocolate
1/2 cup sweetened condensed milk
Assorted colors of gel food coloring, as desired

Steps:

  • Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds.
  • Whisk together the flour, baking powder and salt in a bowl. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk and then the remaining flour mixture until just combined.
  • Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. Transfer each color to a separate disposable pastry bag or resealable ziptop bag. Pipe half of the red batter into the center of one of the prepared pans, then pipe the remaining red batter into the center of the second pan. Pipe half the orange batter into the center of the red batter in the first pan, then repeat with the remaining orange batter in the second pan, tapping the pans gently as needed to level out the batter. Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full.
  • Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 40 to 45 minutes. Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely.
  • To decorate: Using a serrated knife, level the top of each cake layer. Spread a small amount of Buttercream Frosting onto an 8-inch cake board. Place one cake layer onto the cake board bottom-side up. Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. Invert the second cake layer over top of the frosting layer. Using an offset spatula, frost the cake with an even coat of frosting. Refrigerate to set and chill, about 3 hours.
  • Place the chilled cake onto a wire rack fitted inside a baking sheet. When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. Pour the glaze over the cake, then let it stand to set before transferring to a cake stand.
  • Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired.
  • Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom.
  • Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes.
  • Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. Add the white chocolate and let stand 1 minute to melt. Add the condensed milk and combine with an immersion blender until emulsified and smooth.
  • Divide the glaze into bowls and color as desired. When the glaze is between 75 and 80 degrees F, it is ready to pour.

MAPLE CINNAMON GLAZE FOR CAKES ETC.



Maple Cinnamon Glaze for Cakes Etc. image

One of my favorite glazes for just about anything sweet! (Cakes, coffee cakes, pies, cookies, breads, pastries, donuts, etc.!)Rich, creamy and delicious!

Provided by Wildflour

Categories     Dessert

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 cup powdered sugar, more if needed
1/4 teaspoon cinnamon
1 tablespoon very soft butter
1/2 teaspoon vanilla
1/4 cup good maple syrup, more if needed

Steps:

  • In small bowl whisk ingredients til smooth and creamy.
  • Add more powdered sugar if too thin.
  • Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
  • Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!

Nutrition Facts : Calories 781, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113.5, Carbohydrate 173.3, Fiber 0.3, Sugar 165.3, Protein 0.2

LEMON GLAZED CAKE



Lemon Glazed Cake image

A sweet, lemony, fabulous cake, especially good in the summer.

Provided by ANNETTER

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
¾ cup vegetable oil
½ cup water
4 eggs
⅓ cup lemon juice
2 cups confectioners' sugar
2 tablespoons butter, melted
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 59.1 g, Cholesterol 78.2 mg, Fat 22.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 384.1 mg, Sugar 45.5 g

MIRROR GLAZE CAKE



Mirror glaze cake image

Wow family and friends with a showstopping mirror glaze cake. Perfect for a birthday cake, we used pink, blue and purple food colourings for our glaze

Provided by Liberty Mendez

Categories     Dessert

Time 2h30m

Number Of Ingredients 16

345g butter, softened
345g caster sugar
3 tsp vanilla paste
6 large eggs
345g self-raising flour
1½ tsp baking powder
3 tbsp milk
400g unsalted butter, softened, plus extra for the tin
800g icing sugar
1 tsp vanilla paste
7 gelatine leaves
200g sugar
200g condensed milk
350g white chocolate, finely chopped
gel food colouring (we used pink, blue and purple)
gold lustre (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line the base of three 18cm sandwich tins with baking parchment. Beat the butter, sugar and vanilla together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of fine salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
  • Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
  • While the cake is cooling, make the buttercream icing. Beat together the butter, icing sugar and vanilla until pale and fluffy, beating in 4-6 tbsp hot water to loosen the mixture if necessary.
  • Stack the sponges, spreading the buttercream over each one using a palette knife, then use the palette knife to roughly coat the outside of the cakes with the remaining buttercream to create a crumb coat. Chill in the fridge for 30 mins.
  • Using more of the icing, spread it over the chilled cake using your palette knife so that there's an even layer of buttercream across the whole cake and over the top. Chill in the fridge for 2 hrs until set, or ideally overnight.
  • To make the mirror glaze, soak the gelatine leaves in cold water for 5 mins until softened completely, then drain. Put the sugar, 200ml water and the condensed milk in a pan, whisk together, bring to the boil, then whisk in the drained gelatine leaves. Put the white chocolate in a bowl, pour over the sugar mix in the pan and leave for 1 min to melt. Whisk everything together, then divide into three bowls.
  • Using the gel colourings, colour each bowl a different shade. Put one of the colours that you would like to use as an accent colour on top to one side. Stir all of the colours occasionally leaving them to sit until they reach 30-32C so they are thick enough to glaze the cake without being too thin and running off the edges. Once at that temperature, pour the remaining two colours on top of each other and stir slightly to marble them together.
  • Place your chilled iced cake onto a cooling rack set in a deep tray (to collect the excess glaze). Pour over the mirror glaze which should be at 30-32C, allowing it to drip down the sides. Drizzle over the accent colour you've saved then, using a paint brush, flick over some gold lustre, if using. Leave it to set completely before slicing and serving. Will keep, in the fridge, for up to three days.

Nutrition Facts : Calories 1133 calories, Fat 60 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 139 grams carbohydrates, Sugar 116 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium

GALAXY MIRROR GLAZED 'BOX' CAKE RECIPE BY TASTY



Galaxy Mirror Glazed 'Box' Cake Recipe by Tasty image

Here's what you need: chocolate cake mixes, butter, vanilla, milk, powdered sugar, water, sugar, sweetened condensed milk, gelatin, white chocolate, black food coloring, navy blue food coloring, light blue food coloring, purple food coloring, pink food coloring, white food coloring

Provided by Alix Traeger

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 16

2 chocolate cake mixes, 2 boxes, prepared according to package
2 cups butter, softened
2 teaspoons vanilla
1 tablespoon milk
6 cups powdered sugar
1 ¼ cups water
1 ½ cups sugar
15 oz sweetened condensed milk, 1 can
15 sheets gelatin
26 oz white chocolate, chopped, over 30% cocoa butter
black food coloring
navy blue food coloring
light blue food coloring
purple food coloring
pink food coloring
white food coloring

Steps:

  • Prepare the cakes according to the package, or use your favorite cake recipe.
  • To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
  • Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
  • Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
  • Place the second cake over the layer of buttercream.
  • Frost the entire cake to create the crumb layer, creating a smooth surface.
  • Place the cake in the freezer to keep cold.
  • For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  • Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
  • Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
  • Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
  • Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
  • Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
  • Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
  • In the next bowl, add the navy blue food coloring and stir.
  • In the next bowl, add the lighter blue food coloring and stir.
  • In the next bowl, add the purple food coloring and stir.
  • In the next bowl, add the pink food coloring and stir.
  • When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
  • Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
  • Dip a brush into the white food coloring and fling it onto the cake to create stars.
  • Enjoy!

MIRROR GLAZE CAKE RECIPE BY TASTY



Mirror Glaze Cake Recipe by Tasty image

Here's what you need: white chocolate mousse, strawberry jam, round vanilla cakes, mirror glaze

Provided by Alvin Zhou

Categories     Bakery Goods

Yield 8 slices

Number Of Ingredients 4

white chocolate mousse, from separate recipe
20 oz strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1/2 inch (1 cm) thick
mirror glaze, from separate recipe

Steps:

  • Spread the jam evenly into the bottom of a round 8-inch (20 cm) cake pan, then place one of the cake rounds on top. Freeze completely.
  • In a 9-inch by 3-inch (23 cm 8 cm) by silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
  • Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse.
  • Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
  • Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
  • Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
  • When the mirror glaze is between 90 and 96°F (32 - 35°C) , pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards.
  • You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one.
  • Enjoy!

Nutrition Facts : Calories 566 calories, Carbohydrate 132 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 78 grams

CLEAR FRUIT GLAZE FOR CAKES



Clear Fruit Glaze for Cakes image

I knew this recipe wouldn't be here at Zaar because it's very very old. It came from my ex-boyfriend's Aunt Suzie. She was different from the rest of the family (she a Baptist, they were Catholic) which made her the black sheep. She and I got along like peas and carrots. I commented that I loved to cook and she gave me this recipe. It was her husband's grandmother's recipe. She said it was his favorite.

Provided by Redneck Epicurean

Categories     Dessert

Time 15m

Yield 1 batch

Number Of Ingredients 4

1/2 cup sugar
2 tablespoons cornstarch (corn flour)
1 cup fruit juice
2 tablespoons corn syrup

Steps:

  • Bring the sugar and 1/2 cup juice to a boil.
  • Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook till thick.
  • Stir in the corn syrup. Bring back to a boil and remove from heat.
  • Cool and drizzle over cake.

Nutrition Facts : Calories 554.7, Sodium 3.2, Carbohydrate 143.5, Fiber 0.1, Sugar 109.8

MIRROR GLAZE CAKE



Mirror Glaze Cake image

Provided by Wanna Make This?

Categories     dessert

Time 2h35m

Yield 12 servings

Number Of Ingredients 11

One 1/4-ounce packet unflavored powdered gelatin
1 cup sugar
1/3 cup light corn syrup
1 cup good-quality white chocolate chips or discs (30 percent cocoa butter)
1/2 cup sweetened condensed milk
White gel food coloring
Fuchsia gel food coloring
Purple gel food coloring
Blue gel food coloring
1 frosted 9-inch layer cake on a cake board, frozen
Edible gold leaf, for dusting

Steps:

  • Place 3 tablespoons of water in a small bowl and whisk in the gelatin. Set aside to bloom for a few minutes.
  • Combine the sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring to a boil and cook, stirring, until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and whisk in the bloomed gelatin, whisking until dissolved. Add the white chocolate and allow to sit 1 minute to melt. Add the condensed milk and 1 teaspoon of white gel food coloring. Combine with an immersion blender until emulsified and smooth. Let cool until the mixture registers 100 degrees F on an instant-read thermometer.
  • Divide the glaze evenly among 3 small bowls. Using an immersion blender, add 3 drops of fuchsia food coloring to the first bowl and combine. Add 4 drops of purple food coloring to the second bowl and combine. Add 5 drops of blue food coloring to the third bowl and combine. The temperature of the colored glazes should be 95 degrees F before pouring.
  • Place your frozen frosted cake on top of an inverted cake pan resting on top of a baking sheet lined with a cooling rack. Starting at the center of the cake, pour the glazes over it, alternating to swirl the colors. Use a small offset spatula to create more swirls if desired. Dust with flakes of gold leaf. Refrigerate the cake for 1 to 2 hours before serving.

CONFECTIONERS' SUGAR GLAZE



Confectioners' Sugar Glaze image

This versatile glaze is shared by our Test Kitchen. You can make the basic powdered sugar glaze and tint it with food coloring if desired. For chocolate lovers, skip the food coloring and stir in some baking cocoa.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 3/4 cup.

Number Of Ingredients 4

2 cups confectioners' sugar
2 tablespoons plus 1 teaspoon water
1/2 teaspoon clear vanilla extract
Food coloring, optional

Steps:

  • In a bowl, combine the confectioners' sugar, water and vanilla; stir until combined and smooth (mixture will be thick). Tint with food coloring if desired. With a butter knife or small metal spatula, lightly spread glaze on cooled cookies. Let dry for 1 hour.

Nutrition Facts :

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Glaze should be thick and viscous, not easily pourable, while still remaining pliable. 4. Pipe onto cake and bang carefully on a countertop to let the glaze run down slowly. For more recipes and ideas from Esty, check out more episodes of Easy Does It. For a delicious Honey Bundt Cake recipe click here!
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CHOCOLATE GLAZE CAKE RECIPE – EPICFOODZ
2021-09-23 Chocolate Glaze Cake Recipe × . Ingredients. For cake batter: 2-3 tbs butter 1/2 cup sugar 3 eggs 1 cup all purpose flour 1/2 cup milk 1 drop vanilla essence 1 tbs baking powder 1 pinch salt 1 pinch baking soda 1/2 cup melted chocolate or 4 tbs cocoa powder Whipped Cream filling: 1 cup chilled whipping cream 3-4 tbsp sugar 1 tsp vanilla For chocolate ganache glaze: …
From epicfoodz.com


BASIC POWDERED SUGAR GLAZE RECIPE - PILLSBURY.COM
2018-08-28 Use to glaze cakes, coffee cakes or pastries. Tips from the Pillsbury Kitchens. tip 1. Chocolate Glaze: Add 2 oz. unsweetened chocolate, melted, or 2 envelopes premelted unsweetened chocolate. Coffee Glaze: Substitute hot water for milk. Dissolve 1 teaspoon instant coffee granules or crystals in the hot water. Lemon Glaze: Substitute 2 tablespoons lemon …
From pillsbury.com


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