Mirror Glaze Recipe By Tasty

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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

MIRROR GLAZE RECIPE BY TASTY



Mirror Glaze Recipe by Tasty image

Here's what you need: water, sugar, sweetened condensed milk, gelatin sheets, white chocolate, gel food coloring

Provided by Alvin Zhou

Categories     Desserts

Yield 8 servings

Number Of Ingredients 6

1 ¼ cups water
1 ½ cups sugar
14 oz sweetened condensed milk, 1 can
15 gelatin sheets
26 oz white chocolate, chopped, over 30% cocoa butter
1 tablespoon gel food coloring, of choice

Steps:

  • Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  • Bloom the gelatin sheets 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 liquid 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. It's okay to go slow, just make sure it's all blended with as little bubbles as possible, which will show up in the final product.
  • Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
  • Separate the glaze into different containers and color them to your desire.
  • We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
  • When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you'd like, then glaze your cake!

Nutrition Facts : Calories 699 calories, Carbohydrate 96 grams, Fat 33 grams, Fiber 0 grams, Protein 15 grams, Sugar 96 grams

MATRIX MIRROR GLAZE CAKE RECIPE BY TASTY



Matrix Mirror Glaze Cake Recipe by Tasty image

Here's what you need: chocolate cake, yellow cake, chocolate buttercream frosting, white chocolate chip, silver gelatin sheets, water, sugar, sweetened condensed milk, black gel food coloring, silver luster dust

Provided by Warner Bros.

Categories     Desserts

Yield 10 servings

Number Of Ingredients 10

1 chocolate cake, dyed with black food coloring, frozen
1 yellow cake, dyed with green food coloring, frozen
2 ½ cups chocolate buttercream frosting
2 ¼ cups white chocolate chip
7 sheets silver gelatin sheets
1 cup water, divided
1 ½ cups sugar
⅔ cup sweetened condensed milk
¼ teaspoon black gel food coloring
1 container silver luster dust

Steps:

  • Prepare the cake layers: Using a 2-inch round cutter, cut out a circle from the center of the black cake. Using a 4-inch round cutter, cut out a ring from the center of the same cake. Using a 6-inch round cutter, cut out another ring from the center of the cake. Set aside and repeat with the green cake. You should have 4 pieces of black cake and 4 pieces of green cake.
  • Reassemble the rings of the black and green cakes to create 2 layers with alternating colors, resembling bull's-eyes.
  • Place an 8-inch cardboard cake round on a turntable. Spread a small dollop of chocolate frosting on the cake board and place a cake layer on top. Spread an even layer of frosting over the cake, then place the second layer on top. Spread an even layer of frosting over the top and sides of the cake, smoothing flat. Freeze the cake for at least 1 hour, up to overnight.
  • Make the mirror glaze: Add the white chocolate chips to a medium bowl and set aside.
  • Place the gelatin sheets in a small bowl with ½ cup water. Set aside to bloom for 10 minutes.
  • Add the remaining ½ cup water, the sugar, and sweetened condensed milk to a small saucepan and bring to a gentle simmer over medium heat. Remove the pot from the heat.
  • Remove the gelatin sheets from the water and add to the saucepan. Whisk until dissolved.
  • Strain the gelatin mixture through a fine-mesh sieve into the bowl with the white chocolate chips and whisk until the chocolate chips have melted and the mixture is smooth.
  • Add the black food coloring and silver luster dust, and whisk to combine. Continue whisking constantly until the glaze has cooled to 90°F (32°C), 30-40 minutes.
  • Place the frozen cake on a wire rack set over a baking sheet. Slowly pour the glaze over the top of the cake, allowing it to drip down the sides until the cake is fully coated. Let the cake rest until the glaze has set completely, about 20 minutes.
  • Transfer the cake to a serving plate, then slice and serve.
  • Enjoy!

MIRROR GLAZE



Mirror Glaze image

Provided by Dan Langan

Categories     dessert

Time 20m

Yield Enough for one 8-inch cake

Number Of Ingredients 7

One .25-ounce packet unflavored powdered gelatin
1 cup good-quality white chocolate discs or chopped white chocolate (at least 30 percent cocoa butter)
1/2 cup sweetened condensed milk
1 teaspoon liquid white food color gel
1 cup granulated sugar
1/3 cup light corn syrup
Powdered food colors in assorted colors

Steps:

  • Bloom the gelatin by pouring 3 tablespoons of cool water into a small bowl and sprinkling the gelatin evenly over top. Allow the gelatin to sit until it has absorbed the water.
  • Place the white chocolate, sweetened condensed milk and white food color into a medium heat-proof bowl.
  • Combine the sugar, corn syrup and 1/4 cup of water in a small saucepan. Stir gently to ensure that the sugar is moistened. Heat the mixture over high heat until boiling and allow to boil for a minute or two until the syrup is clear. Remove the pot from the heat and stir in the bloomed gelatin. Pour the syrup and gelatin mixture into the bowl of chocolate and milk and allow to sit for 30 seconds before stirring until smooth.
  • Use an immersion blender to emulsify the glaze, making sure that the head of the blender stays below the surface of the glaze. This will ensure your glaze doesn't become aerated. Pour the glaze through a fine sieve if there are any lumps or air bubbles.
  • Color the glaze with powdered food colors by separating the desired amount of glaze into individual containers and stirring in the color. Mirror glaze should be poured when the temperature reaches 94 to 95 degrees F.

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