Raspberry Mirror Cake Shiny Red Frosting Recipes

MIRROR GLAZE CAKE

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.

RASPBERRY FROSTING

Steps:

• Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
• In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.

MIRROR GLAZE RECIPE BY TASTY

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!

RASPBERRY MIRROR CAKE (SHINY RED FROSTING)

Steps:

• Preheat oven to 350.
• Grease and flour two 9 or 8" round cake pans.
• In bowl combine cake mix, water, oil, and egg whites and beat on low speed until moistened.
• Beat 2 minutes at medium speed and pour into greased and floured pans.
• Bake at 350 for 25-40 minutes or until cake springs back when touched lightly in center.
• Cool in pans on wire racks 15 minutes.
• Remove from pans and cool 30 minutes or until all the way cooled.
• Stir raspberry preserves until smooth; cover and set aside.
• Meanwhile in large bowl, combine shortening and butter; beat on medium speed until creamy.
• Add powdered sugar and beat until smooth.
• Beat in 2 tablespoons.
• Kirsch, and additional Kirsch if necessary for soft spreading consistency.
• To assembles the cake, trim cake layers to even off and place 1 cake layer trimmed side down on serving plate.
• Spread with 1/2 cup frosting.
• Spread evenly with raspberry preserves.
• Top with remaining cake layer, trimmed side down.
• Spread top with 1/2 cup frosting smoothing top to form flat surface.
• Reserve another 1/2 cup frosting for piping.
• Spread sides with remaining frosting.
• Place reserved frosting in small decorating bag fitted with small star tip.
• Pipe decorative edge around top and bottom edge of the cake.
• In a small saucepan combine juice concentrate and cornstarch.
• Over medium to low heat bring to a boil, stirring constantly until thickened.
• Remove from heat.
• Cool 10 minutes or until thickened mixture is room temperature.
• Spoon on top of the cake and spread to piped edges of frosting.
• Before serving arrange some raspberries around top edge of the cake and garnish with mit sprigs.

RASPBERRY CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
• Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.

CHOCOLATE RASPBERRY MIRROR MOUSSE CAKE

Steps:

• In a large bowl, beat egg yolks, vanilla all but 2 tbsp.
• of the sugar for 2 minutes or until light.
• Sift flour and cocoa over top; stir until incorporated and thick.
• In another bowl, beat egg whites until soft peaks form; beat in the 2 tbsp.
• of remaining sugar until stiff peaks form.
• Stir one-third of egg whites into batter.
• FOLD in remaining whites.
• Grease side of 9-inch springform pan; line bottom with parchment paper.
• Pour in batter.
• Bake in centre of 400 F.
• oven for 12 minutes or until cake pulls away from side of pan.
• Let cool in pan on rack.
• Turn out onto rack; peel off paper.
• (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.) CHOCOLATE MOUSSE: Place chocolate in bowl.
• In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth.
• Place bowl in larger bowl filled with ice water.
• Let stand, stirring often, for about 30 minutes or until very cold.
• Press raspberries through fine sieve into small saucepan; stir in sugar.
• Sprinkle with gelatin; let stand for 1 minute.
• Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved.
• Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
• Clean cake pan; line bottom and side with parchment paper.
• Return cake to pan.
• With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture.
• Spread over cake to side of pan.
• Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm.
• (Make-ahead: Refrigerate for up to 24 hours.) RASPBERRY GLAZE: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine.
• Sprinkle with gelatin; let stand for 1 minute.
• Warm over medium heat, stirring, for 5 minutes or until dissolved; strain.
• Refrigerate for 20 minutes or until cool but pourable.
• Pour over mousse.
• Refrigerate for 1 hour or until glaze is firm.
• If you wish decorate around the cake with fresh raspberries.
• Makes 12 to 16 servings.
• Canadian Living Cooks.