turntable cake stand; immersion blender; wooden pop stick; festive ribbon
For the mirror glaze: Place the gelatin powder in the cold water in a small bowl and set aside.
Place the water, corn syrup and sugar in a small saucepan and set on high heat; stir and let come to a boil.
Combine the condensed milk, white chocolate and bloomed gelatin in a large heatproof bowl. Pour the hot mixture over the chocolate mixture and let melt while stirring. Use an immersion blender to remove any lumps and air bubbles. Add food coloring to the mixture and mix completely. Blend again if needed. Allow to cool to 90 degrees F for the perfect consistency for a drip cake.
For the cake: Remove your cake from the refrigerator and place on a turntable cake stand. Place a wooden pop stick into the top of your apple and dip into your cooled mirror glaze just like you would a candy apple. Place the dipped apple in the middle of the top of the cake.
Place the rest of your mirror glaze into a piping bag, ziptop bag or squeeze bottle with small tip.
While turning the cake on the turntable, apply a small amount of glaze to the edge of the cake and allow it to drip down the sides of the cake. Continue around the whole cake and add glaze to the top of the cake to meet the bottom of the apple.
Use a small offset spatula to smooth out the top of the cake if necessary. Place sprinkles and candy around the base of the cake and a small bow around the stick for a final festive touch.