Mirror Glaze Cake

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  • Level: Intermediate
  • Total: 2 hr 35 min (includes chilling time)
  • Active: 35 min
  • Yield: 12 servings
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Ingredients

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

Directions

  1. Place 3 tablespoons of water in a small bowl and whisk in the gelatin. Set aside to bloom for a few minutes.
  2. 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.
  3. 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.
  4. 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. 
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