Kreative Kitchen Basic Mirror Glaze
Kreative Kitchen Basic Mirror Glaze
Kreative Kitchen Basic Mirror Glaze
Ingredients: -
CAKE 2 chocolate cake mixes, 2 boxes, prepared according to
package
VANILLA BUTTERCREAM
• 2 cups butter (460 g), softened
• 2 teaspoons vanilla
• 1 tablespoon milk
• 6 cups powdered sugar (720 g)
• GALAXY MIRROR GLAZE
• 1 ¼ cups water (300 mL)
• 1 ½ cups sugar (300 g)
• 15 oz sweetened condensed milk (395 g), 1 can
• 15 sheets gelatine
• 26 oz white chocolate (740 g), chopped,
• over 30% cocoa butter
FOOD COLORING
• black food colouring
• navy blue food colouring
• light blue food colouring
• purple food colouring
• pink food colouring
• white food colouring
Preparation
1. Prepare the cakes according to the package, or use your favourite
cake recipe.
2. To make the buttercream, mix the butter, vanilla, milk, and
powdered sugar in a bowl with a hand mixer.
3. 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.
4. Place a large dollop of the buttercream on the cake and spread to
create an even middle layer of frosting.
5. Place the second cake over the layer of buttercream.
6. Frost the entire cake to create the crumb layer, creating a smooth
surface.
7. Place the cake in the freezer to keep cold.
8. For the glaze, boil the water, sugar, and condensed milk in a pot
for 1 minute, then remove from heat.
9. Bloom the gelatine in 8 cups (2 litters) of cold water for 5 minutes,
then wring the gelatine sheets of excess water and mix into the sugar
mixture.
10. Pour the sugar mixture over the chocolate, letting it sit for 2-3
minutes to allow the chocolate to soften.
11. 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.
12. Pour the glaze through a sieve into a large bowl to remove any
excess bubbles.
13. Separate the glaze into 5 different bowls (one medium-sized
bowl and four smaller bowls).
14. Colour the biggest bowl of glaze with black and navy-blue food
colouring, stir the colouring with the glaze until the colour is
distributed evenly.
15. In the next bowl, add the navy-blue food colouring and stir.
16. In the next bowl, add the lighter blue food colouring and stir.
17. In the next bowl, add the purple food colouring and stir.
18. In the next bowl, add the pink food colouring and stir.
19. 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
coloured glazes back into the biggest bowl of black and blue glaze.
Swirl them gently with a spoon.
20. Place the cake on a stand over a sheet tray to catch any excess
glaze. Carefully pour the glaze over the cake.
21. Dip a brush into the white food colouring and fling it onto the
cake to create stars.
22. Enjoy!
Coloured glaze cake
Ingredients
Makes enough to glaze about half a dozen 10-inch cakes. You
always want to have an excess of glaze, which you can save
for future desserts.
350 grams white chocolate (12.25 ounces)
150 grams water (5.25 ounces, ~1/2 cups)
300 grams sugar (11.5 ounces, ~1 1/2 cups)
200 grams condensed milk (7 ounces, ~2/3 cups)
19 grams powdered gelatine (0.7 ounces)
1 tablespoon vanilla extract
gel food dye unglazed frozen cake, such as milk peach
entremets
Preparation
Completely freeze your cake overnight. It must be frozen
completely solid before pouring the glaze. Try to smooth out
the top and sides as much as possible as any imperfection
will show through the glaze. Once your cake is ready, begin
to prepare the mirror glaze.
Bloom the gelatine in cold water and set it aside while you
heat the liquids. Quickly sprinkle the gelatine into the water
and whisk together until it starts to thicken Let this mixture
sit and bloom until it fully gels and hardens
Meanwhile, prepare the glaze base.
Bring the water, sugar, and condensed milk to a gently
simmer Turn off the heat and stir the bloomed gelatine into
the mixture.
Pass this mixture through the sieve to remove any gelatine
clumps. Pour the mixture over the chocolate until it dissolves
This should take about 5-10 minutes for all of the chocolate
to fully melt.
Use an immersion blender fully submerged into the liquid to
avoid introducing any air bubbles. Blend this until the entire
mixture is smooth and homogenous. Blend the food dye into
the mirror glaze Allow the mirror glaze to cool to the target
temperature, which is about 92°F (33°C).
Make sure you stir periodically to prevent a film from
forming on the top. When the glaze is between 90°F and 94°F
(32°C - 34°C), it is ready to be poured over the cake.
At this point be very careful not to introduce bubbles since
the glaze is very viscous and they will not pop on their own.
You must manually pop them or strain the mixture through a
sieve. For domes, simply drizzle a bit of the glaze over each
dome. Pour the mirror glaze over your frozen cake
For glazing round cakes, pour the glaze in a circular motion
from the centre, then scrape off the top with a flat spatula.
Pour the mirror glaze over the top of the cake until it starts
running down the sides Gently use a spatula to scrape off the
excess glaze Beautiful, smooth, and glossy glaze.
Salted caramel Mirror glaze cake
Ingredients
Makes enough to glaze 10 large entremets.
200 grams sugar (about 1 cup)
100 grams water (a little over 3/4 cups)
200 grams heavy cream (1 1/2 cups)
20 grams corn starch
10 grams gelatine, bloomed in cold water
1 tsp salt Method Start by making the caramel.
Preparation
Heat the sugar in a medium saucepan, stirring every so often
until the sugar begins to melt and forms a beautiful amber
colour.
Give the sugar a quick stir and deglaze by quickly stirring in
the water.
Be careful at this step because the reaction can be violent.
Stir in the salt.
Make a slurry of the corn starch with about an equal volume
of water.
Quickly stir this into the caramel-water and bring to a boil.
Then add the heavy cream. Bloom the gelatine by quickly
stirring it into ice cold water. Add this into the saucepan.
Cool this mixture to 85°F (29°C).
Pour the glaze over your frozen cakes, domes, or entremets
You can cool and reheat this glaze in the microwave
repeatedly. Simply store it in an air-tight container in the
refrigerator until ready to use in a future pastry recipe.