Too hot and it won’t be thick enough; too cool and it won’t flow over the cake. Sadly I don’t recommend using a colorful glaze on a chocolate cake! So the cake is not as shiny the next day. Sometimes the strength of your microwave can impact how warm your glaze gets. The glaze turned out great except after 30 minutes it became dull and lost its shine. I covered the cake in a plastic cake holder. Pour in the bloomed gelatin, and whisk until the gelatin is … Can I use 2-3 drops of the colouring without affecting the temperature? I am making cupcakes this weekend, have you tried this on a cupcake or something small like that? I feel like it should too . Yes, it’s hard to maintain the temperature while trying to get all the colors mixed and combined before pouring!! hope that helps, and that your daughter’s cake is a big hit!! You can totally freeze a mirror glazed cake, but it will lose it’s shine. I used 2 TSP and it totally failed. If you plan to eat the cake within a few hours after pouring the glaze, leave it out at room temp. Hi! This is a good recipe but please specify whether the temperature is Degrees Celsius or Degrees Fahrenheit. How long does it take for the glaze to set up/ harden? Not sure which cup you’re referring to, but all the measurements and included in the recipe . Divide the glaze evenly between four bowls. To use chilled glaze, heat the bowl in to the microwave for 15-20 second intervals until it reaches the right consistency. (as long as the cake and frosting is frozen?) Any suggestions to create a marbling of ivory and gold, burgundy and gold or navy and gold. Thanks!! A lot of what gives the mirror glaze its shine is it being poured at the right temperature, which is around 110 degrees F. Traditional mirror glaze recipes set at 90 degrees F, so they have to be warmer when they’re poured. Ive done this recipe before but everytime the glaze sets so gummy you need a bread knife to get through it. Divide mixture into 3 parts and add icing color, gel color or Color Right Base Colors to customize. How can I remove the bubbles from the glaze? Do we take 1/4c from the 1c and use what’s left for the condensed milk and sugar? Thank you. Another bonus?! And it honestly keeps a pretty good shine for a while! Let the glaze continue to drip for about 10 minutes, then use an offset spatula to scrape away any drips from the cake board. Just trying to make all of this Coronavirus stuff full of fun memories? it needs to be out for at least 2 hours to help it come to room temp before you cut into it, so that sounds like a good plan. I’m so happy it turned out so well Thank you for sharing!! Once the glaze is on the cake, do you recommend storing it in the fridge or at room temp? Thank You in advance. Hope that helps! Corn syrup thickens the glaze, and makes it a bit shinier! Begin pouring the glaze onto the center of the cake, then slowly work out to the edges of the cake in a circular motion until the cake is fully covered. I’m so sorry!! The grid, which is in the tank, which will drain the excess glaze. Happy baking <3. This easy, five ingredient recipe makes the technique way more approachable. The only issue I had was that I thought the glaze was too runny. Tnx. Thank you xx. Traditional mirror glaze recipe involves more ingredients and additional equipment. I think I’m just a sucker for mirror glaze cakes though!! Mirror glaze cakes have taken the internet by storm, and I decided it was about time that I try making one!! I don’t know if you’ve ever tasted plain gelatin (or even smelled it), but it is simply disgusting. Did you let it cool to the recommended temperature? however, whatever you use to splatter a black frosting will need to be very opaque and bright! Hi there, your recipe states 1.5 cups of sugar, what kind of sugar do you suggest using? I am looking to do this mirror glaze on a cake for silent auction, so the cake would be sitting out all day. It can be made just using your microwave!! Once it's made, wrap the bowl with plastic wrap store in the fridge for up to a week. While this style of cake is beautiful to make, they involve pouring tons of glaze over the cake. Gel food coloring creates vibrant shades, because it is a lot more concentrated than liquid food coloring. It covers the cake in a thicker layer of glaze that a traditional mirror glaze. And, would I be able to put fondant decorations on the mirror glaze before or after it sets? The results for me were polar opposites. That’s awesome, I am so happy to hear that Dee Thank you for sharing! Thank you :)? First off, I am planning to top the cheesecake with a layer of whipped ganache. Even with a freezer and commercial chiller to keep it, it virtually melted off when it came out to room temp…Scarred for life. Would I be able to make a jello cake covered with a white chocolate ganache buttercream under this glaze? Hi! Hi! Are you using gelatin sheets or gelatin powder? I love watching your videos too! makin this in the morning. Hope that helps, happy baking!! When is the best time to glaze?will it stay shiny if it’s refrigerated? Stir the ingredients for the glaze – don’t whisk as this will create air bubbles. hey,Im planning to use a mirror glaze for the first time on my cake .Its hard to find gel food coloring in our country will it make a difference if I use liquid coloring instead? When I say thoroughly chilled, I mean that the cakes must be fully chilled and firm to the touch. 2. I use white chocolate chips, so I’d recommend using those!! I poured it as close to 85 degrees as I could. the gelatin in the glaze allows it to set and stay in place! I am going to be doing this for a wedding a cake. I usually place the cake in the fridge after glazing, which helps it thaw slightly, then take it out a few hours before I plan to cut into it! Hi Can i glaze over a ganached cake or does this work with buttercream only? It also really helps if you have a thermometer on hand to check too. Perhaps I mixed kelly green, purple, royal blue and orange. Most recipes heat the mixture to allow the gelatin to dissolve and combine with the other ingredients. A metric measuring cup is 250 millilitres, a US cup is a little less. You can freeze pretty much any of my other cake recipes though! Will the glaze works with my cake covered with ganache? Because there are other ingredients / liquids included in this glaze, the gel food coloring does not cause it to seize. The only downside is that the white chocolate does make the glaze a tiny bit less shiny!! btw, a quick question, can I prepare the glaze a day prior, and pour it over the cake on the next day? Can I sub dark choco chips or take out the chocolate (white/dark/reg) chips for that matter? I totally agree if you added gel food coloring to straight white chocolate, it would cause it to seize. Sounds like the glaze wasn’t warm enough when you poured it over the cake! When I glaze the cake .. do I put it into the fridge for the next day or leave it out? That’s 5.28 ounces….that’s a weird measurement. If you try it please let me know how it turns out <3 I’d love to know! We left a little of the colors to add at the end but ours turned it wonderful. Also could you maybe post a tutorial how we might accomplish a paint splattered 2 tier cake? You can definitely go off of feeling, but it’s a bit less precise, especially if you’ve never made a mirror glaze cake before! Have you ever added corn syrup? What is PLATINCOIN?How to start quickly with PLATINCOIN! I’m only 16, but I love baking and I practice a lot. For my second cake, I used all the same colors except for the black, and I colored the white glaze yellow. I have never tried the recipe on the size of cake, so i’m not quite sure! Hope that helps, happy baking! The amount of sugar and water in this recipe, along with the sweetened condensed milk make it so you don’t need corn syrup, like in other recipes. These pretty mirror cakes are so impressive and yet so easy to master. Thank you for your response. Hi Chelsey! it doesn’t take long to make, and is shiniest right after it’s poured! Hope that helps, happy baking! White – specific dye, which is soluble in water and chocolate. Thanks for the recipe! Nice recipe! You can try letting it sit in the fridge for a couple hours before pouring to try to manage the condensation! I was wondering, if I only have a studio size mini fridge, would it be okay to make this cake and refridgerate it? Can I add another layer of glaze on top of the 1st which has already set? Hi, Chelsea, thank you for sharing this recipe. Thanks!! I watched the video and you say 2 tablespoons, but the printed recipe says 2 teaspoons…….please advise asap, Hi, have a question making a red velvet cake & cutting into small squares (like petite fours) once cut can i freeze them & then pour the glaze without icing them? That’s awesome Shannon! And where should I store the glaze? When a lot of strokes, “Japanese” style and the value of each line is extinguished with more of them. If it’s a chocolate ganache the colors won’t be as vibrant / colorful and they’ll be harder to see. Please advise. Will that mess up my glaze??