How To Make a Mirror Glaze
Matt Adlard aka Topless Baker is a self taught home cook who tries to make the most daunting of recipes seem easy! Topless Baker is all about getting people into the kitchen and cooking, and most importantly, enjoying the food they are eating.
Matt runs a YouTube channel where he uploads new recipes every week from homemade pasta to chocolate tarts, cooking all the home comforts and treats everyone likes to eat!
Mirror glaze cakes are all the trend right now and Matt has kindly shared his Mirror Glaze recipe, and a handful of top tips so you can have a go at home! Follow Matt’s easy recipe below, or check out his video, to find out how to make a mirror glaze – you’ll have a showstopping bake in no time!
With this mirror glaze recipe, you can use any colour you fancy, be as creative as you want and try different designs.
- 20g Gelatin Powder (200 Bloom)
- 120g Water (For the Gelatin)
- 280g Liquid Glucose
- 300g Sugar
- 150g Water
- 200g Sweetened Condensed Milk
- 300g White Chocolate
- Food Colouring of Your Choice
- Add your gelatin and water to a bowl and stir to combine. Set to one side.
- Boil the sugar, water, and glucose until it hits 103C. Once it has, take it off the heat, and whisk in the gelatin. Once combined, add the condensed milk and whisk again.
- Pour this mixture over a heat proof bowl which has your white chocolate in it (chopped up nice and small) and stir until everything is melted and incorporated.
- Add this mixture to a jug along with your food colouring. Blend for about 1-2m very gently, not moving the stick blender otherwise this will create air bubbles. Leave to cool, stirring occasionally to prevent a skin and pour over your cake at 28-30C.
Mirror Glaze Top Tips
Temperature, Temperature, Temperature! – When you are making a mirror glaze, the temperature of the glaze makes a huge difference. A few degrees too hot and you will have a liquid mess, but too cold and your glaze will be too stiff to pour. You need to make sure you keep a close eye on the temperature and have a good digital thermometer. The perfect pouring temperature for me is 28-30C – but use your judgement, if you can see it is too thick, use the microwave to give it a 5s burst then give it another stir.
Blending is key – A mirror glaze is all about being as smooth and shiny as possible which means having a hand blender is key. You want to blend the glaze so that it is really smooth while not incorporating too many air bubbles. This will give your cake a much ‘cleaner’ finish compared to just whisking the ingredients together.
Messy but worth it – Pouring a mirror glaze is a messy job there is no doubt about it. But a great tip is to place cling film on your table and then put the mirror cake on top of a wire cooling rack. That way the drips will fall through the wire rack and onto the cling film which you can lift up and throw away with no mess!
Storing your glaze – When you create a mirror glaze you often make more than you need to cover your cake. But don’t panic, you can store the glaze covered in the fridge for a day or two, and when you need it, place it in the microwave in intervals of 10s until it is melted around the edges and a bit rubbery in the middle. Give it a good stir and it should all smooth itself out.
Tools for the job – a few key things you need to perfect your glaze is a large palette knife, and a cake lifter. The palette knife is important as once you have poured your glaze, you need to ‘swipe’ the excess off the top to create a flat, smooth finish. A cake lifter is then the perfect little tool to help transfer the glaze from the wire rack to a serving stand.