It is used on cakes (mostly mousse cakes), entremets and pastries. Swiss Meringue or French Meringue Buttercream. This is called blooming gelatine and it allows the gelatine to dissolve smoothly into mixtures. 1. The glaze didn’t sink in and formed a good skin with the coconut stuck really well. Do not transfer the mirror glaze into the pouring jug until just before using. See notes for storage. when making the chocolate mirror glaze. Ensure the glaze is completely smooth (just follow my recipe); and. Do not touch the glaze once it is poured – anything that comes into contact with the glaze will leave a mark! Everyone who ate this cake found it moorish. Hi Nagi. The cake was chilled for least 30 minutes. Since gelatine liquifies when heated and the glaze is so thin, the warmth of your mouth causes the glaze to instantly melt in your mouth when you eat it. Make your second cut to get your wedge. Boil – Bring to boil to dissolve the sugar, then take it straight off the stove; 4. Checklist before you start pouring to ensure you nail it! Growing! The chocolate mixture should first reach a temperature of 60 degrees Celsius/ 140 degrees … I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. N x. 1. (Yes, I said meat thermometer!). Colored Mirror Glaze Mirror glaze is a stunning technique to decorate mousse cakes, entremets, and pastries. Hi Marie – did you see the post on transferring the cake? I just made this cake for turkey day I have never ever attempted such a cake. Do not stir vigorously and do not use a whisk, or you’ll create bubbles in the glaze which will tarnish the perfect finish! Making a mirror glaze is very easy IF you follow a few key tips that make all the difference between success and lumpy failure: I’ve made all these mistakes, so you don’t have to! Hi Sanne, I’d need to test this and get back to you on that one! See next section for how to transfer the cake. This glaze produces a very satisfying sheen, albeit without the “snap” of a true chocolate glaze. This and your chocolate cake, is added to my go to favorite baking experience. If you need coat a patch you missed on the side, just pour down the edge of the cake only, to minimise risk of faint “puddle” lines on the top of the cake. Place the chocolate in a bowl and pour the hot liquid over it. It should be a thick slurry. More than anything, Mirror Glazed Cakes require patience. Crumb coating is a cake decorating technique where a thin smear of frosting is applied all over the cake seal in stray crumbs before coating with a proper thick layer of frosting. Some recipes call for melted chocolate and condensed milk instead of cream. I will try this in the future. But what does matter are “hills” and dents. I’m dying to try it for a dinner party this week, but is there a vegetarian alternative to the gelatin that works with this recipe? Gelatine is what makes Mirror Glaze shiny. Pour in the bloomed gelatin, and whisk until the gelatin is … Hi Nagi, I am planning to use your amazing mirror glaze recipe for my granddaughter’s 21st cake. You can halve or quarter the recipe for a smaller yield. The mirror glaze will start to set after about 10 minutes. For White Chocolate Ganache, use a 3:1 ratio. Here is an Easy shinny Chocolate Mirror Glaze using Powder Gelatin (How to make a mirror glaze) Hi Vale! However, a buttercream frosting or chocolate ganache is perfect. And with that – I have now shared with you everything I know about Mirror Glazes!! Far more shiny than you can achieve with any other glaze or frosting. All the white chocolate mirror glaze recipes use sweetened condensed milk. In fact, I consider Mirror Glazes to be all for show and nothing more, and this is really the concept behind it. it is known for its soft, moist, mouth-melting feature which would be appreciated by all age groups. N x. Nagi! You just need to cook clever and get creative! It turned out amazing. It’s pretty! 700 grams chocolate, white or dark (24.5 ounces), 400 grams condensed milk (14 ounces, 1 3/4 cups), 38 grams powdered gelatin (yes, it's quite a large amount). Adding a little light corn syrup (Karo syrup), makes the chocolate mirror glaze extra shiny and stunning. My first one will be using your recipe, but I would like to try some white chocolate mirror glazes so that I can make different colored cakes. However, this only works if you’re making large enough batches of glaze so the blender head is completely submerged. Thanks for this recipe and More power to you and of course kisses to Dozer. They won’t appreciate it now Great job, it’s perfect. Running out or having to scrape out the last bit will give an uneven finish. It just needs to be reheating gently then stirred very gently until it is once again smooth and pourable, and then cooled to 30°C/86°F as required by the recipe. If you pour the Mirror Glaze straight on to a naked cake, it will be bumpy and grainy looking, and the glaze will also soak into the cake. Stir the ingredients for the glaze – don’t whisk as this will create air bubbles. A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. By keeping the head and blades under liquid, it avoids bubbles getting into the mixture. Variation made with a sheen, albeit without the “ snap ” of a ganache filling and cake... Calls for patience above all else ( you will read the chocolate mirror glaze “ cool ” and “ fridge a. The ingredient that makes Mirror Glazes to be just right and dents, pressing so it holds on counter! They are t be thick enough ; too cool and it allows the gelatine lump works better if you it. ) cold water, sugar, and hopefully bubble free glaze Mirror glaze the! Meringue frosting, say, is no good avoid gelatine lumps and bubbles in the refrigerator or at room.... 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