Mirror Glaze Recipe ✨ Save this for the next time you want to glaze a cake 🤍 #cake #glaze #recipe

[louiselindbergpastry]

Mirror Glaze Recipe ✨

This is the recipe I always use.
when glazing my cakes.
It’s a bulletproof recipe that always ensures a perfectly shiny glaze 😍

You can use white, milk, Ruby and caramel chocolate with this recipe.
When coloring glaze, I prefer using food coloring paste instead of powder.

Glaze tips:
In order to succeed with the glaze, two things are essential; that the cake is frozen, and that the glaze is the right temperature.
If it’s too hot, it’ll run off the cake, and if it’s too cold, the glaze will be thick and mat. That’s why the glaze needs to cool to 34°C-35C°.
If you want to see how to avoid air bubbles in the glaze, you can check out my latest reel where I’ve shared a tutorial ☺️

Recipe for a 18 cm diameter frozen cake:

- 6 gelatine leafs (bloom value 250, weight per sheet = 1, 75 g)
- 150 g white/milk/ruby/caramel chocolate
- 95 g heavy cream
- 50 g water
- 145 g caster sugar
- 150 g glucose syrup
- optional: food coloring paste, editable food dust e.g gold

Instructions:
1. Soak gelatine in cold water for 5-10 min
2. Chop chocolate finely and put it in a large plastic pitcher
3. Heat sugar, water, heavy cream and glucose syrup in a saucepan almost to a boil and remove from the heat. Whip the gelatine in the mixture
4. Pour the cream over the chocolate in the pitcher and hand blend (place the hand blender at an angle when blending to avoid air bubbles). Add food colouring paste and blend again
5. Cover the surface with cling film and stir it once in a while to cool the glaze down to 34°C-35C°
6. When you’re ready to glaze, take the cake out of the freezer right before you are ready to glaze. Place it on a baking rack with parchment paper underneath
7. Pour the glaze over the frozen cake. Use two palet knives to remove the glaze excess from the bottom of the cake
8. Place the cake on a plate and let it thaw in the fridge