How to Make a Mirror Cake (Mirror Glaze Cake) from Cookies Cupcakes and Cardio

Today I am showing you how to make the popular mirror cake! The mirror cake is like an entremet dessert that is covered by a boiled sugar and condensed milk glaze.

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Mirror Cake Ingredients:
-8" Jello round (red and blue)
-Mirror Cake glaze (recipe below)
-Blue and white candies, dragees, gum balls

Glaze Ingredients:
-200 grams sweetened condensed milk
-300 grams granulated sugar
-150 grams water
-350 grams white chocolate chips
-19 grams gelatin (+ 1/2 cup water to bloom)

Glaze Procedure:
1. Bloom gelatin with 1/2 cup of water and set aside for 5 minutes.
2. Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer. Place chocolate chips in a large heat proof bowl.
3. Stir in bloomed gelatin until it's dissolved.
4. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, use an immersion blender to smooth mixture. Pour mixture through a sieve to remove any remaining lumps.
5. Allow glaze to cool to 33C before pouring.

Cake assembly
1. Place cake in the bottom of a spring-form pan. Cover cake with a couple of cups of mousse. Place jello round on top of the cake/mousse, Pour remaining mousse on top of the Jello and smooth mousse flat with an offset spatula. Place cake in the freezer to solidify.
2. Once the cake is chilled, the glaze can be applied.
3. Position cake on a pedestal over a bowl/pan that is larger than the cake. Start the pour of the glaze around the outside of the cake, working towards the center. Make sure that the glaze covers the sides of the cake, right down to the base.
4. Let the glaze drip for 5 minutes, cut the drips off from under the cake plate, and place onto a serving plate.
5. Serve immediately.

[TGFuston]

Conversions from grams to ounces

Flours/Other Dry Ingredients

All Purpose Flour (unsifted): 1 cup = 4 1/3 ounces = 125 grams

Cake Flour (unsifted): 1 cup = 4 ounces = 110 grams

Cornstarch: 1 cup = 4 ounces = 110 grams

Cocoa Powder: 1 cup = 3 1/4 ounces = 91 grams



Sugars

Granulated White Sugar: 1 cup = 7 ounces = 200 grams

Brown Sugar (Light or Dark): 1 cup = 7 ounces = 200 grams

Confectioners’ (Powdered/Icing) Sugar: 1 cup = 4 ounces = 110 grams



Dairy

Milk (All Kinds), Cream: 1 cup (liquid measure) = 8.2 ounces = 230 grams

Butter: 1 cup (2 sticks) = 8 ounces = 220 grams



Other Liquids

Water: 1 cup (liquid measure) = 8.2 ounces = 230 grams

Corn Syrup: 1 cup (liquid measure) = 10.9 ounces = 310 grams

Molasses: 1 cup (liquid measure) = 9 ounces = 260 grams

Honey: 1 cup (liquid measure) = 10.9 ounces = 310 grams

Vegetable Oil: 1 cup (liquid measure) = 7 ounces = 200 grams



Common Units of Dry Measurements

3 teaspoons = 1 Tablespoon = 1/2 ounce = 14 grams

4 tablespoons = 2 ounces = 1/4 cup = 56 grams

32 tablespoons = 2 cups = 16 ounces = 1 pounds



Other Common Conversions

1 ounce = 28 grams

1 fluid ounce = 30 milliliters

1 gallon = 4 quarts = 8 pints = 128 ounces = 3.8 liters (liquid)

[rr]

I just stumbled on one of Jennifer's videos this morning...and have not been able to leave since!! I can't believe how talented and creative she is with these pastries!! Not only do they worsen my already "out of control" sweet tooth, but these edible works of art are just TOO cool!!

[simsim]

Dear quirky and nice cake tutorial lady, thank you so much for using grams, milliliters and degree celcius!! This helps us Europeans a lot! Greetings from Germany :D

[nilahelmig]

Best video of anything I've seen! No hesitation, blah-blah or unnecessary chit-chat. Video makers should watch this.

[Pixels_and_Points]

FYI: White food coloring thickens everything it touches. That's a lot of why the white glaze got thicker faster than the blue glaze. (Of course, the different amounts affect cooling rates too, but white food coloring always makes everything thicker.)

[FelisTerras]

Tried it today -and it worked! my neighbour's daughter and I were pretty much going kid's party on the cake; her mother laughed at our rather -extravagant designs, but was still amazed at the brilliance of the outcome.
Also, I used powdered colour as opposed to liquid, which worked quite well. Dissolve the colour with a few drops of water, strain the glaze into the colour and mix it in with the hand blender, the result is the same.
Again, thanks for this easy-to-do; we had a lot of fun with the mirror glaze and I'll be using it more often, too, because it washes off almost disturbingly easy. No soaking, scrubbing, scraping; just a soaked sponge and hot water, et voilà! all cleaned up.

[sage]

5:48, uhm i wonder how she lifted the tray up without the base...

[salemthorup]

I know, for a fact, that I had subscribed to your channel over a year ago and somehow got unsubscribed. I did not unsubscribe. I love your channel. I'm always impressed by your videos. Anyway, glad I noticed. Definitely don't want to miss your videos! Keep them coming. You're great!

[Swathivarens.h]

Who's watching this video in 2023? 😭😭🤌

[thescranline]

This is so cool Jen! They came out looking fab! :0) x Those gelatine bubbles are awesome too.

[sweettreatsyt]

I have the same portable stovetop! This cake looks fantastic Jenn :D

[timecclear]

i think that is amazing. and the fact that you made a tutorial showing everyone this process shows what a really good person that you are. thank you for you hard work

[aishwaryashetty]

Loved the recipe...thanks
But The liquid remained...how do I store them and I will be able to re-use them?

[TingleySweet]

I know this is an older video but I just came across it in my recommended. I owned a soaping business which required the use of an immersion blender immensely. In soaping air bubbles are bad news as well so when I seen how you used yours I cringed. I highly suggest before you press the button on the blender to tap it on the bottom of the bowl to release the air trapped inside, make sure the entire blender is submerged before turning on, and also depending on the depth of your glass tilting the blender to release air bubbles. It should not create any air bubbles at all when using an immersion blender and I noticed you had tons. I know you probably strain your glaze to get rid of them but just recommending a tip to prevent them with the blender to start. New subscriber by the way! Beautiful cake!

[cristinarf]

Hello, I have a question, can you explain after you freeze the base cake, and you take it out of the freezer the edges of the white chocolate mouse are the already smooth? Or do you take the Cake out of the pan an have to work on the cake, so that it get perfectly smooth, to cover it ?

[mcepedao]

I’ve been watching her videos for years! Absolute perfection and I cannot get over her personality, and cuteness! God Bless Hun! 😇

[florianjohnny]

Hello I am impressed by the way this beautiful cake for I want to know how you work crema placed on the cake before the mirror cake

[sythlorde]

I love all of your videos jen, been watching for years now, havent been here in a while but your channel is on my homepage at the top, you are the best cake decorator slash creator on this site. and that buttercream recipe is so delicious! cant wait to see what you are gonna do for the movie finding dory.

[doingstuffwithelizabethdeo]

These look amazing! Can I ask how you saved the blue cake? I noticed you forgot the bottom of the pan when you were adding the mouse layer. Thats something I would probably do. lol

[orxanomrum]

superdi. ellerinize sagliq. qardasimin ad gununde eledim, cox gozel gorunus verdi tortuma