Easy Mirror Glaze Recipe (Stays Shiny & Not Rubbery!)

Learn how to make the easy mirror glaze to complete your beautiful mirror cake! By knowing how to make it, you can now make various cakes and desserts you may have seen at amazing pastry shops, such as mousse cakes, drip cakes, fancy plated desserts, and more! This mirror glaze is not rubbery, perfectly soft, and stays shiny!

📌 Ingredients To Make Mirror Glaze
Makes 1000g (Enough to glaze an 8-inch cake)
• Water: 120g (1/2 cup)
• Granulated sugar: 250g (1 1/4 cups)
• Glucose (or light corn syrup): 240g (3/4 cup)
• Sweetened condensed milk: 150g (1/2 cup)
• Unflavored gelatin (Bloom 225 - 230): 15g (2 packs of Knox gelatin powder)
• Icy cold water for gelatin powder: 60g (4 Tablespoons) *For gelatin sheets, soak them in icy cold water and wait for 10 minutes
• White chocolate: 275g *I highly recommend weighting with a scale for accuracy since chocolate can weigh differently depending on the components/brand)

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

[About the bloom of gelatin]
"Bloom" refers to the strength of the gelatin. The higher the number is, the thicker the mirror glaze gets. And the lower the number is, the softer the mirror glaze gets. That is why it is so important to know the number before purchasing them. The gelatin powder I used this time is Knox gelatin powder (Bloom 225), and the gelatin sheets are PerfectaGel Platinum gelatin sheets.
When using gelatin sheets or powder with different blooms, you'll need to adjust the amount to get the same consistency. The gelatins I used in the video are linked below.

📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
The gelatin powder I used today
The gelatin sheets I used today
Gel paste coloring

📌 Recipes I mentioned in the video
Dark chocolate mirror glaze
Sponge cake recipe (vanilla roll cake)

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📸 Instagram: @ayacaliva

[PastryLivingwithAya]

White chocolate mirror glaze recipe for mousse cakes, drip cakes, plated desserts, and more! Hope you'll enjoy the video😊 P.S. I finally bought a good wireless mic after thinking about it for quite some time! I loved the fact that I didn't have to talk loudly over the camera across the table anymore. I feel more relaxed now💕 I'm not sure how often I would do the talking-while-baking video, but I hope to mix it up sometimes😊

[Topol]

Let’s take a moment and applause 🎉so perfect smooth frosting under the glaze !

[daneekaplan]

I'm so glad you're back. Gorgeous desserts.

[Grondhammar]

I used your chocolate mirror glaze recipe the week it came out, and shared the results with neighbours, and they still mention it and ask if I'll be making more anytime soon😁. Definitely looking forward to expanding that to other flavours & colours, so many new ideas🍑🍒 (P.S. the mike sounds very good, great addition!)

[zacharywong]

Very clear and informative video, as always!

[福永順子-zb]

Amazing!! Very beautiful…It can be used for many things.🥰👍

[lenapawlek]

Thanks for showing these in different colors!! Cant wait to try when I feel fancy

[thewindowtothefuture]

Thanks VERY VERY Hello from Sweden!!!

[bgisakronoh]

Very, very informative! you're the best teacher! 🙂

[colonol]

I've been wondering if possible to substitute white chocolate with dark one? Thanks for the video!

[lidiabeier]

You are great! But, what can I use to replace the corn syrup, or glucose?

[happygirl]

Hello. Yr explanation are so easy to grasp and apply that I'm going to start making cakes at home. Plz show how to make mini cakes with sticks in it with mixed mirror decoration in it.

[christinasefton]

Yes, thankyou . I’ve been wondering how to get little round cakes. Can you go over the pan you used? What is it how to use it?

[paulietchka]

thank you for another brilliant recipe! speaking of small pots, I’ve been thinking about investing on a rounded sauteuse, but hesitating between a 20cm (1.2L) or a 24cm (3.4 L). i’m scared the evaporation would be too quick on the bigger one, but there is also more space for mixing/whisking. what size would you recommend? (I make a lot of cremes, caramels, custard, jams… many of them your recipes 🥰)

[vybz_tv]

Please guys gave the video a 👍an if your are new hit that notification bell🛎

[katalinaj]

This is so so wonderful as we can make varieties and be creative out of this. May I ask, can we add essence for flavor (melon, lemon etc) or concentrated syrup like Passion Fruit?
It's fig season, will you consider do sth with fig either with taste or with decoration? I am crazy on almond cake but cannot make the crispy thin crust on top like the bakery. LOL!

[lindaang]

Amazing as always. Aya, may I ask for this one recipe of glaze, how many tiny cake can it cover? Like the one you're making in the video. I'm planning for my next bakesale. Tia 🙏 ❤

[Mairiain]

When you re-heat this, do you use a microwave?

[hotoliyeptho]

Aya I want to know where you get all you groceries for baking

[andweebh]

Why is condensed milk needed for the glazes? And can I use a fruit puree to add a fruity taste to the glaze instead of white chocolate?