MIRROR GLAZE CAKE -- FAIL included -- buttercream frosted cake with reflective glaze

After spotting this cake 2 years ago I knew it would be in my future, I just didn't know when. Well, today's the day I tackle the mirror glaze cake with it's gloriously shiny glaze. ✨ Let's see if I'm up to the challenge. 💪🏼 New videos every Thursday and Saturday 8 pm EST.

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Buttercream
1 lb. (4 sticks) softened butter
4 C. powdered sugar
1 t. vanilla extract
1-3 T. heavy cream

Mirror Glaze #2 (the one that worked)
1 C. water
2 T. unflavored gelatin powder (2 envelopes) + 1/4 C.water
2 C. white chocolate chips
1 1/2 C. sugar
2/3 C. condensed milk

cake mix -- prepared according to package directions
food coloring

My recipe was adapted from the following sources:

This video IS sponsored. Thank you, Wix! #ad #sponsored

[emmymade]

Dear Lovelies, I DIDN'T thrown away the failed cake. It's sitting in the fridge waiting for another day.

[DodiTov]

Here's an old school tip for baking a cake without getting that annoying lump in the center. After you pour your batter in the pan, let it rest for 3-5 minutes on the counter, then....pick up the pan to about 3" above the counter..and drop it back on the counter. Do this two or three times. Why? The air bubbles trapped in the mixture will have time to "rise" to the top and burst through the mix. Dropping the pan a few times will make the bubbles "burst" through the top and even the texture out. This will stop the cavities that happen when you bake it and will give you a more "level" cake top, because we all know that air pockets will expand in heat. It really does make a difference in the finished product and costs nothing but a bit of time.

[valicove]

Of course we want to see you do the frozen mousse version.

[Chloe-lvsf]

"A teaspoon of vanilla"
"Dumps in vanilla"

[soundlyawake]

I could watch you pour that glaze all day

[skinsey]

The major difference between a counter top blender and an immersion blender is that the immersion blender is immersed in the mixture so doesn't pull air into it. The countertop blender not only pulled air into the glaze but it also cooled it down which is why it turned out too thick and fluffy. So glad she was able to make it work the 2nd round though. So beautiful! I like to use a gelatin substitute called agar agar that a lot of kosher and vegan people use.

[NoButIDoHaveHerpes]

Is it just me or has Emmy been way more sassy lately? Hell yeah.

[shoegal]

Emmy is to cooking what Bob Ross is to art! Calming yet exciting, good at what she does yet encourage us to learn from mistakes. This is the quarantine content I'm here for!

[Anjana-xyth]

Hello Emmy! I'm a pastry chef in the making and I've learnt many tips from my chefs while learning how to make this glaze. The quality of your chocolate matters, make sure you always use good quality couverture chocolate like Guittard or Callebaut. When you bloom your gelatin, make sure you bloom it with 5x water by weight. Also in the first batch of glaze you made, either the recipe had too less water, or you've boiled off too much water. Also, NEVER use a regular blender to blend your glaze, it calls for an immersion blender because an immersion blender helps to emulsify and mix the ingredients together well without incorporating air into it. That was also why your first batch of glaze was too thick and almost marshmallowy in texture, it's because you've incorporated air into your glaze.
I would love to see you try making a mousse based cake. Its known as an Entrement, and typically consists of a sponge and mousse, although you can also add layers of mouselline or confit fruit. It's also usually made in silicone moulds, since it's mousse based and you require it to be frozen when you glaze it, silicone moulds are the best. Make sure when you glaze your entrements, you glaze it over a wire rack and then drag your cake over the wire rack using an offset spatula, in order to catch any excess glaze. I hope you do give glazed cakes another try :D

[siphodeus]

I have a MacGyver hack for ya...use the turntable from your microwave to spin cakes. Just put the wheelie thingy on the table with the glass on top. Much smaller than your lazy Susan and dishwasher safe.

[ProximaCentauri]

I love the music. You're making a cake in the 80s. 😁

[reneeallen]

I screamed, when you put it in the blender! You incorporated air which made it marshmallowy. Otherwise I think it would have worked.

[belleza]

"That's hottt. That was totally hot." 😂😂😂 I thought I was the only one who talks like that when I succeed in thr kitchen haha. Great job, Emmy!!

[bgishy]

Verbal sound effects like “doink” are one of the multitude of reasons I LOVE Emmy! ❤️

[jensbasement]

14:13"After a failure, triumph is all the sweeter". You're fun.

[NejiRaven]

I'd definitely associate the first failure with blending the mixture -- it incorporates air and overly processes the cocoa butter. Just dissolving it how you did the second time is more then enough! Beautiful result Emmy!

[izaahofficial]

Watching this channel for the last 4 years, your excitement when it turned out great is as adorable as it always is. Xoxo

[mslovelyshot]

I was literally just thinking yesterday how I wanted to attempt a mirror cake....and here you are Emmy, taking the cake!

[dennisschieren]

I love that you showed the failed first attempt also. When I bake so much goes wrong the first time. It is refreshing to See it happens to other people as well. Thank you so much for this great Video and being brave enough to Show that it did Not work the first time!

[tom_something]

At first I thought the second one looked way too runny when you poured it on the cake, then I remembered I was watching at 2x speed. 😂