Remove the mixture and stir the mixture. However, all too often, patisseries and cake makers prioritise the shelf life benefits and make the mirror glaze too thick and too rubbery. I will also put a dam around the layer so it doesn’t squish the marmalade out. Try not to drop a … Your email address will not be published. I’m so glad you enjoyed it though!! I manage this on my own, but it’s easier if you get a helping hand! I put leaf sprinkles on my cake. It will take a minute or two of stirring but it will dissolve. Do not stir vigorously and do not use a whisk, or you’ll create bubbles in the glaze which will tarnish the perfect finish! More on alternative Mirror Glazes below. Freeze cake for 1 hour until buttercream is very firm. Measure your glaze’s temperature with a candy thermometer. Hi Sanne, I’d need to test this and get back to you on that one! I hope there’s a way I can send a photo of how my cake looks like. Adjust the consistency with milk as desired. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. The purpose of this step is to remove any residual bubbles, any little bits of skin that formed while cooling, and any gelatine lumps that may have formed if it wasn’t properly dissolved. Slide them under the cake, then lift and shift (see below for steps – I use this same method after glazing); 2. When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. Heat the sugar, glucose and 100ml water gently in … Is there a way to make this dairy free? Rich Chocolate Glaze Chop both types of chocolate and place them in a heat-proof bowl. Place rack on tray – Set the rack with the cake on a tray to catch the excess glaze drips; 3. 😬. Mirror Cakes don’t even need refrigeration as long as it’s cool – the glaze melts in warm temperatures above around 25°C/ 77°C. Thank you! Tidy edges! 2.5.8 Release note: Added the feature to mute the vibration. You don’t need any specialty ingredients or patisserie equipment – just a meat thermometer and strainer! You can use virtually any cake that has some density and stability. Tidying up blemishes is a useful trick to have up your sleeve with Mirror Glazed Cakes because although we are after all seeking perfection here, life doesn’t always go to plan. Beat in the eggs one at a time, scraping down the bowl as needed. Hi Navi. If you just added the powder straight into the glaze, you’d end up with lots of lumps. MOST SATISFYING MIRROR GLAZE CAKE … Bloom the gelatin. This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. Do you reckon white chocolate could be substituted instead of the cocoa and sugar for a white chocolate glaze? 19.7k members in the Cakes community. Checklist before you start pouring to ensure you nail it! Filling only though! For the génoise, half fill a large saucepan with water and bring to a simmer. Well done again,Nagi. It’s worth mentioning that the Mirror Glaze itself can be made ahead and refrigerated for up to a week or even frozen. Join my free email list to receive THREE free cookbooks! We can fix it in the next step. You will read the words “cool” and “refrigerate” a lot in the following sections! Stir GENTLY – Gently stir to dissolve the gelatine lump. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! Required fields are marked *. Don’t hesitate or do a thin stream. Notify me via e-mail if anyone answers my comment. Why not have fun making a shiny mirror glaze cake that looks like a mirror? See my tutorial for, 2. Not once, but twice! It’ll just be a short 2 layer cake. Smooth frosting and level cake – because bumps and dents show up on shiny glazes. Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Mix – it will set into a thick paste. Glossy! Sprinkle your gelatin over the cold water and let bloom for 5 minutes. Reheated Mirror Glazes will get bubbles in them in the stirring process. See notes for storage. 1. 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. I followed all your directions, the only thing I got a little problem with is transferring the glazed cake, but I’m glad I did it! Strain – Slowly strain the liquid into a bowl, positioning the strainer such that you minimise the distance the liquid falls from the saucepan into the strainer, and also from the base of the strainer into the bowl. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Dec 17, 2020. Transfer before it sets! Place the chilled cake onto a wire rack fitted inside a baking sheet. Your suggestions please. Just wondering if the ganache and glaze can hold up to the marmalade? And no, they’re not there for the purpose of covering a million imperfections 😂. Thanks! Thank you thank you for this recipe. Place 2 … In a nutshell, here is how to glaze a Mirror Cake: A flat, even cake surface is essential for beautiful smooth, flawless mirror glazes because the shiny nature of the glaze makes bumps and moulds highly visible. Mini chocolate mousse cakes on a brownie base are covered with a gorgeous glossy mirror glaze that’s swirled to look like the galaxy. Made from only a handful of ingredients and no special equipment, if you’ve ever wanted to make a dessert to impress this is it! Hi Jenny, none that I’ve tried sorry!! It sets quite quickly because we’re pouring it over a fridge cold ganache or other frosting. N x. You just need to cook clever and get creative! Pour with confidence! The ingredient that makes Mirror Glazes so shiny is gelatine. Refrigerate in an airtight container. 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