Kreative Kitchen Basic Mirror Glaze

Kreative Kitchen
Basic Mirror Glaze Recipe

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List of Basic mirror glaze cakes
• Galaxy mirror glaze box cake

• Coloured glaze cake
• Salted caramel mirror glaze cake
• White & coloured mirror glaze cake
• Classic cocoa mirror glaze cake
• Shiny clear tropical fruit glaze cake
• Shiny clear glaze
• Strawberry glaze
Mirror glazes can be classified in two main
groups Chocolate or cocoa mirror glaze
It is made with glucose syrup, sucrose and water,

to which you add condensed milk, gelatine and
chocolate. It is not difficult to make however,
careful attention should be paid to the cooking
temperature, and you must avoid the formation
of air bubbles inside the glaze itself.
Galaxy Mirror glaze box cake
Ingredients: -
CAKE 2 chocolate cake mixes, 2 boxes, prepared according to
package
VANILLA BUTTERCREAM
• 2 cups butter (460 g), softened
• 2 teaspoons vanilla
• 1 tablespoon milk
• 6 cups powdered sugar (720 g)
• GALAXY MIRROR GLAZE
• 1 ¼ cups water (300 mL)
• 1 ½ cups sugar (300 g)
• 15 oz sweetened condensed milk (395 g), 1 can
• 15 sheets gelatine
• 26 oz white chocolate (740 g), chopped,
• over 30% cocoa butter
FOOD COLORING
• black food colouring
• navy blue food colouring
• light blue food colouring
• purple food colouring
• pink food colouring
• white food colouring
Preparation
1. Prepare the cakes according to the package, or use your favourite
cake recipe.
2. To make the buttercream, mix the butter, vanilla, milk, and
powdered sugar in a bowl with a hand mixer.
3. Once the cakes are baked and cooled, place one cake on a
turntable. If you don't have one, you can use a plate. Slice the top off
the cakes to create a flat surface.
4. Place a large dollop of the buttercream on the cake and spread to
create an even middle layer of frosting.
5. Place the second cake over the layer of buttercream.
6. Frost the entire cake to create the crumb layer, creating a smooth
surface.
7. Place the cake in the freezer to keep cold.
8. For the glaze, boil the water, sugar, and condensed milk in a pot
for 1 minute, then remove from heat.
9. Bloom the gelatine in 8 cups (2 litters) of cold water for 5 minutes,
then wring the gelatine sheets of excess water and mix into the sugar
mixture.
10. Pour the sugar mixture over the chocolate, letting it sit for 2-3
minutes to allow the chocolate to soften.
11. Using an immersion blender, carefully blend the chocolate and
the liquid, making sure that you are not blending in air bubbles by
lifting up the blender too high.
12. Pour the glaze through a sieve into a large bowl to remove any
excess bubbles.
13. Separate the glaze into 5 different bowls (one medium-sized
bowl and four smaller bowls).
14. Colour the biggest bowl of glaze with black and navy-blue food
colouring, stir the colouring with the glaze until the colour is
distributed evenly.
15. In the next bowl, add the navy-blue food colouring and stir.
16. In the next bowl, add the lighter blue food colouring and stir.
17. In the next bowl, add the purple food colouring and stir.
18. In the next bowl, add the pink food colouring and stir.
19. When you are ready to use the glaze, make sure each one is
around 90-96°F (32- 35°C). Microwave if necessary. Pour the
coloured glazes back into the biggest bowl of black and blue glaze.
Swirl them gently with a spoon.
20. Place the cake on a stand over a sheet tray to catch any excess
glaze. Carefully pour the glaze over the cake.
21. Dip a brush into the white food colouring and fling it onto the
cake to create stars.
22. Enjoy!
Coloured glaze cake
Ingredients
Makes enough to glaze about half a dozen 10-inch cakes. You
always want to have an excess of glaze, which you can save
for future desserts.
350 grams white chocolate (12.25 ounces)
150 grams water (5.25 ounces, ~1/2 cups)
300 grams sugar (11.5 ounces, ~1 1/2 cups)
200 grams condensed milk (7 ounces, ~2/3 cups)
19 grams powdered gelatine (0.7 ounces)
1 tablespoon vanilla extract
gel food dye unglazed frozen cake, such as milk peach
entremets
Preparation
Completely freeze your cake overnight. It must be frozen
completely solid before pouring the glaze. Try to smooth out
the top and sides as much as possible as any imperfection
will show through the glaze. Once your cake is ready, begin
to prepare the mirror glaze.
Bloom the gelatine in cold water and set it aside while you
heat the liquids. Quickly sprinkle the gelatine into the water
and whisk together until it starts to thicken Let this mixture
sit and bloom until it fully gels and hardens
Meanwhile, prepare the glaze base.
Bring the water, sugar, and condensed milk to a gently
simmer Turn off the heat and stir the bloomed gelatine into
the mixture.
Pass this mixture through the sieve to remove any gelatine
clumps. Pour the mixture over the chocolate until it dissolves
This should take about 5-10 minutes for all of the chocolate
to fully melt.
Use an immersion blender fully submerged into the liquid to
avoid introducing any air bubbles. Blend this until the entire
mixture is smooth and homogenous. Blend the food dye into
the mirror glaze Allow the mirror glaze to cool to the target
temperature, which is about 92°F (33°C).
Make sure you stir periodically to prevent a film from
forming on the top. When the glaze is between 90°F and 94°F
(32°C - 34°C), it is ready to be poured over the cake.
At this point be very careful not to introduce bubbles since
the glaze is very viscous and they will not pop on their own.
You must manually pop them or strain the mixture through a
sieve. For domes, simply drizzle a bit of the glaze over each
dome. Pour the mirror glaze over your frozen cake
For glazing round cakes, pour the glaze in a circular motion
from the centre, then scrape off the top with a flat spatula.
Pour the mirror glaze over the top of the cake until it starts
running down the sides Gently use a spatula to scrape off the
excess glaze Beautiful, smooth, and glossy glaze.
Salted caramel Mirror glaze cake
Ingredients
Makes enough to glaze 10 large entremets.
200 grams sugar (about 1 cup)
100 grams water (a little over 3/4 cups)
200 grams heavy cream (1 1/2 cups)
20 grams corn starch
10 grams gelatine, bloomed in cold water
1 tsp salt Method Start by making the caramel.
Preparation
Heat the sugar in a medium saucepan, stirring every so often
until the sugar begins to melt and forms a beautiful amber
colour.
Give the sugar a quick stir and deglaze by quickly stirring in
the water.
Be careful at this step because the reaction can be violent.
Stir in the salt.
Make a slurry of the corn starch with about an equal volume
of water.
Quickly stir this into the caramel-water and bring to a boil.
Then add the heavy cream. Bloom the gelatine by quickly
stirring it into ice cold water. Add this into the saucepan.
Cool this mixture to 85°F (29°C).
Pour the glaze over your frozen cakes, domes, or entremets
You can cool and reheat this glaze in the microwave
repeatedly. Simply store it in an air-tight container in the
refrigerator until ready to use in a future pastry recipe.
White & Coloured glaze cake

Ingredients
• 15 g Bloom Gelatine
• 75 g Water (for the Gelatine)
• 140 g Water
• 235 g Granulated Sugar
• 220 g Glucose Syrup
• 155 g condensed milk
• 240 g White Chocolate Hydro soluble food colouring (powder,
liquid or gel) of your choice
Instructions
First place the gelatine in ice-cold water to hydrate and
soften it.
Then, melt the chocolate to 45°C. Place water, sugar and
glucose in a steel saucepan and boil until they reach 103°C.
Once they have, take the pan off the heat, add the
condensed milk and the perfectly dissolved and hydrated
gelatine.
Pour this mixture over the melted white chocolate and blend
with an immersion blender, then add the food colouring.
Let it chill in the fridge for 10-12 hours. The pouring
temperature of this mirror glaze is about 35°C and it has to
be blended with an open head hand blender
The dessert must be frozen and demoulded just before you
glaze it to avoid frost formation on the surface. Have a nice
dessert!
Classic cocoa Mirror glaze
Recipe:
18 g Bloom Gelatine
90 g Water (for the Gelatine)
285 g Water
240 g Sugar
180 g Glucose Syrup
115 g Unsweetened Cocoa Powder
240 g Single Cream
35% Bloom the gelatine in cold water (90 g).
Mix water, cream, sugar and cocoa in a saucepan on the stove and
stir constantly with a whisk.
Bring to a boil and cook for a few minutes; to test if the glaze quality
is right dip a spoon into the glaze coating: if it does not slip away you
have the right glaze consistency.
Let cool to 60°C and add the hydrated gelatine, then mix with an
immersion blender. Let it chill in the fridge for a few hours.
Important tip: the perfect pouring temperature for this glaze is 35-
38°C.
Shiny clear tropical fruit Mirror
glaze
Recipe
• 80 g Maracuja Puree
• 70 g Pineapple Puree
• 340 g Mango Puree
• 160 g Water
• 170 g Glucose Syrup 46 DE
• 170 g Sucrose
• 10 g NH Pectin
N.B.: NH is a type of pectin that gels in the presence of acidic
substances
Heat the purees and the water with glucose up to 45°C, then
add the sugar previously mixed dry with the pectin; bring to a
boil stirring constantly. Cool the mirror glaze and use at 38°C.
Shiny clear glaze
Recipe:
• 225 g Sugar
• 150 g Water
• 70 g Glucose Syrup 46 DE
• 6 g NH pectin
• 5 g Lemon Juice
N.B.: NH is a type of pectin that gels in the presence of acidic
substances.
Mix 25 g of sugar with pectin, pour into hot water at about
55°C and bring to a boil. Add the remaining sugar and glucose
and heat up to 95°C, then add the lemon juice. Cool quickly
and keep in the fridge.
Strawberry glaze
Recipe:
250 g Shiny Clear Mirror Glaze
25 g Strawberry Pulp
80 g Strawberry Jam
Heat up the shiny clear mirror glaze.

Add the strawberries pulp and jam.
Bring to a boil and let it cool.
Important tip: the perfect pouring temperature for this
mirror glaze is approx. 32°C. Have a nice dessert!
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Kreative Kitchen Basic Mirror Glaze

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Kreative Kitchen

Basic Mirror Glaze Recipe

“Cook Like A Chef, Think Like

• Galaxy mirror glaze box cake

It is made with glucose syrup, sucrose and water,

White & Coloured glaze cake

Heat up the shiny clear mirror glaze.

Keep Learning with Kreative Kitchen

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