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

A while ago I shared how to make dark chocolate metal grays and this is the white version, white chocolate metal grays. This glaze is often used to court mousse cakes or some fancy cakes to make it look very shiny and beautiful and because of that look it may seem very difficult to make but you may be surprised to know how easy it is. I think the most difficult part or tricky part is when pouring those grays on cakes about the temperature, about the speed, so I'm also sharing that part with important tips. Gotta say knowing this grays recipe really expanded what I can make. It added more menus so I think the same is gonna happen for you. So without further ado let's get started. All right so first let's hydrate gelatin and this is to completely hydrate the gelatin and for this use icy cold water and in here add gelatin powder and as soon as it is added mix really well. Okay so now set this aside for about 10 minutes. When using gelatin sheets instead soak them in icy cold water and also wait for about 10 minutes. Meanwhile dice chocolate if you're using chocolate bar or chunks of chocolate. I recommend using good quality chocolate such as couverture chocolate to get the best result. As additional info I needed about two and a half cups of white chocolate using the chocolate bar but when I tasted with the chocolate chips that I had at home it was a lot less so I heavily recommend using a scale to weight the ingredients to avoid any issue. All right next in the pot add water and sugar and now lots glucose or light cone syrup goes in and now we're going to heat it up at medium heat until it reaches 103 celsius. You can use a candy thermometer to check the but I actually often check by the look. Remove from the heat once it starts boiling everywhere and mix the liquid while heating especially toward the end because it can easily overflow once it starts boiling. Okay so in here add the sweetened condensed milk and now the gelatin is hydrated completely as you can see it's very thick. All right so this goes in let's scrape off all the gelatin out. When using gelatin sheets instead remove from the icy cold water and dip in the hot liquid. This pot is a little bit too small so I have to mix very gently and ensure that gelatin is completely melted. Scoop it and check. Okay so I think it's all melted so now we're going to pour this into white chocolate. Smells amazing. Scrape off everything out and mix. I can still see bits of white chocolate so to emulsify it completely you're going to use hand blender. Carefully pour. Let's blend. Oh I had to switch on. Lots of bubbles go in when lifting the hand blender too high beyond the surface. You see a lot of bubbles so don't lift it up too high but if that happens no worry you can remove them. Each hand blender acts differently but for most of them you can remove the air bubbles more easily by leaning it over like this instead of holding it completely straight. So just go up and down and keep doing it until you don't see any chocolate. Okay it's done. So one batch of the recipe is enough for about this much. It's more than enough for an inch cake. Most of it is gonna fall down after you glaze the cake so you can reuse it if you want to. Okay now I'm gonna color this glaze today. Orange, pink and purple and I recommend gel paste curings for it. So I'm going to take about one third and color it to orange first, yellow and some red and mix gentle so that bubbles are not going in. While we are waiting for the glaze to cool down prepare everything ahead to pour it over cakes and I like to set plastic wrap on the tray so that I can pick up the leftover glaze easily later and small spatula. Today I used my sponge cake recipe for roll cake to make small mousse cakes using strawberry mango and blackberry mousse. You can use any of your favorite mousse recipe or even buttercream to create a drip cake for example and also ensure that your cake is ready in the freezer so if it is still in a mold take it out ahead so that by the time the glaze reaches to the certain temperature you can quickly pour it over cakes. The temperature is let's see a little over 35 so it's almost ready. So the ideal temperature depends on the freezer, the room temperature, how fast you can move and so on but it's usually between 30 to 35 celsius. For me with my freezer it usually works the best with 33 celsius. When the temperature is higher the glaze tend to get too thin and when it's lower it gets a little bit too thick and the surface looks a little bit more uneven so I highly recommend pouring the glaze over a small cake like this if you can make an extra one so that you can test if the temperature works for you. I'm gonna lift this up and move it to a second tray because I don't want the mousse on the bottom to get scratched off and goes in the leftover glaze in case I want to use it again. Once you can see that it's not dropping anymore take the spatula insert it and then wiggle like this like circular motion to completely cut off the excess glaze like this one is down. Pour the glaze all over the surface with the swirl motion like this so that you can cover the side or around and here be careful not to scrape off the surface too deep. I'm touching it very slightly to drop just a little bit more glaze. So if you see mousse went in like here you can simply scoop it up wrap it up and squeeze that in like I said you can use it again if you want to. This mirror glaze tastes very neutral so it goes well with almost any flavor and the texture is amazing it is not rubbery it is very soft and it stays nice and shiny pour the leftover glaze in airtight container and you can store it in the fridge or freezer and heat it with microwave or with water bath whenever you need it and also store the glazed cakes in airtight container so that the surface is not going to get dried. Knowing about what type of I used gelatine with about 230g and then the higher the number is the firmer your glaze gets and I actually shared about this every time I use gelatine in my videos but if you are new to my channel welcome check out that description box I'm going to write down the details. Today I used pretty standard white chocolate but if you like I highly recommend getting really good kinds because it makes a huge difference with the taste. My favorite white chocolate is Valona white chocolate and cacao berries. This time I couldn't get them on time but I would choose them whenever I want to make it taste extra good. Like I said by knowing how to make this glaze we can now make so many other kinds of desserts. These are some of the desserts with mirror glaze I used to make when I was working as pastry chef but here you can get the ideas of what you can do and if you haven't check out the dark chocolate mirror glaze also to complete your beautiful dark chocolate cake thank you so much for watching, enjoy pastry weaving and I'll see you in my next video bye