Introduction
Are you ready to impress your friends and family with a stunning dessert? This Mirror Glaze Cake – glossy, stunning, and delicious – is just the treat you need. It combines a moist cake with a shiny glaze that catches the eye. Let’s dive into why you should make this recipe and how to create your very own masterpiece.
Why Make This Recipe
The allure of a mirror glaze cake lies in its beautiful finish. But it’s not just about looks. This cake is rich, sweet, and packed with flavor. Here are a few reasons to try it out:
- Impressive Presentation: The glossy glaze makes the cake look professional.
- Deliciously Decadent: A blend of sweet ingredients creates a flavor that everyone will love.
- Customizable: You can choose any color for the glaze, making it perfect for any occasion.
How to Make Mirror Glaze Cake
Creating this Mirror Glaze Cake may seem like a challenge, but it’s simple if you follow these steps!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ cup milk
- 1 cup granulated sugar
- ½ cup water
- 7 oz sweetened condensed milk
- 12 oz white chocolate (chopped)
- 2 ½ tbsp powdered gelatin
- Gel food coloring (your choice)
Directions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan.
- Cream the butter and sugar until fluffy. Add the eggs one at a time, then mix in the vanilla.
- Mix the flour and baking powder together. Alternate adding the dry ingredients and milk to the butter mixture.
- Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool the cake completely, then crumb coat it and freeze for at least 2 hours.
- Bloom the gelatin in ½ cup water for 5 minutes.
- In a saucepan, combine sugar, sweetened condensed milk, and remaining water. Bring to a simmer.
- Remove from heat and stir in the bloomed gelatin until dissolved.
- Pour the hot mixture over the chopped white chocolate and stir until smooth.
- Add gel coloring and blend with an immersion blender, avoiding bubbles.
- Place the frozen cake on a wire rack over a tray. Let the glaze cool to 90–95°F (32–35°C).
- Pour the glaze evenly from the center outward until the entire cake is coated.
- Let the excess glaze drip off, then transfer the cake to a serving plate.
How to Serve Mirror Glaze Cake
Slice the Mirror Glaze Cake and serve it at room temperature. A cup of coffee or tea pairs perfectly with this sweet treat. You can also serve it with fresh fruits for a refreshing twist.
How to Store Mirror Glaze Cake
To keep your Mirror Glaze Cake fresh, store it in the refrigerator. It can last for up to three days. For longer storage, wrap it well and freeze it for up to one month. Make sure to thaw it overnight in the fridge before serving.
Tips to Make Mirror Glaze Cake
- Use room temperature ingredients: This helps create a smoother batter.
- Don’t rush the cooling: Let the cake cool completely to avoid melting the glaze.
Variation
Feel free to experiment with flavors! You can add cocoa powder to the batter for a chocolate version or use different flavor extracts. You can also try a fruit-flavored glaze for a refreshing change.
FAQs
- Can I use a different type of chocolate? Yes, you can use dark or milk chocolate, but keep in mind it will change the flavor profile.
- What if my glaze is too thick? If the glaze cools too much and becomes thick, gently reheat it in a microwave or over a double boiler until it’s pourable again.
- How can I get an even shine on the glaze? Make sure to pour the glaze at the right temperature (90–95°F) for the best glossy finish.
Now that you have everything you need, it’s time to create your own Mirror Glaze Cake. Enjoy the process and the compliments that are sure to follow.
Mirror Glaze Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan.
- Cream the butter and sugar until fluffy. Add the eggs one at a time, then mix in the vanilla.
- Mix the flour and baking powder together. Alternate adding the dry ingredients and milk to the butter mixture.
- Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool the cake completely, then crumb coat it and freeze for at least 2 hours.
- Bloom the gelatin in ½ cup water for 5 minutes.
- In a saucepan, combine sugar, sweetened condensed milk, and remaining water. Bring to a simmer.
- Remove from heat and stir in the bloomed gelatin until dissolved.
- Pour the hot mixture over the chopped white chocolate and stir until smooth.
- Add gel coloring and blend with an immersion blender, avoiding bubbles.
- Place the frozen cake on a wire rack over a tray. Let the glaze cool to 90–95°F (32–35°C).
- Pour the glaze evenly from the center outward until the entire cake is coated.
- Let the excess glaze drip off, then transfer the cake to a serving plate.
