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Mirror Icing

post #1 of 6
Thread Starter 
[i] I've been seeing this Mirror Icing on several cakes and I'm wondering what this is. Can anyone tell me about it? Do you have to buy it or is a recipie for it? Thanks for any info!
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post #2 of 6
Can you post a pic so we know what you're talking about. this sounds interesting. Thanks.
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post #3 of 6
http://www.belleepoque.co.uk/img/cakes/3.jpg
It is called Chocolate Miroir or Glaçage au Chocolat
post #4 of 6
Thread Starter 

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Chocolate Mirror Icing. I know you can but, but I wonder if there are any good recipies to make at home? Looks sooo pretty!

post #5 of 6

Why isn't that ganache with a bit of corn syrup added?

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #6 of 6

Ganache with corn syrup doesn't maintain the shine that you get with a well made mirror glaze. 

 

There is a recipe for it in Rose's Heavenly Cakes. . . there are also recipes on the 'net if you Google Chocolate Mirror Glaze.

 

I've made it once  http://grandmasugarskitchen.blogspot.ca/2012/03/two-cakes-today.html

 

The cake (ganache/mousse) under the glaze must be perfectly smooth.  The slightest flaw will show (as you can see along the edge of my own example), though once it dries, I suppose you could give it a second coat to disguise the flaws. 

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
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