Hello,
Has anyone tried the glossy icings like one below? I am experimenting with an online recipe and wanted to know how if this icing/glaze handles well? Does this need a buttercream or is it tasty enough by itself? Also, can it be left out or does it have to refrigerated? I would love to hear your experiences.
Thank you so much
I may be wrong but I think in this instance the colour actually comes from marbled fondant being placed over the cake and then a clear mirror glaze being poured over the fondant finish.
From the clear recipes that I have seen they don't really have much flavour so I would do the cake like you usually would and then use the glaze as a purely decorative element, perhaps taking into account how sweet the recipe is that you are pouring over the finished cake.
hello, ( I am hobby baker)
I made this cake and I will tell you my expirience with mirror glaze:
-cake must be covered absolutely streight with frostin otherwise you will have this little defects as on my cake.
-you can use buttercream, SMBC or ganache frosting, but the cake must be well chilled. You can not poure glaze over naked cake.
-I am making mirror glaze with white chocolate, glucose, sugar, wather condensed milk and gelatine, and it tase nice
-glaze must be prepered well and cool on 34 C to get proper flowing
-I am eding different food colors in to glaze to achive marble looks
-this glaze can be left out on room temperature because gelatine will hold it. But I do not recomend to stay out on higher temperature.
if you are interested, here is rusian recipe I am using for covering 22 cm cake (8-10 cm tall)
150 g white chocolate, 150 g glucose,150 g sugar,70 ml water, 100 ml condensed milk, 15 g gelatine.
soak gelatine in the water. in the mean time heat glucose, 70 ml water and suger until sugar disolve. Leave it to coll down a bit and then add soaked gelatine and whisk it well with hand. Add condensed milk and whisk, and then poure over choped chocolate. Let it stay for a minute so that chocolate become soft and then use stick mixer-blender and mix well until smooth. Now you must filtrate the glaze and then, if you wish, separate it in a few bowls and add colors. Stir again and cool it down to 34 C.
Kayra850-Thank you! I am glad you shared your experience and your recipe! I saw something similar on the net so I can't wait to try it, thanks!
Hi! I made this cake using a nutella chocolate mousse. Just whipped cream, nutella and a little gelatine over an oreo crust. I made sure to freeze it for a few hours before glazing.
I used the mirror glaze recipe from here, but not the vegetarian one. I used gelatine.
http://www.gretchensbakery.com/mirror-glaze-recipe-vegetarian-version/
And I watched all the tutorials that @kayra850 posted. Love the colours on your cake, by the way!
Good luck! This is a super fun technique!
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This is beautiful! Thanks for sharing. I am going to try this recipe.
You're welcome! Let us know how it turns out
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