Mirror glaze cakes are simply cakes decorated by applying mirror glazes on some parts or the entire body of the cake.
Mirror glazes can be used to cover the top and the sides of cakes , where creams and mousses are prevalent. Covering a cake with a shiny glaze makes it instantaneously chic, professional-looking and also provides the “wow effect“ and yet it’s so simple to make! Glazing properly, though, takes a bit of practice and a quick movement…
The magic ingredient in achieving this mirror glaze is the Gelatin (powder or sheet). It is therefore of high importance to understand these two types of gelatin and their differences.
Definition of gelatin powder
Gelatin powder is simply cooked collagen, reduced to a pure protein powder. This is the same type of protein you’ll see when you make homemade bone broth—if you get enough collagen-rich bones and other parts in there, the broth will gel in the fridge
Definition of gelatin sheet
Sheet Gelatin, also called Leaf Gelatin, works like granular gelatin found in your local grocery store, but in a different form. Rather than a powder, it is takes the shape of thin sheets or leaves of gelatin film. The sheets dissolve more slowly than the granulated form, but also produce a clearer gelled product.
Difference between gelatin powder and gelatin sheet
Gelatin powder is gelatin that has been dried and broken up into individual grains, which has the advantage if dispersing more easily throughout a dish. Gelatin sheets are made from gelatin that is dried in a flat sheet. Sheets result in a clearer, more transparent final product than powder.
Recipes for making Mirror Glazes
There are many recipes tested and confirmed by top bakers globally. I can not add all of them here. The basic rule being to include all the ingredients that gives the glazing properties. Note also that food coloring makes the differences you see in colored mirror glaze cakes.
Steps On Making A Clear Mirror Glaze
Sugar – 200 g
Water – 200 ml
Gelatin sheet – 4 g
- Soak 4 grams of gelatin sheets in cold water. You could use granulated gelatin too, follow the instructions on the packaging of your gelatin.
- Combine 200 grams of sugar and 200 ml of water in a bowl. Stir until the sugar dissolves, stop stirring and bring to boil.
- Cool to 65°C (150°F). Squeeze the water from the gelatin sheets, add into the syrup and mix. Cool to about 20°C (70°F).
- The mirror glaze is ready. Pour over a mousse or cake
Steps On Making A Chocolate Mirror Glaze
- 50g Water
140g Granulated sugar
45g Cocoa powder
95g Heavy cream
6g Sheet gelatin (= 3 x 2g sheets)
- Prepare the chocolate mirror glaze the day before using: soften the gelatin in cold water and in the meantime prepare a syrup by bringing the water and sugar to a boil on medium heat
- Add the sifted cocoa powder and whisk
- Brink the heavy cream to a boil
- Incorporate the cream in the cocoa sugar syrup
- Add the softened gelatin and whisk until it is dissolved. Store refrigerated in an airtight container overnight.
To glaze, make sure your cake is cold enough (or better frozen), then melt the mirror glaze over a bain marie until it reaches 37°C (not more!). You can pour the glaze on a cake starting from the centre towards the sides with a circular movement. Keep that cake ring in place if you only want to glaze the top. It is advisable to place the cake on a wire-rack over a pan, so to collect the excess glaze