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2 Ingredient Mirror Glaze Cake
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Sep 6, 2024
You can make a shiny, stunning mirror glaze on a cake with just two ingredients (and no gelatin)! For more cake decorating techniques and designs check out my online cake school click: https://www.britishgirlbakes.com/online-courses To read a written version of this tutorial (with photos!) click here: https://www.britishgirlbakes.com/2-ingredient-mirror-glaze-cake/ SUBSCRIBE to my channel for a new cake decorating tutorial every week!
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Mirror glaze is stunning and delicious and it's super easy to do! When you assemble your cake
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choose a cake board that's the same size as your cake or trace around your cake pan and trim the
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board to be the same size. Attach the first layer of cake to the board with a dot of buttercream
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which will act as glue. Make sure the layers of cake are lined up directly above each other so
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that the cake doesn't lean to one side. Use tape to attach the cake on its small cake board onto
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a larger cake board so that you can frost it more easily. Shorter cakes are easier for mirror glazes
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and I'll show you why later in the process. A crumb coat is really important for mirror glaze
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cakes because it traps any crumbs that come off the cake so that then when you spread on your
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final coat of frosting there won't be any crumbs in that and you'll have a very smooth surface on
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the cake. It doesn't matter if you can see the cake layers through the frosting, it's going to
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be covered up but it needs to provide a neat shape for the cake. The mirror glaze will sit on top of
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this frosting but it only provides a very thin layer so you'll notice any imperfections in the
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frosting and that's why you want the frosting to be as smooth as possible. Pay special attention to
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the top of the cake, swiping sideways with an offset spatula to create a flat top with sharp
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edges over onto the sides of the cake. After frosting the cake, chill it in the fridge for at
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least an hour or ideally overnight to set the frosting. This mirror glaze is very easy to make
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All you need is white chocolate and cream at a two to one ratio which means you'll need double
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the amount of white chocolate compared to cream. For this four inch cake I'm using about 100 grams
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of white chocolate and 50 grams of cream which should be heavy whipping cream or double cream
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You can prepare this in separate bowls for each colour or divide it up later. Put the bowl or
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bowls in the microwave at 80% power for one minute so that you don't overheat it. Stir the chocolate
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until it's completely melted with no lumps to achieve a very smooth mirror glaze on the cake
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You can microwave it for another 15 seconds at a time if there are still lumps. Now this is really
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important! To tint the glaze you need oil-based colours, not the gel or liquid colours you use
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to tint buttercream. Those have water in them and they'll cause the chocolate to seize. With oil-based
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colours you can use a lot of them without affecting the consistency of the glaze. If you want a true
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white glaze you can use white icing colour. Wait for the glaze to come to room temperature because
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if it's still warm it will melt the frosting on the cake and ruin those sharp edges around the
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top of the cake. Now separate the cake from the larger cake board, sliding an offset spatula in
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between the large cake board and the small cake board that's the same size as the cake, and lift
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the cake up and place it on a wire rack over a baking tray or a bowl. You can touch the cake
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because the frosting has set so it's firm. Pour the glaze over the cake, switching back and forth
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between colours to create really fun effects. The consistency of the glaze is really important. If
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it's too thick it won't run down the sides of the cake and you'll create some sort of a drip instead
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If it's too liquid it will be very thin and it won't create a bold colour or be as shiny
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If you're enjoying this tutorial click the subscribe button for a new cake decorating
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tutorial every week and check out my online cake school for lots of step-by-step classes for every
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level of cake decorating experience. If there are any bare spots near the bottom of the cake
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where the frosting is visible, use a spoon to gently nudge the glaze to cover those areas
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Refrigerate the cake until the glaze chills and gets a bit thicker so it's easier to move
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but it will always be sticky so you won't be able to touch it. Choose a cake board or plate or
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platter to serve the cake on and carefully lift the cake up from the rack, still on its little
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cake board, and transfer it. Wow everyone with your shiny cake that only used two ingredients
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and then slice into the cake and enjoy! Thanks for watching! Check out my online cake school for
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lots of courses and classes and join my club to get access to them all
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