Blue Marble Mirror Glaze Cake

Begin pouring the onto the center of the cake then slowly work your way out to the edges.

Blue marble mirror glaze cake.

When the glaze is between 90 f and 94 f 32 c 34 c it is ready to be poured over the cake. We ve already shown you two kinds of marbling but just in case your cake decorating skills are a little more advanced here s a fantastic resource from my little cakes for mirroring your marble before you add your geode inset. Ingredients and substitutes mirror glaze. Glucose this helps prevent the mixture from crystallizing.

Allow the glaze to set for about 20 minutes before serving the chilled cake with help the glaze. Starting in the centre swirl the glaze around the cake. Whisk together the flour baking powder and salt in a bowl. I like to rest the cake on a small cake pan or a wide and short glass.

Mirror glaze cake with gold pink and blue geode. Temperature is key to make the mirror cake succeed. Make sure the glaze pours over each side of the cake as well. It can be made with dark chocolate white chocolate or colored.

Make sure you stir periodically to prevent a film from forming on the top. A mirror glaze cake is when a shiny glaze made of chocolate sweetened condensed milk and gelatin is poured over a frozen cake and it has a super shiny appearance like a mirror. Immediately pop any obvious air bubbles with a toothpick. Pouring the mirror glaze over the cake.

When you are ready to use the glaze make sure each one is around 90 96 f 32 35 c. If you can t find glucose yo u can use light corn syrup as well. Spray two 8 inch cake pans with baking spray and line the bottoms with parchment rounds. Pour the colored glazes back into the biggest bowl of black and blue glaze.

Remove the smoothed buttercream cakes from the fridge or freezer must be fully chilled before glazing and place on a circular object on top of a large baking sheet to catch the run off glaze. So yes a critical element. Swirl them gently with a spoon. Preheat the oven to 350 degrees f.

Use a good quality non flavored gelatin for the best results. The cake needs to be frozen solid and removed from the freezer just before you pour the warm glaze on. Gelatin this is what helps the mirror glaze stick to the cake. Place the cake on a stand over a sheet tray to catch any excess glaze.

This ensure the glaze solidifies over the cake. Allow the mirror glaze to cool to the target temperature which is about 92 f 33 c.