Just tried this- it did not work out well. btw, a quick question, can I prepare the glaze a day prior, and pour it over the cake on the next day? Also, has anyone ever mentioned staining of the mouth if using just black gel food coloring with the mirror glaze? Hi, I wanted to know will icing color be ok to use for coloring the glaze? Please leave a rating, and let me know your thoughts by sharing a comment . I’m not quite sure what icing color is! Pour the mixture over chocolate/cocoa and let stand for 5 minutes then whisk to combine. yes totally fine not refrigerated! If you can get it back to a smooth consistency by reheating it, then yes! I cannot figure out what I did wrong! I think there’s an error with the amount of gelatine you listed, in your youtube video its 2 tablespoons, but here its only 2 and 1/4 teaspoons? I wonder if you needed to make ahead of time if you mist the cake with an alcohol like ever clear to make it shine. !Any gel food coloring should work !! Is there a good substitute for sweetened condensed milk that would be suitable for a dairy free cake? Let sit for a few minutes until chocolate starts to melt. I’ve updated my post to make this more clear. Dealing with multiple colors can be difficult. just updated the wording! If you don’t protect the cake from moisture loss (e.g. I think that has to do with temperature? Thank you for catching that! I’m gonna try 2 tablespoon instead. I even tried doing multiple layers after a few minutes and it still does not look right. makin this in the morning. Beat in the vanilla. I’m curious – have you tried this with chocolate instead of white chocolate? Could you tell me what brand of white chocolate chips you have had success with? Hi, thanks for the great recipes. While the cakes aren’t that hard to make. While this style of cake is beautiful to make, they involve pouring tons of glaze over the cake. Quickly, before the glaze fully hardens, pour any other colored glazes over the first one and gently mix colors however you'd like using an offset spatula. I’d use a 1/3 measuring cup, and fill it twice! Thank you for your response. Not sure how to share a picture…, sounds like it turned out amazing!!! Hope that helps! The easiest thing to add was white chocolate and sweetened condensed milk. With that being said, I wanted to add something to this recipe to cover that flavor! How to Make a Galaxy Mirror Cake - Find trending news, viral photos and videos on Bittabi. How can I remove the bubbles from the glaze? Its 2/3 cup which is .666666 its a very common measurement, can we use milk or dark chocolate instead of white chocolate, Did this work with 2 Tablespoons? Would it come out the same if the cake is not frozen but refridgerated before and after glazing? I am getting ready to make my son’s graduation cake and want to mirror glaze 3 square 9″ x 9″ x 3″ cakes. As for the slicing, I found it to be same texture as the gelatin version can you lease confirm if it’s 2 TBSP or 2 TSP of gelatin and 1/4 cup water? However, I do always have tons of leftovers! For cupcakes I’d think you could freeze them after frosting them and dip in the mirror glaze, pull up and let excess dip off and flip right side up to set. Hi! By adding in both of these ingredients, you’re also giving the glaze a white base, which will make it easier to color. I'm an artist and cake decorator from Portland, Oregon. Hope that helps, happy baking <3, Hi, Chelsea. the different types of chocolate have different amounts of cocoa butter, so they cannot be swaped! Does the glaze harden? I used two thin layers! I was thinking of a different recipe I’ve tried in the past. Divide the glaze evenly between four bowls. Hi Chelsey, My daughter and I will be attempting a mirror glaze cake next weekend using this recipe. Place first quantity of water, sugar, sweetened condensed milk in a sauce pan and bring to a simmer over medium heat. This is necessary to make sure the cake is fully covered in glaze. The results for me were polar opposites. Yes, it’s hard to maintain the temperature while trying to get all the colors mixed and combined before pouring!! it needs to be out for at least 2 hours to help it come to room temp before you cut into it, so that sounds like a good plan. I love watching your videos too! how about adding a small proportion of agar to a mostly gelatin glaze? So happy to hear that Desiree! I was wondering if you think this is a recipe that will keep well out of the fridge? Next time I’d recommend heating it for slightly longer, and make sure the consistency is thinner before pouring it. (I realize you are now vegan so that is not something you would be interested, but perhaps you have some intuition about it?). It doesn’t fit in my fridge either lol. You can add luster dust or edible glitter into the mirror glaze, or dust it on top! I’ve never tried double glazing a cake before, but I think it should work! I actually made a rainbow splatter cake with ganache a while back: https://www.youtube.com/watch?v=G9tVPkASBtc. A “cup” is actually a different size in UK vs USA vs NZ/Australia so it is confusing as a measurement in recipes. I need to make a gold cake and was thinking of using a mirror glaze mixed with metallic gold food coloring. Hopefully we’ll be able to figure out what went wrong! Pour the mixture over the chocolate and cocoa powder and let sit for 5 minutes. Also after I tried to dissolve it as well as I could, the gelatin still had little bits throughout the glaze. It’s a little bit lumpy because the cake isn’t smooth. Do you still have the non vegan chocolate coffee mousse recipe written on your website. and of course! Did you use a different recipe or substitute something else in for it? It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product. I totally understand, and that’s so sweet of you to make her an extra special cake!! If you do want to add fondant decorations, I recommend doing so after the glaze has set, and right before you serve the cake. Tip: You can pop any air bubbles with a toothpick, but you will have to work quickly. Combine 200 grams (7 oz) of sugar and 200 ml (7 oz) of water in a saucepot. You can use chocolate mirror glaze over buttercream as long as the buttercream has been frozen for an hour and is nice and cold. « Four Brownie Recipes You Won’t Believe Are Vegan! Use less or more depending on what color you like best. The biggest difference? Welcome to Cupcake Project, where everyone from novice bakers to professional pastry chefs can find sweet and savory recipes to inspire and treasure. Will it thaw overnight in their fridge and be ok set out 2 hours before cutting pls? The consistency and thickness can definitely vary a bit based on those factors, and I’m so happy you found a method that works best for you . Pour through a strainer into a clean container and color as you like. I covered the cake in a plastic cake holder. definitely! Just wondering how that would change things. Hi Sarah! Does it go hard or just set like a jelly? In terms of texture, the glaze is a little gummy – like a cross between fruit leather and jello. Will this recipe cover a 3-layer 9 inch cake? The best way to tell how thick the glaze is going to be on your cake is to let it go up the sides of the bowl and drip back down. I did 3 parts flour and 2 parts buttermilk. Just don’t want to ruin all my hard work… I’m making this for Blueberry Entremets which doesn’t have a galaxy mirror just a purple (plus I like yours better) and it’s a long process so by the time I’m to the glaze I’ll just want to have everything done and ready to put together the following day lol! While this mirror glaze is galaxy themed, you can create so many different looks with different colors. It’s a bit of a project, but with some organization I will have you making these professional style Mousse Bombes in no time! This mirror glaze will reflect everything when it’s poured, but overtime, it loses its shine. Make this mirror glaze ahead of time or save leftovers! Will this recipe be enough glaze for a cake that size? Continue to stir occasionally (to prevent a skin from forming), until the glaze has reached 90 degrees, or is just slightly warm to the touch.