Mirror Glaze

Are you ready to take your cake decorating skills to the next level? In this short video, I will show you how to use chocolate mirror glaze on a frozen Chocolate Royal Cake to create a stunning and glossy finish. Get ready to be amazed!

Chocolate Mirror Glaze Recipe

• 160g water
• 300g sugar
• 300g glucose or corn syrup
• 220g condensed milk
• 21g gelatin (200 bloom)
• 225g bittersweet chocolate.

Method

Soak gelatin in cold water to soften; drain and set aside. Chop chocolate into small pieces and place in a narrow container and melt. In a medium saucepan, bring water to a boil, add sugar, and corn syrup and cook for 3 minutes until it reaches 219F/104ºC. Turn off the heat, add condensed milk, and the softened gelatin. Add hot mixture to the chocolate and mix using an immersion blender. Keep nozzle down to prevent air bubbles to form. Sieve and refrigerate overnight. Remember, glazes that contain gelatin must spend a night in the refrigerator prior to use. Slowly rewarm mirror glaze to 95ºF/35º. Glaze frozen cake as shown.