Colored Mirror Glaze for Cake
A gorgeous mirror-glazed cake is no pipe dream — anyone can pull it off! A glossy, multicolored mirror glaze with a marbled effect can make not just your cake, but life itself, prettier and sweeter.
Foster
Recipe author
Colored Mirror Glaze for Cake
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 %
4 g
Fats 13 %
10 g
Carbohydrates 82 %
64 g
391 kcal
GI:
0
/
0
/
100
- Soak the gelatin. For powdered gelatin, stir 12 g into 60 ml of cold (room-temperature) water and let it bloom. For sheet gelatin, soak 12 sheets in 100 ml of water. 2. Put the glucose syrup (it should be thick) in a saucepan, add the water, and stir in the sugar. Set it on the stove, bring to a boil, and boil hard for 2 minutes — or, if you have a candy thermometer, cook the syrup to 221°F (105°C). 3. Add the white chocolate, broken into pieces, to the hot syrup and stir until smooth. Add the condensed milk and stir again. 4. Once the mixture has stopped boiling and cooled a bit (down to about 140°F / 60°C), add the gelatin. If you're using powdered gelatin, add it as is, water and all (otherwise it won't work); if sheet gelatin, squeeze out the water first and stir it in. 5. Pour off a portion of the glaze through a sieve — this will form the marbled streaks on the surface. Stir white coloring into this smaller portion and press plastic wrap directly onto its surface. Color the larger portion however you like; if you want a pure, vivid color, tint it white first. 6. The working temperature of the glaze is 95°F (35°C). Bring it to that temperature and pour most of it over the cold cake. Right away, drizzle the white glaze in a thin stream to create the pattern you want (circles, lines, spirals, and so on). After about 10 minutes, once the glaze stops flowing, the final design will set on the cake. Enjoy, and may your cakes turn out beautiful! P.S. This technique is fun to experiment with — tint the glaze different colors and try combining them, dot the glaze on in patches, or run a spatula across it once all the layers are poured...
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sweetened condensed milk - 324 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- White chocolate - 554 kcal/100g
- Food coloring - 0 kcal/100g
- Glucose syrup - 400 kcal/100g
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