Amazingly beautiful mirror cakes have gained popularity recently. They are delicate in taste and minimalistic in appearance, but they look amazing and fascinate with their unusual shine. Such cakes will appeal to Libra who strives for perfection, Taurus who loves to cook, and Leo will definitely like the fact that they can see their reflection in the cake. But such a wonderful cake will surprise and impress representatives of any zodiac sign!

Mirror glaze for cake

Properly prepared mirror glaze for cake decoration has an ideal mirror structure. Glaze is made on various products: chocolate, fruit puree, cream, cocoa and much more.

Mirror cakes Usually prepared on the basis of mousse, they consist of a thin sponge cake, filling and mousse. Mirror glaze is suitable for mousse and other desserts that require freezing, as they have a smooth surface to achieve the desired even effect.

How to make mirror cakes

Mirror cakes became especially popular when the Ufa craftswoman Olga Noskova became an Instagram star, posting photos of her works there. Photos of cakes with icing developed according to her unique recipe were reprinted by famous world publications, and Britney Spears called them “too beautiful to eat.” Olga Noskova has been nominated for The Shorty Awards, which are awarded to the most popular accounts on social networks.

For her cakes, she uses Belgian and Swiss chocolate, French natural dyes, and various berry and fruit purees.

It seems that such a wonderful cake is impossible to prepare at home, but if you know the technology and the exact formula of the ingredients, all this is quite possible.

How to make mirror glaze at home yourself

Typically, mirror glaze contains water, sugar, gelatin, glucose syrup and chocolate. To prepare the miracle cake icing at home on your own, we will need a culinary thermometer to accurately measure the temperature.

Recipe for mirror glaze at home:

150 g glucose syrup
150 g granulated sugar
75 g water
12 g gelatin
60 g water for gelatin
100 g condensed milk
150 g white chocolate
Dye for desired color

Soak gelatin in cold water. Mix water, sugar and glucose syrup and boil. Add swollen gelatin to the boiling mixture and mix well.
Separately mix condensed milk with white chocolate. Pour the syrup into the chocolate and condensed milk mixture.
Add the coloring and beat the mixture in an immersion blender at an angle to avoid the formation of bubbles.
Then cover the glaze with cling film and refrigerate for 12 hours.
Before applying to the cake, the glaze should be 35 degrees (heat in the microwave or in a water bath).
Take out the pre-prepared cake (it should be completely frozen in the freezer). It is advisable to use mousse for a smooth surface.
Now you need to cover the cake with icing. Place the cake on a wire rack, place a baking sheet under the wire rack, and carefully pour the glaze over the cake. It is more convenient to pour in three stages - one third of the mixture at a time. The glaze at the specified temperature will spread on its own. If necessary, smooth with a spatula, but only quickly, the glaze sets quickly.
Cool the cake again (you can put it in the freezer for an hour). Cut with a hot dry knife.

photo of mirror cakes with magic glaze

Modern confectionery products are a real work of culinary art. And it’s not only about the rich taste palette, but also about the design of the treats. Mirror glaze without glucose is an impressive glossy coating that decorates mousse cakes, chocolate and sponge cakes. How to make mirror glaze without glucose at home?

Which pastries are best to decorate?

Mirror glaze without added glucose is an ideal decoration for many confectionery products. However, it should be noted that it is permissible to glaze only those delicacies that have a perfectly smooth surface. Any unevenness in the baking can significantly spoil the appearance of the dessert.

It is preferable to decorate with watering:

mousse cakes;
soufflé cakes;
jelly cakes;
soufflé cakes;
“Bird's milk” type cake.

In the preparation of such desserts, special pastry rings are often used, thanks to which you can create perfectly smooth edges and surface.

It is acceptable to glaze classic cakes with glaze. However, it should be remembered that in this case it is necessary to use the mirror glaze partially. Namely, cover only the top of the confectionery product.

Choosing dyes

Food colors are used in production processes to give confectionery products the desired shade. Today, an impressive number of different dyes are produced, each of which has its own characteristics and serves specific purposes.

Types of food coloring:

gel;
dry;
pasty;
liquid;
fat-soluble.

Since the mirror coating has a rather rare consistency, it is preferable in this case to color the mass using liquid or gel food coloring. They will “dissolve” in the liquid in a matter of seconds, coloring the watering in the desired shade.

Basic recipe with glucose syrup

If you prepare a mirror coating, strictly following the proportions and production processes, you will end up with a coating that will delight you with a uniform consistency and glossy shine. It's always a pleasure to work with such glaze. And if you are new to the confectionery business, be sure to take note of the basic recipe for making mirror glaze.

To prepare the glaze, prepare:

300 grams of sugar;
150 ml water;
300 grams of glucose (you should purchase glucose, which is used in the confectionery industry. On the shelves of online stores, you can find a decent option);
150 grams of condensed milk;
3 bars of 100 grams of dark chocolate;
25 grams of gelatin + 120 ml of water for soaking gelatin.

To begin with, break the gelatin (if it is sheet) into small pieces and fill it with water so that it swells. We also break the dark chocolate into small pieces (you can also take a white or milk version), and pour the required amount of condensed milk over the treat.

Pour glucose, sugar and water into a saucepan or any other dish with a non-stick coating. Bring the sweet mass to a temperature of 103 degrees Celsius. At this point, you can use a food thermometer.

After you bring the sweet mass to the desired temperature, pour it into a bowl with condensed milk with chocolate. Stir the mixture constantly with a spoon until the consistency becomes homogeneous.

We take a blender, immerse it in the chocolate mass and begin to beat intensively. To avoid bubbles in the syrup, do not move the blender while blending. If, however, bubbles appear in the mass, then you should pass the almost finished glaze through a fine sieve.

Add the swollen gelatin into the mass. Stir the mirror glaze vigorously with a spoon. It is ready to use.

Expert opinion

Anastasia Titova

Confectioner

Tip: if you want to make colored glaze, then instead of black or milk chocolate, take white. Add food coloring while beating the mixture with a blender. The amount of dye determines the intensity of the color of the mirror glaze.

The operating temperature of the watering varies between 28-32 degrees Celsius. If the coating has hardened or cooled down, it can be heated. Reheating is allowed only once.

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Cooking without adding glucose syrup

How to make mirror glaze without glucose, and what do we need for this?

Mirror glaze with honey, original ingredients:

15 grams of gelatin;
half a glass of sugar;
half a glass of honey;
one and a half bars of white chocolate;
100 grams of condensed milk;
135 ml water;
dye (if necessary).

First, add water to the gelatin and let it swell. Pour the required amount of sugar into a saucepan, add liquid honey and pour in 75 ml of water. Place the bowl on the fire and bring to a boil until the sugar is completely dissolved.

Break the white chocolate into small pieces and melt in a water bath. Pour the chocolate mass into a blender bowl, add the required amount of condensed milk and heated honey syrup.

Place the blender in the bowl and begin to beat the mixture. Introduce the swollen gelatin in a thin stream. Continue beating the mixture for about 5 minutes. At the end of cooking, add food coloring. Beat the mixture for about 2 minutes. Pass the glaze through a fine sieve. Confectionery glossy coating, ready!

To prepare the coating with invert syrup, prepare:

7 grams of gelatin;
50 ml water;
100 grams each of white sugar, invert syrup, white chocolate and condensed milk;
food coloring, if necessary.

Fill the gelatin with water. Pour water, invert syrup and sugar into a saucepan and bring to a temperature of 103 degrees Celsius. Break the chocolate into pieces and add the required amount of condensed milk. Add sarno-invert syrup, heated on the hotplate, into the chocolate mass. Stir the mixture intensively until it becomes homogeneous. We add swollen gelatin and food coloring to the mass, in this case fat-soluble is better.

Beat the chocolate mass with a blender. And then we pass it through a fine sieve so that the bubbles “come out” of the glaze. Mirror glaze without glucose, ready.

Mirror chocolate glaze

Mirror chocolate glaze will perfectly highlight the taste of berry mousse or chocolate cake. It is quite simple to prepare, and therefore will not take up any extra time.

Frosting recipe with cocoa and cream

To prepare the coating, prepare the following ingredients:

a glass of sugar;
150 ml water;
15 grams of leaf gelatin;
80 grams of cocoa;
150 ml heavy cream.

First you need to fill the gelatin with half the given portion of water. Pour sugar into a saucepan and add the rest of the water. Place the dishes on the fire and brew the “steep” syrup. Sift the cocoa through a fine sieve and add it to the sugar syrup, constantly stirring the mixture with a spoon. Remove the saucepan from the heat.

Heat the cream to a temperature of 80 degrees Celsius. Remove from heat and add gelatin. Add the creamy mixture to the chocolate mixture, blend and pass through a sieve. Pastry coating, ready.

How to cover cakes and pastries?

The glazing process is quite simple. Place the cake or pastry on a flat surface. We prepare the mirror glaze to working temperature (it was already noted above that the working temperature is 28-32 degrees Celsius), and pour the glaze over the delicacy.

After glazing, be sure to put the baked goods in the refrigerator to harden the surface. The coating should be applied exclusively to cooled baked goods.

Whether you are preparing a confectionery product for yourself or friends, it definitely needs to be covered with icing. Otherwise, maintaining an aesthetic appearance is out of the question. Here are some helpful tips to help you make the perfect mirror drizzle.

If you need to store the watering, then place it in an airtight jar. The shelf life of freshly prepared mass is 3 days.
Letting the mass settle will help get rid of bubbles. To do this, place it in the refrigerator for 10 hours after whipping.
During cooking, strictly observe the proportions.
Do not allow the mass to overheat.

Well, the recipes and secrets of making mirror glaze with and without glucose syrup have been revealed. It's time to start cooking!

What is this, edible? And how to do it? Interesting? So read the article quickly)

For ease of understanding, we classify all possible effects with mirror glaze by appearance and immediately describe them. Let me remind you that you will find 9 wonderful, proven recipes for mirror glaze, and learn about all the secrets of working with it + a recipe for berry glaze.

MULTI-TIERED CAKE

Do you think it's not a trick? Do you know how best to cover a multi-tiered one - one at a time or all the layers together? Let it remain a secret for now….. You’ll find out a little later 😉

MARBLE

This effect is achieved by adding coloring to the glaze, which is not completely stirred. And unevenly colored icing spills onto the frozen cake.

And here you can buy EVERYTHING to create such effects - ingredients, equipment and molds!

5% discount with promo code SUPERBAKER

ZEBRA

This trick is done quite simply - make icing of different colors in two different glasses (or three different colors in three glasses). First, cover the cake with glaze of the main color, and then apply a second one, but not in a circular motion, but vertically, creating stripes. The width of the stripes depends on the speed of your movements - the slower you move the glass with icing, the wider the strip will be)

LEOPARD

Oh, this masterpiece is not so easy to do... It’s not just a matter of applying a spatula with a different color of glaze on top. I found a recipe and technique for you from Anna Felikova ( anochka413).

So, we need:
1) To cover the cake – any mirror glaze - based on chocolate and condensed milk or cream - the main thing is that it should be fatty, i.e. fruit glaze with pectin is not suitable for these purposes

2) Actually, for the “leopard” – neutral glaze .

You can buy ready-made, or you can cook it yourself, for example, according to the recipe from Maria Selyanina’s blog:

570 g sugar
90 g sugar + 20 g pectin
1 g citric acid

Mix water with sugar. Heat to 25C, stirring constantly. Add sugar mixed with pectin and continue heating to 45C. Add glucose (to make it easier to work with glucose, you can heat it in the microwave). Stir everything, stirring occasionally, and bring to a boil.

Add citric acid, boil for 3-5 minutes.
Let cool slightly without stirring, in an open pan, a film will form on top. Strain so that the film remains in the colander. Pour into an airtight container and cover tightly with cling film. Keep refrigerated. Use 24 hours after preparation.

3) water for diluting neutral glaze
4) dye / titanium dioxide / kandurin

Our cake is ready, waiting for its finest hour in the freezer. The glaze is also ready, heated to a temperature slightly higher than the working temperature, because it will cool down a little during the preparation of the leopard composition (working temperature is 30-38C, depending on the composition). Then we prepare the mixture for the leopard: take 3 parts neutral, 1 part water and dye - mix, heat to 70C.

We take the cake out of the freezer, remove it from the mold, and place it on a wire rack or pedestal on a tray. Immediately before applying the leo, warm the pastry spatula slightly (with a hairdryer or on the stove). Cover the cake with frosting and immediately apply some! leo mixture onto a spatula. With a confident movement we move along the surface of the cake (as if we were brushing off excess glaze). You can immediately blow on top with a hairdryer (from a distance, not at minimum power, otherwise the surface will warp) so that the leo can spread out better. Let's enjoy the beauty!

CIRCLES/SPOTS

And this, as they say, is a two-way move. First, use something darker in color than the icing (chocolate, cream, berry puree, mousse) to make circles at the bottom of the mold. Then we pour in the mousse and everything else that is included in the dessert. We put it in the freezer. Well, then we pour the glaze onto the frozen base and it turns out beautifully.

You understand that in this way you can make stripes, write names, and draw pictures... In general, keep inventing.

TWO COLORS

This effect first appeared to the general public on a box containing a corresponding mold for mousse cakes. By the way, you can buy the forms

In the video you see that the chef uses a special crown; it is usually not included in the composition. But we suggest not giving up this effect, but using a metal circle or making a circle out of foil. Of course, you will have to be extremely careful when applying this, place the mold directly on the cake, and remove it very carefully, because. the icing will most likely stretch behind the ring. To avoid any voids or gaps between two colors, use a hairdryer. Blow warm air over the area where the two colors meet. The hairdryer will slightly warm up the glaze, it will become more liquid and come together on its own.

One of the easiest ways to decorate homemade desserts is to decorate with icing. Depending on what kind of result you plan to get as a result, the glaze can be prepared on a variety of bases, as a result the mixture will be thicker or more fluid, glossy or matte, deep black or even colored. In this article, we have collected the most notable recipes for mirror chocolate glaze, which is ideal for a thin cake coating.

Colored mirror glaze for cake - recipe

Ingredients:

instant gelatin – 10 g;
filtered water – 140 ml;
white sugar – 145 g;
invert syrup – 145 g;
white chocolate (quality) – 145 g;
– 110 g.
dye - a few drops.

Preparation

Soak powdered gelatin for some time in 50 g of cold purified water. Pour the remaining water into the ladle, add sugar, add syrup and put on fire. Heat the mixture until it boils and the sugar crystals are completely dissolved.

Meanwhile, melt the white chocolate, mix it with condensed milk in a deep bowl and mix thoroughly. Next, pour the syrup into the chocolate mixture and stir. Heat the gelatin until dissolved and add it to the rest of the ingredients. Add a few drops of gel dye and mix. You can use a blender.

Now strain the glaze through a fine strainer to get rid of air bubbles, cool to 30 degrees. If you want to get liquid glaze that will flow down the edges of the cake, you need to cool the mass to 30 degrees, and to cover the entire cake 32-35 degrees.

Before covering the cake with mirror glaze, it is ideal to keep it in the freezer for one hour.

White mirror glaze for cake - recipe

White glaze can be made either on the basis of regular powdered sugar or with the addition of white chocolate, which, of course, improves its taste and makes it smoother, silkier and, accordingly, the appearance of the finished product becomes perfect.

Ingredients:

white chocolate – 135 g;
cream 33-35% – 110 ml;
milk – 110 ml;
vanillin - a pinch;
– 1/2 tbsp. spoons.

Preparation

Before making the mirror glaze on the cake, soak the gelatin in a small amount of purified water. Pour the milk and cream into a saucepan and place over medium heat. Heat the milk mixture to a boil, remove from heat, add the chocolate broken into pieces and stir until completely dissolved. Then add vanillin, soaked gelatin and stir until it also completely dissolves. Let the white mirror glaze for the cake cool to a temperature of forty degrees, and cover the dessert with it, after first straining the mixture through a strainer.

Recipe for mirror chocolate glaze for cake

Ingredients:

chocolate – 55 g;
cocoa powder – 85 g;
cream – 85 ml;
filtered water – 150 ml;
granulated sugar – 255 g;
gelatin – 10 g.

Preparation

First of all, soak 10 grams of gelatin in water according to the recommendations on the package. Mix granulated sugar with cocoa powder in a ladle, pour in cream and 150 ml of water and, stirring, bring to a boil and immediately remove from heat. Throw in the broken dark chocolate and soaked gelatin and stir thoroughly until completely dissolved. Now filter the mixture through a strainer and cool to room temperature.

Place the cooled cake on a wire rack and cover it with mirror glaze. Immediately transfer the cake to a plate and place it in the refrigerator for at least two hours.

A not very pleasant incident happened to me once. I bought mirror glaze, made a cake, poured it on it - and it is NOT MIRROR! In terms of properties it is mirror-like, in terms of taste it is, but there is almost no shine. I have no idea what was going on there. But after that, I suddenly thought about how to make mirror glaze for a cake at home? So that if you screw up, you won’t have to blame anyone but yourself. And if it works out, then do it this way, and don’t mess with the finished, non-shiny one anymore. Because, well, it’s a shame, I paid the money, but the result is not at all the same as what was ordered. And judging by how the glaze looks in the jar, it is not clear how it will behave on the product.

I must say that my first experience turned out to be very, very successful - I got the perfect glaze, it shines, it applies well, it stays on without any problems. Well, in general, judge the result for yourself, with your own eyes. And I move on to describing the ingredients and method of preparation.

The main catch in the ingredient list is glucose. Glucose does not mean the solution that is used in hospitals, but concentrated glucose. It is thick like honey. Possible replacements are clear and as light as possible honey and invert syrup. However, they can distort the color of the glaze into a warm yellow, so for all sorts of delicate colors, like blue and lemon yellow, use only glucose. In general, to make the color absolutely pure, the pros suggest adding a white coloring pigment.

First of all, chop the white chocolate.

Let the gelatin soften in cold water for 5 minutes (or whatever it says on the package).

Mix glucose, water and granulated sugar and heat over medium heat with constant stirring until the sand is completely dissolved.

Pour the hot mixture into the chopped white chocolate and stir.

Squeeze gelatin from water.

We add the squeezed gelatin to our hot slop and dissolve it in it.

To make the glaze homogeneous, beat it with a blender until the chocolate is completely melted. We keep the blender at the bottom, not on the surface, so that it does not beat in air.

Add condensed milk and coloring. Mix with a blender the same way.

You will have a lot of bubbles in the hot glaze. In order for them to come out, it definitely needs to cool down.

To cool, place the mirror glaze either in a container with a vacuum lid, or cover its surface with cling film like this.

When the icing has cooled almost completely, the bubbles will come out. It can either be used immediately or stored in the refrigerator for a week. Once cooled, the glaze has the consistency of something like silicone. It is easily separated from the walls of the vessel and can be cut into portions with a knife.

This is what the mirror glaze looks like on the finished product ().

The amount of ingredients indicated in this recipe is enough for 1-2 cakes.