Can you please tell me in grams? I found some of the chocolate didn’t fully combine into the glaze mixture – ran it through a sieve and that took the bits out. Is it still 2 tsp? How much do I need? I don’t recommend it, so sorry! Hi, thanks for the great recipes. 1. I noticed that discrepancy too and would love to know which measurement it should be before I attempt! I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! In a heat-resistant bowl, place chopped bitter chocolate. In a mousse recipe I make, it states to microwave the gelatin after blooming until it all melts. Do we take 1/4c from the 1c and use what’s left for the condensed milk and sugar? i wanna try it out. Easy recipes and cooking hacks right to your inbox. you can, it sets pretty firm once it cools! Compare. How are you? I wish WordPress let you guys share pics so I could see!!! I did my first mirror glaze back in May and I used a double boiler, not the microwave. I love watching your videos too! Pour 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup. once bloomed it is one solid glob, which is then melted into the glaze! If you try it please let me know how it turns out <3 I’d love to know! That will also help prevent it from melting your buttercream. I have never reused mirror glaze, but in theory you should be able to refrigerate leftover glaze in an airtight container. (as long as the cake and frosting is frozen?) 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. You can! However, at the base of every mirror glaze recipe, sugar and gelatin are the key ingredients. When the instructions say to pour the gelatin, did you mean scrape it out? 1. , If you try this easy mirror glaze recipe, I’d love to hear what think of it! The waves were made with uneven buttercream and looked like whitecaps and the mirror frosting really topped off the look of water with varied colors! I did some tests and found that the mirror cake frosting tastes best fresh (the sweetened condensed milk taste fades with time). Hi, I just wanted to say I love your videos,I love baking and I do it for a hobby .I love Creating things that others have never done before. Are you using gelatin sheets or gelatin powder? Riddle with runes. it’s definitely not for everyone, but I’m glad you enjoyed the process . I found it also makes it harder to get the consistency right and have it set properly, which is why i don’t include it in mine ?? With regards to the amount of glaze this recipe makes…if we make the buttermilk cake recipe you link to in the post (which says it makes 3 x 8” cake layers), will the amount of glaze in this recipe be enough to cover that cake? If you don't have one, you can … Walkthrough. I haven’t made a chocolate mirror glaze yet. Let the glaze continue to drip for about 10 minutes, then use an offset spatula to scrape away any drips from the cake board. Add to Favorites. I have never tried the recipe on the size of cake, so i’m not quite sure! I think so, white chocolate and cream cheese frosting should taste fine together! That’s it! Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. By adding in both of these ingredients, you’re also giving the glaze a white base, which will make it easier to color. (Using powdered gelatine). I don’t need a very bright glaze though, a pastel colour would also be satisfactory. Your video says to use 2/3 c sweetened condensed milk, your recipes says 3/4 c, or 1 14oz can, which is 1-1/4 c. So, which is correct? Can we use this over ganache? A good amount of gelatin in your glaze will definitely help stabilize the gloss. The glaze is then allowed to cool a bit before being poured over a chilled cake. I’ve never tried double glazing a cake before, but I think it should work! Once I started to pour, the glaze melted off the cake into a blotchy mess. From shop CiderandSage. The glaze should be mostly set. idk if ganache would be strong enough in color to show up well! But on the 3rd and real event cake, the glaze thinned out along small portions of the edges showing my buttercream below. Sadly I don’t know of anything you can successfully substitute for chocolate in this recipe ? In the video you said to use 2 TBSP (2 envelopes) of gelatin but in the written instructions it says to use 2 TSP (1 envelope). However I did notice a bit of an issue. Hope that helps, happy baking! With all of this covid stuff, my daughter turning 6 is pretty bummed that we can’t have a big family birthday celebration. I am making cupcakes this weekend, have you tried this on a cupcake or something small like that? with neons of pink, turquoise, yellow, purple, and green splattered on the black background of the tiers . Thank you for this easy to follow recipe! I was thinking of a different recipe I’ve tried in the past. Add To Cart. I’ve updated my post to make this more clear. SOS! And it honestly keeps a pretty good shine for a while! Hi. This recipe is much more forgiving than most mirror glaze recipes, but I also recommend using a white chocolate with a taste you enjoy, because it’s the main flavor in this glaze ? Add To Cart. However, I do always have tons of leftovers! I am allergic to chocolate of any kind. The most popular color? A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles. Can you decorate with fondant or buttercream on top of the glaze??? <3. Would love some tips based on what I experienced.