Colored Mirror Glaze
Servings: 1
Calories: 20kcal
Cost: $2
Make your cake shiny
Equipment
- 1 Saucepan
- 1 Baking tray
- 1 Cooling rack
- 1 Sieve
- 1 Immersion blender
- 1 Rubber spatula
- 1 Narrow container
- 4 deli containers
- 1 Bowl
Ingredients
- 12 g Gelatin 200 bloom
- 80 g Water
- 150 g Sugar
- 150 g Corn syrup/glucose
- 150 g White chocolate
- 100 g Sweetened condensed milk
- 0.5 g Food coloring
Instructions
Colored Mirror Glaze
- Soak gelatin in cold water to soften, and drain.
- In the saucepan, bring to boil water, sugar and glucose and cook for 2 minutes. Remove from the heat and add the white chocolate. Let stand for a couple of minutes.
- Transfer the mixture to a narrow container, and mix it with the immersion blender.
- Add the soften gelatin – mix, and then add the condensed milk and food coloring.
- Mix well and pass glaze through the sieve, and refrigerate overnight.
Mirror Glazes Need To Be Refrigerated Before Using
- It is crucial to allow any mirror glaze that contains gelatin to rest in the refrigerator for at least 12 hours. Gelatin needs to be activated once before undergoing the rewarming process and being used to cover cakes. Otherwise, the glaze won't settle properly.
Storing Mirror Glaze
- Mirror glaze can be refrigerated for a couple of weeks. It can also be kept frozen for months. Leave glaze to thaw overnight in the refrigerator and rewarm it over a bain-marie or microwave before using it to cover your cake.
Glazing
- Prior to glazing any cake, always unmold it ahead of time (≈2 hours). This allows the cake to air-dry slightly, ensuring the glaze adheres smoothly. Prepare a tray lined with plastic wrap and topped with a cooling rack. Rewarm mirror glaze to 97ºF/35-38ºC. Glaze the frozen cake. Let stand a few minutes. Run the offset spatula underneath the cake and transfer it to a tray and keep it frozen.
Nutrition
Serving: 20g | Calories: 20kcal
