Do not transfer the mirror glaze into the pouring jug until just before using. Day 2: Make the crémeux; pour into small dome molds and freeze overnight. Adjust the consistency with milk as desired. Powdered gelatine works just fine and it’s readily available everywhere. Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Fill a tall jug with warm tap water. It’s much easier than you think. 1. – Nagi x. Hungry for more? Some recipes call for melted chocolate and condensed milk instead of cream. Is there a way to make this dairy free? By keeping the head and blades under liquid, it avoids bubbles getting into the mixture. Little smears like you see on the side of the cake below don’t matter – the glaze will hide those as it runs over it. A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. Add the condensed milk and combine with an immersion blender until emulsified and smooth. Glossy! They make a yield a thicker, less elegant Mirror Glaze that’s also overly sweet. Try not to drop a … Freeze cake for 1 hour until buttercream is very firm. How much leafs of regular gelatin would I need to make this glaze? Also it starts to lose its shine after about 36 hours – whereas this Mirror Glaze stays shiny for days and days! More on alternative Mirror Glazes below. Bloom the gelatin. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Reheated Mirror Glazes will get bubbles in them in the stirring process. When the glaze is between 75 and 80 degrees F, it is ready to pour. I followed recipe to a T. Was afraid it wouldn’t work. Thanks for this recipe and More power to you and of course kisses to Dozer. If you need coat a patch you missed on the side, just pour down the edge of the cake only, to minimise risk of faint “puddle” lines on the top of the cake. Everyone who ate this cake found it moorish. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Position the strainer and tilt the jug so you minimise the distance the liquid falls so you don’t create any bubbles. Place a wire rack over a rimmed sheet pan and put the cake on top. If you see a whitish foam on the surface, that’s ok too and is easy to deal with; just leave it for now. All rights reserved. Bloom gelatine – put a small amount of water in a small bowl then sprinkle gelatine over. Pour! Hi Nagi. 19.7k members in the Cakes community. The most impressive part is how you moved the cake. Once the Mirror Glaze has been applied, they seal the cake completely so they can be stored in the fridge and patisserie windows without having to cover them. You just need to cook clever and get creative! I just made this cake for turkey day I have never ever attempted such a cake. Using an offset spatula, frost the cake with an even coat of frosting. If you pour the Mirror Glaze straight on to a naked cake, it will be bumpy and grainy looking, and the glaze will also soak into the cake. But removing them is easy – just pass a blow torch or even a lighter lightly across the surface of the mirror glaze where the bubbles are, and watch in wonder as the bubbles disappear! It will make a cake look impressive, but like most things in life, it’s what’s underneath that really matters! The no-condensed milk recipe I present here was taught to me by a professional pastry chef who has worked in some of the finest restaurants in Sydney. Tidying up blemishes is a useful trick to have up your sleeve with Mirror Glazed Cakes because although we are after all seeking perfection here, life doesn’t always go to plan. Melt gelatin for 5 seconds in … Then cream and sugar – Next, mix in a bit of cream to loosen the mixture, then add the remaining cream and all the sugar. 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