Essential Tips for Making Mirror Glaze

Essential Tips for Making Mirror Glaze

I bet everyone out there has seen at least one cake decorated with glazing, huh? Sweets with this topping style are called in various ways, but the best known are glass cake or mirrored glaze. In addition to making the finalization of the dessert beautiful, it is a much tastier form of decoration than an American paste, for example.
Curious how to do it? So let’s go to the tips! The preparation of the glazing is actually quite simple. Just be careful when mixing all the ingredients and cover the cake when the syrup is at the right temperature.
Essential Tips for Making Mirror Glaze
For the coverage to be firmer I usually use
gelatin sheets, adding them with a mixture of glucose, refined sugar, water, condensed milk and white chocolate. The complete preparation of this recipe is available in the post galaxy cake, if you want to see it just click here.
If you want to make a very colorful syrup, it is very important to use white chocolate. This way, the dye will mix with the base white and the color will not change much. The darker chocolate is interesting if you want the finish to be brown, just like I did on
Chocolate Mousse Cake.
Essential Tips for Making Mirror Glaze

Essential Tips for Making Mirror Glaze

Photo: Love & Olive Oil

When adding the ingredients, try to do this very lightly, avoiding the creation of bubbles in the syrup as much as possible. Finally, for her to be very smooth and without any balls, sift the syrup. This tip is infallible and makes all the difference in the final result.
If your glaze cools and thickens before placing it on top of the dessert, just heat it up in a water bath until it is warm (with the temperature between 32ºC and 35ºC)!

Essential Tips for Making Mirror Glaze

Photo: @konfect

Essential Tips for Making Mirror Glaze

Photo: @musseconfectionery

For cakes with a more uneven surface, layer of mousse or butter cream to make it smoother. That way, the glaze will be without many flaws and with few imperfections.
Another essential factor for everything to work out is the temperature of the candy and the glaze. The dessert needs to be very cold and the syrup warm, at least 30ºC. Only then will the glaze stick well to the candy so that it has a mirrored effect.

Essential Tips for Making Mirror Glaze

Photo: @goonnie

Did they learn to do? Now, just abuse your creativity and use the glaze to decorate the dessert you want! I put some photos in the post for you to have inspirations and go far beyond the cakes. Donuts, eclairs, mousses and entremets are delicious and also look beautiful with the glass top 😉
I have also made several recipes using glazing on the channel, so I will leave all the videos here for you to have even more references!

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