If you’ve been following Instagram-famous pastry chefs, you’ll know that mirror glaze cakes are all the rage. These gorgeous pieces of edible art come in a variety of shades, colors, and textures. Borgata’s Assistant Executive Pastry Chef David Krzewinski took a few minutes out of his busy day of preparing the resort’s spectacular desserts to show us how to create one of these popular cakes for your next party!
— BORGATA (@BorgataAC) January 5, 2019
-300 grams sweetened condensed milk
-450 grams granulated sugar
-225 grams water
-525 grams white chocolate chips
-29 grams gelatin (+ 1 cup of cold water to bloom)
-Food Coloring: white, and other colors of your choice
- Bloom gelatin with 1 cup of water and set aside for 5 minutes.
- Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer. Place chocolate chips in a large heat proof bowl.
- Stir in bloomed gelatin until it’s dissolved.
- Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, add enough white color so it’s not transparent. Use an immersion blender to smooth mixture. Pour mixture through a sieve to remove any remaining lumps. Next, take some of the white glaze and mix up colors of your choice. Allow glaze to cool to 91 degrees F before pouring.
- Position cake on a pedestal over a bowl/pan that is larger than the cake. Start the pour of the glaze around the outside of the cake, working towards the center. Make sure that the glaze covers the sides of the cake, right down to the base.
- Let the glaze drip for 5 minutes, cut the drips off from under the cake plate, and place onto a serving plate.
You can pour over any kind of cake just make sure it has nice clean smooth coat of buttercream and is frozen for best results. Chef David adds that you should try not to over think it. No matter what, you’ll get a work of art!