Mirror Cake Glaze
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
44
Spice
56
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Stir gelatin and 1/2 cup lukewarm water in a small bowl and let sit 5 minutes
2
Cook sugar, condensed milk, vanilla, salt, and 3/4 cup water in a medium saucepan over medium heat, stirring occasionally, until mixture begins to bubble, about 4 minutes
3
Add bloomed gelatin and stir until dissolved
4
Remove from heat and add chocolate chips, stirring constantly, until melted
5
Strain through a fine-mesh sieve into a large bowl, then divide glaze among 3 or 4 bowls
6
Color each with food coloring as desired
7
Let cool, stirring occasionally to stop a skin from forming, until glaze is just cool enough to touch (100–95°F), 10–12 minutes
8
Pour half of color one into a large bowl, then pour half of color two into the center, followed by half of color three and half of color four, if using
9
Repeat with remaining glaze to form concentric circles of different colors in bowl
10
Set a chilled, smoothly frosted cake on a cake pan or overturned bowl set inside a rimmed baking sheet or large tray to catch drips
11
Pour colored glaze over, sweeping back and forth across cake as you pour, to form a marbled pattern
12
Resist the temptation to touch glaze once it’s poured; it will start to set as soon as it hits the cold cake
13
Let glaze drip about 10 minutes, then clean up edges with a small offset spatula or butter knife
14
Transfer cake to a serving platter and chill at least 30 minutes or up to 1 day
15
Using a warmed sharp knife, cut cleanly through cake, wiping knife with a warm damp towel between each slice
16
Stir gelatin and 1/2 cup lukewarm water in a small bowl and let sit 5 minutes
17
Cook sugar, condensed milk, vanilla, salt, and 3/4 cup water in a medium saucepan over medium heat, stirring occasionally, until mixture begins to bubble, about 4 minutes
18
Add bloomed gelatin and stir until dissolved
19
Remove from heat and add chocolate chips, stirring constantly, until melted
20
Strain through a fine-mesh sieve into a large bowl, then divide glaze among 3 or 4 bowls
21
Color each with food coloring as desired
22
Let cool, stirring occasionally to stop a skin from forming, until glaze is just cool enough to touch (100–95°F), 10–12 minutes
23
Pour half of color one into a large bowl, then pour half of color two into the center, followed by half of color three and half of color four, if using
24
Repeat with remaining glaze to form concentric circles of different colors in bowl
25
Set a chilled, smoothly frosted cake on a cake pan or overturned bowl set inside a rimmed baking sheet or large tray to catch drips
26
Pour colored glaze over, sweeping back and forth across cake as you pour, to form a marbled pattern
27
Resist the temptation to touch glaze once it’s poured; it will start to set as soon as it hits the cold cake
28
Let glaze drip about 10 minutes, then clean up edges with a small offset spatula or butter knife
29
Transfer cake to a serving platter and chill at least 30 minutes or up to 1 day
30
Using a warmed sharp knife, cut cleanly through cake, wiping knife with a warm damp towel between each slice