Description
A step-by-step guide to making a perfect mirror glaze cake with a shiny, glass-like finish. Learn the ideal cake base, glaze recipe, and pouring technique for bakery-quality results at home.
Ingredients
For the Cake Base:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter (room temperature)
3 large eggs
1 tsp vanilla extract
1 ½ tsp baking powder
½ cup milk
For the Mirror Glaze:
1 cup granulated sugar
½ cup water
7 oz sweetened condensed milk
12 oz white chocolate (chopped)
2 ½ tbsp powdered gelatin
Gel food coloring (your choice)
Instructions
Step 1 – Bake the Cake Base
Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Mix flour and baking powder, then alternate adding dry ingredients and milk to the batter.
Pour into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
Cool completely, then crumb coat and freeze for at least 2 hours.
Step 2 – Make the Mirror Glaze
Bloom the gelatin in ½ cup water for 5 minutes.
In a saucepan, combine sugar, sweetened condensed milk, and remaining water. Bring to a simmer.
Remove from heat, stir in bloomed gelatin until dissolved.
Pour hot mixture over chopped white chocolate and stir until smooth.
Add gel coloring, blend with an immersion blender (avoid bubbles).
Step 3 – Glaze the Cake
Place frozen cake on a wire rack over a tray.
Let glaze cool to 90–95°F (32–35°C).
Pour glaze evenly from the center outward until the cake is fully coated.
Let excess drip off, then transfer cake to a serving plate.
Notes
Freeze your crumb-coated cake before glazing to get a flawless finish.
Use multiple colors and a swirling motion for a marble or galaxy effect.
Avoid over-mixing to prevent air bubbles in the glaze.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 10 slices
- Calories: 420 kcal
- Sugar: 46g
- Fat: 21g
- Fiber: 1g
- Protein: 6g