Mirror Glaze cakes are so pretty and fun to make! I think I am getting addicted to making mirror glaze cakes! So far I have made 4 mirror glaze mousse cakes here, here, and here. I don’t know if I will ever stop! 
I love the swirl effect of this mirror glaze.
This mousse cake is a vanilla sponge cake, blueberry white chocolate mousse, blueberry puree insert, and white chocolate mirror glaze on top.
Mirror Glaze Cake
Ingredients
- 20 g gelatin powder
- 120 g water
- 300 g light corn syrup
- 300 g sugar
- 150 g water
- 200 g sweetened condensed milk
- 300 g white chocolate good quality chopped fine
- food coloring
Instructions
- Bloom 20 g gelatin in 120 g water
- boil 300 g corn syrup, 300 g sugar, and 150 g water
- remove from heat and add gelatin
- add condensed milk
- pour over chocolate and mix until chocolate is melted completely (make sure you chop the chocolate really small before hand)
- stir and make sure glaze reaches 95 degrees F
- separate into multiple bowls if you want multiple colors
- add food color
- Let it cool for many hours until the glaze reaches 89.6 degrees F and is semi thick.
- Pour glaze over cake
enjoy!
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