One trick I figured out. I was worried it wouldn't set so I dipped a spoon in it once it started cooling. Put the spoon in the fridge to quickly harden. Hardened to a solid mirror finish so I knew it was good to go before pouring. It doesn't come to a hard crack. It settles in a gel like texture. It's beautiful. Made this for my wife's birthday. She was stunned by it.
How wonderful is this! I love the look of mirror glaze but have always hated the flavor. This is genius and color is achieved without food coloring… LOVE IT!!!
This is from the blog for making the glaze. 'Nice and smooth: Use frosting that’s easy to spread smooth and holds up well when chilled. Good options are our Swiss and Italian Buttercream recipes. Using frosting that’s white (as opposed to chocolate brown or buttery yellow) will ensure the color of the glaze pops. '
Making this for the first time today. I've been trying to clone the Juniors White Chocolate Raspberry cheesecake for a while now and this is the recipe I needed! Hopefully it comes out good~
Hi Denise! The best way to do this is to use two large offset spatulas and slide them under the cake. Then move the cake over your serving plate, tip the side furthest away from you down gently onto the plate, and remove your one spatula that's closest to the side on the plate, then lower the side of the cake that's closer to you down so it's just above the plate and quickly pull your spatula out. I hope this can help! -👩🍳Morgan
Hi Seth! Cranberry purée would work! You want to avoid fruits with strong enzymes and acids (like pineapple for example) which can interfere with the gelatin. -👩🍳Morgan
Hi there! To warm up the glaze, you can put it in a pot on the stove or microwave it for 20 to 30 seconds. You'll find more details on the recipe page which is linked in the video description. Happy baking! -👩🍳Morgan
Hi there! If your glaze has been refrigerated or frozen: Reheat the glaze over medium heat on the stovetop, stirring frequently, until smooth. -🍮Nicole
I see many other recipes that use much more corn syrup than this one and water. Why does this one have less and no water? Also what is the purpose of cream in the glaze? Is it for the fattiness and to prevent a translucent glaze?
Hi Andweeb! The liquid from the berries serves the purpose of water for other recipes, and the cream allows the reduction on the amount of corn syrup and replaces the traditional use of white chocolate. Hoping this helps! -🥐Lily
@@KingArthurBakingCompanyI tried the recipe but scaled it down by 10 to test it and it did not work as well as I expected. The glaze in the end had little particles (maybe gelatin) and was a little translucent. I followed the recipe step by step and I used strawberry puree. Why did this happen? Is the glaze also supposed to taste like the berry we used?
I can't say for sure, but I want to say it was probably the gelatin. Though this might seem counter intuative, some recipes are more difficult when made in smaller batches! I would suggest doing 2 things- read this blog post (www.kingarthurbaking.com/blog/2022/06/20/how-to-make-our-vibrant-fruit-forward-mirror-glazes) on the topic and try a slightly larger batch. I'm wondering if it may have overheated due to being too small. Let us know how it goes and if you have any other questions! -🍰Grace
Hi Bridget! You can see photos of the sliced cake in this blog article: www.kingarthurbaking.com/blog/2022/06/20/how-to-make-our-vibrant-fruit-forward-mirror-glazes Kindly, -👩🍳Morgan
Hi, Damyanti! Mirror glaze also works with unflavored fruit pectin, which can be found in the baking aisle near gelatin and pudding mix. Pectin will require slightly less water, as you're preparing the glaze. -🍮Nicole
One trick I figured out. I was worried it wouldn't set so I dipped a spoon in it once it started cooling. Put the spoon in the fridge to quickly harden. Hardened to a solid mirror finish so I knew it was good to go before pouring. It doesn't come to a hard crack. It settles in a gel like texture. It's beautiful. Made this for my wife's birthday. She was stunned by it.
Excellent technique, Underdog Rising! 😊 What a sweet gift for your wife! 🥰 -🥐Lily
How wonderful is this! I love the look of mirror glaze but have always hated the flavor. This is genius and color is achieved without food coloring… LOVE IT!!!
Lydia these are spectacular !!! Thank you so much for sharing this totally unique addition to my baking!!
💛💛💛 -🍮Kat
This is so cool!
stan kye!!! we want more kye!!
These are stunning! What frosting works best for under the glaze? Butter cream?
This is from the blog for making the glaze. 'Nice and smooth: Use frosting that’s easy to spread smooth and holds up well when chilled. Good options are our Swiss and Italian Buttercream recipes. Using frosting that’s white (as opposed to chocolate brown or buttery yellow) will ensure the color of the glaze pops. '
@@thegnome4874 Thank you so much!
Beautiful
Sorry meant this looks amazing!
gorgeous
Gorgeous! Can't wait to try it. I want to try it on ice cream cones too!!! Do you think it would work?
Hi there, Emily! That's not something we've tried but it would be a fun experiment! -👩🍳Morgan
Making this for the first time today. I've been trying to clone the Juniors White Chocolate Raspberry cheesecake for a while now and this is the recipe I needed! Hopefully it comes out good~
Happy baking! 😊 -👩🍳Kat
Love this! I do have one question though…how do you get the glazed cake off the rack and onto a plate without destroying it??
Hi Denise! The best way to do this is to use two large offset spatulas and slide them under the cake. Then move the cake over your serving plate, tip the side furthest away from you down gently onto the plate, and remove your one spatula that's closest to the side on the plate, then lower the side of the cake that's closer to you down so it's just above the plate and quickly pull your spatula out. I hope this can help! -👩🍳Morgan
Could cranberry work, or might it be too acidic?
Hi Seth! Cranberry purée would work! You want to avoid fruits with strong enzymes and acids (like pineapple for example) which can interfere with the gelatin. -👩🍳Morgan
This looks amazing? Can any excess glaze be refrigerated, and if yes, for how long?
You can refrigerate it for up to two weeks, or even freeze it if you need to keep it for longer. 😊 -👩🍳Kat
@@KingArthurBakingCompany thank you Kat for ypur quick reply and the great video.
How to reheat the glaze to make it reach 85degree in case it’s made the day before.
Hi there! To warm up the glaze, you can put it in a pot on the stove or microwave it for 20 to 30 seconds. You'll find more details on the recipe page which is linked in the video description. Happy baking! -👩🍳Morgan
Any particular way to reheat the glaze if it gets too cool? I assume double boiler.
Hi there! If your glaze has been refrigerated or frozen: Reheat the glaze over medium heat on the stovetop, stirring frequently, until smooth. -🍮Nicole
@@KingArthurBakingCompany thanks!
I see many other recipes that use much more corn syrup than this one and water. Why does this one have less and no water? Also what is the purpose of cream in the glaze? Is it for the fattiness and to prevent a translucent glaze?
Hi Andweeb! The liquid from the berries serves the purpose of water for other recipes, and the cream allows the reduction on the amount of corn syrup and replaces the traditional use of white chocolate. Hoping this helps! -🥐Lily
@@KingArthurBakingCompanyI tried the recipe but scaled it down by 10 to test it and it did not work as well as I expected. The glaze in the end had little particles (maybe gelatin) and was a little translucent. I followed the recipe step by step and I used strawberry puree. Why did this happen? Is the glaze also supposed to taste like the berry we used?
I can't say for sure, but I want to say it was probably the gelatin. Though this might seem counter intuative, some recipes are more difficult when made in smaller batches! I would suggest doing 2 things- read this blog post (www.kingarthurbaking.com/blog/2022/06/20/how-to-make-our-vibrant-fruit-forward-mirror-glazes) on the topic and try a slightly larger batch. I'm wondering if it may have overheated due to being too small. Let us know how it goes and if you have any other questions! -🍰Grace
I found it! Recipe?
Hi Michele! The recipe Kye used for the glaze is linked in the video description. Kindly, -👩🍳Morgan
How does this look when sliced?
Hi Bridget! You can see photos of the sliced cake in this blog article: www.kingarthurbaking.com/blog/2022/06/20/how-to-make-our-vibrant-fruit-forward-mirror-glazes Kindly, -👩🍳Morgan
👍👍👍
💛💛💛 -🍮Kat
What if we vegetarian, we don’t use beef gelatine
Hi, Damyanti! Mirror glaze also works with unflavored fruit pectin, which can be found in the baking aisle near gelatin and pudding mix. Pectin will require slightly less water, as you're preparing the glaze. -🍮Nicole
Will make with agar agar to make vegan ( Gelatine is not acceptable as an ingredient)
The subtitle needs to be corrected - at 3:38 it says "250" degrees, but she says "215" degrees.
Thanks for reaching out, Jo! -👩🍳Morgan