I followed your recipe exactly as you wrote and described in your tutorial. My cake turned out beautifully! I was so impressed with the results that I created an account just to comment on this. Thank you so much!
Since I'm in Europe I wanted to convert the US cups measurement to metric system, so here you go for anyone who needs it! I used conversion websites and charts to get this information 14 grams gelatine powder 150g sugar 340g white chocolate chips 204g condensed milk 59g water for the gelatine 177g water for the sugar
@@Chelsweets No problem, I'm going to be using this recipe next week so I've been looking up US Cups to grams conversion charts so that I get a better idea, since the cups I have at home are UK cups (which would explain why the recipes I try never work, haha!)
YESSS! I went through so many mirror glaze videos today and this is the first and only video that stated how much to use of each ingredient. Thank you SO much! 😃
I love this recipe. This was my first attempt. It is so delicious and the consistency perfect. The only error I made was pouring the glaze too soon. My glaze was about 119 Fahrenheit and it melted the frozen buttercream right off my cake. Next time I’ll wait til it cools to about 93 degrees like the others have highly suggested and was missed here. Thank you for this amazing recipe. Can’t wait to do this again!!!
Thank you so much for providing this recipe. I want you to know that it worked out superb!!! The shine was astonishing. I made black mirror glaze, and drizzled gold airbrush paint for a stunning effect. I used 4 packs of gelatin to achieve the measurement of 2 tbsp. However, I realized it was much too stiff and decided to use two packs which created the consistency in your video. Two packs measured to be 1 tbsp. You are phenomenal, and I appreciate your hard work!!!!
Katrina Floyd-Gonzales so it needs to be 1 tbsp, right? The gelatin I bought come into a big bag, not the separated small packages like Chelsweets used.
sure! all my recipes are up on chelsweets.com! My go-to vanilla cake recipe: chelsweets.com/2016/09/05/best-vanilla-layer-cake-recipe/ And my frosting recipe: chelsweets.com/2016/11/01/the-best-american-buttercream-recipe/
My cake turned out absolutely beautiful. I used teal, royal blue, bright white and silver edible dust. I decorated the top with rice paper sails. I impressed myself. Thank you for sharing. ❤❤❤
I made this, but changed the method. I oscillated the water, sugar, and condensed milk while allowing the gelatin to bloom. Then when the condensed mixture got to about 100 degrees, I added about a half cup of corn syrup (to boost volume). Then oscillated the white chocolate into it and then the gelatin. The results yeilded me enough to cover two 9 inch by 4 inch high mousse cakes and then some!! What a beautiful and fun glaze to use. Thank you (will be doing it again in a week)
after watching alot of tutorials on making mirror glaze its safe to say yours is the best by far! thanks for shari g and making life that bit much easier
Fantastic recipe! It turned out great! I have tried it today. 😊 Do you think condensed milk can be swapped with heavy cream? I cannot digest condensed milk because of gall bladder problems...
You answered the two questions I had with the video which were can u put mirror glass on a buttercream cake and what was a simple recipe. Thanks for this video
Thank you so much, you have enlightened me as to icing the cake, on some of the other videos they do not mention about icing the cake before glazing it. Thank you so much for the tutorial, was a huge help.
Hi , I made the glaze with your recipe, it turned out amazing. I was scared to try it but it was so good . It tasted delicious too. Thank you for the recipe!!!
Just some feedback. I tried this, this weekend. and the recipe is super simple! However, the cakes HAVE to be frozen! Mine were just chilled and I let the mixture cool to 90° and it still melted the buttercream. The glaze didnt stick to the cake at all. Nothing wrong with the recipe, I just didnt follow the directions completely
I had trouble with the white chocolate melting, so I heated it up a little more. I didn't wait for it to cool completely so I had a very thin glaze, but it is shiny.....looks meh, but that is my fault. Going to try again and do it the right way :-)
My son really wants a sherbet cake (I've made ice cream cakes before)- do you think I could pour a mirror glaze over sherbet or ice cream? If so, would I then firm it in the freezer?
Hi !!! thank you so much for sharing your recipe !!! I have a couple of questions for you, first how much does a gelatin envelope weighs ??? and second what kind of chocolate do you use, (compound or real)?? Thank you !!!!
I liked watching you glaze the cake. I won't be doing it myself because I'm incapable of the crumb coat....practice practice....does no good. But I'll definitely be trying the vanilla cake recipe you linked though. I've had very limited success with vanilla cakes. I follow the recipe. The batter tastes fine to even delicious. But the final product is always a mix between wrong and sweet cornbread. Hopefully this one turns out better!
Katie Faircloth It's the flour. Use a sifter when measuring out your flour, and dont over mix your batter. Also,use real butter instead of oil or margarine. You can try using cake flour too.
Katie, I had trouble crumb coating as well. Heres what I do. Freeze the cake overnight and then heat a container of icing (from grocery store)in the microwave on power level 3 for about 15 sec till runny and pour over the cake. Smooth with a knife and refreeze till ready to cover with reg icing, fondant or this new mirror covering. Works for me!
I just can’t wait to make this mirror glaze, it looks easy to make and great results, I have one question though, after the cake is glazed, how do you store it, room temperature or fridge?
Hi Chelsweets! I love your videos and you inspired me to bake! I have a question though, what does it mean to bloom the gelatin? Also, the only part about this whole recipe that is making me nervous is the cooking part. How do you know what to pour in next? How do you know when it is done? And how long is the cooking part supposed to take? Thank you and have a nice day! :)
Saw your video on mirror glaze for cakes. Question: I am a vegetarian Can't get agar agar anywhere and I am trying to put it together by nov 7th. So kind of last min So the only other option seems vegetarian version of Jello for example Bakol Raspberry jel. What kind of changes will I have to make to get similar results? The cake is white chocolate raspberry .I don't want it to be too sweet either. Can I omit sugar as condensed milk and white choloates are mighty sweet anyways plus the flavored jel has sugar in it too. Thanks for your help
Thank you for the video. Do you set the glaze in the freezer? How long does it take the cake to thaw for eating? Do you thaw is on the counter? or in the fridge?
Hi, I am going to make this for a cake this coming Friday. I had two questions. What temperature does the gelatin need to cool to before you can pour it over your cake. Also, once you pour the gelatin over the cake and let it drip, how long do you put it back in the fridge for to set? Thanks in advance!
So easy! I only work with Swiss meringue so I can experiment with this on my cakes now! Does the mirror effect melt once the cake starts to come down to room temp? . And it has to be frozen prior to ?
Hi awesome vid! I think I'm going to try and make this but I have a few questions. 1. Can i store the leftover glaze in the fridge and use them again after 24 hrs? 2. Will the cake still look shiny after storing in fridge overnight? Thanks!
Hi there, watching from Sydney Australia.. I’m a little confused about the freezing then thawing for the buttercream then freezing again for the marble part. Can you freeze thaw and freeze again? What are the repercussions for taste and health safety? Also how long should I thaw the cake of frozen overnight for frosting as well as the second part of freezing for the marbeling?
Hi, very good tutorial. I have few questions 1. When Can we put In the fridge after we put glaze on the cake ? 2. Should we leave the cake outside as soon as we pour the glaze ? Thank you.
Hi there ! I have decorated cakes for years but first time doing a glaze. Not sure if you'll see this in time as my daughters party is tomorrow ! Eek. But this is what she wants this year. After glazing can you store out or should it be refrigerated so it doesn't get ruined? Maybe a silly question and almost sure I know the answer but want to be 100% ill be baking tonight and glazing tomorrow before the party. Thanks for this quick , yet very informative video. Hope it turns out good and the way I want it !! Good thing cupcakes will be available too lol.
So sorry for the delayed response on this! if you plan to cut into the cake within a few hours after pouring it, you can leave it out! Otherwise I'd refrigerate it. Either way, if the cake is properly chilled, the gelatin in the glaze should def set and keep it's color and thickness! You also will need to allow the cake to come to room temp so that you can cut into it, so you can def leave it out if you're glazing the chilled / frozen cake the day of the party!
I am excited to give this a try!!! My question is regarding the serving aspect of the cake after the glaze is applied... since the cake is frozen, how much time would be needed between applying the glaze and serving it? For instance, if we are having a party Saturday night, should I glaze the cake Friday evening and then leave it out at room temperature? Or put it in the fridge and take it our Saturday morning to finish warming up? I wouldn't want to serve frozen cake
I followed your recipe to a tee but I had to use a lot of black food coloring. It still wasn't dark enough. The mixture seemed to be too loose, and on the edges of the cake it kept coming off. Do you think the glaze was too warm? This morning I checked the cake and no more glaze came off but it seems gummy. Thoughts? Otherwise, I love your videos and recipes. Thanks.
Thank you so much for answering my question I did have another question however when pouring this over a frozen cake what happens when the cake on thaws does that have any effect on the glaze? I am going to start this process tonight which will be making the cake freezing it for a couple hours icing it then freezing it and doing the glaze day after tomorrow. Thank you so much
Thanks! Unfortunately it's not the same ratio. I haven't tested it, so I'm not sure how much regular chocolate you would need! Here's a popular mirror chocolate glaze recipe: www.chefiso.com/p/mirror-glaze-glacage-recipe
Thank you for the video, this recipe is so much simpler than I expected. I am making this glaze for my granddaughters birthday cake a week from now. I want to glaze just a small portion of the cake , my question is should I glaze it first then decorate or do I decorate then glaze? If you could let me know very soon. Thanks
Hi, Chelsea - How do you freeze the cake? Do you cover the buttercreamed cake with plastic wrap, or just stand it up directly in the freezer with no covering?
I will be attempting to do this tonight for a friend's birthday party tomorrow. Although it should be mentioned here that the cake needs to be frozen before pouring the glaze on the cake.
Hi, wonderful video. I am hoping to do something like this for my son's birthday. I'm new to baking. So haf a few qns. Can I bake the cake n frost it the day before n keep it in the fridge. Will that be sufficient to get it frozen? Secondly, if the party is in the evening, how much earlier can I do the mirror glaze n pour it over the cake so that it sets well?
you can definitely make the cake in advance and refrigerate it overnight! I'd recommend pouring the mirror glaze about an hour before the party! it sets pretty quickly since the cake is chilled, but it looses it's shine as it sits! So it's good to pour it close to the time of the party :)
How long does it take to firm up in the fridge, on average? I'd like to get an idea, just so I can plan a little bit more accurately. Please & thank u!☺️
It takes about 10 minutes outside of the refrigerator. You don't really have to put it in the refrigerator for the glaze to harden. (It starts to harden at about 90 Degrees Fahrenheit.) Hope this helps!
Hi Chelsweets, Firstly, thank you for the awesome tutorial! I read through all comments and most of my questions were answered except for one. I was hoping you could help me. Have you tested how long after the cake loses it's shine? I'm trying to calculate when to apply it. Thanks in advance!!
Wdella and Chelsweets: But you are sure it will last overnight...meaning if make it today for a party tomorrow will it retain the shine? IF yes, do I have to leave it in the fridge, freezer or counter top for the night. Please respond. (ALso will it be okay if it is placed outdoor for while before the party ...the party is outdoor)
Saw your video on mirror glaze for cakes. Question: I am a vegetarian Can't get agar agar anywhere and I am trying to put it together this weekend So kind of last min. So the only other option seems vegetarian version of Jello for example Bakol Raspberry jel which is a powder. What kind of changes will I have to make to get similar results? The cake is white chocolate raspberry .I don't want it to be too sweet either. Can I omit sugar as condensed milk and white choloates are mighty sweet anyways plus the flavored jel has sugar in it too Thanks for your help
Can't wait to try, looks easier than the other videos i have looked :) How long should i wait (what is the temperature needed) before i can pour the glaze over the cake? Thank you for the recipe.
Thanks for a great recipe! Just did my first mirror glazed cake today and it turned out pretty ok. I did use too much black but the color turned out nice anyways :)
Hi, nice recipe. I have a question. Why is blending needed in some recipes for the mirror glaze? I dont have to blend it? because once I blend, there is chance for the bubbles in the glaze. thank you for your answer :)
It helps ensure that the mixture is silky smooth, and that there are no lumps! As long as you melt the chocolate fully, you shouldn't have to worry about it! That's why I don't have that step in this recipe :)
Some mirror glaze recipes call for corn (Karo) syrup and my question is, do you think using corn syrup would make the glaze even shinier? I don't like those recipes and love yours but in my mind Karo would make it glassier?? Please advise, TY
I followed your recipe exactly as you wrote and described in your tutorial. My cake turned out beautifully! I was so impressed with the results that I created an account just to comment on this. Thank you so much!
What did you use to crumb coat the cake???
Since I'm in Europe I wanted to convert the US cups measurement to metric system, so here you go for anyone who needs it! I used conversion websites and charts to get this information
14 grams gelatine powder
150g sugar
340g white chocolate chips
204g condensed milk
59g water for the gelatine
177g water for the sugar
Thank you
@@Chelsweets No problem, I'm going to be using this recipe next week so I've been looking up US Cups to grams conversion charts so that I get a better idea, since the cups I have at home are UK cups (which would explain why the recipes I try never work, haha!)
Cheers
Thanks!
God bless you thank you so much for this
YESSS! I went through so many mirror glaze videos today and this is the first and only video that stated how much to use of each ingredient. Thank you SO much! 😃
I love this recipe. This was my first attempt. It is so delicious and the consistency perfect. The only error I made was pouring the glaze too soon. My glaze was about 119 Fahrenheit and it melted the frozen buttercream right off my cake. Next time I’ll wait til it cools to about 93 degrees like the others have highly suggested and was missed here. Thank you for this amazing recipe. Can’t wait to do this again!!!
Girl I'm so happy I found you. You're helping me get into the cake business and you're tips are amazing!
Thank you so much for providing this recipe. I want you to know that it worked out superb!!! The shine was astonishing. I made black mirror glaze, and drizzled gold airbrush paint for a stunning effect. I used 4 packs of gelatin to achieve the measurement of 2 tbsp. However, I realized it was much too stiff and decided to use two packs which created the consistency in your video. Two packs measured to be 1 tbsp. You are phenomenal, and I appreciate your hard work!!!!
So happy to hear that! And thank you :)
Katrina Floyd-Gonzales so it needs to be 1 tbsp, right? The gelatin I bought come into a big bag, not the separated small packages like Chelsweets used.
Natchada Cha 2
Thank you so much for this recipe. At first I thought it was too watery... But I tried! It's a success! Thank you for this fantastic recipe!
The most beautiful mirror glaze results i could imagine. Thank you so much.
aw thanks Kayla!!! ❤️
@@Chelsweets i dont have a cups, can you tell me how to make this mirror glaze using gramms?
You make it SO much easier than others! Thank you! Now, I don't feel too overwhelmed to do it! You're awesome!!!
Do you have a good cake and buttercream frosting recipe? I want to try this soon!
sure! all my recipes are up on chelsweets.com!
My go-to vanilla cake recipe: chelsweets.com/2016/09/05/best-vanilla-layer-cake-recipe/
And my frosting recipe: chelsweets.com/2016/11/01/the-best-american-buttercream-recipe/
My cake turned out absolutely beautiful. I used teal, royal blue, bright white and silver edible dust. I decorated the top with rice paper sails. I impressed myself. Thank you for sharing. ❤❤❤
Thanks so much for these great directions. My daughter's bday cake turned out fantastic!
Instablaster.
I made this, but changed the method. I oscillated the water, sugar, and condensed milk while allowing the gelatin to bloom. Then when the condensed mixture got to about 100 degrees, I added about a half cup of corn syrup (to boost volume). Then oscillated the white chocolate into it and then the gelatin. The results yeilded me enough to cover two 9 inch by 4 inch high mousse cakes and then some!! What a beautiful and fun glaze to use. Thank you (will be doing it again in a week)
I just made this and it worked out perfectly, thanks for posting!
What type of sugar did you use? Regular or powdered?
@@michaelabecktell3941
REGULAR. Duh. If it was POWERED, it would've specified POWERED, like any other recipe.
I made this for my Bf's birthday and it turned out awesome! First attempt went off pretty well!
Aw so happy to hear that!!! :)
after watching alot of tutorials on making mirror glaze its safe to say yours is the best by far! thanks for shari g and making life that bit much easier
aw thanks! you're too sweet!
I just tried it for my sons space party, and the results where out of this world! Thank you so much!
Did it......worked great..........definitely make sure the icing gets to room temperature ....
Fantastic recipe! It turned out great! I have tried it today. 😊
Do you think condensed milk can be swapped with heavy cream? I cannot digest condensed milk because of gall bladder problems...
I'm just a beginner...but made this for my son's birthday cake...he loved it!! Wish I could post a picture!! Maybe I can and just don't know how!!
Thankyou for sharing. The glaze was easy to make and worked well. Thankyou.
You answered the two questions I had with the video which were can u put mirror glass on a buttercream cake and what was a simple recipe. Thanks for this video
Do i need to cover my cakes with a regular icing? So that i can use the mirror glaze? Thank you for answering 😊😊
Yes and get it cold
Thank you so much for the video! My grandson and I are making it now! :)
im so glad somebody simplified this mirror glazing!!!! thanks you!!
Thank you so much, you have enlightened me as to icing the cake, on some of the other videos they do not mention about icing the cake before glazing it. Thank you so much for the tutorial, was a huge help.
Hello love the easy mirror glaze recipe, one question do I have to let the glaze set to a Certain temperature or I ca poor it ass soon as o do it
Beautiful!! Can I use agar agar powder instead of gelatine? If yes how much? Thank you!!
Hi , I made the glaze with your recipe, it turned out amazing. I was scared to try it but it was so good . It tasted delicious too. Thank you for the recipe!!!
Just some feedback. I tried this, this weekend. and the recipe is super simple! However, the cakes HAVE to be frozen! Mine were just chilled and I let the mixture cool to 90° and it still melted the buttercream. The glaze didnt stick to the cake at all. Nothing wrong with the recipe, I just didnt follow the directions completely
Ashley Frank thanks I was just gonna ask what happens if i only freeze for like 4hrs or something
Frozen with all of the frosting on it right? And how early can I make it before we serve it? thanks!
I had trouble with the white chocolate melting, so I heated it up a little more. I didn't wait for it to cool completely so I had a very thin glaze, but it is shiny.....looks meh, but that is my fault. Going to try again and do it the right way :-)
Yes, put together and frosted very smooth on the outside...then freeze at least over night.
Ashley Frank yes I had the same thing happen how did u make it work?
Very nice looking cake, I love the contrast of its colors. Thank you so much 😊😊
Yes! I tried it today and ist works very good. And it is very very fast and easy to do. I love it. Thank you for sharing.
so happy to hear that!!
Would this recipe be enough for a small 2 tiered cake? I can’t wait to try it!
Thank you! This looks like a fun project. Do you know how to make cells on a mirror cake!
Plan on making a mirror glaze cake for T'Giving. Does the glaze melt easily? Will it be be safe for a 2 hr. car ride?
Made this. Came out perfectly
My son really wants a sherbet cake (I've made ice cream cakes before)- do you think I could pour a mirror glaze over sherbet or ice cream? If so, would I then firm it in the freezer?
Hi !!! thank you so much for sharing your recipe !!! I have a couple of questions for you, first how much does a gelatin envelope weighs ??? and second what kind of chocolate do you use, (compound or real)?? Thank you !!!!
I made it and it turned out very well
Thank you .....
Tomorrow is my 13th birthday
I can't wait to taste the cake and the glaze too..
this was amazing!!! i didn't try it but from the comments is seemed like it worked so i'm going to have to try doing it!!! thanks!
Thank you, I’m so glad I can do this over buttercream, thanks for sharing!
Wow, I feel that I could finally dare to try and succeed 🙌 👏 thanks
I liked watching you glaze the cake. I won't be doing it myself because I'm incapable of the crumb coat....practice practice....does no good. But I'll definitely be trying the vanilla cake recipe you linked though. I've had very limited success with vanilla cakes. I follow the recipe. The batter tastes fine to even delicious. But the final product is always a mix between wrong and sweet cornbread. Hopefully this one turns out better!
Katie Faircloth It's the flour. Use a sifter when measuring out your flour, and dont over mix your batter. Also,use real butter instead of oil or margarine. You can try using cake flour too.
Katie, I had trouble crumb coating as well. Heres what I do. Freeze the cake overnight and then heat a container of icing (from grocery store)in the microwave on power level 3 for about 15 sec till runny and pour over the cake. Smooth with a knife and refreeze till ready to cover with reg icing, fondant or this new mirror covering. Works for me!
This is so cool!!! Love the way it looks when it's being poured. So fun!!
Thanks!!! I agree, this is a really fun recipe! :)
Hi thank it is beautiful. .could u tell me what kind of gelatin we need to use. Thanks
I just can’t wait to make this mirror glaze, it looks easy to make and great results, I have one question though, after the cake is glazed, how do you store it, room temperature or fridge?
You can do either, depending on when you plan to eat it!
Hi Chelsweets! I love your videos and you inspired me to bake! I have a question though, what does it mean to bloom the gelatin? Also, the only part about this whole recipe that is making me nervous is the cooking part. How do you know what to pour in next? How do you know when it is done? And how long is the cooking part supposed to take? Thank you and have a nice day! :)
Is there a substitute that you recommend for the gelatin?
What type of thermometer do you suggest for measuring the temperature of the glaze?
God bless you girl!!!! I am going to impress my boyfriend and our friends with this!!!
You know I rarely like any cake vids...but this deserves 2 LIKES
Hello, how does this dry? Sticky and will stick to your dinger if you touch it or dry to the touch?💌
You made it so much easier than other people. Thank you.
This was the perfect mirror glaze recipe. I let mine cool to 100 degrees before pouring on my frozen cake. Super shiny & smooth!!!
aw so happy to hear that!! thank you for sharing Stephanie :)
I tried it different colors thou turned out pretty good for my first mirror cake
Saw your video on mirror glaze for cakes.
Question:
I am a vegetarian
Can't get agar agar anywhere and I am trying to put it together by nov 7th. So kind of last min
So the only other option seems vegetarian version of Jello for example Bakol Raspberry jel.
What kind of changes will I have to make to get similar results?
The cake is white chocolate raspberry .I don't want it to be too sweet either. Can I omit sugar as condensed milk and white choloates are mighty sweet anyways plus the flavored jel has sugar in it too.
Thanks for your help
Great instructions! Much thanks
Thank you for the video. Do you set the glaze in the freezer? How long does it take the cake to thaw for eating? Do you thaw is on the counter? or in the fridge?
Love this recipe and can't wait to try it out!! I will be using it on an 8 inch round triple though, should I double the recipe?
Hi, I am going to make this for a cake this coming Friday. I had two questions. What temperature does the gelatin need to cool to before you can pour it over your cake. Also, once you pour the gelatin over the cake and let it drip, how long do you put it back in the fridge for to set? Thanks in advance!
Also, do you let it cool before you divide it into the 5 bowls of after you divide it?
I usually divide when it's still warm, as it cools faster once it's in separate bowls :)
So easy! I only work with Swiss meringue so I can experiment with this on my cakes now! Does the mirror effect melt once the cake starts to come down to room temp? . And it has to be frozen prior to ?
Hi awesome vid! I think I'm going to try and make this but I have a few questions.
1. Can i store the leftover glaze in the fridge and use them again after 24 hrs?
2. Will the cake still look shiny after storing in fridge overnight? Thanks!
Hi there, watching from Sydney Australia.. I’m a little confused about the freezing then thawing for the buttercream then freezing again for the marble part. Can you freeze thaw and freeze again? What are the repercussions for taste and health safety?
Also how long should
I thaw the cake of frozen overnight for frosting as well as the second part of freezing for the marbeling?
You are a great artist
Hi, very good tutorial. I have few questions 1. When Can we put In the fridge after we put glaze on the cake ?
2. Should we leave the cake outside as soon as we pour the glaze ?
Thank you.
Hi there ! I have decorated cakes for years but first time doing a glaze. Not sure if you'll see this in time as my daughters party is tomorrow ! Eek. But this is what she wants this year. After glazing can you store out or should it be refrigerated so it doesn't get ruined? Maybe a silly question and almost sure I know the answer but want to be 100% ill be baking tonight and glazing tomorrow before the party. Thanks for this quick , yet very informative video. Hope it turns out good and the way I want it !! Good thing cupcakes will be available too lol.
So sorry for the delayed response on this! if you plan to cut into the cake within a few hours after pouring it, you can leave it out! Otherwise I'd refrigerate it. Either way, if the cake is properly chilled, the gelatin in the glaze should def set and keep it's color and thickness! You also will need to allow the cake to come to room temp so that you can cut into it, so you can def leave it out if you're glazing the chilled / frozen cake the day of the party!
That was a great video, very easy to understand and explained very well...thanks
I am excited to give this a try!!! My question is regarding the serving aspect of the cake after the glaze is applied... since the cake is frozen, how much time would be needed between applying the glaze and serving it? For instance, if we are having a party Saturday night, should I glaze the cake Friday evening and then leave it out at room temperature? Or put it in the fridge and take it our Saturday morning to finish warming up? I wouldn't want to serve frozen cake
I followed your recipe to a tee but I had to use a lot of black food coloring. It still wasn't dark enough. The mixture seemed to be too loose, and on the edges of the cake it kept coming off. Do you think the glaze was too warm? This morning I checked the cake and no more glaze came off but it seems gummy. Thoughts? Otherwise, I love your videos and recipes. Thanks.
Thank you so much for answering my question I did have another question however when pouring this over a frozen cake what happens when the cake on thaws does that have any effect on the glaze? I am going to start this process tonight which will be making the cake freezing it for a couple hours icing it then freezing it and doing the glaze day after tomorrow. Thank you so much
It doesn't! the gelatin firms up as it cools, so it's fully sets like jello! that sounds like a great game plan, best of luck!!
What does "bloomed" mean. My gelatin set as soon as I added water. I just added it to the hot water mixture hopefully it's turning out right.
Is that white icing or fondant on the cake??...and also is it okay to put it directly on the cake after freezing
Hey Dear u done a great job...
can we use normal choclate instead of white chocolate chips??
Thanks! Unfortunately it's not the same ratio. I haven't tested it, so I'm not sure how much regular chocolate you would need!
Here's a popular mirror chocolate glaze recipe: www.chefiso.com/p/mirror-glaze-glacage-recipe
Thank you for this tutorial! So much fun! Your recipe came out awesome!!
Thank you for the video, this recipe is so much simpler than I expected. I am making this glaze for my granddaughters birthday cake a week from now. I want to glaze just a small portion of the cake , my question is should I glaze it first then decorate or do I decorate then glaze? If you could let me know very soon. Thanks
I would decorate then glaze as close to the event as possible! the glaze gets less shiny overtime!
You do it way better than the others but you have less views!! NOT COOL!!
Now she has a lot.
amazing, shiny and colorful.
Hi, Chelsea - How do you freeze the cake? Do you cover the buttercreamed cake with plastic wrap, or just stand it up directly in the freezer with no covering?
I just put them directly in the freezer without any covering! but i also don't put anything in my freezer besides cakes :)
I will be attempting to do this tonight for a friend's birthday party tomorrow. Although it should be mentioned here that the cake needs to be frozen before pouring the glaze on the cake.
Hi chels im from india and im super excited to try this. Thankzzzz for the recipe😍
How is the best way to store the excess glaze and for how long, also do you just reheat it
Hi, wonderful video. I am hoping to do something like this for my son's birthday. I'm new to baking. So haf a few qns. Can I bake the cake n frost it the day before n keep it in the fridge. Will that be sufficient to get it frozen? Secondly, if the party is in the evening, how much earlier can I do the mirror glaze n pour it over the cake so that it sets well?
you can definitely make the cake in advance and refrigerate it overnight! I'd recommend pouring the mirror glaze about an hour before the party! it sets pretty quickly since the cake is chilled, but it looses it's shine as it sits! So it's good to pour it close to the time of the party :)
How long does it take to firm up in the fridge, on average? I'd like to get an idea, just so I can plan a little bit more accurately. Please & thank u!☺️
It takes about 10 minutes outside of the refrigerator. You don't really have to put it in the refrigerator for the glaze to harden. (It starts to harden at about 90 Degrees Fahrenheit.) Hope this helps!
@@mitzisahawneh8920 It does help! Thanks a bunch!👍
I tried making this cake a little differently and failed. I think your way is MUCH EASIER. Great video!
Hi Chelsweets, Firstly, thank you for the awesome tutorial! I read through all comments and most of my questions were answered except for one. I was hoping you could help me. Have you tested how long after the cake loses it's shine? I'm trying to calculate when to apply it. Thanks in advance!!
I've only looked at it immediately after, or overnight! So I"m not sure in terms of hours. so sorry!
Wdella and Chelsweets: But you are sure it will last overnight...meaning if make it today for a party tomorrow will it retain the shine? IF yes, do I have to leave it in the fridge, freezer or counter top for the night. Please respond. (ALso will it be okay if it is placed outdoor for while before the party ...the party is outdoor)
Saw your video on mirror glaze for cakes.
Question:
I am a vegetarian
Can't get agar agar anywhere and I am trying to put it together this weekend So kind of last min.
So the only other option seems vegetarian version of Jello for example Bakol Raspberry jel which is a powder.
What kind of changes will I have to make to get similar results?
The cake is white chocolate raspberry .I don't want it to be too sweet either. Can I omit sugar as condensed milk and white choloates are mighty sweet anyways plus the flavored jel has sugar in it too
Thanks for your help
Sadly I have no idea! I've only ever made it with gelatin, so sorry!
Curious to know what what brand white chocolate you used? I love the way these glazes turned out!
Truly Perfect and Stunning
thanks!!
Can I use the same recipe but instead of white chocolate, use brown chocolate?
Thann you for the video ! Me and my mum are going to try it out
Thanks so much!!
Can't wait to try, looks easier than the other videos i have looked :) How long should i wait (what is the temperature needed) before i can pour the glaze over the cake? Thank you for the recipe.
Roughly 85 degrees, or very slightly warm to the touch. And np! :)
Thanks for a great recipe! Just did my first mirror glazed cake today and it turned out pretty ok. I did use too much black but the color turned out nice anyways :)
No problem! Yes, the black can take over the other colors if you're not careful!
Great job! It was exactly what I was looking for thank you!
yay! so happy to hear that ❤️
Hi, nice recipe. I have a question. Why is blending needed in some recipes for the mirror glaze? I dont have to blend it? because once I blend, there is chance for the bubbles in the glaze. thank you for your answer :)
It helps ensure that the mixture is silky smooth, and that there are no lumps! As long as you melt the chocolate fully, you shouldn't have to worry about it! That's why I don't have that step in this recipe :)
Gurl you got skills and I love em
is it ok if i cover my cake with cchocolate ganache? because i dont like the taste of buttercream.
Some mirror glaze recipes call for corn (Karo) syrup and my question is, do you think using corn syrup would make the glaze even shinier? I don't like those recipes and love yours but in my mind Karo would make it glassier?? Please advise, TY
That's great! I thought it will be shiny from the corn syrup 😆. Thanks for the recipe! 💖💐
And would this last for 2 hours after taken out from refrigerator or would it melt?