Cake with mirror glaze mk. Mousse cake with mirror glaze: step-by-step recipe with photos. Mirror glaze for cake
Mirror glaze (glaze) is not only beautiful, but also very modern. Nowadays, confectioners are moving away from tasteless mastic and greasy oil flowers, and are giving preference to minimalism. The luminous coating looks simply charming; it can be used on any cakes and pastries, but most often it is used to cover mousse desserts.
Mousse cake with mirror glaze - general principles of preparation
Mousse is a delicate and light foam made of cream with gelatin. It is usually based on dairy products: cream, yogurt, condensed milk. Preparing the mass is quite simple, you just need to melt the swollen gelatin and beat the remaining ingredients with a mixer, sometimes heating something up. Mousse can be used as a cake on its own, but more often the base is made of sponge cake. Shortbread and puff pastries are not suitable for the base, as you need a gentle addition that does not require effort when cutting.
What you need for the biscuit:
There are dough options with fats, sour cream, cream, and boiling water. But since the crust needs to be thin, you don’t have to bother yourself with complex recipes. The simplest egg sponge cake will do; you don’t need to soak anything. By the way, you can use store-bought sponge cake. It is thin and easy to cut.
The finishing touch to the mousse cake is mirror glaze. There are a huge number of recipes, but some of them are too complicated, you need to infuse, cool, and do something else with the mass. Below is a simple option that will definitely work. This glaze can be used immediately after preparation, after cooling to the desired temperature.
Mirror glaze for mousse cake
Basic recipe for mirror glaze, which is suitable for any mousse cakes. It is very important to work with it at the correct temperature, namely 34-35 degrees. The good thing about the product is that it stores well and can be reheated. By adding dyes, you can change the color.
Ingredients
150 g glucose syrup;
75 g water (for glaze);
12 g gelatin;
72 g of water (to dissolve gelatin);
150 g sugar;
100 g condensed milk;
150 g white chocolate;
Titanium dioxide (optional).
Cooking method
1. Soak gelatin in water and leave to swell.
2. Combine water intended for syrup, sugar, glucose syrup, which can be replaced with invert syrup. Boil.
3. Add titanium dioxide. If you cook without it, the glaze will be a little transparent.
4. Add dissolved gelatin, condensed milk, and add white chocolate. Stir everything well.
5. Remove from heat and blend with a blender.
6. To ensure there are no bubbles in the glaze, strain through a fine sieve several times.
Cherry mousse cake with mirror glaze
You can use cherries or sweet cherries. The glaze is prepared according to the basic recipe, you just need to add red gel dyes.
Ingredients
90 g sl. oils;
150 g cream;
90 g flour;
0.5 tsp. ripper;
Vanillin;
25 g gelatin;
300 g cherries;
250 g yogurt;
140 g sugar sand;
A couple of eggs.
Cooking method
1. Beat two eggs with 90 grams of granulated sugar. The rest of the sand will go into the mousse. Pour in the melted but cooled butter. Add flour and baking powder. Place the kneaded dough into the mold. Bake at 180 degrees.
2. Soak gelatin in 70 ml of water and leave to swell. The time is indicated on the package.
3. Whip the cream into foam with the remaining granulated sugar.
4. Add yogurt to the cream. You can take any suitable flavor: cherry, sweet cherry or a mixture of berries and fruits. Stir.
5. Melt gelatin and add to mousse. Stir.
6. Add cherries or cherries to the mixture, after removing the seeds from them.
7. Place the baked and cooled sponge cake in a springform pan, fill it with mousse, and put it in the freezer for half an hour. Mirror glaze is used only on chilled desserts.
8. Prepare the glaze, color it pink or red, cherry, as you like.
9. Remove the cake from the freezer and place it on a bowl that will serve as a leg. Cover with glaze, the temperature of which does not exceed 35 degrees. But you don’t need to cool it too much, otherwise there will be streaks.
10. Use a knife to cut off the dripping drops.
Chocolate mousse cake with mirror glaze
Who doesn't love chocolate? A recipe for a stunning cake with mirror glaze that all sweet tooths will appreciate. The cake for it is prepared with almond.
Ingredients
30 grams of almond flour;
90 grams of sugar;
90 grams of chocolate;
50 grams of flour;
Two eggs;
90 grams of butter.
Mousse:
50 grams of water;
12 grams of gelatin;
85 grams of chocolate;
400 grams of cream;
Two yolks;
Mirror chocolate glaze:
10 grams of gelatin;
210 grams of sugar;
80 grams of cocoa;
150 ml water;
70 grams of chocolate;
0.1 liters of cream.
Cooking method
1. Melt the chocolate and butter, remove and cool slightly; do not overheat the mixture.
2. Beat sugar and eggs until foamy, add melted mixture, add both types of flour, stir.
3. Pour the biscuit mixture into a mold about 20 cm deep.
4. Place the almond cake in the oven and bake until done. Then cool thoroughly, remove from the mold, remove the parchment and return.
5. Prepare chocolate mousse. Soak gelatin in water. Grind the yolks with sand, add vanillin.
6. Heat the cream, add a spoonful to the yolks, stir constantly. Then put on the stove, heat the mass to 85 degrees. Add gelatin, broken chocolate pieces. Stir until dissolved, then remove from heat.
7. Beat the mousse with a mixer, pour over the sponge cake. Place the cake in the freezer.
8. For mirror glaze, soak gelatin in water (40 ml). Boil sugar with cocoa, cream and the remaining water, remove from heat, add broken chocolate, then gelatin, stir until completely dissolved. Strain.
9. Remove the ring from the mold, transfer the dessert to a plate or circle, and place something under it for elevation. Pour glaze over the cake placed on the leg, the temperature of which is 35-37 degrees.
Creamy mousse cake with mirror glaze
Recipe for a simple and quick mousse cake with cottage cheese and mascarpone. The glaze can be made in any color using the basic recipe, which can be found just above. The base is simple, made from cookies, meaning you don’t need to bake anything.
Ingredients
25 g gelatin;
500 g mascarpone;
150 g cream;
130 g powder;
70 ml water;
250 g cookies;
100 g butter 72%;
3 tbsp. l. chopped nuts.
Cooking method
1. Mix gelatin with water and leave for at least 15 minutes.
2. Grind cookies with butter, add nuts, stir. Place in a springform pan, spread into an even layer, and place in the freezer.
3. Whip cream and powder, add mascarpone, vanilla to taste.
4. Melt the gelatin, pour into the mousse, and beat again. Spread the mixture onto the crust. Place in the freezer again and leave for 3.5-40 minutes.
5. Pour the icing prepared according to the basic recipe over the cake.
Mousse cake “Coffee taste” with mirror glaze
A chic version of a mousse cake with two flavors and mirror glaze. The biscuit is prepared in the most ordinary way. The glaze is made according to the basic recipe and can be painted in any color.
Ingredients
A pair of eggs;
65 g flour;
80 g sugar.
Coffee mousse:
0.06 liters of milk;
Two yolks;
0.15 liters of cream;
30 g sugar sand;
10 g coffee (regular instant);
10 g gelatin (additional 30 grams of water).
Caramel mousse:
0.1 kg sugar sand;
15 ml water;
Two whites and one full egg;
25 grams of flour;
Half a liter of milk (whole 3.2);
20 grams of gelatin (additionally 50 g of water);
0.1 liters of cream;
1 tsp. creamy oils
Cooking method
1. Beat a couple of eggs with sugar until stiff foam, add flour, pour into mold. Cook the biscuit at 200 degrees, since the layer is thin. Cool.
2. For coffee mousse, pour gelatin with water and let it swell.
3. Combine instant coffee with milk, heat on the stove, but do not boil, add the yolks mashed with sugar, warm up a little, remove the cream from the heat.
4. Whip the cream into foam. First add gelatin to the coffee cream, stir until dissolved, then cool, add cream. Stir and pour onto cooled crust. Place in the freezer.
5. Soak gelatin for caramel mousse.
6. For caramel, pour 50 g of sugar into a frying pan and pour in 15 ml of water. Put on fire, boil until amber color. Add oil. Stir and pour in hot cream. Remove caramel from heat.
7. Mix the egg and whites, add sugar and half the milk. Boil the second part, pour it into this mass in a thin stream, and heat it all together on the stove. Stir until the mixture becomes thicker.
8. Add gelatin to the cream, stir quickly, add caramel. Stir again. Beat the mixture with a mixer for a couple of minutes.
9. Spread the caramel mousse on top of the frozen coffee layer. Place in the freezer for half an hour.
10. Prepare mirror glaze and pour over coffee cake.
Mousse cake with mirror glaze “Strawberry”
A version of a curd mousse cake without a base, that is, there is no need to bake the cake. Strawberries can be taken fresh or frozen. Color the mirror glaze pink or red.
Ingredients
500 g cottage cheese;
0.3 liters of cream 33%;
80 ml water;
1 tbsp. powders;
250 g strawberries;
25 g gelatin;
Mirror glaze.
Cooking method
1. Grind the cottage cheese or grind in a food processor.
2. Pour in gelatin and let it swell.
3. Whip heavy cream until stiff foam, gradually add fine powder. If desired, add dye to the mousse mixture.
4. Add melted gelatin. Place the grated cottage cheese. Gently whip the cream at low speed; you don’t need to do this for long.
5. Add strawberries, stir and transfer the whole mass into a silicone mold.
6. Place in the refrigerator for three hours.
7. Carefully remove the mousse cake onto a plate and pour over the glaze prepared according to the basic recipe.
The mirror glaze can be prepared in advance and will keep well in the refrigerator for a week. You can also remove unspent remains. If you don’t have enough for a cake, you can cover another dessert, for example, a cake.
It is better to heat frozen glaze in a water bath, checking the temperature regularly. In no case should you overcook or boil, this will negatively affect the quality of the product.
Baking should not only be tasty, but also look beautiful. In this case, glossy glaze will be an ideal option for decorating any cake. It will shine, drawing attention to the dessert, and graceful drips along the edges will make you eat it instantly. You can use mirror filling not only in mousse delicacies, but also in classic cakes.
How to make mirror glaze on a cake
Any housewife who has ever dealt with baking knows how difficult this task is. As soon as you deviate a little from the recipe, the result is not at all what it should be. The appearance of the product served to the table is doubly important. Sometimes a properly prepared cream can save the situation by covering, for example, a cracked cake. Mirror glaze can create an ideal surface if, in liquid form, it is evenly placed on the product and decorated with confectionery sprinkles.>
The question of how to prepare mirror glaze for a cake worries many modern housewives, but it is not too difficult. The glaze is prepared using gelatin mixed with glucose syrup, which can be replaced with sugar. Be sure to have a culinary thermometer in the kitchen to measure the temperature of the glaze: it should be 32 degrees. If the mixture is too cold, it will quickly harden, and you simply won’t have time to even out the coating. The hotter one will spread over the finished product.
Mirror glaze for cake - recipe with photo
At home, many housewives can prepare culinary masterpieces that the chefs of successful confectionery shops will envy. Step-by-step recipes, invented independently or found on the Internet, allow you not only to prepare mousse and sponge desserts, but also to decorate them correctly. Before you prepare this or that confectionery product, think it over carefully in your head, because glossy cake icing allows you to embody the most incredible ideas.
Since the basis for such decoration is the same in all variations, it is not difficult to imagine. The recipe for mirror glaze for a cake allows you to add chocolate components, and you can use both milk and white chocolate. Confectioners even manage to combine both of these options to decorate the cake. Such masterpieces look great in the photo, as do those filled with colored mirror glaze. The beauty can be decorated with fruit or marzipan on top.
White cake icing
Colors mean a lot not only when choosing an image or designing an apartment, but also in cooking. White is traditionally associated with purity, the first snow and holidays. For baking, this is one of the most advantageous options. If you want to make a fancy cake or pastry, let it shine by replacing regular buttercream with mirror glaze.
Ingredients:
- glucose syrup – 155 g;
- leaf gelatin – 12 g;
- condensed milk – 90 g;
- granulated sugar – 155 g;
- water – 77 ml;
- white chocolate – 155 g.
Cooking method:
- Before making the white frosting for the cake, soak the gelatin. The water should be as cold as possible.
- Pour water, glucose syrup and sugar into a small saucepan. It is necessary to ensure that the crystals dissolve. After boiling, bring the clear solution to a temperature of 103 degrees.
- Place condensed milk and chopped chocolate in a blender container, pour hot syrup over everything.
- When the mass has cooled to a temperature of 85 degrees, add pre-squeezed gelatin. Stir carefully.
- At minimum speed, mix the ingredients with a blender, avoiding the appearance of bubbles.
- Cover the mixture with cling film and refrigerate for at least 12 hours.
- Before pouring, the glaze must be heated in a microwave oven, mixed with a blender to achieve the desired temperature.
Colored cake icing
When a delicious dessert is prepared for a child, it is important to decorate it in such a way as to attract the child’s attention and give him pleasure. Food coloring is often used for such purposes, since only they can give a beautiful color to the glaze. For example, if you are baking a cake for a girl, use a pink one; for a boy, it is recommended to buy a blue one. Before making colored icing, make sure that the products you use do not contain harmful additives.
Ingredients:
- condensed milk – 100 g;
- dry gelatin – 12 g;
- granulated sugar – 150 g;
- glucose syrup – 150 g;
- food coloring;
- water.
Cooking method:
- Pour gelatin with ice water in a ratio of 1:6.
- Mix 75 g of water with glucose syrup, add sugar, and put on fire. Wait until the sand has completely melted. Bring to a boil.
- Pour the resulting syrup over the condensed milk and mix gently. The temperature should be approximately 85 degrees.
- Add gelatin and mix again.
- Add dye drop by drop, controlling the intensity of the color.
- Run the blender without allowing any bubbles to form.
- Place the mixture in the freezer, covered with film, for 12 hours. Before use, warm up to operating temperature and use the blender again.
Chocolate mirror glaze
There is never too much sweetness, both inside and outside. Mirror chocolate glaze for covering a cake is popular not only as a decoration, but also as a tasty addition to the main product. In culinary photos, such desserts look almost the most appetizing and tempting: especially if you can see the reflection of the berries on the surface of the cake. Make the sponge or mousse mixture before making the glaze and put it in the refrigerator.
Ingredients:
- leaf gelatin – 12 g;
- glucose syrup – 80 g;
- granulated sugar – 240 g;
- heavy cream – 160 g;
- cocoa powder – 80 g;
- water – 100 g.
Cooking method:
- Soak the gelatin in cold water for 10 minutes.
- Place a small ladle of cream over low heat. Warm it up a little.
- Boil the solution of glucose syrup, water and sugar until it reaches 111 degrees.
- The cream brought to a boil must be poured into the resulting syrup, removing it from the heat.
- Stir in cocoa powder.
- When placed on the fire, the chocolate mirror glaze for the cake should boil.
- Add gelatin by squeezing it out. Using a blender, achieve homogeneity of the mass.
White chocolate frosting for cake
If you have problems buying glucose syrup, and you want to cover mousse or other dessert so that it shines, you can use regular honey. Glazed cake will only benefit from the introduction of such a component, since it will be decorated with pleasant honey notes that go well, for example, with fruit and white chocolate. The glossy finish will not suffer at all from this replacement either.
Ingredients:
- gelatin – 12 g;
- liquid honey – 150 g;
- white chocolate – 150 g;
- water – 75 g;
- condensed milk – 100 g;
- granulated sugar – 150 g.
Cooking method:
- Soak gelatin according to instructions.
- Boil sugar syrup with water, gradually adding honey to the hot mixture.
- Grind the chocolate and combine with condensed milk. Fill the mixture with 85-degree syrup.
- Squeeze out the gelatin and mix with the remaining ingredients.
- Use a blender until the mixture is smooth.
- When reaching 30-35 degrees, mirror glaze can be used.
How to decorate a cake with icing
Preparing the decoration for the confectionery product is only half the job. It is important to know how to frost a cake correctly. To do this, you need to follow a number of simple instructions:
- Stick to the operating temperature – 30-35 degrees.
- Before frosting the cake, use a blender and strain the mixture through a sieve to remove any bubbles.
- Do not let condensation form on the cake, otherwise the glaze will drain.
- Smooth out the glaze immediately before it hardens.
- After pouring, put the finished product in the refrigerator.
Video: Cake with mirror glaze
Mousse cake with mirror glaze prepared according to this recipe is tender and very light in taste. The dessert consists of three layers of contrasting colors. The base of the cake is a thin, richly soaked chocolate sponge cake. Next comes a neutral white layer consisting of cream and cream cheese. And the “composition” is completed by an elegant and brightest-tasting blueberry mousse.
As a final touch, the three-color layers are filled with shiny and beautiful glaze, thanks to which the dessert does not even require additional decoration - the cake becomes spectacular due to its smooth and reflective surface. Strictly, concisely and tastefully! We are sure you will be satisfied with the result! So, we carefully study the technology and prepare a mousse cake according to the recipe with step-by-step photos.
Ingredients: 
For the biscuit:
- eggs - 2 pcs.;
- flour - 50 g;
- cocoa powder - 10 g;
- sugar - 80 g;
- baking powder - 1/3 teaspoon.
For impregnation:
- drinking water - 40 ml;
- sugar - 40 g;
- cognac or any liqueur (optional) - 1-2 teaspoons.
For the creamy mousse:
- cream (33-35%) - 250 ml;
- cream cheese (curd, without additives) - 190 g;
- sugar - 3 tbsp. spoons;
- vanilla sugar - 8 g;
- powdered gelatin - 6 g.
For the blueberry mousse:
- blueberries (frozen will do) - 400 g;
- cream (33-35%) - 250 ml;
- sugar - 100 g;
- powdered gelatin - 8 g.
For mirror glaze:
- dark chocolate - 40 g;
- cocoa powder - 60 g;
- drinking water - 100 ml;
- sugar - 190 g;
- cream (from 30%) - 60 ml;
- powdered gelatin - 9 g.
- The first layer of our mousse cake with mirror glaze will be a sponge cake. To make it, beat the eggs together with sugar until the sugar grains are thoroughly dissolved and the volume of the mass increases.
- Separately combine the remaining ingredients: flour, cocoa and baking powder. After sifting, gradually add the dry mixture to the beaten eggs, thoroughly stirring the mixture from bottom to top. We achieve a completely homogeneous and uniformly chocolate-colored dough.
- We will bake the sponge cake and then form the cake in a springform pan with a diameter of 22 cm. For convenience, we cover the bottom with parchment, lightly rub the walls with butter, and then put the prepared sponge dough into the pan. Distribute the mixture in an even layer.
- Bake the biscuit in an oven preheated to 200 degrees for about 15-20 minutes (until dry). The cake layer for a mousse cake with mirror glaze should be thin (no more than 1 cm high) and smooth, without a convex top. If necessary, carefully trim the excess part with a knife.
- Wash and wipe dry the springform pan in which the sponge cake was prepared. Line the sides of the container with parchment paper. Place the completely cooled sponge cake on the bottom. To soak the sugar, pour boiling water over it and stir until the grains dissolve. Cool the sweet liquid and combine with cognac, soak the baked goods.
How to make a creamy layer for a mousse cake with mirror glaze
- Now prepare the creamy mousse for the cake. Keep classic cream cheese (without any additives) at room temperature until it softens, and then mix with 2 tablespoons of sugar. Beat the mixture until fluffy and granulated sugar dissolves.
- In a separate bowl, beat the heavily chilled cream with vanilla sugar and 1 tbsp. regular spoon. As soon as the creamy mass thickens, mix it with cheese. We work with the mixer for literally another 10-20 seconds, combining the components into a homogeneous cream.
- Soak gelatin in 50 ml of pre-boiled cold water. Leave to swell for the time specified by the manufacturer on the packaging.
- We heat the swollen mass in any convenient way (the main thing is not to boil!). You can use a double boiler, microwave, or simply place the container of gelatin in a larger bowl filled with hot water. Actively stirring, we achieve complete dissolution of the powder.
- After cooling slightly, pour the gelatin mass in a thin stream into the butter cream, intensively and continuously stirring the mousse with a spoon or using a mixer. Pour the mixture onto the sponge cake, level the surface and put the two-layer workpiece in the refrigerator for 3-4 hours (until the light mousse has completely hardened).
How to make a blueberry layer for a mousse cake with mirror glaze
- When the creamy mousse hardens, prepare the third layer of cake. After defrosting all the blueberries, puree them using an immersion blender.
- Carefully grind the resulting berry mass through a fine sieve. We will use the liquid part to prepare the mousse. The cake remaining on the sieve will not be useful for the recipe (you can then cook compote from this mass).
- Beat cold cream with sugar until thickened.
- Add blueberry juice and beat until the cream is evenly colored.
- Dissolve gelatin in 60 ml of cold, boiled water. Next, we proceed as when working with creamy mousse - let the mass swell and warm it up. Add the gelatin mixture into the cream while whisking continuously. Pour the blueberry mousse into the mold with the biscuit and cream mixture, level it and put it in the refrigerator until the final layer hardens.
How to make mirror glaze for mousse cake
- For gelatin glaze, pour 75 ml of water. Pour the sugar into a small saucepan and add the sifted cocoa powder.
- Pour cream and 100 ml of water into the dry mixture. Stirring all the time, bring the glaze to a boil and remove from the stove. Immediately add the chocolate slices, actively stirring the mass and ensuring that the chocolate clots are completely dissolved.
- Heat the swollen gelatin until dissolved and add it to the chocolate glaze, mix. Strain the mixture through a fine sieve and cool.
- From the frozen and cooled mousse cake, remove the split side of the mold and carefully separate the parchment.
- To make it easier to apply the glaze, place our dessert on a wire rack and place a large plate underneath. Completely cover the cake with the mirror chocolate mixture. The remaining glaze that has drained onto a plate can be collected, strained and, if necessary, poured over the cake again, or simply transferred to a convenient container, put in the refrigerator and later used to cover other desserts.
- Transfer the mousse cake with mirror glaze to a plate and put it in the refrigerator. As soon as the glossy surface hardens, you can serve the dessert to the table.
In cross-section, a three-color mousse cake with mirror glaze looks very impressive! Bon appetit!
×- Gelatin - 12 g
- Glucose (or invert) syrup - 150 g
- Water - 75 g
- Sugar - 150 g
- Chocolate - 150 g
- Condensed milk - 100 g
- Dye
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Mirror glaze- the best recipe in RuNet, a recipe that is guaranteed to work!
Mirror glaze- an impressive glossy coating for modern cakes and pastries. It is most often used in mousse desserts, but sometimes it is also used to cover traditional cakes, although in this case, as a rule, not completely, but only the top, so that the glaze drips down in beautiful drips.
excited my mind for quite a long time until I learned how to make it :) I always imagined that these amazing cakes were nothing more than photoshop! Well, an edible surface can’t be so polished, so reflective, so perfect, I thought! It turns out it can! And most importantly, this recipe turned out right the first time!
The simplest ingredients are used for its preparation. But you can’t do without a culinary thermometer: the glaze has a so-called working temperature at which it is poured onto a cake or pastries. This temperature is 30-35 degrees, on average 32. And it is very important to observe it, because plus a few degrees - and the icing will drain too much, leaving gaps, and minus - it will set before it has time to cover the cake. And since icing is the final stage in making a cake, it can easily negate all previous efforts. If you ignore the rules, of course. And the temperature of the cake itself is also very important: it must be well frozen and you need to take it out of the freezer immediately before pouring the icing.
IMPORTANT: if the glaze is used for drips on the cake, its temperature should be lower, in my experience, no more than 30, about 28 degrees. Otherwise, the drips will reach the very bottom of the cake and puddles will form on the base. It doesn't look very good.
Well, here is the recipe! Step by step with photos.
To prepare colored mirror glaze, we will need:
- gelatin (I'll show you how to use powdered gelatin, but you can also use sheet gelatin),
- glucose syrup - don’t be alarmed, it can be easily replaced with molasses or liquid honey, but in the latter case the honey aroma and taste will be felt,
- White chocolate,
- condensed milk,
- sugar,
- and dye.
The products, as you can see, are affordable, and everything except the dye can be bought at any supermarket. Dyes are sold in specialized stores for confectioners. I will be using Americolor gel coloring in this recipe. It is high quality and economical. You can also use powdered fat-soluble food coloring. If you need a snow-white glaze, titanium dioxide will help (looks exactly like tooth powder :)). Natural dyes a la beet juice or spinach juice are not suitable for mirror glaze, and if you don’t have any dye, there is only one way out: try making a glaze simply based on dark chocolate. And recently I discovered a recipe for myself, depending on the berries, it can also turn out bright, but that’s a completely different story.
So, we seem to have decided on the ingredients. Go!
Pour 12 g of gelatin into 60 g of cold water.
Put 150 g of sugar in a saucepan, fill it with 75 g of water and 150 g. This whole thing looks amazing! :)
We put it on fire.
Bring to a boil and the sugar is completely dissolved.
Melt 150 g of chocolate in a water bath or in the microwave. It is important not to overheat, otherwise the chocolate will curdle and be spoiled. Construct the water bath so that the boiling water does not touch the bottom of the saucepan with chocolate. In general, immediately after boiling, it is better to turn off the heat and, constantly stirring the chocolate pieces, wait until they have completely melted. If you use a microwave, place the container with chocolate in it for 15 seconds, take it out, stir, reheat, etc., until all the chocolate has melted.
Pour the chocolate into a tall blender glass. In principle, the glaze can be made without a blender and, accordingly, a glass from it, but with them it is faster and more convenient.
Pour 100 g of condensed milk onto the chocolate. Needless to say that milk must be of high quality? Its taste directly affects the taste of the finished glaze, so it is advisable to take condensed milk without vegetable components. The real one is the one with only milk and sugar.
Pour hot invert syrup onto the chocolate-condensed milk mixture.
This is how something turns out. Future beauty, by the way! :)
We are trying to mix. This will be difficult.
Pour in the dissolved gelatin in a thin stream and mix. Like chocolate, it is important not to overheat gelatin: at temperatures above 70 degrees, it loses its gelling properties.
Add dye. In the case of gel, a few drops are enough.
And again we try to mix. The photo shows that the mass does not want to become perfectly smooth and uniform, as it should be! There are, of course, craftsmen who can make do with a spoon...
... but that's not me :) So let the blender help me! You should hold it at an angle of 45 degrees and try not to lift it above the surface of the glaze to avoid the appearance of bubbles.
However, no matter how hard I try, they still always form. Look at them, they hatched.
But I know how to fix it - pass the glaze through a fine sieve!
Actually, our colored mirror glaze ready!
The glaze from this amount of products is enough to cover a mousse cake with a diameter of 20 cm. For drips, this amount is a lot; for an average cake, in my opinion, a third will be enough. But this is a matter of skill and taste.
The glaze can be prepared several days in advance and put in the refrigerator, and before use, heat it in a water bath or in the microwave (15 seconds at a time, stir, and again in the microwave), bring to the desired temperature and work!
Of course, this is not the only recipe for colored mirror glaze, but it seems to be the most common.
Prepare, try, share the results!
The mirror glaze, like many other things, was inspired by the wonderful Olya, I never tire of thanking her! :)
In the world of beauty, culinary modern desserts, stunning in their beauty, have appeared and firmly taken their place. They attract our attention, amaze us with their palette of colors and extraordinary shine. All this splendor comes from the mirror glaze that covers cakes and pastries. As you get closer, you might even see your reflection on the cake. Apparently, this is where this name, which accurately reflects the beauty of the cake, comes from - mirror glaze! When I first saw photos of these cakes, they simply fascinated me.
It seems impossible to prepare such a miracle at home. But no - knowing the technological techniques and the “formula” of the ingredients, it’s quite possible to master everything. This article for the website “Tasty and Simple” was prepared by amateur cook Lyudmila, who independently studied all the intricacies of the cooking process and now shares her experience with us and tells us how to make mirror glaze for mousse cakes. All photos shown in the article are Lyudmila’s works. Agree, these desserts look like a million dollars and seem like they were made by the pastry chef of a chic restaurant!
We will study and develop the topic of mousse desserts in the future, and now - a review article on how to make mirror glaze in different ways: with or without glucose syrup, with invert syrup, with honey. There are recommendations for choosing dyes for preparing colored mirror glazes for every taste - white, chocolate, mother-of-pearl. To give you a complete understanding of the technological process, the article provides a detailed step-by-step cooking recipe. Yes, it's not easy. But how exciting!
What kind of cakes can be decorated?
Mirror glaze is made to cover mousse desserts (cakes, pastries), since only mousse cakes can have an absolutely smooth surface to achieve the desired effect of shine and specularity. As a rule, mousse desserts are made in special silicone molds or in confectionery rings, which create a smooth cake surface. There are several ways to prepare glaze, depending on its constituent ingredients.
What dyes can be used?
As can be seen from the composition of the ingredients, the newfangled mirror glaze is nothing more than an emulsion - it has a water part (syrup) and an oil part (chocolate). Therefore, to make colored glaze, water-soluble and fat-soluble dyes can be used as dyes. Americolor dyes are very popular among cooks. You need to add them in drops until you get the desired color. You can also use dry fat-soluble dyes.
If you add kandurin (powder) of gold or silver color, the glaze acquires a stunning pearlescent sheen. To prepare a white mirror glaze, titanium dioxide is used - this is a white powdery substance, since pure titanium dioxide TiO2 is the most stable of all known white pigments.
Basic recipe with glucose syrup
First, let's look at the basic universal method of preparing colored mirror glaze using glucose. Accuracy is important in the technology for preparing this confectionery miracle, so you will need measuring instruments - electronic scales and a culinary thermometer. You will also need an immersion blender with a tall glass.
Ingredients:
- 12 g – leaf gelatin
- 75 g – water
- 150 g – white sugar
- 150 g – glucose syrup
- 100 g – condensed milk
- 150 g – white chocolate
- 3-4 drops – food coloring
Preparation:
- Let's start with gelatin. Soak leaf gelatin in ice water. It’s easier to work with sheet gelatin! But if you like to use powdered gelatin, then you need to fill it with ice water, but in a ratio of 1:6, i.e. take 12 g of gelatin and fill it with 72 g of water. We measure everything on electronic scales.
- Let's prepare a tall glass from an immersion blender or a jug into which we put condensed milk, then finely chopped white chocolate.
- First pour water into the saucepan, then add sugar and glucose syrup, put it on the fire and gradually heat the mixture until the sugar dissolves. At the same time, you don’t need to stir the sugar with a spoon yet, move the saucepan slightly on the stove, this will help the sugar dissolve faster. The sugar has dissolved and the mixture is boiling.
- We begin to measure the temperature of the syrup with an electronic thermometer. Stir with a spoon and bring the syrup to a temperature of 103 degrees. At this stage, 2 points are very important: 1. if the icing is not cooked enough, it will drain from the sides of the cake; 2. overcooked - the glaze will be very thick, and most likely you will not be able to pour it over the cake.
- Pour the hot syrup into a glass, the temperature of the syrup gradually decreases to 85 degrees, the chocolate melts, add the squeezed gelatin. Powdered gelatin can first be slightly melted in the microwave and poured into a glass. Mix everything carefully.
- Add a few drops of dye and start punching the glaze with a blender, and you can see how the color of the glaze changes. Add dye if you want a more saturated color. Tip: You can see the color of your cake without pouring it - freeze a white plastic spoon, then dip it into the finished frosting.
- Hold the blender at an angle of approximately 45 °, turning only the glass, and you will see how bubbles go into the funnel that forms (if you use the blender incorrectly, their number will increase). The blender runs at minimum speed.
- Excellent result if you punch without bubbles. Any bubbles that form can be removed by straining the glaze through a fine sieve into another glass or jug and cover with cling film. Glucose syrup forms a film on the glaze, so immediately cover the glaze with cling film in contact. Place the glaze in the refrigerator for 12 hours or overnight to stabilize.
- After 12 hours, you can check how well it turned out - press your fingers on the glaze, if it is elastic and springy, then the result is excellent!
- We heat the glaze in the microwave or in a water bath and beat it again with a blender and measure the temperature again, the operating temperature should be 30-35 degrees. Strain the glaze through a sieve into a jug with a spout (this is easier to pour from) if bubbles form.
- The icing is ready, the operating temperature is 30-35 degrees, you can remove the frozen cake from the freezer and immediately start pouring. Important point: If your cake sits on the table for at least 5 minutes while you go somewhere and are looking for something, the temperature of the glaze will change, and condensation will form on the surface of the cake and the glaze will simply drain from the cake.
What to do if there is no glucose syrup?
This syrup is not sold everywhere; it is difficult to find in small towns. In this case, we present two proven recipes for preparing mirror glaze without using glucose syrup: one based on honey, the other with homemade invert syrup.
Honey Glaze Recipe
Another option for colored glaze: if you don’t have glucose syrup on hand, you can take the same amount of light liquid honey. The magnificent aroma of honey and the aroma of flowering herbs will give your dessert an incredible taste in combination with delicate mousse and fruit fillings.
Ingredients:
- 12 g – leaf gelatin
- 75 g – water
- 150 g – white sugar
- 150 g – natural honey
- 100 g – condensed milk
- 150 g – white chocolate
- 3-4 drops – food coloring
Preparing glaze with honey is similar to preparing mirror glaze with glucose syrup.
Mirror glaze with invert syrup
In this method of preparing mirror glaze, we use invert syrup instead of glucose syrup. To prepare invert syrup you need sugar, water and citric acid. The finished invert syrup has a consistency similar to liquid honey. We won’t go into the details of its preparation now, but if you’re interested, there are recipes on the vast expanses of the Internet.
Ingredients:
- 7 g – leaf gelatin
- 50 g – water
- 100 g – white sugar
- 100 g – invert syrup
- 70 g – condensed milk
- 100 g – white chocolate
- 3-4 drops – food coloring
Preparation:
- Heat water, sugar and invert syrup, bring the temperature of the syrup to 103 degrees. Pour over condensed milk and white chocolate pieces, stir well, add gelatin, pre-swollen and squeezed out, and food coloring.
- Blend everything with a blender until smooth. The working temperature of the glaze should be within 30-35 degrees.
- The prepared glaze can be left in the refrigerator under cling film for several days, i.e. prepare in advance, and before covering the cake or pastries, heat in the microwave or in a water bath to operating temperature.
Mirror chocolate glaze
She's just incredible. The bright chocolate taste of the glaze is slightly bitter, like dark chocolate, and in contrast goes well with the delicate and sweet mousse. There is no dye in this recipe; cocoa plays its role. We take good quality cocoa, for example alkalized cocoa powder, Cacao Barry.
Frosting recipe with cocoa and cream
Ingredients:
- 12 g – leaf gelatin
- 160 g – cream 33% fat
- 240 g – sugar
- 100 g – water
- 80 g – glucose syrup
- 80 g – cocoa
Preparation:
- Soak gelatin in cold water, sheet gelatin for 10 minutes, powder in accordance with the manufacturer's instructions.
- Heat the cream over medium heat. Next, we need to cook the syrup from water, sugar and glucose syrup to a temperature of 111 degrees; we use an electronic thermometer to measure it. A very important point is not to overcook, otherwise the syrup will be thick and it will be difficult to pour the cake.
- At a temperature of 111 degrees, remove the syrup from the heat and pour in the boiled cream, then add cocoa. You need to mix everything well and put it on the fire again. Bring the mixture to a boil and add the squeezed gelatin.
- Then pour it into a tall glass or jug and puree it with a blender. We punch at minimum speed until smooth, while trying to reduce the number of bubbles to a minimum.
- The glaze is ready. The working temperature of the glaze should be within 36-40 degrees. You can take the dessert out of the freezer and cover it with delicious chocolate glaze. We are sure that you will make this glaze more than once.
Milk chocolate recipe
In this mirror glaze recipe we do not use food coloring, perhaps this is what will be of great interest to someone. Here we will take a bar of milk chocolate, it has a soft, delicate and caramel color. The cake will look amazing.
Ingredients:
- 12 g – leaf gelatin
- 75 g – water
- 150 g – sugar
- 150 g – glucose syrup
- 100 g – condensed milk
- 150 g – milk chocolate 55%
Preparation:
- Soak gelatin in ice water.
- Heat water, sugar and glucose and bring to 103 degrees.
- Pour over a mixture of condensed milk, finely chopped chocolate and swollen, squeezed gelatin.
- Blend with a blender at minimum speed. Cover the contact with cling film; this must be done, since glucose syrup forms a film on the glaze. Place in the refrigerator for at least overnight or 24 hours.
- Before pouring the cake, heat it in the microwave or in a water bath to 30-35 degrees.
Coating of cakes and pastries
Surely you were curious about how to cover a mousse cake with mirror glaze? This is the most interesting and exciting moment in cooking. Our glaze is already ready, it’s in the refrigerator, covered with cling film. Let's look at the whole filling process step by step.
- We take the glaze out of the refrigerator and heat it in the microwave or in a water bath to a temperature of 30-35 degrees Celsius.
- Remove the film and beat with a blender until smooth. Any bubbles that appear can be filtered through a sieve. Let's prepare a wire rack for placing the frozen cake. Place a wire rack on a tray or large dish to catch any icing dripping from the cake.
- Remove the frozen cake from the pan. If the edges of the cake are sharp or not quite even, you can smooth them out with the help of your hands. Do not hold it in your hands for a long time, excess heat and the formation of condensation on the cake will spoil the icing, it will drain from the cake. At the correct glaze temperature, the cake is covered with an even glossy layer.
- Fill it up. If you have a cake with a flat top surface, you can remove the excess glaze immediately after pouring, the layer will be beautifully thin and there will be less sweetness. We confidently do it once with a spatula, carefully moving the glaze on top of the cake. But it’s better not to touch if you are not sure of your actions. We wait a little while for the glaze to set and carefully tuck the hanging strands of glaze under the cake.
- Take the cake from below with your hand and transfer it to the base using a spatula (or knife). Place in the refrigerator for about 5 minutes. Then remove the cake from the refrigerator and decorate.
- We return it to the refrigerator again so that the cake begins to gradually thaw, this will take 5-6 hours. The cakes take about 3 hours to thaw. Here you can calculate the start time of the festive event and decide when to start filling the cake with icing.
