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Ultimate Pastry, Savory & Craft Beverage Ingredients

Mirror Glaze

Posted on 17 February 2020

This marbled glaze is easy to make and will give a beautiful shine to your cake. Amoretti’s Food Colors really pop in this glaze and, even though no two designs will be the same, each will be special! Makes enough glaze for one 6" three-layer cake.

Ingredients

SPECIAL EQUIPMENT
  • 2 cup glass container
  • 2 - 1 cup glass containers
  • thermometer
  • strainer
  • sheet pan fitted with cooling rack
  • small offset spatula
  • pastry brush, optional

Directions

  1. Bloom gelatin in ½ cup water and set aside.
  2. In a saucepan combine the sugar, sweetened condensed milk, and remaining ½ cup water.
  3. Whisk to combine and bring to a simmer on medium heat, stirring slowly to avoid burning.
  4. Remove from the heat and add the bloomed gelatin. Stir with a spatula until dissolved.
  5. In a heat-safe bowl, pour the mixture over the white chocolate and let it sit for 2-3 minutes and then stir until the chocolate is melted. Use a hand blender to finish mixing, keeping the blender under the mixture to avoid air bubbles.
  6. Strain the mixture.
  7. Pour some of the glaze into a 2 cup glass container and some into the other two 1 cup glass containers.
  8. Add Bora Bora Blue Food Color into the 2 cup container and stir gently but thoroughly to combine completely. Check the sides and bottom of the container to make sure the color is completely mixed.
  9. Add ½ tsp Snow White Food Color to one of the 1 cup containers and stir gently but thoroughly to combine.
  10. Add Red Food Color and ⅛ tsp Snow White Food Color to the other 1 cup container and stir gently but thoroughly to combine completely.
  11. Using a thermometer to measure the temperature, heat the glaze in a microwave at 5-10 second intervals until you reach 95-97℉. If it overheats, place the container in an ice bath and stir gently until the temperature drops. It will drop quickly so keep an eye on it.
  12. Once you have reached 95-97℉ prepare to pour the glaze.
  13. Fit a cooling rack onto a sheet pan or use a tall, stable container so the glaze will drip onto the sheet pan.
  14. Place the frozen cake (with a 6” cake board under the cake) onto the cooling rack (or tall container) and begin by pouring the blue glaze over the cake, covering it entirely.
  15. Immediately pour a small bit of pink glaze across the top of the cake then pour a few stripes of white glaze.
  16. With a small offset spatula, swipe across the top and sides to marble the colors.
  17. Pour a bit of luster dust onto a pastry brush and holding it several inches above the cake, tap it so it drops gently over the top of the cake.
TIPS:
  • Keep any remaining glaze in a heat-proof container for later use, it can be refrigerated and reheated when ready to use. It will keep for 10 days.
Amoretti Recipe: Mirror Glaze Amoretti Recipe: Mirror Glaze Amoretti Recipe: Mirror Glaze Amoretti Mirror Glaze Recipe Amoretti Mirror Glaze Recipe Amoretti Mirror Glaze Recipe

Products used in this recipe

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