Mirror Glaze

Ingredients

• 3 enveloped powdered gelatin
• 1 cup water, divided
• 1½ cups sugar
• 7 oz sweetened condensed milk
• 2⅓ cups (12oz) white chocolate, chopped finely
• 1 tsp Amoretti® Bora Bora Blue W.S. Food Color
• ½ + ⅛ tsp Amoretti® Snow White W.S. Food Color, divided
• ⅜ tsp Amoretti® Red W.S. Food Color
• frozen 6" layer cake, filled & covered in buttercream, smoothed
• pink luster dust, optional

• 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.

• 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.