White Chocolate Mirror Glaze Recipe

Boil the water sugar and condensed milk in a pot for 1 minute then remove from heat.

White chocolate mirror glaze recipe. I like to rest the cake on a small cake pan or a wide and short glass. Smooth side of dessert if necessary. A freshly made glaze is best stored in a refrigerator in an airtight container for up to 10 days. Invert empty small bowl 8 inch diameter or less onto rimmed baking sheet.

While somewhat similar to ganache the gelatin transforms it into something else entirely. Bloom the gelatin sheets in 8 cups 2 liters of cold water for 5 minutes then wring the gelatin sheets of excess water and mix into the sugar mixture. Certain fillings need to be kept in a fridge. It can be made with dark chocolate white chocolate or colored.

Mirror glaze or glacage mirroir is a gorgeous technique for decorating cakes. Unlike frosting or fondant mirror glaze starts as a very viscous liquid which gels as it cools. Remove the smoothed buttercream cakes from the fridge or freezer must be fully chilled before glazing and place on a circular object on top of a large baking sheet to catch the run off glaze. Notes when using white chocolate mirror glaze.

A glazed cake does not need to be chilled however the determining factor is the filling. Pouring the mirror glaze over the cake. A mirror glaze cake is when a shiny glaze made of chocolate sweetened condensed milk and gelatin is poured over a frozen cake and it has a super shiny appearance like a mirror.