How to Make a Perfect Mirror Glaze for Your Cakes

Start by blooming the gelatine. In a small bowl, sprinkle 20g of gelatine powder over 100g of water and let it sit for a few minutes to hydrate fully.

In a separate large pot, combine 145g of water, 295g of glucose syrup, and 295g of caster sugar.

Bring this mixture to a boil, carefully monitoring the temperature until it reaches between 104°C and 105°C.

Once your syrup is at the right temperature, remove it from the heat.

Immediately add in 295g of white chocolate, 200g of condensed milk, and the bloomed gelatine.

Stir until the chocolate and gelatine are completely melted and the mixture is smooth.

To achieve that iconic bright white glaze, blend in 2g of white color.

Use an immersion blender to blitz the mixture, forming a vortex.

This technique helps to remove any unwanted air bubbles, which can affect the glaze's final appearance.

Your mirror glaze is now ready to use.

Ideally, it should be used between 30-32°C for the best application. At this temperature, it will have the perfect consistency to coat your cakes smoothly.

If you're not using the glaze immediately, cover it with cling film directly touching the surface to prevent a skin from forming and place it in the fridge for up to 1 week or freeze in an airtight container for up to 3 months.

When you're ready to glaze your cake, unmould the frozen cake, ensuring your glaze is at 32°C. Pour the glaze over the cake, ensuring an even coating.

After glazing, transfer the cake to the fridge to defrost slowly for 4-5 hours before serving.

This mirror glaze recipe is perfect for creating a professional-looking finish on your cakes, and the results are absolutely stunning.