Mirror glaze recipe, is a shiny, glossy coating that gives the cake a super mirror finish look. It is made with very few ingredients like gelatin, cocoa powder, sugar, cream, water and the final output will be absolutely stunning. This glaze can be used to decorate any type of desserts like cake, cupcakes, chocolate bar, cheesecake or mousse cakes.
Mirror Glaze
Easy and simple glaze for cakes.Whether you're decorating a birthday cake, or a simple dessert for gatherings, chocolate mirror glaze is a fun and impressive way to take your homemade treats to the next level.
About Mirror Glaze
Chocolate mirror glaze also known as Glacag chocolat or glacage miroir in French. It is actually a classic French pastry technique used by professional chefs. This mirror glaze is commonly used for cakes, entremets, mousse cakes of its glossy look. The mirror shine is so bright that you can see your reflection in it and it tastes absolutely rich and chocolatey.
Chocolate mirror glaze is so easy to make at home and instantly gives your cake a beautiful and professional look without much effort. To make this glaze, first soak the gelatin in water for 10 minutes. Meanwhile while it is soaking, take a sauce pan, heat sugar, cocoa powder, cream and milk. When the mixture warms up, add the gelatin mixture and let it boil.
Once it is ready, remove from the heat and strain through a fine mesh sieve. This helps to remove any lumps and to get that smooth look. Let it cool in the refrigerator and now your mirror glaze is ready to pour.
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FAQ
Q. Why is my glaze not shiny ?
This is mainly due to pouring too hot or too cold glaze over the cake. Q. Can I make this glaze without gelatin ?
Yes, you can replace gelatin with agar agar. But the result will not be the same.
Q. My glaze has bubbles. What goes wrong ?
This is probably due to over whisking the mix. And also make sure to strain the glaze through a fine mesh sieve before cooling and pouring.
Ingredients
Cocoa powder : Cocoa powder is used for its rich, dark chocolate flavour and color. Use good quality unsweetened cocoa powder for this. And if you don't have cocoa powder, substitute with dark chocolate chips.
Sugar : Sugar provides the necessary sweetness and helps to set a smooth, glossy look to the glaze. For an even rich dark color, you can swap regular white sugar with brown sugar.
Cream : Cream adds richness and silky texture to the glaze. Use high quality full fat heavy cream. For non dairy options, substitute with full fat coconut cream.
Water : Water used to dissolve the cocoa powder, sugar and to achieve the flowy consistency.
Gelatin : Gelatin is the star ingredient to achieve the mirror effect. I have used gelatin powder. Gelatin sets after cooling, which allows the glaze to cling onto the surface of the cake. For a vegan substitute, agar agar works well, but it gives a less shiny look.
Expert Tips
Use good quality ingredients : The flavour and shine of your glaze depends upon the gelatin, cocoa powder. So, use high quality powder.
Gelatin blooming : Let the gelatin sit in the water for a few minutes before melting. This ensures that it dissolves smoothly with cocoa powder, cream and prevents it from turning lumpy.
Avoid lumps : Once the glaze mixture is ready, strain them to prevent any lumps.
Cool the glaze : This step is the secret for a perfect mirror glaze. The glaze should be covered and let it cool in the refrigerator for 30 minutes before pouring over any desserts. If it is too hot, it will slide off easily and if it is too cold, it won't spread smoothly.
Storage & Usage
Store the leftover chocolate mirror glaze in an airtight container and it stays good in the refrigerator for a month. Reheat the glaze using a microwave oven. Heat it just enough to make it liquid again, don't boil it. You can use this glaze in cakes, mousse domes, cupcakes or on any dessert.
Step by Step Pictures
1)Take all your ingredients
2)Soak gelatin in water
3)Take sugar in a sauce pan
4)Add in cocoa powder
5)Mix well till combined
6)Add water
7)Whisk till combined
8)Now place it on heat and keep mixing till it comes to a boil.
9)Add in cream
10)Add in soaked gelatin.
11)Mix well
12)Place a strainer on a bowl
13)Strain the sauce
14)The mirror glaze is done
14)Cover with plastic wrap, make sure the wrap touches the glaze so it doesn't form a film on top.
15) Once it cools it is ready to use.
This is the cake in which I used the glaze
📖 Recipe Card
Mirror Glaze Recipe
Ingredients
- 1 cup Cocoa powder
- 1¼ cup Sugar
- ½ cup Cream
- ½ cup Water
- 1½ teaspoon Gelatin
Instructions
- Soak gelatin in 3 tblsp water for 10 mins.
- Mix cocoa powder, sugar in a sauce pan. Add in cream and water and mix well. Bring it to a boil. Keep mixing. Now add in gelatin mixture and whisk well till combined. Bring it to a boil once.
- Take it off the heat and strain the mixture.
- Place a plastic wrap so that it touches the glaze. This prevents a skin forming on top of the glaze. Place the glaze in fridge for 30 minutes to cool down.
- Use the cooled glaze on cakes.
Video
Notes
- You can store the glaze in fridge for up to a month in a air tight container.
- Warm the glaze in microwave for few seconds to get the right consistency.
- You can use this glaze in cakes, mousse domes, cupcakes or on any dessert.
Storage
You can store the glaze in fridge for up to a month in an air tight container.Nutrition
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CHARMAINE luis
Dear Aarti,
Baked the cake with the frosting and glaze for my son's 18th birthday.
Followed the recipie to a T .....turned out super....everyone loved it ....and my friends mistook it for a cake ordered from a bakery .
Thank you for sharing your recipies, and knowledge for aspiring amateur cooks like myself