MIRROR GLAZE CAKE

Hello friends and food lovers!

Since the invasion of the mirror glaze cake, I have been sent photos of, and tagged in, dozens of cakes. I have loved and admired these cakes from afar, but I always felt like they were outside of my skill set. Turns out they are actually not as tricky as you might think!

Keep reading to save yourself from making the same mistakes that I did!

Mistake number one - trying to pour mirror glaze over a buttercream cake. While this is possible, it definitely does not yield the best results, and I would probably not recommend it, or do this again.

Mistake number two - not letting the glaze cool enough, I feel like this step was especially important since I was pouring my glaze over buttercream; but I am painfully impatient, which is not the best quality to have when you're baking.

The directions I followed tell you to let your glaze cool to between 32°C - 34°C ( 90°F - 94°F). I would lean towards the lower end of that in the future, especially if you're going to be pouring over buttercream. I let my glaze cool to 34°C and I did have some issues with my buttercream melting and peaking through the glaze, as well as my glaze being too thin and running off the sides too quickly. I ended up doing a second pour once my glaze temperature had come down a few degrees, and I was able to hide almost all of these imperfections - but for a minute the panic was very real!

After completing my first (and second) glaze pours, I let my cake hang out in the fridge for a few minutes while I used a silicone mold from Michaels, to make some white chocolate letters to spell out "Happy Birthday Abed". Once my glaze was a little more set and stable, I added the gold ring detail. To do this I painted Americolor Amerimist food colour in gold sheen around the edge of some circle fondant cutters in various sizes, and stamped them very lightly on the mirror glaze. I followed this up with a small amount of edible gold leaf, and my white chocolate letters!

For a first attempt I'm really happy with how this turned out! I will be trying this again with multiple colours of glaze, and a non-buttercream base, and I hope you try it too!

Stay hungry! xo

AmeriColor Amerimist found here

Michaels silicone letter mould here

Recipe for mirror glaze here