Easy 5 Ingredient Mirror Glaze Cake


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Mirror glaze cakes have taken the internet by storm, and I decided it was about time that I try making one!! Although the traditional mirror glaze recipe involves more ingredients and additional equipment, this easy, 5 ingredient recipe makes the technique way more approachable.

Traditionally mirror glaze cakes involve pouring the glaze over a perfectly smooth, mousse-covered cake. I experimented, and found that you can easily pour it over a classic buttercream cake, as long as the frosting is extremely smooth. However, the cakes must be fully frozen (12+ hours in the freezer).

The recipe I used can be found below, and is also up on chelsweets.com!

Today I’m kicking off the first cake of my candy bar inspired by cake series! The first candy I’ve paid homage to is the wonderful, caramel-filled Rolo. This chocolate cake is filled with an entire batch of homemade caramel, and has a chocolate ganache “shell.”

The recipe for this chocolate cake, buttercream, and ganache can be found here: chelsweets.com

The no-thermometer caramel recipe and tutorial can be found here: https://www.youtube.com/watch?v=MY5Zm…

If you enjoyed this video and would like to see more, please share what your favorite candy bars are in the comments below!! You can also see more of my creations here:

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Mirror Glaze:
1.5 cups sugar
1 cup water
2/3 cup sweetened condensed milk
2 cups white chocolate chips
2 Tbsp. unflavored gelatin

Optional:
Gel food coloring (black, blue, pink, and purple)
Edible glitter

Equipment:
Medium sized pot
Sieve
Large baking sheet

Instructions:
Mix the gelatin in a bowl with 1/4 cup of water, and set aside to let it bloom while you begin the glaze. Over a medium heat, stir together the sugar, water, and sweetened condensed milk. Stir occasionally, until the mixture begins to bubble. At this point, pour in the gelatin, and stir until fully dissolved. Then turn off the heat, and gently pour in the white chocolate chips. Stir slowly, until all the white chocolate has melted. Pour through a sieve into a large bowl, then divide the glaze evenly between five bowls. Leave one uncolored, and color the other bowls black, purple, blue, and pink. Once colored, pour half of the black into the large bowl. Then pour about 2/3 of the purple, blue, and pink glazes on top of the black, in a swirling motion. Drizzle some small drops of the white glaze on top of the colors.

Remove the smoothed buttercream cake from the freezer, and place on a circular object, on top of a large baking sheet. I placed a 4-inch cake pan underneath my cake, then slowly poured the glaze on the cake. I began pouring the glaze over the edges, then worked my way into the center. Once I had fully covered the cake, I sprinkle a line of edible glitter over the top. I let it continue to drip for about 10 minutes, then placed the cake in the fridge.

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