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Hello, I'm Emily from the decorating room here at Wilton.
And, today, I'm going to show you
how to make a mirror glaze and try
to answer some of your frequently asked questions
along the way.
So a mirror glaze is based off of an old French technique that
has recently gained a lot of attention
on social media due to its mirror-like shininess.
While there's a lot of different variations of this recipe,
the first main ingredient that gives it its shininess
is the gelatin.
So that's where we're going to start today.
So we've got 3/4 ounces of powdered gelatin,
and we're going to put it into some water.
So I've got 3/4 ounces of gelatin mixed with 1 and 1/2
cup plus a tablespoon of water, and I'm stirring it all up.
We're going to give this about five minutes to bloom, which
is what allows the gelatin to dissolve and disperse
evenly in the glaze.
And it's totally OK to substitute vegan or kosher
gelatin.
So now we're going to take 2 cups of candy melts.
I'm using bright white candy melts.
You could use cocoa candy melts.
You can use colored candy melts.
Or you can use real chocolate.
That's fine too.
And we're going to put it into the food processor
to chop it up.
I'm using the food processor because we're
going to be using it later to emulsify the glaze.
So this is just one less dish for me to wash later.
And now we're going to add 2/3 cup of sweetened
condensed milk, and now we can add our gelatin.
And now, over here, on the stove,
we are going to cook some sugar.
So I've got 1 cup of glucose.
You can also use corn syrup if you would prefer.
Let's pour it in.
We have 1 and 1/2 cups of sugar and 2/3 cup of cold water.
So we're going to cook this on medium heat.
We're going to continue stirring until all the sugar has
dissolved.
Then we'll stop stirring and continue
to cook until it reaches about 217 degrees Fahrenheit.
So, once it reaches 217, we're going to take it and add it
to our candy melt mixture.
So now we're going to add some white-white icing
color, which will help make the white glaze more opaque.
So now we're going to pour our glaze into a large measuring
cup, and we're going to pour it through this mesh strainer
to get out as many bubbles as possible.
At this point, you can color it if you want to.
So I'm going to pour a little bit into this small container.
So I'm going to color with Color Right,
but you can also use regular icing gel color.
So now we need to let the glaze cool to about 95 degrees
Fahrenheit.
Depending on the climate in your area,
this could take up to an hour or so.
So make sure you plan accordingly.
Now, if it cools too much or if you're using leftovers
from a previous project, you can always
put it in the microwave for about 30-second intervals
until it reaches 95 degrees.
So mirror glaze is traditionally poured over entremets or mousse
cakes, but you can also pour it over a really smooth
iced buttercream cake.
I've got this one nice and frozen,
which is going to help the glaze set up on the cake.
And I have it on a cake board that's
cut to the same size as the cake so that it can run off.
And I have it raised up.
I've got it on a bowl over a cooling grid over a pan, which
will catch all of the drips.
So now we've got our white glaze.
I'm going to give it a little stir because it
might get a film on the top.
That's OK.
Go ahead and pour.
I'm going to cover the whole thing in white.
And just go ahead, and let it drip all the way
down the sides.
Look at that pretty shine.
Now let's add some pink, and now let's add some green.
Now you can stop here if you'd like,
or you can swipe with a spatula to make a little color blend.
I'm going to give it a little wave motion.
So now we're going to let the cake rest
to set up for about an hour.
It's going to be a gelatin-like consistency, but still
a little tacky to the touch.
So now let's clean up some of these drips from the bottom,
and let's add some fun little sprinkles down here
at the bottom.
And now we're going to move our cake to the plate.
So, if you decide to add fondant or other little decorations
to the cake, that's totally fine.
Just know that, if you decide to move them or change
the placement, that it's going to affect
the finish of the cake.
You can leave the cake out on the counter,
or you can refrigerate it for two to three days.
I just wouldn't put it in the freezer
because that's going to affect the sheen of the cake.
You can store your leftover glaze in the refrigerator
for up to a month, and you can use
it to dip all kinds of other treats.
You can use it for cupcakes or cake pops, anything
with a nice, smooth surface.
You don't want to pour over bare cake
because the bare cake is just going to absorb the glaze.
And that's it, you guys.
If you like this video, be sure to like, share, and subscribe.
I'm Emily.
Thanks for watching.
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