From the Web sites BoredPanda and NBC’s Today show
Russian baker Olga Noskova makes “mirror cakes” using a mirror glaze. She has 350,000 Instagram followers and counting.
Noskova’s exact glaze recipe is secret, but Culinary Institute of America baking and pastry dean Thomas Vaccaro said that mirror glazes have been around for 30-40 years. Vaccaro went on to say that mirror glazes are
essentially gelatin, sugar, and water, but mirror glazes can have many variations to add flavor and color. The glaze can be applied to an array of desserts finished with a cream—you wouldn’t want to apply directly to an unfrosted cake, because it would absorb the glaze like a sponge. But on a frosted cake, the glaze will completely enrobe the cake, then set up on top. Temperature also plays a part: Bringing the mixture down from boiling to a lower temperature, 110˚ to 120˚, is the key to getting that shine when you pour the glaze; it then sets when it cools at 87˚.
Vaccaro even provided a recipe for a chocolate mirror glaze:
Ultra-Shiny Chocolate Mirror Glaze
Courtesy of The Culinary Institute of America
Yield: 2 quarts
Total prep time: 10 minutes
- 2 pounds, 4 ounces sugar
- 1 pound, 3 ounces water
- 11 ounces Dutch cocoa
- 11 ounces crème fraiche
- 20 gelatin sheets or leaves (available at specialty stores)
- 8 ounces Peter’s chocolate
1. Bloom the gelatin in water (follow package directions).
2. Boil the sugar, water, cocoa, and crème fraiche.
3. Squeeze out the excess water from the gelatine and add. Strain through a chinois.
4. Cool the glaze to 120°F before applying.
Note: Use a double boiler to re-warm.
A Reddit user, SuperDrew124, shared this mirror-like glaze recipe:
SuperDrew124′s Mirror Glaze
- 20 g Gelatin Powder
- 120 g Water
- 300 g Glucose
- 300 g Sugar
- 150 g Water
- 200 g Sweetened Condensed Milk
- 300 g Chocolate (White, Milk, Dark or a combination)
- Food Coloring
1) Bloom the gelatin in the water.
2) Boil the glucose, sugar, and water.
3) Remove from heat and add the gelatin.
4) Add the condensed milk.
5) Pour over chocolate and buerre mix to remove air bubbles.
Use at 35C/95F.