Mirror glaze for chocolate cake

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   Glaze No. 1. Ingredients. Pour 70 g of water over gelatin and leave to swell.

2. STEP 2

   

   Pour sugar into a saucepan.

3. STEP 3

   

   Pour 100 g of water into the sugar.

4. STEP 4

   

   Stir and place on the stove. Cook after boiling for 10 minutes or until the temperature reaches 110 degrees.

5. STEP 5

   

   Add cream, stir and bring to a boil.

6. STEP 6

   

   Add cocoa and stir.

7. STEP 7

   

   Bring to a boil.

8. STEP 8

   

   Add gelatin and stir. Remove from heat.

9. STEP 9

   

   The glaze is ready. If there are lumps in it, pass the glaze through a fine sieve. The glaze can be used immediately, but it is better to let it sit for a day in the refrigerator, covering it in contact with the surface with film. The working temperature of this glaze is 30 degrees.

10. STEP 10

    

    Glaze No. 2. Ingredients. The indicated volume of ingredients is half a portion for a small cake. If you have a full-sized birthday cake, take a full portion and multiply all the numbers by two. Pour 30 ml of water over gelatin and leave to swell.

11. STEP 11

    

    Place condensed milk into a glass for glazing.

12. STEP 12

    

    And swollen gelatin.

13. STEP 13

    

    And chocolate.

14. STEP 14

    

    Pour water into the saucepan.

15. STEP 15

    

    Add sugar.

16. STEP 16

    

    And invert syrup (or glucose syrup). Stir the contents and place the saucepan on the stove, cook after boiling for 2 minutes or until the temperature reaches 103 degrees.

17. STEP 17

    

    Add boiling syrup to a glass of chocolate with condensed milk and gelatin. Let them bond a little.

18. STEP 18

    

    Blend with a blender until smooth.

19. STEP 19

    

    The glaze is ready. You can cover the cake with it right now after it has cooled. It’s better to put it in the refrigerator for a day, covering it with film in contact with the surface. The working temperature of this glaze is 32-35 degrees.

20. STEP 20

    

    To test the quality of the glaze, freeze a spoon and dip it into the glaze. The way the frosting looks on a spoon is how it will look on the cake. Cover the round cake by pouring the frosting into the center. If the cake is square or rectangular, help frost the corners. If the glaze is heaped, remove a little with a long spatula in one motion.

21. STEP 21

    

    This is such a glossy and beautiful mirror chocolate icing for cakes.

Comments on the recipe

Ira

24.09.2023

4.6

Foster, I think the first version of the glaze with cocoa powder will be useful to me; I thought it was easier to make. In general, I have always admired such beauty - smooth shiny chocolate glaze on cakes and pastries, it shimmers and reflects everything around it! Thank you very much for the recipe!

Marina Konfetka

24.09.2023

4.5

I’m embarrassed to ask, what is invert syrup and where can I get it?

Nika

24.09.2023

4.8

Class!! I’ve always admired mirror glaze, maybe it’s time to try it)) Thanks for the recipes!!