Introduction

This white mirror glaze cake is a stunning dessert featuring a glossy, smooth finish that looks almost too perfect to eat. The shiny glaze, made with white chocolate and gelatin, adds an elegant touch to any celebration or special occasion.

A single-layer round cake sits centered on a white cake stand with a decorative rim. The cake has a light golden-brown base with a smooth, glossy pale cream glaze covering the top, flowing gently over the edges. The background is a white marbled surface, adding a clean and elegant feel to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g white chocolate
100 g granulated sugar

100 ml water
100 ml heavy cream

10 g gelatin powder
Food coloring (optional)

Instructions

Step 1: Prepare the gelatin by sprinkling the gelatin powder over 50 ml of cold water in a small bowl. Let it bloom for 5–10 minutes until it becomes spongy.
Step 2: In a medium saucepan, combine the granulated sugar and 50 ml of water. Heat over medium heat, stirring constantly until the sugar dissolves completely. Bring to a gentle boil, then remove from heat.
Step 3: Melt the white chocolate in a heatproof bowl over a double boiler or in the microwave, stirring occasionally until smooth.

Step 4: Add the bloomed gelatin to the hot sugar syrup and whisk until fully dissolved. Pour this mixture over the melted white chocolate and stir until well combined.
Step 5: Transfer the mixture to a blender or food processor and blend until smooth for a glossy finish.
Step 6: Strain the blended glaze through a fine sieve to remove lumps or air bubbles, ensuring a perfectly smooth surface.

Step 7: Allow the glaze to cool to about 90°F (32°C), the optimal temperature for pouring over cakes.
Step 8: If desired, add gel food coloring to tint the glaze without affecting its consistency.
Step 9: Place the cake on a cooling rack set over a baking sheet to catch drips. Slowly pour the glaze over the cake, starting from the center and moving outward to cover the entire surface.

Step 10: Use a spatula to gently smooth the glaze, working quickly before it sets.
Step 11: Let the cake sit at room temperature for 10–15 minutes until the glaze is firm to the touch.
Step 12: Transfer the cake to a serving platter and enjoy your beautifully glazed masterpiece.

Tips & Variations

Use gel food coloring for vibrant colors without thinning the glaze.
Make sure to strain the glaze well to avoid lumps for a flawless finish.
Cool the glaze to the right temperature to prevent it from running off the cake or setting too quickly.

Try adding a hint of flavor extract like vanilla or almond for a subtle twist.

Storage

Store the glazed cake in the refrigerator, covered loosely with a cake dome or plastic wrap, for up to 2 days. Let the cake come to room temperature before serving for the best texture. Avoid freezing as it can affect the glaze’s shine and texture.

How to Serve

A shiny cake with two layers is placed on a white cake stand with a round, dotted edge. The bottom layer is a thin, light brown crumbly crust, and the top layer is a smooth, creamy, pale beige glaze that covers the cake fully, with a soft drip at the bottom edge. The cake is set on a white marbled surface, and the background is softly blurred with light gray tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mirror glaze ahead of time?

Yes, you can prepare the glaze a day ahead and keep it refrigerated in an airtight container. Reheat gently and stir before using.

What if my glaze is too thick or too thin?

If the glaze is too thick, gently warm it and stir in a small amount of cream to thin it out. If it’s too thin, cool it further until it thickens slightly but remains pourable.