How to make a mirror cake. Cake with mirror glaze

To make a real splash at a festive feast, you need to learn how to make cakes, soufflés and cakes with icing that visually resembles a mirror. Professional confectioners decorate their creations not only with stunning figures, intricate patterns and designs, but also with photographs. Recipes for cakes with mirror glaze are varied. Preparing glaze is not an easy task, but it’s worth the effort for a delicious result.

The five most commonly used ingredients in recipes are:

Moreover, all you need for this is water, gelatin, glucose syrup, chocolate and sugar. Cocoa, condensed milk, molasses and dyes are used as additional ingredients. Cutting the finished product is also not easy - frozen sugar syrup very sweet and tends to stretch. To avoid this, the dessert is cut into portions with a warm knife. The secret of a well-prepared glaze is a perfectly smooth surface without bubbles, which is obtained by beating with a blender. If the mass foams, you must carefully remove the top layer.

Mousse cake with mirror glaze, prepared according to this recipe, it turns out tender and very light in taste. The dessert consists of three layers of contrasting colors. The base of the cake is thin, richly soaked chocolate sponge cake. This is followed by a neutral white layer consisting of cream and curd cheese. And the “composition” is completed by an elegant and brightest-tasting blueberry mousse.

As a final touch, the three-color layers are filled with shiny and beautiful glaze, thanks to which the dessert does not even require additional decoration - the cake becomes spectacular due to its smooth and reflective surface. Strictly, concisely and tastefully! We are sure you will be satisfied with the result! So, we carefully study the technology and prepare a mousse cake according to the recipe with step by step photos.

Ingredients:

For the biscuit:

eggs - 2 pcs.;
flour - 50 g;
cocoa powder - 10 g;
sugar - 80 g;
baking powder - 1/3 teaspoon.

For impregnation:

drinking water - 40 ml;
sugar - 40 g;
cognac or any liqueur (optional) - 1-2 teaspoons.

For the creamy mousse:

cream (33-35%) - 250 ml;
cream cheese(curd, without additives) - 190 g;
sugar - 3 tbsp. spoons;
vanilla sugar - 8 g;
powdered gelatin - 6 g.

For the blueberry mousse:

blueberries (frozen will do) - 400 g;
cream (33-35%) - 250 ml;
sugar - 100 g;
powdered gelatin - 8 g.

For mirror glaze:

dark chocolate - 40 g;
cocoa powder - 60 g;
drinking water - 100 ml;
sugar - 190 g;
cream (from 30%) - 60 ml;
powdered gelatin - 9 g.

The first layer of our mousse cake with mirror glaze will be a sponge cake. To make it, beat the eggs together with sugar until the sugar grains are thoroughly dissolved and the volume of the mass increases.
Separately combine the remaining ingredients: flour, cocoa and baking powder. After sifting, gradually add the dry mixture to the beaten eggs, thoroughly stirring the mixture from bottom to top. We achieve a completely homogeneous and uniformly chocolate-colored dough.
We will bake the sponge cake and then form the cake in a springform pan with a diameter of 22 cm. For convenience, we cover the bottom with parchment and lightly rub the walls butter, and then put the prepared biscuit dough. Distribute the mixture in an even layer.
Bake the biscuit in an oven preheated to 200 degrees for about 15-20 minutes (until dry). The cake layer for a mousse cake with mirror glaze should be thin (no more than 1 cm high) and smooth, without a convex top. If necessary, carefully trim the excess part with a knife.
Wash and wipe dry the springform pan in which the sponge cake was prepared. Line the sides of the container with parchment paper. Place the completely cooled sponge cake on the bottom. To soak the sugar, pour boiling water over it and stir until the grains dissolve. Cool the sweet liquid and combine with cognac, soak the baked goods.
How to make a creamy layer for a mousse cake with mirror glaze
Now prepare the creamy mousse for the cake. Classic cream cheese (without any additives) is kept at room temperature until it softens, and then mix with 2 tablespoons of sugar. Beat the mixture until fluffy and granulated sugar dissolves.
In a separate bowl, beat the heavily chilled cream with vanilla sugar and 1 tbsp. regular spoon. As soon as the creamy mass thickens, mix it with cheese. We work with the mixer for literally another 10-20 seconds, combining the components into a homogeneous cream.
Soak gelatin in 50 ml of pre-boiled cold water. Leave to swell for the time specified by the manufacturer on the packaging.
We heat the swollen mass in any convenient way (the main thing is not to boil!). You can use a double boiler, microwave, or simply place the container of gelatin in a larger bowl filled with hot water. Actively stirring, we achieve complete dissolution of the powder.
After cooling slightly, pour the gelatin mass in a thin stream into butter cream, intensively and continuously stirring the mousse with a spoon or using a mixer. Pour the mixture onto the sponge cake, level the surface and put the two-layer workpiece in the refrigerator for 3-4 hours (until the light mousse has completely hardened).
How to make a blueberry layer for a mousse cake with mirror glaze
When the creamy mousse hardens, prepare the third layer of cake. After defrosting all the blueberries, puree them using an immersion blender.
Carefully grind the resulting berry mass through a fine sieve. We will use the liquid part to prepare the mousse. The cake remaining on the sieve will not be useful for the recipe (you can then cook compote from this mass).
Beat cold cream with sugar until thickened.
Add blueberry juice and beat until the cream is evenly colored.
Dissolve gelatin in 60 ml of cold, boiled water. Next, we proceed as when working with creamy mousse - let the mass swell and warm it up. Add the gelatin mixture into the cream while whisking continuously. Pour the blueberry mousse into the mold with the biscuit and cream mixture, level it and put it in the refrigerator until the final layer hardens.
How to make mirror glaze for mousse cake
For gelatin glaze, pour 75 ml of water. Pour the sugar into a small saucepan and add the sifted cocoa powder.
Pour cream and 100 ml of water into the dry mixture. Stirring all the time, bring the glaze to a boil and remove from the stove. Immediately add the chocolate slices, actively stirring the mass and ensuring that the chocolate clots are completely dissolved.
Heat the swollen gelatin until dissolved and add it to the chocolate glaze, mix. Strain the mixture through a fine sieve and cool.
From the frozen and cooled mousse cake, remove the split side of the mold and carefully separate the parchment.
To make it easier to apply the glaze, place our dessert on a wire rack and place a large plate underneath. Completely cover the cake with the mirror chocolate mixture. The remaining glaze that has drained onto a plate can be collected, strained and, if necessary, poured over the cake again, or simply transferred to a convenient container, put in the refrigerator and later used to cover other desserts.
Transfer the mousse cake with mirror glaze to a plate and put it in the refrigerator. As soon as the glossy surface hardens, you can serve the dessert to the table.

In cross-section, a three-color mousse cake with mirror glaze looks very impressive! Bon appetit!

A mandatory holiday decoration is a cake. Many people want to amaze and surprise guests with the stunning appearance of this delicacy. Not everyone can afford to order a cake from professional pastry chefs. Then a new, stunning decoration option will come to the rescue, which even a simple housewife can handle. Mirror icing for a cake will turn ordinary homemade cakes into a work of art and will definitely delight your guests.

Making mirror chocolate glaze at home is easy, the main thing is to approach this process correctly. Products required are ordinary and affordable.

In order for the glaze to turn out flawless, the temperature regime must be observed. Mousse cakes that need to be frozen are suitable for coating. Thanks to temperature changes: warm icing and ice cake, the coating will be smooth and even.

Ingredients:

water – 30 ml for gelatin;
cocoa – 80 g;
sugar – 240 g;
cream – 160 g, fat content 30% or more;
molasses – 80 g;
gelatin - package;
water – 95 ml.

Preparation:

Pour gelatin into a bowl and add water. Set aside.
Pour the remaining water into the pan and add sugar.
Add molasses, stir. Boil.
Remove from the stove.
Heat the cream separately.
Mix sweet hot water with cream.
Mix.
Add cocoa. Stir.
At this time, the gelatin should become swollen. Heat. Mix.
Pour into saucepan with cream. Mix.
Take a high container. Pour mixture.
Prepare the blender.
Place in container. Beat.
The temperature regime should be strictly followed. For the mass to be ideally distributed, 37 degrees is required. If the temperature is lower, it should be heated, if the temperature is higher, it should be cooled.

Color mixture for decoration

Try making the mirror glaze colored. It will perfectly decorate your baked goods. Thanks to simple decoration, the dessert will look delicious.

Ingredients:

sugar – 150 g;
gelatin - pack;
water-soluble dye – 5 ml;
molasses – 150 ml;
condensed milk – 100 ml;
white chocolate – 150 g;
water – 75 ml.

Preparation:

Soak the gelatin according to the instructions on the package.
Pour sugar into a saucepan and add water.
Add molasses and stir.
When the sugar has dissolved, pour in the gelatin.
Place the chocolate, broken into pieces, into another pan and melt. You should use a quality product; a cheap type of chocolate will not work. The appearance of the glaze depends on the quality.
When the chocolate mass has melted, pour in condensed milk. Next is the resulting syrup. Stir.
Pour in the dye and beat with a blender.
While whipping, you need to watch for bubbles, there should be few of them.

Caramel gloss

There is nothing prettier than the cake, which has a specular reflection. The glaze, evenly distributed over the delicacy, is mesmerizing and eye-catching. This dessert does not require special decoration.

Ingredients:

gelatin – 10 g;
instant coffee – 1 tbsp. spoon;
sugar – 360 g;
cream – 290 g;
water – 290 g.

Preparation:

Pour water into the pan, add sugar.
Boil until the syrup acquires a caramel color.
Boil the cream in a separate container and pour into the caramel. Mix.
Boil for a couple of minutes.
Gelatin must be soaked according to the recommendations indicated on the bag.
Combine with caramel mass, the temperature of which is 60 degrees.
Mix. Strain.

White cake icing

Ideal for mousse cake that has been in the freezer for at least 12 hours.

Ingredients:

glucose – 150 g;
white chocolate – 150 g;
sugar – 150 g;
gelatin – 10 g;
water for gelatin – 60 ml;
condensed milk – 100 ml;
water – 75 ml.

Preparation:

Pour water into the pan, add the amount of sugar, add glucose. Boil. The sugar should completely dissolve.
Melt the chocolate separately and mix with condensed milk.
Mix gelatin with water and leave. Melt. Pour into syrup. Mix.
Pour into chocolate mass. Beat. A blender will handle this task.
Cool to 38 degrees so that the icing fits perfectly on the cake.

Honey based recipe

Many people are afraid to take on the task of preparing glaze, believing that it is a complicated process and that nothing will definitely work out. It is very easy to make glaze at home using simple ingredients.

Ingredients:

sugar – 150 g;
any dye can be used;
condensed milk – 100 ml;
water – 60 ml for gelatin;
water – 135 ml;
white chocolate – 150 g;
liquid honey – 150 g;
gelatin – 12 g.

Preparation:

Pour gelatin into a container and add water. Let stand according to instructions.
After this, you cannot melt or bring to a boil.
Pour sugar into the pan.
Pour in honey. Fill with water, you will need 75 ml.
Boil.
Melt the chocolate separately. You can't overheat.
Pour chocolate into a tall container. On top - condensed milk.
Pour in honey mixture.
Stir.
Pour in gelatin.
Add some dye and stir.
Turn on the blender, beat.
Take a sieve. Spill the mass. This will help get rid of the bubbles.

Mousse cake with mirror glaze

This is a dessert that is delicate on the inside, delicious and elegant in appearance.

Ingredients:

For the strawberry confit:

fresh strawberries – 260 g;
water – 35 ml;
lemon juice – 1 teaspoon;
rum – 4 teaspoons;
gelatin – half a pack;
sugar – 80 g.

For the chocolate mousse:

water – 60 ml;
gelatin – 10 g;
white chocolate – 85 g;
sugar – 4 teaspoons;
cream – 250 ml (first portion);
vanilla sugar – packaging;
cream – 150 ml (second portion);
egg yolk – 2 pcs.

Glaze:

dye – 1.5 g;
white chocolate – 150 g;
condensed milk – 100 ml;
invert syrup – 150 ml;
sugar – 150 g;
gelatin – 10 g.

For the almond brownie:

sugar – 90 g;
white chocolate – 50 g;
ground almonds – 30 g;
butter – 90 g;
dark chocolate – 50 g;
egg – 2 pcs.;
wheat flour – 50 g;
dark chocolate – 90 g.

Preparation:

First you need to make the brownies by melting the butter.
Melt the chocolate separately.
Pour sugar into a container. Pour in the oil. Mix.
Add chocolate. Beat.
Pour in the eggs.
Add almonds, then flour. Stir.
Pour into mold.
Place in the oven. 160 degree mode.
After cooking, cool.
Now it's the turn of the confit. Place strawberries in a saucepan and add sugar. Cook.
Soak the gelatin.
After swelling, combine with strawberry mixture.
Pour lemon juice.
Add rum. Mix.
Pour the mixture into silicone mold, to freeze.
Prepare chocolate mousse. To do this, pour two types of sugar into the pan. Pour in the yolks.
Grind.
Heat the cream (the first portion), it should become hot.
Pour over sugar. Boil until the mixture thickens.
Soak the gelatin.
Cool the thickened mass slightly. Place the gelatin, which has already swelled by this point.
Place the chocolate pieces.
Turn on the blender, beat.
Separately, pour the second portion of cream into the container. Beat.
Add to mixture. Mix.
Use a pan larger than the brownie size. Place half of the mousse. To freeze.

Cake assembly:

Place strawberry confit on top of the frozen mousse.
Pour in some of the remaining mousse that has not been frozen.
Cover the brownie.
Fill the free space in the mold with the remaining mousse. Remove to freezer for 12 o'clock.

Glaze:

Pour glucose syrup into the pan.
Add sugar.
Pour water. Mix. Boil.
Pour the grated chocolate into the pan.
Pour in condensed milk. Mix.
Soak the gelatin in advance. When it swells, melt it.
Pour into the pan.
Add dye.
Beat.
Remove frozen pastry from pan.
Place the cake on a wire rack.
Place a baking sheet underneath.
The glaze should have a temperature of 33 degrees.
Drizzle over the cake.
When the mass has set, decorate with sheet chocolate.
Place on a plate.

Bubbles can ruin the whole look. To ensure that there are few of them, you need to hold the blender correctly, the mass should be drawn into one stream. To do this, place the device at a slight angle. If it was not possible to beat correctly and a lot of bubbles have formed, you can remove them with a spoon or pass the mass through a sieve.
The glaze does not completely harden on the treat. Therefore, it is not very convenient to cut; the mass drags behind the knife. To avoid cutting problems, you need to heat the knife and keep the cake cold.
To make it easier to move the drenched treat onto the dish, use a spatula or kitchen spatula.
For the glaze to be perfect, the temperature must be maintained. If the mass is cold, it will roll off the surface and the mirror effect will not work. If the heat is too high, you will get drips that will ruin the appearance of the cake. Always use a food thermometer to help you reach the desired temperature.
The finished glaze can be stored in the refrigerator for several days. Before use, warm the composition to the desired temperature.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Baking should not only be tasty, but also look beautiful. In this case, glossy glaze will be an ideal option for decorating any cake. It will shine, drawing attention to the dessert, and graceful drips along the edges will make you eat it instantly. You can use mirror filling not only in mousse treats, but also in classic cakes.

How to make mirror glaze on a cake

Any housewife who has ever dealt with baking knows how difficult this task is. As soon as you deviate a little from the recipe, the result is not at all what it should be. Appearance of the product served to the table is doubly important. Sometimes a properly prepared cream can save the situation by covering, for example, a cracked cake. Mirror glaze can create an ideal surface if, in liquid form, it is evenly placed on the product and decorated with confectionery sprinkles.>

The question of how to prepare mirror glaze for a cake worries many modern housewives, but it is not too difficult. The glaze is prepared using gelatin mixed with glucose syrup, which can be replaced with sugar. Be sure to have a culinary thermometer in the kitchen to measure the temperature of the glaze: it should be 32 degrees. Too much cold mass It will harden quickly, and you simply won’t have time to even out the coating. The hotter one will spread over the finished product.

Mirror glaze for cake - recipe with photo

At home, many housewives can cook culinary masterpieces, which will be the envy of the chefs of successful pastry shops. Step-by-step recipes, invented independently or found on the Internet, allow you not only to prepare mousse and sponge desserts, but also to decorate them correctly. Before you cook something pastry, think it over carefully in your head, because glossy cake icing allows you to embody the most incredible ideas.

Since the basis for such decoration is the same in all variations, it is not difficult to imagine. The recipe for mirror glaze for a cake allows you to add chocolate components, and you can use both milk and white chocolate. Confectioners even manage to combine both of these options to decorate the cake. Such masterpieces look great in the photo, as do those filled with colored mirror glaze. The beauty can be decorated with fruit or marzipan on top.

White cake icing

Colors mean a lot not only when choosing an image or designing an apartment, but also in cooking. White is traditionally associated with purity, the first snow and holidays. For baking, this is one of the most advantageous options. If you want to make a fancy cake or pastry, let it shine by replacing the usual butter cream on a mirror glaze.

Ingredients:

glucose syrup – 155 g;
leaf gelatin – 12 g;
condensed milk – 90 g;
granulated sugar – 155 g;
water – 77 ml;
white chocolate – 155 g.

Cooking method:

Before you do white glaze for the cake, soak the gelatin. The water should be as cold as possible.
Pour water, glucose syrup and sugar into a small saucepan. It is necessary to ensure that the crystals dissolve. After boiling, bring the clear solution to a temperature of 103 degrees.
Place condensed milk and chopped chocolate in a blender container, pour hot syrup over everything.
When the mass has cooled to a temperature of 85 degrees, add pre-squeezed gelatin. Stir carefully.
At minimum speed, mix the ingredients with a blender, avoiding the appearance of bubbles.
Cover the mixture with cling film and refrigerate for at least 12 hours.
Before pouring, the glaze must be heated in microwave oven, mix with a blender until the desired temperature is reached.

Colored cake icing

When delicious dessert is prepared for a child, it is important to decorate it in such a way as to attract the child’s attention and give him pleasure. Often used for such purposes food colorings, since only they can give a beautiful color to the glaze. For example, if you are baking a cake for a girl, use a pink one; for a boy, it is recommended to buy a blue one. Before making colored icing, make sure that the products you use do not contain harmful additives.

Ingredients:

condensed milk – 100 g;
dry gelatin – 12 g;
granulated sugar – 150 g;
glucose syrup – 150 g;
food coloring;
water.

Cooking method:

Pour gelatin with ice water in a ratio of 1:6.
Mix 75 g of water with glucose syrup, add sugar, and put on fire. Wait until the sand has completely melted. Bring to a boil.
Pour the resulting syrup over the condensed milk and mix gently. The temperature should be approximately 85 degrees.
Add gelatin and mix again.
Add dye drop by drop, controlling the intensity of the color.
Run the blender without allowing any bubbles to form.
Place the mixture in the freezer, covered with film, for 12 hours. Before use, warm up to operating temperature and use the blender again.

Chocolate mirror glaze

There is never too much sweetness, both inside and outside. Mirror chocolate glaze for covering a cake, it is popular not only as a decoration, but also as a tasty addition to the main product. In culinary photos, such desserts look almost the most appetizing and tempting: especially if you can see the reflection of the berries on the surface of the cake. Make the sponge or mousse mixture before making the glaze and put it in the refrigerator.

Ingredients:

leaf gelatin – 12 g;
glucose syrup – 80 g;
granulated sugar – 240 g;
heavy cream – 160 g;
cocoa powder – 80 g;
water – 100 g.

Cooking method:

Soak the gelatin in cold water for 10 minutes.
Place a small ladle of cream over low heat. Warm it up a little.
Boil the solution of glucose syrup, water and sugar until it reaches 111 degrees.
The cream brought to a boil must be poured into the resulting syrup, removing it from the heat.
Stir in cocoa powder.
When placed on the fire, the chocolate mirror glaze for the cake should boil.
Add gelatin by squeezing it out. Using a blender, achieve homogeneity of the mass.

White chocolate frosting for cake

If you have problems buying glucose syrup, and you want to cover mousse or other dessert so that it shines, you can use regular honey. Glazed cake will only benefit from the introduction of such a component, since it will be decorated with pleasant honey notes that go well, for example, with fruit and white chocolate. The glossy finish will not suffer at all from this replacement either.

Recently, such a thing as mousse cake has become increasingly popular. It is most convenient to make them in silicone molds - in this case the cake has a perfectly smooth surface. For a mousse cake with mirror glaze, a silicone mold is essentially required. Because if you use cling film to line the mold, the folds may remain visible and spoil the appearance. finished product. This is perhaps the only difficulty in preparing such a cake. Everything else that I will show is very easy and does not require any special skills, technique or experience. I liked the recipe for this mousse because of its elementary simplicity; even a novice pastry chef can handle it. To increase volume, it contains whipped cream, and acts as a stabilizer. a small amount of gelatin.

The amount of mousse in the recipe is enough to fill a mold of approximately 1200 ml. I have a standard shape, the same diameter as the purchased ones. sponge cakes. If someone’s shape is a little larger than the cakes, plop the cake onto the mousse, let it protrude just a little bit, it won’t be scary. But a cake with a larger diameter than the mold will still have to be trimmed.

Finely grate the zest of the lemon and squeeze out the juice. Scrap out the seeds from the vanilla; the pod is not needed.

Beat mascarpone with lemon zest, juice, vanilla and granulated sugar.

Whip 200 ml of cream to sharp peaks.

We chop the chocolate.

Let the gelatin soak in cold water for 5 minutes (or for another time indicated on your package).

Melt the chocolate with 100 ml of cream until completely dissolved over medium heat with continuous stirring.

Dissolve pre-squeezed gelatin in ganache.

In two or three steps, mix the mascarpone mixture into the ganache until the lumps are completely dissolved.

Mix the whipped cream into the resulting mass, also in a couple of steps and also until completely dissolved.

Place the silicone mold on a solid base, pour the mousse into it, and lightly level it.

Place the biscuit on top of the mousse and carefully press it onto the mousse. Place the entire structure, along with the hard base, in the freezer until the mousse cake hardens. This takes several hours. I decided to make the mousse cakes the evening of the previous day, and the next day cover them with glaze and thaw them.

Heat the mirror glaze in the microwave and stir until the lumps are completely dissolved. I have it in the “Defrost” mode for 4 minutes.

Cover the surface of the glaze with cling film and let it cool for about an hour. It should no longer be hot, but still fluid. During this time, the bubbles disappear from the glaze almost completely.

Only after you are sure that the glaze has cooled sufficiently, remove the cake from the freezer, take it out of the pan and place it on a wire rack or on a raised surface from which the glaze can flow freely. In short, not on a serving plate, it's not ready yet.

Quickly pour mirror glaze over the ice cake. If there are bubbles (I actually had very few of them) - they need to be pierced with a needle in the very first minutes after applying the glaze. Place the frosted cake in the refrigerator to thaw. For a few hours. Be sure to refrigerate, not at room temperature!

The finished mousse cake with mirror glaze can be decorated with berries and mint before serving, but this, in principle, is absolutely not necessary.