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Sarah

Easy Mirror Glaze Cake (Glass Finish)

A reliable easy mirror glaze recipe that delivers a high-gloss glass cake finish on a small vanilla cake or entremet. Pour at 90–94°F, glaze in one confident sweep, and finish minimalist or ribbon-marbled.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 4 hours
Servings: 10 slices
Course: Dessert
Cuisine: Modern Pastry / Entremet
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1.5 cups all-purpose flour (180 g)
  • 0.75 cup sugar (150 g)
  • 1.5 tsp baking powder
  • 0.25 tsp fine salt
  • 2 large eggs, room temp
  • 0.5 cup whole milk or buttermilk (120 ml)
  • 0.33 cup neutral oil (80 ml)
  • 2 tsp vanilla extract
  • 0.25 cup raspberry jam (optional, thin layer)
  • 8 oz white chocolate, finely chopped (225 g)
  • 4 oz heavy cream (120 ml)
  • 2.5 tsp powdered gelatin (8 g)
  • 0.25 cup cold water (60 ml, for blooming gelatin)
  • 0.75 cup sugar (150 g)
  • 0.5 cup light corn syrup or glucose (160 g)
  • 0.5 cup water (120 ml)
  • 0.5 cup sweetened condensed milk (120 g)
  • 10 oz white chocolate, finely chopped (285 g)
  • gel food colors (2–3 coordinating tones)
  • 1 pinch salt
  • 1–2 tsp neutral oil (optional, for shine)

Equipment

  • oven
  • cake pans (6-inch)
  • Digital thermometer
  • immersion blender
  • fine sieve
  • offset spatula
  • cake ring or stand
  • wire rack and tray (for glazing)

Method

  • Oven 350°F/175°C. Mix dry ingredients; mix wet ingredients; combine just until smooth. Divide into pans; bake 22–26 minutes. Cool fully.
  • Layer cake with thin jam if using. Make ganache (melt white chocolate with cream); coat cake smoothly. Freeze solid (2+ hrs).
  • Bloom gelatin in cold water. Simmer sugar, corn syrup, and water. Off heat, whisk in condensed milk and gelatin. Pour over white chocolate; rest 1 minute; blend smooth with immersion blender. Color, strain, and cover. Cool to 90–94°F.
  • Unmold frozen cake on stand over tray. Optional: combine colors for marble effect. Pour glaze in one confident sweep; let drip 60–90 sec. Swipe base; chill 15–20 minutes.
  • Optional metallic accents. Transfer to stand. Slice with hot, dry knife; serve.

Nutrition

Calories: 430kcalCarbohydrates: 58gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 47gVitamin A: 350IUCalcium: 90mgIron: 1mg

Notes

Chocolate Mirror Glaze: Swap white chocolate for dark; add ¼ cup (25 g) Dutch cocoa to syrup. Entremet option: Use a frozen mousse dome or insert cake. Chrome effect: Apply edible metallic spray/dust after glaze sets. Equipment: Digital thermometer, immersion blender, fine sieve, offset spatula, 6″ ring/stand. Alternate Methods: Cupcake mini glass cakes or sheet-cake slab for birthday presentation.
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