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MIRROR GLAZE CAKE

Some Tips:

Ensure all the ingredients are room temperature

Make sure the cake is near freezing so that the glaze sets fast

It is very important that the glaze is at the right temperature and the frosting on the cake is smooth

INGREDIENTS:

  • 3 cups cake flour
  • 2 TBSP cocoa powder
  • 1 TSP baking soda
  • 1/2 TSP salt
  • 4 eggs
  • 1/2 cup unsalted butter (room temp)
  • 2 cups sugar
  • 1 cup oil
  • 1 TSP vanilla
  • 1 TSP white vinegar
  • 1 cup buttermilk (room temp)
  • Simple syrup
  • 2 sticks unsalted butter (room temp)
  • 1 TSP vanilla
  • 2 cups powdered sugar
  • 1 cup crushed oreos (optional)

DIRECTIONS:

CAKE

  • Sift together the cake flour, cocoa powder, baking soda, and salt in a bowl
  • In a stan mixer, beat 4 egg whites (save the yolks in another bowl), then place in another bowl on the side
  • In the stan mixer, cream together the butter and sugar for 4-5 minutes on medium speed
  • Preheat the oven to 350 degrees
  • Add in the 4 egg yolks into the stan mixer and mix until combined
  • Add in the oil, vanilla, and white vinegar while beating on high for 2 minutes
  • Alternate the dry ingredients and buttermilk to add into the stan mixer on low speed
  • Fold in the egg whites once finished
  • Line pans with parchment and grease it
  • This is where you would add in food coloring if you wanted to
  • Tap the pans on table to get out any air bubbles
  • Bake for 30-32 minutes until toothpick test is clean
  • Let the cakes cool completely before assembling and shave off the top mounds of the cake
  • Make your simple syrup if you don't already have with a 1:1 ratio of water and sugar cooked in a saucepan. Usually 1/2 cup of each.

BUTTERCREAM

  • Making buttercream, cream together the butter and vanilla until fluffy (3 mins)
  • Add in the powdered sugar in increments and mix slowly
  • Add in the oreos or any extra you want here
  • Assemble the cake by putting the simple syrup over each cake layer and smoothing out a crumb coat over the whole cake
  • Freeze overnight wrapped in saran wrap

MIRROR GLAZING

  • For the mirror glaze, put 1.5 cups of sugar, 1 1/4 cup water, and sweetened condensed milk into a pot for 1 minute
  • Remove from heat and mix in 15 gelatin sheets into 8 cups of water for 5 minutes
  • Take the gelatin out and wring out the water then place into the pot
  • pour the sugar mixture over 3 1/4 cup of white chocolate and let it sit for 2-3 minutes
  • Use an immersion blender to blend it all together and make sure there are no air bubbles
  • Sift into a vertical jar or container and use a toothpick to pop any bubbles
  • Use the blender to mix in any gel food coloring. Very important that you don't let any skin form over the tops of the glaze
  • Pop any more air bubbles you may have and place a saran wrap touching the top of the glaze
  • Make sure the glaze is at 90-96 degrees temperature
  • Once the cake is frozen, place the cake over a can so the sides are free
  • Start with the dark base color and pour the glaze over the middle then work towards the edges
  • If the glaze seems too thick or thin, adjust the temperature to get the right consistency
  • Let the glaze drip for 10 minutes then scrape the bottom excess off the cake
  • Place cake into the fridge