What is Mirror Glaze made of? A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. Some recipes use melted chocolate and condensed milk, but they aren't as nice to eat.

Meaning of mirror glaze in English a type of very shiny, sweet food that is poured all over a cake and left to set (= become firmer): Pour the mirror glaze over the cake, ensuring the top and sides are completely covered.

Place the cake into the fridge until you're ready to serve. I placed mine in the freezer for a half hour or so to make sure it was really set. That's it! Enjoy your mirror glaze cake 🙂

Mirror glaze gets its unique reflective quality from the addition of bloomed powdered or sheet gelatin. In order for a mirror glaze to work its magic and properly harden, it must be poured while warm (around 90°F) onto a smooth, cold or room temperature surface.

Mirror Glaze Cakes first originated in Russia by Russian baker Olga Noskova.

Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux.

• Too much flux causes a glaze to run, and tends to create variable texture on the surface.
• Too much silica will create a stiff, white and densely opaque glass with an uneven surface.

Mirror Glaze Cakes first originated in Russia by Russian baker Olga Noskova.

Glazes are a liquid suspension of finely ground minerals that are applied onto the surface of bisque-fired ceramic ware by brushing, pouring, or dipping. After the glaze dries, the ware is loaded into a kiln and fired to the temperature at which the glaze ingredients will melt together to form a glassy surface.

One more tip, once you glaze your cake, put it in the fridge for a few hours to soften. No one likes eating rock-hard cake! This cake will keep up to 24 hours but after that, it will start to lose it's shine.

It's worth mentioning that the Mirror Glaze itself can be made ahead and refrigerated for up to a week or even frozen. It just needs to be reheating gently then stirred very gently until it is once again smooth and pourable, and then cooled to 30°C/86°F as required by the recipe.

With a working temperature of between 90 F to 94 F - yes, you need to have a thermometer for this one, my secret is pouring it as soon as it reads 94 F. This way once the glaze hits the cake it will still be within working range, allowing for time to smooth things out before it sets up.

It's worth mentioning that the Mirror Glaze itself can be made ahead and refrigerated for up to a week or even frozen. It just needs to be reheating gently then stirred very gently until it is once again smooth and pourable, and then cooled to 30°C/86°F as required by the recipe.