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White Mirror Glaze Cake Recipe

A luxurious, glossy white mirror glaze envelops this stunning cake, creating a sleek and professional finish. The silky glaze, made with white chocolate and condensed milk, is poured over a frozen cake to achieve a smooth, flawless coating. Perfect for elegant celebrations and special occasions.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 457 kcal

Equipment

  • Medium saucepan
  • Digital thermometer (optional)
  • Hand blender
  • Wire rack with a baking sheet
  • Offset spatula
  • Large mixing bowl

Ingredients
  

  • 150 g Sweetened condensed milk
  • 120 g Water
  • 240 g Glucose
  • 15 g Unflavored gelatin
  • 275 g White chocolate
  • 60 g Icy cold water for gelatin powder
  • 250 g Granulated sugar

Instructions
 

  • Bloom gelatin by mixing powder with icy-cold water and letting it hydrate for 10 minutes, or soak gelatin sheets in cold water for the same time.
  • Heat water, sugar, and corn syrup in a saucepan over medium heat, stirring occasionally, until it reaches 217°F (103°C) or starts bubbling hard.
  • Remove from heat and stir in sweetened condensed milk until well combined.
  • Add the bloomed gelatin and mix until fully dissolved.
  • Pour the hot mixture over white chocolate in a large bowl, stir, then emulsify with a hand blender, keeping the blender slightly tilted to minimize air bubbles.
  • Optionally, add food coloring.
  • Allow the glaze to cool to 86-95°F (30-35°C).
  • The ideal temperature depends on the environment, but around 91°F (33°C) works well.
  • Place the frozen cake on a wire rack over a baking sheet.
  • Remove from the mold and ensure it is solidly frozen.
  • Pour the glaze generously over the cake in a circular motion, covering the sides evenly.
  • Use an offset spatula to smooth the surface and remove excess glaze.
  • Trimming any excess glaze from the bottom for a clean finish.
  • Once dripping stops, transfer the cake carefully onto a serving plate or cake board.

Notes

  • Ensure gelatin is fully bloomed to achieve a smooth, stable glaze.
  • Blend at a slight angle to reduce air incorporation, which can cause an uneven surface.
  • A frozen cake allows the glaze to set quickly and smoothly.