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This image shows a creamy and smooth White Mirror Glaze Cake, beautifully set and ready to be served as a stunning dessert.

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.
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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.
    This image shows gelatin blooming in a small bowl, softening to prepare for incorporation into the mirror glaze.
  • 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.
    This image shows condensed milk being poured into the heated sugar and glucose mixture, creating a rich and creamy base for the glaze.
  • Remove from heat and stir in sweetened condensed milk until well combined.
  • Add the bloomed gelatin and mix until fully dissolved.
    This image shows softened gelatin being stirred into the warm glaze mixture, ensuring a smooth and glossy finish.
  • 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.
    This image shows a hand blender emulsifying the glaze mixture, making it silky and lump-free for a flawless finish.
  • 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.
    This image shows a frozen cake set on a wire rack, preparing it for the application of the mirror glaze.
  • 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.
    This image shows a smooth, glossy mirror glaze cascading over the frozen cake, creating a flawless, reflective surface.
  • Use an offset spatula to smooth the surface and remove excess glaze.
    This image shows an offset spatula gently spreading the mirror glaze for an even and polished finish.
  • Trimming any excess glaze from the bottom for a clean finish.
    This image shows excess mirror glaze being trimmed from the edges of the cake to ensure a clean and professional presentation.
  • Once dripping stops, transfer the cake carefully onto a serving plate or cake board.
    This image shows the finished White Mirror Glaze Cake, elegantly presented and ready to be enjoyed.

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.