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Does your glaze run off the sides? How to avoid bubbles? The glaze is too thick?
 Let’s talk about the most common mistakes when working with mirror glaze

Glaze runs off the sides of the cake

Most likely your cake was poorly frozen.
 When doing mousse cakes remember to always put them in the freezer for min 12 hours. If you are limited in time, then it is better to choose mousses on dark chocolate – they freeze faster than white chocolate mousses

Your cake might be started to defrost
Even if your cake was properly frozen it might have time to melt after you got it out of the freezer. Always prepare your workplace in advance, bring the glaze to working temperature, and only after that take your cake out from the freezer

The gelatin in your mirror glaze did not have enough time to stabilize the glaze
Gelatin requires a minimum of 8 hours to come into full force, which is why glaze is prepared in advance, To be on a safe side prepare your mirror glaze in advance, store it at least over the night in a fridge and use it the next day

The glaze is too thick

The glaze was not brought to the working temperature
Always check your glaze temperature with a thermometer, usually working temperature for mirror glaze is 34-36 C

Bubbles on the glaze

Bubbles do not appear in the glaze themselves, they get there when preparing
Be attentive and careful when you process it with an immersion blender. If you still have a lot of bubbles – strain it through a sieve, it will help all the bubbles to disappear


Time to time I experiment with using new recipes for mirror glaze and I would like to share with you the recipe, that always gives the best result

Water – 150 g
Sugar – 300 g
Liquid glucose syrup – 300 g
Condensed milk – 200 g
Gelatine powder – 20 g
Water (for gelatine) – 120 ml
White chocolate – 300 g
Food coloring – 10 g

1. Sprinkle powdered gelatin over 120 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
2. Mix sugar, liquid glucose syrup and water (150 ml) in a small saucepan, bring it to boil. Boil to 103C
3. Mix condensed milk, soaked gelatin and chocolate in a bowl (preferably tall and transparent), pour the syrup on top, stir until chocolate dissolves. Add food coloring
4. Using the immersion blender process until its smooth. Be careful not to let too many bubbles since every minor imperfection will show on the surface
5. Cover with a plastic wrap over the surface, leave to set overnight in a cool area 
6. Melt the mirror glaze gently to 35-36C and process it with an immersion blender one more time (watch out for air bubbles)
7. Take the cake from the freezer and place it onto a wire rack with a tray below Pour the glaze over the cake, ensuring all the sides are covered
8. Leave it to set for about 5-10 minutes and using a palette knife remove the cake from the wire rack, cut the excess glaze from the bottom of the cake with a warm knife
All the excess glaze you can store in a freezer for up to 6 months and re-use it

4 Kommentarer

  1. Leif Sjöqvisth

    You are so great!
    I have try for so lng to find this information you get here but without success!
    I try to be successful with my glaze mirror cake.
    Hope to have contact with you!
    Thank you so much!!!

    • Svitlana Orlova-Bauer

      Hi Leif
      Thank you very much for the nice words!
      I’m happy that you found my advice useful
      I wish you success with glazing and feel free to contact me at contact@cakeyourself.com if you will have any questions

  2. Vera

    Thank you for the information!

    I’m looking forward to make mirror glazed desserts and always wondered why gelatin based glaze needs to sit overnight.

    Cover in plastic wrap and chill, right?
    Or at room temperature?

    • Svitlana Orlova-Bauer

      Hi Vera!
      Hope my post will be useful to you
      Once your glaze is made you need to cover it with plastic wrap in contact with glaze surface
      And chill it in the fridge


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