Mirror Glaze

Ingredients for 1 servings:

• 6 sheets of gelatin
• 75 ml water
• 45 ml cream
• 3 tbsp syrup
• 175 g sugar
• 200 g white chocolate
• Food coloring, preferably gel, as the consistency is maintained

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

Mirror glaze

For this type of cake, you first need to bake a regular cake and then fill it with cream cheese frosting or buttercream, depending on your taste, and then cover it completely. The cake is then frozen overnight. This is necessary because otherwise the mirror glaze will liquefy the filling. First, soak the gelatin leaves in cold water. Then heat the water and sugar in a saucepan to 103 degrees Celsius. It is important to stick to the temperature specifications so that the glaze has the optimal shine. As soon as the temperature is reached, immediately remove the saucepan from the heat and whisk the chocolate into the hot syrup. Don’t be alarmed if the mixture becomes very crumbly at first; this is normal. Then add 3 tablespoons of syrup to the mixture. I choose the syrup depending on the cake filling. For chocolate strawberry cake, for example, I usually choose a strawberry syrup. The important thing is that the mixture stays light in color so that it can be beautifully colored later. Then add the cream and the mixture becomes creamy. It’s okay if there are still some lumps in the mixture. As soon as the icing has reached a temperature of 60 degrees Celsius, gently squeeze the gelatine leaves and dissolve them in the icing. The mixture is then sieved 2-3 times and processed with a hand blender. Care must be taken not to incorporate any air into the icing, as this will cause unsightly bubbles to form on the cake. During this process, the icing can now be colored. Place the frozen cake on a wire rack and pour the icing over the cake at 40 degrees Celsius until it is completely covered. The gelatine will immediately set on the cold cake. You can then decorate it and the complete work of art will wait at least another two hours in the refrigerator before it is ready to eat. Tip: Any leftover icing can be stored in the refrigerator for a few days and then heated in the microwave or in a water bath until it becomes liquid again.