Mirror Glaze

Mirror Glaze


  • 7 gelatine leaves
  • 200g caster sugar
  • 200g condensed milk
  • 200mls water
  • 350g white chocolate, finely chopped
  • gel food colouring (we used pink, blue and purple)
  • gold lustre (optional)


1. To make the mirror glaze, soak the gelatine leaves in cold water for 5 mins until softened completely, then drain. Put the sugar, 200ml water and the condensed milk in a pan, whisk together, bring to the boil, then whisk in the drained gelatine leaves.

2. Put the white chocolate in a bowl, pour over the sugar mix, and leave for 1 min to melt. Whisk everything together, then divide into three bowls.

3. Using the gel colourings, colour each bowl a different shade. Stir all of the colours occasionally leaving them to sit until they reach 30-32C so they are thick enough to glaze the cake without being too thin, and running off the edges. Once at that temperature, pour the each colour on top of each other and stir slightly to marble them together. Or if you prefer you can pour them one at a time, when ready.

3. Place your chilled iced cake onto a cooling rack set in a deep tray (to collect the excess glaze). Pour over the mirror glaze which should be at 30-32C, allowing it to drip down the sides. Using a paint brush, flick over some gold lustre. Leave it to set completely before slicing and serving. Will keep, in the fridge, for up to three days.





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