Mirror Glaze Cake
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5 from 2 votes

Mirror Glaze Cake

How to make a mirror glaze cake.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: mirror cake, mirror glaze, mirror glaze cake
Servings: 24 servings
Calories: 162kcal
Author: Stef


  • 20 grams powdered gelatin 3 packets
  • 270 grams water divided
  • 300 grams white chocolate I suggest Guittard or Ghirardelli. Nestle white chocolate chips are surprisingly hard to melt.
  • 200 grams sweetened condensed milk
  • 300 grams sugar
  • 150 grams corn syrup
  • Food coloring your choice of amount and colors
  • 2 small mousse cakes frozen overnight


  • Sprinkle gelatin over 120 grams of water a little bit at a time, whisking to combine. Try not to drop a lot of gelatin in one place to avoid large clumps.
  • Let gelatin sit for 15 minutes to bloom (absorb the liquid).
  • In a medium-sized bowl, combine white chocolate, condensed milk, and bloomed gelatin.
  • In a small sauce pan, boil 150 grams of water with the sugar and corn syrup until it reaches 217 F.
  • Pour boiled mixture over the white chocolate mixture.
  • Let sit for a few minutes until chocolate starts to melt.
  • Use an immersion blender to blend until smooth, keeping the blender entirely submersed to avoid bubbles.
  • Pour glaze through a fine sieve and separate into as many vessels as you would like colors.
  • Add food coloring to each vessel to create your desired colors.
  • Cover tightly with plastic wrap, pressing plastic wrap directly against the surface of each glaze, and cool to 95 F.
  • Place two drinking glasses on top of a cookie sheet and set your frozen cakes on top of the glasses.
  • Slowly but generously, pour one color glaze over the cake, being careful to avoid getting air bubbles.
  • Quickly, before the glaze fully hardens, pour any other colored glazes over the first one and gently mix colors however you'd like using an offset spatula.
  • Carefully pick up each cake up by using both palms and reaching under the cakes. To remove any glaze hanging down off the sides of the cakes, run a knife across the dangling glaze so that it sticks to the knife, and gently twirl the knife to remove. Place the cakes on serving plates.
  • To use the extra mirror glaze, heat it back up to 95 F in the microwave or set over a bowl of simmering water. If not using immediately, store in an air-tight container in the refrigerator.



I recommend that you use a candy thermometer with this recipe to make sure your temperatures are exact.
The glaze ingredients make enough to cover four small cakes, but I've written the instructions to cover two cakes. This is because you'll want far more glaze than you actually need so it can run down the cake without you worrying about running out.
Instead of covering the cake with each glaze color separately, you can also swirl the colors together slightly into one bowl and then pour the combined swirled glaze onto the cakes.
The nutrition facts are for the glaze only, as you can use it with any cake to make a mirror cake.
The glaze recipe is slightly adapted from Kara's Couture Cakes.


Calories: 162kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 28mg | Potassium: 66mg | Sugar: 29g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 0.1mg