Mirror Glaze Cake Recipe

INGREDIENTS
Step 1
  • 15g gelatin powder (2 packets )
  • 80g cold water (1/3 cup)
Step 2
  • 100g water (1/3 cup + 1½ tablespoons)
  • 200g sugar (slightly under 1 cup white granulated sugar)
  • 200g glucose or corn syrup (2/3 cup) 
Step 3
  • 150g (1/2 cup) sweetened condensed milk
  • 200g chocolate  ( it must be REAL chocolate, not melts or oil-based)
  • gel food coloring
INSTRUCTIONS
Step 1
  1. Make the cake. If using a traditional buttercream, leave a thin, very cleanly done crumb coat. For best results, freeze cake. 
Step 2
  1. Boil water, sugar, glucose in a saucepan over medium heat until fully dissolved.
  2. Remove from heat and add in gelatin.
Step 3
  1. Add the condensed milk to the mixture.
  2. Pour entire warm mixture over chocolate. Allow to sit for 5 minutes.
  3. For best results, use a blender to combine until perfectly smooth and shiny.
  4. Alternatively, you can stir carefully.
  5. Check the temperature of the mix. It is ready when the temperature reaches 32C/90F. This is important to not get to correct texture and pour. It may take a while to cool. Stir carefully while waiting. use a thermometer if you have one.
Pouring
  1. When ready to glaze the cake, cover a surface or rimmed baking sheet with plastic wrap for easy cleanup (keeping the bottom of a spring form pan or small plate on the bottom of the cake) above the pan. You want to be able to pour and have the excess run off.
  2. You can color the glaze in individual containers with gel food colouring. Have all of your colors ready and at 32C before starting. They will maintain temperature for a decent amount of time, but you will want to work quickly.
  3. To get a gradient or different color design, pour the base color completely around the top of the cake. Use plenty to cover all spots. Immediately pour other colors.
  4. To finish, take a long offset spatula and hold it perfectly level to the top.
  5. Swipe the spatula across the top, just barely above the cake level to remove excess. This will leave your finish looking flat and perfect.
  6. Allow to sit before moving cake.
  7. Rest to set. You may refrigerate before serving.

(not my recipe)