Mirror Glaze Cake

Ingredients

• 2 tbsp (15g) powdered gelatin
• 1/3 cup (80ml) cold water (to bloom the gelatine)
• 1 cup (200g) granulated sugar
• 3/4 cup (200g) liquid glucose
• 1/3 cup + 1 tbsp (95ml) water
• 5.3 oz (150g) sweetened condensed milk
• 7 oz (200g) white chocolate chips
• selection gel food colors
• 1 8-inch layer cake covered in buttercream (frozen for at least 2 hours)
• luster powder (optional)
• selection of sprinkles (optional)

Instructions

1. 1

   --- Prepare the mirror glaze ---

2. 2

   Put the powdered gelatin in a small bowl and add the cold water. Allow it to 'bloom' - it will swell and become almost solid. Set aside.

3. 3

   Put the sugar, corn syrup and water into a saucepan and heat until sugar dissolves. Do not allow it to boil. Take off the heat and stir in the gelatin until it melts.

4. 4

   Add the condensed milk and stir until smooth.

5. 5

   Put the chocolate into a bowl and pour the hot mixture over it. Allow it to sit for a couple of minutes then stir slowly using a balloon whisk. Start from the centre and increase your stirring motion outwards until the glaze is completely smooth.

6. 6

   Strain the glaze using a fine sieve and discard any solids.

7. 7

   Add a small amount of your base colour into the glaze and stir until smooth. Adjust until you are happy with the colour.

8. 8

   Pour a small amount of the glaze into three smaller bowls and tint each bowl a complementary colour (I used blue, black and purple).

9. 9

   Check your glaze has reached 89°F (30°C) before using with a digital thermometer. It can be a couple of degrees either side of this temperature.

10. 10

    --- Pour glaze over the cake ---

11. 11

    Remove the cake from the freezer. Place on tin set over a rimmed tray to catch the excess glaze.

12. 12

    Smooth the top of the cake with a palette knife so it is as even and smooth as possible.

13. 13

    Pour the base colour glaze over the entire cake, starting at the edges and moving in towards the centre.

14. 14

    Drizzle the contrasting colours over the top to create and interesting pattern – work quickly before the glaze has a chance to set.

15. 15

    --- Finishing touches ---

16. 16

    Add a dusting of luster powder and any other decorations if you like. Leave the glaze to set and cake to come to room temperature before serving.

17. 17

    If you are not serving immediately, keep in the fridge until ready to slice.