Mirror glaze cake or mirror cake also known a shiny cakes are the latest trend in the cake world. This simple, easy and effortless recipe with our mirror glaze cake or mirror cake designs. We will show you how to make mirror glaze cake or mirror cake perfectly every single time.
1 cup fresh milk
1 cup unsalted butter, softened
1 teaspoon vanilla extract
1 pack (180 grams) dark chocolate buttons1 cup milk
2 tablespoons vinegar
1/2 cups dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
3/4 cup water
1/2 cup honey
1/2 cup condensed milk
2 tablespoons clear gulaman powder, high-yielding
1/2 teaspoon salt
4 eggs, large
1 cup canola oil
1 cup sugar
2 teaspoons vanilla extract oil, for greasing cake pansspun sugar or cotton candy, for garnish
5 tablespoons all-purpose flour
3/4 cup sugar
3/4 cup cocoa powder
1/4 teaspoon salt
STEP 1: Preheat oven to 160 ° C.
In a large measuring cup, mix milk and vinegar.
Sift flour, cocoa powder, baking powder, and baking soda in a bowl. Stir in salt.
STEP 2: In a large mixing bowl, whisk together eggs, oil, sugar, and vanilla extract. Stir half the flour mixture into the egg mixture. Pour in milk mixture; gently whisk to blend. Add and stir in remaining flour mixture.
Divide cake batter evenly between prepared cake pans. Bake 35 minutes, or until a toothpick emerges cleanly from their centers.
STEP 3: Remove from oven; let cool completely on a wire rack. Level tops with a serrated knife. Set aside.
Meanwhile, make Buttercream Frosting: In a medium saucepan, whisk flour, sugar, cocoa powder, salt, and fresh milk together. Cook mixture, stirring, until thick. Transfer to a bowl, and cover with plastic wrap, pressing the plastic against its surface to prevent a skin from forming. Chill completely. Cream butter in a mixing bowl. Add cooled flour mixture by the spoonful, whisking well after each addition. Add and whisk in vanilla extract until light and creamy.
STEP 4: Spoon enough frosting to create a thick even layer. Top with other cake layer, placed upside down on buttercream. Use remaining buttercream to coat entire cake. Chill completely.
Meanwhile, make Mirror : Place chocolate in a large bowl. Set aside. In a small saucepan, stir sugar, water, honey, and condensed milk until well mixed. Add gulaman powder, and stir to mix. Heat mixture, stirring, until gulaman powder and sugar granules have completely dissolved and liquid has slightly thickened. Bring to a low simmer, then remove from heat. Pour over chocolate. Let sit 1 minute before stirring to melt chocolate. Let cool until warm enough (32° C) to thickly coat the back of a spoon.
Elevate chilled cake on a small bowl over a tray. Pour glaze over entire cake, starting at edges before the center. Remove drips. Chill completely. Top with cotton candy before slicing.