Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chocolate Mirror Glaze Recipe
Chocolate Mirror Glaze – or Glacage Chocolat in French – is essentially the most beautiful of all cake glazes! Made with a easy combination of cocoa, cream, sugar, water and gelatine, it’s used to make Mirror Truffles like this elegant Chocolate Glazed Mirror Cake with layers of chocolate cake and chocolate ganache.
No particular tools required – only a meat thermometer and strainer. (Sure, I mentioned meat thermometer!)
When you’ve all the time wished to however been too intimidated by the considered producing lovely French patisserie-style desserts, Chocolate Mirror Glaze is a superb place to begin as a result of:
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It’s a lot simpler than you assume. It requires endurance above all else (you’ll learn the phrases “cool” and “fridge” so much!);
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You should utilize mirror glaze on just about any cake; and
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You don’t want any specialty substances or patisserie tools – only a meat thermometer and strainer!
It’s an incredible show-off cake, one that everybody oohs and ahhs over how shiny and reflective the glaze is – similar to a mirror!
The ingredient that makes Mirror Glazes so shiny is gelatine. It makes the glaze set right into a shiny, skinny layer of what’s basically chocolate jelly. That may sound barely unappealing however when executed correctly, it capabilities as a really, very skinny layer of soppy jelly encasing a frosting or mousse of some kind beneath.
Since gelatine liquifies when heated and the glaze is so skinny, the heat of your mouth causes the glaze to immediately soften in your mouth whenever you eat it. So that you don’t understand a “jelly” texture and barely discover it’s there!
Actually, I think about Mirror Glazes to be all for present and nothing extra, and that is actually the idea behind it. It can make a cake look spectacular, however like most issues in life, it’s what’s beneath that basically issues!
A traditional Chocolate Mirror Glaze is made from gelatine, water, cream, sugar and cocoa powder.
Some recipes use melted chocolate and condensed milk, however they aren’t as good to eat. They make a yield a thicker, much less elegant Mirror Glaze that’s additionally overly candy. Extra on various Mirror Glazes beneath.
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Gelatine – whereas skilled patisseries will use leaf gelatine, I go for powdered gelatine as a result of it’s extra standardised globally, reasonably priced and nonetheless yields excellent outcomes. Leaf gelatine is available in completely different grades and strengths, and likewise economical ones aren’t all the time dependable (as I came upon throughout the creation of this Mango Cheesecake!). Powder is less complicated and safer;
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Cream – pure cream is finest, however thickened and heavy cream work as properly. Full-fat energy wanted right here – this isn’t the time to muck round with low fats alternate options!!!
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Cocoa powder – Dutch course of(ed) cocoa powder is finest, for depth of flavour and a deeper darkish color. Nonetheless, on a regular basis customary cocoa works 100% completely right here and is a superb, extra economical various; and
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Sugar – simply atypical white sugar.
No to condensed milk and melted chocolate in Mirror Glazes!
Some recipes name for melted chocolate and condensed milk as a substitute of cream. This makes a thicker layer of mirror glaze which helps disguise extra blemishes on the floor of the cake. However it’s not as good to eat as a result of it makes the glaze thicker than supreme (extra like 4 – 5mm), so that you understand a little bit of jelly texture.
Additionally it begins to lose its shine after about 36 hours – whereas this Mirror Glaze stays shiny for days and days!
The no-condensed milk recipe I current right here was taught to me by an expert pastry chef who has labored in a few of the best eating places in Sydney. It’s a extra technically excellent methodology that creates a skinny 2 – 3 mm layer (correctly!) that actually dissolves in your mouth.
Mirror glaze really isn’t onerous to do in the event you observe some key suggestions that may guarantee success, even in the event you’re a primary timer. There are additionally some troubleshooting tips to know which I’ve deployed many instances!
Greater than something, Mirror Glazed Truffles require endurance. You’ll learn the phrases “cool” and “refrigerate” so much within the following sections!
In a nutshell, right here is glaze a Mirror Cake:
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Frost the cake with ganache or buttercream so it’s as stage and easy as potential – see separate tutorial Find out how to Make Frosting and Ganache Easy on Truffles ;
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Make the mirror glaze then let it cool so it doesn’t soften the frosting;
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Pour the glaze over the cake and be mesmerised by the glistening curtain of chocolate that cascades throughout and down the perimeters of your cake!
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Switch the cake with out messing up the glaze; and
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Repair any blemishes utilizing a few helpful tips.
A flat, even cake floor is crucial for lovely easy, flawless mirror glazes as a result of the shiny nature of the glaze makes bumps and moulds extremely seen. See this separate publish for my instructions: Find out how to Make Frosting Easy on Truffles.
Right here’s a little bit preview of the method: Piping the frosting on every layer and on the perimeters then spreading is essentially the most environment friendly and efficient method (one other helpful pâtissier method I not too long ago realized!):
No crumb coating required
Utilizing this snail piping method to use the frosting or ganache means you don’t must do a crumb coat first. Crumb coating is a cake adorning method the place a skinny smear of frosting is utilized all around the cake seal in stray crumbs earlier than coating with a correct thick layer of frosting. It makes it simpler to unfold the frosting easily.
I’m utilizing my Chocolate Cake with a chocolate ganache as a result of it’s a chic, traditional mixture with true wow-factor when mixed with the mirror glaze – each visually whenever you slice it, and in flavour.
Truffles appropriate for Mirror Glazes
You should utilize just about any cake that has some density and stability. I might not suggest actually ethereal, smooth or fragile desserts (like Chiffon Truffles) as a result of they are going to be tough to deal with and inclined to simply denting.
A mousse cake or a mousse layer is one which may very well be used with out utilizing frosting as a result of the floor is already smooth and easy. However the mousse would must be onerous chilled in a single day.
Frosting base for Mirror Glazes
Frosting is required to make the floor stage and easy for a flawless mirror end. When you pour the Mirror Glaze straight on to a unadorned cake, it will likely be bumpy and grainy wanting, and the glaze can even soak into the cake.
Any frosting that may be unfold easy to cowl bumps on desserts, corporations up when chilled and is dense sufficient so chocolate mirror glaze received’t sink or soak up into it when it’s poured over.
Therefore a fluffy meringue frosting, say, isn’t any good. Neither is a lightweight and fluffy mascarpone frosting. Nonetheless, a buttercream frosting or chocolate ganache is ideal.
Listed here are some strategies for frostings that may work beneath a Mirror Gaze:
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Chocolate Ganache – traditional and chic, that is what I used;
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Chocolate Buttercream or Vanilla Buttercream (that is within the Vanilla Cake recipe) – or some other Buttercream you need;
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My secret, less-sweet Fluffy Vanilla Frosting – basically a much less candy, 100% easy Vanilla Buttercream that corporations up like butter when chilled;
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Swiss Meringue or French Meringue Buttercream.
How a lot frosting do you want?
As a lot as you’ll ordinarily use to fill and canopy the perimeters and floor of a cake. Frosting recipes ought to present that data!
It doesn’t matter what you might be pouring the Mirror Glaze over, it must be as easy and stage as humanly potential as a result of the sunshine mirrored by the glaze will emphasise imperfections that you just by no means usually discover with common desserts.
Verify your cake by taking a look at it from the aspect. Little smears such as you see on the aspect of the cake beneath don’t matter – the glaze will disguise these because it runs over it. However what does matter are “hills” and dents. The sunshine bouncing off the shiny glaze makes even the smallest mounds look a lot larger than they’re! Mountains out of mole hills certainly …
Making a mirror glaze could be very straightforward IF you observe a couple of key suggestions that make all of the distinction between success and lumpy failure:
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Find out how to keep away from gelatine lumps and bubbles within the glaze; and
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Find out how to obtain the proper thickness and temperature in order that whenever you pour it, it’s not too skinny or thick, and doesn’t soften the ganache.
I’ve made all these errors, so that you don’t need to!
Bloom gelatine powder
Gelatine is what makes Mirror Glaze shiny. It’s quite simple to make use of and never costly both.
There’s no want for leaf gelatine. Powdered gelatine works simply effective and it’s available all over the place.
1. Bloom gelatine – put a small quantity of water in a small bowl then sprinkle gelatine over.
2. Combine – it would set right into a thick paste. Depart for five minutes so the gelatine crystals soak up the water. That is referred to as blooming gelatine and it permits the gelatine to dissolve easily into mixtures. When you simply added the powder straight into the glaze, you’d find yourself with a lot of lumps.
Making the mirror glaze
1. Cocoa and water first – In a saucepan, whisk the cocoa powder and water to make a slurry / paste. I discovered this to be the best option to dissolve cocoa powder with out whisking/mixing an excessive amount of (which can create bubbles and ruins the end of the glaze).
2. Then cream and sugar – Subsequent, combine in a little bit of cream to loosen the combination, then add the remaining cream and all of the sugar. Do minimal stirs, sufficient to simply incorporate the cocoa slurry into the cream;
3. Boil – Deliver to boil to dissolve the sugar, then take it straight off the range;
4. Dissolve gelatine – Drop the gelatine in (it would have solidified right into a rubbery disc);
5. Stir GENTLY – Gently stir to dissolve the gelatine lump. Don’t stir vigorously and don’t use a whisk, otherwise you’ll create bubbles within the glaze which can tarnish the proper end! It can take a minute or two of stirring however it would dissolve.
Skilled pâtissiers use a stick blender / immersion blender. By holding the pinnacle and blades beneath liquid, it avoids bubbles moving into the combination. Nonetheless, this solely works in the event you’re making giant sufficient batches of glaze so the blender head is totally submerged. For a single cake, you’d want to make use of a milkshake container or giant mason jar, then switch right into a saucepan. Truthfully, simply simpler to combine cocoa and water first!
6. Shiny! The glaze must be shiny and shiny at this level, and hopefully bubble free. When you have bubbles, don’t fret! We are able to repair it within the subsequent step. When you see a whitish foam on the floor, that’s okay too and is straightforward to take care of; simply go away it for now.
Pressure and funky
1. Pressure – Slowly pressure the liquid right into a bowl, positioning the strainer such that you just minimise the gap the liquid falls from the saucepan into the strainer, and likewise from the bottom of the strainer into the bowl. This may cut back the chance of bubbles being created throughout the straining course of.
2. Cowl & cool – Cowl the mirror glaze with cling wrap, urgent so it touches the floor to forestall a pores and skin forming. If you peel off the cling wrap as soon as the Mirror Glaze is cool, it would peel off any white foam that I discussed above to not fear about.
3. Cool to 30°C / 86°F – Depart to chill on the counter for two hours or till it reaches 30°C / 86°F. That is the proper pouring temperature so it blankets the cake easily with out drips, received’t soften the ganache and units in a skinny 2 – 3mm layer – the proper thickness for a mirror glaze.
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If the glaze is just too sizzling, it would soften the ganache and slide off the cake.
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If the glaze is just too chilly, it received’t unfold easily and also you’ll find yourself with drips on the aspect and contours from the swimming pools of chocolate on the highest.
You don’t want a flowery sweet thermometer. Simply use your trusty previous meat thermometer!
4. Pressure into jug – As soon as it reaches the goal temperature, pressure it right into a jug prepared for pouring over the cake. The aim of this step is to take away any residual bubbles, any little bits of pores and skin that shaped whereas cooling, and any gelatine lumps which will have shaped if it wasn’t correctly dissolved.
Place the strainer and tilt the jug so that you minimise the gap the liquid falls so that you don’t create any bubbles. I handle this by myself, however it’s simpler in the event you get a serving to hand!
Necessary: Solely pressure into jug simply earlier than utilizing
Don’t switch the mirror glaze into the pouring jug till simply earlier than utilizing. Doing this too far prematurely creates too many surprising variables which can set off the necessity / irresistible need to stir. That motion will create bubbles. Additionally you’ll get a pores and skin on the floor which creates ugly lumps within the glaze.
Guidelines earlier than you begin pouring to make sure you nail it!
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Your glaze is at 30°C/86°F (give or take 2 levels);
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You strained into the pouring jug simply earlier than utilizing it; and
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The cake was chilled for least half-hour.
You don’t must possess an knowledgeable’s hand with the pouring motion. You can begin and cease pours and it’ll nonetheless find yourself easy, although you’ll get essentially the most flawless end if you are able to do it in a single movement.
1. Place cake on rack – Switch the cake to a rack utilizing 2 x kitchen knives or lengthy palette knives (or considered one of every!). Slide them beneath the cake, then raise and shift (see beneath for steps – I exploit this similar methodology after glazing);
2. Place rack on tray – Set the rack with the cake on a tray to catch the surplus glaze drips;
3. Pour! Beginning in the course of the cake, pour in an increasing spiral movement outwards in direction of the sting of the cake, so the glaze spreads throughout the floor and down the perimeters. Pour with confidence! Don’t hesitate or do a skinny stream. You need a regular pouring stream so that you get a curtain of chocolate coating the perimeters of the cake quite than piddly little drips!
Don’t contact the glaze as soon as it’s poured – something that comes into contact with the glaze will go away a mark!
TOP TIP: Attempt to do it in a single movement – that’s, when you begin pouring, don’t cease till all the perimeters are lined. That is one of the simplest ways to make sure you get an ideal, flawless floor. When you want coat a patch you missed on the aspect, simply pour down the sting of the cake solely, to minimise threat of faint “puddle” strains on the highest of the cake. Don’t fear, the floor will nonetheless be flat.
4. Switch earlier than it units! The mirror glaze will begin to set after about 10 minutes. So switch the cake to a rack earlier than it units in any other case you’ll get little drags on the sting of the bottom the place the you decide it up (the glaze sticks to the rack). See subsequent part for switch the cake.
As soon as a Mirror Glaze is ready … don’t contact!
Mirror Glazes take 5 to 10 minutes to set. It units fairly rapidly as a result of we’re pouring it over a fridge chilly ganache or different frosting.
It can really feel like a smooth jelly. It won’t crust over like typical glazes (eg. just like the Lemon Glaze on this cake).
To protect the flawless, shiny glaze, keep away from touching the mirror glaze as soon as it has been poured. When you contact it as soon as it has set, you’ll go away a faint fingerprint mark on it.
Essentially the most-asked query once I shared a preview of this cake was, “How do you progress it!?!?!“
I exploit the identical methodology I used to maneuver the cake on to the rack for glazing as soon as the ganache is on, to shift the completed glazed cake to its serving platter: Utilizing two palette or kitchen knives. Right here’s how:
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Palette knives or kitchen knives – Use both 2 lengthy palette knives or 2 kitchen knives (or considered one of every, as I do!). Slide them beneath the cake about 1/4 of the best way via – one from the left and one from the fitting;
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Carry them on the similar time then transfer the cake onto the rack/platter;
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Push off with a third knife – As soon as the cake is on the rack/platter, go away the shifting knives in place beneath the cake. Now get a butter knife or small palette knife to assist slide every of the shifting knives out neatly with out making the ganache/frosting/mirror glaze untidy; and
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Voila! Tidy edges! (That’s only a smear on the cake platter you see within the above step images.)
Transfer the mirror glazed cake straight after pouring the glaze on, earlier than it units. In any other case the glaze across the base of the cake will begin to set and keep on with the rack. This may trigger dragged, untidy bits across the base of the cake whenever you transfer it.
So listed below are some tips about rectify Mirror Glaze blemishes:
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Wait till the glaze is ready – Firstly, wait till the mirror glaze is ready earlier than making an attempt restore work in any other case you may make the blemish worse because the glaze remains to be runny;
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Use extra mirror glaze left on the catching tray or leftover within the jug to patch up dents and crevices;
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Smear it on / in the issue areas;
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Warmth a palette knife or butter knife with a blow torch, gasoline lighter, or a gently over a low range – simply briefly. Mirror Glaze melts tremendous simply – you don’t want it to be sizzling. If it sizzles on contact with the mirror glaze, it’s too sizzling!
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Wipe throughout messy patched up space – don’t be too gradual and don’t do it repeatedly in any other case chances are you’ll soften the ganache beneath!
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Voila! It’s (virtually) flawless!
Further suggestions:
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Blow torching immediately (or gasoline lighter) – mirror glaze melts simply, so simply calmly waving the very tip of the blow torch flame over a blemish will easy out any dents. It does go away a slight blemish so that you received’t have a pure flawless end, however at the least it’s refined and easy. Don’t get too enthusiastic with the blow torch in any other case you’ll soften off the mirror glaze and/or the ganache beneath!
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Decorations! By no means hesitate to make use of a sprinkle of gold mud or a strawberry or gold leaf to strategically cowl up blemishes!
That is what I used to brighten my cake: Gold leaf and gold mud, bought from Woolworths in Australia (it’s our equal of Walmart within the US and Sainsbury’s within the UK). And no, they’re not there for the aim of overlaying one million imperfections 😂
It’s value mentioning that the Mirror Glaze itself could be made forward and refrigerated for as much as per week and even frozen. It simply must be reheating gently then stirred very gently till it’s as soon as once more easy and pourable, after which cooled to 30°C/86°F as required by the recipe.
Reheated Mirror Glazes will get bubbles in them within the stirring course of. It’s inevitable, irrespective of how gently you stir them. However eradicating them is straightforward – simply cross a blow torch or perhaps a lighter calmly throughout the floor of the mirror glaze the place the bubbles are, and watch in surprise because the bubbles disappear!
Additionally, the ultimate pressure of the Mirror Glaze into the pouring jug will pressure out any nasty bubbles.
As soon as the Mirror Glaze has been utilized, they seal the cake utterly to allow them to be saved within the fridge and patisserie home windows with out having to cowl them. Very interesting for sensible functions!
Nonetheless, all too typically, patisseries and cake makers prioritise the shelf life advantages and make the mirror glaze too thick and too rubbery. Therefore the fantastic thing about home made – so we will make it correctly!
Mirror Truffles don’t even want refrigeration so long as it’s cool – the glaze melts in heat temperatures above round 25°C/ 77°C. As a result of it’s been actually cool/chilly right here currently in Sydney whereas I’ve been taking pictures/testing out this recipe prepared for sharing, I’ve simply stored it beneath a cake dome on the counter.
And with that – I’ve now shared with you the whole lot I learn about Mirror Glazes!!
I do know that’s an infinite quantity of data, however the precise execution of a Mirror Glaze shouldn’t be that onerous. It simply takes endurance – a lot of cooling / refrigeration steps.
For me personally, this has been the only most properly obtained cake by family and friends within the 6 years since I began this web site. Not only for how skilled and spectacular it appears, but additionally for the flavour and the way it eats. It appears so sinfully wealthy and but it isn’t – as a result of the Mirror Glaze is wafer skinny, and the ganache layer shouldn’t be that thick both.
And right here’s some closing phrases of encouragement I’ve to supply: So what if it’s not excellent?? Even when yours is a bit bumpy, the glaze will nonetheless be so shiny. Way more shiny than you possibly can obtain with some other glaze or frosting. And extra importantly, it’s nonetheless going to style 100% superb! – Johnsat x
Ingredients
- 1 x 20cm / 8" chocolate cake (2 layers) (Note 1)
- 2 batches Dark Chocolate Ganache (Note 2)
- 2 1/2 tbsp water (just cold tap water)
- 4 tsp gelatine powder (Note 3)
- 2/3 cup water
- 2/3 cup cream , pure / regular whipping cream, better than thickened/heavy cream (Note 4)
- 1 cup cocoa powder , unsweetened, sifted (preferably dutch processed, Note 5)
- 1 cup + 2 tbsp white sugar , caster/superfine (Note 6)
- Gold dust and gold leaf , optional decorations (Note 7)
Instructions
- Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Then trim cake to make it level and frost cake with chocolate ganache so it's smooth and level (follow the tutorial in this post: How to Frost Cakes Smoothly).
- After the ganache is smooth and level, refrigerate for at least 1 hour before coating with Mirror Glaze.
- Bloom gelatine: Place water in a small bowl. Then sprinkle gelatine across surface, mix just so all the powder is wet. Leave for 5 minutes – it will become like a rubber consistency. (This is called "blooming gelatine".)
- Whisk cocoa and water: Place cocoa and water in a medium saucepan then mix until virtually lump-free. It will be like a paste.
- Add cream and sugar: Add a splash of cream to cocoa mix and stir. It will loosen up. Add remaining cream and sugar, then GENTLY continue to mix to combine. Do not mix vigorously and do not use a whisk (Note 7).
- Bring glaze to boil: Turn stove onto medium high heat. As soon as it comes to the boil, remove from the stove.
- Dissolve gelatine: Add gelatine lump, then GENTLY stir until it dissolves and you have a smooth glossy glaze. (There may be some white foam, that's ok.)
- First straining: Using a shallow bowl and small fine mesh strainer, strain the glaze into a bowl. Pour and position the strainer so the glaze falls the smallest distance possible. If you pour from a height, this creates bubbles = bad!
- Bubble check: Twist the bowl back and forth between your hands rapidly. This will make any bubbles rise and gather in the centre. If you see bubbles, see "Note 8: Bubble Troubleshooting".
- Cool glaze: Cover with cling wrap, pressing the cling wrap onto the surface of the glaze to prevent a skin from forming. Cool on the counter for 2 hours until it reaches 30°C/86°F. See Note 9 for overnight refrigeration.
- Second straining: Just before pouring over the cake, strain the glaze into a jug. As before, tilt the jug and strainer as you pour the glaze in to minimise the distance the glaze falls.
- Transfer cake to rack: Remove cake from fridge, transfer onto a rack. (See Note 9 for how I do it.) Place rack on a tray to catch excess glaze.
- Pour over mirror glaze: Starting at the centre of the cake, pour the glaze on, moving in an expanding spiral motion gradually towards the outer edge of the cake, to make the glaze spread across the surface and drape like curtain down the sides. For the most perfect surface, try to do it in one motion without breaking the pour. Pour with confidence in a thick stream rather than a thin drizzle (which might set too quick and leave drips).
- Ensure all sides are fully coated – if not, quickly do a little pour down the sides to coat the naked patches.
- Transfer cake to platter: Before the mirror glaze sets (takes ~10 minutes), move the cake to a cake platter (Note 9 again for my cake-shifting method).
- Fix blemishes – Use excess glaze on the tray and in the jug to fill gaps and tears. Then smooth over with a warmed palette knife (either lightly warm with a blow torch or dip into warm water and wipe). See video for demo.
- Fill a tall jug with warm tap water. Dip a knife in, then wipe dry. Make one slice into the cake.
- Clean knife, dip in warm water and dry again. Make your second cut to get your wedge. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! See notes for storage.
Notes
1. Chocolate cake – The Chocolate Cake recipe I recommend is an excellent cake for a Chocolate Mirror Glaze Cake. The texture is tender but not too fragile for handling. It’s chocolatey, not too sweet, and looks and tastes sensational with the Ganache and Mirror Glaze. And importantly for first timers, the cake is a one-bowl, easy recipe and it stays moist for days – so you can break the Mirror Glaze up into stages over several days (if you want!)
2. Chocolate Ganache – You will need to make a double batch of the Dark Chocolate / semi-sweet chocolate ganache recipe in my Ganache recipe. You will end up with leftovers, it’s more about not having to recycle ganache mid-frosting which is messy.
Use the recipe scaler on the Ganache recipe. Tap on servings figure and slide until the chocolate quantity becomes 500g/16 oz.
3. Gelatine powder – Just regular gelatine powder sold in little containers at the grocery store.
4. Cream – Pure cream or what’s labelled “regular whipping cream” in the US is best and most classic, but it works just fine with thickened/heavy cream too (the glaze is a wee bit thicker, but it’s really not a problem).
DO NOT use: Light or low fat cream, cooking cream or long-life cream (ie. shelf-stable).
5. Cocoa powder – Dutch processed has a more intense chocolate flavour and colour, but is slightly more expensive. I recommend it for the best, most luxurious results. But the recipe works 100% perfectly with regular cocoa powder too.
6. Sugar – Caster/superfine sugar is best because the grains are smaller so you can be sure it will melt quickly. Regular / granulated white sugar is fine too but just double-check to ensure it’s fully melted before adding the gelatine.
7. Gold dust and gold leaf – Both are found in the baking aisle of Coles and Woolworths in Australia. Both totally edible!
8. Bubbles and lumps are the enemy of mirror glazes. So from this step onwards, every direction is designed to ensure the glaze stays perfectly glossy, smooth, lump-free and bubble-free!
Bubble troubleshooting – Bubbles are an issue with Mirror Glazes because the thick glaze means they don’t burst by naturally. They form by over-stirring and they particularly occur when reheating solidified mirror glazes. You either have to prick them on the surface one by one, OR lightly pass a blow torch across the surface which will instantly make them burst.
9. Moving cake (ie. frosted cake onto rack, then once glazed, from rack to serving platter) – See in post for step photos and video for visual demo. Use 2 x large palette or kitchen knives. Slide them under the cake, lift and transfer. Then use a butter knife to slide the palette knives out without disturbing the ganache or mirror glaze (video above is helpful to demonstrate this).
10. Glaze refrigeration or freezing – Cover with cling wrap contacting the surface, cool for 30 minutes on the counter. Then refrigerate overnight or freeze. If you freeze it, thaw first before reheating. Then reheat 30 seconds in the microwave on medium, gently stirring / breaking up jelly lumps. Microwave another 20 seconds, stir again, then in 15 second increments until it is liquid again. Reheating mirror glaze WILL create bubbles, so see Note 8 for how to remove them. Be sure to also do the Bubble Check by twisting the bowl back and forth quickly between your hands (described in Instructions).
11. Excess mirror glaze on tray – Mirror Glaze is essentially a chocolate jelly so eating it with a spoon is not that pleasant (hence why it should be a THIN layer!). So you won’t be tempted to eat it off the tray once it sets. However, if the tray is super clean, you can strain it and reuse it – see above for refrigerating or freezing. But the glaze needs to be clean and blemish-free!
12. Mirror Glaze Cake Storage:
The glazed cake can remain on the counter if the room temperature is 22°F/72°F or lower (mirror glaze melts when too warm). Otherwise, refrigerate – you don’t need to cover an uncut cake because the mirror glaze seals it!
Using the Chocolate Cake, this Mirror Glaze Chocolate Cake is perfect for 4 days, and still excellent on Day 6 (the cake is really moist).
The Mirror Glaze will remain shiny and sparkly for days – unlike ones made with condensed milk which lose their shine after a day or so.
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