Mirror glaze has been around for a long time and it’s mostly used by pastry chefs. I remember glazing entrements in culinary school. Recently, mirror glaze has become a hot trend in the cake decorating community.
Here is how to use in2food’s Mirall Glaze…
Mirall Glaze comes in white chocolate, dark chocolate, and neutral. The neutral glaze is especially great for fruit tarts and pastries. It creates a translucent look (so you can see what’s underneath.) If you want something more opaque then you will need to use the white or dark chocolate.
I will show you how to create a pastel jade, blue, and gold swirly glaze buttercream cake! Whew, that is a mouthful!
I begin by adding a small amount of white chocolate glaze to my neutral glaze. This will cloud it up a bit so I can get the frosted glass look I am going for.
Now I heat the glaze gently (20 seconds at a time). You want the glazing temp to be around 40 to 45 degrees Celsius or 105 to 115 degrees Fahrenheit. So if you happen to heat it a bit hotter, just let it cool down before glazing. Microwaving is the quickest way, but you can use a water bath as well.
Temperature is KEY! If the glaze is too hot, it will be too thin or could melt the underlying medium. If it’s too thick, it will be clumpy and not smooth. I use a laser thermometer to keep the glaze in check.
If you add powder color to the glaze, you may need to hit it with a hand blender (this will also help smooth the glaze). The glaze will take gel color or oil based color as well. I am going to glaze with a frosted jade color, a sparkly blue, and gold.
Note: you want to make sure all of your colors are prepared and all at the same temperature before glazing!
I will be glazing a buttercream cake, but you can glaze anything… mousse, fondant, ganache, etc. And you want to make sure your cake is cold. I popped mine in the freezer for a few minutes.
Now working quickly, I poured my jade colored glaze over the entire cake. This should enrobe the whole cake. Then I quickly add the blue and gold in smaller amounts, and swipe the top with a spatula.
Once the glaze has stopped dripping, use a knife or offset to clean the bottom edge. You can glaze on a glazing rack as well.
To seal the bottom edge, you need to add some sort of topping. I added some gold dust to cocoa nibs and used my hand to adhere them to the bottom edge of the cake.
Troubleshooting and Review:
- If you see bubbles in your final product, you can use a small torch (like a brulee torch) on low to pop the bubbles.
- A hand blender will help emulsify and smooth the glaze.
- All colors should be at the same temperature before glazing. Pro Tip: you can leave them on a warming plate to stay at temp.
- Make sure the cake is cold before glazing
Disco apples are fun and simple to make. These apples are sure to make an impression, whether it’s for a pop of color in a bakery case or even as a bagged party favor.
Here is what you need…
- Wooden stick (sharpened at one end)
- White coating chocolate (I used White Superbrill #9270722)
- Bakery Bling (see pictures below for corresponding product numbers)
- Parchment paper or silicone mat (I am using a Pavoni Mat #SPV64)
- First you will need to melt the White Superbrill. I simply microwaved it, heating the chocolate in 30 second intervals until completely smooth.
- Next, stab a wooden stick about half way through the apples to secure it.
- Dip each apple into the melted White Superbrill until the apple is completely covered. PRO TIP: The chocolate must coat the stick at last a half inch. This will keep the apple from falling off when dry.
- Working quickly (before the chocolate sets!), sprinkle Bakery Bling (100% edible glitter) in the color of your choice all over the apple until it is fully covered.
- Place the apple on the silicone mat to dry, and you are done! It’s that simple! Bakery Bling comes in many different colors.
Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He graduated in 2002 from Johnson and Wales University and started his career as a pastry chef at the famous Grove Park Inn in Ashville, NC.
After taking a job as the executive pastry chef at Dantanna’s in Atlanta, Joshua made a name for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all 6 episodes of Last Cake Standing as well as local media and TV outlets. His work has been featured in books (Decadent Details), magazines (Jezebel, Atlanta Weddings, Flavors, 944, and Life and Style, and Grace Ormonde), and national ad campaigns.
As well as being a pastry chef, Joshua has food styled for Focus Brands, Sweetex and Warner Brothers (Life as We Know It 2010). Joshua’s endeavors as an instructor on Craftsy.com have produced worldwide attention with a student base spanning the globe.
In 2015 Joshua was named one of the top ten cake designers in North America by Dessert Professional Magazine, as well as, Johnson and Wales University’s Distinguished Visiting Chef. His name in the business and success in the field has also prompted Joshua to be asked to judge numerous cake show and baking competitions for the Austin Cake show, Viking Cooking School, and Share Our Strength. Joshua is currently our Cake Rock Star at in2food!
As the in2food pastry chef and cake designer, Joshua is here to inspire your creativity and help you be the star of your business. In the in2food Blog he’ll give his fantastic insights and share all the latest trends. You can hang out here on the in2food Blog to get step-by-step tutorials or jump over to our Video Gallery to see Joshua in action.