Mirror Glaze Tutorial

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!


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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.

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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.
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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.
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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.

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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