Mirror glaze (or glacage mirroir) is a gorgeous technique for decorating cakes. Unlike frosting or fondant, mirror glaze starts as a very viscous liquid which gels as it cools. While somewhat similar to ganache, the gelatin transforms it into something else entirely.
Mirror glaze is delicious relative to the more bland fondant but it also tends to be very sweet, so you should factor this into the final sweetness of your cake. Aside from appearance and taste, it also acts like a crusting buttercream by sealing in the layers.
An immersion blender will allow you to get a very smooth blend and a sieve will remove any imperfections from the glaze.
White Chocolate Mousse For Cake
First, ensure you have a completely frozen cake, which means keeping your cake in the freezer overnight. Also make sure the sides and tops are completely smooth. Any dips, bumps, or imperfections will show in the final result.
Once your cake is ready, begin to prepare the mirror glaze. Bloom the gelatin in cold water and set it aside while you heat the liquids.
Wait about 5 minutes for the chocolate to melt. Using an immersion blender or a regular blender, blend this mixture until smooth. Strain this through a sieve and allow to cool, gently stirring every so often to prevent a film from forming on top. Depending on the container you are using and your starting temperature, the cooling can take up to 2 hours, which an ice bath can accelerate. Your target temperature is about 92°F (33°C).
White Chocolate Mirror Glaze Recipe (video Technique) — Chef Iso
When the glaze is between 90°F and 94°F (32°C - 34°C), it is ready to be poured over the cake. At this point be very careful not to introduce bubbles since the glaze is very viscous and they will not pop on their own. You must manually pop them or strain the mixture through a sieve.
You can pour starting at the sides in a circular motion working towards the center, or start from the center and work out to the sides.
Once it's poured, it's done! There is no fixing a bad poor on mirror glaze unless you rip off the entire layer and refreeze the cake. If all goes well, you should have a smooth top and sides. It may take some practice to get a feel for how to pour the glaze, or it might come out perfect on the first try.
White Chocolate Cake Recipe
Transfer the cake to the serving dish or a cake base, whatever you are using for its final presentation. After an hour chilling in the refrigerator, it is ready for decorating.This white chocolate ganache glaze is basically a ganache that is pourable in order to give cakes a nice coating and sheen. Consider glazing your favourite cake with this delectable white chocolate glaze or using my White Chocolate Macadamia Cake as a base instead.
Chocolate ganache is a simple mixture of chocolate and heavy cream, that combines into a smooth mixture. People can use ganache to form truffles, glaze cakes, fill baked goods, make sauces, frost cakes, and more. The reason this combination can be so versatile is that you can use different ratios of chocolate and cream so that the ganache sets up differently.
Sometimes ganache recipes will include corn syrup as one of its ingredients in order to add some shine and sweetness. While you may like to add granulated sugars to a ganache for sweetness, corn syrup is preferred because it won't add a granular texture to a ganache.
White Chocolate Frosting Recipe
A ganache sits at room temperature, it will gradually thicken and solidify. However, if you would like it to be firm enough to form truffles, you will need to chill it in the refrigerator so that the truffles are easy to shape.
While this white chocolate glaze uses white chocolate, you could replace it with another chocolate if you like. Dark chocolate and semi-sweet chocolate are both wonderful for coating chocolate cakes and will create delicious glazes, perfect for coating cakes.
Making this white chocolate ganache glaze is incredibly easy. The first step will be choosing the white chocolate you will use. While you could use white chocolate chips, good quality baking chocolate is the best option as it tends to have a better flavour and is a true form of chocolate compared with white chocolate. White chocolate in bar form contains cocoa butter whereas chocolate chips tend to include palm oil instead, resulting in them not being a true form of chocolate.
Delicious And Easy Chocolate Cake With White Chocolate Glaze Recipe.
1. Once you have your white chocolate, chop it into small pieces and place it into a large bowl that is heatproof.
4. At this point, you can simply cover the bowl with a plate and allow it to sit until the chocolate has melted, about 5 minutes.
5. Then whisk or stir the mixture until all chunks of chocolate dissolve into smooth consistency. Alternatively, you can also place the ganache over a double boiler set over low heat, and whisk it until the white chocolate melts completely.
Petit Fours With White Chocolate Glaze (updated With Printable Recipe)
6. The ganache should cool slightly before you glaze your cake. However, it should still be a pourable consistency so that it will coat your cake in a smooth and shiny exterior layer.
Once you have made your chocolate ganache glaze, you can colour it if you like. To do so, I recommend that you colour it with gel food colouring, as this will allow you the most vibrant colour. Simply add a little at a time, whisking until you have a smooth mixture and have the colour you desire. Then, you can allow the ganache to cool slightly before glazing your cake.
Once your glaze has cooled slightly, you will be ready to coat your cake in that luscious white chocolate mixture. I like to start with a parchment-lined baking sheet that has a wire rack on top. This will allow you to catch any glaze that drips down the cake and make for easier clean-up. Then, place your cake (removed from the pan) on top of the wire rack. If you are using my White Chocolate Macadamia Cake recipe, at this point, it will be chilled and with a frosting of buttercream. However, if you are coating something like a mousse cake, you will have a significantly different cake to coat, but the process will be the same.
How To Colour Ganache
Simply pour the glaze over the cake, ensuring that it runs evenly over the top and at the sides. You can use a palette knife to help guide the glaze so that it covers the cake in its entirety too and smooth out the top if needed. Next, you can refrigerate it until set. However, if you would like to add a garnish, such as sprinkles or nuts like almonds before refrigerating the cake, you can add them at this point. The cake should be allowed to sit for at least a ½ hour to 1 hour until set. To serve the cake, it is best to slice it with a hot knife to achieve clean slices.
*if the white chocolate doesn't melt fully, you can place the ganache over a double-boiler and heat gently while stirring until the chocolate is fully melted and ganache is smoothThis frosting uses my American buttercream recipe as a base, then mixes in the perfect amount of white chocolate to flavor it.
This frosting is definitely on the sweet side, and that’s why I love pairing with something tart like my raspberry cake filling.
How To Make Cake Pops
It comes from the cocoa butter inside the white chocolate. However, some brands of white chocolate are a lot more yellow than others.
The easiest way to incorporate white chocolate into this frosting recipe is to melt it with some heavy cream, then mix it in once it’s had some time to cool.
It will stay nice and fluid, and will have cool down to a temperature that won’t liquify the butter in your frosting 🙂
Creamy White Chocolate Ganache Recipe + Tutorial
The most common issues are adding the white chocolate mixture when it’s too hot (which I discussed above) or adding straight white chocolate into frosting that is too cold.
If your kitchen is cold and you’re using a metal bowl, sometimes the white chocolate can harden into small chunks before it’s fully incorporated into the frosting.
However, I’ve designed this recipe to help avoid this in case you do live somewhere cold, or you make this in the winter.
Easy Cake Pop Recipe
This recipe combines heavy cream and white chocolate to make a white chocolate ganache before adding the white chocolate into the buttercream.
Either a paddle or whisk attachment can be used to make this frosting with a stand mixer. You can also make this frosting with a hand mixer!
I like to use my paddle attachment when making frosting for a cake because it minimizes the amount of air that’s incorporated into the frosting.
White Chocolate Raspberry Truffles
I highly recommend making it ahead of time. It makes the decoration of a cake or cupcakes less stressful and a lot more fun.
When you’re ready to use the chilled buttercream, remove it from the fridge a few hours in advance (or overnight) and allow it to come to room temperature.
Give it a good stir with arubber spatulaor your kitchen aid, to get rid of
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