Mirror Cake

by Barry Lewis


A fully frosted cake of your choice already made chilled in the fridge for at least 2 hours

5tsp gelatine powder mixed with 1/2 cup water (120ml)

1/4 cup water (60ml)

225g sugar (6oz)

1/2 cup light corn syrup (125ml) if you can get it – we used liquid glucose as an alternative

1/2 cup condensed milk (125ml)

8oz high quality white chocolate (225g)

Gel food colours of your choice – if you want one vibrant colour you may need a good few teaspoons

How to make a mirror cake! In this video Mrs Barry takes on the heavily requested mirror cake – a cake icing with a high gloss reflective finish. The method is simple but of course you need a cake made ahead of time to coat it in, also with a light filling / frosting that has been chilled for at least 2 hours to help it grip.

Start off by placing the gelatine powder into the water and letting it dissolve after a gentle stir, leave to stand for 5 minutes, it will go to a jelly like texture.

Meanwhile in a saucepan add in the other water, liquid glucose and the sugar whisk lightly over a low heat, keep going until you hit a low steady simmer.

Remove the saucepan from the heat and push in the gelatine mixture whisking in until fully combined. With the mixture still warm pour over the white chocolate that has been broken into chunks, stir lightly to help it melt and merge together. Grab a whisk and blend up the chocolate mixture, then pass through a sieve to ensure it is super smooth.

Now you can dye the mirror cake glaze, simply dye it one gel food colour, or divide up the mixture and use multiple ones. Whatever you do make sure to do this step on a raised surface to ensure that it drips away easily. Leave to set or place in the fridge to set before serving.

Related recipes