Mirror cake

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Anastasiia LIANE | Cake Designer | Melbourne on Instagram: "Always Perfect Mirror Glaze  Recipe for 2 entremets, 16-18 cm in diameter.  **Ingredients:** - 6 gelatine leaves - 150 g good quality white, dark, or caramel chocolate, finely chopped - 100 g heavy cream - 50 g water - 150 g caster sugar - 150 g glucose syrup  **Instructions:**  1. Soak the gelatine sheets in cold water. Finely chop the chocolate and put it in a plastic pitcher.  2. In a saucepan, bring the cream, water, sugar, and glucose syrup to a boil, then remove from the heat.  3. Squeeze out the excess water from the gelatine and stir them into the hot cream mixture. Pour the cream over the chocolate and stir until the glaze comes together. Add food coloring and blend with an immersion blender. Cover the surface with plasti Chocolate Ring Cake Decoration, Entremet Cake Design, Mirror Glaze Cake Decoration, Chocolate Glaze Cake, Mirror Glaze Recipe, Plastic Pitcher, Glaze Cake, Recipe For 2, Mirror Glaze Cake

Anastasiia LIANE | Cake Designer | Melbourne on Instagram: "Always Perfect Mirror Glaze Recipe for 2 entremets, 16-18 cm in diameter. **Ingredients:** - 6 gelatine leaves - 150 g good quality white, dark, or caramel chocolate, finely chopped - 100 g heavy cream - 50 g water - 150 g caster sugar - 150 g glucose syrup **Instructions:** 1. Soak the gelatine sheets in cold water. Finely chop the chocolate and put it in a plastic pitcher. 2. In a saucepan, bring the cream, water, sugar, and…

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