Mirror glaze - amazing gloss on your dessert. How to properly prepare and use a mirror glaze?

Mirror glaze - amazing gloss on your dessert. How to properly prepare and use a mirror glaze?

Love cooking various homemade desserts and cakes, but don’t know how to decorate them effectively? Take a look at the mirror glaze recipes.

Firstly, it can be prepared on the basis of various ingredients, secondly, it is not as difficult as it may seem, and, thirdly, ready-made pastries look amazing.

Mirror glaze - general principles of preparation

The advantages of mirror glaze are that the appearance of the baking is great, no complicated products are needed for cooking, the finished product can be frozen, and mirror glaze can be easily painted with water-soluble paints.

The disadvantages can only be attributed to the malleability of the mirror glaze, the mass is very sweet, and when cut, it can reach for the knife. But this can be avoided by cutting the cooled cake with a slightly warm knife.

The main difficulty in the preparation of mirror glaze is the formation of bubbles. You can avoid them, if you whip up the ingredients, make sure that the bowl is angled, and during the rotational movement the mass does not foam, but seems to diverge in waves. But if it so happens that the mass is foamed, you need to carefully remove the top layer with a spoon.

Mirror glaze is distributed on a perfectly flat surface, preheating to 37 degrees. Baking should be very cold, ideally, if it lies for about an hour in the freezer before coating.

White mirror glaze

In order to prepare a white mirror glaze, use either icing sugar or white chocolate. In the second case, the glaze is smoother and silky, which gives the finished product a perfect look.


• 140 grams of white chocolate;

• 100 ml of 35% cream;

• 100 ml of milk;

• a teaspoon of gelatin;

• pinch of vanilla.

Cooking Method:

1. Pour 50 ml of cold water into a glass, dissolve in it gelatin. Leave the mass aside, letting the gelatin swell.

2. Stir the cream with milk, set on low heat, bring to a boil, remove the saucepan from the heat. 3. Put the chocolate shattered into small pieces in the milk mixture, stir until it is completely dissolved.

4. Add swollen gelatin and vanillin. Stir, strain an appetizing mass through a strainer.

5. Cover the finished product by cooling the mirror glaze to 35-38 degrees, or store it in the refrigerator for storage, but do not forget to reheat it before applying.

“Colored” mirror glaze


• 130 ml of water;

• 150 grams of sugar;

• 10 grams of gelatin;

• 150 ml of invert syrup;

• 150 grams of white chocolate;

• 100 grams of condensed milk 8.5%;

• 5-6 drops of dye.

Cooking Method:

1. Pour 50 ml of cool water into a small cup, dissolve gelatin in it.

2. In a separate container, mix the syrup with the remaining water and sugar, bring the mass to a boil, stew until all sugar grains are completely dissolved.

3. In another bowl, melt the chocolate and mix it with condensed milk.

4. Mix the syrup with a slightly heated gelatin and chocolate mass, add a few drops of dye. Stir the sweet mass thoroughly, ensuring that no bubbles form during the mixing process.

5. Cool the mirror glaze to the desired temperature, strain, cover the baking surface.

Chocolate Mirrored


• 60 grams of dark chocolate;

• 80 grams of cocoa;

• 100 ml of cream;

• 150 ml of water;

• 230 grams of sugar;

• 10 grams of gelatin.

Cooking Method:

1. Soak gelatin in water.

2. Mix sugar and cocoa, cream and water in a saucepan. Bring the sweet mass to a boil, remove the container from the heat.

3. Throw chocolate pieces into the chocolate mass and swollen gelatin, mix, strain through a fine sieve.

4. Cool the mirror icing to 37 degrees, apply to the surface of the cake or dessert.

Chocolate sponge cake cooked in a slow cooker, covered with mirror glaze

Biscuit Ingredients:

• a glass of flour;

• seven eggs;

• 120 grams of cocoa;

• a glass of sugar;

• vanillin - to taste.

Ingredients for cream:

• a glass of sour cream;

• a glass of condensed milk.

Ingredients for decoration:

• chocolate mirror glaze; • walnuts.

Cooking Method:

1. Pre-cool the eggs, pour them into a deep bowl, add sugar in small portions, whipping the mixture with a mixer until a thick, dense foam is formed.

2. Mix the flour with vanilla and cocoa, sift the dry mixture through a sieve.

3. Quietly pour flour into the egg mixture, knead the mass in smooth movements from the bottom up, make sure that no lumps form.

4. Lubricate the multicooker bowl with oil, pour the dough into it.

5. Cook the biscuit for 60 minutes by setting the “baking” mode.

6. After the time has expired, without opening the multicooker lid, turn on the “heating” mode for 15 minutes.

7. Cool the finished sponge cake without removing it from the bowl, with the lid open.

8. In a small bowl, beat the cream with condensed milk to the consistency of dense thick cream.

9. Cut the biscuit cake into two parts, brush with cream.

10. Put the cake in the fridge for six hours, then for an hour or two in the freezer.

11. Fill the cake with heated chocolate mirror glaze.

12. Decorate with walnuts.

Smetannik with condensed milk and mirror glaze

Ingredients for biscuit for one cake:

• a glass of sour cream;

• 50 grams of cocoa;

• half a can of condensed milk;

• 100 grams of sugar;

• two eggs;

• 250 grams of flour;

• half a spoon of soda.

Ingredients for cream:

• a pack (200 grams) of butter;

• 50 grams of cocoa;

• vanillin - to taste;

• 100 grams of condensed milk.

Ingredients for decoration:

• chocolate mirror glaze;

• nuts - on request.

Cooking Method:

1. Whip in an egg bowl, add cocoa powder and granulated sugar. Whisk again.

2. Add sour cream and soda, mix.

3. Pour the sifted flour, stir the mass until it has a uniform consistency.

4. Bake 20 minutes at 180 degrees.

5. Thus, you need to cook and cake.

6. To make the cream, beat the softened butter, cocoa, condensed milk and vanillin.

7. Grease cakes with chocolate cream, refrigerate for an hour to soak, and then place the cake for another hour in the freezer.

8. Pour the cooled sour cream chocolate mirror glaze.

9. Decorate with nuts if desired. 10. Allow the baking for three hours to infuse and soak.

Chocolate sponge cake on kefir with white mirror icing


• a glass of flour;

• 60 grams of cocoa powder;

• 400 grams of sugar;

• 10 grams of soda;

• a glass of kefir;

• a glass of finished strong black coffee;

• two eggs;

• half a cup of vegetable oil;

• vanillin - to taste.

Ingredients for decoration:

• white mirror glaze.

Cooking Method:

1. Mix all the dry biscuit components: flour, cocoa, soda, granulated sugar.

2. Add two eggs, a glass of kefir, butter, coffee and vanilla. Beat the dough for at least 5 minutes, it should turn out to be thin.

3. Divide the mass into two parts, bake them separately for at least 30 minutes at 180 degrees.

4. You can put biscuits into a cake by soaking them with any cream: sour cream, condensed protein. Or leave in this form.

5. Cool the biscuit or cake in the freezer, cover with white mirror glaze.

Bird's milk with chocolate mirror coating


• 250 grams of margarine;

• six eggs;

• 500 grams of granulated sugar;

• 400 grams of high-grade flour;

• 380 ml of milk;

• two lemons;

• soda;

• 300 grams of butter;

• 60 grams of semolina;

• chocolate mirror glaze.

Cooking Method:

1. Melt the margarine in the microwave, cool.

2. Add 200 grams of granulated sugar, soda, slaked with vinegar, and eggs, whisk well.

3. Add sifted flour in small portions. Stir.

4. Divide the mass into two even parts, bake cakes for 20 minutes.

5. In a small saucepan, boil the milk, put the semolina in it, boil the semolina without lumps.

6. Lemons, rinse thoroughly and grate directly with zest, mix with semolina.

7. Mix 300 grams of sugar with melted butter, put in manna-lemon mixture. Beat with a mixer. Put lemon cream in the fridge.

8. Put one cake on the dish, cover it with settled cream, cover with the second cake. Remove bird's milk for 2 hours in the freezer.

9. Fill the cake with chocolate mirror icing.

10. Allow two more hours in the refrigerator.

Mousse cake with colored mirror icing


• 200 grams of soft cottage cheese;

• 300 grams of blueberries;

• 50 grams of granulated sugar;

• 60 ml of milk;

• 10 grams of gelatin;

• colored mirror glaze;

• Fresh fruits and berries - on request.

Cooking Method:

1. Pour gelatin into a small container, pour in cold milk, mix. Put the mass aside, let the gelatin swell.

2. Put cottage cheese, washed and dried blueberries, and sand into the blender bowl. Whisk, then add the gelatin, mix again.

3. Put the berry mass in the form, put it in the freezer until it hardens.

4. When the mousse cake hardens to the desired condition, set the mold for a few seconds in boiling water so that you can easily remove the mousse.

5. Put the blueberry-cottage cheese dessert on the grid, fill it with colored mirror glaze.

6. If you need to cover only the top of the cake, without touching its walls, you can leave the mousse in shape.

7. Decorate the dessert if desired with slices of fresh fruits and berries.

Mirror glaze - tips and tricks

• You can heat the mirror glaze before applying in a microwave oven; if there is no stove, use a water bath in a well-known way.

• If the grill is used to glaze the product, place the pan down. Excess mirror glaze can be collected and used for something else.

• Baking before frosting must always be frozen - this ensures even distribution of the mirror glaze.

• It is necessary to work with mirror glaze quickly, otherwise it will cool down, or it will fall unevenly.

• Minor irregularities in the mirror glaze in the form of bubbles or smeared places can be decorated with nuts, chocolate, meringue.

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