MIRROR CAKES MADE SIMPLE | 4 Mirror Cake s + GLAZE RECIPE | Rainbow | Unicorn | Galaxy & Fancy

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No thermometers, NO fancy tools & NO STRESS with this Mirror Glaze Recipe where I show you FOUR Mirror Cake designs including Rainbow, Unicorn, Galaxy & a stunning elegant version I like to call "La Fancy"
TIPS for getting your glaze right:
Glaze is best used when it feels ever so SLIGHTLY cool to touch. Just below body temperature is perfect.
Frozen cakes are best to glaze - the glaze sets faster and runs off the sides of the cake less
Strain any leftovers you don't get crumbs in your glaze
Glaze keeps in the fridge for a week - just warm it up again to make it fluid
More is More! Don't skimp on the glaze - just slather it on!
Get the donut pan:
Here's the recipe for the glaze:
390g water
600g sugar
600g glucose or light corn syrup
430g condensed milk
40g powdered gelatine
650g white chocolate
Combine water, glucose & sugar and bring to the boil
Add condensed milk and gelatine & stir well
Pour in white chocolate, stir 5 minutes and use a hand blender to mix until smooth
Colour with paste or gel colours
Let cool – ready to use at 27-32c (which is just below body temperature - so it should feel ever so slightly cooler than your finger!)
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