Olga Noskova is the new internet sensation in the cake industry, especially her mirror cakes. The mirror glaze is not a new technique. It has been used in lots of French style desserts. However Olga is using bold colors to bring it to the next level. Bright colors, high contrast and glossy surface make her cakes so unique. Not just outside, inside her cakes have layers of different textures and flavors. They are so attractive and inviting!
Since her fame has stormed all over the world, you can find lots of tutorials of mirror cakes on the internet. Of course Olga’s recipe still remains as a secret. A couple months ago I was lucky enough to snatch a space for the first mirror cake class in my current city. It was my first time to experiment the mirror glaze technique. Surprisingly it is not difficult (much easier than fondant)! Color combination and the way that you pour the glaze make each cake truly unique. I adore this technique!
Last week I made this coconut and pineapple mousse cake with mirror glaze (inspired by the pina colada cocktail). It had a layer of sponge cake at the bottom and a layer of pineapple jelly, filled with coconut mousse. Because I am not 100% happy with each element, I am not going to post the recipes here. But I was very happy with the color. It was bright and pretty! I didn’t plan to put on the sugar pearls but I had to use it to cover the crumbs that I accidentally dropped on the cake – oops!
I am going to share this mirror glaze recipe that I learned from the class. Merry Christmas to everyone! 🙂
Mirror Galze
- 220 Wilton Bright White Candy Melts or white chocolate
- 140g (1/2 cup) sweetened condensed milk
- 200g (1 cup) sugar
- 245g liquid glucose
- 100ml water, plus 60ml water
- 16g (4 tsps) powdered gelatin
- Bloom gelatin in 100ml of cold water
- Combine the glucose, 60ml water and sugar in a heavy bottom sauce pot and bring to a boil
- Add the bloomed gelatin and the condensed milk and whisk smooth
- Pour the entire hot mixture over the chocolate and whisk until smooth
- Pour through a strainer into a clean container and color as you like
- Blend with a stick blender to ensure there are no air bubbles present
- Pour over cakes once it has cooled to 28 to 32C
Cake Stamp 