I followed your recipe exactly as you wrote and described in your tutorial. My cake turned out beautifully! I was so impressed with the results that I created an account just to comment on this. Thank you so much!
Since I'm in Europe I wanted to convert the US cups measurement to metric system, so here you go for anyone who needs it! I used conversion websites and charts to get this information 14 grams gelatine powder 150g sugar 340g white chocolate chips 204g condensed milk 59g water for the gelatine 177g water for the sugar
@@Chelsweets No problem, I'm going to be using this recipe next week so I've been looking up US Cups to grams conversion charts so that I get a better idea, since the cups I have at home are UK cups (which would explain why the recipes I try never work, haha!)
YESSS! I went through so many mirror glaze videos today and this is the first and only video that stated how much to use of each ingredient. Thank you SO much! 😃
I love this recipe. This was my first attempt. It is so delicious and the consistency perfect. The only error I made was pouring the glaze too soon. My glaze was about 119 Fahrenheit and it melted the frozen buttercream right off my cake. Next time I’ll wait til it cools to about 93 degrees like the others have highly suggested and was missed here. Thank you for this amazing recipe. Can’t wait to do this again!!!
Thank you so much for providing this recipe. I want you to know that it worked out superb!!! The shine was astonishing. I made black mirror glaze, and drizzled gold airbrush paint for a stunning effect. I used 4 packs of gelatin to achieve the measurement of 2 tbsp. However, I realized it was much too stiff and decided to use two packs which created the consistency in your video. Two packs measured to be 1 tbsp. You are phenomenal, and I appreciate your hard work!!!!
Katrina Floyd-Gonzales so it needs to be 1 tbsp, right? The gelatin I bought come into a big bag, not the separated small packages like Chelsweets used.
My cake turned out absolutely beautiful. I used teal, royal blue, bright white and silver edible dust. I decorated the top with rice paper sails. I impressed myself. Thank you for sharing. ❤❤❤
I made this, but changed the method. I oscillated the water, sugar, and condensed milk while allowing the gelatin to bloom. Then when the condensed mixture got to about 100 degrees, I added about a half cup of corn syrup (to boost volume). Then oscillated the white chocolate into it and then the gelatin. The results yeilded me enough to cover two 9 inch by 4 inch high mousse cakes and then some!! What a beautiful and fun glaze to use. Thank you (will be doing it again in a week)
sure! all my recipes are up on chelsweets.com! My go-to vanilla cake recipe: chelsweets.com/2016/09/05/best-vanilla-layer-cake-recipe/ And my frosting recipe: chelsweets.com/2016/11/01/the-best-american-buttercream-recipe/
Thank you so much, you have enlightened me as to icing the cake, on some of the other videos they do not mention about icing the cake before glazing it. Thank you so much for the tutorial, was a huge help.
after watching alot of tutorials on making mirror glaze its safe to say yours is the best by far! thanks for shari g and making life that bit much easier
You answered the two questions I had with the video which were can u put mirror glass on a buttercream cake and what was a simple recipe. Thanks for this video
Just some feedback. I tried this, this weekend. and the recipe is super simple! However, the cakes HAVE to be frozen! Mine were just chilled and I let the mixture cool to 90° and it still melted the buttercream. The glaze didnt stick to the cake at all. Nothing wrong with the recipe, I just didnt follow the directions completely
I had trouble with the white chocolate melting, so I heated it up a little more. I didn't wait for it to cool completely so I had a very thin glaze, but it is shiny.....looks meh, but that is my fault. Going to try again and do it the right way :-)
I liked watching you glaze the cake. I won't be doing it myself because I'm incapable of the crumb coat....practice practice....does no good. But I'll definitely be trying the vanilla cake recipe you linked though. I've had very limited success with vanilla cakes. I follow the recipe. The batter tastes fine to even delicious. But the final product is always a mix between wrong and sweet cornbread. Hopefully this one turns out better!
Katie Faircloth It's the flour. Use a sifter when measuring out your flour, and dont over mix your batter. Also,use real butter instead of oil or margarine. You can try using cake flour too.
Katie, I had trouble crumb coating as well. Heres what I do. Freeze the cake overnight and then heat a container of icing (from grocery store)in the microwave on power level 3 for about 15 sec till runny and pour over the cake. Smooth with a knife and refreeze till ready to cover with reg icing, fondant or this new mirror covering. Works for me!
Hi , I made the glaze with your recipe, it turned out amazing. I was scared to try it but it was so good . It tasted delicious too. Thank you for the recipe!!!
Hi Chelsweets! I love your videos and you inspired me to bake! I have a question though, what does it mean to bloom the gelatin? Also, the only part about this whole recipe that is making me nervous is the cooking part. How do you know what to pour in next? How do you know when it is done? And how long is the cooking part supposed to take? Thank you and have a nice day! :)
Thank you for the video, this recipe is so much simpler than I expected. I am making this glaze for my granddaughters birthday cake a week from now. I want to glaze just a small portion of the cake , my question is should I glaze it first then decorate or do I decorate then glaze? If you could let me know very soon. Thanks
Thanks for a great recipe! Just did my first mirror glazed cake today and it turned out pretty ok. I did use too much black but the color turned out nice anyways :)
Fantastic recipe! It turned out great! I have tried it today. 😊 Do you think condensed milk can be swapped with heavy cream? I cannot digest condensed milk because of gall bladder problems...
I will be attempting to do this tonight for a friend's birthday party tomorrow. Although it should be mentioned here that the cake needs to be frozen before pouring the glaze on the cake.
This vid is much better than what I saw from others. COPY what I did. Search for Italian pastry chef videos or French. U will never see them using CONDENSED MILK. That is too much!
My cake turned out really well. I should have used darker colours, will next time. We liked the effect and even the taste was not too weird. It was very 1960’s tie dye!
Hi, very good tutorial. I have few questions 1. When Can we put In the fridge after we put glaze on the cake ? 2. Should we leave the cake outside as soon as we pour the glaze ? Thank you.
Can't wait to try, looks easier than the other videos i have looked :) How long should i wait (what is the temperature needed) before i can pour the glaze over the cake? Thank you for the recipe.
I just can’t wait to make this mirror glaze, it looks easy to make and great results, I have one question though, after the cake is glazed, how do you store it, room temperature or fridge?
I am excited to give this a try!!! My question is regarding the serving aspect of the cake after the glaze is applied... since the cake is frozen, how much time would be needed between applying the glaze and serving it? For instance, if we are having a party Saturday night, should I glaze the cake Friday evening and then leave it out at room temperature? Or put it in the fridge and take it our Saturday morning to finish warming up? I wouldn't want to serve frozen cake
Thanks! Unfortunately it's not the same ratio. I haven't tested it, so I'm not sure how much regular chocolate you would need! Here's a popular mirror chocolate glaze recipe: www.chefiso.com/p/mirror-glaze-glacage-recipe
Hi Chelsweets, Firstly, thank you for the awesome tutorial! I read through all comments and most of my questions were answered except for one. I was hoping you could help me. Have you tested how long after the cake loses it's shine? I'm trying to calculate when to apply it. Thanks in advance!!
Wdella and Chelsweets: But you are sure it will last overnight...meaning if make it today for a party tomorrow will it retain the shine? IF yes, do I have to leave it in the fridge, freezer or counter top for the night. Please respond. (ALso will it be okay if it is placed outdoor for while before the party ...the party is outdoor)
Hi awesome vid! I think I'm going to try and make this but I have a few questions. 1. Can i store the leftover glaze in the fridge and use them again after 24 hrs? 2. Will the cake still look shiny after storing in fridge overnight? Thanks!
This is a great tutorial! I was wondering if this would work over a cream cheese or whipped cream/cream cheese frosting as long as it was still well frozen.
Thank you for the video. Do you set the glaze in the freezer? How long does it take the cake to thaw for eating? Do you thaw is on the counter? or in the fridge?
Good morning...I have been going through your recipes and didn't realize it's been 1:10...over an hour!!! Awesome. l am SO excited to get started!!! I've searched through your archives for a fondant recipe. It pulls up all of the recipes that have fondant, but not a fondant 'recipe'. Can you send me your link, please? I also want to thank you for always replying and so quickly.
I don't make my own fondant! I only ever use it as accents, so i don't think its worth that fuss of making it myself! I buy the Satin Ice brand (it tastes the best). Hope that helps!
I was really excited to try this… It did not turn out like I had hoped. The colors didn’t layer very well and the sides of my cake look quite muddy and the glaze thinned out too much. 😢
So easy! I only work with Swiss meringue so I can experiment with this on my cakes now! Does the mirror effect melt once the cake starts to come down to room temp? . And it has to be frozen prior to ?
My son really wants a sherbet cake (I've made ice cream cakes before)- do you think I could pour a mirror glaze over sherbet or ice cream? If so, would I then firm it in the freezer?
I followed your recipe to a tee but I had to use a lot of black food coloring. It still wasn't dark enough. The mixture seemed to be too loose, and on the edges of the cake it kept coming off. Do you think the glaze was too warm? This morning I checked the cake and no more glaze came off but it seems gummy. Thoughts? Otherwise, I love your videos and recipes. Thanks.
Thank you Chelsey, simple and nice, not like other long tuts, Unfortunately my first try didn't work, it was disaster mirror 😂 I will try again using your tut,Thank you again 🌹
Hi thank you for this video. PLS correct me while I understand tgis process. I have to freeze my cake for 12 hours. Pour the glaze then I can keep it in the fridge. I usually use swiss meringue butter cream and serve the cake at room temp. Will that spoil the glaze ? does the glazed cake have to be served cold ?
If's important to make sure the cake is super frozen before pouring the glaze, as this helps it set! Once the glaze has set, it can sit out and come to room temperature for serving :)
I tried this and it worked great! Thank you! The perfect way to make a "pensive" themed cake for my cousins Harry Potter baby shower. One question, do you think if I poured that glaze over the cake the night before and left it in the fridge to set over night that it would be okay? As soon as I take the cake out of the fridge will the glaze start to run again?
Ah that's a great use for this glaze!! it will keep it's shape just fine overnight, but it will loose some of it's shine :/ It's the shiniest when it's first poured!
I followed your recipe exactly as you wrote and described in your tutorial. My cake turned out beautifully! I was so impressed with the results that I created an account just to comment on this. Thank you so much!
What did you use to crumb coat the cake???
Since I'm in Europe I wanted to convert the US cups measurement to metric system, so here you go for anyone who needs it! I used conversion websites and charts to get this information
14 grams gelatine powder
150g sugar
340g white chocolate chips
204g condensed milk
59g water for the gelatine
177g water for the sugar
Thank you
@@Chelsweets No problem, I'm going to be using this recipe next week so I've been looking up US Cups to grams conversion charts so that I get a better idea, since the cups I have at home are UK cups (which would explain why the recipes I try never work, haha!)
Cheers
Thanks!
God bless you thank you so much for this
YESSS! I went through so many mirror glaze videos today and this is the first and only video that stated how much to use of each ingredient. Thank you SO much! 😃
I love this recipe. This was my first attempt. It is so delicious and the consistency perfect. The only error I made was pouring the glaze too soon. My glaze was about 119 Fahrenheit and it melted the frozen buttercream right off my cake. Next time I’ll wait til it cools to about 93 degrees like the others have highly suggested and was missed here. Thank you for this amazing recipe. Can’t wait to do this again!!!
Girl I'm so happy I found you. You're helping me get into the cake business and you're tips are amazing!
Thank you so much for providing this recipe. I want you to know that it worked out superb!!! The shine was astonishing. I made black mirror glaze, and drizzled gold airbrush paint for a stunning effect. I used 4 packs of gelatin to achieve the measurement of 2 tbsp. However, I realized it was much too stiff and decided to use two packs which created the consistency in your video. Two packs measured to be 1 tbsp. You are phenomenal, and I appreciate your hard work!!!!
So happy to hear that! And thank you :)
Katrina Floyd-Gonzales so it needs to be 1 tbsp, right? The gelatin I bought come into a big bag, not the separated small packages like Chelsweets used.
Natchada Cha 2
My cake turned out absolutely beautiful. I used teal, royal blue, bright white and silver edible dust. I decorated the top with rice paper sails. I impressed myself. Thank you for sharing. ❤❤❤
I made this, but changed the method. I oscillated the water, sugar, and condensed milk while allowing the gelatin to bloom. Then when the condensed mixture got to about 100 degrees, I added about a half cup of corn syrup (to boost volume). Then oscillated the white chocolate into it and then the gelatin. The results yeilded me enough to cover two 9 inch by 4 inch high mousse cakes and then some!! What a beautiful and fun glaze to use. Thank you (will be doing it again in a week)
Thank you so much for this recipe. At first I thought it was too watery... But I tried! It's a success! Thank you for this fantastic recipe!
The most beautiful mirror glaze results i could imagine. Thank you so much.
aw thanks Kayla!!! ❤️
@@Chelsweets i dont have a cups, can you tell me how to make this mirror glaze using gramms?
You make it SO much easier than others! Thank you! Now, I don't feel too overwhelmed to do it! You're awesome!!!
Do you have a good cake and buttercream frosting recipe? I want to try this soon!
sure! all my recipes are up on chelsweets.com!
My go-to vanilla cake recipe: chelsweets.com/2016/09/05/best-vanilla-layer-cake-recipe/
And my frosting recipe: chelsweets.com/2016/11/01/the-best-american-buttercream-recipe/
Thanks so much for these great directions. My daughter's bday cake turned out fantastic!
Instablaster.
I just made this and it worked out perfectly, thanks for posting!
What type of sugar did you use? Regular or powdered?
@@michaelabecktell3941
REGULAR. Duh. If it was POWERED, it would've specified POWERED, like any other recipe.
I just tried it for my sons space party, and the results where out of this world! Thank you so much!
Thank you so much, you have enlightened me as to icing the cake, on some of the other videos they do not mention about icing the cake before glazing it. Thank you so much for the tutorial, was a huge help.
I made this for my Bf's birthday and it turned out awesome! First attempt went off pretty well!
Aw so happy to hear that!!! :)
You know I rarely like any cake vids...but this deserves 2 LIKES
after watching alot of tutorials on making mirror glaze its safe to say yours is the best by far! thanks for shari g and making life that bit much easier
aw thanks! you're too sweet!
You answered the two questions I had with the video which were can u put mirror glass on a buttercream cake and what was a simple recipe. Thanks for this video
Just some feedback. I tried this, this weekend. and the recipe is super simple! However, the cakes HAVE to be frozen! Mine were just chilled and I let the mixture cool to 90° and it still melted the buttercream. The glaze didnt stick to the cake at all. Nothing wrong with the recipe, I just didnt follow the directions completely
Ashley Frank thanks I was just gonna ask what happens if i only freeze for like 4hrs or something
Frozen with all of the frosting on it right? And how early can I make it before we serve it? thanks!
I had trouble with the white chocolate melting, so I heated it up a little more. I didn't wait for it to cool completely so I had a very thin glaze, but it is shiny.....looks meh, but that is my fault. Going to try again and do it the right way :-)
Yes, put together and frosted very smooth on the outside...then freeze at least over night.
Ashley Frank yes I had the same thing happen how did u make it work?
im so glad somebody simplified this mirror glazing!!!! thanks you!!
Thank you so much for the video! My grandson and I are making it now! :)
God bless you girl!!!! I am going to impress my boyfriend and our friends with this!!!
This was the perfect mirror glaze recipe. I let mine cool to 100 degrees before pouring on my frozen cake. Super shiny & smooth!!!
aw so happy to hear that!! thank you for sharing Stephanie :)
I'm just a beginner...but made this for my son's birthday cake...he loved it!! Wish I could post a picture!! Maybe I can and just don't know how!!
I liked watching you glaze the cake. I won't be doing it myself because I'm incapable of the crumb coat....practice practice....does no good. But I'll definitely be trying the vanilla cake recipe you linked though. I've had very limited success with vanilla cakes. I follow the recipe. The batter tastes fine to even delicious. But the final product is always a mix between wrong and sweet cornbread. Hopefully this one turns out better!
Katie Faircloth It's the flour. Use a sifter when measuring out your flour, and dont over mix your batter. Also,use real butter instead of oil or margarine. You can try using cake flour too.
Katie, I had trouble crumb coating as well. Heres what I do. Freeze the cake overnight and then heat a container of icing (from grocery store)in the microwave on power level 3 for about 15 sec till runny and pour over the cake. Smooth with a knife and refreeze till ready to cover with reg icing, fondant or this new mirror covering. Works for me!
Yes! I tried it today and ist works very good. And it is very very fast and easy to do. I love it. Thank you for sharing.
so happy to hear that!!
I made it and it turned out very well
Thank you .....
Tomorrow is my 13th birthday
I can't wait to taste the cake and the glaze too..
Thank you, I’m so glad I can do this over buttercream, thanks for sharing!
Very nice looking cake, I love the contrast of its colors. Thank you so much 😊😊
Thankyou for sharing. The glaze was easy to make and worked well. Thankyou.
Hi , I made the glaze with your recipe, it turned out amazing. I was scared to try it but it was so good . It tasted delicious too. Thank you for the recipe!!!
This is so cool!!! Love the way it looks when it's being poured. So fun!!
Thanks!!! I agree, this is a really fun recipe! :)
this was amazing!!! i didn't try it but from the comments is seemed like it worked so i'm going to have to try doing it!!! thanks!
Great job! It was exactly what I was looking for thank you!
yay! so happy to hear that ❤️
Do i need to cover my cakes with a regular icing? So that i can use the mirror glaze? Thank you for answering 😊😊
Yes and get it cold
Made this. Came out perfectly
You made it so much easier than other people. Thank you.
Did it......worked great..........definitely make sure the icing gets to room temperature ....
I tried making this cake a little differently and failed. I think your way is MUCH EASIER. Great video!
Hi Chelsweets! I love your videos and you inspired me to bake! I have a question though, what does it mean to bloom the gelatin? Also, the only part about this whole recipe that is making me nervous is the cooking part. How do you know what to pour in next? How do you know when it is done? And how long is the cooking part supposed to take? Thank you and have a nice day! :)
Thank you for the video, this recipe is so much simpler than I expected. I am making this glaze for my granddaughters birthday cake a week from now. I want to glaze just a small portion of the cake , my question is should I glaze it first then decorate or do I decorate then glaze? If you could let me know very soon. Thanks
I would decorate then glaze as close to the event as possible! the glaze gets less shiny overtime!
Wow, I feel that I could finally dare to try and succeed 🙌 👏 thanks
Thanks for a great recipe! Just did my first mirror glazed cake today and it turned out pretty ok. I did use too much black but the color turned out nice anyways :)
No problem! Yes, the black can take over the other colors if you're not careful!
Fantastic recipe! It turned out great! I have tried it today. 😊
Do you think condensed milk can be swapped with heavy cream? I cannot digest condensed milk because of gall bladder problems...
Thank you for this tutorial! So much fun! Your recipe came out awesome!!
I will be attempting to do this tonight for a friend's birthday party tomorrow. Although it should be mentioned here that the cake needs to be frozen before pouring the glaze on the cake.
This vid is much better than what I saw from others. COPY what I did. Search for Italian pastry chef videos or French. U will never see them using CONDENSED MILK. That is too much!
That was a great video, very easy to understand and explained very well...thanks
My cake turned out really well. I should have used darker colours, will next time. We liked the effect and even the taste was not too weird. It was very 1960’s tie dye!
emmymadeinjapan brought me here! Best recipe ever!
Hi, very good tutorial. I have few questions 1. When Can we put In the fridge after we put glaze on the cake ?
2. Should we leave the cake outside as soon as we pour the glaze ?
Thank you.
I tried it different colors thou turned out pretty good for my first mirror cake
Would this recipe be enough for a small 2 tiered cake? I can’t wait to try it!
Can't wait to try, looks easier than the other videos i have looked :) How long should i wait (what is the temperature needed) before i can pour the glaze over the cake? Thank you for the recipe.
Roughly 85 degrees, or very slightly warm to the touch. And np! :)
I just can’t wait to make this mirror glaze, it looks easy to make and great results, I have one question though, after the cake is glazed, how do you store it, room temperature or fridge?
You can do either, depending on when you plan to eat it!
I am excited to give this a try!!! My question is regarding the serving aspect of the cake after the glaze is applied... since the cake is frozen, how much time would be needed between applying the glaze and serving it? For instance, if we are having a party Saturday night, should I glaze the cake Friday evening and then leave it out at room temperature? Or put it in the fridge and take it our Saturday morning to finish warming up? I wouldn't want to serve frozen cake
The hard part is frosting the cake so perfectly with buttercream first.
Thank you for posting this!! You've helped me so much!
That's great! I thought it will be shiny from the corn syrup 😆. Thanks for the recipe! 💖💐
Great instructions! Much thanks
What does "bloomed" mean. My gelatin set as soon as I added water. I just added it to the hot water mixture hopefully it's turning out right.
Love this recipe and can't wait to try it out!! I will be using it on an 8 inch round triple though, should I double the recipe?
realmente hermoso lo intentaré Felicidades
Thank you! This looks like a fun project. Do you know how to make cells on a mirror cake!
Hey Dear u done a great job...
can we use normal choclate instead of white chocolate chips??
Thanks! Unfortunately it's not the same ratio. I haven't tested it, so I'm not sure how much regular chocolate you would need!
Here's a popular mirror chocolate glaze recipe: www.chefiso.com/p/mirror-glaze-glacage-recipe
amazing, shiny and colorful.
Hi Chelsweets, Firstly, thank you for the awesome tutorial! I read through all comments and most of my questions were answered except for one. I was hoping you could help me. Have you tested how long after the cake loses it's shine? I'm trying to calculate when to apply it. Thanks in advance!!
I've only looked at it immediately after, or overnight! So I"m not sure in terms of hours. so sorry!
Wdella and Chelsweets: But you are sure it will last overnight...meaning if make it today for a party tomorrow will it retain the shine? IF yes, do I have to leave it in the fridge, freezer or counter top for the night. Please respond. (ALso will it be okay if it is placed outdoor for while before the party ...the party is outdoor)
Hi chels im from india and im super excited to try this. Thankzzzz for the recipe😍
Gurl you got skills and I love em
Thank U very much! It turnt out great!!!! And it was very easy!! Thank U 💜💜
Hi awesome vid! I think I'm going to try and make this but I have a few questions.
1. Can i store the leftover glaze in the fridge and use them again after 24 hrs?
2. Will the cake still look shiny after storing in fridge overnight? Thanks!
You are a great artist
If you started pouring in the middle and work your way round the edges it gets a much nicer effect
Thann you for the video ! Me and my mum are going to try it out
Hi,Thanks for this small recipe.
What type of thermometer do you suggest for measuring the temperature of the glaze?
Thanks so much!!
Truly Perfect and Stunning
thanks!!
You do it way better than the others but you have less views!! NOT COOL!!
Now she has a lot.
Beautiful!! Can I use agar agar powder instead of gelatine? If yes how much? Thank you!!
Thanks, I made my first glazing and looks nice.
How is the best way to store the excess glaze and for how long, also do you just reheat it
This is a great tutorial! I was wondering if this would work over a cream cheese or whipped cream/cream cheese frosting as long as it was still well frozen.
In theory it should! I've never tried it, but don't see why it wouldn't!
Curious to know what what brand white chocolate you used? I love the way these glazes turned out!
Mine came out AMAZING
Thank you for the video. Do you set the glaze in the freezer? How long does it take the cake to thaw for eating? Do you thaw is on the counter? or in the fridge?
Works great as always, I add my own colours but other than that, this is a safe one!
Good morning...I have been going through your recipes and didn't realize it's been 1:10...over an hour!!! Awesome. l am SO excited to get started!!! I've searched through your archives for a fondant recipe. It pulls up all of the recipes that have fondant, but not a fondant 'recipe'. Can you send me your link, please? I also want to thank you for always replying and so quickly.
I don't make my own fondant! I only ever use it as accents, so i don't think its worth that fuss of making it myself! I buy the Satin Ice brand (it tastes the best). Hope that helps!
It definitelyhelps, because I didn't know you could buy it! lol Thank you!
I was really excited to try this… It did not turn out like I had hoped. The colors didn’t layer very well and the sides of my cake look quite muddy and the glaze thinned out too much. 😢
So easy! I only work with Swiss meringue so I can experiment with this on my cakes now! Does the mirror effect melt once the cake starts to come down to room temp? . And it has to be frozen prior to ?
Wow yummy I can’t wait to try
My son really wants a sherbet cake (I've made ice cream cakes before)- do you think I could pour a mirror glaze over sherbet or ice cream? If so, would I then firm it in the freezer?
I followed your recipe to a tee but I had to use a lot of black food coloring. It still wasn't dark enough. The mixture seemed to be too loose, and on the edges of the cake it kept coming off. Do you think the glaze was too warm? This morning I checked the cake and no more glaze came off but it seems gummy. Thoughts? Otherwise, I love your videos and recipes. Thanks.
Thank you Chelsey, simple and nice, not like other long tuts, Unfortunately my first try didn't work, it was disaster mirror 😂 I will try again using your tut,Thank you again 🌹
Glad you liked the video, but so sad to hear your glaze didn't work out! What do you think went wrong??
Hi thank you for this video. PLS correct me while I understand tgis process. I have to freeze my cake for 12 hours. Pour the glaze then I can keep it in the fridge.
I usually use swiss meringue butter cream and serve the cake at room temp. Will that spoil the glaze ? does the glazed cake have to be served cold ?
If's important to make sure the cake is super frozen before pouring the glaze, as this helps it set! Once the glaze has set, it can sit out and come to room temperature for serving :)
Hi thank it is beautiful. .could u tell me what kind of gelatin we need to use. Thanks
Love that! Know im going to have a go at it!
I tried this and it worked great! Thank you! The perfect way to make a "pensive" themed cake for my cousins Harry Potter baby shower. One question, do you think if I poured that glaze over the cake the night before and left it in the fridge to set over night that it would be okay? As soon as I take the cake out of the fridge will the glaze start to run again?
Ah that's a great use for this glaze!! it will keep it's shape just fine overnight, but it will loose some of it's shine :/ It's the shiniest when it's first poured!
so beautiful, cake is nice too