In this tutorial I demonstrate how to create 3 gorgeous mini mirror glazed cakes.
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For the buttercream frosting tutorial and recipe:
https://www.youtube.com/watch?v=nLFQmnNtc8k
Mirror Glaze Recipe (taken from http://www.boredpanda.com/mirror-glazed-marble-cake-olganoskovaa/)
Ingredients: 20 g Gelatin Powder, 120 g Water, 300 g Glucose, 300 g Sugar, 150 g Water, 200 g Sweetened Cond Milk, 300 g Chocolate (White, Milk, Dark or a combination), Food Coloring
Steps:
1) Bloom the gelatin in the water;
2) Boil the glucose, sugar & water;
3) Remove from heat and add the gelatin;
4) Add the cond milk;
5) Pour over chocolate and buerre mix to remove air bubbles;
Use at 35C/95F.
Colours Used:
Americolour gel food colours in:
Electric purple
Gold
Turquoise
In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
https://www.youtube.com/watch?v=vtwQGuukPdQ&t=3s
WHITE CHOCOLATE MUD:
https://www.youtube.com/watch?v=D383Zj_9uE0&t=11s
CHOCOLATE BUTTER BASED CAKE:
https://www.youtube.com/watch?v=FV47F4qtBeE&t=4s
RED VELVET BUTTER BASED CAKE:
https://www.youtube.com/watch?v=BwXparFWFpw&t=401s
VANILLA BUTTER BASED CAKE:
https://www.youtube.com/watch?v=mb7dzqxnl0k&t=6s
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
https://www.youtube.com/watch?v=tDhEe8Z_SwI&t=17s
AMERICAN BUTTERCREAM RECIPE:
https://www.youtube.com/watch?v=nLFQmnNtc8k
Thanks guys for tuning in! This one was heavily requested so I'm glad I managed to finally whip up this tutorial x) And the results were very satisfying. Just watching that glaze ooze over the cakes, I was in awe haha. So definitely give this one a shot, now matter how intimidating it might look, it is waaaay easier than you think ;)
Thanks again guys for tuning in! I shall catch you again next Tuesday.
With love,
Rosie
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