• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Lindy's Cakes Ltd

Bringing world-class sugarcraft into your kitchen

Menu
  • Home
  • About Lindy
    • Lindy’s Books
    • Meet Lindy
    • Close
  • Shop with us
    • Shop by Brand
    • Cake Decorating Tools & Equipment
      • Books
      • Cutters – Sugarcraft
      • Cutters – Cookie
      • Moulds
      • Stencils
      • Sugarcraft Tools
    • Books and DVD’s
    • Book Cake Decorating Classes
    • Close
  • Learn with Lindy
    • Online Craftsy Classes
    • Classes for Individuals
      • Book a Class – Quick Link
    • Classes for Groups
    • International Classes
    • Hen Parties
    • Free Tutorials
    • Corporate Team Building
    • Close
  • Watch
    • Book Lindy to Demonstrate or Speak
    • Lindy’s Online Craftsy Classes
    • Close
  • Be Inspired
    • CAKES >>
      • One Tier Cakes
      • Multi-tier Party Cakes
      • Wedding Cakes & Bakes
      • Carved 3D Cakes
      • Mini Cakes
      • Cupcakes
    • COOKIES
    • THEMES >>
      • Animals
      • Baby
      • Autumn & Winter
      • Christmas
    • TECHNIQUES >>
      • Doodling
      • Stencilling
      • Moulds
    • BRIDE & GROOM TOPPERS
    • Close
  • Work with Lindy
  • Blog
  • Contact Us
    •  

    •  

How to make white chocolate mirror glaze marbled patterns to decorate your cakes

16th January 2017 by Lindy Smith

White chocolate mirror glaze or “glaçage miroir” is a technique for decorating cakes that right now is becoming increasingly popular. I guess this isn’t surprising, the marble patterns created are very varied, colourful and quite beautiful. This is not a new technique but it is one that until yesterday I had not tried. I was set the challenge to see what I could do with white chocolate mirror glaze, by one of my followers on Facebook. Now I love a challenge and I have been admiring these cakes for a while, so I couldn’t say no. It is a gorgeous technique for decorating cakes but unlike buttercream or sugarpaste, mirror glaze starts as a viscous liquid, think runny honey consistency, which is poured and solidifies as it cools.

Artistic mirror glaze marbling pattern by cake decorating expert Lindy Smith
White chocolate mirror glaze in a gorgeously artistic marbled pattern

There are various recipes to create white chocolate mirror glazes but below is the recipe that I used. It is enough to cover a 23cm (9in) cake plus some extra to experiment with beforehand.

White Chocolate Mirror Glaze Recipe

You will need

19g Powdered Gelatine
125ml Water
350g White Chocolate Callets (chips) (I like to use Callebaut W2  a high quality Belgian white couverture chocolate)
200g Sweetened Condensed Milk
300g Caster Sugar
250ml Water
Food colouring
Cake covered in a smooth covering of buttercream or ganache and well chilled or a cake covered in sugarpaste

Advertisement

Instructions

  • Place the powdered gelatine and 125ml of cold water in a small bowl and allow to bloom and absorb all the water.
  • Weigh out the chocolate into a large bowl.
  • Combine the 150ml water, condensed milk and sugar in a heavy bottom saucepan and bring to a boil.
  • Remove from the heat and add the bloomed gelatin and stir until dissolved.
  • Pour the entire hot mixture over the chocolate and stir until smooth.
  • Transfer to clean containers and colour as desired.
  • Pour over your chilled buttercreamed or ganached cake once the mixture has cooled to about 35°C – the consistency of runny honey.

Creating White Chocolate Mirror Glaze Patterns

Easy intricate marble patterns

This is achieved by briefly mixing a number of coloured glazes together before pouring over a cake. In my example, I used a mix of orange and pink mirror glaze.

Simple marbled mirror glaze on a mini cake
Simple marbled mirror glaze using two colours

Standard marbling with mirror glaze

As I write, this seems to be the most popular way of currently decorating cakes with a mirror glaze. Completely cover your cake with one colour of mirror glaze. Then add pools of one or two different colours of glaze to the top of your cake. Take a palette knife and using a sweeping stroke, first go across the top of your cake in one direction and then in another direction to blend and spread the colours. Gorgeous effects can be achieved very quickly and simply using this technique.

Marbled mirror glaze created using three colours of glaze and a palette knife
Marbled mirror glaze created using three colours of glaze and a palette knife

Artistic marbling patterns

When I was set this challenge I didn’t know what I would create, but I knew it would be colourful. I mixed up six colours of glaze. The base colour is pale pink and on top of this, I added pools and strips of a darker pink, red, orange, white, blue. I then took a cocktail stick and repeatedly drew it through the colours to create patterns you see below – Gorgeous and such a lot of fun too.

Beautiful artistic mirror glaze patterns created with a simple cocktail stick by Lindy Smith
Beautiful artistic white chocolate mirror glaze patterns created with a simple cocktail stick

To see me demonstrate this simple technique, take a look at the Facebook live broadcast I made earlier, hopefully, it will inspire you to have a go too:

Notes when using white chocolate mirror glaze

A glazed cake does not need to be chilled, however, the determining factor is the filling. Certain fillings need to be kept in a fridge.

A freshly made glaze is best stored in a refrigerator in an airtight container for up to 10 days.

The mirror glaze will stay shiny for a day or two. My experimental pieces dried out and lost their mirror finish within 24 hours but the cake, which was stored under a glass dome was still shiny after 48 hours.

You can reuse the excess glaze that has dripped off the cake. Simply collect, re-colour and bring to the correct temperature.

Try not to introduce bubbles to the glaze when mixing, the glaze is very viscous and bubbles will not pop on their own. You will have to manually pop them. Straining the mixture through a sieve before using may help.

You can pour the glaze starting at the sides in a circular motion working towards the centre, or start from the centre and work out to the sides.

I hope you have as much fun with this as I have.

Sweet wishes

Lindy Smith

‘Bringing world-class sugarcraft into your kitchen’

print
White chocolate mirror glaze is a technique for decorating cakes. Learn how to create the marble patterns that are so varied, colourful and quite beautiful.
Tweet
Share108
Pin676
WhatsApp
784 Shares

You may also Like...

  • How to make ombre sugar ruffles
    How to make ombre sugar ruffles for fashion-forward flamboyant cakes

    Ombre sugar ruffles, so pretty! I loved creating these for the 'Sweetheart Stripe' wedding cake below - you'll now find the cake in my 'Simply Modern Wedding Cakes' book. It…

  • The best chocolate drip recipe by Lindy Smith
    The best chocolate drip recipe for decorating cakes

    I am sure you will agree,  there is something quite irresistible about cakes that have chocolate dripping down their sides. They look simply delicious! Now maybe this is because I'm a…

  • how and when to use pastillage
    How and when should you use pastillage and what is the recipe?

    Have you heard of Pastillage? When talking to my students in class, or engaging in conversations with enthusiastic cake decorators on social media, I often find either no one has…

Filed Under: FREE Tutorials, Sugar Recipes Tagged With: marbling patterns, mirror glaze, mirror glaze patters, mirror glaze recipe

About Lindy Smith

Award winning, best-selling author and sugarcraft artist, who loves to design beautiful colourful cakes, inspire, teach and supply you with gorgeous products.

Reader Interactions

Comments

  1. Celia Griffiths says

    12th January 2018 at 5:29 pm

    Hi, brilliant ideas can’t wait to try. Wondered though, I’m doing a dark chocolate glaze & wanted to have a white swipe over some of it. How exactly do I do this. Do i just drop white paste on the surface or colour mixed with something else. I’d appreciate your help.

  2. Lindy Smith says

    22nd January 2018 at 12:39 pm

    Hi Celia
    Can I suggest you experiment with the glazes on a small board using the techniques I’ve suggested? That way you should be able to discover which works for you as opposed to what look I think you are after – hope that makes sense!
    Have fun, Lindy

Primary Sidebar

About Lindy Smith

Award winning, best-selling author and sugarcraft artist, who loves to design beautiful colourful cakes, inspire, teach and supply you with her own range of quality cake decorating products. Read More…

BUY Lindy’s NEW Book

Blog Categories

  • Book News
  • Cake Chat
  • Cake Decorating Classes
  • Cake Inspirations
  • Cake Shows & Events
  • FAQ
  • FREE Tutorials
  • In the Media
  • Lindy’s Cakes News
  • Product Spotlight
  • Recipes
  • Tips

Search this blog…

Blog Archive

Advertisement

Tags

Australia author awards baking beginners book books cake cake carving cake decorating cake design Cake DVD Cake Inspirations Cake Jewellery cake magazine carving celebration cakes chocolate chocolate cake christmas class classes competition cookie cookies cupcake cupcakes Cutters decorating Exhibition how to inspiration interview Lindy Smith Madeira mini cakes Recipe Rome stencilling stencils sugarcraft Sugarcraft Workshops sugarpaste Wonky Cakes workshop

Lindy’s Photographic Art Designs

Keep up to date

Add your email below to receive our regular newsletters

Search for products on Amazon

Be Inspired

  • Books by Lindy Smith
  • Learn with Lindy
  • Watch Lindy
  • Meet Lindy
  • Work with Lindy
  • Lindy’s Cake Galleries

Kindle Unlimited Advertisement

Lindys Cakes on Twitter

Tweets by @LindysCakes

Footer

SHOP LINKS
Shipping & Delivery
Returns Policy
Privacy Policy
Terms of Website Use

Lindy’s Cakes Ltd:
Brandhill
Onibury
Craven Arms
Shropshire
SY7 0PG

Contact Us
T: +44 (0)7591 464934
E: hello@lindyscakes.co.uk

Press and PR
Site Map

  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

© Copyright 2017 Lindys Cakes Ltd. Registered in England & Wales. Company No: 4879176 · All Rights Reserved · Website Navitas Design

This site uses cookies: Find out more.