top view of mirror glaze on torta setteveli

Why a mirror glaze is so shiny

By making my first ever mirror glaze in late 2018, I’ve probably come way too late to the party. Mirror glazes were quite the hype on social media back in 2016,. It seems that has calmed down a bit, but they haven’t disappeared completely. Which makes sense, they’re a very beautiful, and actually not too complicated method, to decorate a cake, giving it a glossy shiny appeal.

There are tons of ways to colour and design mirror glazes. Galaxy styled, bright and summery, or pretty much any colour combination you’d like. All of them have in common that in a good glaze you can see yourself reflcted, like in a mirror. That got me wondering why on earth those mirror glazes are so nice and shiny.

What is a mirror glaze?

A mirror glaze is a way to glaze a cake that produces a highly reflective surface. The glaze itself is very thin, maybe a millimeter thick or so. You pour the glaze on while it’s warm and it sets on to pof the cake.

In order for a mirror cake to work you will have to pour it onto a cake which is already quite smooth though. You can’t just pour it on top of a freshly baked cake.

A mirror glaze can contribute a bit to flavour, however, it really is mostly there for decoration.

What makes something shiny?

Before looking into why a mirror glaze is shiny it will help if we know what makes something so shiny and reflective or even why we see things.

To start with that last thing. We see things because something reflects light and that light then enters our eyes. Our brain then converts that incoming signal into an actual image. A lot of light from all around you gets reflected continuously allowing you to see. Of course, if there is no light and it’s dark outside, you can’t see anything.

Most objects reflect light in a lot of different reactions at the same time. This is called diffuse reflection. A leaf on a tree will reflect its light all around it, allowing the light to fall into your eye, but also in that of other people around you.

A mirror reflects light very consistently

Some objects, like a mirror, reflect light differently though. Mirrors are very special in that they reflect light in a very specific way, allowing you to see yourself in the mirror. This is not diffuse reflection, the light doesn’t get reflected in a lot of different directions. Instead, the mirror will reflect that incoming light beams will the exact same angle as with which they landed on the mirror. This way, the light only leaves the mirror in one direction.

By reflecting the light in a very specific angle instead of scattering it around you can imagine that an image that falls onto the mirror, will come out in the same way. All the different light beams are still organized in the same way.

Properties required to behave like a mirror

In order for a surface to behave like a mirror the first requirement is that it should be very smooth and flat. Have you ever seen the mountains or houses around a lake being reflected in it? This only happens if the lake is very smooth though. However, when there is a lot of wind and the water is rough, this will not happen anymore. The light becomes reflected in a lot of different ways so will not reflect the image of the mountains or houses anymore.

Requirement 1: A smooth surface

Since something becomes shiny due to the reflection of light on a very smooth surface, the first thing you need to make a proper mirror glaze, is a very smooth surface to pour the glaze on. If the surface is very uneven it cannot spread out properly and become reflective.

In order for the glaze to become smooth, that also means that the layer under the glaze shouldn’t absorb or otherwise interact with the glaze. If the glaze would sink into the little air  bubbles in your cake, or if it would melt into the glaze, you’ve lost that smoothness as well.

Requirement 1b: No air bubbles

Since you need such a smooth surface you don’t want any air bubbles in your mirror glaze. This is why you will find a lot of recipes for mirror glazes asking you to use an immersion blender to mix the ingredients. An immersion blender is a good way to prevent air bubbles since it will stay under the surface of the glaze mixture. That way, it doesn’t pull in any air while mixing. If you’re whisking with a fork or especially whisk though you’ll be incorporating air all the time.

In most cases though your ingredients aren’t that hard to mix so you could just use a fork or spoon. Take care to be gentle so you don’t incorporate any excess air.

Requirement 2: Glaze should be thick enough

For your smooth,reflective layer to work, it should be thick enough. A very thin layer of mirror glaze may not create a smooth enough surface, with other parts sticking through.

If you pour a mirror glaze onto a cake when it is way too hot, a it will be so fluid that most of it runs off again (or worse, melts the layer underneath). That will result in an imperfect shine.

Requirement 3: Ingredient(s) that become glossy

You might be wondering, but a smooth butter frosting doesn’t become shiny even if it’s very smooth!? Correct, yes, so it’s not just the smoothness here that helps. It should also be smoother on a smaller level. The particles in your layer shouldn’t all reflect the light differently.

The way you make your glaze, as well as the ingredients in it will all impact the reflectivity. There are a lot of different recipes for mirror glazes (see below for the recipe we tested). They have a few ingredients in common so we’ll discuss their roles in mirror glaze science.

Gelatin

Almost all mirror glaze recipes contain gelatin, it’s one of the essential ingredients. So why gelatin? Gelatin is what sets the glaze once it’s poured. Gelatin is made from animal collagen, consists of proteins and is good at making gels.

Gelatin itself has pretty special properties. You can make very transparent gels out of them which also happen to reflect light in a cool way (see sources). If you’ve ever made a dessert with gelatin, a panna cotta for instance, you will see it’s also quite glossy.

How this works exactly, I haven’t been able to find that out. But gelatin is also used in photography, as well as in the print industry to make glossy paper, so there’s something special about it and it definitely is one of the main reasons mirror glazes are so nice and shiny.

Chocolate or cocoa powder

A lot of recipes contain either chocolate (white, milk or dark) or cocoa powder. Chocolate is solid at room temperature so it will help solidify the glaze.

Also, the fat in chocolate, the cocoa butter, can make a glossy surface due to the way these fat crystals crystallize. Because these fats crystallize they will also make the glaze non-transparent. Without the chocolate (or cocoa butter), the glaze will remain slightly translucent.

Last but not least, the chocolate that you use will surely impact how easily the chocolate flows which is why some recipes will mention a very specific chocolate. Some chocolates flows more easily than others and so will impact how well the glaze covers your cake.

Sugar

Sugar is what gives the glaze some sweetness. It is important that all the sugar is dissolved in the glaze which is why you will see most recipes calling for heating the liquid with sugars. This will ensure all the sugar dissolves. The reason this is important? It is, again, to make that super smooth surface. You don’t want any particles left there.

You will see that some recipes use glucose  syrup as well. Glucose syrup will help increase the viscosity (thicken it). Also, it has a slightly different sweetness.

Condensed milk / cream

Dairy ingredients are also very common in a mirror glaze. You will find recipes using condensed milk or cream. Dairy contributes some richness to the glaze thanks to the proteins and some fat. As long as all the ingredients are well dissolved and don’t form clumps, it shouldn’t prevent reflectiveness. However, they’re not the main reason the glaze turns reflective.

Just like the chocolate components, the dairy ingredients can prevent a glaze from being translucent.

Water

Water is part of the glaze for consistency reasons only. Water will help dissolve ingredients which are made of particles (such as sugar) and will create a well flowing liquid. Adding more or less water will change the thickness of the glaze. So, if you’re glaze is way too runny you might want to cut down the water. On the other hand, when it’s way too thick, you might want to increase the water content.

Flavour & colourants – optional

These two ingredients, colours & flavours don’t really have anything to do with the reflectivity of your glaze. You will probably use only very small quantities and literally all they do is add colour or flavour to your glaze.

How a mirror glaze can lose its shine

A mirror glaze, once properly set and firm should be able to keep its glaze for days on end. The glaze we made stayed nice and reflective for over a week when stored in the fridge.

A good amount of gelatin in your glaze will definitely help stabilize the gloss. However, there are several ways your glaze can lose its shininess.

The first one occurs if you pour a glaze when it’s too hot. The high temperature may melt the layer underneath. As a result, the ingredients of the different layers will start to interact and your glaze might all of a sudden have particles in it which it didn’t have before. This will not be good for the mirror like properties.

Second, condensation may affect your glaze, especially when it is not yet fully set.  Condensation of water on top of your glaze occurs when the cake is cold enough for moisture from the air to turn liquid on top of the cake. Whether this depends, depends on the climate in your kitchen. If it is very humid, water from the air  will condense on your cake more easily. If this happens when the glaze isn’t yet fully set it may inhibit proper gelation and affect the mirror like properties.

Do you have a rubbery mirror glaze?

The gelatin in a mirror glaze continues to set for at least another day or so after making the glaze. As a result, the mirror glaze will firm up further. If you’ve used too much gelatin it can become rubbery.

Another reason for a mirror glaze turning rubbery is because of it drying out. If you don’t protect the cake from moisture loss (e.g. just store it on a plate in the fridge, what we did) it will lose moisture and dry out slowly. As a result, the glaze can become a lot more rubbery. Even though it might be a little harder to cut it will still taste good. Since the gelatin melts almost immediately in your mouth you will probably barely notice!

Making a mirror glaze

Now that we learned why and how a mirror glaze becomes mirrorlike, let’s make one!

Print
top view of mirror glaze on torta setteveli

Dark chocolate mirror glaze

  • Author: Scienchef
  • Prep Time: 15 min
  • Cook Time: 5 min
  • Total Time: 20 minutes
  • Yield: 1 glazed cake 1x

Description

This recipe makes a shiny, dark brown, chocolately mirror glaze. We used it to cover a torta setteveli which had been covered with a chocolate mousse layer. This amount makes enough to coat a cake with a 20cm diameter, probably a little too much but when it comes to glazing you prefer to have too much than too little.

If you don’t want full coverage on the sides restrain yourself and don’t pour everything, you’ll get nice drops coming down the sides. If this is the effect you’re after you only need half the recipe.

Make sure that the cake you want to cover is as smooth as you can get it. It is easier to do this by cooling (possibly freezing) the coated cake.

This recipe is based on one from the Food Lover’s Odyssey.


Scale

Ingredients

  • A 20cm diameter cake with a smooth outside (e.g. a mousse or smooth frosting). Make sure it is at least fridge temperature, if you want you can freeze it as well.
  • 7g powdered gelatin + 15g water to pre-soak*
  • 85g water
  • 80g cream
  • 40g cocoa powder
  • 120g sugar

Instructions

  • Pre-soak the gelatin in cold water until you need it. The powder will absorb all the moisture and become gel like, that’s ok.
  • Mix the other ingredients in a small sauce pan and bring to the boil. Once boiling, take it off the heat and stir through the gelatin. The gelatin will now dissolve in the mixture because it is nice and warm.
  • Cool down the glaze. Most recipes advise cooling to down to 30-40C (90-110F). At this temperature it won’t melt down your cake, but still be fluid enough to poor. In your case, have a look at the glaze itself. When it still pours down in a nice liquid strand, it’s warm enough, use your own judgement to determine whether it will melt away your cake topping.
  • Once the glaze is at the right temperature, ours was just warm to the touch, pour it over in one go and ensure it drips down nicely along the sides. It is best to do this while your cake it either on a rack or on a stand that has a smaller diameter than the cake so it will drizzle along nicely.
  • Once you’re poured the glaze over it will set quite fast since the cake will be cold and the layer thin, this makes the gelatin set nice and quick but it means you’ve got to keep working at a nice pace.

Notes

* There are a lot of different gelatins with different strengths out there. If you find your glaze comes out a little rubbery you may want to decrease the amount you need. If it doesn’t set properly, you can try adding a little more. You can also use sheet gelatin, you probably need about twice as much but we didn’t test it.

Sources

Chef Iso, Mirror glaze cake recipe and tutorial, link ; this website is one of the best I found to learn how to make the glaze with clear instructions and simple short videos

Barry Callebaut, Troubleshooting: glazes, link ; some good explanations on how chocolate influences the glaze’s properties

Science learning hub, Reflection of light, link ; shows some nice visualizations

Exploratorium, Laser Jello, link

Gelatin Manufacturers Institute of America, Gelatin Manual, link

G. Ward, A. Nussinovitch, Characterizing the gloss properties of hydrocolloid films, link

French chef at home, Red mirror glaze, link

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