MIRROR CAKE RECIPE RECIPES

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MIRROR CAKE RECIPE | RECIPE - RACHAEL RAY SHOW



Mirror Cake Recipe | Recipe - Rachael Ray Show image

Clinton Kelly shows how to make a viral mirror cake — and the key is getting the glaze right.

Provided by Clinton Kelly

Number Of Ingredients 11

2 boxes yellow cake mix
prepared according to package directions
Prepared white buttercream frosting
Two ¼-ounce packets unflavored gelatin
1 cup water
at room temperature
1 ½ cups granulated sugar
? cup sweetened condensed milk
One 11-ounce bag white chocolate chips
Gel food coloring
in desired colors

Steps:

  • Level the yellow cake(s), then frost with a smooth, even layer of buttercream
  • While you prepare the glaze, freeze the cake for a minimum of 20 minutes
  • For the mirror glaze, in a small bowl, bloom gelatin in ¼ cup room temperature water
  • Set aside
  • In a small saucepan over medium heat, combine remaining ¾ cup water with sugar and sweetened condensed milk
  • Stir until sugar is dissolved completely; do not let the mixture boil
  • Turn off heat
  • In a large bowl, microwave white chocolate chips for 30 seconds
  • Stir, then repeat until chips are melted
  • Over medium-low heat, whisk the "bloomed" gelatin and melted white chocolate into the warm sugar mixture until smooth and combined to make the glaze
  • For a single-color glaze, add enough gel food coloring to reach desired color
  • When the glaze cools to 90°F on a digital thermometer, pour it over the chilled cake
  • For a three-color design, separate the glaze into three bowls, keeping ? in the original large bowl
  • Tint with gel food coloring as desired, then pour all three glazes back into the original bowl without mixing—they will create a swirled effect when poured
  • When the glaze cools to  90°F on a digital thermometer, pour it over the chilled cake
  • Once the glaze coats the cake and the excess runs off, return the cake to the refrigerator to set

GALAXY MIRROR CAKE RECIPE - FOOD.COM



Galaxy Mirror Cake Recipe - Food.com image

Make and share this Galaxy Mirror Cake recipe from Food.com.

Total Time 3 hours 55 minutes

Prep Time 3 hours 20 minutes

Cook Time 35 minutes

Yield 1 8-inch cake

Number Of Ingredients 19

2 (15 1/4 ounce) packages white cake mix
6 eggs
2 cups water
1 cup vegetable oil
4 (16 ounce) cans white frosting
purple gel food coloring
galaxy candy sprinkles
M&M', blue
rock candy, blue & purple & white
carbonated candy, blue pop rocks
1 1/4 cups white chocolate chips
2 (1 ounce) packets gelatin
2/3 cup and 2 tablespoons cold water, divided
1 cup sugar
2/3 cup light corn syrup
1/2 cup sweetened condensed milk
gel food coloring, navy blue & light blue & magenta & purple
silver edible glitter
silver star candy sprinkles

Steps:

  • SPECIAL EQUIPMENT:.
  • 4-inch round cutter, pastry bag, 1-inch round pastry tip, candy thermometer, large offset spatula and small paintbrush.
  • MAKE THE CAKE:.
  • Preheat the oven to 350 degrees F and line 4 (8-inch) cake pans with parchment paper and spray with non-stick cooking spray.
  • In a large bowl, stir together cake mixes, eggs, water and oil until thoroughly combined.
  • Evenly divide batter between the prepared cake pans. Bake for about 35 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool.
  • Once completely cooled, remove from pans. Use a serrated knife to level off the domed tops of the cakes.
  • In a large bowl, place the contents of the cans of frosting. Add purple food coloring until the desired color is reached and mix until fully incorporated. Fit piping bag with a large round tip. Add purple frosting.
  • Attach one cake layer to a cake board with a dollop of frosting. Place a 4-inch circle cookie cutter in the center of the cake and fully frost around it, leaving the area inside the cookie cutter.
  • Then, use the cookie cutter to cut out a center hole in the middle of the next two layers.
  • Place a layer on top of the first, frost the ring of cake, then place the next cut layer on top.
  • Fill the center cavity of the cake with a mix of galaxy sprinkles, M&Ms, rock candy and Pop Rocks.
  • Add a final layer of frosting around the cake ring and attach the last cake layer upside down.
  • Frost the top and sides of the cake with a thin, even layer of frosting to trap in any crumbs.
  • Chill cake, uncovered, in a fridge for 30 minutes.
  • Once chilled, add a 1/2-inch layer of frosting around the entire cake with the remaining frosting. Smooth the tops and sides of the cake. Make sure top coat is straight and level. The smoother the coat of frosting, the better the mirror glaze will adhere.
  • Chill in fridge 1 hour.
  • MAKE THE GLAZE:.
  • Place white chocolate chips in a large bowl. Set aside.
  • Whisk together 1/3 cup cold water and gelatin in a small bowl until smooth. Set aside.
  • In a small pot over medium-high heat, stir together 1/3 cup plus 2 tablespoons water, sugar and corn syrup. Bring to a boil.
  • Remove from heat and whisk in gelatin. Mix until smooth. Add condensed milk and mix until combined.
  • Pour mixture over white chocolate chips. Whisk until smooth.
  • Stir occasionally while the mixture cools to 95 degrees F, using a candy thermometer.
  • Take out 3/4 cup of the mixture and divide between 3 bowls.
  • Color the large portion navy blue. Color the three smaller portions light blue, magenta and purple.
  • Place cake on an upside bowl glass or cake pan set on a parchment-lined baking sheet. The diameter of the glass or pan should be smaller than the diameter of the cake.
  • Once the temperature of the glazes reaches 90 degrees F, pour the dark blue glaze all over the cake. The excess glaze will run down the sides of the cake and into the pan.
  • Using a spoon, create streaks across the cake with the light blue, magenta, and purple glazes.
  • Gently glide a large offset spatula across the top of the cake to smooth the top and create a marbled effect. Let the excess glaze drip off.
  • Use a small paint brush to splatter glitter all over the cake, then sprinkle with silver stars.
  • Once the glaze has set, about 20 minutes, cut off the excess glaze drips.
  • Cake can be stored, covered, for up to 5 days in the fridge.

Nutrition Facts : Calories 16894.9, FatContent 718, SaturatedFatContent 155.6, CholesterolContent 1212.6, SodiumContent 10208.4, CarbohydrateContent 2497.5, FiberContent 8.3, SugarContent 2090.2, ProteinContent 149.4

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GALAXY MIRROR CAKE RECIPE - FOOD.COM
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