Transfer the cake to the fridge for 20-30 minutes. Make sure there are no overhanging edges as this will affect the mirror glaze later. Place the next layer of génoise on top and repeat the cream and cake layers until you have four layers of génoise with salted caramel cream on top of each layer.Īpply a ‘crumb coat’ of cream all over the cake, ensuring any gaps are filled to give a smooth surface. Using a palette knife, spread about 5mm of cream on top in an even layer. Carefully place the first layer on a cake board. To assemble the cake, cut each cake in half horizontally to make four layers. Use a toothpick to add enough ivory food colouring to make a light brown/orange colour (if using). If the mixture is too loose, beat the butter until smooth and add to the salted caramel cream as necessary. Then whisk in the salted caramel to make a salted caramel cream. When cooled, whisk it for 1-2 minutes to incorporate some air.įor the cream base, whisk the double cream until stiff peaks form. Stir in the sea salt and set aside to cool, stirring frequently to prevent a crust forming. Bring to the boil and simmer for 1 minute, then remove from the heat. Drizzle in the double cream, mixing well – take care as the mix may splatter. Cool in the tin for 5 minutes then transfer to a wire rack to cool completely.įor the salted caramel sauce, put the butter and light brown sugar in a small saucepan over a low heat and stir until the sugar is melted (about 3 minutes). Place on the middle shelf of the oven and bake for 18-20 minutes, or until they are coming away from the sides of the tin and a cake skewer inserted in the middle comes out clean. Slowly pour the melted butter down the side of the bowl and fold in.ĭivide the mixture equally between the prepared cake tins, pouring from as low a height as possible. Sift the flour into the mixture in three batches, gently folding in each batch before adding the next. Remove the mixture from the heat as soon as it is warm to the touch to avoid cooking the eggs.
Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, or until trebled in volume, pale and it leaves ribbons on the surface when the beater is lifted. Make sure the bottom of the bowl doesn’t touch the water. In a large heatproof mixing bowl, combine the eggs and sugar, then place the bowl over the saucepan (creating a bain-marie). Grease and line two 20cm/8in springform cake tins with baking paper.įor the génoise, half fill a large saucepan with water and bring to a simmer.
Gel food coloring is typically more concentrated than liquid food coloring, so turn to the gels if you’re looking for super bright and vibrant colors on your mirror glaze cake.Preheat the oven to 180C/170C Fan/Gas 4.If your cake is not smooth enough, you can always crumb coat it and smooth the frosting completely before freezing. You can add mirror glaze to any kind of cake as long as you freeze the cake first, but the glaze works much better if the cake is smooth to begin with.While it might look like you can cover a mirror glaze cake in plastic wrap to store it, don’t even think about it! I touched the glaze on a finished cake with a tiny bit of plastic wrap and the whole glaze came off of the cake when I lifted the wrap!.A mirror cake might not be the dessert you choose to make when your mother-in-law is coming over for dinner for the first time. I call this a high-risk/high-reward dessert. While the cakes aren’t that hard to make, you’re out of luck if you pour your glaze and don’t like how it looks because the glaze hardens so quickly.If not using immediately, store your mirror glaze cake in an air-tight container in the refrigerator. To use the extra mirror glaze, heat it back up to 95 F in the microwave or set over a bowl of simmering water. To remove any glaze hanging down off the side of the cake, run a knife across the dangling glaze so that it sticks to the knife and gently twirl the knife to remove. Carefully pick up the cake up by using both palms and reaching under the cake.It doesn’t require two people, but pouring mirror glaze is fun to do with a friend!
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