Set aside to cool. Divide the glaze into bowls and color as desired. Place the chilled cake onto a wire rack fitted inside a baking sheet. Take the cake out of the freezer and place it on the bowl. Use a hair dryer to slightly defrost the sides so that you can remove sides of the pan. Mousse is a delight all by itself, but it can be used in other desserts, too. Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 40 to 45 minutes. Place the cake onto a small cup or cake pan and place that inside a larger pan to capture the mirror glaze that goes over the sides of the cake to use on other cakes. See more ideas about Mirror glaze, Cupcake cakes, Mirror cake. Pour the mirror glaze over your frozen cake in a smooth, continuous pour over the top of the cake until it starts running down the sides. I think the best part of this entremets is the vanilla panna cotta! Pour in the bloomed gelatin, and whisk until the gelatin is … This simple, easy and effortless recipe with my tips and troubleshooting will show you how to make a mirror glaze perfectly every single time. This cake looks really impressive and tastes absolutely amazing. To make the mirror glaze soak the gelatine leaves in cold water while you heat up the curd and lemon juice in a small pan. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. If chocolate chips are melted too fast or with high heat they may seize—in other words, stiffen up and become grainy. Refrigerate to set and chill, about 3 hours. Make sure whipped cream is fully aerated with nice peaks before folding it into the chocolate. Adjust the consistency with milk as desired. Invert the second cake layer over top of the frosting layer. Scrape the chocolate and egg mixture into the whipped cream, gently folding it until combined and no streaks of cream or chocolate remain. Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds. Let bloom for 15 minutes . The recipe below is adapted from this recipe for Semisweet Chocolate Mousse. Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. Stir in vanilla. A perfect mousse is thick and luxurious—too thin and it’s just pudding. Prepare the Mirror Glaze Bloom the gelatin in cold water and set it aside while you heat the liquids. When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. Remove the strip from around the cake. Warm over low heat until melted and smooth, stirring frequently. Pour mousse over top of brownie. Whisk together the flour, baking powder and salt in a bowl. It seems intimidating to learn how to make mousse. Sometimes seized chocolate can be saved by adding additional hot coffee or water, but no guarantees. Mirror glaze: in a small bowl mix gelatin and cold water. Pipe half the orange batter into the center of the red batter in the first pan, then repeat with the remaining orange batter in the second pan, tapping the pans gently as needed to level out the batter. In a separate bowl, lightly beat eggs and salt. Add sugar and continue to whip until it holds a soft peak when the whisk or beater is pulled away. There you have it, a very shiny mousse cakes mirror glaze. If you would like to try our financier recipe, click Bakery In France Financier. 3 sticks (12 ounces) unsalted butter, at room temperature, Red, orange, yellow, green, blue and purple gel food coloring, as needed, 2 recipes Buttercream Frosting, recipe follows, 2 sticks (8 ounces) unsalted butter, at room temperature, 2 1/4 teaspoons unflavored powdered gelatin, 1 cup good-quality white chocolate disks or chopped white chocolate, Assorted colors of gel food coloring, as desired. … I will add the recipe for the peach coulis, and the panna cotta. Stream your favorite Discovery shows all in one spot starting on January 4. (This will catch the drips when you pour on the mirror glaze. Using an offset spatula, frost the cake with an even coat of frosting. The second layer is a egg free gelatin free white chocolate mousse and the third layer is egg free gelatin free dark chocolate mousse. Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full. Add the condensed milk and combine with an immersion blender until emulsified and smooth. Mousse will firm up even more in the refrigerator. Beat in the vanilla. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. You can find some of the recipes on the links from my previous cake. Mousse can be stored in the refrigerator, covered, for two days or frozen for 2 months. Add the white chocolate and let stand 1 minute to melt. You won’t need long to transform a handful of ingredients into a simple, elegant chocolate mousse. Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, … The end result is rich but with an airy texture. Add the vanilla, increase the speed to medium high and mix until smooth. See the other winners of our vanilla extract taste test. Meanwhile, bring the water, sugar, and condensed milk to a gently simmer. Mix on low speed until mostly incorporated. These pretty mirror cakes are so impressive and yet so easy to master. Remove the mousse cake from the mold and place on a cookie rack with a cookie pan underneath to catch excess glaze. If you are a beginning baker, I would suggest sticking with buttercream frosting for your cake decorating before trying mirror glaze. Remove the glaze to a separate clean bowl and cool at room temperature until it reaches 27-28 degrees. Srawberry and chocolate mirror cake, made with a soft dark chocolate cake at the bottom, followed by a white chocolate mousse, a strawberry jelly insert and a dark chocolate mirror glaze. Use a 51⁄2-inch flan ring to cut a smaller circle from the purée. Nov 20, 2019 - Explore Joan Gunderson's board "mirror glaze recipe" on Pinterest. Leave to fully absorb for 15 minutes. Fruit mousses grew in popularity as dessert, then chocolate was introduced to France when the Spanish Princess Anne married Louis XIII (the Spanish conquistadors brought chocolate to Europe from Mexico). An entremet cake is just a fancy French way of describing a layered mousse cake. Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom. The bottom most is an egg free oil based chocolate cake. Add the strip of lemon zest and bring to the boil. Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk and then the remaining flour mixture until just combined. Use a rubber spatula to smooth the mousse. Instructions Add the sugar and first quantity of water to a medium-sized saucepan and heat over medium-low heat, stirring... Pour the second quantity of water into the powdered gelatin and mix with a spoon. Pour the glaze over the cake. Place one cake layer onto the cake board bottom-side up. 12. Mirror glaze or mirror glaze cakes, also known as 'shiny cakes', are the latest trends in the cake world. … Beat in the eggs one at a time, scraping down the bowl as needed. Taste of Home is America's #1 cooking magazine. Since this recipe calls for chocolate chips and not bar chocolate, be sure to melt the chips slowly on low heat. Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely. All rights reserved. Pour the glaze over the cake, then let it stand to set before transferring to a cake stand. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. winners of our vanilla extract taste test, How to Get Grease Off Walls in Your Kitchen, Do Not Sell My Personal Information – CA Residents, Garnish: additional whipped cream and raspberries. And chocolate isn’t the only way to eat mousse, it can be made in a variety of flavors, like white chocolate, eggnog, pumpkin or key lime. 11. Mirror glaze cake is a cake made with glaze that is so shiny that you can almost see your reflection in it!While this type of glaze works best on smooth mousse cakes, it can work on any cake. Instead of just topping it with whipped cream and berries, layer it like a parfait. Pipe half of the red batter into the center of one of the prepared pans, then pipe the remaining red batter into the center of the second pan. Pour the glaze on top, carefully yet quickly. But I promise it’s not! At minimum they have to have two components, mousse and cake, but many times creators add more stuff. Pour your … The insert is what adds a diversity of flavors to the … When the glaze is between 75 and 80 degrees F, it is ready to pour. Remove the mixture and stir the mixture. In this case I added a gelee filling made from passionfruit, and of course the mirror glaze. This Mirror Cake Glaze gives the wow factor to any cake, a perfectly flawless mirror reflection. This cake has three layers. Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Made from only a handful of ingredients and no special equipment, if you’ve ever wanted to make a dessert to impress this is it! Divide the water into two - place gelatin in one half and let sit for 3 to 5 minutes to bloom. Place finished mousse into the desired serving dish or individual ramekins. Prepare and freeze the insert. Add chocolate chips and coffee to a small saucepan (no larger than 2 quarts). Sign up for the Recipe of the Day Newsletter Privacy Policy, Christmas Ornament Cake Pops with Mirror Glaze, Recipe courtesy of Worst Bakers in America. To assemble, place your frozen brownie round into the bottom of an 8-by-2-inch deep silicone cake pan, Nutella side up. Layer it in a luscious torte, freeze it for a simple, ice cream-like confection or dollop it in a festive trifle. © 2020 Discovery or its subsidiaries and affiliates. Make sure the pan is clean because you can reuse extra glaze). Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. Spoon in half of the white chocolate mousse over the cake layer, until the mousse fills the springform pan a little more than halfway. Before you start making the mirror glaze: Release the cake from the ring using a hair dryer to defrost the edges. 10. Remove the blackberry purée from the freezer and unwrap it. The whole cake is frosted with whipped cream and then covered in a dark chocolate mirror glaze. After blending the mixture with a hand blender, strain and cool the glaze to 35 degree C and glaze the mousse cake. Remove the cake collar and put back to the freezer. Editor’s tip: Our Test Kitchen’s favorite flavor-enhancing vanilla extract is Nielsen-Massey. Center both on a clean sheet pan. Add a small amount of the warm chocolate mixture to the eggs, quickly whisking. To decorate: Using a serrated knife, level the top of each cake layer. Add 1/3 of cream to the chocolate mixture and fold to lighten, then add the entire chocolate mixture to the bowl with the cream and fold until fully incorporated. Any mousse includes a flavor base, like chocolate or citrus, thickened with a binder of gelatin or eggs and then lightened with an aerator, typically whipped cream or egg whites. Mirror Cake Recipe Ingredients 1½ Cups / 300g Granulated Sugar Sugar sweetens the glaze while also helping create the mirror reflection. I added a pinch of salt, used coffee instead of water (here’s why) and doubled the recipe. Slowly add the rest of the chocolate to the eggs, whisking continuously. And make sure the chocolate isn’t too warm when it’s folded in, or it will deflate the whipped cream. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand … After that, we pour into the chocolate mixture, blend in the condensed milk and neutral glaze. A shiny, mirror-like orange glaze covers a chocolate mousse cake to create a delicious show-stopping dessert your guests will be talking about for weeks to come.—Matthew Hass, Franklin, Wisconsin Get Recipe Remove the bottom of the pan (leaving the cake cardboard under the cake) and then place the cake back on the bowl. Spread a small amount of Buttercream Frosting onto an 8-inch cake board. Beat cream until it begins to thicken. 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