How to make the perfect mirror cake icing: secrets from Liza Hlinska

Iryna Melnichenko LS Food03.09.2024 16:42

Liza Hlinska told how to make mirror glaze at home

Liza Hlinska tells how to make mirror glaze at home

Icing is an essential component of a delicious and beautiful cake. There are a lot of them, from chocolate to mirror. It is very difficult to prepare any of them, you need to follow all the proportions to make it of good quality, especially the mirror one.

Cook Liza Hlinska shared on Instagram a recipe for a delicious and, most importantly, successful mirror cake icing that you can make yourself at home.

Mistakes when preparing the glaze:

1. It should not be whipped with a whisk, because it will collect air bubbles that will be difficult to get rid of.

2. The icing should only be beaten with an immersion blender with an emulsifying attachment, at an angle and without removing the blender leg.

3. Important – do not rush to apply the icing on the cake immediately so that it stabilizes for about 24 hours.

4. You only need to apply the frosting to frozen desserts.

Take out the cake and cover it immediately so that no moisture droplets can form on the surface. If this happens, the frosting can then slide off the product.

5. Before coating, the dessert must be placed on a stand that is smaller in diameter than the cake, and then pour the mirror glaze on it with a steady movement in a circle. After that, smooth it with a spatula and wait until the icing runs off the sides, then remove the excess from the bottom and transfer the cake to the substrate.

Mirror icing on white chocolate:

water - 75 ml
sugar - 150 g
glucose syrup - 150 g
white chocolate - 150 g

water - 50 ml
gelatin - 10 g
coloring agent

Method of preparation:

1. Soak gelatin in warm water (room temperature) and leave it for 15 minutes.

2. In a saucepan, mix water, condensed milk, sugar, glucose syrup, and coloring, put on fire, and bring to 103 C.

3. Add white chocolate, mix and add gelatin.

4. Blend the mixture, cover with cling film, and refrigerate for 24 hours.

5. Afterwards, remove and place in the microwave, heat, and blend again.

6. Cover again with cling film and cool to 30-33°C.

Cover the cake: remove the cake pan from the cake, and wipe off any condensation with a napkin. Pour the frozen cake with the icing and set the cake down to let the excess icing drip off.