How to Make a Mirror Glazed Cake

I’m sure you’ve seen them by now. Those cake finishes that should be on a wall for you to look at yourself in.

Super-glossy, bright colors, almost too pretty to eat. (Almost. Nothing is ever too pretty to actually eat.)

After plenty of painstaking hours of testing recipes and half-assed finishes, I finally mastered the shimmering sweet skill.

Keep reading to find out how you can make your own mirror glaze finish for your cakes and desserts. It’s actually not all that tough, after all.


Step 1

  • 15g gelatin powder (2 packets of traditional US packaged gelatin)
  • 80g cold water (1/3 cup)

Step 2

  • 100g water (1/3 cup + 1½ tablespoons)
  • 200g sugar (slightly under 1 cup white granulated sugar)
  • 200g glucose or corn syrup (2/3 cup) (I prefer to use pure glucose, which has less water)

Step 3

  • 150g (1/2 cup) sweetened condensed milk
  • 200g chocolate (1¼ cup chopped or chips) (I prefer to use white chocolate for this, but you can use either - it must be REAL chocolate, not melts or oil-based)
  • food coloring



  1. Make the cake. If using a traditional buttercream, leave a thin, very cleanly done crumbcoat. For best results, freeze cake. Entremet or mousse cakes are best.
  2. Note: Your best results will be had by using a kitchen scale. Baking is all about precision!

Step 1

  1. Bloom gelatin in the cold water. Allow to sit.

Step 2

  1. Boil water, sugar, glucose in a saucepan over medium heat until fully dissolved.
  2. Remove from heat and add in gelatin.
  3. Get full recipe==>>