Mirror Glaze cake is one of the cakes which is rare and eye catching. It is adored for both it’s taste and beauty. The soft and sweet glaze cake could be easily baked at home to be served to our sweet tooth friends and relatives. If you are person who is not a gelatin lover, the Mirror Glaze Cake which we have posted today is gelatin free and easy to bake. The special ingredients which we have used such as white chocolate and whipping cream would double the taste of the cake.
If you have a sweet tooth and are a cake admirer, scroll down to find out the ingredients and the method of The Mirror Glaze Cake. please like, share and comment if you like the post. Pres the follow button on the side of the page to be connected with our posts.
(For the Cake)
Milk Powder 3tbsp
Baking powder 2 1/2tsp
Vanilla essence 2 1/2tsp
Cocoa powder 5tbsp
Baking soda 1/2tsp
Chocolate essence 1tsp
Whipping cream 500g
For the Mirror Glaze icing:
Whipping cream 200g
White chocolate 225g
Butter 1 1/2tbsp
Brown, red and yellow food colouring
Beat butter and sugar together. Add eggs to them. Sieve the flour and baking powder to separate bowl 4 to 5 times. Mix milk powder to it and put the mixture to the batter which you are beating. Add vanilla essence and beat again. In another bowl mix cocoa powder, baking soda and chocolate essence. Divide the beaten batter to halves into two bowls and mix the cocoa mixture to one of it. No cover the baking pan with a baking paper and pour scoop of batter and another scoop of cocoa batter over it. Repeat the process till both the batter finishes and draw designs on it as you desire using a kebab stick/wooden skewer. Heat the oven to 260 degree C for 10mins then decrease the heat of the oven to 220 degree C and bake for 30mins. After baked beat whipping cream in a bowl till peaks appear. Shape the cake for the icing by cutting the uneven parts of it. Now cut from the middle and remove the upper slab of the cake. Apply whipped cream now and sprinkle chocolate shavings. Replace the top slab of the cake and cover the whole cake with the whipped cream. Refrigerate the cake for 2 hours.
Boil whipping cream and mix sugar to it. Add white chocolate, butter and mix them well. After the chocolate is melted strain and let it cool off. The melted chocolate turns thick as it cools off. Now put drops f brown, read and yellow food colouring on it but do not mix. Now pour the melted white chocolate with the food colouring over the cake.
For the final icing, add a drop of yellow food colouring to the piping bag and put the whipped cream to it. Decorate the cake around as you desire. Refrigerate for two hours.
ENJOY THE MIRROR GLAZE CAKE WITH A CUP OF TEA!
Note: While beating the whipping cream clean the bowl and the beater off from water for fluffy and peaked whipped cream.