The secret of the mirror glaze for the cake


Gelatin 12 g
Sugar 150 g
75 g water
150 g of glucose syrup or corn syrup
150 g of white chocolate
100 g of condensed milk
food coloring


1. Soak the gelatin sheets in water.
2. In a saucepan combine sugar, water and glucose syrup (in the extreme case, replace or invert molasses corn syrup).
3. Put on the fire and warm the mixture to dissolve the sugar. Add the squeezed gelatin and mix.
4. White Chocolate smash into pieces and melt in a water bath or in a microwave short pulses for 15 seconds (warm up, got, mixed, repeated).
5. Pour condensed milk chocolate mass and carefully syrup in a thin stream. Stir.
6. In the mixture, add food coloring.
7. Mix the icing immersion blender. It is important that the mixture does not appear a lot of bubbles, otherwise they will remain on the dessert. So keep the blender almost vertically and do not lift it high, so he did not get out on the surface of the mass.
8. In a properly prepared glaze you see your reflection. The darker glaze, the mirror surface. If it turned out that there is a small amount of bubbles, skip the glaze through a fine sieve, it can be doubled.