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Galaxy Mirror Glaze Cake

Galaxy Mirror Glaze Cake

The Galaxy Mirror Glaze Cake is a mesmerizing, multi-layered dessert known for its cosmic beauty and indulgent taste. Combining artistic technique with culinary creativity, it's the perfect showstopper for any special occasion.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 2 1/2 teaspoons 1 envelope unflavored powdered gelatin, bloomed in 1/4 cup (60ml) of additional water (7g)
  • 1 1/2 cups 300g granulated sugar
  • 3/4 cup 180ml room temperature water
  • 2/3 cup 170g sweetened condensed milk
  • 2 cups 350g mini white chocolate chips
  • Gel food coloring of your choice

Instructions
 

  • Start by combining 1 envelope (approximately 2 1/2 teaspoons) of unflavored powdered gelatin with 1/4 cup of water in a small bowl. Set this mixture aside and allow the gelatin to bloom while you prepare the rest of the glaze.
  • Note: This recipe differs slightly from the original 2016 YouTube version. The quantities have been adjusted for a smaller batch, using just 1 envelope (2 1/2 tsp) of gelatin. This amount is sufficient to glaze two 8-inch layer cakes.
  • In a separate heatproof bowl, combine 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup of sweetened condensed milk. Microwave the mixture on high for 90 seconds. Remove it from the microwave and stir well—the sugar should be mostly, if not completely, dissolved. If it’s not fully dissolved, continue microwaving in 10-second increments, stirring between each, until the sugar dissolves completely.
  • Add the bloomed gelatin to the warm mixture and whisk until the gelatin has fully dissolved.
  • Next, melt 2 cups of mini white chocolate chips in the microwave. Do this in 15-second intervals, stirring between each session, until the chocolate is smooth and fully melted. Once melted, pour the white chocolate into the warm gelatin mixture.
  • Gently whisk everything together until the mixture is fully combined and smooth. Strain the glaze through a fine mesh sieve to remove any unmelted chocolate or undissolved gelatin bits.
  • Divide the glaze evenly into four separate bowls. Use gel food coloring to tint each portion in different shades—blue, purple, black, and pink are ideal for achieving a galaxy effect.
  • Continue stirring the glazes occasionally to prevent a skin from forming as they cool. Allow the glaze to cool to 90°F (32°C), or until it's just slightly warm when touched.
  • Once cooled, begin assembling the final pour. Pour each of the colored glazes into a large bowl, alternating colors and drizzling them over each other without fully mixing to preserve the marbled effect.
  • Place a chilled, buttercream-coated cake (chilled in the freezer for at least 10 minutes or in the refrigerator for at least an hour) onto a smaller, elevated circular object. Set this on top of a rimmed baking sheet to catch any excess glaze runoff.
  • Slowly pour the glaze over the center of the cake, working outward in a spiral motion to evenly cover the surface. Let the glaze drip off the sides naturally for about 10 minutes.
  • Finally, use a small offset spatula or butter knife to carefully scrape away any excess glaze hanging from the bottom of the cake board, leaving a clean, polished finish.

Notes

Tips for Creating the Best Mirror Glaze Cake
This mirror glaze recipe works best when poured over a properly chilled buttercream-covered cake. Avoid using it on whipped cream cakes, as the glaze may not adhere properly or achieve the desired finish.
Make sure your cake is placed on a cake board that matches the size of the cake layers. This helps the glaze drip cleanly off the edges and makes it much easier to achieve a polished, professional appearance.
Do not attempt to pour this glaze over fondant-covered cakes. The glaze can interact poorly with fondant, leading to an unpleasant texture or a sticky, messy result.
While mini white chocolate chips are my preferred choice in this recipe for their convenience and meltability, any high-quality white chocolate chips or finely chopped white chocolate bars will also work well.
The ideal glaze consistency should be pourable yet thick enough to be opaque and display vibrant colors. If the glaze appears too thick or too runny while pouring, adjust the temperature slightly to bring it to the proper consistency.
Avoid using flavored gelatin products, such as Jello, in place of unflavored gelatin—these substitutes will not produce the same smooth, neutral base required for a successful mirror glaze.
Making the Recipe Ahead & Storage Tips
If you plan to serve the cake within a few hours of glazing, it’s perfectly fine to leave it out at room temperature.
For cakes glazed in advance, store them in the refrigerator to keep the finish intact. Be sure to remove the cake from the fridge a couple of hours before serving to allow it to come to room temperature for the best flavor and texture.
You can also prepare the mirror glaze ahead of time. Once made, cover the bowl or storage container tightly with plastic wrap and refrigerate it for up to one week.
When you're ready to use the stored glaze, reheat it in the microwave in 15–20 second intervals, stirring in between, until it reaches 90°F (32°C) and returns to the right consistency.
Leftover mirror glaze doesn’t need to go to waste—it can be repurposed as a fun and colorful topping for cupcakes, cookies, or even drizzled over ice cream.