Strawberry Mousse Mirror Glaze Cake Recipe
Strawberry mousse mirror glaze cake - beautiful and elegant and delicious cake. This recipe may look difficult, but if you follow the steps you'll get the most impressive cake you have ever made with beautiful mirror glaze.
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Ingredients:
For the strawberry confiture (18cm):
250g (8.81oz) strawberry puree
1/3 cup (63g) sugar
12g (1½ tbsp) cornstarch (corn flour)
12g gelatin powder
70ml cold water
Basil/mint leaves – optional
Cake layer (18cm):
80g (2/3 cup) flour
60g (1/3 cup – 1 tsp) sugar
60g butter (4 tablespoons), softened
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch salt
1 egg
60g (2.11oz) strawberry puree
1 teaspoon vanilla extract
Lemon vanilla mousse (20cm):
18g gelatin powder
100ml water
480ml (2 cups) milk
360ml (1½ cups) heavy cream
3/4 cup (150g) sugar
90g (6 tablespoons) butter
6 medium eggs yolks
27g (3 1/3 tbsp) cornstarch
1½ teaspoons pure vanilla paste
Zest of one lemon
Mirror glaze:
1½ cups (300g) sugar
200g (2/3 cup) sweetened condensed milk – 7oz
150ml water
20g gelatin
120ml (1/2 cup) cold water
350g (12.34oz) white chocolate
Gel food coloring
Directions:
1. strawberry confiture layer: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
2. In a small saucepan mix sugar and cornstarch, add strawberry puree and chopped basil or mint. Bring to a simmer stirring constantly, until thickens. Remove from heat. add the bloomed gelatin and stir until the gelatin has dissolved. Let cool to room temperature.
3. Prepare 18cm cake ring with plastic wrap stretched on the bottom. Pour the mixture into the ring. Place in the freezer.
4. Strawberry cake layer: preheat oven to 160C (320F). in a small bowl mix flour, baking powder, baking soda and salt. Set aside.
5. In a large bowl beat soft butter and sugar, until light and fluffy. Add egg and vanilla extract, beat until incorporated and smooth. And strawberry puree and beat until smooth. Gradually add flour mixture and mix until smooth.
6. Pour into 18cm (7-inch) cake ring and bake for 25 minutes. Let cool completely, release from the ring, gently cut the top to make even layer and place in the freezer while making the next stage.
7. lemon vanilla mousse: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
8. In a small saucepan heat milk with lemon zest and vanilla extract, do not boil. Set aside. To a larger saucepan add sugar, cornstarch and mix. Add egg yolks and mix well. Gradually add the warm milk through a sieve and whisk constantly. Heat the mixture over low-medium heat, whisking constantly, until thickens. Remove from heat, add butter, stir until incorporated. Add the bloomed gelatin and stir until the gelatin has dissolved. Cover with plastic wrap and let cool to room temperature. Whip heavy cream to soft peaks, add the milk mixture unto the whipped cream and gently stir until combined.
9. Assemble the cake: prepare 20cm (8-inch) cake ring with plastic wrap stretched on the bottom. Pour half of the mousse, shake and spread evenly, freeze for 5 minutes, gently place strawberry confiture in the center. Pour the remaining mousse, leaving 1 cm space on top and spread evenly. Make sure you cover all the space around the confiture layer. Place the cake layer on top, gently press and spread the mousse. Cover with plastic wrap and freeze for at least 8 hours.
10. Before you start making the mirror glaze: Release the cake from the ring using a hair dryer to defrost the edges. Remove the cake collar and put back to the freezer.
11. Mirror glaze: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes
12. Into medium sized saucepan and water, sugar and sweetened condensed milk. heat over medium-low heat, stirring occasionally, until the sugar has dissolved and the mixture begins to simmer. Remove from heat, add the bloomed gelatin. Stir until the gelatin has dissolved.
13. Pour the hot mixture over the white chocolate and let sit for 5 minutes. Blend until completely smooth, add food coloring and blend again. Sieve and let cool to 32-35C (90-95F) before pouring over the frozen cake.
14. Pour the glaze on top of the cake. After 10-15 minutes remove the drips with a spatula. Refrigerate until the cake reaches to edible temperature.
Equipment:
Cake Collar:
cake ring:
Hand mixer:
Spatula:
Digital Kitchen Scale:
Cake Stand:
Super shiny mirror glaze | Beginner-friendly recipes
In this tutorial I will show you how to make a super shiny, red mirror glaze that is perfect for beginners due to its elastic consistency. I am glazing in real time so that you see how it drips!
The key to mirror glazing is to have a good base recipe and ideally an immersion blender!
This recipe is only 5 ingredients and yes, it calls for glucose and gelatine because in my opinion this is gives you the best consistency for a glaze that will stay in place when you glaze a cake! There is nothing worse than seeing it drip without sticking.
There are sooo many tips in this video (sound on), from avoiding air bubbles, cake prep and textures.
I decided to make a heart shaped mousse cake and cover it with a vibrant red colour, but you can use any shape and any colour you want :)
More beginner-friendly tips:
Start with a cake that has no sharp edges! they are way easier to glaze.
Useful tools as seen in this video: (paid links)
instant read thermometer:
Heart-shaped silicone mould:
Immersion blender:
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00:00 Ingredients list for mirror glaze (only 5 ingredients!)
01:11 blooming gelatine
04:18 adding your food colour of choice
04:35 emulsifying the glaze, an important step to achieve a reflective surface
05:33 useful tools for glazing
07:42 glazing tips and technique
10:32 final texture check
Ingredients
10g gelatine
60g water
150g glucose
150g sugar
75g water
100g condensed milk
150g white chocolate
I used 1-5g of food colouring
Fresh Strawberry sauce/glaze recipe for cakes & desserts | Strawberry topping | strawberry recipe
Fresh Strawberry sauce/glaze recipe for desserts & cakes | Strawberry topping
Ingredients
sugar - 1 cup
strawberry - 10
lemon extract - 1 tablespoon
#strawberrysauce #strawberrytopping #strawberrysaucerecipe #strawberryglaze #strawberry #cakes #desserts #sauce
Mirror Glaze Cake
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Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
How To Make A Strawberry Glaze Using Jell-O | By Jamila Azar
Use this glaze on top of your strawberry's on Tarts, Cheesecakes or any other Dessert Recipes. Give a beautiful shine on your desserts.I will show you How To Make A Strawberry Glaze Using Jell-O #Strawberry #recipe #homemade
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Strawberry Jell-O Glaze:
►2 cups of Water
►½ cup Sugar
►2 tablespoon Cornstarch
►2 tablespoon Strawberry Jell-O
►In a saucepan add the water, sugar and cornstarch. Mix well.
►Let this boil for 5 minutes then turn off the heat and add the Jell-O and mix well.
►Let this cool and put it in the refrigerator for 30 minutes before using.
Enjoy!
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Vanilla Cheesecake with Berry Compote | Gordon Ramsay
A true Christmas treat - an exciting and quick cheesecake with strawberry and blueberry compote.
From Gordon Ramsay’s The F Word
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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