Mirror glaze on cakes?

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Have you done this? Is it difficult? It looks so amazing. I want to make myself one for my birthday. What kind of cake should you put it on?

Go to youtube and look for Ksenia Penkina.

Oh my goodness. Her cakes look flipping amazing...

www.google.com/search?q=Ksenia+Penkina&tbm=isch&ved=2ahUKEwjEkJPQrLziAhUQ3RoKHZjzAJQQ2-cCegQIABAC&oq=Ksenia+Penkina&gs_l=mobile-gws-wiz-img.12..0l3j0i24l2.487.5315..6838...1.0..0.717.5554.1j1j1j0j2j6j1......0....1.......5..35i39j0i67.s2hYB9kOkss&ei=jC3sXMSaHZC6a5jng6AJ&bih=591&biw=360&client=ms-android-xiaomi-rev1&prmd=isnv&safe=strict

Following- i’d love to have a go at one.

Don’t know if ksenia’s creations are a bit ambitious though...

It looks bloody easy. It LOOKS like you can't go wrong?!

I have read that you have to freeze the cake first. I'm not sure what kind of cake you should put it on

I saw a video once where the person used a mould, filled it a bit with like a mouse or frosting type stuff and then pushed cake layers into it before freezing the whole thing. When the cake came out of the mould it was super smooth to pour over and looked amazing!

I think it was on the Tasty page on Facebook- I really fancy trying it one day

Haha I mean *mousse of course!

I love the look of this mousse cake. It would look lush with red glaze. But I don't like the thought of so much gelatin

www.sugarhero.com/chocolate-raspberry-mousse-cake/

Raspberry and mango mousse cake...

www.homecookingadventure.com/recipes/mango-raspberry-mousse-cake

they tend to be done on entremet cakes which are a layer cake with mousse, thin layers of sponge and another type of filling. your cake needs to be covered when frozen and tends to be at the last minute or a few hours beforehand, not the day before for example of the glaze will become dull. make sure you have a thermometer as your glaze needs to reach a certain temp. if it's too hot when you pour it will just slide off your cake, too cold and it will clump and be a mess. if you have any specific questions im happy to help.

@PancakesAndMapleSyrup - could I ask a couple of questions, please?

Do you think it would work if I made this cake, froze it overnight and then mirrored it the next day?

What colour is the uncoloured glaze? Is it nice enough to use as it is? Presuming it's a creamy colour I was thinking of using it as the background, then adding orange and yellow blobs.

Thanks!

H20 yes these types of cakes are ideal. Make sure it is fully frozen before you glaze, pop it on a cake card that is the same size as your cake so that you can lift it from the bottom. When you come to glaze it use a tray and then if you have a cutter or use a glass to elevate the cake off from the tray and so that you can lift it from the bottom as you don't want to touch the glaze on the actual cake and get messy finger prints. You use condensed milk in the actual glaze so it's a creamy colour unless you colour it. Use concentrated gel or paste colours such as sugar flair or coloursplash NOT liquid colours as that will affect the consistency of your glaze. If you want to do spots you may find some difficulty in that. I would suggest for your first time aiming for stripes as they are far far easier to reproduce. Have a good look on you tube as there are plenty of videos on there to achieve different effects and it will give you a better idea of how to achieve them if you have never dome it before.

Wilton food colouring is excellent, you literally need a drop.