Rose Mirror Glaze for Cake

Ingredients

• 150 g Granulated white sugar (Granulated, preferably unrefined)
• 150 g Liquid glucose syrup (Available in specialty store or online)
• 80 ml Water (Filtered water)
• 120 g Sweetened condensed milk (Canned, shake well before use)
• 200 g White couverture chocolate (Cut into small pieces to facilitate melting)
• 10 g Gelatin sheets (About 4 sheets, to hydrate in cold water)
• some drops Pink food coloring (Optional, adjust according to desired intensity)

Instructions

1. Hydrate the gelatin

   Place the gelatin sheets in a bowl of cold water and let soak for 5 minutes until they are supple.

   Time: PT5M

2. Weigh the dry ingredients

   Weigh the sugar, the glucose and measure the water. Put the sugar and glucose in the saucepan.

   Time: PT5M

3. Make the syrup

   Bring the sugar‑glucose‑water mixture to a boil while stirring gently. Let boil until the syrup reaches 103 °C.

   Time: PT10M

   Temperature: 103°C

4. Incorporate the condensed milk

   Add the sweetened condensed milk to the hot syrup, mix well and keep the temperature at 103 °C for an additional 2 minutes.

   Time: PT5M

   Temperature: 103°C

5. Add the gelatin

   Squeeze the hydrated gelatin sheets, incorporate them into the hot mixture off the heat and stir until fully dissolved.

   Time: PT5M

6. Melt the white chocolate

   Pour the chopped white chocolate into the mixture, stir until completely melted. Add the pink coloring at this stage.

   Time: PT5M

7. Blend to eliminate bubbles

   Immerse the immersion blender in the glaze and blend for 3 to 4 minutes at medium speed to remove air bubbles.

   Time: PT4M

8. Strain and cool

   Pass the glaze through a fine sieve into a bowl, cover the surface with cling film (in direct contact) and place in the refrigerator overnight.

   Time: PT5M

9. Reheat to the right temperature

   Remove the glaze from the fridge and gently reheat to 35 °C, monitoring with the thermometer.

   Time: PT10M

   Temperature: 35°C

10. Coat the cake

    Pour the glaze evenly over the pre‑cooled cake, let set in the refrigerator for at least 2 hours before serving.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

30 g

Fat

8 g

Fiber

0 g

Ingredient Substitutions

• Instead of Granulated white sugar: Cane sugar
• Instead of Liquid glucose syrup: Corn syrup, Liquid honey (modifies flavor)
• Instead of Sweetened condensed milk: Unsweetened condensed milk + sugar
• Instead of White couverture chocolate: Dark chocolate (to avoid colorants)
• Instead of Gelatin sheets: Powdered gelatin (2 g)
• Instead of Pink food coloring: Beet powder (natural)

Equipment Needed

• Heavy‑bottomed saucepan
• Cooking thermometer (probe)
• Kitchen scale
• Immersion blender (or electric whisk)
• Fine sieve (chinois)
• Cling film
• Silicone spatula (optional)
• Stainless steel bowl (optional)
• Refrigerator

Critical Steps — Do Not Skip

• Hydrating the gelatin
• Reaching exactly 103 °C during the syrup
• Blending long enough to eliminate bubbles
• Cooling to 35 °C before glazing

Chef Tips from the Video

• Choose a white couverture chocolate with at least 30 % cocoa butter for optimal shine.
• Pre‑cool the cake in the refrigerator before glazing to prevent the glaze from running too much.

Troubleshooting

Storage

Refrigerator: Store the glaze covered in the refrigerator for a maximum of 2 days.

Freezer: Not recommended, the glaze loses its shine after thawing.

Room temperature: At room temperature, the glaze hardens and becomes difficult to work with.

Make-Ahead Tips

• Prepare the glaze the day before and keep it covered in the refrigerator.
• Gently reheat to 35 °C just before glazing.