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Rose Mirror Glaze for Cake
A shiny pink mirror glaze, ideal for coating a birthday cake or an entremet. This recipe details each step, from soaking the gelatin to the precise temperature of 103 °C, to achieve a smooth, bubble‑free finish. Prepare it the day before for a professional result at home.
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Cost Breakdown
Critical Success Points
- • Hydrating the gelatin
- • Reaching exactly 103 °C during the syrup
- • Blending long enough to eliminate bubbles
- • Cooling to 35 °C before glazing
Safety Warnings
- • The syrup exceeds 100 °C; handle with care to avoid burns.
- • Wear kitchen gloves when pouring the hot glaze.
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