In this tutorial I demonstrate how to create 3 gorgeous mini mirror glazed cakes.\r
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To purchase the custom cake toppers, visit: \r
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For more dessert inspiration and for tutorial sneak peeks, visit:\r
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SNAPCHAT: ROSIESDS\r
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For the buttercream frosting tutorial and recipe:\r
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Mirror Glaze Recipe (taken from \r
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Ingredients: 20 g Gelatin Powder, 120 g Water, 300 g Glucose, 300 g Sugar, 150 g Water, 200 g Sweetened Cond Milk, 300 g Chocolate (White, Milk, Dark or a combination), Food Coloring\r
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Steps:\r
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1) Bloom the gelatin in the water;\r
2) Boil the glucose, sugar & water;\r
3) Remove from heat and add the gelatin;\r
4) Add the cond milk;\r
5) Pour over chocolate and buerre mix to remove air bubbles;\r
Use at 35C/95F.\r
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Colours Used:\r
Americolour gel food colours in:\r
Electric purple\r
Gold\r
Turquoise\r
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In these video tutorials, I normally use Bakels Premixes to save on time.\r
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)\r
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If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.\r
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MUD CAKE:\r
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WHITE CHOCOLATE MUD:\r
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CHOCOLATE BUTTER BASED CAKE:\r
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RED VELVET BUTTER BASED CAKE:\r
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VANILLA BUTTER BASED CAKE:\r
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I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.\r
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SOFT SPONGE CAKE:\r
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AMERICAN BUTTERCREAM RECIPE:\r
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Thanks guys for tuning in! This one was heavily requested so Im glad I managed to finally whip up this tutorial x) And the results were very satisfying. Just watching that glaze ooze over the cakes, I was in awe haha. So definitely give this one a shot, now matter how intimidating it might look, it is waaaay easier than you think ;)\r
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Thanks again guys for tuning in! I shall catch you again next Tuesday.\r
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With love,\r
Rosie\r
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