Welcome to the Cake Decorators Q&A

Hi,
I have looked at Helen’s Chocolate Mirror Glaze cake however can you tell me how much mirror glaze Ingredients do I need for 1 x6″ Round -3″deep,3 tiers of cake?
Thank you.

Hi Skye64

Helen made a large batch to cover several projects so it’s difficult to work out how much she actually made.
I’ve found this quantity which appears to be right for a 6″ cake:

Mirror Glaze
150g – caster sugar
150g – glucose syrup
75g – water
100g – condensed milk
150g – white chocolate
soaked gelatin – 4 leaves (8g) or (powder 10g)
1g food colouring

To see the full tutorial search Maw Kitchen mirror glaze in YouTube.

Hope you find it useful. 🙂

Hi,
Thank you for this but I was looking at ingredients from her Crème de la Crème tutorial. Here she uses the following:
Glaze
240g UTH whipping cream
50g Water
360g Caster sugar
14g Silver leaf gelatine
120g Cocoa powder

Therefore is it possible to have calculations for this recipe?

Hi,

Also I only have fresh Single Cream so could I use this instead of the whipped cream? if not could I make whipped cream?

Thank you.

Hi Skye64

Comparing the recipes, the 6” cake mirror glaze has more volume than Helen’s recipe as described above. So you could try Helen’s recipe. I’m sorry I can’t be more precise as I haven’t actually tried Helen’s mirror glaze. 🙂

I’m not sure about the single cream. I’d just have a go and wing it! ?

Hi,

Helen Vass – Crème de la Crème.
Q1)Lesson 2 – Making the mirror glaze.
Boil Sugar, Cream and Water to 90 degrees – is this Farenheit?

Q2)Lesson 3 – Pouring the glaze.
Heat the Glaze to 37 – 40 degrees Celsius?

Thank you.

Hi Sky64

The temperature is in Celsius. ?

So
1)90 Celsius??

Yes, that’s correct. Helen uses metric measurements both for ingredients and for temperature.