Is there more to our food than meets the eyes or we get what we see? Let’s make chocolate glaze and see if our cakes will be the same!

As I most recently have some time, I had been searching on the internet the other day. On the lookout for new, intriguing tips, inspiring dishes that We have never tasted before, to astonish my family with. Hunting for a long time unfortunately couldn’t find any interesting things. Right before I wanted to give up on it, I came upon this delicious and simple treat by chance. It looked so tempting

on its pic, it required fast actions.

It was not so difficult to imagine just how it’s created, how it tastes and just how much boyfriend might enjoy it. Actually, it is rather easy to delight the guy when it comes to treats. Yes, I’m a blessed one. Or maybe he is.Anyhow, I went to the blog: Suncakemom and simply followed the detailed instuctions that have been coupled with wonderful graphics of the method. It really makes life less difficult. I can imagine that it is a bit of a inconvenience to take photos in the middle of baking in the kitchen because you will often have gross hands therefore i genuinely appreciate the time and energy she placed in to make this blogpost and recipe conveniently followed.

With that said I’m encouraged presenting my personal formulas similarly. Many thanks the concept.

I had been tweaking the main recipe create it for the taste of my family. Need to mention it was an incredible outcome. They enjoyed the flavor, the overall look and enjoyed getting a sweet like this during a stressful week. They basically requested lots more, a lot more. Hence next time I am not going to make the same miscalculation. I am likely to twin the amount to keep them happy.

Thanks for SunCakeMom who made the Mirror Glaze Recipe a reaility


We can use gelatine powder or gelatine sheets, it makes no difference. Soak gelatine (aka bloom) in water until it gets a rubbery consistency.


Preferably in a double boiler, heat water and dissolve the cocoa powder by slowly stirring it until smooth and lump free. A simple pot on the heater can also be used but mind not to burn the cocoa.

Once we get a smooth cocoa paste, slowly stir in the cream. Be careful not to create bubbles while stirring. This recipe will result a light colored mirror glaze. For darker glaze just replace parts of the cream or the whole of it with water.

Dissolve the rubbery gelatine and add any additional sweetener if required.

Filter the mirror glaze through a fine mashed sieve as a precaution. As we haven’t used chocolate but only cocoa powder it shouldn’t be any hard pieces floating around but it’s better to stay safe then sorry.

Set it aside and let it cool to 86°F / 30°C. This part is important as too cold glaze will not spread as easily creating bumps and uneven surface while too hot glaze will run off the cake, not leaving thick enough layer to cover the cake.

Before pouring the glaze on a cake, check for any skin on top of the glaze. We used cream not milk so sometimes there isn’t skin on top but if there is any, just strain the glaze again and then pour it over the cake. Also check for air bubbles and pour the glaze form a low height to prevent the creation of undesired bubbles in the glaze.