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 currently have a little time, I was looking on the web last week. Looking for new, exciting ideas, inspiring meals that I’ve never tested before, to treat my family with. Searching for a while but could not come across any interesting stuff. Just before I thought to give up on it, I discovered this scrumptious and simple treat by luck on Suncakemom. It looked so scrumptious on its snapshot, that called for prompt actions.

It had been simple enough to imagine the way it’s made, how it tastes and how much boyfriend might like it. Mind you, it is extremely simple to please the man when it comes to desserts. Yes, I am a blessed one. Or perhaps he is.Anyhow, I got into the page and simply used the precise instuctions that had been coupled with nice shots of the task. It really makes life quite easy. I can imagine that it is a slight inconvenience to shoot photos in the midst of baking in the kitchen as you may normally have sticky hands therefore i really appreciate the hard work she put in to build this post .

Having said that I am empowered presenting my own, personal recipes similarly. Many thanks for the concept.

I was tweaking the main recipe create it for the taste of my family. I must tell you it absolutely was a great success. They enjoyed the flavor, the consistency and loved having a sweet like this during a lively week. They basically requested lots more, a lot more. Hence the next time I am not going to commit the same miscalculation. I’m going to double the amount to get them pleased.

Chocolate Mirror Glaze was first invented by SunCakeMom


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.