recipe

Mirror, mirror on the wall, who is the shiniest cake of all? This one!

safety
  • Uses the stovetop
  • Uses a knife
difficulty
  • Advanced
time
  • 45 minutes, plus chilling time
yield
  • Serves 16 to 20
  • (Makes 1 Mirror Cake)

hey curious cook—

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Prepare Ingredients

1 (9-inch)
frosted layer cake
2 tablespoons
unflavored gelatin
¼ cup (2 ounces) plus ½ cup (4 ounces)
water, measured separately
1 cup (7 ounces)
sugar
½ cup (5 ounces)
sweetened condensed milk
1 tablespoon
vanilla extract
1⅓ cups (8 ounces)
white chocolate chips
¼ teaspoon
black gel food coloring
⅛ teaspoon
turquoise gel food coloring

Gather Baking Equipment

Rimmed baking sheet
Parchment paper
Cooling rack
9-inch cardboard round or 9-inch flat plate
2
bowls (1 medium, 1 small)
Spoon
Small saucepan
Rubber spatula
Fine-mesh strainer
Liquid measuring cup
Metal spatula
Serving platter
Chef's knife
Dish towel
1
 
1
(9-inch) frosted layer cake

Line rimmed baking sheet with parchment paper and place cooling rack inside baking sheet. Place frosted layer cake on 9-inch cardboard round or flat plate and place in freezer while making glaze.

 
2
 
2 tablespoons
unflavored gelatin
¼ cup (2 ounces)
water

In small bowl, use spoon to stir together gelatin and ¼ cup water. Let sit for 5 minutes.

 
3
 
1 cup (7 ounces)
sugar
½ cup (5 ounces)
sweetened condensed milk
1 tablespoon
vanilla extract
½ cup (4 ounces)
water

Meanwhile, in small saucepan, combine sugar, sweetened condensed milk, vanilla, and remaining ½ cup water. Cook sugar mixture over medium heat, stirring occasionally with rubber spatula, until mixture starts to bubble around edges, 5 to 8 minutes. Turn off heat and slide saucepan to cool burner.

 
4
 
1⅓ cups (8 ounces)
white chocolate chips

Use rubber spatula to scrape gelatin mixture into saucepan with sugar mixture. Stir until gelatin is dissolved. Add white chocolate chips and stir until melted and mixture is smooth, about 1 minute.

 
5
 

Place fine-mesh strainer in medium bowl. Pour chocolate mixture through strainer (ask an adult for help because saucepan will be heavy); discard solids. Let glaze cool for 15 minutes, stirring occasionally to prevent skin from forming.

 
6
 
¼ teaspoon
black gel food coloring
⅛ teaspoon
turquoise gel food coloring

Pour ½ cup glaze into liquid measuring cup. Add black food coloring to liquid measuring cup and stir to combine. Clean spatula. Add turquoise food coloring to remaining glaze in bowl and stir to combine.

 
7
 

Remove cake from freezer and place on cooling rack set inside rimmed baking sheet. Pour black glaze into center of turquoise glaze in bowl (do not stir together).

 
8
 

Working quickly, pour glaze over top of chilled cake (in center of cake), letting glaze drip down and coat sides of cake. Some glaze will drip onto rimmed baking sheet—that’s OK!

 
9
 

Let cake sit for 5 minutes, allowing extra glaze to drip off cake. Slide metal spatula under cardboard round and carefully lift glazed cake. Transfer glazed cake to serving platter. Place in refrigerator to chill until glaze is set and no longer sticky, about 20 minutes.

 
10
 

Remove cake from refrigerator and let sit at room temperature for at least 30 minutes or up to 24 hours before serving. To serve, run chef’s knife under hot water, then wipe knife dry with dish towel (ask an adult for help). Slice cake, re-wetting and drying knife in between slices. Serve.