Mirror, mirror on the wall, who is the shiniest cake of all? This one!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
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.
Lining cake pans with parchment paper rounds prevents cakes from sticking and makes them easier to remove. Cardboard rounds help with moving frosted cakes from one place to another. These pictures show parchment paper, but the technique is the same for cardboard rounds.
Before you serve your Mirror Cake, gaze into its smooth, shiny surface—can you see your reflection? That’s where this Mirror Cake gets its name! But what makes the glaze act like a mirror?
Have you ever looked into the surface of a calm, smooth lake, pool, or puddle and seen your reflection in the water? The same phenomenon lets you see your reflection in the Mirror Cake glaze.
One reason puddles and mirrors reflect so well is because they’re very smooth. The frosting on a regular cake, no matter how hard you try to smooth it out, is always a little wavy. But pouring the glaze on our Mirror Cake forms a very smooth, reflective surface—just like water!
The gelatin in the Mirror Cake glaze is liquid when warm and solid when cold. As gelatin cools, it traps water. The water trapped inside the layer of solid, cold gelatin acts like a smooth, reflective pond, puddle, or mirror!