Mirror Glaze, sometimes called lacquer glaze, is a smooth and shiny poured icing. This technique looks very impressive, but we promise it's quite simple.

Ingredients:

 2T. + 2t cold water

1-1/2 t. Unflavored Gelatin

1/2 c. sugar

1/4 c water

1T. Corn Syrup

2/3 c. Unsweetened Cocoa

1/4 c. Heavy Cream    

Directions:

Making the Lacquer or Mirror Glaze (Chocolate)

1. In a small bowl add the water and Gelatin; stir, cover with plastic to prevent evaporation, set aside

2. In a small pan add 1/2 c. sugar and 1/4 c. water and whisk over heat til dissolved. Remove pan from heat.

3. Add 1 T. Corn Syrup to the sugar mix and whisk

4. Add 2/3 c. Cocoa to the corn syrup mix and whisk until smooth and glossy

5. Add 1/4 c. Heavy Cream to the cocoa mix

6. Return mix to heat and bring to a boil stirring with a spatula. Remove from heat and strain into a metal bowl. Cool 10 minutes

7. Stir in the Gelatin/water mix and stir until no longer streaky

8. Strain into a glass bowl. Do Not use metal as it will impart an undesirable flavor if glaze is stored in it. Cool a few minutes

Pouring the Glaze on the Cake

1. Ice your cake with your desired frosting or ganache, make sure it is applied smoothly and bust any bubbles with a sharp needle as any imperfections will show through the glaze.

2. Start at center of cake working out to the sides. Allow cake to set 30 minutes until glaze stops dripping

3. Allow glaze to set for 4 hours or until barely tacky. It is at its shiniest within 6 hrs of pouring the glaze.

4. Decorate cake as desired

Tips

* To revive the shine, use a hair dryer on low heat and wave over the cake or use a soft brush