Mirror Glaze

Mirror glaze is a modern confectionery technique of creating a perfectly smooth, shiny, “mirror” surface on desserts, above all on mousse cakes. Such a cake reflects light and even the silhouette of the one who looks at it, impressing with its flawless look.

The glaze is made on the basis of gelatin, which gives it its glossy stability, as well as sugar, glucose syrup, condensed milk, and white or dark chocolate. The key condition for success is precise temperature: the glaze is applied to a well-frozen dessert, pouring it over in one confident motion at a temperature of about 30–35 °C. Thanks to the contrast of temperatures, the glaze instantly “sets,” evenly covering the surface with a thin shiny layer. Mirror glaze can be coloured, colours combined, and effects of marble or splashes created. This striking technique turns a dessert into a true work of modern confectionery art with a flawless, professional presentation.