Mirror cakes are so impressive, fun to make and absolutely delicious!
- 1hr 20mins + setting
FOR THE BISCUIT BASE
- 200g packet tennis biscuits, crushed
- 100g butter, melted
- 5ml vanilla essence
FOR THE BERRY MOUSSE
- 15ml gelatine powder
- 45ml water
- 300g raspberries and/or strawberries
- 60ml sugar
- 250ml cream
FOR THE WHITE CHOCOLATE MOUSSE
- 15ml gelatine powder
- 45ml water
- 200g white chocolate, chopped
- 400ml cream
FOR THE GLAZE
- 180ml water
- 20ml granulated gelatine
- 250ml sugar
- 125ml condensed milk
- 125ml liquid glucose
- 250g white chocolate, chopped white, pink and purple gel food colourings
- meringues and edible glitter balls, to decorate
- For the biscuit base, line a 19cm springform cake tin with baking paper, leaving a 3cm collar. Blitz all the ingredients until smooth. Press firmly into the base of the tin. Refrigerate to set.
- For the berry mousse, combine the gelatine and water and set aside to bloom for 5 minutes. Heat the berries and sugar on medium for about 5 minutes or until the sugar has dissolved and the berries have
softened. Remove from heat and stir in the gelatine until dissolved. Blitz until smooth. Strain. Cool to room temperature.
- Whip the cream until soft peaks form. Fold into the berry mixture. Spoon on top of the base and freeze for about 1½ hours or until firm.
- For the white chocolate mousse, start 15 minutes before the berry layer has set. Combine the gelatine and water and set aside to bloom for 5 minutes. Heat the chocolate and 150ml of the cream on medium for about 5 minutes or until melted. Remove from heat and stir in the gelatine until dissolved. Cool to
- Whip the remaining 250ml cream until soft peaks form. Fold into the chocolate mixture. Spoon onto the berry mousse, smooth top (tap tin a few times if necessary) and freeze for at least 3 hours or until completely set and ice cold.
- For the glaze, combine 80ml of the water and gelatine and set aside for 5 minutes to bloom. Heat the remaining 100ml water, sugar, condensed milk, glucose and water on medium, stirring occasionally, for about 10 minutes or until the sugar has dissolved and is starting to simmer.
- Remove from heat and stir in the gelatine until dissolved. Add the chocolate and stir until dissolved. Blitz in white food colouring (we used a whole tub). Strain through a sieve to get rid of the bubbles. Leave the glaze to cool to 37°C on a sugar thermometer.
- Spoon 80ml of the glaze into each of 2 bowls. Colour 1 pink and the other purple (or whatever colour or shade you desire) until well mixed.
- Place the cake on top of a glass or inverted bowl, placed on a tray. Pour the white glaze (it should be at 35°C) over the frozen cake to cover completely. Drizzle over the coloured glazes (they should be 35-37°C)
in a pattern of your choice. Allow to drip for about 10 minutes, then scrape off the drips using a spatula.
- Transfer the cake to a cake stand (a flat one works best) and refrigerate for 1 hour to set. Decorate with meringues and glitter balls before serving at room temperature.
- For easy removal, lightly grease the measuring cup with cooking spray before measuring the glucose.
- Store leftover glaze drippings in the fridge for up to 1 month. Reheat in the microwave to use on another cake.
- The mirror glaze works with most cakes – just make sure the cake is frozen before adding the glaze. Cover dark or crumbly cakes in a smooth layer of buttercream first.
Drag a spatula over the coloured glaze (as soon as you pour it over) to spread the colour, instead of having
Spoon dollops of different colours on top or towards the edge of the cake in the same circle and allow it to spread.
Divide the glaze between 2-3 bowls, leave 1 white and colour the other 2 in colours of your choice. Combine all 3 glazes in a jug. Don’t let it mix too much! Pour over the cake. This is great for beginners!
Make 1 solid colour and sprinkle with powdered food colouring. Metallics like silver or gold work well for a galaxy cake, decorated with edible balls. This works perfectly with leftover drippings.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: October, 2017