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Mishara Davis ha publicado una actualización
¡Hola a todos! Tengo muchas ganas de trabajar con el glaseado espejo. Ahora mismo estoy en la fase de investigación y aprendizaje. Me gustaría hacer un glaseado espejo de color púrpura real con toques dorados sobre un bizcocho de vainilla de cuatro capas cubierto con crema de mantequilla de vainilla. Como hay que congelarlo, ¿alguien sabe si debería dejar que el bizcocho se descongele en la nevera o a temperatura ambiente? ¿Influye alguno de estos métodos en el resultado del glaseado? ¡Gracias por cualquier consejo o truco!
Hi everyone! I’m excited to work with mirror glaze. In the research/learning phase now. I’d like to do a royal purple mirror glaze with hints of gold on a 4 layer vanilla cake covered in vanilla buttercream. Since it needs to be frozen, does anyone know if I should let the cake thaw in the fridge or at room temperature? Does either impact how the glaze performs? Thank you for any tips and tricks!
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Scoolinary Team
Welcome to Scoolinary, Mishara! Your purple-and-gold idea sounds like a great project for learning how mirror glaze behaves. For the cleanest finish, glaze the cake while it is thoroughly frozen, then let it thaw slowly in the refrigerator. Thawing at room temperature can create more condensation, which may dull the shine or make the buttercream soften too quickly.
A useful experiment is to test the glaze on a small frozen piece first and note the glaze temperature, coverage, and shine. For many mirror glazes, roughly 32–35°C is a useful working range, though the exact recipe matters. I’d also add the gold once the glaze has set slightly so you can control the effect. Are you planning to use white chocolate, gelatin, or another mirror glaze base?
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Thank you! This is very helpful!
I’d like to test both chocolate and gelatin. What’s another base?
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