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Mirror Glaze

I finally built up the nerve to try a mirror glaze and I am so glad I did. The recipe for this experiment is from Sugar Geek Show and I definitely recommend it. For the cake, I made a devil’s food box cake replacing the water with milk and oil with butter. After taking the cake out of the oven, I popped it out of the pan and wrapped it several times with plastic wrap before putting it in the freezer for at least an hour. Then, it was time to try for some magic.
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Mirror Glaze

1 1/2 cups granulated sugar
2/3 cup sweetened condensed milk
1/2 cup + 1 Tbsp water (first quantity)
8 tsp gelatin powder (4 – 0.25 oz packets)
1/2 cups of water (second quantity)
2 cups (360 g) of high quality white chocolate (I used Ghirardelli white chocolate premium baking bars)
Food coloring (I used Wilton icing colors)

Add the sugar, sweetened condensed milk, and the first quantity of water to a medium sauce pan and heat over medium-low heat, stirring occasionally.

While waiting, pour the second quantity of water into the powdered gelatin and mix with a spoon. Leave to fully absorb for a few minutes.

When the sugar, milk, and water mixture begins to simmer, remove from the heat and add the bloomed gelatin. Stir until the gelatin is dissolved.

Pour the hot liquid on top of the chocolate and leave to sit for 5 mins to melt.

Use whisk to stir the glaze until the chocolate has completely melted.

Separate the glaze into separate containers (keeping the containers the same type will help keep cooling time around the same. Metal bowls will retain heat resulting in a much longer cool down time). Add desired food coloring to each container of glaze and stir until well-mixed.

Leave the glaze to cool. (Now is a good time to take the cake out of the freezer.) Once the glaze cools to 90F*, pour it over the frozen cake which is on top of a cup or cooling rack which is sitting on a tray lined with plastic wrap to catch the drippings. Transfer the cake to the fridge to set for a few hours before serving.

*94F worked fine for me. I got a bit impatient because I made the metal bowl mistake. To remedy the mistake, I transferred the glaze to a plastic bowl.

Stir cooling glaze when ready to pour to ensure good consistency. If one or more containers of glaze get too cool, you can reheat the glaze in a pan or by using a baking torch and stirring.

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Cinnamon Toast Crunch Cake

If you’re looking for a non-chocolate treat, check out this Cinnamon Toast Crunch cake recipe. This recipe from Sugar Geek Show can easily be modified and played with to make whatever type of cake you need.

For this bake, I kept my 8” rounds separate for smaller servings and frosted each with a basic icing sprinkled with cinnamon sugar. The site also had a suggestion of crumbling up Cinnamon Toast Crunch cereal and sprinkling on top.
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Cinnamon Toast Crunch Cake

12 oz all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
8 oz unsalted butter at room temperature
12 oz sugar
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
4 large eggs at room temperature
8 oz milk at room temperature

To get ingredients to room temperature, let them sit out on the counter for about an hour before use.

Preheat oven to 350°F. Grease two 8” rounds.

Whisk together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream the butter for 20 seconds until smooth. Sprinkle in the sugar and whip on medium-high speed until light in color and fluffy. About 8-10 minutes. Scrape the bowl halfway through mixing.

Bring mixer down to low speed and add eggs in one at a time. Let egg mix in fully for one minute before adding the next egg. The mixture should look smooth, not broken or lumpy. If it is, your eggs may have been too cold.

Add the vanilla extract to the milk.

Add the flour mixture in four parts, alternating with the milk. Start with flour, mix until just incorporated, then add 1/3 of the milk. Repeat. After you add the last bit of flour, STOP.

Take out about 1/3 of your batter and mix in your cinnamon. Finish the other batter by hand by mixing with a rubber spatula until everything is combined – about 3-4 strokes.

Spoon your batter into two pans, alternating between vanilla and cinnamon to get a nice swirl.

Bake for 25-30 mins or until a toothpick in the center comes out clean. Do not over bake or your cake will shrink and your sides will not be straight