Just realized I wasted 4 hours trying to get a mirror glaze smooth because I was using the wrong type of gelatin.

3 comments

3 Comments

Actually the type of gelatin might not be the main problem. Getting a mirror glaze smooth is more about temperature and technique. Blooming the gelatin right is key, but so is getting the glaze to the perfect pouring consistency. Four hours sounds brutal, hope it turned out okay in the end.

wadepalmer9d ago

My buddy tried making a mirror glaze for a birthday cake last month and it was a total disaster. He was so proud of that gelatin, thought he had it all figured out and then just dumped it on a cold cake. The whole thing slid right off onto the counter in one big clump. He spent like 20 minutes trying to scoop it back and reheat it for a second attempt. It ended up looking like a weird, glossy mess with all these bubbles trapped inside. He just covered the whole thing in sprinkles and called it a "magic mirror surprise" cake.

margaret_lane2mo ago

Yeah, @paigewood, that temp thing is so real. I once tried to rush a pour and it set up like weird jelly on the cake.