We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
A mirror glaze is a showstopping way to decorate a stunning dessert. For this cheesecake, gelatine is added to sweet chocolate sauce which helps it set almost instantly to a glossy shine when poured onto the chilled cake. This technique may seem tricky but is actually easy to do, just requiring a bit of patience to achieve a perfect finish. See method
of the reference intake
Tip: Cover the drip tray with clingfilm, then squeeze excess glaze into a zip-up freezer bag. Squeeze the air from the bag, then put in another bag. Chill for up to 7 days. Microwave in a bowl in 10-sec bursts until smooth to reheat.
Temperature is very important. Too hot and the glaze will run off your cake, too cold and it won’t pour. Use a digital thermometer and ideally pour when it’s between 30-33°C.
You can use any flat-topped unbaked cheesecake (homemade or shop-bought) for this recipe, it just needs to be about 22cm wide. Cheesecakes make a good starting point and are easy to chill, but as you get more confident you can try using this technique to coat other bakes. A smooth layer of buttercream over a sponge cake will give a flat surface for the glaze to cover.
Before you comment please read our community guidelines.