Mirror Glaze Coconut Mousse Cake For The Win! Part 2

I felt like the other post was getting long so I needed to make another post. If you survived making that cake then you are in the home stretch now. You are ready for the decorating part, which is the best part. It's time to make the mirror glaze.

Marble Mirror Glaze

You need a digital scale, or you can put this in google and convert it to cups.

Mirror Glaze Recipe

• 15g gelatin (2 packs)
• 80g cold water (1/3 cup)
• 100g water
• 200g sugar
• 200g corn syrup
• 150g sweetened condensed milk
• 200g white chocolate
• white & black food color gel
• shredded coconut for decoration
• gold luster dust (optional)
• edible pearls, white nonpareils, white coated chocolate candies

 Mix gelatin in the 80 g of cold water and let it sit for 5 minutes.

Take 100g water + 200g sugar +200g of corn syrup and place in a pot over medium heat until sugar dissolved.

Now remove from heat.

Take your bloomed gelatin and stir it into your sugar mixture

This felt really weird

Whisk until the gelatin dissolves

Add in your condensed milk

Whisk until combined, if it has bits of undissolved gelatin it's ok because you are going to blend this.

Pour this mixture over your white chocolate

Let it sit for 5 minutes

Take a stick blender or put it into a blender and blend till there are no chunks

you need to strain this to remove the bubbles

You see the bubbles, you don't want that in your mirror glaze so run it through a sieve .

I separated the glaze into two bowls, the smaller bowl I tinted black (I knew it would turn grey with the white) and tinted the main bowl white.

The glaze is already shiny 

I drizzled some grey into the white, to enhance the marble effect

Before you glaze your cake, make sure to line a pan with plastic wrap (it makes clean up really easy)

Place a bowl that is smaller than your cake on top of the pan.  Now place your frozen mousse cake on top of the bowl.

take the mousse cake out of the freezer

Make sure your glaze is about 90F (you don't want the glaze to be too hot, it will be too thin, and if your glaze is to cool it will be to thick ( you can slowly heat it back up in the microwave)

Swirl it all around the cake making sure you cover all edges of the cake.

I added a little gold luster dust and used a little spatula to smear it around the cake.

I like how the colors blend

I added white candies on top for a little contrast, as the drips stop you can use a knife to cut the drips  off of the bottom of the cake

you can reuse the glaze that collects in the pan for something else

I love how the gold sparkles

I placed a little shredded coconut on the bottom border of the cake

so beautiful

 Here is the inside of the cake

look at those yummy layers

 Look how the marbling matched my cute plate

I love how this matched my marble plate

This cake was so yummy

So now you did it, I of course placed the cake in the fridge (it is mousse) It should be good in there for a few days, so eat it up.