The mirror glaze recipe we want to share with you is a staple for pastry chefs worldwide. Many of you might already be familiar with it. It has its pros and cons, but most importantly, applying it will result in a stunning, edible glossy finish. You will need the following ingredients: Let's get straight to the process. First, bloom the gelatin in cold water. Combine the sugar, glucose, and water, then bring the mixture to a boil. Mix the condensed milk with the chocolate, add the bloomed gelatin, and your desired food coloring. Emulsify the mixture with an immersion blender and chill it in the fridge for 8-10 hours. Before using, the glaze should be heated to 30-35°C. The advantages of this recipe include: And now for the disadvantages: glucose – 300 g; sugar – 300 g; condensed milk – 200 g; chocolate – 300 g; gelatin – 20 g; water – 150 g; results in a glaze with a spectacular shine; cakes coated with this glaze can be frozen; the product is easily colored with water-soluble dyes; made from readily available ingredients; suitable for any frozen cakes. if you decide to photograph the cake, you'll have to find the right angle because you'll be reflected in its mirror-like surface.