Coloured Mirror Glaze

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Skill Level: Easy
HD Lessons: 12
Decoration Time: 3 hours

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Coloured mirrored glaze tools and ingredients

Grams to lbs

Inches to cm or vice versa

Other US to metric and Metric to US

 

Cake

4”,6”,8” round chocolate cake

600g white chocolate ganache

6” 2x 10” round cake drum

6” round cake card

 

Glaze

9 silver gelatine sheets

210 ml water

450g glucose

450g caster sugar

300g condensed milk

450g white chocolate

IBC Sparkling red – Powder flowers (food colouring from Keylink)

IBC Yellow – Powder flowers (food colouring from Keylink)

 

Airbrushing

Purple cocoa butter (Squires Kitchen or IBC from Keylink)

 

Decoration

Forrest fruits (selection of choice)

Callebaut crispearls dark

Hand blender

Airbrush

Palette knife

Metal scraper

Jug (for hot water)

Mixer

Kitchen pot

Thermometer (digital)

Clink film

Spatula

Rolling pin

Hairdryer

Airbrush (Squires)

 Learn how to make coloured mirror glaze...

Join Great British Bake Off creme de la creme winner Helen Vass for her mirror glazed cake tutorial. Mirror glaze is the perfect decoration for pouring over your cakes!

In this tutorial, you will learn how to...

  • Decorate with crispearls and discs
  • Ganache and layer a cake
  • Airbrush
  • Making different types of coloured mirror glaze
  • and much, much more

Don't forget to share your interpretations of this wonderful cake with Paul and rest of the Sugarcraft community on our Facebook group.

Who knows? You may even end up featured in one of our monthly members' cake showcase.

 

Helen Vass

Helen Vass

Helen Vass is an award winning pastry chef based in Glasgow, Scotland and runs her own patisserie & consultancy business, Dulce by Helen Vass. Helen was the winner of the Callebaut Patissereie Chef of the Year 2017 award at the CIS (Catering in Scotland) Excellence awards and was a finalist in the same category in 2016. Furthermore, she also won the Dessert Gold Medal for her work at the Scottish Food Awards & Academy in May 2017. She was the former head pastry chef of 2AA rosette restaurant, Number 16, on Glasgow's Byres Road for nearly 2 years. In May 2016, Helen was part of the winning team of BBC2's Bake Off Creme de la Creme along with team captain, Mark Tilling and team mate, Samantha Rain. Helen previously worked in Pastelería Escribà in Barcelona. This role took her out to Singapore to work at Marina Bay Sands on the worlds first theatrical event, Fantasía by Escribà. She also worked at the 5* hotel, Blythswood Square, in Glasgow.  Every day is a school day in the kitchen and Helen is always seeking to learn new skills and has done stages in the kitchens of World Champion Pastry Chef, Jordi Bordas and Barcelona baker, Daniel Jorda. Furthermore, Helen has done pastry courses with the following chefs in both the UK and overseas. 
  • Jordi Bordas, 2011 World Champion pastry chef, Coupe du mon Lyon
  • Mark Tilling, World Chocolate Master (UK)
  • David Gil & Enric Monzronis, Tickets Restaurant Barcelona
  • Antonio Bachour, St Regis Miami & Bachour Bakery
  • Melissa Coppel, Las Vegas
  • Miquel Guarro, Chocolate Academy Barelona
  • Martin Lippo, Vakuum, Barcelona
  • Hans Ovando, World Chocolate Master (Spain)
Cake Masters winners
Cake Masters Hero Finalist
Golden Tier award
1458 reviews
98% service rating
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