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Put mini cakes on a baking sheet and place in the freezer. You want your cakes to be frozen, so the glaze doesn’t just run off.
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In a small bowl, add gelatin and 2 ½ tbl cold water and set aside to bloom.
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In a medium saucepan, over medium heat, add 3 ½ tbl water, sugar, and corn syrup and allow to come to a boil.
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Remove from heat and add gelatin, stirring until dissolved.
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Next, stir in sweetened condensed milk.
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Once the milk is combined add your chopped white chocolate and let sit for a few minutes.
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Add your gel food coloring and gently whisk until the color is incorporated and all the chocolate has melted. You should have a nice smooth consistency once all of the chocolate has melted.
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If there are any lumps, continue to whisk until smooth. There should be no need to strain your mixture.
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Allow mirror glaze to cool to 90 degrees F, you can attach a candy thermometer to your saucepan to keep track. This is the absolute perfect temperature to pour your glaze. If it’s too hot, it will not adhere to your cake and if it’s too cold, it will not pour over your cakes easily.