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Mirror Glaze Cake Recipe

Use our mirror glaze recipe + a secret cheat to make the easiest mirror cake with major disco style.

Course Dessert
Cuisine American
Keyword disco party cakes, mini glaze cakes, mirror cake
Prep Time 25 minutes
Cook Time 5 minutes
Cooling time 8 minutes
Total Time 30 minutes
Servings 12
Calories 185 kcal


  • 12 vanilla white chocolate snack cakes
  • 1 packet gelatin
  • 2 1/2 tbsp cold water + 3 ½ tbl water
  • 1/2 cup granulated sugar
  • 1/3 cup light corn syrup
  • 1/4 cup sweetened condensed milk
  • 1 white chocolate baking bar you’ll need slightly less than a 4 oz bar, chopped
  • gel food coloring we used peach
  • petal dust optional, we used gold and hot pink


  1. 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.
  2. In a small bowl, add gelatin and 2 ½ tbl cold water and set aside to bloom.
  3. In a medium saucepan, over medium heat, add 3 ½ tbl water, sugar, and corn syrup and allow to come to a boil.
  4. Remove from heat and add gelatin, stirring until dissolved.
  5. Next, stir in sweetened condensed milk.
  6. Once the milk is combined add your chopped white chocolate and let sit for a few minutes.
  7. 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.
  8. If there are any lumps, continue to whisk until smooth. There should be no need to strain your mixture.
  9. 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.