Mirror glaze cake recipe that actually works | PEKIS Recipes

Ingredients

• Gelatin powder 12 g (0.42 oz / 1 tbsp + ½ tsp)
• Cold water (for blooming gelatin) 60 ml (2 fl oz / ¼ cup)
• Granulated sugar 300 g (10.5 oz / 1½ cups)
• Glucose syrup 300 g (10.5 oz / 1 cup)
• Sweetened condensed milk 200 g (7 oz / ½ cup + 2 tbsp)
• White chocolate (finely chopped) 300 g (10.5 oz / 1¾ cups)
• Water 150 ml (5 fl oz / ⅔ cup)
• Titanium dioxide (optional, for opacity) 1 g (0.04 oz / ¼ tsp)
• Heavy cream (cold) 400 ml (13.5 fl oz / 1⅔ cups)
• Cream cheese (room temperature) 250 g (8.8 oz / 1 cup)
• Powdered sugar 80 g (2.8 oz / ⅔ cup)
• Vanilla extract 5 ml (0.17 fl oz / 1 tsp)
• Gelatin powder 10 g (0.35 oz / 1 tbsp)
• Cold water (for blooming gelatin) 50 ml (1.7 fl oz / 3 tbsp + 1 tsp)
• Sponge cake base (pre-baked, 20 cm / 8 inch round) 1 layer