Mirror glaze & cake glaze

Mirror glaze turns a mousse cake into a showstopper with a reflective shine, while cake glaze (Tortenguss) keeps strawberries, kiwi and berries glossy and in place on a fruit tart. Both are poured, but they work in very different ways. You will find both here, from 1 kg packs for the professional kitchen to small 12 g portions of glaze for a Sunday bake.

Our range

• Mirror glaze: Mirror Glaze Neutral 1 kg and chocolate Mirror Glaze 1 kg, plus Mirror Glaze Red and Violet in 300 g.
• Cake glaze: clear and red, 3 pieces of 12 g each, and a clear 220 g pack for larger quantities.

Mirror glaze: how to get the perfect shine

• Frozen cakes only: the mousse cake must be frozen solid. On the ice-cold surface the glaze sets instantly and stays as a smooth, even layer.
• The right temperature: warm the glaze as directed on the pack and check with a thermometer. Too hot and it runs off thin; too cold and the layer turns thick and uneven.
• No air bubbles: stir gently with a spatula. If you use a stick blender, keep it right at the bottom of the jug so no air gets in.
• Pour in one go: set the cake on a wire rack over a tray and pour quickly from the centre outwards. Do not smooth it; the excess drips off by itself.

Our recipe for cherries with mirror glaze shows just how spectacular it can look.

Glaze for fruit tarts

Mix the cake glaze as directed on the pack, bring it briefly to the boil and spoon it over the fruit from the centre outwards. Clear glaze lets the colours of the fruit shine, red glaze suits strawberries, raspberries and redcurrants. It holds the fruit together and stops it drying out. For the base, try our recipe make your own fruit cake base.

Frequently asked questions

Can I pour mirror glaze over a cake that is not frozen?

Better not. On soft mousse the glaze does not cling, runs off and the surface starts to melt.

How is it different from drip cake icing?

Mirror glaze covers the whole cake in a mirror finish, whereas drip cake icing only forms drips around the edge.

Which glaze should I use for loaf cakes and biscuits?

Cake coating & crunchy coating is ideal: melt and coat, no tempering needed. All our glazes are in cake glazes & icings.