Mirror Glaze Cake
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How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
5 Ways to Put Swirl in Your Cheesecake
Ever wondered how bakeries create those beautiful cheesecake swirls? Our easy cheesecake decoration ideas are the perfect way to zhuzh up a simple cheesecake recipe. Try out these cheesecake topping ideas to get a gorgeous marble cheesecake or cheesecake swirl without a lot of effort. Plus, these techniques are a great way to add more flavors to your cake with additions like rich chocolate fudge or a bright fruit puree.
Find the full instructions for how to decorate a cheesecake here:
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marble cake recipe | एगलेस मार्बल केक रेसिपी | chocolate marble cake | eggless marble cake
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marble cake recipe | chocolate marble cake | eggless marble cake with detailed photo and video recipe. an interesting fusion cake recipe made by combining 2 cake batter. the batter is mixed in such way that there are 2 distinct colors clearly visible overlapping each other. this is later baked like any other traditional cake and thus forming a zebra-like an appearance with 2 distinct colours from chocolate and plain cake batter.
marble cake recipe | chocolate marble cake | eggless marble cake with step by step photo and video recipe. eggless and flavoured cake recipes are very popular across india. it is made for several reasons and it could be celebrations or perhaps as an evening snack. but most of them are made with just one flavoured cake batter. but this recipe post dedicates to a marble cake which is made with roughly mixing 2 cake batters.
Recipe of the Day: Fudgiest Marbled Cheesecake Brownies | Food Network
Two favorite desserts combine in these super fudgy hybrid bars.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fudgy Marbled Cheesecake Brownies
Recipe courtesy of Food Network Kitchen
Total: 3 hr 45 min
Active: 45 min
Yield: 16 brownies
Level: Easy
Ingredients
2 sticks (16 tablespoons) unsalted butter, plus more for buttering the foil
1/3 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon fine salt
1 3/4 cup all-purpose flour (see Cook's Note)
4 ounces semisweet chocolate, chopped
2 1/3 cups sugar
5 large eggs, at room temperature
12 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
Directions
Special equipment: a wooden skewer
Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.
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Recipe of the Day: Fudgiest Marbled Cheesecake Brownies | Food Network
Beautiful EASY Chocolate Swirl CHEESE CAKE
♡ Chocolate Swirl Cheesecake ♡
350 F / Bake for 60 Mins
*Do Water Bath: Place a baking sheet under the cake pan and pour water into the baking sheet.
- For 7 inch cake pan -
- Graham Cracker Crust
1 cup graham cracker crumbs
3 tbsp unsalted butter, melted
2 tbsp granulated sugar
- Cheesecake Batter
2 8-ounce Full-fat Cream Cheese (softened to room temperature)
1/2 cup Granulated Sugar
1/2 cup Full-fat Sour Cream (room temperature)
1/2 tsp Vanilla Extract
1 tsp Lemon Juice
2 Eggs
- Chocolate swirl
1 cup Chocolate
2 tbsp Butter
Let it cool for at least 1 hour before putting in the fridge.
Chill in the fridge for at least 4 hours.
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Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network
It's easier than you'd think to create the marbled effect on top of this cheesecake!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate-Butterscotch Swirl Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 11 hr 45 min
Active: 35 min
Yield: 12 servings
Level: Easy
Ingredients
Crust:
2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
4 ounces bittersweet chocolate chips
6 ounces butterscotch chips
1 teaspoon pure vanilla extract
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.
Copyright 2017 Television Food Network, G.P. All rights reserved.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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► FULL EPISODES:
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#FoodNetwork
Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network