Raspberry Mirror Cake Shiny Red Frosting Recipes

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MIRROR GLAZE CAKE



Mirror Glaze Cake image

Provided by Food Network

Categories     dessert

Time 5h45m

Yield 10 to 12 servings

Number Of Ingredients 23

Nonstick baking spray, for the cake pans
4 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
3 cups granulated sugar
3 sticks (12 ounces) unsalted butter, at room temperature
6 large eggs, at room temperature
4 1/2 teaspoons pure vanilla extract
2 cups whole milk, at room temperature
Red, orange, yellow, green, blue and purple gel food coloring, as needed
2 recipes Buttercream Frosting, recipe follows
1 recipe Mirror Glaze, recipe follows
4 cups confectioners' sugar
2 sticks (8 ounces) unsalted butter, at room temperature
Pinch kosher salt
2 teaspoons vanilla extract
1 to 2 tablespoons milk
2 1/4 teaspoons unflavored powdered gelatin
1 cup granulated sugar
1/3 cup light corn syrup
1 cup good-quality white chocolate disks or chopped white chocolate
1/2 cup sweetened condensed milk
Assorted colors of gel food coloring, as desired

Steps:

  • Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds.
  • Whisk together the flour, baking powder and salt in a bowl. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk and then the remaining flour mixture until just combined.
  • Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. Transfer each color to a separate disposable pastry bag or resealable ziptop bag. Pipe half of the red batter into the center of one of the prepared pans, then pipe the remaining red batter into the center of the second pan. Pipe half the orange batter into the center of the red batter in the first pan, then repeat with the remaining orange batter in the second pan, tapping the pans gently as needed to level out the batter. Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full.
  • Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 40 to 45 minutes. Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely.
  • To decorate: Using a serrated knife, level the top of each cake layer. Spread a small amount of Buttercream Frosting onto an 8-inch cake board. Place one cake layer onto the cake board bottom-side up. Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. Invert the second cake layer over top of the frosting layer. Using an offset spatula, frost the cake with an even coat of frosting. Refrigerate to set and chill, about 3 hours.
  • Place the chilled cake onto a wire rack fitted inside a baking sheet. When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. Pour the glaze over the cake, then let it stand to set before transferring to a cake stand.
  • Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired.
  • Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom.
  • Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes.
  • Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. Add the white chocolate and let stand 1 minute to melt. Add the condensed milk and combine with an immersion blender until emulsified and smooth.
  • Divide the glaze into bowls and color as desired. When the glaze is between 75 and 80 degrees F, it is ready to pour.

MIRROR GLAZE RECIPE BY TASTY



Mirror Glaze Recipe by Tasty image

Here's what you need: water, sugar, sweetened condensed milk, gelatin sheets, white chocolate, gel food coloring

Provided by Alvin Zhou

Categories     Desserts

Yield 8 servings

Number Of Ingredients 6

1 ¼ cups water
1 ½ cups sugar
14 oz sweetened condensed milk, 1 can
15 gelatin sheets
26 oz white chocolate, chopped, over 30% cocoa butter
1 tablespoon gel food coloring, of choice

Steps:

  • Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  • Bloom the gelatin sheets in 8 cups (2 liters) 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!

Nutrition Facts : Calories 699 calories, Carbohydrate 96 grams, Fat 33 grams, Fiber 0 grams, Protein 15 grams, Sugar 96 grams

RASPBERRY MIRROR CAKE (SHINY RED FROSTING)



Raspberry Mirror Cake (Shiny Red Frosting) image

This is a recipe for a very pretty/shiny white cake with both white and red frosting. This is a shiny jewel-like cake that can be made in many different colors. The raspberry-cranberry juice makes the brightest red topping but any raspberry or red type juice concentrate can be used or substituted in this recipe.

Provided by UnknownChef86

Categories     Dessert

Time 50m

Yield 1 serving(s)

Number Of Ingredients 13

1 (18 ounce) package white cake mix
1 1/4 cups water
1/4 cup oil
3 egg whites
1/3 cup seedless raspberry preserves
1/2 cup shortening
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 -3 tablespoons kirsch
2/3 cup raspberry-cranberry frozen juice concentrate, thawed
4 teaspoons cornstarch
1 cup fresh raspberry, for decoration
mint sprig, for decoration

Steps:

  • Preheat oven to 350.
  • Grease and flour two 9 or 8" round cake pans.
  • In bowl combine cake mix, water, oil, and egg whites and beat on low speed until moistened.
  • Beat 2 minutes at medium speed and pour into greased and floured pans.
  • Bake at 350 for 25-40 minutes or until cake springs back when touched lightly in center.
  • Cool in pans on wire racks 15 minutes.
  • Remove from pans and cool 30 minutes or until all the way cooled.
  • Stir raspberry preserves until smooth; cover and set aside.
  • Meanwhile in large bowl, combine shortening and butter; beat on medium speed until creamy.
  • Add powdered sugar and beat until smooth.
  • Beat in 2 tablespoons.
  • Kirsch, and additional Kirsch if necessary for soft spreading consistency.
  • To assembles the cake, trim cake layers to even off and place 1 cake layer trimmed side down on serving plate.
  • Spread with 1/2 cup frosting.
  • Spread evenly with raspberry preserves.
  • Top with remaining cake layer, trimmed side down.
  • Spread top with 1/2 cup frosting smoothing top to form flat surface.
  • Reserve another 1/2 cup frosting for piping.
  • Spread sides with remaining frosting.
  • Place reserved frosting in small decorating bag fitted with small star tip.
  • Pipe decorative edge around top and bottom edge of the cake.
  • In a small saucepan combine juice concentrate and cornstarch.
  • Over medium to low heat bring to a boil, stirring constantly until thickened.
  • Remove from heat.
  • Cool 10 minutes or until thickened mixture is room temperature.
  • Spoon on top of the cake and spread to piped edges of frosting.
  • Before serving arrange some raspberries around top edge of the cake and garnish with mit sprigs.

Nutrition Facts : Calories 7783.5, Fat 306.5, SaturatedFat 99.5, Cholesterol 244, Sodium 3660.1, Carbohydrate 1252.3, Fiber 15, Sugar 1035, Protein 37.1

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