One of the scariest pieces of imagery in a horror movies in my opinion are old mirrors. There is just something really creepy about an old mirror. So I thought, “How can I translate this into a cheesecake?” Mirror Glaze of course.

So if you haven’t been following me for long enough or don’t know me in real life, let me let you in on a little secret about me. I am a bit of a weirdo. One of the reasons I am a bit odd is I love rules. I love structure. I love to know that you have to do this, this, and this for something to come out perfect. I wish I was a rebel and could just figure out for myself what works, but I often can’t. Anyone else thrive on structure like me?

This glaze is like that. For one, you have to pour this glaze on a frozen cake. It needs a hard, cold cake or the cake will just collapse. The other thing this is that the glaze must be at 90 degrees to pour. If it’s too cold It will clump up and not cover the cake. Too warm and it will run to thin not cover the cake evenly.

You have to try this for your halloween season. Really though, it’s great for any occasion if you switch up the color scheme. The texture is great too. It’s a little chewy from the gelatin and sweet from the white chocolate. However, it is balanced so it’s not over abundantly sweet.

As always if you try this please let me know how it goes and you can always post questions below or on my instagram or facebook. I hope you all have a great week and I will see you all later.

Halloween Mirror Glaze

Name: Halloween Mirror Glaze
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 Tbsp of Water; 1/4 of a Cup of Cold Water; 2 1/2 teaspoons of Unflavored Geliton; 1/3 of a Cup of Granulated Sugar; 4 oz of White Chocolate; 1/2 of a Cup of Light Corn Syrup; 1/4 of a cup of Sweetened Condensed Milk; Food Coloring of your Choice (I used black and blue); 6 inch Frozen Cheesecake

Yield: enough to cover a 6 inch cake

Cook Time: 20 minutes

Total Time: 20 minutes

A glossy coating for cakes, so shiny you can see yourself in it.

Ingredients

Mirror Glaze

2 Tbsp of Water
1/4 of a Cup of Cold Water
2 1/2 teaspoons of Unflavored Geliton
1/3 of a Cup of Granulated Sugar
4 oz of White Chocolate
1/2 of a Cup of Light Corn Syrup
1/4 of a cup of Sweetened Condensed Milk
Food Coloring of your Choice (I used black and blue)

Other

6 inch Frozen Cheesecake

Instructions

Add the 1/4 of a cup of cold water to the geliton and stir together to combine. Set aside to bloom for about 5 minutes or until it looks like a light brown blob.
Combine the other measurment of water, the light corn syrup and the sugar and mix until combined.
Bring this to a boil over medium low heat to dissolve the sugar for about 6-7 minutes.
Turn off the heat and add the bloomed geliton. Stir to dissolve.
Add the sweetened condensed milk. Stir to combine.
Add the white chocolate chips. Set aside for about 2 minutes to soften the chocolate. Stir to combine.
Divide the glaze into as many bowls as you want for the differant colors. I divided it in two, more in the black than the blue because the black is the base color. Color each bowl of glaze your desired colors.
Pour the second color into the base color but do not stir. Instread swirl the color together with the handle of a spoon.
Pour the glaze over the prepared frozen cake.

Notes

Keep the glaze at 90 degrees. Any colder and your glaze will be too lumpy to pour. Any warmer and your graze will be too thin and will not coat the cake evenly. If it's too cold you can always pop it in the microwave for a few seconds to warm it up a little.