I know, I've jumped hard on the mirror cake bandwagon. Of course I've made mirror cakes in the past... but it was the crazy marbled creations that have been popping up that intrigued me. So I decided to try the marbled effect myself.
All I did to achieve this look was divide a batch of mirror glaze into two, dye them two different colours, swirl them roughly together in the same jug and pour.
Since it looked so pretty, I went for a simple decoration: just three whole blueberries painted with edible silver lustre dust mixed with a little vodka.
Ready? Let's go!
Ingredients for Cake:
30g caster sugar
25g self raising four
10g butter, melted and cooled
Ingredients for White Chocolate Crunch:
50g white chocolate, melted
Ingredients for Mousse:
260g blueberries, puréed and sieved
4 tsp gelatine, soaked in 100ml water
200ml double cream, whipped to soft peaks
2 egg whites
150g caster sugar
Ingredients for Glaze:
140g glucose syrup
3/4 can condensed milk
250g white chocolate
2 tbsp gelatine, soaked in 125ml water
Gel food colouring of your choice (I used purple and blue)
1. Preheat the oven to 180°C, and grease and line a 7" round baking tin with non-stick baking parchment.
2. Whisk the eggs and the sugar together until pale, fluffy and foamy, and sift and fold in the flours. Gently fold in the melted butter, and bake for 8–10 minutes until the cake springs back when you poke it. Leave to cool completely.
3. Make the crunchies by stirring the cornflakes and melted chocolate together. Place your cooled cake at the bottom of an 8" loose-bottomed tin, and roughly scatter over the crunchies. Place in the fridge for 10 minutes to set.
4. To make the mousse, heat gently the blueberry purée in a saucepan, take off the heat and melt the soaked gelatine mixture in it. Let cool completely before folding in the cream. Now whip the egg whites until they form stiff peaks and beat in the caster sugar to make a meringue. Gently fold the meringue into your blueberry mixtures, pour into the cake pan and freeze for at least four hours, or overnight.
5. To make the glaze, heat the milk, glucose syrup and condensed milk over a medium heat until just simmering, stirring continuously. Take off the heat, beat in the white chocolate until melted, and add the soaked gelatine mixture, stirring to melt this too. Divide into two bowls, stir in the food colouring and leave to cool to room temperature.
6. When you're ready to glaze the frozen cake, run a knife around the edge of the tin to free it, pop it out and set it on top of a couple of glasses over a tray to catch drips. Sieve both colours of glaze into the same jug (if they've set a bit too much zap them in the microwave for literally just a few seconds and stir), give the two colours a light stir to swirl them together, and pour over the cake to coat. Let it drip and set before running a knife around the edges to neaten it up. Pop a few extra blueberries on top for decoration (optional), and let the cake defrost completely before serving.
That's it! Well, I say that's it... admittedly there are a number of steps to mae this mirror mousse cake. But I promise you it's worth the end result.
Have fun, and enjoy!