I have cooked for 20 years, with half that time spent in fine fare/fine dining. This is a picture perfect tutorial..right down to that sieve that has seen far better days. I am happy to see professionals that have let go of the kitchen culture that would purposefully leave out some information to ensure your attempts will never be as good as theirs. Really good example on how to make a mirror glaze.

Great tutorial, Kirsten! Thankyou for sharing your knowledge.

Best tutorial I've seen and I love that the substitutes are listed on the site. I feel ready to give it a try.

No words! Gorgeous!!!! WOW!

Terrific - you really know your subject. Best video on this subject I have seen :)

😍 Precioso!

Watching this for a solid dependable glaze recipe! Love your enthusiasm Kirsten and your website is fabulous too.

Beautiful chef and the glaze. Just wow

Your style of teaching is perfect for me so glad I found your channel can't wait to try something

Absaloutly brilliant , wondefull woman with excellent descriptive methodology

loved your way in teaching thank you for that lovely video

Thank You...Looks amayzing...

Thank you, thank you, thank you! I love doing desserts, is a hobby I do at home whenever I want to relax, I look forward to try the mirror glaze cake😍. Again, thank you for sharing! I subscribed to your channel and look forward to learn from you more❤️😘

That looks fantastic 👍

Hi Kristen thank you for sharing this recipe. It is so beautiful. The cake has very good shape. It covered with white chocolate or cream before you covered with glaze?

I love your beautiful smile in all stages of teaching; . Which shows your positive energy . Good luck . wish you all the best .

amazing tutorial... thanks a ton for this video... loved it.. will surely try and let u know how it came out... appreciate u for mentioning all the small details and tips while making it.. thanks again..

Perfect !!!

Wow, great glaze.

Hi Kristen, thank you so much for sharing this recipe. I wonder if I may use regular sugar instead of caster sugar since it will be boiled anyway, and you don't bother with the temperature. Caster sugar is so expensive. Just trying to be frugal here.

Thank you so much for all the jewels

A big wow.......beautiful 👍

Great video.thank u for sharing 💕💕💕

First time saw your video ma'am, And it is wonderful.. This what you call a literally perfect tutorial you explained and reasoned each and everything you did... The way you are describing & explaining is wow.. 100% sure that you are doing this all with 101% of your heart... ♡♡♡♡♡♡♡♡♡♡♡

Wow amazing talent !

works amazing

Really good job!

I loved your video!!! I am curious if you have a video on how to make the mousse cake?

Its is the awesome mirror cake ever 😙

Amazing recipe! What kind of frosting did you use to coat the cake? I like this video!

That's so cool looking

This is an amazing tutorial thank you. How would you find i apply glitter to this if i were to be making one thats galaxy themed?

Hi kirsten , Thank you for the beautiful recipe. Always enjoy watching your videos 💟🔥.one question though , what do u do with the left over glaze that has dripped off ? Can we use them again? They seem to have set off as soon as u put them . Can we melt and warm them again ?

I would dare to call this particular one a Jupiter glaze. It remind me on NASA colored photos of Jupiter. So beautiful. And yes, I would have a problem to cut through this one :)

beautiful cake! fascinating technique and so well explained. really glad i found this channel. Please, can i use gelatin powder instead of sheets? and what would be the substitution amount? thank you for sharing your expertise!

It's so nice to c u answer d queries ...👍

AWESOMMMMEEEEE.

Wow!

Great tutorial! Would there be less risk of incorporating air bubbles by mixing in a taller vessel than a shallow bowl? Also, will passing the glaze through a strainer help remove any excess air and unmixed gelatin?

Excellent

Hi Kirsten Tibballs, It's a wonderful tutorial and I watch to the end of the video. However, pls. let me know what did you call the powder (white powder) to put to the chocolate mix?

Thank you for share this recipe!:) I would like to follow this❣ And I want to know what happen if I don't put apricot jam???

This surprised me. It wasnt click bait.

Thank you dear

Wow

Fantastic to watch ! Thank You ! Just one question: what is a name of this white powder what you add at the end of making base glaze ?

I even got to meet Kristen in the savour shop !

That's a really satisfying recipe, thanks a lot... I just want to ask how we can make the base ( the actual cake

Beautiful cake

Hello Kirsten, nice glaze tutorial! I wonder how it tastes, the combination of white chocolate and condensed milk, i heard a lot opinions, but most of them were negative, so I am not sure if I should give it a try. Still, watched the video to the end!

You are my new inspiration 😁😁😁

beautiful

Hi, nice recipe, can i use agar agar insted of gelatin

Hi love , I really enjoyed this tutorial, my only question is , what type of cake did you glaze on or can you glaze on buttercream ??

Hello. Lovely tutorial. How long would this glaze last outside of refrigeration?

I bow to her expertise

Best tutorial... also you are beautiful baker...

superb. i would like to make it. just one query ? how did you frost bundt cake so perfectly. is it buttercream or whipped cream

I will check your online classes.

Beautifull colour

Thanks for your videos I'd like to buy red oil soluble colour Where can I buy those?

Hi Kirsten, I have some questions about the cake. I used this donut mold to make a mousse cake and glaze over the cake and I keep it in the fridge overnight. I saw a lot of water from the cake bottom the next day. Why the cake has water come out from the bottom? Defrost? 😔 How long do I keep the cake in freeze then unmold it? 🤔 Which part of the procedure I made wrong to get this result and how to fix it? Thank you 🤗🤗

Hi there, Great tutorial, can I use agar agar instead of gelatin?

😍👏👏👏👏👌👌👌👌👌perfect

What type of frosting do you use to coat the cake before glazing?

hey! can gelatine powder replace the sheets?if so, whats the conversion for this recipe in powder weight?

I have a question. I have done about 3 of these cakes now, the glaze turns out fine most of the time, but the last one I couldn't get the bubbles out despite putting the glaze through a strainer several times and prior to that, I used an immersion blender. I also alternated colors -teal and white by pouring them into the same container and I ended up with very little marble or streaking effect. What did I do wrong? My recipe that I use is 1.5 cups sugar, 2/3 cup sweetened condensed milk, 1 cup water, and 1/2 cup corn syrup or glucose, heat to boiling, add 2 packets of bloomed gelatin and dissolve and pour over 2 cups white chocolate chips, blend with immersion blender until melted. Then I allow mixture to cool to 30C/90F, and pour. The first 2 cakes I did were near perfect but this last one I did, was bubbly and the glaze kind of rippled down the sides of the cake making it look lumpy on the sides. Maybe it was too cool? What advice do you have for this sort of issue - especially the bubbles?

Wonderful.,can I use corn syrop instead of glucose

Hi Kristin! I only have platinum gelatin sheets. Would I have to change the amount/ratio?

Hi Kirsten. I tried to achieve red and white glaze. But when I alternate it in my jar and started pouring onto my mousse cake, it mixed and became pink and white instead. Any tips for that please?

Hi For this recipe should I use 18 gr. of gelatin powder? Or 36 gr. As gold leaf weighs 2 gr.. Hope to get any answer . Thank you from Israel I enjoyed every second of this video.

Hi Kristen Tibballs, great work you have here. Thanks for sharing. But in Nigeria where I am I could not get White Chocolate chips. How can you help me out cause I love to rehearse mine. Thanks.

OOOOOMMMMMGGGGG😍😍😍😍😍😍😍😍

In place of gelatin sheets can i use the gelatin powder and if yes how much. Thanx

Hi..if i want to glaze no bake cheesecake,should i frozen the cake first?

May I ask you which model of Bamix do you use?

Can you make one for the us instead of 207 g no ideal how much that is in cups or tea spoon or so on

How do you store a glazed cake so it won't lose its color or shine? Is there a proper temperature to be followed or is it normal to lose its shine/color in the fridge overnight?

Hello Chef... Is that buttercream on the cake frozen.? TY :)

May I know where to get the color powder

Can u tell me an alternate for Apricot Jam

What Bamix do you use maam? Thanks

Kirsten can I use a dark chocolate instead of white? Are the measurements of the remaining ingredients stay the same? Thanks.

is your condensed milk is sweetened or unsweetened? Cause i try to use the condensed milk before but its too sweet. i heard my friend said the condensed milk in Asia is sweetened but in other country is unsweetened

can I use white colour gel to replace titanium dixoide powder?

Hi if I want a clear glaze, can I not add the condense milk and use it as that?

that purple tho

hi kirsten! i have a question... my englsih is not good so ... if i want a red mirror glaze.. do i need to add dioxid before red colour? or just red colour? thamks very much

does anyone know where can i get the mold with which the cake was made ? Thanks 🙏🏻

Would it be possible to modify this recipe to do It with a original glaze?

Can you store it in the fridge?

Does the glaze crystallizes after a few minutes?

If I can not find gold gelatin sheets, how much gelatin powder I will use for this recipe?

what is the cake coated with before you added the mirror glaze?

How do you thin the glaze if it gets thicker after adding titanium ?

if we substitute white chocolate compound instead, is there any difference?

Is it possible to use agar agar instead of gelatine?

can vegetarian gelatin be replaced with gelatin sheets for glaze? since I'm a vegetarian, please suggest

Is this glaze be so sweet??

can i not use apricot jam ?