Tiered Mirror Glaze Cake

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Impress all your guests with this mesmerising mirror glaze amazingness!

about 50 slices

Difficult 120 Minutes

Ingredients

Ingredients

For the recipe  Tiered Mirror Glaze Cake

For the Sponge:

550 g Unsalted butter (softened)
550 g Caster Sugar
10 Medium Eggs (beaten)
20 ml Dr. Oetker Madagascan Vanilla Extract (4 tsp)
550 g Self-Raising Flour

For the Buttercream:

1000 g Unsalted butter (softened)
2000 g Icing Sugar
20 ml Dr. Oetker Madagascan Vanilla Extract (4 tsp)

For the Mirror Glaze:

300 g Dr. Oetker 26% White Chocolate
8 leaves Dr. Oetker Platinum Grade Leaf Gelatine
500 g Caster Sugar
300 ml Double Cream
Dr. Oetker Red Extra Strong Food Colour Gel
Dr. Oetker Pink Extra Strong Food Colour Gel
Dr. Oetker Orange Extra Strong Food Colour Gel
Dr. Oetker Yellow Extra Strong Food Colour Gel

For the White Chocolate Shards:

100 g Dr. Oetker 26% White Chocolate
Dr. Oetker Glamour and Sparkle Sprinkles

To Decorate:

Meringue Kisses
Dr. Oetker Gold Shimmer Spray

preparation

Preparation

For the Sponge

Step 1: First things first, pre-heat your oven to 180C/160C fan/Gas Mark 4. Grease and then line 4 x 6” and 3 x 8”round cake tins with baking parchment. If you do not have enough cake tins you can bake your cakes in batches. 

Step 2: For the 6” cakes, pop the 220g of butter and 220g of sugar and beat until until creamy and pale. Gradually beat in 4 eggs and 2 tsp of Vanilla Extract. Gently fold 220g of flour into the mixture until smooth and combined. 

Step 3: Divide the mixture equally between the 4 tins, smoothing the tops, bake for 25minutes or until an inserted skewer comes out clean and leave on a wire rack to cool completely.

Step 4: Repeat the above to make the 8” cakes using the remaining ingredients.

For the Buttercream

Step 5: Now it’s time to make the buttercream, pop the butter in a bowl and beat until smooth and glossy. Add the icing sugar in 4 intervals ensuring if is all mixed through before adding some more. Finally mix in the Vanilla Extract and beat until the buttercream is a smooth and whipped consistency. You will probably need to make your buttercream in a few batches.

To Assemble the Cake

Step 6: Using a serrated knife cut the peaked tops off your sponge layers to flatten. Place an 8” sponge layer on a cake board the same size as the cake (8” diameter). Smooth a layer of buttercream on top of the sponge and sandwich with another 8” sponge layer, smooth another layer of buttercream on top and add the final sponge layer. Cover the top and side of cake in a crumb coat of buttercream and smooth. Place the cake in the fridge to chill for 30 minutes. Repeat this for the 6” sponges, placing on a 6” cake board. 

Step 7: Once the cakes have chilled add another coat of buttercream on the top and sides of the cake ensuring it is smooth. Place the cake back in the fridge to chill and set the buttercream. Before you chill the 8” cake place 3 x cake dowels in the centre of the cake and cut down to the height of the cake, these will help support the 6” cake when it is placed on top. 

For the Mirror Glaze

Step 8: Break the White Chocolate into pieces and place into a jug and set aside. Put the Gelatine leaves in a bowl of cold water and leave to soften for 5 minutes. 

Step 9: Put the caster sugar in a small saucepan with 200ml of water, mix together and then put on a low heat to dissolve. Bring to the boil and then allow to bubble for about 1 minute (it should be just over 100C).

Step 10: Take off the heat, squeeze the excess water from the Gelatine then stir into the sugar mixture, and then mix in the cream until smooth. Pour this over the White Chocolate then carefully mix until very smooth. 

Step 11: Strain through a sieve then divide between four bowls. Stir a few drops of Red Colour Gel into one bowl, Pink Colour Gel into another, Orange Colour Gel into another and then yellow Colour Gel into the other. 

Step 12: Set aside to cool and firm up, stirring now and again to prevent a skin forming. - if the glaze goes too solid just pop in the microwave for a few secs to loosen.

For the Chocolate Shards

Step 13: Whilst the glaze is cooling make the chocolate shards. Break the chocolate into pieces and pop into a large bowl. Melt in the microwave in 30 second bursts stirring between each burst until the chocolate is melted. 

Step 14: Pour the melted chocolate onto a baking tray lined with baking parchment and smooth out using a palette knife. Sprinkle over the glamour and sparkle sprinkles for a touch of sparkle! Pop in the fridge to set. 

To Decorate

Step 15: Once the glaze has cooled and thickened and is around 33°C it is ready to use. Remove the cakes from the fridge and stack the 6” cake on top of the 8” cake. 

Step 16: Place your cake on an over turned bowl (ensuring the base is smaller than the cake board) over a baking tray (this collects any excess glaze). 

Step 17: In a large jug pour in the red glaze, then the pink, orange and yellow and using a spoon gently swirl the glazes together in the jug. Pour the glaze over the top of the cake ensuring it drips down the sides of the cake, if needed use a palette knife the help smooth the glaze over the cake. Just look at that amazing mirror glaze!!

Step 18: Allow the glaze to set on the cake for about 10-15 minutes and then use a small sharp knife to remove any drips on the base of the cake. Place the cake on your cake stand. 

Step 19: Remove the chocolate shards from the fridge and break into pieces and place into the top and sides of the cake. Spray your meringue kisses with gold shimmer spray for some added sparkle and pop into your cake!

Step 20: You are now ready to serve your amazing mirror glaze cake!  

Nutritional Information for the recipe Tiered Mirror Glaze Cake

Per Serving Per 100 g / ml
Energy 2533 kJ
605 kcal
1964 kJ
469 kcal
Fat 32.67 g 25.32 g
Carbohydrate 73.78 g 57.20 g
Protein 3.64 g 2.82 g

preparation

Preparation

For the Sponge

Step 1: First things first, pre-heat your oven to 180C/160C fan/Gas Mark 4. Grease and then line 4 x 6” and 3 x 8”round cake tins with baking parchment. If you do not have enough cake tins you can bake your cakes in batches. 

Step 2: For the 6” cakes, pop the 220g of butter and 220g of sugar and beat until until creamy and pale. Gradually beat in 4 eggs and 2 tsp of Vanilla Extract. Gently fold 220g of flour into the mixture until smooth and combined. 

Step 3: Divide the mixture equally between the 4 tins, smoothing the tops, bake for 25minutes or until an inserted skewer comes out clean and leave on a wire rack to cool completely.

Step 4: Repeat the above to make the 8” cakes using the remaining ingredients.

For the Buttercream

Step 5: Now it’s time to make the buttercream, pop the butter in a bowl and beat until smooth and glossy. Add the icing sugar in 4 intervals ensuring if is all mixed through before adding some more. Finally mix in the Vanilla Extract and beat until the buttercream is a smooth and whipped consistency. You will probably need to make your buttercream in a few batches.

To Assemble the Cake

Step 6: Using a serrated knife cut the peaked tops off your sponge layers to flatten. Place an 8” sponge layer on a cake board the same size as the cake (8” diameter). Smooth a layer of buttercream on top of the sponge and sandwich with another 8” sponge layer, smooth another layer of buttercream on top and add the final sponge layer. Cover the top and side of cake in a crumb coat of buttercream and smooth. Place the cake in the fridge to chill for 30 minutes. Repeat this for the 6” sponges, placing on a 6” cake board. 

Step 7: Once the cakes have chilled add another coat of buttercream on the top and sides of the cake ensuring it is smooth. Place the cake back in the fridge to chill and set the buttercream. Before you chill the 8” cake place 3 x cake dowels in the centre of the cake and cut down to the height of the cake, these will help support the 6” cake when it is placed on top. 

For the Mirror Glaze

Step 8: Break the White Chocolate into pieces and place into a jug and set aside. Put the Gelatine leaves in a bowl of cold water and leave to soften for 5 minutes. 

Step 9: Put the caster sugar in a small saucepan with 200ml of water, mix together and then put on a low heat to dissolve. Bring to the boil and then allow to bubble for about 1 minute (it should be just over 100C).

Step 10: Take off the heat, squeeze the excess water from the Gelatine then stir into the sugar mixture, and then mix in the cream until smooth. Pour this over the White Chocolate then carefully mix until very smooth. 

Step 11: Strain through a sieve then divide between four bowls. Stir a few drops of Red Colour Gel into one bowl, Pink Colour Gel into another, Orange Colour Gel into another and then yellow Colour Gel into the other. 

Step 12: Set aside to cool and firm up, stirring now and again to prevent a skin forming. - if the glaze goes too solid just pop in the microwave for a few secs to loosen.

For the Chocolate Shards

Step 13: Whilst the glaze is cooling make the chocolate shards. Break the chocolate into pieces and pop into a large bowl. Melt in the microwave in 30 second bursts stirring between each burst until the chocolate is melted. 

Step 14: Pour the melted chocolate onto a baking tray lined with baking parchment and smooth out using a palette knife. Sprinkle over the glamour and sparkle sprinkles for a touch of sparkle! Pop in the fridge to set. 

To Decorate

Step 15: Once the glaze has cooled and thickened and is around 33°C it is ready to use. Remove the cakes from the fridge and stack the 6” cake on top of the 8” cake. 

Step 16: Place your cake on an over turned bowl (ensuring the base is smaller than the cake board) over a baking tray (this collects any excess glaze). 

Step 17: In a large jug pour in the red glaze, then the pink, orange and yellow and using a spoon gently swirl the glazes together in the jug. Pour the glaze over the top of the cake ensuring it drips down the sides of the cake, if needed use a palette knife the help smooth the glaze over the cake. Just look at that amazing mirror glaze!!

Step 18: Allow the glaze to set on the cake for about 10-15 minutes and then use a small sharp knife to remove any drips on the base of the cake. Place the cake on your cake stand. 

Step 19: Remove the chocolate shards from the fridge and break into pieces and place into the top and sides of the cake. Spray your meringue kisses with gold shimmer spray for some added sparkle and pop into your cake!

Step 20: You are now ready to serve your amazing mirror glaze cake!  

Nutritional Information for the recipe Tiered Mirror Glaze Cake

Per Serving Per 100 g / ml
Energy 2533 kJ
605 kcal
1964 kJ
469 kcal
Fat 32.67 g 25.32 g
Carbohydrate 73.78 g 57.20 g
Protein 3.64 g 2.82 g
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