Mirror Glaze Icing 🍰🍬😒

It was all the rage back in 2017. And I had to give it a go! What makes this icing so special is that once set, it has a beautifully shiny appearance – like a mirror. The key to this icing is the inclusion of gelatin and corn syrup. And the latter, was not in my mommy’s baking cupboard. And I thought, eh! I can leave it out… what’s the worst that can happen? Absolute sugar disaster is what! Gelatin gives the icing it’s shine, while the corn syrup lends to it’s fluid quality – meaning a pretty important ingredient – plus, temperature plays a very important role too!

I added too much gelatin and way too much condensed milk, turning the icing into a gummy, super thick paste, instead of a pourable glaze. Without a thermometer, the mixture became so hot that the white chocolate seized. And leaving it to cool for too long, added to it’s thick consistency.

LESSON: Don’t try new recipes when making a birthday cake for someone! Baking is not the same as cooking. It requires structure, precise measurements and “head maths”… I am not a baker.