Pipe half of the red batter into the center of one of the prepared pans, then pipe the remaining red batter into the center of the second pan. When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. If the glaze drops below 95°F, gently reheat in the microwave, 10 seconds at a time, and stir until the correct temperature. Pour in the bloomed gelatin, and whisk until the gelatin is … Add the white chocolate and let stand 1 minute to melt. Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk and then the remaining flour mixture until just combined. Set aside to bloom for a few minutes. Remove from the heat and whisk in the bloomed gelatin, whisking until dissolved. Starting at the center of the cake, pour the glazes over it, alternating to swirl the colors. Remove the mixture and stir the mixture. Using an immersion blender, add 3 drops of fuchsia food coloring to the first bowl and combine. Divide the glaze into bowls and color as desired. Adjust the consistency with milk as desired. Let cool until the mixture registers 100 degrees F on an instant-read thermometer. Divide the glaze evenly among 3 small bowls. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Place one cake layer onto the cake board bottom-side up. Combine the sugar, corn syrup and 1/3 cup water in a medium saucepan. Use a small offset spatula to create more swirls if desired. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Reduce the mi… Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. Place the chilled cake onto a wire rack fitted inside a baking sheet. 3 sticks (12 ounces) unsalted butter, at room temperature, Red, orange, yellow, green, blue and purple gel food coloring, as needed, 2 recipes Buttercream Frosting, recipe follows, 2 sticks (8 ounces) unsalted butter, at room temperature, 2 1/4 teaspoons unflavored powdered gelatin, 1 cup good-quality white chocolate disks or chopped white chocolate, Assorted colors of gel food coloring, as desired, Sign up for the Recipe of the Day Newsletter Privacy Policy, Christmas Ornament Cake Pops with Mirror Glaze, Recipe courtesy of Worst Bakers in America. Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom. Combine the sugar, corn syrup and 1/3 cup water in a medium saucepan. Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften. Refrigerate the cake for 1 to 2 hours before serving. All rights reserved. Add 4 drops of purple food coloring to the second bowl and combine. Dust with flakes of gold leaf. Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, … Transfer each color to a separate disposable pastry bag or resealable ziptop bag. Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. © 2020 Discovery or its subsidiaries and affiliates. Beat in the eggs one at a time, scraping down the bowl as needed. Add the vanilla, increase the speed to medium high and mix until smooth. One 1/4-ounce packet unflavored powdered gelatin, 1 cup good-quality white chocolate chips or discs (30 percent cocoa butter), 1 frosted 9-inch layer cake on a cake board, frozen, Sign up for the Recipe of the Day Newsletter Privacy Policy, Christmas Ornament Cake Pops with Mirror Glaze, Toasted Almond Bundt Cake with Blood Orange Glaze, How to Decorate a Layer Cake with Vanilla Buttercream Rosettes. Allow the mirror glaze to cool to 95°F when tested with a candy thermometre – pouring the glaze at the correct temperature is crucial to the cake’s success. Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely. Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 40 to 45 minutes. Place 3 tablespoons of water in a small bowl and whisk in the gelatin. All rights reserved. Add the condensed milk and combine with an immersion blender until emulsified and smooth. Place your frozen frosted cake on top of an inverted cake pan resting on top of a baking sheet lined with a cooling rack. To decorate: Using a serrated knife, level the top of each cake layer. Pipe half the orange batter into the center of the red batter in the first pan, then repeat with the remaining orange batter in the second pan, tapping the pans gently as needed to level out the batter. Mix on low speed until mostly incorporated. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Combine with an immersion blender until emulsified and smooth. Beat in the vanilla. Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds. Set aside to bloom for a few minutes. Add the white chocolate and allow to sit 1 minute to melt. Spread a small amount of Buttercream Frosting onto an 8-inch cake board. Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full. © 2020 Discovery or its subsidiaries and affiliates. Beat in the vanilla. Using an offset spatula, frost the cake with an even coat of frosting. Add the condensed milk and 1 teaspoon of white gel food coloring. Invert the second cake layer over top of the frosting layer. Bring to a boil and cook, stirring, until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. When the glaze is between 75 and 80 degrees F, it is ready to pour. The temperature of the colored glazes should be 95 degrees F before pouring. Add 5 drops of blue food coloring to the third bowl and combine. Whisk together the flour, baking powder and salt in a bowl. Pour the glaze over the cake, then let it stand to set before transferring to a cake stand. Place 3 tablespoons of water in a small bowl and whisk in the gelatin. Beat in the eggs one at a time, scraping down the bowl as needed. Refrigerate to set and chill, about 3 hours. Whisk together the flour, baking powder and salt in a bowl.