Dessert | Food

The Easter Egg Mirror Glazed Cake Is the Cake You Can Really See Yourself Eating, Literally!

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With easter just around the corner, it’s time to figure out what fun eye catching treats to make! I’ve recently been seeing these glossy mirror cakes everywhere, so I gave it a try!

This Easter Egg Mirror Glazed Cake is a lot simpler than it looks. I filled mine with crispy mini eggs for more easter fun and the shiny glaze gives this cake a creamy white chocolate coating you won't soon forget!

Ingredients:

For the cake

  • 2 box white or vanilla cake mix (plus ingredients on the box)
  • 2 tubs white frosting
  • 1 1/2 cups mini eggs

For mirror glaze

  • 2 tablespoons plus 1 teaspoon unflavored gelatin (3 packets)
  • 1 3/4 cups sugar
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 1/2 cups white chocolate chips
  • 3–4 different shades of food coloring

Directions:

For the cake

  1. Bake cakes as per box recipe in a 9 by 13 baking dishes.
  2. Cool and cut into egg shapes with prepared egg shaped stencil.
  3. With cookie cutter make a small hole in bottom cake.
  4. Ice the bottom layer and fill the hole with mini eggs.
  5. Place top layer on top and apply a thin layer of icing covering the cake.

For mirror glaze

  1. Stir gelatin and 1/2 cup lukewarm water in a small bowl and let sit 5 minutes.
  2. Cook sugar, condensed milk, vanilla, salt, and 3/4 cup water in a medium saucepan over medium heat, stirring occasionally, until mixture begins to bubble, about 4 minutes. Add bloomed gelatin and stir until dissolved.
  3. Remove from heat and add chocolate chips, stirring constantly, until melted. Strain through a fine-mesh sieve into a large bowl, then divide glaze among 3 or 4 bowls. Color each with food coloring as desired. Let cool, stirring occasionally to stop a skin from forming, until glaze is just cool enough to touch (100–95°F), 10–12 minutes.
  4. Pour half of color one into a large bowl, then pour half of color two into the center, followed by half of color three and half of color four, if using. Repeat with remaining glaze to form concentric circles of different colors in bowl.
  5. Set a chilled, smoothly frosted cake on a cake pan or overturned bowl set inside a rimmed baking sheet or large tray to catch drips. Pour colored glaze over, sweeping back and forth across cake as you pour, to form a marbled pattern. Let glaze drip about 10 minutes, then clean up edges with a small offset spatula or butter knife. Transfer cake to a serving platter and chill at least 30 minutes or up to 1 day.
  6. Using a warmed sharp knife, cut cleanly through cake, wiping knife with a warm damp towel between each slice.

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