- Easy Mirror Glaze – 5 Ingredient Recipe and Tutorial
- What Is A Mirror Glaze?
- How Is This Easy Mirror Glaze Recipe Different From A Classic Mirror Glaze?
- Why Is This Recipe Easier Than a Normal Mirror Glaze?
- How Much Mirror Glaze Does One Batch Make?
- How To Color This Mirror Glaze Recipe
- Pouring The Mirror Glaze Over The Cake
- DIY Cupcake or Muffin Christmas Ornament
- Cupcake or Muffin Ornament
- What are Ways to Make the Icing Stick?
- Supplies Needed
- How to Make a Cupcake or Muffin Ornament
- Related Content
- Snow Globe Cupcakes with Gelatin Bubbles
- Cardboard Cupcake LinersWrappers Decorations for Cupcake
- 30 Best Cupcake Decorating Ideas – Easy Recipes for Homemade Cupcakes
Easy Mirror Glaze – 5 Ingredient Recipe and Tutorial
Mirror glaze cakes have taken the internet by storm, and I decided it was about time that I try making one!!
While we may think using a mirror glaze is a new technique or decoration, traditional pastry chefs have been doing mirror glazed for decades. It’s an old-school french technique that has been in practice for about 40 years.
What Is A Mirror Glaze?
Traditional mirror glaze recipes can seem complicated! I’ve seen recipes with ingredients I’ve never heard of. However, at the base of every mirror glaze recipe, sugar and gelatin are the key ingredients.
Most recipes heat the mixture to allow the gelatin to dissolve and combine with the other ingredients. The glaze is then allowed to cool a bit before being poured over a chilled cake.
A lot of what gives the mirror glaze its shine is it being poured at the right temperature, which is around 110 degrees F.
Traditional mirror glaze recipes set at 90 degrees F, so they have to be warmer when they’re poured.
My easy mirror glaze recipe is a bit different, so I actually to pour my glaze when it’s around 90 degrees F!
My recipe includes a couple different ingredients that make it unique, and change the temperature it sets at.
How Is This Easy Mirror Glaze Recipe Different From A Classic Mirror Glaze?
The biggest difference? White chocolate. I don’t know if you’ve ever tasted plain gelatin (or even smelled it), but it is simply disgusting.
Every time I mix plain gelatin with water to allow it bloom, my gag reflex kicks in.
With that being said, I wanted to add something to this recipe to cover that flavor! The easiest thing to add was white chocolate and sweetened condensed milk. These are the primary flavor of this mirror glaze.
By adding in both of these ingredients, you’re also giving the glaze a white base, which will make it easier to color.
These ingredients also make the mirror glaze a tiny bit thicker, and more forgiving. It covers the cake in a thicker layer of glaze that a traditional mirror glaze.
The only downside is that the white chocolate does make the glaze a tiny bit less shiny!!
This mirror glaze will reflect everything when it’s poured, but overtime, it loses its shine. I recommend adding it shortly before you plan to serve the cake.
Why Is This Recipe Easier Than a Normal Mirror Glaze?
Traditional mirror glaze recipe involves more ingredients and additional equipment. This easy, five ingredient recipe makes the technique way more approachable.
Another bonus?! It can be made just using your microwave!! If you don’t have a microwave, you can totally use a stovetop/double boiler to heat the mixture and melt the chocolate.
While this all seems insanely simple, it does help to have a digital thermometer, so you know exactly when your glaze is ready to be poured (90 degrees F).
I was shocked by how quickly I was able to make this, and how easy it was to pour over a cake.
Traditionally mirror glaze cakes involve pouring the glaze over a perfectly smooth, mousse-covered cake.
I experimented, and found that you can easily pour it over a classic buttercream cake!
The key to pouring it over buttercream is that the cake is thoroughly chilled, and that the frosting is super smooth.
When I say thoroughly chilled, I mean that the cakes must be fully chilled and firm to the touch. This means at least 20 minutes in the freezer, or at least an hour in the fridge.
How Much Mirror Glaze Does One Batch Make?
This easy mirror glaze makes enough glaze to easily covered two, six-inch buttercream cakes. It would also definitely be enough to cover one eight-inch cake.
While this style of cake is beautiful to make, they involve pouring tons of glaze over the cake. This is necessary to make sure the cake is fully covered in glaze.
You can try to salvage the glaze that runs off, but it can be more difficult to reuse if your colors combine.
I have never reused mirror glaze, but in theory you should be able to refrigerate leftover glaze in an airtight container.
If you can reheat it to the right temperature (about 110 degree F) and get it the right consistency, it should still set as it cools.
How To Color This Mirror Glaze Recipe
While this mirror glaze is galaxy themed, you can create so many different looks with different colors.
When creating different colors of glaze, it’s super important that you use gel food coloring to color this glaze.
Gel food coloring creates vibrant shades, because it is a lot more concentrated than liquid food coloring.
This also means you don’t have to use much to get the color you’re after.
If you try to use liquid food coloring, you will have to use a ton to get bright colors, and this can throw off the consistency of the glaze.
Pouring The Mirror Glaze Over The Cake
Remove the smoothed buttercream cakes from the fridge or freezer (must be fully chilled before glazing) and place on a circular object on top of a large baking sheet to catch the run-off glaze.
I to rest the cake on a small cake pan or a wide and short glass.
Begin pouring the onto the center of the cake, then slowly work your way out to the edges. Once the cake is fully covered, sprinkle a line of edible glitter over the top.
Let the glaze continue to drip for about 10 minutes, then use an offset spatula to scrape away any drips from the cake board.
The glaze should be mostly set. Place the cake in the fridge if you don’t plan to eat it within a few hours.
For my second cake, I used all the same colors except for the black, and I colored the white glaze yellow.
It also looked beautiful!! I think I’m just a sucker for mirror glaze cakes though!!
DIY Cupcake or Muffin Christmas Ornament
If you love baking as much as I do, then this cupcake or muffin ornament craft is going to look great on your tree this Christmas! It’s so absolutely adorable and easy to make.
Sparkly and looking your favorite muffin or cupcake, it really brings the holiday theme to your tree. Mix and match colors to fit your food theme, and add in a few gingerbread men ornaments to the mix for an even better look.
Add this orange peel star garland to your tree alongside these muffin or cupcake ornaments to make the food theme come together even better!
Cupcake or Muffin Ornament
Adding this muffin ornament to your tree is going to really add the whimsy to the holidays. Sugar plums and cookies are always a sign of the season, so adding a sugar iced muffin or cupcake fits the theme for sure.
I love that you can customize this to so many different colors and styles so each one looks totally unique.
If you want more fun ornaments for your tree this year, you need to check out this craft stick photo ornament lollipops. These rustic twig Christmas tree ornaments, cinnamon stick reindeer ornaments, and rustic hazelnut Christmas ornaments are also great additions to the tree this year.
What are Ways to Make the Icing Stick?
For this craft, I used hot glue and fake snow to make the icing. This is one of the easiest ways to make the icing stick to the ornament. You can also use craft glue and glitter, or even spray glitter over the glue on the ornament.
If you have glitter glue in an alternate color of the ornament, then use that as the icing if needed.
Adding some pom pom gnome ornaments to the tree goes great with the food theme. They are whimsical and look adorable next to these crochet Christmas ornaments on your tree. Keep the theme simple but whimsical to look amazing!
- Glitter Christmas ball
- Silver ribbon
- Paper or silicone muffin cup
- Fake snow
- Decorative cherry or pearl for the top of the muffin
- Hot glue gun and glue
How to Make a Cupcake or Muffin Ornament
Begin by using hot glue and adding it to the top of your Christmas ornament. You’ll want to work your way around the top of the ornament. This makes it look icing that is melting along the edges of a cupcake or muffin.
Now, you will pour the fake snow or glitter flakes over the top of the glue and shake off any excess. Make sure to do this before the glue hardens.
Work your way around the Christmas ball with the glue and fake snow.
Attach the Christmas ball into the paper muffin cup with a bit of hot glue making sure the top and hanger is facing upwards.
Use the ribbon to add to the top of the ornament for hanging.
Glue a small pearl, snowflake, or similar around the top of the ornament near the hanger to add a topping to your muffin or cupcake.
Snow Globe Cupcakes with Gelatin Bubbles
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These gorgeous Snow Globe Cupcakes are topped with edible gelatin bubbles. That’s right–you can eat both the cupcakes AND the globe! They look so amazing and impressive, and are perfect for the holidays!
Hello, and welcome! If you’re looking for the famous Snow Globe Cupcake recipe, you’ve come to the right place! I’m thrilled that this recipe has become so popular.
I want everyone to succeed at making these, so I’ve included both a photo tutorial AND a video tutorial for you! Once you make your Snow Globe Cupcakes, please feel free to share pictures on my page or tag me on Instagram–I love to see how people make this recipe their own!
When I first thought of these, it took several months of dreaming and scheming to make them a reality. It took a lot of experimenting, several last-minute gelatin purchases, some late-night disasters, and a few choice words mumbled under my breath, but at last, this Christmas dessert finally lives up to the idea in my head!
The cupcakes themselves aren’t anything special—you can use your favorite cupcake and frosting recipe, or even a box mix and canned frosting, if that’s what this crazy holiday season requires. No, the real stars of the show, and the reason I’m still finding gelatin drips in the corners of my kitchen, are the beautiful gelatin bubbles perched on top of each cupcake.
The bubbles are made of gelatin and water, so although they’re technically edible, they’re probably nothing you are going to want to eat. In that way, they’re royal icing or gum paste decorations on cakes—they won’t hurt you if you eat them, but there are lots of things that are way more tasty. You’ll probably want to focus your attention on the cupcake underneath, anyhow.
I used regular vanilla cupcakes and topped them with a thin layer of vanilla buttercream, then I rolled the tops in shredded coconut.
If you’re using standard water balloons I was, you’ll probably want to make sure to leave a margin along the edges of the cupcake, because the gelatin balloon will be a little smaller than the cake and you want to keep the coconut “snow” inside the balloon’s walls.
To fill the snow globes, I used some trinkets I found at the local craft store and cake supply store: cute little snowmen, reindeer, evergreen trees…and maybe a dinosaur or two I stole from my son’s collection. How funny would it be to serve your guests snow globe dinosaur cupcakes? We wish you a merry rex-mas…
I first read about gelatin bubbles when I pinned this gorgeous pearl cake from Cake Central, and I first saw them on cupcakes when Heather made these Bubble Gum Frosting Cupcakes. The actual method isn’t too hard, and if you prepare them those tutorials suggest, you probably have the ingredients (powdered gelatin and water) in your house already.
However, all of the tutorials I saw for gelatin bubbles assumed that I’d want to add food coloring or luster dust or some sort of coloring agent to the gelatin.
When I made my first batch of bubbles, I was disappointed to see that they were a cloudy, dingy beige color, with lots of air bubbles and a murky appearance.
This might not be a problem if I was going to add color to them, but I wanted them to look transparent, glass. Instead, they looked the bubbles on the right:
Left: bubbles from gelatin sheets Right: bubbles from powdered gelatin
The bubbles had the right shape, but I couldn’t get over how sad and dirty they appeared. Maybe they would work for a “vintage” snow globe look, but I didn’t want to make gelatin snow globes you’d find in your grandma’s attic—I wanted pristine, clear snow globes! And so the quest began…
Eventually, my experiments led me to these platinum gelatin sheets. Gelatin sheets, also known as leaf gelatin or gelatine, are what I’ve always used in professional kitchens. Although I believe they’re much more common in other parts of the world, in the US they’re rarely found in regular grocery stores, and instead, we have easy access to powdered gelatin, Knox brand.
The powdered gelatin works well for most applications, but if given a choice, I’d choose gelatin sheets every time. They’re easy to work with, and they have a cleaner texture, clearer color, and less of a strong “gelatin” taste.
There is much more to be said about the differences between types of gelatin, but why would I go on about it when David Lebovitz has already written a great post all about gelatin?
Gelatin sheets come in different strengths (bronze, silver, gold, and platinum), and I chose the highest grade, platinum, because it is the strongest, purest, and clearest available.
(If you only have access to a different grade of gelatin sheets, you can absolutely make these gelatin balloons work, but you might have to adjust the gelatin/water ratio to get the perfect texture.) All of my trials and experiments were worth it, however, when I finally nailed my method and recipe.
The gelatin balloons made with platinum gelatin sheets were strong and beautifully, gloriously clear. They are very difficult to photograph because of the glare, but you’ll have to believe me that they look amazing in person.
Here’s a quick and dirty photo tutorial showing how it’s done! Bloom the gelatin, dissolve it with a bit of water, attach water balloons to skewers, then dunk the balloons.
I d the look of a single dunk the best—just one coating of gelatin produced balloons that were crystal-clear– but the gelatin balloons weren’t quite strong enough when they were coated with just one layer.
The single-dipped balloons would crinkle as they were being released, and although they could be popped back into shape, the crinkling left wrinkles in the balloons that made them look less than perfect. I settled for dipping my balloons twice, which produced gelatin bubbles that were mostly clear, but were a bit less transparent and had more surface bubbles as well.
One step that’s not show in the tutorial is the very important step of greasing the balloons ever so slightly.
This is a science second only to safe-cracking in its difficulty and reliance on detail! Too much grease and the gelatin won’t stick to the balloon, but omit it and you’ll have a tough time removing the balloon at all.
The method that worked the best for me was to spray my hands with nonstick cooking spray, rub them together to get it to absorb, then to rub my hands on the balloons to transfer some of the oil. Just the lightest coating possible is all you need for happy balloons that release easily and cleanly.
The other thing to know about these gelatin balloons is that they take a long time to set—I gave each of my batches a solid 24 hours at room temperature to harden. Yours might be done before this time, and the process is faster if you keep them in front of a fan the whole time, but to be safe, leave yourself at least a day to assemble them.
And THAT is how you write a novel about gelatin bubbles! Sorry/not sorry for the technical minutia.
Even if you have no interest in making them yourself, I hope that at least part of it was interesting, or that you enjoyed laughing at my pathetic early attempts! And if nothing else, you can raise an eyebrow at my clashing stripes in one of the tutorial pictures. I aim to entertain, in any possible way. Now go out there and make some edible snow globes!
A NOTE ABOUT THE GELATIN: It can sometimes be hard to source the platinum gelatin sheets–they tend to be sold out occasionally.
I’ve personally tried this recipe with gold-level sheets and it works just fine, so if you can’t find platinum sheets, these gold sheets work as well.
If you only have access to powdered gelatin, please read the note at the bottom of the recipe–it will tell you how to use powdered instead.
Print Recipe These gorgeous Snow Globe Cupcakes are topped with edible gelatin bubbles. That’s right–you can eat both the cupcakes AND the globe! They look so amazing and impressive, and are perfect for the holidays!
- 8 cupcakes baked and cooled
- 1 cup frosting of your choice
- Flaked coconut
- Snow globe-appropriate cupcake toppers snowmen Santas, reindeer, trees, etc
- 8 gelatin bubbles
- Transfer the frosting to a piping bag fitted with a round tip, or a plastic bag with a hole cut in the corner. Pipe a thin ring of frosting on top of the cupcakes, leaving a margin around the edges so that the gelatin bubble can enclose the frosting entirely.
- Roll the top of the cupcakes in the flaked coconut. Add a cupcake topper or two to each cupcake—if it helps, you can glue a toothpick onto the back and use that the secure the toppers to the cupcakes.
- Trim off the bottom of the gelatin bubbles, making a hole big enough to fit on top of the cupcake around the frosting. Carefully place a bubble on top of each cupcake. The bubbles will last indefinitely, but if they're exposed to a lot of moisture in the refrigerator or the frosting, they might eventually start to soften and lose their shape.
Calories: 271kcal | Carbohydrates: 43g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 192mg | Potassium: 50mg | Sugar: 33g | Vitamin A: 20IU | Calcium: 56mg | Iron: 0.7mg
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30 Best Cupcake Decorating Ideas – Easy Recipes for Homemade Cupcakes
1 of 30
Lady Grey Cupcakes with Orange Zest Frosting
2 of 30
These breathtaking flower-inspired cupcakes look good and taste even better.
Get the recipe at The Bearfoot Baker.
3 of 30
Gooey Chocolate S'mores Cupcakes
Bring the campfire inside with these toasted s'mores cupcakes.
Get the recipe at Baking Mischief.
4 of 30
Use decorative chocolate to put something sweet on top of your cupcakes.
Get the recipe at Natasha's Kitchen.
5 of 30
Pipe these adorable daisies on your cupcakes—perfect for spring!
Get the recipe at I Am Baker.
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You can make these sweet and simple cupcakes up to two days ahead—just store in an airtight container in the fridge!
Get the recipe.
7 of 30
You'll never eat a churro the same way again after tasting this sweet dessert mashup.
Get the recipe at The Domestic Rebel.
8 of 30
These adorable cupcakes would blend right in among your garden's colorful blooms. Bake them in mini terracotta pots then add Oreo crumble topping and paper flower toothpicks for decoration.
Get the recipe at This Silly Girl's Life.
9 of 30
Pineapple Upside Down Cupcake
The only thing better than pineapple upside down cake? Pineapple upside down cupcakes!
Get the recipe at Cooking Classy.
10 of 30
An easy-to-make cupcake that combines our love of dessert and farm animals? Sign us up!
Get the recipe at Wine and Glue.
11 of 30
Lemon Tea Cupcakes
It doesn't get any cuter than these sweet cupcakes that are baked directly inside lemon rinds.
Get the recipe at Brit + Co.
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Cherry Pie Cupcakes
The “cherries” on these cupcakes are actually red M&Ms. Use a small piping tool to create stripes across the top and then add a thicker outline to resemble crust.
Get the recipe at Your Cup of Cake.
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Campfire S'mores Cupcakes
The key to making these too-cute treats is arranging pretzel sticks, candy pieces, and mini marshmallows to look a tiny campfire.
Get the recipe at Betty Crocker.
14 of 30
To enjoy this delicious summer fruit in colorful dessert form, add red and green food coloring to your recipe and mix chocolate chip “seeds” into the batter.
Get the recipe at Cincy Shopper.
15 of 30
For classic and simple cupcakes, mix Basic Vanilla Cake batter and divide among two lined 24-cup mini-muffin pans. Bake at 400 degrees F about 10 minutes. Cool and ice with Fluffy Butter Frosting. Top with red and blue sprinkles and mini American flags if you're feeling patriotic, or mix up the toppings to suit any season.
Get the recipe.
16 of 30
Dress up ordinary cupcakes with pretty frosting dots, sparkling sugar, and fondant flourishes. Add food coloring to white frosting to get your desired colors, then get creative with different-size pastry tips. For quick cupcake toppers, get precolored fondant, roll into thin sheets on parchment paper, and create shapes with cookie cutters or a knife.
Get the recipe.
17 of 30
Store-bought frosting can save time, but homemade icing always takes the cake. Try Maple-Butter Frosting for our maple cupcakes.
Kitchen Tip: Freezing cupcakes is a great way to have them at a moment's notice. Bake a batch and cool completely. Place on a tray, wrap well with plastic wrap, and freeze for up to three months. Unwrap and thaw completely before icing.
Get the recipe.
18 of 30
Samoas Cupcakes with Coconut Buttercream
What could be better than Girl Scout cookies? A Girl Scout cookie with a side of cupcake.
Get the recipe at Wanna Be a Country Cleaver.
19 of 30
Top cupcakes with cheery sunflowers by piping yellow-tinted frosting into petal shapes. Use fudge ice cream topping for the center of each flower.
Get the recipe.
20 of 30
Red Velvet Cupcakes
Red Velvet cupcakes are topped with either dark- or white-chocolate frosting that has been cooked to produce a silky texture.
Get the recipe.
21 of 30
Chocolate Cream Cakes
These delicious mini cakes are filled with an irresistible vanilla cream and glazed with dark chocolate. Serve them as a snack with ripe strawberries or a glass of milk.
Get the recipe.
22 of 30
23 of 30
Super-easy white-chocolate toppers appear to float, Houdini-, over chocolate cupcakes.
Get the recipe.
24 of 30
A single fresh strawberry is a simple and delicious addition to a strawberry-frosted cupcake.
25 of 30
Molded Sugar Decorations
Mix and match molded sugar decorations for an instant cupcake transformation.
26 of 30
A mini reindeer in a dollop of frosting and coconut “snow” makes for a charming seasonal topper.
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Make coconut cupcakes sparkle with a beaded snowflake topper. Start with a snowflake-shaped wire form. Leave one leg half-finished; this is the end you will insert in the cake. Vary your application of long and short beads so no two toppers are identical, just real snowflakes!
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Create ornate patterns with reusable stencils and a dusting of confectioners' sugar.
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Cupcakes with Posies
Dress up old-fashioned cupcakes with a sweet treat: crystallized edible posies.
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Add elegant touches to cupcakes for special occasions. This cupcake was wrapped in an ornate paper cuff and put on a plate with candy pearls to match the aqua frosting. You can also embellish paper cupcake liners with ribbons, bows, or fabric rosettes.
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