Raspberry Mirror Glaze

What You’ll Need:

Step 1:
1 ¼ Cups Raspberry Puree, perfect puree
1 ¼ Cups Sweet and Condensed Milk
¾ Cups Orange Juice
3 Cups Sugar, granulated
2 Tablespoons Lemon Zest

Step 2:
1 ¼ Cups Water
4 Tablespoons Powdered Gelatin

Step 3:
¾ Cup White Chocolate
1 Tablespoon Vanilla Extract
2 Teaspoons Red Food Color

What to Do:

1. Bloom gelatin in 1 ¼ cups of water. Set aside.
2. In a medium sized saucepot, combine the raspberry puree, sweet and condensed milk, sugar, orange juice and lemon zest. Heat until bubbles form around the edges of the pot. Remove from heat.
3. Add in the bloomed gelatin and mix to melt the gelatin.
4. Place the scaled white chocolate into a large mixing bowl.
5. Pour the hot liquid over the white chocolate.
6. With an immersion blender, blend the mixture until smooth. Do not aerate!
7. Strain the mixture through a fine mesh strainer.
8. Add the vanilla extract and red color and mix to combine.

How to Glaze:

1. Cool the glaze to 92’F. The best temperature for glazing cakes is between 90-92’F.
2. Place infinity cake onto sheet tray lined with wire rack.
3. Pour glaze over cake.
4. Tap the tray on the table to remove the excess glaze.
5. Remove glazed cakes from wire racks with a large off-set spatula.
6. Dredge the base of the cake with dried red velvet cake crumbs.
7. Carefully transfer cakes to 8” round cake boards with the help of an off-set spatula.
8. Glaze cakes day of. Do not keep glazed cakes for more than 2 days.

Chef’s Note — Cake must be frozen for best glaze coverage! Cakes can be filled, masked and wrapped in plastic and frozen for one month. Glaze as you need.

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