how to make a mirror glazed cake | white chocolate mousse with blackberry compote

beautiful, elegant, gorgeous... and above all SHINY!! did you always wonder how to give that perfect finish to your cake? try the mirror glaze! just as the name suggests, the glaze has a mirror finish, and it's super easy to make. this glaze works really well on cakes with a very smooth finish, and completely frozen. the glaze sets at 90 F, so the trick is to pour it when the temperature is above 90 F (or to be safe 95 F - 98 F). you can use a mousse or a buttercream cake, just ensure the cake has a smooth finish and frozen. i have used a white chocolate mousse and blackberry as the centre. feel free to use other flavours. give it a try, and impress someone! Ingredients: Sponge cake: 1 box cake mix, 1 cup water, 1/3 cup vegetable oil, 3 eggs Berry compote: 2.5 cups blackberries, 1/3 cup sugar, 1/2 lemon, 2 tsp gelatin 2 batches of White Chocolate Mousse For 1 batch: 1.5 cups white chocolate, 1/4 cup water 1 envelope unflavored powdered gelatin, 2.5 cups heavy cream Mirror Glaze: 2 envelopes of unflavored gelatin, 1/4 cup of water 1.5 cups granulated sugar & 3/4 cup water 2/3 cup sweetened condensed milk 2 cups white chocolate chips Steps: 1. sponge cake: bake cake per package directions. freeze layers. 2. berry compote: puree blackberries. pass through sieve. add to pot over med. high heat. add sugar, lemon juice, gelatin. pour in 8" cake pan lined with plastic. freeze. 3. mousse: melt white chocolate. bloom gelatin in water. boil 1 cup cream. take it off heat and dissolve bloomed gelatin. add this cream mix to melted chocolate. whip 2 cups cream to stiff peaks. fold in chocolate mix. 4. assembly: add a 10" base board to 10" springform pan. alternate in this order: mousse, sponge cake, mousse, berry compote & more mousse. smoothen the top. freeze cake until ready to glaze. 5. mirror glaze: make simple sugar syrup. add condensed milk. bloom gelatin. add gelatin to sugar mix. incorporate sugar mix in white chocolate. pass glaze through sieve. separate into different bowls. add colour. ensure temperature of glaze is 95 - 98 F. unmold frozen cake. pour glaze immediately. serve or refrigerate.