When I started making cakes for my You Tube channel regularly, I have been receiving suggestions for recipes on the channel. There was one recipe I got too many requests and that is leopard print on mirror glaze. This glaze looks beautiful, looks so intricate and looks like a tough one to make. When I decided to make one, I too thought that it will be very hard to make. I saw so many videos of French Chefs making this cake, but I was not at all confident. But still I tried and was so happy with the result. And I also found that it is too easy. There are so many designs you can obtain with this technique. I just made a horizontal swipe on top of the cake. You can also have the cake on a turner and swipe it along the circumference of the cake for a different result. And there are so many colour combinations. I can’t wait to see what you come up with. If you try, do not forget to share your cake photo with me. I will be very happy. If you want I can even add it to this post.
For the cake I have used my oil based vanilla cake and for frosting, I have used dark chocolate ganache. You can use any cake and any frosting. Make sure that you freeze the cake and do the glazing. Once the glazing is done, you can refrigerate the cake or store in a cool place on your counter according to the frosting used. I hope you really enjoy the video. if you like it please like and share my video and subscribe to my channel.
The base for this technique can be anything. From a simple cake to an a layered mousse cake or ice cream cake. Whatever the base cake is, it is frozen before pouring the glaze. You don’t want the glaze to melt the cake frosting. Usually gelatin is used in the mirror glaze, but I have used veg gelatin which is a vegetarian option. Last time when I did a mirror glaze on cake, the recipe used condensed milk. I wanted a recipe without condensed milk and found this one. This also uses amul fresh cream instead of whipping cream which will be easier to buy.
The leopard print is made with neutral glaze or cold glaze. This is available in bakery supplies store. This is extensively used on bakery cakes and is available as a huge tin. I have one in my refrigerator. If you feel that the tin is too large for you, you can share it with friends as I don’t have an alternate recipe for the glaze.
Ingredients:
For The Cake:
Makes one 7″ cake
All Purpose Flour-1 1/3 cups
Granulated Sugar-3/4 cup
Baking Powder-1/2 tsp
Baking Soda-1 tsp
Salt-a pinch
Milk-3/4 cup
Curd/ Yoghurt-1/2 cup
Oil-1/2 cup
Vanilla Essence-1 tsp
Tutti Frutti – 1/3 cup
Flour – 1 tsp
For The Mirror Glaze:
Dark Chocolate – 25 gm
Cocoa Powder – 40 gm
Amul Fresh Cream / Low Fat Cream – 40 ml
Water – 75 ml
Sugar – 125 gm
Veg Gelatin – 2 gm
Water – 2 tbs
For The Leopard Print Glaze:
Neutral Glaze – 2 tbs
White Gel Colour – a few drops
Red and Yellow Gel Colour
Water – a few drops
Procedure:
For The Cake:
Preheat oven to 180°C.
Grease and line a 7″ round cake tin.
In a bowl mix together flour, sugar, baking powder, salt and baking soda.
Add the curd, oil, milk and vanilla in the centre.
Mix it to form a smooth batter.
Add flour to tutti frutti and mix well.
Add this to the cake batter and mix until combined.
Pour it into the prepared cake tin.
Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
Rest it on the wire rack for 10 minutes.
Flip on the wire rack, remove tin and the paper.
Cool it completely before wrapping in cling wrap.
Refrigerate for 2-3 hours until firm.
Frosting The Cake:
Remove cake and trim the top of the cake with a serrated knife.
Cut a card board to the size of the cake and place the cake on it.
Frost it with dark chocolate ganache.
Use dough scraper and spatula to get a neat finish on the cake.
Refrigerate the cake for 10 minutes.
Dip a spatula in hot water and wipe the water on a clean towel.
Using that warm spatula, press on the frosting to remove the irregularities in it. Repeat it until you get a smooth finish.
Freeze the cake for 3-4 hours or until firm.
For The Mirror Glaze:
In a sauce pan, combine sugar, water, cream and cocoa powder.
In a small bowl mix together gelatin and 2 tbs of water. Set aside for 2-3 minutes.
Bring the cocoa sugar mixture to boil.
Once it starts boiling and the sugar is completely dissolved, remove from flame.
Add the chopped dark chocolate and the bloomed gelatin and mix well.
Once the chocolate dissolves, pour it through a sieve.
Let the glaze come to room temperature.
For The Leopard Print Glaze:
In a bowl mix together the neutral glaze and white gel colour.
Divide it into two portions.
To one portion add yellow and mix.
To another portion add both yellow and red to make it orange.
Add a few drops of water to both the glazes to thin it down.
Glazing The Cake:
Place the cake on a wire rack and place the wire rack on a tray to catch the dripping glaze.
Pour the mirror glaze on top of the cake and see to it that it coats the cake completely.
Tap the wire rack to remove the excess glaze.
Pour one teaspoon of both the neutral glazes and slightly mix them up.
Place the spatula on the top right of the cake and swipe it horizontally across the top of the cake.
The leopard print will appear on the top.
Tap the cake once again and remove the cake from the wire rack and place it on a cake board.
Sprinkle chocolate vermicelli on the bottom of the cake. USe a spatula to stick them to the sides.
Tap the cake board to remove the excess vermicelli.
The cake is now ready.
Enjoy!
Leopard Print Mirror Glaze Cake Recipe
Ingredients
For The Cake
- Makes one 7″ cake
- All Purpose Flour-1 1/3 cups
- Granulated Sugar-3/4 cup
- Baking Powder-1/2 tsp
- Baking Soda-1 tsp
- Salt-a pinch
- Milk-3/4 cup
- Curd/ Yoghurt-1/2 cup
- Oil-1/2 cup
- Vanilla Essence-1 tsp
- Tutti Frutti - 1/3 cup
- Flour - 1 tsp
For The Mirror Glaze
- Dark Chocolate - 25 gm
- Cocoa Powder - 40 gm
- Amul Fresh Cream / Low Fat Cream - 40 ml
- Water - 75 ml
- Sugar - 125 gm
- Veg Gelatin - 2 gm
- Water - 2 tbs
For The Leopard Print Glaze
- Neutral Glaze - 2 tbs
- White Gel Colour - a few drops
- Red and Yellow Gel Colour
- Water - a few drops
Instructions
For The Cake
- Preheat oven to 180°C.
- Grease and line a 7″ round cake tin.
- In a bowl mix together flour, sugar, baking powder, salt and baking soda.
- Add the curd, oil, milk and vanilla in the centre.
- Mix it to form a smooth batter.
- Add flour to tutti frutti and mix well.
- Add this to the cake batter and mix until combined.
- Pour it into the prepared cake tin.
- Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
- Rest it on the wire rack for 10 minutes.
- Flip on the wire rack, remove tin and the paper.
- Cool it completely before wrapping in cling wrap.
- Refrigerate for 2-3 hours until firm.
Frosting The Cake
- Remove cake and trim the top of the cake with a serrated knife.
- Cut a card board to the size of the cake and place the cake on it.
- Frost it with dark chocolate ganache.
- Use dough scraper and spatula to get a neat finish on the cake.
- Refrigerate the cake for 10 minutes.
- Dip a spatula in hot water and wipe the water on a clean towel.
- Using that warm spatula, press on the frosting to remove the irregularities in it. Repeat it until you get a smooth finish.
- Freeze the cake for 3-4 hours or until firm.
For The Mirror Glaze
- In a sauce pan, combine sugar, water, cream and cocoa powder.
- In a small bowl mix together gelatin and 2 tbs of water. Set aside for 2-3 minutes.
- Bring the cocoa sugar mixture to boil.
- Once it starts boiling and the sugar is completely dissolved, remove from flame.
- Add the chopped dark chocolate and the bloomed gelatin and mix well.
- Once the chocolate dissolves, pour it through a sieve.
- Let the glaze come to room temperature.
For The Leopard Print Glaze
- In a bowl mix together the neutral glaze and white gel colour.
- Divide it into two portions.
- To one portion add yellow and mix.
- To another portion add both yellow and red to make it orange.
- Add a few drops of water to both the glazes to thin it down.
Glazing The Cake
- Place the cake on a wire rack and place the wire rack on a tray to catch the dripping glaze.
- Pour the mirror glaze on top of the cake and see to it that it coats the cake completely.
- Tap the wire rack to remove the excess glaze.
- Pour one teaspoon of both the neutral glazes and slightly mix them up.
- Place the spatula on the top right of the cake and swipe it horizontally across the top of the cake.
- The leopard print will appear on the top.
- Tap the cake once again and remove the cake from the wire rack and place it on a cake board.
- Sprinkle chocolate vermicelli on the bottom of the cake. USe a spatula to stick them to the sides.
- Tap the cake board to remove the excess vermicelli.
- The cake is now ready.
- Enjoy!
Mam, this neutral glaze is same as piping gel used for drawing on cakes or is it different?
Yes, it is the same..
One more query Mam. Can this glaze be poured over a whipped cream frosted cake and this design be done on the same?
Yes, it can be done.
Thanks a lot Mam. You are truly an inspiration to all!
Mam if using normal gelatin we would be using only 2g right
No, you need to use 4 gm.
Chance aeee ille gayathri ! Neengo dhaan next masterchef ! What a lovely cake a beautiful video … My kids were mesmerised watching this as was I ! Great job
Could you tell me the brand of veg.gelatine you use.
It was bought in a whole sale shop. So it didn’t have any brand..
My daughter who was sitting next to me was equally impressed as me looking at the cake. She sat patiently all by herself and watched your video twice even though she doesn’t lift a spoon in the kitchen.
Your leopard pattern is so clear and elegant. That video really helps to understand the process but still I am not sure whether I could get that pattern by one swipe.
What a beautiful design Gayathri!..simply stunning..
Hello gayathri ma’am.a query .how long should we keep the glazed cake before doing the leaked design on it
You need to do it immediately Vimala. Otherwise you won’t get the effect..
Simply superb one question mam can we do leopard print on chocolate ganach directly of don’t want mirror glaze
Mirror glaze is what gives the leopard print effect. So you need it..
1. Can you please let me know how to stick fresh fruit on chocolate ganache cake with piping gel.
2. Can piping gel be used to write on cream cakes and chocolate cakes
3. Can piping gel be used to get a glaze on chocolate and cream cakes.
4. Do you have a recipe for homemade piping gel
Thanks
Sticking fruits on cakes doesn’t need gel. The moisture of the ganache itself is enough for the fruits to stick to the cake. For writing on cakes, add any colour to the gel (preferably gel colours) take the gel in a small cone and write on cakes. And you can use it as a glaze on cakes. Add essence and colour of your choice, apply it on the cake as a filling or topping. I haven’t done home made glaze yet.
Hi Madam,
Your recipes are awesome. I don’t have words to express my feelings whenever I see your recipes. They are put in such a simple way with all minute details required for an amateur baker like me. If only there is a masterchef for eggless bakes you are sure to be a winner. Your family members are so lucky and I pray God to give you enough strength to make and bake many more cakes & breads, so that we can follow the recipes & atleast try to bake in a modest manner.
Yesterday, I tried the mirror glaze and it turned out fine, though not perfect. It will take more years of experience to become a good baker.
Thank you once again.
lakshmi
Thank you so much for the nice words. I am so glad and comments from readers like you motivate me to bake more.
Hi mam.. Thanks ….lhave a query…After doing lepord print on the cake… Should we keep the cake in fridge…Ya outside the fridge ?
You need to refrigerate it.
Can i use agar agar instead if veg gelatin? If yes in what quantity and how to use it?
Yes, you can use. Use the same quantity.
Can i use the same recipe for milk chocolate mirror glaze and white chocolate mirror glaze?
You can use this for milk chocolate glaze, but there is another recipe for white chocolate glaze. Check it out.
Hi dear… could you tell me what is neutral glaze? I mean the recipe.. thank you
It is ready made. I have not yet tried to make it at home.
I have a pack of ( instant gell a tone )
Can I use in place of agar agar.if yes then in how much quantity ? Thanks
You can use it but I don’t know how much to use. It needs some experimenting.
Gayatri Ji , How Agar Agar in strips form can be used…thanks mam
If we dont use white colour, is it will give same colour effect?
You can skip the white. No problem with that.
Gayathri please kindly post a photo of the neutral glaze box.
Will do..
Gayathri , I was so exited to try out your leopard print on a my mirror glaze cake, but was so disappointed , as the leopard print did not come on to the cake as I swiped the pallete knife on the cake. I did not use the white colour which you had shown in your demostration. Please se kindly let me know where I could have gone wrong?i had followed all other instructions. Please do guide me.
IF the drops are not thin enough the print won’t form. Adding white is just optional.
Thank you, I really enjoy your videos.
Can you please tell me what veg gelatin is vs. regular gelatin someone said and where to get it? Is regular gelatin what you get in the small packages?
I have sheets of gelatin here also but those come with different numbers.
I’d like to be very specific so I don’t go through all of the work and not have it come out right.
Thanks again!
The sheets available are not veg gelatin. They are derived from animals. But if you don’t have problem with that, then you can use it. Veg gelatin or agar agar is available in powder form. If you can’t source it from your place, try amazon. I guess it is available there.
thank you gayatri. We enjoyed watching this video.
Hi Gayatri, lovely recipe for the Vegetarian glaze.
If im replacing veg gelatin Agar, i would also skip the extra 2 tbsp of water, correct?
or do i use that to soak the agar?
Thank you
If agar agar is in powder form, you can use it like veg gelatin itself, but if using sheets/ flakes, use some water from recipe, soak it for ten minutes and then proceed with the recipe.
Hi Gayatri,
Can I use a fruit compote filling for this cake? As it will be frozen multiple times in the process, I’m concerned if the water content in fruit-based filling will form ice.
Thank you for you inputs.
But before serving, the cake is refrigerated and the compote would return to its original texture.
I haven’t tried it yet but You’ve done a marvellous job. Thank you very much for sharing your recipe and providing a sound basis as to how to proceed with glazing.