Wow everyone with this stunning firework themed mirror glaze cake this bonfire night, Also perfect for New Year's eve!

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You Will Need
350g Callebaut Belgian Chocolate-White (6194)
6 Sheets Squires Leaf Gelatine-25g (59657)
200g Sweetened Condensed Milk
300g Caster Sugar (06843003)
150ml Water
Colour Splash Food Colouring Gels - Navy Blue (0675065), Black (0675062), Violet (0675060), Jade (0675064)
Sugarflair Spectral Food Colouring Paste-Extra White-50g (5214)
Colour Splash Food Colouring Powder-Pearl-Light Gold (75090)
Colour Splash Food Colouring Powder-Pearl-Silver (75105)
Sugarflair Rejuvenator Spirit-14ml (5501)
Purple Cupcakes Rainbow Sprinkle Mix-100g (25110)
Digital Thermometer

A cake with buttercream, Ganache mask or a mousse cake for the base.

You can use any type of cake as a base for the mirror glaze, but it must have a smooth surface. Sponges are perfect with a buttercream or ganache mask, and mousses or cheesecakes will have a smooth surface anyway (These should be frozen first, before pouring glaze over the top, as this will help to set the glaze quickly). A sponge with a coating of sugarpaste may be used but should not be frozen because of the moisture content whilst defrosting.

Step 1

Soak the gelatine sheets in water for 5 minutes or until soft (Remove sheets and squeeze out the water when ready to use).

Top Tip: You may use either leaf or powdered gelatine. Conversion is 1 sachet powdered = 1 tablespoon = 3 sheets of leaf gelatine.

Step 2

Place chocolate callets into a large heatproof bowl.

Place water, condensed milk and sugar into a heavy based saucepan, heat gently, stirring, until sugar has dissolved, and then bring to the boil. (Temperature should reach approx.103°C).  Remove from heat and add the gelatine. Keep stirring until dissolved.

Pour this hot mixture over the chocolate and stir until the callets have all melted.

Strain the mixture through a sieve to ensure it is as smooth as possible with no unwanted lumps, bubbles etc.

Top Tip: Keep mixture as smooth as possible with no air bubbles. Any bubbles will have to be removed with a pin or cocktail stick when on the cake.

Step 3

Cool until temperature is around 35°C.

Immediately divide mixture between four bowls and colour with mainly blue and black, plus a little jade and white to achieve a ‘night sky’ effect. A tiny amount of gold and silver mixed with rejuvenator spirit may be added if wished.

Top Tip: Temperature is important in obtaining the correct consistency - too runny, and the icing will not stick to the cake, and too thick, will not pour properly.

Step 4

Place the cake onto a wire cooling rack, over a tray to collect the surplus icing. 

Top Tip: Use cling film to collect the surplus icing it will be less messy. Any surplus glaze may be saved for further use, and will keep for a few days in the fridge.

At this stage, decide on the effect you wish to achieve.

Step 5

You can now add all the colours to one jug to pour over the cake, or have one main colour to pour over the cake first, and then add further colours to make a more specific design if wished. For a night sky it is probably easier to add all the colours from one jug.

After pouring, and completely covering the cake, add patterns with more colours if wished, and using a cocktail stick or knife, blend in. If a more random effect is required, blend by drawing a palette knife across the top of the cake, having added more colours.

Throw sprinkles over part of the cake to represent fireworks!

When set, lift the cake and trim off surplus glaze from the base to neaten. Transfer cake to a cakeboard, and complete the ‘sprinkle effect on the board.

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