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Two Tier Mirror Glaze Cake


  • Cake
  • 350g plain (all-purpose) flour
  • 450g (1 lb) caster (superfine) sugar
  • 100g (31/2 oz) cocoa powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon fine salt
  • 350 g (121/2 oz) unsalted butter, softened
  • 4 large eggs, at room temperature
  • 350 ml (12 fl oz) full-cream (whole) milk
  • Raspberry Frosting
  • 1 batch vanilla-flavoured Swiss meringue buttercream frosting
  • 4 pink food gel
  • 2tsp raspberry flavouring
  • Vanilla Frosting
  • 1 batch vanilla-flavoured Swiss meringue buttercream frosting
  • Mirror Glaze
  • 400 grams sweetened condensed milk
  • 600 grams granulated sugar
  • 300 grams water
  • 700 grams white chocolate chips
  • 40 grams gelatin (+ 1/2 cup water to bloom)
  • 5 drops + 3 drops aqua food gel
  • 3 drops pink food gel


  1. Raspberry Frosting
  2. To prepare the raspberry frosting, add raspberry flavouring and pink food gel to frosting and mix until well combined.
  3. Mirror Glaze
  4. Bloom gelatin with 1/2 cup of water and set aside for 5 minutes.
  5. Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer.
  6. Add bloomed gelatine and stir until dissolved.
  7. Place chocolate chips in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, use an immersion blender to smooth mixture. Pour mixture through a sieve to remove any remaining lumps.
  8. Split the mixture into two separate mixing bowls. Colour one with the pink and white food gel and the other with aqua food gel.
  9. Allow glaze to cool to 33C before pouring.
  10. Cake
  11. Please note: to make the two tired cake in this recipe you’ll need to make x1.5 the recipe to get the same sized cake as the video.
  12. Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray two 18 cm (7 in) cake tins with oil spray and line the bottoms with baking paper. Repeat with 3 5 inch cake tins too. Set aside.
  13. Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.
  14. Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.
  15. Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or food-gel colourings to the batter. Once you’ve made all of the batter, divide 2/3 of the cake mixture between the three 7” tins and the rest in the 5” cake tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.
  16. Bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked.
  17. Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
  18. To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half. You’ll end up with 4 layers of the 7” cake. Just trim the very top of your 5” cakes. You’ll end up with three 5” cakes.
  19. To crumb coat your 7” cake, add a dab of raspberry frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath. I find filling and crumb coating your cake on a cake turn table makes this process so much easier.
  20. Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
  21. Add more raspberry frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
  22. Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight. Repeat with the 5” cake
  23. To crumb coat your cake add the vanilla frosting to a piping bag. Frost a layer of frosting around your 7” cake beginning from the bottom and make your way around the cake to the top. Add more frosting to the top.
  24. Use a small offset spatula to smoothen out the top of the cake. Don’t worry about making it perfectly level, we’re going to come back and smoothen it out.
  25. Use a clean cake scraper to smoothen out the sides of the cake and then the top. Repeat with the 5” cake. Chill both in the fridge for another two hours.
  26. Once they’re chilled add a dab of vanilla frosting on top of the 7” cake. Not a lot, just enough to stick the 5” one on top. Place the 5” cake on top of the 7” cake and gently press the top of the 5” cake to help it stick to the 7” cake.
  27. w the fun part!!! Add each coloured mirror glaze to a separate jug or cup and pour about 1 cup of the pink mirror glaze on top of the cake, followed by the aqua. Keep doing that until all the cake is covered.
  28. Cover the cake the day you plan to serve it. So you can bake, fill and crumb coat a couple days in advance and then cover it the day it’s ready to be served. Enjoy!!

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