Raspberry White Chocolate Mirror Cake

Dyeable White Chocolate Mirror Glazeimg_1532


  • 1 c water
  • 1 1/2 c sugar
  • 2/3 c sweetened condensed milk
  • 2 TBS gelatin dissolved in 1/4 c cold water
  • 2 c white chocolate, chopped
  • gel food color


Hydrate gelatin in water, 10 minutes.  Boil 1 cup water with sugar and condensed milk on medium heat.  Add gelatin and whisk until dissolved.  Turn off heat, add white chocolate, and whisk until chocolate is melted and incorporated.  I ended up using an immersion blender for this step to get it really smooth.

Separate the glaze into separate bowls, one for each color.  Dye.  Pour dyed glazes together into a separate bowl to begin the marbling effect before you pour it onto the cake.

Set the cake (still on a springform bottom or sturdy board) on a glass or can, and set this whole little tower into an edged sheet pan (to catch the glaze as it drips off the cake.)  Pour the glaze over the cake in a swirling motion, making the design you wish.

Refrigerate the cake for a few hours (or freeze 20 minutes) before serving.  Store in the fridge.

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