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Super Shiny Mirror Glaze With Mark Tilling

With Mark Tilling

Difficulty Easy

Broken Video?

Join patisserie chef Mark Tilling in this tutorial and learn how to perfect a mirror glaze finish using his own full proof recipe. The ultra shiny coating gives your cakes and desserts that professional glossy look making each dessert look too good to eat. You will be guided by Mark every step of the way on how to make the mirror glaze base: see download for mirror glaze recipe, top tips on temperatures and how to add colour using edible food colouring pastes, how to create a simple but stylish pattern on the domed desserts and finally how to present and decorate them with a small handmade white chocolate disc. Check out our other videos below for more ideas and information on how to temper chocolate and work with different iced coatings.

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Callebaut White Chocolate Couverture Chips

Sugarflair Paste Food Colouring - Fuchsia

Sugarflair Paste Food Colouring - Ruby

Chocolate Temperature Thermometer

PME Straight / Flat Blade Palette Knife (9 Inch)

Stackable Cooling Rack

Mini Glass Measure

Pack Of 2 x 3oz Squeezy Bottles

Single Thick Round Card

PME Angled Blade / Cranked Palette Knife (9 Inch)

20g Pot Of Superwhite

Bake 'n' Roast Baking Sheet 36 x 26 x 1cm (Utensa)

Pack Of 8 Medium Greaseproof Piping / Icing Bags

Dr Oetker Liquid Glucose

Scissors - (purchase locally)

Saucepan / Hand Blender / Teaspoon

Heating Source - (gas / electric / induction hob)

Cocktail or Kebab Sticks - (purchase locally)

6 Mini Domed Shaped Mousses - (download mousse recipe for ingredients)

6 Cavity Silicone Domed Mould - (purchase locally)

White Chocolate Decorations

Mini Round Single Thick Gold Dessert Cards - (purchase locally)

Ingredients For Mirror Glaze - (download mirror glaze recipe for instructions)

Measuring Jug - (purchase locally)

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