Blueberry White Chocolate Mirror Cake – Cake Party 5/8

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This cake is a delicious vanilla & blueberry tasting cake with a gorgeous shiny bicolored mirror glaze on top. If you want to wow your guests this one is good to go cake. Easy and simple but absolutely stunning!

Before you start doing this one make sure that you have a thermometer because that is a must when making the glaze. I used a digital thermometer made for chocolate.

Note: This cake is part of a cake party cake series including 7 sweet and 2 savory cakes seen below

AlmondLemonCakeandOthers2

1/8: Almond Lemon Cake 

2/8: Banana Vanilla Cake

3/8: Apricot Chocolate Sunflower Cake

4/8: Raspberry Chocolate Mirror Cake

5/8: Blueberry White Chocolate Mirror Cake (this one)

6/8: Raffaello Cake (Almond & Coconut Cake)

7/8: Lingonberry Caramel Cake

8/8: Scandinavian Style Savory Sandwich Cakes x2

I did all these cakes for one party including celebrations of multiple birthdays, anniversaries and other important days of the participants.

Blueberry White Chocolate Mirror Cake

Base: Vanilla Sponge

BlueberryWhiteChocoMirrorCakeBase

Ingredients

1 egg

Sugar + vanilla powder

Flour (2/3 wheat flour, 1/3 potato flour) + 1/2 tsp. baking powder

Method

  1. Pour the egg into a glass
  2. Take 2 additional glasses and measure sugar and flour with these. You should have same volume of eggs, sugar and flour.
  3. Pour eggs and sugar into a mixing bowl
  4. Whisk the mixture until it forms a white foam
  5. Add flour and mix
  6. Cook the cake in the oven in one 6” (15cm) cake pan in 440F / 225C for around 10-15 minutes
  7. Cool the base down before carrying on to filling

Note: You can also cut a piece from a bigger sponge with a mold

Filling 1: Blueberry Jam

BlueberryWhiteChocoMirrorCakeFrozenJam

Ingredients

1 dl Blueberry Jam

Method

  1. Take a 6” (15cm) cake mold and cover it with plastic foil
  2. Add all the jam into the mold, add the base on top of it and press firmly
  3. Freeze the cake in a freezer for at least a couple of hours (if you have time, leaving it overnight will not make any harm)

Filling 2: Vanilla Mousse

BlueberryWhiteChocoMirrorCakeVanilla

Ingredients

1 1/3 cup (4 dl) Whipping cream

2 tbsp. Vanilla creme powder

2/3 cup (1.5 dl) Greek yoghurt (or quark)

2/3 cup (1.5 dl) Sugar

1 tsp. Vanilla powder or extract

7 Gelatin leaves

1/4 cup (0.5 dl) Milk

Method

Do the Mousse:

  1. Whip the cream with the vanilla creme powder in a big bowl
  2. Take the yoghurt, sugar and vanilla to another bowl and mix them well together
  3. Add the whipped cream and mix firmly
  4. Soak the gelatin leaves in a cold water for 5 minutes
  5. Heat the milk in a small pot on a stove
  6. Squeeze extend water away from the gelatin leaves and add them to the milk, mix well
  7. Add the gelatin mixture to the cream mix, mix well

Fill the cake:

  1. Pour 1/2 of mousse to a 20cm / 8” cake pan
  2. Add the frozen base + jam combo into that bigger mold with the base side facing upwards
  3. Pour the rest of the mousse to the cake pan
  4. Tap the mold to get the bubbles out
  5. Freeze overnight in a freezer

Decoration 1: Blue and White Mirror Glaze

BlueberryWhiteChocoMirrorCakeGlazedTop

Ingredients

RaspberryMirrorCakeGlazeIngredients

6 gelatin leaves

112.5 g white chocolate

1/2 dl water

1.5 dl sugar

1 dl glucose syrup

1/2 dl condensed milk (sweetened)

White and blue food coloring

Method

BlueberryWhiteChocoMirrorCakeGlazeColoring1

BlueberryWhiteChocoMirrorCakeGlazeColoring

BlueberryWhiteChocoMirrorCakeGlazing

BlueberryWhiteChocoMirrorCakeGlazed

  1. Measure chocolate, water, sugar, glucose syrup and condensed milk into a separate bowl
  2. Pour some cool water into a bowl and soak the gelatin leaves there for 5 minutes
  3. Pour measured water, sugar and glucose syrup into a pan and heat until the mixture starts boiling
  4. Add condensed milk and take the mixture away from the stove
  5. Squeeze extra water away from the gelatin leaves, add them to the mixture and mix well
  6. Add some food coloring (add more later if needed)
  7. Pour the mixture on top of the white chocolate and mix thoroughly with a hand blender
  8. Let the mixture cool down until it’s 92 to 94 degrees Fahrenheit (33 – 34 Celsius). Mix it gently while cooling it
  9. Took your frozen cake and put it on top of a bowl or cooling grid and pour the glaze on it – you should have baking tray below the bowl or grid to avoid making a big sticky mess
  10. Cut of excess glaze from the bottom edges of the cake using a heated knife or spatula

Tip1: If you want to do better than me and do a perfect glaze without any bubbles you should sieve the mixture before pouring it onto to the cake

Tip2: You can use the excess glaze during the next 1-2 weeks. Just keep it in the fridge until you want to use it, then warm it with microwave oven (and cool down a bit if needed) and when it’s the right temperature just pour it over a new cake!

Optional: Decoration 2: Whipped Cream Pipings

BlueberryWhiteChocoMirrorCakeReady

Ingredients

1.5 dl whipping cream

Method

  1. Whip the cream
  2. Pipe it with star-shaped pipe to the edge of cake.

BlueberryWhiteChocoMirrorCakePinterest

Have you ever tried to make a mirror glazed cake? How was it? Would you like to try that (again)?

4 comments

  1. Hey Nora! Great blog, been reading it for a while now. Hope you don’t mind feedback: the copyright texts on the images can be a bit distracting sometimes. Perhaps you could scale them down or make the opaque in the future? I understand that the idea might be to prevent people from using your pictures without permission, but the nowadays watermarks like that can be removed in seconds anyways (if you have photoshop, look up content-aware fill).

    1. Hey there, and thanks for the feedback. I know those are pretty easy to remove because of photoshop but I’ve still hoped those at least a bit prevent people from stealing the photos. Anyhow, I think I will try other ways too if those are too distracting now. So, thank you! 🙂

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