Orange Creamsicle Mirror Glaze Cake
Steps involved
Make cake layers
Make orange creamsicle mousse filling
Make buttercream
Assemble and ice cake
Freeze cake
Make glaze
Glaze cake
READ BEFORE CONTINUING: The following recipes are scaled to make the cake pictured above -- a 4 layer cake made with 6-inch round cake layers. If you wish to make a smaller cake, please scale down these recipes.
recipes used
1 vanilla cake recipe - I used a full recipe and saved a layer to eat, but if you don't want that you can do 3/4 of the recipe
1 batch Italian meringue buttercream - you can make half a recipe, but I find a full recipe is just easier
I made this buttercream vanilla flavored by adding 2 teaspoons of vanilla to my batch (can add less or more to taste)
Orange creamsicle mousse (recipe below)
Mirror glaze (recipe below)
Orange Creamsicle Mousse
Ingredients:
1/4 cup water
2 tsp. unflavored gelatin
8 oz. white chocolate chips
2.5 cups heavy cream
1 3oz. box orange flavored jello
Add water to bowl and sprinkle unflavored gelatin, let sit for 5 minutes to bloom.
Pour 1/2 cup of heavy cream into a pot and heat until it starts to steam.
Put white chocolate chips in a bowl and pour heated cream over top. Let sit for a few minutes to give it a chance to melt, then stir together until smooth.
Heat the bloomed gelatin until melted and combine with the chocolate cream mixture.
Let mixture cool to room temperature.
In a separate bowl, whip 2 cups heavy cream until soft peaks form.
Whip in the orange jello powder until combined.
Fold in half of the chocolate mixture until combined. Repeat with second half of chocolate mixture.
Mirror Glaze
Ingredients:
300 g sugar
200 g sweetened condensed milk
150 mL water
19 g unflavored gelatin
125 mL water
350 g white chocolate chips
Wilton Color Right Food Coloring System (or other food coloring)
Wilton White-White Icing Color (optional)
Add 125 mL water to a bowl and sprinkle gelatin over top, mix, and set aside. Let sit for 5 minutes to bloom.
Put white chocolate chips in a heat safe bowl. Set aside.
Add sugar, sweetened condensed milk, and 150 mL water to pot and heat over medium/low heat.
When mixture starts to simmer, remove from heat and add the bloomed gelatin. Stir until dissolved.
Remove pot from heat and pour mixture over white chocolate. Let sit for 5 minutes to melt.
Whisk chocolate mixture until all combined.
Strain the mixture to get rid of any clumps and remove air bubbles.
Pour some mixture into a bowl or measuring cup (for easy pouring). If you want a brighter white color you can add Wilton White-White Icing Color.
Color the rest of the mixture orange using a few drops of orange food color. You can also add Wilton White-White Icing Color to make it more opaque.
Cool glaze to 90° F.
Pour glaze over frozen cake, alternating between white and orange glaze. *more information under "decorating the cake" section
Colors used
Refer to the mirror glaze recipe above for color information.
I used:
Supplies/tools
To find the tools I use for almost every cake I make and decorate (including pans, cake boards, icing smoothers, etc.), click here.
The supplies/tools below are specifically for decorating this cake, which I used in addition to the ones in the link above.*
*Some of these links may be affiliate. As an Amazon Associate I earn from qualifying purchases. I earn a small amount from some purchases, however, this does not affect my recommendations.
Decorating the cake
After the cake has been assembled and iced:
Double check the icing is smooth so the glaze pours over smoothly.
Freeze cake.
When frozen rub your finger along the top edge to soften the edges and make them less sharp.
Place a cup upside down on a sheet pan.
If your cake is on a cake board larger than the cake, remove the cake from the board.
Place frozen cake onto the cup to suspend it in the air.
Pour glaze, cooled to 90°F, over the cake alternating between the two colors. Let glaze set.
Clean up any drips at the bottom of the cake and return cake to the cake board.
Slice and enjoy :)
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