Tiered Mirror Glaze Cake Recipe | Dr. Oetker (2024)

Dr. Oetker Madagascan Vanilla Extract (4 tsp)

Dr. Oetker Madagascan Vanilla Extract (4 tsp)

Dr. Oetker 26% White Chocolate

Dr. Oetker Platinum Grade Leaf Gelatine

Dr. Oetker Red Food Colour Gel

Dr. Oetker Pink Food Colour Gel

Dr. Oetker Orange Food Colour Gel

Dr. Oetker Yellow Food Colour Gel

Dr. Oetker 26% White Chocolate

Dr. Oetker Glamour and Sparkle Sprinkles

First things first, pre-heat your oven to 180C/160C fan/Gas Mark 4. Grease and then line 4 x 6” and 3 x 8”round cake tins with baking parchment. If you do not have enough cake tins you can bake your cakes in batches.

For the 6” cakes, pop the 220g of butter and 220g of sugar and beat until until creamy and pale. Gradually beat in 4 eggs and 2 tsp of Vanilla Extract. Gently fold 220g of flour into the mixture until smooth and combined.

Divide the mixture equally between the 4 tins, smoothing the tops, bake for 25minutes or until an inserted skewer comes out clean and leave on a wire rack to cool completely.

Repeat the above to make the 8” cakes using the remaining ingredients.

Now it’s time to make the buttercream, pop the butter in a bowl and beat until smooth and glossy. Add the icing sugar in 4 intervals ensuring if is all mixed through before adding some more. Finally mix in the Vanilla Extract and beat until the buttercream is a smooth and whipped consistency. You will probably need to make your buttercream in a few batches.

Using a serrated knife cut the peaked tops off your sponge layers to flatten. Place an 8” sponge layer on a cake board the same size as the cake (8” diameter). Smooth a layer of buttercream on top of the sponge and sandwich with another 8” sponge layer, smooth another layer of buttercream on top and add the final sponge layer. Cover the top and side of cake in a crumb coat of buttercream and smooth. Place the cake in the fridge to chill for 30 minutes. Repeatthis for the 6” sponges, placing on a 6” cake board.

Once the cakes have chilled add another coat of buttercream on the top and sides of the cake ensuring it is smooth. Place the cake back in the fridge to chill and set the buttercream. Before you chill the 8” cake place 3 x cake dowels in the centre of the cake and cut down to the height of the cake, these will help support the 6” cake when it is placed on top.

Break the White Chocolate into pieces and place into a jug and set aside. Put the Gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.

Put the caster sugar in a small saucepan with 200ml of water, mix together and then put on a low heat to dissolve. Bring to the boil and then allow to bubble for about 1 minute (it should be just over 100C).

Take off the heat, squeeze the excess water from the Gelatine then stir into the sugar mixture, and then mix in the cream until smooth. Pour this over the White Chocolate then carefully mix until very smooth.

Strain through a sieve then divide between four bowls. Stir a few drops of Red Colour Gel into one bowl, Pink Colour Gel into another, Orange Colour Gel into another and then yellow Colour Gel into the other.

Set aside to cool and firm up, stirring now and again to prevent a skin forming. - if the glaze goes too solid just pop in the microwave for a few secs to loosen.

Whilst the glaze is cooling make the chocolate shards. Break the chocolate into pieces and pop into a large bowl. Melt in the microwave in 30 second bursts stirring between each burst until the chocolate is melted.

Pour the melted chocolate onto a baking tray lined with baking parchment and smooth out using a palette knife. Sprinkle over the glamour and sparkle sprinkles for a touch of sparkle! Pop in the fridge to set.

Once the glaze has cooled and thickened and is around 33°C it isready to use. Remove the cakes from the fridge and stack the 6” cake on top of the 8” cake.

Place your cake on an over turned bowl (ensuring the base is smaller than the cake board) over a baking tray (this collects any excess glaze).

In a large jug pour in the red glaze, then the pink, orange and yellow and using a spoon gently swirl the glazes together in the jug. Pour the glaze over the top of the cake ensuring it drips down the sides of the cake, if needed use a palette knife the help smooth the glaze over the cake. Just look at that amazing mirror glaze!!

Allow the glaze to set on the cake for about 10-15 minutes and then use a small sharp knife to remove any drips on the base of the cake. Place the cake on your cake stand.

Remove the chocolate shards from the fridge and break into pieces and place into the top and sides of the cake. Spray your meringue kisses with gold lustre for some added sparkle and pop into your cake!

You are now ready to serve your amazing mirror glaze cake!

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