White Chocolate Mirror Cake

Ingredients

Any 8" cake will do. I used Chiffon cake

Swiss Meringue Buttercream frosting
White chocolate - 8 oz

Sugar - 1 cup

Cold water - 1/2 cup

Water - 1/4 cup

Light corn syrup - 1/2 cup

Sweetened condensed milk - 1/2 cup

Gelatin - 5 tsp

Food color - any combinations

Glitter - optional, I added a little black disco dust

Steps

1. Bake the cake and frost it with buttercream. Keep refrigerated until ready to pour glaze.
2. Bloom gelatin with 1/2 cup of water and set aside for 5 minutes.
3. Heat the water, sugar, and condensed milk in a saucepan. Bring it just to a boil and turn off the heat. Stir in the vanilla and bloomed gelatin until it is fully dissolved.
4. Place chocolate chips in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes.

5. Once chocolate has softened, use an immersion blender to smooth mixture. Pour mixture through a sieve to remove any remaining lumps.

6. Divide glaze into different bowls and tint them with different colors. Allow glaze to cool to 90°F (32°C) before pouring. Watch this video on how to pour the glaze. 

7. Let the glaze drip for 5 minutes, cut the drips off from under the cake plate, and place onto a serving plate. Pipe buttercream borders around the base of cake.