Mirror Cake by Russian Pastry Artist Olga Noskova
Noskova's cakes are indeed stunning: Smooth as glass, they are so shiny, one could see his or her own reflection in them. What Noskova is using is called a mirror glaze, related to an old French technique has been around forever, he says."This is old school stuff," Vaccaro told TODAY.com. "Chefs have been doing mirror glazes for 30 or 40 years, but it's just not mainstream."
Essentially, gelatin, sugar and water are at the heart of the recipe, but mirror glazes can have many variations to add flavor and color (Vaccaro shared a recipe for a chocolate version below).
The glaze can be applied to an array of desserts finished with a cream—you wouldn't want to apply directly to an unfrosted cake, because it would absorb the glaze like a sponge, Vaccaro explains. But on a frosted cake, the glaze will completely enrobe the whole shape of the dessert when you pour it, and set up on top.
Temperature also plays a part: Bringing the mixture down from boiling to a lower temperature, 110˚ to 120˚, is the key to getting that shine when you pour the glaze; it then sets when it cools at 87˚.
"We use a lot of mirror glazes in our restaurants, and it does show well. When people see them in the case, they want to buy them," Vaccaro says. "It's a cool concept."