Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet by Cupcake Savvy's Kitchen

[@tonileatassie]

Finally- a straight forward mirror glaze tutorial - will be using this one from now on. Thanks.

[@CupcakeSavvysKitchen]

Thanks for the feedback Tonia. I am glad you enjoyed it. More mirror glazed creations coming soon! :-)

[@JULOC05]

Pretty! I could just make a heart with the white chocolate for Valentine's.

[@kavitabahira]

wonderful recipe I tried it n came out to b very tasty my kids loved it thank you very much

[@CupcakeSavvysKitchen]

Fabulous! :-)

[@realvanillahair]

You know what- u must be inspiring and a hope for so many people- who can’t go out and learn what they want to- they might not have money or such people to teach them- bless u my dear for teaching ur skill to people. I have seen people hiding their skills even after paying them - love ur channel😍😍😍

[@chefsville]

How wonderful! This could match cupcake mania!

[@CupcakeSavvysKitchen]

Chef Scott Horwitz thank you! :-)

[@Luvitaho.]

Hey, could you tell me the grams if i want to use gelatine sheets in your recipe? Thank you so much, amazing video!

[@MathsWithJacob]

Love the music. Very catchy tune. Also, I might try and make the dessert. Wish me luck.

[@CupcakeSavvysKitchen]

Thank you. I would LOVE to see a pic of you attempts! Thanks for watching :-)

[@medusa1448]

Thats looks gorgeous !!your mirror glaze is soo shiny its definitely one of the best iv seen

[@CupcakeSavvysKitchen]

Thank you so much for the lovely feedback :-)

[@sandygonzalezz9160]

Omg watching you make this is so satisfying and soothing. Going on my next baking mission.

[@CupcakeSavvysKitchen]

How fabulous! Good luck with it! :-)

[@Luvitaho.]

Can i replace the gelatine powder with sheet? How many for sheets? Thanks :)

[@CupcakeSavvysKitchen]

You can use the equivalent of 7g Gelatine. The number of sheets will vary depending on brand :-)

[@silvanayaninamercado1135]

Estaría bueno que éstos videos también le pongan subtítulos en español, como tienen actualmente. Muchas gracias, maravilloso su canal y saludos desde Argentina 🇦🇷😁.

[@Mrsgates2010]

Oh my goodness hun!!!! Those look soooo beautiful 😍😍😍😍. The combo of chocolate and Cherry.....yessss!!!! The decorations make them just stunning and as always flawless.

[@CupcakeSavvysKitchen]

Thanks so much Beth! Your comments are always so positive and encouraging :-)

[@Mrsgates2010]

+Cupcake Savvy's Kitchen Thank you 😉! Its just so amazing when all of your videos are soooo incredible! You can tell the love and thought that you put into them!

[@barabarabaraaa]

Thank you so much for this recipe! I tried it out yesterday and it worked out great!

[@CupcakeSavvysKitchen]

That's fabulous! Thanks so much for letting me know :-)

[@anyakencana8632]

barabarabaraaa does it really sweet?

[@LoveLeon15]

My mum and I are making this right now for a dinner party we have tomorrow - how close to serving is ok for taking the mousse out of the freezer to put on the mirror glaze? Should the mousse be frozen when you serve it? In your video it looks smooth to cut. Thank you!

[@CupcakeSavvysKitchen]

JammyJeX you can glaze it a couple of hours before your party and then let it sit in the refrigerator to defrost before serving.

[@ichaazani231]

thank you so much for sharing about how to make the glaze..by the way, can I skip glucose for shinier glaze?

[@CupcakeSavvysKitchen]

The glucose is what helps to make it shiny. If you don't want to use Glucose, just increase the sugar and water. Thanks for watching :-)

[@ichaazani231]

+Cupcake Savvy's Kitchen ah I see, thank you so much.. 😊

[@esef1948]

love your videos. Can you reuse the leftover dripped glaze?

[@CupcakeSavvysKitchen]

Yes you can. Just scoop it all up and refrigerate for a week or freeze for a couple of months. Heat in 10 second blasts in the microwave and bring back to correct temperature for pouring.

[@esef1948]

Thank you.

[@nouhailabenabdessadak5856]

You are the best i love all of your recipes.. may i ask with what can i replace the glucose syrup please?

[@CupcakeSavvysKitchen]

Thank you! You can use corn syrup or honey. The honey will obviously add a different flavour.

[@nouhailabenabdessadak5856]

@@CupcakeSavvysKitchen thank you soo much

[@nicorobin7211]

Gonna make the chocolate version as soon as my round molds arrive :D love ur channel

[@CupcakeSavvysKitchen]

Yay! That's great! :-)

[@kipkenya]

So elegant!

[@CupcakeSavvysKitchen]

Thank you :-)

[@hedivanm2950]

I love your tutorials..they r accurate and delicious 👌👌❤❤

[@sandramolina3311]

you are amazing, loved your work🤗thank you

[@CupcakeSavvysKitchen]

Thank you for your kind words :-)

[@moniquerobinson7703]

This is so amazing! you make it look so easy!

[@CupcakeSavvysKitchen]

Thanks Monique...it really is easy :-)

[@charlenechin6723]

Thanks for this amazing video! I noticed some videos you added gelatine with cold water , while this one is with hot water, is there any difference in doing that? Thank you !

[@CupcakeSavvysKitchen]

I dissolve Gelatine in hot water if it is then being added to a cold mix and I bloom Gelatine in cold water if it is then being added to a hot mix :-)

[@Mggrande998]

Thank you so much fo such a beautiful recipe. How many entremets does this make?

[@CupcakeSavvysKitchen]

You are very welcome. It will make approximately 6 depending on size.

[@rawnaqkareem958]

Hi, I love your work, and you are amazing. Can you tell me please which brand of chocolate did you use, and can I change the glucose Syrup to corn syrup? Thank you

[@CupcakeSavvysKitchen]

You can use any chocolate you enjoy eating :-)

[@rawnaqkareem958]

Cupcake Savvy's Kitchen Ok, what about glucose? I used Baker’s, and it didn’t turn well 😢

[@decz4457]

hi this so amazing! I love to try this because cheesecake and brownies are my favourite! may I know what is the size of the roll pan you used for the brownies and the size of your domes? And how many does this make?😊

[@CupcakeSavvysKitchen]

Sure...here you go amzn.to/3gtvpZw and amzn.to/3gtizKw from memory it made 5 and there was some brownie left which I froze.

[@decz4457]

@@CupcakeSavvysKitchen wow thank you for your quick reply 😊

[@shennaeh]

Hi these are so pretty!!! I was just wondering how many domes this glaze is made for?

[@minakane797]

Hi, do you need to keep the dome at room temperature or put back into the fridge after glazing? Since the mousse is frozen when glazing, how much time does it take to rest before serving to bring it back to mousse consistency?

[@CupcakeSavvysKitchen]

Mina Kane I put back in the fridge for about 2 hours.

[@global001]

Looks amazing… and exhausting. Hats off to you!

[@CupcakeSavvysKitchen]

Thank you :-)

[@libertyvasquez3858]

thank you so much! so excited to try this...

[@CupcakeSavvysKitchen]

Great!

[@luanahidalgocastillo8368]

Estaría bueno q pongan los ingredientes primero así ya saben q utilizar cuando van a hacer el postre

[@Avel_11]

I tried your recipe, and it turned out well. Except for the glaze. Yes, it was shinny and glossy, but it wasn’t as opaque as yours. I followed the steps and measured the correct temperatures. But still kinda gave a translucent colored coating. Used white gel coloring and other colors too. How can I get that opaque and solid color of glaze?

[@CupcakeSavvysKitchen]

Let it cool a few more degrees and it will give a thicker coat which will give the opaque look you are going for.

[@sushitezi]

Its amazing, i wanna try to make it too...Could u share me how to store this mousse? and how long it can be put in the fridge?

[@CupcakeSavvysKitchen]

You need to freeze the glazed mousse overnight as a minimum but it can be frozen for up to one month which makes it a great do-ahead dessert! Once it has been glazed you can refrigerate for around 1-2 hours to allow the mousse to defrost. I hope this helps :-)

[@tormentedsoul7852]

** NEW SUB Thank you so much for the wonderful video and writing the recipe out. I can't wait to attempt these.

[@CupcakeSavvysKitchen]

Tormented Soul welcome!

[@ithar90]

hi .. thank you very much .. can I use the mirror glaze in same day I made?

[@CupcakeSavvysKitchen]

Yes, you can use it the same day. I have used it the same day in the video. Thanks for watching :-)

[@eliallameh2198]

Love your channel! Please make more fancy looking desserts like this. Thank you 😊

[@CupcakeSavvysKitchen]

Thanks so much Eli! I have plenty of fancy desserts planned for videos coming soon :-) Thanks for watching.

[@eliallameh2198]

Awesome! Can't wait to watch them!

[@Nancivlog]

I am just wondering why u have less subscriber... You are so talented... You should be having more... It's so beautiful

[@CupcakeSavvysKitchen]

Thank you so much. That's very kind of you to say. I am working really really hard trying to improve and increase my subscribers...fingers crossed! :-)

[@Nancivlog]

@@CupcakeSavvysKitchen ya.. I can see tht.. it's not easy.. don't worry you will get more... 👍👍👍 Keep up the good work..

[@chimenefayad3578]

hello great recipe i want to ask for the gelatine I only have the leaf how much should I use??thank you

[@CupcakeSavvysKitchen]

Thank you. You can find the conversion at this link: wardmckenzies.zendesk.com/hc/en-us/articles/206489797-What-is-the-gelatine-leaf-to-powder-conversion-

[@dorothythampy]

This is awesome!! May I know it is possible to make it as like a whole cake 6"?? Thanks!

[@CupcakeSavvysKitchen]

Absolutely! The glaze is enough to cover a whole cake measuring up to approx 9". You can make one large cheesecake from the ingredients of you like. Thanks for watching :-)

[@milkandhoney84]

Could I switch the chocolate for white chocolate and the cherry syrup with another fruit syrup to make a different flavored mousse that has the same texture?

[@CupcakeSavvysKitchen]

Sure you can. Sounds lovely! :-)

[@milkandhoney84]

Cupcake Savvy's Kitchen Thank you!

[@fridasukma5833]

oh my god, its really easy to make and really really delicious💞 perfect💙

[@CupcakeSavvysKitchen]

Thank you! :-)

[@valeriuandannabliuc3695]

what kind of whipped cream do you use in your recipes? thank

[@kyleivanvillanueva3922]

what silicon dome size did you use for this video? thanks happy holiday !

[@nikilaliyanage3973]

Hi, I do not have a stick blender. Should I hand mix everything? If not can I use a blender/ stand mixer on low speed

[@kayterbest]

how long can this last in a chiller instead of a freezer? I'm thinking of making these to sell in a shop and just want to know if it could actually be kept in a chiller for more than a few hours

[@CupcakeSavvysKitchen]

kayterbest once completed, they will last in the fridge for 2 days.

[@carinahartanto1099]

your mirror glaze is just so shiny and beautiful! 😍

[@CupcakeSavvysKitchen]

Thank you...it really is a pretty dessert. I was happy with how it turned out. Thank you for watching :-)

[@sazzaza]

Looks DELICIOUS!!!

[@CupcakeSavvysKitchen]

Thank you :-)

[@good_life_]

Thank you for the recipe!!

[@marriamqaisar3377]

its sooooooo appealing.....

[@CupcakeSavvysKitchen]

Thank you :-)

[@CircmcisionIsChi1dAbus3]

I cant ever go with only one color when working with mirror glaze, its so fun to mix in a bunch of similar shades marble it up a bit. Can you tell me what the difference between the glaze you made with the corn syrup and the one without? Is this a neutral glaze or is that not made with pectin instead of gelatin?

[@GalbinasGabi]

Very nice, but what weights you used to glaze ,please?

[@CupcakeSavvysKitchen]

You can find the list of ingredients and measurement below in the description box. Thanks for watching :-)

[@flipskee]

Amazing, how long in advance can I make these, aka how long do they maintain quality in the fridge? And how to store best?

[@CupcakeSavvysKitchen]

They can be left un-glazed in the freezer for one month and once glazed, they can be refrigerated in an air tight container for 3 days :-)

[@fioreflower7]

I've never thought it could be so easy! I'm gonna try it ;)

[@CupcakeSavvysKitchen]

Please do try it. It's REALLY easy and so effective and delicious! I would love to see a pic. Thanks for watching :-)

[@Lace26]

Can I use gelatine leaves? Amazing

[@CupcakeSavvysKitchen]

Thank you! Yes, you can definitely use Gelatine Leaves :-)

[@nikilaliyanage3973]

Hi, I do not have a stick blender. Should I hand mix everything or can I use a blender on low speed ?

[@jasminmina6922]

Very nice cake show egless cake resipi pls

[@CupcakeSavvysKitchen]

Ankita Mina the dome is eggless. You can replace the brownie with an eggless chocolate cake slice.

[@jackienguyen1614]

Hi, how many dome cakes can you make with this recipe? How big are your silicone molds? Are these 2inch molds?

[@lulugregory3246]

Does the glaze actually set? Would I be able to transport 10 of the finished items do you think?

[@CupcakeSavvysKitchen]

Yes, it sets into a very thin gel-like layer. You would be able to transport them no problem. They will need to stay cool and then be refrigerated when you arrive :-)

[@minakane797]

Hi there. I’ve got 2 prpblems … the glaze was poured in 32 c but it just slipped away after dripping off the excesss... I used white choc compound, was that the problem? Secondly the whole entremet weeped right away, but another time overnight in the fridge... please advise. Thanks

[@ticklethesquirrel2772]

Maam can we make entremet with only whipping cream and gelatine ...like can we skip cream cheese?

[@aravaglam7299]

I think that was awesome! Wish you would teach that at koocam. I would definitely pay to learn that from u to get suitable info

[@CupcakeSavvysKitchen]

Thank you! No need to pay for lessons, you can get it all here for free! :-)

[@beafashiondiva]

Do you have a link to where I can get the big dome silicone mold? Thank you.

[@CupcakeSavvysKitchen]

If you Google Silicone Dome Mould you will find plenty online :-)

[@bubblebreaktravel]

Instead of Thickened/Whipping Cream, can I used regular Heavy Cream ?

[@CupcakeSavvysKitchen]

Yes you can :-)

[@Art_and_bite]

Its soo good and look lovly 👌👌👌👌👌🎂🎂🎂🎂

[@CupcakeSavvysKitchen]

Thank you!

[@ashnavora8865]

What if I don't have a candy thermometer. Could you suggest what to do if I don't have one and also where I can buy one from

[@CupcakeSavvysKitchen]

You can buy one from any kitchen store or online. It's ok if you don't have one, firstly when you bring the sugar solution to the boil, just boil for one minute and take off the heat and when you are waiting for the glaze to cool, just cool it to lukewarm. I hope this helps :-)

[@sorchakirby8904]

I know I'm super late but would this method work for milk chocolate also? Thanks

[@CupcakeSavvysKitchen]

Yes it will :-)

[@sorchakirby8904]

@@CupcakeSavvysKitchen Worked beautifully thank you!

[@kittygreven5025]

beautiful

[@CupcakeSavvysKitchen]

Thanks!

[@christianlinkert7447]

Very impressive!!!

[@CupcakeSavvysKitchen]

Thank you :-)

[@Moonmun1626]

It looks like white pearl necklace exhibition is organized on this channel. 👏🙏.

[@amyrotella1219]

You did not put the preparation under the ingredients of your vidéo for the chocolate dome with the pink mirror glaze. Where can I get the whole thing, ingredients and prep.?

[@CupcakeSavvysKitchen]

I only list the ingredients. The preparation is the actual video.

[@nomeswarisubramanyam2147]

Wow so taste

[@CupcakeSavvysKitchen]

Thank you :-)

[@bryanestela1363]

hello! quick question, if I use milk chocolate instead of dark chocolate would it affect anything?

[@البحارموندى-ظ4ع]

Plz i need use gelatine leves how much???

[@CupcakeSavvysKitchen]

3 for the glaze, 3 for the filling

[@Paula-pf1hz]

is it possible to get this shiny mirror glaze by using just agar instead of gelatine?

[@CupcakeSavvysKitchen]

I'm sorry but I haven't tried. I am aware of people that have done it. You will need to place it in the pan with the cold ingredients and bring to a boil to activate.

[@libertyvasquez3858]

can i use the glaze for just a cake? i like it shiny?

[@CupcakeSavvysKitchen]

Yes you can :-) You will just need to make sure it is as smooth as possible as all the bumps will show through. It will also need to be frozen or extremely cold or the glaze will just all run off.

[@joesquinn9517]

This is so pretty! 💕

[@ChloeRobinsonN-A]

I have decided to make this as a dessert for my catering exam! I have 2 hours to make this as well as a main course . would you say it would set enough in the freezer for me to mirror glaze it in around an hour and 30 minutes?

[@CupcakeSavvysKitchen]

Unfortunately not :-( You would need a "blast chiller" for it to set enough in that time. In an ordinary freezer it will need to be left overnight :-(

[@ChloeRobinsonN-A]

Cupcake Savvy's Kitchen ah right thank you ! could I switch out the cheesecake for maybe a mousse of something that would set quicker perhaps?

[@joelpinto2867]

thank u cupcake savvys kitchen

[@CupcakeSavvysKitchen]

You're welcome Joel! :-)

[@esthersimon7234]

What's the name of the equipment you used to mix the glaze? Can it be substituted for an electric egg whisk?

[@CupcakeSavvysKitchen]

It's a Stick Blender similar to this one amzn.to/2Mx4OND

[@kiwi2183]

will the glaze work on a baked cheesecake?

[@CupcakeSavvysKitchen]

Yes, as long as it has been cooled and frozen. Once glazed, allow to thaw :-)

[@sumbul_ka_samandar]

if i want to use agar agar strands in substitution with gelatin then how much should i use??

[@CupcakeSavvysKitchen]

It's a difficult substitution to make because it need to be added to cold liquid and boiled to activate. It is not something I have done with this particular recipe :-)

[@mariaelenajones5586]

How many does this recipe make? What size mold?

[@cristinaarguello4879]

I tired making this but at the step where I added melted chocolate to the whipped cream cheese mixture, the chocolate seized and it made my mixture into a blob instead of the smooth consistency you got. I still made it and froze it though. But what did I do wrong?

[@priscawhs8037]

Your cakes are lovely! May I know what kind of food colouring you were using, water- soluble one or fat- soluble?;)

[@CupcakeSavvysKitchen]

I used the AmeriColor Gel. You can use either water or fat soluble.

[@priscawhs8037]

Cupcake Savvy's Kitchen thank you !!

[@712freakinout]

I don't have a stick blender at home, are there any alternatives that i can use?

[@CupcakeSavvysKitchen]

No problem, you can use a hand mixer with just one of the attachments fitted. This may produce more bubbles so you may need to strain more than once. Thanks for watching :-)

[@712freakinout]

Ah I see, thank you so much!! :D

[@familytraditionshomestead3522]

Beautiful ❤️

[@CupcakeSavvysKitchen]

Thank you! :-)

[@normajones9827]

Hi, I’m sorry but I trouble with glaze,were did I go wrong. It was like a toffee. I waited for it to reach 130 which took about 5 minutes. Thanks for your help . Norma

[@CupcakeSavvysKitchen]

Norma Jones that’s the wrong temp! It says 103 in the video ;-)

[@normajones9827]

Cupcake Savvy's Kitchen oh I’m sorry I didn’t read it right. Thank you so much. 🤪 I am a dummy.

[@meenagautam968]

very very very nice recipe

[@CupcakeSavvysKitchen]

Thank you :-)

[@michaela3772]

Hi and thank you for sharing this video! I did have a few questions: 1) I noticed that we need to use the white candy melts since they are already tempered which is important for the outside, correct? 2) The Americolor coloring seems to be water based and not really good for chocolate. Will they "seize" up the white chocolate in the mirror glaze part of the recipe? 3) Since the dark chocolate is only in the brownie base and the cheesecake filling, we do not have to worry about tempering, correct? (you didn't put a link to DARK CHOCOLATE, so assuming I can use any kind of dark chocolate and not have to worry about tempering?). 4) In addition, can i bake the brownie base in a standard jelly roll pan instead of buying the silicone pan? 5) Finally, I currently have a six-dome mold which are only about 6.75 cm in diameter-- will that size be ok or should I get the bigger one? Thank you much for your help, chef!

[@CupcakeSavvysKitchen]

1.No tempering needed. 2.The color will not seize the chocolate because it is being added to the whole glaze mix and not just the chocolate. 3.No tempering needed. 4. Yes, standard pan is fine. 5. Six dome mould is fine. Good luck!

[@michaela3772]

Cupcake Savvy's Kitchen Thank you!!

[@michaela3772]

My chocolate mixture(butter, sugar, chocolate, vanilla) for the brownie base became grainy and lumpy and separated from a lot a liquid after I tried to melt it on low/medium. Too much heat? or do you think the vanilla extract made the chocolate seize? It's very clumpy and not smooth and melted like it should be. I used ChocoMaker dark chocolate wafers.

[@michaela3772]

I tried it again and used VERY low heat and stirring constantly. As soon as the chocolate began to melt slightly, I would remove from the heat and keep stirring. Same result. A lumpy, grainy mess, with the liquid from the butter separating out and not combining. Any ideas? Thanks chef.

[@mariareadsssf]

There is a different method with adding the butter little by little after you melted the choc + suggar and removed from the heat and let it cool for a while (or cooled completely and add in 2 batches). Add the vanilla extract after as well.

[@myrecipesbushrabashir9967]

Hello, your recipes are very beautiful. Please write the ingredients in cups or grams in the video, because I did not find the ingredients in the description box. Thank you.

[@CupcakeSavvysKitchen]

Most of my new videos have the ingredients in the video. To find the list, click under the video to expand and scroll down.

[@safinaintekhabshaikh448]

hi savvy i made mirror glaze but still i can see mousse and it was vry runny plz help

[@CupcakeSavvysKitchen]

It sounds like it is too warm. Did you follow the temperature guidelines mentioned in the video? You may need to cool it more before using :-)

[@selvaraj5915]

Hi your mousse cake very nice make more Verity of protect wish you all ❤️ best

[@wendywu8030]

How can i make it smooth? Ive got air bubbles on my mousse so the surface isnt smooth...

[@CupcakeSavvysKitchen]

You can strain it through a strainer before using.

[@angelagalati9519]

That looks so beautiful shame to cut it lol..may I ask after it’s all ready does it have to be eaten straight away or can be put in fridge for a while ,I’m thinking how far before hand I can make it for the guests ?

[@CupcakeSavvysKitchen]

Refrigerate to thaw before serving. Can be assembled and refrigerated the night before.

[@angelagalati9519]

Cupcake Savvy's Kitchen ok that helps Thankyou 🙂

[@tracybrooks5971]

Hi, I don't use gelatin, would Agar Powder work?

[@monamisa5527]

Please how can I make the glucose syrup ?

[@vanessasimoes7767]

What size mold did you get? What is the diameter and depth of each mold?

[@CupcakeSavvysKitchen]

These are are 8cm wide and 4cm deep.

[@valeriuandannabliuc3695]

please tell me do you leave the mirror glaze in the fridge overnight?

[@CupcakeSavvysKitchen]

No I don’t. Once it comes to temp I use it.

[@rabidrabbitshuggers]

When I first scrolled by the thumbnail I thought I was looking at a set of dentures lmao But this looks delicious!

[@CupcakeSavvysKitchen]

he he he!

[@ruthcharlesworth]

Hi, can these be made a month in advance and kept in the freezer? I have to make about 30 for a wedding. Thanks

[@CupcakeSavvysKitchen]

Yes they can be kept in the freezer then glazed the day before the wedding.

[@atufasayyed7916]

Amazing 😍😍😍

[@CupcakeSavvysKitchen]

Thank you :-)