Shiny Mirror Glaze Mousse Dome with Crispy Chocolate Base and Ganache Topping

Join this channel to get access to perks:
/ @cupcakesavvyskitchen
FOLLOW US:
Instagram: / cupcakesavvyskitchen
Facebook: / cupcakesavvy
FREE To Subscribe bit.ly/1ML438q
This is an unbelievably easy Entremet to make and it is super impressive with a little touch of posh! The elements used include: Dark Chocolate Mousse Dome, Shiny Chocolate Mirror Glaze, Crispy Dark Chocolate Base, piped Ganache Swirl and Gold Chocolate Monogram. When they are all put together, the result is WOW! Perfect for your next dessert buffet.
RELATED LINKS:
Shiny Mirror Glaze White Chocolate Raspberry Mousse Entremet : • Shiny Mirror Glaze Whi...
Cookies and Cream Shiny Mirror Glaze Cheesecake Mousse Dome Entremet: • Cookies and Cream Shin...
Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet: • Black Forest Cheesecak...
INGREDIENTS: (Makes 10)
Chocolate Mousse:
200g Dark Chocolate
100mL + 500mL Thickened Cream
(make ganache with the 200g chocolate + 100ml Cream)
Caramel
Crispy Chocolate Base:
400g Dark Melted Chocolate
150g Rice Bubbles
Chocolate Mirror Glaze:
210g Sugar
75g Water
70g Cocoa Powder
145g Thickened/Double Cream
3 Teaspoons Gelatine
3 Tablespoons Water
Monogram Disc:
Nestle's Baker's Dark Chocolate Melts
Edible Gold Lustre Dust
Vodka or Lemon Extract
Piped Ganache Topping:
250g Dark Chocolate
150g Thickened/Double Cream
EQUIPMENT/INGREDIENTS: (Affiliate)
Wax Seal Stamp: amzn.to/3iBwYVv
Mini Gold Cake Board: amzn.to/2Y8IKx7
Pyrex Bowl: amzn.to/2KRobfS
Spatula: amzn.to/2xbbw5n
Hand Mixer: amzn.to/2GNqNJ6
Cooling Rack: amzn.to/2KSMOZP
Piping Bag: amzn.to/2IMnN1L
Piping Tip: amzn.to/2xefv11
Dome Mould: amzn.to/3sRieqf
Angled Spatula: amzn.to/2KQLDd8
Sheet Pan: amzn.to/3paZaAY
Circle Cutters: amzn.to/2KDgiQG
Wire Whisk: amzn.to/2s6THzD
Squeeze Bottle (similar): amzn.to/2IKnys4
Super Gold Lustre Dust: amzn.to/2LsD1L7
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
www.allrecipes...
FOLLOW ME:
/ cupcakesavvy
/ cupcakesavvyskitchen
www.cupcakesavv...
/ @cupcakesavvyskitchen
MUSIC:
Blue Skies - Silent Partner
#Entremet #MirrorGlaze #ChocolateMousse

[@ForestLofi]

It was about the 14th try that I actually got everything tasting how it should toast and 20 trys to make it actually look good, then again I'm only 12. Thank you for this step by step!

[@saidaelharfi8517]

E

[@aichitoshiki1321]

That is REALLY IMPRESSIVE

[@knifecameraction49]

Hopefully you’re a master pastry chef by now /s 😉 learn everything you can! Cooking doesn’t translate well to baking, but you can take a lot of lessons from baking and apply them while cooking! Read the recipe twice, then go collect your mise!

[@jillkane349]

I would use chocolate rice cereal and marshmallow for the bottom. The melted chocolate and white rice cereal makes it seem so hard in the video.

[@rowbis1362]

i made the mirror glaze for a mousse cake instead and it was so tasty and looked amazing, really easy recipe to follow

[@CupcakeSavvysKitchen]

Fabulous!

[@frakturobsession6044]

what can I say, no words can describe your videos. Delicious recipes, very detailed and clear steps, stunning presentation and everything is just perfect. you should have your own shop !! thank you for sharing these treasures with us

[@CupcakeSavvysKitchen]

Thank you so much for the lovely feedback :-)

[@enzomestrini]

What countities grams of evrrything plz ?😅

[@Prazzie]

I just ordered dome silicone moulds yesterday and today this video is up. Perfect! Thank you.

[@CupcakeSavvysKitchen]

Brilliant! If you would like more ideas for this particular mold, I do use it a lot and there are quite a few videos where I have used it in this playlist kzbin.info/aero/PLKwc-pEBWMUNnA5yGPKc9jJSEmLPekjbT

[@lillpingguo]

I LOVE that you provided link to purchase equipments. So thorough! Really want to make this :)

[@CupcakeSavvysKitchen]

eilly yang thank you! I do hope you make it! It really is as easy as it looks!

[@lillpingguo]

@@CupcakeSavvysKitchen What size is the cookie cutter? I saw the mold is 2.75 inches... Should the cutter be 2.75 inches too, or a little bigger? The one you linked on amazon doesn't seem to have that size.

[@roombfthelmala3349]

i made this beautiful cake for my dads birthday and he absolutely loved it i just wanted to let you know that this recipe is amazing

[@RM-im8ld]

Hello. This looks soooooo yummy and beautiful!! Can I get a recipe please?

[@АннаКулик-р9к]

Такая вкуснятина! молодцы , всегда!!!Да еще и красота!

[@CupcakeSavvysKitchen]

огромное спасибо :-)

[@cultusdeus]

Amazing. Plain and simple.

[@CupcakeSavvysKitchen]

cultusdeus thank you!

[@ayeshakhanam4449]

wowser 😱 that is soo amazingly yummy. cannot wait to try but I think I will use brownie base. nomnom. Thank you for sharing you're the best xxx

[@CupcakeSavvysKitchen]

I would love to know how it goes! Yes, I will try it with a brownie base next time as well :-)

[@somonebaka]

your videos make me feel relax thank you

[@CupcakeSavvysKitchen]

That's great! :-)

[@allusionsbanter4487]

tried your recipe yesterday and came out so nice and yummy thank you

[@khushboodhoot5709]

Hi! I made these once and they turned out amazing! People just loved loved loved them! Thank you! :) I am making them again and I have a few question. I will have to prepare them about 10 hours in advance.Although they will be in the refrigerator during that time but will the glaze still be shiny? Will the mousse be fine after so many hours?

[@CupcakeSavvysKitchen]

khushboo dhoot as long as they are refrigerated they will be fine. The Glaze may dull slightly.

[@alisonluciana3958]

That looks amazing and so well illustrated through each part of the making of this - thank you! Can't wait to try!

[@CupcakeSavvysKitchen]

Thanks Alison, that's great :-)

[@_shumingming]

I love all the chocolate desserts. But it's really, really pretty.😍😍

[@CupcakeSavvysKitchen]

Thank you!

[@ummuibrahim4437]

great work, will try to do. thank you very much

[@CupcakeSavvysKitchen]

You're welcome. Good luck :-)

[@gracamedeiros2364]

Wow!!! Soooooooo beautiful!!!

[@CupcakeSavvysKitchen]

Thank you :-)

[@ShouldyoumakeorBakeit]

Oh honey! Every element is just more stunning then the next! The edible stamp....I about fell off my chair!!! You are such a genius. I get so excited everytime I see a new video from you its so funny.

[@CupcakeSavvysKitchen]

Thanks Beth, I am so pleased you are enjoying my work :-)

[@مطبخرجاء-ب8ح]

hi im a amatrice of coking can you help me by subscribing in my channel thank you

[@jessicalitt6754]

loved the recipe it looks to yummy i cant wait to try this recipe thanks a lot for this thank you for ur hard work

[@ΙωάνναΧαραλαμπιδου-δ2κ]

Loved that you gave us the recipe. Thanks.

[@pciedelciern1747]

this cake is soo beautiful you are the best, this is a true

[@jenniferfeldman4425]

Thank you! I was looking for ideas for passover dessert and now I found it! As you do not use any flour this is perfect 👌 thank you!!

[@CupcakeSavvysKitchen]

Fabulous! :-)

[@jenniferfeldman4425]

Cupcake Savvy's Kitchen hi, What's the caramel you list made of? Just sugar and water or like tofi with some cream?

[@CupcakeSavvysKitchen]

You can use any caramel you like, home made or canned or you can leave it out altogether if you like :-)

[@staffordnabana1502]

this channel is the literal cure for my depression

[@CupcakeSavvysKitchen]

Welcome! I’m so pleased it makes you happy :-)

[@TheShinik]

Thanks for the recipe I just made the mousse for a big cake and will mirror glaze tomorrow

[@sweets293]

That is just mind blowing

[@CupcakeSavvysKitchen]

Thank you :-)

[@sweets293]

@@CupcakeSavvysKitchen welcome

[@johaljohal4483]

there no words for you. you are really awesome

[@CupcakeSavvysKitchen]

You are far too sweet! Thank you :-)

[@May-mb6wh]

What an amazing art without using eggs ..Thumbs up

[@Anon8126]

Thanks so much for the recipes. Can I ask how you prepared the piped caramel? thank you

[@CupcakeSavvysKitchen]

I used a canned caramel for this one.

[@tejaldixit26]

Finally found something fancy but eggless dessert!! Thank you❤

[@michd86]

😍 Wow! Looks so yummy! Thanks!

[@CupcakeSavvysKitchen]

You're welcome :-)

[@makydagreen4]

This video is so impressive!

[@CupcakeSavvysKitchen]

Thank you!

[@nividaghanekar121]

The mirror glaze recipe is bomb. I tried it. Thankyou ❤️

[@MathsWithJacob]

Another brilliant effort. You are a true perfectionist. Also, there must be plenty of visitors knocking on your door to sample your goodies.

[@CupcakeSavvysKitchen]

Thank you! Yes, I do have some very special visitors that pop by occasionally to enjoy the fruits of my KZbin labor but unfortunately it has been a while ;-)

[@aramzargarian5339]

Maths With Jacob is this a cold desert ? In what temperature should be served?

[@iChillypepper]

Followed for the ingenious use of the stamp!

[@CupcakeSavvysKitchen]

iChillypepper how fabulous!

[@is5941]

What happens if the chocolate mixture is too cold or too hot? Thanks! This looks very good and your videos are always precise, and easily understand. It's an amazing tutorial!

[@CupcakeSavvysKitchen]

Too cold will be too thick to get an even coating and too hold will just all drip off :-)

[@shimahassan5398]

You are amazing! I love your work! Thank you very much for sharing your recipe

[@CupcakeSavvysKitchen]

You are very welcome :-)

[@deannajohnson3933]

Mmm, this looks easy enough for me to try now. Thanks for the inspiration!

[@marvinm8446]

The Ultimate Best Dessert is perfect and extremely tasty 🍰😋😍👌.

[@sammyangel98]

Thank you so much!!

[@CupcakeSavvysKitchen]

You're welcome :-)

[@parnamaloumi1355]

well this is a FANTASTIC tutorial, so well put together and easy to follow with impressive results ! awesome !!!

[@CupcakeSavvysKitchen]

Thank you for the lovely feedback and for taking the time to post it :-)

[@PleaseSeeThis]

yeah, I loved it too! just wonderin how anyone could dislike it... smh

[@CupcakeSavvysKitchen]

Spread Some Love! Awwwww thanks! :-)

[@kenzabennis3158]

Thank you

[@CupcakeSavvysKitchen]

You’re welcome!

[@MesRecettesRapides]

Amazing ! thank you for this wondeful recipe

[@CupcakeSavvysKitchen]

Mes Recettes Rapides thank you!

[@madushankagunawardane9863]

Please recipe

[@khushboodhoot5709]

These look stunning! One question though. You put the chocolate mousse domes in the fridge or refrigerator after Step 1? Thanks

[@CupcakeSavvysKitchen]

They need to be fully frozen when glazing so I put them in the freezer overnight.

[@shannonmcclure7727]

I am addicted to watching the videos of these amazing desserts! I made the mousse domes last night so they are ready to glaze. Can I glaze all of them and keep them in the fridge or will they melt/dull. Or do I need to glaze the day I want them? Thanks

[@CupcakeSavvysKitchen]

Shannon McClure you can glaze them all and refrigerate. Good luck!

[@shannonmcclure7727]

@@CupcakeSavvysKitchen thanks for your reply! How long do they last in the refrigerator please?

[@CupcakeSavvysKitchen]

Shannon McClure 2 days will be fine.

[@theceylonesesl7189]

Such a great work... How neatly you did every single thing was amazing ... Thank you so much.. 😊

[@CupcakeSavvysKitchen]

Thank you for the lovely feedback :-)

[@thejacklynshow3436]

Wow amazing !

[@CupcakeSavvysKitchen]

Thank you :-)

[@christophermeadows9134]

Love how shiney it looks :). If you use egg whites instead of the whipped cream the filling will be much lighter on the stomach...

[@stephenholloway4166]

Very Nice.... I lime your suggestion for using a brownie base.. Thinking this would work much better for guest/customers as would have more give than the stiffer rice/choc base..

[@CupcakeSavvysKitchen]

Yes, I agree totally! If I went with the crispy base again, I would use a firm ganache. The introduction of cream would make it a lot easier to cut through.

[@stephenholloway4166]

Cupcake Savvy's Kitchen ... well ... it is an impressive work you did there.. hope to one day try my hand at a few of these techniques.. thanks for your video..

[@93karpalo]

looks delicious, but that rice krispie base looks a bit hard. A brownie base migth be a bit softer?

[@CupcakeSavvysKitchen]

Brownie base would be a fabulous alternate!

[@Ghada.movies]

I like chocolate 😍 very good

[@HoneyDroppedStars]

Hi! These look absolutely amazing! I can't wait to try to make them. Once you've assembled everything together, how long must you wait for the domes to thaw out before you can eat it?

[@cherylburke52]

WOW WOOW WOOOW! Chocoholic's DREAM!!

[@CupcakeSavvysKitchen]

I know, right! :-)

[@karosad]

Great dessert, I wonder will the glaze be still shiny if it sits in the fridge a couple of days? Thank you

[@CupcakeSavvysKitchen]

Thank you. It will dull slightly but there will still be a bit of a shine :-)

[@susuhabibi]

that looks PHENOMENAL!!!!!!!!! is there something i can use to sub gelatine?

[@bradkneale7580]

Hi great vid and recipes....can the ganache mousse be changed to milk choc, white choc or 53- 56% choc ?

[@youngmuffin24]

Love the little chocolate monogram disc idea so much that I ordered a few stamps to make my own. I wasn't doing it correctly so came back to watch your video and realized I was putting down way to much chocolate. I'm looking forward to trying again with less chocolate as this adds such a classy and personal touch :)

[@CupcakeSavvysKitchen]

Jamie T how fabulous! Also, the stamp must be completely frozen and very very cold at all times so keep it on ice for as long as possible before stamping each piece. Good luck!

[@sabah396]

Wowww i adored your Chanel .great work

[@CupcakeSavvysKitchen]

sabah cha thank you! :-)

[@farahalvi9270]

Amazing recipe👍beautiful work

[@ednadasilvasilva6473]

Arte na docuras tela de sabores ,com carinho.amor

[@sindhud2351]

wow!!! but I have a question once the glaze is done ie once the cake is completed, should we refrigerate or leave it outside?

[@CupcakeSavvysKitchen]

Sindhu D it's best to refrigerate till thawed and ready eat :-)

[@c.farmer2918]

Beautiful

[@CupcakeSavvysKitchen]

Thank you!

[@joenamorado6372]

Just beautiful. 👍

[@CupcakeSavvysKitchen]

Thank you :-)

[@tamazgha15]

Thank you so much for sharing your recipe with us it's a pleasure to follow you good luck ❤❤

[@CupcakeSavvysKitchen]

Thank you for your kind words :-)

[@tamazgha15]

Cupcake Savvy's Kitchen you are welcome chef you are a genius 🙏👌🙂

[@TeeKayKay]

I like how the viewer can see the chef's reflection in the mirror glaze, along with the tripod. It's like we've been inadvertently let in on some movie magic.

[@CupcakeSavvysKitchen]

What a great perspective! When I watched it back I panicked because I don't like to show myself in my videos! lol

[@TeeKayKay]

It's not obvious. Your reflection is almost like an Easter egg. It's pretty cool.

[@rashah9183]

That's beyond amazing thank you for sharing 👏🏻👌🏻

[@CupcakeSavvysKitchen]

Thank you and you're welcome! :-)

[@leiyah8809]

Can i use all purpose cream?

[@CupcakeSavvysKitchen]

Lei Yah it needs a cream that can be whipped.

[@TheFireValkyrie]

Great video! Easy to understand and follow 😃 would you recommend if I add some baileys to the chocolate dome or the glaze (which one you recommend?)? Or will it ruin the taste? Thanks

[@CupcakeSavvysKitchen]

I would probably add it to the dome...delicious! :-)

[@TheFireValkyrie]

thanks! will try it definitely :)

[@kaysiecarrin3115]

Love this! Can i ask if the cream is heavy cream or what type it is?

[@CupcakeSavvysKitchen]

In Australia we call it Thickened Cream or Whipping Cream.

[@fofosy5986]

Very good .... Thanks for your

[@CupcakeSavvysKitchen]

You're welcome.

[@MM-rd3sk]

Hi, do you know if this recipe will work with gelatine powder too instead of gelatine sheets? Also I love this video 💞

[@CupcakeSavvysKitchen]

M M yes it definitely will.

[@Matzes]

These are the dumbest questions. Of course it will

[@manoshivora8236]

Love the recipe! Thanks for sharing such easy to follow instructions! Attempting it right now actually. Im just wondering the mousse needs to set overnight in the refrigerator or the fridge??? please help!

[@rogerdixon3677]

Good job Chef.

[@CupcakeSavvysKitchen]

Thank you :-)

[@allison3899]

Hello again. I became a paid member of this site yesterday, as I support your good work and creativity. I posted that no matter what I click on below the video, nothing takes me to the actual recipe. If I can't get this straightened out within 24 hours, I will have to dispute the credit card charge. That is not my desire, but I am not left with much choice.

[@Mokambigai]

Any ideas on how I would transport these or the shot glass/cup dessert recipes ? Thinking of bringing them to an office party

[@CupcakeSavvysKitchen]

The cup desserts can be transported in a cupcake box with the inserts to stop them falling over. With these ones, it would help to put a non slip mat at the bottom of your container :-)

[@Mokambigai]

Cupcake Savvy's Kitchen , I see , do you know how Long this would last without refrigaration ?? thank you so much!

[@alicelouise7903]

Question - you obviously put them in the freezer overnight covering them with plastic wrap after the fist hour. Does that mean they go in the freezer for an hour and then you place the plastic wrap on? And when you take the domes out of the freezer, do you glaze straight away (will it affect the mirror glaze) and how long after you glaze can you serve it? (Because i dont want to serve frozen Mousse) haha. Making it for mothers day on Saturday/Sunday with some twists. Thank you xx

[@CupcakeSavvysKitchen]

Yes, freeze first for one hour then cover. They need to be glazed as soon as they are taken out of the freezer while they are fully frozen which helps the glaze to set. You can then place then in the fridge for around 2 hours to defrost :-)

[@alicelouise7903]

Thank you xx

[@tuyettramo470]

so yummy that i want to eat it so badly

[@angelazeppetelli-ali5278]

Hi Cupcake Savvy, i do look forward to your video every time. may i please ask you, where you got the molds please? thank you ☺

[@CupcakeSavvysKitchen]

Ohhh, how lovely! Yes, I got them online quite a while ago. If you Google "Silicone Dome Moulds" you should have some luck :-)

[@angelazeppetelli-ali5278]

oh thankyou for your quick reply. im in Melbourne, i thought i could find it locally ☺

[@CupcakeSavvysKitchen]

I'm in Sydney! You can get them locally but unfortunately they are VERY expensive. You will find heaps of cheap ones online that work very well. From memory, this one was under $10 :-)

[@angelazeppetelli-ali5278]

thank you again ☺

[@spekkoekhuis]

OMG I love your video! Thanks so much for sharing 😍 !!

[@reg8365]

Hi, is there a printable version of this recipe anywhere? Thanks Ps- love your channel.. Amazing recipes!

[@CupcakeSavvysKitchen]

Rehana Pasta full ingredient list with measurements below the video.

[@mishtyg8038]

Simply divine...... Any substitute for gelatin

[@CupcakeSavvysKitchen]

You can use agar agar but the preparation process will be totally different. It's not something I have done before so you may need to Google it.

[@logicalnetwork1611]

Wow this is so impressive. Can a beginner learn to cook these?

[@thamciak]

I Made this mousse cake and it taste so good.😄🙏🙏🙏, thks for the recipe. Mind pls teach us how to make Raspberry mousse cake?

[@CupcakeSavvysKitchen]

Fabulous! I will do a raspberry one soon :-)

[@thamciak]

Cupcake Savvy's Kitchen tq 😃😃😃can’t hardly wait

[@kk-mc9pp]

PERFECTION

[@CupcakeSavvysKitchen]

Thanks! :-)

[@selvaraj5915]

Hi very nice mousse cake wish you

[@امالبنينجليل-ح9ج]

عاشت الأيادي روعه 👍👍👍👍

[@CupcakeSavvysKitchen]

شكرا

[@casufamilienurlaubs-chanel2208]

Danke für Deine wunderschönen Rezepte, habe viel bei Dir gelernt, für die nächste große Feier sind diese Törtchen geplant, die Idee mit dem Stempel ist super und sry, dass ich in deutsch schreibe, mein englisch ist zu schlecht

[@CupcakeSavvysKitchen]

Vielen Dank für Ihr schönes Feedback und Sie sind herzlich willkommen auf deutsch zu schreiben :-)

[@Can0fpepsi]

amazing deserts

[@CupcakeSavvysKitchen]

Thank you!

[@khaoulajarane4679]

Amazing Thank you

[@CupcakeSavvysKitchen]

Thanks!

[@deneishaamberglenn848]

Hello, beautiful dessert. May I ask what size cutter you used for the rice bottom and also is there a recipe for the caramel you used while filling the mold? Thank you

[@CupcakeSavvysKitchen]

The discs are 7cm. For the caramel, I used a canned one. I do have a caramel sauce recipe here kzbin.info/www/bejne/gaawf5eLZ7yMgK8

[@angelagalati9519]

Hi I’m looking to make this desert well trying at least lol,when you say thickened cream and heavy cream they’re different right ?

[@CupcakeSavvysKitchen]

Any cream that whips to stiff peaks....full fat ;-)

[@rme1383]

@@CupcakeSavvysKitchen Hi pls pls answer. I am going to have a party for my in laws and I also have a little kid so I have to make my deserts in advance when he is sleeping. I want to put raspberry inside the mousse Can I make the dessert and glaze it completely and refrigerate it the night before? it won't get ruined? can I do that?

[@CupcakeSavvysKitchen]

@@rme1383 Yes, you can complete it the night before and refrigerate. Good luck!

[@natalieblackburn409]

One more question, for the mirror glaze, how much water goes with the gelatin and how much goes with the cream? It doesn't say in notes

[@CupcakeSavvysKitchen]

Natalie Blackburn the water to be used for the gelatine is listed directly after the gelatine amount. The other amount listed is for the cream mix.

[@jasminericcardi]

Hello there, finally I've started to work on it. ;-) Can you tell me please if the cream to which you add the lukewarm ganache is chilled or room temperature?

[@CupcakeSavvysKitchen]

The cream is chilled and the ganache is cool is to lukewarm :-)

[@jasminericcardi]

Thank you so much for your kindness. Keep up the great work.

[@Zumi5283]

Jasmine Riccardi How did it turn out?Was the mirror glaze shiny?Xx

[@3v1taA]

Thank you for asking this question, I've been scrolling for a while lol

[@FlourEggsYeast]

Looks amazing!!!

[@mylifeisalie5558]

Love your videos savvy .. quick question though ... you're using couverture chocolate yeah? can i use normal cooking chocolate? will it impact the texture?

[@CupcakeSavvysKitchen]

Shukor Aris it's not couverture. I'm using Nestle Bakers Melts. I like to use ingredients that are easily accessible to everyone:-)

[@mylifeisalie5558]

oohh I thought you used couverture .. so any good quality chocolate will do the trick?

[@CupcakeSavvysKitchen]

Yep ;-)

[@benjiedelapoz7750]

Can i add some salted butter for this recipe....... thanks for a wonderful video

[@CupcakeSavvysKitchen]

Yes you can :-)

[@KwincyS]

I’m excited!!

[@CupcakeSavvysKitchen]

kwincy smith how fabulous!

[@jakehuang1211]

I love the all the videos. Thank you so much for sharing. I have a quick question about where i could buy that red mousse module and that gold tray?

[@CupcakeSavvysKitchen]

Both can be purchased online. For the mould, search for Silicone Dome Mould and for the gold board, search for Mini Gold Cake Board or Cake Card :-)

[@olgarakoto5728]

Thanks, very nice!

[@CupcakeSavvysKitchen]

You're welcome! :-)

[@Santripti]

Wow

[@CupcakeSavvysKitchen]

Thanks!

[@Oneal1769]

Thank you, thank you, thank you for showing how to make chocolate ganache mirror glaze, it's exactly what I need.... if you had to guess, what size cake would that amount of mirror glaze cover? Thank you in advance!

[@CupcakeSavvysKitchen]

You're welcome! If you are covering one cake, it is more than enough to cover a 10" cake :-)

[@Oneal1769]

Cupcake Savvy's Kitchen I am covering one 9in (shaped) cake but it will have at least 6 layers. Would you say I should make a double or triple batch?

[@CupcakeSavvysKitchen]

Go for triple :-)

[@Oneal1769]

Thank you so much for your help! I made a triple bacteria of the sauce and it works perfectly! And it's so yummy!!

[@CupcakeSavvysKitchen]

tiffany oneal fabulous!