If you’re a Daring Baker, then you’re probably looking at that top picture and thinking to yourself “Um, Brilynn, did you realize your mirror cake is upside down? And why does it look like it’s frozen?” If you’re not a Daring Baker, you’re probably thinking “What the heck is a mirror cake and what does it have to do with ice cream?” There’s a perfectly logical explanation to both sets of questions, I swear. 1- Just because it was supposed to be a mirror cake, doesn’t mean that’s what I ended up with. 2- If it were a mirror cake, you’re right, it would be upside down. 3- It is most certainly frozen.
I tried to follow the rules, I really did, but I was experiencing some seriously negative kitchen karma that day because somehow, everything I did was wrong. Let’s rewind a little bit, shall we? I was trying to make a Strawberry Mirror Cake because that was the recipe that
I didn’t immediately jump to making ice cream, it began innocently enough with me assembling all of the ingredients and making only one substitution; I set to making the cake as directed. The agar-agar was my one substitution and it was in place of gelatin. It came from a random
After making the cake and the Bavarian cream and putting the two together, I left the cake in the fridge, (sans mirror) for a while, hoping it would do as it was supposed to and firm up. After hours of fridge time and no sign of solidification I decided I would just pour the mirror on top of my floating cake island and hope for the best. At first, I was pleasantly surprised. Oooh look at the pretty mirror! It’s all nice and glossy and red. Maybe my cake can be saved after all. Wait, what’s happening? What’s that hole? Where is the mirror going? Noooooooooooo! A sink hole had opened up and I watched as the mirror portion drained down to the bottom of the cake pan, never to be seen again. It was actually pretty cool to watch, I just wish I hadn’t been the only to witness it.
After watching the last few drops of mirror disappear underneath my floating cake island I accepted the fact that my cake was going to be ‘different’ and I got out the ice cream machine. Part way through the churning process Dad walked into the kitchen, looked from the empty cake pan to the ice cream machine and back to the empty cake pan before saying “Uh, were you supposed to do that?” No, no I wasn’t, but after 4 hours in the fridge and not even a hint of becoming firm, short of starting over again, this was all I could do. That’s when Dad’s kitchen smarts kicked in and he suggested that when the ice cream machine was done doing its job, that I pour the frozen cake ice cream into my new silicone bundt pan before putting it in the freezer so that it would still look like a cake, even if it was a frozen one. Genius! This got the wheels in my head turning a little and I decided to also create a mini version in a ramekin which I topped with leftover strawberry juice to create the illusion of a mirror. For a while I debated whether or not my faux strawberry mirror cake could pass as the real thing, but then I wouldn’t have a story to tell you. It’s more fun to read a post about my disasters than if everything had been smooth sailing. Plus, this will make you more impressed with me when I do something and it turns out right.
To check out all of the other Daring Bakers, it’s now easier than ever, just click here to be taken to the Daring Bakers Blogroll. I promise you, they can show you what a real mirror cake should look like. Check out Peabody's post for the original recipe and an example of a gorgeous cake.