Oh boy, this was an absolute adventure to make! I thought I had white chocolate chips, but after making the entire mousse, I discovered they were in fact whites chocolate candy melts, which contain palm kernel oil instead of cocoa butter. It usually doesn’t make much difference, so I didn’t think to check, and everything separated and got chunky. So, instead of mousse, I just threw on a layer of buttercream and froze the whole cake.
Then, I created the mirror glaze. It takes a LOT of patience while you heat it for a half hour, stirring constantly, and then let it cool for another hour, checking the temperature every five minutes until it’s exactly the right temperature for pouring over the cake. I failed, because I tried to make a marblized pink, yellow, and blue topping. But the colors mixed too badly, and it turned out vaguely greenish-gray. Anyways, I present to you my very first attempt at making a mirror glaze cake!
