Mirror Glaze Recipe: 20 g Gelatin Powder 120 g Water 300 g Corn Syrup/Glucose 300 g Sugar 150 g Water 200 g Sweetened Cond Milk 300 g Chocolate (White, Milk, Dark or a combination) Food Coloring Bloom the gelatin in the water. Boil the glucose, sugar & water. Remove from heat and add the gelatin. Add the cond milk. Pour over chocolate and immersion blend/buerre mix to remove air bubbles. Use at 35C/95F The marbling effect is with different color glazes poured together over the cake.