Glass Slipper Mirror Glaze Recipe From The Easy Bake Unicorn Cookbook
We are so excited to share with you an excerpt from our new Easy Bake Unicorn Cookbook! These amazing, simple, kids treats are one’s we made with our mom and grandmother – so we know your kids will enjoy making these new unicorn food classics with you. Interested in more fun ideas? Check out our Unicorn Cookbook!
Named Best Kids Book of 2018 by Red Tricycle!
One of my favorite memories as a kid was when we would run through the house, parading after our mom with a basket full of laundry, pretending to be little mice singing the work song from Cinderella. “Cinderelly, Cinderelly, night and day it’s Cinderelly! Make the fire, fix the breakfast, wash the dishes, do the mopping! We can do it, we can do it, we can help our Cinderelly.” And although we were never very good at getting our chores done on time, we did learn a lot about how to help mom make some excellent Cinderella magic in the kitchen.
So when leaving a ball and cascading down the front steps, be sure to leave the prince an excellent cake topper, and grab a slice of this royal dessert for the carriage ride home. Believe me, my family’s Midnight Chocolate Cake (recipe page 48) with Glass Slipper Glaze is the stuff of fairytale dreams.
Growing up in Iowa was the start of my Cinderella story. The magic created there inspired us to start Cinderly, my grown-up company, so we could keep making magic everyday!
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What You Need:
3 packets Unflavored gelatin
1 3/4 cups Sugar
1/2 cup Sweetened condensed milk
1 teaspoon Vanilla extract
1/4 teaspoon Salt
2 1/2 cups White chocolate chips
3 bottles Food coloring, white, dark blue, & sky blue
Step By Step:
Stir gelatin and 1/2 cup warm water in a bowl and let sit 5 minutes.
In a large sauce pan gather 1 3/4 cups sugar, 1/2 cup condensed milk, 1 teaspoon vanilla, 1/4 teaspoon salt, and 3/4 cup water over medium heat, stirring occasionally until mixture begins to bubble, about 4 minutes. Add gelatin and stir until dissolved.
Remove from heat and add chocolate chips, stirring constantly, until melted. Strain through a fine-mesh sieve into a large bowl, then divide glaze among 3 bowls. Color each with food coloring as desired. We left one white then added sky blue and dark blue.
Let cool, stirring occasionally to stop a skin from forming, until glaze is cool enough to touch (90°F), about 10–12 minutes.
Pour half of color one into a large bowl, then pour half of color two into the center, and half of color three. Repeat to form circles of different colors in bowl.
Set a chilled, smoothly frosted cake on a cake pan or an overturned bowl set inside a rimmed baking sheet or large tray to catch drips. Pour colored glaze over the cake, sweeping back and forth across cake as you pour to form a marbled pattern.
Resist the temptation to touch the glaze once it’s poured; it will start to set as soon as it hits the cold cake. Let glaze drip about 10 minutes, then clean up edges with a small offset spatula or butter knife.
Transfer cake to a serving platter and chill for at least 30 minutes.